Mother's elderberry soup with semolina dumplings

Ingredients for 4 servings:

• 0.7 liters of juice (elderberry juice)
• 1 cinnamon stick(s)
• 2 cloves
• 150 g sugar
• 2 tbsp cornstarch
• 0.3 liters of water
• 2 apples
• 2 bulb(s)
• ½ liter of milk
• 150 g durum wheat semolina
• 5 tsp sugar
• 1 pack of vanilla sugar, possibly 2 packs
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the semolina dumplings, bring the milk to a boil. Stir in the semolina, sugar, vanilla sugar, and finally the egg. Transfer to a bowl and allow to set. For the soup, bring the elderberry juice to a boil with the cinnamon stick, cloves, and sugar. Mix the cornstarch with a little cold water and use it to thicken the juice. Peel the apples and pears, core them, and dice the fruit. Briefly cook the apple cubes in the soup, then briefly heat the pear cubes. Now cut small balls of vanilla semolina and place them in the elderberry soup. As soon as they float to the top, serve the soup (they taste even better reheated). My mother makes potato pancakes with applesauce before the soup.