Winemaker's elderberry soup

Ingredients for 4 servings:

• 500 g elderberries
• 3 bulb(s)
• 12 plums, fresh
• 1 liter of water
• some lemon peel
• 1 stalk(s) cinnamon, small
• 100 g raw cane sugar
• 1 pinch of sea salt
• 1 tbsp locust bean gum
• ½ liter red wine, dry or grape juice, red

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Red wine or red grape juice

Briefly rinse the elderberries with cold water, remove the stems, and let them drain. Peel the pears and cut them into wedges. Pit and quarter the plums. Bring the water to a boil. Add the fruit with the spices, raw cane sugar, and sea salt, and simmer over low heat for about 15 minutes. Remove 5 tablespoons of red wine/grape juice and mix it with the carob bean gum. Add the remaining liquid to the fruit dish. Stir in the mixed carob bean gum and use it to thicken the soup. Remove the cinnamon stick before serving. You can make quark spaetzle (squash dumplings) and add them to the fruit soup as a garnish.