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🍲 Apple Elderberry Soup

91 kcal · 30 min · 4 servings

Ingredients

• 10 g Ginger (1 piece)
• 1 Shallot
• 100 g small red beet (1 small red beet)
• 150 g small apples (1 small apple)
• 0.5 tsp Olive oil
• 200 ml classic vegetable broth
• Salt
• 2 Egg whites
• 0.5 tsp liquid honey
• 2 tbsp Elderflower juice
• Pepper

Instructions

1. 1. Peel the ginger and the shallots and cut them into small cubes.
2. 2. Wash the beetroot thoroughly, peel it and cut it into cubes. It is best to wear thin disposable gloves so that your hands do not get stained.
3. 3. Wash the apple, cut it into quarters and remove the core. Cut two of these quarters finely into cubes and the remaining parts into thin slices.
4. 4. Heat the oil in a pot and lightly sauté the shallots and ginger in it. Add the beetroot cubes and the apple cubes and sauté everything briefly.
5. 5. Pour in the broth and let the mixture simmer under a lid over medium heat for about 10 minutes. Then puree the soup finely with a hand blender.
6. 6. Bring two liters of salted water to a boil in another pot. Separate the eggs. Put the egg white in a tall container and beat it with the beaters of a hand mixer until stiff, while slowly pouring in the honey. (Use the egg yolk for something else.)
7. 7. Scoop dumplings from the egg white with a tablespoon and let them cook in the lightly boiling salted water for 6 to 8 minutes. Turn the dumplings once during this time.
8. 8. Add the apple slices to the soup and let them heat through briefly. Season the soup to taste with elderberry juice, salt and pepper.
9. 9. Lift the snow dumplings out of the water with a slotted spoon and let them drain. Place them on the soup and serve the dish immediately.

Nutrition per serving

• kcal: 91
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 13 g