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🍽️ Autumnal Elderberry Soup with Fluffy Dumplings

279 kcal · 30 min · 4 servings

Ingredients

• 1 kg elderberries
• 0.5 l apple juice
• juice and zest of half a non-treated lemon
• 3 cloves
• 0.5 cinnamon stick
• 2 apples (Granny Smith)
• 1 pear
• 100 g sugar
• 2 tbsp cornstarch
• 2 egg whites
• 1 pinch salt
• 1 pinch sugar
• 3 drops lemon juice

Instructions

1. 1. Thoroughly wash the elderberries.
2. 2. Strip the berries from the stems using a fork.
3. 3. Pour the apple juice and 800 milliliters of water into a pot.
4. 4. Add the lemon zest and your spices.
5. 5. Bring the liquid to a boil.
6. 6. Peel the apples and the pear.
7. 7. Remove the core from the fruit.
8. 8. Cut the fruit into wedges.
9. 9. Add the fruit and elderberries to the boiling broth.
10. 10. Let everything cook for 20 minutes.
11. 11. Strain the mixture through a sieve.
12. 12. Press the solids with a spoon to collect the juice.
13. 13. Bring the juice back to a boil.
14. 14. Stir in the sugar.
15. 15. Mix 2 tablespoons of cornstarch with a little cold water.
16. 16. Thicken the soup with the starch mixture.
17. 17. Finish seasoning the soup with lemon juice.
18. 18. Whip the egg whites with sugar and salt until stiff.
19. 19. Fill a wide pot with water.
20. 20. The water level should be about hand-width deep.
21. 21. Bring the water to a simmer.
22. 22. Get two spoons ready.
23. 23. Scoop dumplings from the egg whites and let them slide into the water.
24. 24. Poach the dumplings for 4 minutes on each side.
25. 25. Pour the hot soup into bowls.
26. 26. Place the cooked dumplings on top.

Nutrition per serving

• kcal: 279
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 54 g