Holunderbeersuppe mit Grießklößchen
A light and tart soup made from elderberries, lemons, apples, and spices paired with milled wheat flour (farina) dumplings.
- 2 lemons
- ¼ cup sugar
- 2 tart apples
- ½ cinnamon stick
- ¼ cup elderberry syrup
- 4 cups unsweetened elderberry juice
- 2 tbsp cornstarch
- 2 tbsp butter unsalted
- 1 cup milk whole or low-fat
- ⅓ cup farina
- 1 tbsp sugar
- 1 tsp sour cream
- ¼ cup chives finely cut
Adapted from Spoonfuls of Germany by Nadia Hassani
For the soup:
- With a vegetable peeler, remove a 3-inch strip of zest from one of the lemons. Squeeze both lemons. Put the lemon zest strip, half of the lemon juice, and ¼ cup sugar in a heavy pot.
- Peel and core the apples and thinly slice. Add to the pot along with the ½ cinnamon stick. Cook over medium heat until the apples are soft but not falling apart and the sugar is lightly caramelized. Remove from the heat immediately - the sugar should not turn dark brown.
- Mix the elderberry juice with the elderberry syrup. If the elderberry juice is already sweetened, use half the amount of elderberry syrup. Add the now sweetened juice to the apples and bring to a boil. Reduce the heat to low and cook for 5 to 8 minutes.
- Dissolve the cornstarch in 2 tablespoons cold water. Whisk into the soup. Bring to a boil and cook until the soup thickens and turns clear again, stirring constantly. Remove from the heat.
For the dumplings
- Boil the milk, butter, and sugar in a pot. Add the farina while stirring until a firm mass forms that no longer sticks to the pot. Remove the pot from heat.
- Heat another pot half full of salted water. Form the farina dough into teaspoon-sized dumplings and drop them into the boiling water. Let the dumplings cook for about 10 minutes.
- Finally, add the dumplings to the elderberry soup. Serve hot with a spoon of sour cream and finely cut chives to taste.
If farina is not available or you would like a simpler dumpling recipe, use one of our dumpling mixes found on our online store .