Fliederbeersuppe is a traditional German soup mainly associated with the northern regions of the country. The main ingredient for the soup are elderberries (or elderberry juice), which give the soup its rich color. The elderberries are cooked to let out the juice, which is then mixed with apple juice, lemon juice, lemon zest, cut apples, cornstarch, and sugar.
Ingredients:
For the Grit Dumplings
- 1 cup milk
- 2 Tbsp. unsalted butter
- 1 Tbsp. sugar
- 1 cup grits
- 1 pinch salt and nutmeg
- 2 eggs
For the Soup
- 1 bottle elderberry juice (about 500 ml)
- ¾ cup clear apple juice
- 1 Tbsp. corn starch
- 3 Tbsp. sugar (maybe less)
- 2 sour apples
Instructions:
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Heat the milk with the butter, salt, nutmeg and sugar and bring to a slight boil.
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Add the grits to the boiling milk and stir until the mass holds it's shape and easily lifts from the bottom of the pot.
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Set aside to cool a little.
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Add 1 egg and mix it in. Then take the 2nd egg and mix it in.
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Bring in second, larger pot with water to a boil.
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Use two large spoons to create the dumplings and add them to the slightly boiling water.
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After about 8 to 10 minutes the dumplings start to float to the surface of the water, that indicates that they are ready to be taken out.
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Set the dumplings aside and cook the soup.
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For the soup add the elderberry juice and the apple juice to a pot.
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Heat until the juice starts to boil.
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In the meantime peel the apples and cut them into small cubes.
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Taste the soup and add sugar to your liking. Be aware that the juice already contains sugar.
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Once the juice starts boiling, mix the corn starch with two Tbsps. of water, then add it to the soup and stir.
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Let cook for about 3 minutes, then add the apples and cook for an additional 4 minutes.
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Serve the soup in a deep soup plate and add the grit dumplings.
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Optional: Add some cinnamon and sugar.
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