Autumn is finally there. So I pick up this recipe because there is no better soup to enjoy in the colder months of the year. It keeps you warm and protects you from getting a cold. Elderberries are particularly rich in vitamin A, B and C. Besides there are rich in antioxidants and therefore the perfect cure against coughs and colds and a real boost for your immune system. You can not only use elderberries in soups, syrups and jams – the elderberry blossoms are also delicious when used in jams, compotes and even mixed in dough, e.g. for pancakes.
The other reason I picked this recipe is that you can enjoy this soup all day round as a warm breakfast (that’s the way I prefer it), as a dessert or as a main course for lunch or dinner.
The third reason is that this soup is my all-time favourite comfort food and I can hardly wait to make it in autumn and winter. My mother and grandmother served this a lot when I was a child, so there are a lot of memories related to the soup. So I decided to share this recipe with you.
The broth is a mixture of elderberry juice, chopped apples and a lot of spices. It becomes filling by adding dumplings which you can prepare ahead and add to the soup while it’s simmering on the stove. Without the dumplings you can enjoy it as a hot beverage or even serve it as a punch around the holidays. I always cook a big pot in the evening and enjoy a bowl straight from the pot. The following days I enjoy it as a warm breakfast which is a really good and healthy way to start your day.
I used homemade elderberry juice, which is basically elderberries and water sifted through a towel. It can be a real mess but it’s worth the effort. Otherwise you can buy natural elderberry juice in the stores all year round.
For the soup:
- 200 ml elderberry juice
- 200 ml water
- 1 ¼ cup / 250 grams of sugar
- 2 apples, peeled and chopped
- 1 pinch of nutmeg
- 1 cinnamon stick or 1 teaspoon grounded cinnamon
- 1 lemon, zest and juice
- 1 orange, zest and juice
- 1 pinch of ground clove
- 1/2 star anise
For the dumplings
- 2 cups/ 250 grams all-purpose flour (or other types, it is up to your choice)
- 1 egg
- milk as required, as it has to be a sticky and firm dough
- 1 pinch of salt for the water
- In a pot combine the elderberry juice, the water, the apples and juices and the spices. Bring to a boil, then let simmer for 15 minutes. Seasons with sugar until it is sweet enough for your taste – I like the soup a bit more tart.
- In the meantime, bring 2 litres of water to a boil. In a bowl, combine the flour and the egg. Adding milk until you have a sticky firm dough. If the dough is ready, form little dumplings by using a spoon or roll the dumplings between your hands. Add the dumplings to the boiling water and let simmer until the dumplings swim on the surface. Use a skimmer to take out the dumplings, let them drip of and divide them into bowls.
- Remove the spices from the soup and divide the soup into the bowls as well.