Lilacberry Soup
The elderberry soup (or elderberry soup , elderberry soup or elderberry soup, in Austria also Holler soup ) is a typical specialty of northern Germany and Denmark , in particular, in Schleswig-Holstein , Hamburg and Mecklenburg-Western Pomerania is widespread and a corresponding tradition in the Pomeranian kitchen has. It also has its place in the Saxon regional cuisine , in the Austrian and in the Vogtland cuisine .
It is a fruit soup that is made from the juice of the black elderberry berries (known as lilac berries ) and is eaten hot with dumplings (so-called clack lumps) or semolina dumplings (sometimes also with dumplings ).
Lilacberry soup is eaten especially in autumn and winter , depending on the ripeness of the elderberries .
preparation
When preparing fresh elderberries are cooked with sugar, sieved and the resulting juice with cornstarch bound (thickened) cooked with lemon zest, lemon juice if necessary and peeled apple and pear pieces and the semolina dumplings. If dumplings are used instead of semolina dumplings, thickening is usually unnecessary. Occasionally, cinnamon and clove are added as spices . In the absence of fresh elderberries, elderberry juice can also be used.
In Carinthia , elderberry soup is cooked with Wohlgemut (wild marjoram ), and instead of sugar, possibly with honey. In Upper Austria , pitted plums are also steamed, while in Vorarlberg the elderberry berries are cooked with a portion of red wine - with billy buns. In Styria , elderberry soup was a popular addition to breakfast, but when cooked down a little thicker, the soup was called Hollermannl .
literature
- Elderberry soup with dumplings. In: Isa Fuchs (ed.): Soups and stews. Bassermann, Niedernhausen 1995, ISBN 3-8094-0223-0 , p. 188.
Individual evidence
- ↑ ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. Elderberry Soup. (PDF; 637 kB). In: Magrit Göllnitz: Nostalgic culinary delights from Western Pomerania. Great grandmother's memories for people today. (Recipes, tips, folk customs, junkie). Klatschmohn Verlag, Rövershagen 2007, ISBN 978-3-933574-94-0 .
- ↑ Elderberry soup with semolina dumplings. In: Gudrun Ruschitzka: Cooking in Saxony. Traditional recipes that are easy and interesting facts about Saxon cuisine (= GU kitchen guide ). Gräfe and Unzer, Munich 1995, ISBN 3-7742-1941-9 .
- ↑ Franz Maier-Bruck : From eating in the country - the big book of the Austrian farmer kitchen and home cooking . Unchangeable New edition. K & S, Vienna 1999, ISBN 3-218-00662-7 , p. 79, 240, 367, 523 .
