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recipes |
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Elderberry Soup |
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This recipe reminds me of my grandfather and late summer in Embsen, Germany. My grandfather and I would go out into the bush in the ute on Saturday afternoon and collect elderberries. We would bring them home and put the berries in a big boiler (10 liters at least), with the stalks but no leaves. We would add just a little bit of water and let it boil until the berries were nice and mushy. While it was cooking you would get a strong elderberry smell in the kitchen, nice and sour. After the mixture had gone juicy my grandfather would put it through a strainer and then a piece of muslin. While it was still hot, he would put it back on the wood fired stove, add some sugar, let it boil again, and bottle the juice. This would be our supply for the winter. A little of this juice would go a long way, because you drink it diluted with hot water (and extra sugar if required). When we collected the elderberries, we would make some elderberry soup for the next day. My grandfather used the elderberry juice and boiled it with very finely sliced pieces of apple, sago, sugar and lemon. Then we would let the soup cool down, to have with semolina pudding for lunch on Monday. On Sundays my grandfather would cook a roast for lunch. We would eat the left over roast for supper on Sunday night, with the gravy warmed up again and poured over the meat sitting on a buttered bread roll. This was called "Rundstueck warm". Finally, on Monday we would have the elderberry soup. My mum would ladle the soup into our soup plates and drop spoonfuls of the semolina pudding into it. The soup might be hot or cold, though the semolina pudding was always cold. This was a meal always enjoyed by everyone. |
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Elderberry soup: Take elderberry juice (see accompanying story) and boil it with very finely sliced pieces of apple and sago to thicken it. Then add sugar and/or lemon to taste. Semolina pudding: The semolina pudding is made by boiling some milk with some sugar, and then adding enough semolina to give the pudding a nice light texture. If you want to, you can stir in a little stiff beaten egg white at the end when the pudding is cooled down. This will give the semolina a nice fluffy texture. You can make the same soup with bottled sour cherries, but it is not as nice as with elderberry juice |
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