Sweet Soup with Dumplings Recipe
I remember this soup from my childhood. My mother cooked and thickened it with starch, then ate it with sour cream. In German cuisine, there are two options for serving: thicken the cream with flour cooked dried fruits or cook with quick dumplings. In the heat and children and the whole family a great idea for a light lunch or dessert.
Servings 4
Cook Time 30 minutes
Ingredients
Base:
- 1 handful Apple
- 1 handful Pear
- 1 handful Dried apricot
- 1 handful Raisins
- 1200 ml Water
- 200 ml Fruit syrup
- Sour cream or cream,to taste
Dumpling:
- 1 piece Chicken egg
- 3 tablespoons Flour wheat / Flour
- 1 pinch Salt
Instructions
- Prepare dried fruits. You can also substitute prunes, dried cherries or cranberries. Here's a sour garden pear.
- Rinse and transfer to a pot. Cover with water.
- Simmered for about 20 minutes. Turn it off and let it stand.
- I take out the apples and pears, and my husband eats them like seeds. Instead of sugar, I poured syrup from pineapple slices from a jar. You can dilute it with water if a lot of it has boiled off.
- For dumplings, beat an egg into the flour and add salt.
- Knead the dough is not very cool. You can dilute with water if there is a lot of flour.
- Take the dough on the tip of a spoon and use another spoon to separate it into the heated compote.
- Boil for 2-3 minutes to turn off. From dumplings, the soup will slightly thicken.
- On a hot day, serve chilled. While it is infused, the dumplings will become the color of soup.
- You can whiten with cream or decorate with sour cream.