Fliederbeersuppe (Fliederbeersuppe)

Name: Fliederbeersuppe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Germany
Ingredients: 500 g ripe elderberries, stripped from the stalks, or 500 ml elderberry juice; 100 g sugar and 1 strip of lemon peel; 2 apples and 1 pear, peeled and sliced; 2 tbsp cornflour mixed with a little cold water; 250 ml milk, 30 g butter, 80 g semolina and 1 egg for the dumplings; 1 small cinnamon stick, optional

Overview

Fliederbeersuppe is a hot fruit soup from northern Germany made with the black berries of the elder, which people there call Flieder. Ripe elderberries are stripped from their stalks, cooked with water and sugar and pressed through a sieve, and the deep purple juice is simmered with lemon peel, sometimes a stick of cinnamon or a clove, and slices of peeled apple and pear. It is lightly thickened with starch and served hot with small semolina dumplings or spoonfuls of flour dough, called Klackerklümp in Holstein, cooked in the soup. The taste is sweet and fruity with a slight sharpness, and the colour is almost black. When fresh berries are out of season, cooks use bottled elderberry juice.

History

The soup is a speciality of Schleswig-Holstein, Hamburg and Mecklenburg-Vorpommern, and of Denmark, and is also known in Saxony and in Austria, where it is called Hollersuppe. Elder bushes grow in the hedgerows of Holstein, called Knicks, where the berries are picked in late summer, so the soup is also known there as Knicksupp. It is eaten in autumn and winter, when the berries are ripe.

Main ingredients

Elderberries, apples, pears, sugar, lemon peel, semolina dumplings. The soup is built on hot dark elderberry juice and is usually served hot. Diet: vegetarian; not usually gluten-free.

Explore: Barley and grains soups · More soups from Germany

Recipe

4Serves

1h 10m30 prep · 40 cook

~260kcal / serving

EasyDifficulty

Method

1
15 min
Cook the elderberries in 1 l water for 15 minutes, then press them through a sieve.
2
For the dumplings, boil the milk and butter, stir in the semolina until it leaves the pan, cool slightly and beat in the egg.
3
10 min
Simmer the juice with the sugar, lemon peel, cinnamon, apple and pear for 10 minutes.
4
Stir in the cornflour and let it thicken.
5
10 min
Drop in small spoonfuls of the semolina mixture and simmer for 10 minutes, then serve hot.
✓
Serve. About 1h 10m from start to bowl.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.

Fliederbeersuppe

Editor's score

Editor’s scores reflect the personal taste of the SoupWiki editors. They are not a measure of a soup’s quality or authenticity, and they don’t mean a soup is good or bad. More

5.1/10

Light, simple soup with elderberries and apples; a regional classic.

Story & meaning 5/10 · Northern German soup of hedgerow elderberries with semolina dumplings

Local name: FliederbeersuppeSay it: FLEE-der-bair-zoo-peh
Country: Germany
Region: Western Europe
Continent: Europe
Type: Fruit
Allergens i Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy. Covers the 14 major allergens (UK/EU).: Gluten, Eggs, Milk
Base: Hot dark elderberry juice
Served: Hot
Diet: Vegetarian
Gluten-free: Not usually
Calories: ~260 kcal est.
Prep / cook: 30 / 40 min
Total: ~70 min est.
Difficulty: Easy