Blueberry soup with dumplings
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Easy
Tender and thick dessert blueberry soup is popular in the summer among the Baltic peoples. In season, use fresh instead of frozen blueberries.
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4
Recipe "Blueberry soup with dumplings "
Ingredients for 2 servings
frozen blueberries
1 pack (300 g)
corn starch
1 tbsp. spoon
apple
1 pc.
egg
1 pc.
semolina
3 tbsp. spoons
wheat flour
1 tbsp. spoon
sugar brown
2 tbsp. spoons
tea and coffee mix
0.5 tsp
mint
several leaves (for decoration)
water
200 ml
Step 1/6
Punch blueberries in a blender with water, strain through a sieve to remove the seeds.
Step 2/6
Cover the starch with a little water and leave for a minute. Combine the starch with the blueberries in a saucepan or small saucepan, heat, stirring constantly, until thickened (do not bring to a boil). Leave to cool.
Step 3/6
For the rivets, grate the apple, break the egg, add the semolina, flour and sugar, stir and leave to swell for 5 minutes.
Step 4/6
Make dumpling balls.
Step 5/6
Boil in boiling water until tender (about 5 minutes).
Step 6/6
Serve the soup cold with the dumplings, garnished with mint and sprinkled with spices.
Ingredients for 2 servings
frozen blueberries
1 pack (300 g)
corn starch
1 tbsp. spoon
apple
1 pc.
egg
1 pc.
semolina
3 tbsp. spoons
wheat flour
1 tbsp. spoon
sugar brown
2 tbsp. spoons
tea and coffee mix
0.5 tsp
mint
several leaves (for decoration)
water
200 ml
Nutritional value per 100 g
Calories
96 kcal
Proteins
2 g
Fats
1 g
Carbohydrates
22 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
6 g
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