I must admit, I do really have a soft spot for elderberries. Especially when it is transformed to either cordial or soup. Actually in both cases a cordial is made, and the you create the soup from the cordial. It is dead simple and will be your best friend through winter. So make plenty, while you are at it. You can both use it cold, just mixed with water, mulled with a bit of spices and ofcourse transformed into soup.
The soup is – as far as I know – traditionally served with zwiebacks – in Danish tvebakker – And so do I serve it. Making you own zwiebacks is dead simple, and I have a recipe here in Danish though. But I’ve also seen people serve it with both cubes of apple, whipcream or with butter fried ryebread crumble. It’s all in your hands now.
- - For the cordial
- 800gr of ripe elderberries. Coarse stalks removed.
- 3 apples
- 1 lemon
- 1 cinnamon stick
- 700ml water
- approx 900gr sugar
- - For the soup
- corn starch / Maizena
Was the elderberries, remove the coarse stalks. Cut the apple and lemon into quarters. Fill into a pot incl the cinnamon stick.
Add water until it almost covers the berries. Boil for 25 minuttes under lid.
Let it cool for 30 minutes then strain away the "solids" and return the liquids to the pot. Add suger corresponding to 750gr sugar pr. liter liquids. Boil for yet another 10 minutes.
Bottle in scalded bottles. Store dark and cold.
For approx 4 portions of soup mix 2,5dl cordial with water. Bring to a boil. Dissolve 2 tablespoons of corn starch in cold water. Add to the boiling mixture. Let it boil lightly for 3-4 minutes while it thickens.
It's important to boil the soup thoroughly, or else the maizena will leave a starchy taste, not really desirable.
When making the soup, you have to mix the cordial a bit stronger, than when doing a lemonade.