Recipe: old-fashioned elderberry soup / Opskrift: gammeldags hyldebærsuppe.

Elderberry soup with apples and cinnamon. / Hyldebærsuppe med æbler og kanel

Elderberry soup with apples and cinnamon. / Hyldebærsuppe med æbler og kanel.

Last Sunday it was a warm and sunny Autumn day in Stockholm and as I needed to take a walk, I decided I’d make it the goal to search out some elderberries which are usually ripe at this time. (In Stockholm, at least.)
Today I wanted to share the recipe!
Elderberry soup can be eaten both hot and cold, is a perfect remedy for any cold and is packed with everything that the body loves.

Forrige søndag var en varm efterårsdag i Stockholm og da jeg havde brug for en gåtur, bestemte jeg mig for at gøre det til målet at se om ikke jeg kunne finde nogen hyldebær, som plejer at være modne omkring nu. (I al fald i Stockholm). Så i dag vil jeg dele opskriften.
Og hyldebærsuppe kan jo spises både varm og kold, er det perfekte remedie mod (eller som forebyggelse mod) en forkølelse og bærrene er desuden pakket med alt, som kroppen elsker.

For old-fashioned elderberry soup, you will need/ Til en gammeldags hyldebærsuppe skal du bruge:

600 g elderberries/hyldebær.
6-7 dl water/ vand (1 dl = circa half a cup).
1 tsp ground cinnamon / stødt kanel (alternatively, you can use a short stick of whole cinnamon).
1 clove / 1 nellike.
50 g sugar / sukker (I used only 2/3 of the 50 g as that was enough for my taste. So add sugar according to your own taste).
Thickening/ jævning ( I used 1 tsp potato flour, added to 3 tsp of water).

Garnish/ tilbehør:
Apples / 
Æbler.
Cinnamon / Kanel.
Whipped cream/ flødeskum.

First, remove the berries from the stalks, wash them and release any little critters back out into the wild.

Fjern først bærrene fra deres stilke, vask bærrene og genudsæt eventuelt tilbageblivne små insekter i naturen. 🙂

IMG_1548

Pour the berries into a pot, cover them with the water, add the spices and boil the whole thing at low heat for about 20 minutes.

Hæld bærrene i en gryde sammen med vandet, tilsæt krydderierne og kog det hele ved svag varme i ca. 20 minutter.

Afterwards, sift the soup from the berries. Keep the soup, throw out the berries and  reheat the soup to a boil.

Si bagefter suppen, kassér bærrene og giv suppen et opkog.

Test-taste the soup and add sugar until you feel like the soup is sweet enough. Remove the soup from the heat, add thickening. (Tip: if you use potato flour, don’t boil the soup again as this will cause the thickening to become “long”. Not sure if this is the correct English rendition of that meaning, but… anyways 🙂 )

I enjoyed my soup with apple slices; you can cook them in the soup before adding the thickening or, as I did, just add the fresh slices to the warm soup. Bon appetit!

Tilsæt herefter sukkeret indtil du synes suppen er sød nok. Tag da suppen af varmen, tilsæt jævning. (Tip: om du bruger kartoffelmel til jævning, må suppen ikke komme op at koge igen da jævningen så bliver “lang”…)

Jeg nød min suppe med æblestykker; man kan koge dem med suppen før man tilsætter jævningen eller, som jeg gjorde, bare tilsætte dem friske til den varme suppe. Bon appetit!

IMG_1571

Elderberry-toddy (without the alcohol, though) with whipped cream is also really, really good… Especially sprinkled with cinnamon… / Hyldebær-toddy (dog uden alkohol) med flødeskum er altså også rigtig, rigtig godt… Især med lidt kanel på toppen… Yum! 🙂

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