Elderberry Soup with “Dumplings” and Apples

The “dumplings” in this soup are beaten egg whites that float on top of the soup.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 8 cups elderberry juice
  • 2½ tsps. freshly squeezed lemon juice, divided
  • 1 cup plus 1 tsp. granulated sugar, divided
  • 3 tart apples, peeled and sliced
  • 1 tsp. ground cinnamon, divided
  • 2 Tbsp. Jamaican dark rum
  • 2 egg whites


  • In a large saucepan, bring the elderberry juice, 2 teaspoons lemon juice, and 1 cup sugar to a boil. Add the apples. Stir in ½ teaspoon ground cinnamon. Reduce the heat and simmer, uncovered, until the apples soften (4 to 5 minutes). Stir in the rum. Keep the soup warm on low heat while preparing the dumplings.
  • To make the dumplings: beat the egg whites until they form stiff peaks. Beat in ½ teaspoon lemon juice and 1 teaspoon sugar.
  • Remove the soup from the heat. Drop in large spoonfuls of the egg white mixture, turning lightly so that the dumplings absorb some of the liquid. Sprinkle the remaining ½ teaspoon ground cinnamon on top of the dumplings. Serve immediately.