Apple soup with fried cinnamon and potato dumplings

For 4 people
  • 4 small tart apples (approx. 100 g each)
  • 2-3 EL Lemon juice
  • 3/4 l Apple juice
  • 1 EL cornstarch
  • 100 ml white wine
  • 2 anise stars
  • 1 packet Vanillin sugar
  • 1 pack ' 8 cooked dumplings '
  • Cinnamon
  • 2 EL Sugar
  • 1-2 EL butter or margarine
  • Mint
40 minutes
Wash the apples and cut out the core. Cut the pulp into very thin rings and drizzle with a little lemon juice. Stir 3 tablespoons of apple juice and cornstarch until smooth. Bring the remaining apple juice, white wine, remaining lemon juice, aniseed stars and vanilla sugar to the boil.
Add the cornstarch while stirring constantly, bring to the boil briefly. Stew the apple rings in it for about 3 minutes. For the dumplings, stir the powder in 1/2 liter of cold water and let it soak for about 5 minutes. Approx. Form 12 small dumplings out of it.
Pour into boiling water and let simmer for about 10 minutes over low heat. Mix the cinnamon and sugar and turn the dumplings in it. Fry the dumplings in the hot fat all around until golden brown. Serve hot apple soup with dumplings and garnished with mint if you like.
1 person approx.:
  • 410 kcal
  • 1720 kJ
  • 3 g protein
  • 4 g fat
  • 80 g carbohydrates


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