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Elderberry Soup

Rated as 3.43 out of 5 Stars

"Another fine summery soup - refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired."
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45 m servings 64
Original recipe yields 4 servings


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  1. Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
  2. In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

Nutrition Facts

Per Serving: 64 calories; 0.3 16.6 0.4 0 10 Full nutrition

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Read all reviews 5
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This is the best use for elderberries I've found. I tried several pies and didn't like the way they turned out but this "soup" is easy to make and delicious! Especially with crushed ginger cooki...

The texture of the apples was unpleasant. However, I figured out a way to salvage this soup! First of all, I put a cinnamon stick in the soup and that gives it an awesome flavor. I strained o...

I haven't made this. I don't even know where to get Elderberry's in the US. I live in a moderately rural area of WV. Too much like town to find someone growing them. Not enough like a city t...

I did not think it was all that good.

Made this recipe with a few changes. Pureed the apple (honeycrisp) and added a bit of cinnamon. Not sure if the elderberries that grow wild in Oregon are different, but this had a really sour ...