For the semolina dumplings, bring milk, butter, 1 tablespoon sugar and 1 pinch of salt to the boil. Sprinkle in semolina and stir until the mixture separates from the bottom of the pot as a dumpling. Remove from heat and stir in the eggs one by one.
Boil plenty of water with a little salt. Cut out dumplings from the semolina mixture with two moistened tablespoons. Leave to simmer in the slightly boiling water for about 10 minutes.
For the soup mix starch and 2 tablespoons elderberry juice until smooth. Boil up the rest of the elderberry juice, apple juice, 100 g sugar and cinnamon stick. Stir in the starch and simmer for 2-3 minutes while stirring.
Wash, quarter, core and chop the apples. Cook the apple pieces in the soup for 3-4 minutes. Remove the cinnamon stick. Sweeten the soup if necessary. Lift semolina dumplings out of the cooking water and drain well.
Spread elderberry soup on soup plates, arrange semolina dumplings in it.