Eel Soup

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Eel Soup
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Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
968
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie968 cal.(46 %)
Protein46.93 g(48 %)
Fat57.27 g(49 %)
Carbohydrates65.56 g(44 %)
Sugar added0 g(0 %)
Roughage4.32 g(14 %)
Vitamin A1,971.71 mg(246,464 %)
Vitamin D1.34 μg(7 %)
Vitamin E2.06 mg(17 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.35 mg(32 %)
Niacin17.18 mg(143 %)
Vitamin B₆0.43 mg(31 %)
Folate72.14 μg(24 %)
Pantothenic acid1.23 mg(21 %)
Biotin2.92 μg(6 %)
Vitamin B₁₂3.84 μg(128 %)
Vitamin C15.64 mg(16 %)
Potassium1,088.42 mg(27 %)
Calcium147.67 mg(15 %)
Magnesium59.82 mg(20 %)
Iron3.66 mg(24 %)
Iodine22.85 μg(11 %)
Zinc3.85 mg(48 %)
Saturated fatty acids17.3 g
Cholesterol269.37 mg

Ingredients

for
4
Ingredients
400 grams smoked Bacon
150 grams mixed Dried Fruit (such as plums, pears, apricots)
400 grams
4 Tbsps Fruit Vinegar
2 carrots
1 Parsnip
150 grams Peas
150 grams green Beans
70 grams Pastry flour
150 milliliters milk
salt
sugar
Nutmeg
1 egg
1 Tbsp cornstarch
How healthy are the main ingredients?
carrotParsnipsaltsugarNutmegegg

Preparation steps

1.

Place the bacon in about 1.5 liters of water and simmer gently for about 2 hours. Place the dried fruit in a bowl, pour the boiling water over it and let soak for about 1 hour. Rinse the eels and cut into 5 cm long pieces. Bring 3 tablespoons of vinegar with 250 ml (approximately 1 cup) of water to boil and pour it over the eel. Let stand about 20 minutes.

2.

Peel the carrots and parsnip and cut into bite-sized pieces. Rinse the peas and beans. Trim and dethread the beans if necessary.

3.

For the dumplings, heat the milk with the flour, a pinch of salt, sugar and nutmeg in a saucepan. Boil while stirring until mixture becomes a stiff paste and allow to cool. Then add the whisked egg and mix well.

4.

Drain the bacon broth through a sieve and boil again in another pot. Add the dried fruit, carrots and parsnip and cook for about 5 minutes. Then add the drained eel .Add the beans and cook for about 5 minutes. Reduce the heat so the soup is just under boiling. Using two small spoons, shape the dumplings into ovals and slide into the soup. Add the peas and cook for about 7 minutes. Add a little cornstarch to thicken the soup if necessary. Season with salt, pepper and the remaining vinegar and serve.

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