Eel Stew with Dried Fruit and Dumplings
Ingredients
- Ingredients
- 300 grams mixed Dried Fruit (such as plums, pears and apples)
- 4 carrots
- 1 Parsnip
- 400 grams Celery root
- 1 stalk Leeks
- 1 large Ham bone (with some meat remaining)
- 1 ½ liters Beef broth
- 2 garlic cloves
- 800 grams
- 2 onions
- 1 tsp white peppercorns
- 2 cloves
- 1 handful Fresh herbs (thyme, sage and basil)
- 100 milliliters White vinegar
- also
- 1 pinch sugar
Preparation steps
Soak the dried fruit in a small amount of water. Peel and dice the carrots, parsnip and celery. Rinse the leeks, brush clean and cut into pieces. Place the ham bones in a pot with the half of the carrot, parsley root and celery. Add the broth and simmer for about 1 hour over low heat. Strain through a sieve and degrease as required. Cut the remaining meat from the bone and put back into the broth. Add the vegetables and the peeled garlic cloves to the soup and cook for about 15 minutes on low heat. Add the dried fruit after about 10 minutes.
Rinse the eel and cut into pieces. Peel the onion and quarter. Boil together 0.5 liters (approximately 2 cups) of water, pepper, cloves, herbs and 100 ml (approximately 1/2 cup) white vinegar. Reduce heat, add the pieces of eel and simmer until done (about 10 minutes). Season to taste with sugar and vinegar.
For the dumplings, boil milk and butter in a saucepan, then stir in the flour. Continue to cook, stirring until dough comes together. One at a time, stir in the eggs. Season with salt and nutmeg. Using 2 teaspoons, form small dumplings. Boil in salted water until done (about 10 minutes). To serve, ladle soup into warm bowls and add a few pieces of cooked eel and a few dumplings to each.
