Hamburg Eel Soup
Ingredients
- Ingredients
- 400 grams mixed Dried Fruit
- 750 milliliters water
- 1 large Ham bone (with some meat)
- 1 ½ liters Broth
- 1 bunch Soup vegetables
- 2 carrots
- 1 small Celery root
- 1 stalk Leeks
- 1 Parsnip
- 800 grams
- ½ l water
- 250 milliliters White vinegar
- 2 onions
- salt
- 3 white peppercorns
- 2 cloves
- thyme (some leaves)
- Sage (some leaves)
- and Basil
- 300 grams Frozen pea
Preparation steps
Soak dried fruit in water. Cook ham bone in water about 10 minutes, then seven, and set broth aside. Add coarsely chopped greens to ham bone and allow to cook approximately 1 hour in the broth. Remove bones and the vegetables, remove meat from bone and return it to broth. The greens throw. Cool broth, then degrease.
Trim vegetables, rinse, peel and chop if necessary. Put vegetables in broth and boil about 15 minutes. Add dried fruit after 10 minutes.
Rinse eels and cut into pieces.
Boil water and vinegar with peeled, quartered onions and spices, lower heat, add pieces of eel and leave in about 10 minutes until done.
Rinse herbs, shake dry, chop and add to peas in soup. Then hides the pieces of eel, bone and enter the sifted cooking rear in the remaining soup, season with sugar and vinegar.
For dumplings, boil milk, salt and butter in a saucepan, then stir in flour and continue stirring until a lump at bottom of pot dissolves. Stir in eggs in succession, season with nutmeg. With 2 teaspoons small dumplings stab and leave for about 10 minutes in the heated ham broth. Serve dumplings in eel soup.
