Hamburger Eel Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg bone (ham bone)
- 3 liters water
- 300 g eel (s), filleted
- 150 g prunes
- 1 bag dried fruit
- 3 tablespoon currant jelly
- 1 bunch soup greens
- 2 leeks
- 2 carrot (s)
- 1 small celeriac
- 1 onion (s)
- sage
- thyme
- Savory
- marjoram
- basil
- salt and pepper
- sugar
- vinegar
- 2 apples
Print Recipe
Pin Recipe Instructions
- Chop the ham bones, place in a large stock pot, cover with water. Bring to the boil once, skim well. Add spices, baked fruits, cleaned soup vegetables and onions. Let the broth simmer slowly over a low heat for approx. 2 hours (do not boil bubbly, otherwise it will be cloudy).
- Cut the leek, carrots and celery into strips. Cut the prepared filleted eel into 2 cm wide pieces. Pour the broth through a hair sieve or a strainer, degrease, season with salt & pepper, sugar, currant jelly and vinegar.
- Bring to the boil again, slowly simmer the vegetable strips and pieces of eel in the broth. Peel the apples, remove the core and cut the apples into fine slices and place them decoratively.
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