Hamburger Eel Soup
- 1 ham bone with joint
- 2 pounds lean bacon in piece
- 2 gallon water
- 4 sliced parsley roots
- 3 carrots
- 2 kohlrabi
- 2 leeks, white part only
- 2 small German celery roots
- 3/4 pound prunes, soaked
- 3/4 pound dried pears, soaked
- 1/2 pound cut asparagus
- 1/2 pound green peas
- Dumplings for soup
- 2 pounds eel, sliced and cut in finger-length pieces
- 2 cups water and dash of vinegar
- Seasonings: Onion, bay leaf, cloves, allspice
Cook together the ingredients in first column until meat and vegetables are tender. Half an hour before they are done, add dried fruits, asparagus and peas. Cook the eel separately in the 2 cups of water with dash of vinegar, and with the seasonings, until tender. Salt it. Add the eel stew to the soup mixture, boil up once, then drop dumplings into it, cover and cook 12 minutes without removing cover. Add chopped parsley just before serving. Serve the ham sliced from the bone, the bacon sliced, in a separate dish, and the soup in sizeable bowls accompanying the meat.
Submitted by Jun 3, 2009
15 min
30 min
45 min