The Hamburg eel soup originates from the medieval peasant ‘sour soup’ (Sure Supp), which was seasoned with the so-called ‘eel herbs’. Because of these eel herbs it got its name, which then, however, led to misunderstandings, because strangers missed the eel. Thus, in the 18th century, a senate decree was issued, according to which an eel soup must contain just as much a piece of eel. Normally, freshly cooked fish is used, but a piece of smoked eel can also be used.
Soak baked fruit the day before. Make ham bones in water in an open saucepan on low heat. Clean the vegetables, chop them and add them together with the drained baked fruit after 1 1/2 hours. Add the finely chopped kitchen herbs. After another 30 minutes, season with pepper, salt, sugar and vinegar and thicken a little with the cooled cornstarch. Bring to the boil, turn down the heat to low and add the eel. As soon as it is cooked, remove the bones and skin, cut into pieces and add to the soup.
Alternatively, you can add small semolina flakes with the eel. ++
Our tip: It is best to use fresh herbs for a particularly good aroma!
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