Original Hamburg Eel Soup

A bean recipe for every taste:

Loosen and tie the meat from the ox hessian and the veal hessian. The

bones and put both together with the soup chickens, the bones

bones and a little bit of smoked raw ham in a pot, fill with water, boil up

fill with water, boil, skim, season lightly with salt and cook leisurely for 4 hours.

make. Strain the stock and bind it with flour butter. The yellow roots,

the parsley roots, the celery tubers, the white of the leek the whole in

cut into small cubes and soften in the broth. The peas#

and blanch them, add the currants and the raspberries with a little bit of sugar.

the juice and then add to the stock with the chopped vegetables.

into the stock form. Cut the pears into slices and make.

Do the same with the cathartic plums, boil the eel in fish stock. The

Season the soup with sherry or port wine. The taste of the soup must be

be sweet and sour. Chop the eel herbs and add them.

Eels, plums, pears, cooked separately, are added to the soup when serving.

the soup at the same time as semolina or hamburger flour dumplings.

all the rest is put in beforehand.

Thaller original recipe by Franz Pfordte

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