Rinse the eel ready for cooking and cut into 5 cm pieces. Clean or peel the greens. Dice the onions. Roughly dice one potato, half of the beetroot, half of the leek and half of the celery.
Put the eel in a saucepan with white wine and tap water and season with salt. Add the coarsely chopped greens, half a bunch of dill, half a bunch of new spice, parsley, bay leaf and peppercorns and let the whole simmer gently for 10-12 min on low heat. Then take out the eel and remove the bones. Strain the broth through a fine dish and let it boil for another time. Chop the remaining greens, add to meat broth and simmer gently for 5 min.
Mix flour and eggs with a little salt and nutmeg and cut small dumplings with a teaspoon. Cook the dumplings in salted water for 5-6 minutes on the stove. Finely chop the remaining kitchen herbs.
Then put eel and dumplings into meat broth, season with salt and pepper and add parsley and dill.
Our tip: It is best to use fresh herbs for a particularly good aroma!