Hamburger Aalsuppe

Name: Hamburger Aalsuppe (Hamburg eel soup)
Yield: Serves Six
Cuisine: Germany
Ingredients: fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh eel, ½ kg (1 lb), skinned, cleaned and cut across into sections about 3 cm thick; a bouquet garni; summer savory; vinegar; sugar and/or salt to taste; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; bay leaves, 2; sugar and/or salt to taste; dried fruit, 200–300 g (about ½ lb), e.g. prunes, apricots, apple rings, previously soaked in water; dried fruit, 200–300 g (about ½ lb), e.g. prunes, apricots, apple rings, previously soaked in water; dried fruit, 200–300 g (about ½ lb), e.g. prunes, apricots, apple rings, previously soaked in water; dried fruit, 200–300 g (about ½ lb), e.g. prunes, apricots, apple rings, previously soaked in water; fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); fresh vegetables, 1½ kg (3 lb) in all (peas, carrots, leek, celery, cauliflower, string beans, kohlrabi – the more kinds the better); small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; dried fruit, 200–300 g (about ½ lb), e.g. prunes, apricots, apple rings, previously soaked in water; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes; small flour dumplings, made from a dough of 225 g (½ lb) flour, sifted with a little salt, 1½ tbs marrowfat, suet or butter, 1 egg and 150 ml (¼ pint) water; and poached for 5 minutes

Hamburg eel soup

Preparation info

Serves
Six

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

North Germans like things sweet and sour. They have excellent pork products; and in the early summer a fine array of fresh vegetables comes into season. So it has been their practice for centuries to make, especially at this time of year, what they call Saure Suppe, which is a sort of sweet and sour soup. It is made from a smoked ham-bone with scraps of ham still on it; fresh vegetables; dried fruit to provide a sweet counterpart to the salty ham; and dumplings to give the soup body.

Ingredients

Europe
Germany
North German
Pescatarian
Soup
Summer

Ingredients

Method