Hamburg eel soup (Hamburger Aalsuppe)

Hamburg eel soup (Hamburger Aalsuppe)

Category: First meal

Kitchen: german

Ingredients
Fresh eel	800 g
Bouillon	2 l
Smoked ham on the bone	1 small
Bulb	1 PC.
Carnation	2 pcs.
Bay leaf	1 PC.
Salt
Lemon	1 PC.
Dried fruits (apples, plums, pears, dried apricots)	200 BC
Carrots, leeks, celery, asparagus, green peas, kohlrabi are your favorite choices	125 g each
Parsley	0.5 bundle
Butter	3 tbsp. l.
Flour	4 tbsp. l.
Riesling wine	500 ml
Sugar, white pepper	taste
Thyme, basil, marjoram	optional
Red currant juice or wine vinegar	taste

Cooking method

• As is very often the case in German recipes, the history of the origin of the Hamburg eel soup, and as it later turned out that it would be better to call it "Soup with eel", has its own mythology.
• According to one version, the eel itself was never included in the composition of this soup, and the name Aalsuppe comes from "Aalkraut" - savory, a spicy condiment to the dish, which, by the way, is recommended to add this soup in some, but not all recipes.
• Another tale, relying on the notorious German thrift, refers to the German expression "aal's bin" (All-All) - they say that any leftovers of food in the kitchen will fit into this soup, that is, Aalsuppe is a dish made from leftovers for thrifty northerners. And it was only much later that the eel was added to the soup, so that they "lagged behind" with questions, but where is the eel declared in the name? Well, if this is so, then they acted wisely, because this made the soup more satisfying and more attractive to someone's taste. Moreover, there were enough eels in the surrounding waters.!
• Moreover, according to more or less serious information, this soup, or rather, its basis, came to Hamburg from the land of "Schleswig-Holstein", and it was called sour soup - "Sure Supp." And only the wives of Finkenwerder fishermen, since they cooked everything with fish , began to add to the sour eel soup.
• Therefore, it must be said that in Hamburg you can also taste “Hamburg eel soup -“ Hamburger Aalsuppe ”without eel! soup ”, although the eel did not spend the night there.
• There is debate not only about the etymology and origin of Aalsuppe, but also about its composition. The composition varies both in terms of types of vegetables and in terms of more interesting and unexpected additions.
• The addition of sugar and unsweetened red currant juice to the soup is considered to be closer to the classic version.
• Some translated recipes mention redcurrant and pear jam.
• And in the majority, all this is replaced with a large number of various spices.
• Custard dumplings should be served with the soup without fail.
• It should taste sweet and sour. (Remember his great-grandfather-Sour Soup) That is, white wine or vinegar is a must.
• It should have a smoky flavor, which is achieved by boiling the smoked ham.
• Well, dried fruits, at least prunes, should decorate this soup, strange in composition for a Russian person.
• We take a classic recipe from a German book and cook it taking into account the recommendations from the recipe of the Weinhaus Dölle restaurant, according to the book by Mimi Sheraton. The recipe is over 50 years old.
• - First, cook the beef broth with the addition of onions, bay leaves, at the end, take out the beef and add a piece of smoked ham and cook for 15 minutes.
• - While the broth is being cooked, we cut the eel. We remove the insides, cut off the head, cut along the ridge and begin to remove the skin, carefully trimming it. At some point, you will realize that the skin can be pulled off in one motion. That is, we cut out skinless fillets. Remove the ridge and then cook in broth.I recommend to salt the eel and sprinkle with lemon juice before cooking.
• 
• - In a separate saucepan, bring the white wine to a boil with the addition of bay leaves, pepper, salt. I also added dill stalks and onions, lower the eel fillet and cook over low heat for 20 minutes.
• 
• - Take the ham out of the broth, remove the skin, remove the meat from the bone and cut it into pieces.
• - Add all the chopped vegetables with parsley to the broth with the ham, cook until almost cooked. Five minutes before readiness, add pre-soaked dried fruits with water in which they were soaked, and green peas.
• - Dry the flour, add butter, fry a little and stir into the soup to thicken. Add spices and herbs.
• - In some recipes, it is recommended to add a little broth in which the eel was cooked, add vinegar and currant jelly or juice.
• - Add the eel and serve so that all the ingredients are present on each plate. Add custard dumplings to each plate.
• Schwemmklösschen oder Brandteigklösschen Dumplings
• For 6 servings of soup:
• ½ cup water
• 1 tsp oils
• 3 tsp flour
• salt
• 2 eggs
• Add oil to boiling water, cook until the butter melts. Mix flour with salt, add to water-oil mixture. Stir over low heat until a ball forms, which begins to lag behind the sides of the pan. Remove from heat and cool slightly. Stir in eggs, one at a time, until smooth. Knead very well so that there are no lumps.
• Form the dumplings with a wet spoon and cook in salted water until tender, about 10 minutes, or until the dumplings float.
• And here is another composition:
• 100 g loin, 2 onions, 3 carrots, 1 celery root, 2 onion stalks, 1/2 teaspoon each of marjoram, sage, tarragon and thyme, 1 meat stock cube for 1/2 liter of water, 2 pears, 1 cup of ice cream peas, parsley, dill, 2 tbsp. tablespoons of flour. The principle is the same.

Note

The life of an eel is a continuous and exciting journey!
The birthplace of the European river eel, the Sargasso Sea, south of Bermuda, about 4,000 km from Europe.
Having barely hatched from the eggs, the small eel, still in the form of a larva, begins its easy journey - they are simply carried by the current. And only after about 2-3 years they reach the shores of Europe and North America.
The thickness of babies is comparable to the thickness of a match, and the body is transparent, therefore they are called "glass eel"
Then real adult life begins - eels get into rivers.
At this stage of maturation, they darken and receive a new name - a two-year-old eel.
Now, in order to get to the desired habitats, they need to climb up the river. And since this is not always easy, they are fished out and released in a new place. In particular in Moritz
However, there are individuals who spend this segment of life in mixed fresh and sea water.
Sexual maturity occurs on average at the age of 8-10 years.
In densely populated mixed seawater or in captivity alongside other individuals, the eel tends to be a male. Remains lazy and short, no more than 1 meter.
If he dares to move up the river, then he becomes a female, which can reach a length of up to 1.5 meters.
After puberty, eels no longer eat, in September-October they are pulled back to the sea. In the absence of waterways, they often move through meadows.
For their silvery underside of the body, they are called the silver eel.
Now their journey is full of danger. After all, the path lies back to the Sargasso Sea without the warm Gulf Stream. Here you have to swim yourself, and get energy from the stored fat.
Eel can survive for up to four years without food. It is assumed that the return journey to the spawning grounds takes at least six months.
Eels living in captivity can live up to 50 years (but what a life, waiting 50 years to get killed!)
A limited number of citizens of the Federal Republic of Germany have a license to catch eel - about 100,000 people.
Eel is poisonous without heat treatment, contains a strong nerve poison (ichthyotoxin).

Are the floors all cleaned up there? I'll lick them for you for such a saucepan! want !!?

[tumanofaaaa]

tumanofaaaa, generally worth a penny, I'll see you buy it!

Olga, I'm in shock! Cool!

Mother, where did you find an eel? Well vaaaaascheee Just get out of a swoon, I'll look again, and bang - I'm lying

[Rada-dms]

Rada-dms ,

Mother, where did you find an eel? Well vaaaaascheee Just get out of a swoon, I'll look again, and bang - I'm lying

That's it, I'm also surprised by so many recipes with eel! But where to get it ... I also had a recipe for this soup in my piggy bank, but with eel in Samara it is somehow sad ... And the soup is interesting! It's great that Olya was able to please and tease us
If suddenly we have this "snake", I will try the meatless version, I have even found a replacement for the aroma of smoked brisket - I will add red smoked pepper (I ordered it in Aidigo)

[Ella]

Ella,

Why Ella? Olya she is encrypted

[Rada-dms]

I have already tasted the Mosel eel, now I have come and have some soup
Where can I buy an eel? Rada-dms, inject! Passwords, appearances?

[tumanofaaaa]

tumanofaaaa, generally worth a penny, I'll see you buy it!

HAAAA !!!! With soup !!!!!!!!!!!!!!!!!!!! You thought I fainted from the very saucepan? Look for the fool! Give with soup!

Mother, where did you find an eel?

Just today I saw such a large eel in Ashan Lefortovo Gorod at 1200 rubles per kg. Take it, I don't want to.

Olya choked ...

Olya choked ...

move, fall next

move, fall next

Girls! Come on! That because of some herring practically to fall!

[Florichka]

Florichka, Ira, I bought in Globus on Novorizhskoe, there somewhere for 500 rubles. per kg turned out.

500 rubles each per kg turned out.

no herring!

Why Ella? Olya she is encrypted

I'm not offended, I was promoted so much !!

[Nagira]

Nagira, look at Avka, what kind of Ella I am, I am Olya or Rada (according to my great-grandmother)!
And rightly so, replace it, because the soup is very original, but oh-hoo is mixed in it!
In general, just boiled eel is very similar to fatty herring (it seems to me), so the combination of meat and "fish" is somewhat unusual.
You, I think, are more likely to find smoked eel, in German cuisine there is also a soup made from smoked eel. I will try to find a recipe and make it.

Olga, I'm in shock! Cool!

I was shocked when I butchered him! If I have time, I will write in the comments how the neighbors and the plumbing scared them!

I was shocked when I butchered him! If I have time, I will write in the comments how the neighbors and the plumbing scared them!

Took a cola and popcorn, sat down to listen

HAAAA !!!! With soup !!!!!!!!!!!!!!!!!!!! You thought I fainted from the very saucepan? Look for the fool! Give with soup!

Irish, I thought the same that Olga decided to get off easily with an empty saucepan
Ol, that Irinka is a consonant, and from the big one in which everything steamed is

Irish, I thought the same that Olga decided to get off easily with an empty saucepan
Ol, that Irinka is a consonant, and from the big one in which everything steamed is

Tanyush is she pretending not to understand! Tricky! And she wastes it herself rooster eel of Hamburg. And I staked it out a long time ago! No, well, yummy !!! I would have sipped it lukewarm now !!!

Took a cola and popcorn, sat down to listen

Pack your suitcases, and don't throw popcorn! And then they have already gathered in your place!
I'll print soon, while I'm busy!
You know, my husband TAAAK liked this eel, which I didn't even expect !!! All complained about where else to buy and cheaper. In short, I made a recipe for my head!
And I like it in cold Riesling!

[Tanyulya]

Tanyulya, I feel, I will have to cook in a bucket in which one eel will swim alone, or, like the Germans, soup, which has NEVER had an eel! But this is somehow not our way!

Tanyush is she pretending not to understand! Tricky! And she wastes it herself rooster eel of Hamburg. And I staked it out a long time ago! No, well, yummy !!! I would have sipped it lukewarm now !!!

I have such a weakness, as I cook, it immediately tempts me to distribute, treat, please, then I sit and think, I spent so much time in the kitchen, and again I have to go to the machine!

Ol! Lost! I so wanted to make this soup, but I never found an eel. Though you made us happy. I'll at least see what he looks like!

[tumanofaaaa]

tumanofaaaa, you know, my dear! That I immediately, by default, put everything aside for you from the middle, for you and your boys!

Ol! Lost! I so wanted to make this soup, but I never found an eel. Though you made us happy. I'll at least see what he looks like!

I myself was guided by pictures, in Germany I did not try, I did not get caught! But I tried the base without eel, so I imagined the taste. Very unusual, interesting soup, even dried fruits made friends. The main thing is to make it right sweet and sour!
But butchering it, dear mother, is not very pleasant, although after my life in Southeast Asia I am accustomed to everything, but apparently I have lost the habit!

We used to live in a swamp in a meadow. The same freshwater and small eels. To clean them nerally. So we just took coarse salt in the palm of our hand, loach and rubbed it with salt. All the mucus slid off, then gutted and that's it.

[I'm glad!]

im scared neighbors and plumbing!

I'm glad! And, he cho, trumpet loudly, set off fountains, like a whale, and played the harmonica?
I hope you didn't hurt your skin while cutting? Bliiin! You are my culinary Amazon! I will never get in touch with an eel in my life! Well, it's almost like a fish - puffer! Passions are such ... The blood is toxic, the skin is a stocking ... Now also - death to the plumbers! ... Look how he destroys people - according to professional characteristics! Mammadaragaya!
No, well, I understand that it is very useful for the mushshin ... All kinds of unsaturated fatty acids ... Any rejuvenation ... Straight, not fish, right say, but followers of the teachings of prof. Preobrazhensky! I'm afraid for you I'm glad!

[tumanofaaaa]

tumanofaaaa, you know, my dear! That I immediately, by default, put everything aside for you from the middle, for you and your boys!

thank you (y) otherwise I got scared. IN! Envy loudly!

Pack your suitcases, and don't throw popcorn! And then they have already gathered in your place!

There is nothing here! I will not give up my place (sho no, then I will bite)

We used to live in a swamp in a meadow. The same freshwater and small eels. To clean them nerally. So we just took coarse salt in the palm of our hand, loach and rubbed it with salt. All the mucus slid off, then gutted and that's it.

So maybe these are the ones who make their way to the sea, she wrote in history how they migrate.
And this one was kept in salt and ice, it was just that the skin was torn off hard, and his eyes were tough ........ not like fish, but like a cloudy mirror ...

And what did you do with these loaches?

The loaches are also very tasty. Again, I tried them baked in the oven at my grandmother's. Oh, what I have never tasted from my grandmother. Everything turns out incredibly tasty! It is a pity that in the oven only a semblance can be obtained ...