Hamburg eel soup

Ingredients for 4 servings:

• 2 kg bones (ham bones)
• 3 liters of water
• 300 g eel(s), filleted
• 150 g prunes
• 1 bag of dried fruit
• 3 tbsp currant jelly
• 1 bunch of soup vegetables
• 2 stalk(s) leeks
• 2 carrots
• 1 small celeriac
• 1 onion(s)
• sage
• Thyme
• savory
• marjoram
• basil
• salt and pepper
• Sugar
• Vinegar
• 2 apples

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chop the ham bone, place it in a large stockpot, and cover with water. Bring to a boil once, skimming well. Add the spices, dried fruit, cleaned soup vegetables, and onions. Let the stock simmer gently over low heat for about 2 hours (do not boil briskly, as this will make it cloudy). Cut the leeks, carrots, and celery into strips. Cut the prepared filleted eel into 2 cm wide pieces. Pour the stock through a fine sieve or cheesecloth and remove any excess fat. Season to taste with salt and pepper, sugar, blackcurrant jelly, and vinegar. Bring back to a boil, then slowly simmer the vegetable strips and eel pieces in the stock. Peel and core the apples, then cut the apples into thin slices and place them in a decorative pickle.