Hamburger Aalsuppe Hamburg Eel Soup Recipes

HAMBURGER SOUP I

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

HAMBURGER AALSUPPE - HAMBURG EEL SOUP

Steps:

• Have eels cleaned, skinned and cut into 2 inch pieces.
• Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.
• Add eel and cook slowly until fish is tender.
• Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended.
• Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
• Cook cauliflower and peas in boiling salted water until crisp-tender.
• Make a syrup of 1/2 cup water and sugar; cook pears until tender.
• About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
• Drop from spoon and cook in boiling salted water about 20 minutes.
• To serve, first remove eel from liquid in which it was cooked.
• Strain liquid and add half of it to meat broth.
• Drain the cooked vegetables and add to meat broth.
• Place eel, pears and dumplings in a large tureen and pour soup over all.

MOCK EEL

Steps:

• In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
• Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
• Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
• Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
• Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.