Hamburg style eel soup

Ingredients

• 2 kilogram bone-in ham
• 3 liter water
• 300 grams eel fillet
• 150 grams prunes
• 1 package of dried fruits
• 3 tablespoons red currant jelly
• 1 bunch of soup greens
• 2 stalk leek
• 2 carrots
• 1 small celery root
• 1 onion
• sage
• thyme
• thyme
• marjoram
• basil
• salt
• pepper
• sugar

Preparation method (receipt)

Dice the ham, place into a pot, pour the water, bring to a boil, remove the excess fat. Add prunes, spices, dried fruits and onion. Boil on low heat for 2 hours. Cut leeks, carrots and celery root into shreds. Slice the fillet into small pieces about 2 centimeters thick. Strain the broth, add the red currant jelly, salt, pepper, sugar and vinegar. Bring to a boil, add vegetables and the eel, boil until done.