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.