And for eel soup, of course, one must not be missing: our Oldesloer Kümmel, which is distilled in the old Holstein way from Europe’s oldest spice – from the finest caraway seed.
Oldesloer Kümmel is served well chilled (but not from the freezer!) in an iced glass, of course also with all other strong dishes.
Try Oldesloer Kümmel punch: sweeten 2/3 hot tea with rock candy and then fill up with 1/3 Oldesloer Kümmel. Oldesloer wishes nice togetherness!
Eel soup recipe suggestion for 4 people:
2 kg bone (ham bone)
3 liters of water
300 g eels, filleted
150 g prunes
1 bag of dried fruit
3 tablespoons currant jelly
1 bunch of greens
2 leeks
2 carrots
1 small celeriac
1 onion
sage
thyme
savory
marjoram
basil
Salt and pepper
Sugar
vinegar
2 apples
Preparation:
First of all, chop up the ham bones and place them in a large soup pot. The ham bones are then covered with water in the soup pot. You would then have to boil it all up. Let everything skim off well. Then add the following ingredients: onions, baked fruit, spices and cleaned soup vegetables. Let the broth simmer slowly over a low heat for about 2 hours. Be careful not to overcook. Otherwise the broth will be very cloudy. Now you can cut ingredients such as carrots, celery and leek into strips. Shred the prepared filleted eel into 2cm pieces. The broth can then be poured through a strainer or hair strainer and defatted. Season to taste with salt & pepper, vinegar, sugar and currant jelly. Now everything would have to be brought to the boil again and slowly let the pieces of eel and vegetable strips simmer in the broth. For decoration, you can cut the apples into small slices and add them after they have been peeled and cored.
