Berlin Fresh Eel Soup Recipe

Serves/Makes: 4 - 6


  • 2 pounds fresh eel, skinned and cleaned
  • 1 quart light beer
  • 1 pint May Wine*
  • 2 slices pumpernickel**, grated
  • 1/2 teaspoon thyme
  • 4 tablespoons butter
  • 1 bay leaf
  • Sprig parsley
How to cook Berlin Fresh Eel Soup:
  • Cut eel in bite-size pieces. Place in a kettle with wine, beer, pumpernickel, and herbs.
  • Bring slowly to a boil, then simmer gently until fish is done (about 25 - 30 minutes).
  • Remove eel to a deep soup tureen.
  • Add butter to soup in kettle. Stir until steaming hot.
  • Pour over eel and serve hot.


The German name for the Berlin Fresh Eel Soup is Aal Berliner.


*May wine, also known as Maitrank, Maiwein, Maibowle and Waldmeisterbowle, is the name of a German beverage that uses aromatized wine as a base.
**Pumpernickel is a type of very heavy, slightly sweet rye bread, originally from Germany, traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries.

This recipe for Berlin Fresh Eel Soup serves/makes: 4 - 6

The Berlin Fresh Eel Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Eel (more Eel recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: German (more German recipes)

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