German Fresh Eel Soup with Mushrooms Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 3 pounds fresh eel, skinned and cleaned
  • 4 ounces dried mushrooms
  • 1 pint sour cream
  • 2 teaspoons rye flour
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
How to cook German Fresh Eel Soup with Mushrooms:
  • Cut eel in 2-inch pieces.
  • Wash mushrooms, drain, cover with cold water. Let stand 24 hours.
  • Drain water and pour it over eel, add additional cold water to cover, add salt.
  • Cover. Bring to a boil, then lower heat and cook slowly until eel is tender (about 25 - 35 minutes).
  • Add mushrooms and stir. Remove eel from soup.
  • Add sour cream slowly to soup, stirring steadily.
  • Add pepper and paprika. Mix flour with a spoonful of hot soup and stir into the kettle.
  • Stir until soup boils. Add eel, bring to a boil again.
  • Serve the Eel Soup with Mushrooms with chopped dill sprinkled on top.

Comments:

Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.

This recipe for German Fresh Eel Soup with Mushrooms serves/makes: 6 - 8

The German Fresh Eel Soup with Mushrooms 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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