Hambörger Oolsupp   

vun Clara Kramer-Freudenthal
(Sneemoond 1993)  

Noch hüüt kook ik de Oolsupp so, as mien Mudder mi dat as junge Diern bibröcht hett. Ok hüüt noch tellt de Oolsupp in mien Fomilie to een besünneret, lecker Eten. Ümmer wenn ik no Olland führ bestell ik mi in Finkwarder greune Ool. 

Ober ok ohn Ool is disse Supp een smackhafte Mohltiet. Statts Ool warrt een Stück räukerten Swiensbuuk mitkookt. Wenn de Speck goor is, warrt he in lütte Wörpel sneen un to de Supp geben. Ober denn is dat keen Oolsupp mihr, sünnern denn neumt wi Norddüütschen disse Mohltiet ,,Suursupp''. 
 
Todoten: 

• Een in veer Dele tweisogten Schinkenknoken
• Een grote, fien sneen Zippel
• Twee Bund Suppengreun, ok fien sneen
• 1/2 Pund Backoof
• 1/2 Pund Backplumm ohn Steen
• 1/4 Pund Backaprikosen
• 1/4 Pund Rosinen
• Sult gans no Smack, foken is de Schinkenknoken al sultig noog
• 1/2 Tass' Wienessig (de italiensche smeckt opbest)
• 4-5 Eetlepel Zucker, ok no Smack

Pro Kopp reken ik 150 bet 200 Gramm Ool, denn is dat ober een Hauptmohltiet. Vun den Fischhöker glieks de Huut aftrecken loten. Mit den Wiesfinger an de Gnood dat Bloot afkratzen, waschen un in veer cm lange Stücken snien. De Ool schull dumendick ween.

So warrt dat mookt: 

Den Schinkenknoken mit dree Liter koold Woter to Füür un mit de gansen Krüder to'n Koken bringen. Dree Stünn suutje koken loten. Den Knoken ruutnehm un mit de Schuumkell de utkokten Kökenkrüder rutfischen. Dat Suppengreun rindoon un 20 Minuten koken loten. Nu dat öber Nacht inweekte Backoof samt dat Inweekwoter dorto doon. Wenn dat Backoof teihn Minuten kookt hett, den Ool in de Supp doon. Kott opkoken un op lüttste Flamm teihn bet föffteihn Minuten trecken loten. 

Dorto hüürt Swemmklüten.

Hamburg-Style Eel Soup   

by Clara Kramer-Freudenthal 
(January 1993)  

I still prepare eel soup the way my mother had taught me when I was a young woman. Eel soup remains a special, delicious dish in my family. Whenever I take a trip to Olland (Altes Land) I order fresh eel in Finkwarder [Finkenwerder, originally a fishing community and a part of Hamburg adjacent to Olland]. 

But the soup makes for a tasty meal without the eel as well. Instead of eel you cook a piece of smoked pork belly separately. When the meat is cooked you cut it into small dice and add it to the soup. But then it isn't eel soup but something we North Germans call ,,sour soup.'' 
   
Ingredients: 

• 1 ham bone, cut into four
• 1 large onion, finely chopped
• 2 bouquets garnis German-style [usually consisting of parsley, celeriac, carrot, parsnip or parsley root], finely chopped as well
• 1/2 lb mixed dried fruit
• 1/2 lb dried prunes without stones
• 1/4 lb dried apricots
• 1/4 lb raisins
• Salt to taste -- the ham bone tends to add enough salt
• 1/2 cup wine vinegar (the Italian type tastes best)
• 4-5 tablespoons sugar, also to taste

I estimate 150-200 grams [5-7 oz] of eel per person, in which case [the soup] is a main dish. Ask your fishmonger to remove the skin. With an index finger scrape off the blood along the spine. Then wash [the eel] and cut it into 4 cm [1.5''] long pieces. The eel should be as thick as a thumb.

Method: 

Put the ham bone and the herbs into 3 liters [12.5 cups, 6.5 pints, 3 quarts] of cold water and bring it to a boil. Let simmer for three hours. Take out the bone, and with a slotted spoon remove the boiled herbs. Add the vegetables, and let simmer for 20 minutes. Add the fruit with the water in which it had been soaking overnight. When the fruit has simmered for ten minutes, add the eel. Let it come to a short boil, and then let it stand on lowest heat another ten to fifteen minutes. 

This should be served with soup dumplings.

Hamboerger aalsup   

fun Clara Kramer-Freudenthal
(Sneimaand 1993)  

Noch huyt kaak ik de aalsup soo as miin mudder mii dat as junge deirn bii-broechd het. Ouk huyt noch telt de aalsup in miin familje tou 'n besuenneret, lekker eten. Uemmer wen ik naa Olland foyr bestel ik mii in Finkwarder groyne aal. 

Aver ok aan aal is disse sup 'n smakhafte maaltiid. Stats aal warrt 'n stuek roykerden swiinsbuuk mit-kaakd. Wen de spek gaar is wardt hei in luette woerpel sneen un tou de sup geven. Aver den is dat kein aalsup meir, suennern den noymt wii Nordduytschen disse maaltiid ,,suursup''. 
      
Toudaten: 

• Ein in feir deile twai-saagden schinkenknaken
• Ein grote, fiin sneen tsippel
• Twei bund suppengroyn, ouk fiin sneen
• 1/2 ['n halv] pund bak-aaf
• 1/2 ['n halv] pund bakplummen aan stein
• 1/4 ['n fiddel] pund bak-aprikosen
• 1/4 ['n fiddel] pund rosinen
• Sult ganss naa smak; faken is de schinkenknaken al sultig noog
• 1/2 ['n halve] tas wiin-essig (de Italieensche smekt opbest)
• 4-5 [feir bet fiiv] eetlepel tsukker, ouk naa smak

Proo kop reken ik 150 [(ein) hunnerd foeftig] bet 200 [twei hunnerd] gram aal; den is dat aver 'n hauptmaaltiid. Fun d'n fischheuker gliiks de huut af-trekken laten. Mit d'n wiisfinger an de gnaad dat bloud af-kratsen, waschen un in feir-tentimeter-lange stuekken snien. De aal schul dumendik ween.

Soo wardt dat maakd: 

D'n schinkenknaken mit drei liter kold water too fuyr un mit de ganssen kruyder tou'n kaken bringen. Drei stuenden suutje kaken laten. D'n knaken ruut-nemen un mit de schuumkel de ut-kakden keukenkruyder ruut-fischen. Dat suppengroyn rin-doun un 20 [twintig] minuten kaken laten. Nuu dat euver nacht in-weikde bak-aaf samt dat inweikwater daartou doun. Wen dat bak-aaf tain minuten kaakd het, d'n aal in de sup doun. Kot op-kaken un op luetste flam tain bet foeftain minuten trekken laten. 

Daartou hoyrt swemkluyten.

Hamburg-Style Eel Soup   

by Clara Kramer-Freudenthal 
(January 1993)  

I still prepare eel soup the way my mother had taught me when I was a young woman. Eel soup remains a special, delicious dish in my family. Whenever I take a trip to Olland (Altes Land) I order fresh eel in Finkwarder [Finkenwerder, originally a fishing community and a part of Hamburg adjacent to Olland]. 

But the soup makes for a tasty meal without the eel as well. Instead of eel you cook a piece of smoked pork belly separately. When the meat is cooked you cut it into small dice and add it to the soup. But then it isn't eel soup but something we North Germans call ,,sour soup.'' 
   
Ingredients: 

• 1 ham bone, cut into four
• 1 large onion, finely chopped
• 2 bouquets garnis German-style [usually consisting of parsley, celeriac, carrot, parsnip or parsley root], finely chopped as well
• 1/2 lb mixed dried fruit
• 1/2 lb dried prunes without stones
• 1/4 lb dried apricots
• 1/4 lb raisins
• Salt to taste -- the ham bone tends to add enough salt
• 1/2 cup wine vinegar (the Italian type tastes best)
• 4-5 tablespoons sugar, also to taste

I estimate 150-200 grams [5-7 oz] of eel per person, in which case [the soup] is a main dish. Ask your fishmonger to remove the skin. With an index finger scrape off the blood along the spine. Then wash [the eel] and cut it into 4 cm [1.5''] long pieces. The eel should be as thick as a thumb.

Method: 

Put the ham bone and the herbs into 3 liters [12.5 cups, 6.5 pints, 3 quarts] of cold water and bring it to a boil. Let simmer for three hours. Take out the bone, and with a slotted spoon remove the boiled herbs. Add the vegetables, and let simmer for 20 minutes. Add the fruit with the water in which it had been soaking overnight. When the fruit has simmered for ten minutes, add the eel. Let it come to a short boil, and then let it stand on lowest heat another ten to fifteen minutes. 

This should be served with soup dumplings. 

Hambörger Oolsupp   

vun Clara Kramer-Freudenthal
(Sneemoond 1993)  

Noch hüüt kook ik de Oolsupp so, as mien Mudder mi dat as junge Diern bibröcht hett. Ok hüüt noch tellt de Oolsupp in mien Fomilie to een besünneret, lecker Eten. Ümmer wenn ik no Olland führ bestell ik mi in Finkwarder greune Ool. 

Ober ok ohn Ool is disse Supp een smackhafte Mohltiet. Statts Ool warrt een Stück räukerten Swiensbuuk mitkookt. Wenn de Speck goor is, warrt he in lütte Wörpel sneen un to de Supp geben. Ober denn is dat keen Oolsupp mihr, sünnern denn neumt wi Norddüütschen disse Mohltiet ,,Suursupp''. 
 
Todoten: 

• Een in veer Dele tweisogten Schinkenknoken
• Een grote, fien sneen Zippel
• Twee Bund Suppengreun, ok fien sneen
• 1/2 Pund Backoof
• 1/2 Pund Backplumm ohn Steen
• 1/4 Pund Backaprikosen
• 1/4 Pund Rosinen
• Sult gans no Smack, foken is de Schinkenknoken al sultig noog
• 1/2 Tass' Wienessig (de italiensche smeckt opbest)
• 4-5 Eetlepel Zucker, ok no Smack

Pro Kopp reken ik 150 bet 200 Gramm Ool, denn is dat ober een Hauptmohltiet. Vun den Fischhöker glieks de Huut aftrecken loten. Mit den Wiesfinger an de Gnood dat Bloot afkratzen, waschen un in veer cm lange Stücken snien. De Ool schull dumendick ween.

So warrt dat mookt: 

Den Schinkenknoken mit dree Liter koold Woter to Füür un mit de gansen Krüder to'n Koken bringen. Dree Stünn suutje koken loten. Den Knoken ruutnehm un mit de Schuumkell de utkokten Kökenkrüder rutfischen. Dat Suppengreun rindoon un 20 Minuten koken loten. Nu dat öber Nacht inweekte Backoof samt dat Inweekwoter dorto doon. Wenn dat Backoof teihn Minuten kookt hett, den Ool in de Supp doon. Kott opkoken un op lüttste Flamm teihn bet föffteihn Minuten trecken loten. 

Dorto hüürt Swemmklüten.

Hamburg-Style Eel Soup   

by Clara Kramer-Freudenthal 
(January 1993)  

I still prepare eel soup the way my mother had taught me when I was a young woman. Eel soup remains a special, delicious dish in my family. Whenever I take a trip to Olland (Altes Land) I order fresh eel in Finkwarder [Finkenwerder, originally a fishing community and a part of Hamburg adjacent to Olland]. 

But the soup makes for a tasty meal without the eel as well. Instead of eel you cook a piece of smoked pork belly separately. When the meat is cooked you cut it into small dice and add it to the soup. But then it isn't eel soup but something we North Germans call ,,sour soup.'' 
   
Ingredients: 

• 1 ham bone, cut into four
• 1 large onion, finely chopped
• 2 bouquets garnis German-style [usually consisting of parsley, celeriac, carrot, parsnip or parsley root], finely chopped as well
• 1/2 lb mixed dried fruit
• 1/2 lb dried prunes without stones
• 1/4 lb dried apricots
• 1/4 lb raisins
• Salt to taste -- the ham bone tends to add enough salt
• 1/2 cup wine vinegar (the Italian type tastes best)
• 4-5 tablespoons sugar, also to taste

I estimate 150-200 grams [5-7 oz] of eel per person, in which case [the soup] is a main dish. Ask your fishmonger to remove the skin. With an index finger scrape off the blood along the spine. Then wash [the eel] and cut it into 4 cm [1.5''] long pieces. The eel should be as thick as a thumb.

Method: 

Put the ham bone and the herbs into 3 liters [12.5 cups, 6.5 pints, 3 quarts] of cold water and bring it to a boil. Let simmer for three hours. Take out the bone, and with a slotted spoon remove the boiled herbs. Add the vegetables, and let simmer for 20 minutes. Add the fruit with the water in which it had been soaking overnight. When the fruit has simmered for ten minutes, add the eel. Let it come to a short boil, and then let it stand on lowest heat another ten to fifteen minutes. 

This should be served with soup dumplings.

Hamboerger aalsup   

fun Clara Kramer-Freudenthal
(Sneimaand 1993)  

Noch huyt kaak ik de aalsup soo as miin mudder mii dat as junge deirn bii-broechd het. Ouk huyt noch telt de aalsup in miin familje tou 'n besuenneret, lekker eten. Uemmer wen ik naa Olland foyr bestel ik mii in Finkwarder groyne aal. 

Aver ok aan aal is disse sup 'n smakhafte maaltiid. Stats aal warrt 'n stuek roykerden swiinsbuuk mit-kaakd. Wen de spek gaar is wardt hei in luette woerpel sneen un tou de sup geven. Aver den is dat kein aalsup meir, suennern den noymt wii Nordduytschen disse maaltiid ,,suursup''. 
      
Toudaten: 

• Ein in feir deile twai-saagden schinkenknaken
• Ein grote, fiin sneen tsippel
• Twei bund suppengroyn, ouk fiin sneen
• 1/2 ['n halv] pund bak-aaf
• 1/2 ['n halv] pund bakplummen aan stein
• 1/4 ['n fiddel] pund bak-aprikosen
• 1/4 ['n fiddel] pund rosinen
• Sult ganss naa smak; faken is de schinkenknaken al sultig noog
• 1/2 ['n halve] tas wiin-essig (de Italieensche smekt opbest)
• 4-5 [feir bet fiiv] eetlepel tsukker, ouk naa smak

Proo kop reken ik 150 [(ein) hunnerd foeftig] bet 200 [twei hunnerd] gram aal; den is dat aver 'n hauptmaaltiid. Fun d'n fischheuker gliiks de huut af-trekken laten. Mit d'n wiisfinger an de gnaad dat bloud af-kratsen, waschen un in feir-tentimeter-lange stuekken snien. De aal schul dumendik ween.

Soo wardt dat maakd: 

D'n schinkenknaken mit drei liter kold water too fuyr un mit de ganssen kruyder tou'n kaken bringen. Drei stuenden suutje kaken laten. D'n knaken ruut-nemen un mit de schuumkel de ut-kakden keukenkruyder ruut-fischen. Dat suppengroyn rin-doun un 20 [twintig] minuten kaken laten. Nuu dat euver nacht in-weikde bak-aaf samt dat inweikwater daartou doun. Wen dat bak-aaf tain minuten kaakd het, d'n aal in de sup doun. Kot op-kaken un op luetste flam tain bet foeftain minuten trekken laten. 

Daartou hoyrt swemkluyten.

Hamburg-Style Eel Soup   

by Clara Kramer-Freudenthal 
(January 1993)  

I still prepare eel soup the way my mother had taught me when I was a young woman. Eel soup remains a special, delicious dish in my family. Whenever I take a trip to Olland (Altes Land) I order fresh eel in Finkwarder [Finkenwerder, originally a fishing community and a part of Hamburg adjacent to Olland]. 

But the soup makes for a tasty meal without the eel as well. Instead of eel you cook a piece of smoked pork belly separately. When the meat is cooked you cut it into small dice and add it to the soup. But then it isn't eel soup but something we North Germans call ,,sour soup.'' 
   
Ingredients: 

• 1 ham bone, cut into four
• 1 large onion, finely chopped
• 2 bouquets garnis German-style [usually consisting of parsley, celeriac, carrot, parsnip or parsley root], finely chopped as well
• 1/2 lb mixed dried fruit
• 1/2 lb dried prunes without stones
• 1/4 lb dried apricots
• 1/4 lb raisins
• Salt to taste -- the ham bone tends to add enough salt
• 1/2 cup wine vinegar (the Italian type tastes best)
• 4-5 tablespoons sugar, also to taste

I estimate 150-200 grams [5-7 oz] of eel per person, in which case [the soup] is a main dish. Ask your fishmonger to remove the skin. With an index finger scrape off the blood along the spine. Then wash [the eel] and cut it into 4 cm [1.5''] long pieces. The eel should be as thick as a thumb.

Method: 

Put the ham bone and the herbs into 3 liters [12.5 cups, 6.5 pints, 3 quarts] of cold water and bring it to a boil. Let simmer for three hours. Take out the bone, and with a slotted spoon remove the boiled herbs. Add the vegetables, and let simmer for 20 minutes. Add the fruit with the water in which it had been soaking overnight. When the fruit has simmered for ten minutes, add the eel. Let it come to a short boil, and then let it stand on lowest heat another ten to fifteen minutes. 

This should be served with soup dumplings.