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Hamburg (Germany)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
250kcal
20gProtein
30gCarbs
8gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🐟 Fish
🌾 Gluten
Aalsuppe
How to order / say it
Say it
Aalsuppe — [AHL-soup-eh]
Order
I'd like the Aalsuppe, please.
Locally
Ich hätte gerne die Aalsuppe, bitte.
Say locally
A soup traditionally made with eel, dried fruits, and vegetables.
Why try it?
Aalsuppe is a quintessential example of Hamburg's culinary adaptability, turning available ingredients into a beloved dish. It speaks to the region's historical reliance on fishing and agricultural resources, offering a glimpse into the city's traditional mealtime practices.
How it tastes
Traditionally rich and slightly sweet from the dried fruits, Aalsuppe comes with a mellow, savory broth loaded with harmonious flavors from seasonal vegetables and the unique addition of eel, giving it a distinctive taste and texture.
Origin & History — first documented: 1750
Contrary to popular belief, Aalsuppe didn't always include eel—it was a 'poor man's soup' utilizing whatever was left over. As Hamburgers acquired more wealth, eel was added, making its current version an evolving part of Hamburg's story.
Recipe
Ingredients
- 🐟 200 g eel
- 🧄 100 g leeks
- 🥕 100 g carrots
- 🥕 100 g celery
- 50 g dried fruits
- 2 tbsp vinegar
- 1 l broth
Method
- 1 Sauté leeks, carrots, and celery until softened.
- 2 Add broth, vinegar, eel, and simmer.
- 3 Include dried fruits to simmer and enhance flavors.
- 4 Season and serve hot with bread.
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