Beet Soup with Smoked Eel

Peel the beet, carrot and parsley root and grate them on a household grater. Peel and dice the onion. Heat oil in a saucepan. Add the caraway seeds, bay leaf spice, vegetables and 1 pinch of sugar and sauté for 5 minutes, stirring. Pour in chicken stock, bring to a boil and make 30 min. over medium heat with the lid closed.

2. spread a pointed sieve with a muslin cloth. Pour the beet soup through, drain and heat one more time. Season vigorously with red wine vinegar, salt and black pepper.

Put one third of the dill aside for decoration, chop the remaining dill and add to the soup. Cut pickled cucumbers into thin strips. Cut the eel fillet into thin slices. 4.

Fill the soup onto plates. Pour in eel slices and cucumber strips and garnish the soup with the remaining dill.

Time needed : 90 min.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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