Zubereitung

1. 1

   Put the ham bone on with the water and bring it to the boil. Add the cleaned, roughly chopped soup vegetables, the bay leaves and the peppercorns and let everything simmer gently over low heat, skimming off the foam as you go.

2. 2

   Pour the stock through a sieve into a second pan. Pick the meat off the bone, cut it small and set it aside, and throw away the boiled-out soup vegetables.

3. 3

   Rinse the dried fruit in cold water and let it soften in the stock over low heat.

4. 4

   Cut the carrots and celeriac into cubes and the leek into rings. Add the vegetables to the soup along with the peas and the cauliflower florets and cook until just tender.

5. 5

   Put the pieces of eel into a small pan, barely cover them with the water for the eel and the white wine vinegar for the eel and let them poach at the merest simmer over low heat until the flesh is white and opaque and comes away from the bone in flakes.

6. 6

   For the flour dumplings, bring the butter or margarine to the boil with the water for the flour dumplings. Stir in the plain flour all at once and keep stirring until the dough comes away from the base of the pan as a ball. Let it cool a little, then work in the egg and the salt for the flour dumplings.

7. 7

   Using two teaspoons, shape small dumplings, drop them into the gently simmering soup and let them poach until done.

8. 8

   Add the ham meat and the drained pieces of eel to the soup. Season robustly sweet-and-sour with the white wine vinegar, the sugar, salt and pepper.

9. 9

   Chop the herbs finely and stir them into the soup only just before serving so that their aroma stays fresh.