Eel soup is a fish dish made with cooked eel, prepared in various forms across Europe, Asia and the Americas. Its best known version is Hamburg Aalsuppe from Germany, a sweet and sour broth often made with ham bones, dried fruit and dumplings, with recipes documented since at least the eighteenth century. Regional variants are also found in France, Britain, Japan and Canada. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 1 Origin Period, From (Year) Connections
Expresses Tradition
Source Eel soup (Wikipedia)
Uses Ingredient
Source Eel soup (Wikipedia)
Sources
1. Eel soup (Wikipedia)
Article text
Recipes have appeared since at least 1788 in Hamburg; according to Alan Davidson, Aalsuppe emerged as a variation of an older German sweet and sour soup tradition, through the addition of eel.
Hamburg Aalsuppe
Recipes have appeared since at least 1788 in Hamburg; according to Alan Davidson, Aalsuppe emerged as a variation of an older German sweet and sour soup tradition, through the addition of eel.
Introduction
Eel soups are a type of fish soup eaten in the cuisines of countries of Asia, Europe, and the Americas.
Expresses Tradition: Lenten Fasting Foods, Article body
As of the 1960s, eel soup was being eaten in the Netherlands under the name Paling soep, particularly around Lent.
Uses Ingredient: Fish, Lead section
a type of fish soup
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