Bring the water to the boil. Roughly chop onions, add to boiling water with sugar, vinegar, salt, bay leaves, horseradish, dill and peppercorns.
Separate eel head and end, add, cover and make ten min. Cut the eels into thumb-length pieces. Remove the spices from the broth, add the eel pieces, boil briefly and leave for about ten minutes.
Place the cooked eel pieces in a shallow baking dish. Season the broth (it should have a strong flavor).
The eel pieces and the clear soup are served in a soup plate. It is best served with white bread or floury boiled potatoes, which absorb the broth well.
Chilled, the dish gels for one night and tastes good when cooled the following day.
Tip: Stock up on high-quality spices – it pays off!
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