1. Simmer the smoked ham in the broth for about 30 minutes, then remove and dice it.
2. Soak the dried prunes and pears in lukewarm water for 20 minutes, then drain.
3. Add the diced carrots, celeriac, leek and the thyme to the soup and cook for 15 minutes; add the peas and the fruit and cook for another 10 minutes.
4. Meanwhile, cut the cleaned eel into 5 cm pieces and poach gently in a little salted water with vinegar and the bay leaf for 10 minutes.
5. Season the soup sweet and sour with vinegar and sugar and return the diced ham.
6. Place pieces of eel in the bowls, ladle the soup over, sprinkle with parsley and serve.
Tip: The sweet-sour-salty balance is the true Hamburg character - don't skip the fruit or the vinegar.
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