Baltic herring soup with potatoes and greens
4 servings
60 minutes
Herring soup with potatoes and herbs is a classic dish of Norwegian cuisine that embodies the freshness of northern seas and the simplicity of rural gastronomy. Historically, fish has always been a staple in Norway's diet, and herring was valued for its delicate taste and availability. This soup has a rich fish aroma complemented by the sweetness of carrots, the softness of potatoes, and a slight sharpness from onions. The creamy sour cream dressing gives it a special velvety texture, while fresh herbs enhance its flavor dimensions even more. It warms on cold winter days and refreshes on summer evenings while being both nourishing and light. Perfect for family dinners when you crave something comforting and traditional.
1
Thoroughly rinse the herring, cut into pieces, and cover with cold water. Bring to a boil, remove the foam, add salt, add bay leaf, and cook for 15 minutes.
- Fish: 500 g
- Bay leaf: 1 piece
2
Dice the potatoes and carrots and add them to the fish broth. Cook for 15 minutes.
- Potato: 3 pieces
- Carrot: 1 piece
3
Chop the onion, sauté in butter, and add to the soup. Cook for 10 minutes.
- Onion: 1 head
- Butter: 20 g
4
Season the ready soup with sour cream and chopped greens.
- Sour cream: 4 tablespoons
- Fresh herbs: 30 g
