Fish soup

Fish soup



60 MIN.


A traditional fish soup is cooked following the strict rules: the fish must be fresh and caught on site, only certain herbs are used for flavouring the soup, and it is not recommended for eaters to add even sour cream. A real fish soup should only be cooked on a bonfire and finished with a ritual, from which the soup becomes transparent and gets the subtle taste – the smouldering willow branch is taken from the bonfire and dipped into the soup.

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You will need

350 g - fish
2 - onions
- dill
- salt
2 - carrots
2 - potatoes
- spring onions
- parsley
2 l - water

Dish cooking

Clean the fish, peel it off and place half of the quantity into a pot, add a half-cut onion and put the rest of the fish on it.

Cut a bunch of parsley, a few carrots, spring onions.

Put a pinch of salt, pour water to cover the fish. When cooked, throw a bundle of dill.

Served with hot cooked potatoes.

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Where to taste regional dishes?

This dish is made according to a certified National Heritage Product recipe showing its cooking process