Swedish fish soup (Fisksoppa)

Swedish fish soup (Fisksoppa)
  • 1 Piece carrot
  • 1 Piece onion
  • 2 Piece garlic cloves
  • 2 Decilitre (dl) milk
  • 2 Decilitre (dl) water (or broth)
  • 2 Piece potato
  • 1 Piece dill bunch
  • 2 Piece white fish (cod) fillet
  • 1 Table spoon (tbsp) sour cream
  • 1 Peck saffron
  • 2 Table spoon (tbsp) lemon juice
  • 1 Table spoon (tbsp) butter
  • 1 Tea spoon (tsp) salt
  • 1 Peck black pepper

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



Heat butter in a saucepan over medium-high heat. Add finely chopped garlic, onions, carrot and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add potatoes, stock, milk, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Before serving stir in dill don't overcook. Mix the sour cream with saffron and lemon juice, peck of salt and garnish the top of soup with this mixture. Serve with bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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