How long to cook bergen soup?

Cook Bergen soup for 2 hours, including work in the kitchen – 1 hour.

How to cook bergen soup

Products

Parsnip – 1 root

Carrots – 1 piece

Onions – 1 head

Potato – 1 tuber

Celery – 3 stalks

Leeks – 0,5 stalks

Parsley – a bunch

Eggs – 2 pieces

Sour cream – 6 tablespoons

Fish soup set – 500 grams

Saury, halibut or cod fillet – 500 grams

Cold water – 4 liters

Salt – a teaspoon

Black pepper – to taste

Bay leaf – 1 piece

How to make bergen soup

1. Wash the carrots and parsnips, peel them, cut into 1 centimeter squares and divide equally into two cups.

2. Peel and chop the onion.

3. Wash and peel the potatoes, cut into cubes about 2 centimeters thick.

4. Wash the parsley and separate the stems from the leaves, chop the stems.

5. Wash the celery and chop with the stem.

6. Fill a saucepan with 2 liters of cold water, lay one cup of carrots and parsnips, onions, potatoes, herbs, salt, black pepper, bay leaf, fish soup set.

7. Put the saucepan over medium heat and let it boil.

8. Switch the heat to low, open the lid and cook for 30-40 minutes.

9. Strain the broth through a fine sieve, pressing with a spoon on vegetables and fish to squeeze out the juice; remove the squeezed vegetables and fish parts – they are no longer needed in the soup.

10. Pour the strained broth into a saucepan, put on the hotplate and simmer with the lid open over low heat for about 20 minutes.

11. Cut the fish fillets into large pieces – about 3 centimeters wide.

12. In a saucepan with broth add chopped carrots and parsnips from the second cup, fish fillets, keep on low heat with the lid open for 15 minutes.

13. Cut the leeks into rings and put in the soup, cook for 3 minutes.

14. Remove the pan from the burner, remove the fish with a slotted spoon and leave to cool.

15. Separate the egg yolks from the whites, beat the yolks in a cup with a whisk.

16. Add half a cup of hot soup to the yolks, stir.

17. Pour the egg mixture in a thin stream into a saucepan with soup, whisking all the time.

18. Cut the fish into flakes with a fork, add to the soup, season with salt and pepper to taste.

19. Put the saucepan on a low heat for 10 minutes.

20. Put a spoonful of sour cream and handfuls of parsley in bowls of soup.

Delicious facts

– Bergen soup owes its name to the city of the same name Bergen. It is located in Norway on the North Sea coast and is famous not only for its fish soup, but also for its large seafood market.

– In Norway, in supermarkets, bergen soup is found in powder form. When cooking, it is recommended to add fresh fish to it.

– Most often, Bergen soup is cooked with saury, but any other fish can be used. According to some recipes for the soup, fish meatballs are made.

See more soups, how to cook them and cooking times!