Can I use frozen smoked fish?
Yes, you can use frozen smoked fish. Thaw it completely before flaking and adding to the soup.
LUNCH
Hearty Estonian Smoked Fish and Potato Soup
Experience the comforting flavors of Estonia with this rich and satisfying smoked fish soup. Tender potatoes and flaky smoked fish are simmered in a creamy broth, creating a truly warming and delicious meal perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the finely chopped medium onion and sauté for 5-7 minutes, until softened and translucent.
02
Pour in 3 cups of fish broth and bring to a simmer. Add the 2 medium diced potatoes and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
03
Gently add the 1 pound of flaked smoked fish fillets to the pot. Simmer for 3-5 minutes, allowing the flavors to meld, being careful not to break up the fish too much.
04
Stir in 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat through for 2-3 minutes, but do not bring to a rolling boil after adding the cream.
05
Remove the soup from the heat and stir in 1/4 cup of fresh chopped dill. Taste and adjust seasoning if necessary.
06
Ladle the Estonian Smoked Fish Soup into bowls and serve hot.
About This Recipe
Experience the comforting flavors of Estonia with this rich and satisfying smoked fish soup. Tender potatoes and flaky smoked fish are simmered in a creamy broth, creating a truly warming and delicious meal perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a bay leaf to the broth while the potatoes are cooking, removing it before serving. A squeeze of fresh lemon juice just before serving can brighten the flavors.
Easy Substitutions
If smoked fish is unavailable, you can use fresh white fish and add a pinch of smoked paprika to the broth for a similar smoky note. Whole milk can be used instead of heavy cream for a lighter version, though the soup will be less rich. Parsley can substitute dill if needed.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to boil, as this can cause the cream to separate. Freezing is not recommended due to the cream and potatoes, which can change texture upon thawing.
Serving Suggestions
Serve this comforting soup with a slice of dark rye bread for dipping. A side salad with a light vinaigrette would complement the richness of the soup. For a more substantial meal, offer a sprinkle of crispy bacon bits on top. A dollop of sour cream can also be added to each bowl for extra tang.
Common Mistakes
Overcooking the fish: Smoked fish is already cooked, so it only needs to be heated through. Overcooking will make it dry and tough. Boiling after adding cream: This can cause the cream to curdle, resulting in a grainy texture. Keep the heat low once cream is added. Not seasoning properly: Taste the soup before serving and adjust salt and pepper as needed, as smoked fish can vary in saltiness. Using too much dill: While dill is traditional, too much can overpower the delicate fish flavor. Stick to the recommended amount or add to taste.
Frequently Asked Questions
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soup. Starchy potatoes like Russets can make the soup a bit cloudy.
Can I make this soup dairy-free?
You can try substituting the butter with olive oil and the heavy cream with a dairy-free cream alternative, though the flavor and texture will be different.
MORE TO KNOW
The key to this soup's authentic flavor is the smoked fish. In Estonia, various smoked fish like cod, haddock, or even sprats are commonly used. When flaking the fish, ensure to remove any bones or skin. The cream is added at the end to prevent it from curdling and to maintain its smooth texture. This soup is traditionally simple, allowing the quality of the ingredients to shine through.
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