Latvia’s clean lakes and rivers are just waiting… for fishermen, because they are full of fish. Pike, roach, rudd, catfish, eels and more. The catch is used to make a tasty soup for
fire. Smaller fish are used first to make the broth. It is strained and then fish pieces, potatoes, carrots, herbs and greens are added. Dill and sour cream
Sour cream may also be added.
- Salmon, trout, cod (or any other fattier fish), tail with flesh, head
- 2 large carrots
- 5 potatoes
- Herbs – onion, leek, celery piece and parsley root, parsley stems
- Salt, pepper
- Chopped herbs – dill, parsley
- 1 tbsp butter
Remove the scales from the fish and place it in a pot, cover with cold water and bring to the boil. Once the broth has come to the boil, whisk and add all the herbs. Cook until the fish is ready. Strain the broth and bring it to the boil adding salt, pepper, sliced carrots and potatoes. Meanwhile, peel the fish meat, cut it into small pieces and add it to the broth when the vegetables are ready. When everything is ready, stir in the butter. Serve with sprinkled herbs.