Rustic Baltic Fish & Rye Soup is a deeply comforting, Old World-style dish that blends hearty fish stock with the earthy tang of rye bread. Popular in countries like Latvia, Estonia, and Lithuania , this soup captures the soul of coastal Baltic cuisine — robust, nourishing, and perfect for cool climates.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Broth
1 ½ lbs white fish fillets (e.g., perch, pike, cod, or haddock), skin on if possible
6 cups water or light fish stock
1 bay leaf
5 whole peppercorns
½ small onion, halved
Salt to taste
Soup Base
2 tbsp unsalted butter or oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 stalk celery, finely diced
2 cups dark rye bread, crusts removed and cubed or torn
1 tsp caraway seeds (traditional Baltic flavor)
1 tbsp fresh dill, chopped (plus extra to garnish)
½ cup heavy cream or sour cream (optional, for richness)
Salt & black pepper, to taste
Make the Fish Broth
1
In a large pot, combine fish fillets, water, bay leaf, peppercorns, onion halves, and a pinch of salt.
Bring to a gentle simmer and cook for 15 minutes , or until fish is opaque and flakes easily.
Remove fish with a slotted spoon and set aside. Strain the broth through a fine sieve and return to the pot.
Prepare the Soup Base
2
In a large skillet, melt butter over medium heat.
Add diced onion, carrot, and celery. Sauté for 6–8 minutes , until soft and aromatic.
Add caraway seeds and rye bread cubes. Stir and toast gently for 2 minutes.
Combine & Simmer
3
Transfer the sautéed vegetables and bread to the pot with strained fish broth.
Simmer over low heat for 10–15 minutes , allowing the bread to soften and begin to dissolve.
Stir gently or use a potato masher to break down the bread into a thick, rustic texture.
Finish the Soup
4
Gently flake the reserved fish into chunks and add to the soup.
Stir in chopped dill and optional cream or sour cream .
Simmer for another 5 minutes, season to taste with salt and pepper.
Serve
5
Ladle into bowls while hot.
Garnish with extra dill, a drizzle of cream, or a few croutons of toasted rye bread.
Serving Suggestions
Variations
7
Smoked fish version: Try smoked trout or whitefish for a more intense flavor.
Vegetarian: Use mushroom broth and omit fish; boost with dried porcini and beans.
Smooth version: Blend fully and strain for a creamy, rye-based fish velouté.
Ingredients For the Broth
1 ½ lbs white fish fillets (e.g., perch, pike, cod, or haddock), skin on if possible
6 cups water or light fish stock
1 bay leaf
5 whole peppercorns
½ small onion, halved
Salt to taste
Soup Base
2 tbsp unsalted butter or oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 stalk celery, finely diced
2 cups dark rye bread, crusts removed and cubed or torn
1 tsp caraway seeds (traditional Baltic flavor)
1 tbsp fresh dill, chopped (plus extra to garnish)
½ cup heavy cream or sour cream (optional, for richness)
Salt & black pepper, to taste
Directions Make the Fish Broth
1
In a large pot, combine fish fillets, water, bay leaf, peppercorns, onion halves, and a pinch of salt.
Bring to a gentle simmer and cook for 15 minutes , or until fish is opaque and flakes easily.
Remove fish with a slotted spoon and set aside. Strain the broth through a fine sieve and return to the pot.
Prepare the Soup Base
2
In a large skillet, melt butter over medium heat.
Add diced onion, carrot, and celery. Sauté for 6–8 minutes , until soft and aromatic.
Add caraway seeds and rye bread cubes. Stir and toast gently for 2 minutes.
Combine & Simmer
3
Transfer the sautéed vegetables and bread to the pot with strained fish broth.
Simmer over low heat for 10–15 minutes , allowing the bread to soften and begin to dissolve.
Stir gently or use a potato masher to break down the bread into a thick, rustic texture.
Finish the Soup
4
Gently flake the reserved fish into chunks and add to the soup.
Stir in chopped dill and optional cream or sour cream .
Simmer for another 5 minutes, season to taste with salt and pepper.
Serve
5
Ladle into bowls while hot.
Garnish with extra dill, a drizzle of cream, or a few croutons of toasted rye bread.
Serving Suggestions
Variations
7
Smoked fish version: Try smoked trout or whitefish for a more intense flavor.
Vegetarian: Use mushroom broth and omit fish; boost with dried porcini and beans.
Smooth version: Blend fully and strain for a creamy, rye-based fish velouté.
Rustic Baltic Fish & Rye Soup
Visited 1 times, 1 visit(s) today
