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Rustic Baltic Fish & Rye Soup

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

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.

Rustic Baltic Fish & Rye Soup

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
Make the Fish Broth
1

  1. In a large pot, combine fish fillets, water, bay leaf, peppercorns, onion halves, and a pinch of salt.

  2. Bring to a gentle simmer and cook for 15 minutes, or until fish is opaque and flakes easily.

  3. 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

  1. In a large skillet, melt butter over medium heat.

  2. Add diced onion, carrot, and celery. Sauté for 6–8 minutes, until soft and aromatic.

  3. Add caraway seeds and rye bread cubes. Stir and toast gently for 2 minutes.

Combine & Simmer
3

  1. Transfer the sautéed vegetables and bread to the pot with strained fish broth.

  2. Simmer over low heat for 10–15 minutes, allowing the bread to soften and begin to dissolve.

  3. Stir gently or use a potato masher to break down the bread into a thick, rustic texture.

Finish the Soup
4

  1. Gently flake the reserved fish into chunks and add to the soup.

  2. Stir in chopped dill and optional cream or sour cream.

  3. 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
6

  • Serve with:

    • Butter-slathered rye toast

    • Pickled herring or beets on the side

    • A glass of kvass, cold lager, or dry white wine

  • This soup is wonderful for:

    • Cold-weather lunches

    • Coastal-themed dinners

    • Baltic-style feasts or Slow Food gatherings

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.

Nutrition Facts

4 servings

Serving size