How long to cook bergen soup?

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

How to cook bergen soup

Parsnip – 1 root
Carrot – 1 piece
Onion – 1 head
Potato – 1 tuber
Celery – 3 stalks
Leek – 0.5 stalks
Parsley – bunch
Eggs – 2 pieces
Sour cream – 6 tablespoons
Soup fish set – 500 grams
Saury fillet , halibut or cod – 500 grams
Cold water – 4 liters
Salt – a teaspoon
Black pepper – to taste
Bay leaf – 1 piece

How to cook bergen soup
1. Wash carrots and parsnips, peel them, cut into 1 cm squares and equally divide 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 along with the stalk.
6. Fill the pan with 2 liters of cold water, put carrots and parsnips from one cup, onions, potatoes, herbs, salt, black pepper, bay leaf, fish soup set.
7. Put the pan on medium heat and wait for it to boil.
8. Switch the fire to quiet, open the lid and cook for 30-40 minutes.
9. Strain the broth through a fine sieve, pressing the vegetables and fish with a spoon to squeeze the juice out of them; remove the squeezed vegetables and fish parts – they will no longer be needed in the soup.
10. Pour the strained broth into a saucepan, put it on the burner and boil with the lid open over low heat for about 20 minutes.
11. Cut the fish fillet into large pieces – about 3 centimeters wide.
12. In a saucepan with broth, add chopped carrots and parsnips from the second cup, fish fillet, keep on low heat with the lid open for 15 minutes.
13. Cut the leek 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 proteins, beat the yolks in a cup with a whisk.
16. Add half a cup of hot soup to the yolks, mix.
17. Pour the egg mixture in a thin stream into the soup pot, whisking all the time.
18. Cut the fish into flakes with a fork, add to the soup, salt and pepper to taste.
19. Put the pan on a quiet fire for 10 minutes.
20. Put a spoonful of sour cream and a handful of parsley into bowls of soup.

Tasty Facts

Bergen soup owes its name to the city of Bergen of the same name. It is located in Norway on the North Sea coast and is known 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 boiled with saury, but you can use any other fish. According to some recipes, fish meatballs are made for soup.