Home › Soups › Swedish Fish Soup

Swedish Fish Soup

12 small panfish 2 qts. cold water 1/2 cup dry mushrooms 1/2 small cabbage 1 small onion 2 leeks, 1 cooked beet 4 sprigs parsley 1 tablespoon salt Skin and bone fish; cook heads and bones for thirty minutes in cold water with salt and mushrooms. Egg and crumbs the pieces of fish and fry in smoking hot fat, drain on brown paper. Cut cabbage fine and cook with chopped onion and leeks in 3 cups of boiling salted water for thirty minutes; the last five minutes add the chopped beet and parsley. Strain the fish broth upon them. Put the fried fish in the tureen and add the soup.

Small dumplings are often added and sometimes part of the fish is minced fine and mixed with them.