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Herring soup with milk

Soups Fish dishes 90 min Medium 15 wyświetleń ~21.85 PLN - (0)
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Description

Herring soup with milk is a traditional, delicate, and aromatic dish from Polish cuisine, combining the salty taste of herring with the mildness of milk and vegetables. It originates from regions where salted fish were a staple for preservation and represents a blend of simplicity with refined flavor. The soup has a creamy, slightly cloudy consistency and features the noticeable saltiness of herring with a subtle acidity added at the end by lemon juice. It can be served as a warming main dish or appetizer, most often with boiled potatoes and fresh dill. Visually, it presents attractively: a light, creamy broth with pieces of herring and green dill on top. This soup is for those who enjoy the flavors of the sea but appreciate a milder texture than in classic fish soups.

Składniki (15)

Servings:
4
  • Salted herring fillets 400 g
  • Whole milk 3.2% 500 ml
  • Vegetable broth 700 ml
  • Potatoes 3.3 szt.
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Butter 30 g
  • Wheat flour 20 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 2 g
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • sugar 5 g
  • Lemon juice 30 ml
  • Fresh dill 0.5 pęczek
💰 Szacowany koszt dania: ~21.85 PLN (5.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing herring

1

If you are using very salty herring fillets, place them in a large bowl and cover with cold water. Let them soak for 30–60 minutes, changing the water every 15–20 minutes. After soaking, taste a small piece; it should be moderately salty, not overly salty.

Ingredients: Salted herring fillets
Use a large, flat bowl or a baking dish. If the fillets have skin or bones, trim them with a kitchen knife. Soaking for too short a time will leave the soup too salty; soaking for too long will cause the herring flavor to disappear.

Preparing the vegetables

2

Peel the potatoes and cut them into cubes about 1.5–2 cm on each side (even pieces cook evenly). Peel the onion and chop it finely. Peel the carrot and slice it into rounds or half-moons about 3–4 mm thick.

Ingredients: Potatoes, Onion, Carrot
Use a sharp knife and a stable cutting board. If you want to speed up the process, use a mandoline for slicing the carrots (carefully). Even pieces of potatoes ensure even cooking.

Cooking the soup

3

In a large pot (3–4 l capacity), pour in the vegetable broth and add the chopped potatoes and carrots. Bring to a boil over high heat, then reduce the heat to medium-low and cook for 10–12 minutes, until the potatoes start to soften (pierce with a knife: it should go in with slight resistance).

Ingredients: Vegetable broth, Potatoes, Carrot
The best is a pot with a thick bottom that maintains an even temperature. Cook with a slight lid to avoid excessive loss of liquid. If the potatoes fall apart while cooking, you have cut them too finely.

Preparation of the glaze and roux

4

In a pan, heat the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add the flour and stir with a wooden spoon for 1–2 minutes to create a light roux — the flour should lose its raw taste but not brown too much.

Ingredients: Butter, Onion, Wheat flour
Use a pan with a diameter of about 24–28 cm or a small saucepan. A wooden spoon prevents sticking. Do not burn the flour — if it turns brown, the roux will have a bitter taste.

Combining the roux with the broth

5

To the soup with boiling potatoes and carrots, pour in the mixture in a thin stream: remove the pan from the heat and add 2–3 tablespoons of hot broth from the pot to the roux, stirring vigorously to distribute the flour. Then slowly pour this mixture back into the pot, stirring constantly to prevent lumps.

Ingredients: Wheat flour, Vegetable broth, Butter
Thanks to this technique (known as the dispersion of roux), you will avoid lumps in the soup. Use a whisk or spoon to mix vigorously while adding.

Adding spices

6

Add bay leaves and allspice to the pot. Cook on very low heat for the next 6–8 minutes to allow the spices to release their aroma. After this time, remove the bay leaves and allspice berries.

Ingredients: Bay leaf, Allspice
Use a slotted spoon to easily remove the spices. Do not leave the bay leaves in the soup when serving (they are inedible and sharp).

Preparing herring for the soup

7

Remove the soaked herring fillets and dry them with a paper towel. Cut each fillet into cubes with a side of about 2 cm or into strips. If there are any bones, remove them with tweezers or a small knife.

Ingredients: Salted herring fillets
Use a sharp knife and a cutting board. If the herring is still too salty, soak the pieces for a few more minutes. Even pieces will ensure an even distribution of flavor on the plates.

Adding herring

8

When the potatoes are soft (check with a fork), reduce the heat to very low. Add the chopped pieces of herring to the pot and gently mix. Cook on very low heat for 4–5 minutes — the herring should only be warmed up and release its flavor, not cooked intensively.

Ingredients: Salted herring fillets, Potatoes
Use a spoon with a soft edge to avoid breaking the pieces of herring. Cooking too vigorously will make the herring dry and the soup too salty.

Adding milk – a key step

9

Slightly cool the soup (it should be hot, but not boiling). Heat the milk separately in a saucepan to a temperature of about 60–70°C (it should be hot, but not boiling). Gradually pour the heated milk into the pot with the soup, stirring constantly to prevent the milk from curdling. After pouring, heat the soup very gently — on the lowest heat for 3–4 minutes, without allowing it to boil.

Ingredients: Whole milk 3.2%
This is the most important moment — milk can easily curdle at high temperatures. Use a kitchen thermometer (60–70°C) or check: when you lift your finger above the saucepan, you should feel noticeable warmth, but the milk should not be boiling. Stir constantly with a wooden spoon.

Seasoning and tasting

10

After adding the milk, taste the soup and season with salt (very sparingly, as the herring is already salty), pepper, and possibly a teaspoon of sugar if the flavor seems too sharp. If you like, add a tablespoon of lemon juice very gradually, tasting after each drop – the lemon will cut through the richness and enhance the flavor of the herring.

Ingredients: Salt, Ground black pepper, sugar, Lemon juice
Always taste with a clean soup spoon. It's better to add less salt at the beginning and possibly adjust later than to oversalt. If the soup is bland, a little lemon juice can work wonders.

Finishing and serving

11

Remove the soup from the heat. Place pieces of potatoes, carrots, and herring on plates, and pour hot (but not boiling) broth with milk over them. Sprinkle with freshly chopped dill (optional). Serve immediately, with a slice of dark bread or boiled potatoes as a side.

Ingredients: Fresh dill, Potatoes, Salted herring fillets
Use a slotted spoon to evenly distribute the pieces of herring and vegetables between the plates. Serve immediately — if left to sit longer, the soup may "settle" and the flavor will change.

Final checks and tips

12

If you plan to serve the soup later, gently reheat it over low heat before serving and adjust the seasoning (salt, pepper, lemon). If the soup is too thick, add a bit of hot broth; if it's too thin, you can dissolve 1 tablespoon of flour in cold water and add it to the reheating soup, stirring until it thickens slightly.

Ingredients: Wheat flour, Vegetable broth
Do not allow to boil while heating after adding the milk. Use a small pot to heat the portion and stir frequently to prevent sticking to the bottom.

Fun Fact

💡

Soups based on herring were popular in coastal regions and Slavic countries, where salt and fish were long-term methods of food preservation. The combination of salty herring with milk and potatoes is a flavor contrast characteristic of the northeastern European cuisine.

Best for

obiad rodzinny przystawka na świątecznym stole chłodne, jesienne dni

Tips

🍽️ Serving

Serve the soup hot, sprinkled with fresh dill. It pairs well with dark rye bread, a slice of butter, or boiled potatoes. If your guests enjoy stronger flavors, serve additional lemon slices on the table.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. When reheating, warm very gently over low heat, avoiding boiling. Do not freeze soup with milk added — after thawing, the texture of the milk may separate.

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