Liechtensteiner Fish Soup

Ingredients

In the original Russian Fish Broth, the soup is often made with a base of fish stock and includes ingredients like onions, bay leaves, and black peppercorns. However, in the Liechtensteiner adaptation, the soup focuses on the natural flavors of the fish and vegetables, with a lighter and more herbaceous profile. The Liechtensteiner version also incorporates local fish varieties and traditional alpine herbs. We alse have the original recipe for Fish Broth, so you can check it out.

• 500g (1.1 lb) fresh trout or perch fillets 500g (1.1 lb) fresh trout or perch fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced carrots, sliced leeks, and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for an additional 5 minutes, or until the fish is cooked through.
5. 5.
   Stir in the chopped parsley and dill. Season with salt and pepper to taste.
6. 6.
   Remove the pot from heat and let the soup rest for a few minutes before serving.
7. 7.
   Ladle the Liechtensteiner Fish Soup into bowls and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Remove any bones before adding them to the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• Serve the soup with crusty bread on the side for a complete meal.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• If you prefer a thicker soup, you can mash some of the cooked potatoes before adding the fish.

Serving advice

Serve the Liechtensteiner Fish Soup hot in individual bowls. Accompany it with a side of fresh bread or a green salad for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh dill or parsley to add a pop of color. Serve the soup in rustic bowls or traditional Liechtensteiner ceramic bowls for an authentic touch.