Can I freeze this soup?

Yes, but it’s better to freeze without the cream cheese, adding it when reheating – this preserves the creamy texture.

What can I use instead of sturgeon?

Sturgeon can be replaced with trout, salmon, or white fish like cod – it will still taste great.

Can I use smoked fish?

Smoked fish adds a smoky flavor – interesting, but reduce salt and expect a bolder taste.

How to make the soup thicker?

Add 1–2 tablespoons of flour mixed with cold water at the end, or extra cream cheese.

Norwegian soup

Name: Norwegian soup
Total time: 60 min
Yield: 6 порций
Cuisine: International
Ingredients: Sturgeon — 300 g; Salmon — 300 g; Water — 3000 g; Celery Stalk — 100 g; Frozen vegetable mix "Lecho" — 400 g; Processed cheese — 150 g

80min

4250g

Nutrition per 100g

109

This soup takes us to chilly Norway, where aromatic fish soups warm the home. Sturgeon and salmon give a deep, rich flavor, while cream cheese makes it incredibly smooth and velvety. Celery and a vegetable medley add freshness and aroma. Simple to make, restaurant-quality result!

WHAT YOU WILL NEED

From ingredients

6 products

Fish

Broth

Vegetables

Frozen vegetable mix "Lecho"400 g

Dairy

Processed cheese150 g

SIMPLE PROCESS

Step by step recipe

The secret is cooking the fish properly to get a clear, flavorful broth. Simmer gently, skimming off any foam. After cooking, carefully remove bones and skin so only tender flesh remains. Add the cream cheese at the end so it dissolves fully, giving a creamy texture. Follow our steps for a perfect Norwegian soup.

Step 1

Prepare the fish

Rinse 300 g sturgeon and 300 g salmon, pat dry. Cut into large pieces (or leave whole fillets).

Step 2

Cook the fish broth

In a large pot, bring 3 liters (about 12½ cups) of water to a boil. Add the fish, reduce heat to medium, and simmer gently for 20–25 minutes, skimming off foam. Fish should be fully cooked.

Step 3

Flake the fish

Remove the cooked fish with a slotted spoon, let cool until warm. Separate the flesh from skin and bones, cut into bite-sized pieces. Strain the broth through a fine sieve to remove any small bones.

Step 4

Add vegetables and cheese

Chop 100 g (about 4 stalks) celery into small cubes. Add celery and 400 g (about 2 cups) frozen vegetable mix (Lecho) to the strained broth, bring to a boil, and cook for 10 minutes.

Step 5

Stir in cream cheese

Dice 150 g cream cheese and add to the pot, stirring until completely melted. Return the fish pieces to the soup. Simmer for another 5–7 minutes to blend flavors. Season to taste (cheese is already salty).

Step 6

Serve

Ladle the soup into bowls, garnish with fresh dill or parsley. Serve with bread or croutons.

CHEF'S TIP

Choose fresh fish

Best is fresh or chilled fish with firm flesh and no off-odor.

Remove bones carefully

After cooking, cool the fish and meticulously pick out all bones, especially from the sturgeon – this ensures safety and a smooth texture.

Use quality cream cheese

Pick a creamy cheese without artificial fats – it should melt smoothly into the broth without curdling.

Serve with herbs and croutons

Add fresh dill, parsley, or toasted bread cubes for extra flavor and crunch.

SUBSTITUTIONS

Add your taste

Other fish Use cod, haddock, or even canned tuna instead of sturgeon and salmon – the flavor will differ but still be delicious.
Heavy cream instead of cream cheese For a lighter version, replace the cream cheese with 200 ml (¾ cup) heavy cream – it will be creamy but less rich.
Add potatoes for extra heartiness Dice 2–3 potatoes and add them together with the vegetable mix.
Use your favorite veggie mix Any frozen mix – peppers, broccoli, peas – works well; feel free to experiment.

HOW TO STORE

How to store Norwegian fish soup

Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently, adding a little water or cream to restore consistency. Can be frozen for up to 1 month, but the texture may be less creamy after thawing.

GOOD TO KNOW