DISH RESEARCH · Soup
Swedish mackerel soup
Fjällbackabladet’s attributed fresh mackerel soup cleans and soaks the fish, simmers it with bay, black peppercorns and chives, thickens it with wheat and selected thin cream and serves it with potatoes and chives.
About Swedish mackerel soup
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The Fjällbackabladet recipe transmitted by Karin Lundberg-Forsberg describes her grandmother Christina Lundström’s fresh mackerel soup. Mackerel, bay leaves, black peppercorns and chives are combined with a wheat-and-cream thickening mixture.
Three medium mackerel are cleaned, rinsed and cut across into five or six pieces each. The fish rests in salted water for one hour.
Water is brought to the boil with the seasonings and half of the chives. The rinsed fish is added and cooks gently for fifteen to twenty minutes.
Wheat flour is mixed with the selected thin cream. The mixture is poured into the soup in a thin stream while stirring gently, and the soup is brought to the boil again; additional salt and pepper can adjust the seasoning.
The soup is served with finely clipped chives and separately cooked peeled potatoes. Hard bread and butter are suggested alongside it, completing the accompaniments described in the column.
Ingredients in Swedish mackerel soup
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.