Recipes for fish soups from North Troms.
Rognbolle soup, Kåfjord
Dried meat bone
Dry meat
2-3 pieces of roe
Wheat flour
Moss wheat, coarse
Rolled oats
Salt and pepper
Boil the dried meat bone for an hour. The stock is used in the soup itself.
Meatballs: Mix the oat flours with the spices, and add the egg yolk and diced dried meat. Drop the meatballs into the broth with a spoon and let them simmer for 20-25 minutes.
Rognbollesuppe 2, Kåfjord
Approx. 1 kg of roe
1 small cup of milk
1 egg
Salt and pepper
Approx. 1 1/2 cups rye flour
3 cups of wheat flour
Whisk the roe and milk together well, add the egg and whisk further. Add flour, salt and pepper. Mix in dried meat pieces.
Add onion, carrots, a bit of swede, dried meat and potatoes to the soup. Bring to a boil. Add the dough to the soup with a spoon, potatoes last. Boil for about 1/2 hour after the potatoes have been added.
Watch Bjørg Fossli cook rognbollesuppe:
Pearl barley soup
4-5 rinsed, diluted salted herring
Approx. 3 litres of water
2 portions of rice pudding
Potatoes
Carrots
A little dried meat cut into small pieces
Boil water and add the meat. Boil for about 1/2 hour. Add rice, potatoes and carrots. Let it boil for about 1/2 hour. Cut the herring into small pieces and add it. Boil for another 15 minutes. Serve with flatbread.
Fish ball soup, Årviksand
Chop the fish. Add onion, flour, salt and pepper. Add milk or fish stock. Add dried meat and cook the dumplings. Make meat soup from knuckle of dried meat (mutton) with oatmeal or rice. Add potato and optional other vegetables. Cook the dumplings for approx. 15 minutes.
This soup was also made in Kvænangen.
Halibut soup, Kvænangen
Halibut bone
Halibut fillets
A little porridge
Salt and pepper
Potatoes
Nepe
Sear the legs and cod pieces. Add potatoes, vegetables, oats, salt and pepper. Serve with flatbread.
User soup / Halibut soup, Skjervøy
Cod or halibut
Approx. 2 litres of water
1 cup of porridge oats
Potatoes
Carrots
Swede
Onions
Salt and pepper
Remove the skin from the fish and leave it in salted water for about two hours. When the soup is almost ready, add the fish pieces. Bring to the boil and then leave to soak for about 10 minutes. Add salt and pepper to taste.
