Welcome to another culinary adventure in the world of GDR kitchen! The Ahlbeck fish soup is a real highlight from the Ahlbeck region on the island of Usedom and combines traditional ingredients with delicious fish taste. In this recipe we show you how you can easily prepare this soup yourself. So snap your cooking utensils and let’s get started! And don’t forget to pin the recipe on Pinterest or share on Facebook so that your friends can also enjoy.
Number of portions: for 4 happy connoisseurs
Ingredients for the Ahlbeck fish soup
| Crowd | ingredient |
|---|---|
| 500 g | Fish fillet |
| 4-6 | potatoes |
| 1 smaller | Head white cabbage |
| 4 | Onion |
| 2 tablespoons | Flour |
| 5 tablespoons | oil |
| 1/4 liter | Milk |
| Salt | |
| pepper | |
| Laurel leaves | |
| dill |
| Praise, criticism, questions or suggestions about the recipe? Then please leave a comment at the end of this page! |
Preparation of the Ahlbeck fish soup
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Prepare vegetables and fish (15 minutes)
- Cut the onions into slices and the white cabbage into cubes. Sweat in hot oil, salt lightly and season with pepper. Add a laurel leaf and almost even steam over low heat.
- Roughly dice the fish fillet, salt lightly and put on the vegetables. Fill up with so much water that the fish is tightly covered and let it go.
- Also cut the potatoes into small cubes and cook in a little salt water with a bay leaf. Then add to the soup.
Prepare the flour sweat and refine soup (10 minutes)
- Roast the flour without fat in a pan until golden brown. Mix with milk, strain and add to the soup.
- Bring the soup to the boil again briefly and sprinkle with plenty of chopped dill.
Serve and enjoy
- Serve the Ahlbeck fish soup hot and serve with small black bread corners with anchovis butter or smoked fish paste.
Difficulty of the recipe: As simple as a breeze sea air!
Nutritional information (per portion)
| nutrient | Crowd |
|---|---|
| Calories | 300 |
| Carbohydrates | 30 g |
| Fat | 15 g |
| protein | 20 g |
Preparation time: 45 minutes that pass like a short trip to Usedom!
Shelf life and storage
Remains can be kept in the refrigerator for up to 2 days. The soup can also be frozen well and warm up later.
Kitchen utensils
- Big pot
- Pan
- Sieve for the rows of the meal sweat
Tips for the perfect enjoyment
- Use fresh dill for a more intense aroma.
- Serve the soup with crispy bread and an extra portion of dill for an even more intense taste.
Drinks and side dishes
- A cool beer or a glass of white wine go well with the Ahlbeck fish soup.
- Fresh baguette or crispy black bread are suitable as a side dish.
Variations of the recipe
- Instead of fish fillet, you can also use mixed seafood to make the soup even more versatile.
- For a vegetarian version you can replace the fish fillet with tofu cubes.
Information on the ingredients
- Fish fillet: It is best to use solid fish fillet such as cod or pollos for the soup.
- White cabbage: White cabbage gives the soup a pleasant texture and a mild taste.
- Dill: Fresh dill ensures the typical aroma of this traditional soup.
Tips for diabetics
- Pay attention to the portion size and stick to the recommended amount of potatoes.
- Avoid additional carbohydrates such as bread and reduce the amount of pastries for a more diabetes -friendly variant.
Conclusion: Ahlbeck fish soup – a piece of Usedom for at home!
With this simple recipe you get the taste of the Baltic Sea directly into your kitchen. The Ahlbeck fish soup is not only delicious, but also a tribute to the culinary traditions of the GDR. So snap a spoon and enjoy a bowl of this delicious soup. Cheers and good appetite! 🍲🌊
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