Bergen Fish Soup Recipe

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Bergen Fish Soup
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  1. Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
  2. If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
  3. In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.95 Kcal (1260 kJ)
Calories from fat 180.08 Kcal
% Daily Value*
Total Fat 20.01g 31%
Cholesterol 168.69mg 56%
Sodium 540.43mg 23%
Potassium 789.81mg 17%
Total Carbs 8.11g 3%
Sugars 3.04g 12%
Dietary Fiber 1.43g 6%
Protein 21.76g 44%
Vitamin C 3.6mg 6%
Vitamin A 0.9mg 31%
Iron 1mg 6%
Calcium 86mg 9%
Amount Per 100 g
Calories 64.36 Kcal (269 kJ)
Calories from fat 38.51 Kcal
% Daily Value*
Total Fat 4.28g 31%
Cholesterol 36.07mg 56%
Sodium 115.57mg 23%
Potassium 168.9mg 17%
Total Carbs 1.73g 3%
Sugars 0.65g 12%
Dietary Fiber 0.31g 6%
Protein 4.65g 44%
Vitamin C 0.8mg 6%
Vitamin A 0.2mg 31%
Iron 0.2mg 6%
Calcium 18.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 8

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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