Bergen Fish Soup

1. 1

   Bring the fish stock to a boil in a large pot.

2. 2

   Add the vegetables, reduce the heat, and let simmer for 5 minutes.

3. 3

   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.

4. 4

   Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor.

5. 5

   Add the veal stock, if using, and salt to taste.

6. 6

   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.

7. 7

   In the meantime, whisk together the egg yolks and sour cream in a small bowl.

8. 8

   Pour the soup into bowls, dividing the fish and dumplings evenly.

9. 9

   Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl.

10. 10

    Sprinkle with chives, if desired, and serve.

No additional tips available.