Picture: Archipelago á la carte

Recipe:

8 liters soup for 12-15 persons

1,5-2 kg whitefish, perch, pike perch and/or pike fillets (100-150 g fish per person)

3 l water

4 kg potatoes (3 medium size potatoes per person)

2 big onions or 3-4 of medium size

6-7 medium size carrots

1 big bunch dill, fresh or frozen (not dried dill!)

2 dl cream

2 dl sour cream

100 g butter

1 tablespoon (full to the rim) coarce-grained salt

1 tablespoon lemon juice

2 tablespoons white pepper powder 1 tablespoon allspice, whole

Pour water in a 10 liter kettle and warm it up. Peel potatoes, carrots and onions, cut them in pieces and add to the water. Season with salt, pepper and finally chopped dill. Add fish fillets cut into pieces. Allow to simmer at low heat for 30-40 minutes.

Mix cream and sour cream in a bowl with a small amount of the hot fish bouillon (to avoid the bouillon to curdle) and pour the mixture into the kettle. If needed, add water. The water should barely cover the potatoes. Add a dash of lemon juice. Add butter and allow it to melt slowly. Stir carefully and allow to parboil. Check the taste. Before serving garnish with some chopped dill.