Baltic soup

Baltic soup

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Ingredients for making Baltic soup

  1. Chicken meat (legs or breast) 200-300 grams
  2. 1 carrot
  3. Bread 100-150 grams
  4. Hard cheese 150-200 grams
  5. Lemon 1 pc.
  6. Dill greens a few twigs
  7. Onion 1 pc.
  8. Onion green ½ bunch
  9. Garlic 2-3 cloves
  10. Ground black pepper (or peas) 1/3 teaspoon
  11. Оль teaspoon table salt
  • Main ingredients: Chicken, Bread
  • Serving 6 servings
  • World cuisine Estonian cuisine


Saucepan, Knife, Cutting board, Grater, Garlic press, Paper towel, Bowl, Teaspoon, Cooker, Oven or Oven, Serving deep plates

Cooking Baltic Soup:

Step 1: Cook the meat broth.

Chicken meat must be washed, dipped in boiling water, when the foam is formed, it must be removed with a spoon. Peel the carrots, onions, wash, chop coarsely and lower them into the broth and cook for 1 - 2 hours. Salt a few minutes before being prepared. When the meat is ready, then the broth is cooked. We need to get vegetables and meat, we won’t need them.

Step 2: Step 2: Cook the crackers.

Preheat the oven to 180 - 200 degrees. Peel, rinse and crush the garlic. Bread must be cut either into slices and placed on a baking sheet in the oven and dried for 10 to 15 minutes. Cut the dried bread into cubes or rectangles with a knife and rub with garlic.

Step 3: Step 3: Grind the cheese and herbs.

Wash the lemon, cut in half scalded with boiling water and squeeze the juice from the lemon into a bowl. Meanwhile, the cheese should be grated on a fine or coarse grater, soaked in lemon juice for 5 minutes, dill and spring onions should be thoroughly washed and dried with a paper towel, then chopped as finely as possible.

Step 4: Step 4: Serve the Baltic soup.

Baltic soup served in portioned deep plates. To do this, put grated cheese, chopped greens in the tureens, pour them with hot broth, put crackers. You can add black pepper or ground pepper to the soup. Good appetite!

Recipe Tips:

- - When you fill the ingredients with meat broth, it should not be boiling, its optimum temperature should be 70 - 80 degrees.

- - It’s best to salt the broth not on a plate, but before you fill it with cheese and greens, because the cheese in the broth will melt - this will prevent the salt from dissolving.

- - In order not to waste time preparing the broth, it can be pre-cooked in large quantities and used to prepare not only Baltic soup, but also other dishes based on meat broth.

- - To save time, crackers can be bought in the store, but without various additives, as this can affect the real taste of Baltic soup.