Herring Soup
Herring soup is a thrifty barley-thickened pot from the 19th-century Household Cyclopedia, built to feed a crowd from very little. Barley meal boiled down to a jelly-like body carries the pounded herring, so the fish flavors every spoonful instead of sitting in pieces. Vinegar and sweet herbs add a sharp, green edge against the salty fish. The quantities are huge, so plan to scale it down.
Instructions
Pour the water into a very large pot and stir in the barley meal until it is evenly mixed.
Bring the pot to a boil and keep it cooking, stirring now and then so the meal does not stick. It is ready for the next step when it has thickened to the texture of a thick jelly.
Season the thickened soup with salt, pepper, vinegar and sweet herbs, tasting as you go to judge how much of each it needs.
Stir in the pounded herring meat until it is mixed through the soup, then serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
