Tallinn Kiluvõileib & Creamy Baltic Fish Soup (Kalasupp) – Authentic Estonia Recipe

Ingredients for Tallinn Kiluvõileib & Creamy Baltic Fish Soup (Kalasupp) (4 Servings)

• 1.25 lbs (or 2.5 cups) salmon and white cod chunks, prepped into bite-sized pieces
• 1.5 cups cubed potatoes and carrots, washed and trimmed
• 1 cup dark Estonian rye bread with egg
• 1 medium onion and 3 cloves garlic, finely minced with lots of fresh dill
• 1.5 tbsp traditional Estonia seasoning (allspice berries, bay leaf, cream)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and lots of fresh dill for 3–4 minutes until fragrant.
2. Stir in allspice berries, bay leaf, cream and toast for 45 seconds to release the essential oils of Estonia's kitchen.
3. Add salmon and white cod chunks and cubed potatoes and carrots, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in dark Estonian rye bread with egg, adjust seasoning, and ladle steaming hot into deep bowls.