Amber Soup

Soup was served following this recipe in the 1920s in Gdynia. I have served this soup for 14 years in Jantar during the World Championships in Fishing for Amber and the Pomorskie Culinary Academy in Gdańsk. Andrzej Ławniczak.

It is an exquisite fish soup, prepared on the basis of a vegetable stock. It consists of the most delicate part of fish - salmon and cod steaks, fucus (sea veggie) - a nutritious, but underrated alga and Baltic salmon caviar. A note of sea aroma is highlighted by the addition of amber tincture, which, apart from bringing out the taste values, allows the dish to stay fresh and tasty longer.


/ Water - 3 l

/ Kashubian dumplings - 0.5 kg

/ Salmon - fillet 0.4 kg

/ Cod - fillet 0.4 kg

/ Mirepoix - 0.4 kg

/ Fucus (Baltic) - 0.01 kg

/ Coconut milk - 0.5 l

/ Parsley - 0.01 kg

/ Caviar (Baltic salmon) - 0.03kg

/ Amber salt, pepper - 0.001 kg

/ Amber tincture - 0.05 l

/ Olive oil - 0.02 l

One serving weighs 400g

Nutritional facts for one serving:

kcal 344 g

protein 10.44

fat 17.23 g

carbohydrates 50.80 g


Soak the algae in a small amount of water. Boil the dumplings and strain. Sauté the vegetables on olives in a big pan. Pour in water and boil for 5 minutes. Dice the cleaned fillets and add to the broth, boil over small flame for ca. 5 minutes. Add dumplings, coconut milk, amber tincture, soaked algae and boil for a while. Season with salt and pepper to taste. Decorate the plate with caviar and parsley.