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.

The soup was served in the years 1920-1930 in Gdynia, and is currently prepared during the World Amber Catching Championships in Jantar and at the Pomeranian Culinary Academy in Gdańsk. The recipe was developed by Andrzej Ławniczak.

Amber Soup

Amber Soup


  • 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,


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.



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