Swordfish Soup

Golden beets and parsley root & leaves join forces with this exquisite fish to deliver layer upon layer of delicious comfort, enveloping hearts and minds with rustic wholesomeness. Sauerkraut juice is a fantastic ingredient in this soup! Use a combination of vegetable stock and lemon juice if sauerkraut juice is not available.

Brought to you by @chicagolovespanini

Swordfish Soup


  • 2 Legal Sea Foods Wild Swordfish Steaks, thawed to room temperature as per package instructions, gently patted dry with a paper towel
  • 2 cups sauerkraut juice OR vegetable stock
  • Juice of 1 medium lemon, if using vegetable stock
  • 6 cups water + extra, if necessary
  • 1 cup carrots, cut widthwise into medium size slices
  • 1 cup celery, cut widthwise into medium size pieces
  • 1/2 cup chopped onion
  • 1/2 cup parsley root, cut into small cubes
  • 1/2 cup golden beets, cut into small cubes
  • 2 tbsp neutral oil + extra, if needed
  • 1/2 cup chopped fresh parsley leaves + extra for decoration, if desired
  • Salt and pepper to taste


  1. Heat the oil in a saucepan. One by one, sauté the carrots, celery, and onion in the pan over medium heat for about 3-4 minutes each or until translucent, turning the pieces over with a spatula half-way through cooking, and adding more oil if needed. Set aside.
  2. Put sauerkraut juice and water OR water, vegetable stock and lemon juice in a medium size soup pot. Add carrots, celery, onion, parsley root and beets. Bring to boil under medium heat. Cook until vegetables are soft, about 15-20 minutes.
  3. Cut the swordfish into cubes and add to the soup pot. Cook for an extra 15-20 minutes. Season with salt and pepper to taste and add more water, if necessary. Add parsley leaves right before removing from stove. Serve hot, with fresh crusty bread, and topped with extra parsley leaves, if desired.
  4. Enjoy!
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