Finnish fish soup with trout cream. Finnish fish soup with cream is a classic recipe. Fried fish in Finnish soup

Salmon soup with cream in Finnish is called “lohikeitto” in Finland. It is a festive variation of the Finnish soup "kalakeitto", which is made from fish with white, boneless fillet: whitefish or cod.

Finnish cuisine is not very well known and popular in our country. But salmon soup with cream is a real masterpiece, a visiting card of the country. Finnish residents have proved that even from the meager gifts of harsh nature, you can cook a tasty and mouth-watering dish.

Finnish soup is unique, as salmon broth is rarely boiled in other countries, as a rule, less oily fish is used for this. But, every person, once having tried Finnish soup with salmon and cream, writes down the recipe in his cookbook.

The good news is that you can make both the classic lohikeitto soup from expensive salmon, as well as an equally tasty, but budget-friendly option from the head and tail of salmon or from a soup set.

Hearty, tender, tasty, with a pleasant creamy taste, Finnish soup can be prepared not only for a holiday, but also on weekdays, gathering the whole family at the dinner table.

An important component of salmon soup is spices. When choosing them, the most important thing is not to overdo it so as not to clog the taste of the fish. Follow the golden mean.

How to cook Finnish salmon soup with cream - 15 varieties

Finnish salmon soup with cream from Ville Haapasalo

The famous Finnish actor, a favorite of the Russian public, shared a recipe for a traditional thick, rich national dish.

Ingredients:

• salmon fillet - 300 g
• onion - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• potatoes - 3 pcs.
• cream - 250 g
• milk -250 g
• vegetable oil
• garlic
• salt.

Cooking:

Finely chop the onion and garlic. Grate carrots.

Peppers and potatoes cut into cubes.

Saute onion and garlic in vegetable oil in a heavy bottomed saucepan. Add carrots and peppers. Pour some water and simmer for 15 minutes.

Pour the potatoes, boil them until tender and start the salmon cut into pieces. Salt to taste.

Mix milk with cream and season the soup.

The soup will be fatter if you fill it with cream alone, without adding milk.

Be sure to add to your cookbook a recipe for a light, oil-free and frying, easy-to-prepare Finnish soup for five people.

Ingredients:

• salmon fillet - 300 g
• potatoes - 5 pcs.
• carrots - 2 pcs.
• leek
• cream - 300 ml
• Bay leaf
• black peppercorns - 1 tsp. l.
• dill
• salt.

Cooking:

Cut potatoes into cubes. Carrots and leeks - rings. Salmon cut into pieces.

Pour 1.2 liters of water into a saucepan, add bay leaf, salt and peppercorns.

Bring to a boil and add all vegetables. Cook covered for 15 minutes.

Put the salmon in the broth and pour over the cream. Bring to a boil and remove from heat. Insist 10 minutes.

Serve sprinkled with dill.

Salmon soup with Finnish cream and ginger

Soup with soft creamy, rich ginger flavor, perfect combination of vegetables and herbs will appeal to absolutely everyone.

Ingredients:

• salmon fillet - 500 g
• onion - 2 pcs.
• butter - 70 g
• ginger - 1 tbsp. l.
• carrots - 2 pcs.
• garlic - 3 cloves
• potatoes - 5 pcs.
• cream - 500 g
• greenery
• pepper
• salt.

Cooking:

Onion cut into thin half rings. Carrots - circles. Rub the garlic on a grater. Cut potatoes into cubes.

Place butter in the bottom of a saucepan and melt. Add onion, garlic, carrot and ginger. Simmer for 15 minutes.

Send the chopped potatoes to the vegetables and pour in a little water.

Pour out some greens, salt, pepper, simmer for 10 minutes.

As soon as the potatoes are ready, put the fish on top and simmer for another 10 minutes.

Pour in the cream, stir and bring to a boil.

Pour into bowls and sprinkle with herbs. Serve hot.

Salmon soup with cream in Finnish "Budget"

A soup with minimal ingredients can be made from salmon tails or heads.

Ingredients:

• salmon tails - 2 pcs.
• potatoes - 8 pcs.
• onion - 1 pc.
• cream - 350 g
• greenery
• salt.

Cooking:

Put the fish and onions in cold water, cook for 15 minutes, not forgetting to collect the foam. Remove salmon from broth.

Peel the potatoes, put the whole tubers into the broth. Cook until done. Pull out the bulb.

Chop potatoes.

Free the fish from the bones and cut into pieces. Add to bowl with chopped potatoes. Salt.

Boil three minutes. Pour in the cream.

Pour into bowls and sprinkle with herbs. Serve soup with homemade bread and cream cheese.

Ingredients:

• salmon fillet - 500 g
• champignons - 200 g
• potatoes - 5 pcs.
• red onion - 1 pc.
• garlic - 2 cloves
• cream - 400 ml
• wheat flour - 1 tbsp. l.
• lemon juice
• white pepper
• salt.

Cooking:

Cut potatoes into large cubes, onions into half rings. Mince the garlic.

Put the potatoes in a pot of hot water and cook until half cooked.

Fry vegetables and mushrooms in a pan. Add to potatoes.

Cut the salmon into large pieces, sprinkle with lemon juice and add to the pan. Cook for 10 more minutes.

Add flour to the cream, mix and pour the mixture into the pan. Bring to a boil and turn off.

Leave for 10 minutes and serve with fresh herbs.

Professional, clear and accessible prescription presentation. It's easy to prepare and the taste is amazing. Nothing extra!

Ingredients:

• salmon - 500 g
• potatoes - 5 pcs.
• onion - 1 pc.
• cream - 500 ml
• Bay leaf
• allspice
• salt.

Cooking:

Peel potatoes and cut into cubes.

Put butter in a saucepan, melt, add potatoes and onions. Fry until golden brown. Add pepper and bay leaf.

Pour in the broth. Cook until potatoes are ready.

Fill with cream.

Cut the fish into pieces. Salt.

Add salmon to the pot. Cook no more than 5 minutes.

Cut the dill. Pour into bowls, sprinkle with dill and serve.

Refined, spicy taste of black chanterelles and salmon. What could be even tastier?

Ingredients:

• salmon fillet - 400 g
• onion - 1 pc.
• black chanterelles - 100 g
• cream - 300 ml
• milk - 300 ml
• fish broth - 300 ml
• garlic
• dill
• salt.

Cooking:

Chop the onion and fry in vegetable oil in a saucepan.

Pour in the cream, milk and broth. Simmer for 15 minutes. Strain through a sieve.

Chanterelles fry with the addition of garlic and dill.

Cut the salmon fillet into pieces.

Add chanterelles and salmon to the broth. Boil 10 minutes.

Fill bowls with soup and garnish with herbs.

Fish broth can be replaced with vegetable broth.

This soup is a real masterpiece. The advice of an experienced chef will help you cook it without mistakes.

Ingredients:

• salmon fillet - 200 g
• potatoes - 2 pcs.
• onion - 1 pc.
• fish broth - 150 g
• cream - 150 g
• olive oil
• dry white wine
• butter
• pepper
• dried basil.

Cooking:

Boil potatoes in their skins, cool and peel.

Coarsely chop the onion.

Put the olive oil and butter in a saucepan, put the onion and fry until half cooked.

Add potatoes to the onion.

Cut salmon into large pieces. Add to saucepan. Fry for a few minutes, add dry white wine fish broth.

Cook for 5 minutes over low heat. Pour in the cream.

Pour into bowls and sprinkle with dried basil.

Unusually delicate taste, healthy salmon and cream make the soup rich and fragrant.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 100 g
• potatoes - 300 g
• carrots - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• cream - 350 ml.
• vegetable oil
• dill
• pepper
• salt.

Cooking:

Bulgarian pepper and potatoes cut into cubes. Chop the onion. Grate carrots and melted cheese.

Salmon cut into pieces.

Add potatoes to a pot of boiling water.

Fry onions and carrots in vegetable oil. After 3 minutes, add bell pepper. Simmer for two more minutes.

Put stewed vegetables, cream and melted cheese into a pot with boiling potatoes.

Stir, bring to a boil and add salmon. Cook for five more minutes.

Salt, pepper to taste. Let it brew for 15 minutes.

Decorate with greenery.

Not the usual combination of ingredients. But it turns out interesting and not very expensive.

Ingredients:

• salmon heads and tails - 400 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• stalk of celery
• tomatoes - 2 pcs.
• butter
• cream - 200 ml
• Bay leaf
• peppercorns
• dill
• parsley
• salt.

Cooking:

Cut the onion, carrot, celery and tomatoes into cubes.

Saute onions and carrots in butter. Add tomatoes.

Boil the fish, remove from the broth and separate the bones.

Strain the broth. Add all prepared ingredients to it. Cook for 15 minutes.

Pour in the cream and remove from heat.

Allow to steep for 10 minutes before serving.

Smoked salmon gives the soup an incredible taste and aroma. It turns out tastier than the usual traditional Finnish soup.

Ingredients:

• smoked salmon - 200 g
• cream - 400 ml
• fresh salmon - 500 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• celery root
• fennel
• leek - 2 stalks
• flour - 1 tbsp. l.
• dill
• salt.

Cooking:

Boil fresh fish. Strain the finished broth. Cut the fish into large pieces.

Cut the smoked salmon into thin strips.

Cut carrots and celery into strips. Cut potatoes into four pieces.

Cut fennel pulp into slices.

Cut the white part of the leek into rings.

Bring the broth to a boil and add the carrots and celery. Boil 10 minutes.

Add fennel and potatoes, cook for another 5 minutes.

Put in soup raw fillet and strips of smoked salmon. Boil 5 minutes.

Mix cream with flour and dill. Add to saucepan. Salt and bring to a boil.

Let it brew for 10 minutes.

Put a piece of fish in a plate, pour soup with vegetables and serve immediately.

Lots of valuable advice from Lazerson. The main rules: cook soup with love, don't be afraid to experiment. All ingredients are selected according to your own discretion and taste.

Ingredients:

• salmon
• potato
• leek
• celery
• cream
• butter
• carrot
• salt.

Cooking:

Separate meat from bones. From the fins, head and bones, cook the broth. Strain the broth.

Soak the salmon fillet in a bowl of water with salt and sugar. Hold for at least 20 minutes.

Chop the leek and add to the broth.

Chop the carrots and celery and send to the pan.

Next, a whole peeled potato is added to the pan.

Melt the butter in a frying pan and fry the flour.

Mash the potatoes right in the pot.

Pour in the cream and add the toasted flour, bay leaf and peppercorns.

Remove the fish from the marinade, cut into pieces, put in a bowl, scald with boiling water and send to the broth.

Bring to a boil and remove from heat.

Serve immediately.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 400 g
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• olive oil
• cream - 400 g
• pine nuts - 3 tbsp. l.
• dill
• pepper
• salt.

Cooking:

Crumble melted cheese into a pot of boiling water and stir.

Cut the potatoes into cubes, add to the pan and cook until half cooked.

Cut onions and carrots.

Stew onions and carrots in olive oil with the addition of peeled pine nuts. Send everything to the pan.

Cut the salmon fillet into pieces and put in the soup. Boil five minutes. Pour in the cream and remove from heat.

Infuse the soup for five minutes, pour into bowls, sprinkle with chopped dill and serve.

A proven, fairly complex recipe with a minimum of ingredients: fish, onions and potatoes. A real culinary recipe for Finnish soup.

Ingredients:

• salmon - 1 pc.
• onion - 2 pcs.
• potatoes - 5 pcs.
• black pepper pot
• Bay leaf
• butter
• cream - 300 g
• flour - 1st. l.
• dill
• salt.

Cooking:

From the head, tail and bones, boil the broth with onion and bay leaf. Strain the broth.

Cut the salmon fillet into pieces.

Put whole potatoes into the broth. Add finely chopped onion.

After 15 minutes, chop the potatoes. Add salmon fillet. After five minutes, pour in the cream.

Bring to a boil, put a piece of butter, pepper and salt.

Add chopped dill and remove from heat.

Serve hot.

If you want the soup to be thicker, mix the cream with flour and pour the mixture into the broth. Make sure there are no lumps in the cream.

The beauty of this soup is in the unusual composition of the products and ease of preparation. Diversify your menu and enjoy the taste of mashed salmon soup with broccoli.

Ingredients:

• salmon - 500 g
• broccoli - 500 g
• cream - 200 g
• pepper
• salt.

Cooking:

Cook broccoli along with fish. Pull out of the broth and chop the broccoli and fish with a blender.

Return everything to the saucepan, put on fire, salt, pepper, add cream and bring to a boil.

Garnish with herbs and serve.

If you want an even spicier taste, replace fresh salmon with smoked salmon.

Bon appetit everyone!

The Finns know a lot about cooking fish soup - most of the country is washed by the sea, so they do not experience a lack of seafood. You can learn from them how to make insanely tasty and tender fish soup in Finnish.

It is prepared only from red fish with the indispensable addition of cream - they give a soft texture.

In the ear, heads, tails and ridges are not used, it is customary to put only the fillet part of the fish, previously freed from the skin and bones, into the soup.

There are several variations of Finnish fish soup with cream, and each of them is delicious in its own way. Even if you don't consider yourself a fan of fish soup, this dish is still worth a try!

Finnish ear with leek

Leek absorbs less oil when fried, so it is suitable for those who want to make a less calorie soup.

Ingredients:

• 300 gr. loin of salmon;
• a glass of cream;
• leek stalk;
• 3 potatoes;
• 1 carrot;
• salt pepper;
• olive oil for frying.

Cooking:

1. Cut the fish into small pieces. Try to get the bones out of it as much as possible.
2. Peel potatoes, cut into cubes.
3. Pour water into a saucepan, bring to a boil. Drop the potatoes. Boil 5 minutes.
4. Add fish pieces. Cook for 5 more minutes.
5. In the meantime, cut the leeks into half rings, grate the carrots on a fine grater. Fry them in olive oil and add to the ear. Salt.
6. Pour in the cream. Stir and let simmer for 3 minutes.

Finnish fish soup with trout

If the fish is sprinkled with lemon before sending it to the soup, this will get rid of the fishy smell, and the pieces themselves will be more tender.

Ingredients:

• 300 gr. trout fillet;
• 4 potatoes;
• a glass of cream;
• butter or olive oil for frying;
• 1 onion;
• 1 carrot;
• green onions;
• black pepper, salt.

Cooking:

1. Cut fresh fish into pieces.
2. Cut the potatoes into cubes and send to boiling water - let it cook for 5-6 minutes.
3. Cut the onion into cubes, grate the carrots on a fine grater. Fry in oil with pepper and salt.
4. After the time has passed, add the fish to the potatoes. Boil 5 minutes.
5. Pour in the roast - cook for 3 minutes.
6. Pour in the cream.
7. Pour the fish soup on plates and sprinkle with finely chopped green onions.

Finnish fish soup with salmon and spices

The right spices can greatly enhance the flavor of a soup. You need to add them in moderation, the only exception is black pepper - you can pour a lot of it, it will not spoil the taste of fish soup at all.

Ingredients:

• 300 gr. salmon fillet;
• 3 potatoes;
• 1 bulb or stalk of a leek;
• 1 carrot;
• a glass of cream;
• salt;
• black pepper;
• tarragon;
• saffron;
• ½ lemon;
• butter for frying.

Cooking:

1. Cut the fish into pieces, remove all the bones. Put it in a separate container. Sprinkle with lemon juice, add a little saffron and tarragon. Leave the fish to marinate for 20-30 minutes.
2. In the meantime, you can prepare the vegetables. Onion cut into cubes. Grate the carrot. Cut potatoes into cubes or strips.
3. Saute carrots and onions in butter.
4. Put water to boil in a saucepan.
5. Lower the potatoes, they should cook for 5-7 minutes.
6. Add fish. Boil 5 minutes.
7. Pour in the sautéed vegetables. The soup should boil for another 3 minutes.
8. Add salt and then pour in the cream.

Finnish fish soup with milk

Cream can be replaced with milk, or you can improve the taste by combining both of these dairy products in one dish. Flour gives the soup thickness and density.

Ingredients:

• 300 gr. salmon fish fillet;
• 1 onion;
• 3 potatoes;
• 350 ml of milk;
• 200 ml cream;
• 3 tbsp flour;
• salt, black pepper.

Cooking:

1. Cut the fish into pieces.
2. Peel potatoes, chop into cubes.
3. Boil water in a saucepan, add potatoes to it. There should be little water - enough to boil the potatoes.
4. Cut the onion into cubes, grate the carrots - fry in a pan.
5. Mix milk with cream, dilute the flour. Stir so that no lumps remain.
6. Pour the milk mixture into the potatoes, let it boil. Add fish, then fry. Salt, pepper. Boil 5 minutes.
7. Serve with crackers and fresh herbs.

Finnish fish soup with tomatoes

Tomatoes will give the ear a little piquancy and add juiciness to the dish. Basil goes well with fish soup with tomatoes.

Ingredients:

• 300 gr salmon fish fillet;
• 1 onion;
• 3 potatoes;
• 200 ml cream;
• 1 carrot;
• 2 tomatoes;
• ground coriander, dried basil;
• salt;
• frying oil.

Cooking:

1. Cut the fish into pieces. Boil them in water along with spices - coriander, basil and salt.
2. Fry chopped onions, tomatoes and grated carrots in oil.
3. Cut potatoes into cubes. Add to fish broth. Put the roast in there too.
4. Boil 10 minutes after boiling.
5. Pour in the cream. Leave the ear to brew for 10-15 minutes.

A traditional Finnish dish can be on your table if you cook fish soup according to one of the suggested recipes.

The dish is also often called kalakeitto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article proposes to cook Finnish fish soup according to classic recipe, as well as 8 interpreted technologies, with different varieties of seafood. Each of them is special, has a unique taste of the soup and an unusual aroma.

Finnish fish soup with cream is very fragrant, the taste of fish is delicate and juicy. This soup is sure to please everyone who tries it.

Components:

• 0.7 kg pink salmon;
• 0.5 kg of potatoes;
• 0.5 l cream;
• 1 onion;
• 1 carrot;
• 50 ml sunflower oil;
• salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Cooking:

1. First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
2. Pink salmon must be cleaned, cut the fillet into portions.
3. Shredded vegetables should be fried in oil, pour water, add potatoes and spices.
4. The last to add pink salmon, pour in a thin stream of cream, while stirring.
5. Boil for about a quarter of an hour. To make the ear fragrant, sprinkle with herbs if desired.

How to cook fish soup in a slow cooker

Cooking Finnish fish soup in a slow cooker is extremely simple. All the ingredients will be saturated with the taste of fish, the calaqueitto will be incredibly appetizing.

Components:

• 0.5 kg salmon fillet;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 0.5 l cream;
• 50 ml vegetable oil;
• salt, spices.

Cooking:

1. To begin with, we cut the potatoes in the form of cubes, carrots and onions - into small strips.
2. We cut pink salmon into small portions.
3. Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, put potatoes, spices.
4. At the end, add pink salmon, pour in the cream, stirring constantly.
5. We turn on the "Extinguishing" mode and the timer - 35 minutes. Serve garnished with greens.

Finnish trout ear

Trout ear is famous for its rich taste, thanks to the noble variety of fish. Even those who do not eat seafood in their daily diet will like this dish.

Components:

• 0.4 kg trout fillet;
• 5 potatoes;
• 0.2 l cream;
• 1 st. l. butter;
• 1 onion;
• 1 carrot;
• salt, spices.

Cooking:

1. We cut the potatoes into soup cubes, pour water, cook for about 10 minutes.
2. We remove the pits from the trout, divide it into portions, and throw it into the stew.
3. Pass the chopped vegetables in melted butter, throw into the soup.
4. Pour the cream and insist the ear for a quarter of an hour.

salmon recipe

Salmon is a noble fish, the stew will come out no less refined and appetizing.

Components:

• 0.6 kg salmon;
• 1 onion;
• 0.5 kg of potatoes;
• 0.5 l of milk;
• 50 g flour;
• salt, spices.

Cooking:

1. Disassemble the salmon, boil the broth from the head, ridge, tail, divide the fillet into pieces.
2. We filter, throw chopped vegetables, fillets, seasonings.
3. Dilute the flour in part of the milk, add the remaining milk and pour into the ear. Leave for a quarter of an hour.

In order for calakeitto to be fragrant and fragrant, it should be served with herbs.

Finnish salmon ear with cream

Salmon ear surprises with its taste and nutritional qualities.

Components:

• 1 kg heads;
• 0.5 kg of potatoes;
• 1 carrot;
• 1 onion;
• 0.1 l cream;
• salt, spices.

Cooking:

1. From the fish we cut out the eyes, gills, boil the broth, filter.
2. We cut off the meat, throw it back into the liquid, season with spices, give chopped vegetables.
3. After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leek is often used in the national cuisine of Finland. Dishes with it are very healthy and appetizing.

Components:

• 0.6 kg of fish;
• 0.4 kg of potatoes;
• 0.3 l cream;
• 1 leek;
• 1 carrot;
• 50 ml of olive oil;
• salt, spices.

Cooking:

1. First of all, you should cut vegetables, potatoes into soup pieces, finely carrots and leeks into rings.
2. We clean the fish, cut into pieces.
3. Pass the chopped vegetables, fill with water, add potatoes and spices.
4. The last stage is the addition of fish and cream, they should boil for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes give the dish juiciness, and the fish itself a pleasant piquancy.

Components:

• 0.5 kg salmon fillet;
• 1 onion;
• 5 pieces. potato tubers;
• 0.2 l cream;
• 1 carrot;
• 2 tomatoes;
• 50 ml vegetable oil.
• salt, spices.

Cooking:

1. Salmon cut into pieces, boil the broth with seasonings. Throw in the diced potatoes.
2. We pass the vegetables in oil, add to the soup.
3. At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more fragrant and fragrant. This soup is perfect as a first course at a dinner party.

Components:

• 0.5 kg of fish;
• 3 potatoes;
• 0.1 l cream;
• 1 onion;
• 1 carrot;
• salt;
• allspice, black peas, red;
• 1/3 tsp coriander;
• 1/3 tsp basilica;
• 2 leaves of laurel.

Cooking:

This recipe does not provide for chopping vegetables, because it will not be a soup, but a kind of fish stew using Finnish technology.

1. We clean the fish, cut and cook the broth. We throw peppers, bay leaves, salt.
2. Add not chopped vegetables, after half an hour cream, coriander, basil.
3. Remove vegetables before serving. Serve the soup in a broth bowl, garnished with herbs.

Soup with chum salmon

Keta is a fish with a special taste, so the soup from it will also have an exquisite flavor. Calaqueitto will certainly surprise the guests of the hostess.

Components:

• 0.3 kg of chum salmon;
• 1 liter of pre-cooked fish broth;
• 1 onion;
• 1 carrot:
• 1 celery root;
• 5 potatoes;
• 0.1 l cream;
• salt, sugar, spices.

Cooking:

1. To begin with, wipe the ketu with salt and sugar. This marinade will give it an amazing taste.
2. We throw cubed potatoes, carrots, onions, whole celery, spices into the fish soup.
3. After half an hour, pour the cream, insist the same amount of time.
4. Serve with dill or parsley leaves.

Finland is a country of fish. Seafood is used by the Finns in all dishes, except for desserts. In the first, too, certainly goes the fish. However, it would be a mistake to call it an ear - the principle of preparation is significantly different from what we are used to. First of all, the best and favorite Finnish - with cream, and red fish is taken into it, most often - trout, salmon or salmon. At the same time, traditionally, the broth is prepared from scraps, and the carcass is laid separately. Many Finnish housewives believe that soup must be infused for a day; others serve it immediately after removing it from the stove.

Finnish fish soup

800 grams are cut, preferably fresh or, in extreme cases, chilled. The tail, fins and head are filled with cold water. As they boil, the foam is removed and the laurel, whole onion and peppercorns are thrown in. After half an hour, the broth is filtered, cubes of four potatoes, two carrots and onions are laid in it. About 15 minutes later, a third of the potatoes are taken out, mashed and returned to the pan so that the Finnish fish soup with cream becomes thicker. At the same stage, fillet pieces are laid. In a cup with a small amount of broth, 2 tablespoons of flour are ground with salt and pepper. The mass is poured into a common pan. After a few minutes, a glass of cream and chopped dill are added. When the soup has cooled for another five minutes, it is removed from the heat and served on the table.

Finnish fish soup with fried fish

Enough To cook a Finnish fish soup with cream on it, a broth is prepared from the scraps, in which rather large cubes of four potatoes are laid. While they are cooking, the quarters of the rings of two onions are fried in a pan with melted butter. As they become translucent, pieces of fillet freed from the skin (300 g) are added. After a minute of intense frying, onions and salmon are added to the potatoes. After another quarter of an hour, a liter of cream is poured into the pan, and after five minutes, the Finnish fish soup with cream is salted, peppered and removed from the stove. Five minutes of insisting - and you can try.

Finnish fish soup with melted cheese

An original recipe that dispenses with cooking broth. Right in the pan, roasting is made from grated carrots and chopped onions. Boiling water is poured into it, into which three chopped potatoes are lowered. After 10 minutes, slices of a third kilogram of salmon fillet, grated processed cheese (100 grams), pepper and salt are added. When the fish is almost ready, cream and milk are poured in - a glass each. After that, the preparation of fish soup in Finnish continues for literally another 2-3 minutes. It remains to add greens and call the family for dinner.

Ukha with smoked fish

For this option, the broth is cooked from a kilogram of fish soup. It is better not to be stingy and take the heads and tails of all the same red fish. For flavor, as usual, peppercorns, laurel and onion are placed in the water along with the set - it can be whole, it can be chopped. Chopped onion and leek are thrown into the strained broth along with three potatoes. After a third of an hour, pieces of smoked salmon fillet are inserted (300 grams, more). As soon as it boils, the fire is turned off, a glass of cream is poured in, the Finnish fish soup with cream is salted, mixed and seasoned with dill. The main thing in this recipe is not to keep too long after adding the salmon. When smoked, it is very tender and can fall apart.

canned fish soup

This option is for those who do not like to butcher carcasses, or those who do not like the smell of fresh fish. You can also cook Finnish soup with The main secret of cooking is that you need to take canned food in sunflower oil and fry onions and carrots on it. In addition, onion and leek are combined for frying. The oil from the jar is poured into the pan, the vegetables are chopped medium-sized, and fried in it until blush. The fish is disassembled, the bones are thrown out. Cubes of 6 potatoes are thrown into a pot of boiling water, when they are almost cooked, roasted, pepper and salt, fish and a glass of cream are added. Almost immediately, the soup with canned fish is removed from the fire, flavored with herbs (most often they are limited to dill, but parsley will not be superfluous either). After 10 minutes of infusion, you can start dinner.

Separately, we note that it is desirable to take pink salmon in oil for the dish. However, with mackerel it will turn out well. It’s better not to take saury - it “shaggy” in the soup.

Finnish fish recipe and its implementation

The miracle unit has long proved its versatility. It will also come in handy when using Finnish recipes. Fish fillet, cut in portions, is placed in a bowl, poured with water, and the slow cooker is turned on for 40 minutes to stew. After the timer signal, the soup is salted and peppered, potatoes are laid, cream is poured in - and the same mode is turned on for another 40 minutes. Shortly before the end of cooking, chopped dill is poured in, and already when serving, small pieces of butter are lowered into the plates.

Note that the described method is not the only way to cook fish soup in a slow cooker. A recipe with smoked fish, for example, can also be easily implemented. For him, potatoes with onions and carrots are boiled in the stewing mode (or frying is done from the last two; then it is added five minutes before the tubers are ready). When the vegetables are almost ready, pieces of smoked salmon are laid, cream is poured in, and the “Stew” is turned on for another 7 minutes.

Fish soups are not only delicious first courses, but also very healthy. At the same time, it is very easy to cook them. Finnish fish soup with cream can be cooked from any red fish, the main thing is to add a creamy taste with the help of additional ingredients. Learn how to cook this delicious dish and eat only the healthiest, healthiest foods.

How to cook fish soup in Finnish

Finnish fish soup with cream is prepared simply and quickly, because fish is not meat, it does not need to be cooked for a long time. In addition, for cooking, you can use not only a whole carcass, but also safely take heads or ridges. The main thing in the ear is fish broth. The classic Finnish fish soup with cream includes fresh trout or salmon, but you can also make soup with any red fish.

To give the broth a creamy taste, ordinary cream 10 or 20% is used. The fatter they are, the tastier the broth will be. Some housewives add processed cheeses for such purposes, which melt during the cooking process, giving the broth a rich creamy taste and a pleasant milky color. Finnish-style trout soup with cream sprinkled with fresh herbs and drizzled lemon juice.

Finnish fish soup recipe with cream

Ukha in Finnish with cream is cooked for no more than an hour. Count about 2 ladles of water per serving (if you have a dinner party). The soup turns out to be low-calorie, perfect for those who carefully monitor their figure. There are several recipes with different fish or alternative cooking methods (in a slow cooker, for example), so that every housewife will find her own way of preparing Scandinavian creamy fish soup.

Trout

• Servings: 5 persons.
• Destination: for lunch.
• Cuisine: Finnish.
• Difficulty: easy.

Incredibly delicious Finnish trout soup with cream will be remembered by home for a long time. Most suitable sirloin part of the fish, but if there is none, then you can safely use the other - the backbone, teshu. The use of leek, which does not have to be fried in butter, will help to reduce the calorie content of the dish: the product must be thrown with carrots and potatoes at the same time.

Ingredients:

• trout fillet - 300 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• butter - 20 g;
• cream 20% - 150 ml;
• salt - to taste;
• fresh herbs for serving.

Cooking method:

1. Rinse the fish, remove the bones, cut into medium pieces.
2. Peel vegetables. Cut the potatoes into cubes no more than 1 cm, grate the carrots on a coarse grater, finely chop the onion.
3. Put potatoes in a saucepan and pour 2 liters of water.
4. 5 minutes after boiling, lay the fish, salt. Boil 10 minutes.
5. Melt the butter in a hot frying pan and fry the carrots and onions.
6. Add frying to an almost ready ear, pour in the cream and cook for another 5 minutes.
7. Remove from heat, cover and let stand.
8. Finnish trout soup is best served with finely chopped greens.

From salmon

• Servings: 5 persons.
• Calorie content of the dish: 60 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Salmon soup with cream is prepared according to the same principle, however, some steps in cooking can always be changed. For example, the hostess will not be able to grate the carrot, but finely chop it into strips or circles. At the same time, you don’t need to fry it: just throw all the vegetables at the same time and cook. As a result, your red fish ear with cream will turn out to be less oily.

Ingredients:

• salmon - 400 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• cream 10% - 200 ml;
• salt - to taste;
• dill - a bunch.

Cooking method:

1. Rinse the fish fillet, peel, put in a saucepan and pour water so that it covers the salmon by 2 cm. Put on fire.
2. At this time, peel the potatoes, carrots and onions.
3. Cut the potatoes in any convenient way, cut the carrots into strips, finely chop the onion.
4. After the water boils, add all the chopped vegetables. Salt.
5. Cook until potatoes are tender (about 15 minutes).
6. 5 minutes before readiness, add cream and finely chopped garlic.
7. Chop the dill and add to the bowl.

With melted cheese

• Number of servings: 6 persons.
• Calorie content of the dish: 50 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Creamy ear is getting ready different ways: some people like to add cream more, someone uses full-fat milk, while others introduce their usual processed cheese into the composition, which essentially works the same way. The most ordinary Druzhba cheese without flavorings will do, but you can experiment and different flavors, adding cheese with mushrooms, herbs or even bacon to your ear.

Ingredients:

• fish fillet - 300 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• processed cheese - 100 g;
• greenery;
• salt - to taste;
• crackers for serving.

Cooking method:

1. Rinse the fish, remove the bones, cut into pieces.
2. Peel vegetables. Cut the potatoes into cubes, grate the carrots, finely chop the onion.
3. Put potatoes in a saucepan and pour 2 liters of water. Put on fire.
4. After 7 minutes after boiling, lay out the fillet pieces.
5. Fry carrots with onions in a pan.
6. Boil the ear for 10 minutes and add browned carrots with onions, melted cheese to it. Salt.
7. Cook for 5 more minutes.
8. Add chopped greens, cover and let stand for another 5 minutes.
9. When serving, add a handful of crackers to the plate.

In a slow cooker

• Servings: 4 persons.
• Calorie content of the dish: 50 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Norwegian.
• Difficulty: easy.

Almost every family has a multicooker in the kitchen, with which you can cook anything. So the Norwegian fish soup with cream in it will turn out very tasty. Everything is prepared in stages: first the frying is done, then the broth and everything else. You can choose any fish: it can even be pink salmon or chum salmon, however, according to the classic recipe, strictly real Norwegian salmon.