Finnish soup with salmon and cream - a simple step-by-step recipe. Salmon soup with Finnish cream Finnish soup with trout cream

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 suggests preparing Finnish fish soup according to a classic recipe, as well as 8 interpreted technologies, with different types of seafood. Each of them is special, distinguished by a unique soup taste and unusual aroma.

Finnish fish soup with cream is very aromatic, the taste of fish is delicate and juicy. This soup will certainly 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).

Preparation:

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

How to cook fish soup in a slow cooker

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

Components:

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

Preparation:

1. To begin, cut the potatoes into cubes, carrots and onions into small strips.
2. Cut pink salmon into small portions.
3. Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, add potatoes and spices.
4. At the end, add pink salmon, pour in cream, stirring constantly.
5. Turn on the “Extinguishing” mode and the timer – 35 minutes. Serve, first decorating with herbs.

Finnish trout soup

Trout soup is famous for its rich taste, thanks to the noble variety of fish. This dish will appeal even to those who do not consume seafood at all in their daily diet.

Components:

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

Preparation:

1. Cut the potatoes into soup cubes, add water and cook for about 10 minutes.
2. We remove the seeds from the trout, divide it into portions, and throw it into the stew.
3. Sauté the chopped vegetables in melted butter and add them to the soup.
4. Pour in the cream and leave for the fish soup for a quarter of an hour.

Salmon recipe

Salmon is a noble fish, and the stew will be 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.

Preparation:

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

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

Finnish salmon soup with cream

Salmon soup 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.

Preparation:

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

Traditional version with leeks

Leeks are 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 potatoes;
• 0.3 l cream;
• 1 leek;
• 1 carrot;
• 50 ml olive oil;
• salt, spices.

Preparation:

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

With tomatoes and cream

Tomatoes add juiciness to the dish and a pleasant piquancy to the fish itself.

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.

Preparation:

1. Cut the salmon into pieces, boil the broth with seasonings. Throw in diced potatoes.
2. Sauté vegetables in oil and add to 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 aromatic and fragrant. This stew 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 laurel leaves.

Preparation:

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

1. We clean the fish, cut it and cook the broth. Throw in peppers, bay leaves, and salt.
2. Add unchopped vegetables, after half an hour cream, coriander, basil.
3. Before serving, remove the vegetables. Serve the soup in a broth pot, garnished with herbs.

Soup with chum salmon

Chum salmon is a fish with a special taste, so soup made from it will also have an exquisite taste. Kalakeitto will certainly surprise the hostess's guests.

Components:

• 0.3 kg 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.

Preparation:

1. To begin, rub the chum salmon with salt and sugar. This marinade will give it an amazing taste.
2. In the fish soup we throw diced potatoes, carrots, onions, whole celery, and spices.
3. After half an hour, pour in the cream and leave for the same amount of time.
4. Serve with dill or parsley leaves.

In Finland they love soups very much, they respect this dish and know how to cook them very well.

Their cuisine is dominated by fish soups, although the cuisine of this country is varied.

Finnish fish soup is served not only in winter, but also in summer.

A simpler version, in which the main ingredients are onions, potatoes, fish and milk, is called “kalakeitto”.

The refined “kalakeitto” is already “lohikeitto”, to which cream and only cream are added instead of milk.

Often a situation arises when it is difficult to come up with something new for the menu; in this case, you can pay attention to Scandinavian cuisine and prepare an excellent Finnish soup. The main ingredients of this dish are cream and salmon fish.

General rules for preparing Finnish soup

A real, traditional Finnish soup should be cooked in a cast-iron pot, in an oven, and after the dish is ready, it is not served, but left for a day to age and infuse, an example would be Russian daily borscht or cabbage soup. After this, the first dish is heated up and can already be eaten; according to the Finns themselves, this cooking method gives a richer taste.

Instead of salmon fillets, the heads, backbone, and tail parts of the fish are perfect for making Finnish soups; you can get them by cutting up the carcass in your kitchen, but you can buy a ready-made soup set in the fish department, where carcasses are cut;

For the broth, you can take not only salmon, but also other red fish, for example, pink salmon;

It is not necessary to add fillets to Finnish soup; salmon heads are large and contain enough pulp for several servings.

Finnish fish soup

You need to take salmon, salmon, maybe fillet - 400 g, soup sets of heads and tails are suitable;

Milk in a volume of 400 ml;

Salt - to taste;

Large potatoes - 4 pieces, small ones - 6-8;

Pepper and lemon flavor - ½ teaspoon;

Flour – 1 tablespoon;

Onions - 1 medium head.

1. First of all, peel the onions and potatoes, then chop them, cut the onions into half rings, and the potatoes into cubes, the dimensions should not exceed 2.5 cm.

2. Pour 1 liter of water into a saucepan, add salt and bring to boil. After boiling, put the potatoes and onions into it and cook for 10 minutes under a closed lid, reduce the heat to medium.

3. Wash and cut the fish into large pieces, add to the vegetables in the pan, and add pepper with lemon flavor.

4. Pour milk into the flour, stir thoroughly, add to the soup and bring to a boil, then remove from the stove.

5. Pour the soup into bowls, chop the herbs, garnish each serving and serve.

Classic Finnish soup with salmon and cream - lohikeitto

Salmon soup set;

Leek, 1 stalk;

Large salmon steak about 400 g;

Medium carrots, 1 pc.;

Onion, 1 head;

Potatoes, 3 large or 5 small tubers;

Wheat flour, 1 tbsp. spoon;

Celery stick;

Salt, peppercorns, bay leaf - to taste;

Dill for sprinkling the finished dish.

1. Rinse the heads, remove the gills from them, because they add bitterness to the broth, put them in a saucepan, pour 2 liters of cold water, wait until it boils, then remove the foam from the surface, reduce the heat to medium;

2. When there is no more foam, put the potato and onion in the pan and cook until soft;

3. Cook the broth in a soup set with vegetables, since Finnish fish soup requires fish broth;

4. Remove the bones and heads, remove unnecessary parts, strain, remove the meat from the heads, put back into the pan;

5. Remove the potatoes, crush them, add them to the broth, return the dishes to the heat;

6. Wash the celery and leek stalks, chop them into strips, fry in butter until golden brown, add to the broth;

7. Cut the potatoes into cubes, carrots into strips, add to the onion and celery, remove the onion that was boiled;

8. At this time, you need to make a dressing, dry the flour in a deep frying pan, add butter, fry a little, pour in a glass of broth, stir, wait until it boils and pour in the cream. When the whole mass boils, pour it into the soup and stir;

9. Cut salmon (steak) into portions, place in boiling liquid, cover with a lid and simmer for a couple of minutes, avoiding boiling.

Let stand for 40 minutes, pour into plates, add dill and serve.

Original Finnish seafood and trout soup

Fresh small trout, 1 piece;

Assorted seafood, about 400 g;

Cream, 100 g;

Ginger root 5 cm long;

Medium tomatoes, 3 pieces;

4 medium potatoes;

Bell pepper, 2 pieces;

Leek stalk, 1;

Onion head – 1;

Pickled capers (to taste) – 15 g;

Processed cheese (for example, “Viola”) – 200 g;

A mixture of peppers, salt, bay leaf, herbs - to taste;

Garlic – 3 cloves.

1. Clean the sides of the fish, cut it, remove the gills from the head, put it in a saucepan, add water, add spices and bay leaves, and set to cook;

2. Strain the cooked broth, add peeled and chopped potatoes, capers, ginger, chopped carrots, leeks and seafood cut into half rings, bring to a boil and reduce heat;

3. When the potatoes are half ready, put chopped tomatoes, sweet peppers and a lot of herbs into the pan;

4. Take apart the finished and cooled trout, put good pieces of meat back into the pan, pour in the cream and add melted cheese. Warm up the soup and then serve.

Finnish soup with vegetables

Red fish, 200 g;

Potatoes, 2 tubers;

Frozen mixed vegetables, 100-150 grams

250 ml high fat cream;

Spices and salt to taste.

How to cook a delicious Finnish vegetable soup:

1. Boil the fish in a 2-liter saucepan for 10 minutes;

2. Remove the finished fish and add salt to the broth;

3. Peel and chop the potatoes into strips and place in a saucepan;

4. Disassemble the fish, add the meat to the potatoes, cook until they are ready;

5. Pour 100-150 grams of frozen vegetable mixture into a container;

6. Add cream, let it boil and remove from heat.

To enhance the taste, you can put half a mug of lemon and a teaspoon of red caviar, season with dill and serve.

Fried fish in Finnish soup

An unusual Finnish soup recipe, you will need the following ingredients:

Cream, 1 liter;

Fish trimmings for broth;

Bulbs, 2 pieces;

Butter for frying;

Salmon or trout fillet, 300g;

Potatoes, 4 tubers;

Salt, pepper, seasonings, herbs - to taste.

This Finnish soup, interesting in taste, is prepared very simply:

1. Place the fish trimmings in a saucepan, add potatoes, cut into large cubes, and cook the broth;

2. Strain the finished broth and put it back on the stove;

3. During cooking, fry the onion half rings; when they lose their dullness, put skinless fish fillets on them, fry each side intensively for a minute, then transfer to a saucepan;

4. After 15 minutes, pour in the cream, after another 5 minutes add salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!

Smoked fish for Finnish soup

Fish soup set, 1 kg;

Onion, 1 head;

Potatoes, 3 pieces;

Smoked salmon fillet, from 300-400 g;

Cream, 1 glass;

Salt, herbs, spices - to taste.

1. Boil the broth in a soup set, it is better if it comes from red fish; to add flavor, add spices and a whole peeled onion;

2. Strain the finished broth, add whole potatoes, after they are cooked, remove and crush;

3. After 20 minutes, add smoked salmon, bring to a boil and pour in cream, then add salt, stir, and dill.

In order for the fish to retain its appearance, it should not be boiled for a long time; it is very tender and will easily break into small pieces.

Variation of Finnish soup with canned fish

The recipe is suitable for those people who do not like the smell of fresh fish and find it unpleasant to cut it.

A can of canned salmon in oil filling;

Onion, 1 pc.;

Leek stalk;

6 potatoes;

Cream, 1 glass;

Parsley with dill - 1 bunch each;

Pepper, salt, spices - to taste;

Vegetable oil for frying.

1. Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the can into a frying pan where the vegetables will be fried;

2. Chop leeks, onions and carrots, sauté in vegetable oil;

3. Put potatoes, cut into large cubes, into boiling water, bring to almost readiness and add frying, add peeled canned fish;

4. Add salt and pepper, pour in a glass of cream, let it boil and remove from the stove, then add the greens.

The first one is ready, you need to let it stand for 10 minutes and you can have lunch.

To make the broth with pieces of fish, and not with “shags,” it is better to take pink salmon or salmon; mackerel in oil is also suitable.

Little tricks for making Finnish soups

Finnish soups are very tasty and nutritious, but there are little tricks to make them even better:

To make the broth thicker, you need to take more potatoes and boil them whole in the soup, then take them out and crush them, so the broth will be thicker and richer;

To make the first dish more flavorful, you need to let it sit for a day and only then eat it;

In order for the flesh of red fish to be tender, it should never be boiled! You just need to simmer for a few minutes under the lid and remove the container with soup from the heat; in a hot environment, the fish will be ready in a few minutes and will be uniquely tender!

If you have financial difficulties, you can cook Finnish soup from a soup set, it will not cost much, and meat from the head will be quite enough, this is the so-called budget option;

To make the fish broth more aromatic, you should add other spices besides the generally accepted ones, clove sticks, dill branches and seeds, and pour in a small amount of white wine.

Greetings, dear friends! Today I propose to diversify the recipes for first courses and try to cook Finnish cream with salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can easily reproduce everything written below in your kitchen. Salmon soup turns out very tasty, satisfying and, most importantly, children like it.

Choosing the “right” parts of the fish

For Finnish creamy salmon soup, I recommend using a red fish soup set, which usually consists of bony parts (belly, spine, etc.). So, the soup turns out to be inexpensive and does not put a strain on the family budget. Moreover, using such an inexpensive version of red fish will not affect the final result in any way, and it is better to bake steaks or fillets of red fish in the oven.

Required ingredients:

• 300 gr. red fish
• 400 gr. potatoes
• 250 ml. cream 10% fat
• 50 gr. butter
• 1 onion
• 1.5 l. water

Cooking steps

We pre-defrost the fish for Finnish soup on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish, rejoice, the soup will turn out even tastier.

Place the fish in boiling water and cook until done - about 5-7 minutes.

Then we take all the fish for our Finnish soup out of the pan using a slotted spoon into a separate plate, and strain the fish broth.

While the raba cools, let's prepare the remaining ingredients. Peel the onion and cut into very small cubes.

We also cut the potatoes quite finely, approximately like mine in the photo.

Melt the butter in a thick-bottomed saucepan and fry the onion until translucent.

Meanwhile, remove all the bones from the fish. I’ll tell you something else about the lesson... It’s more convenient, of course, to use red fish fillets, but then preparing the soup wouldn’t be so interesting

When the potatoes are cooked, add red fish to the soup.

Stir, then pour in the cream. Salt the soup to taste.

If you are a fan of fish dishes, Finnish fish soup will be the best hot option for serving for lunch on fish day. The richness, excellent taste and nutritional characteristics of the dish made it one of the most popular among compositions of this kind.

How to cook fish soup in Finnish?

Finnish fish soup, like any other, has a lot of variations, each of which is prepared taking into account certain requirements. Without observing the nuances, the dish loses its characteristic flavor and loses the right to be considered a variation of the original recipe.

1. Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
2. An essential, constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
3. You can add a variety of vegetables, herbs, herbs and spices to the soup of your choice.
4. Vegetable components are sautéed in butter.
5. Serve hot with a slice of lemon and fresh herbs.

Finnish fish soup with cream - recipe

Classic Finnish fish soup with cream differs in preparation technology from traditional fish soup. In this case, you don’t need to pre-cook the fish broth. You just need to purchase fresh red fish fillets, cut them into medium-sized cubes and prepare all the necessary vegetable ingredients.

Ingredients:

• red fish fillet – 350 g;
• potatoes – 3 pcs.;
• onions and carrots - 1 pc.;
• butter – 30 g;
• cream – 1 glass;
• dill greens – 1 bunch;
• water – 1 l;
• salt, pepper, spices.

Preparation

1. Peel the potatoes, cut into cubes, add water and cook for 5-7 minutes.
2. Add sautéed onions and carrots, chopped fish fillets, season the broth to taste, boil for 10 minutes, pour in cream and let it boil again.
3. After about 10 minutes, the creamy Finnish soup will infuse and be ready. All that remains is to season it with dill and serve.

Finnish trout soup

Finnish trout soup with cream is prepared using classic technology with minor modifications. If you have fish steaks or a whole carcass available, do not be lazy and separate the fillets from the bones. This way the dish will cook faster, have an impressive appearance and become more convenient to eat.

Ingredients:

• trout – 600 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• butter – 30 g;
• cream – 1 glass;
• dill – 1 bunch;
• water – 1.5 l;
• bay leaf – 1-2 pcs.;
• coriander, thyme, basil - a pinch each;
• salt, white pepper.

Preparation

1. Potato cubes are boiled in water.
2. Add the prepared trout and cook for another 5 minutes.
3. Add fried onions and carrots, add salt, bay leaves, pepper, herbs, pour in cream, let it boil and remove from heat.
4. Allow the hot dish to brew under the lid for 10 minutes and serve with dill.

Finnish soup with milk

If there is no cream available at the right time, you can cook Finnish. The main thing is that the dairy product has a high percentage of fat content, and then no one will notice the substitution. Parsley root will add a special piquancy to the hot dish, and a pinch of ground chili will provide the missing spiciness.

Ingredients:

• trout or salmon – 500 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• parsley root – ½ piece;
• milk – 1 glass;
• dill – 1 bunch;
• water – 1 l;
• laurel – 1-2 pcs.;
• ground chili - a pinch;
• salt, pepper, oil.

Preparation

1. Pour water over the fish bones, add chopped onion, cook for 15 minutes, filter.
2. Add potato cubes and grated parsley root and cook for 15 minutes.
3. Pour in milk, add chopped fish fillet, laurel, chopped dill, and boil for 5 minutes.
4. After another 10 minutes, the Finnish-style fish soup with milk will infuse and be ready.

Salmon soup in Finnish style

Another variation of the soup is Finnish, which can be prepared based on the recommendations below. If it is possible to initially cook the broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for decorating hot dishes.

Ingredients:

• salmon – 600 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• celery root – 50-70 g;
• green onion – 1 bunch;
• butter – 30 g;
• cream – 1 glass;
• dill – 1 bunch;
• water or broth - 1 l;
• laurel – 1-2 pcs.;
• salt pepper.

Preparation

1. Boil potatoes in water or broth until tender.
2. Add sautéed vegetables, chopped fish fillets, cream, seasonings, heat to a boil, add dill and green onions.
3. After 10 minutes of infusion under the lid, the Finnish-style ear will be ready to serve.

Finnish salmon soup

Finnish with cream will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches the flavor palette of the broth and makes it more expressive. To prepare four servings of delicious, fragrant hot food for lunch, you need to devote forty minutes of your time.

Ingredients:

• salmon – 500 g;
• potatoes – 4-5 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• Thai fish sauce – 2 tbsp. spoons;
• butter – 30 g;
• cream – 1 glass;
• dill – 1 bunch;
• broth – 1-1.2 l;
• laurel – 2 pcs.;
• salt pepper.

Preparation

1. Broth is prepared from fish scraps, filtered and potato cubes are boiled in it.
2. Add sautéed vegetables, chopped salmon fillet, herbs and spices, boil for 5 minutes, pour in cream, and let it boil.
3. Throw in chopped dill, pour in fish sauce, and let the hot mixture brew for 10 minutes.

Finnish soup with leeks

Finnish is often prepared with leeks, which give the dish its characteristic taste and aroma. As a rule, this variation of the hot dish is prepared without onion and carrot sautéing, and leeks shredded into rings are placed in a pan along with peeled and diced potatoes.

Ingredients:

• salmon – 500 g;
• potatoes – 4-5 pcs.;
• leeks – 2 pcs.;
• cream – 1 l;
• dill – 1 bunch;
• laurel – 2 pcs.;
• salt pepper.

Preparation

1. Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
2. Add chopped fish, add bay leaf, pepper, salt, and let it boil for 5 minutes.
3. Pour in the cream, add the dill, and heat the contents to a boil.

Finnish soup with cheese

Fish soup with cheese in Finnish style is not inferior in its taste to hot soup prepared according to the classic recipe. In this case, garlic gives a special piquancy, and bell pepper enriches the taste and nutritional characteristics and makes the dish brighter and more attractive in appearance.

Ingredients:

• salmon – 500 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• processed cheese – 200 g;
• bell pepper – 1 pc.;
• garlic – 1 clove;
• dill – 1 bunch;
• laurel – 2 pcs.;
• salt, pepper, oil.

Preparation

1. Boil potatoes in water or broth.
2. Add onions and carrots sautéed in oil, bell peppers, fish, garlic, seasonings, add processed cheese, cook for 5 minutes, add dill.
3. After another 10 minutes, the Finnish fish soup with melted cheese will be infused and ready to serve.

Finnish soup with tomatoes

Finnish fish soup with cream and tomatoes is original and delicious. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be immersed alternately in boiling water for a couple of minutes and then in cold water and peeled.

Ingredients:

• salmon – 500 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• cream – 500 ml;
• tomatoes – 300 g;
• green onion - to taste;
• dill – 1 bunch;
• laurel – 2 pcs.;
• salt, pepper, oil.

Preparation

1. Pour water over the potato cubes and cook until soft.
2. Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
3. Pour the cream into the pan, heat it to a boil, throw in the herbs, and let it brew.

Finnish soup in a slow cooker

The following recipe for Finnish fish soup involves cooking it hot using a multi-cooker. The advantage of this method is its simple technology, according to which the components are simply placed in the bowl of the device, and the smart gadget controls everything else itself, saving the owner from unnecessary hassle.

True lovers of unusual first courses know the secret recipes. One of them is fish cream soup. The history of this dish goes back many centuries. The soup came to our country from Finland. This country is rich in a variety of fish. That is why its use in various dishes is a characteristic feature of national cuisine.

Finnish fish soup with cream is distinguished by its rich taste, richness and naturalness.

Finnish fish soup with cream - recipe

The peculiarity of the dish is the combination of fish with a dairy product. The result is a unique and refined taste. The dish is one of the distinctive features of Finnish cuisine. The classic recipe is salmon soup.

The following products are required:

• 500 gr. red fish fillet;
• Salmon soup set – 500 gr.;
• 4-5 medium potatoes;
• 2 onions;
• Bay leaf – 2 pcs.;
• 1 carrot;
• Fresh dill;
• 400 gr. heavy cream (from 20%);
• Salt;
• Pepper;
• Butter.

Purchasing salmon can be either in parts, fillets and a soup set, or in whole form. It depends on your preference. If there are no ready-made sets, then it is better to buy at least 1.5 kg of salmon. Some of the weight will automatically come off during cleaning. The head, fins, tail and ridge will need to be separated yourself to prepare the broth. This will not affect the recipe.

How to cook:

1. The salmon needs to be cut. Remove the fillet from the bones and chop into medium cubes.
2. Fish trimmings must be filled with 3 liters of water. Immediately add bay leaf, fragrant herbs and one whole peeled onion to the broth.
3. Potatoes need to be peeled, washed and cut into neat cubes. If it is young and small, then you can throw it into the broth in the skin.
4. Finely chop the second onion.
5. Chop carrots;
6. While the fish is cooking, you need to fry the onions and carrots in a frying pan with oil. Do this over medium heat for 10 minutes.
7. Add potatoes to the pan with vegetables. Fry for another 3-4 minutes.
8. When foam forms, it must be removed.
9. After the broth has simmered for 25 minutes, it must be strained and put back on the fire.
10. Add vegetables, salmon fillet, salt and pepper to the strained broth.
11. When the potatoes become soft, add cream and chopped dill to the Finnish soup. Bring to a boil.

In order for salmon fish soup with cream to be perfected, it needs to brew for 24 hours. But this is not always convenient. In this case, it is enough to let the hot one stand under the lid for an hour to acquire a delicate soft taste.

Several types of fish can be used. Fish soup with trout cream will be just as tasty and rich. It doesn’t matter whether you take a soup set or a whole fillet.

Norwegian fish soup with cream

Soups from Scandinavia are famous throughout the world. Their main difference is fish. One of the most delicious recipes is fish cream soup with cream. The cooking method is very simple. The dish can be prepared in an hour, and all household members and guests will be completely delighted.

For preparation you will need:

• Salmon fillet – 400 gr.;
• Potatoes – 3 medium tubers;
• Carrots – 1 pc.;
• Tomatoes – 2-3 pcs.;
• Medium fat cream (20%) – 500 ml;
• Greenery;
• Salt;
• Pepper;
• Vegetable oil.

Norwegian fish soup with cream can be prepared not only from salmon. Salmon and trout fillets are excellent. It is red fish that creates the unique taste and aroma.

Fish soup with cream - recipe description:

1. You need to chop the onion;
2. Peel the potatoes. Grate on a coarse grater or chop finely;
3. Peel the tomatoes and chop finely;
4. Peel the carrots and grate them;
5. Cut salmon into small cubes;
6. Pour 2 tablespoons of sunflower oil into the bottom of the pan. You need to fry the onions, tomatoes and carrots for a few minutes.
7. Then pour 600 grams into the pan. water. Boil.
8. Add potatoes, salmon, salt, pepper and cream to the soup. Mix all this thoroughly and cook after boiling for 30 minutes over medium heat.
9. When the potatoes are boiled, the dish will acquire a creamy consistency. It needs to brew for half an hour.
10. The soup is ready. Each serving can be decorated with herbs and served.

There is another way to prepare the Norwegian first course. Fish soup with creamy trout or salmon is a great lunch for any family. The recipe does not require any special culinary talent. But at the same time, proper preparation guarantees rave reviews from everyone who tries it.

Ingredients for 5 servings:

• 500 gr. trout or salmon;
• 1 onion;
• 3 potatoes;
• 2 bay leaves;
• Cream 30% - 200g;
• 1 large tomato;
• Greens, salt, pepper to taste.

To get the right consistency, the soup is rich and enough for the whole family, you need to use 1 liter of water. The recipe calls for 5-6 servings. This is the volume of liquid in which red fish should be cooked.

1. After the water boils, cook the fish for 10 minutes over medium heat;
2. Using a slotted spoon, remove the fish and strain the broth;
3. Throw pre-diced potatoes into the soup;
4. Carefully separate the fish fillet from the bones and place in a pan;
5. Finely chop the carrots and onions and add to the soup;
6. The tomato must be peeled and finely chopped. Then also add to the pan;
7. When the vegetables are cooked, add cream.
8. You need to add all the seasonings to your taste.
9. Bring everything to a boil and turn off.

The soup is ready! But for a rich taste, it needs to brew for an hour.

Fish soup with cream is quick and easy to prepare. Some are afraid to take action because of the cost of salmon. But any red fish is distinguished by its richness. Fish soup made from salmon with cream (salmon or trout) turns out incredibly satisfying and high in calories. You can eat it with a small portion - about 200 grams. This is why the soup will eventually become a fairly economical dish.

To make cooking take a minimum of time and effort, you can use a few tips:

1. To quickly peel tomatoes, place them in boiling water for 30 seconds. You can do this either in a separate bowl or directly in a pan with broth. The peel itself will easily come away from the “meaty” part of the tomato.
2. The creamy dish goes well with rye buns. You can also use the recipe with bread on which melted cheese is spread.
3. You can use chicken thigh to give the soup a golden color. Approximately 300 – 400 gr. meat should be cooked together with red fish. The soup will be even more satisfying, rich and fatty.
4. Finnish soup is usually prepared with cream. But you can use processed cheese. You will need about 400g of it. This is 4 packs of product. With it the broth will be even more tender than with cream. It is better to grate the processed cheese on a coarse grater and add it at the same time as the potatoes.
5. To give the Finnish recipe a unique piquancy, you can use smoked red fish. In this case, the broth is boiled using the usual set of head, fins and ridge. And at the end, not the fillet is added, but 300 - 400 grams. smoked fish. The dish acquires a unique taste and attractive aroma.
6. Fish soup with cream is very rich in beneficial microelements and vitamins. It is perfect for small children from one year old. If you don’t get a cream, then the soup strained from the fish bones can be easily pureed in a blender. The child will be full and satisfied.