If you favor fish dishes, the fish soup in Finnish will become the best option hot to serve for dinner on a fish day. Saturation, excellent taste and nutritional characteristics of the dish made it one of the most sought after 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 zest and loses the right to be considered a variation of the original recipe.
- Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
- An obligatory constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
- Can be added to soup variety of vegetables, herbs, seasonings and spices of your choice.
- Vegetable components are sautéed in butter.
- Serve hot with a slice of lemon and fresh herbs.
Finnish fish soup with cream - recipe
The classic Finnish fish soup with cream is different from the traditional fish soup in terms of cooking technology. In this case, you can not pre-cook fish broth. You just need to purchase a fresh fillet of red fish, cut it 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.
Cooking
- Potatoes are peeled, cut into cubes, poured with water and boiled for 5-7 minutes.
- Add the saved onion with carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
- After 10 minutes, the Finnish-style creamy ear will infuse and be ready. It remains only to season it with dill and serve.
Finnish trout ear
Finnish trout fish soup with cream classical technology with minor changes. If you have fish steaks or a whole carcass available, do not be lazy and separate the fillets from the bones. So the dish will cook faster, will have a spectacular appearance and become more convenient to use.
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.
Cooking
- Potato cubes are boiled in water.
- Add prepared trout, cook for another 5 minutes.
- Lay the fried onions with carrots, throw in salt, laurel, pepper, herbs, pour in the cream, let it boil and remove from the stove.
- Let the hot brew under the lid for 10 minutes. Serve with dill.
Finnish fish soup with milk
If at the right time the cream was not available, you can cook Finnish. The main thing that milk product was with a high percentage of fat, and then no one will notice the substitution. Parsley root will give a special piquancy to the hot, and a pinch of ground chili will provide the missing sharpness.
Ingredients:
- trout or salmon - 500 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- parsley root - ½ pc.;
- milk - 1 glass;
- dill - 1 bunch;
- water - 1 l;
- laurel - 1-2 pcs.;
- ground chili - a pinch;
- salt, pepper, oil.
Cooking
- Fish bones are poured with water, cut onions are added, boiled for 15 minutes, filtered.
- Lay potato cubes, grated parsley root, boil for 15 minutes.
- Pour in milk, lay the chopped fish fillet, laurel, chopped dill, boil for 5 minutes.
- After another 10 minutes, Finnish-style ear with milk will be infused and ready.
Finnish salmon ear
Another variation of the soup is finnish, which can be arranged based on the recommendations below. If it is possible to cook the original 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.
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.
Cooking
- Boil potatoes in water or broth until tender.
- Sautéed vegetables, chopped fish fillets, cream, seasonings are added, heated to a boil, dill and green onions are thrown.
- After 10 minutes of infusion under the lid, the Finnish-style ear will be ready to serve.
Finnish salmon ear
In Finnish with cream, it 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 appetizing fragrant hot for dinner, 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;
- oil - 30 g;
- cream - 1 glass;
- dill - 1 bunch;
- broth - 1-1.2 l;
- laurel - 2 pcs.;
- salt pepper.
Cooking
- Broth is prepared from fish scraps, filtered and boiled potato cubes in it.
- Add vegetable sauté, chopped salmon fillet, seasonings and spices, boil for 5 minutes, pour in the cream, let it boil.
- Throw chopped dill, pour in fish sauce, let the hot brew for 10 minutes.
Finnish fish soup with leeks
Often Finnish is cooked with leeks, which gives the dish characteristic taste and aroma. As a rule, such a hot variation is made without onion-carrot sautéing, and chopped leek rings are placed in a saucepan along with peeled and diced potatoes.
Ingredients:
- salmon - 500 g;
- potatoes - 4-5 pcs.;
- leek - 2 pcs.;
- cream - 1 l;
- dill - 1 bunch;
- laurel - 2 pcs.;
- salt pepper.
Cooking
- Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
- Lay chopped fish, throw laurel, pepper, salt, let it boil for 5 minutes.
- Pour in the cream, throw in the dill, heat the contents to a boil.
Finnish fish soup with cheese
Fish soup with Finnish cheese in its taste characteristics is not inferior to hot, cooked according to classic recipe. In this case, garlic gives a special piquancy, and Bulgarian Bell pepper enriches the taste and nutritional characteristics and makes the food 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 tooth;
- dill - 1 bunch;
- laurel - 2 pcs.;
- salt, pepper, oil.
Cooking
- Boil potatoes in water or broth.
- Add sautéed onion with carrots, bell pepper, fish, garlic, seasonings, introduce processed cheese, boil for 5 minutes, throw dill.
- After another 10 minutes, Finnish-style fish soup with melted cheese will infuse and be ready to serve.
Finnish fish soup with tomatoes
Original and refined Finnish-style fish soup with cream and tomatoes. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately for a couple of minutes in boiling water, 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.
Cooking
- Pour the potato cubes with water and boil until soft.
- Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
- Pour cream into the pan, heat to a boil, throw greens, let it brew.
Finnish ear in a slow cooker
The following recipe for fish soup in Finnish involves cooking hot using a multicooker. The advantage of the method is in unpretentious technology, according to which the components are simply folded into the bowl of the device, and the smart gadget controls everything else itself, saving the hostess from unnecessary trouble.
The Finns believe that only they know how to cook this famous and loved by many fish soup with milk. But why don't we try to disprove this fact? After all, the soup is really delicious. I will show you a very affordable way to prepare this dish. After all, it is far from always possible for us to use ingredients to prepare fish soup, as in Finnish recipe: salmon fillet, pepper with lemon flavor. I will tell you about how you can replace these components without spoiling the soup, but making it even healthier.
So, to prepare fish soup with milk, you will need:
head from trout or salmon (in the original Finns 400 g salmon fillet);
4 potatoes;
400 ml of milk;
1 onion;
1/2 tsp lemon-flavored pepper (I substitute white pepper and add a few drops of lemon juice before serving)
Pour the head with 1.5 liters of water and cook for an hour. Ready broth strain. Onion cut into small pieces.
Pour milk into the broth, bring to a boil and add the onion. Boil 10 minutes. Potatoes must be boiled in their skins (in order to keep more useful substances). Clean and cut into small cubes.
Add potatoes, pepper and salt to the broth with milk. Cook for 3 more minutes.
Remove from heat and serve soup with a small amount of fish removed from the head of a trout, garnished with herbs.
Enjoy this original fish soup with milk for lunch. You and your family will be very pleased with the result! Bon Appetit!
Even in my early youth, reading recipes for Baltic cuisine in Soviet magazines, I was amazed - boil fish in milk? And can you eat it? For a very long time I could not bring myself to try these recipes. The children helped - when it was time to transfer them to complementary foods, I bought all sorts of books on baby food. And I was surprised - milk is added to almost all dishes for children under one year old, regardless of whether it is fish or meat. I decided to experiment on children. When I cooked for the first time, I tried it with caution. But how did you like it! Really very tasty!
Since then, my children have grown up, the older ones are almost adults already. But fish soups with milk have firmly entered our diet and occupy a place of honor there. So, the easiest and fastest recipe:
Milk soup with fish
1 liter of milk
1-1.5 kg fillet of cod, perch or other marine fish
1 onion
3-4 potatoes
2 tbsp. butter spoons,
1 tablespoon flour
a little dill, salt.
Fillet of sea fish (I tried many types of fish: delicious, except for the only fish - I didn’t like pollock in this recipe) cut into pieces, put in a pan with thick walls and pour boiling water about a finger above the fish. Boil the fish in boiling water for no more than 10 minutes, then remove. Put potatoes in the broth, finely chopped onions, you can put finely chopped parsley root, salt, and cook for another 10-15 minutes, then pour in the milk, after diluting the flour in it, and continue to cook, stirring, until the potatoes are ready. After that, put the previously taken out fish fillet, add dill, oil and warm up for another 2 minutes. Remove from heat, close the lid and let stand for 3-5 minutes.
To start cooking the dish, we prepare all the products, clean the fish, rinse well under running water and cut into portions, if there are small bones in the fish, it is advisable to remove them from there. We take a potato, wash it well with a brush and wash it off the dirt.
First you need to clean it, and then mode it in milk soup medium cube. We also clean the bulb and set it to medium squares. So that the bow does not go into the eyes of the knife before working with it, it is advisable to moisten it in cold water. Wash the parsley, drain and finely chop.
If you don't have fresh parsley on hand, you can use dried parsley. Or parsley root, washed, cleaned and finely chopped. And so for this dish we need a two-liter saucepan. Pour two cups of water into the milk, bring everything together to a boil and screw on a slow fire.
Next, place the diced potatoes in milk and cook until half cooked over low heat. Then we add to our milk soup with fish, finely chopped parsley and onion, boil a little, and then add the fish, cut into portions, and cook until the potatoes and fish are ready.
A few minutes before cooking, add pepper, salt, and butter, according to taste preferences. Before serving, the soup should be seasoned with butter and sprinkled with chopped parsley. Instead of boiled potatoes, you can use baked potatoes in the soup.
Peeled and chopped potatoes should be grated with salt, rolled in paprika and baked in an oven heated to 180 ° C until cooked. Place the potatoes in the soup 3 minutes before the fish is ready. For a piquancy of taste, chopped tarragon greens (2-3 sprigs) can be added to the soup a few minutes before cooking.
For 2 servings
400 g fish fillet
it is better to take white sea fish
2-3 potatoes
1 bulb
bunch of dill
300 ml milk
1 st. a spoonful of flour
about 1 st. butter spoons
Salt
Description
I foresee yours - and it can be eaten? I, too, was once completely sure that fish and milk in one dish is complete nonsense, but, as you know, never say never ... So it happened to me to get into such a situation when they were cordially treated to milk soup with fish and refused it was simply impossible. I had to try. At first I decided that I would eat only a couple of spoons and only for the sake of decency ... After the first, the prejudice of inedibility disappeared, after the second I got the idea that it was quite tasty and I want more, and in the end I asked for the recipe and did it not for the sake of decency, but because I really liked the soup. Since then I have been making it quite often. The soup is really tasty, quite satisfying, but at the same time light and, I assure you, there will be no indigestion. Try it! By the way, I recently came across a very similar recipe in a collection of recipes. Jewish cuisine. So no extreme! National cuisine!
COOKING:
Coarsely chop the potatoes, cover with water to just cover, set to boil. When the water boils, add finely chopped onion, salt, close the lid and cook for 5-7 minutes until the potatoes are half cooked.
Add chopped fish fillets. If necessary, pour in a little boiling water so that the water completely covers the fish, cover and cook for 10-15 minutes until the fish and potatoes are ready.
Add butter. If the fish is oily, you can cook without oil. Pour in the milk, after diluting the flour in it. Make sure that the flour is completely dispersed, without flour lumps.
Bring the milk mixture to a boil and simmer for another 2 to 3 minutes. Add finely chopped dill, stir and remove the pan from the heat. Close the lid and let stand 3-4 minutes. Everything! You can call to the table. Good appetite!
