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Salmon soup with cream. Fish soup in Finnish. Traditional recipe. Step-by-step soup recipe

If you have a favorable attitude towards fish dishes, fish soup in Finnish will become the best option hot to serve 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.

Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
An essential, constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
You can add a variety of vegetables, herbs, herbs and spices to the soup 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

Classic Finnish fish soup with cream differs in preparation technology from the traditional one fish soup. IN 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

Peel the potatoes, cut into cubes, add water and cook for 5-7 minutes.
Add sautéed onions and carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
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 and will have a spectacular appearance and will 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.

Preparation

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

Finnish fish soup with milk

If there is no cream available at the right time, you can cook Finnish. The main thing that milk product was with a high percentage of fat content, and then no one would 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

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

Finnish salmon soup

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

Boil potatoes in water or broth until tender.
Add sautéed vegetables, chopped fish fillets, cream, seasonings, heat to a boil, add dill and green onions.
After 10 minutes of steeping 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

Broth is prepared from fish scraps, filtered and potato cubes are boiled in it.
Add sautéed vegetables, chopped salmon fillet, herbs and spices, boil for 5 minutes, pour in cream, and let it boil.
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-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

Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
Add chopped fish, add bay leaf, pepper, salt, and let it boil for 5 minutes.
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. Garlic gives a special piquancy in this case, 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 clove;
dill – 1 bunch;
laurel – 2 pcs.;
salt, pepper, oil.

Preparation

Boil potatoes in water or broth.
Add onions and carrots sautéed in oil, bell peppers, fish, garlic, seasonings, add processed cheese, cook for 5 minutes, add dill.
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 dipped 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

Pour water over the potato cubes and cook until soft.
Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
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 Finnish fish soup recipe 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.

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COLLAPSE

It is quite difficult to surprise your family or guests with an unusual and tasty fish dish. Not everyone likes fish, not everyone likes soups with cream, but the amazing combination of salmon with thin creamy taste attracts everyone. Salmon soup with cream does not require professional culinary skills or the presence of rare products at home.

The basis for preparing fish soup is salmon, but it should not be considered an expensive dish: fish broth kit is available to most consumers. The process of preparing salmon fish soup will not take much time, and the resulting product will delight both the hostess and grateful relatives, who will appreciate the hearty and nutritious soup.

The calorie content of salmon fish soup makes it not only a dish of the everyday diet, but also one of the options for diet menu. 100 grams of the dish contains 95 kcal, 5 grams of protein and fat, and 7 grams of carbohydrates. The undoubted usefulness and optimal combination of proteins and carbohydrates makes fish soup a recommended food for health-conscious people.

In addition to the classic recipes for making salmon fish soup with cream below, our housewives add variety and complement the traditional taste of this fish dish original components. Some recipes call for fried zucchini, bell peppers, shrimp and mussels.

Norwegian version of creamy fish soup

Authentic Norwegian salmon soup with cream is a traditional dish for this northern country: thick, rich and nutritious. Since ancient times, the Vikings ate such simple things, but healthy dishes, giving strength and increasing endurance.

To prepare proper Norwegian salmon soup you will need:

whole salmon weighing at least 2 kg;
200 grams of onions and carrots, 300 grams of potatoes;
300 ml 20-30% cream and 20 grams of vegetable and butter;
flour or starch – 10 grams;
spices - salt, pepper, bay leaf, dill.
Some recipes include celery, but whether it is worth using is up to the hostess to decide, since it gives salmon soup with cream a specific taste;
For a subtle tomato flavor, a few peeled and mashed tomatoes or tomato paste are sometimes added to the soup.

For the thickness and richness of the broth, it is necessary to use illiquid parts of the fish: head, tail and ridge. To enhance taste qualities add one onion, a whole carrot and a bay leaf to the water. The broth will be transparent only if it is prepared correctly: place the fish in cold water, and after boiling, be sure to skim off the foam.

Separately on vegetable oil Finely chopped onion and finely grated carrots are fried. At this stage of preparing salmon fish soup, fresh tomato puree and tomato paste are added.

Diced potatoes are placed in the salted golden broth. At the same time, flour or starch is fried in a small amount of butter, diluted with broth and added to the pan.

Carrots with onions and flour mixture are added shortly before the potatoes are ready. Cubes of salmon fillet are placed along with them. At the final stage, cream is poured into the ear, dill or parsley is added if desired and left for at least half an hour.

Finnish soup - lohikeitto

Like any dish Scandinavian cuisine, Finnish fish soup surprises with its wonderful taste with a minimum set of enough simple products. For Finns, lohikeitto is a dish for festive table, which is offered to dear guests. Cooking salmon fish soup does not take much time, and the result will exceed all expectations: you have the opportunity to surprise others with a real Finnish dish.

To prepare an authentic dish you need:

salmon – fish set (1 kg) and fillet (300 grams);
vegetables - leek and 1 onion, potatoes, carrots;
200 grams 10% cream;
100 grams of dry white wine;
2 tablespoons starch;
salt, pepper - to taste.

From the fish set and onion with spices, you should cook a thick broth and strain. Be sure to skim off the foam before boiling so that the broth is clear. The fish removed from the soup must be disassembled, discarding the bones and leaving the flesh in the broth.

Then add small diced potatoes and finely chopped leeks to the pan. After 15 minutes, when the potatoes have softened enough, you need to take them out and lightly grind them into a puree, gradually stirring them into the soup. This procedure will make the soup thicker and richer.

A few minutes before the potatoes are ready, add diced salmon fillet, white wine, cream and the remains of the disassembled fish set.

IMPORTANT! Sometimes, to give the fish soup a more piquant taste, strips of smoked salmon are added at this stage along with the fillet cubes.

If the broth is not thick enough, then you can stir the starch in the cream or wine in advance. The resulting composition is brought to a boil and heated over low heat for no more than 3 minutes.

Infuse for 5 minutes salmon soup with cream ready to eat. If desired, you can add dill or parsley to it. It is recommended to serve the dish with fresh aromatic bread with herbs.

Then prepare for them traditional Finnish fish soup with Lohikeitto cream. A dish of salmon, trout or salmon is prepared. For some, such fish soup may be too expensive, but in Finland it is cooked almost every day. And all because salmon in this country is the most affordable fish, even cheaper than ordinary herring. In our article we will present classic recipe Finnish fish soup with cream. There will be other options for preparing this dish with the addition of different ingredients.

The version of the popular fish soup presented below is considered traditional for this northern country. Local housewives adhere to exactly this recipe for Finnish fish soup with cream (pictured). Step by step description The cooking process is as follows:

Clean and fillet small salmon (trout, salmon). Place the head and spine in a saucepan and cover with water.
Then add a bay leaf, a few black peppercorns and a whole onion and bring its contents to a boil. Constantly skimming off the foam, cook the broth for 25 minutes.
Remove the cooked fish from the pan. Strain the broth and return to the stove.
Holiday option This soup is made without potatoes. It can be prepared separately and served on a plate.
The salmon fillet left after cutting the fish, cut into small pieces, is sent into the boiling broth.
After 10 minutes (the main thing is that the fish pieces do not boil), the soup can be removed from the heat, adding 200 ml of cream with 25% fat. They should be inserted into the ear carefully so that they are evenly distributed. Sprinkle the finished fish soup with dill.

Finnish fish soup with trout cream

This dish has amazing delicate taste. And all this thanks to cream, which goes perfectly with any red fish. By the way, don’t regret it and use fillet for the fish soup. The result is a delicious, complete dish, appetizing in appearance and very filling.

The recipe for Finnish trout soup with cream consists of the following steps:

Place diced potatoes (3 pcs.) into a pan of boiling water (1 liter). After boiling again, it should be cooked for 7 minutes.
At this time you can fish for trout. The fillet should be separated from the skin and the fish should be cut into small pieces, removing all the bones at the same time.
Place the prepared fish in the pan with the boiling potatoes.
Sauté finely chopped onion (½ piece) and coarsely grated carrots in butter (30 g).
Add the fried vegetables to the almost finished soup.
Then pour in 200 ml of cream with 10% fat content (200 ml). Add salt and black pepper to taste. Bring the contents of the pan to a boil and remove the fish soup from the heat.
Serve the dish with fresh dill.

Finnish fish soup with trout and tomatoes

The famous fish soup prepared according to the following recipe has a refreshing taste and light piquant sourness. Tomatoes provide such a gastronomic effect. But before adding to the soup, they should first be blanched and peeled from the thin but rough skin.

Finnish fish soup with cream and tomatoes is prepared in the following sequence:

Peeled and diced potato tubers (4 pcs.) are placed in a saucepan and poured cold water and cook for 10 minutes after boiling or until done.
Vegetables (onions, carrots) are chopped and sautéed in butter or vegetable oil along with diced tomatoes (2 pcs.).
The frying goes to the boiling potatoes. Next add pieces of salmon (500 g), salt and spices to taste. The fish soup is cooked for another 5 minutes.
Cream (500 ml) is poured into the soup, heated well, but not brought to a boil.
Lastly, the greens are added, after which the pan is covered with a lid.

Finnish salmon fish soup with shrimp and cream

Do your loved ones refuse regular fish soup? Then offer them Finnish fish soup with tender salmon fillet and shrimp in a fragrant creamy broth. After tasting such a dish, no one will dare to say that they do not like fish soup. You can learn how to prepare Finnish fish soup with cream from the following step-by-step instructions:

Place diced potatoes (5 pieces) and half an onion chopped with a knife into a saucepan with 2 liters of water. After the water boils, the ingredients are cooked for 15 minutes.
Salmon (300 g) is cut into small pieces and placed in a pan with potatoes and onions.
After 5 minutes, frozen shrimp (200 g), olives cut into rings and green olives (½ can each) are added to the pan with the soup.
After another minute, cream (100 ml) is poured into the ear and chopped onion and dill are added, as well as bay leaf and allspice (3 pcs.). The soup is brought to a boil and removed from the heat.
After 10 minutes tasty dish with an exquisite fishy taste and aroma can be served to the table.

Recipe for Finnish fish soup with leeks

Taste and smell onions Not all people like it in soup. That is why many housewives do not add it to Finnish fish soup with cream (pictured). But if you replace regular onions with leeks, you will not only not feel the unpleasant aroma, but will also make the dish more tender and interesting in taste.

Prepare Finnish fish soup according to this recipe in this order:

Pour 1 liter of cold water over diced potatoes (4 pcs.). Place the pan on the fire.
As soon as the potatoes boil, add leeks (100 g), chopped as desired, to the broth.
After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
Prepare cream with 20% fat content. As soon as the salmon is cooked, add a piece of butter (30 g) to the ear and pour in cream (200 ml).
To add a piquant taste to the soup, add allspice peas (1 tablespoon) and bay leaf. Before serving, the dish should sit in the pan for at least 10 minutes.

Finnish fish soup with cream and green peas

The next dish not only turns out to be very tasty, but also looks original. In the process of preparing Finnish fish soup with cream according to the recipe, frozen green pea. This ingredient makes the taste ready-made dish more tender. Finnish salmon soup is prepared very quickly:

In a saucepan, bring 400 ml of fish broth to a boil.
Add 3 pieces of potatoes cut into cubes, carrot slices, chopped onions and frozen peas.
After 12 minutes, pieces of salmon (200 g) are added to the soup.
As soon as the fish fillet is cooked, you can add 33% fat cream (100 ml), allspice, bay leaf and herbs.
The soup is brought to a boil in last time, after which the pan is removed from the heat.
You can serve this fish soup with crispy croutons.

Finnish fish soup with melted cheese and cream

For the next fish soup recipe, you can use not red fish fillets, but the head and tail with enough meat. The result is a rich, creamy broth with chunks of salmon. When cooking budget option Finnish fish soup with cream, you must follow these steps:

Place the head and tail of salmon with a total weight of about 700 g into the pan. Pour water over the fish and put the pan on the fire.
As soon as the water boils, remove the foam from the surface. Add a whole onion, carrots, allspice and bay leaf to the broth. Cook over low heat for 40 minutes.
Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
Add cubed potatoes (5 pieces) to the broth, and 10 minutes after boiling, pour cream with a fat content of 22-33% (1 tbsp.) into the soup. Next add processed cheese from a can (200 g) and pieces of salmon, separated from the head and tail.
Add salt and pepper to taste. Turn off the soup and sprinkle it with herbs.

Finnish fish soup recipe for a slow cooker

This dish is truly festive. It is prepared from fresh trout with the addition of tender cream and a small amount of vegetables. Its taste will definitely please even the most sophisticated gourmets. When preparing Finnish fish soup with cream, you can use a slow cooker. For this fish soup, it is recommended to select the "Stew" mode. The cooking time should be set to 30 minutes.

So, for Finnish fish soup, you should load diced potatoes (5 pieces), 2 heads of chopped onions into the multicooker bowl, and put fairly large pieces of skinned trout (500 g) on top. The prepared ingredients are poured with water. Spices are added immediately. It is recommended to sprinkle salt (1 teaspoon), a pinch of black pepper and a few allspice peas on top. After this, you need to close the lid of the multicooker and start the selected cooking program.

As soon as the water begins to boil, pour a glass of cream with 20% fat into the bowl. After this, all that remains is to wait for the sound signal, which will indicate the end of the soup cooking process. Next, the fish soup should be poured into plates and sprinkled with herbs.

The following tips will help you prepare delicious Finnish fish soup:

You can cook the soup using plain water or fish broth. In the latter case, it must first be strained from the seeds.
Red fish, cut into small pieces, cooks for no more than 5 minutes. Therefore, it should be added to the soup shortly before adding cream.
During the cooking process, you should not stir the fish soup too often, otherwise all the ingredients will simply fall apart and the dish will look unappetizing.

Finnish fish soup with cream is prepared in different ways, there are not two or five recipes - there are more. The fish soup is prepared in a rich fish broth, like a water soup. From fresh whole salmon, only from fillet, from smoked and salted fish carcass, in the form of a concentrated pure broth, with sautéed vegetables, with boiled vegetables (without pre-processing) and aromatic roots. Every Finnish restaurant and every Finnish housewife has its own secrets and traditions, but one thing remains unchanged - presence of cream or milk in the soup. This is the main feature of the Finnish fish soup recipe: cream turns the fatty, rich stew into a delicate, delicious soup.

The fish soup we will cook today is simple. We will cook it in broth, with a standard set of vegetables: potatoes, carrots, onions. At the end, throw the fillet parts into the pan. Usually they don’t try to choose too much for the broth. fatty fish(without “fat pockets”), on the other hand, why deny yourself the most useful omega-3s? But it is better to use cream with less fat content, then the soup will turn out light.

Cooking time 45 minutes \ Serves 6 \ 2 liter saucepan, frying pan, saucepan

Ingredients

salmon (fillet) 200 g
salmon (head, tail, bones) for broth
potatoes 3 pcs.
carrots 1 pc.
white onion 1 pc.
bay leaf 2 pcs.
black peppercorns 5 pcs.
cream 10% 200 g
olive oil 2 tbsp.
dill 0.5 bunch

Preparation

Large photos Small photos

I started cooking fish soup with fish broth. The broth is cooked from the head, tail and bones - this is the only way it can turn out rich, with a deep taste and aroma. Therefore, I cut off the head (removed the gills) and tail, cut off the fillets from the bones and skin, and put all these trimmings in a 2-liter saucepan.

I filled it with water, threw in the bay leaves and peppercorns and put it on the stove over low heat. I will cook for 15 minutes after boiling, skimming the foam from the fish broth.

While the broth is cooking, pour into a thick-bottomed pan olive oil, added finely chopped onions and carrots. Now I'm saving vegetable dressing, that is, lightly fry it. It is important not to overheat the vegetables so that they do not burn; just bring them to a golden color.

I strained the finished broth and poured it into a saucepan with sautéed vegetables.

Please note that additional water may be needed so you should have a kettle ready boiled water. Topped up hot water to the broth and immediately followed by putting the diced potatoes into the pan. When the potatoes are cooked (15-20 minutes after boiling), half of the amount can be mashed with a fork, then the soup will be thicker.

Next I sent the diced salmon fillet. You shouldn’t cook it for more than 5 minutes: it will be overcooked and tasteless. The fire is quiet. (However, try and determine readiness yourself).

Pour in the cream, salt and pepper to taste. As soon as the soup began to boil, I immediately turned off the stove, added chopped dill, covered it with a lid and let the soup brew for 5-7 minutes. I would like to especially mention dill: it goes amazingly with the creamy fish taste!

On a note. Remember when we thickened the soup with potatoes, turning some into puree? They also thicken it in another way; in recipes for Finnish fish soup there is this method: fry 2 tablespoons of flour in a frying pan until it turns beige, pour in cream, dissolve the lumps and season the soup with this mixture.

I served Finnish fish soup with fresh dill.

Recipes for soups with fish and seafood

Original Finnish fish soup with cream, or lohikeito, is a great replacement for regular fish soup! Prepare it according to our recipe with step by step photos and video.

Finnish fish soup with cream recipe

8 servings

50 minutes

125 kcal

5 /5 (1 )

About the benefits of fish, especially for children and female body, probably everyone knows. But frying it can be tedious, it’s better not to give it salty to children, and you can’t feed my boys soups with fish - they usually “sniff” it right away. In general, I had a problem with how to introduce fish into my diet. A friend who recently returned from Finland helped out. She came to visit with a gift - a package of fish and a recipe for real Finnish fish soup with trout, which is cooked with cream.

To be honest, at first I doubted it: I thought it would be difficult, time-consuming, and I wasn’t sure I’d like it. However, I decided and did not regret it - the soup is very tender, and the pieces of fish literally melt in your mouth! Now I cook it regularly, because even my sons, my strictest culinary critics, approved of this dish. Try it too, because this Finnish soup is really simple and amazingly tasty!

Kitchen appliances. To prepare Finnish fish soup, you don't need anything other than a stove. If desired, you can use a food processor to chop vegetables.

Full list of ingredients

How to choose ingredients

This fish soup can be prepared not only from trout, but also from other types of fish, preferably sea. When cooked, freshwater gives a specific smell that not everyone likes.
IN classic version fish steak is used, but if you want to save time on cutting, take fillet (just not in briquettes, otherwise the soup won’t work).
Give preference to high-quality natural cream– they give the dish a delicate taste.

Step-by-step soup recipe

Using this recipe, you can easily prepare such a tasty and nutritious soup. By the way, I try to cook it in advance so that it infuses. This makes the taste more intense.

Stage one

You will need potatoes, water, fish.

Stage two

Stage three

Prepare the cream and bay leaf.

Before serving, sprinkle the soup with finely chopped dill.

Video recipe for Finnish fish soup with cream

To make an amazing Finnish creamy fish soup, pay attention to the following video, which presents the recipe for this first dish and also tells you how to cook it correctly.

Lunch at a quick fix— Finnish cream soup Lohhikeito — Issue 13

Finnish cuisine loves fish very much. Even a little stronger than hot milk. And, contrary to popular belief, these products go perfectly together.
I present to you the festive Finnish fish soup with Lohikeitto cream. And below is the list of products:

300 ml fish stock
200 ml cream 22%
80 g potatoes
80 g white leek
150 g red fish fillet
5 g green onions
5 g parsley
Butter 25 g
Olive oil
Salt pepper
Lemon zest
Garlic 1 clove

Be brave! The full recipe awaits you here!
http://www.chefkuznetsov.ru/lohikeitto

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2015-09-15T09:00:01.000Z

You can make the soup even tastier with the help of spices and herbs.. Basil, thyme, and coriander are great. You can also use black pepper, but white “sounds” more delicate.
Potatoes can be poured into boiling water rather than cold water.– this way it will cook faster and retain more flavor.
To make the soup more original, you can take half an onion and replace the other with leeks, which is cut into small pieces.
Using chilled fillets, you can prepare the soup even faster: it does not need to be thawed or separated from the skin and bones.
You can not just put the fish in the broth, but pre-fry it along with carrots and onions. This will speed up the cooking process.
If you prepare the soup with new potatoes, it will be ready faster. In this case, the fish should be added earlier, when the potatoes are half cooked.

Cooking options

This soup will be more dietary if you take cream with a fat content of 15% in half the volume, and replace the other half with milk. You can give the dish a more original taste by taking different varieties fish in various proportions. Make sure that the pieces are the same size.