Somehow it’s not quite in our traditions to cook fish soup with cream, we increasingly prefer classic fish soup. Meanwhile, it is very, very tasty! For example, try making Finnish-style fish soup from trout. It would seem that the ingredients in the recipe are all familiar to us, and it’s not difficult to cook... But the taste of Finnish fish soup with cream will surprise both you and your household! The delicate taste of trout harmonizes perfectly with cream, and simple and familiar vegetables form the light and nutritious basis of this amazing creamy soup. You will certainly love him, because it is impossible not to love him!
Ingredients (for 4 servings)
- soup set of one trout (head, spine, fins and tail)
- 300g potatoes
- 200g carrots
- 200g onion
- 2 liters of water
- 50g butter
- 150 ml cream 22%
- salt, pepper to taste
- greens for serving
- Bay leaf
How to cook trout soup in Finnish
Wash the fish and dry with paper towels. Place the fish in a saucepan, add water and put on fire. Bring to a boil and cook for 20 minutes until the fish is done.
Wash, dry and peel vegetables. Cut potatoes and onions into cubes, carrots into thin slices.
Remove the fish and strain the broth through a sieve into a bowl. If necessary, rinse the pan. Pour back the fish broth, put the potatoes in it and put it back on the fire.
Send to the stewpan butter and onion, fry for 2-3 minutes.
Add carrots to the onion, pour in a small amount of broth and simmer covered over low heat until tender.
While the vegetables are being prepared, disassemble the fish, remove the bones, and divide the meat into flakes. Add trout and onions with carrots to the pan with fish soup. Add salt to taste.
Pour cream into the ear and heat for a few minutes. Mix.
Chop the herbs and add them along with the bay leaf to the soup before turning off the heat. Cover the pan with a lid and let the creamy soup rest while the table is served.
Serve fish soup with trout in deep plates, pour generous portions and complement the serving with rye bread. A delicious lunch with such fish soup in Finnish is very conducive to leisurely, cozy communication at home!
domrecepty.ru
Trout soup
Trout fish soup is rightfully considered one of the most delicious and healthy. Almost everyone can occasionally treat themselves to such a soup. Today we will present to your attention several interesting recipes for this fish dish.
Trout soup: a simple recipe
Trout – 500 grams,
Potatoes – 800 grams,
Butter – 30 grams,
Bay leaf – 2 pieces,
Onion – 1 piece,
Carrots – 1 piece,
Lemon – 1/3 piece,
Garlic – 2 cloves,
Greens - to taste
Ground black pepper - to taste.
1. Pour water into the pan. We put it on fire.
While the water is boiling, let's prepare the ingredients for the fish soup.
2. Wash the fish fillet thoroughly. Cut into cubes.
3. Peel the potatoes. Mine. Cut into cubes.
4. Peel the onion. Cut into strips.
5. Peel the carrots. Cut into strips.
6. Wash the greens. Finely chop.
7. Place the prepared vegetables in boiling water.
8. As soon as the potatoes can be easily pierced with a knife, add the trout to the broth.
9. Add spices. We bring it to readiness.
10. Remove the fish soup from the heat. Place finely chopped garlic and butter in it. Let it sit for a quarter of an hour.
11. Pour the trout fish soup into portioned plates. Decorate with lemon slices. Bon appetit!
Trout soup with cream
Trout – 0.5 kilograms,
Potatoes – 0.5 kilograms,
Onions – 3 pieces,
Allspice - a few peas,
Parsley - to taste
Black pepper - to taste.
1. Gut the trout (no need to peel the scales). Rinse under running water. Cut into small pieces.
2. Peel the onion. Cut into half rings.
3. Peel the potatoes. Cut into cubes.
4. Mix the vegetables and place them on the bottom of an enamel pan.
5. Place trout pieces, scales up, on top of the vegetables.
6. Pour boiling water. We put it on fire.
7. Add spices - salt and pepper.
8. Cook for a quarter of an hour. 5 minutes before readiness, pour cream into the ear. Bring to a boil.
9. The finished trout soup should sit for some time. Afterwards you need to pour it into plates and sprinkle with finely chopped parsley if desired. Ready! You can take a sample!
Finnish trout soup
In Finland, trout is considered one of the commercial fish species. It is not at all surprising that this country has its own, unique recipe trout soup, which is called fish soup in Finnish.
Trout fillet – 600 grams,
Potatoes – 400 grams,
Cherry tomatoes – 200 grams,
Leeks or onions – 200 grams,
Carrots – 200 grams,
Bay leaf - 2 pieces,
Parsley - a few sprigs,
Ground black pepper - to taste,
Rye bread with caraway seeds – 50 grams,
Vegetable oil – 100 ml,
1. Peel the onion. Mine. Cut into strips.
2. Peel the carrots. Grate on a fine grater.
3. Peel the potatoes. Mine. Cut into cubes.
4. Fry onions and carrots for vegetable oil(in a fish soup pan).
5. Add potatoes and cook vegetables until half cooked.
6. Fill with water.
7. Place trout cut into small pieces into the boiling broth.
8. Wash the tomatoes. Remove peels and seeds. Cut into cubes and add to the boiling broth.
9. Pour in the cream.
10. Cook over moderate heat until done.
11. Sprinkle serving plates with chopped parsley. Pour the prepared Finnish trout soup into them. Serve with a piece rye bread. Eat for your health!
Perhaps in your cookbook I have my favorite recipe for trout soup. We will be grateful if you share it in the comments to this article.
onwomen.ru
Today we will tell you how to prepare a rather unusual first course, which, meanwhile, has long gained popularity among housewives in many countries. And it’s not surprising, because Finnish trout soup with cream is not only tasty and satisfying, but at the same time easy and quick to prepare. We have selected several recipes from which you can choose the right one and prepare Finnish soup for the whole family or just to try for yourself.
So, first, let's make trout soup according to the simplest authentic recipe with a minimum of ingredients used.
Finnish trout soup with cream
Ingredients
- Trout – 400 g + –
- Potatoes - 4-5 pcs. + –
- Carrots - 1 pc. + –
- Onion - 1 pc. + –
- Horseradish (root) – 1 cm or 50 g + –
- Cream 20% – 150 ml + –
- Water – 2 glasses + –
- Black pepper - on the tip of a knife + –
- Dill – 1/4 bunch + –
- Salt - 1/3 tsp. + –
- Olive oil - 1 tbsp. + –
- Lemon juice - 1 tbsp. + –
Preparation
The first thing we need to do is cut the fish, separating the fillets from the bones, since there are no bones, skin, or head in the broth - yes, this is a completely different way of cooking! This is how fish soup is prepared in Finnish.
You can read about how to cook trout soup with its head in the article of the same name.
This is the longest preparatory part, so if time is short, it is better to worry about cutting in advance.
- Place the finished fish on a plate and set aside.
- Now let's do the vegetables. We clean them and then cut them, quite coarsely. First cut the carrots into circles, then into cubes, chop the onion, and cut the potatoes into slices.
- Only horseradish root can be grated or chopped in a vegetable cutter.
- In the same pan in which we are going to cook the fish soup, first fry the onion in olive oil until transparent, then add the horseradish, then the carrots and, finally, the potatoes.
- After holding the potatoes for 3-4 minutes, add water. It should be boiling water, so the soup will cook faster and it will taste better. The consistency of the soup should be thick.
- Immediately pour the cream into the pan. Cover with a lid and cook over low heat.
As soon as the meat acquires a pinkish tint, turn it off.
Now add salt and spices: fresh dill, ground black pepper and lemon juice. Mix well, cover with a lid to let the soup steep and serve after 10-15 minutes.
Finnish fish soup with cream is prepared very quickly. Everything about everything will take no more than half an hour, so this good way out for busy housewives. Well, for those who prefer the traditional version of cooking in broth, we offer the following recipe.
Soup with trout and cream
To prepare, we will stock up on trout steaks or trout heads in advance. For a 2-liter saucepan you will need a soup set of 1 fish, that is, approximately 500 g.
- Fill the trout cold water and bring to a boil.
- Now add chopped potatoes (4-5 pieces) into the soup into slices.
- Peel the carrots and onions (1 piece in total), cut them at your discretion and fry them in a frying pan in butter or ghee. This will give the broth extra tenderness.
- We send the frying to the potatoes.
- We pick the meat from the bones, put it in the soup and immediately pour in 150 ml of cream. Since butter was used when frying the vegetables, you can use low-fat cream.
- Add 1-2 bay leaves, black peppercorns and 1 tbsp to the Finnish fish soup. fresh chopped greens.
Keep it covered for another 5 minutes and turn it off. Let it brew for 15-20 minutes and pour into serving plates. Cream soup is ready!
But there is even more hearty option cooking fish soup in Finnish style.
Fish soup with cream and rice
- Put 2 liters of water on the fire, add 300 g of trout steak and leave to cook.
- Meanwhile, peel the vegetables: 4 medium potatoes, 1 carrot and 1 onion.
- As soon as the broth boils, time it for 15 minutes, which is exactly how long it will take to cook the fish, no longer.
- Place 1 tbsp in a frying pan. butter or the same amount of vegetable oil, first saute the onion, then add carrots to it and simmer the vegetables until soft.
We remove the meat, put it in the soup and simmer for another 5 minutes. Turn everything off and serve. Bon appetit!
As you can see, there are quite a lot of recipes for creating Finnish soup with cream, and it’s not difficult to supplement them with ingredients at your discretion or add spices. Try making this “quick” soup and see how your loved ones or guests who come for lunch will appreciate it.
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tvoi-povarenok.ru
Finnish trout soup with cream
This is tender, with creamy taste Everyone will like the dish without exception, because it is not only healthy, but also very tasty. Finnish trout soup with cream is easy to prepare, and the result is amazing.
INGREDIENTS
- Trout fillet 300 grams
- Potatoes 2-3 pieces
- Carrot 1 piece
- Onions 1/2 Pieces
- Oil 30 grams
- Cream 10% 200 Milliliters
- Salt 1/2 teaspoon
- Dill 1 bunch
Step 1
Peel and cut the potatoes into small cubes. Next, fill it with a liter of water and cook until half cooked.
Step 2
While the potatoes are cooking, we remove the skin and small bones from the trout and cut it into small pieces.
Step 3
Step 4
Meanwhile, cut the peeled onion into thin strips and place it in a hot frying pan with melted butter.
Step 5
After a couple of minutes, add the carrots, grated on a medium grater, to the onion. Simmer the vegetables for a few minutes over low heat.
Step 6
Add the fried vegetables to the almost finished fish soup and, if necessary, add a little boiling water.
Step 7
Pour in the cream, stir gently and bring to a boil over medium heat. Salt to taste and test the potatoes for doneness. Pour the finished Finnish fish soup into plates and add finely chopped dill.
Similar video recipe “Finnish trout soup with cream”
povar.ru
Finnish fish soup with trout cream
Good day, dear visitors of video – kulinar. ru! Our neighbors had a successful fishing trip and caught a lot of fish. They couldn’t master everything, so they offered it to us.
Of course, we didn’t refuse, and, on this occasion, we decided to prepare a recipe — Finnish fish soup with cream. The dish turns out rich, tasty and satisfying.
- 300 -500gr. any red fish ( chum salmon, trout, salmon)
- 4 potatoes
- 1 onion
- 1 carrot
- 200ml. cream
- 1 -2 bay leaves
- greenery
- salt and pepper to taste
If the piece is large, cut the fish into medium-sized pieces (you can also use a soup set, just be sure to remove the gills from the head of the fish).
Place the pieces in a saucepan, add water and cook for 20-25 minutes, skimming off the foam. We take the finished fish out onto a plate, and strain the broth through a sieve into another pan and put it on the fire.
Cut the potatoes into medium-sized cubes. Finely chop onion, grate the carrots. Finely chop the greens. Place chopped potatoes into the fish broth.
Fry onions in a frying pan, add carrots, fry for 3-5 minutes, add a small amount of water or broth and simmer under the lid for about 7 minutes.
While everything is stewing and cooking, we remove all the bones from the fish. Place the prepared onions and carrots into the pan, add the fish fillet, salt and pepper to taste, cook for 5-10 minutes.
Then add the cream, mix everything, as soon as the soup boils, turn off the heat, cover the pan with a lid and leave on the stove for 15 minutes.
You can also prepare a great variety of dishes from fish; you can see several delicious recipes here. I would especially like to highlight “Fish in Karelian style” and “ Canned fish pie"- very easy to prepare dishes with an original taste.
Finns know a lot about making fish soup - most of The country is washed by the sea, so they do not experience a shortage of seafood. You can learn from them how to make incredibly tasty and tender fish soup in Finnish.
It is prepared only from red fish with the obligatory addition of cream - this gives it a soft consistency.
Heads, tails and ridges are not used in the soup; it is customary to put only the fillet of the fish, previously freed from skin and bones, into the soup.
There are several variations of preparing Finnish fish soup with cream, and each of them is delicious in its own way. Even if you don't consider yourself a fish soup fan, this dish is still worth trying!
Finnish soup with leek
Leeks absorb less oil when fried, so they are suitable for those who want to make a lower-calorie soup.
Ingredients:
- 300 gr. salmon fillet;
- a glass of cream;
- leek stalk;
- 3 potatoes;
- 1 carrot;
- salt pepper;
- olive oil for frying.
Preparation:
- Cut the fish into small pieces. Try to remove the seeds from it as much as possible.
- Peel the potatoes and cut into cubes.
- Pour water into a saucepan and bring to a boil. Drop the potatoes. Cook for 5 minutes.
- Add fish pieces. Cook for another 5 minutes.
- Meanwhile, cut the leek into half rings and grate the carrots on a fine grater. Fry them in olive oil and add to the fish soup. Add some salt.
- Pour in the cream. Stir and let simmer for 3 minutes.
Finnish trout soup
If you sprinkle the fish with lemon before adding it to the soup, this will eliminate 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.
Preparation:
- Cut fresh fish into pieces.
- Cut the potatoes into cubes and place in boiling water - let them cook for 5-6 minutes.
- Cut the onion into cubes, grate the carrots on a fine grater. Fry in oil with pepper and salt.
- After time, add fish to the potatoes. Cook for 5 minutes.
- Add the roast and cook for 3 minutes.
- Pour in the cream.
- Pour the fish soup into bowls and sprinkle with finely chopped green onions.
Finnish salmon soup with spices
The right spices can significantly improve the taste of a soup. You need to add them in moderation, the only exception is black pepper - you can sprinkle a lot of it, it will not spoil the taste of the fish soup at all.
Ingredients:
- 300 gr. salmon fillet;
- 3 potatoes;
- 1 leek or stem;
- 1 carrot;
- a glass of cream;
- salt;
- black pepper;
- tarragon;
- saffron;
- ½ lemon;
- butter for frying.
Preparation:
- Cut the fish into pieces, remove all bones. Place it in a separate container. Sprinkle lemon juice, add just a little saffron and tarragon. Leave the fish to marinate for 20-30 minutes.
- In the meantime, you can prepare the vegetables. Cut the onion into cubes. Grate the carrots. Chop the potatoes into cubes or strips.
- Fry carrots and onions in butter.
- Bring water to boil in a saucepan.
- Lower the potatoes; they should cook for 5-7 minutes.
- Add fish. Cook for 5 minutes.
- Add sautéed vegetables. The soup should simmer for another 3 minutes.
- Add salt and then pour in the cream.
Finnish 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 milk;
- 200 ml cream;
- 3 tbsp flour;
- salt, black pepper.
Preparation:
- Cut the fish into pieces.
- Peel the potatoes and chop them into cubes.
- Boil water in a saucepan, add potatoes. There should be a little water - enough to boil the potatoes.
- Cut the onion into cubes, grate the carrots and fry in a frying pan.
- Mix milk with cream, dilute flour. Stir until no lumps remain.
- Pour the milk mixture into the potatoes and let it boil. Add fish, then fry. Salt and pepper. Cook for 5 minutes.
- Can be served with crackers and fresh herbs.
Finnish soup with tomatoes
Tomatoes will add a little piquancy to the soup and add juiciness to the dish. Basil goes well in fish soup with tomatoes.
Ingredients:
- 300 g salmon fish fillet;
- 1 onion;
- 3 potatoes;
- 200 ml cream;
- 1 carrot;
- 2 tomatoes;
- ground coriander, dried basil;
- salt;
- oil for frying.
Preparation:
- Cut the fish into pieces. Boil them in water along with spices - coriander, basil and salt.
- Fry chopped onions, tomatoes and grated carrots in oil.
- Cut the potatoes into cubes. Add to fish broth. Place the roast there too.
- Cook for 10 minutes after boiling.
- Pour in the cream. Leave the ear to brew for 10-15 minutes.
A traditional Finnish dish can appear on your table if you prepare fish soup according to one of the suggested recipes.
Lohikeitto, kalakeitto, also known as the popular Finnish fish soup with cream, is the most delicate first course of red fish. Cream is the main feature of this soup, because it turns the fatty stew into a delicious dish and colors the broth a pleasant color. It can be prepared in different ways: from smoked, fresh or salted red fish carcass, from fillet, with boiled or sautéed vegetables. Recipes for Finnish fish soup with photos sometimes include original ingredients that our housewives add, in the form of mussels and shrimp, fried zucchini, and bell pepper.
The calorie content of the dish ranges from 87 to 95 kcal, so it is suitable for the diet menu.
- Small pieces of fish are cooked for no more than five minutes. They are added to the soup immediately before the cream;
- Do not mix the dish too intensively, otherwise all the ingredients will fall apart and the soup will have an unappetizing appearance.
Classic version of lohikeitto: an excellent tandem of cream and fish
To make the soup light, use cream with less fat content, and fish (trout, salmon, chum or salmon) should preferably be fatty, because it contains all the beneficial Omega-3s.
Required components for kalakeitto:
- 200 ml cream (10%);
- One carrot;
- 300 g salmon fillet;
- Bulb;
- 2-3 potato tubers;
- 30 g butter;
- Salt, dill - to taste.
Classic recipe at home:
- Take a saucepan and pour a liter of water into it, peel and cut the potatoes into cubes, which we cook until half-cooked - 6-7 minutes after boiling;
- Remove the skin from the fish, cut the fillet into medium, equal slices, select the bones if possible;
- Place the pieces in the potato broth, and after boiling, cook for another 5-6 minutes;
- Separately, saute the chopped onion in butter, after two minutes add the carrots, grated on a medium grater. Simmer the vegetables over a low flame, remembering to stir;
- Transfer the roast into a container with other ingredients. If you want a lower calorie lohikeitto, you can use leeks instead of onions. It is not browned before adding it to the broth. Carrots and leek rings are added to the broth along with potatoes, and then the Finnish cream soup is prepared as before;
- Add cream after assorted vegetables, bring the broth to a boil, add salt, turn off the gas.
Pour the original and hearty salmon soup into plates and sprinkle with chopped dill.
Soup with trout and tomatoes
This dish with a piquant light sourness and a refreshing taste will delight your family. Tomatoes are blanched and peeled in advance.
Product composition:
- 500 ml cream;
- Half a kilo of salmon;
- 2 tomatoes and onions;
- One carrot;
- 4 potato tubers;
- Herbs, salt, spices - to taste.
Finnish fish soup recipe:
- Peel and cut the potatoes into cubes yourself, place in a container with cold water and after the liquid with the vegetable boils, cook for 10 minutes;
- Chop the onions and carrots, cut the tomatoes into cubes, and sauté everything together in vegetable or butter;
- Transfer this mass to boiling potatoes and then add slices of salmon, various spices, add salt, cook for another five minutes;
- Then add cream to the lohikeitto, heat it thoroughly, but do not bring it to a boil, and decorate with herbs. Cover the saucepan with a lid.
This delicious soup increases stamina and is distinguished by a harmonious combination of ingredients.
Finnish soup with chum salmon
We will tell you how to prepare a luxurious dish from Ilya Lazerson, a famous chef and TV presenter, in this recipe.
You will need:
- 2 carrots;
- A liter of fish broth;
- 30 g flour;
- 250 g chum salmon;
- 200 ml cream;
- 100 g each of leek and celery stalk;
- 20 g butter;
- Dill greens;
- 30 g flour;
- Salt, sugar, bay leaf - to taste.
Cooking diagram step by step:
- Cut off all the fillets from the fish carcass. Let's take a deep container and place fish trimmings and a ridge in it, add water, and put it on the flame. Cook the broth for 17-20 minutes;
- Cut the fish fillet from the skin, remove the rib bones and remaining bones. Dilute the mixture of granulated sugar and salt with water, put the chum salmon in there to marinate for 20 minutes;
- Cut the peeled potatoes into large cubes, make a small flame, remove the foam from the broth and strain it through a sieve. Boil potatoes in broth;
- Coarsely chop the carrots and add to the potatoes;
- Peel the celery stalk, chop it, add it to the vegetables in a saucepan;
- The leek (white part) is chopped and also placed in a container with the rest of the ingredients. Let's add salt to everything;
- Let's start preparing the thickener. Pour flour into melted butter in a frying pan and stir;
- When the vegetables are almost cooked, add the chopped leeks (green part). Mash some of the potatoes using a potato masher;
- Add the cream to the soup and mix;
- Let's turn up the heat, put a thickener in the ear, and stir. Add pepper and bay leaves;
- Take out the chum salmon and cut it into large cubes, pour boiling water over it;
- Transfer the fish to the soup and remove from the flame. Let it stand under the lid and brew for 3-5 minutes.
Let's pour our fish miracle into plates and garnish with dill.
Finnish dish with leeks
Not every person likes the smell and taste of onions in soup, so if you replace them with leeks, the dish will become delicious and delicate in taste.
How to cook fish soup in Finnish:
- Cut the peeled potatoes (4 pieces) into cubes and fill with cold water (1 liter). Cook over a flame in a saucepan;
- After the vegetable boils, place 100 g of chopped leeks into the broth, let everything cook for 10 minutes;
- Then add half a kilo of salmon fillet to the soup, with the bones completely removed from it;
- When the salmon is ready, add 30 g of butter and 200 ml of cream to the lohikeitto;
- To make the dish with a piquant note, add a large spoon (without the top) of allspice and laurel.
Before serving the fish dish, let it simmer in the pan for 10-15 minutes. Excellent abalone with cream and leeks is ready to eat.
Finnish soup with green peas
A component like green pea does ready dish tender and nutritious. It cooks very quickly.
Cooking process:
- Pour broth (400 ml) into a saucepan and bring it to a boil;
- Add 3 potatoes cut into cubes, carrot slices, chopped onions, frozen peas;
- After 12-13 minutes, add 200 g of salmon pieces to the soup;
- When they are ready, add 100 ml of cream 33% fat, add herbs, allspice, bay leaves;
- Bring the food to a boil again and remove the pan from the heat.
Rich Finnish soup in a slow cooker
Trout soup according to the Finnish recipe is a very nutritious and delicious dish, because the fish contains many trace elements and vitamins. The trout broth is very tasty and rich, and if it simmers in a slow cooker, it will become simply incomparable and delicious.
You will need:
- 200 ml (glass) cream 20%;
- Half a kilo of trout carcass;
- 2 heads of white onion;
- Curly parsley (greens), black pepper, salt - to taste;
- 4-5 potatoes;
- 5 peas of allspice.
Cooking instructions:
- Carefully gut and wash the trout, cut into medium steaks;
- Cut the potatoes into small cubes. Peel the onion and finely chop it;
- Place the potatoes in a multi-cooker bowl, a layer of onion on it, and place the fish pieces skin side up;
- Cover everything with boiling water a little above the ingredients, add all the spices, add salt;
- Activate the “Extinguishing” mode for 30 minutes. Add cream while the rich fish broth is boiling. Using a special spatula, mix and close the lid;
It is advisable to serve fish soup with trout in clay plates with croutons or black fresh bread, sprinkle with parsley.
A detailed and visual video recipe for the famous Finnish dish is presented below.
Video: Finnish fish soup recipe with cream
It’s very easy to surprise your family and friends: just prepare Finnish fish soup with cream. It can be made from trout, salmon, salmon, chum salmon. This fish soup may seem expensive to many, but in Finland it is cooked every day. It is worth considering the classic recipe and more interesting variations of the usual creamy fish soup.
Classic version
In the northern country it is traditional recipe Finnish fish soup with cream. Ingredients you will need:
- fish carcass (you can take pink salmon);
- 200 ml cream 25% fat;
- bulb;
- bay leaf, pepper, dill.
A small fish is cleaned and filleted. The ridge with its head is placed in a saucepan and filled with water. Add bay leaf, whole onion, peppercorns, bring to a boil and cook for twenty minutes. During the cooking process, foam will form; it must be removed with a slotted spoon, otherwise the broth will not turn out light.
The fish is taken out of the dish, and the broth is filtered. This recipe does not call for potatoes, but they can be boiled separately and served on a plate along with the soup. The broth is again brought to a state of light bubbling, add fish fillet, after ten minutes, turn off the stove, pour cream into the pan. There is no need to rush here - they should be evenly distributed in the broth. The dish is served hot with fresh dill.
Trout preparation
With cream it amazes with its delicate taste. Cream goes perfectly with trout. For fish soup, it is better to take fillet to make a complete, satisfying and appetizing first course. Products you need to prepare:
- 300 g fish fillet;
- 200 g cream 10% fat;
- three potatoes;
- onion, carrot;
- butter, pepper, salt.
A liter of water is boiled, add potatoes, cut into cubes. After boiling again, cook for seven minutes. The fillet is separated from the skin and cut into small pieces, removing any bones. The fish is sent to the pan. Chopped onions and carrots are fried in butter and added to the almost finished soup. At the end, add cream. Pepper and salt to taste.
Serve trout soup with Finnish cream hot, generously garnished with sprigs of fresh herbs.
Cream with tomatoes
With Finnish cream you can cook not only with other fish, but also add different interesting products. This recipe will give the dish a refreshing taste, complemented by a slight piquant sourness. This gastronomic effect is achieved due to the added tomatoes. Just before cooking, they must be peeled. Products required:
Peeled potato tubers are cut into cubes, poured with cold water and cooked until tender after boiling. The carrots and onions are also peeled, chopped in a convenient way and fried with tomato cubes in the chosen oil. The frying is sent to the potatoes along with pieces of salmon. Add salt and spices to taste and cook for another five minutes.
Then pour in the cream and heat without bringing to a boil. Add chopped herbs, cover with a lid and turn off the stove. After about ten minutes, you can pour the aromatic Finnish soup with cream into plates, the preparation of which will not cause any difficulties for anyone.
Creamy fish soup with shrimp
Seafood lovers are unlikely to miss this one interesting recipe. A soup with tender salmon and shrimp in a creamy broth will amaze any gourmet. Prepared from the following set of products:
Bring two liters of water to a boil, add diced potatoes and chopped onion. After boiling, cook another fifteen minutes. Add salmon pieces with frozen shrimp. Take half a jar of olives and olives, cut them into rings and add them to the fish broth.
After a minute, pour in the cream, add chopped herbs, bay leaves and pepper. In this recipe, many housewives prefer to replace cream with full-fat milk. After boiling again, remove from the stove.
With leeks
Not all housewives prefer to add onions to first courses. But it can be replaced with leek, which will make the soup more interesting and delicate in taste. You don't need a lot of ingredients to prepare:
- 500 g salmon fillet;
- 200 ml cream 10% fat;
- 100 g leeks;
- 30 g butter;
- four potatoes;
- bay leaf, peppercorns.
Potatoes are cut into cubes and boiled in a liter of water. Add chopped leeks and pieces of fish fillet. When the salmon is soft, add cream and a piece of butter to the soup.
Peppercorns and bay leaves are laid out just before turning off for additional flavor. Infuse before serving under a closed lid for ten minutes.
With green peas
The next option not only tastes interesting, but also looks very original. Add frozen green peas to the soup. Due to this, the taste is more delicate. For cooking you need:
The broth is boiled, diced potatoes and carrot slices, onions, and peas are added. After ten minutes, add the salmon fillet. When the fish becomes soft, you can pour in heavy cream and add bay leaf, pepper, and herbs.
After this, the contents of the pan are brought to a boil again and removed from the stove. Usually served with crispy croutons.
With melted cheese
Here you don’t need to take fillets of red fish, just the tail and head with a small amount of meat. You will get a rich broth. The dish is prepared from the following products:
- 200 g of processed cheese from a jar;
- fish tail and head;
- five potatoes;
- onion, carrot;
- greens, bay leaf, pepper, salt.
Boil the tail and head in water, skimming off the foam and adding whole peeled carrots and onions to the broth. Add bay leaf and pepper immediately. The broth is filtered and chopped potatoes are added to it. After ten minutes, pour in the cream and add processed cheese.
If you manage to remove the meat from the tail, then it is also sent to the pan. Pepper and salt to taste. After turning off, add chopped greens.
Recipe with dry white wine
This soup can be called a real culinary masterpiece. But don’t be scared that it’s difficult to prepare. There are no difficulties in this recipe either, and the following products are required:
- 200 g fillet;
- 150 ml each of cream, fish broth;
- two potatoes;
- bulb;
- olive and butter, wine, basil, pepper, salt - to taste.
The potatoes are boiled in their skins, cooled and peeled. The onion is freed from the husk and cut quite coarsely. Mix butter with olive oil in a saucepan and fry the onion until half cooked. Add potatoes, fillet pieces and fry together for a couple of minutes. Then add fish broth and white wine. After five minutes, pour in the cream.
Before serving, each serving is sprinkled with dried basil. Pepper and salt are also added to taste.
Smoked flavor
A pleasant aroma and unforgettable taste can be achieved by adding smoked salmon. This soup definitely turns out richer than the traditional version. But the set of products is almost the same:
- 500 g fresh salmon;
- 200 g smoked salmon;
- 400 ml cream of any fat content;
- five potatoes;
- carrots, celery root, leek, fennel - to taste;
- flour, dill, salt.
Fresh fish is boiled, the broth is filtered, the salmon is cut into large pieces, and the smoked product is cut into thin strips. Celery and carrots are cut into strips, potatoes into four parts, the white part of the leek into rings, fennel pulp into slices.
The broth is brought to a boil and celery and carrots are added, after ten minutes - potatoes and fennel. After another five minutes, add two types of salmon to the broth and cook for five minutes. Cream is mixed with a spoonful of flour and chopped dill, added to the pan, salted, and cooked until boiling.
You can serve it after the soup has been steeped under the lid for at least ten minutes. A large piece of fish is placed in each bowl of soup.
Multicooker option
This kitchen appliance makes the process of preparing many dishes easier. They even make pies in it. So there is nothing difficult about cooking Finnish fish soup in a slow cooker. It is prepared from fresh trout, tender cream and vegetables. The taste will delight even true gourmets. The multicooker must have a “Stew” mode.
Five chopped potatoes, two onions and pieces of trout are added to the bowl of the device. Fill with water and immediately add selected spices to taste, salt, pepper. Close the multicooker lid and cook in the recommended mode for half an hour. Five minutes before the end of cooking, add a glass of 20% cream. All you have to do is wait for the sound signal and pour aromatic dish in portioned bowls. You can decorate the top with any greenery.
If you know some tricks, the cooking process will immediately seem much easier to housewives. It is worth listening to the following general recommendations:
Finnish cream soup is a great option for a family meal. Each recipe is good in its own way, worth a try different variants to understand which is the most preferable. main feature This first dish is quick and easy to prepare. Even a novice cook can cope with the task.
Attention, TODAY only!
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 traditional 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 fillets, season the broth to taste, boil for 10 minutes, pour in 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 soup trout 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 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.
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
- 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 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
- 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 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
- 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 remove skins.
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 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.
