Finnish soup with cream

Content

1. Finnish fish soup recipe with cream
2. Cutting the fish
3. Cooking broth
4. Preparing the fish
5. Sauté vegetables, mix ingredients
6. The final stage. Add fish and shrimp
7. Video: Classic recipe for Finnish fish soup with cream
8. Which recipe do you think is the best?

It just so happened that on our New Year's table there is anything you like: both cold appetizers and hot ones; meat dishes, poultry, main courses, but you rarely see soups. We invite you to diversify your menu and surprise your family and guests with an unusual fish soup.

Finnish fish soup “Lokiheito” with salmon and cream

This kind of fish soup cannot be called ordinary: salmon, cream, and even shrimp. It turns out super delicious! Vegetables give the broth a rich taste and aroma, cream makes the fish fillet juicy and tender.

To prepare, take:

• 2 medium salmon steaks;
• 500 g unpeeled shrimp;
• 5 medium potatoes;
• 1 onion;
• 1 carrot;
• 250 ml cream;
• 2 peas of allspice;
• 2 bay leaves;
• salt.

Step-by-step instructions:

1. Cut off the belly portion of the steak. Separate the fillet from the backbone and cut into 1.5 cm pieces. It is not necessary to remove the skin.

2. Place the pieces from the abdominal part and the ridges into a saucepan - you will use them to cook the broth. Add shrimp, peeled carrots and onion. Add bay leaves and allspice. Pour in 3 liters of water.

3. Bring the contents to a boil and skim off any foam that forms. Cook for 20-30 minutes. After this, remove all ingredients from the broth and set aside to cool slightly.

4. Cut the potatoes into cubes and add to the broth. After 5 minutes of cooking, place pieces of salmon fillet into the pan and add salt. Stir, wait until it boils and cook over medium heat for 2 minutes.

5. Remove the shell from the shrimp. Place them in a saucepan and pour in the cream. Cover with a lid, let it boil and turn off the heat.

When serving, add a lemon wedge to each plate.

Finnish fish soup recipe with cream

So, we will need:

• Chum salmon, salmon or trout - about 1 kg.
• Smoked chum salmon head, pink salmon - 1 pc.
• Shrimp - 500g.
• Cream 0.5-1l. depending on fat content
• Potatoes – 4-5 pcs.
• Butter
• Bulb
• Carrot
• Lemon, dill, ground black pepper, sweet peas, bay leaf, salt, sugar.

In a classic fish soup recipe, you usually won’t find a smoked head, but in order to give your fish soup a campfire, lightly smoked smell, try this trick! To make the salmon soup look festive, add shrimp to it, maybe melted cheese, but you shouldn’t overdo it with the ingredients either. Some people cook it with leeks or celery, I think that these roots are not for everyone, and you are unlikely to find them in the classic recipe of Finnish cooks!

Rice soup with fish

An ordinary, hearty and at the same time refined lunch.

Ingredients:

• Chum salmon carcass - 700 gr.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Rice – 3 tbsp.
• Spices - to taste.
• Fresh greens – 30 gr.

Preparation:

Place the fish and the whole onion in a saucepan, add water and cook the broth. Remove the foam from above with a slotted spoon.

Cook over low heat. When the fish is ready, strain the broth to get rid of protein flakes. Place it back into the pan and add carrots, potatoes and washed rice, cook until tender. Meanwhile, separate the fish from the skin, remove the bones and break into small pieces. Add fish and spices to the soup to taste. At the end add greens.

Cutting the fish

Usually, frozen chum salmon in the store is the most budget-friendly option. There you can cut it into steaks, which will simplify your work.

If you have fresh (defrosted) fish, that’s even better. In this case, we remove the fillet, and the remaining ridge is perfect for a rich broth, and the richer it is, the tastier our fish soup will be!

Cooking broth

Be sure to remove the gills before cooking the broth. Fill the head of fresh and smoked salmon (which will give the smell of a fire to our Lapland fish soup) with cold water and cook for no more than 30 minutes at a low simmer. Fish is not meat; it makes no sense to cook it anymore. After boiling, be sure to skim off the foam. Add bay leaf, allspice and salt.

Soup with chum salmon

The delicate taste of this soup will not leave you indifferent at the dinner table.

Ingredients:

• Potatoes – 500 gr.
• Red fish – 500 gr.
• Onion – 1 pc.
• Cream – 1 tbsp.
• Greens – 1 bunch.
• Salt - to taste.

Preparation:

Pour 1.5 liters of water over the fish fillet. Add bay leaf and whole onion. Cook the broth for 15 minutes. Then get the fish. Send whole peeled potatoes into the strained broth to cook. And cook until done. Meanwhile, peel the fish and divide it into pieces. If there are bones, they need to be removed. Grind the potatoes directly in the pan with a blender, add fish, cream and bring to a boil. Finely chop the greens and sprinkle into the soup. That's all. Bon appetit.

Sauté vegetables, mix ingredients

Lightly fry the onions and carrots in butter, add the diced potatoes and give them a slightly golden color. To give the soup the right consistency, add a couple of tablespoons of flour.

For convenience, you can use a small cauldron in which to sauté vegetables. Cook the broth separately in a slow cooker or a regular saucepan, then strain it to avoid getting bones, straight into the cauldron.

Cheese soup with fish

This dish is ideal for a gala dinner.

Ingredients:

• Chum salmon fillet – 300 gr.
• Butter – 1 tbsp.
• Flour – 2 tbsp.
• Vegetable broth – 1 l.
• Onion – 1 pc.
• Hard cheese – 250 gr.
• Potatoes – 2 pcs.
• Cream – 100 ml.
• Dried thyme - a pinch.
• Salt, ground black pepper.

Preparation:

In a saucepan, fry finely chopped onion in butter. Pour the broth over the potatoes and let them cook. Cook for 10 minutes, then add the onion to the pan. Cut the fish into equal pieces, add salt and pepper, roll in flour and fry in vegetable oil. Then pour the cream directly into the pan and simmer the fish for a few more minutes. Then carefully add the fish to the soup. Grate the hard cheese on a coarse grater and add it to the soup in small portions, stirring constantly so that it has time to dissolve. Serve the soup hot, garnish with fresh herbs.

The final stage. Add fish and shrimp

The most important point you need to know so as not to spoil the dish! Under no circumstances should you throw in a steak (fillet) and try to cook it with broth. The main principle must be observed - the broth is cooked separately, and the fish is added at the very end of cooking, then it turns out very tender and tasty!

Bring to a boil, cook potatoes until tender. We pour in the cream - we don’t regret it. Our Finnish fish soup should acquire a creamy taste, and the fattier the cream, the more expressive it will be.

It’s boiling - add pieces of fish, peeled shrimp, dill and turn off the heat! The shrimp should not be overcooked, otherwise they will become tough and the fish will not be as juicy! Let the soup cool a little and brew. Serve garnished with fresh herbs.

Classic recipe for Finnish trout fish soup with cream

Creamy lohikeito literally captivated our family right away: the most tender fish, crumbly potatoes and fresh herbs! Now I cook it all the time. This is the basic recipe. It is very good in its simplicity, but incredibly tasty and nutritious. And my son eats it with pleasure, because you don’t need to pick out the seeds. Moreover, its calorie content is only 42 kcal.

You will need:

• 600-800 g trout fillet;
• 5-6 pcs. potatoes;
• 1 onion;
• 400 g cream;
• 1-2 tbsp. flour;
• dill greens;
• green onions;
• salt.

Step-by-step preparation:

1. Pour about 2 liters of cold water into the pan, add the fish fillet and a whole peeled onion. Turn on the heat and cook over medium heat. Use a spoon to collect the foam that will form as it boils. Boil the fish for 20 minutes, then remove it from the broth and divide it into small pieces.

2. Peel the potatoes and place them whole in the resulting broth. Cook until done.

3. Remove the onion from the pan. Mash the potatoes with a masher, but not until they become puree - small lumps should remain.

4. Return the fish pieces to the broth, add cream and salt. Dissolve the flour in a small amount of water and add to the soup - it will thicken a little. Bring to a boil and cook for another 3 minutes.

Delicate thick aromatic soup is ready. Before serving, sprinkle it with chopped dill and onion. If you wish, you can add a handful of crackers to the dish. I dry them in the oven with the addition of spices - see the recipe in another article.