We prepare delicious fish soup with melted cheese. Cheese soup with red fish and melted cheese

Ukha is a tender, tasty, easy-to-prepare dish. It is one of the oldest dishes in the world. Fish soup was always an honored guest on the tables of our grandfathers and great-grandfathers. But initially it bore little resemblance to the dish that we traditionally call fish soup today. Previously, any soup bore this name, regardless of what it was made from. This was the name given not only to fish broths, but also to meat and vegetable broths. And only since the 17th century the name was assigned to fish broth.

Origin of the word "ear"

There are different versions of the origin of the name. According to one version, the name comes from the consonant word “ear”. According to researchers, in ancient times soups were often prepared with broths and people liked to add trimmings of animal heads to them; ears were often added.

According to another version, the name goes back to the Indo-European word jus, meaning “decoction”, a modified version of which jucha formed the word “ear”. By the way, the Ukrainian and Belarusian languages ​​also have the same root word “yushka”.

Description

Finnish fish soup with salmon is a real find during the cold season! An ideal warming soup and source of beneficial microelements. “Lohikeitto” is what salmon soup is called in its homeland, consisting of salmon (lohi), soup (keitto) and vegetables. We prepared it according to a traditional recipe in a real cast-iron cauldron for expressive taste. The peculiarities of this soup are its delicate cream and aromatic broth, prepared with a lot of fish. Incredibly hearty and healthy northern soup with a pleasant creamy taste.

Useful properties of fish soup

Ukha stimulates digestion very well, increases the secretion of gastric juice and pancreatic enzymes. Fish broth is an excellent source of strength and vigor. Its regular use helps strengthen the immune system.

Due to its high phosphorus content, it has a beneficial effect on the nervous system and increases performance. The iodine contained in fish is essential for the endocrine system.

A very important element for metabolism are polyunsaturated fatty acids Omega-3 and Omega-6. The human body is not capable of producing them on its own. Fish, especially sea fish, contains large amounts of Omega-3. Omega-6 is also present, but to a lesser extent. Sufficient consumption of these acids helps prevent cardiovascular diseases. They are also extremely important for vision, hair, skin, lowering cholesterol levels in the blood, and regulating calcium levels in the body.

The ear contains vitamins C, PP, D, and B vitamins.

And this is not a complete list of the beneficial properties of fish broth.

It is worth noting that fish soup is a low-calorie dish and is therefore recommended for dietary nutrition.

Video

Somehow it’s not entirely in our tradition 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!

Recipes for Finnish fish soup with melted cheese

Finnish national cuisine is very rich in fish dishes. Local cuisine often uses products of natural origin: fish, mushrooms, berries, game.

Fish soup is a popular recipe in Finnish cuisine. Finns approach the preparation of dishes very responsibly, paying attention to all the subtleties of the recipe. And although in this country they believe that only their local chefs actually prepare fish soup in Finnish correctly, however, if you follow the recipe and the sequence of all steps, you can prepare this delicious dish at home.

Even those who don’t have a particular passion for fish will enjoy the dish. The taste of the fish soup is creamy and delicate, and it is prepared quite quickly and simply. Fish soup in Finland is a festive dish. Usually prepared with milk or cream. Thanks to them, the dish acquires a soft, creamy texture.

It is prepared mainly from red fish. They use, for example, pink salmon, salmon, trout, and chum salmon. Adding melted cheese gives the dish a particularly refined taste. In this case, adding milk or cream is not necessary.

Vegetables for fish soup in Finnish style are sautéed, as a rule, in butter. The finished dish is served hot with fresh herbs.

There are many recipes for this delicious dish. We would like to introduce you to some of them.

Calorie table

Few people dare to add cheese and sometimes milk to their fish soup! These products are suitable for red fish, as well as canned food. One of their popular recipes is Finnish cheese soup, which is popular in many countries.

You can ask your question to our author:

Cooking steps

1. Pour 3 liters of water into a saucepan. Boil. While the water is boiling, prepare the vegetables. Peel the potatoes and cut into cubes. Also cut the onions and carrots into cubes and fry in a mixture of butter and sunflower oil. 2. Throw everything into boiling water and cook until tender. 3. Cut the trout into pieces 1-2 cm thick and throw in after the vegetables. 4. After the fish has cooked for 7-10 minutes, add finely chopped cheese. 5. After 5 minutes, when the cheese has dissolved, add chopped dill and pour in the cream. 6. Bring to a boil and you can start eating!

Ingredients

Cooking steps

1. Pour 2.5 liters of cold water over fresh salmon. Place the pan on the fire and bring the water to a boil, skimming off the foam. Add salt, pepper and cook for 20 minutes. 2. After this, strain the broth. Pour the liquid back into the pan and separate the fish flesh from the bones. 3. Throw diced potatoes into the broth and boil for 5 minutes. 4. Meanwhile, prepare the onions and carrots. Cut the carrots into slices, and the onion into small pieces. Sauté them in butter and add to the fish soup. Boil for another 5 minutes. 5. Then add canned green peas and finely chopped processed cheese. 6. At the final stage of cooking, add the salmon pulp separated from the bones to the ear. Boil for a couple more minutes and the dish is ready! 7. Immediately before eating, you can add chopped dill to the plates. It will highlight the exquisite taste of this recipe.

Cheese soup recipe

The best red fish, according to many chefs, is salmon, which does not accumulate harmful substances. It is very tasty and satisfying, and at the same time beneficial for the body, as it contains more than 20 different minerals and vitamins. Salmon soup will warm you on a cold day and restore strength after a hard day. Anyone will like a Finnish dish with cheese if it is prepared correctly.

Required Ingredients

It is not customary to add a lot of vegetables and cereals to the classic version, otherwise you can overwhelm the taste of the fish. The recipe for fish soup with cheese requires the following ingredients:

• salmon (steaks) - 2-3 pcs.;
• potatoes - 4 tubers;
• one large carrot;
• onions - 1 pc.;
• processed cheese - 200 g;
• butter - 40 g;
• peppercorns and salt - to taste.

For fresh herbs, it is recommended to take a small bunch of parsley and a few green onions. Dried ones can be dill, cilantro, and celery.

Step-by-step preparation

Cut the fish into steaks and rinse thoroughly, pour cold water into the pan with the salmon, and put on fire. Add a little salt, allspice and bay leaf. The broth will be ready in about 20 minutes, but you need to cook it over low heat. Remove the finished salmon from the broth and place it on a plate.

Peel the potatoes, chop them into cubes, and then place them in boiling broth for 10 minutes. Finely chop the onion and grate the carrots. First, add the onion to a frying pan with melted butter and fry until golden brown, then add the carrots and sauté for another couple of minutes. Add the fried vegetables to the pan and cook until the potatoes are soft. After 5-7 minutes, add the cheese to the soup and mix thoroughly until it is completely dissolved.

If the cheese is too hard, then first grate it or cut it into cubes. It will dissolve faster and will not leave lumps.

After adding the cheese, boil the fish soup for another 3-5 minutes, return the steaks, disassembled into small slices. Check the finished dish for salt and spices - if necessary, add finely chopped herbs, cover with a lid and let stand before serving.

Cooking steps

1. Pre-peel potatoes and onions. Chop the onion, cut the potatoes into cubes. Place in previously prepared boiling broth. If you don't have enough time, you can use a cube of broth. Boil everything for 15 minutes. 2. Meanwhile, place the chopped tomatoes and green onions in a separate pan. The tomatoes will release juice, so there is no need to add water. Just add thyme (or other herbs) and cook, stirring. After the tomatoes and onions become soft, add pieces of chopped processed cheese. Boil for a couple more minutes and turn off the heat. 3. Now let's go back to the first pan. The salmon should be cut into small pieces and placed in the broth. Send cooked tomatoes with onions and cheese there. Add salt and pepper. Bring the fish soup to a boil again, but do not boil. Let it brew for about 15 minutes, and you can start eating.

We hope you enjoyed our recipes and that the excellent qualities of these dishes will make them favorites on your tables.

Bon appetit!

Incredibly delicious Finnish fish soup with cream in a slow cooker

“Finnish” soup is prepared quite simply, and using a slow cooker makes the process even easier. This soup is very healthy, because fish contains unsaturated fatty acids that nourish the brain and strengthen blood vessels. In addition, Finnish soup is considered a low-calorie soup, containing 82 kcal per 100 g.

Cooking time – 45 minutes

Cooking time – 1 hour

Ingredients:

• Salmon – 300 gr.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Tomato – 1 pc.
• Cream – 250 gr.
• Water – 2 l.
• Salt - to taste
• Parsley - for decoration
• Vegetable oil - for frying

Cooking process:

1. Peel and wash the onion, cut into small cubes. Wash and peel the carrots, grate on a coarse grater. There is no need to fry it in a frying pan; cook it directly in the slow cooker. Grease the bottom of the bowl with oil and place the prepared vegetables there. Cook them in the “Baking” mode for 10 minutes, stirring occasionally.

2. At this time, take care of the tomato. Pour boiling water over the vegetable to remove the skin. It is enough to hold it for 5 minutes in hot water, after which it is easy and quick to clean. Cut the processed tomato into medium cubes.

3. Rinse the fish under running water and cut it. Use fillet for soup. Separate it from the skin and remove the bones, even the smallest ones. Cut the fish into medium slices.

4. Peel and wash the potatoes, chop into medium-sized cubes.

5. Open the slow cooker and add tomatoes and potatoes to the onions and carrots. Select the “Baking” mode and cook the vegetables for another 30 minutes. The tomato will release juice, and the product will be stewed rather than fried. If there is not enough liquid, add some water.

6. Add chopped fish to the multicooker bowl and pour in water. Cook for another 3-4 minutes. Do not cook fish for too long, otherwise it will lose its taste and all its beneficial properties.

7. Gently pour the cream into the finished soup, stirring constantly. To prevent the dairy product from curdling, use cream at room temperature.

8. Wash the parsley and chop it finely. Serve Finnish fish soup hot, garnished with herbs.

How to cook cheese soup with salmon - 15 varieties

The easiest way to prepare cheese fish soup. If you use only a fish soup set for the broth, this option can be an excellent daily dish.

Ingredients:

• Fish in broth - 300 g
• Fresh carrots - 1 pc.
• Small onion - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 1 pc.
• Salt, pepper, herbs - to taste

Preparation:

First you need to boil the fish broth.

Wash the parts that you want to cook, put them in a saucepan, add cold water and cook until tender.

The exception is clean fillet - boil it later.

The fish cooks quickly, so 20-30 minutes after boiling is enough.

If the head is cooked, the time can be increased to 40 minutes. After boiling, add bay leaf, carrots, onions (whole) and spices to the broth.

Once cooked, strain.

Add potatoes to the strained broth and cook until tender.

If you have individual pieces of fish fillet, you need to boil them now, along with the potatoes.

Once everything is cooked, the potatoes, broth and fish (if possible, remove the meat from the bones and add it to the soup) need to be blended.

You will get a liquid paste. Return it to the heat, add the cheese and stir until dissolved.

Check the soup for spices and salt, add herbs if desired.

Fish broth is good on its own, so be careful with spices, they can overpower the delicate taste of red fish.

A delicious option with peppers and tomatoes, light and rich. This option will be appreciated by both adults and children.

Ingredients:

• Salmon – 300 g
• Processed cheese - 200 g
• Potatoes - 3 pcs.
• Sweet bell pepper - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Spices and herbs - to taste

Preparation:

Add diced potatoes to the fish broth and boil. Throw the fry in there: simmer the onions, grated carrots, and strips of pepper with vegetable oil.

Dissolve the cheese in the broth five minutes before readiness, add spices and herbs.

A more refined soup filled with flavors and aromas. Adding mushrooms changes the taste of the soup and makes it simply unique.

Ingredients:

• Fish soup set – 500 g
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Processed cream cheese - 100 g
• Fresh champignons – 150 g
• Vegetable oil - to taste
• Spices, herbs - to taste

Preparation:

Prepare the fry for the soup. Chop the onion and fry in a frying pan, add grated carrots and then chopped mushrooms.

Simmer covered for 5 minutes.

Boil the fish broth and cook the potatoes in it (strained).

When it is almost ready, add the fry to the broth and cook. Add cheese and stir.

Before turning off, taste for spices and salt, add herbs.

To avoid straining the broth, and especially if the fish being boiled contains fins and other small bones, you can boil them immediately in a clean bundle of gauze. Once cooked, you just need to remove it.

An easy to make soup recipe. Many housewives love to cook in a slow cooker, and this recipe will certainly come in handy for them.

Ingredients:

• Salmon – 300 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese – 200 g
• Herbs, spices - to taste

Preparation:

Drop oil into the multicooker bowl. In the frying mode, fry the chopped onion and grated carrots.

After five minutes, add the potato squares. If bones and other offal are used for soup, first boil the broth separately.

If fillet is used, then it can be thrown in immediately after the potatoes and filled with plain water.

After the potatoes, add chopped cheese. Close the multicooker lid and switch to the “Steam” mode. Cook for 40 minutes.

In this cooking option, the soup is given additional usefulness by an ingredient such as spinach, as well as a large number of various vegetables.

Ingredients:

• Fish for broth - 400 g
• Processed cheese - 200 g
• Spinach - 100 g
• Onion - 1 pc.
• Potatoes - 1 pc.
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Salt, spices - to taste

Preparation:

Boil the broth, strain, remove the meat from the bones.

Prepare a stir-fry for the onion, carrot and pepper soup. Boil the potatoes in the broth along with the fry, dissolve the cheese in it.

After 10-15 minutes, add chopped spinach.

Check the soup for spices, add pieces of fish and herbs.

An unusual option with the addition of crab sticks.

This ingredient is rarely found in soups, but it has the right to such an interpretation.

Ingredients:

• Salmon – 300 g
• Rice, peas, corn - equally
• Sweet bell pepper - 1 pc.
• Processed cheese - 200 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Crab sticks - 1 package
• Herbs, spices - to taste

Preparation:

Boil fish broth. Pour cubes of potatoes and cereal into it.

Prepare to fry their onions, carrots, and peppers. Place in soup.

Stir melted cheese into the broth.

At the end of cooking, add crab sticks cut into strips and spices.

You can please both family and friends with this soup. Simple, but interesting at the same time.

Ingredients:

• Salmon – 400 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 200 g
• Pine nuts - to taste
• Herbs, spices - to taste

Preparation:

Fry onions and carrots, add nuts.

Boil the broth (if the fish is only fillet, it can be cooked at the same time as the potatoes, otherwise it will be overcooked) and the potatoes. Add roast and cheese to them and dissolve it.

Season the soup to taste.

Millet is a classic fish soup. Therefore, the proposed option is closer to a regular ear, but more modern and non-standard due to the addition of corn and cheese.

Ingredients:

• Salmon soup set – 200 g
• Processed cheese – 100 g
• Millet - 3 tbsp. l.
• Canned corn - 1/2 can
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Spices, herbs - to taste

Preparation:

Boil fish broth. Immediately add chopped potatoes, millet, whole carrots and onions into it. Salt to taste.

Before cooking, add grated cheese and canned corn. When serving, decorate with herbs.

An interesting recipe using not processed cheese, usually used in soups, but more refined mozzarella and parmesan. An option for those looking for something new.

Ingredients:

• Salmon – 200 g
• Mozzarella cheese – 200 g
• Parmesan cheese - 100 g
• Cream - 200 ml
• Celery - to taste
• Greens - to taste
• Salt and spices - to taste

Preparation:

Add cream to the broth, bring to a boil and add chopped cheeses.

Cook until dissolved. Chop the greens, add to the soup, add salt.

Cut the celery into cubes and place on the bottom of the plate, pour over the finished soup. Place fish pieces on top.

Refined, delicious soup with milk, shrimp and garlic.

You can surprise yourself and everyone you know with this soup - hardly anyone often indulges in such a dish as cream soup.

Ingredients:

• Salmon – 250 g
• Cream cheese - 150 g
• Peeled shrimp - 150 g
• Potatoes - 4 pcs.
• Milk – 300 ml
• Garlic - 4 cloves
• Spices - to taste

Preparation:

Boil the potatoes whole in water. Heat oil in a frying pan and squeeze in garlic.

Fry shrimp in this oil and add salt. Fry for two minutes on each side.

Mash the finished potatoes into a puree, reserving a third of the water.

Add cheese to the resulting liquid slurry, stirring and dissolving.

Separately, beat the salmon pieces in a blender, add milk and beat again.

Pour the resulting cocktail into the potato-cheese broth. Cook for a couple of minutes, add salt.

Pour soup into a plate and add shrimp. You can sprinkle with crackers.

A more nutritious option due to the addition of cereals - rice. At the same time, the taste still remains very delicate and creamy.

Ingredients:

• Salmon soup set – 300 g
• Potatoes - 3 pcs.
• Rice - 1/2 cup
• Carrots - 1 pc.
• Processed cheese - 200 g

Preparation:

Boil fish broth. Strain, remove the fish, boil rice, potatoes, carrots in the broth.

Before turning off, add cheese and stir until dissolved. If desired, sprinkle with herbs and serve with croutons.

This recipe also has a nod to the traditional ear with millet. However, the cooking part lacks the frying element, making it less greasy and quicker to cook.

Ingredients:

• Salmon – 200 g
• Processed cheese cubes - 200 g
• Potatoes - 2 pcs.
• Millet - 2 tbsp.
• Lemon - 1 pc.
• Spices - to taste

Preparation:

Boil fish broth with millet immediately. If fillet is used, potatoes are boiled first.

Cut potatoes and carrots into cubes and boil in strained broth along with millet.

Before turning off, add spices and lemon juice to taste.

Usually lemon juice is added to the fish soup to reduce the smell of river fish. Red fish doesn't need this, but the sourness of the lemon can provide an extra flavor boost.

A more complex, richer recipe with the addition of smoked pink salmon. Two types of red fish in the soup increase its cost, but taste pleasure is guaranteed.

Ingredients:

• Salmon (can be a soup set) - 500 g
• Smoked pink salmon – 200 g
• Potatoes - 3 pcs.
• Celery - 1 pc.
• Carrots - 1 pc.
• Fennel – 200 g
• Cream - 400 ml
• Processed cheese – 100 g
• Herbs and spices - to taste

Preparation:

Cook fish broth from salmon. Strain. Add potatoes, carrots, celery, and fennel prepared in squares to the boiling broth.

Five minutes before turning off, add smoked fish, cream and cheese. Check for spices and let steep.

This time the broccoli adds extra health to the soup. And for greater tenderness, cheese is combined with cream.

Ingredients:

• Salmon (can be a soup set or fillet) - 300 g
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Broccoli – 200 g
• Sweet pepper - 1 pc.
• Cream - 100 ml
• Cream cheese - 100 g
• Spices and herbs - to taste

Preparation:

Boil fish broth from the bones, strain and boil the potatoes in it.

If you use fillet, then put the potatoes in water to boil, and then boil the pieces of fish there.

Cut the pepper, tomato, and broccoli into cubes and add one at a time to the soup. Fry the carrots and onions in a frying pan and also add to the pan.

Pour the cream into the broth, gradually add cheese and stir. At the end of cooking, check the spices and add herbs to taste. Serve with croutons.

A refined, more festive and refined version of the dish. Excellent in taste and no less beautiful in appearance and aromas.

Ingredients:

• Salmon (as is, but ideally fillet) - 300 g
• Thawed shrimp – 300 g
• Processed cream cheese - 200 g
• Carrots - 1 pc.
• Potatoes - 1 pc.
• Leek - 1 pc.
• Spices - to taste

Preparation:

Cut the carrots and potatoes into cubes, chop the onion.

If the broth was cooked on the bones and head, first boil it and strain it, and cook it in it.

If you are using clean fillets, add the vegetables to plain water, and after 10 minutes add pieces of fish fillet.

Dissolve the cheese in the water, 5 minutes before the vegetables are ready, add the peeled shrimp.

Add spices and let it brew under the lid.

Soup, where would we be without it? The first should be present in the diet every day, but how to diversify it? After all, very often we cook the simplest soups, which of course become boring and our loved ones refuse to eat them. Therefore, every housewife has to constantly come up with something. And you also need it to be tasty, healthy and, preferably, budget-friendly.

I want to show you a very simple soup made from processed cheese with salmon, but so delicious!!!

I am sure that this recipe will become a lifesaver for every housewife, both a young one who is just taking her first steps in cooking, and an already experienced one who has a large arsenal of recipes. So, let's start preparing the cheese soup.

Total cooking time – 45 minutes Active cooking time – 20 minutes Cost – $5.5 Calories per 100 g – 70 kcal Number of servings – 2 liter pan

Calculation of calorie content and ratio of BZHU

Sauerkraut salad - delicious snack recipes for every day

To be honest, when I started counting the calorie content of salmon fish soup, I thought that the numbers would go off scale. As it turned out, the soup fits well into a healthy diet!

I weighed the finished dish and calculated the calorie content per 100 grams of weight - 110 kcal.

A 250 gram serving contains 274 kilocalories.

I calculated the content of proteins, fats and carbohydrates in the dish. I got the ratio B / F / U - 53% / 19% / 28%. Salmon is an excellent source of protein. And don't be alarmed by the fat content: four-fifths come from healthy Omega-3 fats from fish.

I hope everything worked out for you: cook with ease, eat with pleasure!

Finland has a very diverse cuisine, but the people of the country love and respect fish dishes. One example is Finnish soup, which is made from salmon, trout or salmon. It is served all year round, so you can try it in almost every restaurant. However, if you can’t travel, you can always cook Lohikeitto at home.

Tips for Cooks

Creamy salmon soup - the most delicious recipes for an unusual Scandinavian dish

To make the dish more refined and tasty, experienced chefs advise:

1. You should fry the onion by preheating it and adding butter. To prevent the onion from changing color, it must be melted.
2. Be sure to place the fish in cold water - this way it cooks more slowly and does not fall apart.
3. Products should be sent to the broth in strict sequence.
4. In order for the spices to impart maximum of their properties to the dish, they need to be heated in a dry frying pan and then crushed.

The fish soup emphasizes the taste of each type of fish. If you cook it in Finnish, then in most recipes it is necessarily cooked with cream, which radically changes the very concept of this word. That is why it is worth trying fish soup in the form in which it is eaten in Finland.

Red fish, pine nuts and cheese

Agree, the products listed above do not suggest that you can cook a delicious soup from them as the first course. But this is precisely what our recipe offers for its basis. So, to successfully cook cheese soup with red fish, we will need:

• fish fillet (salmon or salmon) – 300 grams;
• potatoes - 3 medium tubers;
• processed cheese – 4 pcs.;
• carrot – 1 medium-sized root vegetable;
• onion – 1 medium-sized head;
• pine nuts – 3 tablespoons;
• water – 1-1.5 liters;
• olive oil – 1 tbsp. spoon for sautéing;
• salt and ground black pepper to taste;
• dill – 1 small bunch;
• parsley - 2-3 sprigs.

The entire cooking cycle will take approximately 40-45 minutes. The quantity of products is taken for 4 good servings. The next stage is pre-processing the ingredients of our recipe.

How to prepare food

In the set of products for our fish soup, only vegetables will require processing. We buy shelled pine nuts. Take chilled fish fillet. Prepare the remaining ingredients as follows:

1. Peel the potatoes, carrots and onions. Three on a medium grater.
2. Remove the foil from the cheesecakes. They can be grated on a coarse grater or simply crumbled.
3. Pour water into a 2-liter saucepan.
4. Cut the fish fillet into small portions or at your discretion.
5. Finely chop the dill.

That's it, our preparation is complete, we begin to prepare a delicious fish soup, because the recipe we have chosen guarantees new taste sensations.

Tip: if red fish is too expensive for you, you can replace it with canned fish in oil or your own juice. This recipe requires one jar.

Cooking step by step

It would be logical to assume that we would need fish broth, but in the cheese soup with red fish we will focus on the cheese, and the fish will serve as an excellent addition.

Let's move on to cooking

1. Place a pan of water on the stove over medium heat. We are waiting for the water to boil.
2. At this time, heat up the olive oil in a saucepan.
3. Place the prepared carrots and onions in a saucepan. Sauté until semi-golden. We also add pine nuts to them. When fried, they acquire a special aroma, are soaked in the juice of carrots and onions, and become very tasty.
4. Place the crumbled cheesecakes into boiling water.
5. We also send chopped potatoes there.
6. You need to cook the potatoes until they are half cooked, during which time the cheese will be completely gone. Don't forget to stir our fish soup thoroughly.
7. Place vegetables and pieces of fish into the pan. Salt and pepper. Boil for 5-7 minutes.
8. A minute before turning off the heat, add chopped dill.
9. Turn off our soup and let it stand for 3-5 minutes.
10. Serve the soup in a deep bowl, garnished with a sprig of parsley.

Important! When you salt the first fish, remember that the curds are already salted; add salt carefully, in small portions.

The dish is not only tasty, but also nutritious. It contains many vitamins, microelements and other substances that promote proper digestion.

Perhaps someone was surprised by our fish soup recipe, but we are sure that real gourmets will be satisfied. This dish perfectly combines the usual classics of cheese soups and the zest of the amazing flavor melody of pine nuts and red fish. Try to master the recipe, you will like it.

This soup is a healthy, light and very tasty dish, perfect for those times when you have very little time to prepare lunch. Also great for children's menus. Instead of pink salmon, you can use any red fish (chum salmon, salmon, trout).

Pink salmon belongs to the salmon species of fish. It is not only tasty, but also very healthy. The meat of this fish contains proteins and vitamins necessary for the body. Due to the content of a large amount of vitamin D, it is very useful for children's growing bodies. Pink salmon is also rich in unsaturated Omega-3 acids, which help rejuvenate the skin and reduce the risk of developing cancer.

You will need 5 liters per pan:

• 3-4 serving pieces of fresh pink salmon (or head, tail and fins) or 2 cans of canned salmon.
• Hochland creamy processed cheese 100 g (you can use any other) or 2 processed cheeses (marked “for soup”).
• 1-1.5 kg of potatoes (depending on how thick you prefer).
• 1 medium carrot.
• 1 medium onion.
• 2 bay leaves, salt and pepper to taste.
• favorite greens.
• Vegetable oil for frying carrots and onions.

Preparation:

1. Wash, peel and cut pink salmon.

2. Place the fish in a pan, add water and place on the stove. If you use canned fish instead of fresh fish, you just need to pour water into a pan and put it on the stove.

3. While the fish is cooking or the water is boiling, you need to cut the potatoes and onions into cubes and carrots into strips.

4. After the fish boils, you need to add a little salt to the water and reduce the heat. Pink salmon needs to be cooked for about 25 minutes, then you should take out the fish and let it cool a little, and put the potatoes in the pan and add heat. If the soup is cooked from canned food, then you should skip the step of cooking the fish, and immediately put the potatoes into boiling water and cook for about 25 minutes.

5. While the potatoes are cooking, fry the carrots and onions in vegetable oil until golden brown.

6. After the potatoes are ready, add the fried onions and carrots to the pan. Next, you need to separate the fish from the bones and add it to the pan. If canned fish is used instead of fresh fish, then just at this moment you need to mash it with a fork (along with the liquid) and place it in the pan.

9. Turn off the heat and remove from the stove and add the herbs.

10. Light soup with pink salmon and cheese is ready!

Pink salmon soup with cream

You will need:

• Potatoes – 1 kg;
• Carrots – 1 large;
• Onion – 1 piece;
• Tomatoes – 3 pcs;
• Pink salmon – 1 piece;
• Cream 25% – 250 ml;
• Favorite greens;
• Salt and pepper to taste.

Preparation:

1. First of all, you need to clean the fish and remove the gills. Cut the fish into small pieces, separating them from the bones. Pour water over the head, fins and tail and place on the stove, after boiling, cook for about 25 minutes.

2. At this time, you need to peel the potatoes and cut them into small cubes. Remove the head with fins and put away. Place the potatoes in the fish broth and bring to a boil, cook for about 10 minutes. Next, place the pre-chopped fish into the pan and cook for about 25 minutes.

3. While the potatoes and fish are boiling, you need to fry finely chopped onion and grated carrots in butter. Pour boiling water over the tomatoes and remove the skins. Then finely chop and add to the onions and carrots. Pour in half the cream and simmer over low heat for 10 minutes.

4. As soon as the fish and potatoes are ready, add the fried vegetables and remaining cream to the soup. Add salt and pepper to taste. Bring to a boil and immediately remove from heat.

When serving, sprinkle with herbs.

Simple pink salmon fish soup.

You will need:

• Potatoes – 1 kg;
• Pink salmon – 1 pc. or 2 cans of canned food;
• Carrots – 1 piece;
• Onions 2 pcs;
• Salt and pepper to taste;
• Bay leaf – 2 pcs;
• Green onions and dill.

Preparation:

1. Clean the fish, remove the gills. Separate the pulp from the bones and cut into pieces. Place the head and fins in a saucepan, add water and place on the stove. After boiling, cook for 25-30 minutes.

2. At this time, you need to peel the potatoes and cut them into cubes. Next, peel 1 onion (do not cut).

3. When the head and fins are cooked, they need to be taken out and removed. Place potatoes, chopped fish and peeled, uncut onion into the fish broth and cook for about 25 minutes.

4. As soon as the potatoes begin to cook, you need to peel and chop the second onion, and peel and cut the carrots into strips. Add vegetables to the pan.

5. As soon as the vegetables and fish are cooked, add bay leaf, salt and pepper to taste, let simmer for another 5 minutes and remove from heat. Add greens.

If the soup is made from canned food, then you should skip the process of boiling the fish. Place potatoes and chopped vegetables into boiling water and cook for 25 minutes. Then add mashed canned food, bay leaf, salt, pepper and let cook for another 5 minutes. Remove from heat and sprinkle with herbs.

Creamy pink salmon soup

You will need:

• Canned pink salmon – 2 cans;
• Potatoes – 0.5 kg;
• Hochland or President cream cheese – 100 gr;
• Cream 25% – 200 ml;
• Salt and pepper to taste;
• Favorite greens;
• Garlic – 2 cloves.

Preparation:

1. Pour water into a saucepan and put on fire.

2. While the water is boiling, you need to peel the potatoes and chop them finely. As soon as the water boils, immediately place the potatoes in the pan and cook for 25-30 minutes.

3. While the potatoes are boiling, you need to fry the chopped onion in vegetable oil.

4. After the potatoes are ready, you need to add fried onions and pink salmon meat, previously separated from the bones, into the pan. Add melted cheese and cook until it is completely dissolved.

5. Remove the pan from the heat and let cool slightly. Blend the contents with a blender so that not a single lump remains. Add chopped garlic, salt and pepper to taste. Then pour the cream into the pan. Blend everything again with a blender.

6. Place the soup on the stove, bring to a boil and immediately remove from heat.

When serving, sprinkle with your favorite herbs.

If fresh fish is used, then at the same time as the potatoes, add the chopped and boned meat of one pink salmon to the pan and cook together for 25 minutes. Next, cook as indicated in the recipe.

Bon appetit!

Cheese soup with salmon, despite such an unusual name for Russian cuisine, is quite simple to prepare. It can become a lifesaver in a family with small children. This way you can feed your child healthy fish broth, which will hide behind a delicate creamy taste. Due to its soft texture, the soup will suit even the smallest crumbs.

The dish is prepared both in a regular saucepan and in a slow cooker. The amount of ingredients can be changed depending on taste preferences. But it is still based on red fish, cream and cheese.

The soup recipe has not yet reached the masses, so it is not a shame to please guests with such a dish. In addition, you can include more refined products in the composition, due to which guests will also admire such a soup.

Bones, fins and heads are perfect bases for soup. Such sets are often sold in hypermarkets at an affordable price.

Cooking with the chef

If you are going to cook Finnish fish soup for the first time, be sure to listen to the advice of experienced chefs:

• The main secret of a delicious fish soup is properly prepared broth. It is recommended to cook it on fish heads: the more there are, the better. And the aroma and piquant taste of the broth will be given by spicy roots.
• To make the fish soup broth rich, add vegetables to it. There is no need to chop them.
• Before peeling the onions for broth, rinse them together with the skins. The result is that the onion will saturate the fish soup with juice, and its peel will give an appetizing and beautiful color.
• To make the soup rich, rich in color and concentrated, without having a strong fishy smell, cook the fish soup with the lid open and do not bring it to a boil.