Finnish fish soup with cream (recipe with photo) “Lohikeitto” (lohikeitto )   - Finnish creamy soup with salmon, salmon or trout - a wonderful soup with red fish for the winter. Although in the summer, when it is not very hot, he also goes with a bang.

From the very beginning I hasten to say that I will write about the economy version of this dish, so you do not have to buy a lot of expensive red fish to prepare it. I usually limit myself to using 1-2 heads of salmon or trout, and for fillets I find a more interesting application.

In Finland, such an ear is considered a festive dish, but I assure you that even without a festive occasion, you will really like this Finnish ear with cream.

Ingredients

For broth:

• 1-2 heads of red fish
• 1 onion or green half leek
• 4-5 peas of black pepper
• 1 carrot
• Half Celery Tuber
• 1 bay leaf
• 1 parsnip root
• A few twigs of dill or parsley

For fish soup:

• 2-3 potatoes
• 1-2 carrots
• 0.5 leeks or 1 large onion
• 300 g red fish fillet
• 1 cup cream fatter
• Dill
• Salt pepper

Finnish fish soup with cream - recipe

Before you cook the Finnish fish soup with cream, you need to cook the broth for our fish soup, in which we will use the heads of red fish, you need to remove the gills from them and rinse well. Fins, bones, which will be in place in the fish broth, can also be sent to the pan to them. Add to them in the pan all the ingredients on the list for the broth, pour cold water and let it cook for 15 minutes. When boiling, remove the foam.

I want to note that it is not necessary to use all of the above products for the preparation of fish broth, if you do not have something from the list. You can limit yourself to just carrots, onions and bay leaves.

After 20 minutes, remove the heads and vegetables from the broth. Strain the broth, discard the vegetables, and take out the boiled red fish heads.

Throw away the bones, and leave the fish pieces for use in the soup.

Then take a liter and a half of fish stock, add cubes of potato tubers, carrots and thin slices of leek into it (I like to use leek in this soup, although regular onions are also good). And cook until the potatoes soften.

When the potatoes are cooked, add the chopped red fish fillets into small pots in small pieces, boil for a couple of minutes (the fish is cooked very quickly), and then put the pieces of fish left over from the heads. As I already wrote, to save money, you can not put the fillet, but confine yourself to slices of fish heads.

And the last step: turn off the heat and pour a glass of cream. Cream, usually for Finnish fish soup with salmon or trout with cream, is recommended to take fatter, and also add a piece of butter at the end. But I always limit myself to 10%, because I don’t want to overdo it with fats. And I saw variations of this soup, where instead of cream, milk is added, as an option.

You can still thicken this soup with flour. To do this, before pouring the cream, they need to be diluted with a tablespoon of flour, and then pour into the pan. I don’t do that either, because I like the more “aristocratic version” of this soup (as my friend jokes).

After the cream is added, put chopped dill, cover and let it reach the condition for 5-10 minutes.

Cream should be added after the fire has already been turned off, and it is better not to immediately put it into the pan, but first dilute it separately with a small amount of soup broth, because they can curl up and the view will not be the best for the fish soup, although it will not ruin the taste.

I would be glad if the Finnish creamy soup with Lohikeito salmon or just Finnish fish soup with cream, you also like the way we like it.

Tasty and satisfying Finnish fish soup is prepared on the basis of red fish: salmon, pink salmon, trout or salmon are suitable. It is better to use heavy cream (at least 20% fat), then the soup will be richer.

Finnish classic ear with cream

• Time: 1 hour.
• Servings Per Container: 8.
• Calorie content: 64 kcal per 100 g.
• Destination: first.
• Cuisine: Finnish.
• Difficulty: medium.

Finnish ear has a minimum of ingredients and spices: for a balanced taste, the main ingredients that perfectly complement each other are responsible. When serving, you can add lemon and olives.

Ingredients:

• red fish - 1 small carcass;
• leek - 1 stalk;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• carrots - 3 pcs.;
• bay leaf;
• black pepper peas;
• butter - 25 g;
• cream - 250 ml;
• water - 2.5 l;
• salt, pepper, herbs.

Cooking method:

1. Cut the fish, separate the fillet. Send your back, head and bones to the stockpot.
2. Add peeled, cut into two onions, one carrot, black pepper. Fill with water.
3. Bring to a boil, remove the resulting foam.
4. Strain the broth through a sieve or colander; it should be perfectly transparent. Add salt.
5. Finely chop the white part of the leek, sauté in butter.
6. Pour the fish broth into a clean pan, add diced potatoes, chopped remaining carrots, leeks, bay leaves, cook for 10 minutes until the potatoes are soft.
7. Add the diced red fish fillet, boil the ear for another 10 minutes.
8. Lightly whip the cream, gently introduce them into the soup, mix until smooth.
9. Salt, pepper, serve Finnish fish soup with your favorite herbs.

With tomatoes

• Time: 1 hour.
• Servings Per Container: 8.
• Calorie content: 101 kcal per 100 g.
• Destination: first.
• Cuisine: Finnish.
• Difficulty: medium.

The secret to success of delicious Finnish fish soup with tomatoes lies in the proper preparation of tomatoes. To make the ear with cream more tender, you need to blanch the tomatoes.

Ingredients:

• salmon fillet - 600 g;
• tomatoes - 4 pcs.;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• leek - 1 stalk;
• vegetable oil - 100 ml;
• cream - 1 l;
• water - 1.5 l;
• salt, pepper, bay leaf.

Cooking method:

1. Peel the carrots and onions, chop them into strips, and fry in vegetable oil directly in the soup pan.
2. Add the chopped potatoes into cubes, bring the vegetables to a half-cooked state, fill everything with water.
3. In a boiling broth send sliced \u200b\u200bsalmon fillet, bring to a boil.
4. Peel the tomatoes from the peel and seeds, cut the flesh into a cube, add to the soup.
5. Pour in the cream, cook the ear over low heat until the fish is ready.
6. Serve Finnish fish soup with cream hot and a slice of rye bread and butter.

With cheese

• Time: 1 hour 20 minutes.
• Servings Per Container: 6.
• Calorie content: 57 kcal per 100 g.
• Destination: first.
• Cuisine: Finnish.
• Difficulty: medium.

This recipe for Finnish fish soup differs from the classic one in that instead of cream, cream cheese is used: it is cheaper than the classic version.

Ingredients:

• potatoes - 4 pcs.;
• trout - 1 pc.;
• carrots - 1 pc.;
• onions - 1 pc.;
• bell pepper - 1 pc.;
• processed cheese - 1 pc.;
• garlic - 1 clove;
• water - 2 l;
• salt, bay leaf.

Cooking method:

1. Send the washed head, tail and trout bones to the pan, fill with water and cook on low heat for half an hour.
2. Take the fish out of the broth, send there the grated carrots, chopped potatoes, onions, bell peppers.
3. Boil for 10 minutes. Salt, add bay leaf and chopped garlic, then lay the diced trout fillet.
4. Dissolve the processed cheese separately in a small amount of broth or water, then enter into the ear and cook for another 20 minutes. If you put a whole piece of cheese in a Finnish fish soup, it will dissolve longer.

With shrimps

• Time: 1 hour 15 minutes.
• Servings Per Container: 8.
• Calorie content: 53 kcal per 100 g.
• Destination: first.
• Cuisine: Finnish.
• Difficulty: medium.

Finnish fish soup can be enhanced with shrimp. It is important not to digest seafood, otherwise the shrimp will become rubber.

Ingredients:

• salmon fillet - 500 g;
• shrimp - 500 g;
• potatoes - 5 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• cream - 250 ml;
• water - 3 l;
• salt, black pepper peas, bay leaf.

Cooking method:

1. Slices with salmon bones, carrots, onions, bay leaves and peppercorns send to a pot or cauldron for fish soup.
2. Fill the pan with water and put on fire.
3. Bring to a boil, periodically remove the foam, cook for 20-30 minutes. Throw the shrimp a few minutes before the end of cooking.
4. Remove all ingredients from the pan using a slotted spoon.
5. Send the diced potatoes to the broth.
6. Peel the cooled shrimp.
7. When the potatoes are almost ready, send the chopped salmon filet to the pan, salt everything to taste.
8. Bring the Finnish ear to a boil, reduce heat to medium, pour in the cream and put the peeled shrimps.
9. Cover the pan, bring to a boil, then remove from heat.

Video

Chowder in Finnish differs from a traditional Russian dish by the addition of cream or milk. These ingredients radically change the taste of the soup, making it more tender and interesting. Since dairy products are present in recipes, fish need to be selected one that will work well with them. Usually choose salmon or trout. It’s hard to call a budget dish, but you can surprise your loved ones and diversify your usual diet with an exquisite soup.

The soup is cooked in Finnish in a saucepan or slow cooker. You can also use a pot if you want to cook this dish in nature. For the broth, you can use a soup set (head and tail), and tenderloin, and a whole carcass. At the same time, it is believed that the most delicious ear in Finnish is obtained by slowly stewing the fish, so it is not recommended to cook the soup on too high a fire.

In addition to fish, various vegetables are added to the soup. Most often, cooks are limited to onions, carrots and potatoes, but sometimes they also put tomatoes, bell peppers, hot chili peppers in the ear. A prerequisite for a delicious Finnish fish soup is to add a lot of seasonings and spices. They necessarily include black and allspice, fresh or dried greens, roots, bay leaves, etc.

Finnish wuhu is sure to be served hot. It can be supplemented with homemade croutons or crackers. The dish is considered dietary, but at the same time it has a large supply of vitamins and minerals important for the body.

Any red fish is suitable for Finnish fish soup, but many prefer salmon. For this recipe you will need approximately 500 g of soup set and 200 g of tenderloin. If desired, you can change these proportions at your discretion. If sea salt is not at hand, replace it with ordinary. This will not change the taste of the dish radically. Celery root is better to take fresh, but in a pinch, dried ground is also suitable.

Ingredients:

• 700 g of salmon;
• 200 ml cream;
• 4 potatoes;
• 20 g of green onions;
• 10 g of dill;
• 1 pinch of black pepper;
• 2 pinches of sea salt;
• 1 onion;
• 1 carrot;
• 20 ml of vegetable oil;
• 70 g celery root.

Cooking method:

1. In a saucepan put the soup set (ridges, tails and heads), pour water.
2. Remove the foam from the broth, then cook for another 40 minutes over medium heat.
3. Dice carrots, celery and onions (onions).
4. Heat vegetable oil in a pan and put vegetables in it, fry until golden brown.
5. Dice the potatoes and add to the finished broth.
6. There also send fried vegetables and chopped green onions.
7. When the potatoes become soft, add salmon fillet to the ear (cut into medium slices).
8. Pour cream into the soup, salt and pepper, mix.
9. Cook the ear for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Trout and cream soup is a traditional Finnish dish that is often prepared for the holidays. Such a soup is a real delicacy that is not at all difficult to cook at home. In a slow cooker, the ear is even tastier than on the stove, because the soup rather languishes in the bowl than is cooked. This allows all ingredients to exchange flavors and achieve an ideal degree of readiness.

Ingredients:

• 500 g of trout (carcass);
• 2 onions;
• 5 potatoes;
• 1 glass of cream;
• 5 peas of allspice;
• 30 g of parsley;
• Salt pepper.

Cooking method:

1. Rinse the trout well, gut it and cut into portioned pieces (steaks).
2. Dice the onions and potatoes.
3. Pour potatoes into a slow cooker, level and add a layer of onion.
4. Lay trout slices down onions on top of the loin.
5. Add boiling water to the pan so that it covers all the ingredients.
6. Salt and pepper the ear, add allspice.
7. Turn on the “Extinguishing” mode and set on the timer 30 minutes.
8. When the soup boils, add cream to it and mix well.
9. Season the prepared ear with parsley and serve.

Now you know how to cook a Finnish ear according to the recipe with a photo. Enjoy your meal!

Chowder in Finnish is a delicious and rich soup in which delicious fish species are combined with dairy products. With proper preparation, you get a gourmet dish worthy of any dinner party. Since such a soup for Russian cuisine is a curiosity, it is worth listening to the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:

• Ready broth for Finnish fish soup must be filtered. Only in this way will the soup turn transparent;
• To make the soup even more tasty and aromatic, let it brew well after cooking. In a slow cooker, the “Heating” mode is ideal for this;
• Cream for fish soup will suit any fat content. It all depends on how nutritious the dish you want to get;
• If you want to cook fish soup with white fish, replace the cream with milk;
• Whole onions will help make the broth brighter, which, after cooking, must be removed from the pan;
• The ear will be even more interesting if you use two or three types of fish for its preparation.

Hello! Today I will tell you the recipe for Finnish fish soup with pink salmon and cream. To make it easier for you to navigate, I designed it as a step-by-step instruction with a photo - this will allow you to quickly and easily prepare a fragrant and hot ear.

Pink salmon, like any other red fish, is very beneficial for the body. It contains polyunsaturated fatty acids, which reduce the level of "bad" cholesterol, vitamins - C, A, B, as well as phosphorus, calcium and other important elements. Dishes from it are distinguished by excellent taste and attractive appearance.

Ingredients:

1. Fillet of pink salmon - 150 gr.

2. Fish broth - 800 ml.

3. Cream 10% (it is better not to save on fat content, it will turn out tastier) - 100 ml.

4. Red onion (you can take the usual one, but with this one it will be more beautiful and appetizing) - 1 pc.

5. Potato - 150 gr.

6. Carrots - 60 gr.

7. Lemon - 1/3.

8. A bunch of dill - 1 pc.

9. Garlic - 2 cloves.

10. Bay leaf - 1 pc.

We start to cook:

1. First you need to prepare all the ingredients and arrange them so that it is convenient to take them and so that they do not interfere.

2. Now we cut onions into small, neat cubes, I usually make carrots in circles, and potatoes also into cubes, but larger. By the way, so as not to pinch your eyes, I advise you to rinse the knife under cold water.

I make red fish fillets in cubes with a height of about 1.5 cm - so it does not boil into porridge and at the same time becomes soft and tender.

3. Now bring the broth to a boil and, without reducing the intensity of the fire, put the potatoes there and add salt and ground pepper to taste and leave to cook for about 15 minutes. Stir occasionally.

4. And now let's get into the aromatic frying - mix the chopped onion and finely chopped garlic and pour into a skillet with warmed olive oil. You can, of course, use sunflower oil, but then the taste and benefits will suffer.

We put the bay leaf to them and pass it all for about 3 minutes. It is very important to stir constantly so that the onion does not burn!

5. The time has come for the main ingredient in our classic homemade soup - fish. We put it in a pan with vegetables and continue to cook for 2-3 minutes.

6. Now carefully pour the cream and bring the ear to a boil. Keep stirring!

When it is cooked, I remove it from the heat and add greens with chopped lemon. It is not necessary to use dill, you can take parsley, chives, cilantro or even basil. One of my friends always adds a little dried oregano from her garden - it turns out just amazing!

As you can see, cooking at home step by step soup is not so difficult! Enjoy your meal!

No need to try to save money and cook from spoiled products by cutting off rot and cleaning off the mold with a knife. Expired ingredients are also not suitable. A tasty and healthy dish will not work out unequivocally, at best there will be an upset stomach.

You can even grow greens at home, in a box on the windowsill, it will not require much effort and money, but you will always have fresh greens on the table, which is so healthy.

Such a soup can be cooked outdoors, at the stake. In this case, you need to do more immediately than you are supposed to eat - anyway, you will soon have to make an addition again. This soup, although it is a European dish, is no less tasty than ours, originally Russian cuisine, and even in some ways is similar to it.

If you have any additions to the recipe or have already prepared an ear, then write it in the reviews! That's it for today, see you soon! Subscribe to my blog to keep abreast of updates. I would be very grateful if you share the recipe for this dish with your friends!

Recipes of soups with fish and seafood

finnish fish soup with cream recipe

50 minutes

125 kcal

5 /5 (1 )

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

Honestly, at first I doubted: I thought it was difficult, for a long time and not the fact that I would 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 regularly, because even my sons approved this dish - my most strict culinary critics. Try it, too, because this Finnish soup is really simple and delicious!

Kitchen appliances.   To cook Finnish fish soup you will need nothing but a stove. If desired, you can use the food processor for cutting vegetables.

Complete list of ingredients

How to choose the ingredients

• You can cook this fish soup not only from trout, but also from other varieties of fish, preferably sea. Freshwater during cooking gives a specific smell that not everyone likes.
• The classic version uses fish steak, but if you want to save time on cutting, take the fillet (only not in briquettes, otherwise the soup will not work).
• Prefer high-quality natural cream   - It is they who give the dish a delicate taste.

Step by step recipe for making soup

Using this scheme, you can easily prepare such a delicious and nutritious soup. By the way, I try to cook it in advance to insist. So the taste is more saturated.

Stage One

It will take potatoes, water, fish.

Stage Two

Stage Three

Prepare the cream and bay leaf.

Before serving, sprinkle soup with finely chopped dill.

Finnish fish soup with cream

To make a stunning Finnish fish soup with cream, pay attention to the next video, which presents the recipe for this first dish, as well as how to cook it.

Quick Dinner - Finnish Creamy Lohhikeito Soup - Issue 13

Finnish cuisine is very fond of fish. Even a little stronger than hot milk. And, contrary to popular belief, these products blend perfectly.
  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 gr potatoes
  80 g of 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

Dare! Here you will find the full recipe!
  http://www.chefkuznetsov.ru/lohikeitto

My VK page: https://vk.com/serge.kyznetsov
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2015-09-15T09: 00: 01.000Z

• You can make the soup even better with spices and spices.. Basil, thyme, coriander are great. You can use black pepper, but white “sounds” softer.
• Potatoes can be poured not with cold water, but lowered in boiling water   - so it cooks faster and retains more taste.
• To make the soup more original, you can take half the onion and replace the second with leekcut into small pieces.
• Using chilled fillet, you can cook 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   along with carrots and onions. This will speed up the process of its preparation.
• If you cook soup with new potatoes, it will be ready faster. In this case, add fish should be earlier, with the semi-finished potatoes.

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 of fish in various proportions. Make sure that the pieces are the same size.