Finnish fish soup is a seductive and very appetizing red fish entree. This soup differs from the usual one by adding cream, which gives the broth a pleasant shade, as well as an amazingly delicate taste.

Instead of fish trimmings, of which we are accustomed to cooking simple, in this case salmon fillet is used, there are also some features in cooking technology. So, without leaving your home, we are cooking a real fish soup in Finnish with cream and delight our relatives with a hearty lunch.

Ingredients:

• salmon fillet (trout) - 300 g;
• potatoes - 2-3 pcs .;
• carrots (medium-sized) - 1 pc .;
• bulb - ½ pcs .;
• butter - about 30 g;
• cream of 10% - 200 ml;
• salt - to taste;
• dill - ½ bunch.

1. First of all, we clean and cut potato cubes in equal cubes, pour in a liter of water and cook until half ready, that is, 5-7 minutes after boiling the liquid.
   
2. In the meantime, we are engaged in fish. The skin is removed, and the fillet is cut into equal pieces of medium size. If possible, try to choose salmon (or trout) bones.
   
3. Immerse the red fish in broth with half-cooked potatoes. We bring the liquid to re-boiling, continue cooking for the next 5-7 minutes.
   
4. Parallel to shred the onion with the thinnest straws, passeurse in butter.
   
5. After a couple of minutes, add carrots, peeled and grated with medium chips. Tomim vegetable platter over low heat, stirring occasionally.
   
6. We put the softened zazharka into the pan with the almost ready soup. Note: in order to make Finnish ear less calorie, you can use leek instead of bulb - you do not need to fry it before sending it to the broth, so the ear will be less greasy. In this case, leek rings and finely chopped carrots are laid in the broth at the same time as the potatoes, and the rest of the cooking technology remains the same.
   
7. Behind the vegetables pour cream into the soup. We bring the whitened decoction to a boil, check the potatoes for softness, season the soup in Finnish with salt and remove from the heat.
   
8. Spill the delicate soup on plates and, having showered each portion with chopped fresh dill, serve.
   

Finnish cream soup is ready! Good appetite!

Finnish fish soup differs from the traditional Russian dish by adding cream or milk. These ingredients dramatically change the taste of the soup, making it more tender and interesting. Since dairy products are present in the recipes, the fish should be selected such that will be well combined with them. Usually choose salmon or trout. It is difficult to call a dish budget, but they can surprise their loved ones and diversify the usual diet with exquisite soup.

Cook the soup in Finnish in a saucepan or multicooker. You can also use the pot if you want to cook this dish in nature. For broth, you can use the soup set (head and tail), and tenderloin, and the whole carcass. At the same time, it is believed that the most delicious fish soup in Finnish is obtained by slowly languishing fish, so it is not recommended to cook the soup over 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, paprika, hot chili peppers in the fish soup, etc. A prerequisite for tasty fish soup in Finnish is the addition of a large amount of seasonings and spices. They include black and fragrant peppers, fresh or dried greens, roots, bay leaves, etc.

Wuhu in Finnish must be served to the table hot. It can be supplemented with homemade croutons or crackers. The dish is considered to be dietary, but it also has a large supply of vitamins and trace elements important for the body.

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

Ingredients:

• 700 g salmon;
• 200 ml of 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. Put soup set (ridges, tails and heads) in a saucepan, add 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 the vegetable oil in a pan and put vegetables in it, fry until golden brown.
5. Dice the potatoes and add to the stock.
6. There also send the fried vegetables and chopped green onions.
7. When the potatoes are soft, add salmon fillets in the ear (cut into medium slices).
8. Pour cream in the soup, salt and pepper, mix.
9. Boil the soup for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Fish soup with trout and cream is a traditional Finnish dish, which is often prepared for holidays. This soup is a real delicacy that is not difficult to cook at home. In the crock-pot the ear is even tastier than on the stove, because the soup is more likely to be stewed in the bowl than it is being 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 allspice;
• 30 grams of parsley;
• Salt pepper.

Cooking method:

1. Rinse the trout well, gut and chop into portions (steaks).
2. Dice onions and potatoes.
3. Put the potatoes in a multicooker, smooth them and add a layer of onions.
4. On the trout lay the pieces of trout down the sirloin.
5. Add boiling water to the saucepan so that it covers all the ingredients.
6. Salt and pepper the ear, add allspice.
7. Turn on the mode "Quenching" and set the timer to 30 minutes.
8. When the soup boils, add cream and mix well.
9. Prepare the prepared soup with parsley and serve.

Now you know how to cook fish soup in Finnish with a recipe from a photo. Enjoy your meal!

Finnish fish soup is a delicious and rich soup that combines delicious fish with dairy products. With the right preparation, you get an exquisite dish, worthy of any dinner party. Since such soup for Russian cuisine is a wonder, you should listen to the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:

• Ready broth for Finnish soup must be drained. Only in this way will the soup be transparent;
• To make the soup even more delicious and fragrant, give it a good brew after preparation. In the slow cooker, the “Heated” mode is ideal for this;
• Cream for soup suitable for any fat. It all depends on how nutritious you want to get;
• If you want to cook fish soup with white fish, replace the cream with milk;
• Whole onions will help to make the broth brighter, which, after cooking, need to be removed from the saucepan;
• Even more interesting will be the ear, if you use for its preparation of two or three kinds of fish.

Amazing Scandinavian fish soup - ear with cream. Cook at home using simple recipes.

This first dish must be prepared to try the amazing taste of a completely unusual at first glance combination of ingredients. Indeed, when it comes to such a favorite dish, like an ear, you immediately recall the taste of a special, fragrant, rich fish broth with spices. In this case, the soup in Finnish with cream is prepared practically as well, but at the very end of the cooking cream is poured into the almost ready dish, and a piece of butter is added.

As a result, it turns out amazingly tasty first course, which can be served even on a festive table for a family feast. Of course, it is worth noting that such a stunning taste gives the soup not only cream, but also the main ingredient - red fish, such as fresh-frozen salmon or trout. The recipe for this fish is simple, so I advise you to cook it.

• fresh-frozen red fish (fillet) - 500 gr.,
• potatoes - 2-4 pieces,
• onion turnip - 1 pc.,
• butter - 30 gr.,
• cream (10 - 20% fat) - 200 ml.,
• finely ground salt to taste
• pepper in a ground form.

First of all prepare the fish. To do this, check the fillets for bones and remove them with tweezers. We remove the skin.

Then wash the fillet and make cutting (can be large chunks).

Clean the onions from dry scales, and then finely shred it with half rings.

We put potato cubes in a pan,

add onions, a little salt, pour the vegetables with water and boil them for about 10-15 minutes.

Then add the fish, and ground pepper. (Optionally, you can add more seasonings for fish).

After a couple of minutes, put butter in a saucepan and pour in the cream.

Add greens as desired.

We bring the ear to the state of light boiling and remove from heat.

Give the dish a little brew and serve.

Recipe 2: Finnish style soup with cream (with photo)

Simple, hearty and delicious fish soup with cream.

• Salmon ("Set for fish soup") - 1 pc. (400-500 g)
• Potatoes - 200-300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Cream home - 150-200 g
• or Cream 33% - 150-200 g
• Salt - 1-2 tsp
• Black pepper peas - 5-6 pcs.
• Dill - 1 bunch

How to cook fish soup with cream: rinse head, tail, ridge of salmon. Remove gills.

Onion peel and wash, cut in half.

Put the "soup set" in the pan. Add 3 liters of water, salt, bay leaf, half an onion, and black peppercorns.

Bring to a boil, carefully remove the noise, cover with a lid and cook at a low boil for 20-30 minutes.

Then remove the fish and onions. Bow throw.

Broth strain.

Raw half the onion finely chopped.

Peel carrots and chop.

Peel potatoes, wash, chop. 1-2 potatoes can not be cut.

Pour the broth back into the pot, bring to a boil. Add onions, carrots and potatoes. Cook for 15 minutes.

While the vegetables are boiling, carefully select the flesh from the ridge, tail and from the fish's head.

Part of the potato (about a quarter), take out and knead.

Add crushed cream and some broth to crushed potatoes. Mix.

Dill wash and chop.

Crushed potatoes, fish and herbs add back to the broth. Bring to a boil and cook fish soup for another 5 minutes.

Creamy fish soup is ready. Enjoy your meal!

Recipe 3, step by step: trout ears with cream

Finnish fish soup is a seductive and very appetizing red fish entree. This soup differs from the usual one by adding cream, which gives the broth a pleasant shade, as well as an amazingly delicate taste.

Instead of fish trimmings, of which we are accustomed to cooking a simple ear, in this case salmon fillet is used, there are also some features in the cooking technology. So, without leaving your home, we are cooking a real fish soup in Finnish with cream and delight our relatives with a hearty lunch.

• salmon fillet (trout) - 300 g;
• potatoes - 2-3 pcs .;
• carrots (medium-sized) - 1 pc .;
• bulb - ½ pcs .;
• butter - about 30 g;
• cream of 10% - 200 ml;
• salt - to taste;
• dill - ½ bunch.

First of all, we clean and cut potato cubes in equal cubes, pour in a liter of water and cook until half ready, that is, 5-7 minutes after boiling the liquid.

In the meantime, we are engaged in fish. The skin is removed, and the fillet is cut into equal pieces of medium size. If possible, try to choose salmon (or trout) bones.

Immerse the red fish in broth with half-cooked potatoes. We bring the liquid to re-boiling, continue cooking for the next 5-7 minutes.

Parallel to shred the onion with the thinnest straws, passeurse in butter.

After a couple of minutes, add carrots, peeled and grated with medium chips. Tomim vegetable platter over low heat, stirring occasionally.

We put the softened zazharka into the pan with the almost ready soup. Note: in order to make Finnish ear less calorie, you can use leek instead of bulb - you do not need to fry it before sending it to the broth, so the ear will be less greasy. In this case, leek rings and finely chopped carrots are laid in the broth at the same time as the potatoes, and the rest of the cooking technology remains the same.

Behind the vegetables pour cream into the soup. We bring the whitened decoction to a boil, check the potatoes for softness, season the soup in Finnish with salt and remove from the heat.

Spill the delicate soup on plates and, having showered each portion with chopped fresh dill, serve.

Finnish cream soup is ready! Good appetite!

Recipe 4: red fish soup with cream

If you want a really delicious, rich soup - red fish soup with cream at your service. It turns out very thick, rich, rich in taste and nourishing soup.

For me, there is no better cold late autumn or winter soup than a rich red fish and cream ear. And if the soup is also not warmed up, but fresh, freshly cooked.

• Salmon Fillet - 750 Grams
• Potatoes - 750 Grams
• Bulb - 1 Piece
• Cream fatty - 1,5 Glasses
• Potato starch - 3 st. spoons
• Bay leaf - 3 Pieces
• Water - 6 Cups
• Olive oil - 2-3 Art. spoons
• Butter - 1 Art. spoon
• Lemon - ½ Pieces
• Parsley (bunch) - ½ Pieces
• Salt, pepper - to taste

We will prepare all the necessary ingredients, we will wash the greens, we will clean the potatoes, if the fish is with bones, then we will remove the bones and leave only the fillets.

Heat olive oil in a saucepan, throw in finely chopped onion. Fry over medium heat until soft, 3-4 minutes.

When onions soften - add water to the pan.

Bring to a boil, add bay leaf.

Peeled potatoes cut into cubes and also add to the soup.

Cook the soup until the potatoes are half cooked (about 7 minutes), then add the sliced ​​fish to the pan in large pieces.

Cook on medium heat for another 5 minutes, then add cream to the pan.

Starch diluted in 1-2 st.l. water and add to the soup. Cook for another 5-7 minutes until the soup has the desired thickness.

When the soup is as thick as you like, add a tablespoon of butter to the pan. When the butter has melted (almost immediately), remove the pan from the heat.

Add the juice of half a lemon to the pan (optional).

Also add to the pan finely chopped parsley.

Salt to taste.

Add ground black pepper.

We mix - and everything, an ear from red fish with cream is ready!

Recipe 5, simple: Norwegian soup with cream

• Potatoes 4 pcs.
• Salmon 300 gr.
• Cream 1 cup
• Onions 2 pcs.
• Dill, water, salt and pepper to taste

First cleaned, washed the potatoes and cut into small cubes. Onions are also peeled, finely chopped.

A pan is placed on the fire, into which a small amount of vegetable oil is poured, and onions are pasted in the pan.

While the onion is being pasted, the salmon is prepared. First, it is cleared of scales, the entrails are removed, tails and heads are cut off. Then the fish fillet is separated from the bones and cut into small pieces, approximately 2 × 2 centimeters. In general, you can cut depending on your desire, even asterisks.

After the onion becomes transparent, it is poured with a liter of cold water and brought to a boil. Then salmon and potatoes fall into boiling water. Everything is cooked until the potatoes are ready.

After the potatoes are cooked, solid components form a skimmer from the soup and separate: separate fish, separate potatoes with onions. The fish is returned to the broth, and the onion potatoes are mixed in a blender.

Then the potatoes are also returned to the broth and everything is thoroughly stirred. At the same time in the broth should be well parted potato and onion puree, the soup should be uniform, except for fish pieces.

After this, more glass of cream is added, everything is brought to a boil and cooked for another three to four minutes, everything is peppered and salted to taste.

Recipe 6: Scandinavian creamy ear (step by step)

Kalakeytto, or dairy ear, is one of the popular dishes of Finnish cuisine. Its preparation differs from the classic soup in that cream or milk is added to the finished soup. This version of the soup like even avid skeptics and those who do not like fish soups.

I suggest you cook Finnish fish soup with cream according to a very simple recipe.

• Potatoes 5-6 pcs.
• Water 1.5 l
• Red fish 500-600 g
• Carrots 1 pc.
• Cream or milk 1 l
• Bow 1 pc.
• Greens 1 bunch
• Butter (butter) 50-60 g
• Lavrushki 2-3 pieces.
• Allspice 6-7 peas
• Salt To taste

Peel the potatoes, wash and cut into small cubes. Put it in a saucepan, pour water and put it on the stove.

When water boils, reduce the heat, remove the foam and add salt, allspice and bay leaf.

While the water is boiling with potatoes, chop the peeled onions in small pieces.

Heat up the pan and melt a piece of butter on it.

Put onion and lightly fry it. Optionally, you can use leeks.

During this time, cut the peeled carrots into small pieces and add it to the onions. We continue to fry vegetables.

Fish cleaned from the skin and bones. Cut into small random pieces and put in the pan to the vegetables.

Stirring occasionally, fry on all sides for 3-5 minutes. This soup turns out delicious with red fish.

When fish and vegetables are fried, we place them in a pan with almost cooked potatoes.

You can fry the vegetables with the fish directly in the pan, and then add the potatoes and add water.

Finely chop the greens and add to the soup. Cook on low heat for about 10 minutes.

At the end pour the cream, stir, bring to a boil, turn off and insist about 10 minutes.

Wuhu in Finnish served with rye bread. We spill Finnish fish soup on plates and call everyone to the table.

Recipe 7: Finnish Classical Cream Ear

In a cookbook several years ago I saw a recipe for Finnish fish soup with trout and cream. He struck me with his simplicity, and so much so that he immediately wanted to cook it. And I was not disappointed - Finnish fish soup with cream according to this recipe is cooked very quickly, literally 20 minutes, and its taste is like that of a refined restaurant dish. I am pleased to share this simple recipe with you.

• Salmon (trout) 1 pc.
• Potato (medium) 3 pcs.
• Carrot 2 pcs.
• Stalk of leek 1 pc.
• Cream 10-15% 200 ml
• Wheat flour 1 tbsp. l
• Butter (butter) 50 g
• Bay leaves 1-2 leaves
• Allspice peppercorns
• Salt to taste
• Water 2 l

The first thing you need to cut the fish - to make it out on a clean filet. To do this, gut the fish, wash, cut off the head and tail, and cut the fillets along with the skin. Turn the fillet skin upside down and gently cut it off the skin.

From the head, ridge and fins boil the broth in two liters of water. From the finished broth we take out the bones and the head of the fish (the broth can be drained).

Salmon fillet cut into medium pieces.

Wash and clean 3 potatoes. Cut them into cubes and put in broth. Salt and cook for 5-7 minutes.

The white part of the stem of a leek cut into thin rings.

Clean 2 carrots and rub on a medium grater.

Seasoning leeks and carrots in butter.

Add chopped fish, pepper, bay leaf. Boil a few more minutes.

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

The following cooking option for a popular fish soup is considered traditional for this northern country. Local housewives adhere to just such a recipe for Finnish fish soup with cream (in the photo). A step-by-step description of the cooking process is as follows:

1. Peel a small salmon (trout, salmon) and fillet. Lay the head and ridge in a saucepan and add water.
2. Then add there a bay leaf, a few black peppercorns and a whole onion and bring its contents to a boil. Constantly removing the foam, boil broth for 25 minutes.
3. Cooked fish to get out of the pan. Strain the broth and return to the plate.
4. Festive version of this soup is cooked without potatoes. It can be cooked separately and serve on a plate.
5. In boiled broth goes sliced ​​salmon fillet, left after cutting the fish, cut into small pieces.
6. After 10 minutes (the main thing is that the fish pieces are not boiled soft), the soup can be removed from the heat by adding 200 ml of cream with a 25% fat content to it. To enter them in the ear should be carefully, so that they are evenly distributed. Ready fish soup sprinkle with dill.

Finnish-style trout soup

This dish has a surprisingly delicate flavor. And all this thanks to the cream, which is ideally combined with any red fish. By the way, do not regret and use fillets for fish soup. The result will be a tasty full dish, appetizing in appearance and very satisfying.

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

1. Diced potatoes (3 pcs.) Are placed in a pot of boiling water (1 l). After boiling again, boil it for 7 minutes.
2. At this time, you can do trout. The fillet should be separated from the skin and cut into small pieces of fish, while selecting all the bones.
3. Put prepared fish in a pot for boiling potatoes.
4. In the butter (30 g), sauté the finely chopped onions (½ of a piece) and coarsely grated carrots.
5. Add fried vegetables in the almost ready soup.
6. Then pour 200 ml of cream with fat content of 10% (200 ml). Add salt and black pepper to taste. Bring the contents of the pan to a boil and remove the ear from the heat.
7. Serve the dish with fresh dill.

Finnish fish soup with trout and tomatoes

The famous fish soup, prepared according to the following recipe, has a refreshing taste and a light savory acidity. Tomatoes give this gastronomic effect. But before adding to the soup, they should be pre-blanched and cleaned from a thin, but coarse skin.

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

1. Peeled and diced potato tubers (4 pcs.) Are dipped in a saucepan, covered with cold water and cooked 10 minutes after boiling or until cooked.
2. Vegetables (onions, carrots) are chopped and pasted in butter or vegetable oil, along with diced tomatoes (2 pcs.).
3. Fried goes to boiling potatoes. Slices of salmon (500 g), salt and spices to taste are added. The ear cooks another 5 minutes.
4. Cream (500 ml) is poured into the soup, warm up well, but not brought to a boil.
5. Greens are added at last, after which the saucepan is covered with a lid.

Finnish salmon fish soup with shrimps and cream

Your loved ones refuse the usual soup? Then offer them fish soup in Finnish with tender salmon fillet and shrimps in a fragrant creamy broth. After tasting such a dish no one dares to say that he does not like fish soup. You can learn how to cook Finnish-style soup with cream in the following step-by-step instructions:

1. Diced potatoes (5 pcs.) And half of the onion shredded with a knife are sent to a saucepan with 2 liters of water. After boiling water, the ingredients boil for 15 minutes.
2. Salmon (300 g) is cut into small pieces and sent to the pan to the potatoes and onions.
3. After 5 minutes, frozen shrimps (200 g), sliced ​​olives and green olives are sent to the saucepan with the soup (½ can).
4. After another minute, cream (100 ml) is poured into the ear and crushed green onions and dill are added, as well as bay leaf and allspice (3 pcs.). The soup is brought to a boil and removed from the heat.
5. After 10 minutes, a delicious dish with an exquisite fish taste and aroma can be served at the table.

Recipe Finnish soup with leek

The taste and smell of onions in the soup is not everyone likes people. That is why many housewives do not add it in the Finnish ear with cream (in the photo). But if you replace the usual leeks, you will not only not feel the unpleasant aroma, but also make the dish more tender and interesting to taste.

Cooking Finnish fish soup according to this recipe should be in this order:

1. Pour the diced potatoes (4 pcs.) With 1 liter of cold water. Put the pot on the fire.
2. As soon as the potatoes boil, add the leek (100 g) to the broth, chopped in any way.
3. After 10 minutes, add the pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
4. Prepare the cream with fat content of 20%. As soon as the salmon is cooked, a piece of butter (30 g) is added to the ear and cream (200 ml) is poured.
5. To add a piquant flavor, allspice is added to the soup (1 tbsp) and bay leaf. Before serving, the dish should be infused in a saucepan for at least 10 minutes.

Finnish Fish Soup with Cream and Green Peas

The next dish not only turns out very tasty, but also looks original. In the process of cooking soup in Finnish with cream according to the recipe, frozen green peas are added to the soup. This ingredient makes the taste of the finished dish more delicate. Eating salmon in Finnish is very quick:

1. 400 ml of fish broth is brought to the boil in a saucepan.
2. Sliced ​​potatoes (3 pieces), carrot slices, chopped onions and frozen peas are added to it.
3. After 12 minutes, pieces of salmon (200 g) are sent to the soup.
4. As soon as the fish fillet is cooked, you can add 33% fat cream (100 ml), allspice, bay leaf and greens.
5. The soup is brought to a boil for the last time, after which the pan is removed from the heat.
6. Apply this ear to the table with crispy croutons.

Finnish fish soup with melted cheese and cream

For the next fish soup recipe, you can use not the red fish fillet, but the head and tail with enough meat. The result is a rich broth with a creamy taste and slices of salmon. When preparing a budget option in Finnish soup with cream, you must observe the following steps:

1. Put the head and tail of a salmon weighing about 700 g in a saucepan. Fill the fish with water and put the saucepan on the fire.
2. As soon as the water boils, remove the foam from the surface. Add to the broth the whole onion, carrot, allspice peas and bay leaf. Cook on low heat for 40 minutes.
3. Ready broth strain and pour into a clean pan. As a result, about 1 liter of liquid should remain.
4. Add potatoes to the broth with cubes (5 pcs.), And 10 minutes after boiling, pour cream soup with a fat content of 22-33% (1 tbsp.) Into the soup. Then put the melted cheese from the jar (200 g) and pieces of salmon, separated from the head and tail.
5. To taste add salt, pepper. Turn off the soup and sprinkle it with greens.

Recipe Finnish soup for multicooker

This dish is truly festive. It is made from fresh trout with the addition of delicate cream and a small amount of vegetables. Its taste will surely please even the most exquisite gourmets. When cooking soup in Finnish with cream, you can use a slow cooker. For this fish soup, it is recommended to choose the mode "Stewing". Cooking time should be set to 30 minutes.

So, for Finnish fish soup, you should load diced potatoes (5 pcs.), 2 chopped onion heads into the bowl of the multicooker, and put rather large pieces of trout peeled from the skin (500 g) on ​​top. Prepared ingredients are filled with water. Spices are added immediately. It is recommended that salt (1 teaspoon), a pinch of black pepper, and a few whole grains of peas are poured on top. After that, close the multicooker lid and start the selected cooking program.

As soon as the water begins to boil, it is necessary to pour a glass of cream with a fat content of 20% into the bowl. After that, it remains only to wait for the sound signal, which will inform you about the end of the soup cooking process. Next, the ear should be poured into plates and sprinkle with herbs.

The following tips will help in preparing delicious Finnish fish soup:

1. You can cook the soup on ordinary water and fish broth. In the latter case, it must first be filtered from the seed.
2. Red fish, cut into medium-sized pieces, cooked no more than 5 minutes. Therefore, it should be laid in the soup shortly before adding the cream.
3. While cooking, do not stir your ear too often, otherwise all the ingredients will simply fall apart, and the dish will look unappetizing.

Wuhu in Finnish with cream is prepared in different ways, not two and not five recipes - more. Cook the soup in a rich fish broth, cooked like soup on the water. Whole fresh salmon, only fillet, smoked and salted fish carcass, in the form of concentrated pure broth, with vegetable sautéing, with boiled vegetables (without pre-treatment) and fragrant roots. Every restaurant of Finnish cuisine and every Finnish hostess has its own secrets and notches of tradition, but one thing always   - the presence of cream or milk in the soup. This is the main feature of the recipe: Finnish soup: cream turns fat rich soup into a delicate, exquisite soup.

The ear that we cook today is simple. We cook in broth, with a standard set of vegetables: potatoes, carrots, onions. At the end, put fillet pieces in the pan. Usually for broth they try to choose not very fatty fish (without “fat pockets”), on the other hand, why refuse to use the most useful omega-3? But the cream is better to take less fat, then the soup will be easy.

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

Ingredients

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

How to cook the soup in Finnish with cream

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

I filled it with water, threw there lavrushka and peas and put it on the stove on a quiet fire. I will cook for 15 minutes after boiling, removing the foam from the fish broth.

While broth is boiling, pour olive oil into a saucepan with a thick bottom, add chopped onion and carrots. Now I will save a vegetable dressing, that is, I will lightly fire. It is important not to perederzhivat vegetables on fire, so that they are not burnt, it is enough to bring to a golden color.

I strained the ready broth and poured it into a saucepan with a vegetable stew.

Please note that you may need an additional amount of water, so you should have a kettle with boiled water ready. Top up the hot water to the broth and immediately put the diced potatoes in the pan. When the potatoes are cooked (15-20 minutes after boiling), half of the amount can be mashed with a fork in mashed potatoes, then the ear will be thicker.

Next sent the diced salmon fillet. Cooking it for more than 5 minutes is not worth it: it will be re-prepared, it will not taste good. The fire is quiet. (However, try and determine readiness yourself).

Infused cream, salted and pepper to taste. As soon as the ear began to boil, she immediately turned off the stove, added chopped dill, covered it with a lid and allowed the soup to brew for 5-7 minutes. Dill would like to emphasize: creamy fish taste, he is amazing!

P. S. Remember, we thickened the soup with potatoes, turning a piece into mashed potatoes? Thickened and differently, in the recipes of Finnish fish soup there is such a method: 2 spoons of flour are fried in a pan to beige, pour cream, dissolve the lumps and fill the soup with this mixture.

She served her soup in Finnish with fresh dill.