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 soup in Finnish 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.

The rather severe climate of the Scandinavian countries played a role in the culinary traditions of the peoples inhabiting the peninsula - the descendants of the ancient Vikings.

Minimum ingredients and their high calorie content, giving strength and energy for life, at first not very settled, in the harsh climate of the North Atlantic coast.

It so happened that these same places still remain an excellent habitat for salmon spawning in shallow water at temperatures close to zero.

Noble salmon  - a predator whose daily diet, again, due to the cold severity of the Atlantic waters, is a smaller, but very nutritious fish, which allows salmon to quite successfully cover significant distances in cold waters and reproduce in natural conditions, overcoming river flows.

Not surprisingly, salmon meat contains a total of 22 minerals, an almost complete set of vital vitamins, and a valuable set of amino acids, including Omega 3.

Such a source of valuable protein, allowing build muscle for long trips, protecting from many diseases and warming in the cold, could not help but attract the attention of the Vikings.

Later, when the nomad conquerors finally found their land and switched to a settled way of life, dairy food appeared in their daily menu, with an equally rich set of elements for vitality. The combination of dairy products with fish is inherent mainly in the cuisine of the peoples of Sweden, Denmark, Finland and the Republic of Karelia.

Chowder - an ancient dish, as indicated by the presence of this word in Sanskrit, numbering three and a half millennia of its existence. Initially, the word “ear” meant the word “broth,” without specific reference to meat, fish, or vegetables. And only around the middle of the last millennium among the Slavic peoples, who retained the influence of Sanskrit in their language, the word “ear” began to mean fish soup - broth. Since then, they began to distinguish between the ear and the species of the main fish, and by the cooking method, for example: pike ear, sterlet ear or red ear, sweet ear.

By the way the name "salmon" also exists only in Russian. Some peoples of the North call the noble salmon just fish, as if making it clear that this is a real fish, not that some. Although, given that the salmon "does not sit still", traveling in sea and fresh water, unlike some relatives, it really is a real fish. The main thing is to cook correctly.

In Russian traditions, the ear has been and still is a dish based on a concentrated fish broth with a minimal set of ingredients. But, as they say, “they don’t argue about tastes,” and even more so in cooking. Every ear has a right to exist - it would be tasty and the body would benefit.

So, in more detail about the red ear in Finnish, with cream and other recipes for the best salmon soup, with cream.

Salmon soup with cream - basic technological principles

The base of the fish soup is Finnish, with cream, like any fish soup - rich fish stock. Although the broth should be absolutely transparent for a classic fish soup, adherence to technology will not be superfluous. The soup is in Finnish, with cream - a festive soup, and various small particles that do not harmonize with the creamy softness of taste are not needed in it.

Secrets of transparent and rich broth

The base of any fish soup is fish stock. It should be rich to such an extent that when cold it can turn into a jelly-like mass. To achieve this effect, bones, tails, and fish heads are needed for the broth. The bigger, the better. They begin to cook in cold water, after removing the gills. You need to take as much water as possible to cover the fish parts, with a margin. The broth is cooked over low heat. It is important not to miss the moment of foam removal so that the broth is not cloudy. For a noble salmon soup with cream, a muddy broth is not a disaster, but transparency, nevertheless, affects the taste of fish soup. A specific fishy odor is removed along with the foam. Cooking time - up to forty-forty-five minutes - the water should be saturated with nutrients.

Simultaneously with a set of bones, heads and tails of fish, roots and spices are boiled. They are added to improve the aroma of salmon soup with cream, but at the same time, make sure that the smell of complementary ingredients is not dominant. When adding spices, the fat content of the fish is taken into account - for fatty fish soup in Finnish, with cream, you will need more spices.

Salmon itself, despite its enormous nutritional value, is considered a medium-fat fish, but, given that the composition of the dish also includes a fatty component - cream, a little increase in the content of spices will not be superfluous.

Directly for cooking the broth, you can use washed and peeled vegetables whole, and then, after the broth is ready, remove them from the pan. Further vegetables are cut, depending on the recipe. Fresh, green leaves are best tossed on a plate before serving.

Choosing fish for fish soup also matters. In general, it is believed that the more fish species are used for cooking, the tastier and sweeter the ear. Such an ear is called a team, with the obligatory indication of the main type of fish used in its preparation.

Of course, the best salmon ear, with cream, is made from fresh fish, and it is desirable that the fish is caught not on the way to spawn, and not in an artificial place of cultivation. In cases when the salmon ear in Finnish, with cream, is prepared from frozen salmon, then lower the fillet in boiling water without preliminary defrosting, and cook for no more than twenty minutes so that the flesh of the salmon does not become too hard and rough.

How to add cream to your ear

For Finnish fish soup with cream, the presence of cream is more important than the fat content in them. The fact is that in the understanding of the Finns, the ear can be either with milk - on weekdays, or with cream - on holidays. With the addition of fresh milk to boiling water, as a rule, there are no problems. Cream is another matter. Regardless of their fat content, there is always a risk of spoiling the dish because they can curl up due to temperature differences. To prevent this from happening, before thickening the ear in Finnish, with cream, they are preheated or boiled, and then poured into a boiling ear. You can use another way: in a small amount of warm broth, dilute a little flour or starch, add this mass to the cream and then pour into the pan. In the second case, the ear from the salmon, with cream will turn out to be more dense and high-calorie.

Karelian or Irish milk ear is prepared in a slightly different way. To achieve the creamy taste of fish soup in these cuisines, a combination of milk and butter is used. This method gives almost the same result as with a Finnish ear, with cream, with the only difference being that in these recipes some additional ingredients are used.

Salmon soup with cream or fish soup - the name does not matter for taste. You can only appreciate the taste of this dish and its dignity by trying to cook it according to any of the proposed recipes.

Recipe 1. Festive team of salmon ear, with cream and millet, in Russian

Potatoes can be used to prepare this fish soup, but the cereal component, combined with cream, will create a finished and very harmonious combination, where the potatoes will be superfluous. The final decision is at the discretion of the cook. Let's start with the recipe for salmon soup with cream, in a traditional Russian style. In the preparation of such a fish soup, the Russian stove will be successfully replaced by a gas or electric oven.

For the broth, you can take two to three or more species of river or sea fish. If the fish is river, then add vodka at the end of cooking the broth to eliminate the smell of mud. For sea fish, adding vodka is not necessary. The highlight of this recipe is the preparation of fish soup in ceramic pots, but to begin with, the fish broth is cooked in a regular, non-oxidizing saucepan, without a lid - as in principle, any ear is cooked.

Ingredients:

For fish stock:

Crucian carp, perch, rudd 1.7 - 2 kg

Roots: parsnip, carrots, parsley

Spices: leaves, laurel; peppercorns

Vodka 50 -150 ml

For fish soup:

Fresh chopped greens of dill

Millet groats 150 g

Chopped onion 250 g

Salmon (fillet) 0.8 kg

2 eggs

1 yolk whipped with water

Carrot, grated 100 g

Drinking Cream 400 ml

Flour 350 g

Low fat sour cream (for dough) 125 g

Water (for the test) 100 ml

Order of preparation:

Cleaned, without gills, entrails and scales, small fish are washed with running water, placed in a pan and covered with cold water. The broth is cooked on a very slow fire, constantly removing foam. When the formation of foam stops, pour 50 ml of vodka on each liter of water, and give a little boil. After that, 2-3 average onions, washed, without the upper integument layer and cut off by the root, are put in a pan as a whole. Carrots and parsnips are also whole. Season with bay leaves and a few peas of pepper - allspice and black. Cook for about 20 minutes, after which the broth is carefully filtered. While the broth is being cooked, the dough is kneaded, as for dumplings made of sour cream, water, eggs and flour, adding salt to it. In each pot put a spoonful of washed millet, onions and carrots. On top lay pieces of salmon, cut into strips or cubes, salt and pepper, if necessary. Sprinkle fish on top with fresh, chopped dill. The cream is brought to a boil and poured into a hot broth - everything is boiled together again. Ready fish and milk broth is poured into pots, filling them in ¾ volume. Circles, a little more than the diameter of the pot, are cut out from the dough rolled out into the reservoir and pierced with a knife so that steam can freely escape during baking. Pots are covered with a flat cake of dough, lubricate the surface with a mixture of yolk and water. Pots are sent to a preheated oven (160 ° C) until the dough is browned.

Recipe 2. Ear in Finnish, with cream - student and anti-crisis option

The proposed version of fish soup will really help make the student menu diverse, and most importantly it will not take much time. This recipe is an authentic, economical version of a hearty meal. In fact, the salmon is good, but by and large, it is still salmon. And natural salmon, in its own juice, from a tin can is a godsend for the student budget. This dish is similar to Finnish fish soup with cream, it will make a real creamy taste and frozen cubes of fish stock, which can be prepared in advance from any small fish caught, say, on weekends spent on vacation at a local pond.

Ingredients:

Cream, drinking 250 ml

Salmon, natural (canned) 2 cans

Thawed broth, fish 1.5 l

Carrot 150 g

Ghee 75 g

Refined oil 30-50 ml

Potato 250-300 g

Celery root or stem 50 g

Chopped dill, fresh 70 - 80 g

Onion, chopped 200 g

Lemon juice ½

Cooking:

Defrost the broth by laying it on a sieve pre-lined with gauze or disposable napkins - this way you can get the most transparent broth if it has not been peeled before freezing. Part of the broth, about 0.5 l, leave to dilute flour and hot cream. First, quickly stirring the broth, pour a couple of tablespoons of flour into it, and then introduce it into the cream starting to boil.

In a boiling broth, toss peeled and diced potatoes. Throw the peeled celery root into the pan. It can be cooked whole to make the broth fragrant, and then removed, but it can also be finely rubbed. Add bay leaves and a little mixture of ground peppers. While vegetables are boiled, finely chopped onion and grated carrots in oil. We take out the bay leaves and celery root, which managed to give its smell to the broth. We transfer the ready-made passerie to the pan, immediately sending the brewed cream and the contents of the cans into it, along with the juice. If necessary, remove spinal parts from salmon. Immediately after boiling, season the soup in Finnish, with cream, zest of lemon and squeeze the juice out of it. Sprinkle chopped dill in the tureen, before serving.

Recipe 3. Salmon soup with cream - cream soup with fish meatballs

This dish is difficult to prepare. But the most demanding tasters will be pleased with the result. The most troublesome part is the preparation of meatballs, but they are the highlight of the dish.

Ingredients:

Classic fish stock - 3 L

For meatballs:

0.8 kg salmon, boneless

Onions 100-120 g

200 g boiled rice

For soup:

Rennet cheese 250 g

15-20 g of potato flour

1 onion

50 ml of refined oil (preferably olive)

300 ml drinking cream

150 g carrots

Order of preparation:

If we conditionally divide the preparation of the dish into three parts, then things will go faster.

Concentrated broth is prepared as usual. For a while, set aside the finished and strained broth.

From the second part of the products we prepare the stuffing, with a teaspoon we form balls. Boil them in the broth and also leave them aside. We proceed to the preparation of the cream. Stew vegetables in a saucepan until soft, add starch diluted with water to them. Then cheese and cream are beaten in a blender, the right amount of broth is added to the mixture to get the consistency of the sauce. Stewed vegetables are thrown here. Bring the creamy mass to a boil and send the meatballs into it. Cream - soup is ready and it remains to decorate it before serving.

Recipe 4. Soup - salmon soup, with cream and tomato dressing, in Norwegian

The story is silent about where and when, in the recipe, salmon ears, with cream, tomatoes appeared as an ingredient, but fish with tomato dressing is no less tasty. The next recipe is the Norwegian version. This dish has two cooking methods. In the first embodiment, all vegetables are thrown into boiling water, without stir-frying, and in the second, they are slightly let in a saucepan, using any oil, vegetable or cream. Together with salmon, trout is allowed.

Ingredients:

Cream, fatty (at least 30%) 400 ml

400 g blanched tomatoes

Water 1.9-2.0 L

Carrot 300 - 350 g

Salmon, trout (fillet) - about 1 kg

Ground Pepper Mix and Salt

Potato 350 - 400 g

Bay leaf

Passer oil (according to the method No. 2)

Fresh greens and lemon wedges (for serving)

Cooking:

All vegetables for soup are fish soup, they are washed, peeled and finely chopped in Norwegian style. It is interesting that for this soup-soup there is no need to cook the broth for a long time, since for it they take only the fillet of noble fish and first scald it with boiling water. The fillets are boiled for a couple of minutes, after which the blanched fish is transferred to a pan where potatoes are already cooked. The fish should cook for no more than twenty minutes, so the potatoes need to be cut so finely that it can be cooked simultaneously with large pieces of fish. 7-10 minutes before the end of cooking, the ear is seasoned with spices and salt, the rest of the prepared vegetables are laid. Ready fish is removed from the fish soup with a slotted spoon and transferred to a plate. The soup is beaten with a blender, adding boiled cream, and poured into the tureen. The fish is cut into smaller pieces and put in soup soup, decorating with chopped greens and lemon slices.

Recipe 5. Ear in Finnish, with cream - “lohikeitto”

The dish of Finnish cuisine that has already become famous has more and more interpretations on the theme of Finnish fish soup with cream. On the Internet, there are many ways to cook "lohikeitto." Probably, in a town with almost the same name, this fish soup is prepared in each house in a different way, like many dishes in world culinary. Without claiming authorship, we offer one of its options.

Ingredients:

1 kg of salmon (fillet)

1.2-1.5 kg of parts of red fish (ridge, tail, head)

2 large onions (1 pc. For broth)

Water 2-2.2 L

4 potatoes

Cream (33%) 0.75 L

Refined oil (for straining)

100 g chopped dill (for serving)

1 large carrot, grated and 1 pc. - whole, for broth

3 bay leaves, pepper, salt

Cooking:

Pour the tail, head and ridge with cold water and, until the broth boils, remove the foam. Add bay leaves, a mixture of allspice and black pepper (peas); toss the onion and carrots whole. Filter the finished broth, leaving only clear liquid for the soup. In the strained broth we put the fish fillet and cook it until tender. We take out the fish and throw the potatoes into the boiling broth, and after five to seven minutes, the onions and carrots are sautéed. We cut the boiled fillet into cubes and send it to the pan, followed by the vegetables. Add salt and pour in a thin stream, stirring, warmed cream. Cover the ear with a lid and set aside about 15 minutes. Chopped dill, traditionally, add it when serving.

Recipe 6. Sweet salmon ear, with cream and rice, Cossack

This type of salmon fish soup with cream, as with any sweet fish soup, is characterized by a significant content of diced carrots. It is no secret that this root crop has a significant amount of sugars, which really add not only sweetness to dishes, but also a beautiful color.

Ingredients:

A set of small fish for broth (ruff, pike perch) - 2 kg

Salmon fillet - 0.7 kg

Water 3.0 L

Potato, chopped 0.5 kg

Cream, non-fat 1.0 l

Rice 120-150 g

Vodka 200 ml

Onion, 200 g

Carrot 450-500 g

Roots - Celery and Parsley

Fresh chopped parsley

Salt, bay leaves, peppercorns

Cooking:

Rice is washed and soaked for at least half an hour. Dice vegetables, including carrots, but finer. Wash fish for broth, remove unnecessary parts. Zander, if whole, is cut into fillets and secondary parts. Pour vodka into the finished broth. Pike perch fillet is cooked with salmon, after the bones from the broth are filtered. For the broth, they also take part of the onions and carrots to cook them with the roots of parsley and celery as a whole. After filtering, the fillet is cooked in a yushka, it is taken out and thrown to boil the potatoes before boiling. Potatoes are caught with a slotted spoon and mashed from it, after which they are returned to the pot along with carrots, rice and onions. The cut fillet is added last and let it boil. At the end of cooking, hot cream is poured into the ear and left to infuse for 8-10 minutes, covered with a lid. Ready soup is sprinkled with herbs and served.

Recipe 7. Amber cream salmon soup with cream

Saffron makes amber ear from salmon, which combines very well not only with the taste of red fish, but also with milk components.

Product Composition:

Fish kit for 2 kg of fat

Fat Cream 0.4 L

Salmon 500-600 g

Potato 700 g

Roots: carrots, onions, parsley, fennel

Spices: a set of peppercorns, saffron, bay leaf

Water 1.8 L

Cooking:

Soup broth and fish fillet are boiled as described above. In the prepared and strained broth, boil all the vegetables, until completely soft. Saffron is added to the boiled cream. Vegetables are chopped with a blender, with the gradual addition of hot cream and slightly cooled fish broth. The ear is brought to a creamy consistency, after which it must be allowed to boil. Boil gently, stirring constantly, so that it "does not run away" and does not burn. Pieces of fish fillet and greens are added to the finished cream soup.

Recipe 8. Ear of salmon, with cream, in the Irish style

There are champagne recipes for fish soup. Chowder in Irish, with shrimps and mussels, no less exquisite.

Ingredients:

Smoked brisket or bacon - 100 g

Salmon (fillet) 400 g

Large carrots 150-200 g.

Ghee 50 g

White onion 150 g

Potato 300 g

Low Fat Cream 15% 400 ml

Shrimps and mussels, without wings 0.5 kg

Dry wine, white 250 ml

Salt, cayenne and black pepper

Cooking:

Spread the fried bacon slices on a napkin. We prepare all the vegetables and seafood - peel, rinse and cut. Fry finely chopped white onions, carrots and potatoes in ghee. Pour shrimps and mussels with wine; cook another five minutes. We filter the resulting broth, set aside seafood. Add 300-400 ml of water to the broth, and send pieces of bacon, vegetables and ½ part of cream to the pan. Cook until tender. Then throw the salmon fillet (salmon), diced, and seafood. Cook again, until the fish is ready and pour in the rest of the cream. Ready-made stew should thicken. Season with spices, and when serving - with fresh dill.

To give an amazing taste to the ear of salmon, with cream, prepare a broth with great use of fish heads, spicy roots. At the same time, observe the measure to preserve the taste and aroma of the fish.

When adding vegetables to make fish broth, chopping them finely is not necessary.

Before peeling, wash it well. Large segments of onions will saturate the ear with juice, and its husk will give an appetizing color.

To obtain a saturated, concentrated, transparent broth, without a pronounced fish aroma, cook the ear in an open bowl, avoiding rapid boiling.

Wuhu is cooked differently in cream with cream, there are not two or five recipes - more. Prepare the fish soup in saturated fish stock, cook as a soup on the water. Whole fresh salmon, only from fillet, from smoked and salted fish carcasses, in the form of concentrated pure broth, with vegetable sauce, boiled vegetables (without preliminary processing) and aromatic roots. Each Finnish restaurant and each Finnish mistress have their own secrets and notches of tradition, but one thing is unchanged   - the presence of cream or milk in the soup. This is the main feature of the recipe for fish soup in Finnish: cream turns a fat rich soup into a delicate, delicious soup.

The ear we make today is simple. We will cook on the broth, with a standard set of vegetables: potatoes, carrots, onions. At the end, put the fillet pieces in the pan. Usually people try to choose not very oily fish (without "fat pockets") for the broth, on the other hand, why deny yourself the most useful omega-3s? But the cream is better to take less fat, then the soup will turn out easy.

Cooking time 45 minutes \\ Servings 6 \\ Pan 2 liters, frying pan, stewpan

Ingredients

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

How to cook Finnish fish soup with cream

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

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

While the broth is being cooked, I poured olive oil into a pan with a thick bottom and added finely chopped onions and carrots. Now I spasseruyu vegetable dressing, that is, lightly fire. It is important not to overdo the vegetables on the fire so that they do not burn, it is enough to bring to a golden color.

I filtered the prepared broth and poured it into a pan with a vegetable passer.

Please note that additional water may be needed, so you should have a boiled water kettle ready. I added hot water to the broth and immediately afterwards laid out the diced potatoes in the pan. When the potatoes are boiled (15-20 minutes after boiling), half of its quantity can be mashed with a fork in mashed potatoes, then the ear will be thicker.

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

Poured cream, salt and pepper to taste. As soon as the ear boiled, immediately turned off the stove, added chopped dill, covered it with a lid and let the soup brew for 5-7 minutes. I want to emphasize dill: creamy fish taste, it goes amazing!

P. S. Remember, we thickened the soup with potatoes, turning the part into mashed potatoes? It is thickened differently, in the recipes of Finnish fish soup such a method is found: 2 tablespoons of flour are fried in a pan until they are beige, pour the cream, dissolve the lumps and season the soup with this mixture.

Served in Finnish ear with fresh dill.

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 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. Bon Appetit!

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.

Then prepare a traditional Finnish fish 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 ordinary herring. In our article, we present a classic Finnish soup with cream. Other options for preparing this dish with the addition of various ingredients will be offered at choice.

The option below for making 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 (pictured). A step-by-step description of the cooking process is as follows:

1. Peel and chop the small salmon (trout, salmon). Fold the head and ridge in a pan and pour water.
2. Then add there a bay leaf, a few peas of black pepper and a whole onion and bring its contents to a boil. Constantly removing foam, cook the broth for 25 minutes.
3. Remove the cooked fish from the pan. Strain the broth and return to the stove.
4. The festive version of this soup is cooked without potatoes. It can be prepared separately and served on a plate.
5. Sliced \u200b\u200bin small pieces of salmon filet left after cutting the fish is sent to a boiled broth.
6. After 10 minutes (the main thing is that the fish pieces are not cooked), the soup can be removed from the heat by adding 200 ml of cream with a fat content of 25%. They should be inserted into the ear carefully so that they are evenly distributed. Sprinkle ready-made fish soup with dill.

Finnish fish soup with trout cream

This dish has a surprisingly delicate taste. And all this thanks to cream that blends perfectly with any red fish. By the way, do not regret and use the fillet for the fish soup. The result is a delicious, full-fledged 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 dropped into a pot of boiling water (1 l). After boiling it again, boil it for 7 minutes.
2. At this time, you can do trout. Fillet should be separated from the skin and cut the fish into small pieces, while selecting all the bones.
3. Put prepared fish in a pot of boiling potatoes.
4. In butter (30 g), pass the finely chopped onions (½ pcs.) And coarsely grated carrots.
5. Add the fry of vegetables to a practically ready soup.
6. Then pour 200 ml of cream with a 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 light piquant sourness. Such a gastronomic effect is given by tomatoes. But before adding them to the soup, they should first be blanched and cleaned of a thin, but rough skin.

In Finnish, the soup with cream and tomatoes is cooked in the following order:

1. Peeled potato tubers (4 pcs.) Peeled and diced are dipped in a pan, poured with cold water and boiled for 10 minutes after boiling or until cooked.
2. Vegetables (onions, carrots) are chopped and sautéed in butter or vegetable oil together with diced tomatoes (2 pcs.).
3. The roast goes to boiling potatoes. Sliced \u200b\u200bsalmon (500 g), salt and spices to taste are added next. Ear is boiled for another 5 minutes.
4. Cream (500 ml) is poured into the soup, warmed well, but not brought to a boil.
5. The last thing is added greens, after which the pan is covered with a lid.

Finnish salmon fish soup with shrimp and cream

Do your loved ones give up the usual soup? Then offer them Finnish fish soup with tender salmon and shrimp 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 fish soup with cream from the following step-by-step instructions:

1. Diced potatoes (5 pcs.) And half the onion chopped with a knife are sent to a pot with 2 liters of water. After boiling water, the ingredients are boiled for 15 minutes.
2. Salmon (300 g) is cut into small pieces and sent to a pot of potatoes and onions.
3. After 5 minutes, frozen shrimp (200 g), sliced \u200b\u200bolives and green olives (½ jar each) are sent to the soup pot.
4. After another minute, cream (100 ml) is poured into the ear and chopped greens of onions and dill are added, as well as bay leaves 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 flavor and aroma can be served.

Finnish fish soup with leek recipe

The taste and smell of onions in the soup is not popular with all people. That is why many housewives do not add it to the ear in Finnish with cream (pictured). But if you replace the regular onion leek, then you will not only not feel an unpleasant aroma, but also make the dish more delicate and interesting to taste.

To cook a Finnish ear according to this recipe should be in this order:

1. Pour diced potatoes (4 pcs.) With 1 liter of cold water. Put the pot on the fire.
2. Once the potatoes boil, add the leek (100 g), chopped in a random way to the broth.
3. After 10 minutes, add slices of salmon fillet (500 g) to the soup, after removing the bones from it.
4. Prepare a cream with a 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 give a piquant taste, sweet peas (1 tbsp.spoon) and bay leaf are added to the soup. Before serving, the dish must be infused in a pan 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. During the preparation process, Finnish fish soup with cream is added to the soup with frozen green peas. This ingredient makes the taste of the finished dish more delicate. Finnish ear of salmon is prepared very quickly:

1. In a pan, bring to a boil 400 ml of fish broth.
2. Chopped potatoes (3 pcs.), Carrot slices, chopped onions and frozen peas are added to it.
3. After 12 minutes, slices of salmon (200 g) are sent to the soup.
4. Once the fish fillet is cooked, you can add cream with a fat content of 33% (100 ml), allspice, bay leaf and herbs.
5. The soup is brought to a boil for the last time, after which the pan is removed from the heat.
6. Serve such an ear to the table with crispy croutons.

Finnish fish soup with cream cheese and cream

For the next recipe for fish soup, you can use not a red fish fillet, but a 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, Finnish fish soup with cream must follow these steps:

1. In the pan put the head and tail of a salmon with a total weight of about 700 g. Pour the fish with water and put the pan on fire.
2. As soon as the water boils, remove the foam from the surface. Add the onion, carrots, allspice, peas and bay leaf to the broth. Cook over low heat for 40 minutes.
3. Strain the finished broth and pour into a clean pan. As a result, about 1 liter of liquid should remain.
4. Add cubes of potatoes to the broth (5 pcs.), And 10 minutes after boiling, pour cream with fat content of 22-33% (1 tbsp.) Into the soup. Next, put cream cheese from a can (200 g) and slices of salmon, separated from the head and tail.
5. Add salt and pepper to taste. Turn off the soup and sprinkle it with herbs.

Recipe for finnish fish soup

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

So, for Finnish fish soup, diced potatoes (5 pcs.), 2 heads of chopped onions should be loaded into the multicooker bowl, and on top put fairly large pieces of trout peeled (500 g). Prepared ingredients are poured with water. Spices are added immediately. It is recommended to pour salt on top (1 teaspoon), a pinch of black pepper and a few sweet peas. 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 about the end of the cooking process of the soup. Next, the ear should be poured into plates and sprinkled with herbs.

The following tips will help you prepare delicious Finnish fish soup:

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