Finland is a country where the fish catching and processing industry is very well developed. Naturally, there are many recipes for dishes that use fish of various kinds. Some dishes are traditional, for example, ear in Finnish. Her cooking is a ritual, which we will discuss in this article.

Finnish ear is prepared as follows. We need to take 500 grams of any fish fillet (mostly salmon or trout fillets are used), 5 medium potatoes, 4 onions, a small head of cabbage, 2 tablespoons of flour without a hill, 5 spoons of vegetable oil, a quarter of a liter of milk and spices (pepper, salt, dill , bay leaf).

Finnish cooking is quick and easy. Peel the onions and cut them into pieces; cut the cabbage into cubes of medium size. Put the pan, preferably with a thick bottom, on the fire and pour vegetable oil into it. When it boils, add sliced ​​vegetables to it and simmer them on a small fire. Then add salt and pepper. At this time, you can prepare fish fillets. We cut it in fairly large pieces and sprinkle with salt a little. After that we send fish to vegetables. Add a little water, but to completely covered the fish.

While the ear is cooking in Finnish, we cut the potatoes into small cubes. We set it to boil separately with and salt. Then add it to your ear. There we pour the water left over from cooking.

Finnish soup is almost ready. Fry the flour in a pan until golden. Next, mix it with milk. The mixture should be homogeneous. Then pour it into the soup. The final touch is chopped dill.

The following recipe is slightly different from the previous one. To cook the soup, you will need one onion, 4 potatoes, one carrot, 300 grams of fish fillet, as well as heads and fins, 200 milliliters of cream (22%) and spices (pepper, bay leaf and salt).

Put a pot of water on the fire and put fish heads and fins into it. Add pepper peas, bay leaves. Cook for some time. When cooking fish soup, remember that fish cooks very quickly.

Meanwhile, cut the onion into large pieces and add it to the broth. Heads and fins can be removed from the broth. We pour a little salt. Next, cut cubed potatoes and carrots. Add them 20 minutes after the onion. Simultaneously with them we put the fish fillet, cut into pieces. Finnish soup cooks for 10 minutes and then cream pours into it.

At the last moment add finely chopped dill. Then turn off the fire and let our dish stand. After that, it must be served at the table. The cream gives the dish an extraordinary taste and aroma.

As an addition to the ear, you can serve sandwiches from black bread with

You can find on the Internet step by step cooking instructions, beautiful photos. The ear is prepared simply. Therefore, when you make it yourself, you will see not only how beautiful it looks on the table, but also feel the aroma, which can not but cause appetite. Wuhu in Finnish can also be cooked in nature. You can use other types of fish as you wish. But one of the main ingredients in this recipe is cream or milk.

The dish is also often called kalakeytto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article proposes to cook the Finnish fish soup using a classic recipe, as well as 8 interpreted technologies, with different varieties of seafood. Each of them is special, has a unique soup flavor and unusual flavor.

Finnish cream soup - a classic recipe

Finnish cream soup is very aromatic, the taste of fish is delicate and juicy. This soup will certainly appeal to anyone who tries it.

Components:

• 0.7 kg of pink salmon;
• 0.5 kg of potatoes;
• 0.5 liters of cream;
• 1 onion;
• 1 carrot;
• 50 ml of sunflower oil;
• salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Cooking:

1. First you need to chop the vegetables: cut potatoes into cubes, carrots and onions - straws.
2. Pink salmon must be cleaned, cut the fillet into portions.
3. Chopped vegetables should be fried in oil, pour water, add potatoes and spices.
4. The last should be added pink salmon, a thin stream of cream pour, while stirring.
5. Boil for about a quarter of an hour. To the ear was fragrant, sprinkle with herbs as desired.

How to cook fish soup in a slow cooker

It is extremely simple to cook fish soup in a multicooker in Finnish. All the ingredients are saturated with the taste of fish, kalakeytto will be incredibly appetizing.

Components:

• 0.5 kg pink salmon fillet;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 0.5 liters of cream;
• 50 ml of vegetable oil;
• salt, spices.

Cooking:

1. To begin, we cut the potatoes into cubes, carrots and onions - small straws.
2. Pink salmon cut into small portions.
3. Pour vegetable oil into the bowl of the multicooker, fry carrots and onions, pour water, put potatoes and spices.
4. At the end, add pink salmon, pour the cream, stirring constantly.
5. Turn on the mode "Quenching" and the timer - 35 minutes. Serve, pre-decorating greens.

Finnish trout ear

The trout fish soup is famous for its rich taste, thanks to a noble variety of fish. This dish will appeal even to those who do not eat seafood in their daily diet.

Components:

• 0.4 kg trout fillet;
• 5 potatoes;
• 0.2 l of cream;
• 1 tbsp. l butter;
• 1 onion;
• 1 carrot;
• salt, spices.

Cooking:

1. Cut potatoes into soup cubes, pour in water, cook for about 10 minutes.
2. Trout rid of the bones, divide into portions, throw in the soup.
3. Melt the chopped vegetables in melted butter, throw them into the soup.
4. Pour the cream and insist the ear a quarter of an hour.

Salmon Cooking Recipe

Salmon is a noble fish, the chowder will come out no less refined and appetizing.

Components:

• 0.6 kg salmon;
• 1 onion;
• 0.5 kg of potatoes;
• 0.5 liters of milk;
• 50 g of flour;
• salt, spices.

Cooking:

1. Salmon disassemble, from the head, ridge, tail, boil the broth, divide the fillet into pieces.
2. Strain, throw chopped vegetables, fillets, seasonings.
3. In part of the milk diluted flour, add the remaining milk and pour in the ear. Insist a quarter of an hour.

In order to kalakaytto was fragrant and fragrant, it should be served with greens.

Grilled salmon soup with cream

Salmon soup is surprising in taste and nutritional qualities.

Components:

• 1 kg of heads;
• 0.5 kg of potatoes;
• 1 carrot;
• 1 onion;
• 0.1 liters of cream;
• salt, spices.

Cooking:

1. Cut out the fish eyes, gills, boil the broth, filter.
2. Cut off the meat, throw it back into the liquid, fill it with spices, give chopped vegetables.
3. Half an hour later pour milk. Served with greens.

The traditional variant with leek

Leek is often used in the national cuisine of Finland. Dishes with him are very healthy and mouthwatering.

Components:

• 0.6 kg of fish;
• 0.4 kg of potatoes;
• 0.3 liters of cream;
• 1 leek;
• 1 carrot;
• 50 ml of olive oil;
• salt, spices.

Cooking:

1. First of all, you should cut the vegetables, potatoes, soup pieces, carrots, finely and leek rings.
2. Fish clean, cut into pieces.
3. Crushed vegetables pass, fill with water, add potatoes and spices.
4. The last stage - adding fish and cream, they should boil for about a quarter of an hour. Serve greens.

With tomatoes and cream

Tomatoes give the dish juiciness, and the fish itself is pleasantly piquant.

Components:

• 0.5 kg salmon fillet;
• 1 onion;
• 5 pieces. potato tubers;
• 0.2 l of cream;
• 1 carrot;
• 2 tomatoes;
• 50 ml of vegetable oil.
• salt, spices.

Cooking:

1. Salmon cut into pieces, boil broth with seasonings. We throw diced potatoes.
2. Fry vegetables in butter, add to soup.
3. At the end, pour in the cream, insist a quarter of an hour and serve guests.

Cooking Finnish Stew

Finnish ear with the addition of a variety of seasonings becomes even more fragrant and fragrant. Such a stew is perfect as a first course meal.

Components:

• 0.5 kg of fish;
• 3 potatoes;
• 0.1 liters of cream;
• 1 onion;
• 1 carrot;
• salt;
• allspice, black peas, red;
• 1/3 tsp coriander;
• 1/3 tsp basil;
• 2 leaves of laurel.

Cooking:

This recipe does not include chopping vegetables, because it will not be a soup, but a kind of fish soup using Finnish technology.

1. Clean the fish, cut and cook the broth. Throw peppers, bay leaves, salt.
2. Add not chopped vegetables, half an hour cream, coriander, basil.
3. Before serving, remove the vegetables. Serving soup in a broth bowl, garnished with greens.

Chicken Soup

Chum salmon - fish with a special taste, so the soup from it will also have a delicious taste. Kalakeytto will certainly surprise guests hostess.

Components:

• 0.3 kg chum;
• 1 liter of pre-cooked fish broth;
• 1 onion;
• 1 carrot:
• 1 celery root;
• 5 potatoes;
• 0.1 liters of cream;
• salt, sugar, spices.

Cooking:

1. For a start, wipe the salmon with salt and sugar. This marinade will give it an amazing taste.
2. In the fish soup throw potatoes diced, carrots, onions, whole celery, spices.
3. Half an hour later, pour the cream, insist even the same time.
4. Served with dill or parsley.

Fish soups are not only tasty first courses, but also very healthy. At the same time prepare them very easy. Finnish fish soup with cream can be cooked from any red fish, the main thing is to add a creamy taste with the help of additional ingredients. Learn how to cook this tasty dish and eat only healthy, the most healthy food.

How to cook the soup in Finnish

Finnish fish soup is cooked simply and quickly, because fish is not meat, it does not need to be cooked for a long time. In addition, for cooking, you can use not only a whole carcass, but also boldly take heads or ridges. The main thing in the ear is fish broth. The classic Finnish fish soup with cream includes fresh trout or salmon, however you can make a soup from anyred fish.

To give the broth creamy flavor, ordinary cream 10 or 20% is used. The fatter they are, the tastier the stock will be. Some housewives add processed cheese for these purposes, which melt in the process of cooking, giving the broth a rich creamy taste and a pleasant milky color. Trout and cream soup in Finnish sprinkle with fresh herbs and drizzle lemon juice.

Recipe for Finnish Fish Soup

Finnish soup with cream is prepared no more than an hour. Count on about 2 half a cup of water per serving (if you have a dinner party). The soup is low-calorie, perfect for those who carefully watch their figure. There are several recipes with different fish or alternative cooking methods (in a slow cooker, for example), so that every housewife will find her own way of cooking Scandinavian cream soup.

Of trout

• Servings: 5 persons.
• Purpose: for lunch.
• Cuisine: Finnish.
• Difficulty: easy.

Incredibly delicious Finnish trout ear with cream will be remembered home for a long time. Best suited sirloinpart of the fish, but if there is no such, you can safely use another - ridge, amusing. To reduce the calorie content of the dish will help the use of leeks, which do not have to fry in butter: the product must be thrown with carrots and potatoes at the same time.

Ingredients:

• trout fillet - 300 g;
• potatoes - 4 pcs .;
• carrots - 1 pc .;
• onions - 1 pc .;
• butter - 20 g;
• cream of 20% - 150 ml;
• salt - to taste;
• fresh greens for feed.

Cooking method:

1. Wash the fish, remove the bones, cut into medium pieces.
2. Peel the vegetables. Cut potatoes into cubes no more than 1 cm, rub carrots on a coarse grater, chop onion finely.
3. Put potatoes in a saucepan and pour 2 liters of water.
4. 5 minutes after boiling, lay the fish, salt. Boil 10 minutes.
5. Melt the butter in a hot skillet and fry the carrots and onions.
6. Add to the almost cooked fish soup, pour the cream and cook for another 5 minutes.
7. Remove from heat, cover and let stand.
8. Finnish trout soup is best served with finely chopped greens.

Salmon

• Servings: 5 persons.
• Calorie dishes: 60 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

The salmon soup with cream is prepared on the same principle, however, some steps in cooking can always be changed. For example, a hostess can grab a carrot and chop finely into strips or circles. At the same time it is not necessary to fry it: just throw all the vegetables at one time and boil. As a result, your ear from red fish with cream will turn out less fat.

Ingredients:

• salmon - 400 g;
• potatoes - 3 pcs .;
• carrots - 1 pc .;
• onions - 1 pc .;
• garlic - 1 clove;
• cream of 10% - 200 ml;
• salt - to taste;
• dill - a bunch.

Cooking method:

1. Wash the fish fillets, peel them, put them in a saucepan and add water so that it covers salmon 2 cm. Put on fire.
2. At this time, peel potatoes, carrots and onions.
3. Cut potatoes in any convenient way, cut carrots into strips, chop onion finely.
4. After boiling water put out all the chopped vegetables. Salt
5. Boil until potatoes are ready (about 15 minutes).
6. 5 minutes before the readiness add cream and chopped garlic.
7. Crumble dill and add to plates.

With melted cheese

• Servings: 6 persons.
• Calorie dishes: 50 kcal / 100 g
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

A creamy ear is prepared in different ways: someone likes to add cream, someone uses full-fat milk, while others introduce cream cheese familiar to them, which essentially works the same way. The most ordinary cheese “Friendship” without flavors will do, but you can to experimentand different flavors, adding cheese with mushrooms, herbs or even bacon to the ear.

Ingredients:

• fish fillet - 300 g;
• potatoes - 4 pcs .;
• carrots - 1 pc .;
• onions - 1 pc .;
• processed cheese - 100 g;
• greenery;
• salt - to taste;
• rusks for filing.

Cooking method:

1. Wash the fish, clean the bones, cut into pieces.
2. Peel the vegetables. Dice potatoes, grate carrots, finely chop the onion.
3. Put potatoes in a saucepan and add 2 liters of water. Put on the fire.
4. 7 minutes after boiling lay out the fillet pieces.
5. Fry carrots with onions in a frying pan.
6. Cook the soup for 10 minutes and add the browned carrots with onions, melted cheese. Salt
7. Boil another 5 minutes.
8. Add chopped greens, cover and let stand for another 5 minutes.
9. When serving, add a handful of crackers to the plate.

In the multicooker

• Servings: 4 persons.
• Calorie dishes: 50 kcal / 100 g
• Purpose: for lunch.
• Cuisine: Norwegian.
• Difficulty: easy.

Already in almost every family a slow cooker appeared in the kitchen, with which you can cook anything. And the Norwegian soup with cream in it will turn out very tasty. Everything is prepared in stages: first, frying is done, then the broth and everything else. You can choose any fish: it may even be pink or chum, however, the classic recipe uses strictly real norwegian Salmon.

Recently I was reviewing old photos from a trip to Finland and I was “covered” - I wanted a real Finnish cream soup. Although Finnish cuisine, in my opinion, is very boring and uniform, this fish soup with the complex name Lohikateto, is a must-try for everyone.

I made a creamy soup for the recipe of the chef of the Finnish consulate - Jyrki Tsutsunen. This is a classic version of the Finnish fish soup, this is how Lohicateto is cooked in Finland. Liked crazy! By the way, Nikita also appreciated, so she boldly added this soup to the children's recipes section. In general, the taste was very rich, with interesting cheese flavor, although there is no cheese there. I recommend it to everyone, even the most ardent non-lover of fish - the cream completely discourages the fishy smell so unloved by many. Cooked soup rather quickly, if you prepare fish broth in advance. In fact, a minimum of effort and time, but traditionally simplicity has become the key to success!

INTERESTING!    Lohikaytto - made from red fish with cream, Kalakateto - soup of white fish and milk.

YOU WILL NEED:

The recipe is designed for 2-2.5 liters of fish broth

STEPS:

1. We split the fish. Tail, head, bones and skin (without scales) are sent to boiling water, along with onions and carrots. Cooking fish broth for 40-50 minutes.

2. At this time, in a saucepan with a thick bottom, fry in butter finely chopped onions.

3. Add diced potatoes, peas and bay leaf to onions. Fry another 3-5 minutes.

4. After pouring the fish broth, filtered through a sieve, and cook until the potatoes are soft.

5. At this time, salt the trout fillet and leave for 10 minutes.

6. Once the potatoes are ready, pour the cream into the broth and lay the fish fillets, boil and immediately turn off the fire. Let the soup stand under the lid. Served with dill.

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

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

Coincidentally, 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 ration, again, due to the cold severity of the Atlantic waters, is a smaller, but very nutritious fish, which allows salmon quite successfully overcome considerable distances in cold waters and reproduce in natural conditions, overcoming the flow of rivers.

Not surprisingly, the meat of salmon 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 hikes, protecting against many diseases and warming in the cold, could not help but attract the attention of the Vikings.

Later, when the nomadic conquerors finally gained their land and moved to a settled way of life, dairy food appeared in their daily menu, with a no less rich set of elements for vitality. The combination of dairy products with fish is inherent mostly in the cuisine of the peoples of Sweden, Denmark, Finland and the Republic of Karelia.

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

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

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

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

Salmon soup, with cream - the basic technological principles

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

Secrets of clear and rich broth

The basis of any soup - fish broth. It must be nourishing to such an extent that it can turn into a jelly-like mass when cold. 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. Water needs to be taken so that the fish parts are covered, with a margin. The broth is cooked on low heat. It is important not to miss the moment of foaming, so that the broth is not cloudy. For a noble salmon soup, with cream, muddy broth is not a disaster, but the transparency still affects the taste of fish soup. Along with the foam removes a specific fishy smell. Duration of cooking - up to forty-forty-five minutes - the water should be sated with nutrients.

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

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

You can use washed and peeled whole vegetables directly for boiling broth, and then, after preparing the broth, remove them from the pan. Then cut the vegetables, depending on the recipe. Fresh, green leaves are better to throw in a plate, before serving.

The choice of fish for fish soup also matters. In general, it is believed that the more types of fish used for cooking, the tastier and sweeter the ear. Such an ear is called a national team, with a mandatory indication of the main type of fish used in its preparation.

Of course, the best ear of salmon, with cream - made from fresh fish, and it is desirable that the fish be caught not on the way to spawning, and not in an artificial place of cultivation. In cases where the salmon ear in Finnish, with cream, is prepared from frozen salmon, then the fillets should be dipped in boiling water without first defrosting, and cook for no more than twenty minutes so that the salmon pulp does not become too hard and coarse.

How to add cream in the ear

For fish soup in Finnish, with cream, the presence of cream is more important than the fat content. 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. Another thing - cream. Regardless of their fat content - there is always the risk of spoiling the dish from the fact that due to the difference in temperature they can curl up. To prevent this from happening, before you thicken your ear in Finnish, with cream, they are preheated or boiled and then poured into the boiling ear. You can use another way: in a small amount of warm broth dilute some flour or starch, add this mass to the cream and then pour into the pan. In the second case, the ear of salmon, with cream will get more dense and high-calorie.

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

Ear of salmon, cream or fish soup - the name does not matter for taste. You can appreciate the taste of this dish and its virtues only by trying to cook it according to any of the suggested recipes.

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

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

For broth, you can take two or three or more types of river or sea fish. If the fish is river water, then add vodka at the end of cooking the broth to eliminate the smell of mud. For saltwater fish, adding vodka is optional. The highlight of this recipe is cooking the soup in ceramic pots, but for a start, fish broth is boiled in a regular, non-oxidizing saucepan, without a lid - as in principle, any soup is cooked.

Ingredients:

For fish broth:

Crucian, perch, rudd 1.7 - 2 kg

Roots: parsnips, carrots, parsley

Spices: leaves, bay; bell pepper

Vodka 50 -150 ml

For fish soup:

Fresh, chopped dill

Groats, millet150 g

Onion slices 250 g

Salmon (fillet) 0.8 kg

Eggs 2 pcs.

Yolk whipped with water 1 pc.

Carrot, grated 100 g

Drinking cream 400 ml

Flour 350 g

Low-fat sour cream (for dough) 125 g

Water (for dough) 100 ml

Preparation Procedure:

Peeled, without gills, entrails and scales, small fish is washed with running water, placed in a pan and covered with cold water. The broth is cooked over very low heat, constantly removing the foam. When the foam stops, pour 50 ml of vodka into each liter of water and let it simmer a little. After that, put 2-3 whole onions in the pan, washed, without the top cover layer and cut off the root part. Carrots and parsnips, too, put entirely. Season with laurel leaves and several peas of pepper - allspice and black. Cook for about 20 minutes, after which the broth is carefully filtered. While broth is boiling, knead the dough, as for dumplings from sour cream, water, eggs and flour, adding salt to it. In each pot put a spoon of washed millet, onions and carrots. Salmon slices are put on top, cut into strips or cubes, salted and peeled, if necessary. Sprinkle the fish on top with fresh, chopped dill. The cream is brought to a boil and poured into the hot broth - all boiled together again. Ready milk fish broth is poured into pots, filling them in ¾ volume. Circles, slightly larger than the diameter of the pot, are cut out of the dough rolled into the layer and pierced with a knife so that steam can freely escape during baking. The pots are covered with a dough cake, smeared with a mixture of yolk and water. The pots are sent to a preheated oven (160 ° C) until the dough is browned.

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

The proposed option of soup, really helps to make the student menu varied, and most importantly does not take much time. This recipe is an authentic, economical version of a hearty lunch. In fact, the salmon is good, but, by and large, it is still a salmon. And natural salmon, in its own juice, from a tin can is a godsend for the student budget. Similar to Finnish soup with cream, this dish will make a real creamy taste and frozen fish broth cubes, which can be prepared in advance from any small fish caught, say, on weekends, spent relaxing on 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

Oil, refined 30-50 ml

Potato 250-300 g

Celery root or stem 50 g

Dill, fresh 70 - 80 g

Onions, chopped 200 g

Lemon juice ½

Cooking:

Defrost the broth, putting it on a sieve, pre-lined with gauze or disposable napkins - so you can get the most transparent broth, if it was not cleaned before freezing. Part of the broth, about 0.5 liters, leave to dilute the flour and hot cream. First, quickly stirring the broth, pour a couple of tablespoons of flour into it, and then introduce it to the beginners to boil the cream.

In boiling broth, throw peeled and diced potatoes. Throw in the pan peeled celery root. It can be cooked whole, so that the broth becomes fragrant, and then removed, but it can also be finely rubbed. Add bay leaves and some ground pepper mixture. While the vegetables are boiling, sauté the finely chopped onion and grated carrot in butter. We take out of the pot bay leaves and celery root, which had time to give their smell to the broth. We transfer the cooked passerovka to the pan, immediately sending in it the brewed cream and the contents of the cans, along with the juice. Remove the spinal parts from the salmon, if necessary. Immediately after boiling, season the fish soup in Finnish, with cream, zest of lemon halves and squeeze the juice out of it. Sprinkle with chopped dill in a tureen, before serving.

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

This dish is difficult to prepare. But the most exacting tasters will be satisfied with the result. The most troublesome part is cooking meatballs, but they are the “highlight” of the dish.

Ingredients:

Classic fish broth - 3 l

For meatballs:

0.8 kg salmon, without bone

Onions 100-120 g

200 grams of boiled rice

For soup:

Rennet cheese 250 g

15-20 g potato flour

1 onion

50 ml of refined oil (better than olive oil)

300 ml drinking cream

150 g carrots

Preparation Procedure:

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

Concentrated broth is prepared as usual. At the time we set aside ready and filtered broth.

From the second part of the products we prepare mince, with a teaspoon we form balls. Boil them in broth and also leave them aside. We proceed to the preparation of the cream. Vegetables are stewed in a skillet to the softness, starch diluted with water is added to them. Next in the blender they interrupt cheese with cream, add the right amount of broth to the mixture to get the consistency of the sauce. Stewed vegetables are thrown here. We bring the finished creamy mass to the boil and send the meatballs to 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 salmon soup with cream in the recipe included tomatoes 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 version, all the vegetables are thrown into boiling water, without browning, and in the second, they are lightly spiked in a saucepan, using any oil, vegetable or butter. Trout can be used with salmon.

Ingredients:

Cream, fat (not less than 30%) 400 ml

Tomatoes blanched 400 g

Water 1,9-2,0 l

Carrot 300 - 350 g

Salmon, trout (fillet) - about 1 kg

A mixture of ground pepper and salt

Potatoes 350 - 400 g

Bay leaf

Oil for passerovka (by the method number 2)

Fresh greens and lemon wedges (for serving)

Cooking:

All vegetables for soup - soup, in Norwegian wash, peel and finely chop. It is interesting that for this soup-soup there is no need to boil the broth for a long time, since for it they take only the fillets of noble fish and pre-scald it with boiling water. The fillet is boiled for a couple of minutes, after which the blanched fish is transferred to the pan, where the potatoes are already cooked. The fish should cook for no more than twenty minutes, so the potatoes need to be cut so small that it can boil simultaneously with large pieces of fish. 7-10 minutes before the end of cooking, the soup is seasoned with spices and salt, the rest of the prepared vegetables are laid. The finished fish is removed from the soup with a skimmer and put on a plate. The soup is interrupted by a blender, adding boiled cream, and poured into a tureen. The fish is cut into smaller pieces and put in soup soup, decorated with chopped herbs and lemon slices.

Recipe 5. Finnish soup, with cream - lohikatetto

The already famous dish of Finnish cuisine has more and more interpretations on the subject of fish soup in Finnish, with cream. On the Internet there are many ways of cooking "lohikaytto". Probably, in a town of almost the same name, this fish soup is cooked in each house in a different way, like many dishes in world cuisine. Without pretending to 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 piece for broth)

Water 2-2.2 l

4 potatoes

Cream (33%) 0.75 L

Refined oil (for browning)

100 g of dill, chopped (for serving)

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

3 bay leaves, pepper, salt

Cooking:

Pour the tail, head and backbone with cold water and, until the broth is boiling, remove the foam. Add bay leaves, a mixture of allspice and black pepper (peas); onion and carrot throw intact. We filter the prepared broth, leaving only clear liquid for the soup. Put the fish fillet in broth and cook it until ready. We reach the fish and throw potatoes in boiling broth, and in five to seven minutes - browned onions and carrots. Boiled fillet cut into cubes and send to the pan, followed by vegetables. Add the salt and pour in a thin stream, stirring the heated cream. We cover the ear with a lid and set aside minutes for 15. Chopped dill, traditionally, add when serving.

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

For this type of salmon soup, with cream, as well as for any sweet fish soup, there is a significant amount of diced carrot. It is no secret that this root crop has a significant amount of sugars, which really give not only sweetness to dishes, but also beautiful color.

Ingredients:

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

Salmon fillet - 0.7 kg

Water 3.0 l

Potatoes, chopped 0.5 kg

Cream, low-fat 1.0 l

Rice 120-150 g

Vodka 200 ml

Onions, 200 g

Carrot 450-500 g

Roots - celery and parsley

Fresh, chopped parsley

Salt, bay leaves, peppercorns

Cooking:

Rice washed and soaked for at least half an hour. Vegetables cut into cubes, including carrots, but more finely. Wash fish for broth, remove unnecessary parts. Sudak, if it is whole, is cut into fillets and secondary parts. Vodka is poured into the finished broth. Perch fillet cooked with salmon, after the broth bones are filtered. For the broth, they also take a portion of onions and carrots to boil them with parsley and celery roots whole. After straining in a yushka, cook the fillets, take it out and stop cooking the potatoes before cooking. Potatoes are caught with a skimmer and mashed, then returned to the pan with carrots, rice and onions. The cut fillet is added at the very last turn and allowed to boil. At the end of the preparation, hot cream is poured into the ear and left to infuse for 8-10 minutes, covered with a lid. Finished soup sprinkled with herbs and served.

Recipe 7. Amber cream salmon soup with cream

Amber ear from salmon makes saffron, which is very well combined not only with the taste of red fish, but also with dairy components.

Composition of products:

Fish set for Navara 2 kg

Fatty cream 0.4 l

Salmon 500-600 g

Potatoes 700 g

Roots: carrots, onions, parsley, fennel

Spices: a set of peppers, peas, saffron, bay leaf

Water 1.8 l

Cooking:

Broth for fish soup and fish fillets are boiled as described above. In the ready and filtered broth all vegetables are cooked, until complete softness. In the boiled cream add saffron. Vegetables are ground 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 should be allowed to boil. Boil gently, stirring constantly, so that it “does not run away” and does not burn. Slices of fish fillet and greens are added to the finished cream soup.

Recipe 8. Salmon soup, with cream, in Irish style

There are recipes soup using champagne. Irish soup, with shrimps and mussels, is no less exquisite.

Ingredients:

Smoked bacon or bacon - 100 g

Salmon (fillet) 400 g

Large carrots 150-200 g

Baked butter 50 g

White onion 150g

Potatoes 300 g

Low-fat cream 15% 400 ml

Shrimps and mussels, without leaves 0.5 kg

Dry wine, white 250 ml

Salt, cayenne and black pepper

Cooking:

Put fried bacon slices on a napkin. Prepare all vegetables and seafood - clean, wash and chop. Finely chopped white onion, carrots and potatoes fry in melted butter. Peeled shrimps and mussels pour wine; cook for another five minutes. Strain the resulting broth, seafood set aside. In the broth we add 300-400 ml of water, and we send pieces of bacon, vegetables and ½ part cream to the pan. Cook until done. Then we throw the salmon fillet (salmon), cut into cubes, and seafood. Cook again, until the fish is ready and pour in the rest of the cream. Ready soup should thicken. Season with spices, and when serving - with fresh dill.

To give an amazing taste of salmon soup with cream, cook broth with a lot of fish heads, spicy roots. At the same time observe the measure to preserve the taste and aroma of the fish.

Adding vegetables for cooking fish broth, chop them finely, there is no need.

Wash it thoroughly before peeling onions. Large slices of onion will fill the ear with juice, and its husks will give an appetizing color.

To get a rich, concentrated, transparent heat, without a pronounced fish flavor, cook the soup in an open dish, avoiding vigorous boiling.