Salmon soup with cream: sophisticated simplicity. Ukha in Finnish

Salmon soup with cream: sophisticated simplicity. Ukha in Finnish - a culinary blog for moms

29.08.2019 Bakery

In Finland they love soups very much, they respect this dish and know how to cook them very well.

Their cuisine is dominated by fish soups, although the cuisine of this country is diverse.

Finnish fish soup is served not only in winter, but also in summer.

A simpler version, in which the main ingredients are onions, potatoes, fish and milk, is called "kalakeitto".

The ennobled "calakeitto" is already "lohikeitto", in which cream and only cream are added instead of milk.

Often a situation arises when it is difficult to come up with something new for the menu, in which case you can pay attention to Scandinavian cuisine and make an excellent Finnish soup. The main ingredients of this dish are cream and salmon fish.

General rules for making Finnish soup

A real, traditional Finnish soup should be cooked in a cast-iron pot, in an oven, and after the dish is ready, it is not served on the table, but is left for a day for aging and infusion, an example is Russian daily borscht or cabbage soup. After that, the first dish is warmed up and you can already eat it, according to the Finns themselves, this cooking method gives a richer taste.

Instead of salmon fillets for making Finnish soups, heads, ridge, tail parts of fish are perfect, they can be obtained by cutting a carcass in your kitchen, but you can buy a ready-made soup set in the fish department, in which carcasses are cut;

For broth, you can take not only salmon, but also other red fish, for example, pink salmon;

It is not necessary to add fillets to the Finnish soup, the heads of salmon fish are large, they contain enough pulp for several servings.

Finnish fish soup - ukha

You need to take salmon, salmon, you can fillet - 400 g, soup sets of heads and tails are suitable;

Milk in a volume of 400 ml;

Salt to taste;

Large potatoes - 4 pieces, small ones - 6-8;

Pepper and lemon flavor - ½ teaspoon;

Flour - 1 tablespoon;

Onions - 1 medium head.

1. First of all, peel the onions and potatoes, after that they should be chopped, the onion should be cut into half rings, and the potatoes - into cubes, the dimensions should not exceed 2.5 cm.

2. Water, 1 liter, pour into a saucepan, put salt and put to boil. After boiling, potatoes and onions are dipped into it and cooked for 10 minutes under a closed lid, reduce the heat to medium.

3. Wash and cut the fish into large pieces, add to the vegetables in a saucepan, put lemon-scented pepper in the same place.

4. Pour milk into the flour, stir thoroughly, add to the soup and bring to a boil, then remove from the stove.

5. Pour the soup into bowls, chop the herbs, garnish each portion and serve.

Classic Finnish soup with salmon and cream - lohikeitto

Salmon soup set;

Leek, 1 stalk;

Large salmon steak about 400 g;

Medium carrots, 1 pc .;

Onion, 1 head;

Potatoes, 3 large or 5 small tubers;

Wheat flour, 1 tbsp. spoon;

Celery stick;

Salt, peppercorns, bay leaves - to taste;

Dill for sprinkling the finished dish.

1. Rinse the heads, remove the gills from them, because they add bitterness to the broth, put in a saucepan, pour cold water in a volume of 2 liters, wait until it boils, then remove the foam from the surface, reduce the heat to medium;

2. When there is no more foam, put potatoes and onion in a saucepan, cook until soft;

3. Cook the broth on a soup set with vegetables, since the Finnish fish soup requires fish broth;

4. Take out the bones and heads, remove unnecessary, strain, remove the meat from the heads, put back in the pan;

5. Remove the potatoes, crush, add to the broth, return the dishes to the fire;

6. Rinse a stalk of celery and leeks, chop into strips, fry in butter until golden brown, add to the broth;

7. Cut the potatoes into cubes, carrots into strips, add to the onions and celery, remove the onion that has been boiled;

8. At this time, you need to make a dressing, dry the flour in a deep frying pan, add butter, fry a little, pour in a glass of broth, stir, wait until it boils and pour in the cream. When the whole mass boils, pour it into the soup and mix;

9. Cut the salmon (steak) into portions, put them in boiling liquid, cover and simmer for a couple of minutes, avoiding boiling.

Let stand for 40 minutes, pour into plates, add dill and serve.

Original Finnish seafood and trout soup

Small fresh trout, 1 piece;

Assorted seafood, about 400 g;

Cream, 100 g;

Ginger root 5 cm long;

Medium tomatoes, 3 pieces;

Medium potatoes 4 pieces;

Bulgarian pepper, 2 pieces;

Leek stalk, 1;

Onion head - 1;

Pickled capers (to taste) - 15 g;

Processed cheese (for example, "Viola") - 200 g;

A mixture of peppers, salt, bay leaves, herbs - to taste;

Garlic - 3 cloves.

1. Clean the sides of the fish, cut, remove the gills from the head, put in a saucepan, add water, add spices and bay leaf, put to cook;

2. Strain the boiled broth, add peeled and chopped potatoes, capers, ginger, chopped carrots, chopped leeks and seafood in half rings, bring to a boil and reduce heat;

3. When the potatoes are half done, put chopped tomatoes, bell peppers and a lot of herbs in a saucepan;

4. Dismantle the finished and cooled trout, put the good pieces of meat back into the pan, pour in the cream and add the processed cheese. Warm up the soup and then serve.

Finnish soup with vegetables

Red fish, 200 g;

Potatoes, 2 tubers;

Frozen vegetable mixture, 100-150 grams

250 ml high fat cream;

Spices and salt to taste.

You need to cook delicious Finnish vegetable soup like this:

1. Boil the fish in a 2 liter saucepan for 10 minutes;

2. Take out the finished fish, salt the broth;

3. Peel and chop the potatoes into strips, put in a saucepan;

4. Disassemble the fish, add the meat to the potatoes, cook until tender;

5. Pour 100-150 grams of frozen vegetable mixture into a container;

6. Add cream, simmer and remove from heat.

To enhance the taste, you can put half a mug of lemon and a teaspoon of red caviar in a plate, season with dill and serve.

Fried fish in Finnish soup

An unusual Finnish soup recipe, you will need the following ingredients:

Cream, 1 liter;

Fish trimmings for broth;

Bulbs, 2 pieces;

Butter for frying;

Fillet of salmon or trout, 300g .;

Potatoes, 4 tubers;

Salt, pepper, spices, herbs - to taste.

Preparing this interesting Finnish soup is very simple:

1. Put the fish trimmings in a saucepan, add potatoes, cut into large cubes, and boil the broth;

2. Strain the finished broth and put it back on the stove;

3. During cooking, fry half rings of onions, when they lose their dullness, put fish fillets without skin on them, intensively fry each side for a minute, then transfer to a saucepan;

4. After 15 minutes, pour in the cream, after another 5 minutes, add salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!

Smoked fish for Finnish soup

Fish soup set, 1 kg;

Bow, 1 head;

Potatoes, 3 pieces;

Smoked salmon fillet, from 300-400 g .;

Cream, 1 glass;

Salt, herbs, spices - to taste.

1. Boil the broth on a soup set, it is better if it comes from red fish, to add flavor, put spices and a whole peeled onion there;

2. Strain the finished broth, put the whole potatoes, after they are cooked, take out and crush;

3. After 20 minutes, add smoked salmon, bring to a boil and pour in the cream, then stir with salt and season with dill.

In order for the fish to retain its appearance, it should not be boiled for a long time, it is very tender and easily disintegrates into small pieces.

Finnish soup with canned fish

The recipe is suitable for those people who do not like the smell of fresh fish and it is unpleasant for them to cut it.

A can of canned salmon in oil filling;

Onion, 1 pc .;

Leek stalk;

6 potatoes;

Cream, 1 glass;

Parsley with dill - 1 bunch;

Pepper, salt, spices - to taste;

Vegetable oil for frying.

1. Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the jar into the pan, where the vegetables will be fried;

2. Chop leeks, onions and carrots, sauté in vegetable oil;

3. Put potatoes, cut into large cubes into boiling water, bring them almost to readiness and add frying, put peeled canned fish;

4. Season with salt and pepper, pour a glass of cream, let it boil and remove from the stove, then put the herbs.

The first is ready, you need to let it stand for 10 minutes and you can have lunch.

To make the broth with pieces of fish, and not with "shag", it is better to take pink salmon or salmon, mackerel in oil is also suitable.

Little tricks for making Finnish soups

Finnish soups are delicious and nutritious, but there are some tricks to make it even better:

To make the broth thicker, you need to take more on the potato and boil it whole in the soup, then take it out and crush it, so the broth will turn out to be thicker and more rich;

To make the first dish more aromatic, you need to let it stand for a day and only then eat;

To make the flesh of red fish tender, it should never be boiled! You just need to simmer a few minutes under the lid and remove the bowl of soup from the heat, in a hot environment the fish will be ready in a few minutes and will be uniquely tender!

In case of financial difficulties, you can cook Finnish soup from a soup set, it will be inexpensive, and there will be quite enough meat from the head, this is the so-called budget option;

To make the fish broth more aromatic, other spices should be added to it, in addition to the generally accepted ones, clove sticks, branches and dill seeds, pour in a small amount of white wine.

SHOW

REDUCE

Surprising household members or guests with an unusual and tasty fish dish is quite difficult. Not everyone loves fish, not everyone loves cream soups, but the amazing combination of salmon with a subtle creamy taste attracts everyone. Salmon soup with cream does not require professional culinary skills or the presence of rare products at home.

Salmon is the basis for making fish soup, but you shouldn't consider it an expensive dish: fish broth set is available to most consumers. The process of cooking salmon soup will not take much time, and the resulting product will delight both the hostess and grateful relatives, who will appreciate the hearty and nutritious soup.

The calorie content of salmon fish soup makes it not only a daily meal, but also one of the options for a dietary menu. 100 grams of the dish contains 95 kcal, 5 grams of proteins and fats, 7 grams of carbohydrates. The undoubted usefulness and the optimal combination of proteins and carbohydrates make fish soup a recommended dish for the nutrition of health-conscious people.

In addition to the following classic recipes for making salmon soup with cream, our housewives add variety and complement the traditional taste of this fish dish with original ingredients. Some recipes include fried zucchini, bell peppers, shrimp and mussels.

Norwegian version of creamy fish soup

Real Norwegian salmon ear with cream is a traditional dish for this northern country: thick, rich and nutritious. For a long time, the Vikings ate such simple but healthy dishes that give strength and increase endurance.

To make the right Norwegian salmon soup you will need:

whole salmon weighing at least 2 kg;
200 grams of onions and carrots, 300 grams of potatoes;
300 ml of 20-30% cream and 20 grams of vegetable and butter;
flour or starch - 10 grams;
spices - salt, pepper, bay leaf, dill.
some recipes feature celery, but whether it is worth using it is up to the hostess to decide, since it gives the salmon ear with cream a specific taste;
For a subtle tomato flavor, a few peeled and mashed tomatoes or tomato paste are sometimes added to the soup.

For the density and richness of the broth, it is necessary to use illiquid parts of the fish: head, tail and ridge. To enhance the taste, add one onion, a whole carrot and a bay leaf to the water. The broth will be transparent only if cooked correctly: put the fish in cold water, after boiling, be sure to remove the foam.

Separately, finely chopped onion and finely grated carrots are fried in vegetable oil. At this stage of cooking salmon soup, fresh tomato puree and tomato paste are added.

Diced potatoes are placed in a salted golden broth. At the same time, flour or starch is fried in a small amount of butter, diluted with broth and added to the pan.

Add the carrots and onions and the flour mixture shortly before the potatoes are cooked. Together with them, cubes of salmon fillet are laid. At the final stage, cream is poured into the ear, dill or parsley is added if desired and insisted for at least half an hour.

Finnish ear - lohikeitto

Like any dish of Scandinavian cuisine, Finnish fish soup surprises with its wonderful taste with a minimum set of fairly simple products. For Finns, lohikeitto is a dish for a festive table, which is offered to dear guests. Cooking salmon fish soup does not take much time, and the result will surpass all expectations: there is an opportunity to surprise others with a real Finnish dish.

To prepare an authentic dish you need:

salmon - fish set (1 kg.) and fillet (300 grams);
vegetables - leek and 1 onion, potatoes, carrots;
200 grams of 10% cream;
100 grams of dry white wine;
2 tablespoons of starch;
salt, pepper - to taste.

From the fish set and onion with spices, boil a thick broth, strain. Remember to skim off the foam before boiling to keep the broth clear. The fish removed from the soup must be disassembled, discarding the bones and leaving the pulp in the broth.

Then add small diced potatoes and finely chopped leeks to the pan. After 15 minutes, when the potatoes are sufficiently boiled, they need to be taken out and lightly chopped in mashed potatoes, gradually adding to the soup. This procedure will make the soup thicker and richer.

A few minutes before the potatoes are ready, add diced salmon fillet, white wine, cream and the rest of the disassembled fish set.

IMPORTANT! Sometimes strips of smoked salmon are added along with the fillet cubes to give the ear a more piquant taste at this stage.

If the broth is not thick enough, then starch can be mixed in cream or wine in advance. The resulting composition is brought to a boil and heated over low heat for no more than 3 minutes.

Infused for 5 minutes salmon ear with cream ready to eat. If desired, you can add dill or parsley to it. It is recommended to serve the dish with fresh aromatic bread with herbs.

Surprising family and friends is very simple: just cook a Finnish fish soup with cream. It can be made from trout, salmon, salmon, chum salmon. This fish soup may seem like an expensive pleasure to many, but in Finland it is brewed every day. It is worth considering the classic recipe and more interesting variations of the familiar creamy fish soup.

Classic version

In the northern country, this is a traditional Finnish fish soup with cream. From the ingredients you will need:

fish carcass (you can take pink salmon);
200 ml cream 25% fat;
bulb;
lavrushka, pepper, dill.

The small fish is cleaned and filleted. The ridge with its head is folded into a saucepan and poured with water. Add lavrushka, whole onion, peppercorns, bring to a boil and cook for twenty minutes. During the cooking process, foam will form, it must be removed with a slotted spoon, otherwise the broth will not turn out light.

The fish is taken out of the dishes and the broth is filtered... This recipe does not include potatoes, but you can boil them separately and serve them on a plate with the soup. The broth is re-brought to a state of light bubbling, fish fillets are added, after ten minutes the stove is turned off, cream is poured into the pan. There is no need to rush here - they should be evenly distributed in the broth. The dish is served hot with fresh dill.

Trout preparation

Red fish soup with cream impresses with its delicate taste. The cream goes well with trout. For fish soup, it is better to take fillets to make a complete, satisfying and appetizing first course. From the products you need to prepare:

300 g fish fillet;
200 g cream 10% fat;
three potatoes;
onion, carrot;
butter, pepper, salt.

A liter of water is boiled add potatoes cut into cubes. After boiling again, cook for seven minutes. The fillet is separated from the skin and cut into small pieces, removing the bones that come across. The fish is sent to the pan. Chopped onions with carrots are fried in butter and sent to an almost ready-made soup. At the end, pour in the cream. Pepper and salt to taste.

Trout soup with Finnish cream is served hot, richly decorated with sprigs of fresh herbs.

Cream with tomatoes

Finnish-style salmon cream soup can be prepared not only with other fish, but also add various interesting products. According to this recipe, the dish will have a refreshing taste, complemented by a light piquant sourness. This gastronomic effect comes from the added tomatoes. Only before cooking they must be peeled from the skin. Creamy soup requires the following products:

Peeled potato tubers are cut into cubes, poured with cold water and cooked until tender after boiling. Carrots and onions are also peeled, chopped in a convenient way and fried with tomato cubes in the selected oil. The frying is sent to the potatoes together with pieces of salmon. Add salt and spices to taste and cook for another five minutes.

Then the cream is poured in, heated, not boiling. Add chopped greens, cover and turn off the stove. After about ten minutes, you can pour into plates a flavored Finnish fish soup with cream, the preparation of which will not cause any difficulties for anyone.

Creamy fish soup with shrimps

Seafood lovers are unlikely to ignore this interesting recipe. Soup with tender salmon and shrimps in a creamy broth will amaze any gourmet. Prepared from the following set of products:

Bring two liters of water to a boil, add diced potatoes and chopped onion. After boiling, cook fifteen more minutes... Add pieces of salmon with frozen shrimp. Olives and olives are taken in half a jar, cut into rings and sent to fish broth.

After a minute, pour in cream, add chopped herbs, lavrushka and pepper. In this recipe, many housewives prefer to replace cream with fat milk. After boiling again, remove from the stove.

With leeks

Not all housewives prefer to add onions to the first courses. But it can be replaced with leek, which will make the soup more interesting and delicate in taste. You don't need a lot of food to cook:

500 g salmon fillet;
200 ml cream 10% fat;
100 g leeks;
30 g butter;
four potatoes;
bay leaf, peppercorns.

The potatoes are cut into cubes and boiled in a liter of water. Add chopped leek and fish fillet pieces. When the salmon is tender, add cream and a piece of butter to the soup.

Peppercorns and bay leaves are laid out just before turning off for added flavor. Insist before serving under a closed lid for ten minutes.

With green peas

The next option not only tastes interesting, but also looks very original. Add frozen green peas to the soup. Due to this, the taste is more delicate. Cooking requires:

The broth is boiled, diced potatoes and carrot slices, onions, peas are added. After ten minutes, add the salmon fillet. When the fish becomes soft, you can pour in heavy cream and add bay leaves, pepper, herbs.

After that, the contents of the pan are brought to a boil again and removed from the stove. Usually served with crispy croutons.

With melted cheese

Here you can skip the fillet of red fish, just a tail and a head with a little meat. You get a rich broth. Prepared from a dish from the following products:

200 g of processed cheese from a can;
fish tail and head;
five potatoes;
onion, carrot;
greens, bay leaves, pepper, salt.

The tail and head are boiled in water, removing the foam and adding whole peeled carrots and onions to the broth. Add the bay leaf and pepper at once. The broth is filtered and chopped potatoes are added to it. After ten minutes, pour in the cream and add the processed cheese.

If it was possible to remove the meat from the tail, then it is also sent to the pan. Pepper and salt to taste. After turning off, add chopped greens.

Dry white wine recipe

This soup can be called a real culinary masterpiece. But do not be afraid that it is difficult to prepare it. There are no difficulties in this recipe either, and the following products are required:

200 g fillet;
150 ml of cream, fish broth;
two potatoes;
bulb;
olive and butter, wine, basil, pepper, salt - to taste.

Boil the potatoes in their uniforms, cool and peel. The onion is freed from the husk, cut rather coarsely. In a saucepan, mix butter with olive oil and fry the onion until half cooked. Add potatoes, fillet pieces and fry together for a couple of minutes. Then pour in fish broth with white wine. After five minutes, cream is poured in.

Sprinkle with dried basil before serving. Pepper and salt are also added to taste.

Smoked flavor

A pleasant aroma and unforgettable taste can be achieved by adding smoked salmon. This soup is definitely richer than the traditional version. But the range of products is almost the same:

500 g fresh salmon;
200 g smoked salmon;
400 ml of cream of any fat content;
five potatoes;
carrots, celery root, leeks, fennel - to taste;
flour, dill, salt.

Fresh fish is boiled, the broth is filtered, the salmon is cut into large pieces, and the smoked product is cut into thin strips. Cut celery with carrots into strips, potatoes - into four parts, white part of leek - into rings, fennel pulp - into slices.

The broth is brought to a boil and celery and carrots are added, after ten minutes - potatoes and fennel. After another five minutes, spread two types of salmon into the broth, cook for five minutes. Cream is mixed with a spoonful of flour and chopped dill, added to a saucepan, salted, cooked to a boil.

You can serve it after the ear is infused under the lid for at least ten minutes. A large piece of fish is placed in each plate for the soup.

Option for a multicooker

Such a kitchen appliance makes the process of preparing many dishes easier. They even make pies in it. So there is nothing difficult in cooking Finnish fish soup in a slow cooker. It is prepared from fresh trout, tender cream and vegetables. The taste will delight even true gourmets. The multicooker must provide for the "Extinguishing" mode.

Five chopped potatoes, two onions and pieces of trout are added to the bowl of the device. Pour in water and immediately add the selected spices to taste, salt, pepper. The lid of the multicooker is closed and cooked in the recommended mode for half an hour. Five minutes before the end of cooking, add a glass of 20% cream. It remains to wait for the sound signal and pour the fragrant dish into portioned bowls. You can decorate the top with any greenery.

If you know some tricks, then the cooking process will immediately seem much easier for the hostesses. It is worth listening to the following general recommendations:

Finnish cream soup is a great option for a family meal. Each recipe is good in its own way, it is worth trying different options to understand which is the most preferable. The main feature of this first course is its quick and easy preparation. Even a novice cook will cope with the task.

Attention, only TODAY!

Finland is a country with a very well developed fish catching and processing industry. Naturally, there are many recipes here that use different types of fish. Some of the dishes are traditional, like Finnish ukha. Its preparation is a whole ritual, which we will talk about in this article.

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

Ukha in Finnish is quick and easy to cook. Peel and cut the onion into pieces, cut the cabbage into medium-sized cubes. We put a saucepan, preferably with a thick bottom, on the fire and pour the vegetable oil into it. When it boils, add chopped vegetables to it and simmer them over low heat. Then add salt and pepper. At this time, you can prepare the fish fillets. Cut it into rather large pieces and sprinkle it a little with salt. After that, we send the fish to vegetables. We add a little water, but so that the fish is completely covered.

While the ukha is cooking in Finnish, cut the potatoes into small cubes. We put it to cook separately with and salt. Then we add it to the ear. Pour the water left over from cooking there.

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

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

We put a pot of water on the fire and put the fish heads and fins in it. Add peppercorns, bay leaves. We cook for some time. When preparing fish soup, remember that fish is cooked very quickly.

Meanwhile, cut the onion into large pieces and add it to the broth. The heads and fins can be removed from the broth. Pour in some salt. Next, cut the potatoes and carrots into cubes. We add them 20 minutes after the onion. Simultaneously with them, put the fish fillet, cut into pieces. Finnish ukha is cooked for 10 minutes, and then cream is poured into it.

Add finely chopped dill at the last moment. Then turn off the heat and let our dish brew. After that, it must be served to the table. Cream gives the dish an extraordinary taste and aroma.

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

You can find step-by-step cooking instructions, beautiful photos on the Internet. The soup is prepared simply. Therefore, when you make it yourself, you will see not only how beautiful it looks on the table, but you will also feel the aroma, which cannot but cause an appetite. Finnish wuhu can also be prepared 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.

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

This first dish is a must to try the amazing taste of a combination of ingredients that is completely unusual at first glance. Indeed, when it comes to such a favorite dish as fish soup, the taste of a special aromatic rich fish broth with the addition of spices immediately comes to mind. In this case, Finnish ukha with cream is prepared in almost the same way, but at the very end of cooking, cream is poured into the almost finished dish, and a piece of butter is added.

As a result, an amazingly tasty first course is obtained, which can even be served on a festive table for a family feast. Of course, it is worth noting that not only cream gives the soup such an amazing taste, but also the main ingredient - red fish, for example, freshly 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 pcs.,
turnip onions - 1 pc.,
butter - 30 gr.,
cream (10 - 20% fat) - 200 ml.,
finely ground salt - to taste,
ground pepper.

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

Then we rinse the fillets and cut them (you can use large pieces).

We clean the onion from dry scales, and then finely chop it in half rings.

We put potato cubes in a saucepan,

add the onion, a little salt, fill the vegetables with water and cook them for about 10-15 minutes.

Then add the fish and ground pepper. (You can add more seasoning for the fish if desired).

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

Add greens as desired.

Bring the ear to a light boil and remove from heat.

Let the dish brew a little and serve.

Recipe 2: Finnish ear with cream (with photo)

Simple, hearty and delicious fish soup with cream.

Salmon ("Fish soup set") - 1 pc. (400-500 g)
Potatoes - 200-300 g
Carrots - 1 pc.
Onions - 1 pc.
Homemade cream - 150-200 g
or Cream 33% - 150-200 g
Salt - 1-2 tsp
Black peppercorns - 5-6 pcs.
Dill - 1 bunch

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

Peel and wash the onion, cut in half.

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

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

Then take out the fish and onions. Discard the onion.

Strain the broth.

Finely chop the raw half of the onion.

Peel and chop the carrots.

Peel, wash, chop the potatoes. 1-2 potatoes do not need to be cut.

Pour the broth back into the saucepan, 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 head of the fish.

Take out a part of the potatoes (about a quarter) and mash.

Add cream and a little broth to the crushed potatoes. Mix.

Wash and chop the dill.

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

Fish soup with cream is ready. Bon Appetit!

Recipe 3, step by step: trout ear with cream

Finnish ukha is a tempting and very appetizing first course of red fish. This soup differs from the usual one by the addition of cream, which gives the broth a pleasant shade, as well as an amazingly delicate taste.

Instead of fish scraps, from which we are used to cooking a simple fish soup, in this case it is salmon fillet that is used; there are also some features in the cooking technology. So, without leaving home, we cook a real Finnish fish soup with cream and delight our relatives with a hearty dinner.

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

First of all, clean and cut the potato tubers into equal cubes, fill with a liter of water and cook until half cooked, that is, 5-7 minutes after the liquid boils.

In the meantime, we are engaged in fish. Remove the skin and cut the fillet into equal medium-sized pieces. Whenever possible, we try to choose bones from salmon (or trout).

We immerse the red fish in the broth with half-cooked potatoes. We bring the liquid to boil again, continue cooking for the next 5-7 minutes.

At the same time, chop the onion with the thinnest straws, sauté in butter.

After a couple of minutes, add the peeled and grated carrots with medium shavings. Simmer a vegetable platter over low heat, stir occasionally.

We transfer the softened frying to a saucepan with almost ready-made soup. Note: to make the ear in Finnish less high in calories, you can use leeks instead of onions - it does not need to be fried before being sent to the broth, so the ear will turn out to be less greasy. In this case, leek rings and finely chopped carrots are put into the broth at the same time as the potatoes, but otherwise the cooking technology remains the same.

Following the vegetables, pour the cream into the soup. Bring the whitened broth to a boil, check the potatoes for softness, season the fish soup with Finnish salt and remove from heat.

Pour the tender soup into bowls and, sprinkling each portion with chopped fresh dill, serve.

Finnish soup with cream is ready! Enjoy your meal!

Recipe 4: red fish ear with cream

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

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

Salmon fillet - 750 Grams
Potatoes - 750 Grams
Onion - 1 Piece
Fat cream - 1.5 cups
Potato starch - 3 tbsp. spoons
Bay leaf - 3 pieces
Water - 6 Cups
Olive oil - 2-3 tbsp. spoons
Butter - 1 Tbsp. spoon
Lemon - ½ Pieces
Parsley greens (bunch) - ½ Pieces
Salt, pepper - To taste

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

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

When the onion is soft, add water to the pan.

Bring to a boil, add bay leaves.

Cut the peeled potatoes into cubes and add them to the soup.

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

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

Dilute starch in 1-2 tablespoons. water and add to the soup. Cook for another 5-7 minutes until the soup has the desired thickness.

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

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

Also add finely chopped parsley to the pan.

Salt to taste.

Add ground black pepper.

Mix - and that's it, the red fish soup with cream is ready!

Recipe 5, simple: Norwegian ear with cream

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

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

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

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

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

After the potatoes are boiled, the solid components are removed from the soup with a slotted spoon and separated: separately the fish, separately the potatoes with the onion. The fish is returned back to the broth, and the potatoes with onions are mixed in a blender.

Then the potatoes are also returned to the broth and everything is thoroughly mixed. At the same time, mashed potatoes and onions should be well dispersed in the broth, the soup should be homogeneous, except for fish pieces.

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

Recipe 6: Scandinavian creamy ear (step by step)

Kalakeitto, or milk ear, is one of the most popular dishes in Finnish cuisine. Its preparation differs from the classic fish soup in that cream or milk is added to the finished soup. This fish soup option is liked even by inveterate skeptics and those who do not like fish soups.

I suggest you prepare 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
Lavrushka 2-3 pcs.
Allspice 6-7 peas
Salt To taste

We peel the potatoes, wash them and cut them into small cubes. We put it in a saucepan, fill it with water and put it on the stove.

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

While the water and potatoes are boiling, chop the peeled onions into small pieces.

Preheat a frying pan and melt a piece of butter on it.

We spread the onion and fry it lightly. Leeks can also be used if desired.

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

We clean the fish from skin and bones. Cut into small random pieces and put in a pan with vegetables.

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

When the fish and vegetables are fried, we transfer them to a saucepan with almost boiled potatoes.

You can fry vegetables with fish directly in a saucepan, and then add potatoes and cover with water.

Finely chop the herbs and add to the soup. Cook over low heat for about 10 minutes.

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

Finnish fish soup is usually served with rye bread. We pour the Finnish fish soup into bowls and invite everyone to the table.

Recipe 7: Finnish classic ear with cream

In one cookbook a few years ago I saw a recipe for Finnish fish soup with trout and cream. It struck me with its simplicity, and so much so that I immediately wanted to cook for it. And I was not disappointed - the Finnish fish soup with cream according to this recipe is prepared very quickly, literally 20 minutes, and it tastes like an exquisite restaurant dish. It is my pleasure to share this simple recipe with you.

Salmon (trout) 1 pc.
Potatoes (medium) 3 pcs.
Carrots 2 pcs.
Leek stalk 1 pc.
Cream 10-15% 200 ml
Wheat flour 1 tbsp. l.
Butter (butter) 50 g
Bay leaf 1-2 leaves
Allspice a few peas
Salt to taste
Water 2 l

The first step is to cut the fish - to disassemble it into clean fillets. To do this, gut the fish, wash it, cut off the head and tail, and cut off the fillet along with the skin. Turn the fillet skin side down and carefully cut it off the skin.

Cook the broth from the head, ridge and fins in two liters of water. Take out the bones and the head of the fish from the finished broth (the broth can be filtered).