Ingredients

To prepare cheese soup with fish and shrimp you will need:

red fish soup set - 1 kg;
shrimp (in shell) - 400 g;

onions - 1 pc.;
carrots - 1 pc.;

vegetable oil for frying;

processed cheese- 300 g;
frozen spinach - 2 tbsp. l.;
Tom Yum paste - to taste;

greens - to taste;
the black ground pepper- taste.

Cooking steps

Let's get everything ready necessary products for a 4.5 liter pot. Wash red fish and shrimp cold water and put on medium heat.

Bring to a boil, remove the foam and cook for about 15-20 minutes over medium heat.

While the broth is cooking, prepare the roast. Peel onions and carrots. Grate the carrots, finely chop the onion and fry, stirring, in vegetable oil until golden brown.

Strain the broth, cool the shrimp and fish.

Add melted cheese to the strained broth and mix until the cheese is completely dissolved (it is better to use an immersion blender or a whisk).

Then put the fried onions and carrots into the broth.

Let's add spinach.

Separate the fish meat from the bones, peel the shrimp and dip into the soup.

Add Tom Yum paste. She's sharp, don't overdo it.

If you favor fish dishes, the fish soup in Finnish will become the best option hot to serve for dinner on a fish day. Saturation, excellent taste and nutritional characteristics of the dish made it one of the most sought after compositions of this kind.

How to cook fish soup in Finnish?

Finnish fish soup, like any other, has a lot of variations, each of which is prepared according to certain requirements. Without observing the nuances, the dish loses its characteristic zest and loses the right to be considered a variation of the original recipe.

1. Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
2. An obligatory constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
3. Can be added to soup variety of vegetables, herbs, seasonings and spices of your choice.
4. Vegetable components are sautéed in butter.
5. Serve hot with a slice of lemon and fresh herbs.

Finnish fish soup with cream - recipe

The classic Finnish fish soup with cream is different from the traditional fish soup in terms of cooking technology. In this case, you can not pre-cook fish broth. You just need to buy fresh fillet red fish, cut it into medium-sized cubes and prepare all the necessary vegetable ingredients.

Ingredients:

• red fish fillet - 350 g;
• potatoes - 3 pcs.;
• onions and carrots - 1 pc.;
• butter - 30 g;
• cream - 1 glass;
• dill greens - 1 bunch;
• water - 1 l;
• salt, pepper, spices.

Cooking

1. Potatoes are peeled, cut into cubes, poured with water and boiled for 5-7 minutes.
2. Add the saved onions with carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
3. About 10 minutes later creamy ear brew in Finnish and be ready. It remains only to season it with dill and serve.

Finnish trout ear

Finnish ear trout with cream prepared according to classical technology with minor changes. If you have in stock fish steaks or whole carcass, do not be lazy and separate the fillet from the bones. So the dish will cook faster, will have a spectacular appearance and become more convenient to use.

Ingredients:

• trout - 600 g;
• potatoes - 4 pcs.;
• onions and carrots - 1 pc.;
• butter - 30 g;
• cream - 1 glass;
• dill - 1 bunch;
• water - 1.5 l;
• bay leaf - 1-2 pcs.;
• coriander, thyme, basil - a pinch each;
• salt, white pepper.

Cooking

1. Potato cubes are boiled in water.
2. Add prepared trout, cook for another 5 minutes.
3. Lay the fried onions with carrots, throw in salt, laurel, pepper, herbs, pour in the cream, let it boil and remove from the stove.
4. Let the hot brew under the lid for 10 minutes. Serve with dill.

Finnish fish soup with milk

If at the right time the cream was not available, you can cook Finnish. The main thing that milk product was with a high percentage of fat, and then no one will notice the substitution. Parsley root will give a special piquancy to the hot, and a pinch of ground chili will provide the missing sharpness.

Ingredients:

• trout or salmon - 500 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• parsley root - ½ pc.;
• milk - 1 glass;
• dill - 1 bunch;
• water - 1 l;
• laurel - 1-2 pcs.;
• ground chili - a pinch;
• salt, pepper, oil.

Cooking

1. Fish bones are poured with water, cut onions are added, boiled for 15 minutes, filtered.
2. Lay potato cubes, grated parsley root, boil for 15 minutes.
3. Pour in milk, lay the chopped fish fillet, laurel, chopped dill, boil for 5 minutes.
4. After another 10 minutes, Finnish-style ear with milk will be infused and ready.

Finnish salmon ear

Another variation of the soup is finnish, which can be arranged based on the recommendations below. If it is possible to cook the original broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will excellent foundation for hot decoration.

Ingredients:

• salmon - 600 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• celery root - 50-70 g;
• green onion - 1 bunch;
• butter - 30 g;
• cream - 1 glass;
• dill - 1 bunch;
• water or broth - 1 l;
• laurel - 1-2 pcs.;
• salt pepper.

Cooking

1. Boil potatoes in water or broth until tender.
2. Sautéed vegetables, chopped fish fillets, cream, seasonings are added, heated to a boil, dill and green onions are thrown.
3. After 10 minutes of infusion under the lid, the Finnish-style ear will be ready to serve.

Finnish salmon ear

In Finnish with cream, it will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches taste palette broth and makes it more expressive. To prepare four servings of appetizing fragrant hot for dinner, you need to devote forty minutes of your time.

Ingredients:

• salmon - 500 g;
• potatoes - 4-5 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• Thai fish sauce- 2 tbsp. spoons;
• oil - 30 g;
• cream - 1 glass;
• dill - 1 bunch;
• broth - 1-1.2 l;
• laurel - 2 pcs.;
• salt pepper.

Cooking

1. Broth is prepared from fish scraps, filtered and boiled potato cubes in it.
2. Add vegetable sauté, chopped salmon fillet, seasonings and spices, boil for 5 minutes, pour in the cream, let it boil.
3. Throw chopped dill, pour in fish sauce, let the hot brew for 10 minutes.

Finnish fish soup with leek

Often Finnish is cooked with leek, which gives the dish a characteristic taste and aroma. As a rule, such a hot variation is made without onion-carrot sautéing, and chopped leek rings are placed in a saucepan along with peeled and diced potatoes.

Ingredients:

• salmon - 500 g;
• potatoes - 4-5 pcs.;
• leek - 2 pcs.;
• cream - 1 l;
• dill - 1 bunch;
• laurel - 2 pcs.;
• salt pepper.

Cooking

1. Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
2. Lay chopped fish, throw laurel, pepper, salt, let it boil for 5 minutes.
3. Pour in the cream, throw in the dill, heat the contents to a boil.

Finnish fish soup with cheese

Finnish fish soup taste characteristics not inferior to hot, cooked according to classic recipe. In this case, garlic gives a special piquancy, and Bulgarian Bell pepper enriches the taste and nutritional characteristics and makes the food brighter and more attractive in appearance.

Ingredients:

• salmon - 500 g;
• potatoes - 4 pcs.;
• onions and carrots - 1 pc.;
• processed cheese - 200 g;
• bell pepper - 1 pc.;
• garlic - 1 tooth;
• dill - 1 bunch;
• laurel - 2 pcs.;
• salt, pepper, oil.

Cooking

1. Boil potatoes in water or broth.
2. Onions with carrots sautéed in butter, bell peppers, fish, garlic, seasonings are added, melted cheese is added, boiled for 5 minutes, dill is thrown.
3. After another 10 minutes, Finnish-style fish soup with melted cheese will infuse and be ready to serve.

Finnish fish soup with tomatoes

Original and refined Finnish-style fish soup with cream and tomatoes. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately for a couple of minutes in boiling water, and then in cold water and remove the skins.

Ingredients:

• salmon - 500 g;
• potatoes - 4 pcs.;
• onions and carrots - 1 pc.;
• cream - 500 ml;
• tomatoes - 300 g;
• green onion - to taste;
• dill - 1 bunch;
• laurel - 2 pcs.;
• salt, pepper, oil.

Cooking

1. Pour the potato cubes with water and boil until soft.
2. Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
3. Pour cream into the pan, heat to a boil, throw greens, let it brew.

Finnish ear in a slow cooker

The following recipe for fish soup in Finnish involves cooking hot using a multicooker. The advantage of the method is in unpretentious technology, according to which the components are simply folded into the bowl of the device, and the smart gadget controls everything else itself, saving the hostess from unnecessary trouble.

Soup, where without it? The first should be present in the diet every day, but how to diversify it? Indeed, very often we cook the most simple soups, which of course become boring and our loved ones refuse to eat them. Therefore, every hostess has to constantly come up with something. And yet, after all, it is necessary that it be tasty, healthy and, preferably, budgetary.

I want to show you a very easy soup made from processed cheese with salmon, but so delicious!!!

I am sure that this recipe will become a lifesaver for every housewife, both young, taking only the first steps in cooking, and already mature, who has a large arsenal of recipes. So, let's start cooking cheese soup.

Total cooking time - 45 minutes
Active cooking time - 20 minutes
Cost - $ 5.5
Calorie content per 100 gr - 70 kcal
Servings - 2 liter saucepan

Cream cheese soup recipe with salmon

Ingredients:

Salmon - 300 g
Processed cheese - 4 pcs.
Potatoes - 4-5 pcs.
Carrot - 1 pc.
Vegetable oil- 3 tbsp.
Water - 1.5 l
Onion - 1 pc.
Salt - to taste
Parsley - to taste
Black pepper - to taste
Lemon - for serving

Cooking:

I had frozen salmon, so I thawed it first. Then the fish must be freed from skin, bones and cut into pieces.

Remove the skin from the potatoes and cut into small sticks, cubes or slices, as you like.

Carrots (it should be of medium size) and onions, peeled and also cut into cubes or slices.

Add vegetable oil to the pan and put on fire, heat the oil and put the carrots and onions, fry until light golden brown.

Pour water into a saucepan with a volume of 2-2.5 liters, if desired, you can use the broth, but I limited myself plain water. Bring water to a boil and add potatoes. Boil it until half cooked, do not forget to salt to taste.

Tear the melted cheese into pieces, you can grate it, but I didn’t bother, otherwise I’ll have to wash the grater later. Put the melted cheese in a saucepan with potatoes and mix with a spatula or spoon until the cheese is completely dissolved.

After the cheese has dissolved, add the fried carrots and onions, and then the salmon. Pepper to taste. Mix well. Boil for about 10-15 minutes. Set aside and let it rest for a bit.

Finely chop the parsley. Divide the dish between plates, adding finely chopped parsley to each plate. If desired, you can sprinkle a little lemon juice, but this is not for everybody. I literally added a drop of lemon juice to my soup, and my husband and son did without it.

Well what else can I say, soup with processed cheese everyone liked it without exception. My son also ate on both cheeks, which is far from always the case, especially with soups that contain fish. So, if your child, like mine, does not like fish soups, be sure to cook cheese soup with salmon!

Try, do not be afraid, and everything will certainly work out !!!

• 1 Red fish soup with cream
• 2 With melted cheese
• 3 Cooking in Finnish
• 4 Red fish cream soup
• 5 With olives, pickles and capers
• 6 From the ridges of the red fish
• 7 vegetable first dish
• 8 Salted red fish soup

Red fish soup perfect solution For dinner. It is prepared quickly, it turns out tasty and healthy. The set of products is minimal.

Red fish soup with cream

Ingredients:

• red fish fillet (300-400 grams);
• 3 carrots;
• rice (4 tablespoons);
• 1-1.5 water;
• 2 table. spoons of flour;
• Red pepper;
• vegetable oil;
• cream - 0.25 ml;
• greens - spinach, dill.

1. Fish is thrown into the water boiled on the stove, salted.
2. Rice groats washed in a saucepan and left to drain. Then they are added to the soup along with grated carrot.
3. Let it boil.
4. Pass the flour in a frying pan with butter, sprinkle with cream, mix and add the rest of the cream. Add flour mixture into the broth.
5. Sprinkle red fish soup with cream, fresh, finely chopped herbs and peeled, diced peppers.

With melted cheese

Ingredients:

• salmon fillet - 350-500 grams;
• a pot of water;
• potatoes (2-3 pieces);
• carrot;
• bulb;
• frozen processed cheese;
• salt, lavrushka.

1. Bring the required volume of water to a boil in a deep saucepan.
2. Salt, put chopped pieces of fish.
3. Peel the potatoes with a vegetable peeler, peel, cut into cubes and add to the broth.
4. Carrots are peeled, chopped on a grater and fried in oil along with chopped onions.
5. Vegetables are thrown into the broth. Put spices.
6. Frozen processed cheese tinder. 60 seconds before the end of cooking, they fall asleep in the soup.
7. Soup with red fish and melted cheese is ready for serving and tasting!

To make the fish soup especially rich and tasty - use red fish various kinds- trout, salmon, salmon and others.
Ready soup do not pour into portioned plates immediately, let it brew with closed lid Ten minutes.

Cooking in Finnish

Ingredients:

• salmon - 500 grams;
• 3 onions;
• 3 pods bell pepper;
• 2 carrots;
• 2 tomatoes or 1 table. a spoonful of tomato puree;
• sunflower oil (4 tablespoons);
• 7-8 potatoes;
• 5 table. spoons of cheese (grated);
• dill greens, salt.

1. Pour spring or purified water into the pan. Salmon varieties are cut and thrown into the pan. Bring to a boil.
2. The onion is freed from the peel, chopped. Carrots are peeled with a vegetable knife and chopped into coarse grater. Vegetables are spread in a pan with oil and sautéed. Add tomato puree or diced tomatoes. Combine roast with broth.
3. At the same time, put potatoes cut into strips, bell pepper and simmer until tender.
4. grated cheese, which can be sprinkled on the soup already in portioned bowls, will give the dish a special piquant taste.

Red fish cream soup

Ingredients:

• 950 grams of red fish;
• several potato tubers;
• 3 onions;
• sunflower oil (3 tablespoons);
• leek;
• dill greens;
• lavrushka (leaves);
• pepper, fine salt.

1. The fish is washed and carefully cleaned with a cleaning knife. Released from the insides. Put the fish in a saucepan, pour water and put the broth to boil.
2. Once cooked, take it out and let it cool.
3. Potatoes are freed from the skin, washed and cut into cubes. Throw in freshly brewed broth.
4. Remove the husk from the onion, wash, cut in half and finely chop each half.
5. To get a beautiful color of the soup, they can be fried on sunflower oil. Add to soup.
6. Boiled fish is put into the boiled soup and crushed with a blender.
7. Served with croutons or crackers. Before serving, the cream soup is sprinkled with herbs.

With olives, pickles and capers

Ingredients:

• 1-1.5 kg of fish;
• 5-6 potatoes;
• 2 large carrots;
• half a glass of millet groats;
• green parsley root;
• 150 grams of green peas;
• 2 onions;
• 2 pickles;
• a few olives;
• 2 table. spoons of capers;
• lemon;
• parsley, salt.

1. The fish is cut: the head, tail, bones are separated. Cooked from fish waste rich broth. When ready, it must be poured through a sieve or two-layer gauze.
2. Pieces of fish are sprinkled with salt, sprinkled lemon juice and again sent to the pan. Then pour strained broth and continue to cook.
3. When boiling, pre-soaked millet and potatoes cut into bars are placed in it.
4. Pre-prepared vegetables - chopped onions and parsley, chopped carrots, peas, peppers, capers, cucumbers are also sent to the soup when it boils with potatoes. Don't forget to salt.
5. Before the end of cooking add olives cut in half.

Would you like to serve red fish soup beautifully? Don't forget to sprinkle greens in it. Cut the lemon into slices and place in serving bowls with soup.

From the spines of red fish

Ingredients:

• 0.5 kg of salmon ridges;
• 0.5 kg of greens (fresh);
• onion;
• parsley root;
• eggs (C1) - 5-6 pcs.;
• 100 grams of millet groats;
• 100 grams of sour cream (medium density);
• iodized salt.

1. Ridges of fish are washed, broth is cooked from them. The onion is freed from the husk and, together with the parsley root, is thrown into the pan.
2. The broth is filtered, salted, well-washed millet is put into it and continue to cook.
3. Fresh herbs and crumbled hard-boiled eggs must be added to the soup.
4. Ready soup is seasoned with salted sour cream.

Vegetable first course

Ingredients:

• 1.5 kg of salmon or trout (you can take several types of red fish);
• margarine (table) - 25 grams;
• small onions - 3 pcs.;
• 5 red fresh tomatoes;
• parsley and celery roots (if possible);
• flour (4 tablespoons);
• 5 cloves of garlic;
• carrot;
• 300 grams of fresh herbs;
• half a glass of low-fat sour cream;
• bay leaves;
• a few peas of black pepper;
• one carnation;
• red pepper (ground);
• table salt.

1. The fillet is separated from the fish, freed from the bones and cut into pieces.
2. Broth is cooked from fish waste with the addition of whole heads of onions and spices.
3. Then the broth is poured through a strainer or gauze into another pan, combined with fish fillet and cook.
4. After boiling, do not forget to put grated carrots, celery, parsley into the soup, continue to cook.
5. Flour is passivated on margarine, combined with broth.
6. At the end of cooking, cubes of tomatoes, chopped garlic, sour cream, salt and pepper are added. Remove the boiled onion heads with a slotted spoon.