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

I made a creamy ear according to the recipe of the chef of the Finnish consulate - Jyrki Tsutsunen. This is a classic version of Finnish fish soup, this is how Lohikeitto is prepared in Finland. I liked it crazy! By the way, Nikita also appreciated, so she boldly added this soup to the section of children's recipes. In general, the taste turned out to be very rich, with an interesting cheese flavor, although there is no mention of cheese there. I recommend it to everyone, even the most ardent fish lovers - cream completely discourages the fish smell so unloved by many. Soup is cooked quite quickly if you cook fish broth in advance. In fact, a minimum of effort and time, but traditionally simplicity has become the key to success!

INTERESTING!   Lohikeitto - made from red fish with cream, Calakeitto - soup from white fish and milk.

YOU NEED:

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

STEPS:

1. Cut the fish. The tail, head, bones and skin (without scales) are sent to boiling water, along with onions and carrots. Cook the fish stock for 40-50 minutes.

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

3. Add onion potatoes, peas and bay leaves to the onion. Fry for another 3-5 minutes.

4. After we pour in the fish broth, filtered through a sieve, and cook until the potatoes become 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 fillet, let it boil and immediately turn off the fire. Let the soup stand under the lid. Serve with dill.

If you are fond of fish dishes, Finnish fish soup is the best hot option for lunch on a fish day. Saturation, excellent taste and nutritional characteristics of the dish made it one of the most popular among 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 taking into account certain requirements. Without observance of the nuances, the dish loses its characteristic zest and loses the right to be considered a kind of original recipe.

1. The fish soup in Finnish is made exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
2. A mandatory constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
3. You can add to the soup a variety of vegetables, herbs, seasonings and spices of your choice.
4. Vegetable components passer 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 traditional fish soup using the cooking technology. In this case, you can not pre-cook the fish broth. You just need to purchase a fresh fillet of 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 cup;
• dill greens - 1 bunch;
• water - 1 l;
• salt, pepper, spices.

Cooking

1. The potatoes are peeled, diced, poured with water and boiled for 5-7 minutes.
2. Add salted 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. After about 10 minutes, the creamy ear in Finnish will infuse and be ready. It remains only to season it with dill and serve.

Finnish Trout Ear

Finnish trout ear with cream is prepared according to the classical technology with slight modifications. If you have fish steaks or a 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 will become more convenient to eat.

Ingredients:

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

Cooking

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

Finnish fish soup with milk

If the cream was not available at the right time, you can cook Finnish. The main thing is that the dairy product is with a high percentage of fat content, and then no one will notice the substitution. Hot parsley root will give a special piquancy, and a pinch of ground chili will provide the missing pungency.

Ingredients:

• trout or salmon - 500 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• parsley root - ½ pcs.;
• milk - 1 cup;
• 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, chopped onions are added, boiled for 15 minutes, filtered.
2. Lay potato cubes, grated parsley root, cook for 15 minutes.
3. Pour milk, lay the chopped fish fillet, laurel, chopped dill, boil for 5 minutes.
4. After another 10 minutes, the ear with milk in Finnish will infuse and be ready.

Finnish Salmon Ear

Another variation of the soup is Finnish, which can be arranged based on the recommendations below. If you can initially cook the broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for the design of hot.

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 cup;
• 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. Add sausage vegetables, chopped fish fillet, cream, seasonings, warm to a boil, throw dill and green onions.
3. After 10 minutes of insisting under the ear cap, the Finnish will be ready to serve.

Finnish salmon ear

Finnish with cream will be even tastier if you cook it with Thai fish sauce. The latter enriches the taste palette of the broth and makes it more expressive. To prepare four servings of a mouth-watering 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 cup;
• dill - 1 bunch;
• broth - 1-1.2 l;
• laurel - 2 pcs.;
• salt pepper.

Cooking

1. The broth is prepared from fish scraps, filtered and boiled potato cubes in it.
2. Add vegetable passerovka, sliced \u200b\u200bsalmon 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 variation of hot is made without onion-carrot stewing, and leek shredded by rings is put into the pan 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. Chopped potatoes are poured with water so that it covers the contents by 1 cm and cooked for 10 minutes.
2. Lay the chopped fish, throw laurel, pepper, salt, let it boil for 5 minutes.
3. Pour cream, throw dill, warm the contents to a boil.

Finnish fish soup with cheese

The soup with cheese in Finnish in terms of taste is not inferior to hot, cooked according to the classic recipe. In this case, garlic gives a special piquancy, and Bulgarian sweet pepper enriches the taste and nutritional characteristics and makes the dish 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. Add onions with carrots, oil-spiced, bell peppers, fish, garlic, seasonings, add cream cheese, cook for 5 minutes, throw dill.
3. After another 10 minutes, the Finnish ear with melted cheese will infuse and be ready to serve.

Finnish fish soup with tomatoes

An original and refined finnish ear can 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 peeled.

Ingredients:

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

Cooking

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

Finnish fish soup in a slow cooker

The following recipe for fish soup in Finnish involves cooking hot using a multi-cooker. The advantage of the method is in a simple technology, according to which the components simply add up to the device’s bowl, and the smart gadget controls everything else, saving the hostess from unnecessary trouble.

Salmon soup with cream in Finnish is called “lohikeitto” at home. It is a festive variety of the Finnish Kalakeitto soup, which is prepared from fish with white, boneless fillet: whitefish or cod.

Finnish cuisine is not very well known and popular in our country. But salmon soup with cream is a real masterpiece, a visiting card of the country. Finnish residents have proven that even from meager gifts of harsh nature, you can cook a tasty and mouth-watering dish.

Finnish soup is unique, as salmon broth is rarely boiled in other countries, for this they use, as a rule, less oily fish. But, each person, once having tasted Finnish soup with salmon and cream, writes the recipe in his cookbook.

The good news is that you can cook both the classic Lohikeitto soup from expensive salmon, and the equally tasty, but budget option, from the head and tail of salmon or from a soup set.

Rich, delicate, tasty, with a pleasant creamy taste, Finnish soup can be prepared not only for the holiday, but also on weekdays, gathering the whole family at the dinner table.

An important component of salmon soup is spices. When choosing them, the most important thing is not to overdo it so as not to clog the taste of the fish. Observe the middle ground.

How to Make Finnish Salmon Soup with Cream - 15 Varieties

Finnish salmon soup with cream from Ville Haapasalo

The famous Finnish actor, a favorite of the Russian public, shared a recipe for a traditional thick, rich national dish.

Ingredients:

• salmon fillet - 300 g
• onion - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• potatoes - 3 pcs.
• cream - 250 g
• milk -250 g
• vegetable oil
• garlic
• salt.

Cooking:

Finely chop the onion and garlic. Grate the carrots.

Dice pepper and potatoes.

In a pan with a thick bottom, fry the onions and garlic in vegetable oil. Add carrots and peppers. Pour some water and simmer for 15 minutes.

Pour the potatoes, cook them until tender, and launch the salmon cut into pieces. Salt to taste.

Mix milk with cream and season the soup.

The soup will be fatter if you fill it with cream alone, without adding milk.

Be sure to add to your cookbook a recipe for light, without oil and frying, easy to prepare Finnish soup for five people.

Ingredients:

• salmon fillet - 300 g
• potatoes - 5 pcs.
• carrots - 2 pcs.
• leek
• cream - 300 ml
• bay leaf
• black pepper peas - 1h. l
• dill
• salt.

Cooking:

Dice potatoes. Carrots and leeks - rings. Cut salmon into slices.

Pour 1.2 liters of water into the pan, add bay leaf, salt and peppercorns.

Bring to a boil and add all the vegetables. Cook under the lid for 15 minutes.

Put salmon in the broth and pour cream. Bring to a boil and remove from heat. Insist 10 minutes.

Serve sprinkled with dill.

Finnish salmon soup with cream and ginger

Absolutely everyone will like a soup with a gentle - creamy, rich ginger flavor, an ideal combination of vegetables and herbs.

Ingredients:

• salmon fillet - 500 g
• onion - 2 pcs.
• butter - 70 g
• ginger - 1 tbsp. l
• carrots - 2 pcs.
• garlic - 3 cloves
• potatoes - 5 pcs.
• cream - 500 g
• greenery
• pepper
• salt.

Cooking:

Cut the onion into thin half rings. Carrots in circles. Grate the garlic. Dice potatoes.

Put butter on the bottom of the pan and melt. Add onions, garlic, carrots and ginger. Stew for 15 minutes.

Send chopped potatoes to vegetables and pour in a little water.

Pour a portion of greens, salt, pepper, simmer for 10 minutes.

Once the potatoes are ready, lay the fish on top and stew for another 10 minutes.

Pour cream, mix, bring to a boil.

Pour into plates and sprinkle with herbs. Serve hot.

Finnish Salmon Soup with Cream "Budget"

Soup with a minimum amount of ingredients can be made from salmon tails or heads.

Ingredients:

• salmon tails - 2 pcs.
• potatoes - 8 pcs.
• onion - 1 pc.
• cream - 350 g
• greenery
• salt.

Cooking:

Put fish and onions in cold water, cook for 15 minutes, not forgetting to collect foam. Remove salmon from broth.

Peel potatoes, put whole tubers in the broth. Cook until tender. Pull out the onion.

Chop potatoes.

Free the fish from the bones and cut into pieces. Add to the pan with chopped potatoes. To salt.

Boil for three minutes. Pour in the cream.

Pour into plates and sprinkle with herbs. Serve the soup with homemade bread and cottage cheese.

Ingredients:

• salmon fillet - 500 g
• champignons - 200 g
• potatoes - 5 pcs.
• red onion - 1 pc.
• garlic - 2 cloves
• cream - 400 ml
• wheat flour - 1 tbsp. l
• lemon juice
• white pepper
• salt.

Cooking:

Cut the potatoes into large cubes, onions into half rings. Chop the garlic.

Put potatoes in a pot with hot water and cook until half cooked.

Fry vegetables and mushrooms in a pan. Add to potatoes.

Cut salmon into large pieces, sprinkle with lemon juice and add to the pan. Cook another 10 minutes.

Add flour to the cream, mix and pour the mixture into the pan. Bring to a boil and turn off.

Insist 10 minutes and serve with fresh herbs.

Professional, clear and affordable recipe. Cooking is simple, and the taste is amazing. Nothing extra!

Ingredients:

• salmon - 500 g
• potatoes - 5 pcs.
• onion - 1 pc.
• cream - 500 ml
• bay leaf
• allspice
• salt.

Cooking:

Peel and dice potatoes.

Put butter in a pan, melt, add potatoes and onions. Fry until golden brown. Put pepper and bay leaf.

Pour in the broth. Cook until potatoes are cooked.

Season with cream.

Cut the fish into slices. To salt.

Add salmon to the pan. Cook for no more than 5 minutes.

Chop dill. Pour into bowls, sprinkle with dill and serve.

Refined, spicy taste of black chanterelles and salmon. What could be tastier?

Ingredients:

• salmon fillet - 400 g
• onion - 1 pc.
• black chanterelles - 100 g
• cream - 300 ml
• milk - 300 ml
• fish stock - 300 ml
• garlic
• dill
• salt.

Cooking:

Chop the onions and fry in a saucepan in vegetable oil.

Pour in cream, milk and broth. Stew for 15 minutes. Strain through a sieve.

Fry chanterelles with garlic and dill.

Cut salmon fillet into slices.

Add chanterelles and salmon to the broth. Cook for 10 minutes.

Fill plates with soup, decorate with herbs.

Fish broth can be replaced with vegetable.

This soup is a real masterpiece. The advice of an experienced chef will help you cook it without errors.

Ingredients:

• salmon fillet - 200 g
• potatoes - 2 pcs.
• onion - 1 pc.
• fish stock - 150 g
• cream - 150 g
• olive oil
• dry white wine
• butter
• pepper
• dried basil.

Cooking:

Boil potatoes in their skins, cool and peel.

Coarsely chop the onion.

Put olive and butter in a saucepan, put onions and fry until half cooked.

Add potatoes to the onion.

Cut salmon into large pieces. Add to pan. Fry for a few minutes, add dry white wine, fish stock.

Cook for 5 minutes over low heat. Pour in the cream.

Pour into plates and sprinkle with dried basil.

Unusually delicate taste, healthy salmon and cream make the soup rich and aromatic.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 100 g
• potatoes - 300 g
• carrots - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• cream - 350 ml.
• vegetable oil
• dill
• pepper
• salt.

Cooking:

Dice bell peppers and potatoes. Chop the onion. Grate carrots and cream cheese.

Cut salmon into slices.

Add potatoes to a pot of boiling water.

Fry onions and carrots in vegetable oil. After 3 minutes add the bell pepper. Simmer for another two minutes.

In a pot of boiling potatoes, put stewed vegetables, cream and cream cheese.

Stir, bring to a boil and put salmon. Cook for another five minutes.

Salt, pepper to taste. Let it brew for 15 minutes.

Garnish with greens.

Not quite the usual combination of ingredients. But it turns out interesting and not very expensive.

Ingredients:

• salmon heads and tails - 400 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• celery stalk
• tomatoes - 2 pcs.
• butter
• cream - 200 ml
• bay leaf
• peppercorns
• dill
• parsley
• salt.

Cooking:

Dice onions, carrots, celery and tomatoes.

Stew onions and carrots in butter. Add tomatoes.

Boil the fish, remove from the broth and separate the bones.

Strain the broth. Add all prepared ingredients to it. Cook for 15 minutes.

Pour in cream and remove from heat.

Let it brew for 10 minutes before serving.

Smoked salmon gives the soup an incredible taste and aroma. It tastes better than regular traditional Finnish soup.

Ingredients:

• smoked salmon - 200 g
• cream - 400 ml
• fresh salmon - 500 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• celery root
• fennel
• leek - 2 stalks
• flour - 1 tbsp. l
• dill
• salt.

Cooking:

Boil fresh fish. Ready to filter the broth. Cut the fish into large pieces.

Smoked salmon cut into thin strips.

Cut carrots and celery into strips. Cut the potatoes into four parts.

Cut fennel pulp into slices.

The white part of the onion is leek cut into rings.

Bring the broth to a boil and put in it carrots and celery. Cook for 10 minutes.

Add fennel and potatoes, cook for another 5 minutes.

Put raw fillet and smoked salmon strips in the soup. Cook for 5 minutes.

Mix cream with flour and dill. Add to pan. Salt and bring to a boil.

Let it brew for 10 minutes.

Put a piece of fish in a plate, pour soup with vegetables and serve immediately.

Lots of valuable tips from Lazerson. Main rules: cook soup with love, do not be afraid to experiment. All ingredients are selected at your discretion and taste.

Ingredients:

• salmon
• potatoes
• leek
• celery
• cream
• butter
• carrot
• salt.

Cooking:

Separate meat from bones. From the fins, head and bones to cook the broth. Strain the broth.

Soak the salmon fillet in a bowl with water and salt and sugar. Stand for at least 20 minutes.

Chop the onion and add to the broth.

Cut carrots and celery and send to the pan.

Next, a whole peeled potato is added to the pan.

Melt the butter in a pan and fry the flour.

Mash potatoes directly in the pan.

Pour in the cream and add the toasted flour, bay leaf and peppercorns.

Remove the fish from the marinade, cut into pieces, put in a bowl, scald with boiling water and send to the broth.

Bring to a boil and remove from heat.

Serve immediately.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 400 g
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• olive oil
• cream - 400 g
• pine nuts - 3 tbsp. l
• dill
• pepper
• salt.

Cooking:

In a pot of boiling water, crumble the cream cheese and mix.

Cut the potatoes into cubes, add to the pan and cook until half cooked.

Chop onions and carrots.

Stew onions and carrots in olive oil with the addition of peeled pine nuts. Send everything to the pan.

Cut salmon fillet into pieces and put in soup. Cook for five minutes. Pour in cream and remove from heat.

Insist the soup for five minutes, pour on plates, sprinkle with chopped dill and serve.

A proven, fairly complex recipe with a minimum amount of ingredients: fish, onions and potatoes. A real culinary recipe for Finnish soup.

Ingredients:

• salmon - 1 pc.
• onion - 2 pcs.
• potatoes - 5 pcs.
• black pepper pot
• bay leaf
• butter
• cream - 300 g
• flour - 1 tbsp. l
• dill
• salt.

Cooking:

From the head, tail and bones, cook the broth with the onion and bay leaf. Strain the broth.

Salmon fillet cut into pieces.

Put whole potatoes in the broth. Add finely chopped onions.

After 15 minutes, chop the potatoes. Add salmon fillet. Five minutes later pour the cream.

Bring to a boil, put a slice of butter, pepper and salt.

Add chopped dill and remove from heat.

Serve hot.

If you want the soup to be thicker, mix the cream with flour and pour the mixture into the broth. Make sure that there are no lumps in the cream.

The charm of this soup is in the unusual composition of the products and ease of preparation. Diversify your menu and enjoy the taste of broccoli salmon puree soup.

Ingredients:

• salmon - 500 g
• broccoli - 500 g
• cream - 200 g
• pepper
• salt.

Cooking:

Cook broccoli with fish. Pull broccoli and fish out of the broth and grind the fish.

Return everything to the pan, put on the fire, salt, pepper, add cream and bring to a boil.

Garnish with herbs and serve.

If you want to get even more piquant taste, replace fresh smoked salmon.

Bon appetit to all!

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

Classic version

In a northern country, this is a traditional recipe for Finnish fish soup with cream. Of the ingredients required:

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

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

Fish get out of the dishes and the broth is filtered. This recipe does not include potatoes, but it can be boiled separately and served on a plate with soup. The broth is repeatedly brought to a state of light boiling, the fish fillet is added, after ten minutes the plate is turned off, the cream is poured into the pan. There is no need to rush here - they should be evenly distributed in the broth. Serve the dish hot with fresh dill.

Trout cooking

Creamy red fish soup impresses with its delicate taste. The cream blends perfectly with trout. For fish soup it is better to take the fillet to get a full, satisfying and mouth-watering first course. From the products you need to prepare:

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

A liter of water is boiled, add potatoesdiced. After boiling again, boil for seven minutes. The fillets are separated from the skins and cut into small pieces, removing all the bones. The fish is sent to the pan. Chopped onions with carrots are fried in butter and sent to a practically ready soup. At the end, pour the cream. Glove and salt to taste.

Serve trout soup with Finnish cream in a hot form, abundantly decorated with sprigs of fresh herbs.

Cream with Tomatoes

Salmon soup with cream in Finnish can be cooked 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 is achieved through added tomatoes. Only before cooking they must be cleaned of the skin. For creamy soup the following products are required:

The peeled potato tubers are diced, poured with cold water and boiled until cooked after boiling. Carrots with onions are also peeled, chopped in a convenient way and fried with cubes of tomatoes in the selected oil. The grill is sent to the potato  along with pieces of salmon. Salt and spices are added to taste and boiled for another five minutes.

Then pour the cream, warm, not bringing to a boil. Add chopped greens, cover and turn off the stove. After ten minutes, you can pour on a plate aromatic Finnish ear with cream, the preparation of which no one will cause difficulties.

Creamy Shrimp Ear

Seafood lovers are unlikely to pass this interesting recipe. Soup with tender salmon and shrimp in a creamy broth will amaze any gourmet. It is prepared from the following set of products:

Two liters of water are brought to a boil, chopped potatoes and chopped onion are added. After boiling, cook another fifteen minutes. Slices of salmon with frozen shrimp are added. Olives and olives are taken in half cans, cut into rings and sent to the fish broth.

After a minute, the cream is poured, chopped greens, lavrushka and pepper are added. In this recipe, many housewives prefer to replace cream with fat milk. After boiling again, remove from the stove.

With leek

Not all housewives prefer to add onions in the first dishes. But it can be replaced by leek, which will make the soup more interesting and delicate in taste. Many products are not required for cooking:

• 500 g salmon filet;
• 200 ml cream of 10% fat;
• 100 g leek;
• 30 g butter;
• four potatoes;
• bay leaf, peppercorns.

Potatoes are cut into cubes and boiled in a liter of water. Add chopped leek and pieces of fish fillet. When the salmon is soft, cream and a slice of butter are added to the soup.

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

With green peas

The next option not only tastes interesting, but also looks very original. Frozen green peas are added to the soup. Due to this, the taste is more delicate. For cooking you need:

The broth is boiled, add diced potatoes and circles of carrots, onions, peas. Ten minutes later, add the salmon filet. When the fish becomes soft, you can pour in fat cream and add bay leaf, pepper, herbs.

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

With cream cheese

Here you can not take the fillet of red fish, enough tail and head with a small amount of meat. Get a rich broth. Prepared from a dish of the following products:

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

Boil the tail and head in water, removing the foam and adding the whole peeled carrot and onion to the broth. Add bay leaf with pepper immediately. Filter the broth and add chopped potatoes to it. After ten minutes, cream is poured and cream cheese is added.

If it was possible to remove the meat from the tail, then it is also sent to the pan. Glove 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 scared, as if it is difficult to cook. This recipe also has no difficulties, and the following products are required:

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

Boil the potatoes in their skins, cool and peel. The bulb is freed from the husk, cut large enough. In a pan, mix the butter with olive and fry the onions until half-cooked. Add the potatoes, sliced \u200b\u200bfillets and sauté together for a couple of minutes. Then they pour fish stock with white wine. Five minutes later, pour the cream.

Before serving, each serving is sprinkled with dried basil. Pepper and salt are also added to taste.

Smoked flavor

A pleasant aroma and an unforgettable taste can be achieved by adding smoked salmon. Such a soup is definitely more saturated than the traditional version. But the set of products is almost the same:

• 500 g of fresh salmon;
• 200 g smoked salmon;
• 400 ml 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, salmon is cut into large pieces, and the smoked product is thin strips. Celery with carrots is cut into strips, potatoes are cut into four parts, the white part of leek is cut into rings, fennel flesh is cut into slices.

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

Serve to the table after the ear is infused under the lid for at least ten minutes. A large piece of fish is placed in each bowl of soup.

Option for a slow cooker

Such a kitchen appliance facilitates the cooking process of many dishes. It even makes pies. So there is nothing complicated 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. In the multicooker the mode "Extinguishing" should be provided.

Five chopped potatoes, two onions and trout pieces are added to the bowl of the device. Pour 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. Top can be decorated with any greenery.

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

Finnish creamy ear 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 dish is the speed and ease of preparation. Even a novice cook will cope with the task.

Attention, only TODAY!

Our friend is a hunter and a fisherman, also a wonderful culinary specialist. He can not only get fish and game, but also knows how to cook it all very tasty. He is also a very hospitable host. When she invites guests to the house, she always tries to feed everyone very tasty.

One of his signature dishes is the Scandinavian ear, which he cooks very tasty. With his consent, I share with you a recipe according to which he always prepares it. As he says, he has two options for such a fish soup. The first is simpler, without using different types of fish. And the second, the so-called "guest" recipe, which provides for 5 varieties of fish and caviar. I suggest you cook this version of fish soup today.

While he cooked, I tried to stay close all the time so as not to miss all the details and little secrets that make this fish soup surprisingly tasty and fragrant.

I offer you a peeped recipe, but again I repeat, with the consent of the author.

Scandinavian fish soup with cream of 5 types of fish

We will need:

Since the owner is waiting for guests, he is preparing a large pot of fish soup, about 5 liters.

• ruff, perch - 1-1.5 kg
• burbot head - 1 pc.
• catfish - 0.5-0.7 kg
• pink salmon - 0.5-0.7 kg
• caviar from river fish - 5-6 tbsp. spoons (you can and more)
• cream -350 ml.
• onion - 1 pc.
• potatoes - 4-5 pcs.
• black peppercorns
• salt, ground black pepper - to taste
• bay leaf - 2-3 pcs
• spices for fish
• vegetable oil - 4 tbsp. spoons

Cooking:

1. Small river fish - perches and ruffs, clean from the insides and gills and rinse thoroughly. Get caviar from fish and rinse with water. Clear of films. To clean the burbot's head, remove the gills and rinse thoroughly under running water.

2. Pour the fish with water, bring to a boil, reduce the heat to small. Cook for 40 minutes. Then pull out all the fish and head (we no longer use them). The broth will need to be filtered through cheesecloth, so that small bones and small scales do not fall into the main dish. Small fish give the main broth to the broth and the whole ear as a whole. Therefore, it is taken more to make it tastier. The necessary amount of water must be poured immediately, so that later nothing is added.

Since we will cook fish on low heat, keep in mind that a lot of water will not boil away.

3. While the fish is cooking, peel the onion and cut it into small cubes. Fry it in a small amount of vegetable oil until golden brown.

4. Add caviar and fry for 2-3 minutes, stirring constantly.

5. Peel and cut potatoes into small cubes.

6. Place chopped potatoes in strained broth, add fried onions and caviar to the same. Put on fire, bring to a boil. Add spices. Cook for 10 minutes.

7. Brush pink salmon and catfish from bones and scales and cut into fairly large pieces, directly with the skin. Add to broth.

8. How to boil, salt, add pepper peas, spices for fish. Cook for 30 minutes over low heat. You can’t boil the broth heavily. It should only gently gurgle.

9. Then add bay leaf, ground black pepper and cream. It is better to take cream fatter to make the soup even more delicious. Cook for another 5 minutes.

10. Close the lid tightly and let stand for 10-15 minutes, so that the broth is well infused and the ear “rests and builds strength”.

11. Serve by putting different fish in each plate and sprinkling with chopped herbs as desired.

Here is a variant of the "guest" fish soup. As our friend says, when he prepares an ordinary ear in this way, he prepares it from the fish that is. But he tries to use several different varieties anyway. And trying to have in reserve a piece of some red fish. Since the Scandinavian ear provides for precisely these varieties of fish.

For homemade Scandinavian fish soup, the head is used as part of a dish. When it is cooked, it must be thoroughly cleaned of bones, and put the meat back into the broth. By the way, it has very tasty meat. In general, a good rich ear is obtained from the heads. If time permits, then the small fish is also cleaned of skin and bones, and meat is also added to the broth.

In conclusion, I want to tell you a little about the dish that we ate with pleasure. The ear turned out to be very rich, appetizing, fragrant. Her taste is very delicate, creamy, pleasant. In general, what else can I say, a delicious ear turned out, and nothing more! No one could resist asking for supplements! Thanks a lot to the owner. May his fishing always be successful!

And I wish you all a bon appetit!