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.

Finnish-style cream soup (recipe with photo) “Loikayto” (lohikeitto )   - Finnish cream soup with salmon, salmon or trout - a great soup with red fish for the winter. Although in the summer, when it is not very hot, he, too, is going to cheer.

From the very beginning, I hasten to say that I will write about the economy version of this dish, so you don’t have to buy a lot of expensive red fish to make it. I usually limit myself to using 1-2 heads of salmon or trout, and for fillets I find more interesting uses.

In Finland, such an ear is considered to be a festive dish, but I assure you that even without a festive occasion, this Finnish ear with cream will really like you.

Ingredients

For broth:

• 1-2 heads of red fish
• 1 onion or green leek half
• 4-5 black peppercorns
• 1 carrot
• Half celery tuber
• 1 bay leaf
• 1 parsnip spine
• A few sprigs of dill or parsley

For soup:

• 2-3 potatoes
• 1-2 carrots
• 0.5 leek or 1 large onion
• 300 g red fish fillet
• 1 cup of fatter cream
• Dill
• Salt pepper

Finnish cream soup - recipe

Before cooking the soup in Finnish with cream, you need to boil the broth for our soup, in which we will use the heads of red fish, it is necessary to remove the gills from them and rinse well. In the pan to them can also go fins, bones, which will be in place in the fish broth. Add to them in the pan all the ingredients on the list for the broth, pour cold water and let boil for 15 minutes. When boiling we remove foam.

I want to note that it is not necessary to use all the listed products for cooking fish broth, if you do not have something from the list. You can restrict just the carrot, onion and bay leaf.

After 20 minutes, get the heads and vegetables out of the broth. Strain the broth, discard the vegetables and disassemble the boiled heads of the red fish.

Bones are thrown away, and pieces of fish are left for use in the soup.

Then take one and a half liters of fish broth, add cubes of potato tubers, carrots and thin slices of leek (I like to use leeks in this soup, although the usual onions also work well). And cook until the potatoes soften.

When the potatoes are ready, add the sliced \u200b\u200bred fish fillets to the pan in small pieces, boil for a couple of minutes (the fish cooks very quickly), and then lay out the pieces of fish left from the heads. As I already wrote, to save you can not put the filet, and limit only the pieces of fish heads.

And the last stage: turn off the heat and pour in a glass of cream. Cream, usually for Finnish fish soup made of salmon or trout, is recommended to take fatter, and also add a piece of butter at the end. But I always limit myself to 10%, because I don't want to be zealous with fats. And I saw variants of this soup, where milk is added instead of cream, as an option.

You can also thicken this soup flour. To do this, before pouring the cream, they need to be diluted with a tablespoon of flour, and then pour into the pan. I don’t do that either, because I like the more “aristocratic version” of this soup (as my friend jokes).

After the cream is added, put the chopped dill, cover with a lid and allow to reach a condition of 5-10 minutes.

Cream should be added after the fire is already turned off, and it is better not to immediately go to the pan, but first dilute separately with a small amount of soup broth, because they can curl up and the view will not be the best for soup, although it will not spoil the taste.

I would be glad if you can enjoy Finnish cream soup with salmon Loikayto or simply Finnish ear with cream as you like it.

Ear recipes

A simple step-by-step recipe with a photo and video of unusual fish soup in Finnish with cream, as well as an interesting way to cook Finnish fish soup with bacon.

55 min

81.2 kcal

3/5 (2)

Kalakeytto, or dairy ear, Is one of the popular dishes of Finnish cuisine. Its preparation differs from the classic soup in that cream or milk is added to the finished soup. This version of the soup like even avid skeptics and those who do not like fish soups.

I suggest you cook Finnish fish soup with cream according to a very simple recipe.

Kitchenware:  pan, chopping board.

List of required ingredients:

Cooking sequence

1. Peel the potatoes, wash and cut into small cubes. Put it in a saucepan, pour water and put it on the stove.
   
   
2. When water boils, reduce the heat, remove the foam and add salt, allspice and bay leaf.
3. While the water is boiling with potatoes, chop the peeled onions in small pieces.
   
   
4. Heat up the pan and melt a piece of butter on it.
   
5. Put onion and lightly fry it. Optionally, you can use leeks.
   
   
6. During this time, cut the peeled carrots into small pieces and add it to the onions. We continue to fry vegetables.
   
   
7. Fish cleaned from the skin and bones. Cut into small random pieces and put in the pan to the vegetables.
   
   
8. Stirring occasionally, fry on all sides for 3-5 minutes. This soup turns out delicious with red fish.
   
   
9. When fish and vegetables are fried, we place them in a pan with almost cooked potatoes.
   
   
   

   You can fry the vegetables with the fish directly in the pan, and then add the potatoes and add water.

10. Finely chop the greens and add to the soup. Cook on low heat for about 10 minutes.
11. At the end pour the cream, stir, bring to a boil, turn off and insist about 10 minutes.
    
    
    

Wuhu in Finnish served with rye bread. We spill Finnish fish soup on plates and call everyone to the table.

Try also to cook or.

Cooking soup with Finnish cream with bacon

You may need such recipes as

Hello! Today I will tell you the recipe of Finnish soup of pink salmon and cream. To make it easier for you to navigate, I designed it as a step-by-step instruction with a photo - this allows you to quickly and easily cook fragrant and hot fish soup.

Pink salmon, like any other red fish, is very useful for the body. It contains polyunsaturated fatty acids, which reduce the level of "bad" cholesterol, vitamins - C, A, B, as well as phosphorus, calcium and other important elements. Dishes from it differ in excellent taste and attractive appearance.

Ingredients:

1. Fillet of pink salmon - 150 gr.

2. Fish broth - 800 ml.

3. Cream 10% (it is better not to save on fat content, it will turn out better) - 100 ml.

4. Red onion (you can take the usual, but with this will be more beautiful and more appetizing) - 1 pc.

5. Potatoes - 150 gr.

6. Carrots - 60 gr.

7. Lemon - 1/3.

8. Dill bundle - 1 pc.

9. Garlic - 2 cloves.

10. Bay leaves - 1 pc.

Start cooking:

1. First you need to prepare all the ingredients and arrange them so that it is convenient to take them and that they do not interfere.

2. Now, we cut the onion into small neat cubes, I usually make the carrot into slices, and the potatoes, too, with cubes, but bigger. By the way, to avoid pinching your eyes, I advise you to rinse the knife under cold water.

I make red fish fillet in cubes with a height of about 1.5 cm - so it does not boil softly into porridge and at the same time becomes soft and tender.

3. Now bring the broth to a boil and, without diminishing the intensity of the fire, put the potatoes there and add salt and ground pepper to taste and leave to cook for about 15 minutes. Stir periodically.

4. And now let's take a fragrant zazharkoy - already chopped onion and chopped garlic mix and pour in a pan with the heated olive oil. You can, of course, use sunflower oil, but then taste and benefit will suffer.

We put the bay leaf to them and pass it all in about 3 minutes. It is very important to stir constantly so that the onion does not burn!

5. It is time for the main ingredient of our classic homemade soup - fish. Put it in a pan with vegetables and continue to cook for 2-3 minutes.

6. Now gently pour in the cream and bring the ear to a boil. We continue to stir!

When it is cooked, I take it off the fire and add greens with crushed lemon. It is not necessary to use dill, you can take parsley, scallions, cilantro or even basil. One of my friends always adds a little dried oregano from her garden - it turns out just amazing!

As you can see, cooking at home step by step your ear is not so difficult! Enjoy your meal!

No need to try to save money and cook from spoiled products, cutting off rot and brushing off mold with a knife. Ingredients that have expired are also not suitable. Delicious and healthy dishes will not work out for sure, at best there will be an upset stomach.

Greens can even be grown at home, in a box on the windowsill, it does not require much effort and money, but you will always have fresh greenery on the table, which is so good for health.

This soup can be cooked in nature, on a fire. In this case, you need to immediately do more than you intend to eat - anyway, soon you will have to do again supplement. This soup, although it is a European dish, is no less tasty, it is ours, native Russian cuisine and even in something similar to it.

If you have any additions to the recipe or have already cooked your ear, then write it in the reviews! For today, see you soon! Subscribe to my blog to keep abreast of updates. I would be very grateful if you share the recipe of this dish with your friends!

Lohikeitto, kalakeitto, which is also a popular Finnish ear with cream, is the most delicate first dish of red fish. Cream is the main feature of such a soup, because they make a greasy soup with delicious delicacies and paint the broth in a nice color. You can cook in different ways: from smoked, fresh or salted carcass of red fish, from fillets, with boiled or passaged vegetables. Recipes of Finnish fish soup with a photo sometimes include original ingredients, which are introduced by our hostesses, in the form of mussels and shrimps, roasted zucchini, Bulgarian pepper.

Calorie dishes range from 87 to 95 kcal, so it is suitable for the diet menu.

• Small pieces of fish are cooked no more than five minutes. They are put in the soup just before the cream;
• Do not mix the food too intensively, otherwise all ingredients will fall apart, and the ear will have an unappetizing appearance.

The classic lohikateto option: excellent cream tandem with fish

For ease of soup, cream is taken to be less fat, and fish (trout, salmon, chum salmon or salmon) is preferably oily, because it contains all the beneficial Omega-3.

The necessary components for kalakeitto:

• 200 ml of cream (10%);
• One carrot;
• 300 g salmon fillet;
• Bulb;
• 2-3 potato tubers;
• 30 g butter;
• Salt, dill - to taste.

The classic recipe at home:

1. Take a saucepan and pour a liter of water into it, peel and dice the potatoes, which we cook to semi-finished condition - 6-7 minutes after boiling;
2. With the fish, we will remove the skin, cut the fillets into medium, equal slices, choose the bones as far as possible;
3. Run the pieces into the potato broth, boil for another 5-6 minutes after boiling;
4. Separately, save the shredded onion in butter, after two minutes add carrots grated on a medium grater. Vegetables weary on a small flame, not forgetting to stir;
5. Shift it into a container with other ingredients. If you want to get less calorie lohikaytto, you can take leeks instead of onions. It is not fried before putting it in broth. Carrots and leek rings are added to the broth along with the potatoes, and then the Finnish creamy ear is prepared as before;
6. We introduce cream after vegetable platter, bring the broth to a boil, salt it, turn off the gas.

The original and nourishing soup made of salmon will be poured into plates and sprinkled with chopped dill.

Trout and Tomato Soup

Such dishes with spicy light sourness and refreshing taste will delight your relatives. Tomatoes are pre-blanched and cleaned of coarse skin.

Composition of products:

• 500 ml of cream;
• A pound of salmon;
• 2 tomatoes and onions;
• One carrot;
• 4 potato tubers;
• Greens, salt, spices - to taste.

Fish soup recipe in Finnish:

1. Self-peel and dice potatoes, put in a container with cold water and after the liquid with the vegetable boils, boil for 10 minutes;
2. Grind onions and carrots, chop tomatoes into cubes, and fry them all together on vegetable or butter;
3. We transfer this mass to boiling potatoes and then add slices of salmon, various spices, add, cook for another five minutes;
4. Then in lohikaytto enter cream, thoroughly warm, but do not bring to a boil, decorate with greens. Cover the pot with a lid.

Such a tasty soup increases stamina and is distinguished by a harmonious combination of ingredients.

Finnish soup with chum

How to cook a luxurious dish from Ilya Lazerson, a famous chef and TV host, we will tell in this recipe.

You will need:

• 2 carrots;
• Liter of fish broth;
• 30 grams of flour;
• 250 g of chum salmon;
• 200 ml of cream;
• 100 g of leeks and celery stalks;
• 20 g butter;
• Dill herbs;
• 30 grams of flour;
• Salt, sugar, bay leaf - to taste.

Cooking steps:

1. With the fish carcass cut off all the fillets. Take a deep tank and put fish trim and ridge in it, add water, put on the flame. Broth prepare 17-20 minutes;
2. Cut the fish fillets from the skin, remove the rib bones and the remaining bones. Dilute with water a mixture of granulated sugar and salt, lower the chum salmon there for marinating for 20 minutes;
3. Cut the peeled potatoes into large pieces, make a small flame, remove the foam from the broth and filter it through a sieve. Cook potatoes in broth;
4. Closely cut the carrot and put to the potatoes;
5. Celery stalk clean, nashinkuem, add to the vegetables in a saucepan;
6. Leek (white part) is cut and also laid in a container to the other components. All salted;
7. We proceed to the preparation of the thickener. In a butter butter melted in a skillet, pour flour in, stir;
8. When the vegetables are almost cooked, put the chopped leek (the green part). Part of the potatoes razmnem using tolkushki;
9. Cream put into the soup, mix;
10. Make the fire stronger, put a thickener in the ear, stir it. Add pepper and Lavrushka;
11. Pull out the chum salmon and cut into large cubes, fill with boiling water;
12. Shift the fish in the soup and remove from the flame. Let stand under the lid and infuse for 3-5 minutes.

Pour our fish miracle in the plates, garnish with dill.

Finnish food with leek

Not everyone likes the smell and taste of onions in the soup, so if you replace it with leek, the dish will be delicious and tender to the taste.

How to cook soup in Finnish:

1. Cut the peeled potatoes (4 pieces) into cubes and pour cold water (1 liter). Cook on the flame in a saucepan;
2. After boiling the vegetable into the broth, we put 100 g of chopped leek, let it all cook for 10 minutes;
3. Then we add to the soup a pound of fillet from pieces of salmon, with the bones completely removed from it;
4. When the salmon is ready, add 30 g of butter and 200 ml of cream in lohikaytto;
5. To make the dish with a spicy note, we put a large spoon (without top) of allspice peas and laurel in it.

Before serving fish on the table, let it then sweat for 10-15 minutes in a saucepan. A beautiful ushitsa with cream and leek is ready to eat.

Finnish soup with green peas

Such a component as green peas makes the finished dish tender and nutritious. It is prepared very quickly.

Cooking process:

1. Pour in a saucepan broth (400 ml) and bring it to a boil;
2. Let us add 3 potatoes, sliced \u200b\u200binto sticks, carrot circles, chopped onions, frozen peas;
3. After 12–13 minutes, put 200 g of salmon pieces into the soup;
4. When they are cooked, we will add 100 ml of cream of 33% fat content, add greens, allspice, lavrushka;
5. Bring the dish again to a boil and remove the dishes from the heat.

Rich ear in a multi-cooker in Finnish

Finnish trout fish soup is a very nutritious and delicious dish, because the fish contains many trace elements and vitamins. Trout broth is very tasty and rich, and if it is still later in the slow cooker, it will be just matchless and tasty.

You will need:

• 200 ml (cup) of cream 20%;
• One pound of trout;
• 2 white onions;
• Curly parsley (greens), black pepper, salt - to taste;
• 4-5 potatoes;
• 5 peppercorns allspice.

Cooking Instructions:

1. Carefully gut and wash the trout, cut into medium steaks;
2. Cut potatoes into small cubes. Peel the onions and crumble;
3. Place the potatoes in a multicooker bowl, a layer of onions on it, and lay up the skins of the fish pieces;
4. Cover all with boiling water a little above the components, add all the spices, add some salt;
5. Activate the mode "Quenching" for 30 minutes. Let us add cream at the moment of boiling saturated broth of fish. Using a special spatula, mix and close the lid;

Wuhu with trout should be served in clay plates with croutons or fresh black bread, sprinkled with parsley.

A detailed and visual video recipe of the famous Finnish dish is presented below.

Video: Finnish cream soup with cream