Finnish fish soup with cream (recipe with photo) Lohikeitto ) - Finnish creamy soup with salmon, salmon or trout - a wonderful soup with red fish for the winter. Although in the summer, when it is not very hot, it also goes with a bang.

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

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

Ingredients

For the broth:

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

For the ear:

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

Finnish fish soup with cream - recipe

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

I want to note that it is not necessary to use all of the listed products for making fish broth if you do not have something from the list. You can limit yourself to just carrots, onions and bay leaves.

After 20 minutes, remove the heads and vegetables from the broth. Strain the broth, discard the vegetables, and disassemble the boiled red fish heads.

Discard the bones and keep the fish pieces to use in the soup.

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

When the potatoes are cooked, add the cut red fish fillets into the pan in small pieces, boil for a couple of minutes (the fish cooks very quickly), and then put the pieces of fish left from the heads. As I already wrote, to save money, you can not put the fillet, but limit yourself only to pieces from fish heads.

And final stage: turn off the heat and pour in a glass of cream. Cream, usually for Finnish fish soup from salmon or trout with cream, is recommended to be taken fatter, and even 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 have seen versions of this soup where milk is added instead of cream, as an option.

You can also thicken this soup with flour. To do this, before pouring the cream, they must be diluted with a tablespoon of flour, and then poured 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 let it reach the condition for 5-10 minutes.

The cream must be added after the fire has already been turned off, and it is better not to immediately into the pan, but first diluted separately with a little broth from the soup, because they can curdle, and the fish soup will not look the best, although this will not spoil the taste.

I would be glad if you also like the Finnish creamy soup with Lohikeito salmon or just Finnish soup with cream, just as we like it.

Soup recipes with fish and seafood

Finnish fish soup with cream recipe

50 minutes

125 kcal

5 /5 (1 )

On the benefits of fish, especially for children and female body, probably everyone knows. But it can be tiring to fry it, it’s better not to give it salty to children, and you can’t feed my boys with soups with fish - usually they “smell” from the threshold. In general, I had a problem with how to introduce fish into my diet. Rescued by a friend who recently returned from Finland. She came to visit with a gift - a bag of fish and a recipe for real Finnish fish soup with trout, which is cooked with cream.

To be honest, at first I doubted: I thought that it was difficult, long and not a fact that I would like it. However, I decided and did not regret it - the soup is very tender, and the pieces of fish literally melt in your mouth! Now I cook regularly, because even my sons, my most severe culinary critics, approved this dish. Try it yourself, because this Finnish soup is really simple and amazingly delicious!

Kitchen appliances. To prepare Finnish fish soup, you will not need anything other than a stove. If desired, you can use food processor for cutting vegetables.

Full list of ingredients

How to choose ingredients

• You can cook this fish soup not only from trout, but also from other varieties of fish, preferably sea. Freshwater when cooked gives a specific smell, which not everyone likes.
• AT classic version used fish steak, but if you want to save time on cutting - take the fillet (only not in briquettes, otherwise the soup will not work).
• Prioritize quality natural cream - they give the dish a delicate taste.

Step by step soup recipe

Using this scheme, you can easily prepare such a tasty and nutritious soup. By the way, I try to cook it in advance so that it is infused. So the taste is more intense.

Stage one

You will need potatoes, water, fish.

Stage two

Stage three

Prepare cream and bay leaf.

Sprinkle the soup with finely chopped dill before serving.

Finnish fish soup video recipe with cream

To cook amazing Finnish fish soup with cream, pay attention to the following video, which presents the recipe for this first course, as well as how to cook it correctly.

Lunch at hastily- Finnish cream soup Lohhikeito - Issue 13

Finnish cuisine is very fond of fish. Even slightly stronger than hot milk. And, contrary to popular belief, these products are perfectly combined.
I present to you a festive Finnish ear with Lohicateto cream. Below is a list of products:

300 ml fish broth
200 ml cream 22%
80 gr potatoes
80 g white part of leeks
150 g red fish fillet
5 g green onions
5 g parsley
Butter 25 g
Olive oil
Salt pepper
lemon zest
Garlic 1 clove

Bolder! Here is waiting for you complete recipe!
http://www.chefkuznetsov.ru/lohikeitto

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2015-09-15T09:00:01.000Z

• You can make the soup even tastier with the help of spices and spices.. Basil, thyme, coriander are great. You can also use black pepper, but white "sounds" more tender.
• Potatoes can be poured not with cold water, but dipped in boiling water This way it cooks faster and retains more flavor.
• To make the soup more original, you can take half of the onion, and replace the second with leeks which is cut into small pieces.
• Using a chilled fillet, you can cook soup even faster: it does not need to be thawed or separated from the skin and bones.
• The fish can not only be laid in the broth, but pre-fried along with carrots and onions. This will speed up the cooking process.
• If you cook soup with new potatoes, it will be ready faster.. In this case, fish should be added earlier, when the potatoes are half cooked.

cooking options

This soup will be more dietary if you take cream with a fat content of 15% in half the volume, and replace the other half with milk. Give the dish more original taste possible by taking different varieties fish in various proportions. Make sure the pieces are the same size.

Somehow it’s not quite in our traditions to cook fish soup with cream, we are more and more classic ear prefer. Meanwhile, it is very, very tasty! Here, for example, try to cook fish soup in Finnish style from trout. It would seem that the products in the recipe are all familiar to us, and it is not difficult to cook it ... But the taste of Finnish fish soup with cream will surprise you and your household! Delicate taste trout is in perfect harmony with cream, and simple and familiar vegetables make up the light and nutritious base of this amazing creamy soup. You will certainly love him, because it is impossible not to love him!

Ingredients (serves 4)

• one trout soup set (head, backbone, fins and tail)
• 300g potatoes
• 200g carrots
• 200g onion
• 2 liters of water
• 50g butter
• 150 ml cream 22%
• salt, pepper to taste
• greens for serving
• Bay leaf

How to cook trout fish soup in Finnish

Wash and dry the fish paper towels. Put the fish in a saucepan, cover with water and put on fire. Bring to a boil and cook for 20 minutes until the fish is done.

Wash, dry and peel vegetables. Cut potatoes and onions into cubes, carrots into thin slices.

Remove the fish, strain the broth through a sieve into a bowl. Rinse the pot if necessary. Pour back fish broth, put potatoes in it and put it on fire again.

Add butter and onion to a saucepan, fry for 2-3 minutes.

Add carrots to the onion, pour a small amount of broth and simmer under a lid over low heat until tender.

While the vegetables are cooking, disassemble the fish, remove the bones, divide the meat into flakes. Add trout and onion with carrots to the pan with the fish soup. Salt to taste.

Pour the cream into the ear, warm for a few minutes. Mix.

Chop the herbs and add them along with the bay leaf to the ear before turning off the heat. Cover the pot with a lid and let creamy soup"rest" while the table is served.

Serve fish soup with trout in deep bowls, pouring into generous portions and completing the serving rye bread. Tasty dinner with such an ear in Finnish, it is very conducive to unhurried homely cozy communication!

Fish soup in Finnish with cream is prepared in different ways, there are not two or five recipes - more. The fish soup is cooked in a rich fish broth, cooked like a soup on the water. salmon whole fresh, only from fillets, from smoked and salted fish carcasses, in the form of a concentrated pure broth, with vegetable sauteing, with boiled vegetables (without pre-treatment) and fragrant roots. Every restaurant Finnish cuisine and every Finnish housewife has her own secrets and notches of tradition, but one thing is invariable - the presence of cream or milk in the soup. This is the main feature of the Finnish fish soup recipe: cream turns fatty rich stew into a tender, gourmet soup.

The ear that we will cook today is simple. We will cook on the broth, with standard set vegetables: potatoes, carrots, onions. At the end, throw the fillets into the pan. Usually for the broth they try to choose not very oily fish(without “fat pockets”), on the other hand, why deny yourself the most useful omega-3s? But it is better to take cream of less fat content, then the soup will turn out light.

Cooking time 45 minutes \ Serves 6 \ Pot 2 liters, frying pan, stewpan

Ingredients

• salmon (fillet) 200 g
• salmon (head, tail, bones) for broth
• potatoes 3 pcs.
• carrot 1 pc.
• white onion 1 pc.
• bay leaf 2 pcs.
• black peppercorns 5 pcs.
• cream 10% 200 g
• olive oil 2 tbsp
• dill 0.5 bunch

How to cook Finnish fish soup with cream

I started cooking the fish soup with fish broth. The broth is brewed from the head, tail and bones - this is the only way it can turn out to be rich, with a deep taste and aroma. Therefore, I cut off the head (I removed the gills) and the tail, cut the fillets from the bones and skin, and put all these trimmings in a 2-liter stewpan.

She filled it with water, threw in lavrushka and peppercorns and put it on the stove on a quiet fire. I will cook for 15 minutes after boiling, removing the foam from the fish broth.

While the broth is cooking, I poured into a saucepan with a thick bottom olive oil I added finely chopped onions and carrots. Now I'm saving vegetable dressing, i.e. slightly fried. It is important not to overexpose the vegetables on the fire so that they do not burn, it is enough to bring them to a golden color.

I strained the finished broth and poured it into a saucepan with vegetable sauteing.

Please note that additional water may be needed, so you should have a kettle ready with boiled water. Topped up hot water to the broth and immediately put the diced potatoes into the pan. When the potatoes are cooked (15-20 minutes after boiling), half of its amount can be mashed with a fork, then the ear will be thicker.

Next I sent the diced salmon fillet. Cooking it for more than 5 minutes is not worth it: it will be overcooked, it will not taste good. The fire is quiet. (However, try and determine the readiness yourself).

She poured in the cream, salted and peppered to taste. As soon as the ear boiled, I immediately turned off the stove, added chopped dill, covered it with a lid and let the soup brew for 5-7 minutes. Dill I want to note especially: creamy fishy taste it's going amazing!

P.S. Remember we thickened the soup with potatoes, turning part of it into a puree? They thicken it in a different way, in recipes for Finnish fish soup, this method is found: 2 tablespoons of flour are fried in a pan until beige colour, pour in the cream, dissolve the lumps and season the soup with this mixture.

Served Finnish fish soup with fresh dill.

The Finns know a lot about cooking fish soup - most of the country is washed by the sea, so they do not experience a lack of seafood. You can learn from them how to make insanely delicious and tender ear in Finnish.

It is prepared only from red fish with the indispensable addition of cream - they give a soft texture.

In the ear, heads, tails and ridges are not used, it is customary to put only the fillet part of the fish, previously freed from the skin and bones, into the soup.

There are several variations of Finnish fish soup with cream, and each of them is delicious in its own way. Even if you don't consider yourself a fan of fish soup, this dish is still worth a try!

Finnish ear with leek

Leek absorbs less oil when fried, so it is suitable for those who want to make a less calorie soup.

Ingredients:

• 300 gr. loin of salmon;
• a glass of cream;
• leek stalk;
• 3 potatoes;
• 1 carrot;
• salt pepper;
• olive oil for frying.

Cooking:

1. Cut the fish into small pieces. Try to get the bones out of it as much as possible.
2. Peel potatoes, cut into cubes.
3. Pour water into a saucepan, bring to a boil. Drop the potatoes. Boil 5 minutes.
4. Add fish pieces. Cook for 5 more minutes.
5. In the meantime, cut the leeks into half rings, grate the carrots on fine grater. Fry them in olive oil and add to the ear. Salt.
6. Pour in the cream. Stir and let simmer for 3 minutes.

Finnish fish soup with trout

If the fish is sprinkled with lemon before sending it to the soup, this will get rid of the fishy smell, and the pieces themselves will be more tender.

Ingredients:

• 300 gr. trout fillet;
• 4 potatoes;
• a glass of cream;
• butter or olive oil for frying;
• 1 onion;
• 1 carrot;
• green onions;
• black pepper, salt.

Cooking:

1. Cut fresh fish into pieces.
2. Cut the potatoes into cubes and send to boiling water - let it cook for 5-6 minutes.
3. Cut the onion into cubes, grate the carrots on a fine grater. Fry in oil with pepper and salt.
4. After the time has passed, add the fish to the potatoes. Boil 5 minutes.
5. Pour in the roast - cook for 3 minutes.
6. Pour in the cream.
7. Pour the fish soup on plates and sprinkle with finely chopped green onions.

Finnish fish soup with salmon and spices

The right spices can greatly enhance the flavor of a soup. You need to add them in moderation, the only exception is black pepper - you can pour a lot of it, it will not spoil the taste of fish soup at all.

Ingredients:

• 300 gr. salmon fillet;
• 3 potatoes;
• 1 bulb or stalk of a leek;
• 1 carrot;
• a glass of cream;
• salt;
• black pepper;
• tarragon;
• saffron;
• ½ lemon;
• butter for frying.

Cooking:

1. Cut the fish into pieces, remove all the bones. Put it in a separate container. sprinkle lemon juice, add quite a bit of saffron and tarragon. Leave the fish to marinate for 20-30 minutes.
2. In the meantime, you can prepare the vegetables. Onion cut into cubes. Grate the carrot. Cut potatoes into cubes or strips.
3. Roast in butter carrots and onions.
4. Put water to boil in a saucepan.
5. Lower the potatoes, they should cook for 5-7 minutes.
6. Add fish. Boil 5 minutes.
7. Pour in the sautéed vegetables. The soup should boil for another 3 minutes.
8. Add salt and then pour in the cream.

Finnish fish soup with milk

Cream can be replaced with milk, or you can improve the taste by combining both of these dairy products in one dish. Flour gives the soup thickness and density.

Ingredients:

• 300 gr. salmon fish fillet;
• 1 onion;
• 3 potatoes;
• 350 ml of milk;
• 200 ml cream;
• 3 tbsp flour;
• salt, black pepper.

Cooking:

1. Cut the fish into pieces.
2. Peel potatoes, chop into cubes.
3. Boil water in a saucepan, add potatoes to it. There should be little water - enough to boil the potatoes.
4. Cut the onion into cubes, grate the carrots - fry in a pan.
5. Mix milk with cream, dilute the flour. Stir so that no lumps remain.
6. Pour the milk mixture into the potatoes, let it boil. Add fish, then fry. Salt, pepper. Boil 5 minutes.
7. Serve with crackers and fresh herbs.

Finnish fish soup with tomatoes

Tomatoes will give the ear a little piquancy and add juiciness to the dish. Basil goes well with fish soup with tomatoes.

Ingredients:

• 300 gr salmon fish fillet;
• 1 onion;
• 3 potatoes;
• 200 ml cream;
• 1 carrot;
• 2 tomatoes;
• ground coriander, dried basil;
• salt;
• frying oil.

Cooking:

1. Cut the fish into pieces. Boil them in water along with spices - coriander, basil and salt.
2. Fry chopped onions, tomatoes and grated carrots in oil.
3. Cut potatoes into cubes. Add to fish broth. Put the roast in there too.
4. Boil 10 minutes after boiling.
5. Pour in the cream. Leave the ear to brew for 10-15 minutes.

A traditional Finnish dish can be on your table if you cook fish soup according to one of the suggested recipes.