Ukha in Finnish is a delicious soup. Finnish ukha with cream - a simple and sophisticated dish from the Scandinavian countries

29.08.2019 Soups

Delicious and satisfying Finnish fish soup is prepared on the basis of red fish: salmon, pink salmon, trout or salmon are suitable. It is better to use heavy cream (at least 20% fat), then the soup will be richer.

Classic Finnish ukha with cream

Time: 1 hour.
Servings Per Container: 8.
Calorie content: 64 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

There are a minimum of components and spices in the Finnish ear: the main ingredients are responsible for the balanced taste, which perfectly complement each other. When serving, you can add lemon and olives.

Ingredients:

red fish - 1 small carcass;
leeks - 1 stalk;
onions - 1 pc.;
potatoes - 3 pcs.;
carrots - 3 pcs.;
Bay leaf;
black peppercorns;
butter - 25 g;
cream - 250 ml;
water - 2.5 l;
salt, pepper, herbs.

Cooking method:

Butcher the fish, separate the fillets. Place the back, head, and bones in a stock pot.
Add peeled, halved onions, one carrot, black pepper. Fill with water.
Bring to a boil, remove the resulting foam.
Strain the broth through a sieve or colander, it should be perfectly transparent. Add salt.
Finely chop the white part of the leek, sauté in butter.
Pour the fish broth into a clean saucepan, add the diced potatoes, randomly chopped remaining carrots, leeks, bay leaves, cook for 10 minutes until the potatoes are soft.
Add the diced red fish fillet, boil the fish soup for another 10 minutes.
Whisk the cream lightly, add it gently to the soup, stir until smooth.
Salt, pepper, serve the fish soup in Finnish style with your favorite herbs.

With tomatoes

Time: 1 hour.
Servings Per Container: 8.
Calorie content: 101 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

The secret to the success of this delicious Finnish fish soup with tomatoes lies in the correct preparation of the tomatoes. To make the ear with cream more tender, the tomatoes must be blanched.

Ingredients:

salmon fillet - 600 g;
tomatoes - 4 pcs.;
potatoes - 4 pcs.;
carrots - 2 pcs.;
leeks - 1 stalk;
vegetable oil - 100 ml;
cream - 1 l;
water - 1.5 l;
salt, pepper, bay leaf.

Cooking method:

Peel the carrots and onions, chop into strips, fry in vegetable oil directly in the soup pan.
Add the diced potatoes, bring the vegetables to a half-cooked state, cover everything with water.
In the boiling broth, send the diced salmon fillet, bring to a boil.
Peel the tomatoes and seeds, cut the pulp into cubes, add to the soup.
Pour in the cream, simmer the fish soup over low heat until the fish is cooked.
Serve hot creamy Finnish fish soup with a slice of buttered rye bread.

With cheese

Time: 1 hour 20 minutes.
Servings Per Container: 6.
Calorie content of the dish: 57 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

This Finnish fish soup recipe differs from the classic one in that processed cheese is used instead of cream: it is cheaper than the classic version.

Ingredients:

potatoes - 4 pcs.;
trout - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
bell pepper - 1 pc.;
processed cheese - 1 pc .;
garlic - 1 clove;
water - 2 l;
salt, bay leaf.

Cooking method:

Put the washed head, tail and trout bones into a saucepan, cover with water and cook over low heat for half an hour.
Take the fish out of the broth, send the grated carrots, chopped potatoes, onions, bell peppers there.
Boil for 10 minutes. Season with salt, bay leaves and minced garlic, then top with diced trout fillets.
Dissolve the processed cheese separately in a small amount of broth or water, then add it to the ear and cook for another 20 minutes. If you put a whole piece of cheese into a Finnish fish soup, it will take longer to dissolve.

With shrimps

Time: 1 hour 15 minutes.
Servings Per Container: 8.
Calorie content: 53 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

You can enhance the sea taste and aroma of Finnish fish soup with shrimp. It is important not to overcook the seafood, otherwise the shrimp will become rubbery.

Ingredients:

salmon fillet - 500 g;
shrimp - 500 g;
potatoes - 5 pcs.;
onions - 1 pc.;
carrots - 1 pc.;
cream - 250 ml;
water - 3 l;
salt, black peppercorns, bay leaf.

Cooking method:

Cut the trimmings with salmon bones, carrots, onions, bay leaves and peppercorns in a saucepan or a cauldron for fish soup.
Fill a pot with water and put it on fire.
Bring to a boil, periodically remove the foam, cook for 20-30 minutes. Toss in the shrimp a few minutes before the end of cooking.
Use a slotted spoon to remove all ingredients from the pan.
Send the diced potatoes to the broth.
Peel cooled shrimp.
When the potatoes are almost ready, send the sliced salmon fillets to the pan, salt everything to taste.
Bring the Finnish fish soup to a boil, reduce heat to medium, add cream and peeled shrimp.
Cover the pot with a lid, bring to a boil, then remove from heat.

Video

Lohikeitto, kalakeitto, aka the popular Finnish fish soup with cream, is the most delicate first course of red fish breeds. Cream is the main feature of such a soup, because it makes the fatty stew a delicacy and color the broth in a pleasant color. You can cook in different ways: from smoked, fresh or salted carcasses of red fish, from fillets, with boiled or sautéed vegetables. Finnish fish soup recipes with photos sometimes include original ingredients that our hostesses bring, in the form of mussels and shrimps, fried zucchini, bell peppers.

The calorie content of the dish ranges from 87 to 95 kcal, so it is suitable for a dietary menu.

Small pieces of fish are cooked for no more than five minutes. They are placed in the soup just before the cream;
Do not stir the food too vigorously, otherwise all the ingredients will fall apart and the ear will look unappetizing.

The classic lohikeitto: the perfect tandem of cream and fish

To make the soup easier, the cream is taken with a lower fat content, and the fish (trout, salmon, chum or salmon) is preferably fatty, because it contains all the useful Omega-3s.

Required components for kalakeitto:

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

Classic homemade recipe:

Take a saucepan and pour a liter of water into it, peel and dice the potatoes, which we cook until they are half-cooked - 6-7 minutes after boiling;
Remove the skin from the fish, cut the fillet into medium, equal slices, choose bones if possible;
We put the pieces in the potato broth, after boiling, cook for another 5-6 minutes;
Separately spass the chopped onion in butter, after two minutes add the carrots grated on a medium grater. We simmer vegetables on a small flame, not forgetting to stir;
Transfer the frying to a container with other ingredients. If you want a less calorie lohicatetto, you can use leeks instead of onions. It is not fried before putting it in the broth. Carrots and leek rings are added to the broth along with potatoes, and then the Finnish creamy fish soup is cooked as before;
Add the cream after the assorted vegetables, bring the broth to a boil, add salt, turn off the gas.

Pour the original and hearty salmon soup into plates and sprinkle with chopped dill.

Trout and tomato soup

Such a dish with a spicy light sourness and a refreshing taste will delight your family. Tomatoes are pre-blanched and peeled from coarse skins.

Products composition:

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

Finnish fish soup recipe:

Peel and cut the potatoes into cubes on our own, place them in a container with cold water and, after the liquid with the vegetable boils, cook for 10 minutes;
Chop the onion and carrots, cut the tomatoes into cubes, and sauté everything together in vegetable or butter;
We shift this mass to boiling potatoes and then add salmon slices, various spices, add salt, cook for another five minutes;
Then add the cream to the lohikeitto, warm it up well, but don't bring it to a boil, decorate it with herbs. Cover the saucepan with a lid.

This delicious soup increases stamina and is distinguished by a harmonious combination of ingredients.

Finnish fish soup with chum

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

You will need:

2 carrots;
Liter of fish broth;
30 g flour;
250 g chum salmon;
200 ml of cream;
100 g each leek and celery stalk;
20 g butter;
Dill greens;
30 g flour;
Salt, sugar, bay leaf - to taste.

Cooking scheme step by step:

Cut off all the fillets from the fish carcass. Take a deep container and put fish scraps and a ridge in it, add water, put it on a flame. Cook the broth for 17-20 minutes;
Cut the fish fillet from the skin, remove the costal bones and remaining bones. Dilute a mixture of granulated sugar and salt with water, put chum salmon there for pickling for 20 minutes;
Cut the peeled potatoes into large cubes, make a small flame, remove the foam from the broth and strain it through a sieve. Cook potatoes in broth;
Coarsely cut the carrots and put them to the potatoes;
Peel the celery stalk, chop it, add it to the vegetables in a saucepan;
The leeks (white part) are cut and also put into the container along with the rest of the ingredients. We'll add everything;
We start preparing the thickener. Pour flour into butter melted in a frying pan, stir;
When the vegetables are almost cooked, add the chopped leeks (green part). Mash some of the potatoes with a crush;
Add the cream to the soup, mix;
Let's make the fire stronger, put a thickener in the ear, stir. Add pepper and lavrushka;
Take out the chum salmon and cut into large cubes, pour boiling water over;
We put the fish into the soup and remove from the flame. Let it stand under the lid and infuse for 3-5 minutes.

Pour our fish miracle into plates, decorate with dill.

Finnish food with leeks

Not everyone loves the smell and taste of onions in soup, so if you replace it with leeks, the food will become delicious and delicate in taste.

How to cook fish soup in Finnish:

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

Before serving the fish dish, let it simmer in a saucepan for 10-15 minutes. A lovely ear with cream and leeks ready to eat.

Finnish soup with green peas

A component such as green peas makes the finished dish tender and nutritious. It is being prepared very quickly.

Cooking process:

Pour the broth (400 ml) into a saucepan and bring it to a boil;
Add 3 potatoes, carrot slices, chopped onion, frozen peas, cut into small pieces;
After 12-13 minutes, put 200 g of salmon pieces into the soup;
When they are cooked, add 100 ml of 33% fat cream, add herbs, allspice, lavrushka;
Bring the food to a boil again and remove the dishes from the heat.

Saturated Finnish ear in a slow cooker

The Finnish trout fish soup is a very nutritious and delicious dish, because fish contains many trace elements and vitamins. Trout broth is very tasty and rich, and if it still sweats in a slow cooker, it will become simply incomparable and delicious.

You will need:

200 ml (glass) cream 20%;
A pound of trout carcasses;
2 white onions;
Curly parsley (greens), black pepper, salt - to taste;
4-5 potatoes;
5 peas of allspice.

Cooking instructions:

Thoroughly gut and rinse the trout, cut into medium steaks;
Cut the potatoes into small cubes. Peel and finely chop the onion;
Put potatoes in a multicooker bowl, onion layer on it, and put fish pieces upside down;
Cover everything with boiling water a little higher than the components, add all the spices, add salt;
We activate the "Extinguishing" mode for 30 minutes. Add the cream while the saturated fish broth boils. Using a special spatula, mix and close the lid;

It is advisable to serve the soup with trout in clay plates with croutons or black fresh bread, sprinkle with parsley.

A detailed and visual video recipe for a famous Finnish dish is presented below.

Video: Finnish fish soup recipe with cream

Content:

Wuhu has long been considered the most ancient dish of Ukrainian and Russian cuisine. This dish was previously prepared according to the same recipe as the yushka. However, the soup differs from the stew in that this soup is prepared with the addition of fish, and the yushka is a broth with meat.

Today, no one will say for sure where the fish soup recipe came to our countries, but it is known for sure that the name of this dish has Indo-Asian roots. In the 11th century, all liquid dishes were called fish soup. In order to know which yushka is being prepared, the name was pronounced in combination with the product with which it is being prepared. For example, pea ear, chicken ear. Fish soup was also divided into types, depending on the type of fish on the basis of which it was prepared.

Today, the opposite is true. Now fish soup is considered a separate dish. Moreover, each fish soup has its own recipe for cooking and it can no longer be called a soup.

If earlier fish soup was considered a common occurrence, then since the 17th century this dish has not been prepared without this ingredient.

A bit of history

During the reign of Ivan the Terrible, poultry meat was included in the recipe for making fish soup. Many cookbooks of those times are full of culinary recipes for this dish, which is cooked with the addition of chicken and crane meat. Ear of swans or swan offal was served on the tables of the master. This dish was prepared only in rich houses, while poor people cooked cabbage soup and borscht.

By the end of the 19th century, the fish soup was strongly influenced by French cuisine. French chefs were highly trusted in culinary matters. Wuhu began to be cooked more exquisitely, some ingredients were removed from the recipe for its preparation, and it acquired a more transparent broth.

Cooking fish soup in our time

Today's ukha is prepared according to its own cooking technology, which helps to obtain a fragrant and transparent broth that does not have a pronounced fishy odor. The fish that is added to the recipe for this dish is not boiled down to the end and does not lose its taste.

According to the technology, the ear should be cooked open, that is, without a lid, and in no case should it boil. The fish is placed in boiling vegetable broth, which is salted in advance. To obtain such a decoction, an onion is used, which is subsequently removed. If live fish is used in the fish soup recipe, then other vegetables are not put in the soup. In other cases, the fish soup is prepared with the addition of sliced potatoes and whole carrots, which are also removed at the end of cooking.

Time is allocated for the preparation of each type of fish. For example, freshwater fish is cooked for 7-20 minutes, large freshwater fish from Siberian rivers are cooked for half an hour, and sea fish - 8-12 minutes. The cooking time of this ingredient mainly depends not on the species, but on the size of the fish. Various spices and seasonings are put into the fish soup, for example, saffron, nutmeg, fennel, ginger, anise. However, the main spices are black pepper, dill, parsley, bay leaves, tarragon, leeks, and parsnips.

The range of spices and herbs depends on the type of fish. If the fish is oily, then more spices are used for its preparation. Also, the taste of this ingredient also affects the amount of spices. For example, if fish soup is prepared from pike perch or perch, then a lot of spices are not put.

Finnish fish soup recipe

The national cuisine of Finland is quite rich in fish dishes. The reason for this is the underdevelopment of animal husbandry and crop production. Therefore, the local cuisine is based on the use of products of natural origin: fish, game, mushrooms and berries. Finnish cooking traditions have a lot in common with Germanic, Scandinavian and Baltic cuisine. Finns usually have cold snacks on their daily menu, but their first courses are considered festive. And one of these dishes is ear. They approach the preparation of a Finnish fish soup recipe responsibly, observing all the subtleties and secrets.

Finnish ukha is a famous traditional Finnish recipe. This dish is loved not only by the Finns, but also by other nations. Although in Finland they believe that only their chefs prepare this dish correctly, the recipe for an exquisite fish soup can be prepared at home without leaving Europe. The main thing is to follow the recipe and the sequence of all actions.

1 chilled sea trout steak
1 liter of cream (20% fat);
5 pieces of potatoes;
2 carrots;
salt, black pepper, bay leaf to taste.

From the inventory we need:

pot;
cutting board;
sharp knife;
grater;
tablespoon and teaspoon;
portioned plates;
kitchen stove.

Finnish fish soup

Trout preparation. For this, the trout steak must be cut into large pieces. Skin and bones do not need to be removed. Next, the pieces of fish should be placed in a saucepan, filled with clean drinking water and boiled over medium heat. After the water boils, it is necessary to remove the foam and add salt, allspice peas and bay leaf. The fire can be slightly reduced and cooked for another 10-15 minutes, until the fish is almost completely cooked.
Preparing vegetable ingredients. Potatoes with carrots must be washed well and peeled. Cut the potatoes into medium cubes. Grate the carrots on a coarse grater. Onions also need to be peeled and rinsed, then chopped finely. All chopped vegetables must be placed in a separate saucepan.
We cook vegetables. Strain the finished fish broth into a saucepan with vegetables through cheesecloth folded in half. Then add a little salt and simmer over medium heat.
We mix the ingredients. Pieces of boiled fish must be disassembled, cleaned from bones and skin. Then cut the fish into small pieces. After that, add the chopped fish to the vegetables and cook over low heat for 15 minutes. Then you can add cream to the ear, bring to a boil and remove the pan from heat. Cover tightly and let it brew for about 20 minutes.

Finnish salmon fish soup recipe

To prepare fish soup in Finnish you will need:

300 g salmon fillet;
4 large potatoes;
2 pieces of medium-sized onions;
2 tablespoons of butter;
1 glass of cream;
ground black pepper;
Bay leaf;
1 tablespoon cornstarch
salt to taste;
greens.

Finnish fish soup

Peel the potatoes, cut into cubes and add 3 liters of water. Cook it until half cooked.
Cut onions and fry in butter until soft.
Carefully separate the salmon fillet from the skin and cut into medium portions and boil. Then the resulting fish broth must be filtered and potatoes boiled in it.
Then pour the onion and salmon into the boiling soup and cook for 10 minutes.
Then add cream to the ear, salt, pepper and put bay leaf. Boil for 2-3 minutes.
Dilute cornstarch in 0.5 cups of water and pour in a thin stream into the ear, stirring continuously. After the soup has thickened, remove the pan from heat and sprinkle with herbs.

Ideally, the Finnish ukha is prepared with the addition of cream, but many deviate from the classic recipe, replacing cream with milk.

Finnish fish soup with salmon

1 kg of salmon;
1 liter of water;
1 onion;
1 teaspoon salt
ground red pepper if desired;
4 large potatoes;
0.5 leeks;
400 ml of milk;
1 tablespoon flour;
Dill.

Finnish fish soup

The fish must be cleaned and separated from the bones to obtain fillets. Dip the seeds in water and add coarsely chopped onions and spices to them. Cook for about 20 minutes.
Strain the resulting broth and pour into another saucepan. After the broth boils, add the leeks and potatoes, cut into half rings. Cook for about 15 minutes.
Salmon fillet should be cut into pieces and added to the ear. Cook for 5-10 minutes. Mix flour with milk and pour into soup. Cook for a few more minutes, then add finely chopped dill. The ear is ready!

Finnish fish soup with garlic and melted cheese

This Finnish fish soup recipe is slightly different from the classic one. Instead of cream, this recipe uses processed curds. The fish soup is quite tasty and light.

To prepare this dish you will need:

head and tail of trout or salmon;
Bay leaf;
1 clove of garlic;
1 carrot;
1 onion;
1 bell pepper;
1 processed cheese;
3-4 pcs. potatoes.

Cooking fish soup

The head and tail of the fish must be washed, put in a saucepan and cooked over low heat for half an hour. Then remove the fish from the broth and add grated carrots, potatoes, chopped onions and bell peppers to it.
Then garlic, spices, black pepper and bay leaf are placed in the ear. After that, you need to lay the fish back.
Processed cheese must be dissolved separately either in water or in broth. It is best to purchase a special cheese curd for broths. After it dissolves, you need to pour it into your ear and cook for another 20 minutes. If you put processed cheese directly into the soup, it will take longer to dissolve. After the ear boils, you can turn it off. Add greens to it and serve.

Finnish fish soup with melted cheese and tomatoes

To prepare this dish you will need:

500 g salmon;
potato;
3 fresh tomatoes;
onion;
1 processed cheese;
green onion;
fish or vegetable broth (you can from a cube).

Preparation

The potatoes and onions must be diced and boiled in the broth. Then chop fresh tomatoes and green onions, put them in a separate saucepan and cook, stirring occasionally. There is no need to add water to the tomatoes, as the tomatoes will produce juice on their own. Add thyme or other herbs to the tomatoes. Simmer the tomatoes and onions until tender. Then add processed cheese to them.
Cut the fish into pieces and put in the broth. Then send the cheese and vegetable mixture there. Season with salt and pepper. Bring the ear to a boil, but do not boil. Let it brew for 15 minutes and serve.

Finnish fish soup with spices

In the preparation of this fish soup, spices are important, which give this dish an unforgettable taste and aroma.

For this dish you will need:

600 g of fish (salmon, pike perch, burbot, salmon);
600 g of onions and leeks;
600 g potatoes;
salt to taste;
250 ml milk or cream;
white peppercorns;
spices (thyme, coriander, basil);
greens.

Preparation

Cut the leeks into rings. Cut onions and potatoes into small pieces. The fish must be cut into large pieces.
All these ingredients are laid out in layers in a saucepan. Moreover, the lowest layer is to put white peppercorns. Then comes the bow. Fish is placed on the bow. And the very last layer is potatoes.
The water is poured about 2 cm above the potatoes. Then you should put the pan on the fire. After boiling water, reduce the fire and add spices and salt. Then boil the ear for another 15 minutes without stirring.
Then pour milk or cream into the ear and boil for 2-3 minutes. After that, turn off the heat and add herbs to the soup. Leave for 20-30 minutes. You can then serve.

Then prepare traditional Finnish fish soup with Lohikeitto cream for them. A dish of salmon, trout or salmon is being prepared. For some, this fish soup may be too expensive, but in Finland it is brewed almost every day. And all because salmon in this country is the most affordable fish, even cheaper than ordinary herring. In our article, we will present a classic Finnish fish soup recipe with cream. The choice will be offered and other options for the preparation of this dish with the addition of different ingredients.

The following option for preparing the popular fish soup is considered traditional for this northern country. Local housewives adhere to exactly this recipe for Finnish fish soup with cream (pictured). The step-by-step description of the cooking process is as follows:

Peel and fillet small salmon (trout, salmon). Put the head and ridge in a saucepan and cover with water.
Then add bay leaf, a few black peppercorns and a whole onion there and bring its contents to a boil. Constantly skimming off the foam, cook the broth for 25 minutes.
Remove the cooked fish from the pan. Strain the broth and return to the stove.
A festive version of this soup is cooked without potatoes. It can be prepared separately and served on a plate.
Salmon fillet, cut into small pieces, left after cutting the fish, is sent to the boiled broth.
After 10 minutes (the main thing is that the fish pieces are not boiled), the soup can be removed from the heat by adding 200 ml of cream with a fat content of 25%. They should be inserted gently into the ear so that they are evenly distributed. Sprinkle the prepared fish soup with dill herbs.

Finnish fish soup with trout cream

This dish has a surprisingly delicate taste. And all this thanks to a cream that goes perfectly with any red fish. By the way, do not regret and use fillet for fish soup. The result is a delicious, full-fledged dish that looks appetizing and very satisfying.

The recipe for Finnish fish soup with trout with cream consists of the following steps:

Diced potatoes (3 pcs.) Are dropped into a pot of boiling water (1 l). After boiling again, it should be boiled for 7 minutes.
At this time, you can go for trout. The fillet should be separated from the skin and the fish should be cut into small pieces, while picking out all the bones.
Put prepared fish in a saucepan for boiling potatoes.
In butter (30 g) sauté finely chopped onions (½ pcs.) And coarsely grated carrots.
Add grilled vegetables to the almost finished soup.
Then pour 200 ml of cream with a fat content of 10% (200 ml). Add salt and black pepper to taste. Bring the contents of the saucepan to a boil and remove the ear from the heat.
Serve the dish with fresh dill.

Finnish fish soup with trout and tomatoes

The famous fish soup, prepared according to the following recipe, has a refreshing taste and light piquant sourness. Tomatoes give such a gastronomic effect. But before adding to the soup, they should be pre-blanched and peeled from the thin but coarse skin.

In Finnish, fish soup with cream and tomatoes is prepared in the following sequence:

Peeled and diced potato tubers (4 pcs.) Are dipped into a saucepan, poured with cold water and boiled for 10 minutes after boiling or until tender.
Vegetables (onions, carrots) are chopped and sautéed in butter or vegetable oil along with diced tomatoes (2 pcs.).
Fry goes to boiling potatoes. Then add pieces of salmon (500 g), salt and spices to taste. The fish soup is cooked for another 5 minutes.
Cream (500 ml) is poured into the soup, warms up well, but does not boil.
The greens are added last, after which the pan is covered with a lid.

Finnish salmon fish soup with shrimps and cream

Do your loved ones refuse ordinary fish soup? Then offer them a Finnish fish soup with tender salmon fillet and shrimps in a fragrant creamy broth. After tasting such a dish, no one dares to say that they don't like fish soup. You can learn how to cook Finnish fish soup with cream from the following step-by-step instructions:

Diced potatoes (5 pcs.) And half of the onion chopped with a knife are sent to a saucepan with 2 liters of water. After boiling water, the ingredients are boiled for 15 minutes.
Salmon (300 g) is cut into small pieces and sent to a saucepan with potatoes and onions.
After 5 minutes, frozen shrimp (200 g), olives cut into rings and green olives (½ can) are sent to the saucepan with the soup.
After another minute, cream (100 ml) is poured into the ear and chopped green onions and dill, as well as bay leaves and allspice (3 pcs.) Are added. The soup is brought to a boil and removed from heat.
After 10 minutes, a delicious dish with an exquisite fishy taste and aroma can be served at the table.

Finnish fish soup with leeks

Not all people like the taste and smell of onions in soup. That is why many housewives do not add it to their ear in Finnish with cream (pictured). But if you replace regular leeks, then you will not only not feel an unpleasant aroma, but also make the dish more delicate and interesting in taste.

According to this recipe, prepare a Finnish fish soup in this order:

Pour 4 diced potatoes with 1 liter of cold water. Put the pan on fire.
Once the potatoes have boiled, add randomly chopped leeks (100 g) to the broth.
After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
Prepare cream with 20% fat. As soon as the salmon is cooked, a piece of butter (30 g) is added to the fish soup and cream (200 ml) is poured.
To add a piquant taste, allspice peas (1 tablespoon) and bay leaf are added to the soup. Before serving, the dish should be infused in a saucepan for at least 10 minutes.

Finnish fish soup with cream and green peas

The next dish not only turns out to be very tasty, but also looks original. In the process of making Finnish soup with cream, frozen green peas are added to the soup according to the recipe. This ingredient makes the taste of the finished dish more delicate. Finnish salmon fish soup is prepared very quickly:

In a saucepan, bring 400 ml of fish broth to a boil.
To it are added potatoes cut into cubes (3 pcs.), Carrot slices, chopped onions and frozen peas.
After 12 minutes, pieces of salmon (200 g) are sent to the soup.
Once the fish fillet is cooked, you can add 33% cream (100 ml), allspice, bay leaves and herbs.
The soup is brought to a boil for the last time, after which the pan is removed from the heat.
You can serve such an ear to the table with crispy croutons.

Finnish ukha with melted cheese and cream

For the next fish soup recipe, you can use not the fillet of red fish, but the head and tail with enough meat. The result is a rich broth with a creamy taste and pieces of salmon. When preparing a budget version of Finnish fish soup with cream, the following steps must be observed:

Put the head and tail of a salmon with a total weight of about 700 g in a saucepan. Pour the fish with water and put the pan on the fire.
As soon as the water boils, remove the foam from the surface. Add a whole onion, carrots, allspice and bay leaf to the broth. Cook over low heat for 40 minutes.
Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
Add diced potatoes (5 pcs.) To the broth, and 10 minutes after boiling, pour cream with a fat content of 22-33% (1 tbsp.) Into the soup. Then put the processed cheese from a can (200 g) and salmon pieces, separated from the head and tail.
Add salt and pepper to taste. Turn off soup and sprinkle with herbs.

Finnish fish soup recipe for a multicooker

This dish is truly festive. It is prepared from fresh trout with the addition of delicate cream and a small amount of vegetables. Its taste will definitely please even the most sophisticated gourmets. When preparing Finnish fish soup with cream, you can use a slow cooker. For this fish soup, it is recommended to select the "Stew" mode. The cooking time should be set to 30 minutes.

So, for Finnish fish soup, you should load diced potatoes (5 pcs.), 2 heads of chopped onions into the multicooker bowl, and put on top rather large pieces of trout peeled from the skin (500 g). The prepared ingredients are filled with water. The spices are added immediately. It is recommended to sprinkle salt on top (1 teaspoon), a pinch of black pepper and a few allspice peas. After that, you need to close the lid of the multicooker and start the selected cooking program.

As soon as the water starts to boil, pour a glass of cream with 20% fat into the bowl. After that, it remains only to wait for the sound signal, which will inform you about the end of the soup boiling process. Next, the soup should be poured into plates and sprinkled with herbs.

The following tips will help you prepare delicious Finnish fish soup:

You can cook the soup in both plain water and fish broth. In the latter case, it must first be filtered from the seeds.
Red fish, cut into small pieces, cook for no more than 5 minutes. Therefore, it should be put into the soup shortly before adding the cream.
During the cooking process, you should not stir the ear too often, otherwise all the ingredients will simply fall apart, and the dish will look unappetizing.

The Finnish ukha differs from the traditional Russian dish by the addition of cream or milk. These ingredients radically change the taste of the soup, making it more tender and interesting. Since the recipes contain dairy products, you need to choose the fish that will go well with them. Salmon or trout are usually chosen. The dish can hardly be called budgetary, but it can surprise your loved ones and diversify the usual diet with an exquisite soup.

Cook fish soup in Finnish in a saucepan or slow cooker. You can also use a kettle if you want to cook this dish in nature. For broth, you can use a soup set (head and tail), and a tenderloin, and a whole carcass. At the same time, it is believed that the most delicious Finnish fish soup is obtained by slowly simmering the fish, so it is not recommended to cook the soup over too high a heat.

In addition to fish, various vegetables are added to the soup. Most often, cooks limit themselves to onions, carrots and potatoes, but sometimes they also put tomatoes, bell peppers, hot chili peppers, etc. into the soup. A prerequisite for a delicious Finnish fish soup is the addition of a large amount of seasonings and spices. These necessarily include black and allspice, fresh or dried herbs, roots, bay leaves, etc.

Finnish wuhu is always served hot. It can be supplemented with homemade croutons or croutons. The dish is considered dietary, but at the same time it has a large supply of vitamins and microelements important for the body.

Any red fish is suitable for Finnish fish soup, but many people prefer salmon. For this recipe, you will need about 500 g of a soup set and 200 g of tenderloin. If you wish, you can change these proportions at your discretion. If you don't have sea salt on hand, replace it with regular salt. This will not radically change the taste of the dish. It is better to take fresh celery root, but in extreme cases, dried ground is also suitable.

Ingredients:

700 g salmon;
200 ml of cream;
4 potatoes;
20 g green onions;
10 g of dill greens;
1 pinch of black pepper;
2 pinches of sea salt;
1 onion;
1 carrot;
20 ml of vegetable oil;
70 g of celery root.

Cooking method:

Put the soup set (ridges, tails and heads) in a saucepan, pour water over it.
Remove the foam from the broth, then cook for another 40 minutes over medium heat.
Dice the carrots, celery and onions (onions).
Heat vegetable oil in a frying pan and put vegetables in it, fry until golden brown.
Cut the potatoes into cubes and add to the finished broth.
Send fried vegetables and chopped green onions there.
When the potatoes are tender, add the salmon fillets to the ear (cut into medium pieces).
Pour cream into the soup, season with salt and pepper, stir.
Cook the fish soup for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Ukha with trout and cream is a traditional Finnish dish that is often prepared for the holidays. This kind of soup is a real delicacy that is not at all difficult to prepare at home. In a slow cooker, the ear turns out even tastier than on the stove, because the soup is more likely to languish in a bowl than to cook. This allows all the ingredients to exchange flavors and achieve perfect doneness.

Ingredients:

500 g of trout (carcass);
2 onions;
5 potatoes;
1 glass of cream;
5 peas of allspice;
30 g parsley;
Salt pepper.

Cooking method:

Rinse the trout well, gut and cut into portions (steaks).
Dice the onion and potatoes.
Pour potatoes into a slow cooker, level and add a layer of onions.
Place the trout pieces on the onion with the sirloin down.
Add boiling water to a saucepan so that it covers all the ingredients.
Season with salt and pepper, add allspice.
Switch on the "Extinguishing" mode and set the timer for 30 minutes.
When the soup boils, add the cream and mix well.
Season the fish soup with parsley and serve.

Now you know how to cook Finnish fish soup according to a recipe with a photo. Bon Appetit!

Finnish ukha is a delicious and rich soup that combines delicious fish with dairy products. When cooked properly, the result is a gourmet meal worthy of any dinner party. Since such a soup for Russian cuisine is a curiosity, it is worth listening to the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:
The finished broth for the Finnish fish soup must be drained. This is the only way to make the soup transparent;

To make the soup even more tasty and aromatic, let it brew well after cooking. In a multicooker, the "Heating" mode is ideal for this;

Fish soup cream is suitable for any fat content. It all depends on how nutritious you want the meal;

If you want to cook ukha with white fish, replace the cream with milk;

Whole onions will help to make the broth lighter, which must be removed from the saucepan after cooking;

The fish soup will be even more interesting if you use two or three types of fish to cook it.