Learn how to cook delicious, hearty and original Norwegian soup. Norwegian salmon soup with cream, recipes

Ingredients

• water - 500 ml;
• cream 20% - 500 ml;
• potatoes - 500 gr.;
• salmon fillet - 370 gr.;
• tomatoes - 300 gr.;
• carrots - 150 gr.;
• leek - 100 gr.;
• vegetable oil - 3 tbsp. l.;
• fresh herbs - to taste.

Cooking method

1. Finely chop the onion, rub the carrot on a fine grater.
2. Peel potatoes. Cut potatoes, tomatoes and salmon into small cubes.
3. Pour a small amount of vegetable oil into the bottom of the pan, fry onions, carrots, tomatoes.
4. Pour water into a saucepan, bring to a boil.
5. Add potatoes, spices, salt to taste. Cook for five minutes together.
6. After that, send the salmon into the soup, add the cream, cook until the potatoes become soft.
7. Garnish the finished Norwegian creamy soup with salmon with sprigs of fresh herbs.

Scandinavian fish soup - the second version of the recipe

Ingredients

• salmon fillet - 400 gr.;
• cream - 200 ml;
• potatoes - 4 - 5 pieces;
• bulb - 1 pc.;
• carrots - 1 pc.;
• greens - 1 bunch;
• vegetable oil - 2 tbsp. l.;
• bay leaf - 1 pc.;
• white peppercorns - 2 pcs.;
• ground black pepper - to taste;
• water - 1.5 l.;
• salt - to taste.

Cooking method

1. Finely chop the onion. Grate carrots on a coarse grater. Cut potatoes into small cubes. Chop greens. Cut the salmon fillet into small pieces.
2. Saute the onion in vegetable oil in a saucepan for 3 minutes. Add carrots to the onion and fry for another 5 minutes. Then add water and bring to a boil.
3. Throw potatoes, bay leaf, pepper into the soup, salt to taste and cook for 5-7 minutes.
4. Put the fish in the soup, bring to a boil and boil for 2 minutes. Then pour in the cream and cook until the potatoes and fish are ready for 3-5 minutes.
5. Ready Norwegian soup with salmon should be infused for several minutes. When serving soup with salmon, sprinkle with herbs.

With impeccable taste and hearty broth. The most popular dish is, of course, Norwegian soup with cream and salmon. This soup can be served as a festive table, or use it in your daily menu. And what will please any housewife is the minimum of time spent preparing this delicious dish.

Scandinavian cuisine is always so fishy

Scandinavian ancestors cooked food from those ingredients that they found on their northern peninsula: meat, sea fish, vegetables and dairy products. You can search hundreds of recipes, but they will all be similar in composition. A distinctive feature of Scandinavian cuisine from European cuisine is the fat content and calorie content of cooked food. Indeed, in the Nordic countries, you need to warm up quickly and save energy for as long as possible. All classic dishes of Norway, Denmark, Iceland are very satisfying and natural.

Fish is the queen of all traditional dishes. It is served in different forms: steamed, boiled, smoked and fried. And they use salmon, trout, salmon, herring, cod, mackerel mainly in soups and stews, pies and as second courses. Norwegian soup with salmon dominates Scandinavian cuisine, and there are a great many recipes for it. To prepare such a masterpiece at home will not cause you much trouble, but the pleasure will be received - more than enough!

Norwegian soup with salmon and cream

This soup can be prepared with any sea fish: salmon, trout, salmon, cod. Today in the recipe we will use salmon. Due to the fact that one of the ingredients is cream, the calorie content of the soup increases, but at the same time its satiety. In order to be ready to cook a northern dish, you will need the following ingredients:

• 400 g salmon fillet,
• 3-4 tomatoes
• 3-4 potatoes
• 1 onion,
• 1 carrot
• 1/2 l cream 20%,
• 1.25 liters of water
• salt, pepper, oil and dill.

Step by step salmon recipe

1. Peeled vegetables: cut potatoes into cubes, onions into squares, carrots can be chopped on a grater.
2. Cooking tomatoes: to remove the skin from above, you need to make an incision in the form of a cross, then the product must be doused with boiling water. Clear. Cut into cubes to size like potatoes.
3. Fish: after the fillet has been washed, we proceed to cutting it into medium-sized pieces (larger than potatoes).
4. Saucepan: heat up, pour vegetable oil to the very bottom, fry onions and carrots until golden brown. When the mixture is fried, add the tomatoes, reduce the heat. We stir.
5. Soup: pour water for the future Norwegian soup, bring to a boil with all the products in the pan, and after that the potatoes are used. Add salt and pepper to taste (if necessary). Cover the soup with a lid and leave to cook over medium heat for no more than 10 minutes. When the time is right, cream will come into play.

When all the ingredients in the soup are cooked, the pan can be removed from the heat. Then, as a decoration, add finely chopped dill. To make the soup more rich, you need to leave it to languish under the lid for about half an hour.

Seafood soup

This is another Norwegian cream soup recipe. Unlike the classic soup, here we will use a whole fish and a set of seafood. We will prepare the following products:

• 1.4 kg salmon,
• seafood (200 g shrimp, 250 g mussels),
• 3-4 tomatoes
• 3-4 potatoes
• 1 onion,
• 1 carrot
• 250 g melted cheese
• 150 g cream
• salt, pepper, vegetable oil.

Step by step recipe for salmon and seafood

When the food set is assembled, we proceed directly to the preparation of the Norwegian soup:

1. Wash seafood thoroughly, salt and fry at the bottom of the pan for 5 minutes. Add cream and simmer for 10 minutes.
2. Add peeled and diced potatoes to seafood and cream.
3. Fry carrots, onions and tomatoes separately in a pan with oil, salt and pepper. Tomatoes are launched after preliminary frying of carrots and onions until golden brown. Since tomatoes give a lot of juice, they cannot be fried together with other ingredients. Tomatoes are subject to pre-blanching for the softness of the taste of the dish.
4. Cut the fish fillet into cubes and fry in a pan with the rest of the vegetables, no more than 5 minutes.
5. Fish: it is necessary to butcher it before loading it into the pan (tail, head and backbone). It is these parts of the inhabitant of the seas that will give the Norwegian soup broth richness.
6. Add water, prepared fish parts and fried vegetables to the seafood pan.
7. Processed cheese must be finely chopped on a wet grater (so as not to stick) and sent to the pan with the rest of the ingredients.

It is necessary to periodically stir the soup and observe the readiness of its components. When everything is cooked, the head, spine and tail of the fish can be removed. Pour into bowls and garnish with herbs.

Enjoy the dishes of the northernmost and fish cuisine of the world!

Norwegian cuisine is very varied and refined. In this country, they love delicious first courses of fish. So why don't we diversify our table and cook a Norwegian soup with salmon and cream. Moreover, this is a very quick recipe, which is prepared in just half an hour.

Norwegian classic salmon soup

Ingredients

• salmon - 600 gr.;
• potatoes - 400 gr.;
• carrots - 250 gr.;
• onion - 350 gr.;
• butter - 75 gr.;
• fat cream - 350 gr.;
• black pepper;
• tomatoes - 300 gr.;
• salt;
• parsley.

Cooking

1. Take a large pot and put it on fire. Put butter and melt.
2. While the oil is heating, prepare the carrots and onions. We clean them and cut them into small cubes.
3. Saute vegetables for 4 minutes. We mix them constantly. We put the fish, cut into a medium-sized cube, and also pass it a little, salt and pepper. After 5 minutes, fill everything with two liters of water and wait for it to boil.
4. In the meantime, prepare the potatoes. We clean it and cut it. I put the potatoes in the soup.
5. Dip the tomatoes in boiling water for a few seconds and remove the skin from them. Cut into cubes and put in a bowl.
6. Pour the cream into the soup and mix everything, salt the Norwegian soup to taste.
7. Cut the greens and put them there a couple of minutes before the end of cooking.

Ingredients

• whole salmon - 1400 gr.;
• peeled shrimp - 200 gr.
• scallops - 200 gr.;
• mussels - 250 gr.;
• potatoes - 350 gr.;
• carrots - 100 gr.;
• onion - 200 gr.;
• cream - 150 gr.;
• processed cheese - 250 gr.;
• tomatoes - 300 gr.;
• butter - 110 gr.

Cooking

1. We put a pan on the fire and heat the oil so that it melts.
2. We wash the seafood, put it in a saucepan and fry with a small amount of salt. After 5 minutes, pour the cream there and simmer for 10 minutes.
3. Cut the potatoes into cubes, put in the soup when it boils.
4. Peel the skins from the tomatoes and chop them.
5. Cut the onion and carrot as small as possible. We put the pan on the stove and start frying the vegetables in butter.
6. We cut the fish, cook the broth from the head, tail and ridge. When it is ready - fill them with seafood with cream.
7. Salmon fillet cut into small pieces, add some salt.
8. When the passivation is ready, put the fish meat in the pan, mix everything and cook for another 5 minutes.
9. We carefully transfer everything to a saucepan with soup.
10. We rub processed cheese on a medium grater, it should first be moistened in cold water so that the cheese does not stick to the metal.
11. Add the cheese along with chopped tomatoes to the soup and cook until it is completely melted.

Ingredients

• salmon fillet - 350 gr.
• young potatoes - 400 gr.;
• leek - 350 gr.;
• cream with a low percentage of fat content - 350 ml .;
• soy sauce - 50 ml;
• olive oil - 25 ml;
• canned corn - 150 gr.

Cooking

1. Cut the salmon into cubes. Put a saucepan on the fire and pour in the olive oil.
2. Wash the young potatoes well and cut them without peeling the skins.
3. When the oil in the pan is hot, put the fish and potatoes. We pass everything for about 7 minutes, add a little salt.
4. Drain the liquid from the canned corn into a separate container.
5. Put the corn in the pan and fry everything for a couple more minutes. Pour everything with cream and soy sauce, stew vegetables with fish for some more time.
6. Pour everything with two liters of water, when the soup with salmon and cream boils - cut the white part of the leek into rings and put in a saucepan. Pour the liquid from the can of corn into it.
7. Cook the dish until the potatoes are cooked.

Serve the soup first. We cook Norwegian soup as an everyday lunch, or for special occasions.

For salmon soup, it is better to take fresh rather than thawed fish. Then it will retain its structure, and the aroma of the soup will be more intense.

To reduce the calorie content of the dish, we use cream with a low percentage of fat content. Salmon soup can also be cooked in milk. For 1 liter of water, berm 1 liter of milk, which we pour into a saucepan where vegetables and fish were sautéed. Everything is stewed for 10 minutes and then poured with fish broth or water.

We cook soup with salmon and cream, adding any seafood. It can be eel, shrimp of different varieties, squid, octopus or different fish. If squid and octopus are cooked, and we sauté with tomatoes so that they do not become too tough during the cooking process.

We take not only fresh salmon, but also smoked. Smoked salmon soup can be prepared with the addition of fresh fish. For this recipe, it is better to take a small amount of eel, which is fried along with vegetables and the rest of the fish.

To prepare a recipe with processed cheese, you can also take a small amount of smoked red fish, 150 gr will be enough. The aroma of the soup will be richer and spicier.

For children and lovers of mashed soups, we prepare cream soup with salmon. To make it, boil the salmon meat, take it out of the pan, then follow the recipe. When the potatoes are cooked, pour the broth into a separate pan and chop the vegetables with a blender. Again, fill everything with broth and spread the boiled salmon. This soup can be prepared with broccoli.

We cook salmon soup with mussels in shells. They are laid out already in a bowl of ready-made soup. The mussels are first fried a little in butter. In the same way, we prepare soup with shelled shrimp, crab or a small lobster.

Norwegian soup can be prepared not only with red, but also with white fish. We take tuna or other ocean fish, for example, mackerel or fresh pangasius. Frozen will not work. We also take river fish, for example, silver carp or catfish. We use only fish fillets. In this case, the broth from the soup set does not need to be boiled.

Traditionally, no grains are added to such a soup, but you can cook a dish with a small amount of round rice, or with large pasta. It is better to use Italian durum wheat products for this dish.

Easy-to-make creamy salmon soup is a favorite in Norway. It is he who is most often served for lunch in this country. Be sure to try to cook it, because it will not take you much time and effort, but it will add to the list of your favorite dishes. Thanks to its exquisite taste, this soup has gained wide popularity in Russia. You can enjoy it in any restaurant, and if you wish, you can cook it yourself.

Classic Norwegian recipe

The visiting card of Scandinavian cuisine is a combination of dairy products and fish. Most often, soups are prepared from these products. One option is a soup made according to a Norwegian recipe.

To prepare Norwegian salmon soup with cream, you need following products:

Sequencing:

1. Cut off the tail, fins and head of the fish. Load them into the pan, and put the main part of the fish aside.
2. Pour the salmon bones with water and put them to cook on a slow fire.
3. Boil them for 50-70 minutes, then strain the broth through a sieve.
4. Remove the skin from the potato and cut it into centimeter cubes. Cut the celery in the same way.
5. Clean the carrot. Cut one half of it into circles, and leave the other whole.
6. Place the vegetables in a saucepan and pour over the broth. Turn on medium heat and place the pot on the stove.
7. Peel the onion and cut it into very thin half rings. Mix in chopped celery and carrots.
8. Saute vegetables in a hot skillet until softened. This usually happens after 5-7 minutes.
9. Transfer the vegetable fry to the pan and take care of the salmon.
10. Cut the fish fillet into small pieces. Before that, it must be thoroughly rinsed in cold water and cleaned.
11. Transfer the fish pieces to the pot and stir the soup. Cook it for another 12-15 minutes.
12. When the fish is cooked, reduce the heat and add the cream to the pan. Do not bring them to a boil, because they can curdle.
13. Grate the cheese on a fine grater. Add it to the soup and stir until completely dissolved.
14. Before serving, decorate the dish with chopped herbs.

Useful recipe tips:

1. For cooking Norwegian fish soup with cream, it is best to use salmon caught in Norway. However, the taste of the dish will not get worse if you take a different variety of this fish.
2. You can add a fish-flavoured bouillon cube. This will help you enhance the taste of the dish, but will greatly affect its quality.
3. It is best to add hard cheeses without a pronounced taste to this dish.

Creamy seafood ear

This is a recipe for another dish from Scandinavian cuisine. It differs from the previous one in that various seafood will be added here. To prepare this soup you will need the following products:

1. Salmon - 1 kg.
2. Shrimps - 250 g.
3. Mussels - 200−220 g.
4. Squids - 150 g.
5. Trout - 300 g.
6. Tomatoes - 300−350 g.
7. Carrots of medium size - 1 pc.
8. Potato - 300−400 g.
9. Onion - 1 pc.
10. Processed cheese - 250 g.
11. Low-fat cream - 180 ml.
12. Vegetable oil - 15−20 ml.
13. Salt and spices - at your discretion.
14. Water - 2 liters.

Steps to prepare this soup:

Soup with trout and cream

To prepare this dish, you you will need the following products:

Sequencing:

1. Rinse the trout thoroughly in cool water. To prepare this soup, you can use both sea and brook trout.
2. If you are using a fillet, you should cut it into small cubes. And the soup set can be left as it is.
3. Pour water into a saucepan and wait until it boils.
4. Put the trout into boiling water and cook it for 20 minutes over low heat. Then you need to pull the fish.
5. Peel the potatoes and cut them into small cubes. Put them in the soup and cook for another 15 minutes.
6. While the potatoes are cooking, cut the fish into small pieces.
7. Peel the carrots and cut them into thin circles.
8. Peel the onion and chop it as finely as possible.
9. Saute vegetables in vegetable oil until softened.
10. Add the roast and spices to the pot. Mix all ingredients thoroughly.
11. After 3 minutes, add the chopped trout pieces to the soup and pour the cream into the pan.
12. Set the heat to low on the stove, mix the soup thoroughly and cook it for another 6 minutes.
13. Remove the saucepan from the heat. Garnish the resulting soup with chopped herbs, cover it with a lid and leave for 12 minutes. This will help your dish "reach" and acquire a more refined taste.

Creamy soup with trout is very tasty. You and your loved ones will eat it with great appetite.

Soup with fish and cheese

Previously, this dish could only be tasted in some expensive restaurant. And now everyone can cook it at home. To cook for you you will need the following ingredients:

1. Red fish - 250 g.
2. Processed cheese - 150 g.
3. Potato - 250−300 g.
4. Onions - 100−150 g.
5. Salt - 2-3 pinches.
6. Pepper - to taste.

Cooking steps:

1. Take the fish fillet and cut it into centimeter cubes. For this soup, fillet of any red fish (salmon, sturgeon, salmon, chum salmon, pink salmon) is suitable.
2. Clean and chop the onion.
3. Peel the potatoes and cut them into thin sticks.
4. Cover the fish with cold water and bring to a boil.
5. Salt the water and cook the fish until tender.
6. Strain the broth and add chopped vegetables to it.
7. Turn up the heat and simmer the soup for another 10 minutes.
8. Cut the melted cheese into small cubes and add it to the pan.
9. Wait until the cheese is completely melted.
10. Cover the pan with a lid and let the dish brew for 10-15 minutes.
11. When serving, you can decorate the soup with your favorite herbs.

There is also a budget option with cheese. To prepare it, you need the following ingredients:

Soup preparation method:

1. Cut the cod fillet into small pieces.
2. Peel potatoes and cut into thin sticks.
3. Salt the water and bring it to a boil.
4. Add potatoes to a pot of water and boil for 10 minutes.
5. Add the fish fillet to the pan and cook for another 10-12 minutes.
6. Wash vegetables. Peel them and cut them for frying.
7. Heat oil in a skillet and add vegetables. Fry them until fully cooked.
8. Add the roasted vegetables to a pot of water and salt the soup. Thoroughly mix all the ingredients and set a low heat.
9. Grate the processed cheese on a grater and add it to the soup. Stir gently until the cheese is completely melted.
10. When serving, decorate the dish with chopped herbs.

The combination of red fish and melted cheese is very successful. It is used not only in soups, but also in rolls and other snacks.

Swedish cuisine

The inhabitants of Sweden are very fond of eating soups made from fish, milk and vegetables for lunch. One of the popular recipes of this cuisine:

Step by step recipe:

Some useful tips on how to make this dish more tasty and appetizing.

Many recipes include onions. It can give your palate a delicate taste, but also spoil it. So that it does not spoil the taste of the soup, it is necessary to soak it in cold water. The bottom line is that onions contain sulfur compounds. They are what give the onion its pungent taste and make people cry when cutting it. And cold water neutralizes these compounds and gives the onion a more pleasant taste. The optimal soaking time is 30-40 minutes.

Norwegian fish soup with cream can be served not only with herbs, but also with croutons. And if you are a real gourmet, then slices of fried bread rubbed with garlic are suitable for you.

To prepare such soups, you can buy processed cheese from the following manufacturers:

1. Carat.
2. Friendship.
3. Viola.
4. hochland.

It is extremely important that it is cheese, and not a cheese product. Otherwise, the taste of the soup will not be so pleasant.

Red fish cream soup is also a very good option for lunch. In addition to cream and fish fillet, you will need white wine. After cooking all the ingredients, you need to mix them until smooth using an immersion blender. After that, you need to boil again. When serving, you can decorate the dish with small shrimps.

To make the soup tasty, you need to correctly combine the ingredients and varieties of fish. You should not combine cod and salmon in one dish, because none of these fish can reveal their true taste.

Of course, these soups are very tasty. However, they are also very high in calories. Therefore, so that such a dinner does not affect your figure in any way, try to use low-fat cream for cooking. Be sure to try this Creamy Red Fish Soup and you'll want to make it again and again.

Attention, only TODAY!

1. Type - first course
2. Weight - 1500 g.
3. The country of the dish is Norway.
4. The number of servings is 4.
5. Calorie content (per 100 g) -

• potatoes - 3 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• salmon - 350 g;
• butter - 50 g;
• cream - 160 ml;
• greens - to taste;
• water - 1 l;
• celery - 25 g;
• hard cheese - 50 g.

1. For the broth, you need 1 liter of water, with which the salmon bones are poured. It is enough that they boil for 1 hour. Then strain the soup, all you need is the broth. It is worth noting that in domestic countries they often use a fish bouillon cube, which simplifies the task, but affects the quality of the dish.

1. Peel the potatoes and cut them into cubes. Grind the celery in the same way. Cut some carrots into cubes.

1. Put the vegetables in a saucepan, pour in the broth and cook them until almost ready.
2. Cut the onion into rings, and then grate the rest of the carrots or chop into cubes. Take the celery and cut it into small pieces. Fry the chopped ingredients in a pan with butter until they are soft. Don't forget to stir the vegetables, otherwise they will burn and spoil the taste of the soup.

1. Put the fried ingredients in the broth with potatoes and boil the soup for about 3 minutes.
2. Cut the salmon, separate the fillet, cut it into portions. Add the fish to the soup with the rest of the ingredients and cook for 10 minutes.

1. To prepare a dish according to a traditional recipe, it is advisable to use cream with a 30% fat content. Pour them into the soup, but do not bring to a boil, otherwise the cream may curdle.

1. Grate hard cheese. It is recommended to choose a product without too pronounced taste. Add cheese to soup.

1. Norwegian salmon soup with cream is ready. Let it brew and serve it to the table.

Other varieties of Norwegian fish cream soup

Video: how to cook Norwegian salmon soup with cream at home