Royal ear with cream recipe. Smoked fish for Finnish soup

The dish is also often called kalakeitto. This National dish Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article proposes to cook Finnish fish soup according to a classic recipe, as well as 8 interpreted technologies, with various varieties seafood. Each one is special, different unique taste soup and unusual aroma.

Finnish fish soup with cream - a classic recipe

Finnish fish soup with cream is very fragrant, the taste of fish is delicate and juicy. This soup is sure to please everyone who tries it.

Components:

• 0.7 kg pink salmon;
• 0.5 kg of potatoes;
• 0.5 l cream;
• 1 onion;
• 1 carrot;
• 50 ml sunflower oil;
• salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Cooking:

1. First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
2. Pink salmon must be cleaned, cut the fillet into portions.
3. Shredded vegetables should be fried in oil, pour water, add potatoes and spices.
4. The last to add pink salmon, pour in a thin stream of cream, while stirring.
5. Boil for about a quarter of an hour. To make the ear fragrant, sprinkle with herbs if desired.

How to cook fish soup in a slow cooker

Cooking Finnish fish soup in a slow cooker is extremely simple. All the ingredients will be saturated with the taste of fish, the calaqueitto will be incredibly appetizing.

Components:

• 0.5 kg salmon fillet;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 0.5 l cream;
• 50 ml vegetable oil;
• salt, spices.

Cooking:

1. To begin with, we cut the potatoes in the form of cubes, carrots and onions - into small strips.
2. We cut pink salmon into small portions.
3. Pour into the multicooker bowl vegetable oil, fry carrots and onions, pour water, put potatoes, spices.
4. At the end, add pink salmon, pour in the cream, stirring constantly.
5. We turn on the "Extinguishing" mode and the timer - 35 minutes. Serve garnished with greens.

Finnish trout ear

Trout ear is famous rich taste, thanks to the noble variety of fish. Even those who do not eat seafood in their daily diet will like this dish.

Components:

• 0.4 kg trout fillet;
• 5 potatoes;
• 0.2 l cream;
• 1 st. l. butter;
• 1 onion;
• 1 carrot;
• salt, spices.

Cooking:

1. We cut the potatoes into soup cubes, pour water, cook for about 10 minutes.
2. We remove the pits from the trout, divide it into portions, and throw it into the stew.
3. Pass the chopped vegetables in melted butter, throw into the soup.
4. Pour the cream and insist the ear for a quarter of an hour.

salmon recipe

Salmon is a noble fish, the stew will come out no less refined and appetizing.

Components:

• 0.6 kg salmon;
• 1 onion;
• 0.5 kg of potatoes;
• 0.5 l of milk;
• 50 g flour;
• salt, spices.

Cooking:

1. Disassemble the salmon, boil the broth from the head, ridge, tail, divide the fillet into pieces.
2. We filter, throw chopped vegetables, fillets, seasonings.
3. Dilute the flour in part of the milk, add the remaining milk and pour into the ear. Leave for a quarter of an hour.

In order for calakeitto to be fragrant and fragrant, it should be served with herbs.

Finnish salmon ear with cream

Salmon ear surprises with its taste and nutritional qualities.

Components:

• 1 kg heads;
• 0.5 kg of potatoes;
• 1 carrot;
• 1 onion;
• 0.1 l cream;
• salt, spices.

Cooking:

1. From the fish we cut out the eyes, gills, boil the broth, filter.
2. We cut off the meat, throw it back into the liquid, season with spices, give chopped vegetables.
3. After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leek is often used in national cuisine Finland. Dishes with it are very healthy and appetizing.

Components:

• 0.6 kg of fish;
• 0.4 kg of potatoes;
• 0.3 l cream;
• 1 leek;
• 1 carrot;
• 50 ml of olive oil;
• salt, spices.

Cooking:

1. First of all, you should cut vegetables, potatoes into soup pieces, finely carrots and leeks into rings.
2. We clean the fish, cut into pieces.
3. Pass the chopped vegetables, fill with water, add potatoes and spices.
4. The last stage is the addition of fish and cream, they should boil for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes give the dish juiciness, and the fish itself a pleasant piquancy.

Components:

• 0.5 kg salmon fillet;
• 1 onion;
• 5 pieces. potato tubers;
• 0.2 l cream;
• 1 carrot;
• 2 tomatoes;
• 50 ml vegetable oil.
• salt, spices.

Cooking:

1. Salmon cut into pieces, boil the broth with seasonings. Throw in the diced potatoes.
2. We pass the vegetables in oil, add to the soup.
3. At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more fragrant and fragrant. This soup is perfect as a first course at a dinner party.

Components:

• 0.5 kg of fish;
• 3 potatoes;
• 0.1 l cream;
• 1 onion;
• 1 carrot;
• salt;
• allspice, black peas, red;
• 1/3 tsp coriander;
• 1/3 tsp basilica;
• 2 leaves of laurel.

Cooking:

This recipe does not provide for chopping vegetables, because it will not be a soup, but a kind of fish stew using Finnish technology.

1. We clean the fish, cut and cook the broth. We throw peppers, bay leaves, salt.
2. Add not chopped vegetables, after half an hour cream, coriander, basil.
3. Remove vegetables before serving. Serve the soup in a broth bowl, garnished with herbs.

Soup with chum salmon

Keta is a fish with a special taste, so the soup from it will also have an exquisite flavor. Calaqueitto will certainly surprise the guests of the hostess.

Components:

• 0.3 kg of chum salmon;
• 1 liter of pre-cooked fish broth;
• 1 onion;
• 1 carrot:
• 1 celery root;
• 5 potatoes;
• 0.1 l cream;
• salt, sugar, spices.

Cooking:

1. To begin with, wipe the ketu with salt and sugar. This marinade will give it an amazing taste.
2. We throw cubed potatoes, carrots, onions, whole celery, spices into the fish soup.
3. After half an hour, pour the cream, insist the same amount of time.
4. Serve with dill or parsley leaves.

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

Today, no one will say for sure where the fish soup recipe came from in our countries, but it is known for sure that the name of this dish has Indo-Asian roots. In the eleventh century all liquid meals called the ear. In order to know what kind of 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, it's quite the opposite. Now the ear is considered a separate dish. Moreover, each fish soup has its own recipe for cooking and it can no longer be called soup.

If before fish soup was considered commonplace, since the 17th century this dish has not been prepared without this ingredient.

A bit of history

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

By the end of the 19th century, the influence of french cuisine. French chefs very much trusted in matters of cooking. Ukha began to be cooked more exquisitely, some ingredients were removed from the recipe for its preparation, and it gained more clear broth.

Cooking soup in our time

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

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

Each type of fish takes its own time to cook. For example, freshwater fish is cooked for 7-20 minutes, large freshwater fish from Siberian rivers is cooked for half an hour, and sea fish for 8-12 minutes. The cooking time of this ingredient mainly depends not on the type, but on the size of the fish. Put in a fish bowl different spices and seasonings such as saffron, nutmeg, fennel, ginger, anise. However, the main spices are: black pepper, dill, parsley, Bay leaf, tarragon, leek and parsnip.

The range of spices and spices depends on what kind of fish. If the fish is oily, then on it cooking in progress more spices. Also, the amount of spices is affected by taste qualities this ingredient. For example, if an ear 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, on the basis local cuisine lies the use of products of natural origin: fish, game, mushrooms and berries. Finnish cooking traditions have much in common with German, Scandinavian and Baltic cuisines. IN daily menu Finns usually have cold appetizers, but their first courses are considered festive. And one of these dishes is the ear. They approach the preparation of the Finnish fish soup recipe responsibly, observing all the subtleties and secrets.

Ukha in Finnish is famous traditional recipe Finnish cuisine. This dish is loved not only by Finns, but also by other nations. Although in Finland they believe that only their cooks cook this dish correctly, however, the recipe gourmet fish soup you can cook 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 l 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;
• portion plates;
• kitchen stove.

Finnish fish soup

1. Trout preparation. For this trout steak needs to be cut into large pieces. The skin and bones do not need to be removed. Next, pieces of fish should be placed in a saucepan, pour clean drinking water and put to boil medium fire. After the water boils, it is necessary to remove the foam and add salt, allspice peas and bay leaf. You can reduce the fire a little and cook for another 10-15 minutes, almost until fully prepared fish.
2. Preparation vegetable ingredients. Potatoes with carrots must be washed well and peeled. Cut potatoes into medium cubes. Grate the carrots coarse grater. Onion you also need to peel and rinse, then finely chop it. All chopped vegetables must be placed in a separate pan.
3. We cook vegetables. Ready fish broth you need to strain into a saucepan with vegetables through cheesecloth, folded in half. Then add some salt and bring to a boil over medium heat.
4. We mix the ingredients. pieces boiled fish it is necessary to disassemble, clean them 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 the heat. Cover tightly and let steep for about 20 minutes.

Finnish fish soup recipe with salmon

To prepare fish soup in Finnish you will need:

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

Finnish fish soup

1. Potatoes must be peeled, cut into cubes and pour 3 liters of water. Cook it until half cooked.
2. The onion must be cut into butter fry until soft.
3. Carefully remove the salmon fillet from the skin and cut into medium portioned pieces and boil. Then the resulting fish broth must be filtered and boiled potatoes in it.
4. Then pour the onion and salmon into the boiling soup and cook for 10 minutes.
5. Then add cream to the ear, salt, pepper and put a bay leaf. Boil for 2-3 minutes.
6. Cornstarch is diluted in 0.5 cups of water and poured into the ear in a thin stream, stirring constantly. After the yushka thickens, remove the pan from the heat and sprinkle with herbs.

Ideally, the Finnish-style ear is prepared with cream, but many move away from classic recipe replacing cream with milk.

Finnish fish soup recipe with salmon

• 1 kg of salmon;
• 1 liter of water;
• 1 onion;
• 1 teaspoon of salt;
• red ground pepper optional;
• 4 large potatoes;
• 0.5 leek;
• 400 ml of milk;
• 1 tablespoon flour;
• dill.

Finnish fish soup

1. The fish must be cleaned and separated from the bones, getting a fillet. Dip the bones in water and add coarsely chopped onions and spices to them. Cook for approximately 20 minutes.
2. 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.
3. 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. Ear is ready!

Finnish fish soup recipe with garlic and melted cheese

This recipe Finnish fish soup slightly different from the classic. Cream cheese is used instead of cream in this recipe. The ear is quite tasty and light.

To prepare this dish you will need:

• head and tail of a 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

1. The head and tail of the fish must be washed, put in a saucepan and boiled 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.
2. Then garlic, spices, black pepper and bay leaf are put in the ear. After that, you need to lay the fish back.
3. Processed cheese must be separately dissolved either in water or in broth. Cheese is best purchased special for broths. After it dissolves, it must be poured into the ear and boiled for another 20 minutes. If processed cheese is put directly into the soup, it will take longer to dissolve. After the ear boils, it can be turned off. Add greens to it and serve.

Finnish fish soup recipe with melted cheese and tomatoes

For cooking this dish you will need:

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

Cooking

1. Potatoes and onions must be cut into cubes and boiled in broth. then cut into fresh tomatoes And green onion, put them in a separate pan and cook, stirring. You do not need to add water to the tomatoes, as the tomatoes themselves will give juice. Add thyme or other herbs to the tomatoes. Simmer the tomatoes and onions until they are soft. Then add melted cheese to them.
2. Cut the fish into pieces and put in the broth. Then send the cheese-vegetable mixture there. Salt and pepper. Bring the ear to a boil, but do not boil. Let it brew for 15 minutes and you are ready to serve.

Finnish fish soup recipe with spices

In the preparation of this fish soup, spices are important, which give this dish 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 of milk or cream;
• white pepper peas;
• spices (thyme, coriander, basil);
• greenery.

Cooking

1. Cut the leeks into rings. Sliced ​​onion and potatoes small pieces. The fish must be cut into large pieces.
2. All these ingredients are laid out in layers in a saucepan. Moreover, the lowest layer you need to put white peppercorns. Then comes the bow. The fish is placed on the bow. And the most last layer- potato.
3. 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.
4. Then it is necessary to pour milk or cream into the ear and boil for 2-3 minutes. After that, turn off the fire and add greens to the soup. Leave for 20-30 minutes. After that, you can submit.

Ukha in Finnish - a tempting and very appetizing first course of red fish. This soup differs from the usual one by the addition of cream, which gives the broth a pleasant shade, as well as an amazing delicate taste.

Instead of fish trimmings, from which we used to cook simple, in this case it is the salmon fillet that is used, and there are also some features in the cooking technology. So, without leaving home, we cook real ear in Finnish with cream and delight relatives hearty lunch.

Ingredients:

• fillet of salmon (trout) - 300 g;
• potatoes - 2-3 pieces;
• carrots (medium-sized) - 1 pc.;
• onion - ½ pc.;
• butter - about 30 g;
• cream 10% - 200 ml;
• salt - to taste;
• dill - ½ bunch.

1. First of all, we clean and cut potato tubers into equal cubes, pour a liter of water and cook until half cooked, that is, 5-7 minutes after boiling the liquid.
   
2. In the meantime, let's fish. We remove the skin, and cut the fillet into equal pieces of medium size. If possible, we try to choose bones from salmon (or trout).
   
3. Immerse the red fish in the broth with half-cooked potatoes. Bring liquid to re-boiling, continue cooking for the next 5-7 minutes.
   
4. At the same time, we chop the onion with the thinnest straws, sauté in butter.
   
5. After a couple of minutes, add the peeled and grated carrots with medium shavings. Tomim vegetable mix over low heat, stirring occasionally.
   
6. We transfer the softened frying to a saucepan with almost ready soup. Note: to make Finnish fish soup less high-calorie, you can use leek instead of onion - it does not need to be fried before being sent to the broth, so the fish soup will turn out less oily. In this case, leek rings and finely chopped carrots are put into the broth at the same time as potatoes, but otherwise the cooking technology remains the same.
   
7. After the vegetables, pour the cream into the soup. We bring the whitened broth to a boil, check the potatoes for softness, season the fish soup in Finnish with salt and remove from heat.
   
8. Pouring tender soup on plates and, showering each serving with chopped fresh dill, serve.
   

Finnish fish soup with cream is ready! Enjoy your meal!

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

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

Ingredients:

1. Pink salmon fillet - 150 gr.

2. Fish broth - 800 ml.

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

4. Red onion (you can take an ordinary one, but with this one it will be more beautiful and appetizing) - 1 pc.

5. Potatoes - 150 gr.

6. Carrots - 60 gr.

7. Lemon - 1/3.

8. A bunch of dill - 1 pc.

9. Garlic - 2 cloves.

10. Bay leaf - 1 pc.

Let's 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 carrots in circles, and potatoes are also cubes, but larger. By the way, so as not to sting your eyes, I advise you to rinse the knife under cold water.

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

3. Now bring the broth to a boil and, without reducing 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 occasionally.

4. And now let's get down to fragrant frying - already chopped onion and finely chopped garlic are mixed and poured into a frying pan with heated olive oil. You can of course use sunflower oil, but then taste and benefit will suffer.

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

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

6. Now carefully pour in the cream and bring the ear to a boil. Let's keep stirring!

When it's done, I take it off the heat and add greens with crushed lemon. It is not necessary to use exactly dill, you can take parsley, green onions, cilantro or even basil. One of my friends always adds some dried oregano from her garden - it turns out just amazing!

As you can see, it’s not so difficult to cook fish soup step by step at home! Bon appetit!

No need to try to save money and cook from spoiled products, cutting off the rot and cleaning off the mold with a knife. Expired ingredients are also not suitable. tasty and healthy dish will not work out clearly best case there will be an upset stomach.

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

Such a soup can be prepared outdoors, on a fire. In this case, you need to immediately do more than you are supposed to eat - anyway, you will soon have to make an addition again. This ear, although it is European dish, no less tasty than ours, primordially Russian cuisine and even somewhat similar to it.

If you have any additions to the recipe or have already prepared the fish soup, then write it in the reviews! That's all for today, see you soon! Subscribe to my blog to always be aware of updates. I would be very grateful if you share this recipe with your friends!

Ukha in Finnish differs from the traditional Russian dish by adding cream or milk. These ingredients dramatically change the taste of the soup, making it more tender and interesting. Since dairy products are present in the recipes, fish must be selected that will go well with them. Usually choose salmon or trout. The dish can hardly be called a budget one, but it can surprise your loved ones and diversify your usual diet with delicious soup.

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

In addition to fish, they add to the soup various vegetables. Most often, culinary specialists limit themselves to onions, carrots and potatoes, but sometimes they also put tomatoes, bell peppers in their ears, hot peppers chili, etc. A prerequisite delicious fish soup in finnish is addition a large number seasonings and spices. These include black and allspice peppers, fresh or dried herbs, roots, bay leaves, etc.

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

Any red fish is suitable for Finnish fish soup, but many people prefer salmon. For this recipe, you will need approximately 500 g of soup set and 200 g of tenderloin. If desired, you can change these proportions to your liking. If not at hand sea ​​salt, replace it with a regular one. It won't change the taste of the dish. Celery root is best taken fresh, but in extreme cases, dried ground is also suitable.

Ingredients:

• 700 g salmon;
• 200 ml 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:

1. Put the soup set (ridges, tails and heads) in a saucepan, pour water over it.
2. Remove the foam from the broth, then cook for another 40 minutes over medium heat.
3. Dice carrots, celery and onion (bulb).
4. Heat vegetable oil in a frying pan and put vegetables in it, fry until golden brown.
5. Cut the potatoes into cubes and add to the prepared broth.
6. Send fried vegetables and chopped green onions there.
7. When the potatoes become soft, add the salmon fillet to the ear (cut into medium pieces).
8. Pour the cream into the soup, salt and pepper, mix.
9. Boil the ear for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Fish soup with trout and cream – traditional Finnish dish, which is often prepared for the holidays. This soup is real delicacy which 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 be cooked. This allows all the ingredients to exchange flavors and achieve the perfect degree of doneness.

Ingredients:

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

Cooking method:

1. Rinse the trout well, gut and cut into portioned pieces (steaks).
2. Dice onion and potatoes.
3. Pour potatoes into a slow cooker, level and add a layer of onions.
4. Lay the trout pieces down on the onion, loin side down.
5. Add boiling water to the saucepan so that it covers all the ingredients.
6. Salt and pepper the ear, add allspice.
7. Turn on the "Extinguishing" mode and set the timer to 30 minutes.
8. When the soup boils, add cream to it and mix well.
9. Season the prepared ear with parsley and serve.

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

Ukha in Finnish is delicious and rich soup, in which delicious fish species are combined with dairy products. At proper cooking it turns out gourmet dish worthy of any dinner party. Since such a soup is a curiosity for Russian cuisine, it is worth heeding the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:

• Ready-made broth for Finnish fish soup must be filtered. This is the only way the soup will turn out transparent;
• To make the soup even more tasty and fragrant, let it brew well after cooking. In a slow cooker, the “Heating” mode is ideal for this;
• Cream for fish soup is suitable for any fat content. It all depends on how nutritious dish you want to receive;
• If you want to cook fish soup 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 ear will be even more interesting if you use two or three types of fish for its preparation.