Finnish fish soup - delicious recipes for creamy soup. Salmon fish soup with cream - a delicious delight! Finnish fish soup recipes with cream - the secrets of health and success from the ancient Vikings

Lohikeitto, kalakeitto, also known as the popular Finnish fish soup with cream, is the most delicate first course of red fish species. Cream is the main feature of this soup, because they make the greasy 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, in the form of mussels and shrimps, fried zucchini, and bell peppers.

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

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

The classic version of lohikeitto: an excellent tandem of cream and fish

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

Necessary components for kalakeitto:

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

Classic recipe at home:

1. Take a saucepan and pour a liter of water into it, peel and cut potatoes into cubes, which we cook until half cooked - 6-7 minutes after boiling;
2. We will remove the skin from the fish, cut the fillet into medium, equal slices, select the bones if possible;
3. Let's start the pieces in the potato broth, after boiling, cook for another 5-6 minutes;
4. Separately, we pass the chopped onion in butter, after two minutes we add the carrots, grated on a medium grater. We simmer vegetables on a small flame, not forgetting to mix;
5. Transfer the roast to a container with other ingredients. If you want a lower calorie lohikeitto, you can use leeks instead of onions. It is not toasted before being put into the broth. Carrots and leek rings are added to the broth along with potatoes, and then the Finnish creamy ear is cooked as before;
6. We introduce the cream after the vegetable platter, bring the broth to a boil, add salt, turn off the gas.

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

Soup with trout and tomatoes

Such a dish with a piquant light sourness and a refreshing taste will delight your loved ones. Tomatoes are blanched and peeled in advance.

Composition of products:

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

Finnish fish soup recipe:

1. We independently peel and cut into cubes potatoes, place in a container with cold water and after the liquid with the vegetable boils, cook for 10 minutes;
2. We grind the onion and carrots, cut the tomatoes into cubes, and pass everything together in vegetable or butter;
3. We shift this mass to boiling potatoes and then add slices of salmon, various spices, add salt, cook for another five minutes;
4. Then we introduce cream into the lohikeitto, warm it up well, but do not bring it to a boil, decorate with greens. We cover the saucepan with a lid.

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

Finnish ear with chum salmon

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

You will need:

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

Cooking scheme step by step:

1. Cut all the fillets from the fish carcass. Take a deep container and place fish trimmings and a backbone in it, add water, put on fire. We cook the broth for 17-20 minutes;
2. Cut the fish fillet from the skin, remove the costal bones and the remaining bones. Dilute the mixture of granulated sugar and salt with water, dip the chum salmon there for pickling for 20 minutes;
3. We 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;
4. Coarsely cut the carrot and put it to the potatoes;
5. We clean the stalk of celery, chop it, add it to the vegetables in a saucepan;
6. The leek (white part) is cut and also placed in a container with the rest of the ingredients. Let's salt everything;
7. Let's start preparing the thickener. Pour flour into butter melted in a frying pan, stir;
8. When the vegetables are almost cooked, put the chopped leek (green part). Mash part of the potato with a pusher;
9. We introduce the cream into the soup, mix;
10. Let's make the fire stronger, put a thickener in the ear, stir. Let's add pepper and lavrushka;
11. We take out the salmon and cut into large cubes, pour boiling water;
12. Transfer the fish to the soup and remove from the flame. Let stand covered and infuse for 3-5 minutes.

Pour our fish miracle into plates, decorate with dill.

Finnish dish with leeks

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

How to cook fish soup in Finnish:

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

Before serving the fish dish on the table, let it simmer in a saucepan for 10-15 minutes. Lovely fish soup with cream and leek is ready to eat.

Finnish soup with green peas

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

Cooking process:

1. Pour broth (400 ml) into a saucepan and bring it to a boil;
2. Add 3 potatoes cut into sticks, carrot circles, chopped onions, frozen peas;
3. After 12-13 minutes, put 200 g of salmon pieces into the soup;
4. When they are ready, add 100 ml of 33% fat cream, add herbs, allspice, parsley;
5. Bring the food back to a boil and remove the pan from the heat.

Saturated fish soup in Finnish in a slow cooker

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

You will need:

• 200 ml (glass) cream 20%;
• Half a kilo of trout carcass;
• 2 heads of white onions;
• Curly parsley (greens), black pepper, salt - to taste;
• 4-5 potatoes;
• 5 peas of allspice.

Cooking instruction:

1. Carefully gut and wash the trout, cut into medium steaks;
2. Cut potatoes into small cubes. Peel and finely chop the onion;
3. Place the potatoes in the multi-cooker bowl, put a layer of onion on it, and lay the pieces of fish skin up;
4. We will cover everything with boiling water a little above the components, add all the spices, add salt;
5. We activate the "Extinguishing" mode for 30 minutes. Add the cream at the moment of boiling a rich decoction of fish. Using a special spatula, mix and close the lid;

It is advisable to serve fish 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

Then prepare a traditional Finnish fish soup with Lohikeitto cream for them. A salmon, trout or salmon dish is being prepared. For some, this fish soup may be too expensive, but in Finland it is cooked 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 recipe for fish soup in Finnish with cream. There will be other options for preparing this dish with the addition of different ingredients.

The following version of the preparation of the popular fish soup is considered traditional for this northern country. Local housewives adhere to just such a recipe for Finnish fish soup with cream (pictured). The step by step description of the cooking process is as follows:

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

Finnish fish soup with trout cream

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

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

1. Diced potatoes (3 pcs.) are dropped into a pot of boiling water (1 l). After boiling again, it should be boiled for 7 minutes.
2. At this time, you can fish for trout. The fillet should be separated from the skin and cut into small pieces of fish, while removing all the bones.
3. Put prepared fish in a pot with boiling potatoes.
4. In butter (30 g), sauté finely chopped onions (½ pcs.) And coarsely grated carrots.
5. Add roasted vegetables to an almost ready soup.
6. Then pour in 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 fish from the heat.
7. Serve 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 a slight spicy sourness. Tomatoes give such a gastronomic effect. But before adding to the soup, they should first be blanched and peeled from a thin but coarse skin.

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

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

Finnish salmon fish soup with shrimp and cream

Are your loved ones refusing ordinary fish soup? Then offer them 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 do not like fish soup. You can learn how to cook Finnish fish soup with cream from the following step-by-step instructions:

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

Finnish fish soup recipe with leeks

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

Cooking Finnish fish soup according to this recipe should be done in the following order:

1. Pour 4 diced potatoes with 1 liter of cold water. Put the pot on fire.
2. As soon as the potatoes boil, add leek (100 g), chopped in any way, to the broth.
3. After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
4. Prepare cream with 20% fat. As soon as the salmon is cooked, a piece of butter (30 g) is added to the ear and cream (200 ml) is poured.
5. To give a piquant taste to the soup, allspice is added with peas (1 tbsp. Spoon) and bay leaf. 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 very tasty, but also looks original. In the process of cooking fish soup in Finnish with cream according to the recipe, frozen green peas are added to the soup. This ingredient makes the taste of the finished dish more tender. Finnish salmon ear is prepared very quickly:

1. Bring 400 ml of fish broth to a boil in a saucepan.
2. Sliced ​​potatoes (3 pcs.), Carrot circles, chopped onions and frozen peas are added to it.
3. After 12 minutes, pieces of salmon (200 g) are sent to the soup.
4. As soon as the fish fillet is cooked, you can add cream with a fat content of 33% (100 ml), allspice, bay leaf and herbs.
5. The soup is brought to a boil for the last time, after which the pan is removed from the heat.
6. You can serve such an ear to the table with crispy croutons.

Finnish fish soup with melted cheese and cream

For the following recipe for fish soup, 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 fish soup in Finnish with cream, the following steps must be observed:

1. Put the head and tail of salmon with a total weight of about 700 g in a saucepan. Pour water over the fish and put the saucepan on fire.
2. As soon as the water boils, remove the foam from the surface. Add a whole onion, carrots, allspice peas and bay leaf to the broth. Cook over low heat for 40 minutes.
3. Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
4. Add cubed 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 melted cheese from a jar (200 g) and pieces of salmon separated from the head and tail.
5. Add salt and pepper to taste. Turn off the soup and sprinkle it with herbs.

Finnish fish soup recipe for multicooker

This dish is truly festive. It is prepared from fresh trout with the addition of tender cream and a small amount of vegetables. Its taste will definitely please even the most sophisticated gourmets. When cooking fish soup in Finnish 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 fish soup in Finnish, diced potatoes (5 pcs.), 2 heads of chopped onions should be loaded into the multicooker bowl, and rather large pieces of skinned trout (500 g) should be placed on top. Prepared ingredients are poured with water. Spices are added immediately. It is recommended to sprinkle salt (1 teaspoon), a pinch of black pepper and a few peas on top. After that, you need to close the lid of the multicooker and start the selected cooking program.

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

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

1. You can cook the soup in ordinary water, and in fish broth. In the latter case, it must first be filtered from the bones.
2. Red fish, cut into medium-sized pieces, is cooked for no more than 5 minutes. Therefore, it should be put into the soup shortly before adding the cream.
3. 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.

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. From fresh whole salmon, 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 Finnish restaurant and every Finnish hostess has its own secrets and notches of tradition, but one thing remains the same. - the presence of cream or milk in the soup. This is the main feature of the Finnish fish soup recipe: cream turns a fatty, rich stew into a delicate, delicious soup.

The ear that we will cook today is simple. We will cook on the broth, with a standard set of vegetables: potatoes, carrots, onions. At the end, throw the fillets into the pan. Usually, for the broth, they try to choose not very fatty 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, pour olive oil into a heavy-bottomed saucepan, add finely chopped onions and carrots. Now I will save the vegetable dressing, that is, lightly fry it. 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 of boiled water ready. She added 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. I want to especially note the dill: it goes amazingly with the creamy fishy taste!

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

Served Finnish fish soup with fresh dill.

Salmon soup with cream in Finnish is called “lohikeitto” in Finland. It is a festive variation of the Finnish soup "kalakeitto", which is made from fish with white, boneless fillet: whitefish or cod.

Finnish cuisine is not very well known and popular in our country. But salmon soup with cream is a real masterpiece, a visiting card of the country. Finnish residents have proved that even from the meager gifts of harsh nature, you can cook a tasty and mouth-watering dish.

Finnish soup is unique, as salmon broth is rarely boiled in other countries, as a rule, less oily fish is used for this. But, every person, once having tried Finnish soup with salmon and cream, writes down the recipe in his cookbook.

The good news is that you can make both the classic lohikeitto soup from expensive salmon, as well as an equally tasty but budget option from the head and tail of salmon or from a soup set.

Hearty, tender, tasty, with a pleasant creamy taste, Finnish soup can be prepared not only for a holiday, but also on weekdays, gathering the whole family at the dinner table.

An important component of salmon soup is spices. When choosing them, the most important thing is not to overdo it so as not to clog the taste of the fish. Follow the golden mean.

How to cook Finnish salmon soup with cream - 15 varieties

Finnish salmon soup with cream from Ville Haapasalo

The famous Finnish actor, a favorite of the Russian public, shared a recipe for a traditional thick, rich national dish.

Ingredients:

• salmon fillet - 300 g
• onion - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• potatoes - 3 pcs.
• cream - 250 g
• milk -250 g
• vegetable oil
• garlic
• salt.

Cooking:

Finely chop the onion and garlic. Grate carrots.

Peppers and potatoes cut into cubes.

Saute onion and garlic in vegetable oil in a heavy bottomed saucepan. Add carrots and peppers. Pour some water and simmer for 15 minutes.

Pour the potatoes, boil them until tender and start the salmon cut into pieces. Salt to taste.

Mix milk with cream and season the soup.

The soup will be fatter if you fill it with cream alone, without adding milk.

Be sure to add to your cookbook a recipe for a light, oil-free and fried, easy-to-prepare Finnish soup for five people.

Ingredients:

• salmon fillet - 300 g
• potatoes - 5 pcs.
• carrots - 2 pcs.
• leek
• cream - 300 ml
• Bay leaf
• black peppercorns - 1 tsp. l.
• dill
• salt.

Cooking:

Cut potatoes into cubes. Carrots and leeks - rings. Salmon cut into pieces.

Pour 1.2 liters of water into a saucepan, add bay leaf, salt and peppercorns.

Bring to a boil and add all vegetables. Cook covered for 15 minutes.

Put the salmon in the broth and pour over the cream. Bring to a boil and remove from heat. Insist 10 minutes.

Serve sprinkled with dill.

Salmon soup with Finnish cream and ginger

Absolutely everyone will like this soup with a soft creamy, rich ginger taste, the perfect combination of vegetables and herbs.

Ingredients:

• salmon fillet - 500 g
• onion - 2 pcs.
• butter - 70 g
• ginger - 1 tbsp. l.
• carrots - 2 pcs.
• garlic - 3 cloves
• potatoes - 5 pcs.
• cream - 500 g
• greenery
• pepper
• salt.

Cooking:

Onion cut into thin half rings. Carrots - circles. Rub the garlic on a grater. Cut potatoes into cubes.

Place butter in the bottom of a saucepan and melt. Add onion, garlic, carrot and ginger. Simmer for 15 minutes.

Send the chopped potatoes to the vegetables and pour in a little water.

Pour out some greens, salt, pepper, simmer for 10 minutes.

As soon as the potatoes are ready, put the fish on top and simmer for another 10 minutes.

Pour in the cream, stir and bring to a boil.

Pour into bowls and sprinkle with herbs. Serve hot.

Salmon soup with cream in Finnish "Budget"

A soup with minimal ingredients can be made from salmon tails or heads.

Ingredients:

• salmon tails - 2 pcs.
• potatoes - 8 pcs.
• onion - 1 pc.
• cream - 350 g
• greenery
• salt.

Cooking:

Put the fish and onions in cold water, cook for 15 minutes, not forgetting to collect the foam. Remove salmon from broth.

Peel the potatoes, put the whole tubers into the broth. Cook until done. Pull out the bulb.

Chop potatoes.

Free the fish from the bones and cut into pieces. Add to bowl with chopped potatoes. Salt.

Boil three minutes. Pour in the cream.

Pour into bowls and sprinkle with herbs. Serve soup with homemade bread and cream cheese.

Ingredients:

• salmon fillet - 500 g
• champignons - 200 g
• potatoes - 5 pcs.
• red onion - 1 pc.
• garlic - 2 cloves
• cream - 400 ml
• wheat flour - 1 tbsp. l.
• lemon juice
• white pepper
• salt.

Cooking:

Cut potatoes into large cubes, onions into half rings. Mince the garlic.

Put the potatoes in a pot of hot water and cook until half cooked.

Fry vegetables and mushrooms in a pan. Add to potatoes.

Cut the salmon into large pieces, sprinkle with lemon juice and add to the pan. Cook for 10 more minutes.

Add flour to the cream, mix and pour the mixture into the pan. Bring to a boil and turn off.

Leave for 10 minutes and serve with fresh herbs.

Professional, clear and accessible prescription presentation. It's easy to prepare and the taste is amazing. Nothing extra!

Ingredients:

• salmon - 500 g
• potatoes - 5 pcs.
• onion - 1 pc.
• cream - 500 ml
• Bay leaf
• allspice
• salt.

Cooking:

Peel potatoes and cut into cubes.

Put butter in a saucepan, melt, add potatoes and onions. Fry until golden brown. Add pepper and bay leaf.

Pour in the broth. Cook until potatoes are ready.

Fill with cream.

Cut the fish into pieces. Salt.

Add salmon to the pot. Cook no more than 5 minutes.

Cut the dill. Pour into bowls, sprinkle with dill and serve.

Refined, spicy taste of black chanterelles and salmon. What could be even tastier?

Ingredients:

• salmon fillet - 400 g
• onion - 1 pc.
• black chanterelles - 100 g
• cream - 300 ml
• milk - 300 ml
• fish broth - 300 ml
• garlic
• dill
• salt.

Cooking:

Chop the onion and fry in vegetable oil in a saucepan.

Pour in the cream, milk and broth. Simmer for 15 minutes. Strain through a sieve.

Chanterelles fry with the addition of garlic and dill.

Cut the salmon fillet into pieces.

Add chanterelles and salmon to the broth. Boil 10 minutes.

Fill bowls with soup and garnish with herbs.

Fish broth can be replaced with vegetable broth.

This soup is a real masterpiece. The advice of an experienced chef will help you cook it without mistakes.

Ingredients:

• salmon fillet - 200 g
• potatoes - 2 pcs.
• onion - 1 pc.
• fish broth - 150 g
• cream - 150 g
• olive oil
• dry white wine
• butter
• pepper
• dried basil.

Cooking:

Boil potatoes in their skins, cool and peel.

Coarsely chop the onion.

Put the olive oil and butter in a saucepan, put the onion and fry until half cooked.

Add potatoes to the onion.

Cut salmon into large pieces. Add to saucepan. Fry for a few minutes, add dry white wine fish broth.

Cook for 5 minutes over low heat. Pour in the cream.

Pour into bowls and sprinkle with dried basil.

Unusually delicate taste, healthy salmon and cream make the soup rich and fragrant.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 100 g
• potatoes - 300 g
• carrots - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• cream - 350 ml.
• vegetable oil
• dill
• pepper
• salt.

Cooking:

Bulgarian pepper and potatoes cut into cubes. Chop the onion. Grate carrots and melted cheese.

Salmon cut into pieces.

Add potatoes to a pot of boiling water.

Fry onions and carrots in vegetable oil. After 3 minutes, add bell pepper. Simmer for two more minutes.

Put stewed vegetables, cream and melted cheese into a pot with boiling potatoes.

Stir, bring to a boil and add salmon. Cook for five more minutes.

Salt, pepper to taste. Let it brew for 15 minutes.

Decorate with greenery.

Not the usual combination of ingredients. But it turns out interesting and not very expensive.

Ingredients:

• salmon heads and tails - 400 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• stalk of celery
• tomatoes - 2 pcs.
• butter
• cream - 200 ml
• Bay leaf
• peppercorns
• dill
• parsley
• salt.

Cooking:

Cut the onion, carrot, celery and tomatoes into cubes.

Saute onions and carrots in butter. Add tomatoes.

Boil the fish, remove from the broth and separate the bones.

Strain the broth. Add all prepared ingredients to it. Cook for 15 minutes.

Pour in the cream and remove from heat.

Allow to steep for 10 minutes before serving.

Smoked salmon gives the soup an incredible taste and aroma. It turns out tastier than the usual traditional Finnish soup.

Ingredients:

• smoked salmon - 200 g
• cream - 400 ml
• fresh salmon - 500 g
• potatoes - 5 pcs.
• carrots - 1 pc.
• celery root
• fennel
• leek - 2 stalks
• flour - 1 tbsp. l.
• dill
• salt.

Cooking:

Boil fresh fish. Strain the finished broth. Cut the fish into large pieces.

Cut the smoked salmon into thin strips.

Cut carrots and celery into strips. Cut potatoes into four pieces.

Cut fennel pulp into slices.

Cut the white part of the leek into rings.

Bring the broth to a boil and add the carrots and celery. Boil 10 minutes.

Add fennel and potatoes, cook for another 5 minutes.

Put the raw fillet and strips of smoked salmon into the soup. Boil 5 minutes.

Mix cream with flour and dill. Add to saucepan. Salt and bring to a boil.

Let it brew for 10 minutes.

Put a piece of fish on a plate, pour soup with vegetables and serve immediately.

Lots of valuable advice from Lazerson. The main rules: cook soup with love, don't be afraid to experiment. All ingredients are selected according to your own discretion and taste.

Ingredients:

• salmon
• potato
• leek
• celery
• cream
• butter
• carrot
• salt.

Cooking:

Separate meat from bones. From the fins, head and bones, cook the broth. Strain the broth.

Soak the salmon fillet in a bowl of water with salt and sugar. Hold for at least 20 minutes.

Chop the leek and add to the broth.

Chop the carrots and celery and send to the pan.

Next, a whole peeled potato is added to the pan.

Melt the butter in a frying pan and fry the flour.

Mash the potatoes right in the pot.

Pour in the cream and add the toasted flour, bay leaf and peppercorns.

Remove the fish from the marinade, cut into pieces, put in a bowl, scald with boiling water and send to the broth.

Bring to a boil and remove from heat.

Serve immediately.

Ingredients:

• salmon fillet - 300 g
• processed cheese - 400 g
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• olive oil
• cream - 400 g
• pine nuts - 3 tbsp. l.
• dill
• pepper
• salt.

Cooking:

Crumble melted cheese into a pot of boiling water and stir.

Cut the potatoes into cubes, add to the pan and cook until half cooked.

Cut onions and carrots.

Stew onions and carrots in olive oil with the addition of peeled pine nuts. Send everything to the pan.

Cut the salmon fillet into pieces and put in the soup. Boil five minutes. Pour in the cream and remove from heat.

Infuse the soup for five minutes, pour into bowls, sprinkle with chopped dill and serve.

A proven, fairly complex recipe with a minimum of ingredients: fish, onions and potatoes. A real culinary recipe for Finnish soup.

Ingredients:

• salmon - 1 pc.
• onion - 2 pcs.
• potatoes - 5 pcs.
• black pepper pot
• Bay leaf
• butter
• cream - 300 g
• flour - 1st. l.
• dill
• salt.

Cooking:

From the head, tail and bones, boil the broth with onion and bay leaf. Strain the broth.

Cut the salmon fillet into pieces.

Put whole potatoes into the broth. Add finely chopped onion.

After 15 minutes, chop the potatoes. Add salmon fillet. After five minutes, pour in the cream.

Bring to a boil, put a piece of butter, pepper and salt.

Add chopped dill and remove from heat.

Serve hot.

If you want the soup to be thicker, mix the cream with flour and pour the mixture into the broth. Make sure there are no lumps in the cream.

The beauty of this soup is in the unusual composition of the products and ease of preparation. Diversify your menu and enjoy the taste of mashed salmon soup with broccoli.

Ingredients:

• salmon - 500 g
• broccoli - 500 g
• cream - 200 g
• pepper
• salt.

Cooking:

Cook broccoli along with fish. Pull out of the broth and chop the broccoli and fish with a blender.

Return everything to the saucepan, put on fire, salt, pepper, add cream and bring to a boil.

Garnish with herbs and serve.

If you want an even spicier taste, replace fresh salmon with smoked salmon.

Bon appetit everyone!

Soups are very popular in Finland, they respect this dish and know how to cook it very well.

Their cuisine is dominated by fish soups, although the cuisine of this country is varied.

Finnish fish soup is served at the table not only in winter, but also in summer.

A simpler version, in which the main ingredients are onions, potatoes, fish and milk, is called "calaqueitto".

The ennobled “calakeitto” is already “lohikeitto”, in which cream and only cream are added instead of milk.

Often there is a situation when it is difficult to come up with something new for the menu, in this case you can pay attention to Scandinavian cuisine and cook a great Finnish soup. The main components of such a dish are cream and salmon fish species.

General rules for making Finnish soup

A real, traditional Finnish soup should be cooked in a cast-iron pot, in an oven, and after the dish is ready, it is not served on the table, but left for a day for aging and infusion, an example is Russian daily borscht or cabbage soup. After that, the first dish is warmed up and you can already eat it, according to the Finns themselves, this cooking method gives a richer taste.

Instead of salmon fillet, heads, backbone, tail parts of fish are perfect for making Finnish soups, they can be obtained by carving the carcass in your kitchen, but you can buy a ready-made soup set in the fish department, where carcasses are cut;

For the broth, you can take not only salmon, but also other red fish, for example, pink salmon;

It is not necessary to add fillets to the Finnish soup, the heads of salmon fish are large, they contain enough pulp for several servings.

Finnish fish soup

You need to take salmon, salmon, you can fillet - 400 g, soup sets of heads and tails are suitable;

Milk in a volume of 400 ml;

Salt - to taste;

Large potatoes - 4 pieces, small - 6-8;

Pepper and lemon flavor - ½ teaspoon;

Flour - 1 tablespoon;

Onion - 1 medium head.

1. First of all, peel the onions and potatoes, then chop them, cut the onions into half rings, and the potatoes into cubes, the dimensions should not exceed 2.5 cm.

2. Water, 1 liter, pour into a saucepan, put salt and boil. After boiling, potatoes with onions are lowered into it and boiled for 10 minutes under a closed lid, reduce the heat to medium.

3. Wash and cut the fish into large pieces, add to the vegetables in the pan, put pepper with lemon flavor there.

4. Pour milk into the flour, mix thoroughly, add to the soup and bring to a boil, then remove from the stove.

5. Pour the soup into bowls, chop the greens, decorate each serving and serve.

Classic Finnish soup with salmon and cream - lohikeitto

Soup set from salmon;

Leek, 1 stalk;

Large salmon steak about 400 g;

Medium carrot, 1 pc.;

Onion, 1 head;

Potatoes, 3 large or 5 small tubers;

Wheat flour, 1 tbsp. spoon;

celery stick;

Salt, peppercorns, bay leaf - to taste;

Dill for sprinkling the finished dish.

1. Rinse the heads, remove the gills from them, because they add bitterness to the broth, put in a saucepan, pour cold water in a volume of 2 liters, wait until it boils, then remove the foam from the surface, reduce the heat to medium;

2. When there is no more foam, put a potato and an onion in a saucepan, cook until soft;

3. Cook the broth on a soup set with vegetables, as Finnish fish soup requires fish broth;

4. Get the bones and heads, remove unnecessary, strain, remove the meat from the heads, put back in the pan;

5. Take out the potatoes, crush them, add to the broth, return the dishes to the fire;

6. Rinse the stalk of celery and leek, chop into strips, fry in butter until golden brown, add to the broth;

7. Cut the potatoes into cubes, carrots into strips, add to the onion and celery, remove the onion that was cooked;

8. At this time, you need to make a dressing, dry the flour in a deep frying pan, add butter, fry a little, pour in a glass of broth, stir, wait until it boils and pour in the cream. When the whole mass boils, pour it into the soup and mix;

9. Cut salmon (steak) into portions, dip into boiling liquid, cover and simmer for a couple of minutes, avoiding boiling.

Let stand for 40 minutes, pour into bowls, add dill and serve.

Original Finnish soup with seafood and trout

Small fresh trout, 1 piece;

Assorted seafood, about 400 g;

Cream, 100 g;

Ginger root 5 cm long;

Medium tomatoes, 3 pieces;

Medium potatoes 4 pieces;

Bulgarian pepper, 2 pieces;

Leek stalk, 1;

Onion head - 1;

Pickled capers (to taste) - 15 g;

Processed cheese (for example, "Viola") - 200 g;

A mixture of peppers, salt, bay leaf, herbs - to taste;

Garlic - 3 cloves.

1. Clean the sides of the fish, cut, remove the gills from the head, put in a saucepan, add water, add spices and bay leaf, put to boil;

2. Strain the boiled broth, add peeled and chopped potatoes, capers, ginger, shredded carrots, sliced ​​leeks and seafood, bring to a boil and reduce heat;

3. When the potatoes are half ready, put chopped tomatoes, sweet peppers and a lot of greens into the pan;

4. Disassemble the cooked and cooled trout, put good pieces of meat back into the pan, pour in the cream and add the melted cheese. Warm up the soup, after which you can serve.

Finnish soup with vegetables

Red fish, 200 g;

Potato, 2 tubers;

Frozen vegetable mix, 100-150 grams

250 ml high fat cream;

Spices and salt to taste.

You need to cook a delicious Finnish vegetable soup like this:

1. Boil the fish in a 2 liter saucepan for 10 minutes;

2. Take out the finished fish, salt the broth;

3. Peel and chop the potatoes into strips, put in a saucepan;

4. Disassemble the fish, add the meat to the potatoes, cook until it is ready;

5. Pour 100-150 grams of frozen vegetable mixture into a container;

6. Add cream, bring to a boil and remove from heat.

To enhance the taste, you can put half a cup of lemon and a teaspoon of red caviar on a plate, season with dill and serve.

Fried fish in Finnish soup

An unusual Finnish soup recipe, you will need the following ingredients:

Cream, 1 liter;

Fish trimmings for broth;

Bulbs, 2 pieces;

Butter for frying;

Salmon or trout fillet, 300g;

Potatoes, 4 tubers;

Salt, pepper, seasonings, herbs - to taste.

Preparing this interesting Finnish soup is very simple:

1. Put fish trimmings in a saucepan, add potatoes cut into large cubes and cook the broth;

2. Strain the finished broth and put it back on the stove;

3. During cooking, fry onion half rings, when they lose their dullness, put fish fillets without skin on them, fry each side intensively for a minute, then transfer to a saucepan;

4. After 15 minutes, pour in the cream, after another 5 minutes put salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!

Smoked fish for Finnish soup

Fish soup set, 1 kg;

Onion, 1 head;

Potatoes, 3 pieces;

Smoked salmon fillet, from 300-400 g;

Cream, 1 cup;

Salt, herbs, spices - to taste.

1. Boil the broth on a soup set, it is better if it comes from red fish, put spices and a whole peeled onion there to add flavor;

2. Strain the finished broth, put whole potatoes, after they are cooked, remove and crush;

3. After 20 minutes, put the smoked salmon, bring to a boil and pour in the cream, then salt, stir, season with dill.

In order for the fish to retain its appearance, it should not be boiled for a long time, it is very tender and will easily break into small pieces.

Variant of Finnish soup with canned fish

The recipe is suitable for those people who do not like the smell of fresh fish and it is unpleasant for them to cut it.

Canned salmon in oil filling;

Bulb, 1 pc.;

Leek stem;

6 potatoes;

Cream, 1 cup;

Parsley with dill - 1 bunch each;

Pepper, salt, spices - to taste;

Vegetable oil for frying.

1. Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the can into the pan where the vegetables will be fried;

2. Chop leeks, onions and carrots, sauté in vegetable oil;

3. Put potatoes, cut into large cubes, into boiling water, bring almost to readiness and add frying, put peeled canned fish;

4. Salt and pepper, pour a glass of cream, let it boil and remove from the stove, then put the greens.

The first is ready, you need to let it stand for 10 minutes and you can have lunch.

To make the broth with pieces of fish, and not with "shags", it is better to take pink salmon or salmon, mackerel in oil is also suitable.

Little tricks in cooking Finnish soups

Finnish soups are very tasty and nutritious, but there are a few tricks to make it even better:

To make the broth thicker, you need to take more potatoes and boil it in the whole soup, then take it out and crush it, so the broth will turn out to be thicker and richer;

To make the first dish more fragrant, you need to let it stand for a day and only then eat it;

To make the pulp of red fish tender, it should never be boiled! You just need to simmer for a few minutes under the lid and remove the bowl of soup from the heat, in a hot environment the fish will reach readiness in a few minutes and will be uniquely tender!

With financial difficulties, you can cook Finnish soup from a soup set, it will be inexpensive, and there will be enough meat from the head, this is the so-called budget option;

To make the fish broth more fragrant, you should add other spices to it, in addition to the generally accepted ones, clove sticks, branches and dill seeds, pour in a small amount of white wine.