Norwegian soup, recipes from the northern seas. Norwegian salmon soup with cream, recipes

Easy to prepare creamy soup with salmon is a favorite dish of the people of Norway. This is what is most often served for lunch in this country. Be sure to try cooking it, because it won’t take you much time and effort, but it will add to the list of your favorite dishes. Thanks to his exquisite taste This soup has gained wide popularity in Russia. You can enjoy it in any restaurant, and if you really want, you can cook it yourself.

Classic Norwegian recipe

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

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

Sequence of actions:

Cut off the fish's tail, fins, and head. Place them in the pan and set the main part of the fish aside.
Pour water over the salmon bones and cook them over low heat.
Boil them for 50-70 minutes, then strain the broth through a sieve.
Peel the potatoes and cut them into centimeter cubes. Chop the celery in the same way.
Peel the carrots. Cut one half of it into circles, and leave the other whole.
Place the vegetables in a saucepan and pour the broth over them. Turn the heat to medium and place the pan on the stove.
Peel the onion and cut it into very thin half rings. Mix with chopped celery and carrots.
In a hot frying pan, fry the vegetables until softened. This usually happens within 5-7 minutes.
Place the roasted vegetables in a saucepan and work on the salmon.
Cut the fish fillet into small pieces. Before doing this, you need to rinse it thoroughly in cold water and clean.
Transfer the fish pieces to the pan and stir the soup. Cook it for another 12-15 minutes.
When the fish is cooked, reduce the heat and add cream to the pan. Do not bring them to a boil, as they may curdle.
Grate the cheese on a fine grater. Add it to the soup and stir until completely dissolved.
Before serving, garnish the dish with chopped herbs.

Helpful tips for the recipe:

To prepare Norwegian fish soup with cream, it is best to use salmon caught in Norway. However, the taste of the dish will not become worse if you take another variety of this fish.
You can add bouillon cube with the taste of fish. This will help you enhance the taste of the dish, but will greatly affect its quality.
It is best to add hard cheeses without a pronounced taste to this dish.

Creamy seafood soup

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 fish soup you will need the following ingredients:

Salmon - 1 kg.
Shrimp - 250 g.
Mussels - 200−220 g.
Squid - 150 g.
Trout - 300 g.
Tomatoes - 300−350 g.
Medium sized carrots - 1 pc.
Potatoes - 300−400 g.
Onions - 1 pc.
Processed cheese - 250 g.
Low-fat cream - 180 ml.
Vegetable oil - 15−20 ml.
Salt and spices are at your discretion.
Water - 2 l.

Stages of preparing this fish soup:

Soup with trout and cream

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

Sequence of actions:

Rinse the trout thoroughly in cool water. To prepare this soup, you can use both sea and brook trout.
If you use fillet, you should cut it into small cubes. And the soup set can be left as is.
Pour water into the pan and wait until it boils.
Place trout in boiling water and cook for 20 minutes. low heat. Then you need to pull out the fish.
Peel the potatoes and cut them small cubes. Add them to the soup and cook for another 15 minutes.
While the potatoes are cooking, cut the fish into small pieces.
Peel the carrots and cut them into thin slices.
Peel the onion and chop it as finely as possible.
On vegetable oil fry the vegetables until softened.
Add roast and spices to the pan. Mix all ingredients thoroughly.
After 3 minutes, add chopped trout pieces to the soup and pour cream into the pan.
Set the stove to low heat, stir the soup thoroughly and cook for another 6 minutes.
Remove the pan 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 “cook” and acquire a more refined taste.

Creamy trout soup 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 anyone can cook it at home. To prepare for you you will need the following ingredients:

Red fish - 250 g.
Processed cheese - 150 g.
Potatoes - 250−300 g.
Onions - 100−150 g.
Salt - 2-3 pinches.
Pepper - to taste.

Stages of cooking:

Take the fish fillet and cut it into centimeter cubes. Any red fish fillet (salmon, sturgeon, salmon, chum salmon, pink salmon) is suitable for this soup.
Peel and chop the onion.
Peel the potatoes and cut them into thin cubes.
Fill the fish cold water and set to cook.
Salt the water and cook the fish until done.
Strain the broth and add chopped vegetables to it.
Increase the heat and cook the soup for another 10 minutes.
Cut the cream cheese into small cubes and add it to the pan.
Wait until the cheese is completely dissolved.
Cover the pan with a lid and let the dish sit for 10-15 minutes.
When serving, you can garnish the soup with your favorite herbs.

And also there is budget option with cheese. To prepare it you need the following ingredients:

Soup preparation method:

Cut the cod fillet into small pieces.
Peel the potatoes and cut into thin cubes.
Salt the water and bring it to a boil.
Add potatoes to a pot of water and cook for 10 minutes.
Add the fish fillet to the pan and cook for another 10-12 minutes.
Wash the vegetables. Clean them and cut them for frying.
Heat the oil in a frying pan and add the vegetables. Fry them until fully cooked.
Add fried vegetables into a saucepan with water and salt the soup. Mix all ingredients thoroughly and set the heat to low.
Grate the processed cheese and add it to the soup. Stir gently until the cheese is completely dissolved.
When serving, garnish the dish with chopped herbs.

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

Swedish cuisine

Residents of Sweden love to eat soups made from fish, milk and vegetables for lunch. One of popular recipes of this kitchen:

Step by step recipe:

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

Many recipes contain onions. It can add a subtle taste to your palate, but it can also ruin it. To prevent it from spoiling the taste of the soup, you need to soak it in cold water. The bottom line is that onions contain sulfur compounds. It is they who give the onion pungent taste and make people cry when cutting it. And cold water neutralizes these compounds and gives the onion more good taste. Optimal time soaking - 30−40 minutes.

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

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

Carat.
Friendship.
Viola.
Hochland.

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

Very good option For lunch there is also creamy red fish soup. Besides cream and fish fillet, you will need white wine. After cooking all the ingredients, mix them until homogeneous mass using an immersion blender. Then you need to boil it again. When serving, you can decorate the dish with small shrimp.

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

Of course, such soups are very tasty. However, at the same time, they are also very high in calories. Therefore, to ensure that such a lunch does not affect your figure in any way, try to use low-fat cream for cooking. Be sure to try making creamy red fish soup and you will want to make it again and again.

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Easy to prepare and hearty soup from salmon – signature dish residents of Norway. Its basis is broth, which is a decoction of bones sea fish. To make the dish more satisfying, cream and butter are added to it. To prepare the broth, fish fins, heads, bones, and sometimes even shrimp are used. Norwegian soup with salmon and cream, thanks to its unique taste, gained popularity in Russia. Classic recipe You will learn about delicious Norwegian salmon soup from our article.

Ingredients

Servings: – +

Potato 3 pcs.
Onions 1 piece
Carrot 1 piece
Salmon 350 gr
Butter 50 gr
Cream 160 ml
Greens to taste
Water 1 l
Celery 25 gr
Cheese 50 gr

Per serving

Calories: 157 kcal

Proteins: 5 g

Fats: 3 g

Carbohydrates: 2 g

60 min. PrintVideo recipe

For making soup it is advisable to use Norwegian salmon, but other fish will also work. Some people prepare a dish with trout, salmon or other red fish. But in the traditional recipe it is salmon that is used. First you need to prepare the broth. To do this, cut off the fish’s head, fins, tail, and set the main part aside.

For the broth you will need 1 liter of water, which is used to pour the salmon bones. It is enough for them to boil for 1 hour. Then strain the soup, you only need broth. It is worth noting that in domestic countries they often use a fish stock cube, which simplifies the task, but affects the quality of the dish.

Peel the potatoes and cut them into cubes. Chop the celery in the same way. Cut some of the carrots into cubes. Place the vegetables in a saucepan, pour in the broth and cook until almost done.

Cut the onion into rings, and then grate or chop the rest of the carrots into cubes. Take celery and cut it into small pieces. Fry the chopped ingredients in a frying pan with butter until they become soft. Don't forget to stir the vegetables, otherwise they will burn and spoil the taste of the soup.

Place the fried ingredients in the broth with potatoes and simmer the soup for about 3 minutes.

Cut the salmon, separate the fillet, cut it into portions. Add the fish to the soup with the remaining ingredients and cook for 10 minutes.

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

Chop the greens and pour into the pan. Norwegian salmon soup with cream is ready. Let it brew and serve.

There are several recipes for preparing such a dish. One example is fish soup- puree with cream. For its preparation it is used traditional recipe, the only exception is that the finished soup is whipped with a blender before serving. This dish turns out tender and is more easily absorbed by the body. A wonderful decoration For the puree soup, use peeled shrimp tails.

Another recipe for making soup is with the addition of tomatoes. You must first remove the skin, then chop them into small cubes and fry them with the rest of the vegetables. For this recipe, you need to add a few shrimp and mussels along with the fish. This is very bright dish With rich taste, which will especially appeal to seafood lovers. Often this soup becomes a decoration for the holiday table.

The Norwegian soup is quite unusual and satisfying, for the preparation of which not only salmon is used, but also cod. It is this fish that gives the dish a special tenderness. The broth turns out richer, and the taste is richer.
Norwegian soup contains valuable Omega-3 acids, which improve blood circulation and reduce cholesterol. This dish has a beneficial effect on brain function and cardiac activity. If you prepare Norwegian soup in a larger volume, it will be stored in the refrigerator for several days without losing its taste and aroma. In Norway, this dish is considered a winter dish, so it is thicker than most usual soups.

Norwegian cuisine is very varied and refined. In this country they love delicious first ones fish dishes. So why don’t we diversify our table and prepare Norwegian soup with salmon and cream. Moreover, it is very quick recipe, which takes literally half an hour to prepare.

Norwegian classic salmon soup

Ingredients

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

Preparation

Let's take it large saucepan and put it on fire. Add butter and melt.
While the oil is heating up, prepare the carrots and onions. We clean them and finely cut them into cubes.
Fry vegetables for 4 minutes. We mix them constantly. We put the fish, cut into small cubes, and also sauté a little, adding salt and pepper. After 5 minutes, fill everything with two liters of water and wait for it to boil.
Meanwhile, prepare the potatoes. We clean it and cut it. Put potatoes in soup.
Place the tomatoes in boiling water for a few seconds and remove the skin. Cut into cubes and place in a saucepan.
Pour the cream into the soup and mix everything, salt the Norwegian soup to taste.
Chop the greens and place 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.

Preparation

Place a saucepan on the fire and heat the butter until it melts.
We wash the seafood, put it in a pan and fry with a little salt. After 5 minutes, pour the cream there and simmer for 10 minutes.
Cut the potatoes into cubes and add them to the soup when it boils.
Peel the tomatoes and chop them.
Cut the onions and carrots as finely as possible. Place the frying pan on the stove and start frying the vegetables butter.
We cut the fish, cook the broth from the head, tail and ridge. When it is ready, pour seafood with cream over it.
Salmon fillet cut in small pieces, add some salt.
When the sauteing is ready, put the fish meat in the frying pan, mix everything and cook for another 5 minutes.
Carefully transfer everything into a saucepan with soup.
Processed cheese grate on a medium grater; it should first be moistened in cold water so that the cheese does not stick to the metal.
Add the cheese along with the 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 low fat content – 350 ml.;
soy sauce – 50 ml;
olive oil – 25 ml;
canned corn – 150 gr.

Preparation

Cut the salmon into cubes. Place a saucepan on the fire and pour in olive oil.
Wash the new potatoes well and chop them without peeling the skins.
When the oil in the pan is hot, add the fish and potatoes. Saute everything for about 7 minutes, add a little salt.
From a jar with canned corn Drain the liquid into a separate container.
Place the corn in the pan and fry everything for a couple more minutes. Pour cream and soy sauce over everything, simmer the vegetables and fish for some more time.
Fill 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 it in a saucepan. Pour the liquid from the can of corn into it.
Cook the dish until the potatoes are cooked.

Serve the soup as a starter. We prepare Norwegian soup as an everyday lunch, or for special occasions.

For salmon soup, it is better to use fresh rather than defrosted 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 fat content. You can also cook salmon soup with milk. For 1 liter of water, berm 1 liter of milk, which we pour into the pan where the vegetables and fish were sautéed. Everything is stewed for 10 minutes and then filled with fish broth or water.

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

We take not only fresh salmon, but also smoked salmon. 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 we fry together 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 grams will be enough. The aroma of the soup will be richer and piquant.

For children and lovers of pureed 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 using a blender. Fill everything with broth again and lay it out boiled salmon. This soup can be prepared with broccoli.

We prepare salmon soup with mussels in shells. They are already laid out on the plate ready soup. First, the mussels are fried a little in butter. In the same way we prepare soup with shrimp in the shell, crab or small lobster.

Norwegian soup can be prepared not only with red, but also with white fish. Take tuna or other ocean fish, for example, mackerel or fresh pangasius. Frozen will not work. We take and river fish, for example, silver carp or catfish. We use only fish fillets. In this case, there is no need to cook the broth from the soup set.

Traditionally, no grains are added to this soup, but you can prepare the dish with a small amount round rice, or – with large pasta. It is better to use Italian products from durum varieties wheat.

Creamy salmon soup is a bright representative of hearty and simple Scandinavian cuisine. The dish with a delicate, milky taste is also popular with us. Even the high cost of salmon does not stop housewives from pampering their loved ones with a fragrant hot dish, because it can be cooked from any part of the fish, thereby avoiding large financial losses.

How to make salmon soup with cream?

Creamy red fish soup is different delicate taste, aroma and thick consistency. During the cooking process, be sure to cook homemade fish broth: the carcass is cut up, the fillets are set aside for portion serving, and the tail and head are boiled for 40 minutes. Potatoes, sautéed vegetables are added to the strained broth, and 5 minutes before the end of the process - cream and fillet pieces.

Soup with salmon and cream turns out especially tasty if you cook it on fish broth. It is especially rich and rich from the head, tail, fins and belly of the fish.
Don't forget about spices. Such simple additions, How bay leaf, black peppercorns and fresh dill will add aroma to the dish.
For a thicker consistency, you can dilute the cream with flour or add cheese.

Norwegian soup with salmon and cream

The Scandinavian countries are famous for their variety of unpretentious fish dishes, among which Norwegian salmon soup with cream is not the least important. This is because the hot dish is perfectly balanced: the combination of salmon fillet and creamy broth makes light soup and tender, while simple onions, carrots and potatoes add richness and thickness.

Ingredients:

salmon fillet - 550 g;
potatoes - 3 pcs.;
onion - 1 pc.;
cream 20% - 400 ml;
water - 2.5 l;
carrots - 1 pc.;
parsley - 20 g;
oil - 40 ml.

Preparation

Fry onions and carrots in oil.
Pour in water and add potatoes.
After 10 minutes, add cream, salmon and simmer for 7 minutes.
Infuse creamy Norwegian soup with salmon for 10 minutes.

Salmon soup with cream is not always an expensive pleasure. An equally tasty and rich hot dish can be made from salmon bellies. This product is not only financially profitable, but also incredibly healthy: the abdomen contains a huge supply of amino acids and unsaturated fats. Plus, they cook quickly, so the soup will take no more than 30 minutes of your time.

Ingredients:

salmon bellies - 450 g;
water - 2 l;
potatoes - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
oil - 40 ml;
bay leaf - 2 pcs.;
cream 10% - 350 ml;
black peppercorns - 3 pcs.

Preparation

Boil salmon bellies with spices for 10 minutes.
Add potatoes and simmer for 10 minutes.
Fry the onions and carrots and add them to the soup.
Pour in the cream and remove from heat after 5 minutes.

Creamy soup with salmon - a recipe that allows you to prepare a warming hot dish not only from the most tender fillet, but also from illiquid parts of fish. The fish head is most often used. This technique allows you to significantly save money and not lose quality, because the fish head gives rich broth and contains several servings of meat.

Ingredients:

fish heads - 800 g;
water - 2 l;
cream - 200 ml;
potatoes - 3 pcs.;
carrots - 1 pc.;
dill - 20 g;
bay leaf - 2 pcs.;
onion - 1 pc.

Preparation

From fish head cook the broth.
Strain and remove the meat from the head.
Add potatoes and carrots to the broth and simmer for 15 minutes.
Remove from heat, add meat, dill and cream.
Infuse the creamy soup with salmon for 5 minutes.

Creamy soup with salmon and shrimp

Creamy soup with red fish and shrimp - gourmet dish French cuisine With perfect combination products. The juicy flesh of the salmon goes well with the sweetish shrimp tails, and stands out against the background of the broth prepared with the addition of cream. For piquancy, you can serve the soup with chopped olives, the tartness and slight sourness of which will refresh the dish.

Ingredients:

salmon - 1.8 kg;
shrimp - 200 g;
potatoes - 2 pcs.;
olives - 8 pcs.;
onion - 1 pc.;
water - 3 l;
dill - 20 g;
cream - 500 ml.

Preparation

Cut the salmon, set the fillet aside, and cook broth from the tail, head and bones.
Strain the broth, add potatoes and simmer for 10 minutes.
Add olives, fillet pieces and cream.
After 5 minutes, add shrimp and dill.

Creamy cheese soup with salmon - thick and rich dish. Thanks to the combination of cream and cheese, the soup acquires a creamy consistency that holds the temperature well and does not allow it to cool quickly. Any cheese is suitable for cooking, but it is better to choose processed cheese - its neutrality will allow the salmon to retain its own taste and aroma.

Ingredients:

salmon - 550 g;
water - 1.5 l;
cream - 250 ml;
processed cheese - 80 g;
potatoes - 2 pcs.;
lemon juice - 20 ml;
dill - 20 g.

Preparation

Boil potatoes for 10 minutes.
Add salmon and simmer for 5 minutes.
Add cream, cheese, stir.
Season with cream, lemon juice and herbs.

Traditionally, salmon fish soup with cream is prepared with potatoes, onions and carrots. Will help expand your taste boundaries fresh tomatoes. With them, the soup will become thick and appetizing. You just need to chop the tomatoes, put them in the broth and enjoy the dish, or you can pre-simmer them and get a spicy sweet and sour taste.

Ingredients

salmon - 400 g;
water - 1 l;
potatoes - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
tomatoes - 3 pcs.;
oil - 40 ml;
cream - 500 ml.

Preparation

Fry onions and carrots.
Add tomatoes and simmer for 5 minutes.
Add water and potatoes, and after 10 minutes add fillet.
After 5 minutes, remove from the stove.

Considering that cream also comes from countries rich in seafood, only the latter can give the dish a royal look. In fact, this is absolutely not the case, and even those who are thousands of kilometers from the nearest ocean can purchase affordable sea cocktail, royally diversifying your diet.

Ingredients:

salmon fillet - 350 g;
sea cocktail (squid, mussels, shrimp) - 450 g;
canned corn - 80 g;
cream - 250 ml;
butter - 40 g;
flour - 40 g;
water - 1.5 l.

Preparation

Boil the salmon for 5 minutes.
Heat flour, cream and butter.
Add sauce, seafood, corn to the soup and cook for another 5 minutes.
Infuse creamy king soup with salmon 10 minutes.

With cream - the most tender, nutritious dish with a lot of advantages. The thick, homogeneous consistency of this hot dish quickly fills you up, doesn’t burden your stomach, and is suitable for children’s and adult diets. In addition, this is another way to make a restaurant-quality dish at home kitchen and, if you have a blender, spend no more than 40 minutes on everything.

Ingredients:

fish set (head, spine, fins) - 600 g;
potatoes - 4 pcs.;
onion - 1 pc.;
cream - 250 ml;
water - 1.2 l.
salmon - 350 g.

Preparation

Make broth from the fish set.
Strain, add potatoes, onions and cook for 15 minutes.
Set aside some of the salmon for serving, simmer the rest for 5 minutes.
Puree, pour in cream, heat through.
Serve creamy salmon soup with fillet pieces.

Creamy salmon soup in a slow cooker

The best way to preserve flavors and vitamins is to make salmon soup with cream in a slow cooker. And although the dish takes longer to cook than on the stove and takes longer, many housewives prefer to get soft, uncooked vegetables and salmon that disintegrates into fibers, which is only possible when cooking in a gadget.

To try original dish other countries, you don’t have to go to a restaurant or buy a plane ticket, since you can prepare it yourself. Norwegian soup with red fish and cream - delicious and hearty dish which appeals to both adults and children. There are several popular recipes that will be discussed.

Classic Norwegian soup with salmon and cream

You can prepare this first dish with any red fish, for example, trout or salmon, this will not affect the final taste in any way. The calorie content of this soup is high and at the same time it is very satisfying.

The soup recipe includes the following set of products: 400 g salmon, 4 tomatoes and potatoes each, onion, carrots, 0.5 liters of 20% cream, a bunch of dill, salt, pepper and a little butter. As for water, you need 1.25 liters.

Preparation steps:

To do delicious soup chick, peel, wash and chop the vegetables: potatoes into medium cubes, onions into small cubes, and grate the carrots. Tomatoes should be blanched by making a cross cut on them, and then lowering them into boiling water. Thanks to this, the skin can be easily removed, and the pulp should be cut into small cubes;
Take the fillet, wash it, and then cut it into medium-sized pieces, slightly larger than potatoes. Wash the dill and chop as finely as possible;
In a thick-bottomed saucepan where you will cook the soup, heat a small amount of oil and fry the onions and carrots until golden brown. After this, add the tomatoes and reduce the heat to minimum. Simmer for several minutes, stirring occasionally;
It's time to pour in the water for the soup, which should be brought to a boil, and then you can add the potatoes. At this point you also need to add salt and a lot of pepper. Close the lid and cook over medium heat for 10 minutes;
After the time has passed, it’s time for the salmon, which you place in the soup and, stirring gently, pour in the cream. room temperature. Continue cooking until the potatoes are done. Turn off the heat, add dill and leave the soup covered for 30 minutes.

Norwegian fish soup - seafood recipe

Popularity classic version dishes forced many chefs to conduct culinary experiments, thanks to which many interesting and very delicious soups. IN this recipe will be used whole fish to make a delicious broth.

The recipe for this Norwegian fish soup includes the following set of products: salmon carcass (approximately 1.4 kg), 200 g each of shrimp, scallops and onions, 250 g of mussels and processed cheese, 350 g of potatoes, 125 g of carrots, 150 g of cream, 325 g of tomatoes and 115 g of butter.

Preparation:

To cook a delicious soup, place a saucepan on the stove and melt butter in it. Rinse in running water seafood and fry them with salt. Cook for 5 minutes, then pour cream over everything and simmer all together for 10 minutes;
Peel the potatoes, wash and cut them into medium cubes, and then pour into the pan. Peel the tomatoes and cut the pulp into pieces. As for onions and carrots, the vegetables need to be peeled and then grated;
First, fry the onions and carrots in a frying pan, and then add the potatoes and fry for a while;
It's time for the salmon, which needs to be washed, cleaned and cut. First, separate the head, tail and spine. Place these parts in a saucepan, fill everything with water and cook the broth. When it's cooked, pour it into the pan with the seafood;
Cut the prepared fillet into medium-sized cubes, sprinkling them with a little salt. Place the fish in the pan with the vegetables and fry everything together for 5 minutes;
Place the salmon and vegetables in a saucepan and cook the soup. Grind the cheese on a grater, which should be moistened with water so that nothing sticks. Add the cheese and tomatoes to the fish soup and cook, stirring occasionally until the cheese is completely dissolved and the potatoes are cooked.

Norwegian soup with salmon and cream in a slow cooker

Today, many people prefer to cook first courses in a slow cooker, so let’s consider a version of a Norwegian soup designed for this technique. The products presented are enough for a couple of servings of soup.

Creamy soup in a slow cooker is prepared from such products: 3 salmon steaks, 225 g of sea cocktail, carrots, onions, cucumber, 150 ml of milk, 50 g of butter, 200 ml of dry white wine, 1 liter of water, half a lemon, green onions, parsley, dill, a couple of bay leaves and spices.

Cooking diagram:

To prepare the soup according to this recipe, place carrot slices at the bottom of the multicooker bowl, add a whole onion and fish steaks. Pour in boiling water until it reaches the 1 liter mark. Add salt and select the “Soup” mode, and set the time to 40 minutes;
When 30 minutes have passed. add milk, cream, wine to the slow cooker and mix everything well. Add sea cocktail, butter and laurel to the creamy soup. Continue cooking until the beep sounds. All that remains is to add lemon juice and chopped greens. Serve with a slice of lemon and cucumber slices.

Norwegian soup recipe with soy sauce

Another original version first course, which will surprise you with its unusual taste.

For this soup recipe, prepare the following ingredients: 355 g each salmon and leek, 380 g new potatoes, 350 ml low-fat cream, 50 ml soy sauce, 25 ml olive oil, 150 g canned corn.