Finnish fish soup with cream is a simple and delicious Scandinavian dish. How to cook Finnish fish soup from trout 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:

Peel and fillet small salmon (trout, salmon). Put the head and spine in a saucepan and cover with water.
Then add bay leaf, a few black peppercorns and a whole onion there and bring its contents to a boil. Constantly removing the foam, cook the broth for 25 minutes.
Remove the cooked fish from the pan. Strain the broth and return to the stove.
A festive version of this soup is cooked without potatoes. It can be cooked separately and served on a plate.
Salmon fillet, cut into small pieces, left after cutting the fish, is sent to the boiled broth.
After 10 minutes (the main thing is that the fish pieces 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:

Diced potatoes (3 pcs.) are dropped into a pot of boiling water (1 l). After boiling again, it should be boiled for 7 minutes.
At this time, you can fish for trout. The fillet should be separated from the skin and cut into small pieces of fish, while removing all the bones.
Put prepared fish in a pot with boiling potatoes.
In butter (30 g), sauté finely chopped onions (½ pcs.) And coarsely grated carrots.
Add roasted vegetables to an almost ready soup.
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.
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:

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.
Vegetables (onions, carrots) are chopped and sautéed in butter or vegetable oil, along with diced tomatoes (2 pcs.).
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.
Cream (500 ml) is poured into the soup, warmed up well, but not brought to a boil.
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:

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.
Salmon (300 g) is cut into small pieces and sent to the pan with potatoes and onions.
After 5 minutes, frozen shrimp (200 g), sliced olives and green olives (½ can) are sent to the soup pot.
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.
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:

Pour 4 diced potatoes with 1 liter of cold water. Put the pot on fire.
As soon as the potatoes boil, add leek (100 g), chopped in any way, to the broth.
After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
Prepare cream with 20% fat. As soon as the salmon is cooked, a piece of butter (30 g) is added to the ear and cream (200 ml) is poured.
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:

Bring 400 ml of fish broth to a boil in a saucepan.
Sliced potatoes (3 pcs.), Carrot circles, chopped onions and frozen peas are added to it.
After 12 minutes, pieces of salmon (200 g) are sent to the soup.
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.
The soup is brought to a boil for the last time, after which the pan is removed from the heat.
You can serve such an ear to the table with crispy croutons.

Finnish 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:

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.
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.
Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
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.
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:

You can cook the soup in ordinary water, and in fish broth. In the latter case, it must first be filtered from the bones.
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.
During the cooking process, you should not stir the ear too often, otherwise all the ingredients will simply fall apart, and the dish will look unappetizing.

The dish is also often called kalakeitto. This is a national dish of 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 the classic recipe, as well as 8 interpreted technologies, with different varieties of seafood. Each of them is special, has a unique taste of the soup and an unusual aroma.

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.

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:

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

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:

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

Trout ear is famous for its 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:

We cut the potatoes into soup cubes, pour water, cook for about 10 minutes.
We remove the pits from the trout, divide it into portions, and throw it into the stew.
Pass the chopped vegetables in melted butter, throw into the soup.
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:

Disassemble the salmon, boil the broth from the head, ridge, tail, divide the fillet into pieces.
We filter, throw chopped vegetables, fillets, seasonings.
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:

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

Traditional version with leeks

Leek is often used in the national cuisine of 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:

First of all, you should cut vegetables, potatoes into soup pieces, finely carrots and leeks into rings.
We clean the fish, cut into pieces.
Pass the chopped vegetables, fill with water, add potatoes and spices.
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:

Salmon cut into pieces, boil the broth with seasonings. Throw in the diced potatoes.
We pass the vegetables in oil, add to the soup.
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.

We clean the fish, cut and cook the broth. We throw peppers, bay leaves, salt.
Add not chopped vegetables, after half an hour cream, coriander, basil.
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:

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

All presented options for cooking fish soup surprise with a special taste and aroma. Each hostess will find exactly the recipe that she will like.

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 in 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!

Soup recipes with fish and seafood

Finnish fish soup with cream recipe

50 minutes

125 kcal

5 /5 (1 )

Perhaps everyone knows about the benefits of fish, especially for the children's and women's bodies. But it can be tiring to fry it, it’s better not to give it salty to children, and you can’t feed my boys with soups with fish - usually they “smell” from the threshold. In general, I had a problem with how to introduce fish into my diet. Rescued by a friend who recently returned from Finland. She came to visit with a gift - a bag of fish and a recipe for real Finnish fish soup with trout, which is cooked with cream.

To be honest, at first I doubted: I thought that it was difficult, long and not a fact that I would like it. However, I decided and did not regret it - the soup is very tender, and the pieces of fish literally melt in your mouth! Now I cook regularly, because even my sons, my most severe culinary critics, approved this dish. Try it yourself, because this Finnish soup is really simple and amazingly delicious!

Kitchen appliances. To prepare Finnish fish soup, you will not need anything other than a stove. If desired, you can use a food processor to cut vegetables.

Full list of ingredients

How to choose ingredients

You can cook this fish soup not only from trout, but also from other varieties of fish, preferably sea. Freshwater when cooked gives a specific smell, which not everyone likes.
The classic version uses a fish steak., but if you want to save time on cutting - take the fillet (only not in briquettes, otherwise the soup will not work).
Give preference to high-quality natural cream- they give the dish a delicate taste.

Step by step soup recipe

Using this scheme, you can easily prepare such a tasty and nutritious soup. By the way, I try to cook it in advance so that it is infused. So the taste is more intense.

Stage one

You will need potatoes, water, fish.

Stage two

Stage three

Prepare cream and bay leaf.

Sprinkle the soup with finely chopped dill before serving.

Finnish fish soup video recipe with cream

To make an amazing Finnish fish soup with cream, check out the following video, which provides the recipe for this first course, as well as how to cook it properly.

Quick Lunch - Finnish Lohhikeito Cream Soup - Volume 13

Finnish cuisine is very fond of fish. Even slightly stronger than hot milk. And, contrary to popular belief, these products are perfectly combined.
I present to you a festive Finnish fish soup with Lohikeitto cream. Below is a list of products:

300 ml fish broth
200 ml cream 22%
80 gr potatoes
80 g white part of leeks
150 g red fish fillet
5 g green onions
5 g parsley
Butter 25 g
Olive oil
Salt pepper
lemon zest
Garlic 1 clove

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2015-09-15T09:00:01.000Z

You can make the soup even tastier with the help of spices and spices.. Basil, thyme, coriander are great. You can also use black pepper, but white "sounds" more tender.
Potatoes can be poured not with cold water, but dipped in boiling water This way it cooks faster and retains more flavor.
To make the soup more original, you can take half of the onion, and replace the second with leeks which is cut into small pieces.
Using a chilled fillet, you can cook soup even faster: it does not need to be thawed or separated from the skin and bones.
The fish can not only be laid in the broth, but pre-fried along with carrots and onions. This will speed up the cooking process.
If you cook soup with new potatoes, it will be ready faster.. In this case, fish should be added earlier, when the potatoes are half cooked.

cooking options

This soup will be more dietary if you take cream with a fat content of 15% in half the volume, and replace the other half with milk. You can give the dish a more original taste by taking different types of fish in different proportions. Make sure the pieces are the same size.

If you are a fan of fish dishes, Finnish fish soup is the best hot option for serving dinner on a fish day. Saturation, excellent taste and nutritional characteristics of the dish made it one of the most sought after compositions of this kind.

How to cook fish soup in Finnish?

Finnish fish soup, like any other, has a lot of variations, each of which is prepared according to certain requirements. Without observing the nuances, the dish loses its characteristic zest and loses the right to be considered a variation of the original recipe.

Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
An obligatory constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
It is allowed to add a variety of vegetables, herbs, seasonings and spices of your choice to the soup.
Vegetable components are sautéed in butter.
Serve hot with a slice of lemon and fresh herbs.

Finnish fish soup with cream - recipe

The classic Finnish fish soup with cream is different from the traditional fish soup in terms of cooking technology. In this case, you can not pre-cook the fish broth. You just need to purchase a fresh fillet of red fish, cut it into medium-sized cubes and prepare all the necessary vegetable ingredients.

Ingredients:

red fish fillet - 350 g;
potatoes - 3 pcs.;
onions and carrots - 1 pc.;
butter - 30 g;
cream - 1 glass;
dill greens - 1 bunch;
water - 1 l;
salt, pepper, spices.

Cooking

Potatoes are peeled, cut into cubes, poured with water and boiled for 5-7 minutes.
Add the saved onions with carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
After 10 minutes, the Finnish-style creamy ear will infuse and be ready. It remains only to season it with dill and serve.

Finnish trout ear

Finnish trout fish soup with cream is prepared according to the classical technology with a few changes. If you have fish steaks or a whole carcass available, do not be lazy and separate the fillets from the bones. So the dish will cook faster, will have a spectacular appearance and become more convenient to eat.

Ingredients:

trout - 600 g;
potatoes - 4 pcs.;
onions and carrots - 1 pc.;
butter - 30 g;
cream - 1 glass;
dill - 1 bunch;
water - 1.5 l;
bay leaf - 1-2 pcs.;
coriander, thyme, basil - a pinch each;
salt, white pepper.

Cooking

Potato cubes are boiled in water.
Add prepared trout, cook for another 5 minutes.
Lay the fried onions with carrots, throw in salt, laurel, pepper, herbs, pour in the cream, let it boil and remove from the stove.
Let the hot brew under the lid for 10 minutes. Serve with dill.

Finnish fish soup with milk

If at the right time the cream was not available, you can cook Finnish. The main thing is that the dairy product has a high percentage of fat content, and then no one will notice the substitution. Parsley root will give a special piquancy to the hot, and a pinch of ground chili will provide the missing sharpness.

Ingredients:

trout or salmon - 500 g;
potatoes - 4 pcs.;
onion - 1 pc.;
parsley root - ½ pc.;
milk - 1 glass;
dill - 1 bunch;
water - 1 l;
laurel - 1-2 pcs.;
ground chili - a pinch;
salt, pepper, oil.

Cooking

Fish bones are poured with water, cut onions are added, boiled for 15 minutes, filtered.
Lay potato cubes, grated parsley root, boil for 15 minutes.
Pour in milk, lay the chopped fish fillet, laurel, chopped dill, boil for 5 minutes.
After another 10 minutes, Finnish-style ear with milk will be infused and ready.

Finnish salmon ear

Another variation of the soup is finnish, which can be arranged based on the recommendations below. If it is possible to cook the original broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for decorating hot.

Ingredients:

salmon - 600 g;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
celery root - 50-70 g;
green onion - 1 bunch;
butter - 30 g;
cream - 1 glass;
dill - 1 bunch;
water or broth - 1 l;
laurel - 1-2 pcs.;
salt pepper.

Cooking

Boil potatoes in water or broth until tender.
Sautéed vegetables, chopped fish fillets, cream, seasonings are added, heated to a boil, dill and green onions are thrown.
After 10 minutes of infusion under the lid, the Finnish-style ear will be ready to serve.

Finnish salmon ear

In Finnish with cream, it will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches the flavor palette of the broth and makes it more expressive. To prepare four servings of appetizing fragrant hot for dinner, you need to devote forty minutes of your time.

Ingredients:

salmon - 500 g;
potatoes - 4-5 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
Thai fish sauce - 2 tbsp. spoons;
oil - 30 g;
cream - 1 glass;
dill - 1 bunch;
broth - 1-1.2 l;
laurel - 2 pcs.;
salt pepper.

Cooking

Broth is prepared from fish scraps, filtered and boiled potato cubes in it.
Add vegetable sauté, chopped salmon fillet, seasonings and spices, boil for 5 minutes, pour in the cream, let it boil.
Throw chopped dill, pour in fish sauce, let the hot brew for 10 minutes.

Finnish fish soup with leeks

Often Finnish is cooked with leek, which gives the dish a characteristic taste and aroma. As a rule, such a hot variation is made without onion-carrot sautéing, and chopped leek rings are placed in a saucepan along with peeled and diced potatoes.

Ingredients:

salmon - 500 g;
potatoes - 4-5 pcs.;
leek - 2 pcs.;
cream - 1 l;
dill - 1 bunch;
laurel - 2 pcs.;
salt pepper.

Cooking

Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
Lay chopped fish, throw laurel, pepper, salt, let it boil for 5 minutes.
Pour in the cream, throw in the dill, heat the contents to a boil.

Finnish fish soup with cheese

Fish soup with Finnish cheese in its taste characteristics is not inferior to hot, prepared according to the classic recipe. In this case, garlic gives a special piquancy, and Bulgarian sweet pepper enriches the taste and nutritional characteristics and makes the dish brighter and more attractive in appearance.

Ingredients:

salmon - 500 g;
potatoes - 4 pcs.;
onions and carrots - 1 pc.;
processed cheese - 200 g;
bell pepper - 1 pc.;
garlic - 1 tooth;
dill - 1 bunch;
laurel - 2 pcs.;
salt, pepper, oil.

Cooking

Boil potatoes in water or broth.
Onions with carrots sautéed in butter, bell peppers, fish, garlic, seasonings are added, melted cheese is added, boiled for 5 minutes, dill is thrown.
After another 10 minutes, Finnish-style fish soup with melted cheese will infuse and be ready to serve.

Finnish fish soup with tomatoes

Original and refined Finnish-style fish soup with cream and tomatoes. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately for a couple of minutes in boiling water, and then in cold water and peeled.

Ingredients:

salmon - 500 g;
potatoes - 4 pcs.;
onions and carrots - 1 pc.;
cream - 500 ml;
tomatoes - 300 g;
green onion - to taste;
dill - 1 bunch;
laurel - 2 pcs.;
salt, pepper, oil.

Cooking

Pour the potato cubes with water and boil until soft.
Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
Pour cream into the pan, heat to a boil, throw greens, let it brew.

Finnish ear in a slow cooker

The following recipe for fish soup in Finnish involves cooking hot using a multicooker. The advantage of the method is in unpretentious technology, according to which the components are simply folded into the bowl of the device, and the smart gadget controls everything else itself, saving the hostess from unnecessary trouble.