Cheese soup with fish. Processed cheese soup with salmon

Note: If you use ordinary river fish rather than red fish for cooking, you can replace leeks with regular onions.

The method of preparing such a soup will not take you much time and will not take away your strength, because it is prepared very quickly and simply, just follow these steps:

First, prepare all the vegetables. Potatoes must be peeled and cut into medium-sized cubes. Also peel the carrots; if the fruit is young, you can simply wash it well with a brush. Cut the carrots into rings or half rings, as you like. It is also advisable to peel the bell pepper; this can be easily done if you first scald it with boiling water. Cut into fairly large cubes. Peel the onion and cut it across the stem into thin slices. If you use regular onions, you can cut them into half rings or cubes.

Place a saucepan with enough water on the fire and bring to a boil. Place the potatoes into boiling water and let them cook there for 5-7 minutes. After this time, add onions, carrots and peppers to the potatoes. Boil all these vegetables in boiling water for about 7 minutes.

Finely chop or grate processed cheese OK. To make it rub better, you can first freeze it. Add the chopped cheese to the vegetables and wait until it dissolves. It's important to choose quality product and don't buy cheap processed cheese because it's made from ingredients that don't melt and you risk getting soup with floating bits of white processed cheese.

The fillet of the selected fish must be cleaned of bones and cut into not very large cubes, which should then be dipped into our soup. All this aromatic mass needs to be cooked for another 7-10 minutes.

When this time has expired, you need to add finely chopped dill to the soup. Once the soup has boiled, you can turn off the heat. It is necessary for the soup to infuse a little so that all the flavors combine with each other. Now it can be served to the table. Bon appetit!

Helpful information about the red fish included in this soup:

Red fish. This product is recognized as a delicacy, which not only has excellent taste qualities, but also has great benefits for the human body. Usually this term refers to the following fish: trout, salmon, pink salmon, chum salmon, salmon and others. In particular, the benefits of this product are determined by big amount triglyceride, in simple language– special fats. This does not mean that the product cannot be used by people who adhere to a healthy lifestyle and those who want to lose weight. These fats are easily broken down in the body and are easily digestible. Special benefit carry omega-3 fatty acids. This component affects many important processes in the human body. For example, they are effective in combating cardiovascular diseases and are an effective prevention of such diseases. This acid helps thin the blood, facilitates its movement in the capillaries and, thus, the cells are supplied required quantity oxygen. This acid also has a positive effect on the functioning of the nervous system, as it slows down the release of the stress hormone - adrenaline, while simultaneously stimulating the production of the happiness hormone - serotonin. As a result of these processes nervous system calms down and works in an adequate mode. Also, a product such as red fish is useful for gastritis, stomach ulcers and other inflammatory processes in the human body, and also removes unnecessary cholesterol from the body. Prevents the development of diseases such as diabetes. This is all determined not only by the presence in chemical composition omega-3. There are vitamins such as A, B, E, PP, as well as trace elements calcium, phosphorus, iron, copper, potassium and many others. That is why the benefits of red fish are difficult to overestimate.
If you want to buy red fish, then you need to know a few important points, which are worth paying attention to. The eyes of the fish must be transparent. If you see cloudy eyes, the fish is not fresh. The pulp, when pressed, should retain its original shape. If you choose chum or sockeye salmon, pay attention to the scales - they should be covered with mucus and smell like salt water. Under the gills there should be a bright red tint; if the color of this area is not determined at all or is not saturated, it means that the fish was caught a long time ago and it is better to refrain from buying it.

If you have a favorable attitude towards fish dishes, fish soup in Finnish will become the best option hot to serve for lunch on fish day. Richness, excellent taste and nutritional characteristics the dishes made it one of the most popular among 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 taking into account certain requirements. Without observing the nuances, the dish loses its characteristic flavor 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 essential, constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
You can add a variety of vegetables, herbs, herbs and spices to the soup of your choice.
Vegetable components are sautéed in butter.
Serve hot with a slice of lemon and fresh herbs.

Finnish fish soup with cream - recipe

Classic Finnish fish soup with cream differs in preparation technology from traditional fish soup. IN in this case no need to pre-cook fish broth. You just need to purchase fresh fillet 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.

Preparation

Peel the potatoes, cut into cubes, add water and cook for 5-7 minutes.
Add sautéed onions and carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
About 10 minutes later creamy ear in Finnish it will infuse and be ready. All that remains is to season it with dill and serve.

Finnish trout soup

Finnish soup trout with cream prepared according to classical technology with minor changes. If you have in stock fish steaks or whole carcass, don’t be lazy and separate the fillet from the bones. This way the dish will cook faster and will have a spectacular appearance and will become more convenient to use.

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.

Preparation

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

Finnish fish soup with milk

If there is no cream available at the right time, you can cook Finnish. The main thing that milk product was with a high percentage of fat content, and then no one would notice the substitution. Parsley root will add a special piquancy to the hot dish, and a pinch of ground chili will provide the missing spiciness.

Ingredients:

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

Preparation

Pour water over the fish bones, add chopped onion, cook for 15 minutes, filter.
Add potato cubes and grated parsley root and cook for 15 minutes.
Pour in milk, add chopped fish fillet, laurel, chopped dill, and boil for 5 minutes.
After another 10 minutes, the Finnish-style fish soup with milk will infuse and be ready.

Salmon soup in Finnish style

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

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.

Preparation

Boil potatoes in water or broth until tender.
Add sautéed vegetables, chopped fish fillets, cream, seasonings, heat to a boil, add dill and green onions.
After 10 minutes of steeping under the lid, the Finnish-style ear will be ready to serve.

Finnish salmon soup

Finnish with cream will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches taste palette broth and makes it more expressive. To prepare four servings of delicious, fragrant hot food for lunch, 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;
butter – 30 g;
cream – 1 glass;
dill – 1 bunch;
broth – 1-1.2 l;
laurel – 2 pcs.;
salt pepper.

Preparation

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

Finnish soup with leeks

Finnish is often prepared with leeks, which give the dish its characteristic taste and aroma. As a rule, this variation of the hot dish is prepared without onion and carrot sautéing, and leeks shredded into rings are placed in a pan along with peeled and diced potatoes.

Ingredients:

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

Preparation

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

Finnish soup with cheese

Fish soup with cheese in Finnish style is not inferior in its taste to hot soup prepared according to the classic recipe. Garlic gives a special piquancy in this case, and Bulgarian Bell pepper enriches the taste and nutritional characteristics and makes the food 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 clove;
dill – 1 bunch;
laurel – 2 pcs.;
salt, pepper, oil.

Preparation

Boil potatoes in water or broth.
Add onions and carrots sautéed in oil, bell peppers, fish, garlic, seasonings, add processed cheese, cook for 5 minutes, add dill.
After another 10 minutes, the Finnish fish soup with melted cheese will be infused and ready to serve.

Finnish soup with tomatoes

Finnish fish soup with cream and tomatoes is original and delicious. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately in boiling water for a couple of minutes and then in cold water and remove skins.

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.

Preparation

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

Finnish soup in a slow cooker

The following recipe for Finnish fish soup involves cooking it hot using a multi-cooker. The advantage of this method is its simple technology, according to which the components are simply placed in the bowl of the device, and the smart gadget controls everything else itself, saving the owner from unnecessary hassle.

This creamy cheese soup turns out just as good if you cook it with several types of fish. I use any white fillet, which I have at the moment. It can be sea fish or river fish (but not very bony). In this case, I have pike perch fillet.

Red fish fillets are quite expensive, so I use fish spines. They are available in any supermarket where red fish is cut. Such ridges are very inexpensive, but are excellent for many dishes: fish soup, creamy soups, pasta and rice dishes. Those. all those dishes where a whole piece of fish is not needed. You can also use trimmings from the ridges for minced cutlets to make it more interesting and spicy.

First of all, you need to boil the fish to get fish broth. To do this, put the fish in a pan, add water and cook for 10-15 minutes after boiling.

I don’t like it when curdled egg whites float in the soup, so I make sure to skim off the foam with a slotted spoon. The broth must be prepared with the addition of spices and salt, as well as bay leaf (optional). I use a little turmeric for a sunny color and a little spice mix for the fish.

Strain the broth through a sieve, discard the fish and let cool slightly. While the fish is cooling, add a little water to the broth if the broth has boiled away. Return to the stove and bring to a boil.

Peel and cut the potatoes into small pieces, add to the boiling broth.

Grate carrots onto coarse grater, finely chop the onion.

Heat in a frying pan vegetable oil and fry the onion until transparent. Add carrots and cook for a few more minutes, stirring.

Transfer vegetables to soup.

The key to the taste of cheese soup is high-quality processed cheese. You should not buy cheap cheese curds, they do not dissolve in water, but remain floating in flakes. The taste of the soup will be hopelessly spoiled.

Grate the processed cheese.

When the fish has cooled slightly and is comfortable to handle with your hands, carefully remove all the fillets from the bones. I give this soup to my child, so I carefully move my fingers through all the fish, especially river fish.

When the potatoes are ready, add the fish and cheese to the soup, stir until the cheese is completely dispersed in the broth. This will take a few minutes.

Step-by-step recipes for making cheese soup with fish, cream, champignons and tomatoes

2018-03-03 Rida Khasanova

Grade
recipe

639

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

11 gr.

3 gr.

Carbohydrates

8 gr.

103 kcal.

Option 1: Classic recipe for cheese soup with fish

Fish soup- it's easy and nutritious dish on every day. And if you add cheese - hard or melted - to the main ingredients, the soup will acquire a delicate creamy color and an appetizing aroma. The cheese goes perfectly with the fish, softening its harsh soup. Therefore, even those who have never liked fish soups will not be able to resist the temptation to try it.

Ingredients:

a couple of medium hake carcasses;
three potatoes;
bulb;
carrot;
half a glass of rice;
two processed cheeses;
a bunch of fresh dill;
1 teaspoon oregano;
salt;
ground pepper.

Step-by-step recipe for cheese soup with fish

Remove scales from the fish and cut off the fins. Remove the entrails and thoroughly rinse the carcasses outside and inside in running water. Leave the bones for now, as they are the easiest to separate from cooked fish.

Pour water into a saucepan, place on the stove and bring to an almost full boil. Dip the fish into it for a quarter of an hour, while reducing the heat to the very minimum. After this, remove the fish and place it on a flat plate.

Wash the carrots and peel them. You can grate it on a coarse grater, or chop it into thin rings.

Peel the onion, rinse with water and chop into small cubes so that they are almost invisible in the soup.

Pass the fish broth through a sieve until it becomes transparent and without small particles of scales. Strain again and pour back into the pan. Turn on the stove and bring the broth to a boil.

Peel and wash the potatoes. Cut the tubers into small slices and transfer to the boiling broth.

Rinse the rice in several waters to remove the mealiness. Add it to the soup immediately after the potatoes and stir.

A couple of minutes after the rice, pour the carrots into the pan, and then the onions.

Separate the fish from the bones and use your hands to divide the carcass into small pieces.

When the rice and potatoes are soft, grate the melted cheese directly into the pan. After this, add finely chopped dill, salt, ground pepper and oregano. Mix well.

Place the prepared fish back into the soup and keep it on the stove for a couple more minutes. Cover with a lid to allow the ingredients to absorb the aromas of fish and spices.

Serve, garnishing each serving with croutons. white bread. Instead of rice in such a soup, no less healthy millet cereal will be suitable.

Option 2: Quick recipe for cheese soup with fish

For those who don’t want to spend a lot of time at the stove, you can use a quick recipe for soup with fish and cheese. It is very simple to prepare, and in taste and aroma it is almost as good as the classic recipe.

Ingredients:

a couple of potatoes;
onion;
carrot;
can of canned fish;
two processed cheeses;
couple of st. spoons of semolina;
a spoon of vegetable oil;
fresh herbs;
bread crumbs.

How to quickly prepare cheese soup with fish

Peel the potatoes, rinse and cut into small cubes. Pour water into the pan and set to cook. When the water starts to boil, add the potatoes to it and add a little salt. Cook over medium heat.

Peel the onion and cut into very small cubes. Peel the carrots and grate them on a coarse grater.

Heat vegetable oil in a frying pan. Fry the chopped onion until translucent, add the carrots and fry until the vegetables become soft.

Transfer the fish from the can to a plate. Remove visible bones and divide the fish into small pieces.

Grate the processed cheese on a grater with medium holes. To make it easier to grate, you need to put it in the freezer for at least half an hour before cooking.

Transfer the fried fish and fish into the soup, and semolina, mix gently. When the soup boils again, add the grated cheese and stir until it is completely dissolved.

When serving, sprinkle the soup with finely chopped herbs and croutons. The soup will be even tastier and more appetizing if you make cheese dumplings from processed cheese.

Option 3: Cheese soup with fish and cream

Cheese soup prepared with red fish turns out to be very tender and tasty. Suitable salmon, pink salmon, salmon or trout.

Ingredients:

300-340 gr. red fish;
processed cheese;
three potatoes;
carrot;
bulb;
zucchini;
100-120 ml. heavy cream;
salt and ground black pepper;
bay leaf.

How to cook

Rinse the fish, clean it and put it in a saucepan, add cold water and put it on the fire. When the water boils, cook for five minutes, then remove the fish and strain the broth. The broth is ready to be put back on the stove.

Grate the processed cheese on a medium grater.

Place the prepared cheese into a saucepan and stir constantly with a spoon until it is completely dissolved and the soup turns white.

Peel the onion and finely chop it. Peel the carrots, wash and grate on a medium grater. Throw the vegetables together into a saucepan and stir.

Peel the potatoes, wash and cut into small slices. Add to soup with remaining ingredients.

Cut the cooled red fish into small pieces and place in a pan. Add salt, ground black pepper and bay leaf. Pour in the cream and mix well. The soup should be quite thick.

Serve immediately, before the soup has cooled. Garnish each serving with chopped herbs and crackers. You can also use it for soup instead of melted and soft cheese in the bath.

Option 4: Cheese soup with fish and tomatoes

Lightweight, but rich soup with cheese, salmon and tomatoes, both adults and children will like it. It is easy to prepare, but it turns out not only tasty but also beautiful, thanks to the bright vegetables.

Ingredients:

300-350 gr. salmon;
a couple of processed cheeses or cheese mass;
three potatoes;
red bell pepper;
bulb;
carrot;
tomato;
herbs and spices to taste.

Step by step recipe

Pour water into a saucepan and place on the stove. When the water starts to boil, add the fish fillet to it. After 3-5 minutes, remove the fish onto a flat plate, strain the broth until it becomes transparent and put it back on the fire.

Wash and peel the potatoes. Divide into small cubes and place in a saucepan with boiling broth.

Peel the carrots and cut into thin quarter rings.

Remove the skin from the onion, rinse with water and chop very finely with a knife.

Wash the bell pepper, cut lengthwise and remove the seed box. Chop into small cubes. Wash the tomato and cut into cubes. The skin can be removed if desired.

Heat vegetable oil in a frying pan and fry the onion, carrot, tomato and bell pepper until soft. Transfer the vegetables to the broth; when the potatoes are half cooked, stir.

Grate the processed cheese on a fine grater and immediately place it in the pan. Stir well until it is completely melted. Next, transfer the fish, divided into small pieces. Add salt, pepper and cook until the fish is done.

Garnish the soup with finely chopped herbs just before serving. For more interesting presentation You can boil an egg, peel it and cut it into halves and put it in a plate with the soup.

Option 5: Cheese soup with fish and champignons in a slow cooker

Red fish goes well with cheese. And mushrooms contribute to such a dish spicy taste, but do not overpower the aroma, since it is the champignons that have a subtle, unobtrusive aroma.

Ingredients:

150 gr. hard cheese;
two processed cheeses;
three potatoes;
250-270 gr. trout;
bulb;
carrot;
150 gr. champignons;
Bay leaf;
a couple of tablespoons of fresh basil;
a couple of teaspoons of dried celery;
a tablespoon of fresh dill;
a teaspoon of starch;
salt and ground pepper;
a piece butter.

How to cook

Wash the carrots, cut off the peel and chop into small cubes. Peel the onion and chop finely with a sharp knife.

Rinse the mushrooms and cut into cubes.

Grate hard and processed cheeses on a coarse grater. To make this easier, grease the surface of the grater with vegetable oil.

Pour 5 glasses of water into the multicooker bowl. Turn on cooking mode. When the water comes to a boil, add the potatoes, cut into small cubes, into it. Cook until the root vegetable is half cooked.

Melt in a frying pan small piece butter and fry the onion until transparent. Then add the carrots and fry, stirring, until they become soft. After this, pour the mushrooms into the frying pan and simmer over low heat until all the juice is gone.

Place the vegetables and mushrooms in a bowl with the potatoes, close the lid and cook until tender.

Open the multicooker, pour the cheese into the bowl and stir thoroughly. When it has completely melted, add salt, ground pepper, bay leaf and celery to the soup. Continue cooking for 10-12 minutes.

Wash the fish fillet, remove bones and skin. Cut into small pieces and place in the multicooker bowl. Close the lid and cook until the trout is done. At the end of cooking, add to the soup fresh basil and finely chopped greens to taste.

Let the soup sit for 10-20 minutes and can be served for lunch. Bon appetit!

If you've never loved fish soup, then you simply haven't known how to cook it before! How can you remain indifferent to the amazing aroma of spices and white pulp? sea fish? The combination of all the components of the dish with processed cheese almost perfect, thanks to the fact that the cheese perfectly softens the harsh taste of the fish and makes the treat very tender, just for real gourmets.

Cooking time – 40 minutes. Number of servings – 6.

Ingredients:

2 small hake carcasses (500-700 g);
3 potato tubers (250 g);
1 onion (150 g);
1 carrot (100 g);
0.5 tbsp. rice;
2 cheese (150 g);
dill;
1 tsp oregano;
salt and pepper to taste.

Recipe for fish soup with melted cheese

1. Despite the fact that hake is often called “fish without scales,” I have never come across such specimens on the market. Therefore, first of all, we clean the hake from small and unpleasant scales. We cut off the fins with scissors to make cleaning the fish easier. We remove the insides and rinse well under running water. The skeleton can be left, since finished fish it will come off much easier.

2. Wash and peel the carrots. For fish soup, you can grate it, or you can cut it into rings. Orange slices will decorate and refresh the appearance of the finished dish.

3. Peel the onion, wash it and cut it into cubes. It is important that they are very small and practically dissolve during cooking.

4. Prepare hake broth. To do this, boil water and put all the fish in there. Let it simmer for about 15 minutes on low heat. Then you need to take out the fish and place it on a clean dish.

5. Strain the broth through a fine sieve. It is necessary that the broth is as transparent as possible and that small scales that could remain on the fish do not get into it.

6. Strain the broth a second time and pour it back into the pan. Let it boil again.

7. While the soup is boiling, prepare the potatoes. We clean it and rinse it with water. Now let's cut everything small cubes and add to the boiling broth.

8. Rice should be washed several times so that it does not create excess turbidity in the soup. Add it immediately after the potatoes boil.

9. Following the rice, carrots are added to the soup.

10. Now it's time to add the onions. Its sweetness and aroma make the soup very harmonious in taste.

11. While the vegetables and rice are cooking, let’s prepare the remaining ingredients. The hake that we took out of the broth had just cooled down a little. Carefully separate the bones from the pulp. The carcass should be broken into small slices and put back on the plate. Let him rest a little.

12. When we see that the rice and potatoes have already cooked and become soft, let's start with the cheese. Processed cheese is easy to grate if you pre-process it sunflower oil. It is not necessary to chop it, give preference to a large beet grater.

13. Wash the dill thoroughly and chop finely.

14. The soup has boiled enough to add oregano, salt, pepper and bay leaf. Let's interfere with our fragrant soup.

15. Transfer the prepared hake to the pan. This must be done carefully so that the slices do not fall apart but remain intact. This fish soup will be much more enjoyable to eat.

16. It’s time to add processed cheese, which we grated in advance, to the pan. Don't be alarmed if all the cheese clumps together at first.

17. Gently stir the fish soup with the melted cheese until it changes color to white. This will take approximately two minutes.

18. Just before turning off, you need to add chopped dill and immediately turn off the fire. Cover everything with a lid and set the pan aside to let the dish steep.

19. Serve the dish with croutons, with fish pate or with buttered sandwiches.
Fish soup with melted cheese is ready! All that remains is to take a sample from it and enjoy the delicate taste and exquisite aroma. Bon appetit!