Norwegian salmon soup with cream, recipes. Norwegian fish soup with salmon

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

How to cook salmon soup with cream?

Creamy soup with red fish is different delicate taste, flavor and thick texture. In the process of cooking, be sure to cook homemade fish broth: the carcass is cut, the fillet is set aside for serving in portions, and the tail and head are boiled for 40 minutes. Potatoes, browned 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 to be especially tasty if cooked in fish broth. Especially rich and saturated, it is obtained from the head, tail, fins and abdomen of the fish.
Don't forget the spices. Such simple additions, how Bay leaf, black peppercorns and fresh dill will add flavor 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 a variety of unpretentious fish dishes, among which the Norwegian salmon soup with cream is not the last. This is because the hot is perfectly balanced: the combination of salmon fillet with creamy broth makes soup easy and tender, while simple onions, carrots and potatoes add satiety and density.

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.

Cooking

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

Salmon soup with cream is not always an expensive pleasure. No less tasty and rich hot will come from salmon bellies. This product is not only financially beneficial, but also incredibly useful: a huge supply of amino acids and unsaturated fats is concentrated in the abdomen. In addition, 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.

Cooking

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

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

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.

Cooking

From fish head boil the broth.
Strain, remove the meat from the head.
Put potatoes, carrots in the broth and boil for 15 minutes.
Remove from heat, add meat, dill and cream.
insist creamy soup with salmon 5 minutes.

Creamy soup with salmon and shrimps

Creamy soup with red fish and shrimps - gourmet dish french cuisine With the perfect combination products. Juicy flesh of salmon gets along well with sweetish shrimp tails, and stands out brightly against the background of broth prepared with cream. For piquancy, you can serve soup with chopped olives, the astringency 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.

Cooking

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

Creamy cheese soup with salmon is a thick and rich dish. Thanks to the combination of cream and cheese, the soup acquires a creamy texture 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.

Cooking

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

Traditionally, fish soup salmon with cream is cooked with potatoes, onions and carrots. Expand your taste limits 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-steam 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.

Cooking

Fry onions and carrots.
Put in the tomatoes and sweat for 5 minutes.
Add water and potatoes, and after 10 minutes - fillet.
Remove from stove after 5 minutes.

Considering that cream 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 an affordable Seafood Cocktail, royally diversifying your diet.

Ingredients:

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

Cooking

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

With cream - the most tender, nutritious dish with a host of benefits. The thick, homogeneous consistency of such a hot drink quickly saturates, does not burden the stomach, and is suitable for children's diets and adult diets. In addition, this is another way to make a restaurant-level dish on home cooking and, if you have a blender, spend no more than 40 minutes on everything.

Ingredients:

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

Cooking

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

Creamy soup with salmon 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 is cooked longer than on the stove and takes longer, many housewives prefer to get soft, not boiled vegetables and salmon that breaks into fibers, which is only possible when cooking in a gadget.

Easy to prepare and hearty soup from salmon - the crown dish of the inhabitants of Norway. Its base is broth, which is a decoction of bones. sea fish. To make the dish more satisfying, cream and butter are added to it. Fins, heads, fish bones, and sometimes even shrimp are used to make the broth. norwegian soup with salmon and cream, thanks to its unique taste gained popularity in Russia. Classic recipe Norwegian delicious soup with salmon you will learn from our article.

Ingredients

Servings: - +

Potato 3 pcs.
Onion 1 PC.
Carrot 1 PC.
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. Printing video recipe

For making soup, it is advisable to use exactly Norwegian salmon but other fish will do as well. Some cook a dish of 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 head, fins, tail of the fish, set the main part aside.

For the broth, you need 1 liter of water, with which the salmon bones are poured. It is enough that they boil for 1 hour. Then strain the soup, all you need is the broth. It should be noted that in domestic countries often use fish bouillon cube, which simplifies the task, but affects the quality of the dish.

Peel the potatoes and cut them into cubes. Grind the celery in the same way. Cut some carrots into cubes. Put the vegetables in a saucepan, pour in the broth and cook them until almost fully prepared.

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

Put the fried ingredients in the broth with potatoes and boil the soup for about 3 minutes.

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

To prepare a dish according to a traditional recipe, it is advisable to use cream with a 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 a bowl. Norwegian salmon soup with cream is ready. Let it brew and serve it to the table.

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

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

Quite unusual and satisfying is the Norwegian soup, for the preparation of which not only salmon, but also cod is used. It is this fish that gives the dish a special tenderness. The broth is more rich, and the taste is rich.
Norwegian soup contains valuable omega-3 acids, which improve blood circulation and lower cholesterol. This dish has a beneficial effect on brain function and cardiac activity. If you cook 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 common soups.

Norwegian soup with salmon- this is appetizing first a dish with a creamy and fishy taste. The recipe for this dish is a property national cuisine Norway. And it is in many ways similar to Russian cuisine, but is famous for its gastronomic delights, unique culinary traditions and incredible cooking ideas. Many Norwegian dishes impress tourists and even gastronomic critics. And one of them is cream soup. It contains only useful and quality products: fish, potatoes, cream, tomatoes. That is why the Norwegian soup with creamy taste and mouth-watering pieces of red fish simply cannot but impress with their taste.

Cream is responsible for the tenderness in its composition, salmon and potatoes are responsible for the calorie content and nutritional value, and spices are responsible for the piquancy. By the way, potatoes are one of the essential ingredients in almost all Norwegian soups, and this one is no exception. You can use any kind of potato, it will make the soup tastier. This dish is the perfection of taste, according to the Norwegians themselves. In any Norwegian family, food is prepared regularly, pampering the household. Why don't you follow their example? Prepare an amazing Norwegian soup with salmon for your loved ones and surprise them with the richness of taste.

To prepare the broth, you can use the fins, head, backbone of the fish. In Norway, shrimp are often included in the composition for saturation. But we will use fillets to make the dish more satisfying.

Below you will find a simple step by step recipe with photo. This is a kind of visual instruction that will allow you to cook food at home without any problems. The soup will be hearty, appetizing, fragrant and very tasty. Surely you will cook it more than once, because it really deserves attention. We wish you good luck in your culinary experiments!

KBJU and composition for the whole dish

Ingredients

Cooking

You need to start cooking Norwegian soup by preparing the required ingredients. You will need tomatoes, potatoes, salmon, onions, spices, cream and olive oil. And also do not forget about the greens, because it will give the soup an amazing aroma.

Now you should make preparations of vegetables and fish for soup. Cut the salmon into small pieces. Peel the potatoes, wash and dry, and then chop into medium-sized sticks. Wash the tomatoes, then scald with boiling water, make cuts and free from the skin, and then cut the tomatoes into slices. Peel the carrots, wash and dry, and then grate it into coarse grater. It remains to peel the onion from the husk, wash and dry it, and then finely chop. All the ingredients for the soup are ready (see photo), you can proceed directly to the cooking process.

Now take a pot (preferably aluminum) or another vessel in which the soup will be prepared. Send her to the stove and add some to her vegetable oil. After heating the latter, send carrots and onions there. They should be fried until a light golden hue appears.

After that, put in the pan and chopped tomatoes. Work quickly but carefully so that the vegetables do not lose their juice. Continue stewing food for literally two to three minutes.

Now you can pour in water or fish broth (it is made from ridges, head and fin). Wait for the water to boil, put the potatoes in the soup, salt and pepper to taste. Next, cover the future soup with a lid and continue cooking in this state for ten minutes.

Fish is added at the final stage, as it has the ability to cook almost instantly. And then pour in the cream. Continue cooking for literally five minutes. Then remove the pot of Norwegian soup from the heat. Pour washed and chopped dill into it, cover with a lid and leave the soup in this form for half an hour. During this time, the food will infuse and will be very tasty.

It remains to pour appetizing dish on plates and serve. You can decorate with a sprig of greens to make the serving more spectacular. By the way, Norwegians love to eat soup with black bread, spreading margarine on it. But you can add a fish dish and crackers, and white bread, and pita bread, although the food will be appetizing without any additives. Here is such a simple step by step photo recipe. Enjoy your meal!

To try original dish other countries, it is not necessary to go to a restaurant or buy a plane ticket, since you can cook it yourself. Norwegian soup with red fish and cream - delicious and hearty meal which both adults and children like. There are a few popular recipes, which will be discussed.

Classic Norwegian soup with salmon and cream

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

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

Cooking steps:

To do tasty soup chik, peel the vegetables, wash and chop: potatoes - a medium cube, onions - a small cube, and grate the carrots. Tomatoes should be blanched by making an incision on them with a cross, and then lowering them into boiling water. Thanks to this, the skin can be easily removed, and the flesh should be cut into a small cube;
Take the fillet, rinse it, and then cut into medium-sized pieces, slightly larger than potatoes. Wash the dill and chop it as finely as possible;
In a heavy-bottomed saucepan, where you will cook the soup, heat a small amount of oil and fry the onion and carrot in it until golden brown. After that, put the tomatoes and reduce the heat to the minimum value. 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 put salt and a lot of pepper. Close the lid and cook over medium heat for 10 minutes;
After the time has passed, turn for the salmon, which you put in the soup and gently stirring, pour in the cream room temperature. Continue cooking until potatoes are cooked. Turn off the fire, add the dill and insist the soup under the lid for 30 minutes.

Norwegian fish soup - recipe with seafood

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

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

Cooking:

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

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 Norwegian soup designed for this technique. The presented products 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 a sea cocktail, carrots, onions, cucumbers, 150 ml of milk, 50 g of oil, 200 ml of dry white wine, 1 l of water, half a lemon, green onions, parsley, dill, a couple of bay leaves and spices.

Cooking scheme:

To prepare the soup according to this recipe, put carrot circles on the bottom of the multicooker bowl, add a whole onion and fish steaks. Pour in boiling water so that its mark reaches the level of 1 liter. Put salt and select the "Soup" mode, and set the time to 40 minutes;
When 30 min. send milk, cream, wine to the slow cooker and mix everything well. Put a sea cocktail, butter and laurel to the creamy soup. Continue cooking until you hear a beep. It remains to add lemon juice and chopped greens. Serve with a lemon wedge and cucumber slices.

Norwegian soup recipe with soy sauce

Another original version the first dish that will surprise you with its unusual taste.

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

Norwegian salmon soup with cream will suit all lovers of creamy fish soups with a delicate texture and rich flavor. fishy aroma. The soup prepared according to this recipe is hearty, rich and very tasty. In Norway, where there is a lot of all kinds of fish, soup with salmon is considered to be winter soup, so the consistency of the soup is much thicker than the soups we are used to.

The set of products is quite familiar for soups, it is advisable to find Norwegian salmon. We use cream with 30% fat. Hard cheese is suitable for one that does not have a pronounced cheese taste. Celery and leek, in my opinion and taste, greatly ennoble the overall flavor bouquet.

First of all, let's prepare the fish broth for the Norwegian soup with salmon. Usually Norwegians prepare it in advance from the heads and bones of fish, and then strain it and use it to make soup. I use a fish bouillon cube, which I pour in 1 liter of boiling water.

Cut potatoes and celery into medium sized cubes. We also cut some carrots into cubes. We spread the chopped vegetables into the pan, throw the bouillon cube, pour boiling water and cook until the vegetables are fully cooked.

Cut the leeks into rings, rub the rest of the carrots on a fine grater. Cut the celery stalks into small sticks. Fry all vegetables butter until soft.

IMPORTANT: make sure that the vegetables do not burn, otherwise they will taste bitter in the soup.

Put the fried vegetables into the broth with ready-made potatoes and celery.

Cut the salmon into medium-sized pieces.

We spread the salmon in the soup and cook the soup for 5-7 minutes.

Pour cream into soup. We cook for 5 minutes, no more. And do not allow the soup to boil, otherwise there is a possibility that the cream will curdle.

Grate hard cheese, cut dill and parsley into smaller pieces.

Add herbs and cheese to the soup and remove it from the heat. Let the soup brew for 5-7 minutes.

Pour the Norwegian soup with salmon and cream into portioned plates and serve with black bread.

Enjoy your meal!