Salmon soup with cream - delicious delight! Recipes for Finnish fish soup with cream - the secrets of health and success from the ancient Vikings. How to cook Finnish trout soup with cream

Step-by-step recipes different Finnish fish soup with cream: classic, with cheese, shrimp

2017-10-26 Marina Vykhodtseva

Grade
recipe

11020

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

5 gr.

57 kcal.

Option 1: Classic Finnish fish soup with cream and salmon

In the classic version of fish soup, salmon is usually used, but if necessary, it can be replaced with trout. The dish is prepared only with fresh fish, but if this is not available, you can use frozen fillets. In this case, you need to thaw it in the refrigerator and under no circumstances use a microwave oven or warm water. They will negatively affect the taste, destroy vitamins and other valuable substances.

Ingredients

280 g salmon;
30 g butter 72%;
200 g cream 10%;
liter of water;
280 g potatoes;
60 g onion;
25 g dill;
60 g carrots;
salt, pepper

Step-by-step recipe for classic Finnish fish soup with cream

Measure water, pour into a saucepan, and place on the stove. Peel and cut the potatoes into cubes and add after boiling. Boil for 7-8 minutes.

Peel the white or red onion and cut into thin strips. Heat the butter, add the vegetable, fry for a minute.

Cut or grate the carrots into the same strips as the onion. Add the vegetable to the pan and cook over medium heat until soft.

Add some salt to the potatoes. Cut the fish into cubes and throw the pieces into the pan. If foam appears on the surface when the fish soup boils, you need to carefully remove it with a large spoon.

Red fish cooks quickly; after 6-7 minutes, add vegetables to the pan. Let the fish soup boil well, only after that add the cream. Stir and turn off the heat a little. This is necessary so that the products are saturated with creamy taste.

After heating and boiling the cream, add Finnish soup pepper Chop a couple of sprigs of dill very finely, throw them into the pan, stir and you're done!

Pour the dish into plates, add the remaining sprigs of herbs. When serving Finnish fish soup, olives are often added to plates, which go well with red fish.

If you need to get thicker and rich soup, then you can either reduce the liquid or add more potatoes and carrots.

Option 2: Quick recipe for Finnish fish soup with cream

The simplest way to prepare Finnish soup, which does not require much time. In just half an hour there will be delicious and delicious food on the table. aromatic dish. You can use any type of red fish at your discretion; the weight of clean fillet without skin and bones is indicated. This is not dressing soup, that is, there is no need to fry vegetables, which saves time and reduces calorie content.

Ingredients

200 g red fish;
800 ml water;
150 ml cream 15%;
1 tbsp. l. butter (butter);
2 potatoes;
0.5 onions;
dill, salt.

How to quickly cook Finnish fish soup with cream

Measure water and boil. Cut the potatoes into small cubes no larger than a centimeter, throw them into the pan. On high fire bring to a boil, simmer for 3-4 minutes.

Chop half an onion and add to the pan with the potatoes. Cook together for another 5 minutes.

Cut the fish into the same cubes as the potatoes. You can make the pieces smaller, but it is better not to change the shape. Add the fish to the fish soup and immediately add salt.

Pour the cream into another saucepan and bring to a boil. You can simply put it in the microwave, right in the cup. Warm up.

Step 5:
After boiling the fish for five minutes, add hot cream and butter, try the fish soup, and add some more salt.

Turn off the stove, pour the Finnish soup into bowls, add dill.

If desired, you can add other spices to this dish, it works well sweet paprika, white pepper, you can throw in a small pinch nutmeg. All fish soups go well with lemon juice, but it is not recommended to add it in large quantities to the pan; it is better to serve it separately or decorate plates with the dish with thin slices of citrus.

Option 3: Finnish soup with cream and cheese

You can add absolutely any type of cheese to your Finnish fish soup with cream, but it’s important to choose quality product. It should melt well in the hot mass and not seize in lumps. You can take processed cheeses in foil or in trays, but without any fillers. Additives, especially artificial ones, will interrupt the delicate aroma of red fish.

Ingredients

300 g red fish;
150 g cream 15%;
120 g cheese;
900 ml water;
160 g potatoes; 1 small onion;
0.5 bell pepper;
0.5 carrots;
greens, salt;
25 g butter.

How to cook

Place the chopped potatoes into boiling water and cook until half cooked.

Finely chop the onion. Put the recipe oil in a frying pan, melt, add onion, fry the dressing for a couple of minutes.

Grate the carrots and add to the onions. Cook the vegetable sauté for about two more minutes. You need to stir constantly to avoid scorching.

Chop half a pepper small pieces, pour into a frying pan, fry everything together until almost done. The vegetables should soften.

Wash the fish, cut into small cubes, add to the potatoes. Now the Finnish soup needs to be salted. Cook until the fish is ready.

Add cream to the pan and bring the dish to a boil.

Grate or cut the cheese and place in the boiling soup. Stirring, heat the dish until the pieces dissolve, one minute is enough. When serving, add fresh herbs.

If used soft cheese, then the quantity can be increased, the taste will only be better. Products durum varieties It is advisable to add according to the norm, as they affect the consistency of the dish.

Option 4: Finnish fish soup with cream, tomatoes and pink salmon

Cheap recipe for Finnish fish soup. Pink salmon is not as fatty and tender as salmon or trout, but it is quite suitable for soups for every day. The dish turns out aromatic and tasty if everything is done correctly and the recipe is followed exactly. It is important to use strong tomatoes that will not fall apart during sauteing.

Ingredients

400 g pink salmon;
4 potatoes;
350 ml cream 10%;
300 g tomatoes;
100 g onion;
70 g carrots;
dill, laurel, salt;
30 g butter.

Step by step recipe

Place 1.6 liters of water on the stove. If you want to get a thick soup, you can slightly reduce the amount of liquid. Peel and cut the potatoes, add them when boiling. Cook until soft.

You can take vegetable or butter, place the product in a frying pan, and melt it. Add the chopped onion and after one minute add the grated carrots. Cook vegetables until golden brown, but do not overcook.

Cut the tomatoes into cubes. If the skin is confusing, you can clean it first. Add tomatoes to the frying pan with other vegetables, fry for a minute and remove from heat.

As soon as the potatoes begin to pierce, add salt. Cut the pink salmon into pieces and also place in the pan. Boil the fish soup for five minutes.

Add the vegetables from the pan to the pan. Boil the cream separately and pour into the mixture. Bring the soup to a boil.

Reduce heat, simmer the Finnish soup for a couple more minutes, season the dish with laurel, add herbs.

Not necessary to use for Finnish fish soup plain water, which is indicated in almost all recipes. Very often, when cutting pink salmon, tails, fins, and skin are left behind. From these illiquid pieces you can prepare broth, strain, and only then start preparing the dish.

Option 5: Finnish fish soup with cream and shrimp

A version of a chic Finnish fish soup with cream, salmon and shrimp. This dish can be served even on a holiday and it will be appropriate. It is not necessary to purchase large and expensive shrimp; you can take small shellfish.

Ingredients

300 g salmon;
5 potatoes;
200 g shrimp;
1 onion;
1.6 liters of water;
1 lemon;
200 ml cream;
0.5 cans of olives;
1 bunch of onions;
bay, pepper

How to cook

Peel the vegetables. Chop the onion finely, potatoes into small cubes. Place everything together in boiling water for the fish soup, cook until soft for about 12 minutes.

Remove the salmon fillet from the skin, cut into cubes, slightly larger than potato pieces. Place in a saucepan. Add salt.

Wash and peel the shrimp. Add 5-6 minutes after the fish boils.

Heat separately fresh cream, pour into a saucepan.

Cut the olives into rings, squeeze the juice from half a lemon, chop green onions. Pour all this into a pan with Finnish fish soup, add bay leaves, stir quickly and turn off the stove.

Leave the soup for five minutes, then you can pour into portions and take a sample.

Of course, such fish soup must be served with dignity. The best addition There will be a slice of lemon, a sprig of parsley, several whole olives. You should not prepare this dish in advance, as the flavor will be lost as it sits. Finnish fish soup is delicious fresh.

Lohikeitto, kalakeitto, also known as the popular Finnish fish soup with cream, is the most delicate first course of red fish. Cream is the main feature of this soup, because it turns the fatty stew into a delicious dish and colors the broth a pleasant color. It can be prepared in different ways: from smoked, fresh or salted red fish carcass, from fillet, with boiled or sautéed vegetables. Finnish fish soup recipes with photos sometimes include original ingredients, which our housewives bring, in the form of mussels and shrimp, fried zucchini, bell pepper.

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

Small pieces of fish are cooked for no more than five minutes. They are added to the soup immediately before the cream;
Do not mix the dish too intensively, otherwise all the ingredients will fall apart and the soup will have an unappetizing appearance.

Classic version of lohikeitto: an excellent tandem of cream and fish

To make the soup light, use cream with less fat content, and fish (trout, salmon, chum or salmon) should preferably be fatty, because it contains all the healthy Omega-3s.

Required components for kalakeitto:

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

Classic recipe at home:

Take a saucepan and pour a liter of water into it, peel and cut the potatoes into cubes, which we cook until half-cooked - 6-7 minutes after boiling;
Remove the skin from the fish, cut the fillet into medium, equal slices, select the bones if possible;
Place the pieces in the potato broth, and after boiling, cook for another 5-6 minutes;
Separately, saute the chopped onion in butter, after two minutes add the carrots, grated on a medium grater. Simmer the vegetables over a low flame, remembering to stir;
Transfer the roast into a container with other ingredients. If you want a lower calorie lohikeitto, you can use leeks instead of onions. It is not browned before adding it to the broth. Carrots and leek rings are added to the broth along with potatoes, and then Finnish creamy ear prepares as before;
Let's add cream after assorted vegetables, bring the broth to a boil, add salt, turn off the gas.

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

Soup with trout and tomatoes

This dish with a piquant light sourness and a refreshing taste will delight your family. Tomatoes are blanched and peeled in advance.

Product composition:

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

Finnish fish soup recipe:

Peel and cut the potatoes into cubes yourself, place in a container with cold water and after the liquid with the vegetable boils, cook for 10 minutes;
Chop the onions and carrots, cut the tomatoes into cubes, and sauté everything together in vegetable or butter;
Transfer this mass to boiling potatoes and then add slices of salmon, various spices, add some salt, cook for another five minutes;
Then add cream to the lohikeitto, heat it thoroughly, but do not bring it to a boil, and decorate with herbs. Cover the saucepan with a lid.

Such delicious soup increases endurance and is different harmonious combination ingredients.

Finnish soup with chum salmon

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

You will need:

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

Cooking diagram step by step:

Cut off all the fillets from the fish carcass. Let's take a deep container and place fish trimmings and a ridge in it, add water, and put it on the flame. Cook the broth for 17-20 minutes;
Cut the fish fillet from the skin, remove the rib bones and remaining bones. Dilute the mixture with water granulated sugar and salt, put the chum salmon there to marinate for 20 minutes;
Cut the peeled potatoes into large cubes, make a small flame, remove the foam from the broth and strain it through a sieve. Boil potatoes in broth;
Coarsely chop the carrots and add to the potatoes;
Peel the celery stalk, chop it, add it to the vegetables in a saucepan;
The leek (white part) is chopped and also placed in a container with the rest of the ingredients. Let's add salt to everything;
Let's start preparing the thickener. Add flour to melted butter in a frying pan and stir;
When the vegetables are almost cooked, add the chopped leeks (green part). Mash some of the potatoes using a potato masher;
Add the cream to the soup and mix;
Let's turn up the heat, put a thickener in the ear, and stir. Add pepper and bay leaves;
Take out the chum salmon and cut it into large cubes, pour boiling water over it;
Transfer the fish to the soup and remove from the flame. Let it stand under the lid and brew for 3-5 minutes.

Let's pour our fish miracle into plates and garnish with dill.

Finnish dish with leeks

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

How to cook fish soup in Finnish:

Cut the peeled potatoes (4 pieces) into cubes and fill with cold water (1 liter). Cook over a flame in a saucepan;
After the vegetable boils, place 100 g of chopped leeks into the broth, let everything cook for 10 minutes;
Then add half a kilo of salmon fillet to the soup, with the bones completely removed from it;
When the salmon is ready, add 30 g of butter and 200 ml of cream to the lohikeitto;
So that the food turns out with spicy note, put in it a large spoon (without the top) of allspice peas and laurel.

Before serving the fish dish, let it simmer in the pan for 10-15 minutes. Excellent abalone with cream and leeks is ready to eat.

Finnish soup with green peas

A component like green peas does ready dish tender and nutritious. It cooks very quickly.

Cooking process:

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

Rich Finnish soup in a slow cooker

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

You will need:

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

Cooking instructions:

Carefully gut and wash the trout, cut into medium steaks;
Cut the potatoes into small cubes. Peel the onion and finely chop it;
Place the potatoes in a multi-cooker bowl, a layer of onion on it, and place the fish pieces skin side up;
Cover everything with boiling water a little above the ingredients, add all the spices, add salt;
Activate the “Extinguishing” mode for 30 minutes. Add cream while the rich fish broth is boiling. Using a special spatula, mix and close the lid;

It is advisable to serve fish soup with trout in clay plates with croutons or black fresh bread, sprinkle with parsley.

Detailed and visual recipe video a famous Finnish dish is presented below.

Video: Finnish fish soup recipe with cream

A tasty and satisfying Finnish fish soup is prepared on the basis of red fish: salmon, pink salmon, trout or salmon are suitable. Better to use heavy cream(at least 20% fat), then the soup will be richer.

Classic Finnish soup with cream

Time: 1 hour.
Number of servings: 8.
Calorie content of the dish: 64 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

Finnish fish soup has a minimum of ingredients and spices: the main ingredients, which complement each other perfectly, are responsible for the balanced taste. When serving, you can add lemon and olives.

Ingredients:

red fish – 1 small carcass;
leek - 1 stalk;
onions– 1 piece;
potatoes – 3 pcs.;
carrots – 3 pcs.;
bay leaf;
black peppercorns;
butter – 25 g;
cream – 250 ml;
water – 2.5 l;
salt, pepper, herbs.

Cooking method:

Cut the fish, separate the fillet. Place the back, head and bones in the broth pan.
Add peeled onion, cut into two parts, one carrot, black pepper. Fill with water.
Bring to a boil, skim off any foam that forms.
Strain the broth through a sieve or colander; it should be perfectly transparent. Add salt.
Finely chop the white part of the leek and sauté butter.
Fish broth Pour into a clean saucepan, add diced potatoes, remaining carrots chopped in any way, leeks, bay leaves, cook for 10 minutes until the potatoes are soft.
Add the diced red fish fillet and boil the fish soup for another 10 minutes.
Lightly whip the cream, carefully add it to the soup, stir until smooth.
Season with salt and pepper and serve Finnish fish soup with your favorite herbs.

With tomatoes

Time: 1 hour.
Number of servings: 8.
Calorie content of the dish: 101 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

The secret to the success of delicious Finnish fish soup with tomatoes lies in proper preparation tomatoes. To make the creamy soup more tender, the tomatoes must be blanched.

Ingredients:

salmon fillet – 600 g;
tomatoes – 4 pcs.;
potatoes – 4 pcs.;
carrots – 2 pcs.;
leek - 1 stalk;
vegetable oil – 100 ml;
cream – 1 l;
water – 1.5 l;
salt, pepper, bay leaf.

Cooking method:

Peel the carrots and onions, chop into strips, fry in vegetable oil directly in the fish soup pan.
Add the diced potatoes, bring the vegetables until half cooked, and cover everything with water.
Place the diced salmon fillet into the boiling broth and bring to a boil.
Peel the tomatoes and remove seeds, cut the pulp into cubes, and add to the soup.
Pour in the cream and cook the fish soup over low heat until the fish is ready.
Serve fish soup Finnish style with hot cream with a slice rye bread With butter.

With cheese

Time: 1 hour 20 minutes.
Number of servings: 6.
Calorie content of the dish: 57 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

This recipe for Finnish fish soup is different from classic themes that processed cheese is used instead of cream: it’s cheaper classic version.

Ingredients:

potatoes – 4 pcs.;
trout – 1 pc.;
carrots – 1 pc.;
onions – 1 pc.;
bell pepper– 1 piece;
processed cheese – 1 pc.;
garlic – 1 clove;
water – 2 l;
salt, bay leaf.

Cooking method:

Place the washed trout head, tail and bones into a saucepan, add water and cook over low heat for half an hour.
Remove the fish from the broth, add grated carrots, chopped potatoes, onions, and bell peppers.
Boil for 10 minutes. Season with salt, add bay leaf and chopped garlic, then add diced trout fillet.
Processed cheese dissolve separately in a small amount of broth or water, then insert into the ear and cook for another 20 minutes. If you put a whole piece of cheese into Finnish fish soup, it will take longer to dissolve.

With shrimp

Time: 1 hour 15 minutes.
Number of servings: 8.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

Strengthen sea taste and the flavor of Finnish fish soup can be achieved using shrimp. It is important not to overcook the seafood, otherwise the shrimp will become rubbery.

Ingredients:

salmon fillet – 500 g;
shrimp – 500 g;
potatoes – 5 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
cream – 250 ml;
water – 3 l;
salt, black peppercorns, bay leaf.

Cooking method:

Place salmon trimmings with bones, carrots, onions, bay leaves and peppercorns into a saucepan or cauldron for fish soup.
Fill the pan with water and put it on the fire.
Bring to a boil, skim the foam periodically, and cook for 20-30 minutes. A few minutes before the end of cooking, add the shrimp.
Remove all ingredients from the pan using a slotted spoon.
Add diced potatoes to the broth.
Peel the cooled shrimp.
When the potatoes are almost ready, add the chopped salmon fillet to the pan and add salt to taste.
Bring Finnish fish soup to a boil, reduce heat to medium, pour in cream and add peeled shrimp.
Cover the pan with a lid, bring to a boil, then remove from heat.

Video

Ukha in Finnish differs from the traditional Russian dish by adding cream or milk. These ingredients radically change the taste of the soup, making it more tender and interesting. Since the recipes contain dairy products, you need to select fish that will go well with them. Usually salmon or trout are chosen. The dish can hardly be called budget, but you can surprise your loved ones with it and diversify your usual diet with an exquisite soup.

Cook fish soup in Finnish style in a saucepan or slow cooker. You can also use a pot if you want to cook this dish outdoors. For the broth, you can use a soup set (head and tail), tenderloin, or a whole carcass. It is believed that the most delicious fish soup in Finnish style is obtained by slowly simmering the fish, so it is not recommended to cook the soup over too much heat.

In addition to fish, they add to the soup various vegetables. Most often, cooks limit themselves to onions, carrots and potatoes, but sometimes they also put tomatoes, bell peppers, hot pepper chili, etc. Required condition delicious fish soup in Finnish is addition large quantity seasonings and spices. These necessarily include black and allspice, fresh or dried herbs, roots, bay leaves, etc.

Finnish fish soup must be served hot. It can be supplemented with homemade croutons or crackers. The dish is considered dietary, but at the same time it has a large supply of vitamins and microelements important for the body.

Any red fish is suitable for Finnish fish soup, but many people prefer salmon. For this recipe you will need approximately 500 g of soup set and 200 g of tenderloin. If desired, you can change these proportions at your discretion. If you don't have it at hand sea salt, replace it with a regular one. This will not fundamentally change the taste of the dish. It is better to take fresh celery root, but in a pinch, dried ground will do.

Ingredients:

700 g salmon;
200 ml cream;
4 potatoes;
20 g green onions;
10 g dill;
1 pinch of black pepper;
2 pinches of sea salt;
1 onion;
1 carrot;
20 ml vegetable oil;
70 g celery root.

Cooking method:

Place the soup set (ridges, tails and heads) into a saucepan and add water.
Skim off the foam from the broth, then cook for another 40 minutes over medium heat.
Dice carrots, celery and onions.
Heat in a frying pan vegetable oil and put vegetables in it, fry until golden brown.
Cut the potatoes into cubes and add to the prepared broth.
Add fried vegetables and chopped green onions there.
When the potatoes become soft, add the salmon fillet to the fish soup (cut into medium pieces).
Pour cream into the soup, add salt and pepper, stir.
Cook the fish soup for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Fish soup with trout and cream is a traditional Finnish dish that is often prepared for the holidays. This soup is a real delicacy, which is not at all difficult to prepare at home. In a slow cooker, the soup turns out even tastier than on the stove, because the soup simmers in a bowl rather than boiling. This allows all the ingredients to exchange flavors and reach the ideal degree of doneness.

Ingredients:

500 g trout (carcass);
2 onions;
5 potatoes;
1 glass of cream;
5 peas of allspice;
30 g parsley;
Salt, pepper.

Cooking method:

Wash the trout well, gut it and cut into portions (steaks).
Dice onion and potatoes.
Place potatoes in a slow cooker, smooth and add a layer of onion.
Place the trout pieces on the onion, fillet side down.
Add boiling water to the saucepan until it covers all the ingredients.
Salt and pepper the fish soup, add allspice.
Turn on the “Extinguishing” mode and set the timer for 30 minutes.
When the soup boils, add cream and mix well.
Season the finished fish soup with parsley and serve.

Now you know how to cook fish soup in Finnish according to a recipe with a photo. Bon appetit!

Fish soup in Finnish is delicious and rich soup, which combines delicious fish with dairy products. At proper preparation it turns out gourmet dish worthy of any dinner party. Since such a soup is a curiosity for Russian cuisine, it is worth listening to the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:
The finished broth for Finnish fish soup must be strained. This is the only way the soup will turn out transparent;

To make the soup even more tasty and aromatic, let it brew thoroughly after cooking. In a multicooker, the “Warming” mode is ideal for this;

Cream for fish soup is suitable for any fat content. It all depends on how nutritious dish you want to receive;

If you want to make fish soup with white fish, replace the cream with milk;

Whole onions, which need to be removed from the pan after cooking, will help make the broth lighter;

The fish soup will be even more interesting if you use two or three types of fish to prepare it.

Hello! Today I will tell you a recipe for Finnish-style fish soup made from pink salmon and cream. To make it easier for you to navigate, I have designed it as step by step instructions with a photo - this will allow you to quickly and easily prepare aromatic and hot fish soup.

Pink salmon, like any other red fish, is very beneficial for the body. It contains polyunsaturated fatty acids, which reduce the level of “bad” cholesterol, vitamins C, A, B, as well as phosphorus, calcium and others important elements. Its dishes are different excellent taste and attractive appearance.

Ingredients:

1. Pink salmon fillet – 150 gr.

2. Fish broth – 800 ml.

3. Cream 10% (it’s better not to skimp on fat content, it will turn out tastier) – 100 ml.

4. Red onion (you can take a regular one, but this one will be more beautiful and appetizing) – 1 pc.

5. Potatoes – 150 gr.

6. Carrots – 60 gr.

7. Lemon – 1/3.

8. Bunch of dill – 1 pc.

9. Garlic – 2 cloves.

10. Bay leaf – 1 pc.

Let's start cooking:

1. First you need to prepare all the ingredients and arrange them so that it is convenient to take them and so that they do not interfere.

2.Now cut the onion into small, neat cubes, I usually cut the carrots into circles, and the potatoes also into cubes, but larger. By the way, to prevent your eyes from stinging, I advise you to rinse the knife under cold water.

I make red fish fillets into cubes about 1.5 cm high - this way it doesn’t boil into porridge and at the same time becomes soft and tender.

3. Now bring the broth to a boil and, without reducing the intensity of the heat, put the potatoes there and, to taste, add salt and ground pepper and leave to cook for about 15 minutes. Stir occasionally.

4. Now let's get down to aromatic frying - mix the already chopped onion and finely chopped garlic and pour into a frying pan with hot olive oil. You can, of course, use sunflower oil, but then the taste and benefits will suffer.

We add a bay leaf to them and saute it all for about 3 minutes. It is very important to stir constantly so that the onions do not burn!

5. It’s time for the main ingredient of our classic homemade soup – fish. Place it in a pan with vegetables and continue cooking for 2-3 minutes.

6. Now carefully pour in the cream and bring the fish soup to a boil. Keep stirring!

When it's cooked, I remove it from the heat and add the herbs with crushed lemon. It is not necessary to use dill; you can use parsley, green onions, cilantro or even basil. One of my friends always adds a little dried oregano from her garden - it turns out simply amazing!

As you can see, preparing fish soup at home step by step is not so difficult! Bon appetit!

There is no need to try to save money and cook from spoiled products, cutting off the rot and cleaning off the mold with a knife. Ingredients with expired suitability is also not suitable. Delicious and healthy dish it won’t work out clearly, in best case scenario there will be an upset stomach.

You can even grow greens at home, in a box on the windowsill; it won’t require a lot of effort or money, but you will always have it on your table fresh herbs, which is so good for health.

This soup can also be prepared outdoors, over a fire. In this case, you need to immediately make more than you are supposed to eat - anyway, you will soon have to make an addition again. This ear, although it is European dish, no less tasty than our original Russian cuisine and even somewhat similar to it.

If you have any additions to the recipe or have already prepared the fish soup, then write it in the reviews! That's all for today, see you again! Subscribe to my blog to always stay updated. I would be very grateful if you share this recipe with your friends!