Finnish soup with cream

Finnish fish soup with cream is one of the most tender and delicious first courses. Its key ingredient is red fish meat of different varieties. Traditionally, trout, salmon, salmon or chum are used to prepare Lohikeitto soup. And low-fat cream, which is added to the soup, makes its taste soft and its color pleasantly light.

Classic recipe for Finnish fish soup with trout cream

Scandinavian cuisine is famous for its fish dishes that are found in the northern seas. Therefore, it is not surprising that one of the most famous is trout soup. This creamy soup can be prepared from any red fish. This recipe is considered a classic. Once you try it, you will cook it again and again.

1. 
   How to cook Finnish fish soup with cream according to the classic recipe? Prepare the fish for the soup. It must be fresh. Wash it thoroughly and remove scales.Cut and remove the entrails and gills. Cut it up. To do this, cut off the head, cut out the loin and separate the ridge. Don't throw away the head and spine, they will go into the broth.
2. 
   Separate the fillet from the skin and remove the bones. Cut into medium sized cubes. Cover with cling film and leave for a while.
3. 
   Pour water into the pan and send it to the fire. Place the head, tail and bones of the trout without fillets inside. This will make the broth richer, with a bright fishy taste. Cook over low heat for 20 minutes.
4. 
   At this time, prepare the vegetables for the Finnish soup. Peel and wash the onion. Chop it finely. Wash and peel the carrots and cut into cubes. Repeat the same with potatoes. It is better not to cut these vegetables too large. Pour oil into a frying pan and lightly fry the onions and carrots until golden brown.
5. 
   Catch fish parts from the water: spine, head and tail. Strain the broth to remove any small bones and any foam that has formed. Add vegetable sauté and bay leaf to the future fish soup.
6. 
   After the broth boils, place the prepared potatoes into the pan. Cook for 15 minutes until the potatoes are fully cooked. If you want a thicker, creamier texture to your trout soup, mash some of the potatoes.
7. 
   Add the fish fillet pieces to the pan and cook for no more than 3 minutes. Please note that trout is a delicate fish, and if the pieces are small, you cannot cook it for a long time. If the soup seems too thick, add boiled water. It must be prepared in advance.
8. 
   3 minutes after adding the fish, pour the cream into the pan. Before doing this, shake them a little in a pack or lightly whisk in a cup. Salt and pepper the creamy soup.
9. 
   Immediately sprinkle with dill and remove from heat.Let the soup simmer with the lid closed for about 10 minutes. Serve hot.

Bon appetit!

Step-by-step recipe for making Finnish fish soup from pink salmon

Creamy soups with red fish are incredibly popular in Finland. Fish soup in Finnish is the king among them. It is quite easy to prepare, nutritious, but not very high in calories. And the combination of ingredients in it is extremely harmonious. There is no need to add anything beyond the recipe, everything is already perfectly matched.

Cooking time – 35 minutes

Cooking time – 1 hour 10 minutes

Servings – 6

Ingredients:

• Pink salmon – 500-600 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Cream 33% - 1 tbsp.
• Water – 2 l.
• Vegetable oil – 2-3 tbsp.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Dill - for decoration

Cooking process:

1. Start cooking with fish. Wash fresh pink salmon and remove scales. Cut the fish carcass into 3-4 pieces and place in a pan. Pour 2 liters of boiling water into it and place it on the stove. Wait for it to boil and simmer over low heat for 15-20 minutes. When foam appears on the broth, remove it.

2. While the fish is cooking, take care of the vegetables. Peel the potatoes and cut into small cubes. Rinse the chopped vegetable with cold water to remove excess starch.

3. Peel and wash the onion, chop it finely. Peel the carrots and grate the vegetable on a coarse grater.

4. Heat a frying pan with a small amount of vegetable oil. Place chopped onions and carrots in it. Fry for 2-3 minutes, stirring constantly. Then add a little cold boiled water, cover with a lid and simmer for another 5-7 minutes.

5. After 20 minutes, when the pink salmon is cooked, remove it from the pan and transfer it to a plate.Use a spoon or slotted spoon.

6. Strain the broth through a fine sieve into another saucepan to remove any small bones or scales. This process will also make the broth less cloudy and more beautiful.

7. Place the strained broth on the stove and add potatoes and bay leaves to it. Cook for 10 minutes until the potatoes are almost done.

8. Add vegetable sauteing to the future fish soup in Finnish style. Chop the fish pieces with your hands and remove all the bones. Add to the soup 3-4 minutes before it’s ready.

9. Immediately after adding the fish, pour in the heavy cream. Season with salt and pepper and mix well. But do not stir too intensely, otherwise the fish will fall apart and the soup will not be the most aesthetically pleasing.

10. After 3 minutes, the Finnish fish soup with pink salmon is ready. Let it sit with the lid closed for 5-7 minutes to release all its flavor. Garnish with finely chopped dill. Serve hot with toasted bread or crackers.

Bon appetit!

How to cook delicious Finnish fish soup with cream and cheese?

Finnish fish soup can be considered a truly winter soup. It’s very pleasant to come back from a long frosty walk and enjoy warm, creamy soup. Red fish makes the taste tender and delicate, and melted cheese makes it even creamier. This dish will diversify your everyday lunches and decorate your holiday table.

Cooking time – 40 minutes

Cooking time – 1 hour 10 minutes

Servings – 8

Ingredients:

• Salmon – 400 gr.
• Water – 2 l.
• Cream 15% – 200 ml.
• Processed cheese – 100 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Bay leaf – 1-2 pcs.

Cooking process:

1. The tail of salmon is the best option for fish soup.It costs less than fillet, and the bones are suitable for broth. Cut the fish meat from the bone and separate from the skin. Rinse the fillets under cold water. Cut the fish into small cubes and set aside.

2. Pour 1.5 liters of water into a saucepan and add fish bones and skin. Bring to a boil and skim off the foam with a slotted spoon. While the broth is boiling, peel the onion, rinse it and randomly cut into large pieces. Once the liquid boils, add the onion to the pan. Add salt and cook over low heat for about 20 minutes. After this, strain the broth to remove any foam and small bones. Discard onions and fish products.

3. Peel and rinse carrots and potatoes. Cut the vegetables into small pieces. Sliced ​​potatoes can be soaked in cold water for a couple of minutes to remove excess starch.

4. Place the vegetables in the strained broth, bring to a boil and simmer for 15 minutes over low heat.

5. To get a thicker and creamier consistency of Finnish fish soup, catch some potatoes from the soup, about a quarter, and mash them into a puree. Return the crushed vegetable to the broth.

6. Add melted cheese and cream to the soup. There is an important point here. In order for the broth to be homogeneous and rich in flavor, the cheese must dissolve completely. Therefore, choose softer processed cheeses. If you have cheese in blocks, you need to chop it finely, add it a little earlier and mix the soup thoroughly until the dairy product is completely dissolved. Or dissolve the cheese in a bowl in advance. To do this, cut it into small pieces and fill it with hot water. Stir until smooth. Add this cheese dressing along with cream.

7. Pepper and salt the broth, bring to a boil.Place the fish and bay leaf in the pan, reduce heat to low and simmer for 3 minutes until fully cooked. Serve hot, garnished with dill or thyme.

Bon appetit!

Incredibly delicious Finnish fish soup with cream in a slow cooker

“Finnish” soup is prepared quite simply, and using a slow cooker makes the process even easier. This soup is very healthy, because fish contains unsaturated fatty acids that nourish the brain and strengthen blood vessels. In addition, Finnish soup is considered a low-calorie soup, containing 82 kcal per 100 g.

Cooking time – 45 minutes

Cooking time – 1 hour

Servings – 8

Ingredients:

• Salmon – 300 gr.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Tomato – 1 pc.
• Cream – 250 gr.
• Water – 2 l.
• Salt - to taste
• Parsley - for decoration
• Vegetable oil - for frying

Cooking process:

1. Peel and wash the onion, cut into small cubes. Wash and peel the carrots, grate on a coarse grater. There is no need to fry it in a frying pan; cook it directly in the slow cooker. Grease the bottom of the bowl with oil and place the prepared vegetables there. Cook them in the “Baking” mode for 10 minutes, stirring occasionally.

2. At this time, take care of the tomato. Pour boiling water over the vegetable to remove the skin. It is enough to hold it for 5 minutes in hot water, after which it is easy and quick to clean. Cut the processed tomato into medium cubes.

3. Rinse the fish under running water and cut it. Use fillet for soup. Separate it from the skin and remove the bones, even the smallest ones. Cut the fish into medium slices.

4. Peel and wash the potatoes, chop into medium-sized cubes.

5. Open the multicooker and add tomatoes and potatoes to the onions and carrots. Select the “Baking” mode and cook the vegetables for another 30 minutes.The tomato will release juice, and the product will be stewed rather than fried. If there is not enough liquid, add some water.

6. Add chopped fish to the multicooker bowl and pour in water. Cook for another 3-4 minutes. Do not cook fish for too long, otherwise it will lose its taste and all its beneficial properties.

7. Gently pour the cream into the finished soup, stirring constantly. To prevent the dairy product from curdling, use cream at room temperature.

8. Wash the parsley and chop it finely. Serve Finnish fish soup hot, garnished with herbs.

Bon appetit!

How to cook trout fish soup with cream and tomatoes?

Finnish soup with tomatoes is one of the unusual, but no less tasty variations of the northern soup. Red fish goes well with vegetables, so the delicate taste of classic Finnish fish soup is only enhanced by the slight sourness of the tomato. This soup can be included in your regular diet or served to guests.

Cooking time – 25 minutes

Cooking time – 45 minutes

Servings – 4

Ingredients:

• Trout – 400 gr.
• Tomato – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Potatoes – 3 pcs.
• Cream – 200 ml.
• Water – 1 l.
• Vegetable oil – 3 tbsp.
• Granulated sugar – 0.5 tsp.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. To prepare the soup, use the fillet or tail of the fish. Cut the trout, separate the meat from the skin, remove all bones. Cut the fish into small pieces.

2. Peel the carrots and onions, wash and finely chop. Carrots can also be grated on a coarse grater. Heat vegetable oil in a frying pan and fry vegetables in it until golden brown. This will take 5-7 minutes.To reduce cooking time to a minimum, this frying can be prepared in advance in large quantities and frozen. Then all you have to do is add the required amount of vegetables to the soup.

3. Peel the tomatoes. To do this, fill a bowl with boiling water and put tomatoes in it. After 3 minutes, fill them with cold water. After this, the skin itself will easily lag behind the pulp. Cut the peeled tomatoes into small cubes. Place vegetables in a frying pan with onions and carrots. Add sugar to neutralize the acidity of the tomato. Stir and cook over medium heat for 3-4 minutes.

4. Boil water for soup in a saucepan. Add the contents of the pan and bring to a boil. Place the fish pieces in the pan, add salt and pepper.

5. Prepare potatoes for fish soup. Peel it, rinse under cold running water and cut into small cubes.

6. Place the potatoes in the pan with the rest of the ingredients. Bring to a boil and cook over moderate heat for 13-14 minutes until the potatoes are tender.

7. 2-3 minutes before readiness, pour cold cream into the soup. Choose the fat content of the dairy product at your discretion. Pour the hot soup into bowls and garnish with herbs or croutons.

Bon appetit!

Fragrant and rich Finnish-style fish soup with salmon and shrimp cream

Finnish fish soup is a soup that goes well with any occasion. A version of this creamy salmon and shrimp soup would fit right into a holiday meal list. It may be more expensive than the classic recipe, but it’s worth trying at least once to love it forever. Surprise your guests with an unusual dish.

Cooking time – 30 minutes

Cooking time – 1 hour 10 minutes

Servings – 8

Ingredients:

• Salmon – 1 kg.
• Smoked salmon head – 1 pc.
• Shrimp – 500 gr.
• Cream – 500 ml.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Butter - for frying
• Ground black pepper - to taste
• Salt - to taste
• Bay leaf – 2-3 pcs.
• Black peppercorns - to taste
• Water – 2 l.

Cooking process:

1. Cut the fish. Wash it first and remove scales. Remove gills and entrails. Cut off the head and separate the backbone from the fillet. They will be the basis of the broth. Remove the fillet from the skin and remove all bones. Cut the fillet into small slices.

2. Pour water into a saucepan and add fresh and smoked salmon heads. The latter will give the broth a light smoky smell and a rich fishy taste. Send the fish ridge there too. Cook for about 30 minutes over medium heat. After boiling, skim off the foam from the broth and add bay leaf, salt and peppercorns.

3. While the broth is cooking, cut the fillet into small pieces. If desired, you can marinate them in a solution of salt and sugar to make the fish more juicy. But this is not necessary; the fish will be delicious in any case.

4. Peel and wash the onions and carrots, chop the onion with a knife and the carrots with a grater. Melt and heat the butter in a frying pan, and fry the vegetables in it for 5-7 minutes until golden.

5. Peel the potatoes. Cut into cubes, rinse them under running water or soak them in cold water for a couple of minutes to remove excess starch. Add the potatoes and a slice of butter to the sauté and fry for another 3-4 minutes.

6. Remove the heads and backbone from the liquid. Strain the broth through a sieve to remove any foam and bones. Add the fried vegetables to the pan with the strained broth. Bring the soup to a boil and cook until the potatoes are done. Pour in heavy cream.The higher the fat content, the more expressive the creamy taste of the fish soup. Once the soup has boiled, add the fish pieces and peeled shrimp. Cook for no more than 3-4 minutes. They should not be overcooked, otherwise the shrimp will become tough and the fish dry. Let the soup brew a little and serve.

Bon appetit!