Creamy salmon soup
Do you want to cook a delicious dinner, uncomplicated and incredibly appetizing? Then take a look at this cool option for making creamy salmon and potato soup. An amazing dish for the whole family.
Even if you don’t like traditional fish soup, I highly recommend trying this rich fish soup. The aromatic broth combined with pieces of salmon, potatoes, carrots and cream is amazingly delicious! The process itself is completely simple, but you will definitely be pleased with the result.
Ingredients:
- Salmon - To taste (400 grams of fillet + head, spine, tail, etc.);
- Onion - 1 piece;
- Carrots - 2-3 pieces;
- Potatoes - 3 pieces;
- Leek - 1 piece;
- Cream - 1 glass;
- Salt, pepper, herbs - To taste;
- Bay leaf, spices - To taste (for broth).
How to cook:
1. To make a rich, rich broth, use ridges, heads, tails, etc. as a base. 2. Place the fish mixture, chopped onion, and one carrot into the pan. Add bay leaf, peppercorns, and other spices if desired. Pour in water and put on fire. After boiling, reduce to low and leave to simmer for 45 minutes. 3. While the broth is cooking, peel and cut the potatoes into cubes, chop the leeks and carrots, wash and cut the salmon fillets into cubes. Fry the leek for a couple of minutes in butter. Strain the broth, return it to the pan and add the potatoes and carrots. Cook for 10-12 minutes. 4. Salt and pepper to taste. Add the fish to the pan, cook for another 10 minutes. At the end, pour in the cream, add chopped herbs to taste. Remove from heat and leave covered for another 10 minutes before serving.
Lohikeitto: making broth
Norwegians, Finns and Swedes have slightly different recipes for the dish. The soup can be made not only from salmon, but also from salmon, chum salmon, sockeye salmon and other types of fatty fish. The main secret is the use of “illiquid” parts of the carcass. It would seem that the fillet would make the dish more tender, but no – the meat boils over in the soup. And the skeleton, skin, fins and head, thanks to the high gelatin content, give an amazing amber broth. The fish fillet is added at the very end of the cooking process. Finnish creamy salmon soup, or lohikeitto, is considered a holiday dish. First of all, let's cut the fish. Let's gut it, remove the eyes and gills. Let's put the fillet aside for now. If your salmon is large, you can use some of its meat to prepare main courses. Fill the illiquid parts of the fish with two liters of cold water and bring to a boil over high heat. When the liquid begins to gurgle, turn the gas up to medium and skim off the foam. Place the peeled onion and peeled carrots into boiling water. Cook for another half hour with bay leaf and a pinch of pepper. After this, filter the liquid through cheesecloth. Discard vegetables and bones.
Creamy salmon soup "Lohikeitto"
Ingredients:
- salmon 300 g;
- potatoes 3 pcs.;
- carrots 1 pc.;
- duk 1pc.;
- cream 20% 100ml;
- flour 1 tbsp;
- fresh thyme 3 sprigs;
- ground black pepper pinch
- pinch of salt.
Step by step recipe:
Boil broth from the skin, head, fins and ridges of the fish in 1.5 liters of water. Strain.
Add diced potatoes and onions and grated carrots to the strained broth. Cook for 5 minutes, then add the salmon fillet, cut into small pieces. Cook for another 5 minutes.
Season with salt and black pepper. Add flour to the cream (1 tablespoon without a slide) and mix well. Pour the mixture into the soup and bring to a boil, stirring constantly. Add fresh thyme for flavor.
Let the soup steep for 24 hours (recommended, but not necessary). We ate right away. Serve garnished with a sprig of thyme and a sprinkle of freshly ground black pepper.
ARTICLES ON THE TOPIC:
- Finnish fish soup - step-by-step recipe with photos
- Rassolnik with barley and chicken - step-by-step recipes with photos
- Clam chowder – Classic recipe with photos for cooking at home
Last step
Let the soup steep for 24 hours (recommended, but not necessary). We ate right away. Serve garnished with a sprig of thyme and a sprinkle of freshly ground black pepper.
Another lohikeitto recipe
If you do not have a whole salmon carcass, and you only managed to purchase a fillet of this fish, you need to proceed like this. Pour two liters of cold water into a saucepan, add a little salt and put on fire. Add three potatoes, which we peel and cut into cubes first, then one onion chopped into half rings, and carrots chopped into thin slices. Cook until the vegetables are ready. Alternatively, you can first sauté them in a small amount of some vegetable oil, and then throw this frying into the soup. Cut the fillet into large cubes and cook until soft. Melt a little butter in a frying pan, add a level tablespoon of flour and stir well so that no lumps form. Add some broth to get the consistency of a batter. Add this sauce to the soup. Well, the final touch is 20% fat cream. You can immediately add dried or fresh dill - a couple of pinches. Bring creamy salmon soup to a boil. You need to be careful so that the dish does not “run away”. Remove from heat and let it brew under the lid. Before serving, sprinkle with herbs and serve with hot bread, crackers or croutons.
Creamy soup with salmon, leeks and starch
What could be better than a hot lunch in cold Russia? This soup will not only warm you up in cold weather, but will also give you a boost of good mood until the evening.
Ingredients:
- Porrey onion 100 gr.
- Salmon fillet 300 gr.
- Potatoes (peeled) 3 pcs.
- Starch 1 tbsp. spoon.
- Cream 150 ml.
- Olive oil 20 ml.
- Butter 20 gr.
- Bay leaf 1 pc.
- Lemon juice 1/2 pcs.
- Salt.
- Spices.
Preparation:
Cut the portrey onion into thin strips. Lightly fry in olive oil. Sprinkle with lemon juice.
Cut the potatoes into cubes and place in boiling water.
Cut the salmon fillet into small cubes.
Dissolve starch in water.
Add onion and fish to almost finished potatoes.
Add salt. Add spices to taste.
After 3 minutes, when the fish is ready, pour cream and starch diluted with water into the soup.
Cook for another 1 minute, stirring gently.
Bring to taste by adding bay leaf, oil and lemon juice.
Common Scandinavian recipe
Boil the fish, onion, two bay leaves and five to six peppercorns to obtain a broth for about 20 minutes. We remove the foam. We take out the salmon and cut it up. Discard the bones and set the fillet aside. Strain the broth. Add the potatoes cut into cubes. We fry onions and carrots. Mash the potatoes with a masher and return to the soup. Add fish fillet. After seven to ten minutes, add cream mixed with flour (one spoon without top per glass). Bring to a boil. Add a piece of butter, a pinch of nutmeg and black pepper. Boil over low heat for another two to three minutes. Let the salmon soup with cream sit for a while, covered.
Creamy soup with salmon and mushrooms
Red fish fillet and champignons, different types of cheese and herbs! This recipe uses the most delicious ingredients! Therefore the result is excellent.
Ingredients:
- Salmon fillet 250 gr.
- Potatoes 200 gr.
- Carrots 100 gr.
- Onion 50 gr.
- Fresh champignons 100 gr.
- Processed cheese 150 gr.
- Butter 20 gr.
- Bay leaf 3 pcs.
- Celery 20 gr.
- Basil (fresh) 20 gr.
- Dill 50 gr.
- Salt.
- Ground black pepper.
- Gouda cheese 100 gr.
Preparation:
Peel the vegetables.
Cut peeled vegetables and mushrooms into small pieces.
Sauté onions and carrots in butter until characteristic golden color.
Add mushrooms.
Let the potatoes cook for 10 minutes.
Transfer the roast into a saucepan.
Finely chop the processed cheese and add it to the soup.
Grate the Gouda cheese on a coarse cheese grater. Add to the pan with the rest of the ingredients.
As soon as the cheese melts, throw a bay leaf into the soup, add salt and pepper, and sprinkle with celery.
When the potatoes are ready, add the chopped salmon to the soup.
Cook for 5 minutes.
Sprinkle with basil and herbs, cook for another 5 minutes over low heat.
Swedish recipe
Here's another dish. Our southern neighbors, the Norwegians and Finns, also love the combination of tender salmon and heavy cream. But they add a ton of vegetables to the soup. The dominant note among them is leek. Creamy salmon soup in Swedish is prepared like this. First, cut the ingredients: fish fillet (three hundred grams) - into large pieces, carrots, two potatoes and an onion stalk - into small cubes. Chopped dill and celery greens. Throw a piece of butter into the pan and fry the leek in it. Add carrots and potatoes, sauté for another five minutes. Pour in a liter of water and bring it to a boil. Reduce heat and continue cooking for another quarter of an hour. It's time to add fish fillets, 100 grams of peas (green or canned), spices, and salt. Cook for another five minutes. At the end, pour half a liter of milk or cream into the salmon soup. Bring to a boil and let it brew under the lid for a quarter of an hour.
Creamy salmon soup
Ingredients for Creamy Salmon Soup:
- Potatoes - 3 pcs;
- Salmon (I have steak) - 400 g;
- Cream (10%) - 480 g;
- Leek (1 stem) - 1 piece;
- Carrots (fresh) - 1 piece;
- Sunflower oil (for frying) - 2 tbsp. l.;
- Dill (I took dried) - 1 tbsp. l.;
- Salt (to taste) - 1 tbsp. l.;
- Water - 2.5 l
Recipe for Creamy Salmon Soup:
Immediately pour water and cream into a saucepan and put on fire. At this time, fry. To do this, grate the carrots and cut the leeks into half rings. Fry in a frying pan with sunflower oil. I don’t like heavily fried vegetables, so I only cook them until they are soft. When the water with cream boils, skim off the foam and put the potatoes in the pan. While it is cooking, cut the fish into medium pieces with sides of about 2 cm. When the potatoes are cooked, add the fry and fish to the pan, cook for another 10 minutes. Then add dill, add salt and turn off the stove. Let it brew for 15 minutes. The soup is ready! Bon appetit!
Finnish fish soup with cream classic recipe
There are many step-by-step recipes for Finnish soup with salmon, cream, vegetables and even cereals. First, you should try to prepare the simplest dish, which includes available products. This option is considered the basis where you can add your favorite ingredients and spices. So what is required:
- soup set - 700 g;
- salmon fillet - 400 g;
- potatoes - 4-5 pcs.;
- carrots - 2 pcs.;
- white onion - 1 pc.;
- leek - 1 pc.;
- cream (20%) – 150 ml;
- bay leaves - 2 pcs.;
- butter - 50 g;
- pepper, thyme and other seasonings to taste.
It is better not to add a lot of spices to the stew when cooking. As already mentioned, bread with aromatic spices is often used when serving. It is recommended to add only a little allspice, herbs or fresh herbs. Spicy in this case is useless, especially if the dish is intended for a child.
The recipe description begins with the broth: put the soup set into a saucepan, add an onion, one carrot and the green part of a leek. You can immediately throw in the bay leaves and allspice. After boiling, add a couple of chopped potato slices and cook for 20 minutes.
Place the finished soup set on a plate, like the potatoes. Strain the broth and return to the stove. The potatoes should be mashed with a fork, as the soup should be thick. Throw the remaining potatoes (not mashed potatoes!), herbs and salt into the boiling broth. Break the cooled salmon into small pieces.
Melt butter in a frying pan. Grate the carrots on a medium grater, chop the leeks and sauté the vegetables for 5-7 minutes until golden brown. Cut the red fish fillet into large slices and add to the broth. After fifteen minutes, you can add mashed potatoes and fried vegetables to the pan. Bring to a boil again, pour in the cream and stir. Keep on low heat for a couple of minutes and then leave covered. It has already been said that it is better to let the Finnish soup sit for at least a few hours so that it becomes tastier.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
Ask a Question
If the fish broth turns out to be liquid, you can mash a few more pieces of potatoes. However, popular chef Lazerson recommends frying 1-2 tbsp in a dry frying pan. l. flour and add it to the soup.
Fish soup with milk (kalakeitto)
To prepare this dish, it is better to use an aluminum cauldron or a thick-walled pan.
Finnish soup with salmon and cream is traditionally served in a clay dish
Necessary:
- 420 gr. salmon loin,
- 420 gr. milk,
- 2 pcs. potatoes,
- 25 gr. flour,
- 1 PC. Luke,
- salt,
- spices,
- 920 gr. water.
Cooking method:
- Place the peeled vegetables in a saucepan with boiling water and spices. Cook until half cooked.
- Add chopped fish in portions.
- Simmer until all ingredients are ready.
- Dissolve flour in milk so that there are no lumps.
- Add the milk mixture into the soup, stirring constantly. Let it boil.
Add a large amount of greens to the finished dish.
Chef tips
- The dish is served hot, preferably immediately after cooking. Before serving, it is decorated with any greenery. Parsley works best for this soup;
- Sometimes salmon soup is served with a small piece of lemon. But this serving method is not suitable for everyone. Some people don't like sour soup;
- If only adults will eat the soup, then add 100 g of dry white wine when cooking the broth. In this case, the dish will acquire a special aroma and taste;
- In addition to cream and cheese, you can add milk to the dish. This way, the creamy salmon soup will become even more flavorful;
- But you should be careful when using milk. The milk can burn and ruin the entire dish. In this case, it will not be possible to “revive” the dish. To avoid this, milk is added at the end of cooking;
- The dish is very easy to prepare and does not require any special skills. To make it tasty, you should follow the recipe;
- You can change the composition of spices in the dish and select it to your taste. You can also change the type and quantity of greens or abandon them altogether. But in this case the dish will not be as fragrant;
- Onions and carrots can be fried or thrown into the broth (chopped or whole). It is better to cut these vegetables, which will release all the flavor;
- The broth is prepared at low temperature. This way it will be transparent.
Bon appetit!
