Fish soup with melted cheese

Finnish

What products will you need:

• Atlantic salmon – 0.350 kg;
• 300 gr. potatoes;
• Onions, carrots – 80 g each;
• Cheese – 70 gr.;
• Ground black pepper, salt - to taste;
• 1.5 l. water;
• Wheat flour – 30 grams;
• 100 ml cream 20% fat.

1 serving – 247 Kcal.
Protein – 9.4 g, fat – 5.4 g, carbohydrates – 8.3 g

Preparation/cooking time – 20/50 min.

Recipe

1. Cut the salmon into fillets and grate the cheese using a large grater.
2. Take a pan, pour water, put the fins, ridge, head of the fish in it, cook the broth.
3. Strain it.
4. Add potatoes, onions, carrots, and cheese. Cook for 10 minutes.
5. Place the fish fillet, cut into pieces.
6. Cook for another 5 minutes. Pepper and salt everything.
7. Mix cream with 1 tbsp. flour.
8. Add the resulting mixture to the cheese soup, bring it to a boil, stirring regularly.

It is advisable that Finnish soup prepared according to this recipe steep for about a day before serving. You can decorate it with parsley if you wish.

With mushrooms

What foods to prepare:

• Water – 3 l.;
• 300 gr. cod;
• Any mushrooms – 300 grams;
• Onions, carrots, bay leaves - 1 pc.;
• Potatoes – 3 pcs.;
• Salt, herbs, pepper - optional;
• 100 grams of any cheese;
• Oil for frying.

1 serving – 264 Kcal.
Protein – 12.1 g, fat – 6 g, carbohydrates – 7.9 g

Preparation/cooking time – 15/70 min.

Recipe

1. Cook the broth.
2. Peel the onion head, add it to the broth along with dill and bay leaf. Salt everything.
3. When the water boils, cook for another 10-12 minutes, simultaneously removing all the foam from the surface of the broth.
4. While the broth is cooking, you can prepare the remaining ingredients.
5. Cut a couple of cheeses into pieces.
6. Cut the potatoes into pieces.
7. Heat the oil a little in a frying pan, then saute the carrots and onions in it.
8. Sort out the fresh mushrooms and rinse them in water. If you come across large mushrooms, the creators of the recipe suggest that it is better to cut them.
9. Add prepared honey mushrooms or some other mushrooms to the vegetable frying in a frying pan. Now cook until the mushrooms are half cooked. Salt everything and remove from heat.
10. 10-12 minutes after the fish broth boils, remove the fish and herbs. Be sure to separate the fish from the bones, carefully strain the broth, and carefully add the cheese and potatoes to it. When the broth begins to boil, immediately reduce the heat and cook for about ten minutes.
11. Next, transfer the entire frying directly into the soup along with fish and mushrooms.
12. Mix everything. Cook for about 8 more minutes.
13. Add fresh herbs, bring to a boil, remove from heat. Before serving, it is better to let the recipe brew under the lid for about half an hour.

Traditional Finnish fish soup with salmon

Finnish soup is one of the most delicious dishes that everyone should try! Haven't been to Finland? It doesn’t matter, because anyone can cook soup if they have red fish, some vegetables and, of course, cheese on hand. You can find different versions of stew in cookbooks, but novice cooks should choose the simplest one.

Ingredients

You need to use red fish for fish soup in Finnish style: salmon, pink salmon or trout. Cheese “Druzhba”, “Karat” or “Hochland” is suitable; it is not advisable to take hard varieties, as they do not completely dissolve. List of what you need:

• salmon - 0.5 kg;
• potatoes - 3-4 tubers;
• onions - 2 pcs.;
• green onions - to taste;
• carrots - 1 pc.;
• milk - 300 ml;
• processed cheese - 150 g;
• bay leaves - 2 pcs.;
• Unscented sunflower oil - 30 ml;
• salt and spices - to taste.

Red fish soup with melted cheese tastes better if you use the head and tail, as well as trimmings. Steaks and fillets will make a less rich dish, but you can make soup from them.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

How to cook a dish

First you need to prepare the fish: cut it, remove the gills and eyes from the head, rinse well. Pour cold water over the salmon, bring to a boil, add salt, add a whole onion without peel and black pepper. Cook for about 20 minutes until the pieces are cooked through. Be sure to strain the finished broth to get rid of foam and bones, and place the fish on a plate. After cooling, separate into small slices, removing seeds and skin.

Grate the carrots, cut the onion into small cubes and fry the vegetables in oil until golden brown. Peel the potatoes, cut into small slices. Return the broth to the stove, add the potatoes and wait until it boils, reduce the heat to low and simmer for about 10 minutes. Transfer the fried vegetables and cook for the same amount.

Place fish pieces in a dish, pour in milk and bring to a boil, stirring. All that remains is to add finely chopped green onions (or other greens), as well as melted cheese. The soup must be constantly stirred so that the cheese melts and no lumps form. Turn off heat and check for salt and seasoning. You can serve abalone the Finnish way!

With crab sticks

Ingredients:

• Pink salmon fillet – 0.9 kg;
• Crab sticks – 100 gr.;
• 3 glasses of milk;
• Processed cheese, onions - 1 pc.;
• 200 grams of carrots;
• 2 tbsp. flour;
• Spices, salt, butter, herbs - optional.

1 serving – 289 Kcal.
Protein – 14.3 g, fat – 8.6 g, carbohydrates – 7.6 g

Preparation/cooking time – 10/25 min.

Recipe

1. Stew carrots, onions and flour in butter.
2. Add 2 glasses of broth. Let it boil, pour in three more glasses of milk.
3. Cut the fish fillet and crab sticks into small pieces.
4. Add them along with processed cheese to the soup.
5. Cook for about half an hour.

Serve the fish soup with cheese prepared according to the recipe, garnishing it with fresh herbs.

Calorie table

Few people dare to add cheese and sometimes milk to their fish soup! These products are suitable for red fish, as well as canned food. One of their popular recipes is Finnish cheese soup, which is popular in many countries.

You can ask your question to our author:

With nuts and rice

Ingredients:

• Salmon fillet with skin – 0.3 kg;
• Half a glass of rice;
• Frozen green peas – 100 grams;
• Carrots, white onions, celery stalk - 1 pc.;
• Bay leaf, peppercorns, potatoes - 2 pcs each;
• Pepper, sunflower oil – 3 tbsp each;
• 1 tsp nutmeg;
• Dry marjoram – 1 tsp;
• Cheese – 50 grams;
• Salt, dill - optional.

1 serving – 305 Kcal.
Protein – 13.2 g, fat – 14 g, carbohydrates – 33 g

Preparation/cooking time – 10/40 min.

Recipe

1. Rinse the fillet and cut into pieces.
2. Take a saucepan with a volume of at least one and a half liters, pour water into it. Heat until boiling. Get rid of the foam, add salt, reduce heat. Cook for about ten minutes.
3. Peel the potatoes, wash them, cut them into cubes. Rinse the rice and place it in the pan with the fish along with the potatoes. Add pepper, bay leaf and mix everything. Cook for about 12 more minutes.
4. Peel the onions, carrots, celery. Wash everything. Cut the carrots, cheese into cubes, chop the onion and celery.
5. Fry the vegetables in oil.
6. Place the sautéed vegetables and cheese into the soup. Cook for about 8 minutes.
7. Add green peas and spices. Add salt and cook after boiling for a few more minutes.

After removing from the stove, be sure to let the soup brew a little more. This is indicated in the recipe and only in this case will you feel the incredible aroma of the hot dish.

Stage one: Base for cheese soup

Ingredients

• Salmon (bones, head, ridge, etc.) – 200-300 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Parsley – 20 g
• Dill - 20 g
• Sea salt - to taste
• Black peppercorns – 2 pcs.
• Allspice – 1 pc.
• Bay leaf – 1 pc.

Preparation

1. Separate the fillet from the fish skeleton. Place the bones, head (if any) and skin of the salmon in a saucepan with cold filtered water. You can cook the broth without disassembling the fish, but a collapsed fillet will not look beautiful when served.

2. We also put whole (or cut into large strips) carrots and onions there. Salt at the beginning of cooking.
3. Bring to a boil, skimming any foam as you go. Add black and allspice and, if desired, add a laurel leaf.
4. Cook over low heat for 40 minutes. We take out the vegetables that have lost their taste and aroma. Discard the bones and peel and strain the broth.

The base is ready! It can be the base of any fish soup.

With millet and milk

Ingredients:

• 2 liters of water;
• Potatoes – 4 pcs.;
• 200 ml milk;
• Onions, carrots, bay leaves, dill - 1 pc.;
• Salt, ground black pepper - optional;
• Canned fish – 1 can;
• Cheese – 80 gr.;
• 100 grams of millet;
• 2 tbsp. l. any vegetable oil.
• In 6 servings – 1868.5 Kcal.

Protein – 69.1 g, fat – 94.2 g, carbohydrates – 187.7 g
Prep/cooking time – 8/40 min.

Recipe

1. Place the water on the fire immediately. Wait until it boils. Cut the onion into cubes. Cut the carrots into thin strips. Fry in sunflower oil until golden brown.
2. Chop the potatoes into cubes. Grate the cheese on a coarse grater.
3. After the water boils, salt it. Add millet, potatoes, cheese, a couple of black peppercorns. Reduce heat to medium, cook until millet and potatoes are ready for about a quarter of an hour.
4. Mash the tuna or any other canned fish as finely as possible.
5. When the potatoes are almost ready, add the fried fish and fish from the jar along with the juice into the broth. Add milk in small portions. Mix everything.
6. Add parsley, bay leaf, pepper, simmer for a few minutes and remove the soup from the heat. That's the whole sequence of steps for the recipe.

With smoked fish

Ingredients:

• Apple, onion, cucumber - 1 pc.;
• Salt, black pepper – 3 grams each;
• 1⁄2 lemon;
• Smoked crucian carp – 200 gr.;
• 40 gr. fennel;
• 1 tbsp. olive oil;
• 0.5. liters of yogurt;
• Cheese – 150 gr.;
• 1 clove of garlic.
• In 4 servings – 165.4 Kcal.

Protein – 24.5 g, fat – 8.9 g, carbohydrates – 13.5 g
Prep/cooking time – 5/35 min.

Recipe

1. Coarsely chop the onion. Peel the garlic, crush it, then saute it until soft in sunflower oil.
2. Coarsely chop half a cucumber, peel 3⁄4 apples and also coarsely chop into ring shapes.
3. Using a blender, puree the yoghurt, a couple sprigs of fennel, cucumber, apple and onion.
4. Pepper and salt. Put it in the refrigerator.
5. The remaining apple with cucumber, cut the cheese into small cubes. Sprinkle with lemon juice, add a little lemon zest and fennel.
6. Cut the smoked crucian carp into small flakes directly with your hands.
7. Combine fish with cucumber, cheese and apple.

When serving a dish created according to the recipe described above, it is best to place a couple of spoons of fish-cucumber mixture in the center of the plate and pour the cooled puree over the soup.

With broccoli

Ingredients:

• 400 grams of fresh or frozen carp;
• 4 handfuls of broccoli;
• Potatoes – 3 pcs.;
• 1 medium sized carrot;
• Onions – 1 pc.;
• 1 bay leaf;
• Processed cheese “friendship” – 80 grams.
• 5 black peppercorns;
• Salt – optional;
• Water – 1 liter;
• Sunflower oil for frying.

In 4 servings – 160.6.4 Kcal.
Protein – 22.3 g, fat – 11.2 g, carbohydrates – 14.8 g

Preparation/cooking time – 10/40 min.

Step by step recipe

1. Prepare fish broth. To do this, remove scales from the fish and rinse. Peel the onions and carrots. Place in a deep saucepan. Add onions, carrots, bay leaves, and peppers. Fill with water and bring to a boil. Strain the broth. Remove the peppercorns, bay leaves and onions. Transfer the carrots to a clean plate. Let it cool down. Place the broth on the fire again. Let it boil.
2. Add potatoes and melted cheese to the soup. Bring to a boil, then reduce heat and cover the pan with a lid.
3. Roast broccoli.
4. While the broccoli is stewing, prepare the fish and carrots. It is better to cut the carrots into thin strips according to the recipe. The fish must be cleaned of bones and divided into small pieces.
5. Add fish and carrots to the soup, add salt. Mix everything. Bring to a boil, reduce heat, cover slightly, and let simmer for another 3-4 minutes.
6. Add roasted broccoli to the soup. Mix everything and bring to a boil again. Reduce the heat, cover again, and after a couple of minutes remove the soup from the heat. It is already ready to serve.

Cheese soup with salmon and mushrooms

The recipe will serve as a wonderful example of how, using almost the same ingredients, you can get two soups that are so different in taste and consistency.

Ingredients

• Salmon – 300 g
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Soft creamy processed cheese – 150 g
• Champignons – 150 g
• Vegetable oil (any) - 20 ml
• Dill – 20 g
• Ground black pepper - according to preference
• Sea salt – as much as you like to taste

Preparation

1. Peel the onion, cut it into small squares and place it in a frying pan preheated with oil. Fry for 2-3 minutes.
2. Finely grate the pre-peeled carrots and pour them into a saucepan with the onions. Keep on fire, stirring, for about 3-4 minutes.
3. We cut the peeled and washed mushrooms into slices and send them to the frying vegetables. Continue cooking the dressing over low heat for another 5 minutes.
4. Peel and cut the potatoes into small cubes. Pour them into a saucepan with broth and cook for about 10 minutes. Next, place the fry in a saucepan with potatoes.
5. After 15 minutes, add the fish fillet. We washed it in advance and cut it into medium-sized cubes. Boil for another 10 minutes.
6. Spoon soft cream cheese into the broth and stir. Continue cooking for another 5 minutes. Don't forget to add salt and pepper to taste.
7. Dill can be added either directly to the pan with the soup a minute before it is ready, or to a plate before serving. Our aromatic dish is ready! We eat and enjoy the creation of our hands.