Let's learn how to cook delicious, hearty and original Norwegian soup

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Irina Svetikova

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To try an original dish from other countries, you don’t have to go to a restaurant or buy a plane ticket, because you can cook it yourself. Norwegian soup with red fish and cream is a tasty and satisfying dish that both adults and children enjoy. There are several popular recipes that will be discussed.

How to cook Norwegian soup - 15 varieties

1. Norwegian salmon soup
2. Delicious soup with red fish
3. Norwegian cheese soup
4. Norwegian soup with salmon and cod
5. Fragrant seafood soup
6. Creamy soup with shrimp and shells
7. Norwegian soup without fish
8. Delicious trout soup
9. Norwegian soup
10. Creamy soup with salmon
11. Soup – puree with red fish
12. Tender cod soup
13. Cheese soup with salmon
14. Appetizing salmon soup
15. Creamy soup with salmon

Recipe: Norwegian soup with salmon and cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Norwegian soup with salmon and cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Norwegian soup with salmon and cream is 66.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Norwegian salmon soup

A classic version of the dish.

Ingredients:

• Fresh salmon fillet – 300 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato – 1 pc.
• Cream 20% - 200 ml.
• Salt, ground pepper - to taste.
• Vegetable oil – 2 tbsp.

Preparation:

Pour cold water over the fish (whole piece), bring to a boil and simmer over low heat for 20 minutes. Then take it out, cool and cut into pieces, separating it from the bones. Strain the broth and rinse the pan.

In a frying pan, first fry the onion and carrots until soft, and then add the chopped tomato. Cook for a few minutes and remove from heat.

Boil chopped potatoes in clean broth. Add sautéed vegetables, salt, pepper, cream and fish. Bring to a boil and set aside. Serve hot. Bon appetit.

Delicious soup with red fish

The delicate, tasty and bright taste of this dish will not leave you indifferent.

Ingredients:

• Salmon fillet – 400 gr.
• Vegetable broth – 2 l.
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Cream 20% – 1 glass.
• Salt, pepper - to taste.
• Lemon – 0.5 pcs.

Preparation:

Peel the potatoes, cut them and send them to boil in boiling broth.

In a frying pan, fry chopped onion and garlic until transparent. When the potatoes are almost ready, add the fried onions.

Separate the fish fillet from the skin and cut into even cubes, throw it into the soup and pour in the cream. Cook everything together for 5 minutes, after boiling over low heat. Add salt and pepper to taste and serve for dinner with a slice of lemon and fresh herbs.

Norwegian cheese soup

Quite a high-calorie and rich dish, loved by many men.

Ingredients:

• Seafood cocktail – 200 gr.
• Salmon – 400 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Potatoes – 1 pc.
• Processed cheese – 3 pcs.
• Greens – 1 bunch.
• Vegetable oil – 3 tbsp.
• Salt, pepper - to taste.

Preparation:

Pour water over the salmon and boil until done. Then take it out, cut it into pieces and set aside. Strain the broth and put it back on the stove.

Grate the processed cheese and dissolve in the broth. Peel the potatoes, cut them into pieces and place them in a saucepan, add salt, pepper, bay leaf and cook until tender.

Separately, first fry the onion in a frying pan, and then add carrots and peppers. Sauté until soft and add to soup.

Season the seafood with spices and fry for 2 minutes, then add to the soup. Add fish pieces and remove from heat.

Norwegian soup with salmon and cod

Excellent fish soup. Will warm you up in winter.

Ingredients:

• Fresh cod fillet – 150 gr.
• Smoked cod – 50 gr.
• Salmon fillet – 150 gr.
• Pike perch – 150 gr.
• Salmon caviar – 1 tsp.
• Potatoes – 3 pcs.
• Cream – 200 ml.
• White onion – 1 pc.
• Garlic – 3 cloves.
• White pepper, salt to taste.
• Fresh greens - for decoration.

Preparation:

Cut the onion into small cubes and saute directly in a saucepan in vegetable oil along with the garlic. Then pour in a liter of boiling water and bring to a boil.

Throw in grated potatoes and all types of fish, cut into pieces. Cook for about 5 minutes after boiling. Pour in the cream, add spices, bring to a boil and remove from heat. Before serving, garnish with fresh herbs and caviar.

Norwegian soup with salmon and cream

This soup can be prepared with any sea fish: salmon, trout, salmon, cod. Today we will use salmon in the recipe. Due to the fact that one of the ingredients is cream, the calorie content of the soup increases, but at the same time its satiety. In order to be ready to prepare a northern dish, you will need the following ingredients:

• 400 g salmon fillet,
• 3-4 tomatoes,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• 1/2 l cream 20%,
• 1.25 liters of water,
• salt, pepper, oil and dill.

Fragrant seafood soup

Fish and milk soup with mussels will pleasantly surprise you and your guests at the dinner table.

Ingredients:

• Mussels – 500 gr.
• Salmon fillet – 150 gr.
• Halibut fillet – 150 gr.
• Fish broth – 500 ml.
• Heavy cream – 150 ml.
• Dry white wine – 50 ml.
• Carrots – 1 pc.
• Celery stalk – 1 pc.
• Milk – 100 ml.
• Butter – 50 gr.
• Lemon – 0.5 pcs.
• Salt, ground pepper - to taste.
• Green onion - 2 feathers.

Preparation:

Rinse the mussels thoroughly, add wine and place in a frying pan. Steam until they open. Then set aside.

Bring fish broth to a boil. Throw in chopped carrots and a stalk of celery. Cook until done. Then add spices to taste, milk, cream and pieces of fish fillet. Boil everything together.

Small pieces of fish should be cooked for no more than 5 minutes, otherwise they will become tough.

Place the mussels on the bottom of the plate and pour over the creamy soup, garnish with chives and serve with a slice of lemon.

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 version of a Norwegian soup designed for this technique. The products presented are enough for a couple of servings of soup.

Ingredients:

• 3 salmon steaks;
• 225 g sea cocktail;
• carrots;
• bulbs;
• cucumber;
• 150 ml milk;
• 50 g butter;
• 200 ml dry white wine;
• 1 liter of water;
• lemon halves;
• green onions;
• parsley;
• dill;
• pairs of bay leaves;
• spices

Cooking method:

2. To prepare the soup according to this recipe, place carrot slices at the bottom of the multicooker bowl, add a whole onion and fish steaks.
3. Pour in boiling water until the 1 liter mark comes up. Add salt and select the “Soup” mode, and set the time to 40 minutes.
4. When 30 minutes have passed. add milk, cream, wine to the slow cooker and mix everything well.
5. Add sea cocktail, butter and laurel to the creamy soup. Continue cooking until the beep sounds.
6. All that remains is to add lemon juice and chopped herbs.
7. Serve with a slice of lemon and cucumber slices.

Creamy soup with shrimp and shells

This dish will saturate the body with nutrients and instantly lift your spirits.

Ingredients:

• Salmon – 300 gr.
• Large shrimps – 6 pcs.
• Shells – 200 gr.
• Vegetable broth – 1.5 l.
• Dry white wine – 100ml.
• Heavy cream – 1 tbsp.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Celery stalk – 1 pc.
• Olive oil – 3 tbsp.
• Garlic – 2 cloves.
• Spices - to taste.
• Greens - for serving.

Preparation:

Place the broth on the stove and bring to a boil. Cut the potatoes into cubes and cook in the broth.

In a frying pan, fry the onion, carrots and celery stalk until soft. Then place the vegetables in the pan. Add salt and pepper to taste.

Wash the shells thoroughly. Peel the shrimp and pour wine over them. Fry them in a frying pan with garlic and shells for 2-3 minutes and set aside. During this time, the shrimp will change color to bright orange and the shells will open.

Cut the fish into cubes. When the potatoes are cooked, add fish, shrimp with shells, cream and spices to the soup. Bring to a boil and simmer over low heat for about 5 minutes until the fish is cooked through. And serve with fresh herbs.

Step-by-step recipe for salmon and seafood dishes

When the food set is assembled, we proceed directly to preparing the Norwegian soup:

1. Wash the seafood thoroughly, add salt and fry at the bottom of the pan for 5 minutes. Add cream and simmer everything together for 10 minutes.
2. Add peeled and diced potatoes to seafood and cream.
3. Fry carrots, onions and tomatoes separately in a frying pan with oil, salt and pepper. The tomatoes are started after preliminary frying the carrots and onions until golden brown. Since tomatoes produce a lot of juice, frying them together with other ingredients is impossible. Tomatoes must be pre-blanched to soften the taste of the dish.
4. Cut the fish fillet into cubes and fry in a frying pan with the rest of the vegetables for no more than 5 minutes.
5. Fish: It is necessary to cut it before loading it into the pan (tail, head and spine). It is these parts of the sea dweller that will give richness to the broth of the Norwegian soup.
6. Add water, prepared fish parts and fried vegetables to the seafood pan.
7. Processed cheese must be finely chopped on a wet grater (so as not to stick) and placed in a saucepan with the rest of the ingredients.

It is necessary to periodically stir the soup and monitor the readiness of its components. When everything is cooked, the head, spine and tail of the fish can be removed. Pour into plates and garnish with herbs.

Enjoy dishes from the most northern and fish cuisine in the world!

Norwegian soup without fish

A type of first course in Scandinavia based on beer.

Ingredients:

• Light beer – 500 ml.
• Dark beer – 500 ml.
• Chicken eggs – 2 pcs.
• Milk – 100 ml.
• Flour – 3 tbsp.
• Zest of one lemon.
• Salt, sugar - to taste.

Preparation:

Mix the beer in a saucepan with the zest and bring to a boil.

Separately, mix flour with eggs and milk until smooth. Pour this mixture in a thin stream into the boiling beer, stirring constantly. The stew should thicken a little. Add salt and sugar to taste, then remove from heat.

This soup will warm you up in winter and cure colds.

Delicious trout soup

Rich and tender soup, a pleasant lunch for the whole family.

Ingredients:

• Red trout – 400 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Fresh tomato – 2 pcs.
• Celery stalk – 50 gr.
• Cream – 1 tbsp.
• Fresh herbs - 1 bunch.
• Bay leaf – 2 pcs.
• Salt, pepper - to taste.
• Butter – 50 gr.

Preparation:

Wash, clean the fish, add two liters of water, bring to a boil and cook over low heat for 10 minutes. Use a slotted spoon to collect the foam that forms on top.

Separately, sauté chopped onions and carrots in butter in a frying pan. Scald the tomatoes with boiling water, remove the skin, chop and add to the vegetables. Fry for a minute, then remove from heat.

Remove the finished fish from the broth, cool, separate from the bone and cut into pieces. Strain the broth and put it back on the stove.

Boil chopped potatoes and a stalk of celery into a saucepan with broth. When it boils, add sautéed vegetables and spices to taste. Cook until the potatoes are ready.

Then throw in the pieces of already prepared trout and pour in the cream. Heat everything together for a few minutes and pour into plates. Garnish the soup with fresh herbs.

Norwegian fish soup - seafood recipe

The popularity of the classic version of the dish forced many chefs to conduct culinary experiments, thanks to which many interesting and very tasty soups appeared. In this recipe we will use whole fish to make a delicious broth.

Ingredients:

• Salmon carcass (approximately 1.4 kg);
• 200 g shrimp;
• 200 g scallops;
• 200 g onion;
• 250 g mussels;
• 250 g processed cheese;
• 350 g potatoes;
• 125 g carrots;
• 150 g cream;
• 325 g tomatoes;
• 115 g butter.

Cooking method:

2. To cook a delicious soup, place a saucepan on the stove and melt butter in it.
3. Rinse the seafood in running water and fry it with salt.
4. Cook for 5 minutes, then pour cream over everything and simmer everything together for 10 minutes.
5. Peel the potatoes, wash and cut them into medium cubes, and then pour into the pan.
6. Peel the tomatoes and cut the pulp into pieces.
7. As for onions and carrots, the vegetables need to be peeled and then grated.
8. First, fry the onions and carrots in a frying pan, and then add the potatoes and fry for a while.
9. It's time for the salmon, which needs to be washed, cleaned and cut. First, separate the head, tail and spine. Place these parts in a saucepan, fill everything with water and cook the broth. When it's cooked, pour it into the pan with the seafood.
10. Cut the prepared fillet into medium-sized cubes, sprinkle them with a little salt.
11. Place the fish in the pan with the vegetables and fry everything together for 5 minutes.
12. Place the salmon and vegetables in a saucepan and cook the soup.
13. Grind the cheese on a grater, which should be moistened with water so that nothing sticks.
14. Add the cheese and tomatoes to the fish soup and cook, stirring occasionally until the cheese is completely dissolved and the potatoes are cooked.

Norwegian soup

One of the options for preparing fish soup.

Ingredients:

• Salmon – 500 gr.
• Butter – 100 gr.
• Flour – 2 tbsp.
• Garlic – 3 cloves.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable broth – 1 l.
• Salt, pepper - to taste.

Preparation:

Melt half the butter in a saucepan and fry the onions and carrots until translucent. Then pour in the broth and bring to a boil.

In a frying pan, fry the flour in butter with chopped garlic. Pour in half a glass of broth and stir until smooth. The sauce should thicken and be smooth.

Cut the fish into pieces and send to the soup, pour in the sauce and add spices. Cook until salmon is done. Serve hot.

Creamy soup with salmon

Great soup for a family lunch.

Ingredients:

• Salmon – 500 gr.
• Carrots – 1 pc.
• Leek – 1 pc.
• Lemon – 1 pc.
• Butter – 40 gr.
• Cream – 100 ml.
• Hard cheese – 30 gr.
• Spices - to taste.

Preparation:

Make broth from the fish and strain. Cool the salmon, cut into pieces and set aside. Melt butter in a saucepan, add chopped leeks and carrots, fry until soft. Then pour in the broth, cream and grate the cheese. Bring to a boil and cook over low heat for several minutes. During this time, the cheese should completely melt. Finally, season with salt and pepper and add the boiled salmon. Serve with herbs and lemon zest.

Soup – puree with red fish

Tender, hearty and delicious soup. An ideal lunch for the whole family.

Ingredients:

• Salmon fillet – 500 gr.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Leek – 1 pc.
• Heavy cream – 1 tbsp.
• Butter – 50 gr.
• Salt, pepper - to taste.

Lemon - slice.

Preparation:

Place the salmon fillet in a saucepan, add water and boil until tender. Remove the fish and set aside. Strain the broth through a sieve and place on the stove.

Peel the potatoes, cut them and send them to boil in boiling broth. Separately, sauté onions, carrots and butter in a frying pan until soft. Season to taste and pour into soup.

When the potatoes are cooked, add the cream and puree the soup using an immersion blender. Pour it into plates and arrange the pieces of boiled salmon. Garnish with fresh herbs.

Tender cod soup

Interpretation of Norwegian fish soup. The result is an excellent and very tasty dish.

Ingredients:

• Cod – 1 pc.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Celery stalk – 2 pcs.
• Fresh tomatoes – 2 pcs.
• Potatoes – 4 pcs.
• Vegetable oil – 3 tbsp.
• Butter – 50 gr.
• Bay leaf – 2 pcs.
• Allspice - to taste.
• Salt - to taste.
• Parsley – 1 bunch.
• Garlic – 4 cloves.
• Flour – 2 tbsp.
• Milk – 2 tbsp.
• White wine – 50 ml.

Preparation:

Cut the fish, remove the skin, cut off the fins and cut into fillets. Peel and wash all vegetables.

Boil water in a saucepan and cook the fish spine and skin to create a rich broth. Coarsely chop one onion, carrot and celery stalk there. Add salt, pepper and bay leaf. Cook over low heat for 20 minutes.

Cook the broth over the lowest heat, so it will be transparent.

Fry chopped onion, carrots and celery stalk in a frying pan until translucent. Add tomatoes and cook for a few more minutes.

Strain the contents of the pan, discard the vegetables and bones, and return the broth to the stove. Add potatoes and sautéed vegetables to the broth and cook until the potatoes are done. Pour the chopped cod fillet with wine and add to the soup.

In a frying pan, melt the butter separately and fry the garlic in it, add flour and fry for another 2 minutes. Then pour in the milk in a thin stream, stirring constantly so that no lumps form. The sauce should thicken. Pour it into the soup and heat for a few minutes. At the end add chopped herbs.

Scandinavian cuisine is always so fishy

Scandinavian ancestors prepared food from those ingredients that they found on their northern peninsula: meat, sea fish, vegetables and dairy products. You can search for hundreds of recipes, but they will all be similar in composition. A distinctive feature of Scandinavian cuisine from European cuisine is the fat content and calorie content of cooked food. After all, in northern countries you need to warm up quickly and conserve energy for as long as possible. All classic dishes from Norway, Denmark, and Iceland are very satisfying and natural.

Fish is the queen of all traditional dishes. It is served in different forms: steamed, boiled, smoked and fried. And they use salmon, trout, salmon, herring, cod, mackerel mainly in soups and stews, pies and as main courses. Norwegian salmon soup dominates Scandinavian cuisine, and there are a great many recipes for it. Preparing such a masterpiece at home will not cause you much trouble, but you will get more than enough pleasure!

Cheese soup with salmon

An excellent rich soup to diversify your diet.

Ingredients:

• Salmon fillet – 500 gr.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Butter – 50 gr.
• Processed cheese – 3 pcs.
• Dill - a bunch.
• Salt, pepper - to taste.
• Water – 1 liter.

Preparation:

Separate the fish from the skin and bones. Cut into small pieces. Peel the vegetables. Cut the potatoes into cubes, chop the onion, grate the carrots.

Melt the butter directly in a saucepan and fry the onions and carrots in it. Pour in water, add salt and throw in the potatoes, cook for 15 minutes over medium heat.

Then throw in the salmon pieces and grate the cheese directly into the pan. Boil for 5-10 minutes. During this time, the cheese should completely melt and saturate the soup with a creamy taste.

It is important to use processed cheese without additives.

Before serving, garnish the soup with fresh herbs.

Classic Norwegian soup with salmon and cream

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

Ingredients:

• 400 g salmon;
• 4 tomatoes;
• 4 potatoes;
• bulb;
• carrot;
• 0.5 l cream 20%;
• a bunch of dill;
• salt;
• pepper;
• a little oil.
• water - 1.25 l.

Cooking method:

2. To make a delicious soup, peel, wash and chop the vegetables: potatoes into medium cubes, onions into small cubes, and grate the carrots. Tomatoes should be blanched by making a cross on them, and then lowering them into boiling water. Thanks to this, the skin can be easily removed, and the pulp should be cut into small cubes.
3. Take the fillet, wash it, and then cut it into medium-sized pieces, slightly larger than potatoes. Wash the dill and chop it as finely as possible.
4. In a thick-bottomed saucepan where you will cook the soup, heat a small amount of oil and fry the onions and carrots until golden brown.
5. After this, add the tomatoes and reduce the heat to minimum. Simmer for several minutes, stirring occasionally.
6. 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.
7. At this point you also need to add salt and a lot of pepper.
8. Close the lid and cook over medium heat for 10 minutes.
9. After the time has passed, it’s time for the salmon, which you place in the soup and, stirring gently, pour in the cream at room temperature.
10. Continue cooking until the potatoes are done.
11. Turn off the heat, add dill and leave the soup covered for 30 minutes.

Appetizing salmon soup

A pleasant dish that will warm and satiate the body during the cold season.

Ingredients:

• Salmon fillet – 400 gr.
• Potatoes – 4 pcs.
• Leek (white part) – 1 pc.
• Carrots – 1 pc.
• Fresh greens - for serving.
• Ground black/white pepper - to taste.
• Salt - to taste.
• Cream 20% - 200 ml.
• Water – 1.5 l.

Preparation:

Peel and chop the vegetables. Leeks in rings, potatoes and carrots in cubes. Cut the fish into small pieces.

In a saucepan, fry onions and carrots until soft. Add potatoes, add water, bring to a boil and cook over low heat until the potatoes are cooked.

Season with spices to taste and throw the fish into the soup when the potatoes are ready. Then pour in the cream and boil everything for about 5 minutes. Remove from heat and let the dish sit for 10 - 15 minutes. Garnish with fresh herbs and serve.

Step-by-step salmon recipe

So, the necessary components are available. What follows is the fascinating process of preparing Norwegian soup.

1. Peeled vegetables: cut potatoes into cubes, onions into squares, carrots can be grated.
2. Preparing tomatoes: to remove the skin from the top, you need to make an incision in the form of a cross, then you need to pour boiling water over the product. Clear. Cut into cubes the size of potatoes.
3. Fish: after the fillet has been washed, we proceed to cutting it into medium-sized pieces (larger than potatoes).
4. Pan: heat up, pour vegetable oil to the very bottom, fry the onions and carrots until golden brown. When the mixture is fried, add tomatoes and reduce heat. Stir.
5. Soup: pour water for the future Norwegian soup, bring to a boil with all the ingredients in the pan, and after that the potatoes are used. Add salt and pepper to taste (if necessary). Cover the soup with a lid and leave to cook over medium heat for no more than 10 minutes. When the time is right, cream will be used.

When all the ingredients in the soup are cooked, the pan can be removed from the heat. Then add finely chopped dill as a decoration. To make the soup more rich, you need to leave it to simmer under the lid for about half an hour.