Finnish cream and salmon soup: classic step-by-step recipe

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Prepared by: Pavel

09.11.2012 Cooking time: 1 hour 0 minutes

Lohikeito is not a dirty word, but a Finnish traditional creamy salmon soup. As for me, this is a delicacy soup - not so much because of the high cost of salmon, but because of its taste.

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"

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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.

Description of preparation:

Lohikeito is a traditional Scandinavian soup, especially popular in Finland.
However, similar soups are prepared in Sweden, Norway, and Denmark - countries rich in red fish. When I buy a whole salmon, I always set aside some of it for making lohikeito soup. This soup, like most other red fish dishes, turns out surprisingly tender and slightly thick, with a pleasant creamy taste. And words cannot describe how delicious the fish itself turns out in the soup. This is one of those dishes that you just need to try once to continue cooking it again and again. Happy cooking! Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Salmon / Red fish Dish: Soups Geography of cuisine: Finnish

Finnish soup with cream, fish and shrimp

Soup with cream, fish and shrimp is suitable even for a festive table. It has the most delicate consistency and rich taste, while being easily digestible. If desired, you can add mussels and squid to it. Ingredients for a 3 liter saucepan:

• heads, tails and other remains of fish - 500 g;
• salmon fillet - 400 g;
• shrimp (any kind will do) - 300 g;
• potatoes - 3-4 pcs.;
• one large carrot;
• onion - 1 head;
• cream – 0.5 l;
• fresh dill - a small bunch;
• salt;
• bay leaves;
• vegetable oil - for frying;
• ground white pepper.

You should first defrost the fish, be sure to remove the gills from the head, otherwise the broth will be very bitter. Pour two liters of water over the salmon, add bay leaves, salt and cook for about 25 minutes. After boiling, reduce heat and skim off any foam on the surface. Remove the fish from the finished broth - you can get the flesh from the head and tail. Strain the liquid through a sieve to avoid any bones or cloudiness.

Cut carrots and onions into cubes. First, fry the onion until transparent, then add the carrots and sauté until the vegetables become soft. Chop the potatoes into cubes and add them to the boiling broth; after boiling, wait 10 minutes. Next, put the fillet, cut into large pieces, into the pan. After 5 minutes, add the frying and pour in the cream, stir the dish.

Thaw and peel the shrimp. Fry in a frying pan with butter until golden brown, then add to the boiling soup and cook for no more than a minute over low heat. Turn off the heat, add chopped dill and leave the dish covered for 15-20 minutes.

Cream can curdle, so you should not simmer the soup for a long time after adding it. It is advisable to take a fresh product with a fat content of at least 20%.

Salmon soup in a slow cooker

Creamy soup in the multicooker Redmond, Polaris and others turns out even tastier, more aromatic and richer. It takes a little longer to prepare, but the cook is free during this time. The cream adds softness and richness, while the potatoes make the soup thick and creamy. It is better to use salmon or trout fillets so that there are no bones in the broth and you do not have to strain it. Grocery list:

• salmon (fillet) - 300 g;
• potatoes - 4 tubers;
• carrots - 1 pc.;
• shrimp (or other seafood) - 100 g;
• one large onion;
• ripe tomato - 1 pc.;
• cream - 150 ml;
• vegetable oil - 30 ml;
• fresh dill - to taste;
• salt and spices.

Preparing soup in a slow cooker is much easier; frying is not required. Cut the vegetables as for a regular fish soup: onion into small cubes, carrots can be grated, potatoes can be chopped into bars. Cut the fillet into small pieces, peel the shrimp.

Pour oil into the multicooker bowl and turn on the “Baking” mode, add the prepared vegetables (except potatoes). Fry for about 7 minutes, stirring occasionally. Then add the diced tomato, but first you need to peel it. To do this, make cuts on the fruit, pour boiling water over them, and then pour cold water on them. The peel should easily fall away from the pulp; you just need to pry it off with a knife. Place potatoes and tomatoes into the slow cooker, add salt and spices. Select the “Baking” mode and simmer everything together for about 20 minutes.

The potatoes should be half-cooked, only after that you can add water. Add the salmon fillet and leave the soup to simmer on the “Stew” or “Cook” mode. This will take about 30-40 minutes depending on the power of the device. After the specified time, pour in the cream and stir.

Heat the oil in a frying pan and fry the shrimp until golden brown (this step takes no more than 5 minutes). Prepare seafood of your choice according to the instructions. First pour Finnish soup with red fish into a plate, and then add a few shrimp. Garnish with fresh herbs.

During stewing, you should sometimes open the lid and stir the food; during cooking, you don’t have to do this.

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.

Step by step recipe

Peel the carrots and onions and chop them into small cubes, then fry with the addition of a small amount of vegetable oil. Then pour a glass of water into the pan, boil and dissolve the processed cheese in it. Send the frying there.

Now you need to boil the rice. To prepare this dish, it is best to use quick-cooking rice, which is sold in a special bag. It needs to be put into a pot of soup. Mix all ingredients thoroughly and bring the contents of the pan to a boil.

Now you can add salmon or trout cut into medium-sized cubes. After adding the fish, the soup should be cooked for no more than 5 minutes. All that remains is to add Mediterranean seasonings, spices and herbs.

Finnish soup with red fish according to Ville Haapasalo's recipe

Ville Haapasalo is a Finnish and Russian actor who loves to cook. He cooks the soup differently, adding bell pepper to it. The following products are needed:

• salmon fillet - 300 g;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• water - 500 ml;
• heavy cream - 250 ml;
• milk - 250 ml;
• bell pepper - 1 pc.;
• vegetable oil - for frying vegetables;
• garlic - 2-3 cloves;
• salt and seasonings.

Heat the oil in a saucepan and fry the onion and garlic, which must be finely chopped in advance. After a couple of minutes, add grated carrots and diced peppers, cleared of seeds. Pour a couple of tablespoons of warm water, cover and simmer for about 10 minutes.

Place the sliced ​​potatoes into a saucepan, add the remaining water and cook until soft. At this time, you can cut the fillet into pieces. First, add salmon to the soup and cook for seven minutes. After 2-3 minutes, you can pour in the cream and milk, mix everything thoroughly. Remove the dish from the heat, add salt and spices to taste.

You can limit yourself to just milk or, conversely, cream. In the second case, the stew will be very fatty and liquid, so you should add a little more water. To thicken, you can mash the potatoes with a fork and then return them to the pan. It is advisable to let the dish brew before serving.

What is the difference between Japanese fish soup and Finnish one?

Culinary lovers often confuse two completely different dishes. The list of ingredients seems to be similar, but the taste is different. Japanese seaweed soup has nothing in common with the Finnish creamy fish soup recipe. In the first case, the dish contains no dairy product - there is only salmon or trout, rice, fish and soy sauce, and Nori seaweed. Although some still prefer to add a little cream for a more delicate taste.

Japanese soup is served in a special way. Fish broth and sauce are poured into a deep bowl, pieces of salmon are added and, most importantly, rice. The last ingredient is cooked separately so that it becomes too soft.

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Japanese soup with salmon, rice and seaweed SAKE-TAZUKE.
I spent a long time looking for how to make Sake-tazuke soup, which I was delighted with after the Tanuki restaurant, but there were no recipes on the Internet. And finally, after reading Emi Kazuko’s colorful book “The Practical Encyclopedia of Japanese Cuisine,” I understood how to adapt this soup to Russian realities. Of course, in the design of this dish I am far from a Japanese chef, but I got the same taste, and now this soup will always be on my menu. After all, it’s hard to find a healthier soup. After consuming it, a feeling of lightness and vigor appears throughout the body. We will not cook this soup in the usual Russian sense, but rather, we will assemble it as a salad. It is so easy and quick to prepare that if you cook the rice in advance, you can finish cooking in 10 minutes or less.

So, I bought all the ingredients for the Sake-Tazuki soup in a regular Auchan supermarket, and the cost of a pan (6 large servings) turned out to be no more than 100 rubles (this is the maximum):

For 2 liters of water you will need:

500 grams of salmon, trout or salmon. I bought a package of soup set (ridges, bellies, fins), which cost me 60 rubles and I didn’t regret it at all.

Of course, if you are making a first course for guests, even pieces of fish will look more beautiful, which means it’s better to buy good pieces.

Fish sauce or dry fish broth. In restaurants they make it with dry fish broth, but it is not sold in Auchan. I bought “Sensoi” fish sauce for 40 rubles. This sauce is made from the same type of mackerel that is used for the dry broth, so the taste is almost identical to it.

Round rice - I took Krasnodar

Pressed Nori seaweed for sushi. Try to take without additives and salt.

In general, salt is not needed for this soup at all. First things first, cook the rice. If you are afraid that it will not work (although this is impossible), then take the rice in cooking bags and cook according to the instructions.

Did you know that Sake is not only alcohol but also “salmon”. There are nuances in pronunciation, but for the Russian ear they are not significant. Hence the name of the soup.

Fish broth is the basis for many soups, not just fish ones. Dry broth is used in Japan, and when diluted, it produces the basis for soup - Doshi.

But having made the broth according to my recipe, you are unlikely to notice any difference in taste from the restaurant one. In any case, everyone at home said it had the same taste.

Boil 2 liters of water.

Place the fish in boiling water (not salted) and set the timer for four minutes.

Calorie content of dishes

Lohikeitto is a Finnish soup, but it is often served in restaurants in St. Petersburg, Moscow and other Russian cities. It’s easy to prepare stew at home by choosing a detailed recipe with a photo or video. It is recommended to add shrimp to the classic version, and if desired, you can also add processed cheese. It has low calorie content, so it is quite suitable for a diet menu.

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