Finnish soup with cream. Classic recipe for salmon, trout, salmon with photos step by step

Finns love fish in all its forms, but fish soups occupy a special place in the national cuisine. In addition to Finland, Finnish soup with cream, or colloquially “milk soup”, is also a traditional dish among the peoples of Estonia and Karelia. On weekdays, soup is prepared there according to a simple Kalakeitto recipe, adding fish with white meat of cod, flounder, whitefish, diluted with milk. For the holiday menu, they use the recipe for lohikeitto - an elite fish soup with red fish, adding noble heavy cream. By the way, the Finnish “lohi” means “salmon,” but more often the first course is cooked from salmon and trout.

Over the centuries, Finnish housewives have developed their own variations of lohikeito. Rye flour is placed in the ear, vodka is poured in, and celery root or leek is added. Many people prefer to boil the potatoes separately, and then mash them into a puree, and then add them to the soup. The recipes have one thing in common: Finnish fish soup always turns out aromatic and amazingly tasty. Once you try it, you will become a fan of Finnish cuisine forever.

1 Finnish salmon soup Lohikeito with cream
2 Finnish trout soup - classic recipe
3 Finnish fish soup with Creamy Lake tomatoes
4 Video recipe: how to cook fish soup with cream - recipe from the chef

Finnish fish soup with cream and two types of fish

Finnish fish soup with cream, the recipe for which is unique in its own way, differs from ordinary fish soup in that it uses two types of fish - salmon and trout.

Preparing such a soup does not fit with the classic idea of ear, because for it you will need:

salmon fillet 200 g;
trout fillet 200 g;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 3 pcs.;
butter - 60 g;
cream - 250 ml;
salt - 10 g.

This ear is prepared as follows:

Wash all products.
Potatoes are cut into equal cubes.
Cut the fish fillet into small pieces, removing the scales and bones in advance.
Cut the vegetables into strips.
Fry vegetables in melted butter.
Fill a 1.3 liter saucepan. water.
Place fish pieces and potatoes in boiling water.
In 10 minutes. add fried vegetables to it.
After 5 min. After adding the frying, you need to pour the cream into the pan and add spices.
After 2 min. turn off the heat and let the brew brew for a quarter of an hour.
The dish is ready to eat.

How to cook “Finnish soup with cream”

Cut the fish (separate the fillet from the rest of the carcass). You can buy the carcass (back, head, bones) for broth and fillet separately. Now see what is more convenient for you. We remove the fillet and put the rest of the fish in the pan. To it - peeled and cut into 2 parts onions, carrots, a teaspoon of salt, peppercorns and water. Bring the contents of the pan to a boil. Remove any foam that has formed.

Pour the broth through a sieve or colander. It must be perfectly clean. You can throw out the fish and vegetables for the broth or use it at your discretion. Thinly slice the leek (white part) and sauté in a frying pan heated with oil until soft.

Pour the fish broth into a clean saucepan. Add diced potatoes, 2 randomly chopped carrots, onions from the frying pan and a bay leaf. Boil together for about 10 minutes, the potatoes should soften.

Add diced salmon fillets. Boil the soup for another 10 minutes. Then add whipped cream. Stir.

Salt and pepper to taste. Serve with your favorite greens.

Lohikeyto

When preparing one of the most popular fish soups in the world, you should prepare all the necessary ingredients in advance.

The full list of products and rules for their preparation are shown in the table below:

The product's name	Quantity	How to prepare?
Red fish carcass	400 g	Remove scales and remove bones
Fish trimmings	400 g	Place in a separate bowl
Potato	4 things.	Wash, peel and cut into cubes
Carrot	1 PC.
Onion head	1 PC.
Vegetable oil	1 tbsp.	Melt at the bottom of the pan
Dill	15	Wash and finely chop
Cream	200 g.	Place near the pan
Bay leaf	2 pcs.
Pepper, salt	Taste
Peppercorns	5 pieces.
Flour	100 g.

To prepare lohikeito, you must strictly follow the sequence of steps, otherwise the dish will not be as tasty.

This soup is cooked as follows:

A fish soup set is placed at the bottom of the pan - the spine, head and tail set aside after cutting the fish.
The water should boil over medium-high heat, after which you can reduce the heat and leave the broth to simmer for 20 minutes.
After this time, spices are thrown into the water, and boiling continues for another 5 minutes.
Another pan is placed on the fire, butter is placed on the bottom.
As soon as the butter has melted, fish broth is poured into the pan, from which pieces of fish are removed and placed on a plate.
Potato slices are also added there.
Into broth with melted butter after 10 minutes. After boiling again, flour is added to thicken the contents of the pan.
Chopped vegetables are fried and added to the broth.
The salmon steak is cut into portions and sent after the vegetables.
In 5 min. Until ready, pour the cream into the ear and mix thoroughly.
After removing the pan from the stove, the fish soup needs to steep for 15 minutes, after which the dish is ready to eat.

Finnish dish with leeks

Not every person likes the smell and taste of onions in soup, so if you replace them with leeks, the dish will become delicious and delicate in taste.

How to cook fish soup in Finnish:

Cut the peeled potatoes (4 pieces) into cubes and fill with cold water (1 liter). Cook over a flame in a saucepan;
After the vegetable boils, place 100 g of chopped leeks into the broth, let everything cook for 10 minutes;
Then add half a kilo of salmon fillet to the soup, with the bones completely removed from it;
When the salmon is ready, add 30 g of butter and 200 ml of cream to the lohikeitto;
To make the dish with a piquant note, add a large spoon (without the top) of allspice and laurel.

Before serving the fish dish, let it simmer in the pan for 10-15 minutes. Excellent abalone with cream and leeks is ready to eat.

Finnish soup with leeks

Leeks, when fried in a pan, are more resistant to oil absorption than regular onions. This feature has made leeks a favorite ingredient for those who like to cook lower-calorie dishes.

For this soup you will need:

salmon fillet - 250 gr.;
leek - 1 pc.;
potatoes - 2 pcs.;
carrots - 1 pc.;
cream - 250 gr.;
olive oil - 100 gr.;
salt and pepper - to taste.

Cooking fish soup is divided into 7 stages:

Shredding fish fillet with bones removed.
Peeling potatoes. Cut into small cubes.
Immersion of pieces of fish and potato cubes in boiling water.
Cutting the onion into half rings and chopping the carrots on a grater.
Frying vegetables in olive oil. Adding spices and the resulting mass to the pan.
Maintain a boil for 5 minutes. Adding cream.
Stir the soup for 3 minutes. and removal from heat.

Finnish soup with cream. Recipe for cooking with leeks.

Upon completion of the last step, the dish is ready to be served on the dinner table.

Finnish fish soup with cream: classic trout recipe

Number of products:

Recipe information

Fish soup according to a classic trout recipe

Since ancient times, trout has been as popular a food among the Finns as bison among the prairie Indians. Over hundreds of years, many recipes and variations of fish soup from this fish have appeared, but the most ancient and widespread of them is simple and uncommon.

To prepare it you will need:

trout soup set - 400-500 g;
onion - 1 pc.;
carrots - 1 pc.;
bay leaf - 3 pcs.;
spices - to taste.

The classic fish soup is prepared as follows:

The fish's gills are cut out, its scales are removed, and its belly is gutted.
Place the fish carcass and chopped dill into a pan of boiling water. The broth is cooked for 10 minutes.
Then diced carrots and onion half rings are added to the broth.
Vegetables are cooked for a quarter of an hour. The foam that appears during boiling must be removed.
At the next stage, spices are added to the ear and after 5 minutes. it should be removed from the heat.
The broth is strained into another pan, and the vegetables and fish are laid out on a plate. The dish is eaten with your hands, washed down with broth.

Finnish salmon soup with spices

Finnish fish soup with cream, the recipe for which differs from other types of fish soup in the abundance of spices, is very simple to prepare.

For it you will need:

salmon fillet - 400 gr.;
carrots - 1 pc.;
potatoes - 4 pcs.;
onion - 1 head;
1/2 lemon;
cream - 300 ml;
tarragon - 0.5 tsp;
saffron - 0.5 tsp;
butter - 200 gr. ;
salt, pepper - to taste.

This soup differs radically from the standard recipe in the unusual method of preparing the fish fillet before preparing the broth from it:

All products are washed in running water.
The fish fillet is cut into pieces from which the bones are removed.
The chopped pieces are placed in a separate bowl and seasoned with saffron and tarragon, and also sprinkled with lemon juice. After mixing the fillet with herbs, it should be left for half an hour to marinate.
The onion is cut into cubes and the carrots are grated on a fine grater.
Vegetables are fried in butter until a light yellow color appears.
The potatoes are cut into strips and placed on a boil over medium heat.
After 5 min. After boiling, marinated salmon and fried vegetables are thrown into the pan.
In 10 minutes. after that, spices are added and cream is poured. The brew is thoroughly mixed.
After 4 min. After adding the cream, remove the pan from the heat and let it sit for half an hour before putting it on the table.

Finnish salmon fish soup recipe

To prepare fish soup in Finnish you will need:

300 g salmon fillet;
4 large potatoes;
2 pieces of medium-sized onions;
2 tablespoons butter;
1 glass of cream;
ground black pepper;
Bay leaf;
1 tablespoon cornstarch;
salt to taste;
greenery.

Cooking fish soup in Finnish style

Potatoes must be peeled, cut into cubes and filled with 3 liters of water. Cook it until half cooked.
Chop the onion and fry in butter until soft.
Carefully separate the salmon fillet from the skin and cut into medium portions and boil. Then the resulting fish broth needs to be filtered and the potatoes boiled in it.
Then add the onion and salmon into the boiling soup and cook for 10 minutes.
Then add cream to the ear, salt, pepper and add bay leaf. Boil for 2-3 minutes.
Corn starch is diluted in 0.5 cups of water and poured into the soup in a thin stream, stirring continuously. After the soup thickens, remove the pan from the heat and sprinkle with herbs.

Ideally, Finnish fish soup is prepared with the addition of cream, but many people deviate from the classic recipe, replacing cream with milk.

Salmon soup

Finnish fish soup with cream, the recipe for which includes a salmon carcass, carrots, 5 potatoes, an onion and various spices, is prepared in a 2.5-liter container. in the following way:

The head and fins are cut off from the fish. The broth is made from them.
When boiling, spices are added to the water.
The onion is cut into shavings, the carrots are cut into strips.
Vegetables are fried in a frying pan.
The resulting broth is decanted and put back on the fire.
Potatoes are cut into cubes and thrown into boiling water.
The salmon fillet is cut into pieces and tossed with fried vegetables after 10 minutes. after potatoes.
After 15 min. Cream is poured into the broth and everything is mixed.
After 5 min. After adding the cream, turn off the fire and let it brew for half an hour.

Soup with trout and tomatoes

This dish with a piquant light sourness and a refreshing taste will delight your family. Tomatoes are blanched and peeled in advance.

Product composition:

500 ml cream;
Half a kilo of salmon;
2 tomatoes and onions;
One carrot;
4 potato tubers;
Herbs, salt, spices - to taste.

Finnish fish soup recipe:

Peel and cut the potatoes into cubes yourself, place in a container with cold water and after the liquid with the vegetable boils, cook for 10 minutes;
Chop the onions and carrots, cut the tomatoes into cubes, and sauté everything together in vegetable or butter;
Transfer this mass to boiling potatoes and then add slices of salmon, various spices, add salt, cook for another five minutes;
Then add cream to the lohikeitto, heat it thoroughly, but do not bring it to a boil, and decorate with herbs. Cover the saucepan with a lid.

This delicious soup increases stamina and is distinguished by a harmonious combination of ingredients.

Finnish fish soup: recipe with sockeye salmon cream

Sockeye salmon is a very common fish of the salmon family in Finland.

To create a delicious fish soup you will need:

carrots - 1 pc.;
potatoes - 3 pcs.;
cream - 180 ml;
butter - 30 g;
bay leaf - 1 pc.;
dill - 2 sprigs;
salt - to taste;
sockeye salmon - 1 pc.

First of all, preparatory work must be done with the products. The scales are removed from the fish carcass, the head and fins are cut off, and the belly is gutted.

2 liter saucepan. filled with water and put on fire, after which you can start cooking the fish soup:

The cut pieces of sockeye salmon are placed in boiling water for 30 minutes.
Sockeye salmon fillet is cut into appropriate pieces.
Vegetables are cut into strips. Carrots and onions are fried in butter.
The boiled broth is filtered and poured into another pan and put on fire.
Carrots, onions and potatoes are thrown into boiling water.
After 8 min. Spices, fish fillet, herbs are added to the broth and cream is poured.
After adding cream, the soup is cooked for 10 minutes, after which it can be served.

Finnish soup with milk

The combination of fish and milk in various products raises more questions and confusion than applause.

But the Finns managed to combine both products in one dish and achieved the desired success in this experiment.

For fish soup with milk you will need:

pink salmon head and tail;
full fat milk - 500 ml;
potatoes - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
flour - 3 tbsp. l.;
bay leaf - 2 pcs.;
butter - 30 g;
greens and salt - to taste.

Ukha with milk is distinguished by its thick and tender broth.

To prepare it, you need:

peel vegetables, wash them in running water;
cut carrots and onions into half rings, chop potatoes into cubes;
put a pot of water on the fire. When the boil begins, lower the head and tail of the pink salmon into it;
after 10 minutes the broth should be strained into another pan and returned to the fire;
fry the flour until creamy, dilute it with milk and stir;
pour the resulting mixture into the ear, add spices, herbs and oil;
vegetables are also sent there;
cook for 10 minutes, then remove from heat.

Finnish soup with chum salmon

We will tell you how to prepare a luxurious dish from Ilya Lazerson, a famous chef and TV presenter, in this recipe.

You will need:

2 carrots;
A liter of fish broth;
30 g flour;
250 g chum salmon;
200 ml cream;
100 g each of leek and celery stalk;
20 g butter;
Dill greens;
30 g flour;
Salt, sugar, bay leaf - to taste.

Cooking diagram step by step:

Cut off all the fillets from the fish carcass. Let's take a deep container and place fish trimmings and a ridge in it, add water, and put it on the flame. Cook the broth for 17-20 minutes;
Cut the fish fillet from the skin, remove the rib bones and remaining bones. Dilute the mixture of granulated sugar and salt with water, put the chum salmon in there to marinate for 20 minutes;
Cut the peeled potatoes into large cubes, make a small flame, remove the foam from the broth and strain it through a sieve. Boil potatoes in broth;
Coarsely chop the carrots and add to the potatoes;
Peel the celery stalk, chop it, add it to the vegetables in a saucepan;
The leek (white part) is chopped and also placed in a container with the rest of the ingredients. Let's add salt to everything;
Let's start preparing the thickener. Pour flour into melted butter in a frying pan and stir;
When the vegetables are almost cooked, add the chopped leeks (green part). Mash some of the potatoes using a potato masher;
Add the cream to the soup and mix;
Let's turn up the heat, put a thickener in the ear, and stir. Add pepper and bay leaves;
Take out the chum salmon and cut it into large cubes, pour boiling water over it;
Transfer the fish to the soup and remove from the flame. Let it stand under the lid and brew for 3-5 minutes.

Let's pour our fish miracle into plates and garnish with dill.

Finnish fish soup with melted cheese and tomatoes

The recipe for an unusual Finnish salmon fish soup is slightly different from others in that the dish is prepared not with cream, but with melted cheese. To prepare it you will also need several potatoes, 3 tomatoes, an onion and a concentrated cube of fish or vegetable broth. Ear soup with tomatoes will be especially nutritious and healthy during the cold season, when a person lacks the vitamins contained in red foods.

The ear is prepared as follows:

Potatoes are cut into cubes. Onions and carrots are cut into rings.
Vegetables are placed in a pan and filled with water.
When boiling, add a bouillon cube to the water.
Processed cheese is cut into slices, tomatoes into slices. They are sent to simmer in a separate bowl until the cheese is completely melted.
The salmon carcass is cut into cubes and thrown into the broth after 10 minutes. after the start of boiling.
After another 5 minutes. Tomatoes and spices are thrown in there too.
After 7 min. After this, the dish can be removed from the heat - it is ready.

Rich Finnish soup in a slow cooker

Trout soup according to the Finnish recipe is a very nutritious and delicious dish, because the fish contains many trace elements and vitamins. The trout broth is very tasty and rich, and if it simmers in a slow cooker, it will become simply incomparable and delicious.

You will need:

200 ml (glass) cream 20%;
Half a kilo of trout carcass;
2 heads of white onion;
Curly parsley (greens), black pepper, salt - to taste;
4-5 potatoes;
5 peas of allspice.

Cooking instructions:

Carefully gut and wash the trout, cut into medium steaks;
Cut the potatoes into small cubes. Peel the onion and finely chop it;
Place the potatoes in a multi-cooker bowl, a layer of onion on it, and place the fish pieces skin side up;
Cover everything with boiling water a little above the ingredients, add all the spices, add salt;
Activate the “Extinguishing” mode for 30 minutes. Add cream while the rich fish broth is boiling. Using a special spatula, mix and close the lid;

It is advisable to serve fish soup with trout in clay plates with croutons or fresh black bread, sprinkle with parsley.

A detailed and visual video recipe for the famous Finnish dish is presented below.

Finnish fish soup with garlic and melted cheese

This type of fish soup appeared in Finland relatively recently. It combines the locals' love for red fish and modern trends for everything exotic and unusual.

For fish soup you will need the following products:

trout soup set;
potatoes - 4 pcs.;
head of garlic - 1/4;
carrots - 1 pc.;
processed cheese - 1 pc.;
sweet pepper - 1 pc.;
onion - 1 pc.;
bay leaf - 2;
salt, pepper - to taste.

When preparing products, you must:

remove seeds from the pepper and cut into boats;
Peel the potatoes and onions, cut into 4 pieces and grate on a coarse grater;
Grind the washed carrots on a medium grater;
cut the garlic into slices.

To prepare fish soup you need:

Make broth from trout pieces.
After straining, bring the broth to a boil.
Cut the vegetables into medium-sized pieces and throw them into the water.
Spices are thrown in there and everything is mixed.
After 15 min. pieces of trout are returned to the broth and cheese is thrown in.
After 20 min. The boiling process can be considered complete.
The slightly cooled dish can be served.

Finnish fish soup recipe

The national cuisine of Finland is quite rich in fish dishes. The reason for this is the underdevelopment of livestock and crop production. Therefore, the local cuisine is based on the use of products of natural origin: fish, game, mushrooms and berries. Finnish culinary traditions have much in common with German, Scandinavian and Baltic cuisines. The Finnish daily menu usually includes cold appetizers, but their first courses are considered festive. And one of these dishes is fish soup. They approach the preparation of the Finnish fish soup recipe responsibly, observing all the subtleties and secrets.

Finnish fish soup is a famous traditional recipe in Finnish cuisine. This dish is loved not only by Finns, but also by other nations. Although in Finland they believe that only their chefs prepare this dish correctly, the recipe for an exquisite fish soup can be prepared at home, without traveling to Europe. The main thing is to follow the recipe and the sequence of all actions.

To prepare fish soup in Finnish you will need:

1 chilled sea trout steak;
1 liter of cream (20% fat);
5 pieces of potatoes;
2 carrots;
salt, black pepper, bay leaf to taste.

From inventory we will need:

pot;
cutting board;
sharp knife;
grater;
tablespoon and teaspoon;
portion plates;
kitchen stove.

Cooking fish soup in Finnish style

Preparing trout. To do this, the trout steak must be cut into large pieces. There is no need to remove the skin or bones. Next, the fish pieces should be placed in a saucepan, filled with clean drinking water and simmered over medium heat. After the water boils, you need to remove the foam and add salt, allspice and bay leaf. You can reduce the heat slightly and cook for another 10-15 minutes, until the fish is almost completely cooked.
Preparation of vegetable ingredients. Potatoes and carrots must be washed well and peeled. Cut the potatoes into medium cubes. Grate the carrots on a coarse grater. The onions also need to be peeled and washed, then finely chopped. All chopped vegetables must be placed in a separate pan.
Cooking vegetables. The finished fish broth must be strained into a saucepan with vegetables through cheesecloth folded in half. Then add a little salt and cook over medium heat.
Mix the ingredients. Pieces of boiled fish must be disassembled, cleaned of bones and skin. Then cut the fish into small pieces. After this, add the chopped fish to the vegetables and cook over low heat for 15 minutes. Then you can add cream to the soup, bring to a boil and remove the pan from the heat. Cover tightly and let sit for about 20 minutes.

Tips for Cooks

To make the dish more refined and tasty, experienced chefs advise:

You should fry the onion by preheating it and adding butter. To prevent the onion from changing color, it must be melted.
Be sure to place the fish in cold water - this way it cooks more slowly and does not fall apart.
Products should be sent to the broth in strict sequence.
In order for the spices to impart maximum of their properties to the dish, they need to be heated in a dry frying pan and then crushed.

The fish soup emphasizes the taste of each type of fish. If you cook it in Finnish, then in most recipes it is necessarily cooked with cream, which radically changes the very concept of this word. That is why it is worth trying fish soup in the form in which it is eaten in Finland.

Author: Mikhail Pushkarev