How to cook Finnish fish soup with cream according to a step-by-step recipe with photos

Content

1. Finnish fish soup recipe with cream
2. Cutting the fish
3. Cooking broth
4. Preparing the fish
5. Sauté vegetables, mix ingredients
6. The final stage. Add fish and shrimp
7. Video: Classic recipe for Finnish fish soup with cream
8. Which recipe do you think is the best?

It just so happened that on our New Year's table there is anything you like: both cold appetizers and hot ones; meat dishes, poultry, main courses, but you rarely see soups. We invite you to diversify your menu and surprise your family and guests with an unusual fish soup.

Finnish salmon soup Lohikeito with cream

Since lohikeito is a festive version of fish soup, we will prepare it from a salmon carcass. Although it is permissible to use the head, ridge or tail of a fish for fat. But in any case, there should be a lot of fish meat.

You will need:

• Salmon – 1.5 kg.
• Potatoes – 6 tubers.
• Water – 1.5 liters.
• Flour - a large spoon.
• Cream 22% – glass.
• Celery root.
• Butter – 50 gr.
• Bay leaf – 3 pcs.
• Dill - a small bunch.
• Allspice - a few peas.
• Salt, ground pepper.

Step by step recipe:

Rinse the fish pieces and remove the scales. Place in a saucepan with water. Add the whole onion, celery root, bay leaf, and peppercorns.

Wait for the broth to boil, reduce the heat to low, and cook for 15-20 minutes. If foam appears, remove with a slotted spoon.

After the specified quarter of an hour, the salmon is almost ready. Remove it from the pan and cool slightly. Leave the onions for now.

At the same time, peel the potatoes without cutting them and place them in the pan instead of fish. You can cut the potatoes into large cubes, but then you won’t recognize the real taste of Finnish fish soup. Cook until done.

While the potatoes are cooking, break the cooled salmon into small pieces.

When the tubers are cooked, remove the onion, we won’t need it anymore, remove the bay leaf and celery. Crush the potatoes directly into the pan.

Look at the photo, there is no need to puree the tubers. Do not rub too finely.

Place the fish in the pan. Add salt and pepper to the broth and let it boil. Reduce heat and let simmer for 3-4 minutes.

Pour the cream into a bowl, add flour. Mix well so that there are no lumps left. Pour the mixture into the soup while stirring the contents of the pan. Add a piece of butter, stir again and turn off the burner.

Serve with chopped herbs and a slice of rye bread. Real Finns love to spread some kind of soft cheese on their bread.

In the old days, the Finns cooked fish soup in the oven, then let it sit for a long time. It was believed that it would become truly tasty only after a day.

Finnish fish soup recipe with cream

So, we will need:

• Chum salmon, salmon or trout - about 1 kg.
• Smoked chum salmon head, pink salmon - 1 pc.
• Shrimp - 500g.
• Cream 0.5-1l. depending on fat content
• Potatoes – 4-5 pcs.
• Butter
• Bulb
• Carrot
• Lemon, dill, ground black pepper, sweet peas, bay leaf, salt, sugar.

In a classic fish soup recipe, you usually won’t find a smoked head, but in order to give your fish soup a campfire, lightly smoked smell, try this trick! To make the salmon soup look festive, add shrimp to it, maybe melted cheese, but you shouldn’t overdo it with the ingredients either. Some people cook it with leeks or celery, I think that these roots are not for everyone, and you are unlikely to find them in the classic recipe of Finnish cooks!

Finnish trout soup - a classic recipe

You will need:

• Trout.
• Bulb.
• Carrot.
• Leeks - white part.
• Potatoes – 6 tubers.
• Cream 20% - glass.
• Pepper, salt, bay leaf.

How to cook:

1. Disassemble the fish by cutting off the head, tail, fins, and removing the entrails. Cut out the gills from the head and chop the carcass into pieces.
2. Cook the broth by adding the onion, bay leaf and a few peppercorns. Place the head immediately and boil for about 40 minutes. Then add fish fillets to the pan; it cooks faster. Cook for another 10 minutes.
3. Remove the fish, cool, remove the bones, and cut the meat into pieces.
4. Strain the broth and return to simmer. Add carrots cut into rings and similarly chopped white part of the leek. then add the potatoes, cut into large cubes.
5. Cook until the potatoes are done. Next, add the trout pieces.
6. Wait for it to boil, add salt and pepper to the broth. Pour in the cream. Let it boil again, add chopped herbs. Immediately turn off the soup, cover with a lid and hold for 10-15 minutes - let the soup brew.

Cutting the fish

Usually, frozen chum salmon in the store is the most budget-friendly option. There you can cut it into steaks, which will simplify your work.

If you have fresh (defrosted) fish, that’s even better. In this case, we remove the fillet, and the remaining ridge is perfect for a rich broth, and the richer it is, the tastier our fish soup will be!

Recipe for “Homemade fish soup with the aroma of fire”:

So let's get started. My fish is delicious - coho salmon. This is Pacific salmon. In terms of taste and nutritional value, it is higher than chum salmon, but lower than trout and salmon. This means that they are also cheaper, however, which does not at all affect its taste. Unscrupulous sellers sometimes pass it off as salmon, so only a professional can distinguish it (salmon has spots on its face). So, it’s more profitable to buy the whole fish. The carcass goes for salting or baking, and the tail and big head (and the head is really big) can be used for fish soup with a pure soul. Total savings))

We clean the fish from scales (I do this - I put the fish in a large bag from the supermarket, and there, in the bag, I clean it so that the scales don’t fly in different directions.) Be sure to tear out the gills from the head. This, one might say, is the law of any fish soup. Because the gills are a filter that contains a bunch of all sorts of shit that we absolutely don’t need in the broth. Pour water into a saucepan (mine is more than 4 liters) and put our fish to boil. Place it in large pieces and cut it later. This way, the vitamins will be better preserved in the fish, and fewer particles of any kind will float in the broth.

Skim off the foam periodically. We don't need it. Do not let the broth boil too much to prevent it from becoming cloudy.

Cooking broth

Be sure to remove the gills before cooking the broth. Fill the head of fresh and smoked salmon (which will give the smell of a fire to our Lapland fish soup) with cold water and cook for no more than 30 minutes at a low simmer. Fish is not meat; it makes no sense to cook it anymore. After boiling, be sure to skim off the foam. Add bay leaf, allspice and salt.

Fragrant and rich stew

Any type of red fish is suitable for a tasty and rich soup: chum salmon, sockeye salmon, coho salmon, chinook salmon, trout, salmon, pink salmon, etc. Some recipes allow the use of seafood trimmings.

When preparing fish soup, you should know how long to cook the fish for soup, since this product is very delicate and easy to spoil. The delicacy is completely ready within 25 minutes after the water boils. After the specified time has passed, the fish should be removed from the broth so that it does not fall apart into unsightly rags.

Additional ingredients for fish soup can include potatoes, onions, carrots, cabbage, green beans, sweet peppers, herbs, cheese, butter, many types of cereals, cream and sour cream. Using spices, herbs and herbs will allow you to prepare a dish with a dizzying aroma and piquant taste.

Having prepared the necessary ingredients and being in a good mood, you can begin preparing fish soup from red fish. Recipes for the most delicious stews will help you create a dish worthy of the most elite restaurant.

Coho salmon soup with cream

One of the most delicious soups is creamy coho salmon soup. The recipe has a delicate and refined taste. The aromatic stew will decorate the dining table and will delight all family members.

Ingredients:

• 300 grams of coho salmon fillet;
• 400 grams of potatoes;
• 0.5 liters of water;
• 100 milliliters of cream;
• 50 grams of butter;
• 1 medium onion;
• a small bunch of dill;
• salt, fish seasoning, ground white pepper, bay leaf.

1. Peel and wash the potatoes. Cut into small cubes.
2. Peel the onion and finely chop it.
3. Cut the fish fillet into cubes about 2 cm in size.
4. Pour water into a small saucepan and add bay leaf. Place over medium heat, bring to a boil, and add salt to taste.
5. Place the potatoes in boiling water and cook for about 10 minutes without reducing the burner flame.
6. Add pieces of coho salmon and a little fish seasoning. Continue cooking over medium heat for another 10 minutes.
7. Add butter and pour in cream. Season with white pepper to taste. Cook for another 10 minutes.
8. Rinse and dry the dill. Finely chop.
9. Pour the hot soup into serving bowls and sprinkle with chopped dill.

Sauté vegetables, mix ingredients

Lightly fry the onions and carrots in butter, add the diced potatoes and give them a slightly golden color. To give the soup the right consistency, add a couple of tablespoons of flour.

For convenience, you can use a small cauldron in which to sauté vegetables. Cook the broth separately in a slow cooker or a regular saucepan, then strain it to avoid getting bones, straight into the cauldron.

How to make coho salmon fish soup - recipe

Fish soup is not only tasty, but also very healthy. That is why we invite you to try the rich coho fish soup, which will surprise you with its delicate creamy taste, velvety texture and cedar aroma. Try making fish soup using this recipe. This fish soup will be an excellent first course and, if necessary, an excellent appetizer with vodka. The men in your house will be delighted with this soup.

• 1 l. ordinary water
• 1 l. fresh milk
• 2 tbsp. l. pine nuts
• 1 clove of garlic
• 250 g fresh coho salmon
• 0.4 kg. potatoes
• salt and pepper
• dill and parsley

The final stage. Add fish and shrimp

The most important point you need to know so as not to spoil the dish! Under no circumstances should you throw in a steak (fillet) and try to cook it with broth. The main principle must be observed - the broth is cooked separately, and the fish is added at the very end of cooking, then it turns out very tender and tasty!

Bring to a boil, cook potatoes until tender. We pour in the cream - we don’t regret it. Our Finnish fish soup should acquire a creamy taste, and the fattier the cream, the more expressive it will be.

It’s boiling - add pieces of fish, peeled shrimp, dill and turn off the heat! The shrimp should not be overcooked, otherwise they will become tough and the fish will not be as juicy! Let the soup cool a little and brew. Serve garnished with fresh herbs.

Tips for choosing red fish

The menu of every elite restaurant will definitely have several varieties of red fish soup. Each establishment prepares the soup in its own way: different spices are used, and the types of the main product may also differ. The seafood fish soup has one thing in common - no matter how it is prepared, its exquisite taste will remain in the memory for a long time. To taste a luxurious dish, you don’t have to visit expensive establishments, because you can prepare it in your own kitchen, surprising the whole family with its delicious aroma and appetizing appearance.

To make the soup rich, aromatic and divinely tasty, you need to choose the right main ingredient. It should be remembered that this expensive delicacy is often counterfeited. Its bright color will tell you about an artificial product: after defrosting such a fish at home, you can find a light carcass in a red puddle. High-quality seafood has a pleasant pink color with small light veins.

The smell of fish can also tell a lot. An unpleasant, pungent “aroma” indicates that the product is not fresh; its absence also indicates that the product is spoiled.

In order not to lose money, sellers often soak a spoiled carcass in water with lemon juice and a bite; this procedure helps get rid of mucus and unpleasant odor. After such manipulations, the fish is washed with running water, and it loses any aromas. The fresh delicacy has a pleasant sea scent.

When purchasing a whole fish, you need to carefully look at its eyes: they should be clear, without a cloudy film. Another important sign of a quality product is gills. In chilled fish they have a bright red color, while in freshly frozen fish they have a pale pink tint. Gills of gray, green and white color indicate the process of decomposition of the delicacy.

The color of the scales of red fish can range from light silver to dark gray, but in any case it should be bright. By pressing your finger on the carcass, you will find that it is quite elastic and quickly restores its original shape. If the pulp is soft and the trace does not disappear, the product has already expired.

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.