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

Reviews (3)

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Prepared by: Alexey Marchuk

03/01/2017 Cooking time: 1 hour 0 min

The time for traditional Finnish cuisine has come. If you want to experience beauty, be sure to read how to make Finnish salmon soup. A tender, satisfying and aromatic dish with creamy notes.

How to cook Finnish fish soup - 15 varieties

1. Finnish salmon soup - classic recipe with cream
2. Soup with salmon and tomatoes
3. Finnish fish soup with cauliflower and rutabaga
4. Finnish soup with salmon and shrimp
5. Finnish trout soup in a slow cooker
6. Finnish soup with melted cheese
7. Finnish fish soup with smoked salmon
8. Finnish fish soup with milk from Ville Haapasalo
9. Norwegian fish soup
10. Finnish creamy soup with salmon and vodka in a slow cooker
11. Finnish creamy soup with salmon and pike perch
12. Finnish soup with vegetables
13. Finnish soup with fried fish
14. Finnish cream soup
15. Finnish soup with mushrooms and red fish

Recipe for creamy salmon soup with cream and tomatoes

Servings: 4-5.

Time: 30 min.

Calorie content per 100 grams: 78.2 kcal.

Ingredients:

Finnish creamy soup with salmon and tomatoes is very easy to prepare; step-by-step instructions with photos will help you with this. Before cooking classic Finnish soup, rinse and peel the vegetables. Cut the onion into cubes and three carrots.

Melt the butter in a saucepan and fry the prepared vegetables in it until soft. In this case, the Finnish salmon soup will be more flavorful. While the vegetables are cooking, cut the washed, peeled tomatoes into cubes. Place them in a saucepan, stir, and simmer the Norwegian soup base for 5 minutes.

Then fill the contents with water, add chopped potatoes, cook until soft. 10 minutes before readiness, add fillet pieces to the fish soup. After 5 minutes, set aside the salmon soup with cream in Finnish style.

Transfer the contents to a blender, leaving a few pieces of fish for serving. Mix everything into a homogeneous mass to make a silky creamy soup with salmon and cream.

Return the puree to the saucepan, pour in warm cream, slightly warm up the puree soup with potatoes and cream. When serving lohikeitto - Finnish creamy soup with salmon, garnish with herbs and reserved fish.

Finnish salmon soup - classic recipe with cream

“Lohikeitto,” as this type of soup recipe is also called, is the most common and quite affordable. Moreover, Lohikeitto is very filling, so you only need a little to satisfy your hunger completely.

Ingredients:

• Fresh salmon – 1400 g
• Young potatoes – 450 g
• Onion – 350 g
• Allspice – 5 g
• Dill – 150 g
• Bay leaf – 2 pcs.
• Heavy cream – 400 g
• Butter – 110 g

Preparation:

We cut up the fish. Pour 3 liters of water over the head and tail and place on low heat, after adding salt, pepper and bay leaf. We clean the remaining parts of the fish, separating the fillets from the bones and then cutting them into large cubes. We also chop the potatoes.

If we take new potatoes, we advise you not to peel the skin.

Peel the onion and cut it very finely. Take 80 g of butter and melt it in a frying pan in which the soup will be cooked. Then pour the chopped onion and potatoes into an already heated frying pan. Stir for 13 minutes.

Pour the prepared broth over the fried vegetables and cook everything over medium heat. After the soup boils, place the fish fillets in the frying pan. After 5 min. pour cream and add butter.

Soup with salmon and tomatoes

A wonderful recipe that has become one of the examples of Scandinavian cuisine!

Ingredients:

• Salmon fillet – 400 g
• Large onion – 1 pc.
• Large carrots – 1 pc.
• Tomatoes – 4 pcs.
• Potatoes – 4 pcs.
• Cream (10-20%) – 500 ml
• Salt and black pepper (freshly ground) to taste
• Vegetable oil and dill for serving.

Preparation:

Chop the onion, finely grate the carrots, and cut the potatoes into cubes. Blanch the tomatoes in boiling water, peel them and cut them into small cubes, trying to retain all the juice. Fry onions and carrots in oil, add chopped tomatoes to them and simmer for 2 minutes.

Pour 1.5 liters of water into a saucepan, boil and add vegetables to the water. Add salt, season with pepper and cook over medium heat for 10-15 minutes until the potatoes are ready. Then cut the salmon fillet into small pieces, put it in a pan with vegetables and pour in the cream. Bring everything together to a boil, add 2-3 tbsp. l. chopped dill, close the lid and turn off.

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.

Finnish fish soup with cauliflower and rutabaga

Almost every region of Finland has its own special soup recipe. Although each of them is delicious in its own way, this particular recipe, from the city of Helsinki, is found in almost every blog or magazine about Finland.

Ingredients:

• Onion medium or large – 1 pc.
• Leek – 1
• Oil – 50 g
• Cauliflower – 500 g
• Potatoes – 750 g
• Rutabaga – 350 g
• Water – 1.25 liters
• Medium-sized tomatoes – 2 pcs.
• Salmon fillet – 600 g
• Cream – 100 ml
• Lemon juice to taste
• Dill to taste

Preparation:

Chop the onion and leek. Melt the butter in a deep saucepan and add the onion. Cook over low heat, stirring regularly.

Bring a pot of water to a boil. Cut the cauliflower into large florets and cook them in boiling water until they are tender, then drain and set aside.

Chop the potatoes and rutabaga. Add them to the onions and continue cooking for 10 minutes over moderate heat. Place in water, bring to a boil and lightly salt. Chop the tomatoes and add them to the soup, followed a few minutes later by the cauliflower.

Cut the salmon into large pieces and add to the soup. Season with pepper and cook for 5 minutes. Pour in the cream and stir lightly so that the salmon doesn't fall apart. Add a little lemon juice to taste. Also chop a couple of tablespoons of dill.

Lohikeitto with leeks

There are many step-by-step recipes, because every resident of Finland prepares Lohikeito fish soup in their own way. Some people mash potatoes to make the broth thicker. Another is adding flour and butter to the stew. It all depends on taste preferences, but the main ingredients are the same. List of necessary products for lohikaitto recipe with leek:

• soup set - 700 g;
• red fish fillet - 350 g;
• potatoes - 5 tubers;
• carrots - 2 pcs.;
• onion - 1 head;
• leek - 1 pc.;
• cream - 200 ml;
• butter - 50 g;
• fresh thyme - several sprigs;
• bay leaf - 1 pc.;
• black pepper - to taste;
• salt.

Place prepared pieces of fish, tails, heads (gills are cut out of them) into a deep pan. Add the green part of the leek, pepper, salt, whole onion and carrot. Bring to a boil and reduce heat, throw in two potatoes, cut in half. Boiling will take 20-25 minutes, then place the fish on a plate, strain the broth, and mash the potatoes with a fork.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Add the rest of the chopped potatoes and a sprig of thyme to the boiling broth. Chop the white part of the leek and the second carrot. Fry the vegetables in melted butter until golden brown, then transfer to the broth. Add fish fillet to the half-cooked potatoes and cook for about 10 minutes.

Mix crushed potatoes with cream and place the mixture in a saucepan. Keep it on the fire for another 2-3 minutes, and then remove it from the stove and let it brew. It is recommended to serve Finnish soup called Lohikeito with fresh bread.

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.

Finnish soup with salmon and shrimp

If regular salmon is too boring for you or you want to surprise your family and guests, we suggest making your dish more interesting by adding shrimp!

Ingredients:

• Fresh salmon – 500 g
• Shrimp – 500 g
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Cream – 250 ml.
• Salt to taste
• Ground white pepper to taste
• Bay leaf to taste
• Fresh or dried dill to taste

Preparation:

We cut up the fish. Fill the head of the fish, from which the gills were previously cut out, and the tail with 1.5 liters of water. Add bay leaf and a little pepper if desired. Cook for 20-30 minutes over moderate heat. When the broth is ready, strain so that no bones get into the soup. Then finely chop the onion and carrots and fry in vegetable oil. We also cut the salmon fillet and clean the shrimp. Next, cut the potatoes into large cubes and cook in the broth for about 5 minutes. We also throw in the fish fillet and after 5 minutes add more fried onions and cream. We wait for the soup to boil and add the shrimp. Unsurpassed Finnish shrimp soup is ready!

General rules for preparing Finnish soup

• A real, traditional Finnish soup should be cooked in a cast-iron pot, in an oven, and after the dish is ready, it is not served, but left for a day to soak and infuse, an example would be Russian daily borscht or cabbage soup. After this, the first dish is heated up and can already be eaten; according to the Finns themselves, this cooking method gives a richer taste.

• Instead of salmon fillets, the heads, backbone, and tail parts of the fish are perfect for making Finnish soups; you can get them by cutting up the carcass in your kitchen, but you can buy a ready-made soup set in the fish department, where carcasses are cut;

• For the broth, you can take not only salmon, but also other red fish, for example, pink salmon;

• It is not necessary to add fillets to Finnish soup; salmon heads are large and contain enough pulp for several servings.

Finnish trout soup in a slow cooker

Sometimes you just don’t have time to stand near the stove and cook, it’s not a problem, because you can always simply and easily prepare even Finnish soup in a slow cooker!

Ingredients:

• Trout – 250 g
• Medium potatoes – 2 pcs.
• Carrots – 1 pc.
• Medium-sized onions – 1 pc.
• Small processed cheese without additives – 200 g
• Butter – 2 tbsp. l.
• Water – 2 l
• Salt and ground black pepper to taste
• Greens optional

Preparation:

Finely chop the onion and carrots. Turn on the multicooker to the “Frying” mode. Place a piece of butter and our cut into the bowl. Fry for 10 minutes with the multicooker lid open. Meanwhile, peel the potatoes and cut them into large cubes. We cut off the skin from the salmon and remove the bones so that only the flesh remains, which we then cut into large pieces. Chop the processed cheese into small pieces. Place all ingredients in the multicooker bowl. Fill with water, salt and pepper. We set the “Soup/porridge” mode and close the lid and wait.

We recommend letting the soup brew in the “Warm” mode for 20 minutes.

Lohikeito creamy soup with tomatoes

You can prepare creamy fish soup with tomatoes, which will add a slight sourness to the broth. Cooking takes about 25-30 minutes, since fillet is used and not a soup set. Even children who don’t like fish will like the first dish. The taste of the soup is very delicate with a subtle aroma. What is required for cooking:

• red fish fillet with skin - 500 g;
• water - 1200 ml;
• potatoes - 4-5 pcs.;
• medium-sized tomatoes - 4 pcs.;
• onion - 1 head;
• carrots - 1 pc.;
• heavy cream - 250 ml;
• vegetable oil - 30 ml;
• salt and spices - to taste;
• fresh dill - for serving.

Heat the oil in a thick-bottomed saucepan, fry first the finely chopped onion, and then the chopped carrots. Sauté the vegetables for about 5 minutes to soften them. Next add the tomatoes - peel them and cut them into large cubes. Reduce heat to low and simmer for another 5 minutes until excess liquid has evaporated.

Pour water over the vegetable mixture and bring to a boil, then add the diced potatoes. At this stage you can add salt and pepper. Cook covered for about 10 minutes. Cut the fillet into large slices, add to the half-cooked potatoes and cook for another 7 minutes.

At the very end, pour in the cream, stir and add chopped herbs. Remove the fish soup with Lohikeitto cream from the heat and let it sit for 10-15 minutes.

It is better to cook Finnish fish soup with tomatoes and cream at once. When heated, the cream may curdle and the tomatoes may turn into mush.

Finnish soup with melted cheese

Although Finnish soup is already considered very tender, the inhabitants of the Kainuu region decided to make it even more tender. Why not?

Ingredients:

• Onion – 1 pc.
• Carrot – 1 pc.
• Medium potatoes – 3 pcs.
• Vegetable oil – 2 tbsp.
• Salmon – 350 g
• Processed cheese – 100 g
• Milk – 200 ml
• Cream – 200 ml
• Boiling water – 1 l
• Greens, salt, pepper to taste

Preparation:

Grate the carrots on a coarse grater, fry in vegetable oil along with chopped onions (immediately in the pan). Pour boiling water, add chopped potatoes. Cook for 10 minutes. Add chopped fish, melted cheese, salt and pepper. 3 minutes before readiness, add milk and cream. Before serving, you can decorate with herbs.

Finnish fish soup with smoked salmon

Smell is an integral part of cooking, which can completely change a dish that may already be familiar to you. This is exactly what will happen if you add smoked salmon before the Finnish soup!

Ingredients:

• Milk or light cream - 1 cup
• Fresh gutted salmon weighing approximately 1.5 kg – 1 pc.
• Hot smoked salmon – 200 g
• Potatoes – 4 pcs.
• Carrot – 1 pc.
• Celery root – 1 pc.
• Fennel – 1 pc.
• Medium leek (white part only) - 2
• Flour – 1 tbsp. l.
• Medium bunch of dill

Preparation:

Cut off the inedible parts of fresh salmon, add 1.5 liters of water, bring to a boil and cook for 20–30 minutes. Strain the finished broth. Cut the fish into fillets into 8 pieces. Cut smoked meat into strips. Also cut carrots, potatoes, celery and fennel. Cut the onion into rings. Place the broth over medium heat and bring to a boil. Place carrots and celery into the broth, after 10 minutes add potatoes and fennel, after another 5 minutes. - onion. When the soup is ready, add raw and smoked salmon and cook for 2-3 minutes. At the very end, add milk mixed with flour and chopped dill. Bring to a boil, remove from heat.

Smoked fish for Finnish soup

• Fish soup set, 1 kg;

• Onion, 1 head;

• Potatoes, 3 pieces;

• Smoked salmon fillet, from 300-400 g;

• Cream, 1 glass;

• Salt, herbs, spices - to taste.

1. Boil the broth in a soup set, it is better if it comes from red fish; to add flavor, add spices and a whole peeled onion;

2. Strain the finished broth, add whole potatoes, after they are cooked, remove and crush;

3. After 20 minutes, add smoked salmon, bring to a boil and pour in cream, then add salt, stir, and dill.

In order for the fish to retain its appearance, it should not be boiled for a long time; it is very tender and will easily break into small pieces.

Finnish fish soup with milk from Ville Haapasalo

This fish soup is so versatile that even some celebrities have their own versions of it. Here, for example, is one of the most delicious options from Ville Haapasalo!

Ingredients:

• Onion – 1 pc.
• Carrots - 1 pc.
• Sweet bell pepper – 1 pc.
• Medium potatoes – 3-4 pcs.
• Fish fillet – 300 g
• Water – 0.5 l
• Milk and heavy cream – 250 g each
• Salt - to taste

Preparation:

Finely chop the onion and garlic, fry in vegetable oil. Add grated carrots and any vegetables (also finely chopped). Pour a little water and simmer for 10 - 15 minutes. Add potatoes. When it is almost cooked, add the fish (any kind) cut into pieces. You can also add shrimp. Salt to taste. We season it all with milk mixed with cream. If anyone likes it thicker, you can fill it with cream alone. The soup turns out very thick, rich and tasty.

The soup is served with fresh rye bread, which best emphasizes the creamy taste of the soup.

Bouillabaisse

• 30 g peeled tiger shrimp;
• 40 g peeled baby squid;
• 50 g boiled octopus tentacles;
• 100 g mussels;
• a couple of cloves of garlic;
• thyme, rosemary;
• 4 tablespoons olive oil;
• half a glass of white wine;
• half a liter of fish broth with vegetables;
• breadcrumbs;
• 40 g aioli sauce (garlic + olive oil with salt) with the addition of orange zest;
• 10 g croutons
• For the fish broth:
• 900 g fish broth (it contains small sea fish)
• 70 g peeled shallots
• medium carrot – 1 pc.
• one medium stalk of celery
• a couple of cloves of garlic
• dill, parsley
• 3-4 tablespoons olive oil
• sea ​​salt

We start with the broth - chop the vegetables as finely as possible and fry in olive oil. Boil small sea fish for 20-25 minutes, then add fried vegetables. Cook the mixture for 15-20 minutes.

Now chop all the seafood, fry it in olive oil, pour in the prepared fish broth with vegetables. Heat over low heat for 5-7 minutes and serve warm, with baguette croutons grated with garlic and aioli sauce with orange zest mixed in it.

Cult of salmon: lohikeito

It does exist in Finland, Sweden and Norway, where this fish is treated with awe and love - salmon deserves it, feeding the locals and being exported around the world, and at the same time recruiting new fans of Scandinavian cuisine. Finnish creamy lohikeito (or laxoppa in Sweden) could be conditionally called “cream soup” if not for one important difference: after preparation, it is left to infuse for a day. And in general, this is a unique chance to join Scandinavian cuisine, which is all about a combination of milk and fish. Unusual, right? Try it!

Norwegian fish soup

After the world learned about the taste of Finnish fish soup, many countries began to create their own interpretations. The Norwegian one turned out to be the most successful and refined. Why? Prepare and see for yourself!

Ingredients:

• Cod fillet – 500 g
• Onions - 300 g
• Carrots – 300 g
• Celery (stems) - 200 g
• Potatoes - 400 g
• Tomatoes – 250 g
• Butter - 50 g
• Flour - 30 g
• Garlic – 20 g
• Milk – 250 ml
• Parsley - 20 g
• White wine – 50 ml
• Salt - to taste
• Allspice, bay leaf, black pepper

Preparation:

Take all the cod trimmings and add them to 2 liters of water. We also send a third of the onions, carrots and celery, chopped coarsely, there. Cook at low boil for 30 minutes. 10 minutes before the end, add pepper, bay leaf and parsley. Chop the remaining onions, carrots and celery and sauté in vegetable oil for 10-15 minutes. Cut the cod fillet, cleared of skin and bones, into cubes, pour in wine and lightly roll in it. Cut potatoes and tomatoes into cubes. Lightly fry the flour in butter along with garlic, mix with milk, and bring to a boil. Finally add parsley, salt and black pepper. Strain the broth. Bring to a boil again, add potatoes. Cook until the potatoes are half cooked. Add tomatoes, fish and sautéed vegetables, and add salt. We almost bring it to a boil and immediately turn off the heat - you can’t let the soup boil, otherwise the fish will fall apart. Add cream sauce. Mix.

Kuksi

• Beef – 300 g
• Eggs - 2 pieces
• Radish - 100 g
• Cucumbers – 300 g
• Garlic - 2 cloves
• Cabbage - 200 g
• Cilantro - 50 g
• Wheat noodles (or funchose) - 300 g
• Vegetable oil - 100 ml
• Water -1 l
• Vinegar, soy sauce, pepper, sugar, salt

Cut the meat into strips, fry in a wok for a couple of minutes in oil, add shredded cabbage, pepper generously. After 5 minutes, reduce the heat, simmer the contents for 10 minutes, place on a plate and let cool.

Boil the noodles and wash them so they don’t stick together. Chop radishes, cucumbers, garlic, cilantro, mix with soy sauce, pepper, vinegar, vegetable oil. Leave for 20 minutes, and at this time fry two thin egg omelettes. Wait until it cools down, cut into small strips.

Pour 4 tablespoons of soy sauce, 1 spoon of sugar, 1 spoon of salt, 2 tablespoons of vinegar into cold (required!) water. Mix everything until dissolved and serve: put beef with omelette, noodles and vegetable mixture in each plate, pour in a cold mixture of sauce, salt, sugar and vinegar. We're ready to start!

Finnish creamy soup with salmon and vodka in a slow cooker

Another rather interesting and unusual recipe that was invented in the north of Finland.

Ingredients:

• Shrimp broth – 1.5 l
• Salmon fillet – 500 g
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Cream – 250 ml
• Butter – 110 g
• Ghee – 3 tbsp. l.
• Flour – 30 g
• Vodka – 30 ml
• Zest and juice of a quarter of a lemon
• Leaves from 3 sprigs of dill
• Bay leaf – 3 pcs.
• Salt, freshly ground black pepper to taste

Preparation:

Finely chop the onion and dill. Cut potatoes and salmon into cubes. Turn on the “Soup” mode on the multicooker for 7 minutes. Stir. In a multicooker pan, fry the onion in melted butter for 5 minutes. Add 10 g butter and flour, cook for another 2 minutes. Set the timer for 20 minutes. Add potatoes, bay leaf and 1 liter of broth. It should completely cover the vegetables. Cook for 10 minutes. Add salmon. Pour in the remaining broth and cream and stir. Cook with constant stirring for 10 minutes. In 1 min. Until the end of cooking, add dill, lemon zest and juice, and vodka. Season with salt and pepper.

Finnish creamy soup with salmon and pike perch

This is one of those recipes that you must try to cook at least once in your life. Easy and incredibly delicious!

Ingredients:

• Salmon fillet – 400 g
• Pike-perch fillet – 250 g
• Carrots – 300 g
• Cognac – 50 g
• Dill - 10 g
• Cream 33% – 1 l

Preparation:

Cut the fish into cubes and boil in a small amount of water. Grate the carrots and add them to the fish. At the end, pour in cream and add parsley and cognac. It will take no more than 40 minutes to prepare.

Calorie content of dishes

Finnish creamy fish soup Lohikeitto is proof that the cuisine in Finland is one of the most delicious. It is recommended to start cooking by choosing the main ingredients, since the taste of the finished dish depends on them.

You can ask your question to our author:

Finnish soup with vegetables

If you are on a diet, no problem! By preparing fish soup using this recipe, you will not only pamper yourself with the most delicate taste, but you will stop thinking about extra calories.

Ingredients:

• Red fish – 200 g
• Potatoes – 2 pcs.
• Frozen vegetable mixture - 100-150 g
• Cream – 250 ml
• Spices and salt to taste.

Preparation:

Boil the fish in a 2 liter saucepan for 10 minutes. Remove the finished fish and add salt to the broth. Peel and chop the potatoes into strips and place in a saucepan. Add fish meat to potatoes, cook until done. Pour 100-150 g of frozen vegetable mixture into a container. Add cream, let it boil and remove from heat.

Choosing fish for a classic Finnish fish soup with vegetables and cream: recommendations from chefs

Background

Traditional lohikeitto is a first course with a creamy flavor and red fish.
The use of these components is a distinctive feature of our Russian fish soup. Thick soups of this type are often prepared and eaten in the northern lands, where a lot of fish live in the lakes. In our case, Finland: 10% of the country's total area is occupied by water. In every corner of this state they know how to prepare Finnish fish soup with cream and share the recipe with everyone. Salmon is usually used, but trout or salmon can also be used.

Selection of fish products

Our stores value these products, but they bring them in limited quantities, as they are quite expensive. For example, 1 kg of salmon = 1000 rubles. Some are so “worried” about their consumers that they even resort to some tricks: silver carp is painted red and pickled. So, in order not to fall for marketing tricks, you need to consider the following tips:

• Color. "Red" fillet does not mean it has to be a bright red hue. The natural shade is pale pink, and the meat itself is translucent.
• View. The fins are long, the eyes are light, the scales are bright.
• Bones. Naturally raw fillet contains bones. Before you prepare a classic Finnish fish soup with cream recipe, you need to clean the fish. You don't want your guests to have a bad impression of this dish.
• The smell is always fresh.
• Natural gloss. Waterfowl should not shine.

Interesting fact: if they brought you a ready-made product, there is a simple way to check, namely, make a sandwich with butter, put a piece of fillet and wait 10 minutes. If the oil has retained its color, then the fish component is natural.

In order to save money, you can use not the whole carcass, but only one of the parts, potatoes, cream and other components, which will be discussed below.

Finnish soup with fried fish

Another unusual recipe that your family will definitely like and will very soon become your favorite dish.

Ingredients:

• Cream – 1 l
• Fish trimmings for broth
• Bulbs – 2 pcs.
• Salmon or trout fillet – 300 g
• Potatoes – 4
• Salt, pepper, seasonings, herbs to taste

Preparation:

Place the fish trimmings in a saucepan, add potatoes cut into large cubes and cook the broth. Then strain and put it on the stove again. At this time, fry onion half rings, place skinless fish fillet on it, fry each side intensively for a minute, then transfer to a saucepan. After 15 minutes, pour in the cream, after another 5 minutes, add salt and pepper and remove from heat.

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 cream soup

Just try every spoonful of this soup and you will fall in love with it forever!

Ingredients:

• Salmon (fillet) – 300 g
• Leek – 1 pc.
• Zucchini - 300 g
• Fish broth - 400 ml
• Lemon zest - 1/4 pcs.
• Cream cheese - 1 pc.
• Sour cream - 3 tbsp. l.
• Bay leaf - 1 pc.
• Spices to taste

Preparation:

Cut 2 slices of fillet, cut the rest into cubes. Boil broth from skin and bones. Strain. Sprinkle the cut slices with salt and sugar and put them in a bag. Cut the zucchini without peel into cubes. Cut the onion into rings and sauté in oil. Boil the broth, put leeks in it, add bay leaves and lemon zest. Add zucchini and bring to a boil. Add fish and cook for 15 minutes. Remove from heat, add cream cheese and puree everything in a blender until smooth. Add spices. Pour the finished soup into bowls.

Finnish fish soup

• You need to take salmon, salmon, fillet - 400 g, soup sets of heads and tails are suitable;

• Milk in a volume of 400 ml;

• Salt – to taste;

• Large potatoes – 4 pieces, small ones – 6-8;

• Pepper and lemon flavor – ½ teaspoon;

• Flour – 1 tablespoon;

• Onions – 1 medium head.

1. First of all, peel the onions and potatoes, then chop them, cut the onions into half rings, and the potatoes into cubes, the dimensions should not exceed 2.5 cm.

2. Pour 1 liter of water into a saucepan, add salt and bring to boil. After boiling, put the potatoes and onions into it and cook for 10 minutes under a closed lid, reduce the heat to medium.

3. Wash and cut the fish into large pieces, add to the vegetables in the pan, add pepper with lemon flavor.

4. Pour milk into the flour, stir thoroughly, add to the soup and bring to a boil, then remove from the stove.

5. Pour the soup into bowls, chop the herbs, garnish each serving and serve.

Finnish soup with mushrooms and red fish

Are you looking for the perfect recipe to surprise your loved ones? So here he is! The delicate taste of fish and mushrooms goes well together, and subtle notes of cream make the dish refined and very tasty!

Ingredients:

• Cream - 150 g
• Potatoes - 3 pcs.
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Fish fillet - 300 g
• Champignons - 5 pcs.
• Turmeric - 0.5 tsp.
• Black pepper, salt and herbs (to taste)
• Lemon juice - 1 tsp.

Preparation:

We cut the onions and chop the mushrooms, three carrots, cut the peppers into small cubes and chop the potatoes and fish into large ones. Melt the butter with turmeric in a frying pan, then add the onion, fry for 2 minutes and add the carrots, simmer for 3 minutes. Add our mushrooms to them, mix and fry for a few more minutes. Pour water (2.5 l) into a saucepan and throw the potatoes into it. Let's move on to the fish. We wet it with a little lemon juice, pepper and salt, and leave it for a while. When the mushrooms are fried, add pepper and cream. Simmer for 2 minutes. and pour everything from the frying pan into the pan. Add the fish there too, let it boil, and after 5 minutes. throw in finely chopped herbs, salt and pepper. Cook for 2 minutes.