Finnish soup with cream and salmon: 4 best recipes and a classic step-by-step recipe for preparing a creamy first course at home among the Finns with potatoes, milk, lohikeitto in Finland is

Home National soups

Finnish fish soup is primarily known for its unusual combination of ingredients - fish and milk. Agree, you don’t often see these products together in the kitchens of other countries around the world. In Finland, not a single holiday goes by without preparing soup from these ingredients.

In this country, this dish is so revered that it is customary to eat it only on holidays with the closest people. This tradition only emphasizes the tenderness and taste of the soup, which is eaten in a warm circle.

Traditionally, soup is eaten the day after preparation, because it is believed that it should be steeped in order to maximize the flavor of the ingredients. But it’s still worth noting that even warm it’s incredibly tasty.

How to cook Finnish fish soup - 15 varieties

Finnish salmon soup - classic recipe with cream
Soup with salmon and tomatoes
Finnish fish soup with cauliflower and rutabaga
Finnish soup with salmon and shrimp
Finnish trout soup in a slow cooker
Finnish soup with melted cheese
Finnish fish soup with smoked salmon
Finnish fish soup with milk from Ville Haapasalo
Norwegian fish soup
Finnish creamy soup with salmon and vodka in a slow cooker
Finnish creamy soup with salmon and pike perch
Finnish soup with vegetables
Finnish soup with fried fish
Finnish cream soup
Finnish soup with mushrooms and red fish

Cooking

First of all, start cleaning the fish. Clean it of scales, remove the gills and entrails and wash thoroughly. Place all the pieces in a saucepan and cover with water. When it boils, remove the foam with a slotted spoon and turn the heat down. Add a whole peeled onion, 1 small carrot, allspice peas, maybe a couple of bay leaves and a sprig of thyme to the fish soup for flavor. Peel the potatoes, cut 3 pieces into pieces and add them to the fish.

When the fish and vegetables are cooked, turn off the fire. Carefully remove the fish to a plate to cool. Place the potatoes in a separate bowl and crush them with a masher until pureed. According to the recipe, Finnish soup with salmon and cream should be of medium consistency - neither liquid nor thick.

The broth itself is filtered through a strainer into a clean container and put back on the fire. Throw the remaining potatoes, cut into pieces, into the pan. While the vegetables are cooking, fry them in a frying pan. Heat the butter and add the chopped carrots and leeks. Fry until golden brown and remove from heat.

Pour the roast into the bowl with the puree, pour in the cream and stir. When the potatoes in the soup are almost cooked, add the sorted and chopped pieces of fish, as well as the puree mixture. Salt and stir the contents, keep on the fire for a couple more minutes and turn off. That's it, Finnish-style salmon soup with cream is ready!

Finely chop the dill or parsley and, when serving the first course, pour a pinch into a plate for each family member.

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.

Classic recipe

Finnish salmon soup with cream is prepared from familiar ingredients. Instead of salmon, you can use any red fish - salmon, pink salmon, sockeye salmon, chum salmon or trout.

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.

Potato starch soup

The desired consistency of salmon and cream soup can be achieved without puree. Potato starch will add thickness. Let's take a closer look at this recipe. Prepare the following foods:

small salmon or pieces of fish - 350 grams;

3-4 potatoes;

1 leek;

200 ml cream;

olive oil for frying - 2-3 tbsp. l.

dill greens;

salt and black pepper;

potato starch - for 1 glass of water - 1 tbsp. l.

A budget option for preparing fish soup is to use the head and tail for cooking the broth, not the whole carcass or expensive fillet. The fish soup kit is cheap and there are a lot of great pieces in the large salmon head. In addition, the broth turns out rich.

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.

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!

How to cook soup?

Finnish salmon soup with cream is easy to prepare. The fish is thoroughly cleaned of scales and entrails, the gills are removed from the head, washed and the broth is boiled. If desired, you can add spices, such as allspice or bay leaves.

After cooking, remove the fish, cool and remove the flesh from the bones. Frying is done in olive oil, sautéing only finely chopped leeks. Mix starch with water in a bowl, add cream and fry.

Strain the broth through a strainer into a clean pan, add peeled and chopped potatoes. When it is almost ready, pour in the creamy-starch mixture with frying, lay out pieces of fish, salt, pepper and boil for another 3-4 minutes. At the end, sprinkle with chopped dill.

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.

Lohikeitto (original recipe)

In Finland, it is customary to cook Lohikeitto in a cauldron, in an oven, about a day before consumption (the soup must steep).

In 100 gr. soup contains 196 kcal

You will need:

320 gr. salmon loin,
25 gr. potatoes,
20 gr. leek,
180 gr. cream,
15 gr. potato starch,
15 gr. salt,
3 gr. pepper,
65 gr. olive oil,
Bay leaf,
dill stems,
800 gr. water.

Preparation:

Heat oil in a gastronorm container, add chopped onion and simmer until it softens.
Pour water into the onion, add seasonings and boil.
After boiling, add peeled, cut potatoes and cook.
Divide the salmon fillet into slices and add to the potatoes. Cook for another 7 minutes on the lowest heat.
At 45 gr. Dissolve starch in water, carefully add to salmon soup and simmer until thick. Add some salt. Spice up.
Lastly, add the cream. Remove the soup from the stove.
Add chopped greens.

If desired, you can squeeze a little lemon juice into the Finnish creamy fish soup just before serving.

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.

How to cook?

Clean and wash the fish, place in a pan and fill with water until it covers completely. After boiling, remove the foam with a slotted spoon and turn the heat to low. Let it cook for 20 minutes. Meanwhile, peel the vegetables. Grate the carrots on a coarse grater, cut the onion into cubes. Heat the frying pan, pour in either vegetable oil or melt a piece of butter if desired. Add vegetables and fry until golden brown. Add half a glass of water with flour diluted in it, stir until it boils constantly so that there are no lumps.

Peel the potatoes and cut into large pieces. When the fish is cooked, turn off the heat, take it out to cool and carefully separate the meat from the bones. Strain the broth and pour into a clean saucepan. Add potatoes and put on fire. When it is almost cooked, add the frying and fish, stir, salt, add black pepper or other spices if desired. When serving, sprinkle with chopped dill. Many people chop green onions. It turns out delicious too.

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.

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.

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.

With cream cheese

Cream cheese should be used soft, without adding various flavoring additives.

A bowl of soup can not only improve your mood, but also improve the functioning of your nervous system.

You will need:

320 gr. salmon loin,
3 pcs. potatoes,
1 PC. Luke,
220 gr. cream cheese,
5 gr. salt,
3 pcs. allspice,
Bay leaf,
parsley stems and dill,
800 gr. water.

Preparation:

Prepare broth from salmon and spices.
Remove the fish and cut into pieces.
Throw chopped potatoes into the broth and boil.
Add fish, cream cheese and simmer until cheese is completely dissolved.
Add chopped greens.

Cream cheese will give the salmon soup the desired thickness and delicate flavor.

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.

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.

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 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.

Swedish creamy salmon soup

Despite the similarity of recipes for such fish soup in Norway, Denmark and Finland, Swedish soup has differences. To prepare it, only red fish fillets are used. It is relatively inexpensive there, as it is found in the sea in large quantities. For soup, only meat is taken, the skin is carefully cut off.

To prepare the soup, prepare the following products:

250 grams of fish fillet;

1 leek;

1 liter of water;

2-3 cloves of garlic;

200 grams of cream;

a glass of dry white wine;

100 grams of sour cream;

30 grams sl. oils;

2 potatoes;

a pinch of salt;

spices - 1 tsp. dried basil, the same amount of thyme, 2-3 bay leaves, allspice peas (4-5 pieces), ground saffron on the tip of a knife.

Saffron will add a unique taste and a beautiful golden hue to the soup. If you can’t find the ground spice, grind the dry saffron threads in a mortar.

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.

With canned fish

A very budget-friendly dish. This recipe is suitable for those who want to get a tasty, satisfying meal without spending much time and money.

100 gr. dishes contain half the daily requirement of protein

Necessary:

240 gr. canned salmon,
1 PC. Luke,
2 pcs. potatoes,
1 PC. carrots,
220 gr. cream,
parsley stems,
spices,
720 gr. water.

Cooking method:

Place peeled and chopped potatoes into boiling water and cook until almost done.
Chop the onion and carrots and simmer in hot oil until translucent.
Open the canned food, remove it from the jar, remove the bones and break it into pieces.
Add onions, canned food and cream to the pan with potatoes.
Simmer for a few more minutes.

Before serving, add chopped herbs to the finished soup.