Finnish fish soup with melted cheese. Fish soup in Finnish

Fish soups are not only tasty first courses, but also very healthy. At the same time, preparing them is quite simple. Finnish fish soup with cream can be cooked from any red fish, the main thing is to add a creamy taste using additional ingredients. Learn to cook this delicious dish and eat only healthy, nutritious foods.

How to cook fish soup in Finnish

Finnish fish soup with cream is prepared simply and quickly, because fish is not meat and does not need to be cooked for a long time. In addition, for cooking you can use not only the whole carcass, but also feel free to take the heads or ridges. The main thing in the soup is the fish broth. Classic Finnish creamy fish soup includes fresh trout or salmon, but you can make soup from any red fish.

To give the broth a creamy taste, use regular cream 10 or 20%. The fatter they are, the tastier the broth will be. Some housewives add processed cheese for such purposes, which melts during the cooking process, giving the broth a rich creamy taste and a pleasant milky color. Finnish trout soup with cream, sprinkle with fresh herbs and drizzle lemon juice.

Finnish fish soup recipe with cream

Finnish fish soup with cream takes no more than an hour to prepare. Allow about 2 ladles of water per serving (if you're having a dinner party). The soup turns out to be low-calorie, perfect for those who carefully monitor their figure. There are several recipes with different fish or alternative cooking methods (in a slow cooker, for example), so every housewife will find her own way of preparing Scandinavian creamy fish soup.

From trout

• Number of servings: 5 persons.
• Purpose: for lunch.
• Cuisine: Finnish.
• Difficulty: easy.

The incredibly tasty Finnish trout soup with cream will be remembered by your family for a long time. Most suitable sirloin part of the fish, but if there is none, then you can safely use another - a ridge, a carcass. Using leeks, which do not have to be fried in butter, will help reduce the calorie content of the dish: the product must be tossed in with carrots and potatoes at the same time.

Ingredients:

• trout fillet – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 20 g;
• cream 20% - 150 ml;
• salt - to taste;
• fresh herbs for serving.

Cooking method:

1. Wash the fish, remove the bones, cut into medium pieces.
2. Peel the vegetables. Cut the potatoes into cubes no larger than 1 cm, grate the carrots on a coarse grater, finely chop the onion.
3. Place potatoes in a saucepan and pour 2 liters of water.
4. 5 minutes after boiling, add fish and salt. Cook for 10 minutes.
5. Melt butter in a hot frying pan and fry carrots and onions.
6. Add the fried fish soup to the almost finished soup, pour in the cream and cook for another 5 minutes.
7. Remove from heat, cover and let stand.
8. Finnish trout soup is best served with finely chopped herbs.

From salmon

• Number of servings: 5 persons.
• Calorie content of the dish: 60 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Salmon soup with cream is prepared according to the same principle, but some steps in preparation can always be changed. For example, the housewife will be able not to grate carrots, but finely cut them into strips or circles. There is no need to fry it: just throw in all the vegetables at the same time and cook. As a result, your red fish soup with cream will turn out less fatty.

Ingredients:

• salmon – 400 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• cream 10% – 200 ml;
• salt - to taste;
• dill - a bunch.

Cooking method:

1. Rinse the fish fillet, peel it, put it in a saucepan and add water so that it covers the salmon by 2 cm. Put on fire.
2. At this time, peel the potatoes, carrots and onions.
3. Cut the potatoes in any convenient way, cut the carrots into strips, finely chop the onion.
4. After the water boils, add all the chopped vegetables. Add salt.
5. Cook until potatoes are tender (about 15 minutes).
6. 5 minutes before readiness, add cream and finely chopped garlic.
7. Chop the dill and add to the plates.

With melted cheese

• Number of servings: 6 persons.
• Calorie content of the dish: 50 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Creamy soup is prepared in different ways: some people like to add cream, some use full-fat milk, while others add their usual processed cheese, which essentially works the same way. The most ordinary Druzhba cheese without flavorings will do, but you can experiment and different tastes, adding cheese with mushrooms, herbs or even bacon to the fish soup.

Ingredients:

• fish fillet – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• processed cheese – 100 g;
• greenery;
• salt - to taste;
• croutons for serving.

Cooking method:

1. Wash the fish, remove bones, cut into pieces.
2. Peel the vegetables. Cut the potatoes into cubes, grate the carrots, finely chop the onion.
3. Place the potatoes in a saucepan and add 2 liters of water. Put on fire.
4. 7 minutes after boiling, add fillet pieces.
5. Fry carrots and onions in a frying pan.
6. Boil the fish soup for 10 minutes and add sautéed carrots and onions and melted cheese. Add salt.
7. Cook for another 5 minutes.
8. Add chopped herbs, cover and let stand for another 5 minutes.
9. When serving, add a handful of crackers to the plate.

In a slow cooker

• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Norwegian.
• Difficulty: easy.

Almost every family now has a multicooker in their kitchen, with which you can cook anything. Likewise, Norwegian fish soup with cream in it will turn out very tasty. Everything is prepared in stages: first the frying is done, then the broth and everything else. You can choose any fish: it can even be pink salmon or chum salmon, but the classic recipe uses strictly real Norwegian salmon.

The dish is also often called kalakeitto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article suggests preparing Finnish fish soup according to a classic recipe, as well as 8 interpreted technologies, with different types of seafood. Each of them is special, distinguished by a unique soup taste and unusual aroma.

Finnish fish soup with cream is very aromatic, the taste of fish is delicate and juicy. This soup will certainly please everyone who tries it.

Components:

• 0.7 kg pink salmon;
• 0.5 kg of potatoes;
• 0.5 l cream;
• 1 onion;
• 1 carrot;
• 50 ml sunflower oil;
• salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Preparation:

1. First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
2. The pink salmon must be cleaned and the fillets cut into portions.
3. Vegetables chopped into strips should be fried in oil, pour water, add potatoes and spices.
4. The last thing to add is the pink salmon, pour in the cream in a thin stream, while stirring.
5. Cook for about a quarter of an hour. To make the soup aromatic, sprinkle with herbs if desired.

How to cook fish soup in a slow cooker

Cooking fish soup in Finnish style in a slow cooker is extremely simple. All ingredients will be saturated with the taste of fish, kalakeitto will be incredibly appetizing.

Components:

• 0.5 kg pink salmon fillet;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 0.5 l cream;
• 50 ml vegetable oil;
• salt, spices.

Preparation:

1. To begin, cut the potatoes into cubes, carrots and onions into small strips.
2. Cut pink salmon into small portions.
3. Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, add potatoes and spices.
4. At the end, add pink salmon, pour in cream, stirring constantly.
5. Turn on the “Extinguishing” mode and the timer – 35 minutes. Serve, first decorating with herbs.

Finnish trout soup

Trout soup is famous for its rich taste, thanks to the noble variety of fish. This dish will appeal even to those who do not consume seafood at all in their daily diet.

Components:

• 0.4 kg trout fillet;
• 5 potatoes;
• 0.2 l cream;
• 1 tbsp. l. butter;
• 1 onion;
• 1 carrot;
• salt, spices.

Preparation:

1. Cut the potatoes into soup cubes, add water and cook for about 10 minutes.
2. We remove the seeds from the trout, divide it into portions, and throw it into the stew.
3. Sauté the chopped vegetables in melted butter and add them to the soup.
4. Pour in the cream and leave for the fish soup for a quarter of an hour.

Salmon recipe

Salmon is a noble fish, and the stew will be no less refined and appetizing.

Components:

• 0.6 kg salmon;
• 1 onion;
• 0.5 kg of potatoes;
• 0.5 l of milk;
• 50 g flour;
• salt, spices.

Preparation:

1. Disassemble the salmon, boil the broth from the head, backbone, tail, and divide the fillet into pieces.
2. Strain, add chopped vegetables, fillets, seasonings.
3. We dilute flour in part of the milk, add the remaining milk and pour it into the ear. Leave for a quarter of an hour.

In order for kalakeitto to be fragrant and aromatic, it should be served with herbs.

Finnish salmon soup with cream

Salmon soup surprises with its taste and nutritional qualities.

Components:

• 1 kg heads;
• 0.5 kg of potatoes;
• 1 carrot;
• 1 onion;
• 0.1 l cream;
• salt, spices.

Preparation:

1. We cut out the eyes and gills from the fish, boil the broth, and strain.
2. We cut off the meat, throw it back into the liquid, season it with spices, and add chopped vegetables.
3. After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leeks are often used in the national cuisine of Finland. Dishes with it are very healthy and appetizing.

Components:

• 0.6 kg of fish;
• 0.4 kg potatoes;
• 0.3 l cream;
• 1 leek;
• 1 carrot;
• 50 ml olive oil;
• salt, spices.

Preparation:

1. First of all, you should cut vegetables, potatoes into soup pieces, carrots finely and leeks into rings.
2. We clean the fish and cut it into pieces.
3. Sauté the chopped vegetables, add water, add potatoes and spices.
4. The last step is to add the fish and cream; they should simmer for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes add juiciness to the dish and a pleasant piquancy to the fish itself.

Components:

• 0.5 kg salmon fillet;
• 1 onion;
• 5 pieces. potato tubers;
• 0.2 l cream;
• 1 carrot;
• 2 tomatoes;
• 50 ml vegetable oil.
• salt, spices.

Preparation:

1. Cut the salmon into pieces, boil the broth with seasonings. Throw in diced potatoes.
2. Sauté vegetables in oil and add to soup.
3. At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more aromatic and fragrant. This stew is perfect as a first course at a dinner party.

Components:

• 0.5 kg of fish;
• 3 potatoes;
• 0.1 l cream;
• 1 onion;
• 1 carrot;
• salt;
• allspice, black peas, red;
• 1/3 tsp. coriander;
• 1/3 tsp. basilica;
• 2 laurel leaves.

Preparation:

This recipe does not involve chopping vegetables, because it will not be a soup, but a kind of fish soup using Finnish technology.

1. We clean the fish, cut it and cook the broth. Throw in peppers, bay leaves, and salt.
2. Add unchopped vegetables, after half an hour cream, coriander, basil.
3. Before serving, remove the vegetables. Serve the soup in a broth pot, garnished with herbs.

Soup with chum salmon

Chum salmon is a fish with a special taste, so soup made from it will also have an exquisite taste. Kalakeitto will certainly surprise the hostess's guests.

Components:

• 0.3 kg chum salmon;
• 1 liter of pre-cooked fish broth;
• 1 onion;
• 1 carrot:
• 1 celery root;
• 5 potatoes;
• 0.1 l cream;
• salt, sugar, spices.

Preparation:

1. To begin, rub the chum salmon with salt and sugar. This marinade will give it an amazing taste.
2. In the fish soup we throw diced potatoes, carrots, onions, whole celery, and spices.
3. After half an hour, pour in the cream and leave for the same amount of time.
4. Serve with dill or parsley leaves.

Recently I was looking through old photographs from a trip to Finland and I was “covered” - I wanted real Finnish fish soup with cream. Although Finnish cuisine, in my opinion, is very boring and uniform, this fish soup with the complex name Lohikeitto is a must-try for everyone.

I prepared the creamy fish soup according to the recipe of the chef of the Finnish Consulate, Jyrka Tsutsunen. This is a classic version of Finnish fish soup, and this is how Lohikeitto is prepared in Finland. I liked it so much! By the way, Nikita also appreciated it, so I boldly added this soup to the children’s recipes section. In general, the taste turned out to be very rich, with an interesting cheese flavor, although there is no trace of cheese there. I recommend it to everyone, even the most ardent fish lovers - the cream completely eliminates the fishy smell that many people dislike. The soup cooks quite quickly if you prepare the fish broth in advance. In fact, a minimum of effort and time, but traditionally simplicity has become the key to success!

INTERESTING! Lohikeitto is made from red fish with cream, Kalakeitto is a soup made from white fish and milk.

YOU WILL NEED:

The recipe is for 2-2.5 liters of fish broth

STEPS:

1. Cut the fish. Place the tail, head, bones and skin (without scales) into boiling water, along with onions and carrots. Cook the fish broth for 40-50 minutes.

2. At this time, in a thick-bottomed pan, fry finely chopped onions in butter.

3. Add diced potatoes, peppercorns and bay leaf to the onion. Fry for another 3-5 minutes.

4. Then pour in the fish broth, strained through a sieve, and cook until the potatoes become soft.

5. At this time, salt the trout fillet and leave for 10 minutes.

6. Once the potatoes are ready, pour cream into the broth and add fish fillets, let it boil and immediately turn off the heat. Let the soup brew under the lid. Serve with dill.

Amazing Scandinavian fish soup - fish soup with cream. Prepare at home using simple recipes.

This first dish must be prepared to taste the amazing taste of a combination of ingredients that is completely unusual at first glance. Indeed, when it comes to such a favorite dish as fish soup, one immediately remembers the taste of a special aromatic rich fish broth with the addition of spices. In this case, Finnish fish soup with cream is prepared in almost the same way, but at the very end of cooking, cream is poured into the almost finished dish and a piece of butter is added.

As a result, you get an amazingly tasty first course that can even be served on a festive table for a family feast. Of course, it is worth noting that such an amazing taste is given to the soup not only by cream, but also by the main ingredient - red fish, for example fresh frozen salmon or trout. The recipe for this fish is not complicated, so I advise you to prepare it.

• fresh frozen red fish (fillet) – 500 gr.,
• potatoes – 2-4 pcs.,
• onion – 1 pc.,
• butter – 30 gr.,
• cream (10 - 20% fat) - 200 ml.,
• finely ground salt - to taste,
• ground pepper.

First of all, prepare the fish. To do this, check the fillet for the presence of bones and remove them using tweezers. We remove the skin.

Then we wash the fillet and cut it (in large pieces).

We clean the onion from dry scales, and then finely chop it into half rings.

Place potato cubes in a saucepan

add the onion, a little salt, fill the vegetables with water and cook them for about 10-15 minutes.

Then add the fish and ground pepper. (If desired, you can add more fish seasonings).

After a couple of minutes, put the butter in the pan and pour in the cream.

Add greens as desired.

Bring the soup to a light boil and remove from heat.

Let the dish brew a little and serve.

Recipe 2: Finnish fish soup with cream (with photo)

A simple, hearty and very tasty fish soup with cream.

• Salmon (“Set for fish soup”) – 1 pc. (400-500 g)
• Potatoes - 200-300 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Homemade cream - 150-200 g
• or Cream 33% - 150-200 g
• Salt - 1-2 teaspoons
• Black peppercorns - 5-6 pcs.
• Dill - 1 bunch

How to prepare fish soup with cream: rinse the head, tail, and back of the salmon. Remove the gills.

Peel and wash the onion, cut in half.

Place the “fish soup set” into the pan. Add 3 liters of water, salt, bay leaf, half an onion, black peppercorns.

Bring to a boil, carefully remove the noise, cover with a lid and cook at low simmer for 20-30 minutes.

Then remove the fish and onions. Throw away the onion.

Strain the broth.

Finely chop the raw half of the onion.

Peel and chop the carrots.

Peel the potatoes, wash them, cut them. 1-2 potatoes may not be cut.

Pour the broth back into the pan and bring to a boil. Add onions, carrots and potatoes. Cook for 15 minutes.

While the vegetables are boiling, carefully remove the flesh from the ridge, tail and head of the fish.

Remove part of the potatoes (about a quarter) and mash.

Add cream and a little broth to the crushed potatoes. Mix.

Wash and chop the dill.

Add crushed potatoes, fish and herbs back to the broth. Bring to a boil and cook the fish soup for another 5 minutes.

Fish soup with cream is ready. Bon appetit!

Recipe 3, step by step: trout soup with cream

Finnish fish soup is a tempting and very appetizing first course of red fish. This soup differs from the usual one by the addition of cream, which gives the broth a pleasant shade, as well as an amazingly delicate taste.

Instead of fish scraps, from which we are accustomed to cooking simple fish soup, in this case it is salmon fillet that is used, and there are also some peculiarities in the cooking technology. So, without leaving home, we prepare real Finnish fish soup with cream and delight our family with a hearty lunch.

• salmon (trout) fillet - 300 g;
• potatoes - 2-3 pcs.;
• carrots (small) - 1 pc.;
• onion - ½ piece;
• butter - about 30 g;
• cream 10% - 200 ml;
• salt - to taste;
• dill - ½ bunch.

First of all, we clean and cut the potato tubers into equal cubes, add a liter of water and cook until half cooked, that is, 5-7 minutes after the liquid boils.

In the meantime, let's fish. Remove the skin and cut the fillet into equal medium-sized pieces. If possible, we try to select bones from the salmon (or trout).

Immerse the red fish in the broth with half-cooked potatoes. Bring the liquid to a boil again, continue cooking for the next 5-7 minutes.

At the same time, chop the onion into thin strips and sauté in butter.

After a couple of minutes, add the carrots, peeled and grated with medium shavings. Simmer the assorted vegetables over low heat, stirring occasionally.

Transfer the softened roast into a pan with almost finished soup. Note: to make the Finnish fish soup less high in calories, you can use leeks instead of leeks - you don’t need to fry them before adding them to the broth, so the fish soup will turn out less fatty. In this case, leek rings and finely chopped carrots are added to the broth at the same time as the potatoes, but otherwise the cooking technology remains the same.

After the vegetables, pour the cream into the soup. Bring the whitened broth to a boil, check the potatoes for softness, season the Finnish fish soup with salt and remove from heat.

Pour the tender soup into bowls and sprinkle each portion with chopped fresh dill and serve.

Finnish fish soup with cream is ready! Enjoy your meal!

Recipe 4: Red fish soup with cream

If you want a really delicious, rich soup - red fish soup with cream is at your service. It turns out to be a very thick, rich, flavorful and satisfying soup.

For me, there is no better soup in the cold late autumn or winter than rich red fish soup with cream. And what if the soup is not heated, but fresh, just cooked.

• Salmon fillet – 750 grams
• Potatoes – 750 grams
• Onion – 1 piece
• Heavy cream - 1.5 cups
• Potato starch - 3 tbsp. spoons
• Bay leaf – 3 pieces
• Water – 6 Cups
• Olive oil - 2-3 tbsp. spoons
• Butter - 1 tbsp. spoon
• Lemon – ½ piece
• Parsley (bunch) - ½ piece
• Salt, pepper - To taste

Let's prepare all the necessary ingredients, wash the greens, peel the potatoes, if the fish has bones, remove the bones and leave only the fillets.

Heat olive oil in a saucepan and add finely chopped onion. Fry over medium heat until soft, 3-4 minutes.

When the onion softens, add water to the pan.

Bring to a boil, add bay leaf.

Cut the peeled potatoes into cubes and also add to the soup.

Cook the soup until the potatoes are half cooked (about 7 minutes), then add the chopped fish into the pan in large pieces.

Cook over medium heat for another 5 minutes, then add cream to the pan.

We dilute starch in 1-2 tbsp. water and add to the soup. Cook for another 5-7 minutes until the soup reaches the desired thickness.

When the soup is as thick as you like, add a tablespoon of butter to the pan. When the butter melts (almost immediately), remove the pan from the heat.

Add the juice of half a lemon (optional) to the pan.

We also add finely chopped parsley to the pan.

Salt to taste.

Add ground black pepper.

Stir - and that’s it, red fish soup with cream is ready!

Recipe 5, simple: Norwegian soup with cream

• Potatoes 4 pcs.
• Salmon 300 gr.
• Cream 1 cup
• Onions 2 pcs.
• Dill, water, salt and pepper to taste

First, peel, wash the potatoes and cut into small cubes. The onions are also peeled and finely chopped.

Place a saucepan on the fire, pour a small amount of vegetable oil into it, and sauté the onions in the saucepan.

While the onion is sautéing, the salmon is being prepared. First, it is cleared of scales, the insides are removed, and the tails and heads are cut off. Then the fish fillet is separated from the bones and cut into small pieces, approximately 2x2 centimeters. In general, you can cut it depending on your desire, even into stars.

After the onion becomes transparent, add a liter of cold water and bring to a boil. Then salmon and potatoes are dropped into boiling water. Everything is cooked until the potatoes are ready.

After the potatoes are cooked, the solid components are removed from the soup with a slotted spoon and separated: fish separately, potatoes and onions separately. The fish is returned back to the broth, and the potatoes and onions are mixed in a blender.

Then the potatoes are also returned to the broth and everything is thoroughly stirred. At the same time, the mashed potatoes and onions should disperse well in the broth, the soup should be homogeneous, except for the fish pieces.

After this, more than a glass of cream is added, everything is brought to a boil and cooked for another three to four minutes, everything is peppered and salted to taste.

Recipe 6: Scandinavian cream soup (step by step)

Kalakeitto, or milk soup, is one of the popular dishes of Finnish cuisine. Its preparation differs from classic fish soup in that cream or milk is added to the finished soup. Even avid skeptics and those who don’t like fish soups like this version of fish soup.

I suggest you prepare Finnish fish soup with cream according to a very simple recipe.

• Potatoes 5-6 pcs.
• Water 1.5 l
• Red fish 500-600 g
• Carrot 1 pc.
• Cream or milk 1 l
• Onion 1 pc.
• Greens 1 bunch
• Butter (butter) 50-60 g
• Bay leaves 2-3 pcs.
• Allspice 6-7 peas
• Salt To taste

Peel the potatoes, wash and cut into small cubes. We put it in a saucepan, fill it with water and put it on the stove.

When the water boils, reduce the heat, skim off the foam and add salt, allspice and bay leaf.

While the water and potatoes are boiling, chop the peeled onion into small pieces.

Heat a frying pan and melt a piece of butter on it.

Add the onion and fry it lightly. If desired, you can also use leeks.

During this time, cut the peeled carrots into small pieces and add them to the onions. We continue to fry the vegetables.

We clean the fish from skin and bones. Cut into small random pieces and place in a frying pan with the vegetables.

Stirring occasionally, fry on all sides for 3-5 minutes. This soup turns out delicious with red fish.

When the fish and vegetables are fried, transfer them to a pan with almost cooked potatoes.

You can fry vegetables and fish directly in the pan, and then add potatoes and add water.

Finely chop the greens and add to the soup. Cook over low heat for about 10 minutes.

At the end, pour in the cream, stir, bring to a boil, turn off and leave for about 10 minutes.

Finnish fish soup is usually served with rye bread. We pour Finnish fish soup into bowls and invite everyone to the table.

Recipe 7: Finnish classic fish soup with cream

In a cookbook several years ago, I saw a recipe for Finnish fish soup with trout and cream. It struck me with its simplicity, so much so that I immediately wanted to cook using it. And I was not disappointed - Finnish fish soup with cream according to this recipe is prepared very quickly, literally 20 minutes, and it tastes like a gourmet restaurant dish. I am happy to share this simple recipe with you.

• Salmon (trout) 1 pc.
• Potatoes (medium) 3 pcs.
• Carrots 2 pcs.
• Leek stalk 1 pc.
• Cream 10-15% 200 ml
• Wheat flour 1 tbsp. l.
• Butter (butter) 50 g
• Bay leaf 1-2 leaves
• Allspice a few peas
• Salt to taste
• Water 2 l

The first step is to cut the fish - disassemble it into clean fillets. To do this, we gut the fish, wash it, cut off the head and tail, and cut off the fillet along with the skin. Turn the fillet skin side down and carefully cut it from the skin.

From the head, ridge and fins, cook the broth in two liters of water. Remove the bones and head of the fish from the finished broth (the broth can be strained).

Cut the salmon fillet into medium pieces.

Wash and peel 3 potatoes. Cut them into cubes and put them in the broth. Salt and cook for 5-7 minutes.

Cut the white part of the leek into thin rings.

Peel 2 carrots and grate them on a medium grater.

Sauté leeks and carrots in oil.

Add chopped fish, pepper, bay leaf. Boil for a few more minutes.

Finland is a country where the fish production and processing industry is very well developed. Naturally, there are many recipes for dishes that use different types of fish. Some dishes are traditional, such as Finnish fish soup. Its preparation is a whole ritual, which we will talk about in this article.

Finnish fish soup is prepared as follows. You need to take 500 grams of any fish fillet (mostly salmon or trout fillets are used), 5 medium potatoes, 4 onions, a small head of cabbage, 2 level tablespoons of flour, 5 tablespoons of vegetable oil, a quarter liter of milk and spices (pepper, salt, dill , bay leaf).

Finnish fish soup is prepared quickly and easily. Peel the onion and cut into pieces, cut the cabbage into medium-sized cubes. Place a saucepan, preferably with a thick bottom, on the fire and pour vegetable oil into it. When it boils, add chopped vegetables to it and simmer them over low heat. Then add salt and pepper. At this time, you can prepare the fish fillet. Cut it into fairly large pieces and sprinkle with a little salt. After this, we send the fish to the vegetables. Add a little water until the fish is completely covered.

While the Finnish soup is cooking, cut the potatoes into small cubes. Let it cook separately with salt. Then add it to the ear. Pour the remaining cooking water in there.

Finnish fish soup is almost ready. Fry the flour in a frying pan until golden brown. Next, mix it with milk. The mixture should be homogeneous. Then pour it into the soup. The final touch is finely chopped dill.

The next recipe is slightly different from the previous one. To prepare fish soup you will need one onion, 4 potatoes, one carrot, 300 grams of fish fillet, as well as heads and fins, 200 milliliters of cream (22%) and spices (pepper, bay leaf and salt).

Place a pan of water on the fire and place fish heads and fins in it. Add peppercorns and bay leaves. Cook for some time. When preparing fish soup, remember that the fish cooks very quickly.

Meanwhile, cut the onion into large pieces and add it to the broth. The heads and fins can be removed from the broth. Sprinkle some salt. Next, cut the potatoes and carrots into cubes. Add them 20 minutes after the onion. At the same time, add the fish fillet, cut into pieces. Finnish fish soup is boiled for 10 minutes, and then cream is poured into it.

At the last moment, add finely chopped dill. Then turn off the heat and let our dish brew. After this, it must be served to the table. Cream gives the dish an extraordinary taste and aroma.

As a complement to the fish soup, you can serve sandwiches made from black bread with

You can find step-by-step cooking instructions and beautiful photos on the Internet. The fish soup is easy to prepare. Therefore, when you make it yourself, you will see not only how beautiful it looks on the table, but also feel the aroma that cannot but arouse your appetite. Finnish fish soup can also be prepared outdoors. You can use other types of fish if you wish. But one of the main ingredients in this recipe is cream or milk.