Norwegian soup with salmon and cream

Norwegian soup with salmon and cream

Norwegian soup with salmon and cream is a “highlight” on the menu of any restaurant. The dish is not only satisfying and rich, but also looks very appetizing. Because the soup has a creamy, thick consistency, in Norway it is considered a winter soup, although it can be prepared at any time of the year. Our recipe will help you make a real culinary masterpiece.

Scandinavian salmon soup

For the most delicious Norwegian soup you need burgundy fish. It could be trout, salmon, but salmon is most often consumed. Cream is usually 30 percent fat.

When making broth, spices are used - not only salt and pepper, but also bay leaves, white peppercorns, etc. Dill is an excellent choice of greens. Parsley is more useful for serving soup.

It is also worth mentioning the usefulness of the dish. Salmon, which is rich in omega acids, has a beneficial effect on heart and brain function. In addition, vegetables are a source of vitamins (a low molecular weight organic compound of relatively simple structure, necessary for all living things) , and cream will replenish the need for calcium. The nutritional value of the dish is only 157 kcal per 100 g of product.

Ingredients

The base of Norwegian soup is broth. It is usually prepared from the spine, fins, head of sea fish, and from time to time even with seafood. To make the dish more satisfying, add cream and hard cheese.

Prepare the following products:

• three potatoes;
• one carrot;
• one onion;
• 340 g salmon;
• 150 ml cream;
• 50 g butter;
• 50 g cheese;
• a couple of sprigs of greenery;
• 25 g celery;
• one liter of water.

Step by step recipe

To make the soup you will need about 60 minutes of time. The development of creating a dish is very ordinary. So let's get started:

1. First you need to cut the salmon. Cut off the fish's fins and head. Separate the fillet from the bones and skin.
2. Fill the bones, head and fins with water. Boil for an hour. Afterwards the broth needs to be strained.

1. Peel the vegetables. Cut all the potatoes, half the carrots and celery into squares. Add vegetables to the broth until they are one hundred percent cooked.
2. Cut the onion into half rings, the remaining celery into bars, and the carrots onto a large grater. Fry the vegetables in butter.

1. Add the fried vegetables to the broth and boil for a couple of minutes.
2. Cut the salmon into small pieces and add to the broth. Cook for 10 minutes.
3. Pour the cream into the broth, but do not bring the soup to a boil, otherwise the product will curdle.
4. Grate the cheese. Add to soup.

1. Chop the greens and add to the broth.

The soup is ready - start tasting!

Cream soup

The proposed traditional recipe for Scandinavian cream soup is the basis for creativity. Often puree soup is prepared with these ingredients. The ingredients remain constant, and the final product is blended in a blender. The mixture of the dish becomes the most tender. This soup is garnished with peeled shrimp tails and herbs, for example, a sprig of parsley.

Option with seafood and tomatoes

The basic recipe can be varied by adding tomatoes, which must first be peeled. Tomatoes are cut into slices and fried together with other vegetables. According to the recipe for this version of the soup, seafood is added - mussels and shrimp - several pieces at a time. This Norwegian dish will be a real treat for true gourmets.

Cod soup

In cookbooks there is a recipe for adding cod to salmon. This type of fish makes Norwegian soup the richest and richest in taste.

Whatever version of the fish dish you choose, it will not only quickly relieve hunger, but will amaze you with its unsurpassed taste and smell.

Norwegian cream soup with salmon

Odin bless Scandinavian cuisine! For hundreds of years, the Vikings recovered from what was most abundant in their region - fish, vegetables and milk, and grew into majestic warriors, winning glorious victories. The following recipe is one of the most wonderful that I had to prepare as part of my research into the traditions of the cuisines of the northern countries. A wonderfully fragrant fish soup with a tomato note and creamy tenderness. And don’t be confused by the combination of fish and cream in one plate. The myth about the incompatibility of these ingredients has long been debunked, and the soup turns out surprisingly tasty, is easy to make and suits any table - from a formal to a daily one!

Ingredients for “Norwegian creamy salmon soup”:

• Salmon (fillet) – 400 g
• Potatoes (medium size) - 4 pcs.
• Onion (large) - 1 pc.
• Carrots (large) - 1 pc.
• Tomato (medium size) – 4 pcs.
• Cream (20%) – 500 ml
• Dill (fresh) - 1 bunch.
• Salt (to taste)
• Dark pepper (freshly ground, to taste)
• Water - 1.25 l
• Vegetable oil

Production time: 20 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Norwegian Cream Soup with Salmon”:

It’s all incredibly simple to prepare. Surely, the most difficult step of the entire recipe is peeling the tomatoes, but any cook who understands which side to hold the knife on can handle this in no time.

1) Peel and finely chop the onion.

2) We will also peel the carrots and grate them on a small grater.

3) Remove the skin from the potatoes and cut them into soup cubes.

4) Blanch the tomatoes, peel them and cut them into small pieces. Don't waste the juice!

5) Cut the salmon fillet into pieces approximately equal in size to the pieces of our potatoes. It is better to use fresh fillet for soup, but in my tiny town it is almost difficult to obtain. I had to take two frozen steaks, defrost them and cut them up.

6) Finely chop a bunch of dill.

7) Our products are ready! Take a pan, put it on the fire, heat a little vegetable oil in it, add the onions and carrots and fry them until golden brown.

8) Add tomatoes to the onions and carrots, reduce the gas and simmer together for two minutes.

9) Add 1.25 liters of water and bring it to a boil. Then we throw the potatoes into the pan, add salt, plenty of pepper from the mill and cook covered for 10 minutes over medium heat.

10) When the potatoes are almost ready, throw the fish into the pan (salmon cooks instantly), carefully, stirring, pour in the cream and cook until the potatoes are ready.

11) The job is done! All that remains is to add the dill, stir and let it brew under the lid for about 30 minutes. Just try so that your family doesn’t lay siege to the kitchen, obeying the cry of the wonderful smell!

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March 8, 2017 larisal2706 #

February 19, 2017 valera lisovski #

October 25, 2015 bur189 #

February 16, 2015 dawn #

November 7, 2014 Irunya # (moder)

March 22, 2014 perikola #

March 1, 2014 perikola #

July 10, 2013 Zaica82 #

November 26, 2012 Jumping #

August 30, 2012 ginger-cat1 #

July 24, 2012 ALora #

July 23, 2012 Cfetocheg #

July 23, 2012 Violetta01 #

July 23, 2012 LyudmilaYu #

July 23, 2012 elenita # (moder)

don’t be confused by the combination of fish and cream in one plate

July 23, 2012 Okami Sempai # (recipe creator)

July 23, 2012 special # (moder)

July 23, 2012 Okami Sempai # (recipe creator)

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Let's learn how to cook a tasty, hearty and unique Norwegian soup

To try the original dish of other countries, you don’t have to go to a restaurant or take a plane ticket, since it can be prepared without the help of others. Norwegian soup with reddish fish and cream is a tasty and satisfying dish that both adults and children like. There are several favorite recipes that will be discussed.

• Traditional Norwegian soup with salmon and cream
• Norwegian fish soup - seafood recipe
• Norwegian soup with salmon and cream in a slow cooker
• Norwegian soup recipe with soy sauce

Traditional Norwegian soup with salmon and cream

You can cook this first dish with any reddish fish, for example, trout or salmon, this will not affect the final taste in any way. The calorie content of this soup is the highest and at the same time it is very satisfying.

• 400 g salmon;
• 4 tomatoes;
• 4 potatoes;
• onion;
• carrot;
• 0.5 l cream 20%;
• a bunch of dill;
• salt;
• pepper;
• slightly oil.
• water - 1.25 l.

2. To create a tasty soup, peel, rinse and chop the vegetables: potatoes into medium cubes, onions into small cubes, and grate the carrots. Tomatoes should be blanched, so make a cross on them, and then put them in boiling water. Thanks to this, the skin will simply be removed, and the pulp should be cut into small cubes.
3. Take the fillet, wash it, and then cut it into medium-sized pieces, slightly larger than potatoes. Wash the dill and chop as finely as possible.
4. In a thick-bottomed saucepan where you will cook the soup, heat a small amount of oil and fry the onions and carrots until golden brown.
5. After this, add the tomatoes and reduce the heat to minimum. Simmer for several minutes, stirring occasionally.
6. It's time to pour in the water for the soup, which should be brought to a boil, and then you can add the potatoes.
7. At this point you also need to add salt and quite a lot of pepper.
8. Close the lid and cook over medium heat for 10 minutes.
9. After the time is up, it’s time for the salmon, which you put in the soup and stirring gently, pour in the cream at room temperature.
10. Continue cooking until the potatoes are done.
11. Turn off the heat, add dill and leave the soup covered for 30 minutes.

Norwegian fish soup - seafood recipe

The popularity of the traditional version of the dish forced almost all chefs to conduct culinary experiments, thanks to which many fascinating and very tasty soups emerged. In this recipe we will use whole fish to prepare a tasty broth.

• Salmon carcass (approximately 1.4 kg);
• 200 g shrimp;
• 200 g scallops;
• 200 g onion;
• 250 g mussels;
• 250 g processed cheese;
• 350 g potatoes;
• 125 g carrots;
• 150 g cream;
• 325 g tomatoes;
• 115 g butter.

2. To cook a delicious soup, place a saucepan on the stove and melt the butter in it.
3. Wash the seafood in running water and fry it with salt.
4. Cook for 5 minutes, and then pour cream over everything and simmer everything together for 10 minutes.
5. Peel the potatoes, rinse and cut them into medium cubes, and then pour into the pan.
6. Peel the tomatoes and cut the pulp into pieces.
7. As for onions and carrots, the vegetables must be peeled and then grated.
8. First, fry the onions and carrots in a frying pan, and then add the potatoes and fry for some time.
9. The time has come for the salmon, which needs to be washed, cleaned and cut. First separate the head, tail and ridge. Place these parts in a saucepan, fill everything with water and cook the broth. When it's cooked, pour it into the pan with the seafood.
10. Cut the prepared fillet into medium-sized cubes, sprinkling them lightly with salt.
11. Place the fish in the pan with the vegetables and fry everything together for 5 minutes.
12. Place the salmon and vegetables in a saucepan and cook the soup.
13. Grind the cheese on a grater, which should be moistened with water so that nothing sticks.
14. Add the cheese and tomatoes to the fish soup and cook, stirring occasionally until the cheese is completely dissolved and the potatoes are cooked.

Norwegian soup with salmon and cream in a slow cooker

Nowadays, almost everyone prefers to cook their first dishes in a slow cooker, so let’s look at a version of the Norwegian soup created for this technique. The products presented are enough for a couple of servings of soup.

• 3 salmon steaks;
• 225 g sea cocktail;
• carrots;
• onions;
• cucumber;
• 150 ml milk;
• 50 g butter;
• 200 ml dry snow-white wine;
• 1 liter of water;
• lemon halves;
• green onions;
• parsley;
• dill;
• pairs of bay leaves;
• spices

2. To make soup according to this recipe, place carrot slices at the bottom of the multicooker bowl, add a whole onion and fish steaks.
3. Pour in boiling water until the level reaches 1 liter. Add salt and select the “Soup” mode, and set the time to 40 minutes.
4. When 30 minutes have passed. add milk, cream, wine to the slow cooker and stir everything well.
5. Add sea cocktail, butter and laurel to the creamy soup. Continue cooking until the beep sounds.
6. All that remains is to add lemon juice and chopped herbs.
7. Serve with a slice of lemon and cucumber slices.

Norwegian soup recipe with soy sauce

Another unique first course option that will amaze you with its extraordinary taste.

• 355 g salmon;
• 355 g leeks;
• 380 g of young potatoes;
• 350 ml low-fat cream;
• 50 ml soy sauce;
• 25 ml olive oil;
• 150 g canned corn.

1. The manufacturing recipe begins with preparing the salmon, which should be cut into pieces.
2. Wash and cut the root vegetables; the skin does not need to be removed.
3. In a saucepan in hot oil, fry the potatoes and fish for 7 minutes, adding salt.
4. Add the corn without the marinade and fry for a few more minutes.
5. Pour in the cream, soy sauce and simmer the soup for a couple more minutes.
6. Add a couple of liters. water and when the liquid boils, add the snow-white part of the leek, cut into rings.
7. Add more liquid from the corn.
8. Boil the soup until the potatoes are ready.

Now you understand how to prepare Norwegian creamy fish soup. Be sure to use the recipes provided to amuse your loved ones with a delicious first course.

Recipe for delicious Norwegian salmon soup with cream

Norwegian cuisine is very different and unique. In our country, we love savory fish dishes. So why don’t we vary our own table and prepare Norwegian soup with salmon and cream. Moreover, this is a very fast recipe, which takes almost half an hour to prepare.

NORWEGIAN CLASSIC SALMON SOUP

• salmon – 600 gr.;
• potatoes – 400 gr.;
• carrots – 250 gr.;
• onion – 350 gr.;
• butter – 75 gr.;
• heavy cream – 350 gr.;
• dark pepper;
• tomatoes – 300 gr.;
• salt;
• parsley.

1. We take a huge saucepan and put it on fire. Add butter and melt.
2. While the oil is heating, prepare the carrots and onions. We clean them and finely cut them into cubes.
3. Fry vegetables for 4 minutes. Mix them constantly. Add the fish, cut into small cubes, and also sauté slightly, adding salt and pepper. After 5 minutes, fill everything with 2 liters of water and wait for it to boil.
4. Meanwhile, prepare the potatoes. We clean it and cut it. Put potatoes in soup.
5. Place the tomatoes in boiling water for a few seconds and remove their skins. Cut into cubes and place in a saucepan.
6. Pour the cream into the soup and mix everything, salt the Norwegian soup to taste.
7. Chop the greens and place them there a few minutes before the end of cooking.

Fundamentally! Norwegian soup can be prepared not only with reddish, but also with white fish. We take tuna or other ocean fish, for example, mackerel or the freshest pangasius. Frozen will not work. We also take river fish, for example, silver carp or catfish. We only use fish fillets. In this case, there is no need to cook the broth from the soup set.

Usually no grains are added to such a soup, but you can prepare the dish with a small amount of round rice, or with large pasta. It is better to use Italian products made from hard wheat for this dish.

1. Norwegian salmon soup with cream - regular recipe
2. Norwegian salmon soup with cream recipe in a slow cooker
3. Norwegian cream soup with salmon

Norwegian salmon soup with cream - regular recipe

This extraordinary Norwegian fish soup is rich and rich.

• Salmon fillet – 400 g
• Onion - 1-3 pcs.
• Carrots - 2 pcs.
• Celery—200 g
• Potatoes - 4-6 pcs.
• Tomatoes - 3 pcs.
• Butter
• Garlic
• Milk – 260 ml
• Parsley
• Snow white wine
• Spices

1. Create broth by boiling salmon.
2. Chop and add onion, carrots, and celery to the pan. Cook for 30 minutes.
3. Add pepper, bay and parsley.
4. Chop all remaining vegetables and fry. Add to soup.
5. Chop the salmon and add to the soup.
6. Fry the flour in butter with milk, add parsley and spices.
7. Add the mixture to the soup and stir.

Norwegian salmon soup with cream recipe in a slow cooker

For centuries, the inhabitants of the northern country used it to treat colds. A thick, rich creamy broth with Norwegian salmon, snow-white dry wine and vegetables will change all your medications and give you strength. Not only is it very necessary, it is also indescribably tender, with a pleasant creamy taste.

To make soup we will need:

• Fish set for salmon soup - 1 kg
• Water - 2 l.
• Norwegian salmon fillet – 300 g
• Leeks - 1/2 pcs.
• Carrots - 2 pcs.
• Potatoes - 4 pcs.
• Cream 10% – 200 g
• Snow white wine – 100 g
• Corn starch - 2 tbsp.
• Salt, pepper - to taste.

1. To cook fish broth, place the soup set on the bottom of the multicooker bowl, add a few vegetables, salt and pepper to taste. Fill the contents of the bowl with water and activate the “Broth” program. Strain the finished broth.
2. Peel the vegetables and cut them into cubes. Boil the potatoes and carrots in the broth for 5-10 minutes in the “Multi-cook” mode.
3. Add cream, wine and pieces of fish fillet, also thinly chopped leek rings. Leave to simmer in the “Warm up” mode.

When finished, let the soup sit for a couple of minutes and add cornstarch mixed with a small amount of cream or wine.

Norwegian cream soup with salmon

Scandinavian style dinner made easy! Try making this fragrant, creamy fish soup.

Norwegian creamy salmon soup is an impeccable embodiment of all the best traditions of Scandinavian cuisine, where the most delicate fish and creamy taste are amazingly mixed! From a daily table to a formal one, this dish will always be appropriate. Plus, the soup won’t take you much time to make.

• salmon fillet 400 gr
• onion 1 piece
• carrots 1 piece
• potatoes 4 pcs
• cream 10–20% fat 400 ml
• tomatoes 3 pcs
• salt, pepper to taste
• dill

1. Wash the salmon fillet, remove scales and bones, cut into pieces.
2. Peel the carrots and onions, grate them on a small grater or chop them finely.
3. Peel the potatoes, cut into cubes.
4. Peel the tomatoes and cut into cubes.
5. In a thick-walled saucepan, in which the soup will be prepared, fry carrots and onions in a small amount of olive oil.
6. Add tomatoes to the pan. Simmer for 5 minutes.
7. Pour in water and let it boil. Add potatoes, salt and pepper the soup. Cook for about 10-15 minutes over medium heat.
8. Add the fish, pour in the cream, cook the soup over low heat for another 8-10 minutes, then remove from the heat and let it brew for 20 minutes.
9. Before serving, garnish the soup with dill.