Finnish fish soup with cream: traditional recipe

Finland has a very diverse cuisine, but the inhabitants of the country adore and respect fish dishes. One example is Finnish soup , which is made from salmon, trout or salmon. It is served annually, so you can experience it in virtually any restaurant. But if you are not able to travel, then you can always prepare Lohikeitto at home.

Personality of the dish
Ordinary recipes for any day
Unique Soup Ideas

Personality of the dish

In fact, broth in Finnish has 2 types: kalakeitto or lohikeitto. The main set of ingredients is identical, but for the first one they take milk, and for the second - only cream. Lohikeitto is considered the most delicious and satisfying option. In addition to this, there are other features of the state dish, for example:

The Finns say that by cooking soup in a metal pot and oven, you can achieve an inimitable taste. At the same time, it is not eaten immediately after cooking - the lohikeitto soup must steep for another day, and only later is it served. Russian borscht or cabbage soup also has a similar personality, which becomes tastier after 1-2 days.
It is not necessary to use only salmon or trout fillets; fish heads, tail parts or ridges are also suitable. From time to time, stores sell ready-made kits that allow you to cook rich Finnish salmon soup with cream . If you can’t find it, then the least financially expensive fish is suitable - pink salmon, for example.
Naturally, in restaurants they serve the dish with fish fillet, but at home you can replace it with other parts. Large moose have a huge head, so they contain enough pulp to make broth.

The traditional recipe for Finnish cream soup involves the use of salmon fillet, but this type of fish is often expensive, which is quite expensive for the family budget. The taste of the dish will not change in any way if you use the head, tail or a ready-made soup set. This way you can cook it more often, delighting your family with an exciting dish. You shouldn’t over-season the finished soup with spices, otherwise it will overwhelm the taste. One serving (100 g) contains about 55-80 kcal, and fish is also extremely rich in useful elements. For these reasons, broth can be included in the diet during a diet (Diet is a set of rules for human consumption of food) .

Ordinary recipes for any day

Finnish salmon soup with cream is the most easily available option. It requires the following ingredients:

fish set or salmon steak – 400 g;
leek and onion - 1 pc.;
carrots – 1 pc.;
potatoes – 3-4 pcs.;
wheat flour – 1.5 tbsp. l;
bay leaf – 2-3 pcs.;
salt, pepper and dill.

Cut the fish (be sure to cut off the gills from the heads, otherwise the broth will be bitter) and wash. Place in a saucepan, add 2 liters of water and let the broth simmer. After boiling, you need to remove the foam, add 1 whole potato and onion, reduce the heat. Cook until soft with the lid closed. Next, you should strain the broth, remove the head, take out the meat from it and throw it into the pan. When using steak, it is recommended to only cut it and add it to the dish at the very end. The potatoes must be crushed and the onions removed. Chop the leek and sauté in oil, then throw it into the broth. Add potatoes cut into small cubes and chopped carrots there.

Finnish salmon soup with cream is prepared in a similar way. Products you will need:

salmon – 300 g;
potatoes – 5 pcs.;
cream 10% - about 200 ml;
butter – 2 tbsp. l;
onion – 1 pc.;
water – 1.5-2 l.

Prepare the reddish fish and place in boiling water to cook for 7-10 minutes. Then remove the salmon and strain the broth. Peel, rinse and cut vegetables. Finely chop the onion, chop the potatoes into cubes. Saute the onions in a frying pan with butter, throw the potatoes into the broth for 20 minutes. At this time, cut the fish into small pieces and add it along with the onion to the pan. Reduce heat to low, pour in cream, stir and wait until it boils. There is no need to boil the fish soup, otherwise the cream will curdle. The finished dish mixes well with rosemary or dill.

Trout soup with cream will also please almost everyone. It is prepared from:

trout (it’s better to take fillet) – 300 g;
potatoes – 3-4 pcs.;
carrot – 1 pc.;
small onion – 1 pc.;
vegetable oil – 1-2 tbsp. l;
cream 10% - 200 ml;
salt, dark pepper and dried dill - to taste.

Peel the potatoes and cut into small slices, add water and boil until half cooked. Cut the trout into medium pieces, remove all the bones and place in the pan. Peel the onion and cut into half rings (if the onions are small) or cubes, fry with butter in a frying pan for several minutes. Next, add the carrots grated on a medium grater and simmer until soft. Throw the vegetables into the broth and boil for 2-3 minutes. Then pour cream over everything, move it around and let it brew. Serve trout soup with cream , adding herbs or croutons.

Unique Soup Ideas

Finnish soup with salmon and cream can be changed a little, making it a watery cream. The dish comes out very tender with a distinctive fishy taste. It's easy to create it from:

salmon – a little less than 0.5 kg;
broccoli – 400 g;
cream – 200 ml;
dark pepper and salt - to taste.

Wash the fish and cut it into small pieces so that it cooks faster. Wash the broccoli and break it into arbitrary slices; you can boil it all together until tender. Remove the products from the broth and grind in a blender. It is necessary to add the broth evenly, achieving the desired mixture. At the end, add cream, bring to a boil, turn off the heat and leave covered for a couple of minutes. Finnish puree soup , garnish with fresh herbs and serve.

Another unusual recipe for Finnish salmon soup with cream is to use smoked fish. The dish will turn out very fragrant with a rich taste, which will be complemented by vegetables. Ingredients:

smoked salmon – 250 g;
fresh salmon – 500 g;
potatoes – 4 pcs.;
carrots – 1.5 pcs.;
leek – 2 pcs.;
celery root;
flour – 1-2 tbsp. l.;
dill, salt and fennel.

Smoked salmon only needs to be cut into thin layers. Wash and chop the vegetables: leeks and carrots into strips, potatoes into cubes, chop the snow-white part of the onion into half rings. Throw all the vegetables and spices into the bubbling broth and cook for 7-10 minutes until half cooked. Add fresh and smoked salmon to the bubbling soup, cover with a lid and simmer over low heat for about 5 minutes. Add flour and a little dill to the cream, pour into the pan and stir until it boils. Then turn off the heat and leave to infuse for 10-20 minutes.

Finnish creamy fish soup is prepared in different ways, using salmon, salmon or trout fillets, as well as other parts of the carcass. An excellent option is to cook a dish from the pulp, and an affordable one is from a ready-made kit. You can prepare the soup quickly if you know simple but noteworthy recipes.

Creamy salmon soup

Once you taste the creamy salmon soup, you will forever fall in love with this incredibly tasty and tender first course. Fragrant broth with cream, pieces of tender salmon, potatoes and fried vegetables - be sure that you will be asked for more!

The fact that reddish fish mixes perfectly with cream has long been proven by Finnish cuisine. Locals are very fond of lohikeitto soup; they prepare it from the freshest salmon, with the addition of milk products, most often they use cream, less often - fat milk.

Finnish soup according to a traditional recipe is prepared in two steps. First you need to cook the broth from the head, ridge and trimmings of the fish. And later, on its basis, prepare a rich soup, adding pieces of fillet and vegetables. The result is a very tasty first course that will fill you up and warm you up in the cool season, the salmon will melt in your mouth, and the cream will give you extraordinary tenderness.

Ingredients

salmon (head, tail, ridge) – 300 g
salmon (fillet) – 300 g
potatoes – 300 g
onions – 2 pcs.
small carrots – 1 pc.
20% cream – 200-300 ml
wheat flour – 1 tbsp. l.
bay leaf – 1 pc.
allspice – 1 pc.
dark pepper – 2 pcs.
salt - to taste
vegetable oil – 1 tbsp. l.
butter – 20 g
fresh or dried dill – 10 g
water – 1.5-2 l

Manufacturing

First you need to cook the fish broth. In the saucepan we put the usual fish soup set, which is responsible for the richness of the soup: the salmon head (don’t forget to remove the gills and eyes), the tail and the ridge. We also send the peeled onion, bay leaf, dark and aromatic peppercorns there. Fill with cool water so that the liquid completely covers the fish - I used about 1.5 liters of water. Bring to a boil over high heat, then skim off the foam.

Reduce heat to low and simmer broth for 30 minutes. The boil must be low, then the broth will turn out clean and transparent, like a tear. Once it’s cooked, strain the broth and throw away everything else (bones, vegetables and spices).

Return the fish broth to the stove. Place potatoes, peeled and diced, into it. Once it boils, add salt to taste. Cook for 15-20 minutes until done.

At the same time, prepare the vegetable frying. Heat a mixture of butter and vegetable oil in a frying pan, sauté diced onions in it. Once the onion becomes soft, add carrots, chopped on a small grater. Fry everything together until soft.

Finnish soup with cream and salmon: traditional step-by-step recipe

Scandinavian cuisine is very unusual and amazing; most of its dishes are prepared with seafood. One of the world's famous dishes is traditional Finnish salmon soup. But this is not just fish soup, but a creamy salmon soup called “lohikeitto”.

This is a great-tasting dish that combines the incompatible: cream (milk) and fish. Rich warm stew perfectly saturates and warms. It is very useful for all family members, because... salmon is a product with a very valuable nutritional composition. Let's take a closer look at the recipe for Finnish cream and salmon soup.

Traditional recipe

Ingredients for broth:

Ingredients for fish soup

It is very simple to prepare yushka, as in the photo. First you need to cook a strong fish broth. Remove the gills and eyeballs from the head and rinse thoroughly. We also rinse and place the ridges, tails and other trimmings into the pan. Fill the contents with filtered cool water and heat until boiling. Collect the foam, add a completely peeled onion and all other spices from the list. Cook the broth for traditional Finnish soup for at least a quarter of an hour.

While the soup base with cream is cooking, peel the potatoes, carrots, and the white part of the leek stem. We cut the potatoes into large cubes, and the carrots into much smaller cubes, and chop the leeks into thin rings. We cut the fillet into medium rectangular pieces so that the fish does not get chapped, cover it with cling film.

We remove all the contents from the pan (we will no longer need it), and strain the broth to prevent bones from getting into the creamy fish soup with reddish fish. Return the broth to the pan, bring to a boil, add carrots and potatoes.

To make the recipe for Finnish creamy salmon soup (lohikeitto) the most tender, we use not onions, but the sweetest soft leeks.

We put onion rings in the fish soup with salmon and cream along with wine, fish and cream (150 ml). If the dish is being prepared for children, then wine may not be used. Add the cream in a narrow stream, mix vigorously, and heat. We continue to cook Finnish fish soup with cream at low heat for another 5-7 minutes.

The recipe for Finnish soup lohikeitto with fish is almost ready, all that remains is to carefully add the remaining cream (50 ml) with potato or corn starch diluted in it. Mix everything thoroughly and leave the dish covered for about 5 minutes before serving.

There is also one beautiful recipe from another no less colorful country, which we recommend for you to make - Italian gazpacho soup.

Serve lohikeitto with a piece of dark whole grain bread, sprinkled with chopped dill.
The Finns say that the soup becomes very tasty if it sits in the cold for a day. Later the dish is heated and served.

Recipe for creamy salmon soup with cream and tomatoes

Calorie content per 100 g: 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 traditional Finnish soup, rinse and peel the vegetables. Cut the onion into cubes and three carrots.

Melt the butter in a saucepan and fry the cooked vegetables in it until soft. In this case, the Finnish salmon soup will turn out to be the most fragrant. 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.

Later, 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 create a silky creamy soup with salmon and cream.

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

Soup with salmon cream and cheese

Calorie content per 100 g: 68 kcal.

Ingredients:

To prepare Finnish fish soup with cream or milk, peel, finely chop the onion, grate the carrots, and lightly fry everything in oil. Meanwhile, for the Finnish creamy salmon soup, cook the fish broth.

Recipe for Finnish chanterelle soup with cream and trout or reddish fish

Calorie content: 58 kcal per 100 g.

Ingredients:

Trout lohikeitto with cream is a good soup for a Finnish dinner with the family. This recipe with photos will help you prepare it. Cook broth with reddish fish, adding spices. Later we take out the fish, disassemble it into pieces, and strain the broth to cook one of the trout with cream.

Place the potato wedges into the pan and cook for 12-15 minutes. Meanwhile, fry the onions and carrots and chopped mushrooms separately. After the designated time, add browned vegetables and pieces of fish to the Norwegian trout soup. After 7 minutes, pour in the cream, although Finnish soup is often prepared with milk. Warm up the dish for about a minute, add chopped herbs, set aside. This recipe is with chanterelles, but you can replace them with any other mushrooms if you wish.

Delicate creamy salmon soup - a very tasty first course

In this article you will learn a recipe for making creamy salmon soup. You will find out what ingredients are used to make this dish, and what parts of the fish are best suited for this. You will see how long it takes to cook the fish broth, and in what order to add products to it, also what the frying is made from and when it is added to the soup. You will discover some secrets of making boiled fish.

Kitchen appliances and utensils: knife, cutting board, saucepan, spoon, bowl, slotted spoon, frying pan, plate.

Ingredients

Product	Quantity
Salmon	300 - 400 g
Potatoes medium	4 things.
Onion	1 PC.
Carrot	2 pcs.
Dill	1 bunch
Cream	250 ml
Water	2.5 l
Bay leaf	2 - 3 pcs.
Salt	1 tbsp. l.
Vegetable oil	30 ml

Step-by-step production

We clean the fish and rinse it well. We cut off the tail, head, and several small pieces for the soup (at your discretion, you can also cook it from fish fillets).
We clean the head from gills and eyes.
Pour 2.5 liters of water into a saucepan and put it on fire. Throw the fish parts prepared for the soup into the pan. You can put 2 - 3 pcs. bay leaf, if you like, optional.
Cook the broth for 30 minutes. A foam will be created evenly on the broth, so that the broth is transparent, you need to skim it just right.
Finely chop 1 onion.
Grate 2 carrots.
Pour vegetable oil into a frying pan and heat it. Throw chopped onions and carrots into the pan. Sauté until soft.
We cut 4 pieces. potatoes at random. Cut as you are used to for first courses. Place the chopped potatoes in a bowl of water so that the water completely covers them, otherwise the potatoes will turn black.
The broth is cooked, remove all the fish from it with a slotted spoon, disassemble it (separate the meat from the bones).
Add chopped potatoes to the broth. Throw in 1 tbsp. l. salt. Cook for 15 – 20 minutes.
Pour 250 ml of cream into the broth.
We put the disassembled pieces of fish.
Place the roast into the pan.
Cook for another 10 minutes. The soup is ready. You can put chopped dill in the pan with the finished soup; you can boil it a little. Or you can put it on a plate for yourself.

Secrets of making boiled fish

In order not to spoil the taste of the fish, it is not recommended to salt it before cooking.
To ensure uniform production, large carcasses are cut into pieces, and small fish are boiled completely.
Excessive amounts of water worsen the taste of fish. If possible, use the least amount of water for cooking.
Vigorous boiling during cooking is also not necessary. The broth may turn out cloudy.
If you are boiling small fish completely, do not put it in very hot water. Due to the difference in temperature, the skin may rupture, and the finished dish will lose its attractiveness.
If the fish has a nasty smell, then cucumber pickle will help neutralize it. Add it to the broth when cooking and you will improve the taste of the dish.
The broth will become transparent if it is passed through several layers of moistened gauze a couple of times.

Video recipe

This video shows a simple recipe for making Creamy Salmon Soup. You will see what ingredients are needed for such a soup, how finely they are cut, and the order in which they are added to the pan. What kind of fish soup did it end up with?