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 together 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 salmon and cream soup can be slightly modified to become 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 everything 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.

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.

Place onion rings in the fish soup with salmon and cream together 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, slightly 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.

Place the diced fillet and potatoes into the strained, bubbling broth. Cook the Norwegian soup until the root vegetables are ready, but not more than a quarter of an hour. Later, mix the fish soup with cream, and after a minute, put it aside. If you add milk, then the Finnish lohikeitto soup must be brought to a boil.

Puree the soup with salmon and cream, pour into bowls, and immediately sprinkle with cheese shavings so that it can melt. It is also quite common to prepare Finnish soup with cream and melted cheese.

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.

Finnish soup with salmon and cream

The national cuisine of Finland is rich in various fish dishes. Appetizers, salads and, of course, the first course. Soup with salmon and cream is a perfect combination of fish and dairy product. This dish does not require any exotic ingredients and is simple to prepare.

Crafting recipe: basic ingredients

Making Finnish soup will take no more than 50 minutes. For 4 servings you will need the following products:

200 g salmon fillet;
1 liter of water;
100 ml cream 15%;
2 potatoes;
½ carrot;
½ onion;
2 bay leaves;
greens (dill);
3-4 peas of aromatic pepper;
salt.

These products are used to make according to a traditional recipe. You can vary the taste of the dish by adding wine, other vegetables (for example, broccoli, leeks), other spices and butter.

Step by step method

Salmon soup is a dish of medium difficulty. Although in fact it is very simple to prepare. To do this, follow the following tips:

The fish fillet should be cut into medium-sized slices. Peel the onion. Cut into two parts. Boil water and add ingredients. After 5-7 minutes, remove the finished fish with a slotted spoon and set aside on a separate plate.
Salt the broth and add potatoes and carrots, previously diced.
When the vegetables are cooked, remove the onions from the broth. It won't be useful anymore. Add previously boiled fish, cream and seasonings to the soup.
Remove from heat. Let it brew for 5-10 minutes.
Serve hot, sprinkled with herbs.

Tips from chefs

Although making soup does not require any special abilities, its taste depends on almost all aspects. In order for you to get a real Finnish soup, it is important to follow the advice of the most experienced chefs:

You can create a richer soup by using the bellies of salmon or salmon. And, on the contrary, the leanest dish will be if cooked on the fillet of fish.
The broth for the soup can be prepared either with water or with the heads and bones of fish from the salmon family.
The calorie content of the soup also depends on the fat content of the cream itself.
According to the traditional recipe for Finnish salmon soup, only cream is used. But often curd cheese created for cooking is added to it. It gives the dish its thickest consistency. If such cheese already contains greens, then there is no need to add additional dill.
You can create a thicker and more satisfying dish by adding one more potato. Half the boiled potatoes must be chopped in a blender and added to the broth.
In addition to carrots and potatoes, celery stems are often added to the broth.
It is permissible to use cloves and thyme as seasonings for the broth. You can also add dry snow-white wine in small quantities.
Don't forget to remove the skin from the salmon fillet.

Calorie content and usefulness of soup

The nutritional value of this fish dish is quite low. So 100 g of soup contains only 37 kcal, respectively, a serving is no more than 200 kcal.

Soup is a dietary and very healthy dish, as it contains vegetables that are a source of vitamins (a low-molecular organic compound of relatively simple structure, necessary for all living things) and fiber, vinous fish rich in omega-3 acids, and cream valuable in calcium.

It is important that the soup is not fried. All ingredients are prepared only by boiling. This is why Finnish salmon soup is perfect for all family members.

Salmon soup is an ideal option for a winter menu, because it warms you up perfectly after a walk in the cool season. This is also a very filling dish.

Finnish soup with salmon and cream

Greetings, dear friends! Now I propose to vary the recipes for first courses, and try cooking Finnish cream with salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can reproduce everything below in your kitchen without any problems. Salmon soup is very tasty, satisfying and, most importantly, children like it.

Basic soup recipe

Selecting the “right” parts of the fish

For Finnish creamy salmon soup, I recommend using a reddish fish soup set, which usually consists of bony parts (belly, ridges, etc.). So, the soup comes out cheap and doesn’t break the family budget. Moreover, the introduction of such a cheap version of reddish fish does not affect the final result, and it is better to bake steaks or fillets of reddish fish in the oven.

Required ingredients:

300 gr. reddish fish
400 gr. potatoes
250 ml. cream 10% fat
50 gr. butter
1 onion
1.5 l. water

Manufacturing stages

We defrost the fish for Finnish soup ahead of time on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish, rejoice, the soup will turn out even tastier.

Place the fish in boiling water and cook until tender - approximately 5-7 minutes.

Then we take all the fish for our Finnish soup out of the pan using a slotted spoon into a separate plate, and strain the fish broth.

While the raba cools, let's prepare other ingredients. We clean the onion and cut it into very small cubes.

We also cut the potatoes quite finely, approximately like mine in the photo.

Melt the butter in a thick-bottomed saucepan and fry the onion until translucent.

Next, pour the strained fish broth into the pan and add the potatoes. Cover the pan with a lid and cook until the potatoes are ready - approximately 20-25 minutes.

Meanwhile, remove all the bones from the fish. I’ll tell you something else about the lesson... It’s more convenient, it’s natural to use fillets of reddish fish, but then making soup wouldn’t be so interesting

When the potatoes are cooked, add reddish fish to the soup.

Stir, then pour in the cream. Salt the soup to taste.

Bring the creamy soup with reddish fish to a boil, but do not boil, otherwise the cream will curdle, and immediately remove from the stove.

Design and submission

Pour the finished soup into portioned bowls and serve. Dried rosemary and rose pepper mix very well with reddish fish. Therefore, if you have these spices in stock, feel free to add them!