As you know, salmon is a very useful product. If you want to cook something original, then cream salmon soup is what you need.
This dish belongs to Finnish cuisine, and you can be amazed at the ability of our northern neighbors to manage small. Perhaps we should also learn this, as Finland knows how to cook a lot of tasty and healthy dishes, while carefully respecting the gifts of our nature. True, salmon soup with cream (in Finnish lohikeitto) is more likely an exception to the rule, as it is considered a festive dish (however, nothing can stop you from cooking it every day). Here, in Russia, this soup is also quite popular, it is often called the Finnish fish soup, but we, of course, know that fish soup and fish soup are completely different things.
So, how to make salmon soup .
For 6 servings you will need:
for broth:
1 kg. bones and heads of salmon (or soup set), 1 onion, half a teaspoon of black pepper, 2 liters of water, bay leaf;
1 carrot, 3 medium-sized potatoes, 300 g salmon fillet, half leek, 200 g cream, several stalks of dill.
Place the fish heads and bones, black pepper, onion, bay leaf in a pan, pour enough cold water on everything, then put the pan on medium heat on a stove. Bring the contents to a boil, reduce the heat and, regularly removing the foam (the more often you do this, the better), cook for about 25 minutes. Then strain the broth and pour it back into the pan, add the diced potatoes and carrots, as well as a rather thinly chopped leek.
If you prefer a thicker soup, take four potatoes instead of three, and then chop half the necessary potatoes in a blender or simply mash it in mashed potatoes and gently knead in the soup.
If you purchase the so-called “soup set” in the store, or if you want to make soup from the head of salmon, then carefully examining them, you will be able to collect fish in 2-3 portions as well. Of course, this is not quite according to the rules, but it is extremely economical. It’s still very tasty!
Boil all 20 minutes - until the potato is softened, and add the salmon fillet, chopped in the same small cubes, into the soup. Increase the heat, bring the soup to a boil, add cream there, pour finely chopped dill greens, season with pepper and salt. Remove the salmon soup with cream from the heat, cover, and let it brew for about five minutes. Serve by putting some more dill.
You can also make salmon soup with cream according to this recipe.
You will need:
300 g of fresh salmon (fillet), 4-5 pieces of potatoes, one onion, 300 g of tomatoes, one carrot, half a liter of cream (10-20%), for frying vegetable oil, salt to taste, water, herbs.
Cooking method
Washed and peeled potatoes need to be cut into small cubes. Peel and chop the onion head finely enough.
Rinse the carrots well, peel and rub on a very fine grater. Salmon fillet (fresh) cut into fairly large cubes.
Tomatoes should be scalded with boiling water, a cross-shaped incision should be made on them, peeled and cut into small cubes.
Pour a small amount of vegetable oil into a three-liter pan and fry the carrots a little with onions. Add the tomatoes and fry again a little, all together.
Then you need to pour 1 liter of water into the pan, all together bring to a boil.
Pour potatoes into boiling water, add salt and cook for about 5-7 minutes from the moment of boiling soup.
Then put the salmon. After 3 minutes, pour cream into the pan and cook for about another 5 minutes.
In each bowl of soup, before serving, chopped greens should be put.
According to whatever recipe you have prepared salmon soup with cream, it can be argued that the plates will be empty very quickly.