Finnish salmon soup is a delicious and rich dish. It differs from the usual fish soup in that cream or various cheeses are often added to it. Such a first course is hearty, mouth-watering and fragrant. It can be prepared at home, without spending a lot of time.
Finnish Salmon Soup: Cooking Tips
Many people think that it’s difficult to make such a first dish with salmon, and this is a costly affair. But the secret is that using steaks for soup is not necessary.
A rich fish stock can be obtained from the abdomen and skeleton of a fish.
Such soup sets can be purchased at the store or made independently. So, fish fillet is suitable for an independent dish, and ribs with a small amount of pulp, abdomen and fins will be an excellent basis for soup.
When serving, you can also decorate Finnish salmon soup with spices and herbs. It goes well with this dish rosemary - both fresh and dried.
The basic recipe for traditional soup
This first course has the sonorous name “Lokiheito”. It is considered truly traditional. They don’t take fillets for him. Pieces with pits allow you to get a more saturated broth. In order to cook Finnish soup with salmon and cream, you need to prepare the following simple products:
- onion head;
- three hundred grams of fish;
- 50-60 grams of butter;
- 400 grams of potatoes;
- 1.5-2 liters of water;
- 250 ml cream, preferably with a fat content of 10 percent.
Seasonings and spices are also used to taste.
Tasty soup: cooking steps
First, boil water, send fish to it. Boil for about five to six minutes. They take out all the slices of fish with a slotted spoon, send it to cool on a separate plate.
So that there are no seeds left in the Finnish salmon soup, filter it. Peel onions, wash with cold water, cut finely. Do the same with potatoes. At the bottom of the pan, where the first course will be prepared, melt the butter. Onion is fried on it until it becomes soft. Pour the broth and lay the potatoes in it. Cook the ingredients under the lid for about twenty-five minutes, orientated by the readiness of the potatoes.
Bones are taken out of the fish. If you use a ready-made set for soup, then remove the existing pulp. Introduced into the soup, mix thoroughly. Pour the cream, stirring the first dish. Season to taste. Bring the soup to a boil and immediately remove from the stove. If you boil Finnish soup with salmon and cream for a long time, the dairy product may curdle.
Before serving give a rich dish a little infusion. After laid out in portioned plates and served to the table.
Quick soup option
In this recipe for Finnish salmon soup, fillets are used so as not to waste time cleaning fish. For this reason, they call this recipe fast. The presence of starch provides the density of the soup. For cooking take:
- 350 grams of fish;
- one leek;
- a tablespoon of starch;
- incomplete glass of cream;
- three glasses of water;
- three to four tablespoons of olive oil;
- Bay leaf;
- a tablespoon of butter;
- greens to taste.
The white part of the onion is washed, chopped finely. Olive oil is heated at the bottom of the pan, stew the onion slightly until it becomes golden. Pour water, lay bay leaf. When the mass boils, add chopped potatoes into small cubes. Cover the soup with a lid. Cook until the potatoes are ready. After add chopped salmon in small pieces, cook another five minutes.
Pour cream, stir. Take a little broth from the soup, mix the starch in it, put it back into the soup. Interfere. Cook until the soup mass begins to thicken. Add butter, remove the pan from the stove. Stir again and let the dish stand for several minutes. Finnish salmon soup is ready! Before serving, plates of chopped greens are decorated.
Appetizing cream soup
This Finnish soup with salmon and cheese is saturated and has a bright smack of milk. It can be prepared both as a regular first course, and as a cream soup. For this recipe you need to take:
- 400 grams of fish;
- large onion head;
- one hundred grams of cheese;
- approximately one hundred ml cream;
- one potato tuber;
- 50 grams of butter;
- litere of water.
Pieces of fish are put in boiling water and boiled for five to seven minutes. Filter the broth, and cool the fish.
Peel the vegetables, finely chop the onion, carrots are rubbed on a medium grater. Fry both vegetables in butter until they are soft. Pour in warm broth. When it boils, potatoes are diced. Cook until vegetables are ready. Then add the cream. Stir for about a minute, and then remove the pan from the stove.
With the help of a blender, they turn mashed potatoes into Finnish soup. Sprinkle with grated cheese, stir so that it dissolves a little. When serving, put a little fish fillet in each plate, you can add parsley leaves.
Tasty first course with canned food
You can cook Finnish soup with canned salmon. For this dish you need to take:
- a can of canned food;
- onion head;
- a pair of potato tubers;
- 100 ml cream;
- one small carrot;
- favorite spices to taste.
Finely chopped onions and carrots are fried in a small amount of oil. When they become soft, remove them from the stove. You can fry them in both vegetable and butter, to taste.
Boil water, add. Peel potatoes, cut finely, add to water. Cook for about twenty minutes. Enter the frying of vegetables.
Canned food is opened, drained excess oil. They use a fork to make small pieces of fish. Add to the soup. Cook together for another ten minutes. At the end, pour in the cream, stirring. Remove immediately from the stove.
Finnish salmon soup: ingredients for the first course
This original soup has a nice color. It is also prepared as mashed soup. The following products are used for this recipe:
- two potato tubers;
- 400 grams of fish;
- onion head;
- 500 ml cream with low fat content;
- one large carrot;
- three ripe tomatoes;
- 40 grams of butter;
- litere of water.
Peeled vegetables. Chop the carrots with a grater, and chop the onion finely. Fry both ingredients in a saucepan in butter until soft. Tomatoes are also better to peel. Cut the flesh into cubes, add to the stewpan. Mix the ingredients, cover and simmer for about five minutes.
Transfer the frying to the pan, fill with water. The potatoes are peeled and cut in any convenient way, trying to ensure that the slices are the same size. Add to the pan to the soup. Cook until the root crop is soft.
Five minutes before cooking, put the diced fish. Cook for another five to six minutes. Remove the soup from the stove and mash it. Heated again, pour in warm cream and slightly warmed up. Sample and season with spices to taste.
To make the first dish look even more beautiful, you can leave a few pieces of fish to decorate portioned plates.
Soup with processed cheeses: a delicious dish
This soup is easy to make. But this does not prevent him from remaining fragrant and very tasty. For him, you need to take:
- one slice of salmon;
- potato tuber;
- one carrot;
- onion head;
- two processed cheeses, preferably creamy, without any additives;
- liter of broth or water;
- some olive oil;
- favorite spices and herbs.
Boil water or vegetable broth. Potatoes are peeled and diced, sent to the pan. Onions and carrots are peeled, finely chopped. Fry both vegetables in vegetable oil until soft.
When the potatoes become softer, put both cheese and frying in the soup, mix thoroughly so that the cheese melts, making the broth white. Slices of fish thinly cut, put in soup. They still cook for about seven minutes. At the end, season to taste, add fresh herbs. Before serving, let the soup stand for a while, and then pour it on plates.
It would seem, what else can surprise fans of fish soups? The fragrant Finnish version of the first course will appeal to many. It is based on cream and salmon. This combination has long been considered traditional. In the original recipe, the broth is cooked from pieces of fish with bones, which makes the basis for the soup rich and appetizing. However, you can take fillets. Some people prefer quick soups with canned goods. You can also cook an equally delicious soup with cheese - hard or processed.