Finnish trout soup with cream: ingredients, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Very tasty Finnish-style trout soup with cream can be tasted not only in the countries of the Scandinavian Peninsula. It is easy to make your own at home. Lohikeitto, as this dish is called in Finland, is made from both salmon fillet and a cheaper soup set - head and tail.

Despite the seeming incompatibility of fish and dairy products, we recommend that you definitely cook Finnish trout soup with cream and appreciate this dish. You can read a step-by-step description of the popular dish of all Scandinavians in the article. You will learn what ingredients you need to purchase before starting work, when to add cream and how much to cook such a fish dish.

Finnish cream soup recipe

First of all, you need to prepare food. Red fish can be purchased both in the market and in supermarkets in frozen form. To make the fish broth rich, add the fins and trout head to the fillet pieces. It is in these places that fish oil is located, which will give the broth a beautifulcolor and rich taste. The fish must be scaled and removed from the entrails. If the head is used, be sure to remove the gills. Some housewives cut out their eyes, but most often they are left, since it is through them that the degree of boiling is visible. If the squirrels turn bright white, then the fish is ready.

Put all pieces of fish in an enamel pan (you can use the stainless steel version) and fill with water so that the entire trout is covered by 2 cm. Put it on fire. When the water boils, remove the foam that has floated to the surface with a slotted spoon and add a couple of bay leaves, a pinch of s alt and a few black peppercorns for flavor. Reduce the fire to a minimum and cook for 15-20 minutes. If you cook trout soup with Finnish-style cream from the head, then keep an eye on the condition of the eyes. As soon as the squirrels become snow-white - the fish is ready.

Other ingredients

While the main component of the Finnish soup is cooking, prepare the rest of the ingredients. They are:

• 4-5 medium potatoes;
• 1 carrot;
• 1 onion;
• 1 tbsp l. butter;
• 1 cup cream;
• a pinch of s alt.

Cooking soup

Peel the potatoes, wash and cut into large pieces. Peel and grate the carrots (can be cut into thin semicircles). Remove the skin from the onion and chop it finely. Put a little butter in a frying pan and fry the onions and carrots in it.

When the fish is cooked,it is carefully removed from the broth. It is advisable to additionally strain the liquid through a strainer so that the bones and the remains of the foam do not get caught. When the fish meat has cooled, separate it from the bones and fins and place in a separate bowl.

Add all the vegetables to the broth, season with s alt and cook until the potatoes are tender, about 15 minutes. At the end, pour in the cream and add the boned trout meat. The dairy product is poured in slowly, stirring the liquid with a spoon. Serve ready-made trout soup with cream in Finnish style with finely chopped dill or parsley. If desired, you can add your favorite spices or dried herbs to it. The soup is cooked quickly, and the recipe is quite simple, but there is another quick cooking option. We will consider it in more detail later in the article.

Quick option

This trout head soup recipe is prepared in one container. We take similar products. So, for 2 liters of water you will need 500 grams of trout pieces with a head. If the fish was frozen, first defrost it at room temperature, then wash and clean it of all excess. More needed:

• 5-6 potatoes;
• 1 large carrot;
• 1-2 bulbs;
• 300 grams of heavy cream;
• olive oil - 3-4 tbsp. l.;
• 3-5 bay leaves;
• 10 black peppercorns;
• fresh herbs (to taste);
• a pinch of s alt.

How to cook

All vegetables must be peeled and chopped. Take a stainless steel pot with a thick bottom. Put the container on the fire and pour the olive oil into the bottom of the pan. Whenthe oil is hot, throw in the onion and fry it for a couple of minutes, stirring with a spoon. Then throw in the grated carrots and mix. Simmer until golden brown. Then dip the pieces of fish and potatoes into the container, cut into equal pieces. Fill with water and add fire. When this simple trout soup boils, turn off the gas and skim off the foam with a slotted spoon. It remains to throw spices and s alt. Everything is cooked until the potatoes are soft. At the end, cream is poured and kept on fire for a few more minutes. When serving, the fish soup is sprinkled with fresh chopped dill or parsley right in the plates.

It is advisable to take only the flesh of the fish for this type of soup preparation, so that later you do not take out the pieces and do not select the bones. If an ear is prepared according to the recipe from the head of a trout, then it is enough to remove only it with a slotted spoon and separate the meat. Some people like to eat the fish soup and leave the fish on the plate for last.

Leek variant

According to the following recipe, you will need to purchase not only onions, but also leeks. The prepared fish is put in a large saucepan, peeled vegetables are added - 1 onion, cut in half, and 2 small carrot halves. Throw 1 tsp into the container. black pepper and 3 bay leaves.

Put the pot on the fire and after boiling, remove the foam with a slotted spoon. How much to cook trout, you already know. If only the fillet is cooked, then 15-20 minutes is enough. If there is a head in the pan, then readiness is easy to determine by whitened eyestrout.

Cook soup

Put the pan on the fire and put a piece of butter. When it's melted, toss in the sliced leeks. According to this recipe, a delicious ear is obtained when there are a lot of leeks. The soup ends up thick and rich.

When the fish is cooked, take it out of the pan and sort out the bones. Discard the vegetables and strain the broth through cheesecloth or strainer. Then put peeled and cut into large pieces of potatoes in a clean pan, add carrots, chopped into thin semicircles, and leeks fried in butter. Pour everything with strained clear broth and put back on the stove. While the soup is cooking, cut the fish into equal cubes. Do not divide the trout meat too finely, the pieces should be visible in the ear.

Vegetables are cooked for 10 minutes, then add the fish and keep it on fire for the same amount of time. Then pour in 1 cup of whipped cream and stir. Add s alt and black pepper to taste. When serving, sprinkle the ear with chopped fresh herbs. You can throw it directly into the pot before turning off the stove.

The main secrets of cream food

You have come across several popular recipes for Finnish trout soup with cream. The ingredients are all pretty simple, they can be easily bought in any supermarket. To make such an ear real, you need to know a few cooking rules.

Firstly, the countries of the Scandinavian Peninsula have long and cold winters. This soup is incredibly nutritious.and fat. Hot soup can not only warm you up after a walk, but also saturate you until the end of the day. Therefore, they buy fatty cream and additionally beat them a little with a whisk. They should be of a thick consistency. So that the cream from boiling water does not curdle, they are poured at the very end of the preparation of the soup and stirred all the time with a spoon. If your cream is not too heavy, compensate for this fact with an extra piece of butter when frying the onions. The broth should be rich.

Secondly, trout soup is made thick in Finland. Buy a lot of fish, and don't skimp on onions. The more frying, the thicker the ear. Leek is sometimes substituted for shallots in soup. It turns out delicious too.

The soup looks great with a lot of dill. It should be fresh and bright green. You need a whole bunch. It is crushed with a knife and covered at the very end of cooking, before turning off the fire.

And finally, listen to one more piece of advice. Do not cut potatoes and carrots too large. A tablespoon should hold a few pieces of fish with vegetables.

As you can see, making Finnish fish soup is easy. Be sure to cook it for your family members. Delight loved ones with new dishes! Bon appetit!