Finnish salmon soup: ingredients, recipe, cooking tips

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

Finnish Salmon Soup is a tasty and rich dish. It differs from the usual fish soup in that cream or a variety of cheeses are often added to it. Such a first dish turns out to be hearty, appetizing and fragrant. You can also prepare it at home without spending much time.

Finnish Salmon Soup: Cooking Tips

Many people think that preparing such a first dish with salmon is difficult and expensive. But the secret is that you don't have to use steaks for soup.

Rich fish broth can be obtained from the belly and skeleton of a fish.

Such soup sets can be purchased at the store or made by yourself. So, fish fillets are suitable for an independent dish, and ribs with a small amount of pulp, bellies and fins will be an excellent basis for soup.

Also, when serving, you can decorate the Finnish soup with salmon with spices and herbs. Rosemary pairs well with this dish, either fresh or dried.

Basic recipe for traditional soup

This first course hasthe sonorous name "Lokiheito". It is considered truly traditional. They do not take fillets for him. Pieces with bones allow you to get a richer 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;
• 250ml cream, preferably 10% fat.

Also use seasonings and spices to taste.

Delicious soup: cooking steps

First, boil water, send fish into it. Boil for about five to six minutes. They take out all the slices of fish with a slotted spoon, send them to cool on a separate plate.

So that there are no bones left in the Finnish soup with salmon, filter it. Onions are peeled, washed 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. On it, fry the onion until it becomes soft. Pour in the broth and put the potatoes in it. Cook the ingredients under the lid for about twenty-five minutes, guided by the readiness of the potatoes.

The bones are taken out of the fish. If a ready-made soup kit is used, then the existing pulp is removed. Add to soup, stir well. Pour in the cream, stirring the first dish. Season to taste. Bring the soup to a boil and immediately remove from the stove. If Finnish soup with salmon and cream is boiled for a long time, the dairy product maycurl up.

Before serving, give the rich dish a little brew. After that, they are laid out in portioned plates and served.

Quick soup option

This recipe for Finnish salmon soup uses fillets to save time cleaning the fish. For this reason, this recipe is called quick. The presence of starch provides the thickness of the soup. For cooking take:

• 350 grams of fish;
• one leek;
• tablespoon starch;
• an incomplete glass of cream;
• three glasses of water;
• three to four tablespoons of olive oil;
• bay leaf;
• tablespoon of butter;
• greens to taste.

The white part of the onion is washed, chopped finely. Heat the olive oil in the bottom of the pan, lightly stew the onion until it turns golden. Pour in water, put a bay leaf. When the mass boils, add the potatoes cut into small cubes. Cover the soup with a lid. Cook until potatoes are ready. Then add the salmon cut into small pieces, cook for another five minutes.

Pour cream, stir. They take a little broth from the soup, mix starch in it, and put it back into the soup. Stir. Cook until the soup mass begins to thicken. Add butter, remove the pan from the stove. Stir again and let the dish stand for a few minutes. Finnish salmon soup is ready! Before serving, decorate the plates with chopped herbs.

Appetizing cream soup

This Finnish Salmon and Cheese Soup is rich and milky. 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;
• about one hundred ml of cream;
• one potato tuber;
• 50 grams of butter;
• liter of water.

Put pieces of fish into boiling water, boil them for five to seven minutes. The broth is filtered, and the fish is cooled.

Vegetables are peeled, onions are finely chopped, carrots are rubbed on a medium grater. Fry both vegetables in butter until they are soft. Pour in warm broth. When it boils, introduce the potatoes, cut into cubes. Cook until vegetables are ready. Then cream is added. Stir for about a minute, and then remove the pan from the stove.

Finnish soup is mashed with a blender. Sprinkle with grated cheese, stir to dissolve a little. When serving, put a little fish fillet in each plate, you can add parsley leaves.

Delicious first course with canned food

You can make Finnish soup from canned salmon. For this dish you need to take:

• canned food;
• onion head;
• a couple of potato tubers;
• 100 ml cream;
• one small carrot;
• your favorite spices to taste.

Finely chopped onions and carrots are fried in a small amount of oil. When they becomesoft, remove them from the stove. You can fry them both in vegetable and butter, to taste.

Boil water, add s alt. Potatoes are peeled, cut finely, added to water. Cook for about twenty minutes. Vegetable fried is introduced.

Canned food is opened, excess oil is drained. Mash with a fork to make small pieces of fish. Add to soup. Cook together for another ten minutes. At the end, pour in the cream, stirring. Immediately removed from the stove.

Finnish salmon soup: ingredients for the first course

This original soup has a nice color. It is also prepared as a puree soup. For this recipe, use the following products:

• two potato tubers;
• 400 grams of fish;
• onion head;
• 500 ml low fat cream;
• one large carrot;
• three ripe tomatoes;
• 40 grams of butter;
• liter of water.

Vegetables are cleaned. Grind the carrots with a grater, and finely chop the onion. Fry both ingredients in a saucepan with butter until they are soft. Tomatoes are also best peeled. Cut the pulp into cubes, add to the saucepan. Mix the ingredients, cover and simmer for about five minutes.

Transfer the roast to a saucepan, pour water. Potatoes are peeled and cut in any convenient way, trying to keep the pieces the same size. Add to soup pot. Boil until the root vegetable is soft.

Five minutes before the readiness put the sliceddiced fish. Cook for another five or six minutes. Remove the soup from the stove and turn into a puree. Heat again, pour in warm cream and heat slightly. Taste and season with spices to taste.

To make the first course even more beautiful, you can leave a few pieces of fish to decorate portioned plates.

Soup with processed cheese: 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 piece of salmon;
• potato tuber;
• one carrot;
• onion head;
• two processed cheeses, better than cream cheese, without any additives;
• liter of broth or water;
• a little olive oil;
• favorite spices and herbs.

Boil water or vegetable broth. Potatoes are peeled and cut into cubes, sent to the pan. Onions and carrots are peeled, finely chopped. Fry both vegetables in vegetable oil until soft.

When the potatoes become soft, put both cheeses and frying into the soup, stir thoroughly so that the cheese melts, making the broth white. Slices of fish are thinly cut, put in soup. Still cook for seven minutes. At the end, season to taste, add fresh herbs. Before serving, the soup is allowed to stand for a while, and then poured into bowls.

It would seem, what else can surprise lovers of fish soups? 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. ATAccording to the original recipe, the broth is boiled from pieces of fish with bones, which makes the basis for the soup rich and appetizing. However, you can also take fillets. Some prefer quick soups with canned food. You can also cook no less delicious soup with cheese - hard or melted.