Scandinavian cuisine: cooking Norwegian soup

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

Norwegian cuisine is famous for its fish soups with impeccable taste and hearty fat. The most popular dish is, of course, Norwegian soup with cream and salmon. This soup can be served as a festive table, or use it in your daily menu. And what will please any housewife is the minimum of time spent preparing this delicious dish.

Scandinavian cuisine is always so fishy

Scandinavian ancestors cooked food from the ingredients they found on their northern peninsula: meat, sea fish, vegetables and dairy products. You can search hundreds of recipes, but they will all be similar in composition. A distinctive feature of Scandinavian cuisine from European cuisine is the fat content and calorie content of cooked food. Indeed, in the Nordic countries, you need to warm up quickly and save energy for as long as possible. All the classic dishes of Norway, Denmark, Iceland are very satisfying and natural.

Fish is the queen of all traditional dishes. It is served in different forms: steamed, boiled, smoked and fried. And they use salmon, trout, salmon, herring, cod, mackerel mainly in soups and stews, pies and as second courses. Norwegian salmon soup dominates Scandinavian cuisine, and there are a great many recipes for it. Cooking such a masterpiece at home will not cause you much trouble, but the pleasure will be received - more than enough!

Norwegian soup with salmon and cream

This soup can be cooked with any sea fish: salmon, trout, salmon, cod. Today in the recipe we will use salmon. Due to the fact that one of the ingredients is cream, the calorie content of the soup increases, but at the same time its satiety. In order to be ready to prepare a northern dish, you will need the following ingredients:

• 400 g salmon fillet,
• 3-4 tomatoes,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• 1/2 l cream 20%,
• 1, 25 liters of water,
• s alt, pepper, oil and dill.

Step-by-step salmon recipe

So, the necessary components are available. What follows is the fascinating process of making Norwegian soup.

1. Peeled vegetables: cut potatoes into cubes, onions into squares, carrots can be chopped on a grater.
2. Cooking tomatoes: to remove the skin from above, you need to make an incision in the form of a cross, then the product must be doused with boiling water. Clear. Cut into cubes to size like potatoes.
3. Fish: after the fillet has been washed, proceed to cutting it into medium-sized pieces (larger than potatoes).
4. Pot: heat up, pour vegetable oil to the very bottom, fry onions and carrots until golden brown. Whenthe mixture will be fried, add the tomatoes, reduce the heat. Stir.
5. Soup: pour water for the future Norwegian soup, bring to a boil with all the products in the pan, and after that the potatoes are used. Add s alt and pepper to taste (if necessary). Cover the soup with a lid and leave to cook over medium heat for no more than 10 minutes. When the time is right, cream will be used.

When all the ingredients in the soup are cooked, the pot can be removed from the heat. Then, as a decoration, add finely chopped dill. To make the soup more rich, you need to leave it to languish under the lid for about half an hour.

Seafood soup

This is another Norwegian cream soup recipe. Unlike the classic soup, here we will use a whole fish and a set of seafood. Prepare the following products:

• 1, 4 kg salmon,
• seafood (200 g shrimp, 250 g mussels),
• 3-4 tomatoes,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• 250 g processed cheese,
• 150 g cream,
• s alt, pepper, vegetable oil.

Step by step salmon and seafood recipe

When the grocery set is assembled, we proceed directly to the preparation of Norwegian soup:

1. Seafood thoroughly wash, s alt and fry at the bottom of the pan for 5 minutes. Add cream and simmer together for 10 minutes.
2. Add peeled and diced potatoes to seafood andcream.
3. Fry carrots, onions and tomatoes separately in a pan with oil, s alt and pepper. Tomatoes are launched after preliminary frying of carrots and onions until golden brown. Since tomatoes give a lot of juice, they cannot be fried together with other ingredients. Tomatoes must be pre-blanched for mild flavor of the dish.
4. Cut the fish fillet into cubes and fry in a pan with the rest of the vegetables, no more than 5 minutes.
5. Fish: must be butchered before loading into the pan (tail, head and spine). It is these parts of the inhabitant of the seas that will give the Norwegian soup broth richness.
6. Add water, prepared fish parts and fried vegetables to the seafood pan.
7. Processed cheese must be finely chopped on a wet grater (so as not to stick) and sent to the pan with the rest of the ingredients.

It is necessary to periodically stir the soup and observe the readiness of its components. When everything is cooked, the head, spine and tail of the fish can be removed. Pour into bowls and garnish with herbs.

Enjoy the world's most northern and fish cuisine!