Salmon soup with cream

As you know, salmon is a very useful product. If you want to cook something original, then the salmon soup with cream is what you need.

This dish belongs to the Finnish cuisine, while the ability of our northern neighbors to manage small can be amazed. Perhaps, we should also learn this, because in Finland they are able to cook a lot of delicious and healthy dishes, taking care at the same time of the gifts of our nature. However, salmon soup with cream (in Finnish lohikeitto) is the exception to the rules, since it is considered a festive dish (however nothing can stop you from preparing it every day). In Russia, this soup is also quite popular, it is often called Finnish soup, but we certainly know that the soup and fish soup are completely different things.

So, how to cook soup from salmon.

For 6 servings you will need:

For broth:

1 kg. Bones and salmon head (or soup set), 1 onion, half a spoonful of black pepper, 2 liters of water, bay leaf;

1 carrot, 3 medium-sized potatoes, 300 grams of salmon fillet, half a leeks, 200 grams of cream, a few stalks of dill.

Place the fish heads and bones, black pepper, onions, bay leaf in a saucepan, pour everything with enough cold water, then put the saucepan on medium heat on the stove. Bring the contents to a boil, lower the heat and, regularly removing the foam (the more often you do, the better), cook for about 25 minutes. Then strain the broth and pour it into the pot again, add there diced potatoes and carrots, as well as a fairly thinly sliced leek.

If you prefer soup more thick, take instead of three four potatoes, and then grind half of the necessary potatoes in a blender or just mash it in a puree and gently knead it into the soup.

If you buy a so-called "soup set" in the store, or if you want to make soup from the salmon's head, then carefully disassembling them, you will be able to also type fish for 2-3 servings. Of course, this is not entirely according to the rules, however it is extremely economical. In this case, it is still very tasty!

Cook all 20 minutes - until the potatoes soften, and add the salmon fillet, sliced in the same small cubes, into the soup. Strengthen the fire, bring the soup to the boiling point, add cream there, pour the finely chopped greens of dill, season with pepper and salt. Remove soup from salmon with cream from fire, cover with a lid, and let it brew for about five minutes. Serve with some more dill.

You can also cook soup with salmon and cream for this recipe.

You will need:

300 g fresh salmon (fillet), 4-5 pieces of potatoes, one bulb, 300 g. Tomatoes, one carrot, half a liter of cream (10-20%), for frying vegetable oil, salt to taste, water, greens.

Cooking method

Washed and peeled potatoes must be cut into small blocks. The head of onions should be cleaned and chopped finely.

Carrots are well washed, cleaned and rubbed on a very shallow grater. Salmon fillets (fresh) cut into fairly large cubes.

Tomatoes must be scalded with boiling water, they cut into a cross-shaped incision, take off the skin and cut into small cubes.

In a pot of three liters, pour a small amount of vegetable oil and a little fry carrots along with onions. Add tomatoes and fry a little, already all together.

Then it is necessary to pour 1 liter of water into a saucepan, bring it all to the boiling point.

In the boiling water pour in potatoes, add salt and cook for about 5-7 minutes from the boiling point of the soup.

Then put the salmon. After 3 minutes, pour the cream into the saucepan and cook for about 5 minutes.

In each bowl of soup, before you serve the table, you should put chopped greens.

By what recipe you did not cook salmon soup with cream, you can argue that the dishes are empty very quickly.