We cook Finnish fish soup with cream: options for recipes

Finland is a country of fish. Seafood is used by Finns in all dishes except desserts. In the first, too, certainly goes the fish. However, it would be wrong to call it a soup - the cooking principle differs significantly from what we are accustomed to. First of all, the best and favorite Finnish fish soup is with cream, and the fish in it is taken red, most often trout, salmon or salmon. Traditionally, the broth is prepared from scraps, and the carcass is laid separately. Many Finnish housewives believe that soup must be insisted on for 24 hours; Others serve it immediately after cleaning from the stove.

Finnish fish soup

Grams of 800 red fish are dressed, preferably fresh or as a last resort chilled. The tail, fins and head are filled with cold water. How to boil - removes foam and laurel, whole onion and bell pepper. After half an hour the decoction is filtered, cubes of four potatoes, two carrots and bulbs are laid in it. About 15 minutes later, a third of the potatoes are removed, mashed in puree and returned to the pan, so that the Finnish fish soup with cream becomes more dense. At the same stage, the fillets are laid. In a cup with a small amount of broth, grind 2 spoons of flour with salt and pepper. The mass is poured into a common pan. A few minutes later, a glass of cream and crumbled dill are added. When the soup is soaked for another five minutes, it is removed from the fire and fed to the table.

Fish soup in Finnish with toasted fish

A rather unusual recipe. To cook on it Finnish fish soup with cream, broth is prepared from scraps, in which fairly large cubes of four potatoes are laid. While they are boiling, in a frying pan with melted butter fried quarts rings of two bulbs. As will become translucent - the pieces of the fillets released from the skin (300 g) are added. After a minute of intense frying, the onions with salmon are added to the potatoes. After a quarter of an hour a liter of cream is poured into the pan, and after five minutes the Finnish fish soup with cream is salted, peppered and removed from the plate. Five minutes of insisting - and you can try.

Finnish ear with melted cheese

The original recipe, avoiding broth cooking. Straight in the pan is made from grated carrots and chopped onions. It is poured boiling water, into which three sliced potatoes fall. After 10 minutes, slices of a third of a kilo of salmon fillets are added, grated cheese (100 grams), pepper and salt. When the fish is almost ready, cream and milk are poured into the glass. After that, the preparation of fish soup in Finnish continues for just 2-3 minutes. Will stay pour greens and call the family for dinner.

Fish soup with smoked fish

For this option, broth is cooked from a kilogram of fish soup. It is better not to stint and take the heads and tails of a still red fish. For the aroma, as usual, pepper peas, laurel and onion are put in the water along with the set - you can eat it whole, you can chopped. In the strained broth rush the shredded onion and leek together with three potatoes. In a third of an hour, pieces of smoked salmon fillet are put in (300 grams, you can more). Barely boil - the fire turns off, a glass of cream is poured in, Finnish fish soup with cream is salted, mixed and seasoned with dill. In this recipe, the main thing is not to keep the soup on fire for too long after adding salmon. In smoked form it is very tender and can fall apart.

Canned fish soup

This option - for those who do not like to cut carcases, or those who are uncomfortable with the smell of fresh fish. You can cook and Finnish soup with canned fish. The main secret of cooking is that you must take canned food in sunflower oil and fry onion and carrots on it. In addition, for the roasting, a bulb and a leek are combined. Oil from the can is merged into a frying pan, the vegetables are cut rather small, and it is roasted to a blush. The fish is dismantled, the bones are thrown out. In a pot of boiling water, dice of 6 potatoes are thrown, when they are almost cooked, roast, pepper and salt, fish and a glass of cream are added. Almost immediately the soup with fish canned food is removed from the fire, is flavored with greens (most often limited to dill, but parsley will not be superfluous). After 10 minutes of insisting, you can start dinner.

Separately note that it is desirable for the dish to take pink salmon in oil. However, it will not be bad with mackerel. Here it is better not to take saury - it is in the soup "loached".

Finnish fish soup in the multivarquet: recipe and its implementation

Miraculous assembly has long proved its universality. In the use of Finnish recipes, it is also useful. The fish fillet, cut in portions, is placed in a bowl, filled with water, and the multivarka is switched on for 40 minutes for extinguishing. After the timer signal, the soup is salted and peppered, potatoes are laid, cream is poured in - and the same mode is turned on for another 40 minutes. Shortly before the end of cooking, chopped dill is poured in, and already when serving, small pieces of oil fall into the plates.

Note that the described method is not the only one that you can prepare fish soup in a multivark. Recipe with smoked fish, for example, can also be easily embodied. For him in the quenching regime, potatoes with onions and carrots are cooked (or the roast is made from the last two, then it is added five minutes before the tubers are ready). When the vegetables are almost ready, slices of smoked salmon are laid, cream is poured in, and "Quenching" is turned on for another 7 minutes.