Finnish fish soup is a tempting and very appetizing first course of red fish. This soup differs from the usual one by the addition of cream, which gives the broth a pleasant shade, as well as an amazingly delicate taste.

Instead of fish scraps, from which we are accustomed to cooking simple salmon, in this case it is salmon fillet that is used, and there are also some peculiarities in the cooking technology. So, without leaving home, we prepare real Finnish fish soup with cream and delight our family with a hearty lunch.

Ingredients:

  • salmon (trout) fillet - 300 g;
  • potatoes - 2-3 pcs.;
  • carrots (small) - 1 pc.;
  • onion - ½ piece;
  • butter - about 30 g;
  • cream 10% - 200 ml;
  • salt - to taste;
  • dill - ½ bunch.
  1. First of all, we clean and cut the potato tubers into equal cubes, add a liter of water and cook until half cooked, that is, 5-7 minutes after the liquid boils.
  2. In the meantime, let's fish. Remove the skin and cut the fillet into equal medium-sized pieces. If possible, we try to select bones from the salmon (or trout).
  3. Immerse the red fish in the broth with half-cooked potatoes. Bring the liquid to a boil again, continue cooking for the next 5-7 minutes.
  4. At the same time, chop the onion into thin strips and sauté in butter.
  5. After a couple of minutes, add the carrots, peeled and grated with medium shavings. Simmer the assorted vegetables over low heat, stirring occasionally.
  6. Transfer the softened roast into a pan with almost finished soup. Note: to make the Finnish fish soup less high in calories, you can use leeks instead of leeks - you don’t need to fry them before adding them to the broth, so the fish soup will turn out less fatty. In this case, leek rings and finely chopped carrots are added to the broth at the same time as the potatoes, but otherwise the cooking technology remains the same.
  7. After the vegetables, pour the cream into the soup. Bring the whitened broth to a boil, check the potatoes for softness, season the Finnish fish soup with salt and remove from heat.
  8. Pour the tender soup into bowls and sprinkle each portion with chopped fresh dill and serve.

Finnish fish soup with cream is ready! Enjoy your meal!

The cuisine of the Nordic countries in general and Finnish cuisine in particular is an excellent example of how many delicious dishes can be created by carefully treating the meager gifts of our harsh nature. Let's say this Finnish salmon soup with cream: it does not require exotic products, breaks all possible rules (few places cook it from salmon, they usually use less fatty fish) - and at the same time it is so loved by those who tried lohikeitto in its homeland, that they happily take home the recipe for this wonderful soup. More good news is that this creamy salmon soup can be a very frugal meal - I'll show you how to achieve it.

Finnish cream soup with salmon

Average

50 minutes

Ingredients

for the broth:

1 kg. salmon heads and bones (salmon, trout)

1 onion

3-4 allspice peas

2 bay leaves

2 l. water

for soup:

2-3 potatoes

1 carrot

1/2 leek

300 g salmon fillet

200 ml. cream

several sprigs of dill

You can get fish bones and heads by cutting up the salmon yourself, or you can find it in a store that fillets it and sells the bones and heads separately as a soup set. Place them, as well as the onions, allspice peas and bay leaves in a saucepan, cover with cold water and place over medium heat. To get the most rich and aromatic soup, it is not forbidden to add other ingredients that you are used to using - say, cloves, dill sprigs or a little white wine. Bring the contents of the pan to a boil, reduce the heat and, skimming occasionally - the more often, the better - cook for 25 minutes, then strain the broth and return it to the pan.

  • You can prepare this creamy salmon soup not only from salmon; large trout, as well as any other representative of the salmon family, are perfect for it.
  • To get a thicker, richer soup, use one more potato, then puree or blend half the potatoes into the soup.
  • You can make the soup more budget-friendly by not using fillet at all: one head of salmon has enough meat for a couple of servings. After boiling the broth, let the heads and bones cool, collect the meat from them and add to the soup at the very end.

The dish is also often called kalakeitto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article suggests preparing Finnish fish soup according to a classic recipe, as well as 8 interpreted technologies, with different types of seafood. Each of them is special, distinguished by a unique soup taste and unusual aroma.

Finnish fish soup with cream is very aromatic, the taste of fish is delicate and juicy. This soup will certainly please everyone who tries it.

Components:

  • 0.7 kg pink salmon;
  • 0.5 kg of potatoes;
  • 0.5 liters of cream;
  • 1 onion;
  • 1 carrot;
  • 50 ml sunflower oil;
  • salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Preparation:

  1. First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
  2. The pink salmon must be cleaned and the fillets cut into portions.
  3. Vegetables chopped into strips should be fried in oil, pour water, add potatoes and spices.
  4. The last thing to add is the pink salmon, pour in the cream in a thin stream, while stirring.
  5. Cook for about a quarter of an hour. To make the soup aromatic, sprinkle with herbs if desired.

How to cook fish soup in a slow cooker

Cooking fish soup in Finnish style in a slow cooker is extremely simple. All ingredients will be saturated with the taste of fish, kalakeitto will be incredibly appetizing.

Components:

  • 0.5 kg pink salmon fillet;
  • 5 potatoes;
  • 1 onion;
  • 1 carrot;
  • 0.5 liters of cream;
  • 50 ml vegetable oil;
  • salt, spices.

Preparation:

  1. To begin, cut the potatoes into cubes, carrots and onions into small strips.
  2. Cut pink salmon into small portions.
  3. Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, add potatoes and spices.
  4. At the end, add pink salmon, pour in cream, stirring constantly.
  5. Turn on the “Extinguishing” mode and the timer – 35 minutes. Serve, first decorating with herbs.

Finnish trout soup

Trout soup is famous for its rich taste, thanks to the noble variety of fish. This dish will appeal even to those who do not consume seafood at all in their daily diet.

Components:

  • 0.4 kg trout fillet;
  • 5 potatoes;
  • 0.2 l cream;
  • 1 tbsp. l. butter;
  • 1 onion;
  • 1 carrot;
  • salt, spices.

Preparation:

  1. Cut the potatoes into soup cubes, add water and cook for about 10 minutes.
  2. We remove the seeds from the trout, divide it into portions, and throw it into the stew.
  3. Sauté the chopped vegetables in melted butter and add them to the soup.
  4. Pour in the cream and leave for the fish soup for a quarter of an hour.

Salmon recipe

Salmon is a noble fish, and the stew will be no less refined and appetizing.

Components:

  • 0.6 kg salmon;
  • 1 onion;
  • 0.5 kg of potatoes;
  • 0.5 l of milk;
  • 50 g flour;
  • salt, spices.

Preparation:

  1. Disassemble the salmon, boil the broth from the head, backbone, tail, and divide the fillet into pieces.
  2. Strain, add chopped vegetables, fillets, seasonings.
  3. We dilute flour in part of the milk, add the remaining milk and pour it into the ear. Leave for a quarter of an hour.

In order for kalakeitto to be fragrant and aromatic, it should be served with herbs.

Finnish salmon soup with cream

Salmon soup surprises with its taste and nutritional qualities.

Components:

  • 1 kg heads;
  • 0.5 kg of potatoes;
  • 1 carrot;
  • 1 onion;
  • 0.1 l cream;
  • salt, spices.

Preparation:

  1. We cut out the eyes and gills from the fish, boil the broth, and strain.
  2. We cut off the meat, throw it back into the liquid, season it with spices, and add chopped vegetables.
  3. After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leeks are often used in the national cuisine of Finland. Dishes with it are very healthy and appetizing.

Components:

  • 0.6 kg of fish;
  • 0.4 kg potatoes;
  • 0.3 l cream;
  • 1 leek;
  • 1 carrot;
  • 50 ml olive oil;
  • salt, spices.

Preparation:

  1. First of all, you should cut vegetables, potatoes into soup pieces, carrots finely and leeks into rings.
  2. We clean the fish and cut it into pieces.
  3. Sauté the chopped vegetables, add water, add potatoes and spices.
  4. The last step is to add the fish and cream; they should simmer for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes add juiciness to the dish and a pleasant piquancy to the fish itself.

Components:

  • 0.5 kg salmon fillet;
  • 1 onion;
  • 5 pieces. potato tubers;
  • 0.2 l cream;
  • 1 carrot;
  • 2 tomatoes;
  • 50 ml vegetable oil.
  • salt, spices.

Preparation:

  1. Cut the salmon into pieces, boil the broth with seasonings. Throw in diced potatoes.
  2. Sauté vegetables in oil and add to soup.
  3. At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more aromatic and fragrant. This stew is perfect as a first course at a dinner party.

Components:

  • 0.5 kg of fish;
  • 3 potatoes;
  • 0.1 l cream;
  • 1 onion;
  • 1 carrot;
  • salt;
  • allspice, black peas, red;
  • 1/3 tsp. coriander;
  • 1/3 tsp. basilica;
  • 2 laurel leaves.

Preparation:

This recipe does not involve chopping vegetables, because it will not be a soup, but a kind of fish soup using Finnish technology.

  1. We clean the fish, cut it and cook the broth. Throw in peppers, bay leaves, and salt.
  2. Add unchopped vegetables, after half an hour cream, coriander, basil.
  3. Before serving, remove the vegetables. Serve the soup in a broth pot, garnished with herbs.

Soup with chum salmon

Chum salmon is a fish with a special taste, so soup made from it will also have an exquisite taste. Kalakeitto will certainly surprise the hostess's guests.

Components:

  • 0.3 kg chum salmon;
  • 1 liter of pre-cooked fish broth;
  • 1 onion;
  • 1 carrot:
  • 1 celery root;
  • 5 potatoes;
  • 0.1 l cream;
  • salt, sugar, spices.

Preparation:

  1. To begin, rub the chum salmon with salt and sugar. This marinade will give it an amazing taste.
  2. In the fish soup we throw diced potatoes, carrots, onions, whole celery, and spices.
  3. After half an hour, pour in the cream and leave for the same amount of time.
  4. Serve with dill or parsley leaves.

Today we will tell you how to prepare a rather unusual first course, which, meanwhile, has long gained popularity among housewives in many countries. And it’s not surprising, because Finnish trout soup with cream is not only tasty and satisfying, but at the same time easy and quick to prepare. We have selected several recipes from which you can choose the right one and prepare Finnish soup for the whole family or just to try for yourself.

So, first, let's make trout soup according to the simplest authentic recipe with a minimum of ingredients used.

Finnish trout soup with cream

Ingredients

  • Trout – 400 g + -
  • — 4-5 pcs. + -
  • - 1 PC. + -
  • - 1 PC. + -
  • — 1 cm or 50 g + -
  • — 150 ml + -
  • - 2 glasses + -
  • - on the tip of a knife + -
  • - 1/4 bunch + -
  • - 1/3 tsp. + -
  • - 1 tbsp. + -
  • - 1 tbsp. + -

Preparation

The first thing we need to do is cut the fish, separating the fillets from the bones, since there are no bones, skin, or head in the broth - yes, this is a completely different way of cooking! This is how fish soup is prepared in Finnish.

You can read about how to cook trout soup with its head in the article of the same name.

This is the longest preparatory part, so if time is short, it is better to worry about cutting in advance.

It is most convenient to cut the meat from the backbone and bones with a long knife, placing it almost horizontally. You should get small layers, preferably of the same size, about 5 by 7 cm or a little less.

  1. Place the finished fish on a plate and set aside.
  2. Now let's do the vegetables. We clean them and then cut them, quite coarsely. First cut the carrots into circles, then into cubes, chop the onion, and cut the potatoes into slices.
  3. Only horseradish root can be grated or chopped in a vegetable cutter.
  4. In the same pan in which we are going to cook the fish soup, first fry the onion in olive oil until transparent, then add the horseradish, then the carrots and, finally, the potatoes.

The intervals between adding vegetables should be at least 2-3 minutes so that the vegetables have time to soften a little.

  1. After holding the potatoes for 3-4 minutes, add water. It should be boiling water, so the soup will cook faster and it will taste better. The consistency of the soup should be thick.
  2. Immediately pour the cream into the pan. Cover with a lid and cook over low heat.

It’s easy to determine when it’s time to add fish - if the potatoes are soft and almost ready, then it’s time for trout. Dip the pieces into boiling creamy broth and cook for no longer than 1-2 minutes.

As soon as the meat acquires a pinkish tint, turn it off.

Now add salt and spices: fresh dill, ground black pepper and lemon juice. Mix well, cover with a lid to let the soup steep and serve after 10-15 minutes.

Bon appetit!

Finnish fish soup with cream is prepared very quickly. Everything will take no more than half an hour, so this is a good solution for busy housewives. Well, for those who prefer the traditional version of cooking in broth, we offer the following recipe.

Soup with trout and cream

To prepare, we will stock up on trout steaks or trout heads in advance. For a 2-liter saucepan you will need a soup set of 1 fish, that is, approximately 500 g.

  • Pour cold water over the trout and bring to a boil.

If there is no head, the broth will be ready in literally 15 minutes, but if we cook it together, strain the liquid to get rid of seeds and scales, transfer the pieces to a plate to cool, and return the head back to finish cooking.

  • Now add chopped potatoes (4-5 pieces) into the soup into slices.
  • Peel the carrots and onions (1 piece in total), cut them at your discretion and fry them in a frying pan in butter or ghee. This will give the broth extra tenderness.
  • We send the frying to the potatoes.
  • We pick the meat from the bones, put it in the soup and immediately pour in 150 ml of cream. Since butter was used when frying the vegetables, you can use low-fat cream.
  • Add 1-2 bay leaves, black peppercorns and 1 tbsp to the Finnish fish soup. fresh chopped greens.

Keep it covered for another 5 minutes and turn it off. Let it brew for 15-20 minutes and pour into serving plates. Cream soup is ready!

But there is an even more satisfying version of preparing Finnish fish soup.

Fish soup with cream and rice

  1. Put 2 liters of water on the fire, add 300 g of trout steak and leave to cook.
  2. Meanwhile, peel the vegetables: 4 medium potatoes, 1 carrot and 1 onion.
  3. As soon as the broth boils, time it for 15 minutes, which is exactly how long it will take to cook the fish, no longer.
  4. Place 1 tbsp in a frying pan. butter or the same amount of vegetable oil, first saute the onion, then add carrots to it and simmer the vegetables until soft.

    There is no need to fry it too much, otherwise the soup will taste bitter.

  5. After the time has passed, use a slotted spoon to remove the steak onto a plate and replace it with the roast.
  6. Cut the potatoes into bars and add them to the soup. At the same time, add 3 tbsp. long grain rice. Cook until tender, pour in 200 ml of cream, add herbs, nutmeg and black pepper.

We remove the meat, put it in the soup and simmer for another 5 minutes. Turn everything off and serve. Bon appetit!

As you can see, there are quite a lot of recipes for creating Finnish soup with cream, and it’s not difficult to supplement them with ingredients at your discretion or add spices. Try making this “quick” soup and see how your loved ones or guests who come for lunch will appreciate it.

Salmon soup with cream is called “lohikeitto” in Finnish at home. It is a festive version of the Finnish soup "kalakeitto", which is prepared from fish with white, boneless fillets: whitefish or cod.

Finnish cuisine is not very well known or popular in our country. But salmon soup with cream is a real masterpiece, the calling card of the country. Finnish residents have proven that even from the meager gifts of harsh nature they can prepare a tasty and appetizing dish.

Finnish soup is unique, since salmon broth is rarely cooked in other countries; as a rule, less fatty fish is used for this. But every person, having once tried Finnish soup with salmon and cream, writes the recipe in his cookbook.

The good news is that you can make both the classic lohikeitto soup from expensive salmon, and an equally tasty but budget version from the head and tail of salmon or from a soup set.

Hearty, tender, tasty, with a pleasant creamy taste, Finnish soup can be prepared not only for holidays, but also on weekdays, gathering the whole family at the dinner table.

An important component of salmon soup is spices. When selecting them, the most important thing is not to overdo it, so as not to overwhelm the taste of the fish. Maintain the golden mean.

How to cook salmon soup with cream in Finnish - 15 varieties

Finnish creamy salmon soup from Ville Haapasalo

The famous Finnish actor, a favorite of the Russian public, shared the recipe for a traditional thick, rich national dish.

Ingredients:

  • salmon fillet - 300 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • sweet bell pepper - 1 pc.
  • potatoes - 3 pcs.
  • cream - 250 g
  • milk -250 g
  • vegetable oil
  • garlic
  • salt.

Preparation:

Finely chop the onion and garlic. Grate the carrots.

Cut the pepper and potatoes into cubes.

In a thick-bottomed saucepan, fry the onion and garlic in vegetable oil. Add carrots and pepper. Pour some water and simmer for 15 minutes.

Pour in the potatoes, cook until done and add the salmon, cut into pieces. Add salt to taste.

Mix milk with cream and season the soup.

The soup will be richer if you season it with cream alone without adding milk.

Be sure to add to your cookbook a recipe for a light, oil-free, frying-free, easy-to-prepare Finnish soup for five people.

Ingredients:

  • salmon fillet - 300 g
  • potatoes - 5 pcs.
  • carrots - 2 pcs.
  • leek
  • cream - 300 ml
  • Bay leaf
  • black peppercorns - 1 tsp. l.
  • dill
  • salt.

Preparation:

Cut the potatoes into cubes. Carrots and leeks - in rings. Cut the salmon into pieces.

Pour 1.2 liters of water into a saucepan, add bay leaf, salt and peppercorns.

Bring to a boil and add all the vegetables. Cook covered for 15 minutes.

Place the salmon in the broth and pour in the cream. Bring to a boil and remove from heat. Leave for 10 minutes.

Serve sprinkled with dill.

Salmon soup with Finnish cream and ginger

Absolutely everyone will enjoy this soup with its delicately creamy, rich ginger flavor and the perfect combination of vegetables and herbs.

Ingredients:

  • salmon fillet - 500 g
  • onions - 2 pcs.
  • butter - 70 g
  • ginger - 1 tbsp. l.
  • carrots - 2 pcs.
  • garlic - 3 cloves
  • potatoes - 5 pcs.
  • cream - 500 g
  • greenery
  • pepper
  • salt.

Preparation:

Cut the onion into thin half rings. Carrots - in circles. Grate the garlic. Cut the potatoes into cubes.

Place butter in the bottom of the pan and melt. Add onion, garlic, carrots and ginger. Simmer for 15 minutes.

Send the chopped potatoes to the vegetables and add a little water.

Add some of the greens, salt and pepper, and simmer for 10 minutes.

As soon as the potatoes are ready, place the fish on top and simmer for another 10 minutes.

Pour in the cream, stir and bring to a boil.

Pour into plates and sprinkle with herbs. Serve hot.

Salmon soup with cream in Finnish “Budget”

Soup with a minimum amount of ingredients can be made from salmon tails or heads.

Ingredients:

  • salmon tails - 2 pcs.
  • potatoes - 8 pcs.
  • onion - 1 pc.
  • cream - 350 g
  • greenery
  • salt.

Preparation:

Place the fish and onions in cold water and cook for 15 minutes, remembering to collect the foam. Remove salmon from broth.

Peel the potatoes and place whole tubers in the broth. Cook until done. Pull out the onion.

Grind the potatoes.

Remove the fish from bones and cut into pieces. Add to the pan with the chopped potatoes. Add salt.

Boil for three minutes. Pour in the cream.

Pour into plates and sprinkle with herbs. Serve the soup with homemade bread and cream cheese.

Ingredients:

  • salmon fillet - 500 g
  • champignons - 200 g
  • potatoes - 5 pcs.
  • red onion - 1 pc.
  • garlic - 2 cloves
  • cream - 400 ml
  • wheat flour - 1 tbsp. l.
  • lemon juice
  • white pepper
  • salt.

Preparation:

Cut the potatoes into large cubes, the onion into half rings. Chop the garlic.

Place the potatoes in a pan of hot water and cook until half cooked.

Fry vegetables and mushrooms in a frying pan. Add to potatoes.

Cut the salmon into large pieces, sprinkle with lemon juice and add to the pan. Cook for another 10 minutes.

Add flour to the cream, stir and pour the mixture into the pan. Bring to a boil and turn off.

Leave for 10 minutes and serve with fresh herbs.

Professional, clear and accessible recipe presentation. It's easy to prepare and the taste is amazing. Nothing extra!

Ingredients:

  • salmon - 500 g
  • potatoes - 5 pcs.
  • onion - 1 pc.
  • cream - 500 ml
  • Bay leaf
  • allspice
  • salt.

Preparation:

Peel the potatoes and cut into cubes.

Place butter in a saucepan, melt, add potatoes and onions. Fry until golden brown. Add pepper and bay leaf.

Pour in the broth. Cook until the potatoes are ready.

Top with cream.

Cut the fish into pieces. Add some salt.

Add salmon to pan. Cook for no more than 5 minutes.

Chop the dill. Pour into bowls, sprinkle with dill and serve.

Exquisite, spicy taste of black chanterelles and salmon. What could be even tastier?

Ingredients:

  • salmon fillet - 400 g
  • onion - 1 pc.
  • black chanterelles - 100 g
  • cream - 300 ml
  • milk - 300 ml
  • fish broth - 300 ml
  • garlic
  • dill
  • salt.

Preparation:

Chop the onion and fry in a saucepan in vegetable oil.

Pour in cream, milk and broth. Simmer for 15 minutes. Strain through a sieve.

Fry the chanterelles with the addition of garlic and dill.

Cut the salmon fillet into pieces.

Add chanterelles and salmon to the broth. Cook for 10 minutes.

Fill plates with soup and garnish with herbs.

Fish broth can be replaced with vegetable broth.

This soup is a real masterpiece. Advice from an experienced chef will help you prepare it without mistakes.

Ingredients:

  • salmon fillet - 200 g
  • potatoes - 2 pcs.
  • onion - 1 pc.
  • fish broth - 150 g
  • cream - 150 g
  • olive oil
  • dry white wine
  • butter
  • pepper
  • dried basil.

Preparation:

Boil potatoes in their skins, cool and peel.

Coarsely chop the onion.

Place olive oil and butter in a saucepan, add onion and fry until half cooked.

Add potatoes to onions.

Cut salmon into large pieces. Add to the pan. Fry for a few minutes, add dry white wine and fish broth.

Cook for 5 minutes over low heat. Pour in the cream.

Pour into bowls and sprinkle with dried basil.

An unusually delicate taste, healthy salmon and cream make the soup rich and aromatic.

Ingredients:

  • salmon fillet - 300 g
  • processed cheese - 100 g
  • potatoes - 300 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • bell pepper - 1 pc.
  • cream - 350 ml.
  • vegetable oil
  • dill
  • pepper
  • salt.

Preparation:

Cut the bell pepper and potatoes into cubes. Chop the onion. Grate carrots and melted cheese.

Cut the salmon into pieces.

Add potatoes to a saucepan of boiling water.

Fry onions and carrots in vegetable oil. After 3 minutes, add bell pepper. Simmer for another two minutes.

Place stewed vegetables, cream and melted cheese in a saucepan with boiling potatoes.

Stir, bring to a boil and add salmon. Cook for another five minutes.

Salt and pepper to taste. Let it brew for 15 minutes.

Decorate with greens.

Not a very ordinary combination of ingredients. But it turns out interesting and not very expensive.

Ingredients:

  • salmon heads and tails - 400 g
  • potatoes - 5 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • celery stalk
  • tomatoes - 2 pcs.
  • butter
  • cream - 200 ml
  • Bay leaf
  • peppercorns
  • dill
  • parsley
  • salt.

Preparation:

Cut the onions, carrots, celery and tomatoes into cubes.

Fry onions and carrots in butter. Add tomatoes.

Boil the fish, remove from the broth and separate the bones.

Strain the broth. Add all the prepared ingredients to it. Cook for 15 minutes.

Pour in the cream and remove from heat.

Let sit for 10 minutes before serving.

Smoked salmon gives the soup an incredible taste and aroma. It turns out tastier than regular traditional Finnish soup.

Ingredients:

  • smoked salmon - 200 g
  • cream - 400 ml
  • fresh salmon - 500 g
  • potatoes - 5 pcs.
  • carrots - 1 pc.
  • celery root
  • fennel
  • leek - 2 stalks
  • flour - 1 tbsp. l.
  • dill
  • salt.

Preparation:

Boil fresh fish. Strain the finished broth. Cut the fish into large pieces.

Cut smoked salmon into thin strips.

Cut carrots and celery into strips. Cut the potatoes into four parts.

Cut the fennel pulp into slices.

Cut the white part of the leek into rings.

Bring the broth to a boil and add carrots and celery. Cook for 10 minutes.

Add fennel and potatoes and cook for another 5 minutes.

Place raw fillet and smoked salmon strips into the soup. Cook for 5 minutes.

Mix cream with flour and dill. Add to the pan. Add salt and bring to a boil.

Let it brew for 10 minutes.

Place a piece of fish on a plate, pour in soup with vegetables and serve immediately.

Lots of valuable advice from Lazerson. The main rules: prepare soup with love, do not be afraid to experiment. All ingredients are selected according to your own discretion and taste.

Ingredients:

  • salmon
  • potato
  • leek
  • celery
  • cream
  • butter
  • carrot
  • salt.

Preparation:

Separate meat from bones. Make broth from the fins, head and bones. Strain the broth.

Soak the salmon fillet in a bowl of water with salt and sugar. Leave for at least 20 minutes.

Chop the leek and add to the broth.

Chop the carrots and celery and place in a saucepan.

Next, whole peeled potatoes are added to the pan.

Melt butter in a frying pan and fry flour.

Mash the potatoes directly in the pan.

Pour in the cream and add the toasted flour, bay leaf and peppercorns.

Remove the fish from the marinade, cut into pieces, put in a bowl, scald with boiling water and add to the broth.

Bring to a boil and remove from heat.

Serve immediately.

Ingredients:

  • salmon fillet - 300 g
  • processed cheese - 400 g
  • potatoes - 4 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • olive oil
  • cream - 400 g
  • pine nuts - 3 tbsp. l.
  • dill
  • pepper
  • salt.

Preparation:

Crumble the processed cheese into a saucepan of boiling water and stir.

Cut the potatoes into cubes, add to the pan and cook until half cooked.

Chop onions and carrots.

Sauté onions and carrots in olive oil with the addition of peeled pine nuts. Place everything into the pan.

Cut the salmon fillet into pieces and add to the soup. Cook for five minutes. Pour in the cream and remove from heat.

Let the soup sit for five minutes, pour into bowls, sprinkle with chopped dill and serve.

A proven, fairly complex recipe with a minimum number of ingredients: fish, onions and potatoes. A real culinary recipe for Finnish soup.

Ingredients:

  • salmon - 1 pc.
  • onions - 2 pcs.
  • potatoes - 5 pcs.
  • black pepper pot
  • Bay leaf
  • butter
  • cream - 300 g
  • flour - 1 tbsp. l.
  • dill
  • salt.

Preparation:

Boil broth with onion and bay leaf from the head, tail and bones. Strain the broth.

Cut the salmon fillet into pieces.

Place whole potatoes into the broth. Add finely chopped onion.

After 15 minutes, chop the potatoes. Add salmon fillet. After five minutes, pour in the cream.

Bring to a boil, add a piece of butter, pepper and salt.

Add chopped dill and remove from heat.

Serve hot.

If you want the soup to be thicker, mix the cream with flour and pour the mixture into the broth. Make sure there are no lumps in the cream.

The beauty of this soup is its unusual composition of ingredients and ease of preparation. Diversify your menu and enjoy the taste of creamed salmon soup with broccoli.

Ingredients:

  • salmon - 500 g
  • broccoli - 500 g
  • cream - 200 g
  • pepper
  • salt.

Preparation:

Boil broccoli with fish. Remove from the broth and grind the broccoli and fish in a blender.

Return everything to the pan, put on fire, add salt and pepper, add cream and bring to a boil.

Garnish with herbs and serve.

If you want an even more piquant taste, replace fresh salmon with smoked salmon.

Bon appetit everyone!