Finnish fish soup with salmon fish cream is perhaps one of the most popular and beloved soups in the whole world. And this is not surprising, because the dish turns out to be so satisfying and incredibly tasty, while low in calories, that it is really impossible to tear yourself away from it. Today we will cook one of the simplest and most affordable Finnish fish soup options.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Trout (head, tail) - 600 g
Trout (back) - 500 g
Bulb onions - 1 pc.
Carrots - 80 g
Potatoes - 300 g
Cream 20% - 200 g
Salt to taste
Ground pepper - to taste
Dill - 20 g
Bay leaf - 1 pc.
Lean oil - 1 tablespoon
Water - 1.5 l
How to cook:
Prepare all the necessary products for cooking fish soup. Any salmon fish is suitable for this soup, the main thing is fresh. I managed to buy just a gorgeous wild trout carcass.
Clean the fish, wash, remove the gills and entrails. Peel and wash the vegetables.
First, separate the trout fillets from the skin and bones. Cut it into a medium cube, cover with cling film, set aside.
Pour water into a 2-liter saucepan. Place the fish head, tail and bones from which you cut the fillets into it. Boil the broth over low heat for 20-25 minutes.
At this time, chop finely onions and carrots into large pieces. Fry vegetables in a minimum amount of lean refined oil until lightly golden brown.
Catch the head, tail and bones from the pan, strain the broth itself. Transfer the sauteed onions and carrots to it. Have a kettle of boiled water ready as it will need to be added to the soup.
As soon as the broth comes to a boil in a saucepan, toss in the small cubed potatoes. Cook for about 15 minutes, until cooked through. Mash half of the potatoes in mashed potatoes, thus thickening the soup.
When the potatoes are done, add the chopped trout fillets. Cook the fish for 3-4 minutes, no longer. Add the correct amount of water.
Then pour in a glass of heavy cream, salt the ear and pepper to your liking.
When the fish soup boils for the last time, add the chopped dill and turn off the stove immediately. Place the lid on the pot and let the fish soup steep for at least 15 minutes before serving.
Then pour the soup with cream in Finnish in portions.
And serve it home for lunch.
Enjoy!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!