Finnish soup with salmon and cream

It is not known when the Finns came up with the idea of adding cream to the fish soup, but the recipe has not changed for centuries and became the winner of popular Finnish dishes. A separate holiday was even introduced in his honor.

This dish is ideal for a cold season. After winter walks, you just want to eat something hearty, hot and rich.

Cooking Finnish fish soup is quite simple, but it becomes tastier the next day, after infusion. The taste is very delicate and rich.

Ingredients:

Salmon - 700 grams
Water - 1 liter
Cream 20% fat - 500 ml.
Carrots - 1 pc.
Celery - 2 stalks
Onions - 1 pc.
Butter - 50 grams
Vegetable oil - 1 tablespoon
Bay leaf - 1 pc.
Potatoes - 5 pcs.
Flour - 1 tbsp.
Peppercorns - 5 pcs.
Salt to taste
Green onions - ½ bunch

I prepare the necessary products. For a rich broth, in addition to fillet, I use the head, ridge and tail of salmon. I remove the gills from my head.

I fill the fish with water and put on medium heat. I add a whole onion, one potato and one peppercorn. I bring it to a boil, be sure to remove the foam formed during cooking.

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Cut the celery and onion into small cubes.

In a frying pan I heat a mixture of vegetable and butter and sauté vegetables.

Cut the potatoes and carrots into small cubes.

After 30 minutes, I take out the salmon, onion and potatoes from the broth. Separate the fish meat from the skin and bones and put it aside. Boiled onions and peppercorns are not required. I knead the potatoes with a fork. It will give the broth a thicker and velvety texture.

I transfer the chopped potatoes and carrots to the fish broth.

To thicken the soup, I mix flour and cream.

After the potatoes and carrots are cooked, I add the browned vegetables, bay leaf, the set aside salmon meat, mashed potatoes and cream. I simmer the soup for another 10-15 minutes and add finely chopped green onions. I bring it to a boil and turn it off, covering it with a lid. I give the dish time to brew.