In Finland, soups are very fond of, they respect this dish and know how to cook them perfectly.
Their cuisine is dominated by fish soups, although the cuisine of this country is diverse.
Finnish fish soup is served at the table not only in winter, but also in summer.
A simpler option, in which the main ingredients - onions, potatoes, fish and milk, is called "calakeitto".
The ennobled "kalakeitto" is already a "lohikeitto", in which cream and only cream are added instead of milk.
Often there is a situation when it is difficult to come up with something new for the menu, in this case you can pay attention to Scandinavian cuisine and cook a great Finnish soup. The main components of this dish are cream and salmon fish.
General rules for making Finnish soup
• A real, traditional Finnish soup should be cooked in a cast-iron pot, in the oven, and after the dish is ready, it is not served, but left for a day for aging and insisting, for example, Russian daily borsch or cabbage soup. After this, the first dish warms up and you can already eat it, according to the Finns themselves, this cooking method gives a more intense taste.
• Instead of salmon fillet for making Finnish soups, heads, ridge, and tail parts of fish are perfect, they can be obtained by cutting a carcass in your kitchen, but you can buy a ready-made soup set in the fish department, in which carcasses are cut;
• For the broth, you can take not only salmon, but also other red fish, for example, pink salmon;
• Add fillet to the Finnish soup, the heads of salmon fish are large, they contain a sufficient amount of pulp for several servings.
Finnish fish soup - fish soup
Ingredients:
• You need to take salmon, salmon, you can fillet - 400 g, soup sets of heads and tails are suitable;
• Milk in a volume of 400 ml;
• Salt - to taste;
• Large potatoes - 4 pieces, small - 6-8;
• Pepper and lemon flavoring - ½ teaspoon;
• Flour - 1 tablespoon;
• Onions - 1 medium head.
Cooking method:
1. First of all, peel the onions and potatoes, then they should be chopped, cut the onions into half rings, and the potatoes into cubes, the sizes should not exceed 2.5 cm.
2. Water, 1 liter, pour into a saucepan, put salt and put to boil. After boiling, potatoes with onions are dropped into it and boiled for 10 minutes under a closed lid, reduce the heat to medium.
3. Wash and cut the fish into large pieces, add to the vegetables in the pan, put pepper and lemon flavoring in the same place.
4. Pour milk into the flour, mix thoroughly, add to the soup and bring to a boil, then remove from the stove.
5. Pour soup into plates, chop greens, garnish each serving and serve.
Classic Finnish soup with salmon and cream - lohikeitto
You will need:
• Soup set for salmon;
• Leek, 1 stalk;
• Large salmon steak about 400 g;
• Carrot medium, 1 pc.;
• Onion, 1 head;
• Potato, 3 large or 5 small tubers;
• Wheat flour, 1 tbsp. spoon;
• Celery stick;
• Salt, peppercorns, bay leaf - to taste;
• Dill for sprinkling the finished dish.
How to cook:
1. Rinse the heads, remove the gills from them, because they add bitterness to the broth, put in a pan, pour 2 liters of cold water, wait until it boils, then remove foam from the surface, reduce heat to medium;
2. When there is no more foam, put potatoes and onions in a pan, cook until soft;
3. Cook the broth on a soup set with vegetables, since Finnish fish soup requires fish broth;
4. Get the bones and heads, remove unnecessary, strain, remove the meat from the heads, put back into the pan;
5. Remove the potatoes, crush, add to the broth, return the dishes to the fire;
6. Rinse the celery and leek cuts, chop with strips, fry in butter until golden brown, add to the broth;
7. Cut the potatoes into cubes, carrots - into strips, add to the onion and celery, onion, which was boiled, remove;
8. At this time, you need to make dressing, dry the flour in a deep pan, add butter, fry a little, pour a glass of broth, stir, wait until it boils and pour the cream. When the whole mass boils, pour it into the soup and mix;
9. Cut salmon (steak) in portions, dip in boiling liquid, cover and simmer for a couple of minutes, avoiding boiling.
Let stand for 40 minutes, pour on plates, add dill and serve.
Original Finnish seafood and trout soup
Have to take:
• Small fresh trout, 1 piece;
• Assorted seafood, about 400 g;
• Cream, 100 g;
• Ginger root 5 cm long;
• Medium tomatoes, 3 pieces;
• Medium potatoes 4 pieces;
• Bulgarian pepper, 2 pieces;
• Stalk of leek, 1;
• Onion head - 1;
• Pickled capers (to taste) - 15 g;
• Processed cheese (for example, "Viola") - 200 g;
• A mixture of peppers, salt, bay leaf, herbs - to taste;
• Garlic - 3 cloves.
Cooking process:
1. To clean the sides of the fish, cut, remove from the head of the gills, put in a pan, pour water, add spices and bay leaf, put to cook;
2. Strain the cooked broth, add peeled and chopped potatoes, capers, ginger, chopped carrots, chopped leeks and seafood, bring to a boil and reduce heat;
3. When the potatoes are half ready, put chopped tomatoes, bell peppers and lots of greens into the pan;
4. Disassemble the prepared and cooled trout, put the good pieces of meat back into the pan, pour the cream and add the cream cheese. Warm up the soup, after which you can serve.
Finnish soup with vegetables
It is necessary to take:
• Red fish, 200 g;
• Potato, 2 tubers;
• Frozen vegetable mix, 100-150 grams
• 250 ml of high fat cream;
• Spices and salt to taste.
You need to cook delicious Finnish vegetable soup like this:
1. Boil fish in a pan of 2 liters for 10 minutes;
2. Take out the finished fish, salt the broth;
3. Peel and chop the potatoes with straws, put in a pan;
4. Disassemble the fish, add meat to the potatoes, cook until it is ready;
5. Pour into a container 100-150 grams of frozen vegetable mixture;
6. Add cream, boil and remove from heat.
In a plate to enhance the taste, you can put a half mug of lemon and a teaspoon of red caviar, season with dill and serve.
Fried fish in finnish soup
An unusual recipe for Finnish soup, you will need the following ingredients for it:
• Cream, 1 liter;
• Fish trimmings for broth;
• Bulbs, 2 pieces;
• Butter for frying;
• Fillet of salmon or trout, 300g .;
• Potato, 4 tubers;
• Salt, pepper, seasonings, herbs - to taste.
Preparing this interesting Finnish soup is very simple:
1. Put the fish scraps into the pan, add the potatoes, cut into large cubes, and cook the broth;
2. Strain the finished broth and put it on the stove again;
3. During cooking, fry the onion half rings, when they lose their dullness, put fish fillet without skin on them, fry each side intensively for a minute, then transfer to a pan;
4. After 15 minutes pour the cream, after another 5 minutes put the salt, pepper and remove from heat, let it brew for 5 minutes and the dish is ready!
Smoked fish for finnish soup
Ingredients:
• Fish soup set, 1 kg;
• Onion, 1 head;
• Potato, 3 pieces;
• Smoked salmon fillet, from 300-400 g;
• Cream, 1 glass;
• Salt, herbs, spices - to taste.
Cooking process:
1. Cook the broth on a soup set, it is better if it is from red fish, to add flavor, put the same spices and a whole peeled onion there;
2. Strain the finished broth, put whole potatoes, after they are boiled, remove and crush;
3. After 20 minutes, put the smoked salmon, bring to a boil and pour the cream, then stir in the salt, season with dill.
In order for the fish to maintain its appearance, it should not be boiled for a long time, it is very tender and will easily break into small pieces.
Variant of Finnish fish soup
The recipe is suitable for those people who do not like the smell of fresh fish and it is unpleasant for them to cut it.
Ingredients:
• A can of salmon canned food in oil filling;
• Onion, 1 pc.;
• Stalk of leek;
• 1 carrot;
• 6 potatoes;
• Cream, 1 glass;
• Parsley with dill - 1 bunch each;
• Pepper, salt, spices - to taste;
• Vegetable oil for frying.
Cooking:
1. Open canned food, remove bones from fish and remove fins, pour oil from a jar into a pan where vegetables will be fried;
2. Chop the leek, onions and carrots, sauté in vegetable oil;
3. In boiling water, put potatoes, chopped into large cubes, bring to readiness and add frying, put peeled canned fish;
4. Salt and pepper, pour a glass of cream, let it boil and remove from the stove, then put the greens.
The first is ready, you need to let it stand for 10 minutes and you can have lunch.
To make the broth with pieces of fish, and not with "suckers", it is better to take pink salmon or salmon, a mackerel in oil is also suitable.
Little Tricks for Finnish Soups
Finnish soups are very tasty and nutritious, but there are some tricks to make it even better:
• To make the broth thicker, you need to take more potato and cook it whole in the soup, then get it and crush it, so the broth will turn out more thick and rich;
• To make the first dish more fragrant, you need to let it stand for a day and only then eat it;
• To make the pulp of red fish tender, it must never be boiled! It is only necessary to simmer for a few minutes under the lid and remove the bowl of soup from the fire, in a hot environment the fish will reach readiness in a few minutes and will be uniquely tender!
• In case of financial difficulties, you can cook Finnish soup from a soup set, it will be inexpensive, and there will be enough meat from your head, this is the so-called budget option;
• To make the fish broth more aromatic, you should add other spices to it, except for common ones, cloves, branches and dill seeds, pour a small amount of white wine.
