A delicious trout cream soup in Finnish can be tasted not only in the countries of the Scandinavian Peninsula. It is easy to cook it yourself at home. Lohikeitto, as this dish is called in Finland, is prepared both from salmon fillet and from a cheaper soup set - head and tail.
Despite the apparent incompatibility of fish and dairy products, we recommend that you definitely cook trout soup with cream in Finnish and appreciate this dish. You can read the step-by-step description of the popular dish of all Scandinavians in the article. You will find out what ingredients you need to buy before you start, when to add cream and how much to cook such a fish dish.
Recipe for Finnish Cream Soup
First of all, you need to prepare the products. Red fish can be purchased both in the market and in supermarkets in frozen form. To make the fish broth rich, add fins and trout head to the fillet pieces. It is in these places that there is fish oil, which will give the broth a beautiful color and rich taste. Fish should be cleaned of scales and rid of entrails. If a head is used, be sure to remove the gills. Some housewives cut their eyes, but most often they are left, since it is on them that the degree of boiling is visible. If the squirrels become bright white, then the fish is ready.
Put all the pieces of fish in an enameled pan (you can use the stainless steel version) and fill with water so that the whole trout is covered by 2 cm. Put it on fire. When the water begins to boil, remove the foam that has surfaced to the surface with a slotted spoon and add a couple of bay leaves, a pinch of salt and a few peppercorns for flavor. Reduce the fire to a minimum and cook for 15-20 minutes. If you are cooking trout soup with Finnish cream from your head, watch your eye condition. Only squirrels will become snow-white - the fish is ready.
The remaining components
While the main component of Finnish soup is cooked, prepare the rest of the ingredients. They are as follows:
- 4-5 medium-sized potatoes;
- 1 carrot;
- 1 onion;
- 1 tbsp. l butter;
- 1 cup cream
- a pinch of salt.
Cooking soup
Peel the potatoes, wash and cut into large pieces. Peel the carrots and grate (can be cut into thin semicircles). Remove the husk from the onion and chop it finely. Put a little butter in the pan and fry the onions and carrots in it.
When the fish is cooked, it is carefully removed from the broth. It is advisable to additionally strain the liquid through a strainer so that no bones and foam residues get caught. When the fish meat has cooled, separate it from the bones and fins and put it in a separate bowl.
Add all the vegetables to the broth, salt and cook until the potatoes are ready, about 15 minutes. At the end, pour in the cream and add the trout-free bone meat. The dairy product is poured slowly, stirring the liquid with a spoon. They serve ready-made trout soup with Finnish cream and finely chopped dill or parsley. If desired, you can add your favorite spices or dried herbs to it. The soup is cooked quickly, and the recipe is quite simple, but there is another option for quick cooking. Consider it in more detail later in the article.
Quick option
This recipe for trout fish soup is prepared in one bowl. We take similar products. So, for 2 liters of water you will need 500 grams of trout pieces with your head. If the fish was frozen, first thaw it at room temperature, then wash and clean it of all the excess. Still need:
- 5-6 potatoes;
- 1 large carrot;
- 1-2 bulbs;
- 300 grams of fat cream;
- olive oil - 3-4 tbsp. l .;
- 3-5 bay leaves;
- 10 peas of black pepper;
- fresh herbs (to taste);
- a pinch of salt.
How to cook
All vegetables must be peeled and chopped. Take a pan from a stainless steel with a thick bottom. Place the container on the fire and pour olive oil into the bottom of the pan. When the oil is warm, drop the onion and fry it for a couple of minutes, stirring with a spoon. Then toss the grated carrots and mix. Stew until golden. Then dip the pieces of fish and potatoes, cut into identical pieces, into the container. Fill with water and add fire. When such a simple trout soup begins to boil, turn off the gas and remove the foam with a slotted spoon. It remains to throw spices and salt. Everything is boiled until soft potatoes. At the end, pour cream and keep on fire for a few more minutes. When serving, the ear is right in the plates sprinkled with freshly chopped dill or parsley.
It is advisable to take only the flesh of the fish for this type of soup, so that later you don’t take out the pieces and choose the bones. If an ear is prepared according to the recipe from the head of trout, then it is enough to remove only it with a slotted spoon and separate the meat. Some people like to eat fish soup and leave the fish in a plate for the last time.
Leek option
According to the following recipe, you will need to purchase not only onions, but also leeks. Prepared fish is put in a large pan, add peeled vegetables - 1 onion, chopped in half, and 2 small carrots in half. 1 tsp is thrown into the container black pepper and 3 bay leaves.
Put the pan on the fire and after boiling, remove the foam with a slotted spoon. How much to cook trout, you already know. If only the fillet is cooked, then 15-20 minutes are enough. If there is a head in the pan, then the readiness is easily determined by the whitened eyes of the trout.
Cook soup
Put the pan on the fire and put a piece of butter. When it melts, pour the leek into sliced circles. According to this recipe, a delicious ear is obtained when there is a lot of leek. The soup eventually comes out thick and rich.
When the fish is cooked, remove it from the pan and sort out the bones. Vegetables should be discarded, and the broth should be filtered through gauze or a strainer. Then in a clean pan put the peeled and chopped potatoes, add carrots, chopped into thin semicircles, and leek fried in butter. Pour all the strained transparent broth and put it back on the stove. While the soup is boiling, disassemble the fish into equal cubes. Do not divide the trout meat too finely, slices should be visible in the ear.
Vegetables are cooked for 10 minutes, then add the fish and keep it on fire for the same amount of time. Then pour in 1 cup of whipped cream and mix. Add salt and black pepper to taste. When serving, sprinkle chopped fresh herbs on your ear. You can throw it directly into the pan before turning off the stove.
The main secrets of cream
You have come across some popular recipes for making trout soup with Finnish cream. The ingredients are all quite simple, you can easily buy them at any supermarket. For such an ear to be real, you need to know a few cooking rules.
Firstly, the countries of the Scandinavian Peninsula have long and cold winters. This soup is incredibly nutritious and fatty. Hot soup can not only warm after a walk, but also saturate until the end of the day. Therefore, cream is bought oily and in addition a little whisk them with a whisk. They should be a thick consistency. So that the cream from boiling water does not curl, they are poured at the very end of the preparation of the soup and stirred with a spoon all the time. If your cream is not too greasy, compensate for this with an extra slice of butter when frying the onions. The broth should be saturated.
Secondly, trout soup in Finland is made thick. Buy a lot of fish, and don’t skimp on onions. The more frying, the thicker the ear. Sometimes in soup, leek is replaced with shallots. It turns out also delicious.
Looks great soup with a lot of dill. It should be fresh and bright green. It will take a whole bunch. It is crushed with a knife and put to sleep at the very end of cooking, before turning off the fire.
And finally, listen to another piece of advice. Do not cut potatoes and carrots too large. In a tablespoon, several pieces of fish with vegetables should be placed.
As you can see, cooking Finnish fish soup is easy. Be sure to cook it for your family members. Delight loved ones with new dishes! Bon Appetit!