Finland is a fishing country. Seafood is used by Finns in all dishes except desserts. The first also certainly goes fish. However, it would be a mistake to call him an ear - the principle of preparation is significantly different from what we are used to. First of all, the best and favorite Finnish fish soup is with cream, and the fish is taken in it red, most often - trout, salmon or salmon. In this case, the broth is traditionally prepared from scraps, and the carcass is laid separately. Many Finnish housewives believe that the soup must be infused for a day; others serve it immediately after removing it from the stove.
Finnish fish soup
Grammed 800 grams of red fish, preferably fresh or, in extreme cases, chilled. The tail, fins and head are filled with cold water. As they boil, the foam is removed and laurel, whole onion and peas are thrown in. After half an hour, the broth is filtered, the cubes of four potatoes, two carrots and onions are laid in it. About 15 minutes later, a third of the potatoes is taken out, mashed and returned to the pan, so that the Finnish fish soup with cream becomes thicker. At the same stage, the fillet pieces are laid. In a cup with a small amount of broth, 2 tablespoons of flour with salt and pepper are ground. The mass is poured into a common pan. After a few minutes, a glass of cream and chopped dill are added. When the soup is swept for another five minutes, it is removed from the heat and served on the table.
Finnish fish soup with fried fish
Pretty unusual recipe. To cook Finnish fish soup with cream on it, a broth is prepared from the scraps, into which quite large cubes of four potatoes are laid. While they are boiling, in a pan with melted butter, the quarters of the rings of two onions are fried. As they become translucent - add slices of skin-free fillet (300 g). After a minute of intense frying, onions and salmon are added to the potatoes. After another quarter of an hour, a liter of cream is poured into the pan, and after five minutes, Finnish fish soup with cream is salted, peppered and removed from the stove. Five minutes of insisting - and you can try.
Finnish fish soup with cream cheese
The original recipe, without cooking the broth. Directly in the pan, frying is made from grated carrots and chopped onions. Boiling water is poured into it, into which three chopped potatoes are dropped. After 10 minutes, add slices of a third of a kilogram of salmon fillet, grated processed cheese (100 grams), pepper and salt. When the fish is almost ready, cream and milk are poured into a glass. After this, the preparation of fish soup in Finnish lasts for another literally 2-3 minutes. It remains to pour greens and call the family for dinner.
Smoked fish soup
For this option, the broth is cooked from a kilogram of fish soup set. It’s better not to skimp and take the heads and tails of all the same red fish. For the aroma, as usual, peas, laurel and onion are placed in the water along with the set - you can whole, chopped. Shredded onion and leek rush into the strained broth along with three potatoes. After a third of an hour, slices of smoked salmon fillet are put in (300 grams, more can be). Barely boils - the fire turns off, a glass of cream flows in, the Finnish fish soup with cream is salted, mixed and seasoned with dill. The main thing in this recipe is not to keep the soup on fire for too long after adding salmon. When smoked, it is very tender and may fall apart.
Canned fish soup
This option is for those who do not like to carcasses, or those who do not like the smell of fresh fish. You can cook Finnish soup with canned fish. The main secret of cooking is that you need to take canned food in sunflower oil and fry the onion with carrot on it. In addition, onions are combined with onion and leek. The oil from the can is poured into a pan, the vegetables are chopped medium-sized, and fried in it until blush. The fish is disassembled, the bones are thrown out. Cubes of 6 potatoes are thrown into a pot of boiling water, when they are almost boiled, frying, pepper and salt, fish and a glass of cream are added. Almost immediately, the soup with canned fish is removed from the fire, flavored with herbs (most often limited to dill, but parsley will not be superfluous). After 10 minutes of insisting, you can start dinner.
Separately, we note that it is desirable for a dish to take pink salmon in oil. However, with mackerel it will turn out well. It’s better not to take saury - it’s “shaggy” in the soup.
Finnish fish soup in a slow cooker: recipe and its implementation
The miracle unit has long proven its versatility. It will also come in handy in using Finnish recipes. The fish fillet, cut in portions, is placed in a bowl, filled with water, and the multicooker is turned on for 40 minutes to stew. After the timer signal, the soup is salted and peppered, potatoes are laid, cream is poured - and the same mode is activated for another 40 minutes. Shortly before the end of cooking, chopped dill is poured, and even when serving, small pieces of oil are dropped into the plates.
Note that the described method is not the only way to cook fish soup in a slow cooker. A smoked fish recipe, for example, can also be easily implemented. For him, in a stewing mode, potatoes with onions and carrots are boiled (or frying is preliminarily made from the last two; then it is added five minutes before the tubers are ready). When the vegetables are almost ready, slices of smoked salmon are laid, cream is poured, and the "Stew" is turned on for another 7 minutes.