Scandinavian cuisine: preparing Norwegian soup

Norwegian cuisine is famous for its fish soups with impeccable taste and hearty broth. The most popular dish is, of course, Norwegian soup with cream and salmon. Such a soup can be served both to the festive table, and use it in your daily menu. And what will pleasantly please any housewife is the minimum amount of time spent preparing this delicious dish.

Scandinavian cuisine is always so fishy

The Scandinavian ancestors prepared food from those components that were found on their northern peninsula: meat, sea fish, vegetables and dairy products. You can search for hundreds of recipes, but they will all be similar in composition. A distinctive feature of Scandinavian cuisine from European is the fat content and calorie content of cooked food. Indeed, in the northern countries you need to warm up quickly and save energy as long as possible. All the classic dishes of Norway, Denmark, Iceland are very satisfying and natural.

Fish is the queen of all traditional foods. They serve it in different forms: steamed, boiled, smoked and fried. And they use salmon, trout, salmon, herring, cod, mackerel mainly in soups and stews, pies and as main dishes. Norwegian salmon soup dominates Scandinavian cuisine, and there are so many recipes. To cook such a masterpiece at home will not cause you much trouble, but the pleasure will be received - more than enough!

Norwegian soup with salmon and cream

Such a soup can be prepared with any sea fish: salmon, trout, salmon, cod. Today in the recipe we will use salmon. Due to the fact that one of the ingredients is cream, the calorie content of the soup increases, but also at the same time its fullness. In order to be ready to prepare a northern dish, the following components will be required:

• 400 g salmon fillet,
• 3-4 tomatoes
• 3-4 potatoes
• 1 onion,
• 1 carrot
• 1/2 liter cream 20%,
• 1.25 liters of water
• salt, pepper, oil and dill.

Step by step recipe for salmon

So, the necessary components are available. The following is a fascinating process of making Norwegian soup.

1. Peeled vegetables: cut potatoes into cubes, onions into squares, carrots can be chopped.
2. Cooking tomatoes: to remove the peel from above, you need to make an incision in the form of a cross, then the product must be doused with boiling water. To clear. Dice to size, like potatoes.
3. Fish: after the fillet is washed, we proceed to cutting it into pieces of medium size (larger than potatoes).
4. Pan: heat, pour vegetable oil to the bottom, fry onions and carrots until golden brown. When the mixture is fried, add the tomatoes, reduce the heat. Stir.
5. Soup: pour water for the future Norwegian soup, bring to a boil with all the products in the pan, and after that the potatoes are used. Add salt and pepper to taste (if necessary). Cover the soup with a lid and leave to cook over medium heat for no more than 10 minutes. When the time is right, the cream will go.

When all the ingredients in the soup are cooked, the pan can be removed from the heat. Then add finely chopped dill as a decoration. To make the soup more rich, you need to leave it to languish under the lid for about half an hour.

Seafood soup

This is another recipe for Norwegian cream soup. Unlike the classic soup, here we will use whole fish and a set of seafood. We will prepare the following products:

• 1.4 kg of salmon,
• seafood (200 g of shrimp, 250 g of mussels),
• 3-4 tomatoes
• 3-4 potatoes
• 1 onion,
• 1 carrot
• 250 g cream cheese
• 150 g cream
• salt, pepper, vegetable oil.

Step-by-step recipe for salmon and seafood

When the grocery set is assembled, we proceed directly to the preparation of Norwegian soup:

1. Wash the seafood thoroughly, salt and fry at the bottom of the pan for 5 minutes. Add cream and simmer together for 10 minutes.
2. Add the peeled and diced potatoes to the seafood and cream.
3. Fry carrots, onions and tomatoes separately in a pan with oil, salt and pepper. Tomatoes are launched after preliminary roasting carrots and onions until golden brown. Since tomatoes give a lot of juice, their joint frying with other components is impossible. Tomatoes are subject to preliminary blanching for softness of taste of a dish.
4. Cut the fish fillet into cubes and fry in a pan with other vegetables, no more than 5 minutes.
5. Fish: it is necessary to cut it before loading it into the pan (tail, head and ridge). It is these parts of the inhabitants of the seas that will add broth to the broth of Norwegian soup.
6. In the seafood pan, add water, prepared portions of fish and fried vegetables.
7. Cream cheese must be finely chopped on a wet grater (so as not to stick) and sent to the pan to the rest of the ingredients.

It is necessary to stir the soup periodically and observe the readiness of its components. When everything is cooked, the head, ridge and tail of the fish can be removed. Portion on plates and decorate with greens.

Enjoy the most northern and fish specialties in the world!