Finland is a fishing country.Seafood is used by Finns in all dishes except desserts. In the first one there is also a fish. However, it would be a mistake to call it soup - the principle of preparation is significantly different from what we are used to. First of all, the best and favorite Finnish fish soup is cream, and the fish is red, most often trout, salmon or salmon. At the same time, the broth is traditionally prepared from scraps, and the carcass is laid separately. Many Finnish hostesses believe that the soup must be drawn for a day; others feed him immediately after being torn from the stove.
Finnish Fish Soup
800 grams of red fish,preferably fresh or as a last resort chilled. Tail, fins and head flooded with cold water. How to boil - foam is removed and laurel, whole onion and pepper are thrown in. After half an hour, the broth is filtered, cubes of four potatoes, two carrots and onions are put into it. 15 minutes later, a third of the potatoes are removed, pounded into a mashed potatoes and returned to the pan, so that the Finnish fish soup with cream becomes more thick. At the same stage, fillet pieces are laid. In a cup with a small amount of broth, 2 tablespoons of flour with salt and pepper are ground. Mass poured into a common pot. A few minutes later add a glass of cream and crumbled dill. When the soup is sweaty for another five minutes, it is removed from the heat and served on the table.
Finnish fish soup with toasted fish
A rather unusual recipe.In order to boil Finnish fish soup with cream over it, broth is prepared from scraps, in which rather large cubes of four potatoes are laid. While they are boiling, quarters of two onion rings are fried in a pan of melted butter. As they become translucent - pieces of skin-free fillet (300 g) are added. After a minute of intense roasting onions with salmon are added to the potatoes. After another quarter of an hour, a liter of cream is poured into the pan, and five minutes later the Finnish fish soup with cream is salted, paprikaed and removed from the stove. Five minutes of infusion - and you can try.
Finnish fish soup with melted cheese
Original recipe without cookingbroth. Right in the pan, zazharka is made of grated carrot and chopped onion. Boiling water is poured into it, into which three sliced potatoes fall. After 10 minutes, add slices of a third kilogram of salmon fillet, grated processed cheese (100 grams), pepper and salt. When the fish is almost ready, pour the cream and milk - a glass. After that, the cooking of fish soup in Finnish continues for just 2-3 minutes. It remains to add greens and call the family for dinner.
Smoked Fish Ear
For this option, cooked broth from a kilogramfish set. It is better not to skimp and take the heads and tails of the red fish. For flavor, as usual, pepper peas, laurel and onion are put in the water along with the set - it can be whole, chopped up. Crushed onion and leek are rushed into the filtered broth along with three potatoes. In a third of an hour, pieces of smoked salmon fillet are put in (300 grams, it is possible more). As soon as it boils, the fire is turned off, a glass of cream is poured in, Finnish fish soup with cream is salted, mixed and seasoned with dill. In this recipe, the main thing is not to keep the soup on the fire for too long after adding the salmon. When smoked, it is very tender and can fall apart.
Canned Fish Soup
This option is for those who do not like to butchercarcass, or those who are unpleasant smell of fresh fish. You can cook and Finnish soup with canned fish. The main secret of cooking is that you must take canned food in sunflower oil and fry onion and carrot on it. In addition, the bulb and leek are connected for frying. The oil from the jar is poured into the frying pan, the vegetables are cut into small pieces, and it is fried in a blush. The fish understands the bones are discarded. In a pan of boiling water, 6 cubes of potatoes are thrown; when they are almost cooked, stir-fry, pepper with 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 infusion, you can start dinner.
Separately, we note that it is desirable for the dish to take pink salmon in oil. However, with mackerel get good. Here it is better not to take saury - it is “shaggy” in the soup.
Finnish fish soup in a slow cooker: a recipe and its implementation
Miracle unit has long proved its versatility.In using Finnish recipes, it is also useful. The fish fillet, cut in portions, is laid in a bowl, filled with water, and the slow cooker is turned on for 40 minutes. After the timer signal, the soup is salted and pepper, potatoes are laid, cream is poured in - and the same mode is activated for another 40 minutes. Shortly before the end of cooking, cut dill is poured, and already when served in plates, small pieces of butter are dipped.
Note that the described method is not the only onewhich can be cooked fish soup in a slow cooker. A recipe with smoked fish, for example, can also be easily implemented. Potatoes with onions and carrots are boiled for it in the quenching mode (or the last two are zazharka pre-made; then it is added five minutes before the tubers are ready). When the vegetables are almost ready, the pieces of smoked salmon are laid, cream is poured in, and the Quenching is turned on for another 7 minutes.
