In Finland, they love soups, they respect this dish and know how to cook them perfectly.
Fish soups dominate their cuisine, 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, are called “kalakeitto”.
Refined “kalakateto” - already “lohikaytto”, in which instead of milk cream and only cream are added.
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 the Scandinavian cuisine and make great Finnish soup. The main components of this dish are cream and salmon fish.
General rules for cooking 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 on the table, but left for a day for aging and infusion, as an example Russian daily soup or soup. After this, the first dish is heated and you can already eat it, according to the Finns themselves, this cooking method gives a richer taste.
• Instead of salmon fillets for cooking Finnish soups, heads, ridge, tails of fish are perfect;
• For broth, you can take not only salmon, but also other red fish, for example, pink salmon;
• It is not necessary to add fillets to the Finnish soup, the heads of salmon fish are large, they contain a sufficient amount of pulp for several servings.
Finnish fish soup - ear
Ingredients:
• You need to take salmon, salmon, you can fillet - 400 g, suitable soup sets of heads and tails;
• Milk in a volume of 400 ml;
• Salt to taste;
• Large potatoes - 4 pieces, small - 6-8;
• Pepper and lemon flavoring - 1/2 tsp;
• Flour - 1 tablespoon;
• Onions - 1 medium head.
Cooking Method: 1. First of all, clean the onions and potatoes, then grind them, cut the onions into half rings, and the potatoes into cubes, dimensions should not exceed 2.5 cm.
2. Water, 1 liter, pour into a saucepan, put salt and boil. After boiling, potatoes and onions are dropped into it and cooked for 10 minutes under the lid closed, reduce the heat to medium.
3. Wash and cut the fish into large pieces, add to the vegetables in the pan, put the pepper with lemon flavor in the same place.
4. Pour the milk into the flour, mix well, add to the soup and bring to the boil, then remove from the stove.
5. Serve the soup, chop the herbs, decorate each serving and serve.
Classic Finnish soup with salmon and cream - lohikaytto
Required:
• Soup set from salmon;
• Leek, 1 stalk;
• Large salmon steak about 400 g;
• Carrots average, 1 pc .;
• Onion, 1 head;
• Potatoes, 3 large or 5 small tubers;
• Wheat flour, 1 tbsp. spoon;
• Celery stick;
• Salt, peppercorns, bay leaf - to taste;
• Dill for sprinkling ready meals.
How to cook:
1. Wash the heads, remove the gills from them, because they give the broth bitterness, put in a saucepan, pour cold water in a volume of 2 liters, wait until it boils, then remove the foam from the surface, reduce the heat to medium;
2. When the foam is no more, put the potato and onion in the pan, cook until soft;
3. Boil the broth on the soup set with vegetables, as for the Finnish fish soup requires fish broth;
4. Remove bones and heads, remove unnecessary, drain, remove 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. Wash the stalks of celery and leek, chop them in strips, fry in butter until golden brown, add to the broth;
7. Cut potatoes into cubes, carrots into strips, add to onions and celery, onion, which is cooked, remove;
8. At this time, you need to make a dressing, dry the flour in a deep frying 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. Salmon (steak) cut into portions, dipped in boiling liquid, cover and simmer for a couple of minutes, not allowing boiling.
Let stand for 40 minutes, pour into plates, add dill and serve.
Original Finnish seafood and trout soup
Need to take:
• Fresh trout small size, 1 piece;
• Assorted seafood, about 400 g;
• Cream, 100 g;
• Ginger root 5 cm long;
• Medium tomatoes, 3 pieces;
• 4 medium sized potatoes;
• Bulgarian pepper, 2 pieces;
• The stem of a leek, 1;
• Onion head - 1;
• Marinated capers (to taste) - 15g;
• Processed cheese (for example, “Viola”) - 200 g;
• A mixture of peppers, salt, bay leaf, greens - to taste;
• Garlic - 3 cloves.
Cooking process:
1. Clean the sides of the fish, cut, remove the gills from the head, put in a saucepan, add water, add spices and bay leaves, put to boil;
2. Strain the cooked broth, add peeled and chopped potatoes, capers, ginger, shredded carrots, sliced leeks and seafood into half rings, bring to a boil and reduce the heat;
3. When the potatoes are half ripe, put chopped tomatoes, sweet peppers and a lot of greens into the pan;
4. Disassemble the cooked and cooled trout, put the good pieces of meat back into the pan, pour in the cream and add the melted cheese. Warm up the soup, after which you can serve.
Finnish soup with vegetables
Must take:
• Red fish, 200 g;
• Potatoes, 2 tubers;
• Frozen vegetable mixture, 100-150 grams
• 250 ml high fat cream;
• Spices and salt to taste.
You should cook delicious Finnish vegetable soup like this:
1. Boil the fish in a 2-liter saucepan for 10 minutes;
2. Remove the finished fish, add salt to the broth;
3. Peel and chop the potatoes into strips, put in a pan;
4. Disassemble fish, add meat to potatoes, cook until ready;
5. Pour into a container 100-150 grams of frozen vegetable mixture;
6. Add cream, boil and remove from heat.
In order to enhance the taste, you can put half a circle of lemon and a teaspoon of red caviar in the plate, fill with dill and serve.
Toasted fish in Finnish soup
An unusual recipe for Finnish soup, it will need the following ingredients:
• Cream, 1 liter;
• Trim fish for broth;
• Bulbs, 2 pieces;
• Butter for frying;
• Salmon or trout fillet, 300g;
• Potatoes, 4 tubers;
• Salt, pepper, seasonings, herbs - to taste.
Preparing this interesting Finnish soup to taste is very simple:
1. Put the fish slices into the pan, add the potatoes, cut into large cubes and cook the broth;
2. Strain the ready broth and put it back on the stove;
3. During cooking, fry the onion half rings, when they lose their haze, put on them the skinless fish fillets, deeply fry each side for a minute, then transfer to the pan;
4. After 15 minutes, pour in the cream, after another 5 minutes, put salt, pepper and remove from the heat, let it brew for 5 minutes and the dish is ready!
Smoked fish for Finnish soup
Ingredients:
• Fish soup set, 1 kg;
• Onions, 1 head;
• Potatoes, 3 pieces;
• Smoked salmon fillet, from 300-400 g .;
• Cream, 1 cup;
• Salt, herbs, spices - to taste.
Cooking process:
1. Boil the broth on the soup set, it is better if it is from red fish, to add flavor to the same spice and a whole peeled onion;
2. Strain the ready broth, put whole potatoes, after they are cooked, remove and crush;
3. After 20 minutes, put smoked salmon, bring to a boil and pour the cream, then add salt and season with dill.
In order for the fish to retain its appearance, it should not be boiled for a long time, it is very gentle and will easily disintegrate into small pieces.
Finnish soup with canned fish
The recipe is suitable for those people who do not like the smell of fresh fish and it is unpleasant for them to carve it.
Ingredients:
• Bank of salmon canned food in oil filling;
• Onion, 1 pc .;
• The stem of a leek;
• 1 carrot;
• 6 potatoes;
• Cream, 1 cup;
• Parsley with dill - 1 bunch;
• Pepper, salt, spices - to taste;
• Vegetable oil for frying.
Cooking:
1. Open the canned food, remove the bones from the fish and remove the fins, pour the oil from the jar into the pan, where the vegetables will be fried; 2. Chop leeks, onions and carrots, sauté in vegetable oil;
3. Put potatoes, cut into large cubes, into boiling water, bring them almost to readiness and add zazharku, put peeled canned fish;
4. Salt and pepper, pour out a glass of cream, let 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 “lochmas”, it is better to take pink salmon or salmon, more mackerel in oil will do.
Little tricks in cooking Finnish soups
Finnish soups are very tasty and nutritious, but there are some tricks to make it even better:
• In order to make the broth thicker, you need to take more potato and boil it in the soup, then take it out and crush it, so the broth will be thicker 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 flesh of red fish tender, it should never be boiled! It is only necessary to protomit a few minutes under the lid and remove the soup container from the heat, 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 fish broth more fragrant, you should add other spices, besides common ones, clove sticks, twigs and dill seeds, pour in a small amount of white wine.
