Creamy trout soup is a delicious, nutritious and easy to prepare dish. It is very popular in Norway. Residents of the northern country claim that the appetizing treat satisfies hunger well and successfully fights depression. Whether this is true or not, you can easily find out for yourself. Recipes for aromatic soup are in front of you.
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Classic version
The famous Norwegian soup is prepared from a minimal amount of ingredients. The main role in it is played by fish. The fresher it is, the better. It will make a divine broth that will be an excellent base for creamy trout soup.
Ingredients:
- trout - 500 grams;
- water - 700 milliliters;
- potatoes - 400 grams;
- leek - 100 grams;
- carrots - 150 grams;
- heavy cream - 500 milliliters;
- olive oil - three to four tablespoons;
- croutons, spices, salt - to taste.
Cooking method:
- First you need to finely chop the peeled onions and carrots. The latter can be grated on a coarse grater.
- After this, the potatoes need to be washed, peeled and cut into small cubes.
- Next you need to cut the fish fillet.
- Then pour a little olive oil into the bottom of the pan and fry the onions and carrots in it over low heat.
- After this, you need to pour water into the container with the fried vegetables and bring it to a boil.
- Now you need to pour the potatoes into the pan, add salt and spices to taste.
- Next, you need to cook the soup over low heat for 10 minutes.
- The next step is to add the trout to the rest of the ingredients.
- Finally, slowly pour in the cream.
- After this, you need to keep the dish on the fire until the potatoes are cooked.
- Now the creamy trout soup should be removed from the stove, garnished with herbs and served. It's especially good with fresh croutons.
Eat for your health!
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Finnish trout soup with cream
Ingredients
- Trout – 400 g + –
- — 4-5 pcs. + —
- - 1 PC. + —
- - 1 PC. + —
- — 1 cm or 50 g + —
- — 150 ml + —
- — 2 glasses + —
- — at the tip of the knife + —
- — 1/4 bunch + —
- - 1/3 tsp. + —
- - 1 tbsp. + —
- - 1 tbsp. + —
Preparation
The first thing we need to do is cut the fish, separating the fillets from the bones, since there are no bones, skin, or head in the broth - yes, this is a completely different way of cooking! This is how fish soup is prepared in Finnish.
You can read about how to cook trout soup with its head in the article of the same name.
This is the longest preparatory part, so if time is short, it is better to worry about cutting in advance.
It is most convenient to cut the meat from the backbone and bones with a long knife, placing it almost horizontally. You should get small layers, preferably of the same size, about 5 by 7 cm or a little less.
- Place the finished fish on a plate and set aside.
- Now let's do the vegetables. We clean them and then cut them, quite coarsely. First cut the carrots into circles, then into cubes, chop the onion, and cut the potatoes into slices.
- Only horseradish root can be grated or chopped in a vegetable cutter.
- In the same pan in which we are going to cook the fish soup, first fry the onion in olive oil until transparent, then add the horseradish, then the carrots and, finally, the potatoes.
The intervals between adding vegetables should be at least 2-3 minutes so that the vegetables have time to soften a little.
- After holding the potatoes for 3-4 minutes, add water. It should be boiling water, so the soup will cook faster and it will taste better. The consistency of the soup should be thick.
- Immediately pour the cream into the pan. Cover with a lid and cook over low heat.
It’s easy to determine when it’s time to add fish - if the potatoes are soft and almost ready, then it’s time for trout. Dip the pieces into boiling creamy broth and cook for no longer than 1-2 minutes.
As soon as the meat acquires a pinkish tint, turn it off.
Now add salt and spices: fresh dill, ground black pepper and lemon juice. Mix well, cover with a lid to let the soup steep and serve after 10-15 minutes.
Bon appetit!
Finnish fish soup with cream is prepared very quickly. Everything will take no more than half an hour, so this is a good solution for busy housewives. Well, for those who prefer the traditional version of cooking in broth, we offer the following recipe.
Shrimp soup
All fans of red fish will surely appreciate this dish. A recipe for creamy trout and shrimp soup can take pride of place in any cookbook. Let's try to cook this delicious dish.
Ingredients for broth:
- shrimp in shells - 500 grams;
- garlic - two cloves;
- butter - 50 grams;
- fish broth - 800 milliliters;
- whipping cream - 200 milliliters.
Dressing ingredients:
- fennel - one head;
- leek - two thick stalks;
- boiled potatoes - 10 medium-sized tubers;
- celery - four stalks;
- hot smoked trout - 400 grams;
- salt, ground pepper - to taste.
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Cooking method:
- First you need to fry the shrimp in butter along with garlic.
- After this, you need to add broth and simmer the food over low heat for 15 minutes.
- Then the liquid should be filtered and evaporated so that only 600 milliliters remain.
- Next, you need to add cream to the broth and evaporate again to the previous volume.
- Meanwhile, fry the fennel, celery and leek in a frying pan until half cooked.
- Then they should be added to the hot broth along with salt, pepper, and potatoes. Cooking time: two minutes.
- At the final stage, you need to add smoked fish and shrimp to the soup.
- After a couple of minutes, remove the dish from the heat, sprinkle with fennel greens and serve.
Reviews about creamy trout soup are most enthusiastic. It can be included in any diet.
Salmon soup with Finnish cream and ginger
Absolutely everyone will enjoy this soup with its delicately creamy, rich ginger flavor and the perfect combination of vegetables and herbs.
Ingredients:
- salmon fillet – 500 g
- onion - 2 pcs.
- butter - 70 g
- ginger - 1 tbsp. l.
- carrots - 2 pcs.
- garlic - 3 cloves
- potatoes - 5 pcs.
- cream - 500 g
- greenery
- pepper
- salt.
Preparation:
Cut the onion into thin half rings. Carrots - in circles. Grate the garlic. Cut the potatoes into cubes.
Place butter in the bottom of the pan and melt. Add onion, garlic, carrots and ginger. Simmer for 15 minutes.
Send the chopped potatoes to the vegetables and add a little water.
Add some of the greens, salt and pepper, and simmer for 10 minutes.
As soon as the potatoes are ready, place the fish on top and simmer for another 10 minutes.
Pour in the cream, stir and bring to a boil.
Pour into plates and sprinkle with herbs. Serve hot.
Finnish fish soup: ingredients
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First dishes from Scandinavia are very popular all over the world. The recipe for Finnish creamy trout soup is very simple. And the result is simply amazing.
Ingredients:
- trout fillet - 500 grams;
- red fish soup set - 500 grams;
- potatoes - 4-5 tubers;
- onion - two heads;
- bay leaf - 2 pieces;
- carrots - one piece;
- fresh dill, salt, pepper - to taste;
- heavy cream (20%) - 400 grams;
- butter - to taste.
Multicooker option
This kitchen appliance makes the process of preparing many dishes easier. They even make pies in it. So there is nothing difficult about cooking Finnish fish soup in a slow cooker. It is prepared from fresh trout, tender cream and vegetables. The taste will delight even true gourmets. The multicooker must have a “Stew” mode.
Five chopped potatoes, two onions and pieces of trout are added to the bowl of the device. Fill with water and immediately add selected spices to taste, salt, pepper. Close the multicooker lid and cook in the recommended mode for half an hour. Five minutes before the end of cooking, add a glass of 20% cream. All you have to do is wait for the sound signal and pour the aromatic dish into portioned bowls. You can decorate the top with any greenery.
If you know some tricks, the cooking process will immediately seem much easier to housewives. It is worth listening to the following general recommendations:
Finnish cream soup is a great option for a family meal. Each recipe is good in its own way, it’s worth trying different options to understand which is the most preferable. The main feature of this first dish is its speed and ease of preparation. Even a novice cook can cope with the task.
Attention, TODAY only!
Fish soups are not only tasty first courses, but also very healthy. At the same time, preparing them is quite simple. Finnish fish soup with cream can be cooked from any red fish, the main thing is to add a creamy taste using additional ingredients. Learn to cook this delicious dish and eat only healthy, nutritious foods.
How to prepare Finnish fish soup
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The cooking steps are described below:
- First, the trout needs to be cut. Then the fillet must be freed from the bones and cut into medium cubes.
- After this, the fish trimmings should be filled with three liters of fresh water and put on fire. You can immediately add bay leaf, herbs and one peeled onion to the broth. Cooking time: 25 minutes.
- Next, you need to peel, wash and cut the potatoes into neat cubes.
- Then the second onion and carrots need to be finely chopped.
- Now, while the fish is cooking, fry the chopped vegetables in a frying pan with a little oil for ten minutes.
- After this, you need to add potatoes to the onions and carrots and fry for a few more minutes.
- Next, the prepared and slightly cooled broth must be strained.
- Then you should throw vegetables, trout fillet, salt, pepper into it and cook until the potatoes are soft.
- At the final stage, add cream and chopped dill to the creamy trout soup. Next, the contents of the pan must be brought to a boil.
- To make the dish more juicy and rich, it should be removed from the heat and left for an hour under a closed lid. Then it can be served to the table.
With cheese
- Time: 1 hour 20 minutes.
- Number of servings: 6.
- Calorie content of the dish: 57 kcal per 100 g.
- Purpose: first.
- Cuisine: Finnish.
- Difficulty: medium.
This recipe for Finnish fish soup differs from the classic one in that processed cheese is used instead of cream: it is cheaper than the classic version.
Ingredients:
- potatoes – 4 pcs.;
- trout – 1 pc.;
- carrots – 1 pc.;
- onions – 1 pc.;
- bell pepper – 1 pc.;
- processed cheese – 1 pc.;
- garlic – 1 clove;
- water – 2 l;
- salt, bay leaf.
Cooking method:
- Place the washed trout head, tail and bones into a saucepan, add water and cook over low heat for half an hour.
- Remove the fish from the broth, add grated carrots, chopped potatoes, onions, and bell peppers.
- Boil for 10 minutes. Season with salt, add bay leaf and chopped garlic, then add diced trout fillet.
- Dissolve the processed cheese separately in a small amount of broth or water, then insert it into the ear and cook for another 20 minutes. If you put a whole piece of cheese into Finnish fish soup, it will take longer to dissolve.
Cooking tips
Try to “assemble” creamy trout soup in parts. Firstly, separately cooked vegetables have a more interesting taste, and secondly, it’s easier to bring them to the desired consistency.
You can add fresh and smoked trout to the dish. In this case, raw fish must be removed from excess moisture. To do this, cut the fillet into cubes and add plenty of salt, and after ten minutes pat dry with a paper towel.
After small shrimp are thrown into the soup, you can immediately remove it from the heat. Otherwise, the seafood will be overcooked and taste rubbery.
It’s better to add boiled frozen shrimp directly to the plate before serving.
You can use fish heads to make the broth. It will turn out rich and appetizing.
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How to cook fish soup in Finnish
Finnish fish soup with cream is prepared simply and quickly, because fish is not meat and does not need to be cooked for a long time. In addition, for cooking you can use not only the whole carcass, but also feel free to take the heads or ridges. The main thing in the soup is the fish broth. Classic Finnish creamy fish soup includes fresh trout or salmon, but you can make the soup from any
red fish.
To give the broth a creamy taste, use regular cream 10 or 20%. The fatter they are, the tastier the broth will be. Some housewives add processed cheese for such purposes, which melts during the cooking process, giving the broth a rich creamy taste and a pleasant milky color. Finnish trout soup with cream, sprinkle with fresh herbs and lemon juice
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