Salmon soup recipe with cream recipe

Finnish fish soup with cream - recipe

The peculiarity of the dish is the combination of fish with a dairy product. The result is a unique and refined taste. The dish is one of the distinctive features of Finnish cuisine. The classic recipe is salmon soup.

The following products are required:

• 500 gr. red fish fillet;
• Salmon soup set – 500 gr.;
• 4-5 medium potatoes;
• 2 onions;
• Bay leaf – 2 pcs.;
• 1 carrot;
• Fresh dill;
• 400 gr. heavy cream (from 20%);
• Salt;
• Pepper;
• Butter.

Purchasing salmon can be either in parts, fillets and a soup set, or in whole form. It depends on your preference. If there are no ready-made sets, then it is better to buy at least 1.5 kg of salmon. Some of the weight will automatically come off during cleaning. The head, fins, tail and ridge will need to be separated yourself to prepare the broth. This will not affect the recipe.

How to cook:

1. The salmon needs to be cut. Remove the fillet from the bones and chop into medium cubes.
2. Fish trimmings must be filled with 3 liters of water. Immediately add bay leaf, fragrant herbs and one whole peeled onion to the broth.
3. Potatoes need to be peeled, washed and cut into neat cubes. If it is young and small, then you can throw it into the broth in the skin.
4. Finely chop the second onion.
5. Chop carrots;
6. While the fish is cooking, you need to fry the onions and carrots in a frying pan with oil. Do this over medium heat for 10 minutes.
7. Add potatoes to the pan with vegetables. Fry for another 3-4 minutes.
8. When foam forms, it must be removed.
9. After the broth has simmered for 25 minutes, it must be strained and put back on the fire.
10. Add vegetables, salmon fillet, salt and pepper to the strained broth.
11. When the potatoes become soft, add cream and chopped dill to the Finnish soup. Bring to a boil.

In order for salmon fish soup with cream to be perfected, it needs to brew for 24 hours. But this is not always convenient. In this case, it is enough to let the hot one stand under the lid for an hour to acquire a delicate soft taste.

Several types of fish can be used. Fish soup with trout cream will be just as tasty and rich. It doesn’t matter whether you take a soup set or a whole fillet.

Norwegian fish soup with cream

Soups from Scandinavia are famous throughout the world. Their main difference is fish. One of the most delicious recipes is fish cream soup with cream. The cooking method is very simple. The dish can be prepared in an hour, and all household members and guests will be completely delighted.

For preparation you will need:

• Salmon fillet – 400 gr.;
• Potatoes – 3 medium tubers;
• Carrots – 1 pc.;
• Tomatoes – 2-3 pcs.;
• Medium fat cream (20%) – 500 ml;
• Greenery;
• Salt;
• Pepper;
• Vegetable oil.

Norwegian fish soup with cream can be prepared not only from salmon. Salmon and trout fillets are excellent. It is red fish that creates the unique taste and aroma.

Fish soup with cream - recipe description:

1. You need to chop the onion;
2. Peel the potatoes. Grate on a coarse grater or chop finely;
3. Peel the tomatoes and chop finely;
4. Peel the carrots and grate them;
5. Cut salmon into small cubes;
6. Pour 2 tablespoons of sunflower oil into the bottom of the pan. You need to fry the onions, tomatoes and carrots for a few minutes.
7. Then pour 600 grams into the pan. water. Boil.
8. Add potatoes, salmon, salt, pepper and cream to the soup. Mix all this thoroughly and cook after boiling for 30 minutes over medium heat.
9. When the potatoes are boiled, the dish will acquire a creamy consistency. It needs to brew for half an hour.
10. The soup is ready. Each serving can be decorated with herbs and served.

There is another way to prepare the Norwegian first course. Fish soup with creamy trout or salmon is a great lunch for any family. The recipe does not require any special culinary talent. But at the same time, proper preparation guarantees rave reviews from everyone who tries it.

Ingredients for 5 servings:

• 500 gr. trout or salmon;
• 1 onion;
• 3 potatoes;
• 2 bay leaves;
• Cream 30% - 200g;
• 1 large tomato;
• Greens, salt, pepper to taste.

To get the right consistency, the soup is rich and enough for the whole family, you need to use 1 liter of water. The recipe calls for 5-6 servings. This is the volume of liquid in which red fish should be cooked.

1. After the water boils, cook the fish for 10 minutes over medium heat;
2. Using a slotted spoon, remove the fish and strain the broth;
3. Throw pre-diced potatoes into the soup;
4. Carefully separate the fish fillet from the bones and place in a pan;
5. Finely chop the carrots and onions and add to the soup;
6. The tomato must be peeled and finely chopped. Then also add to the pan;
7. When the vegetables are cooked, add cream.
8. You need to add all the seasonings to your taste.
9. Bring everything to a boil and turn off.

The soup is ready! But for a rich taste, it needs to brew for an hour.

Fish soup with cream is quick and easy to prepare. Some are afraid to take action because of the cost of salmon. But any red fish is distinguished by its richness. Fish soup made from salmon with cream (salmon or trout) turns out incredibly satisfying and high in calories. You can eat it with a small portion - about 200 grams. This is why the soup will eventually become a fairly economical dish.

To make cooking take a minimum of time and effort, you can use a few tips:

1. To quickly peel tomatoes, place them in boiling water for 30 seconds. You can do this either in a separate bowl or directly in a pan with broth. The peel itself will easily come away from the “meaty” part of the tomato.
2. The creamy dish goes well with rye buns. You can also use the recipe with bread on which melted cheese is spread.
3. You can use chicken thigh to give the soup a golden color. Approximately 300 – 400 gr. meat should be cooked together with red fish. The soup will be even more satisfying, rich and fatty.
4. Finnish soup is usually prepared with cream. But you can use processed cheese. You will need about 400g of it. This is 4 packs of product. With it the broth will be even more tender than with cream. It is better to grate the processed cheese on a coarse grater and add it at the same time as the potatoes.
5. To give the Finnish recipe a unique piquancy, you can use smoked red fish. In this case, the broth is boiled using the usual set of head, fins and ridge. And at the end, not the fillet is added, but 300 - 400 grams. smoked fish. The dish acquires a unique taste and attractive aroma.
6. Fish soup with cream is very rich in beneficial microelements and vitamins. It is perfect for small children from one year old. If you don’t get a cream, then the soup strained from the fish bones can be easily pureed in a blender. The child will be full and satisfied.

When going fishing, Norwegian fishermen still speak (at least that’s what they tell tourists) only in a special maritime language - sjomannssprak

. According to their ideas, this precaution is necessary so that the sea spirits, having heard human speech, do not frighten away the catch.

It is impossible to say exactly when this language arose, but it is known that it was formed over several centuries thanks to trade between the Pomors, Norwegians, English, Danes, and Dutch. The first scientific descriptions of the “sailor’s language” appeared in the second half of the 19th century, and the first dictionary of the English-Norwegian maritime language was published by linguist Peter Andreas Clausen in 1875. Over time, some expressions from the maritime language have become common vocabulary for Norwegians. For example, Ta en spansk en

(literally translated as “act in Spanish”) means “choose the simplest solution.” The origin of this idiom comes from a lift, which in Norwegian maritime language was called a Spanish winch, with its help it is easiest to unload a ship.

Norwegian fishermen have various prejudices associated with going to sea. Some people believe that you can’t whistle or say the word “horse” on a ship. Others forbid themselves from eating waffle cakes the night before, or from calling halibut halibut while fishing. Still others claim that if a black bird lands on the mast, you urgently need to cut off all the nets and return home. And for the fishing to be successful, you need to spend the night with a beautiful girl. There is also an alternative sign: you cannot make love on the eve of going to sea, otherwise you will come home with empty nets.

Since Viking times, when Norwegian fishermen and their families returned with their catch, they prepared a simple and hearty fish soup. The broth for it was made from the bones of any fish - halibut, cod, flounder, sea ruff. For calorie content, cream or butter was added, and at the last moment, literally for a couple of minutes, pieces of fish fillet were added so that the fish did not overcook, retained its juiciness and became tender. Today in the world this dish is called Norwegian soup. And the people of Norway are fiskesuppe

(fish soup). However, in each region of the country it is prepared differently. For example, in polar Tromsø they use more cream; in the current oil capital of Norway, Stavanger, they use butter. In the west, in Bergen, they prefer a thicker version of the soup, with shellfish and potatoes.

Rich fish broth is the main thing in the soup. Milk and butter, which have always been abundant in local farms, are added to soften the taste. Vegetables complement the taste of fish, which, in turn, gives richness. Until recently, the cheapest fish, cod, was most often used for Norwegian soup. Gradually, the recipe changed: seafood began to be added to the broth - mussels and shrimp, vegetables - carrots, onions, celery, potatoes. Modern restaurant versions use salmon and trout. White wine is poured in, which is not included in the traditional recipe (wine has always been imported to Norway). There are no appetizers served with Norwegian soup; the portions are large.

Of course, the idea of ​​fish and milk soups came to mind not only to the Norwegians. In Scotland, cullen skink is made from smoked haddock, butter, onions, potatoes and milk. In Finland, there are two versions: the everyday kalakeitto - broth, potatoes, white fish fillet and milk - and the festive lohikeitto with salmon and cream. And in Latvia, milk-based herring and potato soup is prepared.

In Norway, fishing day used to fall on Tuesday. The tradition developed in the 11th century, when the Norwegians adopted Christianity. On Tuesdays it was allowed to eat fish during fasting. And although the country adopted Lutheranism at the beginning of the 16th century, the habit of eating fish on Tuesdays remained. However, today this tradition is almost forgotten. Norwegians enjoy eating fish any day of the week.

Norwegian fish soup (recipe from Stavanger)

RECIPE

For how many people:
6 Cooking time: 15 minutes

Photos: GRIGORY SOBCHENKO, Style: OLGA OPENOK

Norwegian salmon soup is a mouth-watering first course with a creamy, fishy flavor. The recipe for this dish is part of the national cuisine of Norway. And it is in many ways similar to Russian cuisine, but is famous for gastronomic delights, unique culinary traditions and incredible ideas in the field of cooking. Many Norwegian dishes impress tourists and even gastronomic critics. And one of them is creamy soup. It contains only healthy and high-quality products: fish, potatoes, cream, tomatoes. That is why the Norwegian soup with a creamy taste and delicious pieces of red fish simply cannot fail to impress with its taste.

Cream is responsible for the tenderness in its composition, salmon and potatoes are responsible for the calorie content and nutritional value, and spices are responsible for the piquancy. By the way, potatoes are one of the required ingredients in almost all Norwegian soups, and this one is no exception. You can use any kind of potato, it will make the soup tastier. This dish is the perfection of taste, according to the Norwegians themselves. In any Norwegian family, food is prepared regularly, pampering the household. Why don't you follow their example? Prepare amazing Norwegian salmon soup for your loved ones and surprise them with its richness of taste.

To prepare the broth, you can use the fins, head, and spine of the fish. In Norway, shrimp are often included in the composition for richness. But we will use fillet to make the dish more satisfying.

Below you will find a simple step-by-step recipe with photos. This is a kind of visual instruction that will allow you to prepare food at home without any problems. The soup will be hearty, appetizing, aromatic and very tasty. Surely you will cook it more than once, because it really deserves attention. We wish you good luck in your culinary experiments!

Preparation

You need to start preparing Norwegian soup by preparing the required ingredients. You will need tomatoes, potatoes, salmon, onions, spices, cream and olive oil. And also don’t forget about the greens, because they will give the soup an amazing aroma.

Now you need to prepare vegetables and fish for the soup. Cut the salmon into small pieces. Peel the potatoes, wash and dry them, and then chop them into small cubes. Wash the tomatoes, then scald them with boiling water, make cuts and remove the skin, and then cut the tomatoes into pieces. Peel the carrots, wash and dry them, and then grate them on a coarse grater. All that remains is to peel the onion, wash and dry it, and then finely chop it. All ingredients for the soup are ready (see photo), you can proceed directly to the cooking process.

Now take a pan (preferably aluminum) or other vessel in which the soup will be cooked. Send it to the stove and add a little vegetable oil to it. After heating the latter, send carrots and onions there. They should be fried until light golden brown.

After this, add the chopped tomatoes to the pan. Work quickly but carefully so that the vegetables do not lose their juice. Continue stewing the food for literally two to three minutes.

Now you can pour in water or fish broth (it is prepared from the ridges, head and fin). Wait for the water to boil, add potatoes to the soup, salt and pepper to taste. Next, cover the future soup with a lid and continue cooking in this state for ten minutes.

Fish is added at the final stage, as it has the ability to cook almost instantly. And then pour in the cream. Continue cooking for literally five minutes. Then remove the pan of Norwegian soup from the heat. You need to pour washed and chopped dill into it, cover with a lid and leave the soup in this form for half an hour. During this time, the food will infuse and will be very tasty.

All that remains is to pour the delicious dish into plates and serve. You can decorate with a sprig of greenery to make the presentation more impressive. By the way, Norwegians like to eat soup with black bread and spread margarine on it. But you can supplement the fish dish with crackers, white bread, and pita bread, although the food will be appetizing without any additives. Here is a simple step-by-step photo recipe. Bon appetit!

Creamy salmon soup is a bright representative of hearty and simple Scandinavian cuisine. The dish with a delicate, milky taste is also popular with us. Even the high cost of salmon does not stop housewives from pampering their loved ones with a fragrant hot dish, because it can be cooked from any part of the fish, thereby avoiding large financial losses.

Recipe No. 1: soup with salmon

Required ingredients: water - one liter, fresh salmon, fillet - 0.3 kg, potatoes - 0.5 kg, tomatoes - 0.3 kg, onions - one piece, carrots - 150 grams, 10-20% cream - 500 ml, vegetable oil and salt. Now for the recipe for creamy salmon soup. Finely chop the onion, grate the carrots on a fine grater, peel the potatoes and cut them into cubes or small cubes. We also cut the salmon into cubes. Dip the tomatoes into boiling water for a few seconds, peel them and cut them into cubes.

In a saucepan—a three-liter one is best—fry the carrots and onions in vegetable oil. Add tomatoes and lightly fry. Pour water into a saucepan and bring to a boil. At this moment, lay out the potatoes and add a little salt, then cook for 5-7 minutes. Place the salmon in a container and pour in the cream. Cook for another five minutes until done. If there is such a need, add more salt. Ready dish, creamy salmon soup, sprinkle with herbs. With a simpler option, you don’t have to remove the skins from the tomatoes and don’t fry anything. It will still turn out delicious.

How to make salmon soup with cream?

Creamy red fish soup has a delicate taste, aroma and thick consistency. During the cooking process, be sure to cook homemade fish broth: the carcass is cut up, the fillets are set aside for portion serving, and the tail and head are boiled for 40 minutes. Potatoes, sauteed vegetables are added to the strained broth, and 5 minutes before the end of the process - cream and fillet pieces.

1. Soup with salmon and cream turns out especially tasty if you cook it with fish broth. It is especially rich and rich from the head, tail, fins and belly of the fish.
2. Don't forget about spices. Simple additions such as bay leaves, black peppercorns and fresh dill will add flavor to the dish.
3. For a thicker consistency, you can dilute the cream with flour or add cheese.

Norwegian soup with salmon and cream

Scandinavian countries are famous for their variety of simple fish dishes, among which Norwegian salmon soup with cream is not the least important. This is because the hot dish is perfectly balanced: the combination of salmon fillet with creamy broth makes the soup light and tender, and simple onions, carrots and potatoes add richness and thickness.

Ingredients:

• salmon fillet - 550 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• cream 20% - 400 ml;
• water - 2.5 l;
• carrots - 1 pc.;
• parsley - 20 g;
• oil - 40 ml.

Preparation

1. Fry onions and carrots in oil.
2. Pour in water and add potatoes.
3. After 10 minutes, add cream, salmon and simmer for 7 minutes.
4. Infuse creamy Norwegian soup with salmon for 10 minutes.

Salmon soup with cream is not always an expensive pleasure. An equally tasty and rich hot dish can be made from salmon bellies. This product is not only financially profitable, but also incredibly healthy: the abdomen contains a huge supply of amino acids and unsaturated fats. Plus, they cook quickly, so the soup will take no more than 30 minutes of your time.

Ingredients:

• salmon bellies - 450 g;
• water - 2 l;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• oil - 40 ml;
• bay leaf - 2 pcs.;
• cream 10% - 350 ml;
• black peppercorns - 3 pcs.

Preparation

1. Boil salmon bellies with spices for 10 minutes.
2. Add potatoes and simmer for 10 minutes.
3. Fry the onions and carrots and add them to the soup.
4. Pour in the cream and remove from heat after 5 minutes.

Creamy salmon soup is a recipe that allows you to prepare a warming hot dish not only from the most tender fillet, but also from unmarketable parts of the fish. Fish head is most often used. This technique allows you to significantly save money and not lose quality, because the fish head produces a rich broth and contains meat for several servings.

Ingredients:

• fish heads - 800 g;
• water - 2 l;
• cream - 200 ml;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• dill - 20 g;
• bay leaf - 2 pcs.;
• onion - 1 pc.

Preparation

1. Make broth from the fish head.
2. Strain and remove the meat from the head.
3. Add potatoes and carrots to the broth and simmer for 15 minutes.
4. Remove from heat, add meat, dill and cream.
5. Infuse the creamy soup with salmon for 5 minutes.

Creamy soup with salmon and shrimp

Creamy red fish and shrimp soup is an exquisite French dish with the perfect combination of ingredients. The juicy flesh of the salmon goes well with the sweetish shrimp tails, and stands out against the background of the broth prepared with the addition of cream. For piquancy, you can serve the soup with chopped olives, the tartness and slight sourness of which will refresh the dish.

Ingredients:

• salmon - 1.8 kg;
• shrimp - 200 g;
• potatoes - 2 pcs.;
• olives - 8 pcs.;
• onion - 1 pc.;
• water - 3 l;
• dill - 20 g;
• cream - 500 ml.

Preparation

1. Cut the salmon, set the fillet aside, and cook broth from the tail, head and bones.
2. Strain the broth, add potatoes and simmer for 10 minutes.
3. Add olives, fillet pieces and cream.
4. After 5 minutes, add shrimp and dill.

Creamy cheese soup with salmon is a thick and rich dish. Thanks to the combination of cream and cheese, the soup acquires a creamy consistency that holds the temperature well and does not allow it to cool quickly. Any cheese is suitable for cooking, but it is better to choose processed cheese - its neutrality will allow the salmon to retain its own taste and aroma.

Ingredients:

• salmon - 550 g;
• water - 1.5 l;
• cream - 250 ml;
• processed cheese - 80 g;
• potatoes - 2 pcs.;
• lemon juice - 20 ml;
• dill - 20 g.

Preparation

1. Boil potatoes for 10 minutes.
2. Add salmon and simmer for 5 minutes.
3. Add cream, cheese, stir.
4. Season with cream, lemon juice and herbs.

Traditionally, salmon fish soup with cream is prepared with potatoes, onions and carrots. Fresh tomatoes will help expand your taste boundaries. With them, the soup will become thick and appetizing. You just need to chop the tomatoes, put them in the broth and enjoy the dish, or you can pre-simmer them and get a spicy sweet and sour taste.

Ingredients

• salmon - 400 g;
• water - 1 l;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• oil - 40 ml;
• cream - 500 ml.

Preparation

1. Fry onions and carrots.
2. Add tomatoes and simmer for 5 minutes.
3. Add water and potatoes, and after 10 minutes add fillet.
4. After 5 minutes, remove from the stove.

Considering that cream also comes from countries rich in seafood, only the latter can give the dish a royal look. In fact, this is absolutely not the case, and even those who are thousands of kilometers from the nearest ocean can purchase an affordable sea cocktail, royally diversifying their diet.

Ingredients:

• salmon fillet - 350 g;
• sea ​​cocktail (squid, mussels, shrimp) - 450 g;
• canned corn - 80 g;
• cream - 250 ml;
• butter - 40 g;
• flour - 40 g;
• water - 1.5 l.

Preparation

1. Boil the salmon for 5 minutes.
2. Heat flour, cream and butter.
3. Add sauce, seafood, corn to the soup and cook for another 5 minutes.
4. Infuse the creamy royal soup with salmon for 10 minutes.

With cream - a most delicate, nutritious dish with many benefits. The thick, homogeneous consistency of this hot dish quickly fills you up, doesn’t burden your stomach, and is suitable for children’s and adult diets. In addition, this is another way to make a restaurant-quality dish in your home kitchen and, if you have a blender, spend no more than 40 minutes.

Ingredients:

• fish set (head, spine, fins) - 600 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• cream - 250 ml;
• water - 1.2 l.
• salmon - 350 g.

Preparation

1. Make broth from the fish set.
2. Strain, add potatoes, onions and cook for 15 minutes.
3. Set aside some of the salmon for serving, simmer the rest for 5 minutes.
4. Puree, pour in cream, heat through.
5. Serve creamy salmon soup with fillet pieces.

Creamy salmon soup in a slow cooker

The best way to preserve flavors and vitamins is to make salmon soup with cream in a slow cooker. And although the dish takes longer to cook than on the stove and takes longer, many housewives prefer to get soft, uncooked vegetables and salmon that disintegrates into fibers, which is only possible when cooking in a gadget.

• Fresh salmon – 500 g
• Potatoes - 4 medium size
• Leek - 1 piece
• Carrots - 1 pc.
• Cheese (Swiss or Parmesan) - 150 g
• Parsley, root - grate
• Celery and parsley - finely chopped
• Cream 20% fat - ½ cup
• Peasant butter - 30 g

Norwegian salmon soup with cream according to a simple step-by-step recipe with photos

4-6 servings

45 minutes

56 kcal

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After reading the article, you will learn how to prepare traditional Norwegian salmon soup with cream. The recipe is described in detail, and each stage of preparation is accompanied by a photo, making it easy for any housewife to prepare the dish.

All ingredients required to prepare the soup are indicated in certain proportions based on a specific number of people. Norwegian soup has a delicate creamy taste, while its consistency is quite soft and pleasant.

Kitchen appliances and utensils: kitchen surface for cooking, medium-sized saucepan with a lid, kitchen knife, wooden board, spatula, deep bowl, teaspoon and tablespoon, fish cutting board, large grater, ladle.

Step-by-step preparation

1. Place a medium-sized saucepan on the stove to heat up. Add about 60 g of butter until it melts.
2. At this time we move on to preparing vegetables. Wash and peel 2 onions, cutting them into small cubes. It is better to chop the onion as finely as possible, since this way it is less noticeable in the finished soup.
3. Place the chopped onion in a saucepan with butter. You should only transfer the onions after the butter has completely melted. Fry the onion a little, stirring regularly with a spatula.
4. We also cut 3 peeled carrots into small cubes.
   Add the chopped carrots to the onions and fry over medium heat. To prevent vegetables from burning, you should stir them regularly with a spatula.
5. Peel 3 medium potatoes and rinse under running water. Cut the potatoes into small cubes. Add the chopped potatoes to the rest of the vegetables, mixing everything well.
6. Fry the vegetables for 10-15 minutes until the potatoes are almost ready.
   During frying, vegetables need to be salted with 1-1.5 tsp. salt.
7. Fill half-ready vegetables with 1-1.5 liters of water. It is important that the liquid only slightly covers all the vegetables. After adding water, stir the vegetables a little.
8. Add 2-3 bay leaves and half a teaspoon of black peppercorns to the soup.
   Mix all the ingredients, cover with a lid and continue cooking.
9. Wash a bunch of parsley and chop finely. If you don’t really like greens, then the amount of parsley can be reduced, or, on the contrary, added if 1 bunch is not enough for you.
10. Let's move on to preparing the salmon fillet.
    The dish will require approximately 300 g of red fish, which is best cut on a separate board. Remove the skin from the salmon and cut into 1 cm cubes. Remove any bones that come across during the chopping process.
11. Add 400-450 ml of cream of any fat content to the vegetables.
    If you want a richer soup, then choose cream with a higher percentage of fat content, and vice versa, if you want a less fatty dish.
12. After adding the cream, season the soup with a pinch of ground black pepper. Don’t be afraid to over-pepper the soup, as there is never too much of it in this dish, and the flavor is still delicate.
13. Add 2 processed cheeses to the soup. To make the cheese dissolve faster, you should first grate it on a coarse grater, then add it to the soup, stirring well with a spatula or tablespoon. Cover the pan with a lid and leave the soup to cook for another 5-7 minutes.
14. When the cheese has completely melted, add the salmon pieces and cook the soup for another 3 minutes.
    Along with the fish, add chopped parsley to the pan.
15. At the end of cooking, add another 50-60 g of butter and let the soup simmer for a few minutes until the butter dissolves.
16. Place the finished Norwegian salmon soup into deep plates using a ladle.
    You can serve the first course sprinkled with a small amount of fresh herbs. The soup has a delicate and soft creamy taste.

After watching the video, you will learn how to make your own salmon soup with cream, which belongs to Norwegian cuisine. The entire recipe in the video is described in detail, indicating the required amount of ingredients. It tells how to make the soup richer or cook it less fatty. Recommendations are given on the method of serving ready-made Norwegian soup.

Source: https://www.svoimirykami.club/gotovim-bistro/pervye-blyuda/supi/recepty-rybnogo-supa/norvezhskij-iz-semgi-so-slivkami.html

How is the dish prepared in Norway?

Hearty and easy to prepare, fish soup has been the main dish of the Norwegian people since time immemorial. The basis of this stew is broth made from the bones of any sea fish. Butter and cream were added to the finished broth for satiety. 5 minutes before the end of cooking, add pieces of salmon fillet. This fish chowder is the prototype for modern Norwegian creamed fish soup.

Each region of Norway prepares the famous soup according to its own recipes. In the West, the soup is made thicker by adding potatoes and shellfish. Much more cream is added to soup in the Arctic Circle. Cream gives the soup a pleasant creamy flavor and richness. But, as before, the main thing in Norwegian fish soup is the rich broth.

To prepare fish broth, you can take the fins, heads and ridges of any fish. This is still done in Norwegian families to this day. The more bones and heads, the tastier, healthier and more aromatic the broth will be. And, therefore, the Norwegian cream soup itself. When preparing the broth, you can even add shrimp. The shell and meat of shrimp add many useful and important substances to the soup.

Let's start the cooking process!

Norwegian fish soup is an absolutely healthy dish that is easy to prepare at home. The soup contains a lot of vitamins and microelements because it cooks faster. It goes well with black bread or rye bread.

Step-by-step cooking recipe:

1. Cut the salmon. Calve the head, fins, ridge. Cut the salmon flesh into medium cubes.
2. Place the head, fins, and ridge in the pan. Fill with water and put on fire.
3. When the broth boils, add parsley root, celery greens, 3 allspice peas, cloves and bay leaf. Cook for 15 minutes
4. Add salmon pulp and cook for another 5 minutes. Remove from heat.
5. Remove the fish from the broth. Strain the broth and leave to cool.
6. Cut the onion into very small cubes.
7. Grate the carrots.
8. Fry onions and carrots in butter until yellow. You can't overcook it.
9. Cut the potatoes into medium cubes.
10. Boil potatoes in lightly salted water until tender.
11. Drain the water from the potatoes.
12. Place a pan of fish broth on the fire.
13. Place the boiled potatoes into the broth.
14. As soon as the broth with potatoes boils, add fried vegetables and pieces of fish.
15. After boiling again, turn off the soup. Cover with a lid and leave to brew for 10 minutes.
16. Pour the soup into bowls. Add a little cream, grated cheese and chopped herbs.

Finnish salmon soup

Salmon soup with cream is a dish of Scandinavian cuisine. But in different Scandinavian countries it is prepared differently. Here is the Finnish version of the famous soup called lohikeitto. The name of the soup comes from the Finnish word for salmon.

• 300-400 gr. salmon fillet;
• tail, skin, skeleton, head of salmon for cooking broth (as much as you have);
• 5 potatoes;
• 2 small carrots;
• 1 onion;
• 1 leek stalk;
• 150 ml cream;
• 1 sprig of fresh thyme;
• 1 bay leaf;
• 50 gr. butter;
• salt and allspice to taste.

We put the waste from cleaning the fish - tail, spine, skin - into a saucepan. If there is a head, then the gills need to be removed from it. To the fish add a whole onion, one carrot, the green part of a leek, peppercorns and a bay leaf. Fill with water and place on the stove. As soon as it boils, reduce the heat and skim off the foam. Add salt, as well as 3 potatoes, which can be cut in half so that they cook faster.

Cut the remaining raw potatoes into cubes and drop them into the boiling broth. We even add a sprig of thyme.

We make the frying by frying finely chopped leeks (its white part) and carrots in butter. Fry the vegetables until cooked and add them to the crushed potatoes, stir. Add cream to mashed potatoes with vegetables and mix.

By that time the potatoes were cooked in the broth. Add to it the salmon fillet cut into pieces (without skin) and cook at a low, almost imperceptible boil for another 15 minutes. When the fish is cooked, season our soup with crushed potatoes mixed with cream and fried vegetables. Mix. Keep on very low heat for about five more minutes. Then turn off the stove and let the dish sit under the lid for another fifteen minutes.

Try experimenting!

There are several variations of this soup. For example, fish cream soup with cream. It’s easy to make: the finished soup needs to be pureed with a blender, turning it into a light cream. Cream, cheese and herbs are also added to the plate. This soup has a very delicate consistency. This soup is garnished with a couple of boiled shrimps.

In another version of the soup, tomatoes are added along with potatoes. The tomatoes must first be peeled and cut into small pieces. And at the end of cooking, shrimp and mussels are added along with the fish. This Norwegian cream soup turns out to be very bright in both color and taste. This is a real holiday dish. It would not be a shame to serve it on the occasion of an important family celebration.

A very interesting Norwegian-style creamy soup made from two types of fish: salmon and cod. Cod is very tasty and healthy. It gives the soup a special tenderness. This soup is prepared in the same way as classic Norwegian soup. You only need to replace half of the salmon with cod.

There is an opinion that it is the Norwegian creamy salmon soup that gives health to the Norwegian people. It cannot be otherwise: salmon contains Omega-3 fatty acids. Everyone knows about the benefits of these acids. Consistently eating soup will improve blood flow in the capillaries. Salmon lowers blood cholesterol. Norwegian salmon soup is very useful for patients with asthma, cardiovascular diseases, loss of strength and poor brain function.

You can cook more of this delicious creamy Norwegian soup. When stored in the refrigerator, the soup will not lose either taste or aroma. The main thing is not to put cream and cheese in the finished soup. It must be remembered that cream and grated cheese are added to a bowl of hot soup immediately before consumption.

Recipe Creamy soup with salmon. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Creamy soup with salmon.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Creamy salmon soup is 175.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.