Finnish soup with cream - 6 step-by-step recipes for classic fish soup

Lohikeitto soup, aka ukha in Finnish, is one of the most delicate and delicious first courses. Its key ingredient is red fish meat of various varieties. Trout, salmon, salmon or chum salmon are traditionally used. And the low-fat cream that is added to the soup makes it taste soft and pleasantly light in color.

The classic Finnish fish soup with trout cream

Scandinavian cuisine is famous for its fish dishes found in the northern seas. Therefore, it is not surprising that one of the most famous is trout fish soup. This creamy soup can be made from any red fish. This recipe is considered a classic. Once you try it, you will cook it over and over again.

Cooking time - 45 minutes

Cooking time - 1 hour 40 minutes

Servings - 6

• 
  Prepare the fish for the soup. It must be fresh. Wash it thoroughly and remove the scales. Cut open and remove entrails and gills. Butcher. To do this, cut off the head, cut out the sirloin and separate the ridge. Do not throw away the head and backbone, they will go into the broth.
• 
  Separate the sirloin from the skin and remove the bones. Cut into medium sized cubes. Cover with cling film and leave for a while.
• 
  Pour water into a saucepan and set it on fire. Place the head, tail and bones of the trout without fillets inside. This will make the broth richer, with a bright fishy taste. Simmer for 20 minutes.
• 
  At this time, prepare the vegetables for the Finnish fish soup. Peel and rinse the onion. Chop it finely. Wash and peel the carrots and cut into cubes. Repeat the same with potatoes. It is better not to chop these vegetables too coarsely. Pour the oil into a skillet and lightly fry the onions and carrots until golden brown.
• 
  Catch fish parts from the water: ridge, head and tail. Strain the broth to remove any small bones and foam. Add vegetable sautéing and bay leaf to the future ear.
• 
  After the broth has boiled, transfer the prepared potatoes to a saucepan. Cook for 15 minutes until the potatoes are fully cooked. For a thicker and creamier trout fish soup, mash some of the potatoes in mashed potatoes.
• 
  Add fish fillet pieces to a saucepan and cook for no more than 3 minutes. Please note that trout is a delicate fish, and if the pieces are medium-sized, you cannot cook it for a long time. If the soup seems too thick for you, add boiled water. It must be prepared in advance.
• 
  3 minutes after adding the fish, pour the cream into the saucepan. Before that, shake them a little in a pack or whisk lightly in a cup. Season with salt and pepper in the creamy soup.
• 
  Sprinkle with dill immediately and remove from heat. Let the soup sit, covered, for about 10 minutes. Serve hot.

Bon Appetit!

A step-by-step recipe for making Finnish fish soup from pink salmon

Creamy red fish soups are wildly popular in Finland. Ukha in Finnish is the king among them. It is quite simple to prepare, nutritious, but not very high in calories. And the combination of ingredients in it is extremely harmonious. There is no need to add anything beyond the recipe, everything is already perfectly matched.

Cooking time - 35 minutes

Cooking time - 1 hour 10 minutes

Servings - 6

Ingredients:

• Pink salmon - 500-600 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Cream 33% - 1 tbsp
• Water - 2 liters.
• Vegetable oil - 2-3 tbsp.
• Bay leaf - 2 pcs.
• Ground black pepper - to taste
• Salt to taste
• Dill - for decoration

Cooking process:

1. Start cooking with fish. Wash fresh pink salmon and remove scales. Cut the fish carcass into 3-4 pieces and place in a saucepan. Pour 2 liters of boiling water into it and place on the stove. Let it boil and simmer for 15-20 minutes. When foam appears on the broth, remove it.
2. While the fish is boiling, turn to the vegetables. Peel the potatoes and cut into small cubes. Rinse the chopped vegetable with cold water to remove excess starch.
3. Peel and rinse the onion, finely chop it. Peel the carrots and grate the vegetable on a coarse grater.
4. Heat a skillet with a little vegetable oil. Put chopped onions and carrots in it. Fry for 2-3 minutes, stirring constantly. Then add some cold boiled water, cover and simmer for another 5-7 minutes.
5. After 20 minutes, when the pink salmon is cooked, remove it from the pan and transfer it to a plate. Use a spoon or slotted spoon.
6. Strain the broth through a fine sieve into another saucepan to remove any small bones or flakes. This process will also make the broth less cloudy and more beautiful.
7. Place the strained broth on the stove and add the potatoes and bay leaf to it. Cook for 10 minutes, until the potatoes are almost done.
8. Add vegetable sautéing to your future ear in Finnish. Chop the pieces of fish with your hands, remove all the bones. Send to soup 3-4 minutes before cooking.
9. Immediately after adding the fish, pour in the heavy cream. Season with salt and pepper and mix well. But do not stir too much, otherwise the fish will fall apart, and the soup will not turn out to be the most aesthetic.
10. After 3 minutes, Finnish ear with pink salmon is ready. Let it sit under the lid closed for 5-7 minutes to reveal all its taste. Garnish with finely chopped dill. Serve hot with bread croutons or crackers.

Bon Appetit!

How to cook delicious Finnish ukha with cream and cheese?

Finnish fish soup can be considered a truly winter soup. It is very pleasant, having come from a long frosty walk, to enjoy warm creamy soup. Red fish makes the taste tender and delicate, and melted cheese makes it even more creamy. This dish will diversify your daily meals and decorate the festive table.

Cooking time - 40 minutes

Cooking time - 1 hour 10 minutes

Servings - 8

Ingredients:

• Salmon - 400 gr.
• Water - 2 liters.
• Cream 15% - 200 ml.
• Processed cheese - 100 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• Bay leaf - 1-2 pcs.

Cooking process:

1. The tail of the salmon is the best option for fish soup. It costs less than a fillet, and the bones are good for broth. Cut the fish meat off the bone and separate from the skin. Rinse the fillets under cold water. Cut the fish into small cubes and set aside.
2. Pour 1.5 liters of water into a saucepan and add fish bones and skin. Bring to a boil and remove the foam with a slotted spoon. While the broth is boiling, peel the onion from the husk, rinse it and chop randomly into large pieces. Once the liquid boils, add the onions to the pot. Season with salt and simmer for about 20 minutes. Then strain the broth to remove any foam and small bones. Throw away onions and fish products.
3. Peel and rinse the carrots and potatoes. Cut vegetables into small pieces. Chopped potatoes can be soaked in cold water for a couple of minutes to remove excess starch.
4. Send vegetables to strained broth, bring to a boil and simmer for 15 minutes.
5. To get a thicker and creamier Finnish fish soup, take out a little potatoes from the soup, about a quarter, and mash them in a puree. Return the crushed vegetable to the broth.
6. Add cream cheese and cream to the soup.There is an important point here. In order for the broth to be homogeneous, with a rich taste, the cheese must dissolve completely. Therefore, choose softer processed cheeses. If you have cheese in a block, you need to chop it finely, add it a little earlier and mix the soup thoroughly until the dairy product is completely dissolved. Or dissolve the cheese in a bowl in advance. To do this, cut it into small pieces and fill it with hot water. Stir until smooth. Add this cheese dressing along with the cream.
7. Season with pepper and salt and bring to a boil. Place fish and bay leaf in a saucepan, reduce heat to low and cook for 3 minutes until cooked through. Serve hot, garnished with dill or thyme.

Bon Appetit!

Incredibly delicious Finnish fish soup with cream in a slow cooker

"Finnish" soup is quite simple to prepare, and using a multicooker makes the process even easier. This soup is very healthy, because the fish contains unsaturated fatty acids that nourish the brain and strengthen blood vessels. In addition, the Finnish fish soup is considered a low-calorie soup containing 82 kcal per 100 g.

Cooking time - 45 minutes

Cooking time - 1 hour

Servings - 8

Ingredients:

• Salmon - 300 gr.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Tomato - 1 pc.
• Cream - 250 gr.
• Water - 2 liters.
• Salt to taste
• Parsley - for decoration
• Vegetable oil - for frying

Cooking process:

1. Peel and rinse the onion, cut into small cubes. Wash and peel the carrots, grate on a coarse grater. There is no need to fry in a pan, cook it directly in a multicooker. Grease the bottom of the bowl with oil and send the prepared vegetables there. Cook them in the "Bake" mode for 10 minutes, stirring occasionally.
2. At this time, tackle the tomato. Pour boiling water over the vegetable to remove the skin. It is enough to hold it in hot water for 5 minutes, after which it can be cleaned quickly and easily. Cut the processed tomato into medium cubes.
3. Rinse the fish under running water, cut it. Use fillets for soup. Separate it from the skin and remove bones, even the smallest ones. Cut the fish into medium slices.
4. Peel and wash potatoes, chop into medium-sized cubes.
5. Open the multicooker and send tomato and potatoes to the onions and carrots. Select the Bake setting and cook the vegetables for another 30 minutes. The tomato will let the juice out, and the preparation will be stewed, not fried. If there is not enough liquid, add a little water.
6. Add chopped fish to the multicooker bowl and pour in the water. Cook for another 3-4 minutes. Do not cook the fish for too long, otherwise it will lose its taste and all the beneficial properties.
7. In the finished soup, stirring constantly, gently pour the cream. Use room temperature cream to prevent curdling.
8. Wash the parsley and chop finely. Serve hot Finnish fish soup, garnish with herbs.

Bon Appetit!

How to cook trout fish soup with cream and tomatoes?

Finnish ukha with tomatoes is one of the unusual, but no less delicious variations of the northern soup. Red fish goes well with vegetables, so the delicate taste of classic Finnish fish soup only gets better from the slight sourness of the tomato. This soup can either be included in a regular diet or served to guests.

Cooking time - 25 minutes

Cooking time - 45 minutes

Servings - 4

Ingredients:

• Trout - 400 gr.
• Tomato - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Potatoes - 3 pcs.
• Cream - 200 ml.
• Water - 1 liter.
• Vegetable oil - 3 tablespoons
• Granulated sugar - 0.5 tsp
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Use the fillet or tail of the fish to make the soup. Butcher the trout, separate the meat from the skin, remove all bones. Cut the fish into small pieces.
2. Peel carrots and onions, wash and chop finely. Carrots can also be coarsely grated. Heat vegetable oil in a skillet and fry vegetables in it until golden brown. It will take 5-7 minutes. To reduce the cooking time to a minimum, such frying can be prepared in advance in large quantities and frozen.Then you just have to add the right amount of vegetables to the soup.
3. Peel the tomatoes. To do this, fill a bowl with boiling water and put tomatoes in it. After 3 minutes, fill them with cold water. After that, the skin itself will easily lag behind the pulp. Cut the peeled tomatoes into small cubes. Send vegetables to the skillet with onions and carrots. Add sugar to neutralize tomato acidity. Stir and cook over medium heat for 3-4 minutes.
4. In a saucepan, bring the soup water to a boil. Add the contents of the pan and bring to a boil. Place fish pieces in a saucepan, salt and pepper.
5. Prepare the fish soup. Peel it, rinse it under cold running water and cut into small cubes.
6. Send the potatoes to the pot with the rest of the ingredients. Bring to a boil and simmer over moderate heat for 13-14 minutes, until potatoes are tender.
7. Pour cold cream into the soup 2-3 minutes before cooking. Choose the fat content of the dairy product at your discretion. Pour hot soup into bowls and garnish with herbs or croutons.

Bon Appetit!

Aromatic and rich Finnish fish soup with salmon and shrimp cream

Ukha in Finnish is a soup that goes with any occasion. A variation of this creamy salmon and shrimp soup will fit perfectly into the festive list of dishes. It may be more expensive than the classic recipe, but it's worth trying it at least once to love it forever. Surprise your guests with an unusual dish.

Cooking time - 30 minutes

Cooking time - 1 hour 10 minutes

Servings - 8

Ingredients:

• Salmon - 1 kg.
• Smoked salmon head - 1 pc.
• Shrimp - 500 gr.
• Cream - 500 ml.
• Potatoes - 4-5 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Butter - for frying
• Ground black pepper - to taste
• Salt to taste
• Bay leaf - 2-3 pcs.
• Black peppercorns - to taste
• Water - 2 liters.

Cooking process:

1. Butcher the fish. Wash it beforehand and remove the scales. Remove the gills and entrails. Cut off the head and separate the ridge from the fillet. They will be the base of the broth. Remove the fillets from the skin and remove all bones. Cut the fillets into small slices.
2. Pour water into a saucepan and lower the fresh and smoked salmon heads. The latter will give the broth a light smoky smell and rich fishy taste. Send the fish ridge there. Simmer for about 30 minutes over medium heat. After boiling, remove the foam from the broth and add bay leaves, salt and peppercorns.
3. While the broth is cooking, cut the fillet into medium-sized pieces. If desired, you can marinate them in a solution of salt and sugar to make the fish more juicy. But this is not necessary, the fish will be delicious anyway.
4. Peel and rinse the onions and carrots, chop the onions with a knife and chop the carrots. Melt and heat the butter in a frying pan, fry the vegetables in it for 5-7 minutes until golden brown.
5. Peel the potatoes. Cut into cubes, rinse under running water, or soak in cold water for a couple of minutes to remove excess starch. Add the potatoes and a slice of butter to the sautéing and fry for another 3-4 minutes.
6. Remove the heads and ridge from the liquid. Strain the broth through a sieve to remove foam and bones. Add the fried vegetables to the saucepan with strained broth. Bring the soup to a boil and cook until the potatoes are tender. Pour in heavy cream. The higher the fat percentage, the more expressive the creamy taste of the fish soup. Once the soup has boiled, add fish pieces and peeled shrimp. Cook for no more than 3-4 minutes. They must not be overcooked, otherwise the shrimp will become tough and the fish dry. Let the soup steep a little and serve.

Bon Appetit!