Finnish salmon soup with cream Bashny.Net

Kitchen of Northern countries in General and Finnish cuisine in particular is a good example of how many delicious dishes you can come up with, taking care of the meager gifts of our harsh nature. For example, this Finnish salmon soup with cream: it does not require exotic ingredients, violates all possible rules (where little boiled broth of salmon, usually take less fatty fish) – and is so loved by those who tried lohikeitto in his homeland that they happily take home the recipe for this wonderful soup. Another good news is that this salmon soup with cream can be a very economical dish – I'll tell you how to do it.

 


  The complexity
average Time
50 minutes Ingredients for 6 servings for the broth: 1 kg of heads and bones of salmon (salmon, trout) 1 onion 3-4 pea allspice 2 Bay leaves 2 liters of water for soup: 2-3 potatoes 1 carrot 1/2 leek 300 g salmon fillet 200 ml cream a few sprigs of dill salt

Fish bones and heads you can get, shares of the salmon yourself, or to find in the store, where it is made fillets, and the bones and heads sell separately as a soup set. Put them, as well as onions, peas of fragrant pepper and Bay leaf in a saucepan, cover with cold water and put on medium heat. To get the most nourishing and fragrant soup, it is not forbidden to add other ingredients that you used to use – for example, the cloves, sprigs of dill or a little white wine. Bring contents of saucepan to a boil, reduce heat and, periodically removing the foam – the more the better – cook for 25 minutes, then strain the broth and return it back to the pot.

• To prepare this creamy soup with salmon not only of salmon, it is great for large trout, and any other representative of the salmon family.
• To get a more thick and hearty soup, take one more potato, then chop half the potatoes in a blender or crush into a puree and mix into the soup.
• You can make the soup more budget, without using fillets: in one head of salmon is quite typed meat for a couple servings. Cook the broth, give the heads and bones to cool down, collect their meat and add to soup at the end.

 

 

Add the broth, potatoes and carrots, diced and thinly sliced leeks, and cook on low heat for 20 minutes until vegetables soften. Add salmon fillet without skin, cut into the same cubes. Bring the soup to a boil and remove the pan from the heat, then pour in the cream of average fat content, add the chopped dill, season with salt, cover, and allow to stand for five minutes. Serve garnished with the same dill published

 

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Source: arborio.ru/finskij-sup-iz-lososya-so-slivkami/