Classic Finnish creamy soup with red fish, also known as lohiketo, like any traditional dish, for a long history of its existence, managed to acquire a huge number of variations. In the recipes, we will next consider the classic version of Finnish hot food, and then its modernized interpretation.
Recipe for Finnish salmon soup with cream
Ingredients:
- olive oil - 45 ml;
- leeks (white part) - 1 piece;
- water 780 ml;
- laurel;
- potatoes - 380 g;
- salmon fillet - 380 g;
- cream - 380 ml;
- starch - 4 g;
- Butter - 15 g.
Preparation
First of all, preheat the olive oil, let's cut the leeks on it until softening right in the saucepan, in which you will boil the soup. Fill the onions with water or a ready fish broth, if any, and then complement everything with a fragrant laurel leaf. After boiling, we put into the water cubes of potatoes and reduce fire. Cover the pan with a lid and wait for the potatoes to soften. When the tubers become soft, put in the soup pieces of fish fillets, after making sure that they have rid of their skin and bones. Dissolve the starch in cold cream and pour the solution into the soup. Salmon soup with cream in Finnish should boil until thick, in the final the dish is supplemented with a slice of butter, lemon juice, greens of dill and served to the table with bread or crackers.
Cream soup with salmon and cream
The modern version of the soup includes not only a wider variety of ingredients used, but also a completely different technique. Now the basic component of soup is not the broth. and a cream mixture of liquid beaten with a blender with vegetables.
Ingredients:
- butter - 45 g;
- white onion - 90 g;
- fennel - 60 g;
- celery (stalk) - 60 g;
- garlic - 4 cloves;
- a bouquet of herbs (laurel, parsley stems, basil, thyme);
- celery root - 300 g;
- potato - 110 g;
- cream - 130 ml;
- fish broth - 1 l;
- slices of salmon (baked) - 290 g.
Preparation
On melted butter fry onion with fennel and sliced celery stalk. After 6-7 minutes, we add garlic cloves and a bouquet of fragrant herbs to roast. Fill the broth with broth and bring the liquid to a boil. After boiling, put the cubes of potatoes and celery in the broth, wait until they become soft, and then beat the soup with a blender. We pour in the cream, reheat the dish and serve cream salmon soup with greens.