Many people think that any fish soup is an ear. But this opinion is erroneous, because for a fish soup a certain limited set of products is used, and in a soup it is possible to put different vegetables, spices or even cream. Today we just want to tell you how to make a fish soup with cream. This will be two traditional recipes for northern cuisine.
Recipe of Finnish fish soup with cream
For this soup we need fish broth, which we can prepare from the head and tail of fish, fins, skins and bones from fish with the addition of vegetables. Those. you can use one fish, the fillet of which will go to the ready-made soup, and from the rest we prepare the broth. Only from the head must necessarily remove the gills.
Ingredients:
- potatoes - 400 g;
- butter - 70 g;
- onion - 1 large onion or 2 small ones;
- fresh salmon - 300 g;
- broth fish - 1,2 l;
- dill - 30 g;
- lemon - ½ pcs .;
- cream 33% - 200 g;
- pepper fragrant and black - for 5 peas;
- salt.
Preparation
Potatoes cut into cubes, onions - as small as possible. Fry them in butter (30 g) to give a golden color. The fish fillets will also be cut into cubes, add up, pour lemon juice, mix and leave to marinate. As soon as the potatoes are fried, pour it into a saucepan and pour the filtered broth, salt, cook until done. Then pour the cream and pour out the fish. We'll cook another five minutes, but for the time being we'll chop the dill. Add the butter, pour out the dill and remove from the fire.
If such a ready-made soup is interrupted by a blender, it will no longer be a traditional Finnish, but very tasty fish soup with cream.
Recipe for Norwegian fish soup from trout with cream
Seafood can be taken to your taste, it can be mussels, shrimp, squid, etc. They can first be boiled in fish broth to give it even more flavor.
Ingredients:
- fish broth - 1,3 l;
- garlic - 3 teeth;
- carrots - 1 piece;
- flour - 25 g;
- sour cream - 85 g;
- lemon - ½ pcs .;
- celery - 1 stem;
- trout - 350 g;
- wine dry white - 200 ml;
- butter - 50 g;
- cream - 200 ml;
- seafood - 200 g;
- a mixture of peppers, herbs and salt.
Preparation
Add the garlic, wine, cream, sour cream, lemon juice, pepper mixture and salt to the ready boiling broth on the stove, mix it to make the broth homogeneous and cook for 3 minutes. The flour is diluted in a small amount of flour and poured into the soup, stirring slowly. Fish fillets cut into small pieces, carrots and celery stripes and poured into broth. We cook for 10 minutes, sprinkle with greens at the finish line, add the finished purified seafood and be served on the table with traditional rye toast, generously covered with butter.