→ Milk soup with fish. Finnish fish soup - delicious creamy soup recipes Milk soup with fish

Milk soup with fish. Finnish fish soup - delicious creamy soup recipes Milk soup with fish

Even in my early youth, reading recipes for Baltic cuisine in Soviet magazines, I was amazed: boil fish in milk? And can this be eaten? For a very long time I could not bring myself to try such recipes. The children helped - when it was time to switch them to complementary feeding, I bought all sorts of books on baby food. And I was surprised - milk is added to almost all dishes for children under one year old, regardless of whether it is fish or meat. I decided to experiment on children. When I cooked it for the first time, I tried it with caution. But I liked it!!! Really very tasty!

Since then, my children have grown up, the older ones are practically adults now. But fish soups with milk have firmly entered our diet and occupy a place of honor there. So, the simplest and fastest recipe:

Milk soup with fish

1 liter of milk,
1-1.5 kg fillet of cod, perch or other sea fish
1 onion,
3-4 potatoes,
2 tbsp. spoons of butter,
1 tablespoon flour,
a little dill, salt.

Sea fish fillet (I tried many types of fish: delicious, except for the only fish - I didn’t like pollock in this recipe) cut into pieces, put in a pan with thick walls and pour boiling water about a finger above the fish. Boil the fish in boiling water for no more than 10 minutes, then remove. Put potatoes, finely chopped onions into the broth, you can add finely chopped parsley root, add salt, and cook for another 10-15 minutes, then pour in the milk, having previously diluted the flour in it, and continue to cook, stirring, until the potatoes are ready. After this, put in the previously removed fish fillet, add dill, oil and heat for another 2 minutes. Remove from heat, close with a lid and let stand for 3-5 minutes.

To start preparing the dish, prepare all the ingredients, clean the fish, rinse it well under running water and use it for portioned pieces; if there are small bones in the fish, it is advisable to remove them from there. We take the potatoes, wash them well with a brush and remove any dirt.

You first need to clean it, and then put it in milk soup medium cube. We also peel the onion and set it to medium squares. To prevent the onion from getting into your eyes, it is advisable to soak the knife in cold water before working with it. Wash the parsley, drain and finely chop.

If you don't have fresh parsley on hand, you can use dried parsley. Or parsley root, washed, peeled and finely chopped. And so for this dish we need a two-liter saucepan. Pour two glasses of water into the milk, bring everything together to a boil and turn on low heat.

Next, place the diced potatoes in the milk and cook until half cooked over low heat. Then we add finely chopped parsley and onion to our milk soup with fish, boil it a little, and then add the fish cut into portions and cook until the potatoes and fish are ready.

A few minutes before cooking, add pepper, salt, and butter, according to taste. Before serving, season the soup with butter and sprinkle with chopped parsley. Instead of boiled potatoes, you can use baked one in the soup.

Peeled and chopped potatoes should be rubbed with salt, rolled in paprika and baked in an oven heated to 180°C until cooked. Place the potatoes in the soup 3 minutes before the fish is ready. To add a piquant taste to the soup, a few minutes before it is ready, you can add chopped tarragon (2-3 sprigs).

The Finns believe that only they know how to cook this famous and beloved fish soup with milk. But why don't we try to refute this fact? After all, the soup really turns out very tasty. I will show you a very affordable option for preparing this dish. After all, we are not always able to prepare fish soup use ingredients as in Finnish recipe: salmon fillet, pepper with lemon aroma. I will tell you about how you can replace these components without spoiling the soup, but making it even healthier.

So, to prepare fish soup with milk you will need:

trout or salmon head (in the Finnish original, 400 g salmon fillet);

4 potatoes;

400 ml milk;

1 onion;

1/2 tsp. pepper with lemon flavor (I replace it with white pepper and add a few drops of lemon juice before serving);

Pour 1.5 liters of water over the head and cook for an hour. Strain the finished broth. Cut the onion into small pieces.

Pour milk into the broth, bring to a boil and add onion. Cook for 10 minutes. Potatoes must be boiled in their skins (so that they retain more nutrients). Peel and cut into small cubes.

Add potatoes, pepper and salt to the broth with milk. Cook for another 3 minutes.

Remove from heat and serve the soup with a small amount of fish taken from the trout head, garnished with herbs.

Enjoy this original fish soup with milk for lunch. You and your family will be very pleased with the result! Bon appetit!

  • Serves 2

    • 400 g fish fillet

    it's better to take white sea ​​fish

    2–3 potatoes

    1 onion

    Bunch of dill

    300 ml milk

    1 tbsp. spoon of flour

    about 1 tbsp. spoons of butter

    Salt

Description

I foresee yours - can you eat it? I, too, was once completely confident that fish and milk in one dish was complete nonsense, but, as you know, never say never... So I happened to find myself in a situation where I was cordially treated to milk soup with fish and refused it was simply impossible. I had to try. At first I decided that I would only eat a couple of spoons and only for the sake of decency... After the first, the prejudice of inedibility disappeared, after the second the thought came that it was quite tasty and I wanted more, and in the end I asked for the recipe and did it not for the sake of decency, but because I really liked the soup. Since then I've been making it quite often. The soup is really tasty, quite filling, but at the same time light and, I assure you, there will be no indigestion. Try it! By the way, I recently came across a very similar recipe in a collection of recipes for Jewish cuisine. So no extreme! National cuisine!

PREPARATION:

Coarsely chop the potatoes, add water to just cover, and set to cook. When the water boils, add finely chopped onion, salt, cover and cook for 5-7 minutes until the potatoes are half cooked.

Add chopped fish fillets. If necessary, pour in a little boiling water so that the water completely covers the fish, cover with a lid and cook for 10-15 minutes until the fish and potatoes are cooked.

Add butter. If the fish is oily, you can cook it without oil. Pour in the milk, having previously mixed the flour in it. Make sure that the flour is completely dispersed, without any flour lumps.

Bring the milk mixture to a boil and heat over low heat for another 2 to 3 minutes. Add finely chopped dill, stir and remove the pan from the heat. Close the lid and let stand for 3 - 4 minutes. All! You can call me to the table. Enjoy your meal!

If you have a favorable attitude towards fish dishes, fish soup in Finnish will become the best option hot to serve for lunch on fish day. The richness, excellent taste and nutritional characteristics of the dish made it one of the most popular among compositions of this kind.

How to cook fish soup in Finnish?

Finnish fish soup, like any other, has a lot of variations, each of which is prepared taking into account certain requirements. Without observing the nuances, the dish loses its characteristic flavor and loses the right to be considered a variation of the original recipe.

  1. Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
  2. An essential, constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
  3. Can be added to soup variety of vegetables, herbs, herbs and spices of your choice.
  4. Vegetable components are sautéed in butter.
  5. Serve hot with a slice of lemon and fresh herbs.

Finnish fish soup with cream - recipe


Classic Finnish fish soup with cream differs in preparation technology from traditional fish soup. IN in this case You don't need to pre-cook the fish broth. You just need to purchase fresh red fish fillets, cut them into medium-sized cubes and prepare all the necessary vegetable ingredients.

Ingredients:

  • red fish fillet – 350 g;
  • potatoes – 3 pcs.;
  • onions and carrots - 1 pc.;
  • butter – 30 g;
  • cream – 1 glass;
  • dill greens – 1 bunch;
  • water – 1 l;
  • salt, pepper, spices.

Preparation

  1. Peel the potatoes, cut into cubes, add water and cook for 5-7 minutes.
  2. Add sautéed onions and carrots, chopped fish fillets, season the broth to taste, boil for 10 minutes, pour in cream and let it boil again.
  3. After about 10 minutes, the creamy Finnish soup will infuse and be ready. All that remains is to season it with dill and serve.

Finnish trout soup


Finnish trout soup with cream is prepared using classic technology with minor modifications. If you have fish steaks or a whole carcass available, do not be lazy and separate the fillets from the bones. This way the dish will cook faster, have an impressive appearance and become more convenient to eat.

Ingredients:

  • trout – 600 g;
  • potatoes – 4 pcs.;
  • onions and carrots - 1 pc.;
  • butter – 30 g;
  • cream – 1 glass;
  • dill – 1 bunch;
  • water – 1.5 l;
  • bay leaf – 1-2 pcs.;
  • coriander, thyme, basil - a pinch each;
  • salt, white pepper.

Preparation

  1. Potato cubes are boiled in water.
  2. Add the prepared trout and cook for another 5 minutes.
  3. Add fried onions and carrots, add salt, bay leaves, pepper, herbs, pour in cream, let it boil and remove from heat.
  4. Allow the hot dish to brew under the lid for 10 minutes and serve with dill.

Finnish fish soup with milk


If there is no cream available at the right time, you can cook Finnish. The main thing that milk product was with a high percentage of fat content, and then no one would notice the substitution. Parsley root will add a special piquancy to the hot dish, and a pinch of ground chili will provide the missing spiciness.

Ingredients:

  • trout or salmon – 500 g;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • parsley root – ½ piece;
  • milk – 1 glass;
  • dill – 1 bunch;
  • water – 1 l;
  • laurel – 1-2 pcs.;
  • ground chili - a pinch;
  • salt, pepper, oil.

Preparation

  1. Pour water over the fish bones, add chopped onion, cook for 15 minutes, filter.
  2. Add potato cubes and grated parsley root and cook for 15 minutes.
  3. Pour in milk, add chopped fish fillet, laurel, chopped dill, and boil for 5 minutes.
  4. After another 10 minutes, the Finnish-style fish soup with milk will infuse and be ready.

Salmon soup in Finnish style


Another variation of the soup is Finnish, which can be prepared based on the recommendations below. If it is possible to initially cook the broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for decorating hot dishes.

Ingredients:

  • salmon – 600 g;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • celery root – 50-70 g;
  • green onion – 1 bunch;
  • butter – 30 g;
  • cream – 1 glass;
  • dill – 1 bunch;
  • water or broth - 1 l;
  • laurel – 1-2 pcs.;
  • salt pepper.

Preparation

  1. Boil potatoes in water or broth until tender.
  2. Add sautéed vegetables, chopped fish fillets, cream, seasonings, heat to a boil, add dill and green onions.
  3. After 10 minutes of infusion under the lid, the Finnish-style ear will be ready to serve.

Finnish salmon soup


Finnish with cream will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches the flavor palette of the broth and makes it more expressive. To prepare four servings of delicious, fragrant hot food for lunch, you need to devote forty minutes of your time.

Ingredients:

  • salmon – 500 g;
  • potatoes – 4-5 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • Thai fish sauce– 2 tbsp. spoons;
  • butter – 30 g;
  • cream – 1 glass;
  • dill – 1 bunch;
  • broth – 1-1.2 l;
  • laurel – 2 pcs.;
  • salt pepper.

Preparation

  1. Broth is prepared from fish scraps, filtered and potato cubes are boiled in it.
  2. Add sautéed vegetables, chopped salmon fillet, herbs and spices, boil for 5 minutes, pour in cream, and let it boil.
  3. Throw in chopped dill, pour in fish sauce, and let the hot mixture brew for 10 minutes.

Finnish soup with leeks


Finnish is often prepared with leeks, which give the dish its characteristic taste and aroma. As a rule, this variation of the hot dish is prepared without onion and carrot sautéing, and leeks shredded into rings are placed in a pan along with peeled and diced potatoes.

Ingredients:

  • salmon – 500 g;
  • potatoes – 4-5 pcs.;
  • leeks – 2 pcs.;
  • cream – 1 l;
  • dill – 1 bunch;
  • laurel – 2 pcs.;
  • salt pepper.

Preparation

  1. Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
  2. Add chopped fish, add bay leaf, pepper, salt, and let it boil for 5 minutes.
  3. Pour in the cream, add the dill, and heat the contents to a boil.

Finnish soup with cheese


Fish soup with cheese in Finnish style is not inferior in its taste characteristics to hot, cooked according to classic recipe. Garlic gives a special piquancy in this case, and Bulgarian Bell pepper enriches the taste and nutritional characteristics and makes the food brighter and more attractive in appearance.

Ingredients:

  • salmon – 500 g;
  • potatoes – 4 pcs.;
  • onions and carrots - 1 pc.;
  • processed cheese – 200 g;
  • bell pepper- 1 PC.;
  • garlic – 1 clove;
  • dill – 1 bunch;
  • laurel – 2 pcs.;
  • salt, pepper, oil.

Preparation

  1. Boil potatoes in water or broth.
  2. Add onions and carrots sautéed in oil, bell peppers, fish, garlic, seasonings, add processed cheese, cook for 5 minutes, add dill.
  3. After another 10 minutes, the Finnish fish soup with melted cheese will be infused and ready to serve.

Finnish soup with tomatoes


Finnish fish soup with cream and tomatoes is original and delicious. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately in boiling water for a couple of minutes, and then in cold water and remove skins.

Ingredients:

  • salmon – 500 g;
  • potatoes – 4 pcs.;
  • onions and carrots - 1 pc.;
  • cream – 500 ml;
  • tomatoes – 300 g;
  • green onion - to taste;
  • dill – 1 bunch;
  • laurel – 2 pcs.;
  • salt, pepper, oil.

Preparation

  1. Pour water over the potato cubes and cook until soft.
  2. Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
  3. Pour the cream into the pan, heat it to a boil, throw in the herbs, and let it brew.

Finnish fish soup in a slow cooker


The following recipe for Finnish fish soup involves cooking it hot using a multi-cooker. The advantage of this method is its simple technology, according to which the components are simply placed in the bowl of the device, and the smart gadget controls everything else itself, saving the owner from unnecessary hassle.

 

 
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