Ukha in Finnish is a delicious soup. Finnish fish soup with cream classic recipe

The dish is also often called kalakeitto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article proposes to cook Finnish fish soup according to classic recipe, as well as 8 interpreted technologies, with different varieties of seafood. Each of them is special, has a unique taste of the soup and an unusual aroma.

Finnish fish soup with cream is very fragrant, the taste of fish is delicate and juicy. This soup is sure to please everyone who tries it.

• 0.7 kg pink salmon;
• 0.5 kg of potatoes;
• 0.5 l cream;
• 1 onion;
• 1 carrot;
• 50 ml sunflower oil;
• salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Cooking:

1. First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
2. Pink salmon must be cleaned, cut the fillet into portions.
3. Shredded vegetables should be fried in oil, pour water, add potatoes and spices.
4. The last to add pink salmon, pour in a thin stream of cream, while stirring.
5. Boil for about a quarter of an hour. To make the ear fragrant, sprinkle with herbs if desired.

Cooking Finnish fish soup in a slow cooker is extremely simple. All the ingredients will be saturated with the taste of fish, the calaqueitto will be incredibly appetizing.

Components:

• 0.5 kg salmon fillet;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 0.5 l cream;
• 50 ml vegetable oil;
• salt, spices.

Cooking:

1. To begin with, we cut the potatoes in the form of cubes, carrots and onions - into small strips.
2. We cut pink salmon into small portions.
3. Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, put potatoes, spices.
4. At the end, add pink salmon, pour in the cream, stirring constantly.
5. We turn on the "Extinguishing" mode and the timer - 35 minutes. Serve garnished with greens.

Trout ear is famous for its rich taste, thanks to the noble variety of fish. Even those who do not eat seafood in their daily diet will like this dish.

Components:

• 0.4 kg trout fillet;
• 5 potatoes;
• 0.2 l cream;
• 1 st. l. butter;
• 1 onion;
• 1 carrot;
• salt, spices.

Cooking:

1. We cut the potatoes into soup cubes, pour water, cook for about 10 minutes.
2. We remove the pits from the trout, divide it into portions, and throw it into the stew.
3. Pass the chopped vegetables in melted butter, throw into the soup.
4. Pour the cream and insist the ear for a quarter of an hour.

salmon recipe

Salmon is a noble fish, the stew will come out no less refined and appetizing.

Components:

• 0.6 kg salmon;
• 1 onion;
• 0.5 kg of potatoes;
• 0.5 l of milk;
• 50 g flour;
• salt, spices.

Cooking:

1. Disassemble the salmon, boil the broth from the head, ridge, tail, divide the fillet into pieces.
2. We filter, throw chopped vegetables, fillets, seasonings.
3. Dilute the flour in part of the milk, add the remaining milk and pour into the ear. Leave for a quarter of an hour.

In order for calakeitto to be fragrant and fragrant, it should be served with herbs.

Finnish salmon ear with cream

Salmon ear surprises with its taste and nutritional qualities.

Components:

• 1 kg heads;
• 0.5 kg of potatoes;
• 1 carrot;
• 1 onion;
• 0.1 l cream;
• salt, spices.

Cooking:

1. From the fish we cut out the eyes, gills, boil the broth, filter.
2. We cut off the meat, throw it back into the liquid, season with spices, give chopped vegetables.
3. After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leek is often used in national cuisine Finland. Dishes with it are very healthy and appetizing.

Components:

• 0.6 kg of fish;
• 0.4 kg of potatoes;
• 0.3 l cream;
• 1 leek;
• 1 carrot;
• 50 ml of olive oil;
• salt, spices.

Cooking:

1. First of all, you should cut vegetables, potatoes into soup pieces, finely carrots and leeks into rings.
2. We clean the fish, cut into pieces.
3. Pass the chopped vegetables, fill with water, add potatoes and spices.
4. The last stage is the addition of fish and cream, they should boil for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes give the dish juiciness, and the fish itself a pleasant piquancy.

Components:

• 0.5 kg salmon fillet;
• 1 onion;
• 5 pieces. potato tubers;
• 0.2 l cream;
• 1 carrot;
• 2 tomatoes;
• 50 ml vegetable oil.
• salt, spices.

Cooking:

1. Salmon cut into pieces, boil the broth with seasonings. Throw in the diced potatoes.
2. We pass the vegetables in oil, add to the soup.
3. At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more fragrant and fragrant. This soup is perfect as a first course at a dinner party.

Components:

• 0.5 kg of fish;
• 3 potatoes;
• 0.1 l cream;
• 1 onion;
• 1 carrot;
• salt;
• allspice, black peas, red;
• 1/3 tsp coriander;
• 1/3 tsp basilica;
• 2 leaves of laurel.

Cooking:

This recipe does not provide for chopping vegetables, because it will not be a soup, but a kind of fish stew using Finnish technology.

1. We clean the fish, cut and cook the broth. We throw peppers, bay leaves, salt.
2. Add not chopped vegetables, after half an hour cream, coriander, basil.
3. Remove vegetables before serving. Serve the soup in a broth bowl, garnished with herbs.

Soup with chum salmon

Keta is a fish with a special taste, so the soup from it will also have an exquisite flavor. Calaqueitto will certainly surprise the guests of the hostess.

Components:

• 0.3 kg of chum salmon;
• 1 liter of pre-cooked fish broth;
• 1 onion;
• 1 carrot:
• 1 celery root;
• 5 potatoes;
• 0.1 l cream;
• salt, sugar, spices.

Cooking:

1. To begin with, wipe the ketu with salt and sugar. This marinade will give it an amazing taste.
2. We throw cubed potatoes, carrots, onions, whole celery, spices into the fish soup.
3. After half an hour, pour the cream, insist the same amount of time.
4. Serve with dill or parsley leaves.

All presented options for cooking fish soup surprise with a special taste and aroma. Each hostess will find exactly the recipe that she will like.

Our friend is a hunter and fisherman, and also a great cook. He not only can get fish and game, but he also knows how to cook all this very tasty. He is also a very hospitable host. When he invites guests to the house, he always tries to feed everyone very tasty.

One of his signature dishes is the Scandinavian fish soup, which he cooks very tasty. With his consent, I share with you the recipe by which he always cooks it. As he says, he has two options for such a fish soup. The first is simpler, without using different types fish. And the second, the so-called "guest" recipe, which provides for 5 varieties of fish and caviar. This is the version of fish soup I suggest you cook today.

While he was cooking, I tried to be around all the time so as not to miss all the details and little secrets that make this fish soup amazingly tasty and fragrant.

I offer you a peeped recipe, but again, I repeat, with the consent of the author.

Scandinavian fish soup with cream from 5 types of fish

We will need:

Since the owner is waiting for guests, he prepares a large pot of fish soup, about 5 liters.

• ruff, perch - 1-1.5 kg
• burbot head - 1 pc.
• catfish - 0.5-0.7 kg
• pink salmon - 0.5-0.7 kg
• caviar from river fish - 5-6 tbsp. spoons (maybe more)
• cream -350 ml.
• onion - 1 pc.
• potatoes - 4-5 pcs.
• black peppercorns
• salt, ground black pepper - to taste
• Bay leaf— 2-3 pcs
• spices for fish
• vegetable oil - 4 tbsp. spoons

Cooking:

1. Small river fish- perches and ruffs, clean from the insides and gills and rinse well. Remove the caviar from the fish and rinse with water. Remove films. Clean the head of the burbot, remove the gills and rinse well under running water.

2. Pour water over the fish, bring to a boil, reduce heat to low. Boil 40 minutes. Then take out the whole fish and the head (we don't use those anymore). The broth will need to be strained through cheesecloth so that small bones and small scales do not get into the main dish. small fish gives the main fat to the broth and the whole ear as a whole. Therefore, it is taken more to make it tastier. Water must be poured immediately the required amount, so that later nothing needs to be added.

Since we will cook the fish on a small fire, keep in mind that a lot of water will not boil away.

3. While the fish is cooking, peel the onion and cut it into small cubes. Fry it in a small amount of vegetable oil until golden brown.

4. Add caviar and fry for 2-3 minutes, stirring constantly.

5. Peel the potatoes and cut into cubes.

6. Place the chopped potatoes in the strained broth, add the fried onions and caviar there. Put on fire, bring to a boil. Add spices. Boil 10 minutes.

7. Clean pink salmon and catfish from bones and scales and cut into fairly large pieces, right with the skin. Add to broth.

8. As it boils, salt, add peppercorns, spices for fish. Cook for 30 minutes over low heat. The broth must not be too hot. It should just wobble a little.

9. Then add bay leaf, ground black pepper and cream. It is better to take cream fatter so that the soup turns out to be even more tasty. Cook for 5 more minutes.

10. Close the lid tightly and let stand for 10-15 minutes, so that the broth is well infused and the ear “rested and gained strength”.

11. Serve by placing in each plate different fish and sprinkle with chopped herbs if desired.

Here is a variant of the "guest" fish soup. As our friend says when he cooks like this ordinary ear, then he prepares it from the fish that is. But tries to use anyway a few different varieties. And he tries to have a piece of some red fish in reserve. Since the Scandinavian ear provides for these types of fish.

For homemade Scandinavian fish soup, the head is used as part of the dish. When it is cooked, it must be carefully deboned and the meat placed back into the broth. By the way, it has very tasty meat. And in general, a good rich ear is obtained from the heads. If time permits, then small fish are also cleaned of skin and bones and meat is also added to the broth.

In conclusion, I would like to tell you a little about the dish that we ate with pleasure. The ear turned out to be very rich, appetizing, fragrant. Its taste is very delicate, creamy, pleasant. In general, what else can I say, a delicious fish soup turned out, and nothing more! No one resisted asking for more! Thanks a lot to the owner. May his fishing always be successful!

And I wish you all bon appetit!

Tasty and satisfying Finnish fish soup is prepared on the basis of red fish: salmon, pink salmon, trout or salmon are suitable. It is better to use heavy cream (at least 20% fat), then the soup will be richer.

Classic Finnish fish soup with cream

• Time: 1 hour.
• Servings Per Container: 8.
• Calorie content of the dish: 64 kcal per 100 g.
• Purpose: first.
• Cuisine: Finnish.
• Difficulty: medium.

There are a minimum of components and spices in Finnish-style ear: the main ingredients that perfectly complement each other are responsible for a balanced taste. When serving, you can add lemon and olives.

Ingredients:

• red fish - 1 small carcass;
• leek - 1 stalk;
• onion- 1 PC.;
• potatoes - 3 pcs.;
• carrots - 3 pcs.;
• Bay leaf;
• black peppercorns;
• butter - 25 g;
• cream - 250 ml;
• water - 2.5 l;
• salt, pepper, herbs.

Cooking method:

1. Cut the fish, separate the fillet. Send the back, head and bones to the broth pan.
2. Add peeled, halved onion, one carrot, black pepper. Fill with water.
3. Bring to a boil, remove the resulting foam.
4. Strain the broth through a sieve or colander, it should be perfectly transparent. Add salt.
5. Finely chop the white part of the leek, sauté in butter.
6. Pour the fish broth into a clean saucepan, add the diced potatoes, the remaining carrots, chopped in an arbitrary way, leek, bay leaf, cook for 10 minutes until the potatoes are soft.
7. Add diced red fish fillet, boil the ear for another 10 minutes.
8. Lightly whip the cream, gently fold it into the soup, stir until smooth.
9. Salt, pepper, serve fish soup in Finnish style with your favorite herbs.

With tomatoes

• Time: 1 hour.
• Servings Per Container: 8.
• Calorie content of the dish: 101 kcal per 100 g.
• Purpose: first.
• Cuisine: Finnish.
• Difficulty: medium.

The secret to the success of a delicious fish soup in Finnish style with tomatoes lies in proper preparation tomatoes. To make the ear with cream more tender, the tomatoes must be blanched.

Ingredients:

• salmon fillet - 600 g;
• tomatoes - 4 pcs.;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• leek - 1 stalk;
• vegetable oil - 100 ml;
• cream - 1 l;
• water - 1.5 l;
• salt, pepper, bay leaf.

Cooking method:

1. Peel the carrots and onions, chop them into strips, fry in vegetable oil directly in the fish soup pan.
2. Add diced potatoes, bring the vegetables to half-cooked, fill everything with water.
3. Send the diced salmon fillet to the boiling broth, bring to a boil.
4. Peel the tomatoes from the peel and seeds, cut the pulp into cubes, add to the soup.
5. Pour in the cream, cook the fish soup over low heat until the fish is ready.
6. Serve Finnish-style fish soup with cream hot with a slice of buttered rye bread.

With cheese

• Time: 1 hour 20 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 57 kcal per 100 g.
• Purpose: first.
• Cuisine: Finnish.
• Difficulty: medium.

This recipe Finnish fish soup differs from the classic one in that processed cheese is used instead of cream: it is cheaper classic version.

Ingredients:

• potatoes - 4 pcs.;
• trout - 1 pc.;
• carrots - 1 pc.;
• onions - 1 pc.;
• bell pepper- 1 PC.;
• processed cheese - 1 pc.;
• garlic - 1 clove;
• water - 2 l;
• salt, bay leaf.

Cooking method:

1. Send the washed head, tail and bones of the trout to a saucepan, cover with water and cook over low heat for half an hour.
2. Remove the fish from the broth, send grated carrots, chopped potatoes, onions, bell peppers there.
3. Boil 10 minutes. Season with salt, bay leaf and minced garlic, then top with the diced trout fillet.
4. Dissolve the processed cheese separately in a small amount of broth or water, then insert it into the ear and cook for another 20 minutes. If you put a whole piece of cheese in Finnish fish soup, it will take longer to dissolve.

With shrimps

• Time: 1 hour 15 minutes.
• Servings Per Container: 8.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: first.
• Cuisine: Finnish.
• Difficulty: medium.

Enhance sea ​​taste and the aroma of fish soup in Finnish can be done with the help of shrimp. It is important not to overcook the seafood, otherwise the shrimp will become rubbery.

Ingredients:

• salmon fillet - 500 g;
• shrimp - 500 g;
• potatoes - 5 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• cream - 250 ml;
• water - 3 l;
• salt, black peppercorns, bay leaf.

Cooking method:

1. Send the trimmings with salmon bones, carrots, onions, bay leaves and peppercorns to a saucepan or cauldron for fish soup.
2. Fill a pot with water and put on fire.
3. Bring to a boil, periodically skim off the foam, cook for 20-30 minutes. Throw in the shrimp a few minutes before the end of cooking.
4. Remove all ingredients from the pot with a slotted spoon.
5. Throw the diced potatoes into the broth.
6. Clean the cooled shrimp.
7. When the potatoes are almost ready, send the chopped salmon fillet to the pan, salt everything to taste.
8. Bring Finnish fish soup to a boil, reduce heat to medium, pour in the cream and add the peeled shrimp.
9. Cover the pot with a lid, bring to a boil, then remove from heat.

Video

Ear: recipes

Simple step by step recipe with photos and videos of an unusual fish soup in Finnish with cream, as well as interesting option cooking Finnish fish soup with bacon.

55 min

81.2 kcal

3/5 (2)

Kalakeitto, or milk ear, is one of the most popular Finnish dishes. Its preparation differs from the classic fish soup in that cream or milk is added to the finished soup. Even avid skeptics and those who do not like fish soups like this version of fish soup.

I suggest you cook Finnish fish soup with cream according to a very simple recipe.

Kitchenware: saucepan, cutting board.

List of required ingredients:

Cooking sequence

1. Peel potatoes, wash and cut into small cubes. We put it in a saucepan, fill it with water and put it on the stove.
   
   
2. When the water boils, reduce the heat, remove the foam and add salt, allspice and bay leaf.
3. While the water is boiling with potatoes, chop the peeled onion into small pieces.
   
   
4. Heat up a frying pan and melt a piece of butter in it.
   
5. Put onion and fry it lightly. Leek can also be used if desired.
   
   
6. During this time, cut the peeled carrot into small pieces and add it to the onion. We continue to fry vegetables.
   
   
7. We clean the fish from skin and bones. Cut into small arbitrary pieces and put in a pan with vegetables.
   
   
8. Stirring occasionally, fry on all sides for 3-5 minutes. This soup is delicious with red fish.
   
   
9. When the fish and vegetables are fried, transfer them to a pan with almost cooked potatoes.
   
   
   

   You can fry vegetables with fish directly in the pan, and then add potatoes and pour water.

10. Finely chop the greens and add to the soup. Cook over low heat for about 10 minutes.
11. At the end, pour the cream, mix, bring to a boil, turn off and leave for about 10 minutes.
    
    
    

Finnish fish soup is usually served with rye bread. We pour the Finnish fish soup into bowls and call everyone to the table.

Also try to cook or.

Finnish fish soup recipe with bacon cream

You may find recipes such as

Somehow it’s not quite in our traditions to cook fish soup with cream, we prefer the classic fish soup more and more. Meanwhile, it is very, very tasty! Here, for example, try to cook fish soup in Finnish style from trout. It would seem that the products in the recipe are all familiar to us, and it is not difficult to cook it ... But the taste of Finnish fish soup with cream will surprise you and your household! The delicate taste of trout is in perfect harmony with the cream, while simple and familiar vegetables form the light and nutritious base of this amazing creamy soup. You will certainly love him, because it is impossible not to love him!

Ingredients (serves 4)

• one trout soup set (head, backbone, fins and tail)
• 300g potatoes
• 200g carrots
• 200g onion
• 2 liters of water
• 50g butter
• 150 ml cream 22%
• salt, pepper to taste
• greens for serving
• Bay leaf

How to cook trout fish soup in Finnish

Wash the fish, dry with paper towels. Put the fish in a saucepan, cover with water and put on fire. Bring to a boil and cook for 20 minutes until the fish is done.

Wash, dry and peel vegetables. Cut potatoes and onions into cubes, carrots into thin slices.

Remove the fish, strain the broth through a sieve into a bowl. Rinse the pot if necessary. Pour back the fish broth, put the potatoes in it and put it back on the fire.

Send to saucepan butter and onion, fry for 2-3 minutes.

Add carrots to the onion, pour a small amount of broth and simmer under a lid over low heat until tender.

While the vegetables are cooking, disassemble the fish, remove the bones, divide the meat into flakes. Add trout and onion with carrots to the pan with the fish soup. Salt to taste.

Pour the cream into the ear, warm for a few minutes. Mix.

Chop the herbs and add them along with the bay leaf to the ear before turning off the heat. Cover the pot with a lid and let the creamy soup “rest” while the table is being served.

Serve fish soup with trout in deep bowls, pouring into generous portions and complementing the serving with rye bread. Tasty dinner with such an ear in Finnish, it is very conducive to unhurried homely cozy communication!