Recipes for soups with fish and seafood

Original Finnish fish soup with cream, or lohikeito, is a great replacement for regular fish soup! Prepare it according to our recipe with step-by-step photos and videos.

Finnish fish soup with cream recipe

8 servings

50 minutes

125 kcal

5 /5 (1 )

Perhaps everyone knows about the benefits of fish, especially for children’s and women’s bodies. But frying it can be tedious, it’s better not to give it salty to children, and you can’t feed my boys soups with fish - they usually “sniff” it right away. In general, I had a problem with how to introduce fish into my diet. A friend who recently returned from Finland helped out. She came to visit with a gift - a package of fish and a recipe for real Finnish fish soup with trout, which is cooked with cream.

To be honest, at first I doubted it: I thought it would be difficult, time-consuming, and I wasn’t sure I’d like it. However, I decided and did not regret it - the soup is very tender, and the pieces of fish literally melt in your mouth! Now I cook it regularly, because even my sons, my strictest culinary critics, approved of this dish. Try it too, because this Finnish soup is really simple and amazingly tasty!

Kitchen appliances. To prepare Finnish fish soup, you don't need anything other than a stove. If desired, you can use a food processor to chop vegetables.

Full list of ingredients

How to choose ingredients

• This fish soup can be prepared not only from trout, but also from other types of fish, preferably sea. When cooked, freshwater gives a specific smell that not everyone likes.
• The classic version uses fish steak, but if you want to save time on cutting, take fillet (just not in briquettes, otherwise the soup won’t work out).
• Give preference to high-quality natural cream– they give the dish a delicate taste.

Step-by-step soup recipe

Using this recipe, you can easily prepare such a tasty and nutritious soup. By the way, I try to cook it in advance so that it infuses. This makes the taste more intense.

Stage one

You will need potatoes, water, fish.

Stage two

Stage three

Prepare the cream and bay leaf.

Before serving, sprinkle the soup with finely chopped dill.

Video recipe for Finnish fish soup with cream

To make an amazing Finnish creamy fish soup, pay attention to the following video, which presents the recipe for this first dish and also tells you how to cook it correctly.

Quick lunch - Finnish cream soup Lohhikeito - Issue 13

Finnish cuisine loves fish very much. Even a little stronger than hot milk. And, contrary to popular belief, these products go perfectly together.
I present to you the festive Finnish fish soup with Lohikeitto cream. And below is the list of products:

300 ml fish stock
200 ml cream 22%
80 g potatoes
80 g white leek
150 g red fish fillet
5 g green onions
5 g parsley
Butter 25 g
Olive oil
Salt pepper
Lemon zest
Garlic 1 clove

Be brave! The full recipe awaits you here!
http://www.chefkuznetsov.ru/lohikeitto

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2015-09-15T09:00:01.000Z

• You can make the soup even tastier with the help of spices and herbs.. Basil, thyme, and coriander are great. You can also use black pepper, but white “sounds” more delicate.
• Potatoes can not be poured with cold water, but placed in boiling water– this way it will cook faster and retain more flavor.
• To make the soup more original, you can take half an onion and replace the other with leeks, which is cut into small pieces.
• Using chilled fillets, you can prepare the soup even faster: it does not need to be thawed or separated from the skin and bones.
• You can not just put the fish in the broth, but pre-fry it along with carrots and onions. This will speed up the cooking process.
• If you prepare the soup with new potatoes, it will be ready faster. In this case, the fish should be added earlier, when the potatoes are half cooked.

Cooking options

This soup will be more dietary if you take cream with a fat content of 15% in half the volume, and replace the other half with milk. You can give the dish a more original taste by taking different types of fish in different proportions. Make sure that the pieces are the same size.

Finnish fish soup with cream (recipe with photo) “Lohikeitto” ) - Finnish creamy soup with salmon, salmon or trout - a wonderful soup with red fish for the winter. Although in the summer, when it is not very hot, it also goes great for us.

From the very beginning, I hasten to say that I will write about the economical version of this dish, so that you will not have to buy a lot of expensive red fish to prepare it. I usually limit myself to using 1-2 heads of salmon or trout, and find more interesting uses for fillets.

In Finland, such fish soup is considered a festive dish, but I assure you that you will really like this Finnish fish soup with cream even without a festive occasion.

Ingredients

For the broth:

• 1-2 heads of red fish
• 1 onion or green leek half
• 4-5 black peppercorns
• 1 carrot
• Half a celery tuber
• 1 bay leaf
• 1 parsnip root
• A few sprigs of dill or parsley

For fish soup:

• 2-3 potatoes
• 1-2 carrots
• 0.5 leeks or 1 large onion
• 300 g red fish fillet
• 1 cup thicker cream
• Dill
• Salt pepper

Finnish soup with cream - recipe

Before preparing Finnish fish soup with cream, you need to cook a broth for our fish soup, in which we will use red fish heads, remove the gills from them and rinse them well. They can also add fins and bones to the pan, which would be appropriate in fish broth. Add all the ingredients listed for the broth to the pan, add cold water and let it cook for 15 minutes. When boiling, remove the foam.

I would like to note that it is not necessary to use all of the listed products to prepare fish broth if you do not have something from the list. You can limit yourself to just carrots, onions and bay leaves.

After 20 minutes, remove the heads and vegetables from the broth. Strain the broth, discard the vegetables, and disassemble the boiled red fish heads.

Discard the bones and reserve the fish pieces for use in the soup.

Then take one and a half liters of fish broth, add cubes of potato tubers, carrots and thin slices of leeks (I like to use leeks in this soup, although regular onions will also work well). And cook until the potatoes are soft.

When the potatoes are cooked, add the chopped red fish fillets into the pan into small pieces, boil for a couple of minutes (the fish cooks very quickly), and then add the pieces of fish remaining from the heads. As I already wrote, to save money, you can not put fillets, but limit yourself to only pieces from fish heads.

And the last step: turn off the heat and pour in a glass of cream. Usually, for Finnish salmon or trout fish soup with cream, it is recommended to use thicker cream, and add a piece of butter at the end. But I always limit myself to 10%, because I don’t want to go overboard with fats. And I have seen versions of this soup where milk is added instead of cream, as an option.

You can also thicken this soup with flour. To do this, before pouring in the cream, you need to dilute it with a tablespoon of flour, and then pour it into the pan. I don’t do that either, because I like a more “aristocratic version” of this soup (as my friend jokes).

After the cream is added, add chopped dill, cover with a lid and let simmer for 5-10 minutes.

The cream should be added after the fire has already been turned off, and it is better not to immediately add it to the pan, but first dilute it separately with a small amount of broth from the soup, because it can curdle and the fish soup will not look the best, although this will not spoil the taste.

I will be glad if you also like the Finnish cream soup with salmon Lohikeito or just Finnish fish soup with cream as much as we like it.

Lohikeitto, kalakeitto, also known as the popular Finnish fish soup with cream, is the most delicate first course of red fish. Cream is the main feature of this soup, because it turns the fatty stew into a delicious dish and colors the broth a pleasant color. It can be prepared in different ways: from smoked, fresh or salted red fish carcass, from fillet, with boiled or sautéed vegetables. Recipes for Finnish fish soup with photos sometimes include original ingredients that our housewives add, in the form of mussels and shrimp, fried zucchini, and bell pepper.

The calorie content of the dish ranges from 87 to 95 kcal, so it is suitable for the diet menu.

• Small pieces of fish are cooked for no more than five minutes. They are added to the soup immediately before the cream;
• Do not mix the dish too intensively, otherwise all the ingredients will fall apart and the soup will have an unappetizing appearance.

Classic version of lohikeitto: an excellent tandem of cream and fish

To make the soup light, use cream with less fat content, and fish (trout, salmon, chum or salmon) should preferably be fatty, because it contains all the healthy Omega-3s.

Required components for kalakeitto:

• 200 ml cream (10%);
• One carrot;
• 300 g salmon fillet;
• Bulb;
• 2-3 potato tubers;
• 30 g butter;
• Salt, dill - to taste.

Classic recipe at home:

1. Take a saucepan and pour a liter of water into it, peel and cut the potatoes into cubes, which we cook until half-cooked - 6-7 minutes after boiling;
2. Remove the skin from the fish, cut the fillet into medium, equal slices, select the bones if possible;
3. Place the pieces in the potato broth, and after boiling, cook for another 5-6 minutes;
4. Separately, saute the chopped onion in butter, after two minutes add the carrots, grated on a medium grater. Simmer the vegetables over a low flame, remembering to stir;
5. Transfer the roast into a container with other ingredients. If you want a lower calorie lohikeitto, you can use leeks instead of onions. It is not browned before adding it to the broth. Carrots and leek rings are added to the broth along with potatoes, and then the Finnish cream soup is prepared as before;
6. Add cream after assorted vegetables, bring the broth to a boil, add salt, turn off the gas.

Pour the original and hearty salmon soup into plates and sprinkle with chopped dill.

Soup with trout and tomatoes

This dish with a piquant light sourness and a refreshing taste will delight your family. Tomatoes are blanched and peeled in advance.

Product composition:

• 500 ml cream;
• Half a kilo of salmon;
• 2 tomatoes and onions;
• One carrot;
• 4 potato tubers;
• Herbs, salt, spices - to taste.

Finnish fish soup recipe:

1. Peel and cut the potatoes into cubes yourself, place in a container with cold water and after the liquid with the vegetable boils, cook for 10 minutes;
2. Chop the onions and carrots, cut the tomatoes into cubes, and sauté everything together in vegetable or butter;
3. Transfer this mass to boiling potatoes and then add slices of salmon, various spices, add salt, cook for another five minutes;
4. Then add cream to the lohikeitto, heat it thoroughly, but do not bring it to a boil, and decorate with herbs. Cover the saucepan with a lid.

This delicious soup increases stamina and is distinguished by a harmonious combination of ingredients.

Finnish soup with chum salmon

We will tell you how to prepare a luxurious dish from Ilya Lazerson, a famous chef and TV presenter, in this recipe.

You will need:

• 2 carrots;
• A liter of fish broth;
• 30 g flour;
• 250 g chum salmon;
• 200 ml cream;
• 100 g each of leek and celery stalk;
• 20 g butter;
• Dill greens;
• 30 g flour;
• Salt, sugar, bay leaf - to taste.

Cooking diagram step by step:

1. Cut off all the fillets from the fish carcass. Let's take a deep container and place fish trimmings and a ridge in it, add water, and put it on the flame. Cook the broth for 17-20 minutes;
2. Cut the fish fillet from the skin, remove the rib bones and remaining bones. Dilute the mixture of granulated sugar and salt with water, put the chum salmon in there to marinate for 20 minutes;
3. Cut the peeled potatoes into large cubes, make a small flame, remove the foam from the broth and strain it through a sieve. Boil potatoes in broth;
4. Coarsely chop the carrots and add to the potatoes;
5. Peel the celery stalk, chop it, add it to the vegetables in a saucepan;
6. The leek (white part) is chopped and also placed in a container with the rest of the ingredients. Let's add salt to everything;
7. Let's start preparing the thickener. Pour flour into melted butter in a frying pan and stir;
8. When the vegetables are almost cooked, add the chopped leeks (green part). Mash some of the potatoes using a potato masher;
9. Add the cream to the soup and mix;
10. Let's turn up the heat, put a thickener in the ear, and stir. Add pepper and bay leaves;
11. Take out the chum salmon and cut it into large cubes, pour boiling water over it;
12. Transfer the fish to the soup and remove from the flame. Let it stand under the lid and brew for 3-5 minutes.

Let's pour our fish miracle into plates and garnish with dill.

Finnish dish with leeks

Not every person likes the smell and taste of onions in soup, so if you replace them with leeks, the dish will become delicious and delicate in taste.

How to cook fish soup in Finnish:

1. Cut the peeled potatoes (4 pieces) into cubes and fill with cold water (1 liter). Cook over a flame in a saucepan;
2. After the vegetable boils, place 100 g of chopped leeks into the broth, let everything cook for 10 minutes;
3. Then add half a kilo of salmon fillet to the soup, with the bones completely removed from it;
4. When the salmon is ready, add 30 g of butter and 200 ml of cream to the lohikeitto;
5. To make the dish with a piquant note, add a large spoon (without the top) of allspice and laurel.

Before serving the fish dish, let it simmer in the pan for 10-15 minutes. Excellent abalone with cream and leeks is ready to eat.

Finnish soup with green peas

An ingredient such as green peas makes the finished dish tender and nutritious. It cooks very quickly.

Cooking process:

1. Pour broth (400 ml) into a saucepan and bring it to a boil;
2. Add 3 potatoes cut into cubes, carrot slices, chopped onions, frozen peas;
3. After 12-13 minutes, add 200 g of salmon pieces to the soup;
4. When they are ready, add 100 ml of cream 33% fat, add herbs, allspice, bay leaves;
5. Bring the food to a boil again and remove the pan from the heat.

Rich Finnish soup in a slow cooker

Trout soup according to the Finnish recipe is a very nutritious and delicious dish, because the fish contains many trace elements and vitamins. The trout broth is very tasty and rich, and if it simmers in a slow cooker, it will become simply incomparable and delicious.

You will need:

• 200 ml (glass) cream 20%;
• Half a kilo of trout carcass;
• 2 heads of white onion;
• Curly parsley (greens), black pepper, salt - to taste;
• 4-5 potatoes;
• 5 peas of allspice.

Cooking instructions:

1. Carefully gut and wash the trout, cut into medium steaks;
2. Cut the potatoes into small cubes. Peel the onion and finely chop it;
3. Place the potatoes in a multi-cooker bowl, a layer of onion on it, and place the fish pieces skin side up;
4. Cover everything with boiling water a little above the ingredients, add all the spices, add salt;
5. Activate the “Extinguishing” mode for 30 minutes. Add cream while the rich fish broth is boiling. Using a special spatula, mix and close the lid;

It is advisable to serve fish soup with trout in clay plates with croutons or fresh black bread, sprinkle with parsley.

A detailed and visual video recipe for the famous Finnish dish is presented below.

Video: Finnish fish soup recipe with cream

Recently I was looking through old photographs from a trip to Finland and I was “covered” - I wanted real Finnish fish soup with cream. Although Finnish cuisine, in my opinion, is very boring and uniform, this fish soup with the complex name Lohikeitto is a must-try for everyone.

I prepared the creamy fish soup according to the recipe of the chef of the Finnish Consulate, Jyrka Tsutsunen. This is a classic version of Finnish fish soup, and this is how Lohikeitto is prepared in Finland. I liked it so much! By the way, Nikita also appreciated it, so I boldly added this soup to the children’s recipes section. In general, the taste turned out to be very rich, with an interesting cheese flavor, although there is no trace of cheese there. I recommend it to everyone, even the most ardent fish lovers - the cream completely eliminates the fishy smell that many people dislike. The soup cooks quite quickly if you prepare the fish broth in advance. In fact, a minimum of effort and time, but traditionally simplicity has become the key to success!

INTERESTING! Lohikeitto is made from red fish with cream, Kalakeitto is a soup made from white fish and milk.

YOU WILL NEED:

The recipe is for 2-2.5 liters of fish broth

no	Products	Quantity
1	Trout	700-800 grams (but in general, the more, the better)
2	Potato	4 medium
3	Bulb onions	2 medium
4	Carrot	1 medium
5	Cream 33%	200 ml
6	Peppercorns (or allspice)	taste
7	Salt	taste
8	Dill	For decoration
9	Bay leaf	2 pcs
10	Butter	for frying

STEPS:

1. Cut the fish. Place the tail, head, bones and skin (without scales) into boiling water, along with onions and carrots. Cook the fish broth for 40-50 minutes.

2. At this time, in a thick-bottomed pan, fry finely chopped onions in butter.

3. Add diced potatoes, peppercorns and bay leaf to the onion. Fry for another 3-5 minutes.

4. Then pour in the fish broth, strained through a sieve, and cook until the potatoes become soft.

5. At this time, salt the trout fillet and leave for 10 minutes.

6. Once the potatoes are ready, pour cream into the broth and add fish fillets, let it boil and immediately turn off the heat. Let the soup brew under the lid. Serve with dill.

True lovers of unusual first courses know the secret recipes. One of them is fish cream soup. The history of this dish goes back many centuries. The soup came to our country from Finland. This country is rich in a variety of fish. That is why its use in various dishes is a characteristic feature of national cuisine.

Finnish fish soup with cream is distinguished by its rich taste, richness and naturalness.

Finnish fish soup with cream - recipe

The peculiarity of the dish is the combination of fish with a dairy product. The result is a unique and refined taste. The dish is one of the distinctive features of Finnish cuisine. The classic recipe is salmon soup.

The following products are required:

• 500 gr. red fish fillet;
• Salmon soup set – 500 gr.;
• 4-5 medium potatoes;
• 2 onions;
• Bay leaf – 2 pcs.;
• 1 carrot;
• Fresh dill;
• 400 gr. heavy cream (from 20%);
• Salt;
• Pepper;
• Butter.

Purchasing salmon can be either in parts, fillets and a soup set, or in whole form. It depends on your preference. If there are no ready-made sets, then it is better to buy at least 1.5 kg of salmon. Some of the weight will automatically come off during cleaning. The head, fins, tail and ridge will need to be separated yourself to prepare the broth. This will not affect the recipe.

How to cook:

1. The salmon needs to be cut. Remove the fillet from the bones and chop into medium cubes.
2. Fish trimmings must be filled with 3 liters of water. Immediately add bay leaf, fragrant herbs and one whole peeled onion to the broth.
3. Potatoes need to be peeled, washed and cut into neat cubes. If it is young and small, then you can throw it into the broth in the skin.
4. Finely chop the second onion.
5. Chop carrots;
6. While the fish is cooking, you need to fry the onions and carrots in a frying pan with oil. Do this over medium heat for 10 minutes.
7. Add potatoes to the pan with vegetables. Fry for another 3-4 minutes.
8. When foam forms, it must be removed.
9. After the broth has simmered for 25 minutes, it must be strained and put back on the fire.
10. Add vegetables, salmon fillet, salt and pepper to the strained broth.
11. When the potatoes become soft, add cream and chopped dill to the Finnish soup. Bring to a boil.

In order for salmon fish soup with cream to be perfected, it needs to brew for 24 hours. But this is not always convenient. In this case, it is enough to let the hot one stand under the lid for an hour to acquire a delicate soft taste.

Several types of fish can be used. Fish soup with trout cream will be just as tasty and rich. It doesn’t matter whether you take a soup set or a whole fillet.

Norwegian fish soup with cream

Soups from Scandinavia are famous throughout the world. Their main difference is fish. One of the most delicious recipes is fish cream soup with cream. The cooking method is very simple. The dish can be prepared in an hour, and all household members and guests will be completely delighted.

For preparation you will need:

• Salmon fillet – 400 gr.;
• Potatoes – 3 medium tubers;
• Carrots – 1 pc.;
• Tomatoes – 2-3 pcs.;
• Medium fat cream (20%) – 500 ml;
• Greenery;
• Salt;
• Pepper;
• Vegetable oil.

Norwegian fish soup with cream can be prepared not only from salmon. Salmon and trout fillets are excellent. It is red fish that creates the unique taste and aroma.

Fish soup with cream - recipe description:

1. You need to chop the onion;
2. Peel the potatoes. Grate on a coarse grater or chop finely;
3. Peel the tomatoes and chop finely;
4. Peel the carrots and grate them;
5. Cut salmon into small cubes;
6. Pour 2 tablespoons of sunflower oil into the bottom of the pan. You need to fry the onions, tomatoes and carrots for a few minutes.
7. Then pour 600 grams into the pan. water. Boil.
8. Add potatoes, salmon, salt, pepper and cream to the soup. Mix all this thoroughly and cook after boiling for 30 minutes over medium heat.
9. When the potatoes are boiled, the dish will acquire a creamy consistency. It needs to brew for half an hour.
10. The soup is ready. Each serving can be decorated with herbs and served.

There is another way to prepare the Norwegian first course. Fish soup with creamy trout or salmon is a great lunch for any family. The recipe does not require any special culinary talent. But at the same time, proper preparation guarantees rave reviews from everyone who tries it.

Ingredients for 5 servings:

• 500 gr. trout or salmon;
• 1 onion;
• 3 potatoes;
• 2 bay leaves;
• Cream 30% - 200g;
• 1 large tomato;
• Greens, salt, pepper to taste.

To get the right consistency, the soup is rich and enough for the whole family, you need to use 1 liter of water. The recipe calls for 5-6 servings. This is the volume of liquid in which red fish should be cooked.

1. After the water boils, cook the fish for 10 minutes over medium heat;
2. Using a slotted spoon, remove the fish and strain the broth;
3. Throw pre-diced potatoes into the soup;
4. Carefully separate the fish fillet from the bones and place in a pan;
5. Finely chop the carrots and onions and add to the soup;
6. The tomato must be peeled and finely chopped. Then also add to the pan;
7. When the vegetables are cooked, add cream.
8. You need to add all the seasonings to your taste.
9. Bring everything to a boil and turn off.

The soup is ready! But for a rich taste, it needs to brew for an hour.

Fish soup with cream is quick and easy to prepare. Some are afraid to take action because of the cost of salmon. But any red fish is distinguished by its richness. Fish soup made from salmon with cream (salmon or trout) turns out incredibly satisfying and high in calories. You can eat it with a small portion - about 200 grams. This is why the soup will eventually become a fairly economical dish.

To make cooking take a minimum of time and effort, you can use a few tips:

1. To quickly peel tomatoes, place them in boiling water for 30 seconds. You can do this either in a separate bowl or directly in a pan with broth. The peel itself will easily come away from the “meaty” part of the tomato.
2. The creamy dish goes well with rye buns. You can also use the recipe with bread on which melted cheese is spread.
3. You can use chicken thigh to give the soup a golden color. Approximately 300 – 400 gr. meat should be cooked together with red fish. The soup will be even more satisfying, rich and fatty.
4. Finnish soup is usually prepared with cream. But you can use processed cheese. You will need about 400g of it. This is 4 packs of product. With it the broth will be even more tender than with cream. It is better to grate the processed cheese on a coarse grater and add it at the same time as the potatoes.
5. To give the Finnish recipe a unique piquancy, you can use smoked red fish. In this case, the broth is boiled using the usual set of head, fins and ridge. And at the end, not the fillet is added, but 300 - 400 grams. smoked fish. The dish acquires a unique taste and attractive aroma.
6. Fish soup with cream is very rich in beneficial microelements and vitamins. It is perfect for small children from one year old. If you don’t get a cream, then the soup strained from the fish bones can be easily pureed in a blender. The child will be full and satisfied.