Soup with salmon and cream is considered the most common traditional Finnish dish. Creamy taste gives the soup a delicate taste, and salmon can be replaced with a more affordable version of the fish.
Pick your recipe
You will need
- –– young potatoes (2-3 pcs.);
- - half a large onion;
- -dill;
- -salt pepper;
- Salmon broth (660 ml);
- –– salmon fillet (salmon, trout, pink salmon, sockeye salmon, coho salmon, chum salmon);
- - cream with a fat content of at least 20% (70 ml);
- - butter (10 g);
- - vegetable oil (5 g).
Instruction manual
1
First you need to cook the fish broth. To do this, take a spacious pan, pour water and place the salmon, pre-salt. Cook the fish until cooked, then strain through a colander with small holes.
2
Rinse the same pan and pour the vegetable oil to the bottom. Cut the onion into small pieces and place in the pan. Stir with a wooden spatula, wait for the moment when the onion gets a pleasant golden hue.
3
Next, cut the potatoes into cubes, put in the onion and immediately pour the fish broth. Potatoes should be half boiled. To check this, you just try to cut the vegetable with a knife.
4
Divide the salmon into portions and add to the onion and potato broth. Do not forget that the fish is already cooked. Also, cream, dill and butter should be added to the soup. Mix everything carefully, cover and wait for the broth to boil.
5
The readiness of the dish is evidenced by fully dissolved butter and cooked vegetables. Pour the soup into a bowl with a deep pot. Garnish with a thin slice of lemon. Separately, cut the Borodino bread into slices and put in a bread box.
note
The fat content of the soup directly depends on the type of salmon. Chum and pink salmon will make the broth not as high in calories as trout or salmon.
Useful advice
If you want to cook a truly Finnish soup, then do not forget to follow the recipe exactly and acquire salmon of excellent quality for the dish.