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 popular dishes Finnish cuisine. Its preparation is different from classic fish soup the fact 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.
   
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

Surprising your family and friends is very simple: just cook Finnish fish soup with cream. It can be made from trout, salmon, salmon, chum salmon. Such fish soup may seem expensive to many, but in Finland it is cooked daily. Worth Considering classic recipe and more interesting variations of the usual creamy fish soup.

Classic variant

In the northern country, this is a traditional recipe for Finnish fish soup with cream. From the ingredients you will need:

• fish carcass (you can take pink salmon);
• 200 ml cream 25% fat;
• bulb;
• lavrushka, pepper, dill.

A small fish is cleaned and cut into fillets. The ridge with the head is put in a saucepan and poured with water. Lavrushka, whole onion, peppercorns are added, brought to a boil and cooked for twenty minutes. During the cooking process, foam will form, it must be removed with a slotted spoon, otherwise the broth will not turn out light.

The fish is taken out of the dish, and the broth is filtered. This recipe does not include potatoes, but they can be boiled separately and served on a plate with soup. The broth is re-brought to a state of light seething, fish fillet is added, after ten minutes the stove is turned off, cream is poured into the pan. There is no need to rush here - they should be evenly distributed in the broth. The dish is served hot with fresh dill.

Trout cooking

Red fish soup with cream impresses with its delicate taste. Cream goes perfectly with trout. For fish soup, it is better to take fillet to get a full, satisfying and appetizing first course. From the products you need to prepare:

• 300 g fish fillet;
• 200 g cream 10% fat;
• three potatoes;
• onion, carrot;
• butter, pepper, salt.

Boil a liter of water add potatoes cut into cubes. After boiling again, cook for seven minutes. The fillet is separated from the skin and cut into small pieces, removing the bones that come across. The fish is sent to the pan. Chopped onions with carrots are fried in butter and sent to an almost ready-made soup. Cream is added at the end. Pepper and salt to taste.

Hot trout soup with Finnish cream is served, richly decorated with sprigs of fresh herbs.

Cream with tomatoes

Finnish salmon soup with cream can be prepared not only with other fish, but also with various interesting products. According to this recipe, the dish will have a refreshing taste, complemented by a light spicy sourness. This gastronomic effect is achieved through the added tomatoes. Only before cooking they must be cleaned of the skin. For creamy soup products required:

Peeled potato tubers cut into cubes, pour cold water and cook until tender after boiling. Carrots and onions are also peeled, chopped in a convenient way and fried with tomato cubes in the selected oil. The frying is sent to the potatoes along with pieces of salmon. Salt and spices are added to taste and boil for another five minutes.

Then pour in the cream, warm up, not bringing to a boil. Add chopped greens, cover with a lid and turn off the stove. After about ten minutes, you can pour fragrant Finnish fish soup with cream on plates, the preparation of which will not cause difficulties for anyone.

Creamy ear with shrimp

Seafood lovers are unlikely to miss this interesting recipe. Soup with tender salmon and shrimp in a creamy broth will impress any gourmet. Prepared from the following set of products:

Bring two liters of water to a boil, add diced potatoes and chopped onion. After boiling, prepare another fifteen minutes. Add salmon pieces with frozen shrimp. Olives and black olives are taken in half a jar, cut into rings and sent to fish broth.

After a minute, pour in the cream, add chopped herbs, parsley and pepper. In this recipe, many housewives prefer to replace cream with full-fat milk. After boiling again, remove from the stove.

With leeks

Not all housewives prefer to add onions to the first dishes. But it can be replaced with leek, which will make the soup more interesting and delicate in taste. It doesn't take a lot of food to prepare.

• 500 g salmon fillet;
• 200 ml cream 10% fat;
• 100 g leeks;
• 30 g butter;
• four potatoes;
• bay leaf, peppercorns.

Potatoes are cut into cubes and boiled in a liter of water. Add chopped leeks and fish fillets. When the salmon becomes soft, cream and a piece of butter are added to the soup.

Peppercorns and bay leaf spread just before turning off for extra flavor. insist before serving under a closed lid for ten minutes.

With green peas

The next option not only tastes interesting, but also looks very original. Add to frozen soup green pea. Due to this, the taste is more delicate. For cooking you need:

Boil the broth, add diced potatoes and circles of carrots, onions, peas. Ten minutes later add the salmon fillet. When the fish becomes soft, you can pour in heavy cream and add bay leaf, pepper, herbs.

After that, the contents of the pan are again brought to a boil and removed from the stove. Usually served with crispy croutons.

With melted cheese

Here you can not take the fillet of red fish, enough tail and head with a small amount of meat. It turns out rich broth. Prepared from a dish of the following products:

• 200 g of processed cheese from a jar;
• fish tail and head;
• five potatoes;
• onion, carrot;
• greens, bay leaf, pepper, salt.

The tail and head are boiled in water, removing the foam and adding whole peeled carrots and onions to the broth. Add immediately and bay leaf with pepper. The broth is filtered and chopped potatoes are added to it. After ten minutes, pour in the cream and add processed cheese.

If it was possible to remove the meat from the tail, then it is also sent to the pan. Pepper and salt to taste. After turning off, add chopped greens.

dry white wine recipe

This soup is real culinary masterpiece. But do not be afraid that it is difficult to prepare. There are no difficulties in this recipe either, and the following products are required:

• 200 g fillet;
• 150 ml of cream, fish broth;
• two potatoes;
• bulb;
• olive and butter, wine, basil, pepper, salt - to taste.

The potatoes are boiled in their skins, cooled and peeled. The onion is freed from the husk, cut rather large. In a saucepan, mix butter with olive oil and fry the onion until half cooked. Add potatoes, fillet pieces and fry together for a couple of minutes. Then pour in the fish broth with white wine. After five minutes pour in the cream.

Sprinkle each serving with dried basil before serving. Pepper and salt are also added to taste.

smoked flavor

pleasant aroma and unforgettable taste can be achieved by adding smoked salmon. This soup is definitely richer than traditional version. But the set of products is almost the same:

• 500 g fresh salmon;
• 200 g smoked salmon;
• 400 ml cream of any fat content;
• five potatoes;
• carrot, celery root, leek, fennel - to taste;
• flour, dill, salt.

Fresh fish is boiled, the broth is filtered, the salmon is cut into large pieces, and smoked product- thin stripes. Celery and carrots are cut into strips, potatoes - into four parts, the white part of the leek - into rings, fennel pulp - into slices.

The broth is brought to a boil and celery and carrots are added, after ten minutes - potatoes and fennel. After another five minutes, two types of salmon are put into the broth, boiled for five minutes. The cream is mixed with a spoonful of flour and chopped dill, added to the pan, salted, cooked to a boil.

You can serve it to the table after the ear has been infused under the lid for at least ten minutes. A large piece of fish is placed in each bowl with the soup.

Multicooker option

Such a kitchen appliance facilitates the process of preparing many dishes. It even makes pies. So there is nothing difficult in cooking Finnish fish soup in a slow cooker. It is prepared from fresh trout, tender cream and vegetables. Taste will please even true gourmets. The multicooker must have the "Extinguishing" mode.

Five chopped potatoes, two onions and pieces of trout are added to the bowl of the device. Fill with water and immediately add the selected spices to taste, salt, pepper. The lid of the multicooker is closed and cooked in the recommended mode for half an hour. Five minutes before the end of cooking add a glass of 20% cream. It remains to wait for the sound signal and pour the fragrant dish into portioned bowls. Top can be decorated with any greens.

If you know some tricks, then the cooking process will immediately seem much easier to the hostesses. It is worth listening to the following general recommendations:

Finnish creamy ear is a great option for a family meal. Each recipe is good in its own way, worth a try different variants to understand which is the most preferred. The main feature of this first course is the speed and ease of preparation. Even a novice cook will cope with the task.

Attention, only TODAY!

Recently I was reviewing old photographs from a trip to Finland and I was “covered” - I wanted a real Finnish fish soup on cream. Though, 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 soup according to the recipe of the chef of the Finnish consulate - Jyrki Tsutsunen. This classic version Finnish fish soup, this is how Lohikeitto is prepared in Finland. Liked it crazy! By the way, Nikita also appreciated it, so she boldly added this soup to the children's recipes section. In general, the taste turned out to be very rich, with interesting cheese flavors, although there is no cheese there. I recommend it to everyone, even to the most ardent non-lovers of fish - the cream completely beats off the fishy smell so unloved by many. 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 designed for 2-2.5 liters of fish broth

STEPS:

1. We cut the fish. We send the tail, head, bones and skin (without scales) to boiling water, along with onions and carrots. Cooking fish broth for 40-50 minutes.

2. At this time, in a saucepan with a thick bottom, fry finely chopped onions in butter.

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

4. After that, pour in the fish broth, strained through a sieve, and cook until the potatoes are soft.

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

6. When the potatoes are ready, pour the cream into the broth and lay the fish fillet, let it boil and immediately turn off the fire. Let the soup brew under the lid. Serve with dill.

Then prepare a traditional Finnish fish soup with Lohikeitto cream for them. A salmon, trout or salmon dish is being prepared. For some, this fish soup may be too expensive, but in Finland it is cooked almost every day. And all because salmon in this country is the most affordable fish, even cheaper than ordinary herring. In our article, we will present a classic recipe for fish soup in Finnish with cream. There will be other options for preparing this dish with the addition of different ingredients.

The following version of the preparation of the popular fish soup is considered traditional for this northern country. Local housewives adhere to just such a recipe for Finnish fish soup with cream (pictured). Step by step description the cooking process is as follows:

1. Peel and fillet small salmon (trout, salmon). Put the head and spine in a saucepan and cover with water.
2. Then add bay leaf, a few black peppercorns and a whole onion there and bring its contents to a boil. Constantly removing the foam, cook the broth for 25 minutes.
3. Remove the cooked fish from the pan. Strain the broth and return to the stove.
4. Festive option This soup is cooked without potatoes. It can be cooked separately and served on a plate.
5. Salmon fillet, cut into small pieces, left after cutting the fish, is sent to the boiled broth.
6. After 10 minutes (the main thing is that the fish pieces do not boil), the soup can be removed from the heat by adding 200 ml of cream with a fat content of 25%. They should be inserted into the ear carefully so that they are evenly distributed. Sprinkle the finished fish soup with dill.

Finnish fish soup with trout cream

This dish is amazing delicate taste. And all this thanks to the cream, which is ideally combined with any red fish. By the way, do not regret and use the fillet for the fish soup. The result is a delicious full-fledged dish, appetizing in appearance and very satisfying.

The recipe for Finnish fish soup with trout and cream consists of the following steps:

1. Diced potatoes (3 pcs.) are dropped into a pot of boiling water (1 l). After boiling again, it should be boiled for 7 minutes.
2. At this time, you can fish for trout. The fillet should be separated from the skin and cut into small pieces of fish, while removing all the bones.
3. Put prepared fish in a pot with boiling potatoes.
4. In butter (30 g), sauté finely chopped onions (½ pcs.) And coarsely grated carrots.
5. Add roasted vegetables to an almost ready soup.
6. Then pour in 200 ml of cream with a fat content of 10% (200 ml). Add salt and black pepper to taste. Bring the contents of the saucepan to a boil and remove the fish from the heat.
7. Serve with fresh dill.

Finnish fish soup with trout and tomatoes

The famous fish soup prepared according to the following recipe has a refreshing taste and a slight spicy sourness. Tomatoes give such a gastronomic effect. But before adding to the soup, they should first be blanched and peeled from a thin but coarse skin.

Finnish fish soup with cream and tomatoes is prepared in the following sequence:

1. Peeled and diced potato tubers (4 pcs.) Are lowered into a saucepan, poured with cold water and boiled for 10 minutes after boiling or until tender.
2. Vegetables (onions, carrots) are chopped and sautéed on a creamy or vegetable oil along with diced tomatoes (2 pcs.).
3. The fry goes to the boiling potatoes. Next, pieces of salmon (500 g), salt and spices to taste are added. The ear is cooked for another 5 minutes.
4. Cream (500 ml) is poured into the soup, warmed up well, but not brought to a boil.
5. Lastly, greens are added, after which the pan is covered with a lid.

Finnish salmon fish soup with shrimp and cream

Are your loved ones refusing ordinary fish soup? Then offer them an ear in Finnish with tender fillet salmon and shrimp in a fragrant creamy broth. After tasting such a dish, no one dares to say that they do not like fish soup. You can learn how to cook Finnish fish soup with cream from the following step-by-step instructions:

1. Diced potatoes (5 pcs.) And half an onion chopped with a knife are sent to a saucepan with 2 liters of water. After boiling water, the ingredients are cooked for 15 minutes.
2. Salmon (300 g) is cut into small pieces and sent to the pan with potatoes and onions.
3. After 5 minutes, frozen shrimp (200 g), sliced ​​olives and green olives (½ can) are sent to the soup pot.
4. After another minute, cream (100 ml) is poured into the ear and chopped green onions and dill are added, as well as bay leaves and allspice (3 pcs.). The soup is brought to a boil and removed from the heat.
5. In 10 minutes tasty dish with exquisite fish taste and aroma can be served at the table.

Finnish fish soup recipe with leeks

Taste and smell onion Soup is not for everyone. That is why many housewives do not add it to Finnish-style soup with cream (pictured). But if you replace ordinary onions with leeks, then you will not only not feel an unpleasant aroma, but also make the dish more tender and interesting in taste.

Cooking Finnish fish soup according to this recipe should be done in the following order:

1. Pour 4 diced potatoes with 1 liter of cold water. Put the pot on fire.
2. As soon as the potatoes boil, add leek (100 g), chopped in any way, to the broth.
3. After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
4. Prepare cream with 20% fat. As soon as the salmon is cooked, a piece of butter (30 g) is added to the ear and cream (200 ml) is poured.
5. To give piquant taste allspice is added to the soup with peas (1 tablespoon) and bay leaf. Before serving, the dish should be infused in a saucepan for at least 10 minutes.

Finnish fish soup with cream and green peas

The next dish not only turns out very tasty, but also looks original. In the process of cooking fish soup in Finnish with cream according to the recipe, frozen green peas are added to the soup. This ingredient makes the taste ready meal more gentle. Finnish salmon ear is prepared very quickly:

1. Bring 400 ml of fish broth to a boil in a saucepan.
2. Sliced ​​potatoes (3 pcs.), Carrot circles, chopped onions and frozen peas are added to it.
3. After 12 minutes, pieces of salmon (200 g) are sent to the soup.
4. As soon as the fish fillet is cooked, you can add cream with a fat content of 33% (100 ml), allspice, bay leaf and herbs.
5. The soup is brought to a boil for the last time, after which the pan is removed from the heat.
6. You can serve such an ear to the table with crispy croutons.

Finnish fish soup with melted cheese and cream

For next recipe fish soup, you can use not the fillet of red fish, but the head and tail with a sufficient amount of meat. The result is a rich broth with creamy taste and pieces of salmon. When cooking budget option fish soup in Finnish with cream, the following steps must be observed:

1. Put the head and tail of salmon with a total weight of about 700 g in a saucepan. Pour water over the fish and put the saucepan on fire.
2. As soon as the water boils, remove the foam from the surface. Add a whole onion, carrots, allspice peas and bay leaf to the broth. Cook over low heat for 40 minutes.
3. Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
4. Add cubed potatoes (5 pcs.) to the broth, and 10 minutes after boiling, pour cream with a fat content of 22-33% (1 tbsp.) into the soup. Then put melted cheese from a jar (200 g) and pieces of salmon separated from the head and tail.
5. Add salt and pepper to taste. Turn off the soup and sprinkle it with herbs.

Finnish fish soup recipe for multicooker

This dish is truly festive. It is prepared from fresh trout with the addition of tender cream and a small amount of vegetables. Its taste will definitely please even the most sophisticated gourmets. When cooking fish soup in Finnish with cream, you can use a slow cooker. For this fish soup, it is recommended to select the "Stew" mode. The cooking time should be set to 30 minutes.

So, for fish soup in Finnish, diced potatoes (5 pcs.), 2 heads of chopped onions should be loaded into the multicooker bowl, and rather large pieces of skinned trout (500 g) should be placed on top. Prepared ingredients are poured with water. Spices are added immediately. It is recommended to sprinkle salt (1 teaspoon), a pinch of black pepper and a few peas on top. After that, you need to close the lid of the multicooker and start the selected cooking program.

As soon as the water begins to boil, pour a glass of cream with a fat content of 20% into the bowl. After that, it remains only to wait for the sound signal, which will inform you about the end of the soup cooking process. Next, the ear should be poured into plates and sprinkled with herbs.

The following tips will help you prepare delicious Finnish fish soup:

1. Soup can be cooked plain water, and on fish broth. In the latter case, it must first be filtered from the bones.
2. Red fish, cut into medium-sized pieces, is cooked for no more than 5 minutes. Therefore, it should be put into the soup shortly before adding the cream.
3. During the cooking process, you should not stir the ear too often, otherwise all the ingredients will simply fall apart, and the dish will look unappetizing.

Ukha in Finnish - a tempting and very appetizing first course of red fish. This soup differs from the usual one by the addition of cream, which gives the broth a pleasant shade, as well as an amazing delicate taste.

Instead of fish trimmings, from which we are used to cooking simple, in this case it is salmon fillet that is used, there are also some features in the cooking technology. So, without leaving home, we cook real ear in Finnish with cream and delight relatives hearty lunch.

Ingredients:

• fillet of salmon (trout) - 300 g;
• potatoes - 2-3 pieces;
• carrots (medium-sized) - 1 pc.;
• onion - ½ pc.;
• butter - about 30 g;
• cream 10% - 200 ml;
• salt - to taste;
• dill - ½ bunch.

1. First of all, we clean and cut potato tubers into equal cubes, pour a liter of water and cook until half cooked, that is, 5-7 minutes after boiling the liquid.
   
2. In the meantime, let's fish. We remove the skin, and cut the fillet into equal pieces of medium size. If possible, we try to choose bones from salmon (or trout).
   
3. Immerse the red fish in the broth with half-cooked potatoes. Bring the liquid to a boil again, continue cooking for the next 5-7 minutes.
   
4. At the same time, we chop the onion with the thinnest straws, sauté in butter.
   
5. After a couple of minutes, add the peeled and grated carrots with medium shavings. We simmer the vegetable platter over low heat, stirring occasionally.
   
6. We shift the softened frying into a saucepan with an almost ready soup. Note: to make Finnish fish soup less high-calorie, you can use leek instead of onion - it does not need to be fried before being sent to the broth, so the fish soup will turn out less oily. In this case, leek rings and finely chopped carrots are put into the broth at the same time as potatoes, but otherwise the cooking technology remains the same.
   
7. After the vegetables, pour the cream into the soup. We bring the whitened broth to a boil, check the potatoes for softness, season the fish soup in Finnish with salt and remove from heat.
   
8. Pouring tender soup on plates and, showering each serving with chopped fresh dill, serve.
   

Finnish fish soup with cream is ready! Good appetite!