Trout and cream soup: Finnish creamy soup recipe

05/12/2019 Pierre Gagnaire Cooking

A very tasty Finnish-style trout soup with cream can be tasted not only in the countries of the Scandinavian Peninsula. It is easy to prepare it yourself at home. Lohikeitto, as this dish is called in Finland, is prepared from both salmon fillet and a cheaper soup set - head and tail.

Despite the apparent incompatibility of fish and dairy products, we recommend that you definitely cook trout soup with cream in Finnish style and appreciate this dish at its true worth. You can read a step-by-step description of the popular dish of all Scandinavians in the article. You will learn what ingredients you need to purchase before starting work, when to add cream and how long to cook such a fish dish.

Finnish cream soup recipe

The first step is to prepare food. Red fish can be purchased frozen at the market and in supermarkets. To make the fish broth rich, add trout fins and head to the fillet pieces. It is in these places that fish oil is found, which will give the broth a beautiful color and rich taste. The fish must be cleaned of scales and removed from the entrails. If using the head, be sure to remove the gills. Some housewives cut out the eyes, but most often they leave them, since it is through them that the degree of boiling is visible. If the whites turn bright white, the fish is ready.

Place all the pieces of fish in an enamel pan (you can use a stainless steel version) and fill with water so that the entire trout is covered by 2 cm. Put it on fire. When the water boils, use a slotted spoon to skim off any foam that floats to the surface and add a couple of bay leaves, a pinch of salt and a few grinds of black pepper for flavor. Reduce heat to low and cook for 15-20 minutes. If you cook trout soup with Finnish cream from the head, then watch the condition of your eyes. As soon as the whites turn snow-white, the fish is ready.

Recipe for creamy salmon soup with cream and tomatoes - preparing a festive Lohikeitto

Lohikeitto is a festive soup, so it should look as bright and appetizing as possible, which is why milk is replaced with cream (to give a more delicate and sweet taste), and white fish with red. Otherwise, the dish is prepared in a very similar way with minor changes. For the broth you need:

Soup set (head, tail, ridge);
Onions – 1 pc.;
Green onions – 2 pcs.;
Potatoes – 3-4 pcs.;
Carrots – 1 pc.

Everything is thoroughly washed and cleaned, and cooked until it boils, the foam is removed and it should continue to cook over medium heat for about 15-20 minutes. Next you need to prepare other ingredients:

Red fish fillet – 400-500 g;
Tomato – 3-4 pcs.;
Cream – 400-500 ml;
Butter – 30-40 g;
Green onions – 1 pc.;
Carrots – 1 pc.

While the broth is cooking, you need to peel and grate the carrots. The onion is cut into small rings and the whole thing is fried in a deep frying pan in butter. Immediately cut the washed tomatoes (preferably into cubes) and also place them in the frying pan for 5-7 minutes. At this time, the contents are removed from the broth, and the liquid is filtered. Leave only potatoes and carrots from the contents, the rest will no longer be useful. The broth is put on the fire until it boils, after which some cream (200 ml) is added, and the potatoes and carrots are chopped, after which they go into the frying pan. After 5-10 minutes, add the fillet and remaining cream to the pan.

Making soup

Peel the potatoes, wash and cut into large pieces. Peel and grate the carrots (can be cut into thin semicircles). Remove the skin from the onion and chop it finely. Put a little butter in a frying pan and fry the onions and carrots in it.

When the fish is cooked, it is carefully removed from the broth. It is advisable to additionally strain the liquid through a strainer to avoid any pits or remaining foam. When the fish meat has cooled, separate it from the bones and fins and place in a separate bowl.

Add all the vegetables to the broth, add salt and cook until the potatoes are tender, about 15 minutes. At the end, pour in the cream and add the deboned trout meat. The milk product is poured in slowly, stirring the liquid with a spoon. Serve ready-made trout soup with cream in Finnish style with finely chopped dill or parsley. If desired, you can add your favorite spices or dried herbs to it. The soup cooks quickly, and the recipe is quite simple, but there is another quick cooking option. Let's look at it in more detail later in the article.

Creamy soup with tomatoes and trout

Trout broth is considered one of the best, as it is not only tasty, but also incredibly healthy. It is better to cook it from fresh or frozen fish; lightly salted fillets are definitely not suitable. It is always recommended to serve first courses of red fish with a wedge of lemon, which enhances the salmon flavor. However, this recipe uses tomatoes, which perfectly complement the trout and cream.

Required Products:

trout fillet - 0.5 kg;
water - 3 l;
potatoes - 5-6 tubers;
cream (10-15) - 500 ml;
tomatoes - 2-3 fruits;
leek (white part) - 2 pcs.;
carrots - 2 pcs.;
olive oil - for frying vegetables;
salt;
ground pepper;
mixture of herbs.

You can cook the soup using fish broth, but you should use pieces with bones. In the step-by-step recipe, cooking begins with vegetables. Throw the potatoes into boiling water, add salt and cook for 15 minutes.

Next, you need to finely chop the onion and carrots and fry in olive oil until golden brown. Make cuts on the tomatoes and scald with boiling water - this will make the skin easier to remove. Cut the fruits into cubes, add to the pan and simmer for a couple of minutes to evaporate excess moisture. Transfer the roast into a saucepan, add spices, and let it simmer for a little while.

Cut the trout fillet into small pieces and add to the soup. Cook over low heat for no more than 6-8 minutes. Finally, pour in the cream, bring to a boil and turn off the stove.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

It is advisable to serve fish soup after 10-15 minutes, when it has infused. You cannot cook chowder with salmon fillet for a long time, otherwise it will not be tasty.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Quick option

This recipe for trout head soup is prepared in one container. We take similar products. So, for 2 liters of water you will need 500 grams of trout pieces with heads. If the fish was frozen, first defrost it at room temperature, then wash it and clean it of all excess. You will also need:

Finnish soup with pink salmon

In order to prepare this version of red fish soup, you need to take the following ingredients:

Pink salmon – 1 piece.
4 potatoes.
1 carrot.
1 onion.
Black peppercorns – 8 pieces.
2 pieces bay leaves.
20 grams of vegetable oil.
200 milliliters cream 10%.
2 liters of water.
1 PC. lemon
1 bunch of greens.
Spices and salt - to taste.

Preparation will take 1 hour 10 minutes.

Step-by-step instruction:

Separate the head and tail from the fish, from which the broth is cooked. It must be strained and set aside.
Divide the fish into several parts. You will need a few pieces for the fish soup; the remaining parts can be frozen.
Peel and wash the vegetables, cut them into pieces, and grate the carrots.
Add two liters of water, fish and potatoes to the broth. You need to cook over medium heat.
Fry the onions and carrots, pour into the broth.
Add spices and bay leaf.
Add cream when potatoes are soft.
Reduce heat and after five minutes remove the fish soup from the stove.

Serve with herbs and lemon slices to decorate the ear.

How to cook

All vegetables must be peeled and chopped. Take a stainless steel pan with a thick bottom. Place the container on the fire and pour olive oil into the bottom of the pan. When the oil is hot, add the onion and fry it for a couple of minutes, stirring with a spoon. Then add the grated carrots and stir. Simmer until golden brown. Then place pieces of fish and potatoes, cut into equal pieces, into the container. Fill with water and add fire. When this simple trout soup boils, reduce the gas and skim off the foam with a slotted spoon. All that remains is to add the spices and salt. Cook everything until the potatoes are soft. At the end, add cream and keep on fire for a few more minutes. When serving, the fish soup is sprinkled directly in the plates with fresh chopped dill or parsley.

For this method of preparing soup, it is advisable to take only the flesh of the fish, so as not to remove the pieces and pick out the bones later. If you are preparing fish soup according to a recipe from a trout head, then it is enough to remove only it with a slotted spoon and separate the meat. Some people like to eat fish soup and leave the fish in the plate for last.

Classic recipe for fish soup made from trout head and tail

A simple option for preparing fish soup, which has several secrets. The broth should be simmered over low heat for no more than half an hour, until the meat begins to separate from the bones. If you don't have the time or desire to fry, you can do without it. The dish turns out rich and moderately fatty.

What you will need:

1-2 trout heads and tails;
2 onions;
2-3 potatoes;
1 carrot;
vegetable oil;
peppercorns;
Bay leaf;
greenery.

How to cook:

1. Clean the fish well, remove the gills and rinse. Rinse it thoroughly, add water and almost bring to a boil.

2. The first broth must be drained, then fill the pan with water again, add a whole peeled onion and half a carrot. Cook the fish for 20 minutes after boiling, constantly skimming off the foam.

3. Cut the peeled potatoes into medium cubes, chop the onion, and grate the carrots.

4. Remove vegetables and fish from the pan and strain the liquid. Add chopped potatoes and cook for 10 minutes.

5. Sauté carrots and onions in vegetable oil until golden brown. Disassemble the head - separate the meat from the bones and place in the soup along with salt, bay leaf and pepper.

Place the sautéed vegetables in the pan and cook for another 5-7 minutes. Remove from heat, add herbs and let simmer for 10 minutes.

Option with leeks

For the following recipe, you will need to purchase not only onions, but also leeks. Place the prepared fish in a large saucepan, add peeled vegetables - 1 onion, cut in half, and 2 small carrots in halves. Throw 1 tsp into the container. black pepper and 3 bay leaves.

Place the pan on the fire and after boiling, remove the foam with a slotted spoon. You already know how long to cook trout. If only the fillet is cooked, then 15-20 minutes is enough. If there is a head in the pan, then readiness can be easily determined by the whitened eyes of the trout.

Finnish fish soup “Lokiheito” with salmon and cream

This kind of fish soup cannot be called ordinary: salmon, cream, and even shrimp. It turns out super delicious! Vegetables give the broth a rich taste and aroma, cream makes the fish fillet juicy and tender.

To prepare, take:

2 medium salmon steaks;
500 g unpeeled shrimp;
5 medium potatoes;
1 onion;
1 carrot;
250 ml cream;
2 peas of allspice;
2 bay leaves;
salt.

Step-by-step instructions:

1. Cut off the belly portion of the steak. Separate the fillet from the backbone and cut into 1.5 cm pieces. It is not necessary to remove the skin.

2. Place the pieces from the abdominal part and the ridges into a saucepan - you will use them to cook the broth. Add shrimp, peeled carrots and onion. Add bay leaves and allspice. Pour in 3 liters of water.

3. Bring the contents to a boil and skim off any foam that forms. Cook for 20-30 minutes. After this, remove all ingredients from the broth and set aside to cool slightly.

4. Cut the potatoes into cubes and add to the broth. After 5 minutes of cooking, place pieces of salmon fillet into the pan and add salt. Stir, wait until it boils and cook over medium heat for 2 minutes.

5. Remove the shell from the shrimp. Place them in a saucepan and pour in the cream. Cover with a lid, let it boil and turn off the heat.

When serving, add a lemon wedge to each plate.

Cooking soup

Place the frying pan on the heat and add a piece of butter. When it melts, add the sliced leeks. According to this recipe, a tasty soup is obtained when there is a lot of leeks. The soup ends up thick and rich.

When the fish is cooked, remove it from the pan and sort through the bones. The vegetables should be discarded and the broth should be strained through cheesecloth or a strainer. Then place the peeled and chopped potatoes into large pieces into a clean saucepan, add carrots chopped into thin semicircles and leeks fried in butter. Pour the strained clear broth over everything and put it back on the stove. While the soup is cooking, separate the fish into equal cubes. Do not cut the trout meat too finely; the pieces should be visible in the ear.

The vegetables are cooked for 10 minutes, then add the fish and keep it on the fire for the same amount of time. Then pour in 1 cup of whipped cream and stir. Add salt and black pepper to taste. When serving, sprinkle the fish soup with chopped fresh herbs. You can throw it directly into the pan before turning off the stove.

The main secrets of creamy food

You have become acquainted with several popular recipes for making trout soup with cream in Finnish. The ingredients are all quite simple, you can easily buy them in any supermarket. In order for such fish soup to be real, you need to know several cooking rules.

Firstly, the countries of the Scandinavian Peninsula have long and cold winters. This soup is incredibly nutritious and rich. Hot soup can not only warm you up after a walk, but also fill you up for the rest of the day. Therefore, buy heavy cream and beat it a little with a whisk. They should have a thick consistency. To prevent the cream from curdling from boiling water, pour it in at the very end of cooking the soup and stir it with a spoon all the time. If your cream is not too heavy, compensate for this fact with an additional piece of butter when frying the onions. The broth should be rich.

Secondly, trout soup in Finland is made thick. Buy a lot of fish, and don’t skimp on onions. The more frying, the thicker the ear. Sometimes leeks are replaced with shallots in soup. It turns out delicious too.

The soup looks great with a lot of dill. It should be fresh and bright green. You will need a whole bunch. It is crushed with a knife and added at the very end of cooking, before turning off the heat.

And finally, listen to one more piece of advice. Don't cut potatoes and carrots too large. A tablespoon should contain several pieces of fish and vegetables.

As you can see, preparing Finnish fish soup is easy. Be sure to cook it for your family members. Delight your loved ones with new dishes! Bon appetit!

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What is ukha called in Finnish?

There are two names for this dish - “Lohikeytto” and “Kalakeitto”.

The word “kalakeitto” itself is translated from Finnish as “fish soup”, and because of one ingredient (milk) it is sometimes called “milk soup”. According to its ethnic place of origin, the recipe belongs to the category of Finnish-Karelian cuisine.

Classic Kalakeitto is a vegetable soup with the addition of milk and “white” fish, i.e. white meat fish such as cod, whitefish or flounder. If in the recipe you replace the white fish with red fish, for example, salmon or trout, and add cream instead of milk, then instead of Kalakeitto you will get a festive version of the Finnish fish soup called Lohikeitto.

So, to summarize, what is the difference between Lohikeitto and Kalakeitto:

Kalakeitto – fish soup with white fish and milk
Lohikeitto – fish soup with red fish and cream

It is customary to serve Finnish fish soup with croutons, toast, fried bread or croutons made from white wheat bread.

In addition to traditional recipes, there are other options for preparing Finnish fish soup. We will talk about them in this article.