Recipe and benefits of red fish soup with cream

In an attempt to diversify the menu, many housewives prepare soup from various seafood.
This first course is a clear favorite even among those who don't like fish. In some recipes you can find the word “ukha” rather than fish soup - this is a serious misconception, because these dishes have different cooking techniques. Our article today will be devoted to the most popular recipes for fish soup with cream. What do you prefer?

• Red fish 47%, 218 votes
  218 votes 47%

  218 votes - 47% of all votes

• Crustaceans/molluscs 40%, 183 votes

  183 votes 40%

  183 votes - 40% of all votes

• White fish 13%, 61 votes

  61 votes 13%

  Read also:  Operating a motor and rowing boat - rules and tips

  61 votes - 13% of all votes

Total votes: 462

18.04.2020

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How to cook fish soup with cream - 15 varieties

1. Fish soup with cream and cheese
2. Fish soup with cream and shrimp
3. Fish soup with cream and tomatoes
4. Fish soup with cream in a slow cooker
5. Finnish fish soup with cream
6. Norwegian-style fish soup with cream
7. Fish soup with cream - puree soup
8. Fish soup with cream and bell pepper
9. Fish soup with cream and garlic
10. Baden-style creamy fish soup with white wine
11. Fish soup with cream and salmon
12. Fish soup with cream and mussels
13. Fish soup with cream and yolk – puree soup
14. Finnish creamy fish soup with turmeric
15. Fish soup with cream and fried eel

Calorie content of dishes

Tasty, aromatic, and also light - all this is about Norwegian cuisine. It is recommended to pay attention to the fish soup with cream, cooked in red fish broth according to a simple recipe with video. It is moderately fatty, but is suitable for dietary nutrition.

You can ask your question to our author:

Fish soup with cream and cheese

A classic fish dish with the addition of delicate processed cheese.

Ingredients:

• fish (salmon or trout) – 200 g
• processed cheese – 100 g
• potatoes – 2 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• Sunflower oil – 2 tbsp. l.
• cream – 300 ml
• salt
• water – 1 l

Preparation:

1. Cut the potatoes into cubes and cook for 10 minutes.
2. Pass the carrots through a grater.
3. Finely chop the onion and fry along with the carrots in sunflower oil.
4. Send the finished frying to the potatoes.
5. Cut the fish into large cubes and add to the soup.
6. Add processed cheese, cream and stir well.
7. Cook everything together for 5-7 minutes.
8. Add salt, pepper and herbs.

Scottish traditional

Scottish soup or “Cullen skink” was invented in a small seaside town. The basis of this dish is made up of the simplest ingredients:

• chopped salted and smoked haddock (now they also use fresh) - 500 grams;
• potatoes - 3 pieces;
• onion - 1 pc.;
• milk - 900 ml;
• Bay leaf;
• salt.

KBJU:

• Calorie content - 69.2
• Proteins - 6.5
• Fats - 0.7
• Carbohydrates - 9.2

Cooking time: 15 min

Cooking time: 30 min

Number of servings: 4

How to cook:

1. Place the whole fish in a saucepan with milk. Then add the bay leaf for flavor. Turn on low heat and cook for 10 minutes.
2. We take out the haddock and let it cool a little on the plate.
3. Peel potatoes and onions. Chop into small pieces, like for soup. Cook for about 15 minutes. Take out the bay leaf.
4. Then puree all the ingredients in a blender.
5. Return contents to heat. Boil for 5-7 minutes.
6. Add chopped fish and heat a little more.

We pour the soup into bowls and invite the family to the table. Dinner is served!

Fish soup with cream and shrimp

An incredible mixture of seafood and bacon in one pan will not leave any gourmet indifferent.

Ingredients:

• salmon fillet – 350 g
• peeled shrimp – 300 g
• bacon – 125 g
• potatoes – 3 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• cream – 300 g
• vegetable oil – 1 tbsp. l.
• salt pepper
• greenery

Preparation:

1. Cut the onion into small cubes.
2. Grate the carrots.
3. Fry vegetables in sunflower oil.
4. Finely chop the bacon and add to the vegetables.
5. Fry everything together for 5 minutes.
6. Pour hot water over the roast and bring to a boil.
7. Cut the potatoes into small cubes and add to the vegetables and bacon.
8. Cut the fish into large cubes.
9. When the potatoes are almost ready: add the fish.
10. Bring the soup to a boil and add cream.
11. Add the shrimp last along with salt, pepper and herbs.

Fish soup with cream and tomatoes

A very simple creamy soup recipe. The dishes turn out satisfying and tasty.

Ingredients:

• fish fillet – 300 g
• tomato – 2 pcs.
• potatoes – 4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• cream – 2 cups
• salt pepper

Preparation:

1. Cut the onion into small cubes.
2. Grate the carrots.
3. Place the tomatoes in boiling water and remove the skins. Then, cut them into cubes.
4. Fry the onion in vegetable oil.
5. Add carrots to it, and after a few minutes – chopped fish fillet.
6. A little later add the tomatoes.
7. Fill the pan with approximately 1 liter of water.
8. Bring water to a boil and place potatoes in it.
9. Cook until done, then add the fish frying.
10. Add salt, pepper and cream.
11. Bring the soup to a boil and cook for no more than a minute.

You can fry directly in the pan you chose for the soup. In this case, water is added directly to the frying, and then everything follows the script.

Finnish fish soup with cauliflower and rutabaga

Almost every region of Finland has its own special soup recipe. Although each of them is delicious in its own way, this particular recipe, from the city of Helsinki, is found in almost every blog or magazine about Finland.

Ingredients:

• Onion medium or large – 1 pc.
• Leek – 1
• Oil – 50 g
• Cauliflower – 500 g
• Potatoes – 750 g
• Rutabaga – 350 g
• Water – 1.25 liters
• Medium-sized tomatoes – 2 pcs.
• Salmon fillet – 600 g
• Cream – 100 ml
• Lemon juice to taste
• Dill to taste

Preparation:

Chop the onion and leek. Melt the butter in a deep saucepan and add the onion. Cook over low heat, stirring regularly.

Bring a pot of water to a boil. Cut the cauliflower into large florets and cook them in boiling water until they are tender, then drain and set aside.

Chop the potatoes and rutabaga. Add them to the onions and continue cooking for 10 minutes over moderate heat. Place in water, bring to a boil and lightly salt. Chop the tomatoes and add them to the soup, followed a few minutes later by the cauliflower.

Cut the salmon into large pieces and add to the soup. Season with pepper and cook for 5 minutes. Pour in the cream and stir lightly so that the salmon doesn't fall apart. Add a little lemon juice to taste. Also chop a couple of tablespoons of dill.

Fish soup with cream in a slow cooker

This recipe is for those who don't like to stand at the stove. Moreover, preparing this soup does not require any special culinary skills, since the multicooker will do everything for you.

Ingredients:

• salmon fillet – 300 g
• potatoes – 4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• tomato – 1 pc.
• cream – 500 ml
• salt pepper

Preparation:

1. Cut the onion into small cubes.
2. Grate the carrots on a coarse grater.
3. Cut the tomato into medium cubes.
4. Pour a little vegetable oil into the multicooker pan.
5. Set the frying mode on the multicooker to 160°.
6. Fry the onions and carrots, and after 5 minutes add the tomatoes.
7. After another 5 minutes, add the potatoes, cut into cubes.
8. Cut the fish into large cubes.
9. Add the fish to the fry and pour 1 liter of boiling water over it. Add salt and pepper to taste.
10. Set the multicooker mode to 120° and 30 minutes.
11. While the soup is cooking, boil the cream.
12. After 30 minutes, add cream to the soup and herbs.

Finnish fish soup with cream

People call this recipe Finnish soup. However, this is not entirely true, because Finnish soup is a completely different story.

Ingredients:

• salmon fillet – 300 g
• potatoes – 5 pcs.
• carrots – 1 pc.
• onion – ½ piece
• vegetable oil – 1 tbsp. l.
• cream – 50 ml
• lemon – ½ piece
• white pepper, ground
• Bay leaf

Preparation:

1. Cut the onion into half rings.
2. Grate the carrots.
3. First fry the onion for 2 minutes and then add the carrots to it.
4. Cut the potatoes into cubes and throw them into 1 liter of boiling water.
5. Cut the fish into large pieces and sprinkle it with half a lemon.
6. After some time, add the fish to the boiling potatoes.
7. Cook the soup for no more than 15 minutes.
8. Add cream to the soup and mix it thoroughly.

Instead of cream, you can use milk mixed with flour.

Traditional Finnish dish

A characteristic feature of Finnish cuisine is the use of fish. It’s difficult to call representatives of this northern people soup lovers, but the Finns still have a first dish that absolutely everyone should try. This is Finnish fish soup. A distinctive feature of Finnish fish soups is the use of both milk and fish when preparing the dish; this combination is relatively rare for the cuisines of other nations.

Traditional soup lohikeitto “kalakeitto” is a Finnish fish soup made with milk. This is a festive dish, but no one will stop you from preparing this delicious soup on any day. This soup is often called “Finnish soup”, but this is incorrect. Ukha is very different from Finnish fish soup, which Finns traditionally cook in a cauldron, in a real oven. It is prepared a day before serving. Because it should brew all day. Although freshly brewed soup is also very tasty.

Norwegian-style fish soup with cream

The northern country is better versed in fish cooking than anyone else. Norwegian dishes are thick, flavorful soups that will warm you up during the coldest time of the year.

Ingredients:

• fish – 400 g
• potatoes – 5 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• celery – 1 stalk
• tomatoes – 2 pcs.
• Bay leaf
• salt, pepper, herbs
• butter – 50 g
• cream – 100 g

Preparation:

1. Place the fish in cold water and bring to a boil and then until cooked.
2. Cut the onion into small cubes.
3. Cut the carrots into small cubes.
4. Fry the vegetables at the same time in butter for 3-4 minutes.
5. Pour boiling water over the tomatoes to remove the skins.
6. Cut the celery into small cubes.
7. Cut the potatoes into small cubes.
8. Also cut the tomatoes into small cubes and add them to the frying.
9. Place the fish on a plate and break it into pieces.
10. Place the potatoes and frying into the broth.
11. Add a few sprigs of herbs and a bay leaf to the broth. Cook the soup for about 15 minutes.
12. Add cream to the soup and mix it thoroughly.

Finnish salmon soup

Salmon soup with cream is a dish of Scandinavian cuisine. But in different Scandinavian countries it is prepared differently. Here is the Finnish version of the famous soup called lohikeitto. The name of the soup comes from the Finnish word for salmon.

• 300-400 gr. salmon fillet;
• tail, skin, skeleton, head of salmon for cooking broth (as much as you have);
• 5 potatoes;
• 2 small carrots;
• 1 onion;
• 1 leek stalk;
• 150 ml cream;
• 1 sprig of fresh thyme;
• 1 bay leaf;
• 50 gr. butter;
• salt and allspice to taste.

We put the waste from cleaning the fish - tail, spine, skin - into a saucepan. If there is a head, then the gills need to be removed from it. To the fish add a whole onion, one carrot, the green part of a leek, peppercorns and a bay leaf. Fill with water and place on the stove. As soon as it boils, reduce the heat and skim off the foam. Add salt, as well as 3 potatoes, which can be cut in half so that they cook faster.

Cut the remaining raw potatoes into cubes and drop them into the boiling broth. We even add a sprig of thyme.

We make the frying by frying finely chopped leeks (its white part) and carrots in butter. Fry the vegetables until cooked and add them to the crushed potatoes, stir. Add cream to mashed potatoes with vegetables and mix.

By that time the potatoes were cooked in the broth. Add to it the salmon fillet cut into pieces (without skin) and cook at a low, almost imperceptible boil for another 15 minutes. When the fish is cooked, season our soup with crushed potatoes mixed with cream and fried vegetables. Mix. Keep on very low heat for about five more minutes. Then turn off the stove and let the dish sit under the lid for another fifteen minutes.

Fish soup with cream - puree soup

The recipe does not require much effort, and the dish turns out creamy and very tasty.

Ingredients:

• fish soup set
• fish fillet – 500 g
• potatoes – 2 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• leek – 20 cm
• cream – 1 glass
• salt pepper
• Bay leaf

Preparation:

1. Pour cold water over the fish soup set and bring to a boil. Add pepper, bay leaf and unpeeled onion to it.
2. Cook the broth for about 20 minutes.
3. Cut the potatoes into cubes.
4. Cut the leeks into rings.
5. Add these ingredients to the broth.
6. Cut the fish fillet into pieces and add to the soup.
7. Cook the soup for another 10 minutes.
8. Add cream to the soup 5 minutes before it is ready.
9. Pass the soup through a blender.

Fish soup with cream and bell pepper

Soup with the addition of bell pepper and sour cream. This combination makes it stand out from the list of fish soups.

Ingredients:

• salmon parts (any)
• potatoes – 1 pc.
• carrots – 1 pc.
• onion – 1 pc.
• bell pepper – 1 piece
• tomatoes – 5 pcs.
• sour cream – 2 tbsp. l.
• butter
• salt pepper
• greenery
• cream – 100 g

Preparation:

1. Cut the potatoes into small cubes.
2. Cut the bell pepper into thin strips.
3. Cut the onion into half rings.
4. Cut the tomatoes into small pieces.
5. Pass the carrots through a coarse grater.
6. Greens - finely chopped.
7. Fry the onion in butter.
8. Then add carrots to the onions.
9. Fry the onions and carrots for another 3 minutes.
10. Add bell pepper to the roast and cover with a lid.
11. After 3-4 minutes, add tomatoes and potatoes.
12. Simmer vegetables for 7 minutes.
13. Pour boiling water over the roast and add salt to it.
14. After boiling, add the fish and leave the soup covered for 5 minutes.
15. After a while, add cream and sour cream to the soup.

Finnish soup with mushrooms and red fish

Are you looking for the perfect recipe to surprise your loved ones? So here he is! The delicate taste of fish and mushrooms goes well together, and subtle notes of cream make the dish refined and very tasty!

Ingredients:

• Cream - 150 g
• Potatoes - 3 pcs.
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Fish fillet - 300 g
• Champignons - 5 pcs.
• Turmeric - 0.5 tsp.
• Black pepper, salt and herbs (to taste)
• Lemon juice - 1 tsp.

Preparation:

We cut the onions and chop the mushrooms, three carrots, cut the peppers into small cubes and chop the potatoes and fish into large ones. Melt the butter with turmeric in a frying pan, then add the onion, fry for 2 minutes and add the carrots, simmer for 3 minutes. Add our mushrooms to them, mix and fry for a few more minutes. Pour water (2.5 l) into a saucepan and throw the potatoes into it. Let's move on to the fish. We wet it with a little lemon juice, pepper and salt, and leave it for a while. When the mushrooms are fried, add pepper and cream. Simmer for 2 minutes. and pour everything from the frying pan into the pan. Add the fish there too, let it boil, and after 5 minutes. throw in finely chopped herbs, salt and pepper. Cook for 2 minutes.

Fish soup with cream and garlic

For those who like it hot - a recipe with the addition of garlic. You can control the amount of garlic you add to the soup yourself.

Ingredients:

• fish soup set
• fish fillet – 300 g
• potatoes – 4 pcs.
• carrots – 150 g
• onion – 1 pc.
• celery
• garlic – 2 cloves
• cream – 250 g
• salt pepper
• greenery
• lemon
• butter – 1 tbsp. l.
• vegetable oil – 1 tbsp. l.

Preparation:

1. Boil the broth from the soup set and strain it to remove all the bones.
2. Cut the onion into thin strips.
3. Cut carrots and garlic into small cubes.
4. Place potatoes and celery in boiling broth.
5. Fry onions, garlic and carrots in mixed oil.
6. Add the prepared roast to the broth.
7. Cut the fish fillet into small pieces and add it to the soup.
8. Bring the soup to a boil and cook for 5 minutes.
9. Add salt, pepper and cream to the soup.
10. Let the soup steep for 10 minutes.

An option for serving the soup is with herbs and a slice of lemon.

Step-by-step preparation of the dish

Pour 1 liter of water into a saucepan, add salt and bring to a boil. Cut the onion into half rings. Wash the carrots, peel them, grate them. Spray the frying pan with vegetable oil, fry the onion for 2 minutes, add carrots, continue frying for another 2 minutes. The onions and carrots will be in a state of semi-preparedness, the so-called al dente, when the internal elasticity is noticeable when bitten. In the classic Finnish fish soup recipe, onions and carrots are added directly to the broth without frying first.

Add onion and large potato cubes to boiling water. When the potatoes are half cooked, after 10 minutes of boiling, add the fish and bay leaf. There is another type of fish soup, where the potatoes are boiled whole, then taken out of the broth, ground into mashed potatoes, and the mashed potatoes are added to the finished soup.

Rinse fish fillets with water; cut into large pieces, place in a deep plate and sprinkle with the juice of half a lemon (for a different flavor of Finnish fish soup, try the juice of half a lime), salt and pepper with ground white pepper. You can replace white pepper with black pepper. But still, white pepper is better suited to fish soups, which makes Finnish fish soup moderately spicy, but at the same time gives a rich and noticeable peppery taste.

Mix the fish pieces with your hands and add your heat to the soup. Let the fish sit like this for a couple of minutes. Press the fish with your hand and drain the released juice into the sink. Add the fillet to the broth. For Finnish creamy fish soup, use salmon. After all, this fish has long been recognized as the most suitable for fish soups. You can also cook salmon soup or take any other red fish: trout, chum salmon, pink salmon, sockeye salmon.

Continue cooking until the fish is ready, but no more than 15 minutes, do not overcook the delicate fish. When boiling, foam will form. Continue cooking, skimming off the foam. The more often you remove the foam, the better. In the traditional Finnish soup recipe, after adding the fish, the broth should not boil.

While the fish is boiling, take the wheat flour, sift it, lightly fry until tender brown. Cool. Whisk the milk and flour thoroughly. Gently pour into soup. Bring to a boil and immediately turn off the heat. Your dish is ready. Instead of milk, you can use cream. Finnish fish soup with cream is an incredibly tender and tasty dish.

Processed cheese will help you slightly change the taste and consistency of fish soup. You should choose cheese with a classic taste, without various additives. The product should be as soft and delicate as possible - one that can easily be spread over a sandwich with a teaspoon. The cheese should be added immediately before adding the milk and flour.

Serve with rye bread. Finnish cuisine is distinguished by many types of bread made from rye flour. When serving, sprinkle the Finnish fish soup with finely chopped green onions, you can add chives.

Prepare a tender and delicious soup for a family dinner. Bon appetit!

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Baden-style creamy fish soup with white wine

This dish is suitable for a holiday table. They can easily not only feed guests deliciously, but also truly surprise them.

Ingredients:

• fish fillet – 500 g
• carrots – 1 pc.
• onion – 1 pc.
• celery – ½ root
• lemon – ½ piece
• green onion – 1 bunch
• garlic – 2 cloves
• dill – 3 sprigs
• flour – 4 tbsp. l.
• cream – 100 ml
• vegetable oil, salt
• dry white wine – 100 ml

Preparation:

1. Cut the fish fillet into even cubes and pour lemon juice over it.
2. Chop the greens and mix with the fish.
3. Cut carrots, onions and celery root into medium cubes.
4. Fry the vegetables in vegetable oil with garlic.
5. Place the roasted vegetables in a saucepan of boiling water.
6. Fry the flour in a frying pan with a little water added.
7. Bring the mixture to a boil and add wine to it.
8. Add the wine mixture to the broth and place the fish pieces in it.
9. Cook the soup for 10-15 minutes.
10. Add cream to the soup and mix thoroughly.
11. When serving, add finely chopped green onions to each plate.

Scandinavian recipe for creamy fish soup with mushrooms

Fish and mushrooms are quite aromatic products, but complement each other perfectly. Boletuses will give salmon soup not only nutritional value, but also a pleasant smell. It is better to use fresh mushrooms, as frozen or dried ones can negatively affect the consistency of the soup. Ingredients:

• salmon - 1 kg;
• carrots and onions - 1 pc.;
• porcini mushrooms - 100 g;
• butter - 20 g;
• cream - 100 ml;
• chicken egg - 2 pcs.;
• salt;
• ground white pepper.

Norwegian cuisine is simple - this recipe can be done by any beginner. First you need to cut the fish, leaving the head, tail, belly or ridges on the ear. Pour in cold water and skim off the foam after boiling. Peel the carrots and onions, cut into 2-4 parts and place in water. Cook with salmon for 10 minutes, then add kohlrabi cabbage and simmer for another 15.

Next, the fish is removed from the broth and the liquid is filtered. Vegetables should be passed through a blender until smooth. Separate the meat from the salmon head, tail, and ridges, discarding the bones and skin. Return the mixture of onions, carrots and cabbage to the broth.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

Boil water separately, add salt and boil porcini mushrooms in it in advance. This will take about 15 minutes. They are ground in a blender, after which they are sent to the fish soup and boiled.

In a bowl, beat two chicken yolks, warm butter and cream until smooth. Pour the resulting mixture into the soup, add salt to taste, and add spices. Wait until it boils, return the pieces of red fish and cook for no more than 2-3 minutes - the dish is ready.

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.

Fish soup with cream and salmon

An easy, everyday soup for the whole family.

Ingredients:

• salmon fillets
• potatoes – 3 pcs.
• onion – 1 pc.
• processed cheese – 1 piece
• cream – 250 g
• butter
• salt pepper
• Bay leaf
• greenery

Preparation:

1. Cut the fillet into medium cubes.
2. Cut the potatoes into small cubes.
3. Cut the onion into small cubes.
4. Fry the onion in butter and then add the potatoes to it.
5. Add pieces of fish to the frying and pour hot water over everything.
6. Cook the soup for 15 minutes.
7. Add cream and processed cheese to the soup.
8. Cook the soup until the processed cheese is completely dissolved.

Cream soup with pumpkin and salmon

Cream soups are the hallmark of French cuisine, where not only taste, but also a sophisticated appearance are valued. Let's discover the secrets of making pumpkin and potato soup with boiled salmon.

The following list of ingredients will be required:

• 100 grams of pumpkin;
• potatoes - 1 piece;
• 1 onion;
• 100 ml of clean water;
• 100 ml heavy cream (20%);
• garlic clove;
• salmon fillet - 50 grams;
• a handful of pumpkin seeds for decoration;
• Worcestershire sauce - 12 grams;
• salt, pepper, spices;
• 1 tablespoon of vegetable oil.

KBJU:

• Calorie content - 47.6
• Proteins - 4.2
• Fats - 1.8
• Carbohydrates - 3.7

Cooking time: 15 min

Cooking time: 35 min

Number of servings: 1

Step-by-step instruction:

1. First, peel the pumpkin and potatoes. Cut into cubes.
2. Fill with water and then boil until soft.
3. Finely chop the onion and garlic. Place the saucepan on the fire and begin to fry the vegetables.
4. Combine the onion and garlic with the rest of the ingredients. There is no need to drain the water. Next, add cream. Mix thoroughly. Add spices, salt, pepper.
5. Puree the resulting mixture with a blender.
6. Now you can pour the soup into deep plates. Place pieces of boiled salmon in the middle, decorate with pumpkin seeds, and pour randomly with Worcestershire sauce, as indicated in the photo.

The result is a delicious French dish that will brighten up a gloomy winter day. Try it, you definitely won’t regret it.

Fish soup with cream and mussels

The taste of mussels is not for everyone. Therefore, this recipe will be appreciated by gourmets who are always happy to enjoy seafood delicacies.

Ingredients:

• fish fillet – 400 g
• peeled mussels – 200 g
• cream – 200 g
• processed cheese – 1 piece
• potatoes – 4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• tomatoes – 4 pcs.
• salt pepper
• vegetable oil
• Bay leaf

Preparation:

1. Cut the onion into small cubes.
2. Grate the carrots on a coarse grater.
3. Cut the tomatoes into small cubes.
4. Fry vegetables in vegetable oil.
5. Cut the potatoes into large cubes.
6. Pour boiling water over the roast and add potatoes to it.
7. Add salt, pepper, bay leaf to the soup and cook until the potatoes are ready.
8. Cut the fish fillet into neat slices and add it to the soup.
9. Grate the processed cheese on a fine grater and add it to the soup along with the mussels.
10. Wait until the cheese is completely dissolved and pour the cream into the soup.
11. Cook the soup for 8 minutes.

Fish soup with cream and yolk – puree soup

Adding beaten yolk to this soup makes it even more tender.

Ingredients:

• fish – 500 g
• onion – ½ piece
• yolk – 1 pc.
• cream - half a glass
• butter – 3 tbsp. l.
• flour – 2 tbsp. l.
• salt
• greenery

Preparation:

1. Divide the fish into skin, bones and fillets.
2. Make broth from skin and bones.
3. Cut the fish fillet into pieces.
4. Mix fillet, onion, herbs and salt.
5. Pour water over ingredients and bring to a boil.
6. Once ready, remove the fish and divide it into two parts: pass one part through a blender, and leave the other for decoration.
7. Place the fish puree into the broth.
8. Fry the flour in a frying pan with a small amount of water.
9. Add the resulting mush to the soup.
10. Beat the yolk with cream and add to the soup.
11. To serve: Place fish fillets on plates.

How to cook puree soups

There is nothing complicated in preparation; the soup consists of the same ingredients as the dressing dishes. The difference is that for dressing dishes, the ingredients are only cut and the ingredients are boiled into pieces. In the puree soup, you need to grind it using a blender or grind it through a sieve, then pour the broth into the resulting mixture and add a thickener.

Choosing fish

It is best to take fresh fish (even live) rather than canned; red fish fillets fit perfectly into the composition. But you need to take into account the fact that it contains a sufficient amount of fat. If this option does not suit you, you can use such types of fish as navaga, cod, tilapia, escolar, carp, catfish, pink salmon, pike perch, smelt, and chum salmon. Marine crustaceans such as crab, lobster, and lobster are also excellent.

There are also types of fish that are never used for making puree soup:

• vobla;
• ram;
• gudgeon;
• bleak;
• bream;
• roach;
• herrings of all types;
• saberfish;
• mackerel;
• bulls.

Large fish will give the broth a delicate and sweetish taste, small fish will give it stability and stickiness.

Herbs and spices

In order to improve the taste of the puree soup, it is recommended to use spices such as:

• onion;
• garlic;
• dill;
• rosemary;
• sage;
• nutmeg;
• allspice;
• black pepper;
• Red pepper;
• marjoram.

but they should be used carefully and not all together.

Natural thickeners for dishes

Usually, a variety of natural thickeners are added to puree soup - flour (sautéed flour), starch, milk, cream, butter, sour cream, bechamel sauce, lezon (egg mixture), processed or hard cheese, grated white bread crumb, pureed pearl barley and rice (helmet), mashed potatoes. It should be added immediately before serving so that the pureed products do not settle in the broth, but are distributed evenly in it. To give the soup the desired volume, add flour at the very beginning of cooking (before adding the broth). Dry sautéing will give you the opportunity to add butter to the soup without fear of exposing it to high temperatures.

Finnish creamy fish soup with turmeric

The Finns have always known a lot about fish dishes, since it is in the north that fish is one of the main products on the table.

Ingredients:

• salmon – 200 g
• potatoes – 3-4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• tomatoes – 1 pc.
• cream – 200 g
• olive oil
• salt
• greenery
• bay leaf, turmeric

Preparation:

1. Cut the onion into small cubes.
2. Grate the carrots.
3. Cut the tomato into medium cubes.
4. Cut the potatoes into cubes.
5. Fry onions and carrots in olive oil.
6. Add tomatoes to the fry, and then fish.
7. Pour hot water over the roast and bring it to a boil.
8. Pour cream into the soup and stir it thoroughly.
9. Add salt, herbs and spices to the soup.

Rich Finnish fish soup with shrimps

Delicious and satisfying seafood soup for true gourmets!

Ingredients:

• Salmon – 500 g
• Onion - 1 pc.
• Shrimp – 500 g
• Allspice peas
• Potatoes - 5 pcs.
• Salt
• Carrots - 1 pc.
• A pair of bay leaves
• Cream - 250 ml.

Preparation:

Chop the salmon into cubes and boil in water.

Add potatoes and cook until the ingredient is soft.

Fry carrots and onions and add to soup.

Add cream and shrimp - pre-peeled.

Season the dish with spices and serve.

Fish soup with cream and fried eel

A very simple recipe if you cook rice with it.

Ingredients:

• fried eel – 250 g
• rice – 90 g
• cream – 350 g
• leeks – 2 stalks
• salt

Preparation:

1. Cut the fried eel into pieces.
2. Cut the onion into thin strips.
3. Boil the rice until fully cooked.
4. Boil water in a saucepan and add all the listed ingredients to it.
5. Bring to a boil and cook for 3-4 minutes.
6. Add salt to taste and cream.

Original Finnish seafood and trout soup

Ingredients:

• Fresh small trout, 1 piece;
• Assorted seafood, about 400 g;
• Cream, 100 g;
• Ginger root 5 cm long;
• Medium tomatoes, 3 pieces;
• 4 medium potatoes;
• Bell pepper, 2 pieces;
• Leek stalk, 1;
• Onion head - 1;
• Pickled capers (to taste) – 15 g;
• Processed cheese (for example, “Viola”) – 200 g;
• A mixture of peppers, salt, bay leaf, herbs - to taste;
• Garlic – 3 cloves.

Preparation:

1. Clean the sides of the fish, cut it, remove the gills from the head, put it in a saucepan, add water, add spices and bay leaves, and set to cook;
2. Strain the boiled broth, add peeled and chopped potatoes, capers, ginger, chopped carrots, leeks and seafood cut into half rings, bring to a boil and reduce heat;
3. When the potatoes are half ready, put chopped tomatoes, sweet peppers and a lot of herbs into the pan;
4. Take apart the finished and cooled trout, put good pieces of meat back into the pan, pour in the cream and add melted cheese. Warm up the soup and then serve.