If you are favorably disposed towards fish dishes, the ear in Finnish will be the best hot option for filing for dinner on a fish day. Saturation, excellent taste and nutritional characteristics of the food made it one of the most sought after among such compositions.
How to cook an ear in Finnish?
Finnish fish soup, like any other, has a lot of variations, each of which is prepared taking into account certain requirements. Without observing the nuances, the dish loses its characteristic zest and loses its right to be considered a variation of the original recipe.
- The fish soup is prepared in Finnish only from red fish: salmon, trout, pink salmon, chum, etc.
- An obligatory unchanged component of soup is cream, giving the broth a soft, creamy, slightly velvety texture.
- You can add to the soup a variety of vegetables, herbs, seasonings and spices of your choice.
- Vegetable components are baked in butter.
- Serve hot with a slice of lemon and fresh herbs.
Ear in Finnish with cream - recipe
The classic ear in Finnish with cream on the cooking technology is different from the traditional fish soup. In this case, you can not pre-cook fish broth. You just need to buy fresh red fish fillets, cut it into cubes of medium size and prepare all the necessary vegetable ingredients.
Ingredients:
- fillets of red fish - 350 g;
- potatoes - 3 pcs .;
- onions and carrots - 1 pc .;
- butter - 30 g;
- cream - 1 glass;
- greens of dill - 1 bunch;
- water - 1 l;
- salt, pepper, spices.
Preparation
- The potatoes are cleaned, cut into cubes, poured into water and boiled for 5-7 minutes.
- Add the salted onion with carrots, sliced fish fillets, season the broth to taste, cook for 10 minutes, pour in the cream and again give a boil.
- About 10 minutes later, the creamy ear is Finnish and will be ready. It remains only to season it with dill and serve it to the table.
Fish soup in Finnish
Finnish soup of trout with cream is prepared according to classical technology with small changes. If you have available fish steaks or whole carcass, do not be too lazy and separate the fillets from the bones. So the dish will be cooked faster, will have a spectacular appearance and will become more convenient for consumption.
Ingredients:
- trout - 600 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- butter - 30 g;
- cream - 1 glass;
- dill - 1 bunch;
- water - 1.5 liters;
- bay leaves - 1-2 pcs .;
- coriander, thyme, basil - by pinch;
- salt, white pepper.
Preparation
- Potato cubes are boiled in water.
- Add the prepared trout, cook for another 5 minutes.
- Lay the fried onions with carrots, throw salt, laurel, pepper, herbs, pour in the cream, give a boil and remove from the plate.
- Give hot to stand under the lid for 10 minutes served with dill.
Finnish soup with milk
If at the right time the cream is not available, you can cook Finnish fish soup with milk . The main thing is to have a dairy product with a high percentage of fat, and then no one will notice a substitution. A special piquancy will give the hot root of parsley, and a pinch of ground chili will provide the missing sharpness.
Ingredients:
- trout or salmon - 500 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- parsley root - ½ pcs .;
- milk - 1 glass;
- dill - 1 bunch;
- water - 1 l;
- laurel - 1-2 pieces;
- ground chili - pinch;
- salt, pepper, oil.
Preparation
- Bones of fish are poured in water, add the cut onions, boil for 15 minutes, filter.
- Place potato cubes, ground parsley root, cook for 15 minutes.
- Pour in the milk, lay the sliced fish fillets, laurel, chopped dill, cook for 5 minutes.
- After another 10 minutes, the ear with milk is Finnish and will be ready.
Salmon soup in Finnish
Another variation of the soup is Finnish salmon soup with cream , which can be made based on the recommendations below. If it is possible to boil the broth originally from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for processing hot.
Ingredients:
- salmon - 600 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- celery root - 50-70 g;
- onion green - 1 bunch;
- butter - 30 g;
- cream - 1 glass;
- dill - 1 bunch;
- water or broth - 1 liter;
- laurel - 1-2 pieces;
- salt pepper.
Preparation
- Boil potatoes in water or broth until cooked.
- Add salted vegetables, chopped fish fillets, cream, seasonings, warm up to a boil, throw dill and green onions.
- After 10 minutes of infusion under the lid of the ear in Finnish will be ready to serve.
Salmon soup in Finnish
Salmon soup in Finnish with cream will get even more delicious if boiled with the addition of Thai fish sauce. The latter enriches the taste palette of the broth and makes it more expressive. To prepare four portions of a mouth-watering fragrant hot for dinner, you need to spend forty minutes of your time.
Ingredients:
- salmon - 500 g;
- potatoes - 4-5 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- Thai fish sauce - 2 tbsp. spoons;
- oil - 30 g;
- cream - 1 glass;
- dill - 1 bunch;
- broth - 1-1,2 l;
- laurel - 2 pieces;
- salt pepper.
Preparation
- From the fish scraps prepare broth, filter and boil in it potato cubes.
- Add vegetable pasture, sliced salmon fillet, seasonings and spices, boil for 5 minutes, pour in cream, give a boil.
- Throw chopped dill, pour in fish sauce, give the hot 10 minutes.
Ear in Finnish with leek
Often Finnish soup of red fish is cooked with leek, which gives the dish a distinctive flavor and aroma. As a rule, such a variation of the hot is made without onions and carrots, and shredded rings of leeks are laid in a saucepan along with peeled and sliced potatoes.
Ingredients:
- salmon - 500 g;
- potatoes - 4-5 pieces;
- leeks - 2 pieces;
- cream - 1 l;
- dill - 1 bunch;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Potatoes with sliced leeks are poured with water, so that it covers the contents by 1 cm and cook for 10 minutes.
- They put sliced fish, throw laurel, pepper, salt, give boil for 5 minutes.
- Pour in the cream, throw the dill, warm the contents to a boil.
Ear in Finnish with cheese
The soup with cheese in Finnish according to its taste characteristics is not inferior to hot, cooked according to the classic recipe. In this case, garlic gives a special piquancy, and Bulgarian sweet pepper enriches taste and nutritional characteristics and makes the food brighter and more attractive in appearance.
Ingredients:
- salmon - 500 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- melted cheese - 200 g;
- Bulgarian pepper - 1 pc .;
- garlic - 1 tooth;
- dill - 1 bunch;
- laurel - 2 pieces;
- salt, pepper, oil.
Preparation
- Boil potatoes in water or broth.
- Add the salted onion with carrots, Bulgarian pepper, fish, garlic, seasonings, inject the cream cheese, cook for 5 minutes, throw dill.
- After another 10 minutes, the ear in Finnish with the melted cheese is infused and ready for serving.
Ear in Finnish with tomatoes
Original and refined can manage the ear in Finnish with cream and tomatoes. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before using tomato fruits should be lowered alternately for a couple of minutes in boiling water, and then in cold water and cleaned of pelts.
Ingredients:
- salmon - 500 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- cream - 500 ml;
- tomatoes - 300 g;
- onion green - to taste;
- dill - 1 bunch;
- laurel - 2 pieces;
- salt, pepper, oil.
Preparation
- Pour the cubes of potatoes with water and cook until soft.
- Add onions fried in oil with carrots and tomatoes, season the dish to taste, inject fish and cook for 5 minutes.
- Pour into a saucepan of cream, warm it to a boil, throw greens, let it brew.
Ear in Finnish in a multivariate
The following recipe for soup in Finnish implies the preparation of hot food with the help of a multi-cook device. Advantage of the method in the unpretentious technology, according to which the components are simply added to the bowl of the device, and everything else is controlled by the smart gadget itself, saving the hostess from unnecessary trouble.
Ingredients:
- Salmon or trout - 500 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- cream - 300 ml;
- dill - 1 bunch;
- laurel - 2 pieces;
- salt, pepper, seasonings.
Preparation
- In a multicast pot, potato cubes, chopped onions and carrots are stacked, and fish pieces are placed on top.
- Add salt, seasonings, greens, pour all the water and turn on "Quenching" for 30 minutes.
- At the time of boiling, pour in the cream and mix gently.
- After the device signal the ear in Finnish with the cream in the multivark will be ready.