Different peoples have their own recipes for cooking soup and fish soups. Traditional Finnish fish soup kalakeitto is perfect for special occasions and family gala dinners as a weekend meal.
In contrast to Russian classic soup and other fish soups, the ear is cooked in Finnish with cream (or alternatively with milk or sour cream). The dish is nutritious and nutritious with a delicate and refined taste, although the ingredients used are very ordinary. This approach, in general, is typical for the culinary traditions of northern peoples and Finnish cuisine, in particular.
Recipe soup in Finnish from trout with cream
Ingredients:
- trout or salmon - about 500 g;
- potatoes - 500 g;
- onion - 2-4 pieces;
- butter natural (can be baked) - 20-30 g;
- cream natural milk - 200 ml;
- pepper-peas fragrant - 3-5 pcs .;
- bay leaves - 4 pcs .;
- clove - 2 inflorescences;
- garlic - denticle;
- parsley greens;
- salt.
Preparation
If we use the head and trim, first we will brew broth from them in a small amount of water. Cook until the fish is boiled completely. Broth filter. Fish cut into pieces, leaving the skin.
Peeled potatoes cut into small, easy-to-eat cubes or slices.
We clean the onions, cut them finely and passer in the frying pan in butter until a pleasant golden hue.
In a deep saucepan we lay potatoes, pour broth (or water) and cook for 10 minutes. We add pieces of fish and spices. Cook for 5 minutes, gently removing the noise. Add salt, add a crossed onion, and after 3 minutes, pour in the cream. Bring to a boil and leave under the lid for 10 minutes - the ear should brew. Ready-made Finnish soup with cream is poured on plates or soup cups and served, seasoned with chopped herbs and garlic. You can add black ground pepper and a slice of lemon. To the ear in Finnish we serve black rye bread, you can serve a glass of vodka or bitter berry tincture.
Ear in Finnish from pike perch or burbot with cream
Ingredients:
- pike perch or burbot about 500 g;
- potatoes - 400 g;
- carrots - 1 piece;
- parsley root - 2-3 pcs .;
- onion - 2-4 pieces;
- butter natural (can be baked) - 20-30 g;
- cream natural milk - 200 ml;
- pepper-peas fragrant - 3-5 pcs .;
- bay leaves - 4 pcs .;
- clove - 2 inflorescences;
- garlic - denticle;
- parsley greens;
- salt.
Preparation
From the heads and cut the broth with bulb, parsley root and spices. Cook until fully boiled fish. Filter and pour this broth cleaned and cut into small cubes potatoes. Cook for 10 minutes and lay the pieces of fish. Cook on low heat, gently taking off noise for 10 minutes.
In a frying pan in butter, we sliced finely chopped onions and carrots. We put Passer in the ear and pour in the cream. Bring to a boil and leave under the lid to brew. Served with chopped herbs, garlic and ground black pepper.
Ear in Finnish in a multivariate
Ingredients:
- salmon - 400 g;
- potatoes - 3 pieces;
- carrots - 1 piece;
- Leek - 1 stem;
- wheat flour - 1 tbsp. a spoon;
- cream - 200 ml;
- butter - 50 g;
- dry spices - to taste;
- parsley greens;
- salt.
Preparation
Let's install the "Soup" mode in the multivarquet, pour in 1 l of water and bring it to a boil.
Fish cut into large enough pieces, and the white part of the stem of the leeks - circles. We put into the multivark and cook for 15 minutes.
Then we remove the fish and put it in a separate container, after it is slightly cooled, we disassemble it into smaller pieces,
Peeled carrots cut into strips, and potatoes - cubes and put in fish broth. Boil for 15-20 minutes, then lay back the pieces of fish. Add the flour to the cream, carefully knead it and gently pour into the ear together with the green part of the stem of the leek. We bring it to a state close to the boiling point and leave it to be infused. So the ear is ready in the multivariate .
To the finished ear, add butter, finely chopped greens (well, and garlic does not hurt), pour on plates and serve to the table.