Finnish salmon fish soup

Finnish salmon soup - rich, hearty and very creamy! My girlfriend's future mother-in-law goes to Finland twice a month. It turns out that you can really buy environmentally friendly products there. And you can also borrow any culinary recipe from the Finns. Apparently, Finnish food is not so different in any variety or richness. But when I heard about the salmon milk ear, I was already salivating. Here it is, the recipe for Lohikato soup.

Varvara

Recipe author

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Composition / ingredients

servings:

Salmon (salmon, salmon, chum salmon and other red fish fillets)

400

Broth (from the spine, from the head and tail)

2.5

Onion (large)

Bay leaf

Salt

Potatoes (average)

Butter

Cream

200

Dill

Hot capsicum

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 17 % 2 g

Carbohydrates 50 % 6 g

60 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 55 min

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True, it is watered liquid, not as thick as they offer in restaurants. I think it's not so difficult to achieve density. You can resort to pureing some portion of broth with potatoes.

So, we prepare the broth. And then we'll put our fish in it. Bring the broth to a boil and add an onion with pepper and bay leaf to it. Let's cook all this for a few minutes.
By the way, Finnish products are quite high-quality, and, as the girlfriend claims, they are always very tasty for some reason. Of course, she says so, comparing them with the Russian product mainly. Maybe that's why the dishes of Finnish cuisine are not just easy to prepare, but also super tasty. Like our real soup, from which you can already hear the aroma all the way here!

So, in this rich broth we will throw potatoes, cut into small cubes. You need to boil it for 10 minutes, that is, until half done. Now cut the cooled salmon fillet into cubes and put it back in the saucepan.

And when the soup is cooked, add cream and butter to it. Yes, and don't forget to chop as much onion and dill as possible here. Yes, I can already hear the smell of this yummy! Serve this dish with hot rye bread. Well, that's it, there is no more patience – I left to cook "Lohikato"!