Finnish fish soup is not Russian fish soup. It is served in
restaurants, the dish is known all over the world and is completely different from
familiar to us option. What is in it?
Let’s start with the main thing – the cost of Finnish soup
If in Russia soups were made from simple and cheap products (still
better when they are caught or cultivated on their own), then for
Finnish soup chose the highest quality and best ingredients. AT
based on fish fillet, but only salmon. It is cut into small
slices. AT русском же блюде часто используют крупные части
What fish is used for Finnish fish soup:
- chum salmon;
You can replace the more available pink salmon, but in no case
carp or pike. This fish in the Finnish ear is not the place. Even broth
for it is prepared from salmon heads, ridges and other illiquid
parts. In addition to red fish, others are not the cheapest.
products about them below. So, the finnish fish soup is not
Vegetables in the Russian and Finnish fish soup
No soup is cooked without vegetables. They give taste and aroma,
they thicken the broth, are almost the main ingredient after
fish. Therefore, it is important to lay them in due form, in the Finnish soup
- AT финской ухе морковка и лук слегка обжариваются, обычно для
This is used olive oil. Russian dish is prepared without
sausages, vegetables are thrown immediately into the pan.
- Roasted vegetables are added to the broth the very first, sometimes their
do in a saucepan, pour boiling broth, only then introduced
the remaining ingredients.
- Potatoes are always added to this dish, but laid
небольшими slices. Whole potatoes or halves like this
taken when cooking Russian soup, do not use.
- Finnish dish is seasoned with a small amount of dill.
Parsley, cilantro and other too fragrant greens are not used.
Russian dishes fill the fact that there is in the kitchen on the principle
�”the bigger, the better”.
- Tomatoes, pepper. These ingredients are found in both Russian and
Finnish ear. AT обоих случаях их закладывают непосредственно в
pan, do not need to fry in advance. Optional with tomatoes
AT отличие от речной рыбы, лосось имеет утонченный
aroma, it is important to emphasize it, and not to kill.
For this reason, when cooking broth it uses vegetables, onion
husk, various spices, as is customary to do during
приготовления бульона из речной fish. Also Finnish soup never
filled with vodka. This ingredient usually removes the smell of tina,
salmon it is not.
Creamy broth: how’s that?
Another feature of the Finnish soup is cream. Are added
They are bound to fish broth, not to water. A decoction is made from
неликвидных частей красной fish. No need to try to replace
broth from river breeds. It will simply spoil the Finnish flavor.
What replace cream:
- soft cheese;
- hard cheese
Sometimes they use cheese and cream together or mix it with
milk but never Finnish fish soup is cooked in ordinary fish
This is an opaque soup, which is his
Is it ear or porridge? Whether to add cereal
A special feature of the Russian soup is the addition of various cereals. They
give satiety and rich broth. Finnish dish is not necessary. AT
it is not injected with cereals or other thickeners. AT блюде никогда не
�”Worth the spoon”, but it is nourishing due to the addition of cream in
What cereals are introduced into the Russian ear:
ATсе они прекрасно сочетаются и с рыбой, и с овощами. If the choice
falls on pearl barley, then it is prepared separately, then introduced
in a common dish.
Another difference of the Finnish soup is the absence of haze.
The Russian dish is usually cooked on a fire, which gives a special
AT домашних условиях его «заправляют»
To do this, use wooden splinter, which is lit, and
затем тушат в broth.
Finnish dish of tender salmon can be spoiled by this. For his
dressing is better to use a slice of lemon or citrus zest.
Classic Finnish fish soup with salmon
If all the housewives can cook Russian fish soup, nothing complicated
this dish is not, then the Finnish dish requires some knowledge. Here
step by step classic recipe, which will handle any
the mistress AT основе рыбное филе. For the broth used are unsuitable
For other dishes part of the carcass.
- 200 g salmon (fillet);
- 35 ml of olive oil;
- 1 carrot;
- 1 white onion;
- 3 potatoes;
- 2 laurels;
- 5 peppercorns;
- 200 ml of cream 15%;
- 20 g of dill;
- head, ridge, fins.
- Broth will require a head and other non-liquid pieces.
Thoroughly wash them with running water, put in a saucepan
(volume 2 liters), pour water and boil for about half an hour,
remove the foam. Do it regularly to get transparent
- Decoction filter through a fine sieve or several layers of gauze.
We rinse the pot inside, as there is a raid on the walls and
foam ATыливаем в нее бульон и ставим на плиту.
- In olive oil, fry the diced onion and
carrot. We shift in boiled broth and salt.
- We clean the potatoes and cut them into small cubes. Add to
broth, begin to cook the ear. Parallel fillet diced
семги или другой лососевой fish.
- As soon as the potato is almost ready,
add red fish. ATарим ровно пять минут. Longer to do this
not worth it, otherwise the whole taste will go into the water. Do not be afraid that the fish
do not have time to cook, small pieces of salmon this time
- Fill the pan with the Finnish ear cream. We try on the salt,
add. Squeeze peas pepper, throw with laurel.
We cut the dill, add next.
- We give the Finnish ear to boil and immediately turn off the stove. Cover,
leave for ten minutes. When serving, you can throw a slice
In addition to this recipe, there are options for the Finnish soup with
shrimps, squids and other seafood. ATсе они
fundamentally different from the traditional Russian soup views and
kind of. There is nothing in common between them, except that the fish are composed and
common name “ear”.