Famous Finnish Salmon and Cream Soup

Kitchen appliances and utensils: cutting board, knife, deep pan, a small plate for mixing.

Ingredients

Step cooking

1. Cut the leek into medium circles and fry it in a pan with a thick bottom in a small amount of oil.
   
2. Once the onion is caramelized for 2-3 minutes, add 4 cups of water and a bay leaf to it.
   
3. Cut the potatoes into large cubes, add to the soup and cook until almost done.
   
4. Cut the salmon fillet into small pieces, add to the soup and cook for about 3 minutes. It is also advisable to cut it into cubes.
   
5. Mix in a plate starch with 1 tbsp. l water and add it all to the soup along with cream.
   
6. Add salt and pepper to taste and cook, stirring, for about 2 minutes, or until the soup slightly thickens.
   
7. Serve the soup with chopped herbs and a slice of lemon squeezed into a plate. Enjoy your meal!
   

Housewife tips

• If the region of residence allows you to buy fresh or chilled fish, then it is better to give preference to it.
• In salmon regions far from the catch, it is better to buy frozen salmon so as not to overpay for chilled fish.
• Finns eat such a biscuit soup with brown bread, rye and wheat are best.
• It is not necessary to remove the skin from the fish, it will be as tasty as the fillet.
• If you decide to use a head for soup, then be sure to remove eyeballs and gills from it.
• Such a soup can also be prepared with trout, salmon and other representatives of the salmon family.
• To reduce the calorie content of the dish, use low-fat cream.
• If you like a thicker soup, use the following trick: boil one extra potato in the broth, remove it and mash it to a homogeneous consistency. Then add again to the soup.

Video recipe

I suggest that you familiarize yourself with the recipe in more detail in the video. You will be able to view the cooking process itself and at the same time see how appetizing the soup looks in the finished form.

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