If you have a favorable attitude towards fish dishes, fish soup in Finnish will become the best option hot to serve for lunch on fish day. The richness, excellent taste and nutritional characteristics of the dish made it one of the most popular among compositions of this kind.
How to cook fish soup 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 flavor and loses the right to be considered a variation of the original recipe.
- Finnish fish soup is prepared exclusively from red fish: salmon, trout, pink salmon, chum salmon, etc.
- An essential, constant component of the soup is cream, which gives the broth a soft, creamy, slightly velvety texture.
- Can be added to soup variety of vegetables, herbs, herbs and spices of your choice.
- Vegetable components are sautéed in butter.
- Serve hot with a slice of lemon and fresh herbs.
Finnish fish soup with cream - recipe
Classic Finnish fish soup with cream differs in preparation technology from the traditional one fish soup. In this case, you don’t have to pre-cook it. fish broth. You just need to purchase fresh red fish fillets, cut them into medium-sized cubes and prepare all the necessary vegetable ingredients.
Ingredients:
- red fish fillet – 350 g;
- potatoes – 3 pcs.;
- onions and carrots - 1 pc.;
- butter – 30 g;
- cream – 1 glass;
- dill greens – 1 bunch;
- water – 1 l;
- salt, pepper, spices.
Preparation
- Peel the potatoes, cut into cubes, add water and cook for 5-7 minutes.
- Add sautéed onions and carrots, chopped fish fillet, season the broth to taste, boil for 10 minutes, pour in the cream and let it boil again.
- After about 10 minutes, the creamy Finnish soup will infuse and be ready. All that remains is to season it with dill and serve.
Finnish trout soup
Finnish trout soup with cream is prepared according to classical technology with minor changes. If you have fish steaks or whole carcass, don’t be lazy and separate the fillet from the bones. This way the dish will cook faster, have an impressive appearance and become more convenient to eat.
Ingredients:
- trout – 600 g;
- potatoes – 4 pcs.;
- onions and carrots - 1 pc.;
- butter – 30 g;
- cream – 1 glass;
- dill – 1 bunch;
- water – 1.5 l;
- bay leaf – 1-2 pcs.;
- coriander, thyme, basil - a pinch each;
- salt, white pepper.
Preparation
- Potato cubes are boiled in water.
- Add the prepared trout and cook for another 5 minutes.
- Add fried onions and carrots, add salt, bay leaves, pepper, herbs, pour in cream, let it boil and remove from heat.
- Allow the hot dish to brew under the lid for 10 minutes and serve with dill.
Finnish soup with milk
If there is no cream available at the right time, you can cook Finnish. The main thing that milk product was with a high percentage of fat content, and then no one would notice the substitution. Parsley root will add a special piquancy to the hot dish, and a pinch of ground chili will provide the missing spiciness.
Ingredients:
- trout or salmon – 500 g;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- parsley root – ½ piece;
- milk – 1 glass;
- dill – 1 bunch;
- water – 1 l;
- laurel – 1-2 pcs.;
- ground chili - a pinch;
- salt, pepper, oil.
Preparation
- Pour water over the fish bones, add chopped onion, cook for 15 minutes, filter.
- Add potato cubes and grated parsley root and cook for 15 minutes.
- Pour in milk, add chopped fish fillet, laurel, chopped dill, and boil for 5 minutes.
- After another 10 minutes, the Finnish-style fish soup with milk will infuse and be ready.
Salmon soup in Finnish style
Another variation of the soup is Finnish, which can be prepared based on the recommendations below. If it is possible to initially cook the broth from fish waste: head, tail, fins and bones, be sure to use it. The resulting broth will be an excellent basis for decorating hot dishes.
Ingredients:
- salmon – 600 g;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- celery root – 50-70 g;
- green onion – 1 bunch;
- butter – 30 g;
- cream – 1 glass;
- dill – 1 bunch;
- water or broth - 1 l;
- laurel – 1-2 pcs.;
- salt pepper.
Preparation
- Boil potatoes in water or broth until tender.
- Add sautéed vegetables, chopped fish fillets, cream, seasonings, heat to a boil, add dill and green onions.
- After 10 minutes of steeping under the lid, the Finnish-style ear will be ready to serve.
Finnish salmon soup
Finnish with cream will turn out even tastier if you cook it with the addition of Thai fish sauce. The latter enriches the flavor palette of the broth and makes it more expressive. To prepare four servings of delicious, fragrant hot food for lunch, you need to devote forty minutes of your time.
Ingredients:
- salmon – 500 g;
- potatoes – 4-5 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- Thai fish sauce– 2 tbsp. spoons;
- butter – 30 g;
- cream – 1 glass;
- dill – 1 bunch;
- broth – 1-1.2 l;
- laurel – 2 pcs.;
- salt pepper.
Preparation
- Broth is prepared from fish scraps, filtered and potato cubes are boiled in it.
- Add sautéed vegetables, chopped salmon fillet, seasonings and spices, boil for 5 minutes, pour in cream, and let it boil.
- Throw in chopped dill, pour in fish sauce, and let the hot mixture brew for 10 minutes.
Finnish soup with leeks
Finnish is often prepared with leeks, which give the dish its characteristic taste and aroma. As a rule, this variation of the hot dish is prepared without onion-carrot sautéing, and leeks shredded into rings are placed in a pan along with peeled and diced potatoes.
Ingredients:
- salmon – 500 g;
- potatoes – 4-5 pcs.;
- leeks – 2 pcs.;
- cream – 1 l;
- dill – 1 bunch;
- laurel – 2 pcs.;
- salt pepper.
Preparation
- Potatoes with chopped leeks are poured with water so that it covers the contents by 1 cm and boiled for 10 minutes.
- Add chopped fish, add bay leaf, pepper, salt, and let it boil for 5 minutes.
- Pour in the cream, add the dill, and heat the contents to a boil.
Finnish soup with cheese
Fish soup with cheese in Finnish style is not inferior in its taste characteristics to hot, cooked according to classic recipe. Garlic gives a special piquancy in this case, and Bulgarian Bell pepper enriches the 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.;
- processed cheese – 200 g;
- bell pepper- 1 PC.;
- garlic – 1 clove;
- dill – 1 bunch;
- laurel – 2 pcs.;
- salt, pepper, oil.
Preparation
- Boil potatoes in water or broth.
- Add onions and carrots sautéed in oil, bell peppers, fish, garlic, seasonings, add processed cheese, cook for 5 minutes, add dill.
- After another 10 minutes, the Finnish fish soup with melted cheese will be infused and ready to serve.
Finnish soup with tomatoes
Finnish fish soup with cream and tomatoes is original and delicious. The latter refresh the palette of taste, giving it a piquant sourness and characteristic freshness. Before use, tomato fruits should be dipped alternately in boiling water for a couple of minutes and then in cold water and peeled.
Ingredients:
- salmon – 500 g;
- potatoes – 4 pcs.;
- onions and carrots - 1 pc.;
- cream – 500 ml;
- tomatoes – 300 g;
- green onion - to taste;
- dill – 1 bunch;
- laurel – 2 pcs.;
- salt, pepper, oil.
Preparation
- Pour water over the potato cubes and cook until soft.
- Add onions fried in oil with carrots and tomatoes, season the dish to taste, add fish and cook for 5 minutes.
- Pour the cream into the pan, heat it to a boil, throw in the herbs, and let it brew.
Finnish soup in a slow cooker
The following recipe for Finnish fish soup involves cooking it hot using a multi-cooker. The advantage of this method is its simple technology, according to which the components are simply placed in the bowl of the device, and the smart gadget controls everything else itself, saving the owner from unnecessary hassle.
- processed cheese - 100 grams;
- fish fillet - 250 grams;
- potatoes - 2 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- vegetable oil - 1-2 tbsp. spoon;
- water - 1 liter;
- salt - to taste;
- greens - to taste.
Cooking method
- Let's prepare the ingredients for the soup. As a fish base, I bought pollock fillet, boneless and skinless. Great option for light soup. Rinse the fish under water and defrost. Wash and peel the vegetables.
- Cut the potatoes into cubes.
- Boil water for soup, add salt to taste, add potatoes, cook for 10 minutes.
- Cut the fish fillet into medium-sized pieces.
- Add to potatoes and cook for another 10 minutes.
- Chop vegetables for roasting.
- Send them to roast until full readiness in oil.
- When the vegetables, fish and roast are ready, combine them. Add salt.
- Processed cheese ok cut into small pieces or rub through a grater so that it dissolves in the soup.
- Add cheese to the soup and cook. You can simply simmer for 1-2 minutes and turn off the soup, then pieces of cheese will appear. You can boil until completely dissolved. Do as you please. Also add fresh herbs.
- Fish soup with melted cheese is ready. Bon appetit!
Ingredients
- 150 g - sturgeon fillet (red fish);
- 100 g - processed cheese;
- 1 tuber - potato;
- 1 onion;
- 1 tbsp. l. - chopped dill;
- salt.
Cooking method
- Cut the sturgeon fillet into small cubes.
- Peel and chop the onion.
- Peel the potatoes and also finely chop them. Place the fish in cold salted water and cook until done. (When cooking sturgeon fish broth, place the fish only in cold water.)
- Add vegetables to the prepared fish broth and cook for another 10 minutes, then add the processed cheese cut into pieces and cook for another 5 minutes with the lid closed.
- Before serving, sprinkle the soup with dill.
How to cook fish puree soup with cheese
Ingredients
- water for broth - 0.7 - 1 l.;
- red fish (salmon, trout, salmon, pink salmon) - 300 gr.;
- processed cheese (cheese) - 1 pc.;
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- onion - turnip - 1 pc.;
- cream 20% fat - 100 ml.;
- salt, ground pepper, bay leaf - to taste.
Cooking method
- Place a saucepan with clean water on the fire.
- Wash the fish and put it in a pan with water.
- You can use red fish fillet or steak, or you can use a piece of whole fish.
- Bring to a boil and cook for 3-5 minutes.
- Then we take out the fish, filter the broth and put it back on the fire.
- Processed cheese, if it is cheese, then three on a coarse grater. You can also use processed cheese in the tub.
- So, put the processed cheese into the boiling broth and stir until the processed cheese is completely dissolved in the fish broth.
- Finely chop the onion. Grate the carrots on a coarse grater.
- We throw both onions and carrots into the fish broth soup.
- You can sauté carrots and onions in a mixture of butter and vegetable oil, or you can put them directly raw in fish soup with melted cheese.
- Peel the potatoes and cut them into small cubes.
- Place potatoes in cheese soup.
- We clean the red fish from bones and skin and in small pieces We load it into our cheese soup with fish.
- Salt, black pepper or a mixture of peppers, which is preferable.
- Lay in the bay leaf.
- Next, we look at the thickness of our fish soup with cheese.
- If the soup turns out thick, then I recommend adding 100-200 ml of cream to it, depending on the thickness of the soup.
- The cream will make ours cheese cream the soup is even richer and more velvety.
- The recipe for fish soup from trout, salmon, salmon with cheese is extremely simple and can be prepared very quickly, while having a wonderful creamy, creamy taste and can be recommended not only as an everyday dish, but also as a luxurious holiday dish.
- It is very tasty if you eat fish and cheese soup with white bread croutons.
Many people think that this is Finnish fish soup, they even take it and replace it regular fish and made from canned fish. It will be very tasty if you use Philadelphia cheese in the recipe.
Fish soup with cheese and rice
Ingredients
- fish fillet - 300 gr.;
- milk - 300 gr.;
- hard cheese - 40 gr.;
- butter - 10 gr.;
- carrots, onions 1 pc.;
- half a handful of rice;
- dill, green onions 1 bunch;
- bay leaf, pepper, salt to taste.
Cooking method
- Cut the fish fillet into cubes. Place in a saucepan and cover with cold water. Add bay leaf and peppercorns. Let the broth boil and cook for another 10 minutes.
- Cut the onion into small pieces, grate the carrots on a medium grater. Add vegetables to broth and simmer for 6 minutes. Then add rice.
- Now add milk and salt. Wait for the soup to boil.
- Grate the hard cheese on a fine grater. Then pour 100 ml of broth into a separate container. Then pour the cheese into the rest and mix thoroughly. Then pour the cheese broth into the main broth for fish soup with cheese and let it boil.
- Chop the greens and add them to the fish soup with cheese. Then remove the soup from the heat and add a piece of butter. Let the soup sit for 15 minutes. Delicate fish soup with cheese is ready. Bon appetit!
Cheese soup with salmon, despite such an unusual name for Russian cuisine, is quite simple to prepare. It can become a lifesaver in a family with small children. This way you can feed your child healthy fish broth, which will hide behind a delicate creamy taste. Due to its soft texture, the soup will suit even the smallest crumbs.
The dish is prepared both in a regular saucepan and in a slow cooker. The amount of ingredients can be changed depending on taste preferences. But it is still based on red fish, cream and cheese.
The soup recipe has not yet reached the masses, so it is not a shame to please guests with such a dish. In addition, the composition can include more gourmet products, due to which guests will also admire such soup.
Bones, fins and heads are perfect bases for soup. Such sets are often sold in hypermarkets at an affordable price.
How to cook cheese soup with salmon - 15 varieties
The easiest way to prepare cheese fish soup. If you use only a fish soup set for the broth, this option can be an excellent daily dish.
Ingredients:
- Fish in broth - 300 g
- Fresh carrots - 1 pc.
- Small onion - 1 pc.
- Potatoes - 3 pcs.
- Processed cheese - 1 pc.
- Salt, pepper, herbs - to taste
Preparation:
First you need to boil the fish broth.
Wash the parts that you want to cook, put them in a saucepan, add cold water and cook until tender.
The exception is clean fillet - boil it later.
The fish cooks quickly, so 20-30 minutes after boiling is enough.
If the head is cooked, the time can be increased to 40 minutes. After boiling, add bay leaf, carrots, onions (whole) and spices to the broth.
Once cooked, strain.
Add potatoes to the strained broth and cook until tender.
If you have individual pieces of fish fillet, you need to boil them now, along with the potatoes.
Once everything is cooked, the potatoes, broth and fish (if possible, remove the meat from the bones and add it to the soup) should be blended with a blender.
You will get a liquid paste. Return it to the heat, add the cheese and stir until dissolved.
Check the soup for spices and salt, add herbs if desired.
Fish broth is good on its own, so be careful with spices, they can clog delicate taste red fish.
A delicious option with peppers and tomatoes, light and rich. This option will be appreciated by both adults and children.
Ingredients:
- Salmon - 300 g
- Processed cheese - 200 g
- Potatoes - 3 pcs.
- Sweet bell pepper - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Spices and herbs - to taste
Preparation:
Add diced potatoes to the fish broth and boil. Throw the fry in there: simmer the onions, grated carrots, and strips of pepper with vegetable oil.
Dissolve the cheese in the broth five minutes before readiness, add spices and herbs.
A more refined soup filled with flavors and aromas. Adding mushrooms changes the taste of the soup and makes it simply unique.
Ingredients:
- Fish soup set - 500 g
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Processed cream cheese - 100 g
- Fresh champignons - 150 g
- Vegetable oil - to taste
- Spices, herbs - to taste
Preparation:
Prepare fry for soup. Chop the onion and fry in a frying pan, add grated carrots and then chopped mushrooms.
Simmer covered for 5 minutes.
Boil the fish broth and cook the potatoes in it (strained).
When it is almost ready, add the fry to the broth and cook. Add cheese and stir.
Before turning off, taste for spices and salt, add herbs.
To avoid straining the broth, and especially if the fish being boiled contains fins and other small bones, you can boil them immediately in a clean bundle of gauze. Once cooked, you just need to remove it.
An easy to make soup recipe. Many housewives love to cook in a slow cooker, and this recipe will certainly come in handy for them.
Ingredients:
- Salmon - 300 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Processed cheese - 200 g
- Herbs, spices - to taste
Preparation:
Drop oil into the multicooker bowl. In the frying mode, fry the chopped onion and grated carrots.
After five minutes, add the potato squares. If bones and other offal are used for soup, first boil the broth separately.
If fillet is used, then it can be thrown in immediately after the potatoes and filled with plain water.
After the potatoes, add chopped cheese. Close the multicooker lid and switch to the “Steam” mode. Cook for 40 minutes.
In this cooking option, the soup is given additional usefulness by an ingredient such as spinach, as well as a large number of various vegetables.
Ingredients:
- Fish for broth - 400 g
- Processed cheese - 200 g
- Spinach - 100 g
- Onion - 1 pc.
- Potatoes - 1 pc.
- Bell pepper - 1 pc.
- Carrots - 1 pc.
- Salt, spices - to taste
Preparation:
Boil the broth, strain, remove the meat from the bones.
Prepare a stir-fry for the onion, carrot and pepper soup. Boil the potatoes in the broth along with the fry, dissolve the cheese in it.
After 10-15 minutes, add chopped spinach.
Check the soup for spices, add pieces of fish and herbs.
An unusual option with the addition of crab sticks.
This ingredient is rarely found in soups, but it has the right to such an interpretation.
Ingredients:
- Salmon - 300 g
- Rice, peas, corn - equally
- Sweet bell pepper - 1 pc.
- Processed cheese - 200 g
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Crab sticks - 1 pack
- Herbs, spices - to taste
Preparation:
Boil fish broth. Pour cubes of potatoes and cereal into it.
Prepare to fry their onions, carrots, and peppers. Place in soup.
Stir melted cheese into the broth.
At the end of cooking, add the chopped strips crab sticks and spices.
You can please both family and friends with this soup. Simple, but interesting at the same time.
Ingredients:
- Salmon - 400 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Processed cheese - 200 g
- Pine nuts - to taste
- Herbs, spices - to taste
Preparation:
Fry onions and carrots, add nuts.
Boil the broth (if the fish is only fillet, it can be cooked at the same time as the potatoes, otherwise it will be overcooked) and the potatoes. Add roast and cheese to them and dissolve it.
Season the soup to taste.
Millet is a classic fish soup. Therefore, the proposed option is closer to a regular ear, but more modern and non-standard due to the addition of corn and cheese.
Ingredients:
- Salmon soup set - 200 g
- Processed cheese - 100 g
- Millet - 3 tbsp. l.
- Canned corn - 1/2 can
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Spices, herbs - to taste
Preparation:
Boil fish broth. Immediately add chopped potatoes, millet, whole carrots and onions into it. Salt to taste.
Before cooking add grated cheese and canned corn. When serving, decorate with herbs.
An interesting recipe using not processed cheese, usually used in soups, but more refined mozzarella and parmesan. An option for those looking for something new.
Ingredients:
- Salmon - 200 g
- Mozzarella cheese - 200 g
- Parmesan cheese - 100 g
- Cream - 200 ml
- Celery - to taste
- Greens - to taste
- Salt and spices - to taste
Preparation:
Add cream to the broth, bring to a boil and add chopped cheeses.
Cook until dissolved. Chop the greens, add to the soup, add salt.
Cut the celery into cubes and place on the bottom of the plate, pour over ready-made soup. Place fish pieces on top.
Refined, delicious soup with milk, shrimp and garlic.
You can surprise yourself and everyone you know with this soup - hardly anyone often indulges in such a dish as cream soup.
Ingredients:
- Salmon - 250 g
- Cream cheese- 150 g
- Peeled shrimp - 150 g
- Potatoes - 4 pcs.
- Milk - 300 ml
- Garlic - 4 cloves
- Spices - to taste
Preparation:
Boil the potatoes whole in water. Heat oil in a frying pan and squeeze in garlic.
Fry shrimp in this oil and add salt. Fry for two minutes on each side.
Mash the finished potatoes into a puree, reserving a third of the water.
Add cheese to the resulting liquid slurry, stirring and dissolving.
Separately, beat the salmon pieces in a blender, add milk and beat again.
Pour the resulting cocktail into potato cheese broth. Cook for a couple of minutes, add salt.
Pour soup into a plate and add shrimp. You can sprinkle with crackers.
A more nutritious option due to the addition of cereals - rice. At the same time, the taste still remains very delicate and creamy.
Ingredients:
- Salmon soup set - 300 g
- Potatoes - 3 pcs.
- Rice - 1/2 cup
- Carrots - 1 pc.
- Processed cheese - 200 g
Preparation:
Boil fish broth. Strain, remove the fish, boil rice, potatoes, carrots in the broth.
Before turning off, add cheese and stir until dissolved. If desired, sprinkle with herbs and serve with croutons.
This recipe also has a message to traditional ear with millet. However, the cooking part lacks the frying element, making it less greasy and quicker to cook.
Ingredients:
- Salmon - 200 g
- Processed cheese cubes - 200 g
- Potatoes - 2 pcs.
- Millet - 2 tbsp.
- Lemon - 1 pc.
- Spices - to taste
Preparation:
Boil fish broth with millet immediately. If fillet is used, potatoes are boiled first.
Cut potatoes and carrots into cubes and boil in strained broth along with millet.
Before turning off, add spices to taste and lemon juice.
Lemon juice is usually added to the ear to reduce the smell. river fish. Red fish doesn't need this, but the sourness of the lemon can provide an extra flavor boost.
Complicated, more rich recipe with the addition of smoked pink salmon. Two types of red fish in the soup increase its cost, but taste pleasure is guaranteed.
Ingredients:
- Salmon (can be a soup set) - 500 g
- Smoked pink salmon - 200 g
- Potatoes - 3 pcs.
- Celery - 1 pc.
- Carrots - 1 pc.
- Fennel - 200 g
- Cream - 400 ml
- Processed cheese - 100 g
- Herbs and spices - to taste
Preparation:
Cook fish broth from salmon. Strain. Add potatoes, carrots, celery, and fennel prepared in squares to the boiling broth.
Five minutes before turning off add smoked fish, cream and cheese. Check for spices and let steep.
This time the broccoli adds extra health to the soup. And for greater tenderness, cheese is combined with cream.
Ingredients:
- Salmon (can be a soup set or fillet) - 300 g
- Potatoes - 2 pcs.
- Tomato - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Broccoli - 200 g
- Sweet pepper - 1 pc.
- Cream - 100 ml
- Cream cheese - 100 g
- Spices and herbs - to taste
Preparation:
Boil fish broth from bones, strain and boil potatoes in it.
If fillet is used, then put the potatoes in water to boil, and then boil the pieces of fish there.
Cut the pepper, tomato, and broccoli into cubes and add one at a time to the soup. Fry the carrots and onions in a frying pan and also add to the pan.
Pour the cream into the broth, gradually add cheese and stir. At the end of cooking, check the spices and add herbs to taste. Serve with croutons.
A refined, more festive and refined version of the dish. Lovely taste qualities and no less beautiful appearance and aromas.
Ingredients:
- Salmon (as is, but ideally fillet) - 300 g
- Thawed shrimp - 300 g
- Processed cream cheese - 200 g
- Carrots - 1 pc.
- Potatoes - 1 pc.
- Leek - 1 pc.
- Spices - to taste
Preparation:
Cut the carrots and potatoes into cubes, chop the onion.
If the broth was cooked on the bones and head, first boil it and strain it, and cook it in it.
If using clean fillet, place the vegetables in plain water, and after 10 minutes - pieces of fish fillet.
Dissolve the cheese in the water, 5 minutes before the vegetables are ready, add the peeled shrimp.
Add spices and let it brew under the lid.
Canned food or fresh fish? This is a question that should be resolved before you prepare cheese soup with fish for your household. What in both cases the dish will have fishy taste, there is no doubt. But for the soup to be tasty, it is important to choose all its components correctly. If we choose canned food, they will give the dish their own shades, and fresh fish will imbue it with its own spirit.
In choosing between fresh and canned fish You should take into account the time it will take to prepare the selected products and prepare the dish itself. We chose a recipe for housewives who love to experiment, add special notes to dishes, create and surprise.
Red fish, pine nuts and cheese
Agree, the products listed above do not suggest that you can cook a first course from them -tasty soup. But this is precisely what our recipe offers for its basis. So, to successfully cook cheese soup with red fish, we will need:
- fish fillet (salmon or salmon) – 300 grams;
- potatoes - 3 medium tubers;
- processed cheese – 4 pcs.;
- carrot – 1 medium-sized root vegetable;
- onion – 1 medium-sized head;
- pine nuts – 3 tablespoons;
- water – 1-1.5 liters;
- olive oil– 1 tbsp. spoon for sautéing;
- salt and ground black pepper to taste;
- dill – 1 small bunch;
- parsley - 2-3 sprigs.
The entire cooking cycle will take approximately 40-45 minutes. The quantity of products is taken for 4 good servings. Next stage - Preliminary processing ingredients of our recipe.
How to prepare food
In the set of products for our fish soup, only vegetables will require processing. We buy shelled pine nuts. Take chilled fish fillet. Prepare the remaining ingredients as follows:
- Peel the potatoes, carrots and onions. Three on a medium grater.
- Remove the foil from the cheesecakes. They can be grated on a coarse grater or simply crumbled.
- Pour water into a 2-liter saucepan.
- Cut the fish fillet into small portions or at your discretion.
- Finely chop the dill.
That's it, our preparation is complete, we begin to prepare a delicious fish soup, because the recipe we have chosen guarantees new taste sensations.
Tip: if red fish is too expensive for you, you can substitute it canned fish in oil or own juice. This recipe requires one jar.
Cooking step by step
It would be logical to assume that we would need fish broth, but in the cheese soup with red fish we will focus on the cheese, and the fish will serve as an excellent addition.
Let's move on to cooking
- Place a pan of water on the stove over medium heat. We are waiting for the water to boil.
- At this time, heat up the olive oil in a saucepan.
- Place the prepared carrots and onions in a saucepan. Sauté until semi-golden. We also add pine nuts to them. When fried, they acquire a special aroma, are soaked in the juice of carrots and onions, and become very tasty.
- Place the crumbled cheesecakes into boiling water.
- We also send chopped potatoes there.
- You need to cook the potatoes until they are half cooked, during which time the cheese will be completely gone. Don't forget to stir our fish soup thoroughly.
- Place vegetables and pieces of fish into the pan. Salt and pepper. Boil for 5-7 minutes.
- A minute before turning off the heat, add chopped dill.
- Turn off our soup and let it stand for 3-5 minutes.
- Serve the soup in a deep bowl, garnished with a sprig of parsley.
Important! When will you salt fish first, remember that the cheese curds are already salted, add salt carefully, in small portions.
The dish is not only tasty, but also nutritious. It contains many vitamins, microelements and other substances that promote proper digestion.
Perhaps someone was surprised by our fish soup recipe, but we are sure that real gourmets will be satisfied. This dish perfectly combines the usual classics of cheese soups and the zest of an amazing flavor melody pine nuts and red fish. Try the recipe, you will like it.
In contact with
This creamy cheese soup turns out just as good if you cook it with several types of fish. I use whatever white fillet I have on hand at the moment. It could be sea fish or river (but not very bony). In this case, I have pike perch fillet.
Red fish fillets are quite expensive, so I use fish spines. They are available in any supermarket where red fish is cut. Such ridges are very cheap, but are great for many dishes: fish soup, creamy soups, pasta and rice dishes. Those. all those dishes where you don’t need whole piece fish. You can also use trimmings from the ridges for minced cutlets to make it more interesting and piquant.
First of all, you need to boil the fish to get fish broth. To do this, put the fish in a pan, add water and cook for 10-15 minutes after boiling.
I don’t like it when curdled egg whites float in the soup, so I make sure to skim off the foam with a slotted spoon. The broth must be prepared with the addition of spices and salt, as well as bay leaf(optional). I use a little turmeric for a sunny color and a little spice mix for the fish.
Strain the broth through a sieve, discard the fish and let cool slightly. While the fish is cooling, add a little water to the broth if the broth has boiled away. Return to the stove and bring to a boil.
Peel and cut the potatoes into small pieces, add to the boiling broth.
Grate the carrots on a coarse grater, chop the onion finely.
Heat in a frying pan vegetable oil and fry the onion until transparent. Add carrots and cook for a few more minutes, stirring.
Transfer vegetables to soup.
Pledge of taste cheese soup- it's high quality processed cheese. You should not buy cheap cheese curds, they do not dissolve in water, but remain floating in flakes. The taste of the soup will be hopelessly spoiled.
Grate the processed cheese.
When the fish has cooled slightly and is comfortable to handle with your hands, carefully remove all the fillets from the bones. I give this soup to my child, so I carefully move my fingers through all the fish, especially river fish.
When the potatoes are ready, add the fish and cheese to the soup, stir until the cheese is completely dispersed in the broth. This will take a few minutes.