Finnish salmon soup with cream

Name: Finnish salmon soup with cream
Total time: 1 h
Yield: 5
Ingredients: 3 to taste Fish broth; 340 g Salmon; 340 g Potato; 1 Leek; 0.75 cup Cream; 3 tablespoon Olive oil; to taste Salt; to taste Dill; 1 tablespoon Potato starch; to taste Ground black pepper

Delicious lohikeitto or Finnish salmon soup. Enjoy it! Incredibly tender, satisfying, healthy and even medicinal fish soup with a pleasant creamy taste. Indispensable for restoring strength when suffering from a cold. Can be eaten both cold and hot. The idea to make this soup came to me in connection with the purchase of sockeye salmon for baking. We needed fish fillets, and the bones and fins were suitable for broth. Sockeye salmon is a low-fat fish and only creamy soup is good. I offer the recipe to Khrum residents

125

57632

Hannah Jones

Author of the recipe

Calories

406Kcal

Protein

16gram

Fat

22gram

Carbs

20gram

*Nutritional value of 1 serving

Ingredients

Servings: 5

3to taste

340g

340g

1

0.75cup

3tablespoon

to taste

to taste

1tablespoon

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
This tasty and healthy Sakhalin fish of the salmon family, sockeye salmon
STEP 2
Wash, clean, fillet
STEP 3
Cut the tail part into small pieces. We leave the rest of the fillet for another dish.
STEP 4
Fill the fins, ridge and tail with cold water, bring to a boil, skim off the foam, add the onion, bay leaf, peppercorns and cook after boiling for 25 minutes. We filter. Remove small pieces of fish from the bones and reserve, then add to the almost finished soup. You can cook the soup in water, but add a piece of butter at the end of cooking
STEP 5
While the broth is cooking, cut the leeks into half rings and simmer them a little in olive oil.
STEP 6
Cutting potatoes
STEP 7
Chop the dill. Prepare cream and potato starch. Instead of starch, you can use fried flour or boil more potatoes and mash them. The soup should be the desired thickness
STEP 8
Pour broth over the stewed onions, add potatoes, salt, pepper and cook until almost done. Add pieces of sockeye salmon and cook after boiling for 5 minutes. No more, if you overcook the fish it will be tough and dry. Add pieces of fish from the broth, pour cream and starch diluted in a small amount of water into the soup. Stir, bring to a boil, add dill and turn off.
STEP 9
Let it brew for about 10 minutes. (While I left it to steep, my husband managed to pour himself a bowl. He loves this soup.) Pour into plates, garnish with dill and enjoy. Bon appetit!