How to cook creamy salmon soup. Salmon soup with cream: how to prepare a delicious first course? Norwegian cream soup with salmon

Norwegian soup is a favorite dish in many countries, so you should definitely prepare it at home. To do this you will need red fish (it is better to take salmon), some vegetables and cream. The soup has an incredible aroma and bright taste that will be remembered for a long time.

15.09.2018

An unusual and very tasty dish is salmon soup with cream, which is the signature dish of the Norwegians. You can prepare it at home if you know the traditional recipe. For it they take fish, a little cream, vegetables and aromatic spices. The cooking process takes about 30-40 minutes, and the taste is unique. You can include the dish in your daily menu or cook it for guests. We can confidently say that everyone who tastes it will be delighted.

Classic options

Scandinavian The soup turns out liquid, with pieces of meat and white broth. It is highly recommended to prepare it from Norwegian fish, but if you don’t have it, you can get by with other types. For example, trout or salmon will have a similar taste. Salmon soup recipe involves the use of the following ingredients:

• pulp or soup set – 350 g;
• onions – 1 pc.;
• potatoes – 3-4 pcs.;
• small carrot – 1 pc.;
• butter – 2.5 tbsp. l;
• cream 30% – 150 ml;
• celery – 30 g;
• hard cheese – 50-70 g;
• salt, spices and herbs.

First, you need to cut the fish (if you are using a soup set, you can simply wash it), removing the fins, tail and head. Place large pieces in a saucepan, add water and cook until soft. When boiling the bones, it will take about one hour; to boil the pulp, 15 minutes is enough. Wash the vegetables, peel and cut into small cubes; carrots can be grated. Remove the fish fillet, cool slightly and cut into smaller pieces.

Expert opinion

Filimonova Maria

Spanish

Place the potatoes in the broth and boil until almost done. Heat a frying pan, melt the butter and fry the chopped vegetables until golden brown. Throw everything into the broth, add salt and pepper, return the pieces and boil for a few minutes. Pour cream into the soup, bring to a boil and immediately turn off the heat. Grate the cheese and pour into the pan. Serve after 5-10 minutes, sprinkled with herbs.

There is another traditional recipe with salmon and cream involving the use of the head. This method is cheaper (after all, the fillet can be left for other dishes), but it has a bright taste and a pleasant aroma. What you need for preparation:

• salmon heads – 0.8 kg;
• heavy cream – 200 ml;
• potato tubers – 4 pcs.;
• carrots – 1 pc.;
• onions – 1 pc.;
• salt, ground black pepper and bay leaf.

Rinse the head well, remove the eyes and gills (if this is not done, the soup will turn out bitter), and cook until done with spices. Take care of the vegetables: wash, peel and finely chop. Remove the fish and separate all the meat, strain the broth. Throw the potatoes into the pan and cook for about 15 minutes. Then add the chopped carrots and onions and cook for another 10 minutes. Reduce heat, pour in cream and wait until it boils. Remove from heat, add salt and leave for 5-7 minutes.

What broth do you use most often?

You can choose 3 answer options

Chicken bouillon

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Beef broth

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Mushroom broth

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Vegetable broth

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Fish broth

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Game broth

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Veal broth

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Other recipes

No less popular creamy salmon soup with cream. It has a delicate texture that melts in your mouth and a pleasant fishy taste. Ingredients for the dish:

• bellies – 300 g;
• carrots – 2 pcs.;
• onions – 1.5 pcs.;
• potatoes – 4-5 pcs.;
• cream 20% – 150 ml;
• sunflower oil – 4 tbsp. l;
• salt and various seasonings.

Remove the skin from the fish, cut into medium pieces and separate from large bones. Pour in 1.5 liters of water, put on medium heat and cook until tender. After boiling, remove the foam, add salt, spices and add a couple of bay leaves. Peel the carrots and onions, chop into small cubes. Sauté in a frying pan with vegetable oil until golden brown. Peel the potatoes, cut into cubes and throw into the boiling broth. Take out the boiled fish, cut it into portions and set it aside. Add the sauteed mixture to the potatoes and cook until the vegetables are soft. Next, return the meat, grind everything with a blender and pour in the cream. Place on low heat, heat and stir. WITH salmon puree with cream can be served by adding chopped herbs or croutons.

In a similar way you can cook soup with tomatoes. To the above ingredients add 3-4 medium-sized tomatoes. They must be peeled, finely chopped, and sauteed along with onions and carrots. Next, add to the broth with boiled potatoes, boil for a few minutes and grind everything with a blender. The dish comes out with a slight sourness due to the tomatoes. To submit cream of salmon soup with cream you can take a few pieces of boiled salmon, crackers and a sprig of parsley.

Another Norwegian salmon soup with cream, as well as shrimp. Seafood has a pleasant sweetish taste that stands out among other products. Sometimes olives are added to add some flavor. If you don’t like them, then you can do without this component. Before cooking, you need to select the following ingredients:

• whole salmon or steaks – 1.5 kg;
• fresh shrimp – 200 g;
• medium-sized potatoes - 3 pcs.;
• onions – 1 pc.;
• cream 10-30% – 0.5 l;
• olives – 10-15 pcs.;
• salt, dill and seasonings for fish.

The fish should be cut and washed. The head, tail and bones are great for broth, so they are filled with water and sent to the stove to cook until tender. Peel the potatoes and onions, finely chop them and set aside. Remove the boiled parts of the fish from the pan and strain the broth. Boil the potatoes until half cooked (this will take 10-12 minutes), add the onions and olives. Cut the fillet into small pieces and add to the broth with vegetables. Cook everything for about 7 minutes, then throw in the shrimp and boil for another 3-5 minutes. All that remains is to pour in the cream, heat it up and add the chopped dill.

To dish By- Norwegian turned out to be more fatty and aromatic, you can resort to a little trick. Onions and shrimp should be fried in olive or butter until golden brown. It is worth considering that seafood in this case will be ready in the soup within 2 minutes, so they must be added at the very end.

Secrets of the perfect soup

It's no secret that the foam in any liquid dish (except vegetable) must be skimmed off and the broth filtered. If this is not done, the soup will turn out cloudy with pieces of small but sharp bones. In addition, an unpleasant fishy smell comes out with the foam, which can ruin the dish. Along with the broth, you need to cook various additives and spices, but their aroma should not overwhelm the salmon.

For the first course with salmon For cream, it is advisable to use only fresh fish that has recently swam in a pond. It's okay if this is not possible. Frozen will also work, but should not be thawed. It is better to cut the salmon into small pieces in advance and freeze it, and then add it to boiling water. In the classic version, the head, ear and tail are used for cooking. It is thanks to the bones that the broth turns out rich and fatty; for dietary nutrition it is better to choose only the sirloin.

Expert opinion

Filimonova Maria

Cook 6th category. Favorite cuisine: Spanish

Professional chefs advise adding Norwegian soup with salmon both cream and milk. These products can curdle due to temperature changes, so they need to be heated before pouring into the pan. Sometimes milk is mixed with butter to achieve the desired fat content. The pan must be left to steep for at least 10-15 minutes.

Salmon soup with milk or cream can be safely considered a delicacy, although it is quite easy to prepare. Tender fish, complemented by other ingredients and spices, allows you to immerse yourself in traditional Norwegian cuisine without leaving home. It is important to choose the right fish to achieve the most amazing taste.

Soup is an integral dish of the lunch meal. If you are bored with the usual dishes of Slavic cuisine, try salmon soup with cream. This dish is very popular in Norway. In general, culinary experts attribute it to Scandinavian cuisine. If you don't have salmon, you can use another red fish, such as salmon or trout.

Culinary novelty

Those who like to enjoy unusual dishes will appreciate salmon soup with cream. You can choose the recipe according to your taste. There are many variations on this theme. The proposed recipe cannot be called classic, but it has gained great popularity among housewives in our country.

Compound:

• 400 g salmon fillet;
• 2-3 pcs. fresh tomatoes;
• 2-3 pcs. potato tubers;
• 2 tbsp. l. refined vegetable oil;
• 2 tsp. dried parsley;
• 1 liter of filtered water;
• 1 onion;
• 1 carrot;
• 0.5 l cream;
• salt, spices and seasonings to taste.

Preparation:

Let's go on a trip to Norway

To try Norwegian creamy salmon soup, you don’t have to buy a ticket and fly to this country. You can cook it in your home kitchen and pamper your household with a delicious meal.

Compound:

• 0.5 kg salmon fillet;
• 300 g fresh tomatoes;
• 1250 ml filtered water;
• 0.5 kg of potatoes;
• 1 onion;
• 300 ml cream;
• 1 carrot;
• 100 g butter;
• salt, a mixture of peppers, and other spices to taste.

On a note! To prepare the soup, it is preferable to choose chilled salmon fillet. You can also use frozen fish, but first you need to defrost it naturally.

Preparation:

1. We peel, wash and chop the vegetables in the usual way.
2. Place fresh tomatoes in boiling water for a few seconds.
3. After this, rinse the tomatoes with running water and remove the skin.
4. Cut the tomato pulp into cubes or grind in a blender to a puree consistency.
5. Wash the salmon fillet thoroughly and cut into equal cubes. The salmon pieces should be larger in size than the rest of the ingredients in the soup.
6. In a thick-walled bowl in which we will cook the soup, melt the butter.
7. Sauté onions, carrots and tomato puree in melted butter.
8. Fry the vegetables for about 5-7 minutes.
9. Add water and bring the vegetable broth to a boil.
10. Place the potatoes into the boiling broth and cook over moderate heat for 10 minutes.
11. Then add pieces of fish fillet to the soup.
12. Lastly, add cream and finely chopped herbs.
13. As soon as the potatoes are ready, we can remove the soup from the stove.
14. Before serving, let the soup steep for 15-20 minutes.

Advice! To improve the taste of fish soup, you can add processed or hard cheese. We take the amount of cheese product at the rate of 100 g per 1 liter of broth.

For seafood lovers

Do you want to surprise your guests? Prepare an unusual creamy salmon soup. The recipe calls for shrimp and scallops. This combination of seafood will allow you to create a delicious culinary masterpiece.

Compound:

• 0.5 kg salmon fillet;
• 300 g peeled shrimp;
• 220 g scallops;
• 1 onion;
• fennel to taste;
• 3-4 pcs. garlic cloves;
• 0.3 l cream;
• 1.5 liters of meat or vegetable broth;
• a bunch of greenery;
• 1 tbsp. l. sifted high-grade flour;
• salt, spices and herbs to taste.

Preparation:

On a note! You can use fish sauce as a dressing.

1. Peel the onion and garlic cloves.
2. Chop the vegetables and place them in a thick-walled pan.
3. Sauté onion and garlic in butter.
4. After a few minutes, add fennel and other spices to taste.
5. Let's prepare the seafood. We clean everything, rinse thoroughly, dry it and chop it into equal pieces.
6. Place salmon fillet pieces into a pan with vegetables and fry for a couple of minutes.
7. Fill everything with vegetable or meat broth.
8. After boiling, boil for 15 minutes and add scallops and shrimp.
9. Pour the cream into a saucepan and heat slightly.
10. Add sifted flour to them and mix thoroughly. There will be no lumps left and the sauce will begin to thicken.
11. At the end, add creamy sauce and chopped herbs to the soup.
12. Cook the soup over low heat for a few more minutes.

Fish soup with cheese notes

An alternative to a creamy first course is cheese soup with salmon. You can use processed or hard cheese.

On a note! To make it easier to grate the processed cheese, you must first keep it in the freezer.

Compound:

• 300 g salmon fillet;
• 150 g cream cheese;
• 4-5 pcs. potato tubers;
• a bunch of dill and parsley;
• salt, spices - to taste;
• black peppercorns.

Preparation:

1. Let's prepare the fillet of salmon or other red fish.
2. Peel the potatoes and cut them into cubes.
3. Place the chopped potatoes in a saucepan and fill with water.
4. Five minutes before the potatoes are ready, add about a third of the salmon portion.
5. After five minutes, remove the pan from the heat.
6. Using an immersion blender, beat the soup until a mass of homogeneous consistency is formed.
7. Put the soup back on the fire and bring to a boil.
8. Add the remaining salmon fillet and grated cheese.
9. Cook for another 5-7 minutes.
10. The finishing touch is finely chopped greens.

In order to prepare a tasty and rich fish soup, it is not necessary to use a large piece of fish. The recipe for salmon soup that we will prepare uses an inexpensive part of the fish carcass - the backbone with fin. There is enough meat on the backbone, and a good broth is obtained from the bones; moreover, after cooking, the meat is easily separated, so large bones are easy to remove from the broth.

The peculiarity of creamy salmon soup is the presence in the recipe of such ingredients as cream and cheese (that’s why it’s “creamy”!). Just a few years ago, such a combination seemed strange and unusual to us. Salmon was a luxury, and cream (and especially cheese) was associated with anything but fish. However, culinary tastes follow our gradual acquaintance with world cuisine, and today the hit of Scandinavian cuisine - soup with salmon and cream - is no longer surprising: it simply gives pleasure. It’s even strange that the combination of salmon and dairy products once seemed unusual!

Ingredients

• salmon backbone 450 g
• onion 1 pc.
• carrots 1 pc.
• garlic 3 cloves
• potatoes 1-2 pcs.
• processed cheese 100 g
• hard cheese 50 g
• cream 150 ml
• dill and parsley to taste
• ground pepper to taste
• sea ​​salt 0.5-1 tbsp. l.

How to make creamy salmon soup

1. Before starting cooking, be sure to defrost the frozen ridge in air, then rinse thoroughly and bend it several times or cut it into 2-3 pieces. Place the ridge in a saucepan, cover with water, add salt and allspice. Put it on fire.
   
2. When cooking meat and fish, it is good to add onions and carrots to broths for flavor. Cut the onion and carrot into two parts and add to the fish.
   
3. If you want to add a slight smoky flavor to the soup, hold the vegetables over the heat for a few minutes to char the cut edges a little.
   
4. Place the vegetables in the saucepan and wait until the first bubbles appear.
   
5. Remove all foam from the surface, reduce heat and simmer the soup for 20-30 minutes.
   
6. Using a slotted spoon, remove the fish spine and vegetables into a deep bowl.
   
7. Peel the potatoes, cut into small cubes and add to the soup. If you like carrots in your soup, chop the one that was boiled in the broth and add it along with the potatoes.
   
8. After 5 minutes, chop the cheese, put it in a saucepan, stir the soup and continue cooking.
   
9. The delicate taste that the soup will develop thanks to the cheese can be enhanced with cream. Add them to the saucepan and cook the soup for another five minutes.
   
10. Remove the meat from the backbone and add to the saucepan.
    
11. All that remains is to taste your dish for salt. Add more salt and pepper if necessary and remove from heat.
    
12. Directly when serving, garnish the creamy salmon soup with finely chopped herbs.

As you know, salmon is a very healthy product. If you want to cook something original, then salmon soup with cream is what you need.

This dish is one of the most amazing ones, the ability of our northern neighbors to get by with little. Perhaps we should learn this too, since in Finland they know how to cook many tasty and healthy dishes, while respecting the gifts of our nature. True, salmon soup with cream (lohikeitto in Finnish) is rather an exception to the rule, since it is considered a holiday dish (however, nothing can stop you from preparing it at least every day). Here in Russia, this soup is also quite popular; it is often called Finnish fish soup, but we, of course, know that fish soup and fish soup are completely different things.

So, from salmon.

For 6 servings you will need:

for the broth:

1 kg. salmon bones and heads (or soup set), 1 onion, half a teaspoon of black pepper, 2 liters of water, bay leaf;

1 carrot, 3 medium-sized potatoes, 300 g salmon fillet, half a leek, 200 g cream, several stalks of dill.

Place the fish heads and bones, black pepper, onion, bay leaf in a pan, fill everything with sufficiently cold water, then place the pan over medium heat on the stove. Bring the contents to a boil, reduce the heat and, regularly skimming off the foam (the more often you do this, the better), cook for about 25 minutes. Then strain the broth and pour it back into the pan, add diced potatoes and carrots, as well as fairly thinly chopped leeks.

If you prefer a thicker soup, take four potatoes instead of three, and then grind half the required potatoes in a blender, or simply mash them into a puree and gently mix them into the soup.

If you buy a so-called “soup set” in the store, or if you want to make soup from a salmon head, then by carefully disassembling them, you will be able to also collect fish for 2-3 servings. Of course, this is not entirely according to the rules, but it is extremely economical. At the same time it’s still very tasty!

Boil everything for 20 minutes - until the potatoes soften, and add salmon fillet, cut into the same small cubes, to the soup. Turn up the heat, bring the soup to a boil, add cream, add finely chopped dill, season with pepper and salt. Remove the creamed salmon soup from the heat, cover with a lid, and let it simmer for about five minutes. Serve with some more dill.

You can also prepare salmon soup with cream according to this recipe.

You will need:

300 g of fresh salmon (fillet), 4-5 pieces of potatoes, one onion, 300 g of tomatoes, one carrot, half a liter of cream (10-20%), vegetable oil for frying, salt to taste, water, herbs.

Cooking method

Washed and peeled potatoes need to be cut into small cubes. Peel the onion and chop it finely.

Wash the carrots well, peel and grate on a very fine grater. Cut salmon fillet (fresh) into fairly large cubes.

The tomatoes should be scalded with boiling water, a cross-shaped cut should be made on them, the skin should be removed and cut into small cubes.

Pour a small amount of vegetable oil into a three-liter saucepan and lightly fry the carrots and onions. Add the tomatoes and fry a little again, all together.

Then you need to pour 1 liter of water into the pan, bring everything together to a boil.

Pour potatoes into boiling water, add salt and cook for about 5-7 minutes from the moment the soup boils.

Then add the salmon. After 3 minutes, pour the cream into the pan and cook for about another 5 minutes.

Before serving, add chopped herbs to each bowl of soup.

No matter what recipe you use for salmon soup with cream, you can say that the plates will be empty very quickly.

Creamy soup came to us from Finland, where it is very popular due to its incredibly delicate taste. This soup is especially popular in winter because it warms you up perfectly in cold weather. The Finns make broth for it from everything that remains after cutting the fish.

It is better to use the so-called “waste”, consisting of the head, ridge, fins of a cut fish, or whatever is on hand from all of the above. They will give the necessary richness and richness to the whole soup, the soup will be tastier. At the end, cream is added; the amount can be varied to suit your taste.

I still had a backbone with a small fin after cutting the fish, and I made a delicious soup from them.

I put it in a saucepan, filled it with cold water and set it to cook for 30 minutes. The longer it cooks, the richer the taste will be.

When the broth is ready, remove all the bones from the broth.

Remove the fish flesh from the bones.

First, place the potatoes, chopped fairly finely, into the pan. Salt, pepper, add bay leaf.

Then carrots with onions.

Boil for 15 minutes. Then add the fish pulp.

When the soup is completely ready, pour a small stream of cream into it. Be sure to heat the cream in a separate small ladle and pour it into the soup while hot! It is important! If you add the cream cold, the whole soup will curdle and milk flakes will appear in the soup. After adding the cream, cook the soup for no more than 10 minutes.

When the soup is ready, remove and discard the bay leaf. Taste again for salt and pour into plates. You can add finely chopped greens to the plate. Dill is very suitable.

Bon appetit!