Finnish fish soup with cream
6 servings
45 minutes
Finnish-style fish soup is an exquisite version of traditional Russian fish soup with a Finnish twist. The recipe's origins trace back to northern regions where the combination of fatty red fish, delicate cream, and aromatic spices gives the dish softness and depth of flavor. The broth is made from the head and tail of salmon, enriched with natural sea notes. Sautéed vegetables add sweetness to it, while partially mashed potatoes make the soup thick and velvety. Tender salmon fillet added at the end remains juicy, and cream gives the soup a creamy texture. Topped with fresh dill, the soup gains a light freshness. Finnish-style fish soup is perfect for both everyday lunch and festive dinner, revealing a harmony of northern flavors in every spoonful.
1
First, prepare broth from the tail, bones, and head of red fish (remove the gills beforehand): place all in a two-liter saucepan, add water, bay leaf, and peppercorns.
- Salmon tail: 1 piece
- Salmon head: 1 piece
- Bay leaf: to taste
- Ground black pepper: to taste
2
Place the saucepan on low heat, after the water boils, cook for 15 minutes, skimming the foam from the fish broth.
3
While the broth is boiling, pour olive oil into a thick-bottomed pot and lightly fry the finely chopped onion and carrot until golden.
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 2 tablespoons
4
The prepared fish broth should be strained and added to the pot with the vegetable sauté.
5
Add diced potatoes there, after 20 minutes remove half of the potatoes and mash with a fork to make the soup thicker.
- Potato: 3 pieces
6
Next, add the sliced salmon fillet (do not cook it for more than 5 minutes), cream, salt, and pepper.
- Red fish fillet: 200 g
- Cream 10%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
7
Turn off the stove and add chopped dill to the ear.
- Dill: 20 g
8
Let it steep in the ear for 5–7 minutes.