Finnish Fish Soup - Cream Lake
3 servings
40 minutes
Finnish uha 'Creamy Lake' is a true embodiment of northern culinary tradition, where fresh salmon, cream, and vegetables create a harmonious blend of flavors. This dish evokes leisurely evenings by the lake, with the aroma of wood smoke and the freshness of northern waters in the air. The creamy texture of the soup, enriched with delicate cream, softens the natural richness of the salmon, creating a refined and warming taste. The addition of tomatoes adds a slight tanginess, while rye bread with butter perfectly complements the dish. This soup is ideal for cozy family dinners or festive gatherings. In Finland, uha symbolizes unity with nature and a slow rhythm of life – this dish allows one to relax and enjoy the moment.
1
Chop the onion and carrot into strips and sauté in butter (in a soup pot). Add diced potatoes and cook the vegetables until half done. Pour water over the vegetables. Bring to a boil.
- Leek: 200 g
- Carrot: 200 g
- Butter: 100 g
- Potato: 400 g
- Water: 300 ml
2
Add diced salmon fillet to the boiling vegetables.
- Salmon fillet: 600 g
3
Peel and dice the tomatoes, then add them to the soup. Boil for 1 minute. Pour in the cream - it will give the dish an incredibly delicate, refined taste and creamy consistency. Add spices and bay leaf. Cook on low heat until fully cooked.
- Tomatoes: 200 g
- Cream 20%: 1 l
- Bay leaf: to taste
- Salt: to taste
- Fresh pepper: to taste
4
When serving, sprinkle the soup with chopped greens and garnish the dish with a piece of rye bread with butter, which perfectly complements the delicate creamy taste of the dish.