Finnish soup
2 servings
25 minutes
Finnish uha is a delicate and warming soup with a rich flavor rooted in traditional Finnish cuisine. This recipe combines the freshness of red fish, the richness of fish broth, and the creaminess of cream, creating a harmony of flavors perfect for cool evenings. The addition of carrots and potatoes gives the dish heartiness, while garlic and dill refresh its aroma. A lemon accent finishes the taste with a light citrus note. Served hot with a slice of lemon that can be added to enhance its sophistication. Finns appreciate this soup for its simplicity, naturalness, and ability to provide coziness.
1
Bring the broth to a boil.
- Fish stock: 800 g
2
Chop the onion finely, the potato medium, the carrot into circles, the fish into 1.5x1.5 cm cubes, and mince the garlic and dill.
- Shallot: 65 g
- Potato: 150 g
- Carrot: 60 g
- Garlic: 2 cloves
- Dill: 10 g
- Red fish (salmon) fillet: 150 g
3
Add carrots and potatoes to the boiling broth, season with salt and pepper, and simmer for 15 minutes until the vegetables are tender.
- Carrot: 60 g
- Potato: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Sauté the onion and half of the garlic with bay leaf in olive oil over medium heat for 3 minutes until the onion softens.
- Shallot: 65 g
- Garlic: 2 cloves
- Bay leaf: 1 piece
5
Add fried onion, garlic, and bay leaf to the broth and cook for another 30 seconds.
- Shallot: 65 g
- Garlic: 2 cloves
- Bay leaf: 1 piece
6
Add the remaining garlic and fish, cook for another 2 minutes, add the cream, bring to a boil, add the herbs, and remove from heat.
- Garlic: 2 cloves
- Red fish (salmon) fillet: 150 g
- Single cream 10% fat: 100 ml
- Dill: 10 g
7
Pour the soup into bowls and serve with a slice of lemon.
- Lemon: 0.3 piece
