Finnish fish soup with cream
8 servings
60 minutes
Finnish cream soup (Uha) is a refined dish of northern cuisine where traditional fish stew gains tenderness from cream. Finns have long valued fish soups for their nourishment and warming effect on cold days. Thick, aromatic Uha with soft pieces of fish infused with spices and herbs creates a rich flavor with a pleasant creamy texture. Bay leaf and thyme add noble spiciness to the soup while carrot adds a light sweetness. This soup is served hot, allowing it to rest a bit to reveal all flavor nuances. It pairs perfectly with rye bread and fresh herbs, creating harmony in every spoonful. This dish not only warms but also gives a sense of coziness as if you are sitting by the fireplace in a Finnish cottage enjoying a leisurely winter evening.
1
Prepare fish scraps.
2
Boil the scraps until cooked (about 15-20 minutes), season the broth to taste.
- Salt: to taste
3
Chop the onion into medium cubes.
- Onion: 1 head
4
Cut the potatoes into large pieces.
- Potato: 4 pieces
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
Take a thick-bottomed pot and pour in sunflower oil.
- Sunflower oil: 20 ml
7
Melt the butter.
- Butter: 30 g
8
Fry the onion in a pot until golden brown.
- Onion: 1 head
9
Add the carrot and mix.
- Carrot: 1 piece
10
Next, add the chopped potatoes.
- Potato: 4 pieces
11
Strain the prepared fish broth.
12
Pour broth over the vegetables.
- Fish trimmings: 500 g
13
Add bay leaf and boil until the potatoes are cooked for about 15 minutes.
- Bay leaf: 1 piece
14
At this time, remove pieces of meat from the fish scraps.
15
Add peppercorns.
- Black peppercorns: to taste
16
Remove the bay leaf and add pieces of fish.
- Fish trimmings: 500 g
17
Once the potatoes are boiled, reduce the heat and pour in the cream.
- Single cream 10% fat: 180 ml
18
Sprinkle thyme, remove from heat.
- Thyme: 3 g
19
Let it sit for 5–10 minutes and serve.
