Salmon soup with cream can be safely called the hallmark of Finnish national cuisine. In addition, despite the presence of expensive red fish, this soup is quite budgetary. Indeed, for its preparation, they mainly use not the salmon carcass itself, but soup sets. Despite this, the taste of the dish does not suffer in any way. But it's still worth adding a small piece of fillet. This will make it even more rich and satisfying.
It is necessary
- - salmon soup set - 300 g;
- - salmon fillet - 300 g (less, if desired);
- - potatoes - 3 pcs.;
- - onions - 2 pcs.;
- - carrots - 1 pc.;
- - cream with a fat content of up to 15% - 200 ml;
- - ground black pepper;
- - salt.
Instructions
Step 1
Dip the salmon soup set in a saucepan. Pour in 3 liters of cold water and place on the stove. While the water is boiling, peel the onions, carrots and potatoes. Leave 1 onion whole - we will need it at the very beginning, and chop the other into small pieces. Cut carrots and potatoes into small cubes.
Step 2
As soon as the water boils, skim off the foam, add the whole onion, reduce the temperature, cover and cook for about 15 minutes. After that, the salmon soup set is no longer needed. It must be pulled out of the broth with a slotted spoon, and the broth itself must be filtered.
Step 3
Put the strained broth on the stove again, put in it all the finely chopped vegetables - onions, carrots and potatoes. Bring everything to a boil again.
Step 4
If you have salmon fillets, rinse under running water, cut into small pieces and place in a saucepan with vegetables. At the same stage, you can add salt and black pepper to taste. After boiling, remove the foam again and cook the salmon soup with the lid closed at minimum temperature for 20 minutes.
Step 5
When the time is up, pour the cream into the soup, let the broth boil, then immediately remove the soup from the stove and let it brew for about 15 minutes. After that, it can be poured into portions, garnished with fresh chopped herbs, and served with a slice of rye bread or croutons.
