Salmon and cream soup is considered the most common dish in traditional Finnish cuisine. The creamy taste gives the soup a delicate flavor, and the salmon can be substituted for a more budget fish option.
It is necessary
- –Young potatoes (2-3 pcs.);
- - half a large onion;
- -dill;
- -salt pepper;
- –Salmon broth (660 ml);
- –Salmon fillet (salmon, trout, pink salmon, sockeye salmon, coho salmon, chum salmon);
- - cream with a fat content of at least 20% (70 ml);
- - butter (10 g);
- - vegetable oil (5 g).
Instructions
Step 1
First you need to cook the fish broth. To do this, take a large saucepan, pour water and place the salmon, pre-salted. Cook until fish is tender, then strain through a fine-mesh colander.
Step 2
Rinse the same pot and pour the vegetable oil into the bottom. Cut the onion into small pieces and place in a saucepan. Stir with a wooden spatula, wait until the onion acquires a pleasant golden hue.
Step 3
Next, cut the potatoes into cubes, place them on the onions and immediately pour over the fish broth. The potatoes should be half-boiled. To check this, you just need to try to cut a vegetable with a knife.
Step 4
Divide the salmon fillet into portions and add to the onion-potato broth. Do not forget that the fish is already cooked. Also add cream, dill and butter to the soup. Mix everything gently, cover and wait for the broth to boil.
Step 5
The readiness of the dish is evidenced by completely dissolved butter and cooked vegetables. Pour the soup into bowls using a deep ladle. Garnish with a thin lemon slice. Separately cut the Borodino bread into slices and place in a bread basket.
