Hot soups

The group of hot soups includes dressing, milk and potato soups.

Meat stew

First, pieces of ham, chicken, and beef are placed in a pot and boiled in broth until half cooked. Then add potatoes and carrots, cut into cubes, and cook for 15 - 20 minutes. At the end of cooking, add sautéed tomato puree and finely chopped fried mushrooms. Before serving, add chopped garlic and sour cream.

Consumption of raw materials for preparing meat stew

	gross	net
Beef 1 category	54,5	40
or 2 categories	56,5	40
Tambov ham	38	30
Chicken 1st category	96	67
or 2 categories	97	67
Potato	36	25
Dry mushrooms	13	13
Mass of boiled mushrooms		26
Tomato paste	5	5
Carrot	25	20
Fat	15	15
Garlic	4	3
Green onion	13	10
Meat broth	250	250
Sour cream	30	30
Kalach		100
Yield of finished stew		500/100

A kalach made from yeast dough is served with meat stew.

Mushroom stew

The recipe for preparing mushroom stew is that the prepared mushrooms are first boiled, then pre-cooked pearl barley, sautéed onions and carrots, cut into strips, are added to the strained broth. Potatoes are boiled and mashed, boiled mushrooms are passed through a meat grinder, mushroom broth is added and cooked until tender.

Raw material consumption:

* Mass of boiled mushrooms.

They serve soup with sour cream.

Recipe for mushroom soup with pearl barley (gribasuupu)

Dried mushrooms are washed, poured and boiled in the same water until tender, then filtered. Diced potatoes are boiled in the broth, then pearl barley is added, which is pre-cooked separately, mushrooms and onions are sautéed in butter and brought to a boil.

Consumption of raw materials for preparing mushroom soup with pearl barley (gribasuupu)

Served with sour cream.

Mushroom soup with dumplings recipe

The recipe for making mushroom soup with dumplings is that the mushroom broth is seasoned with sautéed flour, vinegar and brought to a boil.

Consumption of raw materials for preparing mushroom soup with dumplings

	gross	net
Mushroom broth		1000
Wheat flour	33	33
Vinegar 3%	10	10
Yield of finished soup		1000
Dumplings per serving 500 g:
Dried mushrooms	7,5	15*
Bulb onions	19	16
Vegetable oil	5	5
Sautéed onion oil		8
Weight of minced meat		23
Dough for dumplings		86
Weight of semi-finished product		109
Vegetable oil	15	15
Weight of ready-made dumplings		100

* Mass of boiled mushrooms.

For minced meat: sauté the onion until tender and mix with chopped boiled mushrooms. Dumplings are prepared from dough and minced meat, 6 to 8 pieces per serving, fried in vegetable oil.

Milk soup with potato dumplings

To prepare milk soup with potato dumplings, raw potatoes are rubbed, squeezed, eggs and salt are added, mixed and cut into dumplings weighing 10 grams, which are boiled in water, then hot milk and salt are added and brought to a boil.

Raw material consumption:

* Losses during wiping and spinning potatoes make up 34%.

When leaving, fill with oil.

Milk soup with curd dumplings

The cottage cheese is rubbed, eggs, starch, raisins, sugar are added and the mass is mixed well. Dumplings are formed from the resulting mass. Place curd dumplings in boiling milk diluted with water and cook at low boil for 10 minutes. Place the butter in a piece as it comes out.

Consumption of raw materials for preparing milk soup with cottage cheese dumplings

	gross	net
Cottage cheese	282	280
Eggs	1/2	20
Starch	20	20
Raisin	51	50
Sugar	30	30
Weight of dumplings, semi-finished product		400
Milk	500	500
Water	160	160
Sugar	4	4
Butter	10	10
Yield of finished soup		1000

Milk soup with cottage cheese dumplings is served in broth cups, dumplings are served separately.

Milk soup with potatoes and carrots

The recipe for milk soup with potatoes and carrots is that first put carrots cut into slices into boiling water, then potatoes and cook until tender, add hot milk, sugar, salt, bring to a boil.

Raw material consumption:

When leaving, fill with oil.

Cold soups

Cold Karelian soups are sold at a temperature no higher than 14°C.

Kholodnik

The recipe for making cold water is that the sorrel is first passed through, wiped, diluted with hot water, then brought to a boil and cooled. When leaving, put chopped cucumbers, chopped onions, mashed with salt, finely chopped hard-boiled whites, yolks, mashed with sugar into a portioned bowl, pour in the cooled mixture, add sour cream.

Raw material consumption:

	gross	net
Sorrel	461	350
Fresh cucumbers	100	80
Green onion	60	48
Eggs	1 PC.	40
Sugar	10	10
Water	750	750
Sour cream	80	80
Output of the finished refrigerator		1000

When preparing a kholodnik in bulk, an egg, cut into slices, is placed on a plate when leaving.

Sweet soup "Karelian"

Sweet soups are prepared as follows: first, fresh lingonberries are sorted, thoroughly washed with running cold water, lightly kneaded, then sugar, oatmeal and cooled boiled milk are added. All ingredients are mixed and the soup is cooled.

Consumption of raw materials for preparing sweet soup "Karelian"

* Mass of boiled milk.

Cold summer soup

To prepare cold summer soup, add cabbage, diced carrots, and fresh green peas to boiling water and cook until tender. Canned green peas are added 5 minutes before they are ready. The soup is cooled, sugar, citric acid, salt, green onions, dill or parsley are added.

Raw material consumption for preparing cold summer soup

	gross	net
Fresh cabbage	125	100
Carrot	100	80
Fresh green peas	30	30
or canned	46	30
Fresh cucumbers	138	110
Green onion	63	50
Dill or parsley (greens)	54	40
Eggs	1 PC.	40
Sugar	5	5
Lemon acid	0,2	0,2
Water	800	800
Sour cream	80	80
Yield of finished soup		1000

When leaving, put cucumbers cut into strips, boiled eggs and sour cream on a plate.

Traditional Karelian cuisine is an element of the culture of the people. Food is one of the most important elements of the material culture of a people. Its specificity depends on many factors, and, first of all, on the geographical environment in which the people live, on their economic activities, social and economic living conditions; contacts with neighboring peoples also affect it.
Traditional cuisine is the most consumed and widespread dishes among the people, prepared from those food products that are provided by flora and fauna, the main economic activity. It took shape over many centuries. Cooking skills, food processing features, and food preservation are passed on from generation to generation.

“The earth will not feed, the water will”

Since ancient times, one of the first places in the Karelian diet has been fish, which was consumed in a wide variety of forms: fresh, salted, dried, etc. Everywhere they prepared dried fish for future use - sushik (kabakala), which was boiled for a year. Strong soup made from dry bean was an excellent medicine for stomach diseases. They used fish oil melted from the insides of perch and pike for food and medicinal purposes.
The traditional national cuisine of Karelians has evolved over many centuries. Since ancient times, the first place on the Karelian table was occupied by lake fish, which was consumed in a variety of forms: fresh, dried, salted, dried. Meat of wild animals (elk, deer), forest products (berries, mushrooms).
Salted fish - kaba - was prepared for future use and eaten all year round. Fish, as a rule, was not fried; it was baked in milk and sour cream. There is no word for “fry” in the Karelian language. Even pies that were fried in oil were called keitinpiiroa, literally “boiled” pies. Flour was made from fish bones, which was added to cattle swill in winter. And jellied jellied meat was made from the scales of large fish. Caviar of valuable breeds was sold, others were baked, consumed hot and cold. The favorite food of Karelian-Livviks still remains fresh fish soup, fish soup and jellied meat. Despite the importance of fish, the basis of food was still grain products. Round-shaped bread (leiba) was baked from rye, barley and oat flour and was grown everywhere. And pelenitsa was cultivated mainly on the Olonets Plain.
Various porridges were very popular - pearl barley, barley, pea, bearberry and oatmeal. Traditional dishes of Sunday and holiday tables are kalitki, skants, rybniki. Karelians were skilled cooks.
Along with fish, Karelians almost always had milk and dairy products on the table - sour cream, cottage cheese, yogurt, baked milk.
Various stews and soups made from fish, meat, turnips, and salted mushrooms were widespread, and the soup was served not only for lunch, but also for dinner and breakfast.
Among the drinks, the Karelians' favorite drink was tea; they made kvass (turnip kvass, bread kvass) and jelly.
The Karelians had many special ritual dishes that were prepared on the occasion of one or another event in a person’s life. For example, fish soup is a mandatory dish at all celebrations and at funeral dinners.
National Karelian cuisine is a kind of symbiosis of Old Russian cuisine and the cuisine of Northern Europe.

The most popular first dish of Karelian cuisine, which is mandatory for all guests, is fish soup - “Kalaruokka”. There are a lot of options for its preparation, but the most typical use is whitefish. In addition, milk soup and fermented fish soup are also distinguished. Quite an unusual combination for our people, isn’t it? Nevertheless, the taste of this dish is not inferior to the traditional Russian fish soup. The secret to preparing Karelian fish soup is this: five minutes before it’s ready, the fish broth is passed through a thick layer of birch coals. Unlike Russian fish soup, which is more transparent, the tastier, “Kalaruokka” is slightly cloudy: it contains not only eggs and Icelandic moss, but also rye flour, birch or birch buds, and dried fish.

It is interesting that despite the rather diverse assortment of first fish dishes, there are few recipes in Karelian cuisine for preparing second courses. First of all, these are fish pies, which are usually prepared from the same fish, which acts as a filling, and unleavened dough based on rye flour. Not many people know that, just like in Udmurt, in Karelian cuisine they put fish in pies without cleaning them - along with their scales. Other versions of pies are baked with porridge, but unlike elongated fish pies, they are usually made crescent-shaped or semicircular.

Among vegetables, Karelians eat turnips, radishes, potatoes, cabbage and green onions. But local residents practically do not know fruits and confectionery. So, malted dough – “Myammi” – is used as sweets here.

A popular drink in Karelia is kvass, which is prepared from completely different raw materials: turnips, malt or bread. In addition, you don’t mind enjoying a cup of hot aromatic coffee or tea here. Karelians prefer wine and vodka when it comes to alcohol, but beer is no less in demand.

Salted fish is used to prepare soups, main courses, and is also served with hot potatoes. Fish is included in vegetable salads, it is boiled, fried, baked in dough. The Karelians' favorite snack is salted fish with boiled potatoes. It is typical that finished fish products are not topped with sauce when served.

Traditions of cooking fish soup in Karelia

The first courses of local cuisine are the inimitable fish soup. Moreover, it can be not only in fish broth, as we are used to, but also with the addition of cream, milk, butter. This traditional white fish stew is called Kalakeitto (kala-keito) on restaurant menus. Salmon soup - a festive version with the addition of cream, is already called Lohikeitto (lohi-keyto) and is known under this name throughout the world.
It was customary to prepare such rich fish soup for dear guests, because it has a special, velvety taste, devoid of fishy smell. Even an avid gourmet and picky eater will not refuse a bowl of this amazing soup.

Unlike a restaurant recipe, the method of preparing yushka (“yushka” is the more traditional name for fish soup in Karelian use) is somewhat different. According to the old recipe, pieces of fish were boiled whole without cleaning. To make the fish soup more filling, it was also coated with flour, eggs and exotic items such as Icelandic moss or birch buds were added. The result was not only satisfying, but also very healthy food, because all these original seasonings are a storehouse of vitamins that are so necessary to support the human body during the long northern winter.
Before the meal, they always took out pieces of fish from the fish soup, which they ate separately as a second course, adding a lot of salt. It is interesting that even during fishing there was a kind of “division” of the catch: the offal and head went to the rower, the best piece went to the cook, and the tail went to the slackers.

In the old days, fish soup was also cooked from dried fish, which was filled with water and simmered in a Russian oven for about a day. Often this dish resembled a dense and satisfying fish porridge.

Another recipe for making Karelian fish soup is fermented fish soup. However, this dish has become rare. V. Pokhlebkin in his book “National Cuisines of Our Peoples” writes that the art of fermenting fish has been lost, and modern cooks do not master it to the same extent as they could in the old days; their fish turns out with a bitterness or an unpleasant odor.

Speaking about simmering as the main component of recipes for preparing all kinds of dishes in Karelia, one cannot fail to mention such a dish as stewed fish for the main course. The secret to preparing such juicy and tender fish with a tantalizing olfactory aroma lies in prolonged heating of the cast iron with its contents in the oven. Naturally, the contents of the cast iron pot were fish and a filling made from milk or an egg-milk mixture. The peculiarity of uniform heating of cast iron in a Russian stove is an important component of a successful result. Trying such fish, poached in the oven, is a rarity not only for guests, but also for the average Karelian; If you manage to come across such a recipe on the menu, be sure to try it, you won’t regret it!

Recipe for Lohikeitto (Karelian soup with cream)

The recipe for lohi-keito is quite simple: salmon is cut, separating the fillet from the bone and skin. Putting the fillet aside, make broth from the rest, to which, after boiling, add salt, black pepper, bay leaf and onion head. Then, after straining, the broth takes in potatoes, leeks, and carrots. After 15 minutes of cooking over low heat, add flour and butter to the soup, then diced fillet and, at the very end, cream.

The traditional national cuisine of Karelians has evolved over many centuries.

Among the second courses, products made from rye and wheat flour, potatoes and various cereals predominate. Pancakes and flatbreads made from unleavened dough are served along with porridge, mashed potatoes, generously sprinkled with butter.

Maitokalakeitto (fish in milk)

A piece of fish is placed in a portioned frying pan, poured with milk and placed in a hot oven. Serve with oil.

Cod fillet 180, butter 15, milk 50, salt.

Kalalimtikko (fish and chips)

Raw potatoes, cut into slices, are placed in an even layer in a frying pan, and thin slices of herring are placed on it, sprinkled with chopped onions, flour, poured with oil and baked. When the potatoes are ready, the fish is poured with a raw egg mixed with milk and baked again.

Potatoes 150, egg 1/2 pcs, fresh herring 40, onions 20, sunflower oil 10, milk 25, wheat flour 3, salt.

Lanttulaatikko

Prepare rutabaga puree, dilute it with milk, add sugar and eggs, put it in a pan greased and bake.

Rutabaga 160, butter 5, milk 25, sugar 10, egg 1/5 pcs.

Rice baked with beets

The rice is boiled and combined with pieces of boiled beets. Raw eggs are diluted with milk, salt is added and mixed. This mixture is poured over rice mixed with beets and baked.

Kalaladika with pork (casserole)

Fresh or salted herring fillets are cut into pieces. Slices of raw potatoes are placed in a layer on a baking sheet, sprinkled with pieces of herring and chopped onions; Place another layer of potatoes and a layer of fatty pork on top. Sprinkle with onions, cover with a layer of potatoes, pour in fat and bake. The finished dish is poured with eggs mixed with flour, salt and milk, and baked a second time. Serve hot.

Potatoes 150, salted or fresh herring 20, pork 20, onions 20, egg 1/5 pcs., flour 3, milk 25, fat 5.

Kalakayareytya (fish farmers)

The yeast dough is rolled out into a flat cake 1 cm thick, fish fillet is placed on it, salted, sprinkled with fat, the dough is wrapped and baked.

Wheat flour 145, sunflower oil 10, sugar 5, yeast 5, fresh cod or herring, or trout or whitefish 120, butter 5.

Potato gates

Kalitki is another popular and well-known pie of Karelian cuisine in many countries of the world. The housewives said: “Kalitoa - kyzyy kaheksa” - “The gate requires eight,” i.e. to make them, 8 components were required: water, salt, flour, milk, curdled milk, butter, sour cream and filling. A wicket is a kind of open small pie, like a cheesecake, often square or polygonal in shape. The filling for gates could be the same porridge, as well as potatoes or berries. The unusual name “wicket” has two possible origins. According to one, the name of Karelian pies comes from the Finnish “kalittoa - spread”, because the viscous filling is spread on a base pancake made of unleavened dough. According to another, from the Russian “kalita” - that is, a wallet or bag, which is reminiscent of a wicket in shape. In such a “bag” you can put almost any contents - filling to your liking. Perhaps the most delicious and beloved by many are the berry ones. They are generously greased with oil and placed in a deep pan, which is carefully wrapped. Fragrant, oozing with berry syrup, they are loved by all those with a sweet tooth. They say that such pies were made already in the 9th century, that is, even before the baptism of Rus'. Today, wickets are a popular type of baked goods not only in the north-west of Russia, but also in Finland and the Scandinavian countries, where wickets made everywhere are called “Karelian pies”. A meal with wickets in Karelia resembles a kind of family ritual. A large bowl filled with hot milk and butter is placed in the middle of the table. All pies are placed in a bowl and soaked in the creamy mixture. After the pies have become soft, they are taken by the hostess, who places them on the plates of everyone present, according to seniority. They eat this dish only with their hands, wiping them on a towel lying nearby. Round cakes are formed from unleavened dough, and a filling of mashed potatoes diluted with hot milk and mixed with butter or margarine is placed in the middle of each. The edges of the cakes are pinched, the products are greased with sour cream and baked in the oven.

Flour 230, potatoes 750, milk 250, butter margarine 50, sour cream 75, salt.

Kakriskukka (turnip pie)

The unleavened dough is placed in a warm place and allowed to rise. Roll out thin layers, place turnips cut into thin slices on them, sprinkle with salt and flour, cover the filling with a second layer of dough and bake. The finished pie is cut into portions.

Flour 550, water 230, sugar 38, yeast 15, turnip 440, margarine 30, melange 30, fat 5, egg 1/2 pcs., salt.

Pannukakku (pancake)

Sugar, ground with egg, sour cream and milk, is added to wheat flour. The dough is thoroughly kneaded, placed in a greased frying pan and baked in an oven. The hot flatbread is cut into portions.

Wheat flour 390, milk 390, sour cream 80, sugar 80, egg 2 pcs., butter 15, salt.

Kapkarat (unleavened pancakes in a frying pan)

Pour a little cold milk into wheat flour mixed with salt and mix thoroughly. Then pour in the rest of the milk and stir with a whisk. The dough is poured in a thin layer into a frying pan greased with lard and fried on both sides. Before serving, place a thin layer of viscous rice or wheat porridge on the pancake. Drizzle with butter.

Wheat flour 50, milk 125, egg 1/2 pcs., lard 2, butter 15, salt.

Ryyunipiiraita (fried pie)

The unleavened dough is rolled out into a flat cake 1 mm thick, and crumbly wheat porridge with sugar is placed on it. The edges are connected, giving a semicircular shape. Fry in melted butter.

Flour 30, butter 10, millet 20, sugar 5.

Makeita piiraita (sweet pies)

From choux pastry, rolled out in a thin layer, cut out mugs with a notch, place granulated sugar in the middle, fold them into a semicircle and fry.

Wheat flour 30, sugar 17, melted butter 10.

Scans (flatbread with cheese)

Skants - or, as they are also called today, “pies for son-in-law” - are a traditional type of pastry for Karelian cuisine. Classic skants are a crescent-shaped rye flour pie filled with millet or rice porridge. According to tradition, the dough was rolled out (hence the name “skanets”) when matchmakers came to the house, baked and treated to the groom and matchmakers, hence the name “pies for son-in-law.” Today, when preparing skants, the dough is often made with white wheat flour, and instead of rich porridge, they prefer a sweet filling of sugar or honey. The result is a wonderful holiday pastry and an excellent treat for tea - which is quick and easy to prepare. Thin flat cakes are rolled out from unleavened dough and lightly dried in the oven. The flatbread is placed in a frying pan, sprinkled with grated cheese, covered with another flatbread, poured with oil and baked.

Flour 30, sour cream 10, water 50, grated cheese 15.

Sulchins

Sulchiny is a recipe from Karelian cuisine, known in Rus' since time immemorial. Essentially, these are hearty filled pancakes. Dissolve 1 tsp. salt in a glass of water and mix it with 200 g of rye flour. Divide the resulting dough into lumps the size of a chicken egg, roll out the pancakes and bake in the oven for 5 minutes at 200 °C. Grease the hot sulchins with oil and place them in a stack. Bring 250 ml of milk to a boil, add ½ cup of rice and cook until tender. At the end add salt and sugar to taste. Season the pancakes with rice porridge and roll them into rolls. Sulchini for breakfast is a very tasty and unusual dish.

Coconut with cottage cheese

From unleavened dough, roll out a skaniets (flatbread) 2 mm thick, grease it with butter and place two pancakes on it, greased with oatmeal mixed with butter and cottage cheese. The layered pancakes are folded in half, greased with butter, covered with skeins, the product is given a semicircular shape, pinched and baked. Served with butter.

Wheat flour 50 (including for pancakes 20), sour cream 10, water 50, ghee 5, oatmeal 30, cottage cheese 15, butter, salt.

Potato bulbs

The yeast dough is rolled out into flat cakes 1 cm thick, onto which mashed potatoes are placed, brushed with sour cream and baked.

Wheat flour 40, potatoes 115, yeast 1, milk 50, butter 10, sugar 1, sour cream 15, salt.

Perunapiyraita (potato pies)

The boiled potatoes are stirred, flour and salt are added and the flatbreads are cut, millet porridge is placed in the middle of each, the product is shaped into a semicircle, greased with butter and baked.

Potatoes 75, flour 18, butter 8, millet 10.

Kulebyaka with mushrooms

The yeast dough is rolled out into a strip 18–20 cm wide and 1 cm thick. Minced salted chopped mushrooms and onions are placed in the middle of the strip. The edges of the dough are connected and pinched. Brush with egg and bake.

Wheat flour 160, sugar 8, sunflower oil 8, yeast 3, egg 1/6 pcs., onions 35, mushrooms 150.
Kokachi peas

Flatbreads are formed from yeast dough. Place minced meat in the middle of each, join the edges of the dough and pinch them together. The products are greased with vegetable oil and baked. Minced meat is prepared from peas, minced and mixed with oatmeal, chopped onion and butter, and salt.

Rye flour 60, sourdough 10, oatmeal 10, peas 15, onions 10, sunflower oil 15, salt.

Oatmeal spikes

Flatbreads 1 cm thick are formed from yeast dough. Minced meat made from curdled milk mixed with oatmeal and egg is placed in the middle of each. Spread with sour cream and bake.

Rye flour 30, sourdough 10, oatmeal 20, curdled milk 20, egg 1/10 pcs., melted butter 5, sour cream 10, salt.

Lingonberries with oatmeal

Lingonberries are washed, then pounded and mixed with oatmeal and sugar. Lingonberries 100, oatmeal 50, sugar 50.

Oatmeal jelly

Oatmeal is poured with warm water and placed in a warm place for 24 hours, the mixture is filtered, salt is added and boiled, stirring frequently, to form a thick jelly. Butter is placed in hot jelly, then poured into molds and cooled. Served with milk. When serving, you can sprinkle with granulated sugar.

Cereals 60, water 240, salt 2, milk 200, butter 4.

Semolina mousse with rhubarb

The rhubarb is cleared of fibers, washed, finely chopped, boiled in water with sugar for 5 minutes, wiped, cottage cheese is added and mixed, and then brought to a boil. Add semolina and cook until thickened. After cooling to 40°, the mass is whipped into foam, poured into molds and cooled. Served with fruit or berry sauce.

Semolina 100, water 700, sugar 175, rhubarb 350.

Fish in Karelian style

A dish loved by many residents of Karelia. It occupies an intermediate position between the first and second courses. It is prepared from any fish. It is especially tasty from vendace or cod fish. The cleaned and washed fish is placed in a deep frying pan, with chopped potatoes, bay leaves, pepper, and finely chopped onions on it. After salting, pour the whole thing with cold water so as to just cover the contents, and put it on the fire. After the water boils, turn down the heat and pour a little sunflower oil into the frying pan. The fish should simmer slowly for 30 - 40 minutes. Eaten hot or cold. 500 g fish, 2 medium potatoes, 2 onions, 1 bay leaf, 4 - 5 peppercorns, 2 tbsp. spoons of sunflower oil (can be replaced with butter).

Pies with fish.

All kinds of fish pies are very common in Karelia, oblong in shape, with a hole into which sour cream is poured, which makes the filling unusually tasty. To flavor fish, Finnish Karelians sometimes cover it with a layer of finely chopped pork fat. The fish is placed in this pie whole, in layers, sometimes layered with mushrooms and onions. The filling simply comes from the juice that soaks into a thin layer of rye dough, and the taste of such a pie can tempt any gourmet, even if he doesn’t like fish dishes.

One of the notable varieties of fish pies is the Finnish “Easter” pie - Kalakukko (kalakukko). Outwardly, it looks like a closed loaf of rye dough, but instead of a bread crumb, inside it is a juicy fish filling mixed with onions and lard. Easter fish bread is served warm with a crispy crust and eaten with a spoon from the loaf like a stew.

Desserts are almost never found in Karelian cuisine. Steamed lingonberries, so beloved in the north, are difficult to classify as one of them. But you can bake a delicious pie with it, so a lingonberry preparation will come in handy. In the old days, berries were steamed in a Russian oven, but a slow cooker will help us. Pour 500 g of washed lingonberries into a bowl, select manual mode and temperature 90 °C. After 30 minutes, reduce it to 70 °C and simmer the berries for half an hour. Then we switch the multicooker to the “Heating” mode and keep the lingonberries for another 30 minutes. Now you can put it in jars, tightly closing the lids. By the way, tea with such berries is a thousand times tastier and healthier.

Step-by-step recipes for different Finnish fish soup with cream: classic, with cheese, shrimp

2017-10-26 Marina Vykhodtseva

Grade
recipe

12735

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

5 gr.

57 kcal.

Option 1: Classic Finnish fish soup with cream and salmon

In the classic version of fish soup, salmon is usually used, but if necessary, it can be replaced with trout. The dish is prepared only with fresh fish, but if this is not available, you can use frozen fillets. In this case, you need to thaw it in the refrigerator and under no circumstances use a microwave oven or warm water. They will negatively affect the taste, destroy vitamins and other valuable substances.

Ingredients

• 280 g salmon;
• 30 g butter 72%;
• 200 g cream 10%;
• liter of water;
• 280 g potatoes;
• 60 g onion;
• 25 g dill;
• 60 g carrots;
• salt pepper.

Step-by-step recipe for classic Finnish fish soup with cream

Measure water, pour into a saucepan, and place on the stove. Peel and cut the potatoes into cubes and add after boiling. Boil for 7-8 minutes.

Peel the white or red onion and cut into thin strips. Heat the butter, add the vegetable, fry for a minute.

Cut or grate the carrots into the same strips as the onion. Add the vegetable to the pan and cook over medium heat until soft.

Add salt to the potatoes. Cut the fish into cubes and throw the pieces into the pan. If foam appears on the surface when the fish soup boils, you need to carefully remove it with a large spoon.

Red fish cooks quickly; after 6-7 minutes, add vegetables to the pan. Let the fish soup boil well, only after that add the cream. Stir and turn off the heat a little. This is necessary so that the products are saturated with creamy taste.

After heating and boiling the cream, season the Finnish fish soup with pepper. Chop a couple of sprigs of dill very finely, throw them into the pan, stir and you're done!

Pour the dish into plates, add the remaining sprigs of herbs. When serving Finnish fish soup, olives are often added to plates, which go well with red fish.

If you need to get a thicker and richer soup, you can either reduce the liquid or add more potatoes and carrots.

Option 2: Quick recipe for Finnish fish soup with cream

The simplest way to prepare Finnish soup, which does not require much time. Within half an hour there will be a tasty and aromatic dish on the table. You can use any type of red fish at your discretion; the weight of clean fillet without skin and bones is indicated. This is not a dressing soup, which means there is no need to fry vegetables, which saves time and reduces calorie content.

Ingredients

• 200 g red fish;
• 800 ml water;
• 150 ml cream 15%;
• 1 tbsp. l. butter (butter);
• 2 potatoes;
• 0.5 onions;
• dill, salt.

How to quickly cook Finnish fish soup with cream

Measure water and boil. Cut the potatoes into small cubes no larger than a centimeter, throw them into the pan. Bring to a boil over high heat, simmer for 3-4 minutes.

Chop half an onion and add to the pan with the potatoes. Cook together for another 5 minutes.

Cut the fish into the same cubes as the potatoes. You can make the pieces smaller, but it is better not to change the shape. Add the fish to the fish soup and immediately add salt.

Pour the cream into another saucepan and bring to a boil. You can simply put it in the microwave, right in the cup. Warm up.

Step 5:
After five minutes of boiling the fish, add hot cream and butter, try the fish soup, and add some more salt.

Turn off the stove, pour the Finnish soup into bowls, add dill.

If desired, you can add other spices to this dish; sweet paprika, white pepper work well, you can throw in a small pinch of nutmeg. All fish soups go well with lemon juice, but it is not recommended to add it in large quantities to the pan; it is better to serve separately or decorate plates with thin slices of citrus.

Option 3: Finnish fish soup with cream and cheese

You can add absolutely any type of cheese to Finnish fish soup with cream, but it is important to choose a quality product. It should melt well in the hot mass and not seize in lumps. You can take processed cheeses in foil or in trays, but without any fillers. Additives, especially artificial ones, will interrupt the delicate aroma of red fish.

Ingredients

• 300 g red fish;
• 150 g cream 15%;
• 120 g cheese;
• 900 ml water;
• 160 g potatoes; 1 small onion;
• 0.5 bell pepper;
• 0.5 carrots;
• greens, salt;
• 25 g butter.

How to cook

Place the chopped potatoes into boiling water and cook until half cooked.

Finely chop the onion. Put the recipe oil in a frying pan, melt, add onion, fry the dressing for a couple of minutes.

Grate the carrots and add to the onions. Cook the vegetable sauté for about two more minutes. You need to stir constantly to avoid scorching.

Chop half the pepper into small pieces, pour into a frying pan, and fry everything together until almost done. The vegetables should soften.

Wash the fish, cut into small cubes, add to the potatoes. Now the Finnish soup needs to be salted. Cook until the fish is ready.

Add cream to the pan and bring the dish to a boil.

Grate or cut the cheese and place in the boiling soup. Stirring, heat the dish until the pieces dissolve, one minute is enough. When serving, add fresh herbs.

If soft cheese is used, the quantity can be increased, the taste will only be better. It is advisable to add durum products according to the norm, as they affect the consistency of the dish.

Option 4: Finnish fish soup with cream, tomatoes and pink salmon

Cheap recipe for Finnish fish soup. Pink salmon is not as fatty and tender as salmon or trout, but it is quite suitable for soups for every day. The dish turns out aromatic and tasty if everything is done correctly and the recipe is followed exactly. It is important to use strong tomatoes that will not fall apart during sauteing.

Ingredients

• 400 g pink salmon;
• 4 potatoes;
• 350 ml cream 10%;
• 300 g tomatoes;
• 100 g onion;
• 70 g carrots;
• dill, laurel, salt;
• 30 g butter.

Step by step recipe

Place 1.6 liters of water on the stove. If you want to get a thick soup, you can slightly reduce the amount of liquid. Peel and cut the potatoes, add them when boiling. Cook until soft.

You can take vegetable or butter, place the product in a frying pan, and melt it. Add the chopped onion and after one minute add the grated carrots. Cook vegetables until golden brown, but do not overcook.

Cut the tomatoes into cubes. If the skin is confusing, you can clean it first. Add tomatoes to the frying pan with other vegetables, fry for a minute and remove from heat.

As soon as the potatoes begin to pierce, add salt. Cut the pink salmon into pieces and also place in the pan. Boil the fish soup for five minutes.

Add the vegetables from the pan to the pan. Boil the cream separately and pour into the mixture. Bring the soup to a boil.

Reduce heat, simmer the Finnish soup for a couple more minutes, season the dish with laurel, add herbs.

It is not necessary to use plain water for Finnish fish soup, which is indicated in almost all recipes. Very often, when cutting pink salmon, tails, fins, and skin are left behind. From these illiquid pieces you can prepare broth, strain, and only then start preparing the dish.

Option 5: Finnish fish soup with cream and shrimp

A version of a chic Finnish fish soup with cream, salmon and shrimp. This dish can be served even on a holiday and it will be appropriate. It is not necessary to purchase large and expensive shrimp; you can take small shellfish.

Ingredients

• 300 g salmon;
• 5 potatoes;
• 200 g shrimp;
• 1 onion;
• 1.6 liters of water;
• 1 lemon;
• 200 ml cream;
• 0.5 cans of olives;
• 1 bunch of onions;
• bay, pepper

How to cook

Peel the vegetables. Chop the onion finely, potatoes into small cubes. Place everything together in boiling water for the fish soup, cook until soft for about 12 minutes.

Remove the salmon fillet from the skin, cut into cubes, slightly larger than potato pieces. Place in a saucepan. Add salt.

Wash and peel the shrimp. Add 5-6 minutes after the fish boils.

Separately, heat fresh cream and pour into a saucepan.

Cut the olives into rings, squeeze the juice from half a lemon, chop the green onions. Pour all this into a pan with Finnish fish soup, add bay leaves, stir quickly and turn off the stove.

Leave the soup for five minutes, then you can pour into portions and take a sample.

Of course, such fish soup must be served with dignity. The best addition would be a slice of lemon, a sprig of parsley, and a few whole olives. You should not prepare this dish in advance, as the flavor will be lost as it sits. Finnish fish soup is delicious fresh.

Finnish fish soup with cream is prepared in different ways, there are not two or five recipes - there are more. The fish soup is prepared in a rich fish broth, like a water soup. From fresh whole salmon, only from fillet, from smoked and salted fish carcass, in the form of a concentrated pure broth, with sautéed vegetables, with boiled vegetables (without pre-processing) and aromatic roots. Every Finnish restaurant and every Finnish housewife has its own secrets and traditions, but one thing remains unchanged - presence of cream or milk in the soup. This is the main feature of the Finnish fish soup recipe: cream turns the fatty, rich stew into a delicate, delicious soup.

The fish soup we will cook today is simple. We will cook it in broth, with a standard set of vegetables: potatoes, carrots, onions. At the end, throw the fillet parts into the pan. Usually, for broth, they try to choose not very fatty fish (without “fatty pockets”), on the other hand, why deny yourself the most useful omega-3? But it is better to use cream with less fat content, then the soup will turn out light.

Cooking time 45 minutes \ Serves 6 \ 2 liter saucepan, frying pan, saucepan

Ingredients

• salmon (fillet) 200 g
• salmon (head, tail, bones) for broth
• potatoes 3 pcs.
• carrots 1 pc.
• white onion 1 pc.
• bay leaf 2 pcs.
• black peppercorns 5 pcs.
• cream 10% 200 g
• olive oil 2 tbsp.
• dill 0.5 bunch

Preparation

I started cooking fish soup with fish broth. The broth is cooked from the head, tail and bones - this is the only way it can turn out rich, with a deep taste and aroma. Therefore, I cut off the head (removed the gills) and tail, cut off the fillets from the bones and skin, and put all these trimmings in a 2-liter saucepan.



I filled it with water, threw in the bay leaves and peppercorns and put it on the stove over low heat. I will cook for 15 minutes after boiling, skimming the foam from the fish broth.



While the broth is cooking, pour olive oil into a thick-bottomed pan and add finely chopped onions and carrots. Now I'm sautéing the vegetable dressing, that is, lightly frying it. It is important not to overcook the vegetables so that they do not burn; it is enough to bring them to a golden color.



I strained the finished broth and poured it into a saucepan with sautéed vegetables.

Please note that additional water may be needed, so you should have a kettle of boiled water ready. I added hot water to the broth and immediately put the diced potatoes into the pan. When the potatoes are cooked (15-20 minutes after boiling), half of the amount can be mashed with a fork, then the soup will be thicker.



Next I sent the diced salmon fillet. You shouldn’t cook it for more than 5 minutes: it will be overcooked and tasteless. The fire is quiet. (However, try and determine readiness yourself).



Pour in the cream, salt and pepper to taste. As soon as the soup began to boil, I immediately turned off the stove, added chopped dill, covered it with a lid and let the soup brew for 5-7 minutes. I would like to especially note dill: it goes amazingly with the creamy fish taste!

On a note. Remember how we thickened the soup with potatoes, turning some into puree? They also thicken it in another way; in recipes for Finnish fish soup there is this method: fry 2 tablespoons of flour in a frying pan until it turns beige, pour in cream, dissolve the lumps and season the soup with this mixture.

I served Finnish fish soup with fresh dill.

Step 1: prepare the ingredients.

Using a sharp knife, peel the onions and potatoes. Then we wash them together with a bunch of dill under cold running water. Dry the vegetables with paper kitchen towels, and shake off excess liquid from the greens over the sink. Then, one by one, place these products on a cutting board and chop. Cut each potato tuber into 6–8 pieces, immediately place them in a deep saucepan with a thick bottom, fill with purified water so that it is a couple of centimeters above the vegetable pieces, and place on medium heat.
Chop the onion into cubes up to 1 centimeter in size, and simply chop the greens finely. Then we start preparing the fish, wash it, dry it, place it on a clean cutting board and cut off the skin from the salmon. Next, cut the fish meat into portions up to 2 centimeters in size and transfer them to a deep plate. After this, we put on the kitchen table the remaining ingredients that will be needed to prepare the fish soup.

Step 2: prepare fish soup in Karelian style.

When the liquid in the pan begins to bubble, use a slotted spoon to remove the white foam from its surface and cook the potatoes for 8–10 minutes. Then we throw it into a colander along with water and leave it in it for 4–5 minutes. At the same time, put a saucepan with milk on the adjacent burner, boil it, remove it from the stove and put it aside for a while.

We wash the saucepan, dry it, put it on medium heat and put a piece of butter in it. After a few minutes, add the chopped onion and saute it for 2–3 minutes until translucent and soft, stirring occasionally with a kitchen spatula.
Next, add potatoes to it and cook them together for another 1 minute. Then pour hot milk over the vegetables, bring it to a boil again and immediately add salt to taste along with pieces of prepared fish.

Cook the soup for 6–7 minutes, then season it with cream, black pepper, bay leaf and half a portion of chopped herbs. Still preparing the dish 4–5 minutes, turn off the stove, cover the pan with a lid and leave the fish soup for 7–10 minutes.
Then, helping yourself with a ladle, pour it into deep plates, sprinkle each serving with 2-3 pinches of dill and go to dinner!

Step 3: serve Karelian fish soup.

Karelian fish soup is served hot at the dinner table. It is served with sliced ​​bread, lemon slices and, if desired, sour cream. The taste of the soup is rich, delicate with a pleasant milky-creamy aroma. Enjoy and enjoy the great food!
Bon appetit!

The fish cooks very quickly, so don’t put it in the pan ahead of time;

Very often, fish or chicken broth is used instead of milk;

50 milliliters of dry white wine will revive the taste of the fish soup. It must be added along with cream;

Sometimes raw shrimp and mussels are placed in the pan along with the fish;

Onions can be sautéed with finely grated carrots and thin slices of celery;

An ideal substitute for onions is leek;

To prepare this dish, you can use any type of red fish: pike perch, perch, trout;

The set of spices is not important, an excellent addition: dried basil, oregano, allspice and many other spices that are used when preparing first fish courses.