Karelian soup. Karelian cuisine. Four pillars of Karelian cuisine

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 some 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 seasoning soup, meaning there is no need to fry vegetables, which saves time and reduces calories.

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 boiling the fish for five minutes, 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 the dish with thin slices of citrus.

Option 3: Finnish 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. Place 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 hard 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.

National Karelian cuisine is a kind of symbiosis of Old Russian cuisine and the cuisine of Northern Europe. In the restaurant menus you can find especially many similarities with the dishes of the Karelians’ closest neighbors - the Finns and Estonians. Here in Karelia, like nowhere else, traditional delicacies of Russian cuisine and Finnish soups and snacks organically coexist on the table: game and fish, pickles and dried meats, rich borscht and Finnish fish soup with Lohikeitto milk, Scandinavian muffins and Russian pies. However, there are also dishes that can only be found in Karelia. This is their homeland, this is where they were traditionally prepared before and are still being prepared to this day.

Soups

The first courses of local cuisine are 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-keito) 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.

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.

Traditions of cooking fish soup in Karelia

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 satisfying, 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!

Pies and pastries

Karelian cuisine is rich in a variety of pies and other flour products. Most often they are made from rye dough. By the way, wheat flour, common in central Russia and the south of Russia, is rarely found in the national Karelian cuisine. Most often, ground rye, oats and barley are used in Karelian dishes.

Skantsy- or, as they are also called today, “pies for son-in-law” - 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.

Wickets- another popular and well-known pie of Karelian cuisine in many countries of the world. A wicket is a kind of open small pie, like a cheesecake, often square or polygonal in shape. The filling for the 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 content - 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.

Video recipe for making wickets

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.

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 out with 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 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.

Menu in Karelian restaurants

While vacationing in Karelia, you will probably want to try real Karelian cuisine: hearty and rich fish soup, authentic kalitki cooked with fresh wild berries, tasty morsels of salted fish and fried game.

If you are relaxing in our Karelian dream home - a guest house on the shore of Lake Onega on Malaya Medvezhka (Medvezhyegorsk) - then at your service is the menu of the restaurant, which is located next to the cottage, just a 5-minute leisurely step away. , restaurant menu .

Those who are passing through Karelia, traveling around the world, can visit our restaurant, as well as other taverns and cafes, which will certainly delight you with their varied menu. Here you can find dishes not only of Karelian cuisine, but also, without difficulty, order Caucasian shish kebab, Japanese sushi, Swedish meatballs or even Mediterranean lasagna.

While passing through Petrozavodsk, we recommend visiting the Karelian Gornitsa restaurant, where you can taste such exotic northern dishes as Karelian mints made from salmon meat in juniper sauce or roasted bear meat in a bag of rye dough. The names alone beckon and tease your appetite!

Also here you will be offered to taste a collection of tinctures made from forest herbs and berries, with the addition of natural honey, prepared for visitors according to ancient recipes.

Video recipe for cooking whitefish on a barbecue from the chef of Karelian Gornitsa

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.

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 overheat the vegetables so that they do not burn; just 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 mention 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.