Salmon soup in Russian and in Finnish

Salmon soup is also called red or amber. It is prepared in the same way as the traditional white - from a strong broth and a small amount of vegetables.

A distinctive feature of any soup is a clear broth, it is desirable to achieve this in the process of cooking, not allowing a boiling. Cook on medium heat, but always with the lid open. Unlike white fish, salmon has a gentle and light taste and therefore does not require an abundance of spices - it is enough to put a bay leaf and a few peas of pepper into the broth, and crumble fresh herbs in the ready-made ear. Obligatory components of the ears are potatoes and carrots, you do not need to put more vegetables. After the ear of the salmon is cooked, it must be infused for at least 15 minutes under the lid, and it is best to cover the pan with a large towel. If you want to maximize the taste of the soup to the one that is obtained when cooking on the fire in the field, add a few drops of liquid smoke to the dish.

Classical ear from salmon. Recipe

For one small carcass of salmon (you can take one 800 g of soup set and 400 g of salmon fillet) you will need: potatoes - 6 tubers, tomatoes - 2 pieces, salmon caviar - 50 g, one onion, butter - a small cube, parsley root - 2 Pieces, one laurel leaf, black pepper - 3-4 peas, fresh greens, salt.

We clean the carcass of salmon, mine and we separate the fillets. In boiling water we put the spine, head, fins and cook for about half an hour. Broth filter. Potatoes cut into small slices, carrots and parsley root cut into circles, all the sliced vegetables, whole onion and pea pepper put in fish broth and cook for half an hour. Fillet of salmon is cut into small portions and added to vegetables. After 10 minutes, the salmon's ear will be almost ready. A few minutes before the end of cooking, we add butter, finely chopped tomatoes and bay leaves without skin . Remove from the fire, cover and wait for 10 minutes. Then add the salmon caviar and fresh chopped greens.

Often, salmon are bought to make delicious meals out of its valuable meat. But do not rush to throw away the scraps - they can also be used. For example, boil an ear. The soup from the salmon heads turns out tasty and rich, and its preparation is not much different from the usual cooking.

Products: salmon head - two pieces, two onions, carrots - two pieces, potatoes - 6 pieces, one celery root. Seasonings: laurel leaf - 4 pieces, nutmeg - half teaspoon, black pepper - 8 peas, sweet pepper - 4 peas, salt.

Preparation: head salmon well washed, if there are gills, then remove them. We put it in a pan with water and put it on the fire. When the broth begins to boil, remove the foam and do less fire. We add bulbs, one carrot and a pea of black pepper. Cook the soup over a small fire for about an hour. After that, we take out the heads and separate completely the whole flesh from the bone.

Broth filter, pour back into the pan. Potatoes cut into cubes, raw carrots three on a grater. We put the vegetables in the broth and cook for 10 minutes. After adding the pulp of salmon heads, spices, salt and cook for another 10 minutes. We cover the prepared ear with a lid and insist about 15 minutes.

Salmon soup in Finnish

The Finnish ear - a traditional dish in the Scandinavian and Baltic countries, differs from the Russian in that it necessarily contains milk. In Finland, this ear is often cooked for holidays, and cream is added instead of milk.

Necessary products: for one liter of water we take salmon fillets - 300 g, one onion, half a kilogram of potatoes, cream (you can take milk) - two glasses, wheat flour - two spoons, fresh greens, salt to taste.

We put the water to boil. We cut the potatoes into cubes, cut the onion into half rings. Vegetables put in boiling water, salt and cook for 10 minutes. Salmon fillet cut into large pieces, add to vegetables and cook as much. In cream (or milk) we add flour and whisk with the help of a whisk, poured into the ear. As soon as the ear boils, remove from the fire. Finnish salmon soup should also stand for a while under the lid. Served dish with fresh herbs, white breadcrumbs or croutons.