Scandinavian cuisine: we prepare Norwegian soup

Norwegian cuisine is famous for its fish soups with impeccable taste and a satisfying cook. The most popular dish is, of course, Norwegian soup with cream and salmon. Such a soup can be served as a festive table, and use it in your daily menu. And what will pleasantly please any mistress is a minimum of time spent preparing this delicious food.

Scandinavian cuisine is always so fishy

Scandinavian ancestors prepared food from those ingredients that they found on their northern peninsula: meat, sea fish, vegetables and dairy products. You can search for hundreds of recipes, but they will all be similar in composition. A distinctive feature of Scandinavian cuisine from the European is the fat content and calories of cooked food. After all, in northern countries you need to warm up quickly and conserve energy as long as possible. All the classic dishes of Norway, Denmark, Iceland are very satisfying and natural.

Fish is the queen of all traditional dishes. They serve it in different forms: steamed, boiled, smoked and fried. And use salmon, trout, salmon, herring, cod, mackerel mainly in soups and soup, pies and as second courses. Norwegian soup with salmon dominates in Scandinavian cuisine, and there are a great many recipes for it. Prepare such a masterpiece at home will not give you much trouble, but pleasure will be received - more than enough!

Norwegian soup with salmon and cream

Such soup can be cooked with any sea fish: salmon, trout, salmon, cod. Today in the recipe we will use salmon. Due to the fact that one of the ingredients is cream, the calorie content of the soup increases, but at the same time its satiety. In order to be ready to prepare a northern dish, the following ingredients will be required:

• 400 g fillet of salmon,
• 3-4 tomatoes,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• 1/2 liter of cream 20%,
• 1.25 liters of water,
• Salt, pepper, butter and dill.

Step-by-step recipe for salmon dishes

So, the necessary components are available. Then follows the fascinating process of cooking Norwegian soup.

1. Peeled vegetables: potatoes cut into cubes, onions - squares, carrots can be grinded on a grater.
2. Cooking tomatoes: to remove the skin on top you need to make a cut in the form of a cross, then the product must be doused with boiling water. Clear. Cut into cubes in size, like potatoes.
3. Fish: after the fillets are washed, go to cutting it into pieces of medium size (more than potatoes).
4. Casserole: warm up, pour the bottom of the vegetable oil, fry the onions and carrots until golden brown. When the mixture is toasted, add the tomatoes, reduce the heat. Stirring.
5. Soup: pour water for the future Norwegian soup, bring to a boil with all the products in the pan, and then the potato comes into play. Salt, pepper add to taste (if necessary). Cover the soup with a lid and leave to cook on medium heat for no more than 10 minutes. When the time is right, cream will go to use.

When all the ingredients in the soup are cooked, the saucepan can be removed from the fire. Then, as an ornament, add finely ground dill. To make the soup more rich, it is necessary to leave it to languish under the lid for about half an hour.

Seafood soup

This is another recipe for Norwegian soup with cream. Unlike the classic soup, here we will use whole fish and a set of seafood. Prepare the following products:

• 1.4 kg of salmon,
• Seafood (200 g of shrimp, 250 g of mussels),
• 3-4 tomatoes,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• 250 g of processed cheese,
• 150 grams of cream,
• Salt, pepper, vegetable oil.

Step-by-step recipe for salmon and seafood dishes

When the grocery set is assembled, go directly to the preparation of Norwegian soup:

1. Seafood carefully washing, salt and fry on the bottom of the pan for 5 minutes. Add cream and for 10 minutes all together stew.
2. Peeled and diced potatoes are added to seafood and cream.
3. Carrots, onions and tomatoes are fried separately in a frying pan with butter, salt and pepper. Tomatoes are launched after preliminary roasting carrots and onions until golden brown. Since tomatoes give a lot of juice, their joint roasting with other ingredients is impossible. Tomatoes are subject to preliminary blanching for the softness of the taste of the dish.
4. Fish fillet cut into cubes and fry in a pan with the rest of the vegetables, no more than 5 minutes.
5. Fish: it is necessary to separate it before loading into the pan (tail, head and ridge). It is these parts of the inhabitant of the seas that will give the broth of Norwegian soup a richness.
6. In a saucepan to seafood, add water, prepared parts of fish and fried vegetables.
7. Cream cheese should be finely chopped on a wet grater (not to stick) and sent to a pan to the rest of the ingredients.

It is necessary to stir the soup from time to time and watch the readiness of its constituents. When everything is cooked, the head, the backbone and the tail of the fish can be removed. Portionally pour into plates and decorate with greens.

Enjoy the most northern and fish cuisine in the world!