Finnish fish soup is not Russian fish soup. It is served in restaurants, the dish is known all over the world and is radically different from the usual for us option. What is in it?
Let's start with the main thing - the cost of Finnish fish soup
If in Russia soups were made from simple and cheap products (even better when they were caught or cultivated on their own), then the finest and best ingredients were chosen for the Finnish fish soup. At the heart of fish fillet, but only salmon. It is cut into small pieces. In the Russian dish is often used large pieces of carcasses.
What kind of fish is used for Finnish fish soup:
It is possible to replace a more accessible pink salmon, but in no way case of crucian carp or pike. This fish in the Finnish ear is not the place. Even the broth for it is made from salmon heads, ridges and other illiquid parts. In addition to the red fish, other non-cheapest products are used, they are discussed below. So, you can’t call the Finnish fish soup a budget dish.
Vegetables in Russian and Finnish fish soup
No soup is cooked without vegetables. They give taste and aroma, thicken the broth, are almost the main ingredient after fish. Therefore, it is important to lay them in due form, they have their own finnish soup.
- In the Finnish ear, carrots and onions are lightly fried, usually olive oil is used for this. The Russian dish is cooked without sautéing, the vegetables are thrown immediately into the pan.
- Fried vegetables are added to the broth the very first, sometimes they are made in a saucepan, poured boiling broth, only then the rest of the ingredients are introduced.
- Potatoes are always added to this dish, but laid in small pieces. Whole potatoes or halves, as is customary when cooking Russian fish soup, are not used.
- Finnish dish is seasoned with a small amount of dill. Parsley, cilantro and other too fragrant greens are not used. Russian dishes are filled with the fact that there is in the kitchen on the principle “the more, the better”.
- Tomatoes, pepper. These ingredients are found in both Russian and Finnish fish soup. In both cases, they are placed directly in the pan, you do not need to fry in advance. Upon request, peels are removed from the tomatoes.
Unlike river fish, salmon has a refined aroma, it is important to emphasize it, not smash it.
For this reason, when cooking broth it is used vegetables, onion peel, various spices, as is commonly done when cooking broth from river fish. Also Finnish soup is never seasoned with vodka. This ingredient usually removes the smell of mud, salmon does not have it.
Creamy broth: how's that?
Another feature of the Finnish soup is cream. They are certainly added to fish broth, not to water. Broth is prepared from illiquid parts of red fish. No need to try to replace the broth from the river rocks. It will simply spoil the flavor of Finnish soup.
What does cream replace:
- soft cheese;
- hard cheese.
Sometimes cheese and cream are used together or mixed with milk, but Finnish fish soup is never cooked in ordinary fish broth.
This is an opaque soup, which is its highlight.
Is it ear or porridge? Whether to add cereal
A special feature of the Russian soup is the addition of various cereals. They give the nourishment and rich broth. Finnish dish is not necessary. It does not introduce cereals or other thickeners. The dish never “costs a spoon”, but at the same time it is nourishing by adding cream to the broth.
What cereals are injected into the Russian ear:
All of them are perfectly combined with fish and vegetables. If the choice falls on pearl barley, then it is cooked separately, then introduced into the general dish.
Refueling with smoke
Another difference of the Finnish soup is the absence of haze. The Russian dish is usually cooked on a fire, which gives a special flavor.
At home, it is “charged” with smoke.
To do this, use a wooden splinter, which is lit, and then stewed in broth.
Finnish dish of tender salmon can be spoiled by this. For its filling, it is better to use a slice of lemon or citrus zest.
Classic Finnish fish soup with cream and salmon
If all the housewives can cook Russian fish soup, there is nothing difficult in this dish, then the Finnish dish requires certain knowledge. Here is a step by step classic recipe that any hostess can handle. At the heart of fish fillets. For broth, parts of carcass unsuitable for other dishes are used.
- 200 g of salmon (fillet);
- 35 ml of olive oil;
- 1 carrot;
- 1 white onion;
- 3 potatoes;
- 2 laurels;
- 5 peppercorns;
- 200 ml of cream 15%;
- 20 g of dill;
- head, ridge, fins.
- Broth will require a head and other non-liquid pieces. Thoroughly wash them with running water, fold into a saucepan (2 liters), pour water and boil for about half an hour, remove the foam. Do it regularly to get clear broth.
- We decorate broth through a fine sieve or several layers of gauze. We rinse the pot inside, as there is a raid and foam on the walls. Pour the broth into it and put on the stove.
- Fry the diced onion and carrot in olive oil. We shift in boiled broth and salt.
- We clean the potatoes and cut them into small cubes. Add to the broth, begin to cook the ear. Parallel to dice fillet of salmon or other salmon fish.
- As soon as the potato is almost ready, add red fish. Cook exactly five minutes. Do not do this longer, otherwise the whole taste will go into the water. No need to fear that the fish will not have time to prepare, small pieces of salmon this time enough.
- Pour the cream into the pan with the Finnish soup. We try on the salt, add. Squeeze peas pepper, throw with laurel. We cut the dill, add next.
- Give the Finnish ear to boil and immediately turn off the stove. Cover, leave for ten minutes. When serving, you can throw a slice of lemon.
In addition to this recipe, there are options for Finnish fish soup with shrimp, squid and other seafood. All of them are fundamentally different from the traditional Russian soup type and view. Nothing in common between them, except that the fish in the composition and the common name "ear".