Chowder in Finnish

Chowder in Finnish

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Finnish Fish Soup Ingredients

  1. Sea trout steak (chilled, not frozen) 1 piece
  2. Cream (20% fat) 1 liter
  3. Potato 5 pieces
  4. 2 carrots
  5. Salt to your liking
  6. Black pepper peas to your liking
  7. Bay leaf to your liking
  • Main ingredients: Forel, Cream
  • Serving 6 servings
  • World cuisine Finnish cuisine


Saucepan, Dining and teaspoons, Cooker, Cutting board, Sharp knife, Grater, Serving plates

Cooking fish soup in Finnish:

Step 1: Prepare the trout.

Trout steak cut into large pieces. Do not peel off the skin, do not remove the bones. Place the pieces of fish in a pan, fill with clean drinking water and set it to simmer over medium heat. When the water boils, remove all the foam and add salt, allspice, peas and bay leaf to your liking. Reduce heat a little and cook more 10-15 minutesuntil the fish is almost ready.

Step 2: Prepare the vegetable ingredients.

Rinse potatoes and carrots well under the cold running water, then peel. Cut the potatoes into medium cubes. Grate the carrots on a coarse grater. Peel the onions and rinse under cold water, then finely chop it. Place all chopped vegetables in a separate pot.

Step 3: Cook the vegetables.

Strain the broth from the cooked fish through cheesecloth, doubled in a saucepan with vegetables. Now add some salt and put the vegetables to boil to medium heat.

Step 4: Mix the ingredients.

Disassemble the pieces of boiled fish, clean them from skin and bones. Then cut into small pieces. Now add the chopped fish to the vegetables and cook on low heat for about 15 minutes. Then add cream to your ear, bring to a boil and remove the pan from the heat. Cover tightly and let it brew about 20 minutes.

Step 5: Serve the ear in Finnish.

Then pour into serving plates and serve with a glass to the dinner or holiday table dry white wine. You can use finely chopped fresh herbs to decorate fish soup. Good appetite!

Recipe Tips:

- - If the fish soup for fish soup is not enough, then you can add a little boiling water to the vegetables.

- - For this fish soup you can also use the trout fish soup set (head, tail, abdomen, fins).

- - Check the readiness of the potato with a knife, pierce the potato with it in the thickest place and, if the blade passes easily, then the ear can be removed from the fire.

- - Remember that if you cook fish soup for 1 liter of broth, then 1 liter of cream is needed.