Recipe soup in Finnish with garlic and melted cheese
Recipe soup in Finnish with melted cheese and tomatoes
Recipe soup in Finnish with spices
Wuhu has long been considered the most ancient dishes of Ukrainian and Russian cuisine. This dish previously prepared according to the same recipe as the soup. However, the ear is different from the soup that the soup is cooked with the addition of the fish and soup - a soup with meat.
Today nobody can say exactly where the fish soup recipe came to our country, but it is known that the name of this dish is the Indo-Asian roots. In the XI century all liquid called soup dishes. In order to know what the soup is being prepared, the name pronounced in conjunction with the product with which it is prepared. For example, the ear of peas, chicken ear. Fish soup is also divided into types, depending on the type of fish, on the basis of which it was prepared.
Today, quite the opposite. Now the ear is considered a separate dish. And each fish yushki your soup recipe and it can not be called.
If earlier the ear without fish considered commonplace, then from the XVII century, this dish without this ingredient is not ready.
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A little history
During the reign of Ivan the Terrible in the soup recipe included poultry. Many cookbooks of the time are full of recipes of this dish, which is brewed with the addition of chicken meat pie. At the master's table was served a soup of swans swan giblets. This dish is prepared only in wealthy homes, the poor are people prepared soup and borscht.
By the end of the XIX century on fishing yushke strongly it was influenced by French cuisine. French cook very much trusted in matters of cooking. Wuhu began to prepare more refined recipe of its preparation seized some of the ingredients, and she gained a clear broth.
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Cooking soup today
Today's ear is preparing for its preparation technology, which helps to get the fragrant and clear broth, do not have a strong fishy odor. Fish, which is added to the recipe for this dish, not completely fall apart and does not lose flavor.
According to the technology of the ear must be brewed in the clear, that is, without a cover, and in any case should not boil. The fish lay into the boiling vegetable broth, which is pre-salted. For such use onion broth, which was subsequently removed. If the soup recipe uses live fish, other vegetables yushku not placed. In other cases, the ear is prepared with the addition of sliced potatoes and whole carrots, which also removed at the end of cooking.
In the preparation of each species of fish allocated time. For example, freshwater fish is cooked for 7-20 minutes, the largest freshwater fish from Siberian rivers boil for half an hour, and the sea - 8-12 minutes. Cooking time of the ingredient does not depend mainly on the type and the size of the fish. The fish yushku put different spices and condiments, such as saffron, nutmeg, fennel, ginger, anise. However, the main spices are: black pepper, dill, parsley, bay leaf, tarragon, leeks and parsnips.
Assortment of spices and herbs depends on what kind of fish. If the fish is fat, then it goes more cooking spices. Also, the number of spices and taste affect the quality of this ingredient. For example, when preparing the ear of walleye or perch, then do not put a lot of spices.
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Recipe for fish soup in Finnish
Finnish National cuisine is quite rich in fish dishes. The reason - lack of development of livestock and crop production. Therefore, based on the local cuisine is the use of natural products of natural origin: fish, game, mushrooms and berries. Finnish culinary traditions have much in common with the German, Scandinavian and Baltic kitchens. The daily menu of Finns are commonly found cold appetizers, first courses but they are considered to be festive. And one of these dishes is the ear. To prepare recipes soup in Finnish they approach responsibly, respecting all the details and secrets.
Ear Finnish recipe is a famous traditional Finnish cuisine. This dish is loved not only Finns, but also other nations. Although in Finland, and believe that to cook this dish just cook them, but the recipe gourmet soup can be cooked at home, without having to travel to Europe.
The main thing - is to keep the recipe and all the steps.
To prepare the soup in Finnish will need:
1 refrigerated sea trout steak;
1 liter of cream (20% fat);
5 pieces of potato;
2 carrots;
salt, black pepper, bay leaf to taste.
From inventory we need:
pan;
cutting board;
sharp knife;
float;
dining room and teaspoons;
portioned plates;
kitchen stove.
Cooking soup in Finnish
Preparing trout. For this steak trout must be cut into large pieces. Skin and bones do not need to be removed. Further pieces of fish should be placed in a saucepan, cover with clean drinking water and put to boil on medium heat. Once the water boils, remove the foam and add salt, sweet pepper and bay leaf. Fire can be abated slightly and cook for another 10-15 minutes, until almost fully cooked fish.
Preparing vegetable ingredients. Potatoes and carrots should be well washed and peeled. Potatoes cut into medium-sized cubes. Carrot Grate. Onions also be cleaned from the husk and wash, then finely chop it. All shredded vegetables should be placed in a separate pan.
Cook vegetables. Ready fish broth need to drain into the pan with the vegetables through a cheesecloth, folded in half. Then add a little salt and put to boil on medium heat.
Mix the ingredients. Pieces of boiled fish must be disassembled, cleaned them from the bones and skin. Then, cut the fish into small pieces. Then add the chopped fish to the vegetables and cook over medium heat for 15 minutes. Then, in your ear, you can add the cream, bring to a boil and remove from heat. Tightly cover and let stand about 20 minutes.
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Recipe soup Finnish salmon
To prepare the soup in Finnish will need:
300g salmon fillet;
4 large potatoes;
2 pieces of onions of medium size;
2 tablespoons butter;
1 cup cream;
ground black pepper;
Bay leaf;
1 tablespoon cornstarch;
salt to taste;
greenery.
Cooking soup in Finnish
Potatoes must be cleaned, cut into cubes and pour 3 liters of water. Cook it until half.
Onions should be cut and fry in butter until soft.
Salmon fillet neatly separated from the peel and cut into medium-sized pieces and boil a la carte. The resulting need to drain the fish stock and cook the potatoes in it.
Then fill in the boiling soup with salmon onion and cook for 10 minutes.
Then add the cream soup, salt and pepper and put a bay leaf. Boil for 2-3 minutes.
Cornstarch diluted in 0, 5 cups of water and pour a thin stream into the soup, stirring constantly. After the soup thickens, the pan off the heat and sprinkle with herbs.
Ideally ear Finnish cooked with cream, but many are moving away from the classic recipe, replacing the cream of milk.
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Recipe soup Finnish salmon
To prepare this dish you will need:
1 kg of salmon;
1 liter water;
1 onion;
1 teaspoon salt;
red pepper as desired;
4 large potatoes;
0, 5 leeks;
400 ml of milk;
1 tablespoon flour;
dill.
Prigotov tion soup in Finnish
The fish must be cleaned and separated from the bones, fillets received. Bones lowered into the water and add to it coarsely chopped onion and spices. Cook for about 20 minutes.
The resulting broth and pour into another saucepan. Once the soup boils, add the cut into half rings leeks and potatoes. Cook for about 15 minutes.
Fillet of salmon should be cut into pieces and add to the soup. Cook for 5-10 minutes. Flour mixed with milk and pour into the soup. A few more minutes to cook, then add the chopped dill. Fish soup is ready!
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Recipe soup in Finnish with garlic and melted cheese
This recipe is a Finnish fish soup is a little different from the classic. Instead of cream in this recipe are used processed cheese. Ear becomes quite tasty and easy.
To prepare this dish you will need:
head and tail trout or salmon;
Bay leaf;
1 clove of garlic;
1 carrot;
1 onion;
1 bell pepper;
1 processed cheese;
3-4 pieces. potatoes.
Cooking soup
The head and tail of the fish must be washed, put in a saucepan and cook over low heat for half an hour. Then, remove the fish from the broth and add the shabby carrots, potatoes, chopped onions and bell peppers.
Then, put your ear garlic, spices, black pepper and bay leaf. Then you need to lay the fish back.
Processed cheese must separately dissolved in either water or broth. Curd is best to buy a special broth. After it dissolves, it is necessary to pour into the ear and boil for another 20 minutes. If processed cheese put directly into the soup, it will take longer to dissolve. After Prokip ear, it can be switched off. Add the herbs and serve.
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Recipe soup in Finnish with melted cheese and tomatoes
To prepare this dish you will need:
500 g of salmon;
potatoes;
3 fresh tomatoes;
bulb onions;
1 processed cheese;
green onion;
fish or vegetable broth (you can from a cube).
Cooking
Potatoes and onions should be cut into cubes and cook in the broth. Then cut fresh tomatoes and green onions, put them in a separate pan and cook, stirring occasionally. Add water to the tomatoes is not necessary, since the tomato juice will do. To add tomatoes thyme or other herbs. Tomatoes and onions simmer until until they become soft. Then add to them cream cheese.
The fish is cut into pieces and put into the broth. When to send the cheese and vegetable mixture. Season with salt and pepper. Wuhu bring to a boil, but do not boil. Let stand 15 minutes and serve.
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Recipe soup in Finnish with spices
In preparation of this soup are important spices that give this dish an unforgettable taste and aroma.
For this dish you will need:
600 g of fish (salmon, perch, burbot, salmon);
600 g of onion and leek;
600 g potatoes;
salt to taste;
250 ml of milk or cream;
white pepper;
spices (thyme, coriander, basil);
greenery.
Cooking
Leek cut into rings. Onions and potatoes cut into small pieces. The fish must be cut into large chunks.
In a saucepan, all these ingredients are laid in layers. Moreover, the lowest layer to put white pepper. Then there is the onion. On the bow is placed the fish. And the last layer - potatoes.
Water poured approximately 2 cm above the potatoes. This is followed by placing the pot on the fire. After boiling water is necessary to reduce the fire and add the spices and salt. Then boil the soup for 15 minutes without stirring.
Then the ear is necessary to pour the milk or cream and boil for 2-3 minutes. After that, turn off the fire and add to the soup greens. Leave for 20-30 minutes. You can then submit.
