Creamy Finnish Trout Soup

Delicate, aromatic, with creamy notes. For the whole family. Finnish trout fish soup with cream is different from the transparent soup we are used to. Thanks to the cream, the broth turns white with beautiful golden streaks from olive oil and acquires a soft, creamy taste.
cook time: 1h
Lucas Halstead
Creamy Finnish Trout Soup

Nutrition Facts (per serving)

69
Calories
3g
Fat
5g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Potato 400 g
Carrot 1 pc
bell pepper 0.5 pc
Cream (10% fat) 200 ml
Trout (Any red fish: salmon, trout, chum salmon, salmon, coho salmon and others. By the way, a delicious soup will turn out not only from red fish, I had a delicious soup with hake) 400 g
Vegetable broth (either fish or water) 1.5 l

Recipe instructions

Step 1

Step 1
How to cook Finnish fish soup from trout with cream? Prepare all the necessary ingredients. You can use fish or vegetable broth. If there is no broth, replace it with plain water. Instead of cream, you can use milk. You don’t have to add bell pepper at all and get by with the standard set of vegetables for fish soup: potatoes, carrots and onions.

Step 2

Step 2
Rinse the trout thoroughly. Cut off the fins. Cut the fish into medium pieces. There should be enough meat in the fish. Therefore, it is better to use fillet. I had a large tail, which was enough for soup. If you have a fish head, add it to the soup too.

Step 3

Step 3
Wash the carrots, peel and cut into quarters.

Step 4

Step 4
Wash the potatoes, peel and cut into small cubes. For Finnish fish soup, vegetables should not be cut very coarsely. So that during meals several types of vegetables fit into one tablespoon.

Step 5

Step 5
Wash the bell pepper, remove seeds and stems and cut into small pieces.

Step 6

Step 6
Peel the onion. If you want to add chopped onion to the soup, then you need to cut it into small cubes and sauté in olive oil along with bell peppers and carrots (step 7). I add a whole onion (step 9), which I then discard at the end of cooking.

Step 7

Step 7
Heat olive oil in a saucepan. Add bell peppers and carrots. Fry over medium heat, stirring occasionally, for about 7 minutes.

Step 8

Step 8
Add the potatoes to the pan with the vegetables, stir and fry, stirring occasionally, for another 3-4 minutes.

Step 9

Step 9
Pour in the broth (or water), add the whole onion (if you didn’t add it chopped before). Bring the soup to a boil and simmer over medium heat for about 10 minutes.

Step 10

Step 10
Place the prepared trout pieces. Cook the fish soup over medium heat for another 10 minutes. It should not boil too much, because if it boils too high, the fish fillet (especially if you have it without skin) will begin to disintegrate into small pieces.

Step 11

Step 11
Pour in the cream. Season the soup with salt and pepper to taste and stir. Bring the soup to a boil and cook for another 5 minutes. At the end of cooking, discard the onion if you added it whole.

Step 12

Step 12
Pour Finnish fish soup with cream into plates and serve. Bon appetit!

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