Finnish Ukha (Kalakeitto)
by Editorial Staff
Finnish ukha (kalakeitto) is a fish soup with cream or milk. In the recipe for red fish soup, traditionally, not milk, but cream is used. Finnish “milk soup”, the recipe for which necessarily includes leeks and dill, is prepared quite simply.
Cook: 1 hour
Servings: 4
Ingredients
- Fish (salmon, trout) – 0.5 kg
- Potatoes – 4 pcs.
- Leeks – 0.5 pcs.
- Bulb onions – 1 pc.
- Fresh dill – 1 bunch
- Cream (or milk) – 200 ml
- Water – 1 l
- Flour – 0.5 tbsp
- Salt – 1 teaspoon
- Red pepper – on the tip of a knife
Directions
- Prepare food for making Finnish fish soup.
-
Before cooking a Finnish fish soup, peel the fish and separate the fillet from the bones.
- Peel and chop the onions.
- Dip the bones, coarsely chopped onion into the water and add spices (salt and black pepper). Cook for about 20 minutes.
- Peel the potatoes, wash and cut into wedges. Cut the leeks into rings.
- Transfer the broth to another saucepan.
- When the broth comes to a boil, add the leeks and sliced potatoes. Cook for about 15 minutes.
- Cut the fish fillets into chunks.
- Add to ukha. Cook for 5-10 minutes.
- Mix flour with milk or cream.Add cream or milk to flour. It is best to pour the cream or milk through a sieve so that there are no lumps. Cook for a few more minutes
- Chop the greens.
-
Add finely chopped dill to the ukha
- Serve the dish immediately. When serving, sprinkle the Finnish fish soup with red pepper.
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