Finnish Ukha with Salmon and Cream

by Editorial Staff

It is customary to cook Finnish fish soup from redfish with the addition of cream or milk. You can cook from one type of fish, or from 2-3, to taste. Also, the ear loves spices. We have a budget option – from the ridge of redfish. Both cheap and tasty πŸ™‚

Cook: 1

Servings: 6

Ingredients

  • Red fish ridge – 1 pc.
  • Potatoes – 300 g
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • Green onions – 1 bunch
  • Cream 10% – 200 ml
  • Vegetable oil – 20 ml
  • Dill – 0.5 bunch
  • Salt – 1 tbsp (to taste)
  • Ground black pepper – on the tip of a knife

Directions

  1. Prepare products for the recipe.
  2. Wash the ridges of red fish, add water and put on fire. Bring to a boil, as soon as foam appears, remove with a slotted spoon.
  3. Cook the broth on low heat, covered for 30 minutes.
  4. Meanwhile, peel and wash the potatoes. Cut into slices.
  5. Peel the carrots, wash, cut into strips.
  6. Peel the onion, wash, cut into cubes.
  7. Wash the dill and green onions and chop.
  8. Strain the broth.
  9. Put the potatoes in the fish broth.
  10. Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Fry lightly over medium heat, stirring occasionally, 1-2 minutes.
  11. Put green onions in broth.
  12. And also carrots with onions. Cook the fish soup over medium heat, covered, until the vegetables are cooked (15-20 minutes).
  13. Remove meat from the fish ridge.
  14. Pour cream into the ear. Add salt and pepper to taste. Add red fish meat. Cook the fish soup for another 10 minutes. Sprinkle with fresh dill and serve.
  15. Finnish ukha with salmon and cream is ready.

Enjoy your meal!

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