How to cook salmon soup with cream. Salmon soup with cream: exquisite simplicity. Traditional version with leeks

Ukha: recipes

A simple step-by-step recipe with photos and videos of unusual Finnish fish soup with cream, as well as an interesting option for preparing Finnish fish soup with bacon.

55 min

81.2 kcal

3/5 (2)

Kalakeitto, or milk soup, is one of the popular dishes of Finnish cuisine. Its preparation differs from classic fish soup in that cream or milk is added to the finished soup. Even avid skeptics and those who don’t like fish soups like this version of fish soup.

I suggest you prepare Finnish fish soup with cream according to a very simple recipe.

Kitchenware: pan, cutting board.

List of required ingredients:

Cooking sequence

Peel the potatoes, wash and cut into small cubes. We put it in a saucepan, fill it with water and put it on the stove.
When the water boils, reduce the heat, skim off the foam and add salt, allspice and bay leaf.
While the water and potatoes are boiling, chop the peeled onion into small pieces.
Heat a frying pan and melt a piece of butter on it.
Add the onion and fry it lightly. If desired, you can also use leeks.
During this time, cut the peeled carrots into small pieces and add them to the onions. We continue to fry the vegetables.
We clean the fish from skin and bones. Cut into small random pieces and place in a frying pan with the vegetables.
Stirring occasionally, fry on all sides for 3-5 minutes. This soup turns out delicious with red fish.
When the fish and vegetables are fried, transfer them to a pan with almost cooked potatoes.

You can fry vegetables and fish directly in the pan, and then add potatoes and add water.
Finely chop the greens and add to the soup. Cook over low heat for about 10 minutes.
At the end, pour in the cream, stir, bring to a boil, turn off and leave for about 10 minutes.

Finnish fish soup is usually served with rye bread. We pour Finnish fish soup into bowls and invite everyone to the table.

Content

A tasty and satisfying Finnish fish soup is prepared on the basis of red fish: salmon, pink salmon, trout or salmon are suitable. It is better to use heavy cream (at least 20% fat), then the soup will be richer.

Classic Finnish soup with cream

Time: 1 hour.
Number of servings: 8.
Calorie content of the dish: 64 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

Finnish fish soup has a minimum of ingredients and spices: the main ingredients, which complement each other perfectly, are responsible for the balanced taste. When serving, you can add lemon and olives.

Ingredients:

red fish – 1 small carcass;
leek - 1 stalk;
onions – 1 pc.;
potatoes – 3 pcs.;
carrots – 3 pcs.;
Bay leaf;
black peppercorns;
butter – 25 g;
cream – 250 ml;
water – 2.5 l;
salt, pepper, herbs.

Cooking method:

Cut the fish, separate the fillet. Place the back, head and bones in the broth pan.
Add peeled onions, cut into two parts, one carrot, black pepper. Fill with water.
Bring to a boil, skim off any foam that forms.
Strain the broth through a sieve or colander; it should be perfectly transparent. Add salt.
Finely chop the white part of the leek and sauté in butter.
Pour the fish broth into a clean saucepan, add the diced potatoes, the remaining carrots, chopped in any way, leeks, bay leaves, cook for 10 minutes until the potatoes are soft.
Add the diced red fish fillet and boil the fish soup for another 10 minutes.
Lightly whip the cream, carefully add it to the soup, stir until smooth.
Season with salt and pepper and serve Finnish fish soup with your favorite herbs.

With tomatoes

Time: 1 hour.
Number of servings: 8.
Calorie content of the dish: 101 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

The secret to the success of a delicious Finnish fish soup with tomatoes lies in the proper preparation of the tomatoes. To make the creamy soup more tender, the tomatoes must be blanched.

Ingredients:

salmon fillet – 600 g;
tomatoes – 4 pcs.;
potatoes – 4 pcs.;
carrots – 2 pcs.;
leek - 1 stalk;
vegetable oil – 100 ml;
cream – 1 l;
water – 1.5 l;
salt, pepper, bay leaf.

Cooking method:

Peel the carrots and onions, chop into strips, fry in vegetable oil directly in the fish soup pan.
Add the diced potatoes, cook the vegetables until half cooked, and cover everything with water.
Place the diced salmon fillet into the boiling broth and bring to a boil.
Peel the tomatoes and remove seeds, cut the pulp into cubes, and add to the soup.
Pour in the cream and cook the fish soup over low heat until the fish is ready.
Serve Finnish creamy fish soup hot with a slice of buttered rye bread.

With cheese

Time: 1 hour 20 minutes.
Number of servings: 6.
Calorie content of the dish: 57 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

This recipe for Finnish fish soup differs from the classic one in that processed cheese is used instead of cream: it is cheaper than the classic version.

Ingredients:

potatoes – 4 pcs.;
trout – 1 pc.;
carrots – 1 pc.;
onions – 1 pc.;
bell pepper – 1 pc.;
processed cheese – 1 pc.;
garlic – 1 clove;
water – 2 l;
salt, bay leaf.

Cooking method:

Place the washed trout head, tail and bones into a saucepan, add water and cook over low heat for half an hour.
Remove the fish from the broth, add grated carrots, chopped potatoes, onions, and bell peppers.
Boil for 10 minutes. Season with salt, add bay leaf and chopped garlic, then add diced trout fillet.
Dissolve the processed cheese separately in a small amount of broth or water, then insert it into the ear and cook for another 20 minutes. If you put a whole piece of cheese into Finnish fish soup, it will take longer to dissolve.

With shrimps

Time: 1 hour 15 minutes.
Number of servings: 8.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: first.
Cuisine: Finnish.
Difficulty: medium.

You can enhance the sea taste and aroma of Finnish fish soup with the help of shrimp. It is important not to overcook the seafood, otherwise the shrimp will become rubbery.

Ingredients:

salmon fillet – 500 g;
shrimp – 500 g;
potatoes – 5 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
cream – 250 ml;
water – 3 l;
salt, black peppercorns, bay leaf.

Cooking method:

Place salmon trimmings with bones, carrots, onions, bay leaves and peppercorns into a saucepan or cauldron for fish soup.
Fill the pan with water and put it on the fire.
Bring to a boil, skim the foam periodically, and cook for 20-30 minutes. A few minutes before the end of cooking, add the shrimp.
Remove all ingredients from the pan using a slotted spoon.
Add diced potatoes to the broth.
Peel the cooled shrimp.
When the potatoes are almost ready, add the chopped salmon fillet to the pan and add salt to taste.
Bring the Finnish fish soup to a boil, reduce the heat to medium, pour in the cream and add the peeled shrimp.
Cover the pan with a lid, bring to a boil, then remove from heat.

Ukha in Finnish differs from the traditional Russian dish by adding cream or milk. These ingredients radically change the taste of the soup, making it more tender and interesting. Since the recipes contain dairy products, you need to select fish that will go well with them. Usually salmon or trout are chosen. The dish can hardly be called budget, but you can surprise your loved ones with it and diversify your usual diet with an exquisite soup.

Cook fish soup in Finnish style in a saucepan or slow cooker. You can also use a pot if you want to cook this dish outdoors. For the broth, you can use a soup set (head and tail), tenderloin, or a whole carcass. It is believed that the most delicious Finnish fish soup is obtained by slowly simmering the fish, so it is not recommended to cook the soup over too much heat.

In addition to fish, various vegetables are added to the soup. Most often, cooks limit themselves to onions, carrots and potatoes, but sometimes they also add tomatoes, bell peppers, hot chili peppers, etc. A prerequisite for a tasty Finnish fish soup is the addition of a large amount of seasonings and spices. These necessarily include black and allspice peppers, fresh or dried herbs, roots, bay leaves, etc.

Finnish fish soup must be served hot. It can be supplemented with homemade croutons or crackers. The dish is considered dietary, but at the same time it has a large supply of vitamins and microelements important for the body.

Any red fish is suitable for Finnish fish soup, but many people prefer salmon. For this recipe you will need approximately 500 g of soup set and 200 g of tenderloin. If desired, you can change these proportions at your discretion. If you don't have sea salt on hand, replace it with regular salt. This will not fundamentally change the taste of the dish. It is better to take fresh celery root, but in a pinch, dried ground will do.

Ingredients:

700 g salmon;
200 ml cream;
4 potatoes;
20 g green onions;
10 g dill;
1 pinch of black pepper;
2 pinches of sea salt;
1 onion;
1 carrot;
20 ml vegetable oil;
70 g celery root.

Cooking method:

Place the soup set (ridges, tails and heads) into a saucepan and add water.
Skim off the foam from the broth, then cook for another 40 minutes over medium heat.
Dice carrots, celery and onions.
Heat vegetable oil in a frying pan and add vegetables to it, fry until golden brown.
Cut the potatoes into cubes and add to the prepared broth.
Add fried vegetables and chopped green onions there.
When the potatoes become soft, add the salmon fillet to the fish soup (cut into medium pieces).
Pour cream into the soup, add salt and pepper, stir.
Cook the fish soup for another 15 minutes, then sprinkle with chopped herbs and remove from heat.

Interesting from the network

Fish soup with trout and cream is a traditional Finnish dish that is often prepared for the holidays. This soup is a real delicacy that is not at all difficult to prepare at home. In a slow cooker, the soup turns out even tastier than on the stove, because the soup simmers in a bowl rather than boiling. This allows all the ingredients to exchange flavors and reach the ideal degree of doneness.

Ingredients:

500 g trout (carcass);
2 onions;
5 potatoes;
1 glass of cream;
5 peas of allspice;
30 g parsley;
Salt pepper.

Cooking method:

Wash the trout well, gut it and cut into portions (steaks).
Dice onion and potatoes.
Place potatoes in a slow cooker, smooth and add a layer of onion.
Place the trout pieces on the onion, fillet side down.
Add boiling water to the saucepan until it covers all the ingredients.
Salt and pepper the fish soup, add allspice.
Turn on the “Extinguishing” mode and set the timer for 30 minutes.
When the soup boils, add cream and mix well.
Season the finished fish soup with parsley and serve.

Now you know how to cook fish soup in Finnish according to a recipe with a photo. Bon appetit!

Finnish-style fish soup is a tasty and rich soup in which delicious types of fish are combined with dairy products. When prepared correctly, the result is a delicious dish worthy of any dinner party. Since such a soup is a curiosity for Russian cuisine, it is worth listening to the advice of more experienced chefs who know exactly how to cook fish soup in Finnish:
The finished broth for Finnish fish soup must be strained. This is the only way the soup will turn out transparent;

To make the soup even more tasty and aromatic, let it brew thoroughly after cooking. In a multicooker, the “Warming” mode is ideal for this;

Cream for fish soup is suitable for any fat content. It all depends on how nutritious you want the dish to be;

If you want to cook fish soup with white fish, replace the cream with milk;

Whole onions, which need to be removed from the pan after cooking, will help make the broth lighter;

The fish soup will be even more interesting if you use two or three types of fish to prepare it.

Then prepare for them traditional Finnish fish soup with Lohikeitto cream. A dish of salmon, trout or salmon is prepared. For some, such fish soup may be too expensive, but in Finland it is cooked almost every day. And all because salmon in this country is the most affordable fish, even cheaper than ordinary herring. In our article we will present a classic recipe for Finnish fish soup with cream. You will be offered other options for preparing this dish with the addition of different ingredients.

The version of the popular fish soup presented below is considered traditional for this northern country. Local housewives adhere to exactly this recipe for Finnish fish soup with cream (pictured). A step-by-step description of the preparation process is as follows:

Clean and fillet small salmon (trout, salmon). Place the head and backbone in a saucepan and cover with water.
Then add a bay leaf, a few black peppercorns and a whole onion and bring its contents to a boil. Constantly skimming off the foam, cook the broth for 25 minutes.
Remove the cooked fish from the pan. Strain the broth and return to the stove.
A festive version of this soup is cooked without potatoes. It can be prepared separately and served on a plate.
The salmon fillet left after cutting the fish, cut into small pieces, is sent into the boiling broth.
After 10 minutes (the main thing is that the fish pieces do not boil), the soup can be removed from the heat, adding 200 ml of cream with 25% fat. They should be inserted into the ear carefully so that they are evenly distributed. Sprinkle the finished fish soup with dill.

Finnish fish soup with trout cream

This dish has a surprisingly delicate taste. And all this thanks to cream, which goes perfectly with any red fish. By the way, don’t regret it and use fillet for the fish soup. The result is a delicious, complete dish, appetizing in appearance and very filling.

The recipe for Finnish trout soup with cream consists of the following steps:

Place diced potatoes (3 pcs.) into a pan of boiling water (1 liter). After boiling again, it should be cooked for 7 minutes.
At this time you can fish for trout. The fillet should be separated from the skin and the fish should be cut into small pieces, removing all the bones at the same time.
Place the prepared fish in the pan with the boiling potatoes.
Sauté finely chopped onion (½ piece) and coarsely grated carrots in butter (30 g).
Add the fried vegetables to the almost finished soup.
Then pour in 200 ml of cream with 10% fat content (200 ml). Add salt and black pepper to taste. Bring the contents of the pan to a boil and remove the fish soup from the heat.
Serve the dish with fresh dill.

Finnish fish soup with trout and tomatoes

The famous fish soup prepared according to the following recipe has a refreshing taste and light piquant sourness. Tomatoes provide such a gastronomic effect. But before adding to the soup, they should first be blanched and peeled from the thin but rough skin.

Finnish fish soup with cream and tomatoes is prepared in the following sequence:

Peeled and diced potato tubers (4 pieces) are placed in a saucepan, filled with cold water and cooked for 10 minutes after boiling or until tender.
Vegetables (onions, carrots) are chopped and sauteed in butter or vegetable oil along with diced tomatoes (2 pcs.).
The frying goes to the boiling potatoes. Next add pieces of salmon (500 g), salt and spices to taste. The fish soup is cooked for another 5 minutes.
Cream (500 ml) is poured into the soup, heated well, but not brought to a boil.
Lastly, the greens are added, after which the pan is covered with a lid.

Finnish salmon fish soup with shrimp and cream

Do your loved ones refuse regular fish soup? Then offer them Finnish fish soup with tender salmon fillet and shrimp in a fragrant creamy broth. After tasting such a dish, no one will dare to say that they do not like fish soup. You can learn how to prepare Finnish fish soup with cream from the following step-by-step instructions:

Place diced potatoes (5 pieces) and half an onion chopped with a knife into a saucepan with 2 liters of water. After the water boils, the ingredients are cooked for 15 minutes.
Salmon (300 g) is cut into small pieces and placed in a pan with potatoes and onions.
After 5 minutes, frozen shrimp (200 g), olives cut into rings and green olives (½ can each) are added to the pan with the soup.
After another minute, cream (100 ml) is poured into the ear and chopped onion and dill are added, as well as bay leaf and allspice (3 pcs.). The soup is brought to a boil and removed from the heat.
After 10 minutes, a delicious dish with an exquisite fishy taste and aroma can be served.

Recipe for Finnish fish soup with leeks

Not all people like the taste and smell of onions in soup. That is why many housewives do not add it to Finnish fish soup with cream (pictured). But if you replace regular onions with leeks, you will not only not feel the unpleasant aroma, but will also make the dish more delicate and interesting in taste.

Prepare Finnish fish soup according to this recipe in this order:

Pour 1 liter of cold water over diced potatoes (4 pcs.). Place the pan on the fire.
As soon as the potatoes boil, add leeks (100 g), chopped as desired, to the broth.
After 10 minutes, add pieces of salmon fillet (500 g) to the soup, after removing the bones from it.
Prepare cream with 20% fat content. As soon as the salmon is cooked, add a piece of butter (30 g) to the ear and pour in cream (200 ml).
To add a piquant taste, allspice peas (1 tbsp) and bay leaf are added to the soup. Before serving, the dish should sit in the pan for at least 10 minutes.

Finnish fish soup with cream and green peas

The next dish not only turns out to be very tasty, but also looks original. When preparing Finnish fish soup with cream according to the recipe, frozen green peas are added to the soup. This ingredient makes the taste of the finished dish more delicate. Finnish salmon soup is prepared very quickly:

In a saucepan, bring 400 ml of fish broth to a boil.
Add 3 pieces of potatoes cut into cubes, carrot slices, chopped onions and frozen peas.
After 12 minutes, pieces of salmon (200 g) are added to the soup.
As soon as the fish fillet is cooked, you can add 33% fat cream (100 ml), allspice, bay leaf and herbs.
The soup is brought to a boil one last time, after which the pan is removed from the heat.
You can serve this fish soup with crispy croutons.

Finnish fish soup with melted cheese and cream

For the next fish soup recipe, you can use not red fish fillets, but the head and tail with enough meat. The result is a rich, creamy broth with chunks of salmon. When preparing a budget version of Finnish fish soup with cream, you must follow these steps:

Place the head and tail of salmon with a total weight of about 700 g into the pan. Pour water over the fish and put the pan on the fire.
As soon as the water boils, remove the foam from the surface. Add a whole onion, carrots, allspice and bay leaf to the broth. Cook over low heat for 40 minutes.
Strain the finished broth and pour into a clean saucepan. As a result, about 1 liter of liquid should remain.
Add cubed potatoes (5 pieces) to the broth, and 10 minutes after boiling, pour cream with a fat content of 22-33% (1 tbsp.) into the soup. Next add processed cheese from a can (200 g) and pieces of salmon, separated from the head and tail.
Add salt and pepper to taste. Turn off the soup and sprinkle it with herbs.

Finnish fish soup recipe for a slow cooker

This dish is truly festive. It is prepared from fresh trout with the addition of tender cream and a small amount of vegetables. Its taste will definitely please even the most sophisticated gourmets. When preparing Finnish fish soup with cream, you can use a slow cooker. For this fish soup, it is recommended to select the "Stew" mode. The cooking time should be set to 30 minutes.

So, for Finnish fish soup, you should load diced potatoes (5 pieces), 2 heads of chopped onions into the multicooker bowl, and put fairly large pieces of skinned trout (500 g) on top. The prepared ingredients are poured with water. Spices are added immediately. It is recommended to sprinkle salt (1 teaspoon), a pinch of black pepper and a few allspice peas on top. After this, you need to close the lid of the multicooker and start the selected cooking program.

As soon as the water begins to boil, pour a glass of cream with 20% fat into the bowl. After this, all that remains is to wait for the sound signal, which will indicate the end of the soup cooking process. Next, the fish soup should be poured into plates and sprinkled with herbs.

The following tips will help you prepare delicious Finnish fish soup:

You can cook the soup using either plain water or fish broth. In the latter case, it must first be strained from the seeds.
Red fish, cut into small pieces, cooks for no more than 5 minutes. Therefore, it should be added to the soup shortly before adding cream.
During the cooking process, you should not stir the fish soup too often, otherwise all the ingredients will simply fall apart and the dish will look unappetizing.

The dish is also often called kalakeitto. This is a national dish of Finnish national cuisine, which is a fish soup with the addition of milk or cream. There are many cooking options. This article suggests preparing Finnish fish soup according to a classic recipe, as well as 8 interpreted technologies, with different types of seafood. Each of them is special, distinguished by a unique soup taste and unusual aroma.

Finnish fish soup with cream is very aromatic, the taste of fish is delicate and juicy. This soup will certainly please everyone who tries it.

0.7 kg pink salmon;
0.5 kg of potatoes;
0.5 liters of cream;
1 onion;
1 carrot;
50 ml sunflower oil;
salt, spices (you can use a mixture of peppers, coriander; laurel leaves).

Preparation:

First you need to chop the vegetables: cut the potatoes into cubes, carrots and onions into strips.
The pink salmon must be cleaned and the fillets cut into portions.
Vegetables chopped into strips should be fried in oil, pour water, add potatoes and spices.
The last thing to add is the pink salmon, pour in the cream in a thin stream, while stirring.
Cook for about a quarter of an hour. To make the soup aromatic, sprinkle with herbs if desired.

Cooking fish soup in Finnish style in a slow cooker is extremely simple. All ingredients will be saturated with the taste of fish, kalakeitto will be incredibly appetizing.

Components:

0.5 kg pink salmon fillet;
5 potatoes;
1 onion;
1 carrot;
0.5 liters of cream;
50 ml vegetable oil;
salt, spices.

Preparation:

To begin, cut the potatoes into cubes, carrots and onions into small strips.
Cut pink salmon into small portions.
Pour vegetable oil into the multicooker bowl, fry carrots and onions, pour water, add potatoes and spices.
At the end, add pink salmon, pour in cream, stirring constantly.
Turn on the “Extinguishing” mode and the timer – 35 minutes. Serve, first decorating with herbs.

Trout soup is famous for its rich taste, thanks to the noble variety of fish. This dish will appeal even to those who do not consume seafood at all in their daily diet.

Components:

0.4 kg trout fillet;
5 potatoes;
0.2 l cream;
1 tbsp. l. butter;
1 onion;
1 carrot;
salt, spices.

Preparation:

Cut the potatoes into soup cubes, add water, and cook for about 10 minutes.
We remove the seeds from the trout, divide it into portions, and throw it into the stew.
Sauté the chopped vegetables in melted butter and add them to the soup.
Pour in the cream and leave for the fish soup for a quarter of an hour.

Salmon recipe

Salmon is a noble fish, and the stew will be no less refined and appetizing.

Components:

0.6 kg salmon;
1 onion;
0.5 kg of potatoes;
0.5 l of milk;
50 g flour;
salt, spices.

Preparation:

Disassemble the salmon, boil the broth from the head, backbone, tail, and divide the fillet into pieces.
Strain, add chopped vegetables, fillets, seasonings.
We dilute flour in part of the milk, add the remaining milk and pour it into the ear. Leave for a quarter of an hour.

In order for kalakeitto to be fragrant and aromatic, it should be served with herbs.

Finnish salmon soup with cream

Salmon soup surprises with its taste and nutritional qualities.

Components:

1 kg heads;
0.5 kg of potatoes;
1 carrot;
1 onion;
0.1 l cream;
salt, spices.

Preparation:

We cut out the eyes and gills from the fish, boil the broth, and strain.
We cut off the meat, throw it back into the liquid, season it with spices, and add chopped vegetables.
After half an hour, add milk. Serve with greens.

Traditional version with leeks

Leeks are often used in the national cuisine of Finland. Dishes with it are very healthy and appetizing.

Components:

0.6 kg of fish;
0.4 kg potatoes;
0.3 l cream;
1 leek;
1 carrot;
50 ml olive oil;
salt, spices.

Preparation:

First of all, you should cut vegetables, potatoes into soup pieces, carrots finely and leeks into rings.
We clean the fish and cut it into pieces.
Sauté the chopped vegetables, add water, add potatoes and spices.
The last step is adding fish and cream; they should simmer for about a quarter of an hour. Serve with greens.

With tomatoes and cream

Tomatoes add juiciness to the dish and a pleasant piquancy to the fish itself.

Components:

0.5 kg salmon fillet;
1 onion;
5 pieces. potato tubers;
0.2 l cream;
1 carrot;
2 tomatoes;
50 ml vegetable oil.
salt, spices.

Preparation:

Cut the salmon into pieces, boil the broth with seasonings. Throw in diced potatoes.
Sauté vegetables in oil and add to soup.
At the end, pour in the cream, leave for a quarter of an hour and serve to the guests.

Cooking Finnish stew with spices

Finnish fish soup with the addition of various seasonings becomes even more aromatic and fragrant. This stew is perfect as a first course at a dinner party.

Components:

0.5 kg of fish;
3 potatoes;
0.1 l cream;
1 onion;
1 carrot;
salt;
allspice, black peas, red;
1/3 tsp. coriander;
1/3 tsp. basilica;
2 laurel leaves.

Preparation:

This recipe does not involve chopping vegetables, because it will not be a soup, but a kind of fish soup using Finnish technology.

We clean the fish, cut it and cook the broth. Throw in peppers, bay leaves, and salt.
Add unchopped vegetables, after half an hour cream, coriander, basil.
Before serving, remove the vegetables. Serve the soup in a broth pot, garnished with herbs.

Soup with chum salmon

Chum salmon is a fish with a special taste, so soup made from it will also have an exquisite taste. Kalakeitto will certainly surprise the hostess's guests.

Components:

0.3 kg chum salmon;
1 liter of pre-cooked fish broth;
1 onion;
1 carrot:
1 celery root;
5 potatoes;
0.1 l cream;
salt, sugar, spices.

Preparation:

To begin, rub the chum salmon with salt and sugar. This marinade will give it an amazing taste.
In the fish soup we throw diced potatoes, carrots, onions, whole celery, and spices.
After half an hour, pour in the cream and leave for the same amount of time.
Serve with dill or parsley leaves.

All presented options for preparing fish soup surprise you with their special taste and aroma. Every housewife will find exactly the recipe that she likes.