Finnish fish soup: how to cook red fish in a new way
Many housewives are used to serving red fish on sandwiches. Butter or cream cheese can also be added to it. But the Finns, for example, make a delicious rich ukha from this product. Ridges are perfect for this dish. It's not only hearty, but also very budget-friendly.
The idea of cooking delicious Finnish fish soup from red fish spines was published on the Instagram page of a food blogger with the nickname recepti_dariko.
Finnish fish soup recipe
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
Ingredients:
- salmon backbone - 500 g
- onion - 1 pc
- cream 15% - 1 cup
- potatoes - 3 pcs
- carrots - 1 pc
- butter - 40-50 g
- salt
- dill - 1 bunch
- water - about 5 glasses
Method of preparation:
Ingredients for cooking ukha
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
1. Wash the backbone, cut it into large pieces and boil it with the fins and a whole onion.
2. Strain the broth, discard the onion, and set aside the backbone.
Cutting fish for a dish
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
3. Cut the carrots into rings or half rings (depending on the diameter).
Slicing carrots
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
4. Dice the potatoes.
Slicing potatoes
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
5. Add the carrots to the broth, after 7 minutes the potatoes and cook for another 15 minutes.
Cutting herbs
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname recepti_dariko
6. Meanwhile, sort the backbone, separating the meat from the bones and fins. Add salt to the soup. Chop the dill.
Cooking all the ingredients in broth with butter
Source: Screenshot of the post on the Instagram page of the food blogger recepti_dariko
7. Put the fish in the soup, pour in the cream, add half the dill, stir, and cook for another 3-4 minutes. Add butter to the finished soup. Serve with dill and fresh bread.
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