Delicious ear in Finnish with cream as an alternative to borscht

If too often there is one and the same dish, it quickly becomes boring, you want something new. This is especially true for hot dishes. We are used to eating traditional borscht or chicken soup, only vaguely imagining that there may be other varieties of liquid hot food. It turns out there are. For example, the ear, but not ordinary, and the ear in Finnish, with cream. Yes, it is with cream, because in Finland cream and milk are everywhere added to fish dishes, including soup. And let the Finns prepare their fish soup only on holidays and weekends, we can cook it when we want.

Here, for example, such an ear with cream (the recipe does not require any exotic and incomprehensible ingredients for us.) Purchase fresh trout about half a kilo for cooking, wash it, wash it and pull the insides. Peel and cut half a kilo of potatoes in cubes, and 3-4 bulbs with straws. Then lay the potatoes on the bottom of the deep pot, cut the onion on top of it, and lay the pieces of trout on top of the onions with onion.) Pour it all with boiled water to On the covered fish for 3-4 cm Now it is necessary to salt and pepper to taste and add 2-3 small peas of black pepper It's time to put the saucepan on medium fire After boiling cook the soup without stirring for another 15 minutes. Minutes until ready to pour 200 ml of cream into the soup and let it boil again.If boiling, you need to remove the pan from the plate and let the soup brew for about ten minutes.The soup in Finnish with cream is ready, serve to the table, sprinkling each serving with finely chopped parsley.

You can try another, no less delicious recipe of Finnish fish soup. For him you will need 350 grams of fish (salmon or salmon), one onion and carrots, three medium-sized potatoes, 100 g of processed cheese, 200 ml of milk and cream, 2 tables. Spoons of vegetable oil. Pepper, salt and greens add to taste. Also pre-cook 1 liter of boiling water. Rub on a large grater carrots, cut finely onions and fry them in oil (this can be done right in a saucepan, which will boil the ear). Now pour boiling water into the pan and fill the diced potatoes. Let everything boil for about ten minutes, then put in a pan pieces of fish and grated cheese. Salt and pepper. Let the ear cook for another 10 minutes. For a couple of minutes until ready, pour in the milk and cream. When the soup boils again, remove from heat. Just before serving, let the ear stick a little, then sprinkle it with herbs. Such an ear in Finnish with cream and milk is served either with ordinary bread, or with croutons or crackers.

If you like a rich cereal ear, use the following recipe. For two liters of water (4 servings) you will need:

- head, tail and fins large enough salmon;

- three medium potatoes;

- large onion;

- half a cup of millet;

- three medium-sized tomatoes

And spices: traditional salt with ground pepper, as well as 5-6 peas of sweet-scented pepper, 2-3 pieces of cloves, 1-2 bay leaves and finely chopped dill with parsley (to taste).

Such an ear of salmon with millet is prepared as follows. Fish head with tail and fins pour cold water and begin to cook on low heat. When the fish broth is cooked, it should be cooled and filtered. For straining, a gauze folded in 2-3 layers will work. Strain the broth again bring to a boil and fill it with potatoes, cut into cubes, as well as peeled and diced tomatoes, finely chopped onions and millet (pre-washed). While this all is brewed over low heat, tackle the fish cooked in the first broth - separate the meat from the bones. When there are 5 minutes left until the end of cooking, season the soup with spices, season with salt and pepper. After five minutes, turn off the cooker, close the pan with a lid and let the soup brew for ten to fifteen minutes. Next, place the pieces of salmon on the plates, pour the infused ear and decorate with fresh, finely chopped greens. Such a truly royal ear is no worse than an ear in Finnish with cream. In any case, your menu has become a bit more diverse.