Finnish soup

Ingredients for Finnish soup

Instructions for Finnish soup

To prepare the Finnish soup recipe, please follow these instructions:

1 kg. fresh salmon or other firm fish cut into appropriate pieces with skin and legs on, set to simmer for a low heat in a 5-6 l. Pan, with salt and pepper.

When the skin is taken the Pan can be easily removed by heat. The fish is taken up and to remove the skins and bones. Fish meat is cut or broken into suitable pieces (ca. 3-4 x 3-4 cm.) and set aside on a plate.

Fish water, add Bay leaves and Allspice. Add the potatoes that are cut into 2 ½-3 cm cubes, carrots which are divided into 2 lengthwise-approx. 6 mm. thick – and 2 onion there is grovdelt (not chopped).

It all boils to low heat – after a short period of time, add red cabbage and celery leaves. Stir in the broth and let it cook for the carrots are almost cooked through, but before the potatoes boil out.

While some gruel is soup, cut bacon into cubes and FRY in a pan to low heat.

Pour fat from, and add the butter (or margarine) and celery into cubes, and the remaining onions (as fine chopped) and green pepper. Sauté the onion is golden and peberfrugten this is pale green.

Now back to the soup
Add the fish pieces, which may not have been cooked from now on, only simmer soup-cooking, to preserve the rich. Add the clams with juice, shrimp and 1 l. water. Add the bacon mixture from pan, and then red bell peppers, mushrooms, Rosemary, cumin, thyme, oregano and chili.

Stir the milk in the soup-a Cup at a time – add butter, and let it all simmer for at least 1 hour.

Server soup with slung salad (tossed in a dressing) with garlic bread (frozen can be used)