With Lohikeitto, it's a creamy broth, so just straining it though a cheesecloth is enough. When making Ukha Soup, you want a very clear broth, as it's visible and visually appealing. I just use a colander and cheesecloth, and strain the broth, and discard the leftovers. You definitely need to strain the fish broth, so it is as clean and clear as you can get. If the water is reduces due to boiling, you can add more water so you have about 3 litres of finished soup stock. Bring to a boil and allow to simmer for about 45 minutes. It's a simple stock with only onions, peppercorns, water and the fish heads. The Salmon Head Broth makes a flavourful bouillon soup base, just like when you make a bone broth with beef or chicken soup. I was scared of the fish heads, but your don't eat them! Of course you strain the broth before you add the chunky fish fillets, leaving a delicious and nutritious fish soup. I used to call this Fish Head Soup as a kid, and it really grossed me out. The fish broth for Salmon Soup is made with Salmon heads, the more in the pot, the merrier. Over the centuries, the borders kept changing (first border treaty with Russia was signed in 1323) and Finnish people lived in what is Russia today. Lohikeitto is a creamy fish soup, and easier to make than you think! I first tried this soup in St Petersburg.įinland and St Petersburg (2nd largest city in Russia which is located in NW Russia) are only 200km apart, and it's only natural that there are recipes in common across the cultures. Finnish Fish Soup has whipping cream in it, which mellows out the fishiness of the soup. In Russia, this style of soup is called Ukha, which is the clear broth version of this soup. Usually made Salmon heads and bones for the broth, this soup is delicious and full of vitamins and minerals. Finnish Salmon Soup (Финская уха) or Lohikeitto, is delicious and creamy Salmon soup, popular across Scandinavia and Northwestern Russia.
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