Trout soups, calakeitto recipe

There are many options for preparing and serving fish soups. Cream and cheese stews on trout broth are very popular.

Many housewives cook only fish soup from fish, while they often use river species. From the sea, no less tasty dishes are obtained, for example, trout soup with cream cheese . It can be in the form of a liquid stew or a thick cream. In any case, the first is very delicate and fragrant. The dairy ear in Europe is called calakeitto and is served in all restaurants in coastal cities. However, everyone can cook, having at hand a minimal set of products.

Traditional Calakeitto Recipe

The main thing is to choose high-quality and fresh fish. Suitable trout or salmon fillet, separated from bones and skin. Sometimes cooks use fish stock made from the head and ridge of a pike perch. It turns out saturated, and the dish is much more satisfying, but you can cook the soup on vegetable broth.

What is required for kalakeytto:

  • broth (vegetable or fish) – 1 l;
  • trout – 0.8 kg;
  • potatoes – 0.5 kg;
  • leeks and onions – 1 pc.;
  • butter – 2 tbsp. l .;
  • carrots – 2 pcs.;
  • processed cheese – 100 g;
  • cream – 200 ml;
  • wheat flour – 1 tbsp. l .;
  • dill – a small bunch;
  • sugar to taste;
  • vinegar (9%) – to taste;
  • salt, spices.

Pre-cut fish, peel and cut into large pieces. Next, do the passivation of vegetables, putting butter on a slow fire to warm up. Onions and leeks cut into small cubes, send into a pan and fry until golden brown. Chop the carrots into small slices and add to the onion, at this stage you can salt the frying. After 2-4 minutes, add flour, mix well and fry for another minute.

Transfer the frying to a boiling broth, then toss the potatoes sliced ​​in large cubes. Bring to a boil, cover and cook for 20 minutes. Wait until the potatoes become soft, then reduce the heat to a minimum, pour cream and add cream cheese. Pour vinegar to taste, add sugar and chopped dill.

It remains to add chopped red fish and boil for 5 minutes – the cheese soup with trout and cream is ready. The dish goes well with fennel and celery. If the fish is very hard, then before sending it to the broth, you need to soak for 15-20 minutes in salted water with added sugar.

Mushroom soup with trout and cream cheese

Each hostess changes the recipe using new products. You can supplement the stew with several types of cheese and mushrooms. Herbs and spices are of great importance, because they are the ones that add flavor trout soup.

Ingredients for cooking:

  • trout (fillet) – 250 g;
  • potatoes 2-4 pcs.;
  • carrots – 1 pc.;
  • onions – 1 pc.;
  • fresh champignons – 100 g;
  • processed cheese – 150 g;
  • hard cheese – 100 g;
  • butter – 20 g;
  • starch – 1 tsp;
  • water – 1.25 l;
  • dried celery – 1.5-2 tsp;
  • basil – a small bunch;
  • salt, paprika, black pepper – to taste.

Prepare the fish if it is not cut. In packages, as a rule, sold already peeled from bones and peels, it remains only to cut it into large pieces. Wash, peel and chop vegetables into small cubes. Rinse the mushrooms under water, clean if necessary and cut into plates.

In boiling water send potatoes and salt, leave for 15-20 minutes, until it becomes soft. Melt the butter in a pan, then fry the onions, carrots and mushrooms until soft. Transfer the frying and 2 types of cheese to the finished potato. The solid must first be rubbed on a fine grater, otherwise it will not have time to dissolve. Until it melts, stir the soup with a spoon.

Next, add chopped trout fillet and cook another 5-7 minutes. Dilute starch with water (1: 4), pour into a soup with cheese, mix well. At the very end, add chopped herbs, spices and hold under cover for a couple of minutes under low heat.

About hooks from Darren Cox

How to make cream soup

The most delicate fragrant cream soup will appeal even to young children. Often the broth is cooked from several types of fish, it is not necessary to use only trout fillets. You can choose the head, tails and ridges of any red fish. However, in this case, be sure to filter the broth before adding the main ingredients.

what you need for cream soup:

  • water – 1 liter;
  • trout – 300 g;
  • processed cheese – 100 g;
  • potatoes – 3-4 pcs.;
  • carrots – 1 pc.;
  • onions – 1 pc.;
  • cream (20%) – 100 ml;
  • salt, bay leaves, spices – to taste.

It is easier to buy red fish fillet, but it will cost more. Gut the salmon, peel and cut into pieces. Pour with cold water, bring to a boil, and then detect for 10 minutes. After time, strain the broth and return to the fire, put the fish on a plate. Transfer the processed cheese into a pan and mix until completely dissolved in the broth.

Dice the onion, grate the carrots on a medium grater – add vegetables to the fish broth. If desired, they can first be fried, but the soup will turn out more calorie. Peel the potatoes, chop into large cubes and send to the pan. Cook together for about 15-20 minutes, sprinkling spices, and during this time, disassemble the trout into pieces. It can be added to the soup right away and mashed with the rest of the ingredients or left to put on a plate when serving.

Grind the finished soup with a blender in a puree, then return to the fire. Pour in the cream and check the density, if necessary add another 100-150 ml. You can not boil trout fish soup for a long time , otherwise the cream will curl – 2-3 minutes are enough. When serving, it is recommended to add pieces of red fish, fresh herbs and croutons to the plate, repeating the serving in the photo . The calorie content of all first courses is presented in the table.

Calorie dishes

BlueServing SizeKBJU
Cream Soup with Cheese, Cream and Fish100 gCalories – 55 kcal, proteins – 3.7 g, fats – 2.5 g, carbohydrates – 2.5 g
Mushroom soup with trout and two types of cheese100 gCalories – 48 kcal, proteins – 2 g, fats – 2.4 g, carbohydrates – 4 g
In Calacas100 gCalorie content – 66 kcal, proteins – 3.9 g, fats – 3.3 g, carbohydrates – 5.3 g

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