Austrian fish milk soup

Austrian fish milk soup

Category: First meal

Kitchen: austrian

Ingredients
Fish (I have salmon and catfish)	0.5KG
Fish broth	1 l
Fat cream (I have 30%)	300 ml
Milk	200 ml
Dry white wine	100 ml
Carrot	1 PC
Bulb onions	1 large or 2 small
Vegetable oil for frying
Fennel	0.5 tsp
Allspice	2 peas
Bay leaf	1 PC
Salt	taste
Potatoes (optional)	2 pcs
1/2 lemon juice

Cooking method

• The idea of ​​fish and milk soups is found in many countries. Norwegians love this dish very much. In Scotland, "cullen skink" is made from smoked haddock, butter, onions, potatoes and milk. In Finland, there are two options: the everyday kalakeitto - broth, potatoes, white fish fillets and milk - and the festive lohikeitto with salmon and cream. And in Latvia, herring and potato soup is prepared on the basis of milk. They love this soup in Austria too.
• Milk, cream, and butter were added to such soups for calorie content. Simple fish can be used for everyday options. For festive tables and in restaurants - the soup is served with salmon and trout. In general, the ingredients in these soups can vary. The vegetable composition is changing - in particular, the presence or absence of potatoes. Wine may or may not be added. But in any case, this is a dry white wine. In one Norwegian soup, mussels were added to the soup in addition to fish. In short, the space for fantasy is wide.
• So let's try.
• 1. Boil the fish with fennel, bay leaves, onion and salt for about 20 minutes after boiling.
• 2. Take out the fish, peel it off and break it into large pieces. Strain the broth.
• 
• 
• 3. Cut the potatoes and boil them in the broth.
• 4. Chop the onions and carrots. Fry lightly in vegetable oil, then add wine and stew a little. In this case, the vegetables will crunch slightly in the soup. If you like soft or well-fried, do it differently.
• 
• 5. Add onions with carrots to the finished potatoes, bring to a boil. Pour in cream, milk, lemon juice - bring to a boil again. Add boiled fish and turn off.
• 
• 6. Serve with fresh herbs.
• 

The dish is designed for

6-7 servings

Time for preparing:

1 hour

Cooking program:

plate

Note

Soup with a pronounced creamy taste, delicate aroma of wine - and, of course, your favorite boiled fish, shaded with vegetables. Recommended for fish lovers !!!

How well the principle of such soups is described, there is a basis for the recipe and for "self-expression" !!!!!! Thank you very much!!! I wanted to cook a similar soup !!!!

I was very impressed not only by the recipe, but also by the presentation and design! Thank you for your beauty and diligence

[Rada-dms]

Rada-dms, JuliaThanks for your appreciation! This soup is quite elegant and balanced for my taste. : girl_est: You can try adding mussels next time! Enjoy cooking!

Thank you for the recipe I must try And the fish is just there, I really bought it for another, but I'd rather cook soup

Boil fish with fendoble

I take it, boil it with fennel?

[Gata]

Well, the seasoning turned out - you can't think of it on purpose!
Gata, let your soup be delicious!

Probably a piece of the word "add" was in the middle ....

Very tasty, fragrant soup turned out! Thank you!

[ahmadinka]

ahmadinka, thanks for trying the recipe! Glad I liked it!

God, how delicious! Its godlike! Sasha, thank you very much for the inspiration, for the detailed recipe with beautiful photographs, for describing the possible variants of this recipe. The result is a delicious hearty dinner!

[Olga]

Olga, I'm glad that our tastes match! Thanks for your kind feedback and praise!