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Home › Recipes › Karelian style Lokhi-Keito fish soup with cream


Karelian style Lokhi-Keito fish soup with cream

Directions:


1
Cut the fish, separating the fillet from the bones and skin. Put off the fillet. The remaining parts (including the tail and head) shall be filled with cold water and put on a slow fire.
2
Fry finely chopped onions and grated carrots in the vegetable oil. After boiling, add bay leaf, pepper and a whole onion to the broth.
3
Boil a quarter of an hour, strain. Now, salt the broth and add the potatoes sliced into medium-size cubes.
4
Leave your fish soup on low heat for another 10 minutes.
5
Meanwhile, melt the butter in a hot frying pan, add flour and fry, constantly stirring avoiding the lumps and add a couple of tablespoons of hot broth.
6
When potatoes are almost ready, add fried vegetables and flour to the saucepan. Next comes fish fillet, sliced slightly larger than potatoes. Finally add cream. Bring to a boil and remove from heat.


Ingridients:

Salmon or trout - large fish;
onion - 2 pieces,
carrots - 2 pieces,
potatoes - 4 pieces,
wheat flour – 1 tablespoons
butter - 50 grams,
vegetable oil - 3 tablespoons
20-22% cream - 300 ml;
salt,
black pepper,
bay leaf.