fish / riba / kala · soup / juha / keitto

Finnish salmon soup with easy bread / Finska juha od lososa i brzi kruh / Lohikeitto ja helppo leipä

This soup is a Finnish classic and has made a come-back on the culinary scene recently. It features ingredients that were staples in the earlier Nordic kitchen and has that special something, with the pink salmon cubes and bright orange carrots floating in a creamy broth. It is a great way to warm up during the long winters here in the North. After eating it so often, we wanted to make this dish ourselves and share it with friends around the world.

serves 2 as a main or 4 as a starter / 2 glavna jela ili 4 predjela / 2 isoa annosta tai 4 alkupalan kokoista annosta

  • ½ big leek
  • 1 tbsp butter
  • 3 small carrots
  • 400 g potatoes
  • fish (or vegetable) stock cube
  • 2 bay leaves
  • 400 g salmon
  • 100 ml cream
  • handful of dill
  • ½ velikog poriluka
  • 1 žlica maslaca
  • 3 male mrkve
  • 400 g krumpira
  • riblja (ili povrtna) kocka
  • 2 lista lovora
  • 400 g lososa
  • 100 ml vrhnja za kuhanje
  • šaka kopra
  • puolikas isosta purjosta
  • 1 rkl voita
  • 3 pientä porkkanaa
  • 400 g perunoita
  • kala- (tai kasvis) liemi kuutio
  • 2 laakerilehtä
  • 400 g lohta, kuutioina
  • 100 ml kermaa
  • käsillinen tilliä
  1. Halve the leek piece lengthwise and slice. Melt butter in a pot and sauté leek on low heat, until soft being careful not to brown.
  2. Peel and slice carrots. Peel potatoes and cut in 2×2 cm cubes. Add carrots and potatoes to the pot along with the stock cube, bay leaves and enough water to cover. Bring to a boil and simmer until potatoes are starting to soften, about 15 min.
  3. In the meanwhile, remove the skin from the salmon and cut to evenly sized 2×2 cm cubes. Add to the pot along with cream and dill and cook for 5-6 min. Serve right away with our easy overnight bread.
  1. Prerežite poriluk na pola po dužini i nasjeckajte svaku polovicu. U loncu rastopite maslac i pirjajte poriluk na laganoj vatri dok ne omekša, pazeći da ne posmeđi.
  2. Ogulite mrkvu i narežite na kolutove. Ogulite krumpir i narežite na kockice otprilike 2×2 cm veličine. Ubacite mrkvu i krumpir u lonac, dodajte lovor i riblju ili povrtnu kocku, pa dolijte dovoljno vode da pokrije povrće. Kuhajte na laganoj vatri oko 15 min, dok krumpir ne postane mekši.
  3. U međuvremenu, skinite kožu s lososa i narežite na kockice od oko 2×2 cm. Povrću dodajte losos, vrhnje za kuhanje i kopar, pa kuhajte 5-6 minuta. Poslužite odmah uz naš jednostavni kruh.
  1. Leikkaa purjo pitkittäin puoliksi ja hienonna. Sulata voi kattilassa ja paista purjot matalalla lämmöllä kunnes ne ovat pehmeitä muttei kuitenkaan liian ruskeita.
  2. Kuori ja hienonna porkkanat. Kuori perunat ja leikkaa ne 2×2 cm kuutioiksi. LIsää porkkanat, perunat, kalaliemi kuutio ja laakerilehti kattilaan. Lisää tarpeaksi vettä että kaikki ainekset peittyvät. Kiehuta ja haudata kunnes perunat ovat pehmeitä,noin 15 min.
  3. Samalla kun muut ainekset ovat kiehumassa poista kalannahka ja leikkaa lohi 2×2 cm kuutioiksi. Kun perunat ovat pehmeitä lisää kala, kerma ja tilli kattilaan ja keitä 5-6 min lisää. Tarjoile itsetehdyn leivän kanssa, resepti alla.

DSCN3582

A perfect complement to the salmon soup is a very easy homemade bread. We found the recipe through Masterchef Australia, and it sounded too easy to be true. But when the buns came out of the oven, they proved that kneading is certainly not necessary. If you have some free time, aren’t too impatient or hate getting your hands sticky and floury, then this is the recipe for you. Enjoy!

(adapted from Matt Preston at Masterchef Australia)

  • 250 g bread flour
  • 1 tsp salt
  • 1 tsp dry yeast
  • 235 ml water
  • 2 tbsp flour
  • 250 g brašna za kruh
  • 1 tsp soli
  • 1 tsp suhog kvasca
  • 235 ml vode
  • 2 žlice brašna
  • 250 g sämpyläjauhoja
  • 1 tl suolaa
  • 1 tl kuivattua hiivaa
  • 235 ml vettä
  • 2 rkl jauhoja ekstraa
Mix the flour with salt and yeast in a plastic bowl. Add water and combine well using a spoon or a spatula. Cover the bowl with plastic wrap and store in the fridge overnight. Take out of the fridge an hour before baking and form 4 buns on a floured baking paper. Bake at 220 °C until browned, about 30-40 minutes.

Pomiješajte brašno sa soli i kvascem u plastičnoj posudi, pa dodajte vodu i dobro izmiješajte žlicom ili kuhačom. Pokrijte posudu plastičnom folijom i ostavite u hladnjaku preko noći. Izvadite sat vremena prije pečenja i oblikujte 4 peciva na pobrašnjenom papiru za pečenje. Pecite na 220 °C do smeđe boje, oko 30-40 minuta.

Sekoita jauhot, suola ja hiiva kulhossa. Lisää vesi ja nopeasti yhdistä kuivat ja märät ainekset lastalla tai lusikalla. Peitä kulho muovikelmulla ja säilytä jääkaapissa yön yli. Ota taikina ulos jääkaapista tunti ennen paistamista ja muodosta 4 sämpylää, tai vaikka yksi iso leipä, jauhotulla leivinarkilla. Lämmitä uuni 220 °C ja paista noin 30-40 minuutia siihen asti kunnes ne ovat kultaisen herkullisia.

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