Finnish-Style Trout Soup with Cream
Tender, aromatic, with creamy notes - for the whole family. Finnish-style trout soup with cream is different from the clear fish soup many people are used to. Thanks to the cream, the broth becomes pale with beautiful golden swirls from olive oil and takes on a creamy taste.
Updated : 18 February, 2026
Easy
About 30 min.
Ingredients
1.5 liter
Vegetable broth
400 grams
Trout
400 grams
Potato
200 milliliters
Cream
1
Onion
1
Carrot
0.5
Bell pepper
2 tablespoon
Olive oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook Finnish-style trout soup with cream? Prepare all the needed ingredients. You can use fish or vegetable broth. If you don’t have broth, replace it with water. Instead of cream, you can use milk. You can also omit the bell pepper and stick to the standard fish-soup vegetables: potatoes, carrots, and onion.
Step 2
Rinse the trout thoroughly. Cut off the fins. Cut the fish into medium pieces. The fish should have enough meat, so fillet is best. I used a large tail that was enough for the soup. If you have the fish head, add it to the soup as well.
Step 3
Wash, peel, and cut the carrot into quarters.
Step 4
Wash, peel, and dice the potatoes. For Finnish-style soup, the vegetables should be cut not too large, so that a tablespoon can hold several kinds of vegetables at once.
Step 5
Wash the bell pepper, remove the seeds and stem, and cut it into small pieces as well.
Step 6
Peel the onion. If you want to add the onion chopped, dice it and sauté it in olive oil together with the bell pepper and carrots (step 7). I add a whole onion (step 9) and discard it at the end of cooking.
Step 7
Heat olive oil in a pot. Add the bell pepper and carrots. Cook over medium heat, stirring, for about 7 minutes.
Step 8
Add the potatoes to the vegetables, stir, and cook, stirring, for another 3-4 minutes.
Step 9
Pour in the broth (or water) and add the whole onion (if you didn’t add it chopped earlier). Bring the soup to a boil and simmer over medium heat for about 10 minutes.
Step 10
Add the prepared trout pieces. Cook over medium heat for another 10 minutes. It shouldn’t boil too vigorously, because with boiling the fish fillet (especially skinless) will start breaking into small pieces.
Step 11
Pour in the cream. Season with salt and pepper to taste and stir. Bring back to a boil and cook for 5 more minutes. At the end, discard the onion if you added it whole.
Step 12
Ladle the Finnish-style creamy trout soup into bowls and serve. Enjoy your meal!
Author note
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