Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.

Our grandmothers, growing strawberries, or strawberries, as we used to call them, were not particularly worried about mulching. But today this agricultural practice has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's troublesome. But practice shows that labor costs in this case pay off handsomely. In this article, we suggest that you get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very versatile. Despite the fact that “babies” have always been considered more fashionable, it is worth taking a closer look at the assortment of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of pricklyness, influence on the interior are just a few of the parameters by which you can choose them. In this article, we will talk about the five most fashionable succulents that surprisingly transform modern interiors.

Biscuit cake with chocolate cream - light, fluffy and airy, with a delicate fondant cream based on powdered milk, cocoa and cream. It will take very little time to prepare this dessert, and the products are simple, inexpensive and affordable. Homemade cakes for evening tea are pleasant and cozy moments of life that any hostess can organize for her family or friends. Coconut flakes can be substituted for toasted walnuts in this recipe.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article, you will find out how Lepidocid will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

Mint was used by the Egyptians as far back as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils with high volatility. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article, we will consider the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began to grow crocuses 500 years before the advent of our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the heralds of spring next year. Crocuses - one of the earliest primroses, whose flowering begins as soon as the snow melts. However, the timing of flowering may vary depending on the species and varieties. This article focuses on the earliest varieties of crocuses that bloom in late March and early April.

Shchi from early young cabbage in beef broth is hearty, fragrant and easy to prepare. In this recipe, you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as the rest of the vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup is tastier than freshly cooked.

Blueberries are a rare promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins, have antiscorbutic, anti-inflammatory, antipyretic, tonic properties. Berries contain vitamins C, E, A, flavonoids, anthocyanins, trace elements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. The taste of blueberries resembles a mixture of grapes and blueberries.

Looking at the variety of varieties of tomatoes, it is difficult not to get confused - the choice is very wide today. He sometimes confuses even experienced gardeners! However, it is not so difficult to understand the basics of selecting varieties “for yourself”. The main thing is to understand the peculiarities of culture and start experimenting. One of the easiest tomato groups to grow are varieties and hybrids with limited growth. They have always been appreciated by those gardeners who do not have much time and energy to care for the beds.

Once very popular under the name of indoor nettles, and then forgotten by everyone, coleuses today are one of the most striking garden and indoor plants. They are not in vain considered stars of the first magnitude for those who are looking primarily for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant supervision. But if you take care of them, bushes of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provence herbs is a “supplier” of delicious pieces of fish pulp for a light salad with fresh wild garlic leaves. Mushrooms are lightly fried in olive oil, and then poured with apple cider vinegar. Such mushrooms are tastier than ordinary pickled ones, and they are better suited for baked fish. Ramson and fresh dill coexist perfectly in one salad, emphasizing the flavor of each other. Garlic sharpness of wild garlic will saturate both salmon flesh and mushroom pieces.

A coniferous tree or shrub on the site is always great, and many conifers are even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils secreted by plants not only flavor, but also make the air cleaner. As a rule, most zoned adult conifers are considered to be very unpretentious trees and shrubs. But young seedlings are much more capricious and require competent care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an essential attribute of the meeting of spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese pass under the sign of their flowering. But sakura also grows well in cooler regions - certain types can be successfully grown even in Siberia.

The fact that red fish pairs perfectly with cream has long been proven in Finnish cuisine. The locals are very fond of lohikeitto soup, they cook it from fresh salmon, with the addition of dairy products, most often they use cream, less often - full-fat milk.

Finnish soup according to the classic recipe is prepared in two stages. First you need to cook the broth from the head, backbone and trimmings of the fish. And then, on its basis, prepare a rich soup by adding pieces of fillet and vegetables. As a result, you will get a very tasty first course that will saturate and warm you in the cold season, the salmon will melt in your mouth, and the cream will give a special tenderness.

Total cooking time: 60 minutes
Cooking time: 45 minutes
Yield: 4 servings

Ingredients

• salmon (head, tail, backbone) - 300 g
• salmon (fillet) - 300 g
• potatoes - 300 g
• onions - 2 pcs.
• small carrots - 1 pc.
• 20% cream - 200-300 ml
• wheat flour - 1 tbsp. l.
• bay leaf - 1 pc.
• allspice - 1 pc.
• black pepper - 2 pcs.
• salt - to taste
• vegetable oil - 1 tbsp. l.
• butter - 20 g
• fresh or dried dill - 10 g
• water - 1.5-2 l

Cooking

First of all, you need to cook the fish broth. We put the traditional fish soup set in the stewpan, which is responsible for the richness of the soup: salmon head (do not forget to remove the gills and eyes), tail and backbone. We also send the peeled onion, bay leaf, black and allspice peas there. Fill with cold water so that the liquid completely covers the fish - it took me about 1.5 liters of water. Bring to a boil over high heat, then remove the foam.



Reduce heat to low and simmer broth for 30 minutes. Boiling should be weak, then the broth will turn out clean and transparent, like a tear. As soon as it is cooked, we filter the broth, discard everything else (bones, vegetables and spices).



Return the fish broth to the stove. We put in it the potatoes, peeled and diced. Once it boils, add salt to taste. Cook for 15-20 minutes until done.



At the same time, we prepare vegetable frying. We heat a mixture of butter and vegetable oil in a frying pan, pass the onion in it, diced. As soon as the onion becomes soft, we send carrots chopped on a fine grater to it. Fry everything together until soft.



Add 1 tablespoon of flour without a slide, fry everything together for about a minute, stirring. Thus, the flour will be slightly fried and its taste will not be felt in the soup.



When the potatoes are ready, we send the fry to the soup. Lay the salmon fillet - 300-400 grams of fish, deboned and diced.



Let the fish boil for 2-3 minutes. Then pour in the cream. Add chopped dill (can be dried), bring to a boil and immediately turn off. Let stand covered for 10 minutes before serving.

Serve the soup hot, sprinkled with chopped herbs. You can complement the dish with slices of white bread with butter, very tasty! Bon appetit everyone!

Having tried once, or lohikeitto, you will fall in love with this insanely delicious dish forever. I think it's no secret to anyone that Finnish cuisine is overly rich in various fish dishes, ranging from the simplest to the most complex. These are all kinds of salads, soups, snacks, second cold and hot dishes.

In addition, the difference between Finnish cuisine and other cuisines of the world lies in many other characteristic features. These include the use of several completely different types of meat in one dish, the combination of milk and fish in one dish. For example, in the Finno-Ugric peoples, fish stewed in milk, milk fish soup from red - kalakeitto, is popular.

By the way, the step-by-step recipe of which we will consider today is a vivid example of the use of fish and a dairy product in one dish. Having tried this soup, you will see for yourself how perfectly this fish and cream go together.

In addition to taste, a clear advantage of this soup is its budget. Yes, yes - it is, because for its preparation not expensive selected loin of the fish carcass is used, but fins, heads, ridges and trimmings. In supermarkets, you can buy ready-made red soup sets. As for me, the tastier soup is obtained not from the head, but from their ridge, so I recommend using it for soup. The list of ingredients is for a two liter pan.

Ingredients:

• Salmon ridges - 1 pc.,
• Cream - 1 cup
• Bay leaf - 1-2 pcs.,
• Black pepper - a pinch
• Potatoes - 4-5 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Salt - to taste

Finnish salmon soup with cream - recipe

Let the Finnish fish soup cook for another 15 minutes. This time is enough for the potatoes to boil and become soft.

It remains to pour cream into the soup. After adding them, let the soup simmer for another 2-3 minutes.

Finnish salmon soup with cream, recipe with photo which we reviewed, serve immediately after preparation. As a rule, to enhance and emphasize its taste, finely chopped dill is added to the plate with it. Enjoy your meal. I would be glad if this recipe for fish soup with salmon and cream is useful to you. And finally, I note that according to this recipe you can cook such a fish soup not only from salmon, but from any other red fish.

Finnish salmon soup with cream. Photo

There is hardly a product more useful than seafood. Any "creatures of the sea" are rich in minerals and healing substances, they are a source of the protein we need. Most often on the tables you can find sea fish. Not everyone loves this product for its boneiness, but red fish is practically devoid of this drawback - the bones in it are large and easy to get.

Fish is boiled, fried, baked, stewed or steamed. We'll show you how to make delicious salmon soup. It is very simple, because even using a minimum of products, you will get a tasty and satisfying meal.

Salmon soup - preparing food and dishes

Your first priority is to get quality ingredients: fresh fish has no smell, and its meat has a bright carrot or pink (depending on the variety) hue, it seems elastic and uniform. If you decide to buy a frozen product, then pay attention that there is not a lot of ice on the fish, and that the meat has a uniform dull pink or scarlet color.

Salmon soup is prepared according to this scheme: first you boil the fish broth, then add other ingredients. If you are using a fish head or tail, remove these ingredients when the broth is ready. If the basis of the broth is meat, then leave it to cook. It should be noted that soup cooked on a head that is not very appetizing in appearance is not inferior in taste and aroma to a dish cooked on fish meat.

In addition to fish (or a fish head for broth), you will also need vegetables and purified water. All recipes are based on cooking for 2 liters of water.

Salmon Soup Recipes:

Recipe 1: Salmon Soup with Dried Tomatoes

Such a soup is prepared from a relatively small set of ingredients, but the taste is very rich and multifaceted. The secret lies in the addition of sun-dried tomatoes and fresh basil.

Required Ingredients:

• Salmon (or head for broth) - 250 grams
• Dried tomatoes - 100 grams
• Potatoes 2 pieces
• fresh basil

Cooking method:

1. Put the water for the broth to heat up, as soon as it boils, lower the cleaned and washed fish there.
2. Wash potatoes and peel. Dip one whole piece into boiling broth and salt, cut the second into small cubes and also add to the water.
3. After 15 minutes, remove the whole potato and mash it with a potato masher.
4. Return the mashed potatoes to the soup pot, adding the dried tomatoes as well. Simmer the soup for another five minutes over low heat. Add fresh basil leaves to the pot and cover for 10 minutes.

Recipe 2: Cheesy Salmon Soup

If you love Japanese cuisine, then tasting the rolls, you could not fail to note the wonderful combination of red fish and cheese. We suggest you try salmon soup with melted cheese. An important condition of the recipe is the absence of bones in the dish.

Required Ingredients:

• Fish for broth - 300 grams
• Potato 2 piece
• Processed cheese 4 pieces
• Parsley

Cooking method:

1. Let's cook the broth: place the washed and cleaned ingredients in a saucepan, after boiling, salt and reduce the heat.
2. Peel the potatoes and put them whole into the broth. Boil for 15 minutes, then remove the potatoes and mash. Return puree to saucepan.
3. Add the cheese to the soup, stirring with a spoon, let it dissolve completely.
4. Boil the soup for another five minutes, then turn it off and add finely chopped greens.

Recipe 3: Chinese Salmon Soup

Quite tasty, but somewhat unusual soup will turn out if you cook it with shiitake mushrooms and soy sauce. This is an oriental version of salmon soup, although it is most often presented in restaurants as "Chinese Soup". For the dish, you will need salmon meat, so the head or tail for the broth will not work.

Required Ingredients:

• Salmon fillet - 300 grams
• Shiitake mushrooms - 150 grams
• Potato - 2 tubers
• Carrot - 1 piece
• Soy sauce - 4 tablespoons
• white sesame

Cooking method:

1. We cook the broth: we lower the pre-peeled and chopped fish, from which all the bones have been removed, into boiling water.
2. Dip the peeled carrots and potatoes into the water. Boil vegetables for 15 minutes, then remove them, cool and chop with a blender, adding broth and soy sauce.
3. Return vegetable puree to saucepan.
4. Shiitake mushrooms (if you have them in dry form) need to be poured with warm water and allowed to swell. Cut into small pieces and add to soup. Let the dish cook for another five to seven minutes, after which you can remove the pan from the heat. Before serving, garnish with a pinch of sesame seeds.

Recipe 4: Japanese Salmon Soup

Required Ingredients:

• Salmon meat - 350 grams

Cooking method:

Recipe 5: Royal Salmon Soup

Another original recipe. For this dish, we recommend using thin steamed rice.

Required Ingredients:

• Salmon meat - 350 grams
• Long grain rice - 100 grams
• Nori (dry seaweed) - 1 plate
• Soy sauce - 3 tablespoons

Cooking method:

1. Put a pot of water and pieces of salmon meat on the fire. Bring to a boil and lower the heat.
2. Heat the frying pan, then fry the dry rice until golden brown.
3. Cut the nori sheet into thin strips.
4. Add rice to soup and cook for 10 minutes.
5. Add soy sauce and chopped nori to the pot. Cover the soup with a lid and simmer for another 5 minutes.

Recipe 6: Salmon Soup with Seafood

To prepare this dish, you will need a large amount of seafood, but for the broth you can use the tail or head of salmon. The dish should turn out to be quite thick, resembling a seafood salad diluted with broth in consistency.

Required Ingredients:

• Sea scallops - 250 grams
• Salmon head or tail for broth
• Cod meat - 250 grams (deboned)
• Canned mussel meat - 200 grams
• Octopuses - 200 grams
• Bay leaf - 1 piece
• Soft processed cheese - 150 grams

Cooking method:

1. Prepare the broth based on the fish head and tail. Once it's ready, remove the ingredients, and instead drop in the bay leaf and salt the water.
2. In the boiling broth, dip the previously pitted and cut into pieces cod meat.
3. Cut the octopuses into cubes. Cut mussels and scallops in half. Add these ingredients to the soup 7-10 minutes after you dip the fish meat into the water.
4. After 10 minutes, add cream cheese to the soup, stir and let the soup cook for another 5 minutes over low heat.

Due to the high cost of red fish, this dish is not very popular in our country. Indeed, if you buy a delicacy in the form of fillet or glass, you will have to pay at least 700 rubles per kilogram. Meanwhile, there are two solutions so that you can enjoy delicious soup and not spend a lot of money.

The first way to save money is to buy a whole carcass of fish. If you buy an unpeeled fish, then you will give no more than 400 rubles per kilogram of the product. True, we are talking about a whole fish with a tail and a head, but these are the ingredients that are most needed to create a delicious soup. The second way not to spend more money than you need is to simply purchase the head and tail of the fish for the dish.

Greetings, dear friends! Today I propose to diversify the recipes for first courses, and try to cook Finnish creamy salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can easily reproduce everything written below in your kitchen. Salmon soup turns out to be very tasty, satisfying and, importantly, children like it.

Choosing the “right” parts of the fish

For a creamy Finnish salmon soup, I recommend using a red fish soup set, which usually consists of bony parts (bellies, backbones, etc.). So, the soup turns out to be inexpensive, and does not hit the family budget. Moreover, the use of such an inexpensive version of red fish will not affect the final result, and it is better to bake steaks or fillets of red fish in the oven.

Required Ingredients:

• 300 gr. red fish
• 400 gr. potatoes
• 250 ml. cream 10% fat
• 50 gr. butter
• 1 bulb
• 1.5 l. water

Cooking steps

We pre-defrost fish for Finnish soup on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish - rejoice, the soup will turn out even tastier.

We lower the fish into boiling water, and cook until cooked - about 5-7 minutes.

Then we take out all the fish for our Finnish soup from the pan with a slotted spoon into a separate plate, and filter the fish broth.

While the slave is cooling, let's prepare the rest of the ingredients. Peel the onion and cut into very small cubes.

We also cut the potatoes also quite finely, approximately like in my photo.

Melt the butter in a heavy bottomed saucepan and sauté the onion until translucent.

In the meantime, we take out all the bones from the fish. Lesson I’ll tell you something else ... It’s more convenient, of course, to use red fish fillets, but then cooking soup would not be so interesting

When the potatoes are cooked, add red fish to the soup.

Stir, then pour in the cream. Salt the soup to taste.