Pink salmon soup for a child. Wonderful fresh salmon soup

Ingredients

500 grams of pink salmon;
4 potatoes;
1 carrot;
2 medium onions;
fresh parsley;
salt pepper;
Bay leaf;
vegetable oil.

Cooking method

To prepare pink salmon soup according to our recipe, the fish must be cleaned, washed in cold water and boiled for 30-40 minutes. After that, you need to add a peeled whole onion to the fish. During cooking, do not forget to remove the foam.
Ready fish must be removed and cut. Remove all bones from it and cut into portioned pieces. The broth should be filtered, the boiled onion should be pulled out according to the recipe for making pink salmon soup.
Potatoes must be peeled and cut into sticks. After that, it must be added to the strained broth and boiled for 10 minutes to prepare pink salmon soup.
Onions should be peeled and finely chopped. Carrots need to be peeled and grated. Prepared vegetables should be sautéed according to the pink salmon soup recipe.
Add fish, onions and carrots, pepper, salt, bay leaf to the broth. Boil the pink salmon soup for 5 minutes until tender. Ready pink salmon soup should be laid out on plates, add parsley and serve.

Ingredients

350 gr. pink salmon (head, tail, fins);
2 l. water;
100 gr. rice;
170 gr. potato;
30 gr. bulb onions;
50 gr. carrot;
7 gr. black pepper (peas);
2 pcs. Bay leaf;
salt (to taste).

Cooking method

It really doesn't matter what kind of fish you have in this soup. Its beauty is that in 40 minutes you get excellent dish using leftovers from whole fish processing. Important: for the indicated amount of fish, water should not be more than 2 liters and “lavrushka” should not be more than 2 pieces.
Pour 2 liters of water into the pan, put all the fish there and put on fire. After boiling, cook for 20 minutes, and at this time:
Grate the carrots on a medium grater, finely chop the onion. Cut the potatoes into cubes or sticks, but not too large.
Mix onions with carrots and fry in a pan until golden brown.
20 minutes passed - the fish was cooked. Now you need to remove all the pieces from the broth with a slotted spoon. By the way, the frying should be ready by now.
Now it is very important to strain all the broth through a sieve to remove small inclusions, bones and fin residues from it. Rinse the pot hot water, return the clean broth to it and put it back on the fire.
After the broth boils again, start introducing all your workpieces into it one by one. First potatoes, then rice, then carrots with onions and bay leaves. We cook everything for 20 minutes. The soup is ready. Yes, and do not forget to take out the "lavrushka", otherwise it will give bitterness to the soup.

A medium-sized fish from a large salmon family that lives in the Pacific and Arctic oceans is pink salmon. Healthy and tasty, with pink meat, it is widely used in cooking. It is fried in batter and grilled, baked, salted. They also cook a wonderful fish soup, which has an amazing aroma.

How to cook salmon fish soup

The first course for dinner is a stable tradition of Russian cuisine. Not the last place among the first courses is occupied by the ear - fish soup, whose recipes exist as many as hostesses. On the broth from the river or sea fish, with pepper, bay leaf and other spices, fragrant ear has fans not only among fishermen. An excellent basis for it are salmon fish. For example,salmon soupdeservedly considered the most delicious among fish first courses. Traditionally, it is boiled from the head, tail, fins, using the main part of the carcass for an exquisite second course.

Pink salmon soup recipe

If your loved ones love and appreciate fish dishes, then you need a step-by-stepsalmon soup recipe. It is not at all difficult to cook it at home, but it turns out it is no worse than in the most expensive restaurants in the world. From a dozen recipes that differ in composition and cooking method, choose your own, which will become your family's signature fish soup. With and without potatoes, with cereals different kind, with the addition of cream - each dish described below is unusual, tasty, aromatic.

From head and tail

Calories: 48 kcal.
Cuisine: Russian.

Usually boiledear from the head and tail of pink salmon,because conditioned, “ceremonial” meat is used to prepare portioned delicacy second courses. And rightly so, head bones and fin feathers - the best part fish, if we talk about the broth. And the pulp in the tail and head is enough to make the ear look rich, please the eaters with the real taste of expensive fish.

Ingredients:

pink salmon head and tail - from 3 fish;
potatoes (medium) - 5-6 pcs.;
carrots (large) - 1 pc.;
onion - 1 pc.;
greens - 1 bunch;
salt, ground pepper.

Cooking method:

Before cooking the fish soup, thoroughly wash the heads and tails of the fish. Be sure to remove the gills, they make the broth cloudy and tasteless. Fill the fish parts with water, add some salt.
Boil pink salmon until tender. Twenty minutes after boiling is enough for the fish to cook. Drain the broth into another saucepan, strain it.
Dice peeled potato tubers, onions, carrots. If you don't like boiled onions in your soup, you can boil them whole with the fish and then remove them. Grate carrots if desired.
Bring the fish broth to a boil, add potatoes to it. After ten minutes, throw in the rest of the vegetables. Check the dish for salt, add pepper.
In another ten minutes, the ear will be ready. During this time, separate the boiled fish flesh from the bones and skin, disassemble the head, almost everything is edible in it. Add slices of pink salmon to the pan, sprinkle with chopped herbs, wait for a boil and remove the soup from the heat.

Soup

Cooking time: 40-50 minutes.
Number of servings: for 6 people.
Calorie content: 52 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

It is very lucky if you got the fish alive or freshly cut. richsoup with fresh salmonhas a brighter taste and unique aroma. Even having boiled an ear from the head and tail of a pink salmon that did not know frost, you will feel the difference. But add a piece of boiled fish pulp to the plate, so you turn the first dish into cooking masterpiece. To enjoy the taste of good fish, carefully use spices that have a strong specific smell.

Ingredients:

small fresh salmon- 1 PC.;
potatoes - 3-5 pcs.;
parsley - 1 bunch;
salt, black and allspice pepper, bay leaf.

Cooking method:

Carefully clean the fish from scales, wash, gut. Do not throw away caviar, it is extremely tasty. Cut off the head, tail, fins, take out the spine. Remove the gills, this is important! You will need 400-500 grams of pink salmon fillet, the rest of the meat can be used for other dishes.
Boil the head, tail, bones for 15-20 minutes. The broth should be 1.2-1.5 liters. To make the broth transparent, remove the foam after it boils. Don't forget to salt.
Take out the fish pieces. Meat from the tail and head must be stripped, strain the broth through cheesecloth.
Boil the fish broth, add potatoes to it. Do not try to cut the potatoes too small: the pieces should be medium, the same size.
Put portioned pieces of fish fillet (6 pieces) in a boiling ear, cook over low heat for a quarter of an hour.
Add to pot small pieces fish from the head and tail, one or two bay leaves, black and allspice pepper (3-4 peas each).
Leave the dish to infuse under the lid, after five minutes remove the parsley from the pan. The soup is ready to serve. Sprinkle the hot fish soup with fresh parsley already in the plate.

Out of my head

Cooking time: 40 minutes.
Number of servings: for 6 people.
Calories: 48 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

It is true that the head of a fish is best product for the ear. The broth from it is not greasy, but rich, fragrant. At high concentration, it easily turns into jelly. Particularly goodear from the head of pink salmon. It cooks quickly, the broth gives a transparent, fragrant, tasty. It is only important to remove the gills in advance and rinse the cavities well from under them. Inside the head, everything soft is edible and useful: both dark and light pieces can be sent to the ear.

Ingredients:

pink salmon heads - 5-6 pieces;
potatoes - 4-5 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
parsley root 1/2 pc.;
vegetable oil - 1-2 tbsp. l.;
dill - 1 small bunch;
salt, pepper, bay leaf.

Cooking method:

Before preparing the ear, the heads must be washed and the gills removed from them.
Fill heads cold water, let it boil, cook over low heat for about twenty minutes. During the cooking process, do not forget to salt.
Remove the fish from the broth, remove all edible pieces from the heads. Strain the decoction.
Prepare vegetables: cut potatoes into medium-sized cubes, chop carrots and onions for frying.
Fry onions and carrots in a pan in oil until a beautiful golden hue.
Boil the strained broth. Add potatoes to it, cook on a slow burner flame for about fifteen minutes.
Load the pieces of fish, fry, finely chopped dill into the pan, add pepper. Put the bay leaf in the soup for five minutes, after which it must be pulled out.
The ear needs to be infused, 15 or 20 minutes after the end of cooking it will be tastier and more aromatic.

From frozen fish

Number of servings: for 6 people.
Calories: 123 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

It is believed that fish soup, unlike classic fish soup, contains all kinds of additives in addition to fish and vegetables. It is not worth arguing about terminology when there is an opportunity to cook deliciousfrozen salmon soupaccording to the recipe below. Cheesy taste, tender and unique, surprisingly complements the fish, makes it noble, refined.

Ingredients:

frozen salmon fish (fillet) - 450 g;
onion (large) - 1 pc.;
processed cheese - 2 pcs. (180-200 g);
flour - 2 tbsp. l.;
butter - 50 g;
salt, pepper, herbs.

Cooking method:

Defrost frozen fish naturally(at room temperature).
Cut the flesh without skin into portions (12 pieces), add some salt, sprinkle with pepper, bread in flour, fry in oil on both sides.
Finely chop the onion, saute in oil, add a little flour in the last minute of frying, stir.
In boiling water (about 1.2 l), dip the pieces of fish, onion frying. The soup should boil over low heat for 10 minutes.
Add grated cheese, stir very gently so as not to damage the fish pieces.
Taste the dish for salt and pepper, add them if necessary. When serving, sprinkle the soup with herbs.

From canned food

Cooking time: 20 minutes.
Number of servings: for 3-4 persons.
Calories: 63 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

Quick family lunch optioncanned pink salmon earwhich can be cooked very quickly. To add calories, make the soup more satisfying, add rice, millet, semolina or pearl barley. Any of the options is charming in its own way, each can saturate and give the pleasure of taste. The recipe is extremely simple, even a child can handle such a dish.

Ingredients:

canned pink salmon - 1 can;
potatoes - 3 pcs.;
pearl barley - 1/3 cup;
carrots - 1 pc.;
onion - 1 pc.;
butter - 30 g;
salt, herbs, pepper.

Cooking method:

Rinse the cereal, pour it into boiling water (1 l), cook until half cooked for about fifteen minutes.
Cook vegetables: cut potatoes, onions into cubes, chop carrots with a grater.
Fry the onion in butter. Add all the vegetables to the pot where the cereal is cooked. Cook until done. Don't forget to salt and pepper.
While the vegetables are cooking, open the canned fish, remove the bones from it, cut into pieces. Dip pink salmon in soup, add chopped dill and parsley.
Let the soup brew to take on the taste and aroma of the fish.

With cream

Number of servings: for 6 people.
Calories: 117 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

From the pulp of pink salmon you can cook delicious and tender soup- puree. It is especially good for children and diet food. This soup is chopped in a blendersalmon ear with cream. The milky shade is well suited to fish dishes, making the soup puree tender and pleasant. Add lemon juice, garlic, a little pepper to the soup. This dish is filling and warming.

Ingredients:

pink salmon pulp - 500 g;
hard cheese - 50 g;
low-fat cream - 1 cup;
potatoes - 3-4 pcs.;
onion - 1 pc.;
onions (greens) - 2 pcs.;
vegetable oil - 3 tbsp. l.;
dill - 2-3 branches;
salt, pepper, lemon juice.

Cooking method:

Cut the potatoes coarsely, boil in water (you need 1.5 liters).
Fry the onion in oil, add garlic, white zone of green onions to it. Throw vegetables to potatoes.
When the potatoes are cooked, put the pink salmon fillet, cut into large slices. Boil 5-7 minutes.
Puree the contents of the pan (without broth) with a blender. Add chopped greens (onions, dill), pour in the cream. Grind the mass again with a blender, dilute with broth.
Bring the mass to a boil and immediately turn it off, add a little freshly squeezed lemon juice.
Serve the ear hot. Sprinkle cheese on a plate.

With millet

Cooking time: 30 minutes.
Number of servings: for 6 people.
Calories: 93 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

It is extremely important for busy people that cooking does not take too much time. In this sense, the ear is an ideal dish.Pink salmon fish soup with milletboiled for about half an hour. It comes out delicious from fresh and frozen fish, even from canned food. For fat, it is better to take the head and tail, but add "conditional" pieces of fillet to them - one for each eater.

Ingredients:

pink salmon - head, tail, 300-450 g of pulp;
potatoes - 3-5 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
millet - 1/3 cup;
parsley root, celery - 40-50 g each;
salt, pepper, bay leaf, dill.

Cooking method:

Wash the fish thoroughly, remove the gills from the head, cut the fillet into six portions. First, boil the “substandard” parts in 1.5 liters of water until tender. You can boil a whole onion with them, in this case, chopped onions should not be added. Remember to salt the broth during the cooking process.
Strain the broth, disassemble the fish, setting aside all edible components (they will need to be returned to ready soup).
Boil potato cubes, grated carrots, parsley, celery, chopped onion, millet in fish broth for 10 minutes.
Dip the fish pieces into the pan. Do this gently so that each portion of the fillet remains intact. Another ten minutes on low heat, and you can turn it off.
Do not open the lid for at least a quarter of an hour, let the dish brew.

In a slow cooker

Cooking time: about an hour.
Number of servings: for 6 people.
Calorie content: 60 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

Information about fish soups will be incomplete if you do not remember the royalsalmon soup recipe. In a slow cooker, it turns out especially fragrant. For royal fish soup important rich broth, which is cooked from the tail, head, fins, ridge. Pieces of "ceremonial" pink salmon meat are added later so that they do not boil soft. golden color and spicy taste will give the soup an unpeeled onion, which should boil in the broth along with the fish. Finishing touch- add vodka to the finished ear. Connoisseurs say that without it, an ear is not an ear, but a dietary soup.

Ingredients:

head, tail, fins, spine from one fish;
pink salmon fillet - 300-450 g;
potatoes - 3-5 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
vodka - 1 tbsp. l.;
pepper, salt, herbs.

Cooking method:

Rinse the fish, be sure to remove the gills, put in a slow cooker. Put the onion there, thoroughly washed, but unpeeled. Fill with water (volume 1.5 l), add salt. Turn on the extinguishing mode for 30 minutes.
Cut vegetables: potatoes - into cubes, carrots - into strips, the remaining onion - finely.
Cut the fillet into six serving pieces.
Strain the finished broth, add vegetables to it, cook for ten minutes or a little more.
Immerse the fish pieces in the slow cooker. They will cook for no more than fifteen minutes in the "soup" mode. Stir the ear gently, carefully so as not to damage the presentation of the fish pieces.
Pour chopped greens into a container, pour in a tablespoon of vodka. Do not overdo it, a glass is poured into a ten-liter cauldron, a spoon is enough for your volume.
Remove the bowl from the slow cooker to prevent unauthorized boiling, otherwise the pink salmon will boil. Insist, covered with a lid, for at least fifteen minutes.

with rice

Cooking time: 30 minutes.
Number of servings: for 5-6 people.
Calories: 89 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

Traditional, nutritioussalmon fish soup with ricesimilar in execution to the ear with millet or pearl barley. You can cook it both from raw fish and from a jar of canned food. Rice has no independent bright taste, so it becomes an excellent background for the main ingredient of the dish - for example, fish. Ukha with rice satisfies hunger qualitatively and for a long time, while it is as fragrant as other fish soups.

Ingredients:

pink salmon in a jar - 200-250 g;
potatoes - 4-5 pcs.;
rice - 1/3 cup;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 2 cloves;
vegetable oil - 2 tbsp. l.;
salt, bay leaf, paprika, dill.

Cooking method:

In 1-1.2 liters of boiling water, dip the potatoes, cut into cubes. Salt and boil for about ten minutes.
Fry onions and carrots, add garlic to it, keep on fire for another minute.
Pour the rice to the potatoes, send the roasted vegetables there. After 5-7 minutes, stir the soup, put in it canned salmon cut into pieces.
After five minutes, add spices, dill and turn off. The soup is ready to serve, but it will taste even better if it sits for 15-20 minutes.

with egg

Cooking time: 30 minutes.
Number of servings: for 6 people.
Calorie content: 66 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives add to fish soup egg, from which the taste of the dish is enhanced, it becomes even more interesting. If you've never done this before, now is the time to try it. Fragrantpink salmon ear with eggand mushrooms - the first dish that can become one of the favorites for your loved ones. It's easy to make, just stick to it. step by step recipe below.

Ingredients:

pink salmon heads and tails - from 3 fish;
rice - 1/3 cup;
fresh champignon - 5-6 pcs.;
egg - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
salt, pepper, dill.

Cooking method:

Take 1-1.2 liters of water. Boil the fish, separate the edible parts, strain the broth.
Grind vegetables and mushrooms, boil them in fish broth for 10-15 minutes. Add salt, pepper.
Return the edible fish pieces to the stock pot.
Beat the eggs, add them to the soup in a thin stream, stir it vigorously at this time.
Add greens, infuse and serve.

As it turned out, ear with pink salmon- a dish simple, but grateful. It is cooked with the addition of cereals, mushrooms, herbs, vegetables. Of the latter, carrots, onions, potatoes are used, less often - tomato, Bell pepper, celery roots, parsley. Sometimes eggs are added. In order for the ear to turn out well, observe simple recommendations:

The taste depends on the degree of freshness of the fish, the conditions of its storage and defrosting.
The ear is transparent if the fish is thoroughly cleaned, washed, the gills are removed.
The aroma of the dish will intensify when the fish soup is infused.
Fish fillet cook no more than 15 minutes. At this time, stir the soup gently so that the meat is not damaged.
Add greens at the very end of the process.

Video

Pink salmon belongs to the salmon family. It is not only tasty, but also very useful. Pink salmon meat contains the most valuable proteins for the body and a number of vitamins (A, PP, C and B). In addition, pink salmon is rich in unsaturated fatty acids. Pink salmon contains a large amount of magnesium, sulfur, calcium, copper, phosphorus, zinc, nickel, fluorine and iron. Unsaturated fatty acid omega-3s contribute to the rejuvenation of the body and prevent the development of cancer. Pink salmon is fried, baked, steamed, and you can also cook a lot of delicious and tasty dishes from this fish. useful first dishes.

Pink salmon soup can be prepared from canned or fresh fish. Canned fish is great for when cooking hearty first food is completely out of time. Pink salmon can be used to make a regular liquid fish soup and a delicate creamy soup-puree. Many vegetables go well with pink salmon: potatoes, carrots, onions, cauliflower, broccoli, tomatoes, zucchini, spinach, celery, etc. To make the dish more saturated and fragrant, chopped greens, sweet peas, black and white ground pepper, salt and bay leaf are also added to the soup. You can experiment a little and season the soup with any other spices.

First, the broth is boiled to make the soup. You can cut the fillet into small pieces and cook until tender, and then lay out the rest of the ingredients. You can also take the fish out of the finished broth and put it at the very end of cooking. In addition to vegetables, seafood (mussels or shrimp), mushrooms, cereals and processed cheese. Puree fish soup can be served with hot croutons, and regular liquid soup Pairs well with any fresh herb.

Pink salmon soup - preparing food and dishes

Fillets of fresh pink salmon are washed and cut into small pieces, then the broth is boiled from the fish. boiled fish should be separated from the bones. Vegetables are thoroughly washed and cleaned, then cut according to the recipe. If processed cheese is used to make pink salmon soup, it should be placed in the refrigerator in advance so that it is easier to grate it later - then the cheese will dissolve in the hot broth very quickly. The groats are sorted and washed thoroughly. You also need to chop the greens and prepare the necessary seasonings in advance. canned fish cut into small pieces or knead with a fork along with the juice right in the jar.

To prepare pink salmon soup, you will need a pot, a frying pan, a knife, a cutting board, a grater, a colander, a slotted spoon and other kitchen utensils. The dish is served in ordinary deep bowls, and creamy fish soups are best poured into deep bowls or bowls.

Pink salmon soup recipes:

Recipe 1: Pink salmon soup

Such a pink salmon soup - great option first course for hastily. The soup is very light, hearty and tasty. This recipe includes canned fish, potatoes, onions, carrots, rice and seasonings.

Required Ingredients:

1 can of canned pink salmon;
1.5-2 liters of water;
Potato - 3 medium tubers;
2-3 tablespoons of rice;
1 onion and carrots;
Bay leaf - 1 pc.;
Pea pepper - 3-4 pcs.;
Fresh greens.

Cooking method:

Pour water into a saucepan and put on fire. We clean the potatoes, carrots and onions, cut the potatoes into small cubes, grate the carrots, chop the onions. Open a can of canned food, separate the meat from the juice. As soon as the water boils, pour into the pot. fish juice. Wash rice thoroughly and place in boiling water. After 10 minutes, spread the potatoes, carrots and onions. Add a bay leaf and throw in a few peas of allspice. Cook the soup for 10 minutes (until the vegetables are ready). Cut the salmon into small pieces and place in a bowl. It is better not to knead the fish with a fork, otherwise the soup will turn into porridge. Dill with parsley chop and throw into the soup. Cook the salmon soup for another 5 minutes. To enrich the taste of people, you can put a slice of lemon and a little more fresh herbs in each plate when serving.

Recipe 2: Pink salmon and shrimp soup

A real delicacy first course that can be served with festive dinner or dinner. The composition of the soup includes pink salmon, shrimp, tomatoes, greens and seasonings. Soup is served in special clay pots.

Required Ingredients:

Half a kilo of pink salmon;
Potatoes - 2 pcs.;
2 ripe tomatoes;
Peeled shrimp - 150 g;
1 small onion;
A bunch of parsley;
Pitted olives - 50 g;
Salt and pepper - to taste.

Cooking method:

Peel the onion and chop coarsely. We clean the potatoes, wash and cut into small cubes. Immerse the tomatoes in boiling water for half a minute, then remove the skin. We cut the pulp into small semicircles. Wash parsley and chop. We wash the pink salmon and pour one and a half liters of boiling water. Cook the fish for about 15 minutes. Do not forget to remove the foam with a slotted spoon. Add the onion and cook the soup for another 5 minutes. Season the soup with salt and pepper and cook until tender. We take out the fish, separate it from the bones and strain the broth. Pour the broth into pots, spread the potatoes and cook for another 10 minutes. Then add the tomatoes with shrimp and cook the soup for another 3 minutes. Cut the olives into small rings. We put a piece of fish in each pot, add olives and sprinkle with herbs. Pink salmon soup with shrimp is ready!

Recipe 3: Pink salmon soup with cream

Incredibly tasty and tender pink salmon soup with cream. If there is no pink salmon, you can take any other red fish: chum salmon, trout, salmon, salmon, sockeye salmon, etc. The dish is very nutritious, fragrant and satisfying. This fish soup can be prepared for regular dinners or for festive feast.

Required Ingredients:

Pink salmon fillet - 450 g;
Bay leaf - 5-6 pieces;
10 peas of allspice;
2.5 liters of water;
6 small potatoes;
2 heads of onions;
1 small carrot;
Packing 10% cream - 470 g;
20 g butter;
Salt;
Ground black pepper;
Dill.

Cooking method:

We wash the pink salmon, cut the fillet into small pieces. From the head, bones and tail, cook 2.5 liters of broth. Add peas and bay leaf to the broth. Cook for about half an hour, periodically removing the foam. Strain the finished broth. We clean the carrots with onions, chop the onions, cut the carrots into small neat cubes. Put the butter in a saucepan, melt it, fry the carrots and onions on it. Peel the potatoes, wash and cut into small cubes. Put the potatoes in a pan with carrots and onions. Pour strained broth over vegetables. Bring the soup to a boil and cook the potatoes until soft. Then lay out the salmon fillet and bring the soup to a boil. Then pour in the cream, salt and pepper the dish to taste. Bring to a boil and add chopped dill.

Recipe 4: Pink salmon soup with melted cheese

Very light, tasty and healthy soup from pink salmon. The dish is prepared quickly and easily and is great for everyday and holiday menu. This soup can be included in the program baby food. You can use not only pink salmon, but also any other red fish (trout, salmon, salmon, etc.).

Required Ingredients:

200 g pink salmon fillet;
One and a half liters of water;
1 processed cheese;
1 head of onion;
Potatoes - 2 pcs.;
Salt, black ground pepper - to taste;
Dill greens.

Cooking method:

Pour into the saucepan cold water. Cut the fish fillet into small pieces and place in a bowl. We put the pan on the stove, after boiling, reduce the heat and remove the foam. Cover the pot with a lid and cook for about half an hour. Peel potatoes and cut into small cubes. Peel the onion and chop finely. Cheese cut into small pieces. 30 minutes after the start of cooking, put the potatoes, onions and cheese into the pan. Season the soup with salt and pepper. Cook for 10-15 minutes, stirring occasionally. Finely chop the dill greens. Serve soup and finely chopped greens. And hot bread.

Recipe 5: Pink salmon and cauliflower soup

Very filling, light and tasty soup from pink salmon. In addition, the dish is very vitamin and healthy. This soup is great for eating after a long holiday.

Required Ingredients:

300 g pink salmon;
2 liters of water;
150 g cauliflower;
50 g leek;
2 potatoes;
1 small carrot;
2 tbsp. l. rice
Salt - to taste;
300 ml olive oil.

Cooking method:

We wash the fish, cut it into small pieces, fill it with cold water and set to boil. We cook the fish for 25-30 minutes, periodically removing the foam. We disassemble the cabbage into inflorescences, finely chop the onion and carrots. Peel potatoes and cut into small cubes. Fry carrots with onions in a frying pan olive oil within 5 minutes. We take the fish out of the broth, separate it from the bones, filter the broth. Put the chopped potatoes into the boiling broth and cook for 3 minutes, then put the rest of the vegetables. Cook the soup for about 10 minutes. Wash rice thoroughly and add to soup. We cook until ready. At the end of cooking, lay out the pieces of fish and turn off the fire. Cover the pot with a lid and leave to infuse for 20 minutes. Serve the finished soup with chopped herbs.

Do not cook the fish on too high a fire - it can become harsh from this. In general, pink salmon does not require long-term heat treatment. Lemon juice is great delicate taste pink salmon, so when serving on a plate, you can throw a thin slice of lemon.

Pink salmon belongs to the salmon family and is a valuable commercial fish due to the high content of vitamins and microelements.

The degree of fat content depends on the structural features of this fish. Basically, fat is distributed in a thin layer under the skin, in the area of \u200b\u200bthe fins or on the abdomen. The pink salmon fillet without the skin, especially heat-treated, may even seem a bit dry. Pink salmon meat is used for frying, stewing, canning, salting. They also cook salmon soup. Here we will talk about the last process in more detail.

If only pink salmon and vegetables prevail in the soup, then such a soup is a godsend for people who want to lose weight. The calorie content of pink salmon soup is really very low, because. the fish itself has a 100 gr. only 140 kcal. However, after this meal, the feeling of hunger will not come soon - due to the high protein content in pink salmon, food digestion is slow.

But, keep in mind, if you add cream, cheese, a large amount of butter to the pink salmon soup recipe, or cook smoked pink salmon soup, it will cease to be dietary due to the calorie content of the listed products.

So, let's consider what kind of pink salmon fish soup we can cook ...

Ingredients

The pink salmon itself;
Carrot;
Bell pepper;
Potato or zucchini;
Spices and herbs.

How to cook pink salmon soup:

We wash a piece of fish well, put it in a saucepan, fill it with water and bring to a boil. Don't forget to skim off the foam.
Finely chop onions, potatoes or zucchini into cubes, chop carrots and half of sweet pepper into strips. We attach all the vegetables to the fish and wait until they are cooked.
What is left for us: just salt, season with spices and herbs.

Our advice: before serving, you first need to free the boiled fish from the skin and bones, arrange it on plates and pour over the broth with vegetables.

According to the method of preparation, canned pink salmon soup is practically no different from the previous recipe. The main thing is that you have a jar of canned food in the refrigerator, and preferably two. There is more than one recipe for canned pink salmon soup. We bring to your attention three of them.

Canned salmon soup

Ingredients:

Potatoes - 3 pcs.;

Carrots - 1 pc.;

Onion - 1 pc.;

Salt, spices, herbs - to taste.

Recipe:

We cut potatoes small cubes, throw into boiling water, cook until tender.

At the same time, we prepare the frying of onions and carrots.

We clean the fish from bones and skin, divide it into pieces and send it to the pan.

At the end of cooking for five minutes, pour in the finished frying, salt, season with spices. Garnish with greens when serving. Canned salmon fish soup is ready

Our advice: In the frying, if desired, you can add tomato paste or sauce. And when serving, season with garlic, lemon juice, black pepper to taste.

Rice soup with canned pink salmon

Ingredients:

Pink salmon fillet with skin - 200 gr.;

Potatoes - 4 pcs.;

Onion - 1 pc.;

Carrots - 1 pc.;

Garlic - 2 cloves;

Rice - 2 tbsp. spoons;

Vegetable oil - 2 tbsp. spoons;

Seasonings: paprika, dried dill, bay leaf, salt - to taste.

How to cook:

Diced potatoes pour 1 liter of water, salt and put on fire. After boiling, cook for 10 minutes;

Fry the chopped onions and carrots in vegetable oil for 8 minutes, then add the garlic chopped into circles and keep on fire for another 2 minutes;

Cut the pink salmon into pieces and put in a pan with potatoes. Bring to a boil, not forgetting to remove the foam;

We fall asleep rice and immediately fried vegetables. Bring to a boil again and cook for another 5 minutes;

A minute before the end of cooking, add bay leaf, dill, paprika. Let's try salt. Pink salmon soup with rice can be poured into bowls!

Canned pink salmon fish soup with processed cheese

Ingredients:

Water - 1.5 liters;

Canned pink salmon - 1 can;

Processed cheese - 2 pcs.;

Carrots - 1 pc.;

Potatoes - 4 pcs.;

Onion - 1 pc.;

Bay leaf, salt, pepper - to taste.

How to cook:

In a frying pan we pass onions and carrots;

Mash pink salmon with a fork, remove large bones;

Pour chopped potatoes, curds and mashed pink salmon into boiling water. Cook until the potatoes are ready;

We spread the passivated vegetables in a saucepan, salt, pepper, add bay leaf. Cook for another 5 minutes;

Pour the finished soup from canned pink salmon into plates, sprinkle with herbs.

Our advice: Canned pink salmon soup will turn out richer in color and taste if you add tomato paste or sauce to the onion-carrot fry.

Cheese soup with pink salmon

This recipe for pink salmon fish soup, although quite high-calorie and satisfying, but at the same time very delicate and pleasant to the taste.

Ingredients:

Pink salmon fillet - 100 gr.;

Onion - 1 pc.;

Flour - for breading and for frying;

Butter - for frying;

Hard cheese - 50 gr.;

Salt, spices, herbs, garlic - to taste.

How to weld:

Cut salmon fillet without bones and skin into pieces, add salt, pepper, roll in flour and fry in butter.

We cut the onion into strips and sauté in a heated frying pan also in butter and flour (carefully so that the flour does not burn).

We put the sautéed onion, fried pink salmon in boiling water and boil it all for 10 minutes over low heat.

Grated cheese can be added directly to the pan 5 minutes before cooking. And you can sprinkle soup directly on the plate with it, while adding greens and crushed garlic as well.

Our advice: Can be replaced hard cheese to melted. It will be enough just to wait until it completely melts in a boiling broth.

Pink salmon head soup

IN this case the head of the fish (you can also use the tail) is used to obtain a rich fish broth.

Ingredients:

1 fish head and tail;

2 potatoes;

1 large carrot;

1 onion;

1 bell pepper;

Celery;

Salt, pepper - to taste.

How to cook:

To begin with, the tail and head of pink salmon should be washed well, poured with cold water and boiled over low heat until tender (about 30 minutes).

Then the fish must be removed from the pan - it has already fulfilled its role. Strain the broth, salt and pepper.

We cut all the vegetables, as it suits us, add to the broth and cook the soup until the vegetables are ready.

Salmon ear soup

Of course, a more practical option: buy pink salmon, put it in the freezer and, when the need arises, cook frozen pink salmon soup. But it is much more pleasant to go out into nature, make a fire and cook fragrant fish soup from fresh pink salmon in a pot.

The latter option is more acceptable even from those considerations that all vitamins and microelements are preserved in fresh fish, so to speak, do not freeze. Frozen pink salmon soup will not be as nutritious and healthy as fresh pink salmon soup.

To prepare fish soup, you can take both pink salmon fillet and carcass. But the soup with pink salmon fillet as a result will be more rich and thick, because. the fillet boils more and faster.

Ingredients:

500 gr. salmon fillet;

1.5 l. water;

5 potatoes;

2 tomatoes;

1 carrot;

Butter;

2 onions;

Dill greens, parsley root, black peppercorns, salt - to taste.

How to cook:

Wash salmon well, dry and cut into portioned pieces. Place in a bowl and fill with cold water. Add parsley root, put on the fire and cook until boiling;

When the water boils, remove the foam, add the potatoes cut into cubes and finely chopped tomatoes into the broth;

We clean the carrots and onions, cut them into cubes and also - in a cauldron;

Five to ten minutes before readiness, salt, throw peppercorns, bay leaf;

Pour into bowls, adding to each butter and sprinkled with herbs.

Creamy soup with pink salmon

Pink salmon fish soup, the recipe of which you will now read, is very popular due to the presence of cream and cheese in it. How to cook salmon fish soup using dairy products to make the first dish tastier and more appetizing? With such a content of products, it is best to cook pink salmon puree soup. Especially small children will like this consistency more.

Ingredients:

Pink salmon fillet - 500 gr.;

Low-fat cream - 200 ml;

Hard cheese - 50 gr.;

Potatoes - 3 pcs.;

Onion - 1 pc.;

Green onion - half a bunch;

Dill - half a bunch;

Garlic - 1 clove;

Lemon juice, salt, pepper - to taste.

How to cook:

Water in a saucepan (1.5 l.) Bring to a boil. Throw in diced potatoes;

Saute on vegetable oil onion, white part of green onion and garlic. We attach the prepared vegetables to the potatoes and cook until they are ready;

Then add the salmon fillet. Bring to a boil and cook for 5 minutes;

Everything that was cooked in the pan, move to a blender and grind;

Add cream, chopped dill and green onion, salt to taste and whisk again in a blender;

The resulting puree is returned to the broth. We bring all this to a boil, but do not boil;

Cheese grated on a medium grater can be added to the pan at the end of the cooking process or sprinkled with cream of pink salmon soup, already directly poured into plates;

Creamy soup with pink salmon, served on the table, seasoned with lemon juice, black ground pepper and decorate with a sprig of dill.

Have a nice day fishy taste and appetite!

Step-by-step recipes for pink salmon fish soup with vegetables, olives and tomatoes, rice, cheese, cream

2018-10-24 Marina Vykhodtseva and Alena Kameneva

Grade
prescription

31144

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

1 gr.

carbohydrates

3 gr.

38 kcal.

Option 1: Classic pink salmon fish soup

Pink salmon fish soup - tasty, satisfying and fragrant soup, which will appeal to almost everyone without exception, especially if you like fish dishes. Pink salmon will give just an excellent result, the broth will not be so greasy, with a light aroma and taste of fish.

The soup must be served hot. As an addition to the soup, a couple of slices are suitable. fresh bread and some onions. Among other things, you can add a little any cereal to the soup, for example, rice will fit perfectly to taste.

Ingredients:

Pink salmon - 250 g;
Water - 1.5 l;
Potatoes - 2-3 pieces;
Carrot - 1 pc.;
Onion - 1.5 pcs.;
Vegetable oil - 1 tbsp;
Salt, pepper - to taste;
Dill - 4 sprigs.

Cooking process

Prepare all items on the list. Get frozen pink salmon from freezer, allow time for the pink salmon to completely defrost. Cut off right amount fish rinse it under cool water. Transfer the fish to the pan, add half the onion, spices can be added to taste - bay leaf, a couple of peppercorns. Pour water into the pan - 1.5 liters, send to the fire and cook the broth for 25 minutes, then strain.

After a while, add potatoes to the strained broth. Peel the potatoes, wash and dry them first. Cut potatoes into small cubes. Send the potatoes to the broth and cook for 15 minutes, until tender.

In parallel, prepare vegetables - peel the carrots and onions, rinse and dry the vegetables. Grate the carrots, cut the onion into small cubes. Place the vegetables in a pan and add a tablespoon of oil.

Brown the vegetables in a pan for a couple of minutes and send immediately to the pan with the potatoes.

Pink salmon, when it cools down, disassemble into pieces, remove all bones. Return fish to soup. Season the soup with salt and pepper.

Add to hot soup fragrant fresh greens, chopping it finely and finely. Immediately divide the soup into bowls and serve.

Enjoy your meal!

Option 2: Quick Recipe for Canned Pink Salmon Fish Soup

One of the most simple recipes fish soup from canned pink salmon. The dish can be prepared in a hurry for dinner. Below are the proportions of products for one can of fish. If you need to cook more soup, it is better to use two cans. This dish is made with rice. It perfectly thickens the soup, increases its nutritional value.

Ingredients

4 potatoes;
1 can of fish;
1 onion;
0.5 bunch of greens;
4 spoons of rice;
1 carrot;
4 tablespoons of oil.

How to cook fast

Sort, rinse and pour rice with water, set aside, let the starch come out of it so that the soup does not become cloudy. While we put 1.5 liters of water on the fire, after boiling we throw chopped potatoes, we start cooking. After about five minutes, rinse the rice, run to the potatoes, and then salt.

Pour oil into a frying pan, you can use any kind to your taste. Fry chopped onions and carrots.

Open canned pink salmon, break pieces, add rice to the soup after five minutes of boiling. After a minute, lay out the vegetables. Stir, heat over low heat to bring out the flavors.

We put greens in the finished soup with pink salmon, try it on salt, turn off the stove. Pepper, bay leaf to taste.

No need to be afraid that the rice will not have time to cook. In such in large numbers cereal liquids cook quickly, and besides, they will reach a little more during infusion in a saucepan.

Option 3: Pink salmon fish soup with cream

Finnish salmon fish soup recipe. In this option, just pieces of fish are used, but if desired, you can immediately take boneless fillets and skins. Additionally, cream is needed for a Finnish dish, it is best to use a product with at least 20% fat.

Ingredients:

5 potatoes (about 0.5 kg);
100 g of onion;
100 g carrots;
30 ml of oil;
170 ml cream;
50 g butter;
dill, laurel;
600 grams of pink salmon.

How to cook

Cut half the potatoes coarsely and the other half into small cubes. Put on the stove and boil 1.5 liters of water. Add sliced large pieces vegetable, throw one small onion, boil them together for about ten minutes.

Cut the pink salmon into pieces, rinse again, add to the pan. Cook until potatoes are ready.

Strain the broth, discard the whole onion (or what is left of it). Let the fish cool down a bit. Mash potatoes, return to soup. Remove all the bones from the cooled pink salmon, break into small pieces.

Throw the potatoes cut into small cubes into the broth, salt, boil for 10 minutes. Add mashed potatoes, and then fish, cook a little more.

Mix two types of oil in a pan. We chop the remaining onion and the prescription amount of carrots. Add, fry until golden brown, spread in the soup. We stir.

In a separate bowl, heat the cream, add to the soup. After boiling again, we season the Finnish dish with pink salmon, dill, bay leaf. You can serve to the table!

If you do not want to greatly increase the fat content of the dish, then you can reduce the amount of fat when frying vegetables or use only vegetable oil in a small amount.

Option 4: Pink salmon fish soup with tomatoes

This pink salmon soup has not only a bright color, but also an amazing taste. It is different from the usual lunch dishes. An obligatory ingredient is not only tomatoes, but also olives. They will give the dish piquancy and delight with unusual flavor combination. Tomatoes are used for the dish own juice. They are usually cleaned, you just need to grind: grind or chop.

Ingredients

600 ml of water;
800 g of tomatoes in their juice;
350 g pink salmon;
2 onions;
0.5 cans of olives;
20 ml of oil;
0.5 bunch of parsley;
3-4 lemon slices;
a clove of garlic.

Step by step recipe

Cut the fish into small pieces, add to the water, boil until almost cooked, about seven minutes. Be sure to remove the foam. We salt the dish, but a little.

Cut the onion, fry, add the garlic. Chop the tomatoes. Can be taken fresh tomatoes, peel and grate, but they will take longer to stew. Add to the onion, warm for five minutes.

We shift the tomato mass to the almost cooked pink salmon. Stir, taste, add salt and heat together for a minute.

Cut the olives into circles or just halves. Quarters, as you like. We fall asleep in the soup, let it boil, throw parsley and turn it off. When serving, we supplement the dish with lemon slices.

If you want to get more hearty meal, then you can use more water and together with pink salmon, boil a couple of chopped potatoes or throw a handful of washed rice.

Option 5: Canned pink salmon fish soup with cheese

For such a fish soup from canned pink salmon, you can take hard varieties cheese, but it tastes much better with processed cheese in foil or in baths. You should not choose products with various fillers such as mushrooms, bacon, greens, it is better to use neutral creamy flavors.

Ingredients

200 g of processed cheese;
4 potatoes;
1 carrot;
1 can of pink salmon;
1 onion;
0.5 bunch of dill;
1 bunch of green onions;
20 ml vegetable oil;
30 g butter.

How to cook

Measure out about one and a half liters of water (or immediately boiling water), send the saucepan to the stove. Peel and cut potatoes into small cubes, add, boil for ten minutes.

Immediately put the pan on to heat up. We send two types of oil to it. As soon as they warm up, we fall asleep chopped onions. We give it to reach transparency, after which we fall asleep grated carrots. Cook until slightly golden.

Open pink salmon, break pieces, add to potatoes. After a minute, add vegetables. Stir, salt.

If the curds are in foil, that is, sufficiently elastic bars, then they need to be grated. Remove soft processed foods from the trays with a spoon. Add to the pan, stir, cook for another three minutes. All pieces should dissolve in the broth, give it a milky color.

Add chopped dill, turn off the stove. When serving, add chopped green onions to the soup with pink salmon.

Such cheese soup with pink salmon is best served with small crackers. If you don't have time to cook the classic way in the oven, you can pour the sliced \u200b\u200bloaf or bread into a dry frying pan and fry until lightly browned.

Option 6: Pink salmon and vegetable fish soup

A simple version of pink salmon fish soup. A whole small fish is used. Additionally, you will need some standard vegetables and fresh herbs. It is not recommended to use a lot of spices for the dish, so as not to interrupt the delicate aroma of the red fish.

Ingredients

600 g pink salmon;
400 g potatoes;
150 g carrots;
150 g of onion;
40 g dill;
5 peppercorns;
1.8 liters of water;
2 laurels.

Step by step recipe classic soup from pink salmon

We remove the fillet from pink salmon. We fill the ridge, fins, tail and everything else with water, add one onion and a small carrot, cut into four parts. We throw pepper and laurel. We cook the broth. When the pink salmon boils, foam will appear, it must be removed, and then reduce the heat. Simmer the broth for 40 minutes, strain.

Rinse the pot after straining, return the broth, bring to a boil. Peel potatoes, cut, add. You can salt a little. Cooking for five minutes.

Chop onions, carrots, add to the pot with potatoes and broth. Cut the fillet into pieces, add pink salmon after five minutes. It's better to remove the skin. When boiling salmon, a small foam may appear again, it is advisable to carefully remove it.

We cook the fish soup a little more, fresh pink salmon cooks quickly, it is important not to overdo it. It is necessary to try at the end of the dish, add more salt. Before turning off the stove, we throw chopped dill, cover the pan, let the soup brew for a quarter of an hour.

You need to bring the soup to a boil quickly, and it is better to cook over low heat. In this case, the pieces of fish and vegetables will retain their shape, and the broth will turn out to be transparent. With active drilling, this cannot be achieved. If, on the contrary, the soup is cooked on a small fire, then long time boiling will contribute to the deoxidization of the ingredients, worsen the taste.