Soup with fresh pink salmon and pearl barley. Canned pink salmon soup with photo, with cream

You can cook not only potatoes, pasta or omelet simply, quickly and tasty. It’s also quite possible to cook a delicious, rich soup in 20, maximum 25 minutes.

Don't believe me? See for yourself! We take a traditional vegetable set for soups: potatoes, carrots, onions and tomatoes. Add to it a handful of cereals and canned fish, a little, just one jar, but its entire contents - both fish and broth. Season to taste with your favorite seasonings and spices - and the wonderful soup is ready! Simple, right? This is how soup is prepared from canned pink salmon. Minimum products and time spent and maximum results.

This recipe is definitely worth your attention. So let’s stock up on canned food and try it!

Taste Info Hot soups

Ingredients

potatoes - 3 medium tubers;
carrots – 1 small;
onion – 1 small;
tomato – 1 medium-sized;
canned pink salmon – 1 b.;
cereals (rice, pearl barley, bulgur) – a handful of grams per 30-50;
greens (onion, dill, parsley) - 2-3 sprigs;
bay leaf– 2 pcs.;
salt and seasonings/spices - to taste and choice;
sunflower oil – 5-7 tbsp. l.;
lemon - half.

How to make fish soup from canned pink salmon

First of all, put a saucepan of water on the stove. Things will go faster if you boil it in a kettle. On specified quantity ingredients you will need 1.5-2 liters of water, depending on the desired thickness of the soup. Once we've dealt with the water, let's tackle the cereal. You can add rice, pearl barley or bulgur to this soup - choose according to your preferences, taking into account that it is enough to simply rinse rice and bulgur before cooking, but you will have to soak the pearl barley for a couple of hours in advance. I prefer bulgur because it cooks quite quickly without becoming mushy. Next, we proceed to peeling and slicing the potatoes. We cut it into cubes or cubes - as you prefer.

Add some salt to the water, and when it boils, add the washed cereal into it.

Let the cereal boil for 3-5 minutes and add the potatoes into the saucepan. If you cook soup with pearl barley, increase the boiling time to 15 minutes. For rice, 5 minutes will be enough.

While the potatoes and cereal are cooking, let's prepare the vegetables for the dressing. Cut the tomato and onion into small cubes. Chop carrots into coarse grater. Chop the greens.

Pour oil into a frying pan, heat it and send all the chopped vegetables to fry. We don’t touch the greens yet; they will go into the soup last.

Fry the vegetables until soft, covering the pan with a lid. When the vegetables are soft enough, sprinkle them with spices and seasonings. Keep the pan on the stove for a couple more minutes and remove.

As soon as the potatoes and cereal are ready, add vegetable dressing to the soup.

Strain the fish broth and add to the soup. Next we send pieces of pink salmon there.

And now it’s time for the greens. Throw it and bay leaf into the soup. Season it with the juice of half a lemon. Turn off the stove, leaving the saucepan with the soup on it to simmer for 10 minutes.

After which it is light, tasty and aromatic soup prepared from canned pink salmon. You can serve.

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Soup with rice from canned pink salmon

Canned pink salmon is a real find among canned fish. It is very useful for the body, has low calorie content, but at the same time rich in easily digestible protein. And one more undoubted advantage of canned food is that it is accessible to almost everyone.

For these advantages, pink salmon is beloved by many cooks. These canned foods are used to prepare salads, appetizers, pie fillings, and incredibly tasty fish soups.

The following recipe will help you prepare delicious and useful first dish - canned pink salmon soup with rice. He will have a nice fishy taste and a noble aroma, so even children will appreciate it. What their mothers will appreciate is the ease of preparation. Due to the fact that the canned food in the jar is already ready for use, preparing the soup will take a minimum of time.

Ingredients:

canned pink salmon – 1 can;
potatoes – 2-3 pcs.;
onion – 1 pc.;
carrots – 1 small or half a large one;
rice – 4-5 tbsp;
drinking water – 2 l;
small tomato – 1 pc. (depending on the season - you can do without it);
garlic clove;
a few rosemary leaves;
salt and spices to taste.

Preparation:

Boil water.
While it is boiling, peel the potatoes and cut into small cubes.
Peel the onion and chop finely.
Peel the carrots and grate them.
Wash and peel the tomato.

Tip: To make tomatoes easier to peel, blanch them in boiling water. To do this, use the tip of a knife to cut out the stalk, and with reverse side make a crosswise cut. Place the tomato prepared in this way in boiling water for 1-2 minutes, and then quickly transfer it to cold water. Once the tomato has cooled slightly, it will be very easy to peel.

Sauté onions and carrots in a small amount of vegetable oil until soft.
When the water boils, add chopped potatoes and a peeled clove of garlic to the pan (it is only needed for flavor, it will need to be removed later, so add the whole clove).
3-4 minutes after adding the potatoes, add rice cereal to the soup.
Open tin can and mash its contents a little with a fork.
After 7-8 minutes from the start of cooking the rice, add sauteed fish, chopped fish, diced tomato pulp and chopped rosemary leaves to the pan.
Remove the garlic.
Boil the soup until full readiness all ingredients - another 5-6 minutes. Exact time Cooking will depend on the type of rice used and the size of the potato cut. To make sure the soup is ready, cut the edge large piece potatoes. If it's soft inside, it's ready.

Tip: for soup it is better to choose steamed or high-quality long-grain rice. If this is not possible and you have to use round cereal, then it is better to cook it separately, rinse it on a sieve, and then add it to the soup. This is necessary because low quality cereals contain more starch, which can make the soup cloudy and unappetizing.

Calories: Not specified
Cooking time: 12 min

The soup made with fish broth will surely please your household. It is filling and low in calories compared to others. In addition, with its help you can diversify your usual menu.
Fish soup with pearl barley - recipe of the day.

Ingredients:
- soup set of fish (heads, tail) – 500-700 grams;
- pearl barley – 50 grams;
- medium-sized carrots – 1 piece;
- potatoes – 3-4 pieces;
- onion – 1 head;
- bay leaf – 2 pieces;
- dill greens – 1/3 of a bunch;
- sunflower oil for frying – 1 tablespoon;
- salt, pepper - to taste;
Cooking time – 45 minutes. Number of servings – 8-10.

Recipe with photos step by step:

1. Wash the pearl barley well several times. Fill in cold water and put it on the stove to cook. When the water in the pan with the cereal boils, you need to reduce the heat to the lowest setting and cook until tender.

2. Rinse the fish soup set and add water, set to cook on medium heat. Time heat treatment fish about 20-30 minutes after boiling. Before boiling fish, make sure there are no gills in the heads. As a rule, in ready-made kits they are removed in production, but at home you need to take care of this yourself, otherwise the soup will end up with a bitter aftertaste and a cloudy broth.

3. Meanwhile, prepare the remaining ingredients of the fish soup. Vegetables must be thoroughly washed and peeled. Cut the potatoes into medium-sized cubes.

4. Cut the peeled carrots into strips.

5. After the fish is cooked, it must be removed from the broth using a slotted spoon. Let it cool, and then sort it out and remove all the seeds. Then add the chopped potatoes to the broth. Add some salt.

7. Place a frying pan on the fire, pour in sunflower oil and heat it up. Then first add the carrots, fry them a little and add the onions. Fry the dressing until the onion becomes translucent. Pepper and add seasoning as desired.

8. By this time, the pearl barley should already be sufficiently boiled. Now you can put it in a colander and rinse it. Leave the cereal in a colander for a while to drain excess liquid.

9. Ready dressing send to fish broth. Stir and cook for a couple more minutes.

10. The fish soup is almost ready - all that remains is to wash and chop the dill. Place the disassembled fish into the broth, pearl barley and greens.

Now the soup is ready! Set the table and invite the whole family to the table. Bon appetit!

Let us recall that in last time we were cooking

Pearl barley and fish are known as very healthy foods for humans. Therefore, fish soup with barley is not just aromatic and tasty, but also a nutritious and incredibly healthy dish.

Fish soup with barley and potatoes

Ingredients

potatoes - 1400 gr;
fish fillet (pike perch, burbot, cod, pike) - 300 g;
pearl barley - 75 g;
carrots - 120 gr;
onion - 100 g (1 onion the size of a small apple);
sunflower oil - 20 g;
salt, spices - to taste.

Preparation

Cut the fish, wash it well and cut into pieces.
Boil the fillet and strain the resulting broth.
Cut the potatoes into cubes or cubes and put them in the broth. Chop the carrots and onions, sauté and also add to the broth.
Boil the soup for 15 minutes, then add pre-cooked pearl barley. Continue cooking until all components are ready, adding salt and other seasonings (for example, bay leaf, peppercorns, etc.).
Submit ready soup, pouring it into plates and adding pieces of boiled fish and herbs to each serving.

Ingredients

fish fillet (preferably small) - 1.2 kg;
cucumber pickle - 400 g;
pearl barley - 100 g;
flour - 80 g;
sour cream - 250 gr;
pickled cucumbers - 450 g;
black peppercorns, salt, bay leaf, fresh herbs- to taste.

Preparation

Boil the fish broth (you can add roots and spices to the fish, although the recipe does not provide for this), strain, pour the brine into the broth and boil.
Dilute the flour with water, grind thoroughly so that no large lumps remain. Additionally, dilute the fish soup mixture, strain and pour back into the pan.
Add sour cream to the soup, stirring constantly. Add finely chopped cucumbers, prepared pearl barley, and greens.
Boil the finished soup and then let it brew.

Ingredients

pearl barley - 100 g;
bay leaf - 1 g;
vegetable broth in granules - 5 g;
greens - 20 g;
pollock fillet - 400 g;
green peas - 100 g;
dry basil, marjoram, thyme - to taste;
smoked mackerel(fillet) - 100 g;
shrimp - 100 gr;
lemon juice - 40-60 gr.

Preparation

Soak the cereal in a soup pot for 12 hours.
Add granulated broth, bay leaf and cook in the same water for 15 minutes.
Wash the greens, peel and chop. Raw fish rinse well.
Add pollock and mackerel, peas, herbs and spices to the soup, cook for another 20 minutes.
Remove the fish and disassemble it into portions.
Peel the shrimp, rinse in running water, put in the soup, and add the chopped fish there.
Add to soup lemon juice and, if desired, black pepper.

Ingredients

tails and heads of river fish - 400 g;
potatoes - 320 gr;
pearl barley - 100 g;
carrots - 150 g;
onion - 200 gr;
vegetable oil - 30 g;
pepper, salt, fish spices - to taste;
dill - 20-30 g;
bay leaf - 1 g;
water - 3 l.

Preparation

Remove from fish heads gills, rinse tails.
Pour water into a saucepan and put on fire.
Peel and wash the onions, carrots and potatoes, and then cut them.
When the water boils in the pan, pour the cereal into it and boil for 20-25 minutes. Salt the soup, put potatoes in it and cook until the cereal and potatoes are ready.
Fry onions and carrots in sunflower or any other vegetable oil until the onion turns golden.
Add the roast to the soup and mix well. Boil the soup for 5 minutes over very low heat.
Add spices to the soup, add fish and bring to a boil.
Add greens to the soup and simmer for no more than 10 minutes.
Carefully remove the heads and tails from the soup and let them cool. Remove bones.
Place the fish pieces into portioned plates and pour the soup over them. If desired, you can sprinkle the soup with pepper and dill.

To prepare soups, pearl barley is prepared in advance. You can boil it, discard it in a colander and add it to the soup only at the very end of cooking, you can soak it for several hours before cooking, or you can fry it a little in a frying pan without fat. As a rule, a soup recipe contains recommendations for preparing barley;
if you plan to cook pearl barley before preparing the soup, then use a 2:1 ratio of water to cereal;
if you add a little pearl barley to it when cooking butter, it will turn out more crumbly;

You can prepare fish soup with pearl barley not only from fresh or frozen fish, but also from canned food. They are added to fish soup at the last moment before cooking the vegetables added to it.

experienced chefs To prepare the base for the soup, it is recommended to slightly modify the classic recipe: transfer the hot fried onions and carrots into an empty soup pan, then pour boiling water over it and start cooking the soup as directed. Barley is poured into this soup along with the broth;
to prepare fish soups, you can use not only onions and carrots, but also parsley root: such soups have a more pleasant aroma;
A recipe for fish soups does not necessarily specify the exact type of fish to use. For soup with barley, both river and sea fish, so you can cook it from the fish that your family loves most. Great soup obtained from pelengas, cod, pike, pike perch, carp, burbot, Pacific hake, sturgeon, whitefish, tench, etc.;
using for broth fish heads and tails, as the recipe recommends, you must be careful not to overcook them, otherwise the fish will fall apart and the bones will remain in the soup. You can boil the tails and heads at the beginning of preparing the soup, and then strain the fish broth and only then add the remaining ingredients;
fish broth from tails and heads will be tastier if you put a whole onion in it without the peel, and at the end of cooking you just take it out;
If you place a slice of lemon in each bowl of soup when serving, the taste of the dish will be much more piquant. Even if the recipe does not call for adding lemon juice to the soup, a slice of lemon will add originality to the dish;
When serving, fish soup can be whitened with sour cream and chopped garlic for taste;
Almost every fish soup recipe recommends removing the cooked fish and adding it only when serving, but if you wish, you can use this fish for main courses and serve the soup without it.

Step-by-step recipes for fish soup with barley and vegetables, tomatoes, canned food, dressing and regular

2018-02-03 Marina Vykhodtseva

Grade
recipe

7493

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

1 gr.

Carbohydrates

3 gr.

34 kcal.

Option 1: Classic fish soup with barley

The simplest recipe for fish soup with barley on the stove. It is advisable to soak the cereal so that it swells, otherwise the cooking time may take a very long time. For the broth you can use any river fish, take whole carcasses or steaks, fillets. Even a soup set will do, but in this case there will be nothing to float inside.

Ingredients

700 g fish;
2 liters of water;
4 potatoes;
100 g pearl barley;
1 carrot;
2 onions;
5 peppercorns;
bay leaf;
0.5 bunch of parsley.

Step by step recipe classic soup with pearl barley and fish

The barley needs to be washed and added cold water, leave for a couple of hours. If there is no time, then immediately set it to cook. After soaking, the process will go much faster. Cook until soft, but do not overcook. Drain all the water. You can just throw it in a colander.

We throw a whole onion, pepper, bay into the soup pot and add the fish, peeled and washed. If heads are used, be sure to remove the gills, as they give off an unpleasant taste. Fill with water and cook the broth for about half an hour. We filter. The pan needs to be rinsed. Return the broth to it and put it on the stove.

After boiling, add diced potatoes into the broth. Cook for about five minutes, then add the onions and carrots. We chop them arbitrarily, stir and add salt. Let it boil and add the previously prepared barley into the fish soup. Continue cooking until the vegetables are soft.

While the soup is cooking, disassemble the fish and return neat pieces to the soup or set aside for adding to plates. Throw away the seeds and all other unwanted parts.

As soon as the vegetables are cooked, taste the fish soup for salt and add more if necessary. Throw in some chopped parsley and you're done!

It is important to put the ingredients into the soup correctly. Every new product added only after the previous one has boiled. This will not allow the broth to cool too much, the pieces of ingredients will not become limp and will retain their shape.

Option 2: Quick recipe for fish soup with barley

A simple recipe for fish soup with the addition of boiled pearl barley. It must be prepared in advance, otherwise a quick fix It won't be possible to make lunch. We use any river fish, we need portioned pieces. Bream, pike perch, catfish or carp are suitable.

Ingredients

600 g fish;
1.6 liters of water;
150 g boiled pearl barley;
3 potatoes;
1 onion;
1 bunch of dill.

How to cook quickly

Throw potatoes into boiling water and cut into random pieces, but identical to each other. Cook for about five minutes, then add salt and chopped onion. Let the soup boil.

Cut the fish into pieces that will be convenient to place on plates and eat. Throw into the pan with the vegetables. Turn the heat up high and let the fish boil, but watch it carefully. Catch the foam that appears with a ladle or spoon. After this, reduce the heat and cook for about five more minutes.

It's time to throw in the pearl barley, cooked in advance. Cook fish soup with it until the potatoes are completely soft. This will take a few more minutes, but it all depends on the size of the pieces and the type.

At the end of the barley soup, you need to try it, add more spices, add dill or other chopped herbs. Bay, black pepper optional.

If you like pickles or fish soups with barley at home, you can cook it in advance, put it in bags and freeze it. This semi-finished product will save a lot of time; you don’t need to take it out of the freezer in advance, you can immediately throw it into the pan.

Option 3: Dressing fish soup with barley and vegetables

This soup differs not only in its preparation technology, but also in its amazing beautiful view. The abundance of vegetables makes the dish very aromatic, bright, and enhances it nutritional value. Soak the cereal for two hours or send it to the stove to cook in advance until soft. We choose fish according to our taste.

Ingredients

1 kg of fish;
5 potatoes;
100 g pearl barley;
30 ml oil;
1 onion;
2 peppers;
1 carrot;
spices, herbs.

How to cook

Soak the pearl barley, then rinse it again, pour it into a small saucepan and cook in water until soft. There is no need to salt it so as not to delay the process. After cooking, drain into a colander.

Clean the fish, cut into pieces, and then rinse thoroughly. Peel the potatoes and cut them too. We put it in the pan first, use 2.5 liters of boiling water, boil for several minutes, and only after that add the fish. Cook together until the potatoes are soft, and at the end add the cooked pearl barley.

For refueling, use any oil you like. Heat it up and first add the chopped onion. Fry it over medium heat until transparent. Just have time to peel and cut the carrots, add them. Cook for a few more minutes.

You can throw the pepper into the pan, but it’s better to chop it and fry it for a minute with the onions and carrots. After this, transfer the dressing vegetables into a saucepan, stir, add more salt and pepper to the soup, and boil for three minutes.

At the end, the dish is seasoned with laurel and herbs. It could be dill, parsley, or a mixture of them. If you don’t like boiled herbs, then add herbs to the plates when serving.

You can prepare this soup with the addition of other vegetables: pumpkin, zucchini, green beans. Fish goes well with white cabbage, cauliflower and broccoli. Green peas It would also be appropriate, you can take a frozen or canned product.

Option 4: Fish soup with barley and tomato

A recipe for incredibly rich and bright fish soup with barley and tomatoes. This is also a filling option. If not fresh tomatoes, then we take tomatoes in our juice. They are even more convenient to use, since they do not require skinning.

Ingredients

4 tomatoes;
4 potatoes;
800 g fish;
1 carrot;
40 ml oil;
100 g pearl barley;
bulb;
pepper;
herbs, spices.

Step by step recipe

Soak the pearl barley and cook separately, otherwise the broth will be cloudy. Pour a couple of liters of water into another saucepan, add the chopped potatoes, and cook until half cooked.

In a frying pan, fry onions and grated carrots in oil, add pepper. Remove the skin from the tomatoes. It is best to pour boiling water over them for a couple of minutes. Peel and cut into small cubes. Add to the fried vegetables and simmer for about five minutes.

Let's start fishing right away. Clean, wash, cut into neat pieces. Add to the potatoes; when boiling, do not forget to remove the foam that will form. Turn off the heat, boil the potatoes and fish for about three minutes, add the boiled pearl barley and salt.

Place the vegetables and tomatoes in the pan, stir, and let simmer for a couple of minutes. Season the dish with spices and herbs and turn off.

If the tomatoes are not very red, then when frying, you can add a little to the vegetables. tomato paste. She will give more rich color and pleasant taste.

Option 5: Fish soup with canned barley

Canned food makes very flavorful fish soups. At the same time, preparing them is very simple. Saury is ideal for this dish; it can be cooked with pink salmon, sardinella and any other types. Usually they use fish in oil or in its own juice. For a small amount of soup, one can is enough.

Ingredients

70 g pearl barley;
3 potatoes;
1 can of fish;
1.5 liters of broth;
small carrot;
one onion;
greens, oil.

How to cook

Boil pearl barley separately. You can soak it or throw it in as soon as possible. In any case, we bring it to almost readiness, then rinse it in a colander.

Let's cook regular soup: boil water, add chopped potatoes, after ten minutes add pearl barley and salt. You can add the cooked cereal later, but let it soak in the broth better so the flavors will combine.

Fry the onion and grated carrot in oil. Place the vegetables in a saucepan and let them boil.

Open the canned fish, break the pieces so that they become smaller, and place them in the pan along with the filling. If it contains peppercorns, bay leaves or other large spices, it is better to remove it.

Let the soup simmer with the canned fish for about seven minutes, then add the herbs, taste it, and turn off the stove.

The only minus of soups from canned fish- cloudy broth. Making it transparent is very difficult, since small pieces are pinched off. Very often the filling is initially cloudy and thick, which is transferred to the soup.

Pink salmon soup, head and tail is a very nutritious first course, enriched with vitamins, and provided proper cooking It also has excellent taste.

General principles, useful tips and tricks for preparing fish soup from the head and tail of pink salmon from experienced chefs

The main ingredient of fish soup is broth. All other products (vegetables or cereals) are added purely as desired.

To make the broth rich, the pink salmon head must be present. Before starting cooking, you need to remove the gills and eyes from it, and wash the head itself from any remaining blood and other liquids.

This first dish cannot be prepared without a lot of spices. You need to add them sparingly, even when cooking the fish broth.

In order for the soup to turn out transparent, even before starting cooking, you should know exactly the desired volume of the finished dish, and pour in all the cooking water at once. After boiling or during the cooking process, do not add liquid - the broth will become cloudy.

Even if the soup is cooked without adding vegetables, you should still put the onion in the pan. One whole onion, cut crosswise not completely and taken out of the broth, will incredibly enrich vitamin composition dishes, will give him special taste and aroma. You can do the same with carrots, but then you should cut them up and throw them back into the ear.

Seasonings for fish soup

Mandatory seasonings for the fish soup are salt and pepper. Instead of ground black pepper, it is better to add peas and then take them out - the taste will be richer and not too spicy.
Lemon juice will add a pleasant note to the taste, but if you can’t squeeze lemon into the pan, you shouldn’t dilute it. citric acid or buy store-bought juice- these are unsuitable replacement options.
You can also add allspice peas, but you should not use the powder - it can give an unexpected taste.
There are those who prefer to buy in a store ready set spices to the ear and throw them into the pan - you can do it this way, if you don’t tell your supporters about it real fish soup who cook it over a fire with the addition of a glass of vodka.

Pink salmon head and tail soup, recipes:

How to cook classic fish soup? The cooking recipe is quite simple, and all the rest are the same methods, but with the addition of different products.

What products are needed:

(required head and tail, all other parts of the fish if possible and optional);
onion - 1 head;
carrots - 1 pc.;
spices - the composition of this item is regulated by each cook himself;
potatoes - 4 tubers;
parsley.

Ideally, the soup should be liquid, so the amount of potatoes for the dish is less than for soup or borscht of the same volume. This amount is indicated for water with a volume of about 3 liters.

How to cook:

Thaw frozen fish. It’s better to do this in the refrigerator for about a day, then gut and rinse. If you have defrosted leftovers (soup set), then just sort them out and rinse them.
Be sure to remove the gills, cut the fish into pieces, put them in a pan, pour clean drinking water and put it on the stove.
After boiling, reduce heat, remove foam and cook for 20 minutes.
If the presence of onion is acceptable for those who will eat fish soup, then after peeling it, it needs to be finely chopped. If they don’t eat the onion, you can put a whole peeled head in the pan - it will give everything into the fish broth beneficial properties. It will need to be removed after cooking is complete.
Chop the carrots (the shape is optional, but not very finely), peel the potatoes, cut each tuber into several parts.
After 20 minutes, the fish must be removed from the water, and in the meantime, add onions and carrots to it.
Wait until it boils and add potatoes to the broth.
Cook until all vegetables are cooked, tasting them periodically.
Separate the meat from the bones and return it to the pan. If only the head and tail were used, you should still crumble them with your hands - small pieces of fillet still remain there. Wash the parsley and chop finely with a knife.
When the soup is almost ready, put spices in it, let it simmer for 2-3 minutes, throw in the herbs, bring to a boil and remove from heat.
Be sure to cover the pan with a lid and leave to steep - 30 minutes will be enough. Then you can serve.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

This basic recipe. Cooking options with additional ingredients. Cooking should be done in the same way, but add spices and herbs at the very end, after adding all the ingredients. Ready fish also add last.

Pink salmon soup: head and tail with millet

For the above amount of products, ½ cup of millet is enough. It is placed together with potatoes and cooked further according to the scheme described above, checking the readiness of the millet and potatoes.

The cooking time will remain virtually unchanged.

Pink salmon soup: head and tail with rice

The rice swells a lot. For a given volume of the finished dish, 2 tablespoons are enough.

Since rice takes longer to cook than, for example, millet, you need to put it in the pan earlier. This can be done immediately after removing the fish from the pan and before adding the vegetables. When it boils, you should let it boil for 5-7 minutes, and then cook according to the previously described scheme.

Pink salmon soup: head and tail in a slow cooker

The recipe for cooking many dishes in a multicooker is unusually simple for many - you just need to put the food in the bowl, set the appropriate mode and wait for the sound signal.

You can do the same with this dish. All products should be loaded into the multicooker, select the appropriate mode and wait until the end of the program. 10 minutes before the end of cooking you need to remove fish products, separate the fillet and return it to the slow cooker.

What program should I use?

Here are just a few options:

“Soup”, cooking time - 60 minutes;
“Stewing”, cooking time - 60 minutes;
“Baking” (a very good program for first courses), - cooking time - 35 minutes.

Pink salmon soup: head and tail with pearl barley

Barley, like rice, takes quite a long time to boil. Before putting it in the pan, wash it, always at least twice.

For the set of products described above, prepare 3.5 tablespoons of cereal. Barley, like rice, is placed in the pan after removing the fish and before adding vegetables. After boiling, the pearl barley should be cooked until half cooked, and then add the rest of the ingredients.

Pink salmon soup with cream

The recipe for fish soup with cream is different from the others. Cream will add incredible delicate taste. Fish is already tender, juicy and soft product, so in combination with cream it will look doubly appropriate.

What products are needed:

pink salmon soup set;
potatoes - 4 pcs.;
leek - 2 pcs.;
cream - 1 l;
spices.

How to cook fish soup from the head and tail of pink salmon with cream:

Cook broth from the constituent parts of pink salmon (necessarily with spices). Then take out the fish and add chopped onion, chopped potatoes, cook for 10 minutes.
Return the meat separated from the bones to the broth and pour in the cream, cook for another 5 minutes.
Finally, add more spices, turn off the heat, and leave for 20 minutes before using.

Pink salmon head soup - recipe with photo

Ukha from the head of pink salmon is cooked according to the classic recipe described above in the article. It’s good if there are other parts of the fish - even a small piece of fillet will make the dish unforgettable.

It is better not to serve the head itself - although it contains fillet, it is better to remove it on another plate, since this part of the fish contains a lot of inedible things. In addition, as mentioned earlier, the head must be well treated before cooking.

Canned pink salmon soup

Pink salmon ear - head and tail: calorie content

The calorie content of the pink salmon first course is extremely low - up to 50 units per classic recipe. When cream is added, it increases sharply to 200 units per 100 g.

So it's cooking pink salmon ear, head and tail, quite simple. Depending on your preferences, you can use different additional products, or increase the calorie content of the dish by adding cream.