Pink salmon fish soup. Frozen pink salmon soup How to make fresh pink salmon soup

Only professional chefs know the difference between fish soup and fish soup. It is important for us that it is tasty, fast and beautiful. To feed the family and surprise the guests. Let's see how to make pink salmon soup - a recipe with photos is attached!

And tell me you don't like fish! You just don’t know how to cook it.
The amazing number of fish dishes that exist contains many recipes for fish soups. And this is a separate story. About pink salmon, for example.

Far Eastern pink salmon - famous. Moreover, it does not require any special skills in preparation, and will reward the cook with excellent taste for his efforts. Take, for example, pink salmon fish soup. We'll see the recipe with photos now.

Fresh pink salmon soup

What could be tastier and simpler than fresh fish soup? And when is it possible to cook such an amazing fish like pink salmon? A rich and tasty broth can be prepared even from the heads of this fish. Pink salmon head soup - recipe with photo below.

Pink salmon meat will also be useful to us, but not at first. And to prepare the broth we use the head, ridges, and fins remaining after cutting. Moreover, the main reserve of fat in fish is located in the area of ​​the back and fins.

You don't need to be a professional chef to know: any fish soup, in addition to the fish itself, will require several more ingredients than one fish. In our case it will be:

1. Potatoes – 0.5 kg.
2. Rice - 0.5 tbsp.
3. Carrots - 1 pc.
4. Onion - 1 pc.
5. Vegetable oil.
6. Pepper, salt.
7. Bay leaf.

The cooking itself. Fish parts - let's call them that - need to be placed in a pan with cold water. Place on the fire and cook for approximately 40 minutes.

Strain the finished broth and return to the fire. We don't need the bones - throw them away. Next is the turn of potatoes and rice. Cut the potatoes into cubes and put them in the broth. Next we send well washed rice.

Fry carrots with onions in vegetable oil.

The next thing to go into the soup is pink salmon fillet, cut into small pieces. Don't forget to add salt. Cook until cooked (rice, potatoes and fillet); add onions and carrots.

Add pepper and bay leaves to the prepared fish soup. Now you need to let it stand for a while - simmer under the lid. Pour fresh pink salmon soup into bowls. The delicate taste of pink salmon soup will be emphasized by fresh herbs in the form of dill and parsley.

This is the recipe. But where can you get it in central Russia? And in the store you will only find frozen fish. Well, let's make frozen pink salmon soup.

Frozen pink salmon soup with cheese

But let's not repeat ourselves and cook a banal fish soup. Let it be something more interesting this time. For example, soup with pink salmon and melted cheese.

This soup takes a little longer to prepare than regular fish soup, but that won’t scare us away, right? The same goes for the composition of the products, among which the most exotic and expensive is pink salmon. The rest is available to everyone:

• Fish fillet - 200 g. Processed cheese - 1 piece (100 g).
• Potatoes – 2 pcs. (medium).
• Onions – 1 pc.
• Ground black pepper.
• Salt.

This amount is calculated for 1.5 liters of water. This is enough to. And believe me, they will love pink salmon soup. Recipe with photos follows.

Pre-defrost the fish. It is better to do this gradually, at room temperature. Separate the fillet. Head, tail, fins, ridge - in a bag and in the freezer (useful).

Place the fillet cubes in the water and put the pan on the fire. Bring the water to a boil, then reduce the heat to low and simmer. While it is cooking, peel and cut the potatoes.

Add potatoes to the broth and start cooking the onions. Lightly saute the finely chopped onion in a frying pan and also add it to the broth. Finally, it's time for the cheese. Salt it!

It's simple: divide it into small cubes and add it to soup.

Frozen pink salmon soup will be ready when the last piece of cheese has dissolved in the broth. Add black pepper and herbs to the pan. The aroma is divine!

Hello, dear readers. Finally, freshly caught red fish appeared in stores. Otherwise, you don’t even want to look at the “centenary” salmon carcasses, frozen and yellowed from antiquity. I try to never miss the moment to make fish soup from pink salmon, which still smells like the sea, and not like a damp refrigerator in a grocery store.

I always choose female pink salmon for soup. The meat of the female is much tastier than that of the male. And her fillet, with pomegranate, is beyond praise. There is another undeniable advantage in gender discrimination. If you are lucky and you come across an uneviscerated carcass of a beautiful salmon, then you can say with almost one hundred percent certainty that it contains caviar.

To paraphrase the famous comedian: pink salmon is not only valuable, but also incredibly tasty, healthy caviar.

As you can see in the photo, I was incredibly lucky this time. And in addition to fish soup with pink salmon, the dining table will boast a delicacy of all times and peoples. Whether you like it or not, you will have to by the evening. So I'm running out of time. I won’t pull the pink salmon by the tail anymore, but will quickly move on to the story of how to prepare a recipe for fish soup from fresh pink salmon.

Pink salmon soup with rice

Ingredients:

• 1 pink salmon carcass;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• ¼ cup rice;
• spices for fish
• salt;

Well, guys, let's go? First of all, you should gut the pink salmon. I don’t remove the skin, I just clean it of scales. I cut the fish into portions and add salt to the “red gold” in it.

Recipe with photo

Serve with lemon and a white glass. Take the caviar with your finger and slam the glass together. Slurp the soup from a spoon and you will be stunned with happiness. Praise the Holy God for sending “sacrament.”

That's basically it. I’m parting with you for a while, but so as not to get bored, I want to recommend that you try cooking. I assure you, you have never seen such a fish soup recipe before.

Speaking of meetings. The other day I met Leonid Ilyich, though he’s made of cardboard, but he looks like he’s alive. Well, how could I not take a photo with him and show such a handsome lad to you - friends! This is me talking about myself. Kidding.

Lenya Brezhnev, a good guy. He nurtured and nurtured us. It’s a pity he ended his glorious journey, he would have deceived him so much.

Greetings to everyone who visited my page!
Today I want to show and tell you about the recipe for Finnish fish soup with cream. The day before I bought pink salmon, made fish steaks from half of the fish, and decided to make Finnish fish soup from the other half of the fish. It was possible not to cut the fish finely, and later I will tell you why.

I needed 5 potatoes, carrots and onions

after the fish broth is drained, I take out large potatoes,

First I add finely chopped potatoes to the fish broth, which must be boiled until tender, then successively add mashed potatoes and boiled fish. After this, pour in 150 milliliters of cream and bring to a boil, but do not boil, because the cream may curdle. Salt to taste, add bay leaf.

Try it, I think you will like it!

Cooking time: PT01H00M 1 h.

You can select pink salmon for soup based on your taste and budget. Steaks and fillets, as well as heads, tails and fins, are suitable. In the first case, pieces of fish are added to plates when serving - this is not only tasty, but also beautiful. In the second case, it is better to remove the tripe from the pan after cooking. Also, in pink salmon soup recipes you can use not only fresh fish, but also canned fish. Only the cooking technology will be different.

The five most commonly used ingredients in pink salmon soup recipes are:

It is worth clarifying that fish soup is different from fish soup. The latter is a type of soup, although it can rather be called a fish broth. In its classic form, only fish and some types of whole vegetables are added to it (onions, carrots most often, less often potatoes). After cooking, the vegetables are thrown away, and the broth, which becomes clear, rich, and sticky, is poured into plates along with the fish.

There are no restrictions or special rules for soup; this makes it more interesting and varied. That is, you can literally put any vegetables in any proportions in this dish. And not only vegetables, but also cereals and pasta. You are limited only by your own taste and flight of fancy.

Five of the fastest pink salmon fish soup recipes:

If you are going to cook pink salmon soup for the first time, you can do this. First, boil the fish, after gutting it and removing the fins and head. Then remove the fish from the broth and, when cool, cut into smaller pieces. Use the broth for subsequent cooking of the soup - add vegetables to it one by one. And when the soup is ready, carefully transfer the fish pieces into it.

If you are preparing soup from canned pink salmon, add it at the very end of cooking, otherwise the fish will boil and fall apart.

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

The degree of fat content depends on the structural features of this fish. The fat is mainly distributed in a thin layer under the skin, in the fin area or on the abdomen. Pink salmon fillet without skin, especially one that has been subjected to heat treatment, may even seem a bit dry. Pink salmon meat is used for frying, stewing, canning, and salting. They also cook pink salmon soup. It is this last process that we will talk about in more detail.

If the main components in the soup are dominated only by pink salmon and vegetables, 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 100 grams. only 140 kcal. However, after this dish, the feeling of hunger will not come soon - due to the high protein content of pink salmon, food is digested slowly.

But, keep in mind that if you add cream, cheese, a large amount of butter to the recipe for pink salmon soup, or cook smoked pink salmon soup, it will no longer be dietary due to the caloric content of the listed products

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

Ingredients

• The pink salmon itself;
• Carrot;
• Sweet pepper;
• Potatoes or zucchini;
• Spices and herbs.

How to make pink salmon soup:

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

Our advice: before serving, you first need to remove the skin and bones from the cooked fish, place it on plates and pour broth with vegetables.

The method of preparing 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, or better yet two. There is more than one recipe for canned pink salmon soup. We present three of them to your attention.

Canned pink salmon soup

Ingredients:

• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Salt, spices, herbs - to taste.

Cooking recipe:

1. Cut the potatoes into small cubes, throw them into boiling water, and cook until tender.
2. At the same time, prepare the frying of onions and carrots.
3. We clean the fish from bones and skin, divide it into pieces and place it in a pan.
4. At the end of cooking, pour in the prepared roast for five minutes, add salt and season with spices. Garnish with greens when serving. Canned pink salmon fish soup is ready

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

Rice soup with canned pink salmon

Ingredients:

• Pink salmon fillet with skin – 200 g;
• 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:

1. Pour 1 liter of water over the diced potatoes, add salt and put on fire. After boiling, cook for 10 minutes;
2. Fry the chopped onions and carrots in vegetable oil for 8 minutes, then add the garlic cut into slices and keep on fire for another 2 minutes;
3. Cut the pink salmon into pieces and place in a pan with potatoes. Bring to a boil, remembering to remove the foam;
4. Add rice and then fried vegetables. Bring to a boil again and cook for another 5 minutes;
5. A minute before the end of cooking, add bay leaf, dill, and paprika. Let's taste for salt. Pink salmon soup with rice can be poured into plates!

Fish soup from canned pink salmon 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:

1. Sauté onions and carrots in a frying pan;
2. Mash the pink salmon with a fork, remove large bones;
3. Pour chopped potatoes, cheese and mashed pink salmon into boiling water. Cook until the potatoes are ready;
4. Place the sautéed vegetables in the pan, salt and pepper, add bay leaf. Cook for another 5 minutes;
5. Pour the finished canned pink salmon soup into bowls and sprinkle with herbs.

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

Cheese soup with pink salmon

This recipe for pink salmon fish soup, although quite high in calories and satisfying, is at the same time very tender and pleasant to the taste.

Ingredients:

• Pink salmon fillet – 100 gr.;
• Onion – 1 pc.;
• Flour – for breading and frying;
• Butter – for frying;
• Hard cheese – 50 gr.;
• Salt, spices, herbs, garlic - to taste.

How to cook:

1. Cut pink salmon fillet without bones and skin into pieces, add salt and pepper, roll in flour and fry in butter.
2. Cut the onion into strips and sauté in a heated frying pan in butter and flour (carefully so that the flour does not burn).
3. Place sautéed onions and fried pink salmon into boiling water and boil it all for 10 minutes over low heat.
4. Grated cheese can be added directly to the pan 5 minutes before cooking. Or you can sprinkle it on the soup directly in the plate, while also adding herbs and crushed garlic.

Our advice: You can replace hard cheese with processed cheese. It will be enough just to wait until it completely melts in the 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:

1. To begin with, the tail and head of pink salmon should be washed well, covered with cold water and cooked over low heat until tender (about 30 minutes).
2. Then the fish needs to be removed from the pan - it has already fulfilled its role. Strain the broth, add salt and pepper.
3. We chop all the vegetables according to your convenience, add them to the broth and cook the soup until the vegetables are ready.

Pink salmon 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’s much more pleasant to go out into nature, light a fire and cook aromatic fish soup from fresh pink salmon in a pot.

The latter option is more acceptable even for the reasons that fresh fish retains all the vitamins and microelements and, so to speak, does 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 either pink salmon fillet or carcass. But soup with pink salmon fillet will be richer and thicker as a result, because... the fillet cooks more and faster.

Ingredients:

• 500 gr. pink salmon fillet;
• 1.5 l. water;
• 5 potatoes;
• 2 tomatoes;
• 1 carrot;
• Butter;
• 2 onions;
• Dill, parsley root, black peppercorns, salt - to taste.

How to cook:

1. Wash the pink salmon well, dry it and cut it into portions. Place in a cauldron and fill with cold water. Add parsley root, put it on the fire and cook until it boils;
2. When the water boils, skim off the foam, add chopped potatoes and finely chopped tomatoes to the broth;
3. Peel the carrots and onions, cut them into cubes and also into a cauldron;
4. Five to ten minutes before readiness, add salt, peppercorns and bay leaf;
5. Pour into plates, adding butter to each and sprinkling with herbs.