Fishing soup from pink salmon. Pink salmon soup - the royal first course: with smoke or vodka? Recipes for pink salmon fish soup with vegetables, cereals, mushrooms, eggs

We all know that pink salmon is not only very tasty, but also healthy fish. From of this product you can cook all kinds original dishes. But now we invite you to prepare the first dish, believe me, the ear from the head of pink salmon will win the hearts of your household!

Ingredients

Step-by-step recipe for preparing pink salmon head soup with photos

This is how the soup is prepared:

Immediately defrost the heads and tails and rinse.

Try to remove the gills thoroughly, leave the eyes if you wish.

Transfer the prepared products into a container and pour in clean water, boil, remove the resulting foam, make low fire and cook the fish by-products for 20 minutes.

When the tails with the head are ready, they should be taken out, cooled, and then disassembled, remove all the bones and skin, leaving only the meat.

Peel the potatoes and wash them too.

Remove the skins from the onions and rinse.

Cut each prepared vegetable into cubes.

Send it back to the fire, add potato cubes, onions, carrots, salt, pepper, dried herbs, turn the heat to low and cook the soup for 10 minutes.

When the dish is ready, add fish meat to it and that’s it, invite everyone to the table, the delicious fish soup from pink salmon head is ready!

Video recipe for ear from pink salmon head

Ear from the head and tail of pink salmon

So, in order to prepare the soup according to this recipe you will need:

Ingredients:
head, tail, you can add one ridge;
potatoes - 2 pieces;
onion – 0.5 heads;
black pepper, allspice in the form of peas;
salt - to your taste.

This is how the soup is prepared:

1. Wash the tail and spine thoroughly.
2. Next, take care of the head, remove the gills, remove all unnecessary things and rinse the head.
3. Now pour water into the container and boil.
4. Peel the potatoes and cut into cubes.
5. Boil potatoes into boiling liquid until full readiness.
6. Once the potatoes are ready, add the head, tail and spine to the container.
7. After a couple of minutes, add half a head of onion, just chop the vegetable into cubes, then season the dish with peppers and salt.
8. Cook everything together for 10 minutes. That's all, sprinkle the soup with herbs, black ground pepper and invite everyone to the table, your soup is ready!

Fish soup recipes are found in almost every national cuisine. More precisely, there are recipes there fish soups. But the ear... The ear is a domestic invention. Initially, this soup was cooked exclusively in the fresh air, and even on a smoky fire. And the fish soup was prepared only from freshly caught fish. Today you can cook fish soup from fresh fish, frozen fish, or canned fish.

For example, pink salmon soup is very suitable recipe as for daily menu, and for a dinner party.

Certainly, fresh pink salmon Not available to everyone and not everywhere, but frozen or canned can be found in any supermarket.

This fish soup turns out great! Nourishing and light at the same time, beautiful and quite easy to prepare. By the way, there are quite a few recipes for pink salmon soup. Let's try to cook this one wonderful soup using different recipes.

Classic pink salmon soup

Ingredients:

• pink salmon;
• 4 potatoes;
• 1 onion;
• 1 carrot;
• peppercorns;
• laurel;
• parsley;
• salt.

The fish must first be thawed (if it is frozen), gutted and washed. If you are going to cook the carcass with the head, then you must remove the gills, otherwise the soup will taste bitter. So, the fish has been prepared, cut into several parts, now you can begin the process of preparing the fish soup.

Place pink salmon pieces in a saucepan and pour cold water and put it on fire. When the broth boils, reduce the heat, remove the scum and cook the fish for 20 minutes. During this time, you need to peel and wash the carrots and potatoes, cut them: carrots into semicircles, and potatoes into cubes or cubes. You also need to peel and finely chop the onion.

Remove the finished fish from the pan, let it cool slightly and separate the fillets from the bones and skin. After this, we cut the fillet into small pieces and put it back into the soup. When the soup boils, put the onions and carrots in the pan. After the next boil, add the chopped potatoes and cook the soup until the vegetables are fully cooked.

After this, salt the ear to taste, put a pot of black pepper in it and Bay leaf. Lastly, add finely chopped parsley, let the soup boil, turn off the heat and cover the pan with a lid. The boiled ear should sit for 15-20 minutes. After this, we take a sample and serve the fish soup on the table.

Canned pink salmon soup

Ingredients:

• jar canned pink salmon;
• 1 fresh carrots;
• 1 onion;
• 2-3 potatoes;
• a handful of millet;
• fresh herbs;
• salt;
• sugar;
• butter.

Place a pan of water (2-3 l) on the fire. While the water is boiling, clean and wash the vegetables. Finely chop the onion, cut the carrots into semicircles, and slice the potatoes. Melt 2 tablespoons of butter in a Dutch oven and fry carrots and onions in it. Fry vegetables until golden crust. When the water boils, put the potatoes into the pan and wait for the next boil. Meanwhile, rinse the millet thoroughly. It is millet, and not any other cereal. This will make our fish soup especially tasty. So, rinse the millet until the water is clear, then pour boiling water over the cereal. This is necessary so that the bitterness leaves the millet.

Next, season the soup with millet and let it boil again. Cook the fish soup until the potatoes and millet are almost completely cooked. While they are boiling, open the canned food and mash the fish with a fork, mixing the pulp with the juice. When the millet and potatoes are almost ready, put the fish and the carrots and onions into the pan. Add a pinch of sugar and salt the soup to taste. At the very end of cooking, season the fish soup with finely chopped herbs. Let the soup brew a little and start the meal.

Mushroom soup from pink salmon

Ingredients:

• 0.5 kg pink salmon fillet;
• 2-3 potatoes;
• 200 g fresh champignons;
• 1 onion;
• 1 carrot;
• 3 peas allspice;
• 2 bay leaves;
• fresh herbs;
• salt.

We wash the fish thoroughly, put it in a saucepan and fill it with cold water (about 2 liters). Place a whole peeled onion in there and put the pan on the fire. While the water is boiling, peel and wash the carrots and potatoes. We cut the carrots into strips or circles (as you like), cut the potatoes into cubes. When the water boils, remove the scale with a slotted spoon and reduce the heat. Next, add the vegetables to the boiling broth and cook the fish soup for about 15 minutes.

Meanwhile, wash the mushrooms, cut them into quarters and add to the soup. Continue cooking the fish soup for another 7 minutes. Then add salt to taste, add pepper and bay leaf and let the soup simmer for a couple more minutes. At the end of cooking, season the soup with fresh herbs, turn off the heat, let the soup brew and serve.

Pink salmon soup in chicken broth

Ingredients:

• 1 liter of chicken broth;
• 2 carrots;
• 2 onions;
• 0.5 kg pink salmon;
• a pinch of saffron;
• 1 clove of garlic;
• white pepper;
• vegetable oil;
• fresh herbs;
• salt.

If you have a whole pink salmon carcass available, then gut it, wash it, remove the fins and head and cut the fish into fillets. Cutting the fillet in large pieces, salt it, season with saffron and white pepper and leave to marinate.

While the fish is marinating, prepare the base for the fish soup. A saucepan with chicken broth put it on the fire and let it boil. Meanwhile, peel the carrots and onions and chop them. Grate carrots to Korean carrots. First cut the onion into thin half rings, and then cut these half rings in half again.

When the chicken broth boils, add vegetables to it. We wait for it to boil again and cook for just a couple of minutes. Season the broth with vegetables with salt and pepper, add a thinly sliced ​​clove of garlic, turn off the heat and leave to simmer. Fry the pickled pink salmon in vegetable oil and place in a colander to drain excess fat.

Place the hot pieces of pink salmon into portioned plates, pour in chicken broth and serve. Separately, you can serve fresh herbs, croutons or fresh crispy bread.

Portioned fish soup in the microwave

Ingredients:

• 4 medium potatoes;
• 1 small carrot;
• 1 can of canned pink salmon;
• 1 cup cream (10% fat);
• black pepper;
• salt.

We clean and wash the vegetables and cut them into cubes, bars or strips (as you like). Now we put them in pots (at the rate of 1 potato and a quarter of carrots per serving). Fill the pots halfway hot water and put it in the microwave. Select full power and set the timer for 10 minutes.

We take the canned fish out of the can, put it on a plate and knead it, mixing it with the juice. When the microwave timer goes off, remove the pots and place the fish on top of the potatoes. Add salt and black pepper to taste, pour in cream (up to the shoulders of the pots). Place the pots in the microwave for about 7 minutes. And then we enjoy the taste of the fragrant creamy fish soup from pink salmon.

Here are the different recipes delicious fish soup from pink salmon. Fish lovers will be able to appreciate any of the proposed options. This soup can be made from fresh or canned fish. It turns out light and satisfying at the same time. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!

Let's get acquainted with the ingredients that are needed to prepare fish soup from the head of pink salmon. We prepare products according to specified quantity. From kitchen utensils We take a cutting board, a knife, a frying pan for frying vegetables, a spatula, a grater, a spoon and a 2-2.5 liter pan.

First of all, let's deal with the main ingredient of the proposed hot dish - pink salmon head. We rinse it under cool running water. Place in a saucepan, add water, and place on the stove to cook. As soon as the water boils, reduce the heat. Cooking fish head until ready. Then filter the resulting fish broth from the pink salmon head through a fine sieve. Season the broth with salt, based on your taste.

Let's move on to the next stage of preparing the fish soup. We peel the potato tubers and then cut them into cubes or bars. Transfer the potato slices to the fish broth.

As you know, ukha is most often prepared using grains such as millet. We wash the millet cereal very thoroughly under cold water several times. The water after washing the millet should be absolutely clean and transparent. Transfer the washed millet to a pan in which the potatoes have already boiled.

Now we wash the vegetables: carrots and onion. We clean these ingredients and proceed to grinding. We grate the peeled carrots, and just finely chop the onions.

Shredded vegetable ingredients For the fish soup you need to fry it a little in vegetable oil. For this procedure, pour vegetable oil into the frying pan. Let's heat it up. Place chopped carrots and onions into heated oil. Sauté them until soft. We try hard not to overcook.

We check how things are going in our pan with the readiness of potatoes and millet cereals. These boiled ingredients should be almost ready. Place the sautéed vegetables into the pan. Continue cooking the fish soup in fish broth. In parallel with this process, he is preparing fresh herbs, which will become the final culinary “touch” in preparing pink salmon head soup. Greens (this could be dill, green onions or parsley) rinse under running water. Then dry the greens using a paper towel. Finely chop the prepared greens using a knife.

Step-by-step recipes for preparing delicious and healthy fish soup from the head of pink salmon, with the addition of the tail with seasonings and spicy spices

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

11 gr.

3 gr.

Carbohydrates

103 kcal.

Option 1: Classic from the head and tail of pink salmon

One of the most enduring traditions of Russian cuisine is the first course for lunch. And not the last place in this area is occupied by ukha - after all, this is what any soup in Rus' was called. On broth from river or sea ​​fish The resulting soups are very rich, and the soup from the head of pink salmon turns out to be aromatic and incredibly tasty.

Ingredients:

• Pink salmon - 1 fish weighing 900 g;
• Fresh potatoes - 2 pcs.;
• Fresh carrots - 1 pc.;
• Half a large onion;
• Pepper sweet variety“Swallow” - 2 pcs.;
• A handful of quality millet;
• Sunflower oil - 35 ml;
• Fresh dill - 4 sprigs;
• Large table salt and pepper;
• Bay leaf and peppercorns.

Step by step recipe fish soup from the head and tail of pink salmon

The first fish dish can be prepared from any varieties and parts, for example, ear from the tail of pink salmon will be no less tasty than from fillet. Therefore, you should first prepare the fish for cooking, cut it up, put the fillet aside, remove the gills from the head and cook it from the bones and illicit parts of the carcass rich broth. At the same time, you can immediately add all the dry spices and salt to it so that the taste reveals itself as brightly as possible.

Cool the resulting broth slightly, strain through cheesecloth or a fine sieve, remove the pulp from the bones and discard. Add washed and pre-soaked millet and coarsely chopped potato wedges to the broth. To prevent the ear from becoming cloudy, do not make the fire strong.

Cut the onion into half rings, fry it in a frying pan, but do not fry, but simmer until it becomes soft. Add thin slices of fresh carrots and peppers, heat through and add to the broth. Cook until all vegetables are soft.

Cut the fish fillet into pieces so that they fit on a spoon (one bite size). Dip into almost finished broth with vegetables, check the balance of salt and spices in the fish soup and add chopped herbs.

The most delicious ear classic recipe ready to serve, all that remains is to pour it into plates and serve.

Option 2: Quick recipe for making fish soup from the head and tail of pink salmon

Fish broth is one of the fastest to prepare, of course, if you do not cook aspic. Therefore, if you have a whole pink salmon carcass, you cannot easily and quickly prepare the first dish from it. In such an ear from the head of pink salmon, simple fresh vegetables will harmonize perfectly.

Ingredients:

• Pink salmon tails and heads - 1 kg;
• Potatoes - 3 pcs.;
• Fresh carrots - 2 pcs.;
• Greens (dill and parsley) - to taste;
• Salt and spices, black pepper.

How to quickly prepare fish soup from the head and tail of pink salmon

Pour water over the heads and tails of pink salmon; you don’t even have to defrost them; it is only important to remove the gills - otherwise the fish soup will turn out very bitter and cloudy. Boil for about 20 minutes, making sure that the broth does not boil too much.

Remove the fish and strain the broth into a clean saucepan. Cut the vegetables into pieces so that they fit in a spoon, add to the broth along with salt, spices and seasonings.

Boil the soup for about 10 minutes, check if there is enough salt in it. While the broth is cooking, you can remove the meat from the head and tail of the pink salmon and send it in large pieces to the almost finished fish soup.

Before serving, be sure to chop some greens into the soup to not only decorate the dish with fresh colors, but also to give the ear from the pink salmon tail an additional aroma and taste.

Option 3: Recipe for making fish soup from the tail and head of pink salmon with rice

Quite often we buy red fish for festive feasts and use only fillets. But we don’t know where to use the head and tail. But from them you can cook ear from the head of pink salmon, using the tail, so that there is more meat in the soup.

Ingredients:

• Head (remove gills) and tail of pink salmon;
• Rice, steamed long - 1 handful;
• Potatoes - optional;
• Carrots - 2 pcs.;
• Greens - to taste;
• Spices, seasonings, salt;
• Onions - 2 pcs.;
• Olive oil (unflavored) - 40 ml.

Pour water over the parts of the fish you need to prepare the fish soup, put on fire, add spices. There is no need to remove the foam, because we will still be filtering the broth. But do not let it boil too much, otherwise it will become cloudy.

Strain the finished broth and disassemble the fish into large pieces. Add washed (and even boiled, to make the broth transparent) rice and peeled potatoes, cut into cubes, into the hot broth.

Dice the onion and carrots and fry until the root vegetables are soft and golden brown. Add the roast to the fish soup, stir, add salt and season with spices and cook until done.
Before removing the ear from the tail of the pink salmon, it is worth adding fresh herbs for an appetizing look and aroma.

Option 4: Recipe for making royal fish soup from pink salmon

To prepare the “Tsar’s” fish soup from the head of pink salmon, it is customary to use a rich double broth with the addition of rooster, which does not cook quickly, but the taste of the dish is excellent.

Ingredients:

• Set (of head and tail) for fish soup;
• Half a rooster or fat hen;
• 2 medium potatoes;
• Fresh carrots - 3 pcs.;
• Greens - fresh and dry;
• Seasonings and spices;
• Coarse table salt - 2/3 tbsp. spoons;
• Vodka ( good quality) - optional;
• Onions - 3 pcs.

Step-by-step cooking recipe

Pour in the soup set and chicken carcass clean cold water and cook. As soon as the water boils, remove the foam and reduce the heat. In a dry (without oil) frying pan, fry one carrot and an onion, cut in half, until dark (with burnt marks), and lower them into the broth. Add salt, spices and continue cooking for about an hour. After an hour, remove the vegetables, extract the spices, remove the meat and set aside to cool, and strain the broth well.

Cut all the vegetables into portions, except for the onion - it should be chopped into thin half rings. Add them to the broth and cook until tender.

Meanwhile, sort out the meat, return it to the pan, add herbs, pour in vodka and bring to a boil, turn off the heat.

After pouring the fish soup from the tail of the pink salmon into the plate, you can add a little greenery, you should definitely offer fresh bread, green onion feathers.

Option 5: Ear from the tail and head of pink salmon with quail eggs

Few people will refuse to try the delicious pink salmon soup, especially if it was prepared on open fire in a cauldron. But, unfortunately, this is not always possible - and we will prepare delicious first dish on the stove, and decorate it very beautifully when serving.

Ingredients:

• Pink salmon - 1 medium fish;
• New potatoes - 6 pcs.;
• Small carrots - 3-4 pcs.;
• Onions - to taste;
• Salt and pepper;
• Greens - to taste;
• A small piece of butter.

Step-by-step cooking recipe

Cut the chop, clear the head of the gills, and the tail of the fins. Pour clean cold water and cook for approximately 25-30 minutes until done. Strain the broth, place the fish on flat dish so that it cools down.

Melt the butter in a frying pan, cut the onion into half rings and saute it until golden brown. If desired, add carrots cut into half rings to the onion; you can cut stars out of them.

Peel the potatoes, cut them, add them to the broth along with the fried vegetables, and cook until they become soft. Add spices, add salt.

Disassemble the fish into portioned pieces, approximately the size of potato slices, carefully looking out for small bones and add the fish pulp to the fish soup. At this stage, you can pour a little vodka into the pan, add aromatic spices and seasonings,
salt if there is not enough salt in the dish.

Just before serving, finely chop the fresh herbs, add them to the soup, cover the pan with a lid so that the soup simmers without fire. If you use dry greens, they will take a little longer to develop their flavor.

All that remains is to pour the incredibly delicious soup from the head of pink salmon (and tail) into plates and urgently call everyone to the table.

After I cut my pink salmon into steaks and baked them in the oven, the recipe which you can see here “Pink salmon baked in the oven - with potatoes and tomatoes”, I was left with illicit parts of the fish. These are the head, tail and fins. Using them, I decided to prepare a delicious and aromatic fish soup...

Place the fish parts in a pan, add one peeled onion, bay leaf and salt...

Fill all this with cold water and put on fire. As soon as the water boils, remove the foam, reduce the heat and cook for 15-20 minutes. After this, the contents of the pan must be strained. We won’t need the bay leaf and onion anymore, but we put the fish aside for now, let it cool, we’ll need it later. We get such a fragrant and transparent fish broth...

Cook it until half cooked and follow with potatoes, cut into small pieces...

Cut the onion into half rings, grate three carrots...

Fry the onion in a frying pan for a couple of minutes...

Then add the carrots and fry everything together for another 2 minutes...

During the process, I add spices to the frying and fry them along with the vegetables. This will enhance the aroma of our soup and give it a brighter and more rich taste and color. You can use any spices at your discretion. I add my favorite spice mixture just for cooking. fish dishes, which includes: coriander, paprika, turmeric, thyme, a mixture of peppers, leeks and garlic...

As soon as the potatoes boil, add the fried vegetables to the pan. Then I separate the meat from the bones of the already cooled parts of pink salmon...

And I cut the greens, I used parsley, green onions and dill...

As soon as the potatoes are ready, add pink salmon meat and herbs, taste for salt, add more salt if necessary, let it boil and turn off...

Adding pink salmon meat at the very end will allow us to maintain the integrity of the pieces. Pour the finished fish soup into plates and serve...

Fast, easy and delicious! Bon appetit!

Cooking time: PT00H50M 50 min.