How to cook fish soup with salmon

Salmon soup

tasty and affordable.
Ukha is prepared from the bellies of salmon, and ukha from the heads of salmon is a recipe that will help you prepare a fragrant and amber ear from top-class salmon. Read more about salmon fish soup
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If you want to taste a tasty, aromatic, rich fish soup, prepare it from salmon. The broth is prepared from the head, fins and tail of the fish, and the fillet is added in large pieces at the end of cooking. There are a few more secrets, more details in our recipe.

It’s easy to cook, but try it, what a delicious ear! Better than expensive fillet. And there is enough meat in the head of the salmon.

Fish soup made from red fish ridges is a rich first course that is not only tasty and healthy, but also relatively inexpensive.

If you bought a whole salmon and have fish trimmings, then I suggest making a delicious salmon soup.

I picked up the recipe from the Pomors (residents of the Onega Peninsula of the White Sea) and slightly “tweaked” it for cooking in urban conditions. Preparing fish soup is extremely simple, using a minimum of kitchen utensils, and excellent results are guaranteed.

For lunch, you can prepare red fish soup, spending a relatively small amount of money. Fish soup is very easy to prepare, but it turns out very tasty and light.

Fish soup in Finnish (kalakeitto) is fish soup with cream or milk. The recipe for red fish soup traditionally uses cream, not milk. Finnish “milk soup”, the recipe for which necessarily includes leeks and dill, is prepared quite simply.

These Finnish soups are very tasty. They are all a little similar to each other. But I felt the difference only when the soup was steeped.

The classic version is, of course, fish soup on the fire. But lighting a fire in the middle of the city is not a good idea, and getting out of the city during the work week is also difficult. The ideal option is to use a portable barbecue to cook fish soup: that same “smoke” is provided, and there are no problems with firefighters.

There are many options for preparing Finnish fish soup. This is my version of the Finnish fish soup recipe. Very important: do not be lazy to buy these spices; believe me, without them the soup will lose at least 50% of its taste. Cook it in the evening - Finnish soup, like cabbage soup, will taste better only tomorrow. =))

Delicious, rich salmon soup is made from salmon heads. Adding vodka will give it the taste of a real “fisherman’s fish soup”.

We prepare delicious and healthy red fish soup at home. Trout soup recipe. Fish soup is a healthy and satisfying first course for the whole family.

Lohikeito is a Finnish red fish soup with cream, very tasty and filling.

I bought a salmon head for cheap and it turned out to be an excellent fish soup.

Thus, it is not necessary to take the whole carcass of expensive salmon for fish soup; fish soup from salmon heads will be no worse. Usually commercial salmon is quite large, so you can even get an ear from the head of a salmon. Salmon head fish soup is a very democratic recipe. If you want to make salmon soup more filling, salmon soup with millet is for you. Let's assume that you have chosen the recipe for salmon soup; now it's time to learn how to cook salmon soup. Salmon soup

should not boil too much. In this case, you will have a transparent salmon ear. The salmon fish soup recipe can be made even tastier. By adding cream you will get salmon soup with cream. And this is just one option on how to cook delicious salmon soup. If you are outdoors, then it will be useful for you to learn how to cook salmon soup in the fresh air or in camping conditions. In this case, you cannot do without fifty grams of alcohol. Spices in this case are bay leaf, black pepper, garlic.

Over its long history, salmon soup was considered a royal dish; only the rich, middle class people, and fishermen could afford it. Nowadays, when red fish has become more accessible, many people can afford to prepare fish soup based on it. We will focus on the most budget-friendly and simplest cooking methods.

Any fish soup is a delicious dish. It is important to note that a bowl of delicious soup includes a serving of nutrients necessary for the proper functioning of the body, such as: vitamins D, A and B, iron, protein, iodine, calcium and omega-3 fatty acids. It is worth remembering that fish cooked in the first course is healthier than fried fish and has much less calories.

Fish soup is a holiday. If you manage to buy a fresh product in a store or market, you can prepare salmon fish soup in your own kitchen, just like in a tavern on the seashore. And there really are a lot of options. This simple, tasty and healthy dish should be on our tables more often.

The most delicious recipe for salmon belly soup with millet

To have good health, you need to eat right, and first courses are of particular importance here. Fish is an important product; all valuable substances are perfectly balanced in it. For those who care about their health, fish soups are the ideal solution. In order to save money, they often use not the fish itself, but its spare parts. I suggest preparing a tasty and rich fish soup from salmon bellies; it is well absorbed by the body and strengthens the immune system. This is the best solution, since it is expensive to buy red fish every day, and not every housewife will be able to fork out for an exquisite product.

Ingredients:

Water 2 liters.
Salmon bellies 200 gr.
Millet 100 gr.
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 head.
Peppercorns and salt to taste.

I peel the onion and carrot and grate it on a coarse grater. I place a whole onion, grated carrots, peppercorns in a saucepan, and pour cold water. Place on the stove and cook over low heat until the carrots are soft.

I cut the peeled potatoes into cubes, sort out the millet, and wash them under running water. I add salmon bellies and cereal to the saucepan. I cook over the lowest heat; this method of cooking allows you to get a clear broth. If there is strong bubbling, small particles of fish will float in the ear.

Salmon soup (7 most delicious recipes)

The most delicious recipe for salmon belly soup with millet

In order to save money, they often use not the fish itself, but its spare parts. I suggest preparing a tasty and rich fish soup from salmon bellies; it is well absorbed by the body and strengthens the immune system.

This is the best solution, since it is expensive to buy red fish every day, and not every housewife will be able to fork out for an exquisite product.

Ingredients:

Water 2 liters.
Salmon bellies 200 gr.
Millet 100 gr.
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 head.
Peppercorns and salt to taste.

Add potato pieces, salt the broth, cook for 10 minutes until tender. Cover with a lid and let it brew for 10 minutes. I pour the finished fish soup into plates. Bon appetit!

Helpful information. If you consume 100 grams of salmon, the body will receive more than 60 percent of the daily intake of selenium. Fish has unique omega fatty acids. This fat is especially important for health, it strengthens the immune system, bones and cardiovascular system. Salmon bellies are not the most delicious part of the fish, but they have all the properties like the salmon itself.

Want to try a new and interesting dish? The combination of red fish and seafood is incredibly delicious! As soon as you prepare such a soup, it is eaten in an instant; it can be classified as a delicacy, although it is prepared simply and quickly.

Ingredients for 4 liters

Salmon soup set (trimmings) - 1 kg.
Shrimp in shell - 500 gr.
Melted soup - 350 gr.
Frozen spinach -2 tbsp.
Onion - 1 head.
Carrots - 1 pc.
Tom Yam paste, salt and pepper to taste

Rinse the shrimp and fish, place them in a saucepan, pour in cold water.

I put the saucepan on the stove, cook for 10-15 minutes, skim off the foam. Fry grated carrots and chopped onions in a frying pan until golden brown.

I put the fish and shrimp on a sieve. I remove the bones from the salmon so that pure fish meat remains, and I clean the shrimp.

I dissolve melted cheese in the broth, add fried carrots and onions, spinach, salt, pepper

I put deboned fish and seafood into the pan. At the end of cooking, add Tom Yum paste, chopped herbs, and heat for several minutes. The delicious soup is ready. Bon appetit!

This red fish makes the most delicious and rich fish soup. The dish is nutritious, has an expressive taste and a delicate aroma that is incomparable to any others. Very appetizing and divinely beautiful!

Ingredients:

Set for fish soup - 500 g
Salmon fillet – 350 g
Onions - 2 heads (200 grams)
Carrots -200 grams
Potatoes - 3 medium pieces
Salt - 1 tbsp.
Black peppercorns - 8 pcs.
Ground black pepper - 1/2 tsp.
Dill, parsley - to taste
Bay leaf - 2 pcs.
Vodka - 50 ml.
Water - 2.5 liters

I pour water into the pan, place the fish soup set and fish fillet, and place it on the stove.

I wait for it to boil, reduce the heat, skim off the foam, and cook for 15 minutes.

I cut the peeled potatoes into cubes.

I cut carrots in the same way.

I cut the onions into small pieces.

I chop greens.

I take the fish out of the saucepan.

I put chopped vegetables, bay leaf, salt, peppercorns into the pan, stir, cook over low heat for 15 minutes.

At the very end of the cooking process, I add peeled pieces of fish, ground pepper, a shot of vodka, close the lid, cook for 3 minutes, add herbs, turn off the heat. I wait 15 minutes for the soup to brew, then you can serve it. Bon appetit!

Good tip: You can use leftover fish to make fish salad.

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

This recipe does not require any large expenses; usually such a product can be purchased quite inexpensively. But nevertheless, the dish is tasty because it is made from red fish and is healthy. Cooking from fish trimmings is easy and simple. The result is a gorgeous aromatic ear of amber color.

Ingredients:

2 salmon heads and 2 tails
2.5 liters of water
salt to taste
4 potatoes
1 piece carrot
1 onion
1/3 cup cereal optional
herbs, spices to taste.

First, I remove the gills and eyes from the fish, put it in cold water on the fire, let it boil, skim off the foam, put in the peeled potatoes, cut into halves, peeled whole carrots, onions, and salt. All this should be cooked, you will get a delicious fish broth.

I add grated carrots, spices, herbs, and season with herbs. At the end of cooking, I mash the potatoes with a potato masher so that they are mashed in the soup. The soup turns out rich, not very thick, with fish pieces floating in it.

Try it, my family members are usually satisfied.

Finnish fish soup with salmon and cream

The minimum amount of food, high nutritional value gave strength and energy to the Scandinavian peoples. And in these northern countries the climate is harsh, and life did not exist in one place. In addition, salmon spawn and live in these cold places.

This is how the dish appeared among the descendants of the ancient Vikings.

Finnish fish soup is not difficult to prepare, but the products are not cheap, in this case this applies to fish. From time to time you can treat yourself to a delicious creamy soup, it’s worth it!

Ingredients:

Salmon – 500 gr.
Tomatoes – 2 pcs.
Carrots – 1 pc.
Potatoes - 3 medium tubers.
Onion – 1 head.
Fresh herbs - 1 bunch.
Dried dill and parsley - to taste.
Bay leaf – 1 pc.
Salt and pepper - to taste.
Cream 20% - 500 ml.

I cut the potatoes into cubes.

I cut the onion into small pieces.

I grate the carrots on a coarse grater.

I cut the tomatoes into cubes.

If necessary, remove the skin from the fish and cut into medium-sized pieces.

I pour a little oil into a thick-walled pan, put the onion in first, fry it over medium heat, add the carrots, simmer until soft, fry the tomatoes for a few more minutes. I pour water into the pan.

I put chopped potatoes in a saucepan and add salt.

As soon as the potatoes are almost cooked, add salmon to the soup and mix well.

Pour in heavy cream, sprinkle with spices, add bay leaf, simmer over low heat for 10 minutes.

The dish is ready.

I chop some greens and sprinkle them to taste. Bon appetit!

How to cook fish soup at home with salmon ridges

This is a budget option for red fish soup. Salmon is a noble and expensive fish, but the ridges are the most affordable. This part of the fish remains after it is filleted. It has a very high fat content, and is just suitable for making fish soup. This hot dish is nutritious and will fill the body with energy.

Ingredients:

Salmon ridges - 400 g
Onion - 1 head
Potatoes - 4 pcs.
Carrots - 1 pc.
Rice - 2 tbsp. l.
Bay leaf - 2 pcs.
Black peppercorns - 5 pcs.
Lemon juice - 2 tbsp. l.
Salt - to taste

My ridges, I remove everything unnecessary.

I pour 2.5 liters of water, peppercorns, a whole onion and half a carrot into the pan with the fish.

I cook the broth for 30-40 minutes and strain.

I separate the fish meat from the bones.

I cut potatoes and carrots into small cubes. I send the vegetables into the broth, add rice and salt there. Cook the soup until the vegetables are ready, about 15-20 minutes. At the end of cooking, add the fish and lemon juice.

Add greens to soup in a saucepan or directly to plates. Delicious food and warmth to you!

recipe from the chefs: salmon soup

This is a master class from the Finnish consul in St. Petersburg. This is how Finns traditionally prepare soup. Delicious recipe, just a bomb, you can swallow a spoon! The dish is very easy to prepare at home, high in calories and nutritious.

Salmon fish soup is a record holder for the content of useful substances. The proposed recipes will allow everyone to prepare a delicious, aromatic first course at home. This red fish is the most beloved and versatile in our family; it takes pride of place among soups.

Source: https://organikeda.com/uha-iz-semgi-reczepty.html

Cooking fish soup with salmon trimmings and shrimp

Ingredients for 4 liters

Salmon soup set (trimmings) - 1 kg.
Shrimp in shell - 500 gr.
Melted soup - 350 gr.
Frozen spinach -2 tbsp.
Onion - 1 head.
Carrots - 1 pc.
Tom Yam paste, salt and pepper to taste

Rinse the shrimp and fish, place them in a saucepan, pour in cold water.

I put the saucepan on the stove, cook for 10-15 minutes, skim off the foam. Fry grated carrots and chopped onions in a frying pan until golden brown.

I put the fish and shrimp on a sieve. I remove the bones from the salmon so that pure fish meat remains, and I clean the shrimp.

I dissolve melted cheese in the broth, add fried carrots and onions, spinach, salt, pepper

I put deboned fish and seafood into the pan. At the end of cooking, add Tom Yum paste, chopped herbs, and heat for several minutes. The delicious soup is ready. Bon appetit!

Classic recipe for fish soup with salmon

Ingredients:

Set for fish soup - 500 g
Salmon fillet – 350 g
Onions - 2 heads (200 grams)
Carrots -200 grams
Potatoes - 3 medium pieces
Salt - 1 tbsp.
Black peppercorns - 8 pcs.
Ground black pepper - 1/2 tsp.
Dill, parsley - to taste
Bay leaf - 2 pcs.
Vodka - 50 ml.
Water - 2.5 liters

I pour water into the pan, place the fish soup set and fish fillet, and place it on the stove.

I wait for it to boil, reduce the heat, skim off the foam, and cook for 15 minutes.

I cut the peeled potatoes into cubes.

I cut carrots in the same way.

I cut the onions into small pieces.

I take the fish out of the saucepan.

I put chopped vegetables, bay leaf, salt, peppercorns into the pan, stir, cook over low heat for 15 minutes.

Good tip: You can use leftover fish to make fish salad.

Salmon soup - a simple recipe

A very simple first dish, the taste of which is tender and balanced.

To create soup you need a minimum set of products:

salmon fillet – 300 g;
potatoes – 400 g;
greens – 2 bunches;
salt, spices - to taste.

To get a finished dish in a short period of time:

Slightly frozen fillet is cut into large pieces.
Potatoes cut into cubes are placed in water with spices brought to a boil.
After 3 minutes, ½ of the chopped herbs of the cook’s choice are placed in the pan.
Fish pieces are laid out on the greens.
After 3 minutes of cooking, the remaining greens are added to the soup.
After 10 minutes, the fish dish is ready to serve.

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

Ingredients:

2 salmon heads and 2 tails
2.5 liters of water
salt to taste
4 potatoes
1 piece carrot
1 onion
1/3 cup cereal optional
herbs, spices to taste.

I remove the carrots from the broth and grate them. I remove the fish from the pan and remove the heads and tails from the bones. At the end of cooking, I’ll add the fish meat to the soup and throw away the bones. I add grated carrots, spices, herbs, and season with herbs. At the end of cooking, I mash the potatoes with a potato masher so that they are mashed in the soup. The soup turns out rich, not very thick, with fish pieces floating in it. Try it, my family members are usually satisfied.

Finnish fish soup with salmon and cream

This delicious soup, very popular among Finns, will be an excellent dish both on weekdays and on holidays. The main thing is to choose the right spices, they should be in moderation. Only ground black pepper will not spoil the ear, you can sprinkle it as you wish, it will not affect the taste. The minimum amount of food, high nutritional value gave strength and energy to the Scandinavian peoples. And in these northern countries the climate is harsh, and life did not exist in one place. In addition, salmon spawn and live in these cold places. This is how the dish appeared among the descendants of the ancient Vikings.

Finnish fish soup is not difficult to prepare, but the products are not cheap, in this case this applies to fish. From time to time you can treat yourself to a delicious creamy soup, it’s worth it!

Ingredients:

Salmon – 500 gr.
Tomatoes – 2 pcs.
Carrots – 1 pc.
Potatoes - 3 medium tubers.
Onion – 1 head.
Fresh herbs - 1 bunch.
Dried dill and parsley - to taste.
Bay leaf – 1 pc.
Salt and pepper - to taste.
Cream 20% - 500 ml.

I cut the potatoes into cubes.

I cut the onion into small pieces.

I grate the carrots on a coarse grater.

I cut the tomatoes into cubes.

If necessary, remove the skin from the fish and cut into medium-sized pieces.

I pour a little oil into a thick-walled pan, put the onion in first, fry it over medium heat, add the carrots, simmer until soft, fry the tomatoes for a few more minutes. I pour water into the pan.

How to cook fish soup at home with salmon ridges

Ingredients:

Salmon ridges - 400 g
Onion - 1 head
Potatoes - 4 pcs.
Carrots - 1 pc.
Rice - 2 tbsp. l.
Bay leaf - 2 pcs.
Black peppercorns - 5 pcs.
Lemon juice - 2 tbsp. l.
Salt - to taste

My ridges, I remove everything unnecessary.

I pour 2.5 liters of water, peppercorns, a whole onion and half a carrot into the pan with the fish.

I cook the broth for 30-40 minutes and strain.

I separate the fish meat from the bones.

Add greens to soup in a saucepan or directly to plates. Delicious food and warmth to you!

Creamy with rice

Japanese version of salmon and rice soup. Salmon fillet or any other type of red fish is also suitable for this dish.

Japanese salmon, rice and nori soup

Ingredients for cooking:

300 g fresh salmon;
100 ml low-fat cream;
100 g long rice;
3 tbsp. soy sauce;
1 plate of nori;
2 pinches of sea salt;
2 sprigs of green onions.

Video recipe from chefs: salmon soup

Red fish soup - basic principles of preparation

The basis of any fish soup is properly cooked broth. The first step is to decide which part of the fish the fish soup will be cooked from. This can be the backbone, heads, steaks or sirloin. For fish soup, it is advisable to use a chilled product, but if you still take frozen fish, it must be thawed. Never do this in the microwave or hot water.

When the broth begins to boil, remove the foam. This is very important, because if you don’t remove it, it will turn out cloudy. Add spices and herbs to the broth and cook for another five minutes. The fish is heated and the broth is filtered.

In addition to red fish, you will need vegetables. Mainly used are onions, carrots and potatoes. They are cleaned and washed. Onions and carrots are chopped not too finely and fried. Potatoes are cut into arbitrary pieces. Everything is put into the broth and cooked until tender. At the end, lay out the fish, separated from the bones. In some recipes, barley or rice is added to the fish soup.

Recipe 3. Red fish soup with the aroma of fire

Ingredients

kg of red fish;

80 g semolina;

ground black pepper;

Cooking method

1. Remove scales from the red fish carcass and rinse it thoroughly under the tap. Be sure to remove the gills from the head.

2. Pour filtered water into a large saucepan and place the fish in it, cutting it into large pieces. You can simply cut the carcass in half. Cook, skimming the foam from time to time so that the broth remains clear.

3. Peel and wash all vegetables. Chop the potatoes into small cubes. Chop the onion the same way. Cut the carrots into circles.

4. Remove the fish from the broth. Remove bones and skin. Disassemble the head in the same way, leaving only the pulp.

5. Salt and pepper the broth. Place the potatoes in it and cook until the vegetable is half cooked. Then add the remaining vegetables and cook for another ten minutes.

6. Stirring constantly, add semolina and cook for five minutes. Add bay leaf and fish pieces. Cook for the same amount of time.

7. To give the soup a smoky flavor, take a wooden stick, set it on fire and put it out by placing it directly into the pan with the soup. Do this three or four times. Now pour in a shot of vodka and remove from the stove.

Recipe for fish soup with salmon

Salmon soup is a dish that is amazing in its beneficial properties. This is a record holder among soups for the content of microelements and vitamins. And if you take into account the fact that it is extremely tasty and the recipe is simple and quick to prepare, then it will certainly become a favorite in your family.

Cooking time: 60 minutes.

6 servings.

Required ingredients:

2 salmon steaks or soup set;
1 large onion;
1 carrot;
4 large potatoes;
salt to taste;
sweet peas, bay leaves;
greenery.

Cooking steps

Pour 2.5 liters of water over the fish and place the pan on the stove.
After boiling, reduce the heat and skim off the foam. Add pepper, bay leaf, salt and peeled whole onion to the fish. Cover partially with a lid, reduce heat and cook for about 40 - 50 minutes.
While the fish broth is preparing, you can peel the potatoes and carrots. Cut them into medium cubes.
When the broth is ready, remove the fish from it and strain so that small bones do not get into the finished dish.
Add vegetables to the strained broth and cook for another 10 minutes.
At this time, the fish must be separated from the bones. Even from a soup set you get quite a lot of meat.
After the potatoes and carrots are ready, you need to add the fish pulp. You can taste for salt and add if necessary. Add finely chopped greens and turn off. Before serving, it is advisable to let the soup sit for about half an hour.
You can put sour cream, cream or a little olive oil with crushed garlic on a plate.

Variations

The salmon soup recipe can be varied and enjoyed in a variety of dishes.

If you beat the finished soup with a blender, you will get a wonderful and light cream of fish soup. You can add cream or a little grated cheese to the recipe. For decoration, you can fry rye croutons or take a few peeled shrimp.
If you diversify the recipe by adding tomatoes, the soup will turn out very appetizing and bright. First, the tomatoes must be doused with boiling water, peeled and finely chopped.
Fish soup can be prepared from two types of fish. For example, instead of half a salmon, take cod. It is also very healthy and will add tenderness to the soup.
You can add heavy cream and grated cheese to a bowl of ready-made soup. The result is a recipe for a popular Norwegian soup.

Fish dishes should be on the menu at least once a week. If you choose the right recipes and know how to diversify them, then even the same fish soup will never get boring. And you can prepare it with a reserve of several days at once. This will not make it lose any taste, but will only gain and become even more aromatic.

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Recipe 5. Red fish soup with tomatoes

Ingredients

1.5 kg of red fish;

ground black pepper and peas;

a bunch of fresh dill;

Cooking method

1. Take the spine, tail and head of the red fish. Rinse them thoroughly under the tap and remove the gills. Place in a saucepan, cover with cold filtered water, and put on fire. When it starts to boil, skim off the foam.

2. Peel the carrots and cut into four parts. Peel the onion, celery root and parsley and wash. Place the whole vegetables into the boiling broth, add peppercorns. Cook for an hour over low heat.

3. Peel and wash the potatoes, cut into small pieces. Finely chop the peeled onion. Peel the tomato from the thin peel. Chop the tomato pulp into medium-sized pieces. Rinse the dill greens.

4. Remove fish and vegetables from the pan. Strain the broth and return it to the heat. Place potatoes in it. After ten minutes, add salt and pepper. Add finely chopped onion, tomato and dill. Cook for about five more minutes, then add the boned salmon pieces, turn off the heat and leave for a quarter of an hour.

From trout and green beans

An excellent option for a light lunch would be a nutritious and tasty trout soup with vegetables, as in the photo.

Trout fillet soup with green beans, potatoes and celery

Ingredients for cooking:

400 g trout (fillet);
1 carrot;
50 g leek;
3 potatoes;
1 onion;
1 stalk of celery;
50 ml vegetable oil;
50 g green beans;
3-5 grains of allspice;
a little black pepper and sea salt.

Preparation: Wash the fish thoroughly with cold water, place it in a saucepan with cold water, cook over high heat until scale forms, which we immediately remove with a slotted spoon. Reduce heat and cook broth for about 40 minutes. Remove the fish and cut it into portions.

Peel the potatoes, cut them into medium cubes, and let them cook in fish broth.

Meanwhile, peel the onions and carrots. Chop the leek into rings, and the onion into small cubes. Place in a frying pan with heated vegetable oil and fry over high heat until golden brown. Add diced carrots to the contents, mix, then add chopped celery stalk. Fry the vegetables for another 3-5 minutes, seasoning them with salt and black pepper.

Transfer the contents of the frying pan into the pan with the soup and stir. After 10 minutes, add pre-chopped and boiled green beans and peppercorns, cook for another 10 minutes.

At the end of cooking, add the trout, mix, and serve.