Salmon soup is a very tasty and nutrient-rich dish. Due to its merits, aroma and nutritional properties, it occupies one of the first worthy places in cooking.
Salmon belongs to the salmon family of fish. Its qualities are much tastier than the usual and affordable pink salmon. It is worth noting that regular consumption of any red fish will ensure that the body is saturated with all the microelements it needs.
When preparing fish soup, you should adhere to one rule: you do not need to pour a lot of water into the container, it should slightly cover the ingredients for the dish. In this case, the soup will be quite fatty and rich.
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. The gills must be removed from the heads and the skin removed from the fillets. The prepared fish is placed in a saucepan or cauldron, filled with drinking water and sent to the fire.
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.
Classic red fish soup
The healthiest and most aromatic is red fish soup. There are many recipes, depending on what part of the fish you will cook. If you take the head and fins, the ear will turn out rich and golden in color. If fillet is involved in the preparation, the soup will be thicker, but not particularly rich. Therefore, what kind of soup to prepare is up to each gourmet to decide separately.
Let’s immediately make a reservation that before you start cooking, you need to separate the gills and cartilage at the base of the head of the selected fish. Ingredients:
- Salmon or pink salmon heads – 1 kg.
- Potatoes – 400 gr.
- Onion – 1 pc.
- Carrots – 1 pc. medium size.
- Ground paprika – 10 gr.
- Ground black pepper – 10 gr.
- Laurel leaf – 2 pcs.
- Mixture of green herbs – 30 gr.
- Sunflower oil – a little for frying.
Preparation:
- Place a 2-liter capacity pan on the fire, pour water into it and lower the well-washed parts of the fish.
- After everything boils, boil the broth for one hour.
- While the process is going on, let's prepare the vegetables. Coarsely grate the carrots, cut the onions into cubes, and cut the potato tubers into pieces.
- When the soup is cooked, remove the fish heads and pass the liquid through a sieve.
- In the purified broth we put half of the carrots and onions, and all the potatoes. Cook for 30 minutes.
- We do the “frying”. Fry the rest of the vegetables in sunflower oil until a beautiful golden color.
- Add everything to the fish soup, don’t forget the boneless fish meat.
- If desired, season with salt, pepper, paprika and laurel leaves.
After cooking, serve the fish soup in deep plates and garnish with bushes of green herbs.
Salmon head ear
Over its long history, fish soup has become a royal dish that only the rich could afford, a dish for people of average income, and the main delicacy of most fishermen. One way or another, the recipe that we will talk about next can hardly be called traditional - salmon is practically not used in the preparation of classic fish soup. In modern times, when red fish has become more easily accessible, many people can afford to cook fish soup based on it. We will focus on the most budget option - salmon head ear.
Salmon head fish soup recipe
For the recipe below, you can use either one head or a head mixed with fillets. In the latter case, in addition to rich fish broth, you will end up with a soup with a large content of fish pulp.
Ingredients:
- potatoes - 180 g;
- salmon head;
- water - 2 l;
- white onion - 60 g;
- bay leaf - 2 pcs.;
- carrots - 900 g;
- mixture of greens (onions, parsley, dill).
Preparation
We rinse the salmon head and remove the gills and eyes; if you don’t do the latter, they will make the broth bitter and completely inedible. Fill the cleaned head with cold water, add laurel leaves, onions and half a carrot. We cut off the rough stems from the herbs, tie them with thread and place the resulting “bouquet” on the bottom of the pan. Place the container on medium heat, and after the liquid boils, turn down the heat. Cook the broth, periodically skimming the foam from the surface of the liquid, for about 40-60 minutes. Strain the broth, add potato cubes and leftover carrots to it and put the pan back on the fire. Cook the soup until the potatoes are ready, and in the meantime, remove all the remaining flesh from the fish head and add it to the fish soup at the very end, along with a generous portion of chopped fresh herbs.
Delicious salmon head soup
Ingredients:
- salmon (head or head + tail) - 1.5 kg;
- olive oil - 60 ml;
- laurel leaves - 2 pcs.;
- black pepper (peas) - 10 pcs.;
- carrots - 360 g;
- celery root;
- white onion - 160 g;
- potatoes - 120 g;
- dry white wine - 370 ml;
- lemon juice - 15 ml;
- greenery.
Preparation
After clearing the heads of gills and eyes, fill them with cold water in a deep saucepan until they are covered. Place the pan on the fire, add peppercorns and cook the fish for an hour after the liquid boils.
While the broth is cooking, generously pour oil into a saucepan and sauté small pieces of celery, carrots and onions with laurel leaves.
After the cooking time has passed, strain the broth and disassemble the fish, separating the bones from the pulp. Pour wine into the strained broth, add roasted vegetables and potato cubes, wait for the vegetables to soften, and at the very end add fish and plenty of chopped herbs to the soup. Before serving, add lemon juice to the soup.
Delicious salmon head soup with shrimp
Despite the fact that we were going to limit ourselves to only budget fish soup recipes, you can dilute the previous pair with a dish containing shrimp. One serving of such a luxurious soup will not leave any eater indifferent.
Ingredients:
- water - 2.5 l;
- potatoes - 190 g;
- carrots - 90 g;
- fish fillet - 360 g;
- shrimp - 250 g;
- fish head;
- white onion - 70 g;
- celery (stems) - 2 pcs.;
- laurel leaves - 2 pcs.
Preparation
Pour the cleaned heads into a saucepan with water and leave to cook for an hour over medium heat. In the meantime, prepare a roast based on carrots, onions and celery stalks with bay leaves. Strain the finished broth, add vegetables (fried potatoes and potato cubes) into it and cook for 20-25 minutes so that the liquid is filled with their aroma and the potatoes become soft. Finally, add pieces of fish and peeled shrimp to the soup, and cook the fish soup from the salmon head for 6-8 minutes.
Budget-friendly fish soup made from red fish ridges
Ingredients:
- 1 liter of water.
- 1 backbone of any red fish (such as salmon)
- 4 – 6 potato tubers.
- Carrots and onions – 1 pc.
- 1 tomato.
- Salt, pepper, bay leaves - optional.
Preparation:
- We cut the ridge into small pieces and fill it with water.
- When it starts to boil, remove the scale and add salt.
- Reduce heat and continue cooking for 10 minutes.
- Place the fish on a plate and add chopped vegetables to the broth.
- Cook for 20 minutes and add spices. This could be black peppercorns, fish seasoning, ground red pepper. Everything is for everyone.
- The finishing touches are the addition of herbs (you can use dried or frozen), if you want to add sourness, add a slice of lemon.
In each plate we put a piece of fish, separated from the bones, and pour in aromatic fish soup.
Fish soup made from pieces of red fish with rice
Ingredients:
- Salmon, trout or pink salmon – 300 – 400 gr.
- White rice – 100 gr.
- Potatoes – 5 pcs.
- Onions – 1 pc.
- Carrots – 1 pc.
- Dill – 30 – 40 gr.
- Green onions – 20 – 30 gr.
- Black peppercorns – 4 – 6 pcs.
- Butter – 30 gr.
- Olive oil – 30 gr.
Preparation:
- After half an hour of cooking pieces of fish, carrots and peppers, we get a fragrant broth, filter it.
- Then put the washed white rice in the soup and cook for 10 minutes.
- When 10 minutes have passed, add small pieces of potatoes there.
- Pour sunflower or olive oil into a frying pan and fry carrots and onions in it. We do this over low heat until the food becomes soft.
- Then season with salt, pepper, pour in 30 ml. liquid (water or broth) and simmer for another 2 minutes.
- Add the contents of the frying pan, bay leaf and chopped fish to the almost cooked vegetables.
- Boil for 3 minutes, lower the butter.
- Wrap in a towel and wait 15 minutes.
When the soup is infused, serve this delicious dish with green herbs.
Recipes for homemade fish soup from red fish
Fish soup is cooked when you want something unusual at the home table; it is the favorite dish of all outdoor recreationists; it is also extremely healthy and tasty. Traditional Russian cuisine, and, of course, European culinary traditions have hundreds of recipes for this wonderful dish. All this has been said about fish soup, the most popular fish soup.
A fish soup recipe can be very simple, when only a couple of ingredients are required, or complex, when the result is a real delicacy.
For example, a recipe for fish soup with cream is quite suitable even for a dinner party, while a classic fish soup (fish, onions, a few roots and a couple of spices) is useful for people on a diet and is unlikely to be suitable for a holiday table. Try introducing such recipes into your menu, diversifying your diet with several types of this first course.
The first way to cook fish soup at home is good for lovers of red fish. If you are not delighted with ordinary small river fish, and do not like to clean and gut them, then pink salmon, which is sold prepared in any supermarket, will be an ideal basis for your fish soup. Fragrant and sweet, rich and satisfying - this dish will surely instill a love for fish soup in your family.
Recipe for red fish soup with mushrooms
For half a kilogram of pink salmon you will need to take:
- two and a half liters of water (take less if you like thick soup and very rich broth)
- two hundred grams of raw champignons
- a couple of potatoes
- one piece each of onion and carrot
Ukha does not like a lot of seasoning, so you only need salt and pepper, as well as a bay leaf.
This option is cheaper and simpler than the famous Finnish fish soup recipe, but it turns out very tasty. Cleaned fish and peeled onions are placed in a pan with cold water.
There is no need to cut the onion, but the fish can be immediately cut into portions. Bring everything to a boil and then add the potatoes and carrots.
The recipe for making fish soup involves using fresh champignons. Fifteen minutes after adding the potatoes, you need to put the champignons, cut into quarters, into the pan (choose mushrooms that are not too large).
Cook the mushrooms for another seven minutes, and then add all the available spices. During the cooking process, do not forget to constantly skim off the foam from the fish; when everything boils again, you can cook for a couple more minutes and turn off. Serve with fresh herbs.
The cuisine of Northern Europe is famous for its fish dishes, so you can safely borrow a fish soup recipe from them. The fish in such a fish soup turns out to be very tender, as is the taste of the dish in general.
However, in the traditional sense, a Finnish fish soup recipe cannot be called a classic fish soup, because there are many additional ingredients. The soup turns out to be quite high in calories, which is better not to forget about. You will need very little red fish of any kind - about two hundred grams.
How to cook fish soup in Finnish
The creamy fish soup recipe , also known as Finnish fish soup, requires the following ingredients:
- red fish
- fifty grams of shallots
- regular cream - one hundred grams
- a couple of potatoes
- one medium carrot
- quarter of a lemon
- a few cloves of garlic
- a little dill
- ground pepper
- salt
- Bay leaf
Prepare eight hundred grams of fish broth in advance. A fairly simple way to prepare fish soup at home begins with preparing the ingredients: vegetables are cut into medium cubes, garlic and dill are chopped, and the fish is cut into pieces one and a half centimeters thick.
When the finished broth boils, add carrots and potatoes to it, and immediately add salt. After fifteen minutes, when the vegetables are ready, add the onion, fried with garlic and butter (the onion should become a little soft).
After a couple of minutes, add the fish and cream and bring everything to a boil over medium heat. The recipe for making fish soup is simple, and this dish will look especially impressive if served sprinkled with herbs and garnished with a slice of lemon.
Children rarely like fish soups, but some ingredients make them more attractive to picky little ones. The recipe for fish soup with cream is just such a family recipe. Cream makes any fish very tender, it will practically melt in your mouth, but red fish still goes best with the milky taste. This fish soup recipe won't cost you too much.
Products you will need:
- half a kilo of trout
- the same amount of potatoes
- four onions
- a glass of cream (this is about two hundred milliliters)
- a few peppercorns
- fresh parsley
The first step in this method of how to cook fish soup at home is preparing the fish. It must be washed thoroughly, without peeling the skin, cut into portions.
The onion needs to be cut into half rings, and the potatoes should be peeled and cut into small cubes. The Finnish fish soup recipe is similar to this recipe for creamy fish soup, but the secret of preparation is in the placement of ingredients: potatoes are placed on the bottom of the pan, and onions are laid out on top, then the fish is placed on top, everything is filled with water (the fish should be completely under the liquid).
When the future soup boils, add seasonings and cook for another fifteen minutes. Add cream and let the soup boil. Your creamy first course is ready. The recipe for making fish soup does not require any additions other than chopped fresh parsley.
There are not many secrets to making fish soup. Firstly, it is possible to save on the broth itself: a rich broth can be obtained from fish trimmings, such as the head, tail and fins (they are sold in markets and supermarkets under the name “soup kit”).
Secondly, the fish itself does not need to be cooked for too long; this product is prepared in literally twenty minutes (some types of fish generally require heat treatment for only five to seven minutes).
Third, don't add too much seasoning. The beauty of fish soup is its subtle aroma and specific fishy taste. Pepper and bay leaf are quite enough, but if you wish, you can add just a little saffron or thyme; cloves will add piquancy to the dish.
Ground coriander or coriander peas will highlight the taste of the dish (this spice is intended for an amateur).
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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.
Option 5. Sour fish soup with red fish, pickles, olives and lemon
The fish soup will turn out original if you cook it with pickles and red fish, adding olives and lemon to each serving.
For this dish you will need:
- 0.5 kg red fish fillet;
- 3-4 potatoes;
- 2 pickled cucumbers;
- 1 onion head;
- 1 carrot;
- favorite greens;
- olives;
- lemon;
- seasonings for fish;
- salt and peppercorns;
- bay leaves;
- fat for frying.
How to cook
Step 1:
We wash the fish fillet in running water, dry it with a napkin and cut it into small strips.
Step 2:
Place the fish in a saucepan, add water and boil over low heat, seasoning with salt, pepper and bay leaf, remembering to skim off the foam.
Step 3:
We peel and wash the potatoes, cut them into strips, and when the broth is ready, put them in a saucepan.
Step 4:
Finely chopped onion and grated carrots are simmered in a frying pan in heated vegetable oil.
Step 5:
While the frying is being prepared, cut the pickled cucumbers into slices.
Step 6:
When the potatoes are cooked, add the onion-carrot mixture, pickles, and fish spices to the soup and simmer over low heat for 5-7 minutes.
Pour the finished soup into bowls, adding a slice of lemon and a few olives to each serving and adding chopped herbs.
