15 recipes for aromatic salmon soup

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.

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.

Salmon fish soup with millet

This delicious, rich soup cooks very quickly, and thanks to millet cereal, it is also very nutritious and high in calories.

For fish soup with millet, we must prepare the following basic products (calculated for 2.5 liters of water):

• 500 g salmon trimmings and bellies,
• 2 medium sized potatoes
• 2-3 tbsp. millet cereals,
• 2 medium sized onions
• 1 carrot,
• salt,
• choose spices according to your taste. As a rule, this is a mixture of peppercorns, bay leaves, coriander and others - to taste. For flavor - a few sprigs of dill.

Cooking technology

1. We wash the tail and belly of the salmon with a stream of water. Wash, peel and chop the vegetables: carrots on a coarse grater, onions into thin half rings, and potatoes into small pieces.
2. Place potatoes and peppercorns in a saucepan of boiling water. Cook for 10 minutes. Add onions and carrots to the half-cooked potatoes and cook for another 5 minutes.
3. Wash the millet and pour it into the pan. Boil for a couple of minutes.
4. Now it's time for salmon. Place the trimmings and bellies into a saucepan with the fish soup, add salt and add aroma with bay leaves and coriander seeds. Cook for 10 minutes. At the end of the process, sprinkle the soup with chopped dill.
5. Infuse the finished fish soup from scraps for 30 minutes and serve in portioned plates.

And the last recipe that we will present to you is a popular version of fish soup - creamy fish soup - beautiful, aromatic and extremely appetizing.

Cooking fish soup with salmon trimmings and shrimp

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!

Classic recipe for fish soup with salmon

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 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.

How to cook salmon head and tail soup with potatoes and millet

If you bought a whole fish, for example, to make steaks, then you will probably still have the head and tail. Don’t even think about throwing them away, because you can make a very rich and aromatic soup from them. We will consider this recipe from the head and tail of salmon. If, at the same time, you have the opportunity to add whole pieces of fish, then it will be even better.

Ingredients:

• 2 heads and 2 tails of salmon (if they are large, you can use one piece at a time);
• 3 medium sized bay leaves;
• 4 small potatoes;
• A few dill seeds for flavor;
• Small carrot;
• A teaspoon of seasoning for fish broth;
• Salt to taste;
• Large onion;
• Peppercorn taste;
• 50 grams of millet;
• 30 grams of butter;
• A few sprigs of fresh parsley.

Preparation:

1. Boil water in a saucepan on the stove. When it boils, add the fish there. Before doing this, it must be thoroughly washed. A foam will form before boiling again. You definitely need to get rid of it so that the broth is not cloudy and tasteless.

2.When the broth boils again, add salt to taste. Boil for half an hour. Then take out the fish and put it aside to cool. You can, if possible, put it in a cool place, but not in the refrigerator. While cooking, we will prepare other ingredients for the soup.

3. Peel the vegetables. Chop the carrots into circles, potatoes into cubes, and onions into cubes. You can grind them in a different way, as you usually do on the ear. After cooking the fish, strain the broth and add all the vegetables. Cook until tender, 15 minutes.

4. Millet must be washed very carefully. When the broth boils after adding vegetables, add it to the soup. At the same stage, you can add all the prepared spices, pepper, bay leaf and dill. Taste for salt and adjust the amount if necessary.

5. While the vegetables and millet are being cooked, you need to cut up the boiled salmon. Remove all bones and lightly chop the meat. When the cereals and vegetables are ready, send the fish here and mix thoroughly. Boil together on low power for another five minutes.

6.Before removing from heat, add butter and finely chopped parsley. Stir, turn off the flame, close tightly with a lid. Leave to steep for 10 minutes. During this time, the butter will melt, the cereal will swell even more, and in general the soup will become richer and more tasty.

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.

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!

Salmon soup with cream

We recommend using 10% fat cream.

You will need:
2 liters of vegetable broth, 500 g of salmon, 150 ml of cream, 3 potatoes, 1 onion, 1 carrot, 2 bay leaves, 3 cloves of garlic, ground black pepper, oregano, salt, herbs.
Preparation:

Place chopped salmon, spices and whole onion in a pan. Pour broth over everything and simmer for 10 minutes. Fish out the onion and throw it away. Add chopped potatoes and carrots. After 6 minutes, add cream, chopped garlic, salt and spices. Boil for 2 minutes and turn off.

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!

Red fish ridge soup

Ingredients:

1. sturgeon ridge – 1 piece
2. potatoes – 400 grams
3. millet – 100 grams
4. onion – 1 piece (large)
5. carrots – 1 piece (medium)
6. salt
7. bay leaf -2-3 leaves
8. allspice peas
9. greens (dill or parsley)

Today our red fish is the backbone of the sturgeon. Externally, the ridge seems unsightly. But it's like ribs. It doesn’t look like tenderloin, but it’s so delicious. Cut the ridge into small pieces and wash. There is no need to pre-cook the broth.

red fish cut into pieces

Peel the potatoes and cut into cubes. Place in boiling water. We cut the carrots into strips and also put them in boiling water. Although you don't have to add carrots. The soup itself, thanks to the sturgeon, is very rich in flavor. But I added.

cutting vegetables

We wash the millet, peel it and add it to the potatoes and carrots. As a variation, I would like to suggest one more thing - next time try to replace the millet with red lentils. The soup turns out very tasty!

we wash the millet

When the water with vegetables has boiled for about 10-15 minutes, drop pieces of the red fish backbone into it. Add the onion (peeled, but whole). Red fish will make the broth very rich. Let the soup boil for about 15 minutes. When foam appears, it must be removed with a slotted spoon so that the broth is clear.

bring the soup to a boil

5 minutes before the end of cooking, add bay leaves and allspice to the red fish soup. When all the ingredients are cooked, remove from heat. And be sure to let the soup brew for at least 0.5 hours. The soup turns out quite fatty. Therefore, there is not a single fried ingredient and not a gram of oil in it.

lower the red fish

Add greens to a plate of red fish soup (refreshes) and serve with black rye bread.

Very tasty sturgeon meat in soup. Savory red fish!

Video recipe from 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.