Ukha from the head of pink salmon is the most common traditional Russian recipe for fish soup. Ukha is one of the first dishes cooked in a strong broth. The rich soup made from pink salmon head and tail will delight everyone with its excellent taste and aroma.
How do you cook pink salmon?
- Salting 46%, 995 votes
995 votes 46%995 votes - 46% of all votes
- Baking in the oven 40%, 863 votes
863 votes 40%
863 votes - 40% of all votes
- Other 8%, 165 votes
165 votes 8%
165 votes - 8% of all votes
- Varka 5%, 105 votes
105 votes 5%
105 votes - 5% of all votes
- In salads 2%, 50 votes
50 votes 2%
50 votes - 2% of all votes
Total votes: 2178
18.06.2020
- Salting 46%, 995 votes
995 votes 46%995 votes - 46% of all votes
- Baking in the oven 40%, 863 votes
863 votes 40%
863 votes - 40% of all votes
- Other 8%, 165 votes
165 votes 8%
165 votes - 8% of all votes
- Varka 5%, 105 votes
105 votes 5%
105 votes - 5% of all votes
- In salads 2%, 50 votes
50 votes 2%
50 votes - 2% of all votes
Total votes: 2178
18.06.2020
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With rice
The recipe for soup with red fish head and rice is universal. It is healthy, light and nutritious. This soup will appeal to adults and children.
For the fish soup you will need:
- fish heads – 2 pcs.;
- potatoes – 4 medium size;
- carrots and onions - 1 pc.;
- rice – 180 gr. It is better to take the basmati variety. Rice of this variety cooks, slightly increasing in length, and does not stick together;
- water – 2 l.;
- vegetable oil – 2 tbsp. l.;
- Bay leaf;
- salt.
This recipe contains only fish heads, but you can also add the tail and spine.
The soup will be hearty and nutritious. Cooking method:
- Rinse the fish heads, place in a cooking container, and cover with cool water. Cook over high heat until boiling.
- Peel the potatoes, cut into cubes.
- After the water boils, reduce the heat and add potatoes to the pink salmon heads.
- Rinse the rice and add it to the pink salmon soup.
- Cook over moderate heat for about 10-12 minutes.
- Peel the onion and chop it into small pieces.
- Chop the carrots.
- Heat the oil and fry the onions and carrots until they become soft.
- Add sautéed vegetables.
- Cook for 10-12 minutes, stirring occasionally.
- 3-4 minutes before readiness, add bay leaf and salt.
A tasty and satisfying fish soup from the head of pink salmon can be easily cooked at home. Before serving, the portion can be decorated with fresh herbs.
Calorie content per 100 g. – 46 kcal.
Used - 3/2/5 gr.
Active time spent - 25 minutes.
Total time – 90 minutes.
Number of servings – 6.
Option 3: Recipe for making fish soup from the tail and head of pink salmon with rice
Quite often we buy red fish for holiday 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;
- Long steamed rice – 1 handful;
- Potatoes - optional;
- Carrots – 2 pcs.;
- Greens - to taste;
- Spices, seasonings, salt;
- Onions – 2 pcs.;
- Olive oil (unflavored) – 40 ml.
Step-by-step cooking recipe
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 become 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 pink salmon tail, it is worth adding fresh herbs for an appetizing look and aroma.
With pearl barley
Grocery list:
- pink salmon heads – a couple of pieces;
- potatoes - 4 medium size;
- carrots and onions;
- pearl barley – 200 gr.;
- water – 2 l.;
- vegetable oil – 2 tbsp. l.;
- laurel leaf;
- add spices, salt according to taste preferences.
How to cook:
- Wash the fish heads and let the broth simmer until it boils.
- Cut the potatoes into cubes.
- Rinse pearl barley.
- Chop the carrots.
- Peel the onion and chop finely.
- Heat oil in a frying pan, add onion and carrots.
- Sauté until softened.
- Reduce the flame, add pearl barley to the soup.
- After 10 - 15 minutes, add potatoes, onions and carrots to the pink salmon broth.
- Cook, stirring occasionally until half cooked.
- Add laurel, seasonings, salt. Cook until fully cooked.
You can let the finished dish brew and invite your household to the table.
Calorie content per 100 g. – 72 kcal.
Used - 4/2/4 gr.
Active time spent – 20 minutes.
Total time – 90 minutes.
Number of servings – 6.
With egg
To prepare the first dish of pink salmon with egg you will need:
- red fish heads - a couple of pieces;
- potatoes - 5 medium size;
- medium-sized onions and carrots - 1 pc.;
- egg;
- water – 2 l.;
- butter – 1 tbsp. l.;
- salt, season with herbs and spices.
Cooking method:
- Let the pink salmon cook.
- Peel the potatoes and carrots, cut the potatoes into cubes, and chop the carrots.
- Peel the onion and cut into half rings.
- Melt the butter in a frying pan, simmer the carrots and onions until softened.
- After the broth boils, add potatoes to pink salmon and cook for 5 minutes.
- Add roasted vegetables.
- Break a chicken egg into a separate bowl and beat.
- Add the beaten egg mixture into the soup in a thin stream, remembering to stir the soup.
- Salt and pepper the dish.
- Cook for another 2-3 minutes. Remove the finished dish from the heat, pour into plates, and garnish with finely chopped herbs.
You can pamper your guests and household members with this simple, tasty, satisfying and aromatic pink salmon soup.
Calorie content per 100 g. – 49 kcal.
Used - 3/2/4 gr.
Active time spent – 20 minutes.
Total time – 60 minutes.
Number of servings – 6.
In a slow cooker with rice
Required ingredients:
- red fish head – 1-2 pcs.;
- potatoes – 4 pcs.;
- red onion and carrot – 1 pc.;
- sunflower oil – 2 tbsp. l.;
- rice – 180 gr.;
- water – 2 l.;
- Bay leaf;
- Add salt and pepper to taste.
Stages of preparing the first dish from pink salmon head:
- Finely chop the red onion. Turn on the “Frying” program in the multicooker, pour oil, add onion.
- Grind the carrots in a blender <, add to the onions. You can cut carrots with a regular knife. You just need to try not to make the straw too voluminous.
- Fry for 10 minutes.
- Rinse the rice and add to the slow cooker.
- Add pre-diced potatoes and fish heads to the vegetables.
- Pour water into the multicooker, add bay leaves, spices, and salt.
- Close the lid. Select the “Extinguishing” option. The dish will be ready in 45 minutes.
So in a slow cooker you can quickly prepare an excellent and rich soup from red fish heads.
Calorie content per 100 g. – 48 kcal.
Used - 4/2/4 gr.
Active time spent – 15 minutes.
Total time – 60 minutes.
Number of servings – 6.
Fish soup with rice
Rich canned fish soup with rice is a very satisfying quick lunch. The recipe is based on a family of 4-5 people.
To prepare you will need:
- water – 3 l;
- medium potatoes - 6 pcs.;
- small carrots – 1 pc.;
- medium onion – 2 pcs.;
- rice – 1/2 cup;
- canned fish with added oil - 2 cans;
- dill sprig – 3-5 pcs.;
- vegetable oil – 3 tbsp. l.
Step-by-step instructions for preparing fish soup:
- Rinse the rice and boil a little (10 minutes) in boiling water, adding a little salt. During the boiling process, it is necessary to remove the foam.
- Add potatoes cut into strips or cubes and also monitor the formation of foam. Leave the pan to simmer over medium heat until the potatoes are tender.
- Chop the onion and grate the carrots on a coarse grater. Fry them in a frying pan in vegetable oil until golden brown.
- Open the canned fish and place the contents on a plate. Check the condition of the fish, remove large bones and add it to the soup with liquid.
- Salt the fish soup, add spices and chopped herbs to taste. Boil for no more than 5 minutes and leave to cool on the stove, covered.
Please note that large parts of fish after cooking will be difficult to mash in a pan, so chop them with a fork on a plate before adding them to the soup.
In Finnish
Products:
- pink salmon heads – 2 pcs.;
- carrots - 1 medium;
- onion – 1 pc.;
- laurel leaf;
- olive oil – 2 tbsp. l.;
- cream 20% - 200 ml;
- water – 2 l.;
- dill – 1 bunch;
- lemon – 1 pc.
Recipe for making pink salmon head soup in Finnish:
- Pour chilled water over the fish and cook.
- Cut the onion as finely as possible.
- Carrots are chopped or crushed in a blender.
- Sauté carrots and onions until golden brown. Add to pink salmon soup.
- Cook for 10 minutes.
- Add laurel, pour in cream, salt and pepper.
- Boil for a couple more minutes.
Serve this delicious soup with chopped dill or parsley and a slice of lemon or lime.
Energy value per 100 g. – 42 kcal.
Used - 2/4/2 gr.
Active time spent – 15 minutes.
Total time – 55 minutes.
Number of servings – 6.
Igor Grishechkin, chef of the KOKOKO restaurant, in one of his photo reviews, gives interesting recommendations for preparing “real” Finnish fish soup. According to the expert, it is prepared as follows: “...in fish broth from catfish, with cream, as in Finland. Boiled spelt, seared and smoked jacket potatoes, glazed carrots, halibut and trout fillets, dill oil and fresh herbs are added.”
Pink salmon soup
Fragrant, rich and spicy pink salmon soup will appeal to absolutely all lovers of hot fish soups. Cooking it at home is quite easy and simple, the soup turns out very aromatic and satisfying, it will satisfy hunger and warm up absolutely everyone.
For the recipe, we need pink salmon; it will add a pleasant flavor to the broth. Among other things, we’ll throw potatoes, carrots and onions into the soup. Cereals are usually not used, but if you really want, you can add rice or millet.
Ingredients:
- Pink salmon 300 gr.
- Water 1.5 l.
- Potatoes 3 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Vegetable oil 1 tbsp.
- Bay leaf 1 pc.
- Allspice peas
- Dill.
- Salt, pepper to taste
Preparation:
Step 1 of 8
Prepare all the necessary ingredients according to the list. Choose pink salmon that has a pleasant appearance, without damage or flaws.
Allow time for the fish to defrost on its own. To do this, place it on the bottom shelf of the refrigerator and leave it overnight.
Step 2 of 8
Clean the carcass and cut into small pieces. Transfer them to a saucepan, immediately add bay leaf, a few peppercorns - black and allspice.
Pour water into the pan and cook the broth for 25-30 minutes. After cooking, you need to strain it using a sieve or gauze, and leave the fish aside to cool.
Step 3 of 8
Peel the potatoes, wash and dry. Cut into large bars. When the broth is strained, transfer the potato slices into it and put on the stove to simmer until tender - 15-20 minutes.
Step 4 of 8
Peel and wash the remaining vegetables and dry. Chop the onion into small cubes and chop the carrots using a grater.
Step 5 of 8
Heat the oil in a frying pan, throw in the vegetables. You need to sauté them for a couple of minutes.
Step 6 of 8
When the pink salmon has cooled, carefully disassemble it into pieces, separate the bones and discard them. Return the fish to the pan, add sautéed vegetables. Add salt and pepper and take a sample.
Step 7 of 8
Cook the soup for a couple more minutes, add chopped dill at the very end of cooking. Let the dish sit for 5-7 minutes under the lid so that the dill gives all its aroma to the yushka.
Step 8 of 8
Pour the aromatic hot soup into bowls, invite everyone to the table and enjoy a delicious dinner with your family.
Bon appetit!
With mushrooms
Ingredients:
- red fish heads – 2 pcs.;
- carrot - 1 medium size;
- sweet red onion – 1 pc.;
- champignons – 250 gr.;
- processed cheese – 50 gr.;
- water – 2 l.;
- lemon – 1 pc.;
- dill - several sprigs;
- Bay leaf;
- add seasonings, salt and pepper to taste.
Step-by-step preparation:
- Place fish heads in a saucepan, add cool water, add bay leaves, and bring to a boil.
- Wash the carrots, peel them, cut into slices.
- Peel the sweet onion and chop into half rings.
- Wash the champignons thoroughly and cut into cubes.
- Add carrots to boiling water with pink salmon.
- Stew the mushrooms and onions separately in a couple of spoons of broth. Salt and pepper.
- Grate or finely chop the processed cheese and add it to the rest of the products. Stirring lightly, wait until the cheese is completely dissolved.
- Squeeze lemon juice into the soup to taste. It is recommended to try the dish so as not to overdo it with sourness.
- Chop the greens and add to the soup.
Processed cheese can be replaced with heavy cream or coconut milk. You will get a fragrant, light and tender fish soup from pink salmon heads and champignons.
Energy value per 100 g. – 96 kcal.
Used - 6/3/5 gr.
Cooking time – 20 minutes.
Total cooking time – 90 minutes.
Number of servings – 6.
Delicious pink salmon head soup: how to prepare it correctly?
Fish soup is considered one of the easiest and fastest dishes to prepare. It is enough to first cook the broth and then season it with spices and vegetables. If the fish soup is cooked from canned food, then, as experienced housewives assure, everything needs to be done the other way around: first boil the vegetables, and then add the canned food.
The best spices for making fish soup are bay leaf, pepper, herbs, celery, parsley and salt. They give the dish a specific aroma and taste. To make pink salmon head soup more satisfying, tasty and nutritious, vegetables (potatoes, carrots, onions) and cereals (millet, pearl barley, rice, sometimes buckwheat and peas) are added to it. The standard set on the basis of which fish soup is cooked is the head and tail. Many people add other fragments of the carcass (fins, pieces of meat), but, as a rule, the head and tail are enough.
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Preparing soup from the head of pink salmon (if desired, you can add the tail, fins, etc.) takes very little time - about fifteen minutes. If other parts of the fish are used, you need to thoroughly clean the carcass and remove as many bones as possible from it. After the soup is ready, cover it with a lid and let it brew.
"Hungarian"
Usual recipes for first courses can be diversified with an unusual, tasty and impressive homemade halasle soup. This is a Hungarian recipe for preparing a first course based on a strong broth that can be cooked from the head of pink salmon.
List of products:
- red fish head – 2 pcs.;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- red bell pepper – 1 pc.;
- sweet paprika – 1 tsp;
- Bay leaf;
- vegetable oil – 2 tbsp;
- water – 2 l.;
- tomatoes – 2 medium;
- salt and pepper as needed to taste.
How to cook:
- Place pink salmon and bay leaf in cold water. Cook until the water boils.
- Sauté the onion until light golden brown.
- Wash the tomatoes, pour boiling water over them, peel them and chop them.
- Add tomatoes and paprika to the onions. Fry everything together for 5 minutes.
- Chop the bell pepper and potatoes and send to the pink salmon. Boil until half cooked.
- Place roasted vegetables in the soup.
- Add spices, salt and pepper. The finished dish can be topped with fresh dill and parsley.
Calorie content per 100 g. – 86 kcal.
Used - 3/2/4 gr.
Total time spent - 20 minutes.
Total time – 90 minutes.
Number of servings – 6.
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 don’t cook aspic in it. 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.
