Salmon trimmings soup

A little about the benefits of salmon

Among the fish of the salmon family, salmon is perhaps the most commonly consumed.
It is more accessible than trout and fattier than pink salmon, but at the same time it is not inferior to them in terms of benefits and taste. Salmon is the name given to Atlantic or lake salmon, distributed in the northern part of the Atlantic Ocean: from the Barents Sea to Spain and Portugal. Salmon has long been recognized as a dietary product with many beneficial properties. 100 g of this fish contains at least half of the daily protein requirement, as well as many many beneficial substances.

Table: content of nutrients

By regularly eating salmon meat, you maintain the health of the gastrointestinal tract, cardiovascular and nervous system, and liver; Help blood circulation and immunity work at the right pace. Salmon is recommended for expectant mothers due to its content of vitamins A, B and D.

Recent studies have proven that salmon, like many other types of fatty fish, prevents the development of asthma. This effect is explained by the interaction of the magnesium and Omega-3 fatty acids it contains. Doctors often associate atherosclerosis, arthritis and cancer with a lack of these substances in the human body. Why not try to protect yourself from diseases with delicious salmon dishes?

So what is the difference between these three types of our most common salmon fish? Should we definitely give preference to one of them? Let's look at each type in more detail.

1. Salmon is the fattest of the three species. Its taste is more rich and pronounced, so it is this fish that is preferred for salting and preparing fish soup.
2. Trout is considered more tender and refined due to its lower fat content, and therefore fewer calories. Most often it is baked or fried.
3. Pink salmon is the leanest of these three species; its fat content is low. Like trout, it is usually used for baking or frying.

In principle, for fish soup these types are interchangeable. True, pink salmon and trout will not produce such a rich, strong broth as salmon, and in the end you will end up with fish soup rather than fish soup. Therefore, we recommend using at least some part of the salmon for cooking, and adding pink salmon and trout for quantity and additional taste.

Recipe for fish soup made from salmon trimmings. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fish soup from salmon trimmings”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fish soup made from salmon trimmings is 39.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Royal soup

Fish dishes with salmon or salmon, shrimp, and squid are served in all Mediterranean restaurants. However, you can prepare royal seafood soup at home by purchasing a seafood cocktail. What is included and how to cook fish soup:

• salmon bellies - 300 g;
• water - 1500 ml;
• mixed seafood (squid, shrimp, mussels) - 400 g;
• cream 10% - 250 ml;
• butter - 40 g;
• flour - 2 tbsp. l.;
• salt, spices - to taste.

First you need to prepare the main ingredients: defrost the seafood cocktail, rinse it under running water, peel the bellies, wash them and cut them into large pieces. Pour water over the fish and boil for 5 minutes. Melt butter in a frying pan, add sifted flour, pour in cream. Mix the sauce thoroughly so that there are no lumps and bring to a boil. Pour the sauce into the fish broth, add seafood - cook for no more than 5-6 minutes. Remove the pan from the heat and let the royal soup sit for 10 minutes.

Find out the secret of delicious soup

Secret 1 Adding eggshells will allow you to cook a clear broth. Before adding vegetables, it must be strained.

Secret 2 Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3 Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4 For thickness, it is often recommended to use flour, but first fry it in a dry frying pan, otherwise lumps will form.

There are so many recipes for salmon belly soup that it is impossible to list them all at once. You can serve classic fish soup or creamy fish soup for lunch. For gourmets, there is a delicious royal soup with several seafood.

Yellow Salmon Curry Soup

The warm spiciness of yellow curry is the perfect spice for rich salmon, and with vegetables it's the perfect one-dish meal.

Ingredients:

• Olive oil - 2 tablespoons
• Carrots (chopped) – 2 pcs.
• Golden or reddish potatoes (chopped) – 1 pc.
• Romanesco – 1 pc.
• Onion (chopped) – 1 pc.
• Chopped ginger - 2 tablespoons
• Garlic (chopped) - 4 tablespoons
• Thai curry paste - ¼ cup
• Coconut milk – 4 tbsp.
• Salmon (large cubes) – 400 g
• Salt and pepper for taste
• Chopped cilantro

Preparation:

Heat olive oil in a large saucepan over medium heat. Combine carrots, potatoes and romanesco. Season with salt and pepper and cook for about 10 minutes until the vegetables begin to soften.

Add leeks, ginger, garlic and curry. Mix. Cook, stirring for 2 minutes.

Add coconut milk and water. Bring to a boil and reduce heat. Cook for about 10 minutes.

Add the salmon and cook for another 10 minutes until the salmon is cooked through and the vegetables are tender. Serve immediately.

Step-by-step cooking recipe

The fish soup is prepared according to different rules than ordinary soup. Therefore, we will consider all the stages of preparation in detail to understand some of the subtleties.

1. The first step is to prepare the fish:
   wash;
2. remove eyeballs, gills and entrails;
3. cut into portions;
4. transfer to a saucepan;
5. pour cold water for half an hour so that any remaining blood comes out and foam does not form during cooking.
6. While the fish is soaking, put a pan of water on the gas and bring it to a boil.
7. Now you need to transfer the salmon to boiling water and cook over low heat. If foam forms, it must be removed using a slotted spoon.
8. After there is no more foam, you need to put whole peeled carrots and one onion into the fish broth, and then cover the pan with a lid (but not tightly) and cook the fish for 20-25 minutes. During this time, the broth should become transparent.
9. While the fish is cooking, you can prepare the vegetables:
   Peel the onion, wash and finely chop;
10. Peel the carrots, wash and grate on a medium grater;
11. Do the same preparatory work with potatoes, then cut them into medium cubes;
12. Wash the greens and finely chop them.
13. After the cooking time has passed, remove the fish and transfer it to a plate.
14. Then carefully separate the edible part and discard the bones.
15. The prepared broth must be strained through a sieve so that there are no bones.
16. Now the broth needs to be put on the fire again and brought to a boil.
17. As soon as it boils, it is better to immediately throw in the potatoes and boil them under a closed lid for 10 minutes over low heat.
18. Then add grated carrots and boil for 3 minutes.
19. Next, put chopped onion in the soup and boil all the vegetables until tender.
20. Then, 2 minutes before the end of cooking, add fish, chopped herbs and spices.
21. After the time has passed, turn off the gas and tightly cover the ear with a lid for 20 minutes to let it brew.

Making salmon fish soup is a simple process, but, as you can see, there are some nuances. If you follow all the recommendations, your fish soup will certainly turn out aromatic and tasty. Do not forget that you need to monitor all processes, especially so that the fish is not overcooked, otherwise it will fall apart. Therefore, all the specified time for this or that process must be strictly observed. Bon Appetit everyone!

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Finnish salmon soup

Finnish soup Lohikeitto is a simple salmon and potato soup. It's a true 30-minute spring meal, with a light, creamy broth, chunks of salmon, and tons of fresh dill.

Ingredients:

• Salmon fillet (trimmed and cut into large pieces) – 450 g
• Unsalted butter - 4 tablespoons
• Leeks (trimmed, chopped and well washed) - 1 pc.
• Fish broth (can be replaced with water) - 5 cups (1.25 L)
• Potatoes, peeled and diced – 400 g
• Carrots (chopped) – 1 pc.
• Fresh dill (finely chopped, divided) - 10 g
• Salt and pepper

Preparation:

Melt the butter in a saucepan and fry the leeks for 10 minutes.

While the leeks are cooking, pour 5 cups of water into a saucepan, add the fish and bring to a boil.

Strain the broth, add leeks to the pan, as well as potatoes, carrots and half of the fresh dill. Cook for another 10 minutes or until the potatoes are tender.

Add the salmon pieces to the soup along with the cream and fragrant sauce and simmer gently over low heat until tender. Add the remaining dill, salt and pepper to taste.

Classic recipe for red fish soup - simple and tasty

This recipe, proven over the years, allows you to get a surprisingly tasty dish for lunch. For cooking, steaks, rather than trimmings, are used, so the soup acquires additional nutritional value. Take trout or salmon - they taste best.

Required Products:

• 2 liters of water;
• 400-500 g red fish;
• 2 pcs. potatoes;
• 1 carrot;
• 1 onion;
• 1 bay leaf;
• salt to taste;
• fresh parsley;
• ground black pepper;
• 1 tbsp. olive oil.

Cooking instructions:

1. Peel the onion and make a cross cut, but not all the way. This way the onion will give off its flavor to the broth, but will not fall apart.

2. Cut the peeled carrots into thin slices.

3. Place the onion and chopped carrots in a saucepan of boiling water. Boil for 5-7 minutes.

4. Peel the potatoes and cut them into small cubes. Chop the greens with a knife.

5. Add potatoes to the pan with vegetables, stir. Once boiling, cook for about 5 minutes.

6. Salt to taste, add fish steaks and bay leaves. Cook for exactly 10 minutes. If foam forms on the surface, be sure to remove it.

7. Remove the fish from the pan, separate the meat from the skin and bones. Divide into pieces and place back into the broth. Add olive oil, pepper, stir gently and bring the soup back to a boil.

8. Place chopped greens into the pan. Turn off the stove and cover with a lid. In 5 minutes the dish will infuse and become even more aromatic and appetizing.

It is usually served with thin slices of lemon, fresh rye bread or homemade crackers.

Recipe 5: Salmon soup with shrimp

This recipe is a real find not only for seafood lovers, but also for all those who appreciate tasty and healthy food. This soup can be prepared for a regular lunch or a holiday dinner.

Required ingredients:

• Half a kilo of salmon;
• Half a kilo of shrimp;
• Two potatoes;
• 200 g canned corn;
• Medium carrots;
• Onion;
• A bunch of greenery;
• Salt;
• Pepper;
• Lavrushka.

Cooking method:

We clean the salmon from scales and rinse it in running water. Defrost the shrimp and rinse (do not remove the shells). Boil water in a saucepan, add salmon first, then shrimp. Cook for 10 minutes. Remove the salmon and shrimp from the broth, strain the broth itself, and put it back on the fire. Cut the potatoes and carrots into cubes and add them after the broth boils. Add a whole peeled onion. Boil vegetables for 10 minutes. We peel the boiled shrimp and cut the fish fillet into pieces. Finely chop the greens and drain the liquid from the corn. Place salmon fillet, shrimp, corn and herbs in the fish soup. Throw in the bay leaves, salt and pepper to taste. Cook the fish soup for another 7-8 minutes, then turn off the heat and leave the soup to steep.

Choosing fish

Fresh salmon

First of all, the question will arise of how to choose the right salmon for fish soup. The ideal option for cooking is fresh chilled fish.

You can purchase such a product in the store by purchasing a whole carcass, a piece or parts of salmon specifically for preparing fish soup (head, fins, ridges, etc.). A whole carcass is preferable, since it is easier to determine the quality of the fish, and after purchase, calmly clean it, dividing it into the necessary parts for cooking and subsequent freezing or salting at home. When buying fish, do not forget to pay attention to the smell, color, and integrity of the skin. Fresh salmon has a pronounced bright orange color of meat and a subtle pleasant aroma.

The indentation formed when pressing on a carcass or a cut of meat immediately disappears, leaving no traces on the surface.

Frozen fish

If it is not possible to purchase chilled fish, frozen products will help out. When purchasing such fish, you also need to take into account several nuances. Properly frozen salmon, which is stored in compliance with all established rules, almost does not lose its taste and its beneficial qualities. Here are a couple of tips:

1. Buy fish from trusted stores, do not hesitate to check delivery times and the time the desired product is at the point of sale.
2. After defrosting fish at home, be sure to smell it and inspect the carcass or piece from all sides. The fish should not have an unpleasant odor, darkening, or loose structure.

From the head, belly, tail or steak: which parts are best?

Most often, the dish is cooked from a soup set that includes the head, ridge, belly and tail of the salmon. You can make soup using the whole carcass if it is small. Often the broth is made from a soup set, and then the fish soup itself is filled with steak cut into pieces.

Spicy salmon soup

Warming and rich in fish oils, salmon soup is useful for the winter season.

Ingredients:

• Water - 2.5 l
• Salmon – 400 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Celery root - 50 g
• Leek stalk – 1 pc.
• Dill greens
• Green onions
• Lemon
• Garlic - 2 cloves
• Hot red pepper
• Bay leaf, black allspice peas, salt

Preparation::

Boil water, add fish and cook for about 15 minutes, then remove fish from broth.

Place chopped potatoes, chopped onions, celery root and carrots into the broth and cook for 15 minutes from the moment it boils.

Add the chopped leek, salt, bay leaf and allspice.

Add chopped fish and dill to the soup and bring to a boil. Remove bay leaf and pepper.

Ladle the soup into bowls, adding garlic, lemon juice, red pepper and onion.

Preparation

Rinse the fish scraps and fill them with water. Cook the broth over low heat after boiling for about 20 minutes. Do not forget to skim off the foam during cooking. After this, strain the broth through a sieve. This is necessary not only to rid the broth of small particles, but also to be on the safe side so that bones do not get into the soup. Remove the meat from the boiled fish (usually there is a lot of it on the spine and near the head). Chop it into small pieces. Return the broth to the heat and bring to a boil. During this time, peel the potatoes, rinse them thoroughly and cut into cubes. Add the potatoes to the broth. Cut the celery root into small strips. When the potatoes have boiled for 5 minutes, add celery to the future fish soup. Peel the onion and carrots. Cut the onion into small cubes and the carrots into strips. Add vegetables to broth. Also throw in the pieces of fish that you prepared earlier into the soup. Cut half a lemon into 4 parts to make it easier to squeeze out the juice. Squeeze the juice into a glass so that you can pick out the seeds if there are any in the lemon. When the potatoes begin to soften a little, pour lemon juice into the red fish trimmings soup, then add salt and pepper to the dish. Finely chop the dill and cut the green onions into diagonal rings. Add greens to soup. Stir the fish soup and turn off the heat, then pour in the cream. Let the red fish trim soup steep for 15 minutes. Serve it with a sprig of dill and a slice of lemon. Bon appetit!

Read: What is the difference between bream and white bream in appearance and behavior?

published on za100le-online.ru/ according to the materials na-vilke.ru

https://za100le-online.ru/supy/slivochnyi-syp-iz-obrezkov-krasnoi-ryby.html2015-12-20T09:00:06+00:00adminfirst courses Autumn and winter are the times of year when you want warm, satisfying food food. Prepare this creamy fish soup on a rainy day. Its delicate and at the same time spicy taste will pleasantly surprise you. Choose fatty varieties of fish for making soup. The best choice is salmon, salmon or trout... [email protected] Feast online

Creamy salmon soup

This simple salmon soup is made with canned salmon and a little onion.

Ingredients:

• Butter or margarine - 1 tablespoon
• Flour - 1 tablespoon
• Milk - 3 cups
• Onion - 1 pc.
• Salmon – 400 g
• Salt and pepper
• Parsley (chopped)

Preparation:

Melt butter over low heat in a saucepan; mix with flour.

In a separate saucepan, boil milk with 1 slice of onion; remove onions from milk.

Gradually add milk to the butter and flour mixture, stirring constantly over low heat.

Continue cooking and stirring until the milk mixture thickens.

Cut the salmon, remove the bones. Add salmon and liquid to milk mixture

Season with salt and pepper to taste and serve with chopped parsley.

Preparing the fish

First you need to decide which parts of the fish the fish soup will be made from. As a rule, it is boiled from the head, tail, fins and ridge. If you make fish soup from pure salmon meat, you will end up with a rather expensive dish.

Fish cleaning

Freshly frozen salmon must first be thawed. And this needs to be done correctly. This process should never be forced. The best option is for the fish carcass to defrost in the refrigerator. After this, the carcass should be thoroughly washed to remove mucus, and then begin to remove the scales. It is removed either with a simple knife or with a special device. As a rule, salmon scales are removed quickly and easily. It is imperative to remove the gills, as they have a bitter taste and can simply ruin the dish.

Fish cutting

The fish is cut in this order: first the head, tail and fins are cut off, after which the entrails are removed. After this, the fish must be thoroughly rinsed again with clean running water, especially in the place where the entrails were located. The fish is cut into fillets, from which you can prepare another dish. To prepare salmon fish soup, all you need is a head, tail, fins and a backbone.

Ingredients

There are a huge number of recipes for making fish soup, and every housewife has her own. The dish will not be complete and unfinished if it does not contain additional ingredients that make the taste and aroma of the dish more refined. Add to the ear:

• Potato.
• Carrot.
• Onion.

Optional cereal:

• Rice.
• Millet.
• Manku.
• Fresh greens.

Various spices:

• Pepper, both sweet and bitter.
• Bay leaf.
• Salt.

Salmon soup with cheese

You can transform this rich and rich salmon soup into a fondue by serving it with a side of cheese crackers.

Ingredients:

• Potatoes – 3 pcs.
• Peas - 1-2 cups
• Butter - 2 tablespoons
• Celery - 1/2 cup
• Flour - 2 tablespoons
• Milk - 3 cups
• Salmon – 450 g
• Cheddar cheese (shredded) - 2 cups

Preparation:

Peel the potatoes and cut into cubes. Place them in a saucepan, cover with water and add 1 teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce heat to low, cover pan and simmer for about 10 minutes or until potatoes are tender.

Low starchy varieties of potatoes are ideal for fish soup because they hold their shape better than higher starchy potatoes.

Melt butter in a large saucepan over medium heat. Add celery and sauté until tender, stirring frequently.

Add flour to celery mixture and butter; mix well.

Remove the pan from the heat and gradually add the milk. Place the pan back to medium heat. Cook, stirring, for 1 minute.

Add cooked potatoes, peas and salmon. Heat and then mix everything with the cheese. Continue cooking until the cheese has melted.

A simple creamy soup made from salmon bellies in a slow cooker

A multicooker is an indispensable item in the kitchen. You can cook, fry, bake in it, that is, the device can completely replace the stove. However, you need to know the recipes and be able to handle the “assistant”, choosing the necessary modes. Red fish soup with cream turns out incredibly tender, aromatic and nutritious. The bellies cook quickly, releasing the fat into the broth. List of ingredients:

• salmon bellies - 2 pcs.;
• potatoes - 2-3 pcs.;
• rice - 70 g;
• onion - 1 pc.;
• cream - 150-200 ml;
• salt;
• ground black pepper;
• mixture of herbs (thyme, curry, marjoram).

You need to inspect the bellies of the fish: if there is too much fat on them, then the soup will turn out to be high in calories. You can use 1 tesha, adding more vegetables or any cereal of your choice.

Note! Cream should be heavy (from 20%), otherwise it may curdle during cooking. The higher the indicator, the lower the likelihood of product spoilage

Pour water into the multicooker bowl and select the “Soup”, “Cooking” or “Multi-cook” mode. It all depends on the device, but first courses are cooked at 90-120 degrees for about 40-50 minutes. After 3 minutes, you can add washed rice and potatoes, cut into large cubes. Cook for 15-20 minutes until the food is half cooked.

Next, send the chopped bellies of the salmon - they should be cleaned of the skin so that it does not end up in the stew. Chop the onion into smaller pieces and also add to the bowl. Add salt, selected herbs and spices. Under the lid, the soup will cook for another 20 to 45 minutes - it all depends on the mode.

5 minutes before the end of time, pour in the cream and stir the soup. Let it simmer, and then leave the multicooker on “Warming” to make the soup even tastier. Even a child will appreciate this dish: the fish has no bones, it is soft and tasty.

Tomato salmon soup

This tomato salmon soup can be made with any fish. The addition of cilantro and fresh broth adds absolute sophistication.

Ingredients:

• Tomatoes (coarsely chopped) – 400 g
• Onion (finely chopped) – 1 pc.
• Garlic – 5 cloves
• Coconut oil or avocado oil - 2 tablespoons
• Red pepper flakes - 1/4 tsp.
• Bay leaf – 3 pcs.
• Tomato paste - 5 tablespoons
• Tomato sauce – 5 tablespoons
• Vegetable or chicken broth - 6 cups
• Salmon fillet – 500 g
• Potatoes - 4 pcs.
• Salt – 1.5 tsp.
• Black pepper - to taste
• Lemon – 1 pc.
• Cilantro (finely chopped) - 1 pc.
• Green onion (finely chopped) – 3 pcs.

Preparation:

Heat a pan with oil over medium heat. Add onion and garlic; cook for 3-4 minutes, stirring occasionally. Add red pepper flakes and bay leaf; cook 30 seconds, stirring once.

Add tomato paste and mix well. Add tomatoes, tomato sauce and broth; stir. Bring to a boil, cover and simmer over medium heat for 20 minutes.

Add salmon and potatoes, cover and simmer for 20 minutes. Add salt, pepper, lime juice and 3/4 of the cilantro. Let it brew for 5 minutes. Adjust any spices to taste. Serve hot with fresh cilantro and extra broth.

With tomatoes and bell peppers in Hungarian style

The fish soup with these ingredients looks colorful and has a unique aroma. The beneficial properties of the dish are additionally increased.

With tomatoes and bell peppers in Hungarian style

List of main ingredients:

Sequence of actions when preparing fish soup:

1. Boil the prepared heads and tail for 30 minutes with the addition of salt.
2. Remove fish ingredients. Remove meat from bones.
3. Peel the potatoes and cut into cubes.
4. Grind the peeled carrots and onions in a food processor.
5. Cut peppers and tomatoes into medium cubes.
6. Cut the fillet into small layers.
7. Bring the broth to a boil and place the potatoes in it. Cook for 5 minutes.
8. Add onions and carrots. Continue cooking for 5 minutes.
9. Place fish fillets and bell peppers in the broth. Cooking continues for another 5 minutes.
10. Finally, add boiled fish meat, tomato and pepper. After boiling, add bay leaves. Cook for another 7 minutes.
11. After turning off, add chopped dill and parsley.

If you use yellow tomato varieties for cooking, then it is better to take red bell pepper. To improve the appearance of the dish. The dish is immediately ready to eat.

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Icelandic salmon soup

This wonderful salmon soup originated in Iceland. It's sort of like a touch of shrimp to dairy.

Ingredients:

• Large salmon head and bones – 1.5 kg
• Carrots (finely chopped) – 2 pcs.
• Onion (finely chopped) – 1 pc.
• Parsley stems (chopped)
• Stems from a bunch of dill (chopped)
• Bay leaf – 2 pcs.
• Whey (optional) – 2 cups
• Water – 1 l
• Salt
• Butter - 2 tablespoons
• Onion (thinly sliced) – 1 pc.
• Potatoes – 400 g
• Salmon meat – 400 g
• Mixed herbs (chopped) – 1/2 cup
• Cream - 1/2 cup
• Egg yolks (lightly beaten) – 2 pcs.
• Black pepper - to taste

Preparation:

Bring all broth ingredients to a boil in a large saucepan. Leave to cook for 30-45 minutes. Strain. Add salmon meat.

Heat oil and sauté chopped onion in it.

Add potatoes to the broth, bring to a boil and add salt to taste. Cook until the potatoes are soft.

Add herbs and whipped cream. Boil for 5 minutes.

Carefully pour in the egg yolks and stir thoroughly. Turn off the fire.

What parts of fish are best to cook fish soup from?

Of course, the best, real fish soup comes from the fish you just caught. But we do not have the opportunity to catch salmon and cook it on a fire, right at the fishing site. It’s okay, we have shops and supermarkets at our service, where today you can buy almost any fish to suit your taste.

Even if there is no fresh salmon in the store, you can buy frozen salmon. But do not forget that there should be no foreign, unpleasant odors coming from the fish. And no repeated frosts! You will need to defrost the salmon completely to make it easier to cut it, remove its skin and scales, and separate the meat from the bones.

For fish soup, you can use any part of the salmon, including the tail, ridges and bones.

You can use any part of salmon for fish soup. The head, tail, bones, fins will give a good, thick broth to the broth, and the bellies and a few pieces of fillet will give taste, aroma and a beautiful appearance

So it doesn't matter what parts you have on hand; you can still cook excellent fish soup

Salmon ridge soup

Many housewives are confused by the cost of salmon, but to prepare a delicious hot dish you don’t have to use fish steaks; you can buy salmon backbone or bellies, which are as tasty and healthy as pure meat.

In addition, quite a lot of fish remains on the bones, which after cooking can be picked and added to the rich broth, rich in chitin, iron, calcium, vitamin B, PP, C.

There are many recipes for making salmon ridge soup, but this particular one is easy to prepare and does not require a lot of time or material costs from the housewife. To prepare a tasty and healthy fish soup, you will need the following ingredients:

• 1 fish spine;
• 2.5 liters of filtered water;
• 4 medium sized potatoes;
• 1 carrot;
• 1 onion;
• a tablespoon of salt;
• 10 peas of allspice;
• 2 laurel leaves;
• fresh herbs (young onions and dill).

Cooking process:

1. Peel and cut all vegetables. The cutting method will be different for each product. Carrots are cut into thin circles or strips, potatoes are chopped with a standard soup cube. You should cook the onion at your own discretion; you can put a whole onion in the water if your household doesn’t like floating onion pieces in the soup. Can be cut into quarters or finely chopped.
2. Pour all the chopped vegetables into boiling water, reduce the heat under the saucepan and cook all the ingredients for a quarter of an hour until half cooked.
3. While the potatoes and carrots are cooking, you can start eating fish. Rinse the salmon backbone thoroughly, trim off the tail and fins. Cut the ridge into several pieces 5 cm wide, dividing it carefully at the joints without touching the bones.
4. Place the fish in the pan with the vegetables. You only need to cook such tender fish for 5-7 minutes so that the meat does not lose all its beneficial properties and pleasant taste. Add spices and bay leaves here.

At the last minute, chopped herbs are added to the soup, and the combination of simple spices gives the hot dish a unique aroma that will definitely attract everyone in the household. Fish soup from salmon ridges is ready, it is recommended to serve immediately after cooking.

It is worth taking care in advance to separate the boiled meat from the bone, especially if small children are trying the soup.

Royal salmon soup with seafood

Bouillabaisse soup originates from France, but is more popular in Mediterranean countries. Amazing taste is ensured by a special composition: salmon, sea bass, squid, shrimp, scallops, tomatoes

More herbs and spices are added for flavor, but it is important to use moderation so as not to overwhelm the smell of fish.

Full list of ingredients:

• salmon or trout (head, spine, tail) - 700 g;
• sea ​​bass (fillet) - 200 g;
• sea ​​cocktail - 300 g;
• onion - 1 head;
• tomatoes in their own juice - 400 g;
• celery root - 300 g
• fennel - ½ fruit;
• garlic - 4 cloves;
• olive oil - 30 ml;
• parsley - a small bunch;
• salt;
• allspice - 5 peas.

The broth is made first from the head and tail of the salmon. To do this, pour the slices with cold water, add salt and pepper and cook for 20 minutes. At the end of cooking, use a slotted spoon to remove pieces of fish and separate them into boneless flesh and strain the broth.

Fry finely chopped celery root, fennel and onion in oil. Garlic can be passed through a press and added to the pan, sauteed for no more than 5-7 minutes. Next, add the canned tomatoes, pouring the juice into the pan. Add salt and pepper to taste, simmer over low heat until boiling. Place the mixture into the boiling broth, after which you can throw in the sea bass cut into pieces. After a couple of minutes, put the prepared seafood into the pan (wash and clean them of excess in advance).

From the moment of boiling, you need to cook on the lowest heat for no more than 10 minutes, otherwise seafood and fish will become tough and lose their juiciness. Add salmon pieces, chopped parsley and remove from heat. Let sit covered for a while before serving.

Recipe 4: Salmon soup with mushrooms

Many people do not add mushrooms to their fish soup because they are afraid that they will overwhelm the characteristic fishy taste of the dish. In fact, nothing like that will happen - the soup will only become richer, more aromatic and even tastier. Salmon and mushrooms go well together. Try using this composition in preparing the first course - you'll see - your family will appreciate your culinary skills.

Required ingredients:

• Salmon (you can use head or tail);
• 320 g champignons;
• Several potatoes;
• 45-50 g rice;
• Two onions;
• A few tablespoons of vegetable oil;
• Two tomatoes;
• Salt;
• Black pepper.

Cooking method:

Wash the salmon, cut into pieces, place in a pan. Fill with two liters of water and set to cook for 40 minutes. Then add some salt to the broth. Remove the salmon and strain the broth. We cut carrots into thin shavings, potatoes into cubes. We put the broth back on the stove, after boiling, add potatoes and carrots to it. Rinse the rice and place it in the soup half an hour after the vegetables. Cut the champignons into pieces, chop the onion. Heat vegetable oil in a frying pan, add champignons and onions.

Fry for 10 minutes, add salt and pepper. Place mushrooms and onions in the soup. Remove the skin from the tomatoes and grate the pulp. Cut the second onion into thin strips. Heat the oil in the frying pan again, add the onion. Pour in the tomato puree, add salt, and simmer the vegetables for 5 minutes. Add tomato dressing to the soup 10 minutes after the mushrooms. Boil everything together for a few more minutes, salt to taste. We remove the meat from the bones, cut it into pieces and throw it into the fish soup. After one minute, turn off the heat and leave the soup to steep. After 15 minutes, after the salmon soup has infused, the dish can be served. When serving, throw chopped greens into a plate.

Recipes for delicious salmon fish soup

There are many ways to prepare fish soup, it all depends on taste, area of ​​residence and the hostess’s supply of food.

Traditional recipe

The most available components are used.

For 2 liters of water you will need:

• Salmon – 0.5 kg.
• Potatoes – 4-6pcs
• Carrot -1 medium size
• Onion – 1 piece
• Fresh dill - to taste
• Spices (pepper, salt, a little sugar)
• Butter – 50g.

Preparation:

• Wash and chop the vegetables.
• Prepare vegetable broth.
• After half an hour, put the fish pieces and head into the broth. Cook for 20 minutes.
• Add spices.
• When the fish is ready, add salt and sugar.
• At the end of cooking, add greens.
• Let it brew a little. The soup is ready.

Ear soup with cream

This fish soup is called Finnish. The dish simply melts in your mouth thanks to the milk or cream added to it.

Components:

• Fillet – 350 gr.
• Cream (milk) – 1 tbsp.
• Water – 1 l
• Potatoes – 3 pcs.
• Onions and carrots - 1 pc.
• Flour – 1 tbsp. l.
• Bunch of greenery
• Spices and salt

Preparation:

• Let the water boil, add onions and potatoes. Cook for 8-10 minutes.
• Wash the fillet, cut into small pieces and place in the broth.
• Dissolve flour in cream until lumps disappear.

Boil the fish for 10 minutes, add cream, spices, and bring to a boil again. For better taste, simmer over low heat. At the end of cooking, add the greens.

Recipe 1: Salmon soup

Classic salmon first course recipe. This soup is prepared like any other soup - with the addition of potatoes, carrots, onions and seasonings. A very easy to prepare, but tasty and nutritious dish.

Required ingredients:

Cooking method:

We rinse the salmon, cut it into pieces, and also use the head and tail. Place the salmon in a pan, add water and place on the stove. Boil for 20 minutes. Strain the fish broth and place it back on the stove. We disassemble the boiled meat into pieces. Chop the carrots into strips, finely chop the onion. Cut the potatoes into small cubes. As soon as the soup boils, add potatoes and salmon. After 15 minutes, you can add the onions and carrots. If desired, onions and carrots can be pre-sautéed in vegetable oil, but this will result in a slightly higher calorie dish. After 5 minutes, add a bay leaf, peppercorns and herbs. Salt the ear to taste. Boil for another 3 minutes and remove from heat. Serve the salmon soup after it has steeped.