Pink salmon fish soup

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Pink salmon fish soup is a flavorful, light and nutritious dish. This red meat fish will provide your body with valuable proteins, important trace elements and acids, some of which play a role in the prevention of cancer. Pink salmon is widely used in Russian cuisine in various forms. We have collected for you recipes with fillets (including smoked ones), heads, as well as soups cooked with canned pink salmon.

By using the head and tail of pink salmon in the soup, you have the opportunity to complement your fish table with a delicious salad from the remaining fish fillets - you can easily find dozens of similar recipes with completely different ingredients.

How to cook fish soup from pink salmon - 15 varieties

Creamy soup from different parts of pink salmon
Soup cooked with pink salmon fillet with the aroma of processed cheese
Fish fillet soup with cheese and garlic
The most aromatic fish soup made from fresh pink salmon
Pink salmon puree soup with cream, cheese and garlic
Pink salmon fillet soup with rice, paprika and vegetables
Puree soup with smoked pink salmon and nutmeg
Delicious solyanka on smoked pink salmon
Pink salmon head soup with unfried vegetables
Soup with pink salmon head and rice
Quick soup from canned pink salmon
Soup with olives, shrimp and pink salmon
Soup with pink salmon and cauliflower
Pink salmon soup with sweet pepper and zucchini
Soup with canned pink salmon, tomatoes and olives

Pink salmon soup benefits

The benefits of fish are truly invaluable for the health of the human body. This is especially true for marine representatives. Pink salmon, or as it is popularly called, pink salmon, is rich in proteins and vitamins, micro- and macroelements, especially phosphorus, vitamin B12, PP and sodium. An excellent diet using pink salmon dishes, since it provides a person with the amino acids and fats necessary for normal life, and contains only 150 kilocalories per 100 grams of product. The fish is incredibly tender, and dishes made from it, especially pink salmon soup, are an everyday, rich and healthy dish. Such a treat will please both your dear husband and children, and you won’t be ashamed to offer it to guests.

Creamy soup from different parts of pink salmon

The most delicate fish soup, flavored with dill and prepared with cream, is suitable even for a festive table.

Ingredients:

(for a 2.5 liter pan)
whole pink salmon, the fillet of which will weigh about half a kilo
laurel – 5 leaves
allspice – 10 mount
potatoes – 6 pieces (small)
two onions
one carrot
cream 10% fat - about half a liter
a little butter
fresh dill

Preparation:

Boil the bones, heads and tails of the fish, adding peppercorns and bay leaves, strain the broth.

Carrots and onions are fried in a pan with thick walls over cream. oil Potatoes cut into cubes are placed with the vegetables and poured with the prepared broth. Boil the soup until the potato cubes are almost completely cooked. Fish fillet, cut into pieces, is added to the soup and completely boiled (this happens quickly). Cream is poured in, salt and pepper are added. Boil again and flavor with chopped dill when serving.

Soup cooked with pink salmon fillet with the aroma of processed cheese

This delicious soup is made quite quickly and is suitable for every day and for holidays.

Choose processed cheese carefully, avoiding harmful ingredients.

Ingredients:

products are given for approximately 1 liter of water
about two hundred grams of pink salmon (fillet) –
1 melt cheese
one onion
two potatoes
fresh dill

Preparation:

Place the fish fillet, cut into small pieces, into water, boil and cook for about 30 minutes. Place the potatoes into medium cubes, as well as the chopped onion and cheese, into the pan at the same time. Salt and pepper can be added to taste at this stage. Boil the potato pieces for about 10-15 minutes. The soup is served with dill and warmed pieces of bread.

Fish fillet soup with cheese and garlic

This satisfying, satisfying dish requires minimal ingredients and is sure to be the highlight of your lunch.

Ingredients:

one hundred grams of pink salmon (fillet only)
bulb
some flour
50 grams of cheese
spices, garlic and dill

Preparation:

Cut the fish fillet and, adding salt and pepper, roll in flour. Overcook in cream. oil Separately also for drainage. Saute the onion in butter and flour.

Place onion and pink salmon in boiling water and cook for ten minutes. Pour the grated cheese into the pan shortly before the end of cooking. Serve with dill and chopped garlic.

The most aromatic fish soup made from fresh pink salmon

It is easy to preserve maximum nutrients in the soup by cooking it from the freshest fish that has not been frozen. You can get the maximum impression from such a dinner by preparing it in the fresh air, over a fire.

For such a soup, it is possible to use both fish fillets and a prepared whole carcass. The fillet will cook faster.

Ingredients:

pink salmon - half a kilo fillet
one and a half liters of water
potatoes – 5 pcs.
tomatoes – 2 pcs.
carrots – 1 pc.
onions – 2 pcs.
creamy oil
dill (greens), parsley (root), black. peppercorns, bay, salt.

Preparation:

Wash pink salmon, dry and cut into portions. Place it in a cauldron and fill with cold water. After adding parsley root, place on the fire and bring to a boil. After removing the foam, add potatoes in the form of cubes and chopped tomatoes.

Place the flour and carrots cut into cubes into the cauldron as well.

5 minutes before readiness, add peppercorns, bay leaves, and salt.

Serve in plates, to which add butter and chopped dill.

Canned pink salmon soup with cumin and herbs

The more different greens and caraway seeds, the more interesting the taste!

You will need:
2 cans of canned pink salmon, 4 potatoes, 1 carrot, 2 tbsp.
butter, green onions, parsley, cilantro, dill, 1 bay leaf, 1 tsp. cumin, spices. Preparation:

Chop the carrots and potatoes, add 1 liter of water and cook until almost done. Add pink salmon along with juice, and after another 3 minutes – chopped herbs and spices. Boil the soup until done and season with butter.

Pink salmon puree soup with cream, cheese and garlic

This recipe will allow you to enjoy your fish dish to the maximum thanks to aromatic herbs and lemon juice.

Ingredients:

half a kilo of pink salmon (fillet)
cream (low-fat) – 200 ml
cheese – 50 g
3 potatoes
1 onion
half a bunch of green onions
half a bunch of dill
clove of garlic
lemon juice
pepper and salt

Preparation:

Bring the water to a boil and add the diced potatoes to the boiling water. Sauté the chopped onion and white parts of the green onion, as well as the garlic. Add the frying to the potatoes and cook until tender. Place finely chopped pink salmon fillet in the soup and cook after boiling for about five minutes (check that the fish is cooked, or slightly increase the time).

Remove all ingredients from the broth and grind in a blender. Add cream, chopped dill and onions, salt, and beat again.

Add puree to broth. Bring to a boil, but do not cook.

Grate the cheese and use it in one of two ways: either pour it into the pan at the end of cooking, or add it to plates.

When serving, flavor with lemon juice, ground black pepper and dill.

Recipe for pink salmon and shrimp soup with cream

Thanks to the presence of cream, the consistency of the soup is delicate. The main advantage is that pink salmon can be replaced with any red fish. In any case, the soup will be aromatic, tasty and satisfying. Therefore, it is served both at the lunch and holiday tables.

Recipe components:

cream 10% - 450 ml;
fish fillet – 450 g;
carrot;
shrimp – 150 g;
laurel leaves – 5 pcs.;
bulbs – 2 pcs.;
distilled water – 2.5 l;
medium size potatoes – 6 pcs.;
dill - several sprigs;
salt and spices.

Cooking time: 1 hour.

Number of calories: 26 kcal.

Cooking steps:

Cut the fillet into fairly large pieces;
Place in water and prepare broth. Also add pepper and bay leaves;
Cook for 30 minutes and do not forget about the foam that needs to be skimmed off;
When ready, strain;
Chop the onions, cut the carrots into small cubes, and the potatoes into small ones;
Pour the prepared broth over the vegetables. Bring soup to a boil;
Cook until the potatoes are ready. Add shrimp with pink salmon;
Wait until it boils again and carefully add the cream;
Season with salt and pepper if desired;
Boil, sprinkle with herbs and remove from heat.

Pink salmon fillet soup with rice, paprika and vegetables

This delicious soup is very nutritious and satisfying. Garlic, paprika, bay leaf and dill will give it a unique piquant taste.

Ingredients:

2 liters of water
200 g pink salmon (fillet with skin)
2 table. spoons of rice
4 potatoes
1 carrot
1 onion
2 cloves garlic
1 tsp paprika
1 tsp dried dill
2 tbsp. rast. oils
1 laurel leaf
1 tsp salt

Preparation:

Cut the potatoes into cubes and cook in salted water after boiling for 10 minutes. Chop the onion, cut the carrots and garlic into circles. Fry the onions and carrots in oil for 7-8 minutes, add the garlic and fry for another couple of minutes.

Place pink salmon, cut into 8 pieces, into the water with potatoes, boil, skim off the foam.

Add rice. After boiling a little, add heat. After boiling, cook for five minutes.

After removing from heat, add laurel, dill and paprika. Leave to sit for ten minutes, then serve.

Hearty soup with canned pink salmon

Ingredients for fish soup with pink salmon:

Canned pink salmon – 250 grams;
Potatoes – 300 grams;
Onions (onion) – 90 grams, carrots – 50 grams;
Red and green peppers, sweet – 1 piece each;
Bay leaves - a couple of pieces, fresh herbs - to taste;
Vegetable oil (for frying), salt, pepper - to taste.

How to cook

Peel the onion, chop finely and add to a frying pan with hot oil. Grate the carrots and add to the onion, simmer. Remove the peelings from the peppers and cut them into cubes, add them to the onions and carrots. Salt and pepper everything and simmer for about five minutes.

Cut the peeled potatoes into cubes and pour into a saucepan with a liter of boiling water, boil for 5 minutes. Then add vegetables from the frying pan and canned fish there. Cook for 15 minutes, add chopped herbs, bay leaves and leave on the fire for another five minutes. Ready!

Puree soup with smoked pink salmon and nutmeg

This dish cannot be prepared from what is in the refrigerator. It will require special purchases of products. A recipe for those who love complexity and experimentation.

Ingredients:

4 cups fish broth
200 g smoked pink salmon (fillet)
5 potatoes
2 shallots
half a carrot
half a cup of heavy cream
tablespoon flour
a couple of tablespoons of rast. oils
grams 30 creamy oils
a pinch of ground nutmeg
black they say pepper and salt to taste

Preparation:

Chop the potatoes into cubes, chop the shallots and carrots.

Prepare some fish fillets in the form of slices for decoration. Cut the rest of the fillet into cubes.

Carrots and shallots need to be sautéed in vegetable oil.

Boil the broth, add potatoes, salt, and simmer for ten minutes.

Place the fried vegetables there and boil for another ten minutes.

Grind all the cooked vegetables along with the broth in a blender until pureed.

Lightly fry the flour in a dry frying pan, mix with cream.

Add vegetable puree to the creamy mixture, add nuts, salt, pepper and boil. Add butter heated until melted.

Serve by pouring pink salmon cubes into bowls of soup and garnishing the dish with slices.

Delicious solyanka on smoked pink salmon

Have you tried fish solyanka? If not, be sure to prepare it. This soup will take time to prepare, but will surely surprise and delight your guests.

Ingredients:

two fillets of smoked pink salmon
one and a half liters of fish broth
a couple of pickles
4 onions
couple of st. spoons of tomato puree
two tbsp. tablespoons creamy oils
three tbsp. spoons of capers with brine
16 olives
8-10 pcs. black peppercorns
laurel - two leaves
half a lemon
three tbsp. spoons of sour cream
bunch of parsley

Preparation:

Cut the smoked fillet so that there are a couple of pieces for each serving.

The onion is cut into strips and fried in oil, then tomato puree is added and simmered for another 10 minutes.

Cucumbers need to be separated from the skin and seeds, cut into slices and simmered in broth.

Boil the broth in a saucepan. Add onions, cucumbers, capers to it. Keep on low heat for 20 minutes.

About 10 minutes before readiness, add pink salmon, bay and pepper.

Serve with thin slices of lemon, olives, sour cream and herbs.

Serving fish soup with a slice of lemon is a traditional technique to highlight the taste of fish. It is also recommended for preparing fish aspic.

Pink salmon head soup with unfried vegetables

The heads, tails and bones of pink salmon will be an excellent basis for a rich broth. Leftover meat removed from the boiled parts will make the soup more satisfying.

Ingredients:

head and tail of one pink salmon
two potatoes
one large carrot
one onion
one Bulgarian pepper
celery
salt and pepper (black ground)

Preparation:

After rinsing the fish parts well, add cold water and boil until tender (about half an hour). Strain the finished broth, add pepper and salt. Cut all the vegetables into shapes to suit your taste, place them in the broth and cook until all the ingredients are ready.

Soup with pink salmon head and rice

This soup will be rich and satisfying. It has a traditional taste and does not require unexpected products.

Ingredients:

tail and head of one pink salmon
five potatoes
a pair of bulbs
one carrot
sunflower oil
couple of st. spoons of rice
herbs, salt, bay, spices

Preparation:

The fish parts need to be boiled with onion and lava leaves. We strain the broth.

Cook rice and diced potatoes in it until half cooked. Fry chopped onions and carrots in oil, adding spices at the end. Place the roast into the soup. Before removing from heat, add pieces of fish and herbs and boil.

Experiment with different spices to find the ones that best suit your fish taste.

Canned pink salmon soup with cauliflower

Light, but very filling and aromatic soup.

You will need:
1 can of canned pink salmon, 2 liters of water, 150 g of cauliflower, 50 g of leek, 70 g of processed cheese, 2 potatoes, 1 carrot, 2 tbsp.
rice, spices. Preparation:

Make a fry of onions and carrots, separate the cauliflower into inflorescences and grate the melted cheese. Bring the water to a boil, add pink salmon juice and potatoes, and after 5 minutes add the rest of the vegetables. After 10 minutes, add the washed rice and cook until almost done. Lastly, add the pink salmon and cheese to the pan, season and cook until the cheese has melted.

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Quick soup from canned pink salmon

This hearty soup can be whipped up at any time if you have canned pink salmon in stock. After all, the dish requires the simplest ingredients.

Ingredients:

jar of pink salmon in oil
two liters of water (less possible)
three potatoes
a couple of st. spoons of rice
onions and carrots - one each
laurel (1 leaf), peppercorns (3-4), fresh herbs.

Preparation:

Pour canned oil into boiling water and add washed rice. After ten minutes, add diced potatoes and chopped onions and carrots.

It is necessary to cook until the vegetables are ready. 5 minutes before readiness add laurel and peppercorns. Add pink salmon, cut into pieces, to the soup. Finally, add some greens (for example, dill).

When serving, you can place a slice of lemon and fresh herbs on a plate.

General tips for preparing pink salmon soup

It is strongly not recommended to cook fish soup without vegetables. The most commonly used are: potatoes, onions, carrots. In some recipes, they add celery, bell pepper, and tomatoes to fish soups. In some cases, pink salmon soup is initially cooked on the basis of already prepared vegetable broth, which also makes the dish very tasty and appetizing.
If you don’t want to use rice for certain reasons, then you can add other cereals that make the fish soup more filling. An excellent alternative to rice is pearl barley and millet. In some recipes, fish soups are cooked with the addition of dumplings.
It is necessary to add spices to pink salmon soup. Traditional solutions: garlic, black pepper, bay leaf, coriander, cloves, nutmeg, rosemary, tarragon, parsnip, leek.
The greens in the soup should be added at the very end. It will add additional flavors and aromas to the fish soup and decorate the appearance of the dish. If you add greens while boiling, they will lose almost all of their taste. You need to be careful with fresh herbs of cilantro, rosemary, basil, because they can interrupt the fishy taste. If you add it, then in moderate quantities, taking into account the volume of the finished dish.
When choosing pink salmon for fish soup, you need to pay attention to the eyes of the fish. If they are too cloudy, then there is a high probability that the product is far from fresh.

There is a widespread belief that you need to add a glass of vodka to your ear. But this recommendation is relevant if the dish is prepared on the basis of small river fish (it can give a muddy taste, and vodka is used to neutralize it). In the case of pink salmon, there is no strong need to add a glass of vodka.

Soup with olives, shrimp and pink salmon

Tomatoes, shrimp and pink salmon will make this dish festive and spectacular. We recommend serving in clay pots.

Ingredients:

500 grams of pink salmon
150 grams peeled shrimp
a couple of potatoes
two tomatoes
one onion
parsley
50 grams olives (pitted)
salt and pepper

Preparation:

Coarsely chop the onion and chop the potatoes into bars. Place the tomatoes in boiling water for 30 seconds, then remove the skin and cut into semicircles. Chop the parsley.

Wash the chilled fish, remove the entrails and cook for about 15 minutes after boiling (removing the foam). Add the onion, cook for another five minutes, add salt and pepper. Bring to readiness, remove the fish, separate from the bones, strain the broth.

Next, pour the broth into pots, add to each potato and cook for 10 minutes. Add the tomatoes and shrimp and cook for another three minutes. Check that all ingredients are cooked through. Cut the olives into rings. In each pot we place a piece of fish, olives and herbs. Can be served.

Pink salmon soup recipes

Potatoes – 4 pieces.
Onion – 1 large head.
Dill greens – 1 large bunch.
Pink salmon – 2 large fish. On average, one pink salmon is about 30-40 centimeters in size, so if you have a large pan and the salmon soup goes away quickly, you can take three pieces.
Salt, peppercorns, bay leaf - by eye and to taste.

Wash the fish and use a dishwasher to remove the characteristic mucus under running water. Let's cut it and take out the ridge. First, let's prepare the broth: we will need the heads cleaned from the gills, and the backbone will also be useful. Place all this in a saucepan and fill with water. Boil, add bay leaf, pepper and salt. We taste it and cover it with a lid, put it on low heat - about 30 minutes.

In the meantime, we will cut the fish into pieces, we will put it in a pan, after we get rid of the heads and backbone. Peel the potatoes, cut them into cubes, and throw them in with the fish. Now chop the onion finely and put it in the ear. You can simply throw a whole onion into pink salmon soup, and when it is cooked, remove it. After 20 minutes, you can lower the greens, taste for salt and spices, close the lid and simmer over low heat until the potatoes are ready.

Pink salmon soup with cream

Potatoes – 5 pieces, medium size.
Carrots – 2 pieces, medium size.
Onion – 2 pieces, medium size.
Tomatoes – 3 large pieces.
Pink salmon - 2 medium fish.
Cream – 25%, one and a half to two glasses.
Dill and basil greens - half a bunch each.
Salt and pepper - to taste.
Olives - for serving.

This pink salmon soup is not just tasty, it is very filling, but light, with a pleasant aroma and delicate color. Let's start by preparing the vegetables: onions, potatoes, carrots - peel and cut into small cubes. Tomatoes need to be doused with boiling water, peeled and cut in the same way as all vegetables.

We clean the fish, rinse it, cut off the fins and heads. Divide the salmon into large pieces. Cook the broth from the heads, cleared of gills, with the addition of salt and seasonings. While the pink salmon soup is cooking, we saute the carrots and onions in butter for about 15 minutes over low heat, then add the tomatoes, stir and simmer under the lid, adding water.

When the broth is ready, which will take no more than half an hour, remove the giblets, add the potatoes, and cook for 15 minutes. Then lower the pink salmon, fry it, and cook for another 15 minutes. Then pour the pink salmon soup with a little warmed cream, simmer under the lid for 10 minutes and add chopped herbs, let the dish sit on the fire for another 10 minutes, then remove. When serving, garnish with olives.

Soup with pink salmon and cauliflower

Vitamin light dish for a delicious lunch. Treat yourself and your loved ones!

Ingredients:

2 liters of water
300 g pink salmon
2 tbsp. l. rice
150 g cauliflower
50 g leeks
2 potatoes
1 small carrot
300 ml olive oil
salt

Cooking method:

We wash the fish, cut it into small pieces, fill it with cold water and set it to cook. Cook the fish for 25-30 minutes, periodically removing the foam. We separate the cabbage into inflorescences, finely chop the onion and carrots. Peel the potatoes and cut them into small cubes. Fry the carrots and onions in a frying pan with olive oil for 5 minutes. We take the fish out of the broth, separate it from the bones, and strain the broth.

Place the chopped potatoes into the boiling broth and cook for 3 minutes, then add the remaining vegetables. Cook the soup for about 10 minutes. Wash the rice thoroughly and add it to the soup. Cook until done. At the end of cooking, lay out the fish pieces and turn off the heat. Cover the pan with a lid and leave to steep for 20 minutes. Serve the finished soup with chopped herbs.

Canned fish soup with rice

A hearty and at the same time light healthy soup filled with vitamins. The dish is ideal for restoring stomach function after long holidays.

Recipe components:

water – 2 l;
canned pink salmon – 300 g;
salt and spices;
carrot;
oil – 300 ml;
bulb;
potatoes – 2 pcs.;
long grain rice – 2 tbsp. l.

Cooking time: 40 minutes.

Calorie content: 99 kcal.

Cooking steps:

Pour water over diced potatoes and add spices. Boil and continue cooking for 10 minutes;
Cook for about half an hour, not forgetting to remove the foam;
Chop onion and carrots;
Sauté in oil for about 8 minutes;
Cut the fish into pieces and cook with the potatoes;
Rinse the rice in several waters and add to the broth along with the fried vegetables;
Cook until done. Salt;
Close the lid and leave on the turned off stove for 20 minutes.

When serving, decorate with herbs.

Cabbage salad with vinegar, peppers and carrots.

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Pink salmon soup with sweet pepper and zucchini

This dish can be used as a dietary dish - vegetables are not fried in it.

Ingredients:

Pink salmon
Bulb
Carrot
Bell pepper
Zucchini
Spices, salt, herbs

Preparation:

Rinse the piece of fish well, add water and bring to a boil. Finely chop the onion and zucchini, chop the carrots and half the sweet pepper into strips. Add all the vegetables to the fish and boil everything. Add salt, spices and herbs. Before serving, separate the fish from the bones and place on plates.

Soup with canned pink salmon, tomatoes and olives

This option is great to prepare if you have jars of pink salmon and olives, as well as your own tomatoes stored for the winter.

Ingredients:

canned pink salmon
jar of olives
rice in bags for cooking 120 g - 2 pieces
vegetable broth - one and a half liters
onion
3 cloves garlic
subsoil oil
salt, hammer. pepper, spices
tomatoes in their own juice – 400 ml

Preparation:

Cook the rice in salted water according to the instructions on the box. Chop the onion, crush the garlic in a press, fry them together. oil in a thick-bottomed saucepan until translucent. Put the pureed tomatoes into the same pan, add vegetable broth or water, boil, simmer for ten minutes. Pour the liquid out of the olives and put them in the soup along with the pink salmon, add salt and pepper, season with the selected spices, cook for another five minutes. Place boiled rice in a saucepan, bring to a boil - and the soup is ready.

We wish you bon appetit and successful experiments in the kitchen!