Pink salmon soup

There are many options for fish soup. The taste of the soup varies depending on the type of fish. A popular choice is pink salmon. This first course is light and tasty, suitable for those losing weight, small children and people with gastrointestinal problems. Ideal for sick people, all components are easily absorbed by the stomach and intestines, giving strength to a weakened body.

Pink salmon soup is not just tasty, but also healthy. It is full of the right fats, vitamins, minerals and protein. Iodine and phosphorus are especially valued in seafood. The soup is prepared quickly, the costs for it are minimal, and you get a hearty and nutritious lunch due to the fatty broth.

How to cook pink salmon soup

The dish is appetizing in appearance and rich in flavor if you give preference to pink salmon. If desired, it is easy to diversify the broth with cereals and seasonings. Before cooking pink salmon soup, cooks advise first preparing fish broth, and then adding potatoes and cereals to it. The soup will turn out incredibly tasty if you choose quality fish. It can be cooked from either fresh or frozen, the first option is preferable.

The head, tail and fins are all used; they do not need to be thrown away when cutting the fish. These parts contain a lot of fat, which affects the richness of the broth. They are taken out before boiling the vegetables, and soft fillet pieces are added at the end of cooking.

It is recommended to fill the fish with cold water. If it is cut into a soup set, the fish soup will be cooked in just 40 minutes; if the pink salmon is whole, it will take more time.

Pink salmon soup with tomatoes

Ingredients:

Pink salmon 500 g;
Water 1.5 liters;
Parsley root 1 pc.;
Potatoes 5 pcs.;
Tomatoes 2 pcs.;
Onion 2 pcs.;
Carrots 1 piece;
Butter 3 teaspoons;
Peppercorns 4 pcs.;
Dill 1 g;
Salt to taste.

Cooking method:

Of all the types of soups, my favorite is fish soup, especially red fish. The food it makes is tasty, satisfying and very low in calories. Now I will tell you about a culinary recipe for pink salmon soup with tomatoes. We start preparing the fish soup by thoroughly washing the pink salmon fillet, drying it and cutting it into small pieces.

Now put the prepared fish in a medium-sized saucepan and fill with cold water. Then we put the parsley root in a saucepan with pink salmon and cook our mixture until it boils. Then peel the potatoes, onions and carrots and chop them finely. We also wash the tomatoes.

After this, add chopped potatoes and finely chopped tomatoes to our broth. Now put the carrots and onions cut into small cubes into the fish soup and continue to cook it. Then cook the fish soup for about 7-10 minutes. 5 minutes before the fish soup is finally cooked, add salt, pepper and bay leaf to it.

A classic recipe for pink salmon soup - no frills. You usually have all the products at home; you only have to buy fresh fish. Both adults and children will like the aromatic and tasty soup so much that they will demand another supplement.

Ingredients:

fresh pink salmon - whole;
potatoes - 3 pcs.;
onion - 2 pcs.;
carrots - 1 pc.;
fresh or dried herbs;
salt, cloves, peppercorns according to preference.

Cooking method:

Cut the fish into pieces, remove the gills from the head, and gut the belly from the entrails. If this is not done, the soup will turn out bitter, with an unpleasant aftertaste.
The fillets are cut separately and the skin is removed with a sharp knife. Cut into pieces, add salt and put in the refrigerator.
Place the head, tail, ridge, and skin in a saucepan and add 2-3 liters of water. The fillet pieces are added in the second half of the process. Since it contains sea fish, the soup goes well with other seafood, such as shrimp. This will diversify the first dish if it is often found in your diet.
Divide one onion into halves, fry each part without oil, and add to the fish. Mild pepper is perfect as a spice; instead of ground pepper, it is recommended in the form of peas.
Don’t forget about salt, cook for half an hour, remove the scum with a spoon or slotted spoon if necessary, then strain the broth and remove the onion.
Put the rich water on the fire and wait until it boils. Peel and cut the potatoes into cubes.
Make vegetable frying from onions and carrots.
Place everything into the boiling broth, wait until it boils and add the prepared fillet pieces. Boil for 15-17 minutes, the main thing is that the potatoes have time to boil.
When served, fresh herbs will enhance the aroma and taste.

Chefs recommend seasoning the dish with tomato paste, adding a slice of lemon or half a hard-boiled egg.

Recipes for pink salmon soup

There are a lot of homemade recipes for pink salmon soups - from simple to the most sophisticated. For cooking, it is recommended to use the head and tail of the fish - many housewives throw away these parts when cutting the carcass, and in vain. It is from them that the richest and most transparent broth is obtained. Of course, fish fillets can also be added to the soup, but even without it, the fish soup will turn out hearty and tasty. If you don’t have fresh or chilled fish on hand, canned pink salmon will do.

Despite the abundance of culinary recipes, there are general rules for preparing pink salmon soup:

Before cooking, the head and tail must be thoroughly washed and scaled. Be sure to remove the gills from the head - they make the broth cloudy. You can leave the eyes.
The broth should be cooked for no more than 20 minutes. After this, the fish parts need to be removed and disassembled, leaving only the edible components. Both light and dark pieces of meat are suitable for eating. Discard the skin and bones. Strain the broth.
After cooking, let the fish soup sit under the lid for about an hour - this way the taste will develop better.
During cooking, stir the soup very carefully, or it is better not to do this at all, so that the tender fish meat does not fall apart.
To make the broth clear, cook the soup over low heat.
The tastiest and healthiest thing is fish soup made from freshly cut pink salmon, especially if it has just been caught.
Onions give the soup a special taste and aroma, but if you don’t like pieces of this vegetable in the soup, you can add a whole onion when cooking the broth, and then throw it away.
The amount of ingredients can be varied depending on your preferences. Usually take 1 head and 1 tail of fish per 1 liter of water.
Vegetables can be chopped in any desired way (usually in recipes they say “cubes”, but with the same success you can cut the vegetables into strips or grate them).
Allspice should be added at the beginning of cooking, and herbs and salt at the end.
Carrots, onions and bell peppers (if they are in the recipe) can be added fresh to the soup, or they can be pre-sautéed in oil.
Celery root will give the soup an interesting taste.
It is recommended to serve the finished fish soup with garlic, rye and any other bread, as well as croutons.
You can add quail eggs cut into halves to a plate of soup (prepared according to any of the recipes) - they will make the dish even more beautiful, healthy and tasty.

Easy cooking method

An extremely simple way to cook fish soup from a pink salmon head. In addition, it does not require expensive ingredients. You will need:

head and tail of pink salmon,
potatoes - 2 pcs.,
carrots - 2 pcs.,
1 onion,
herbs (such as parsley), pepper, salt and bay leaf.

Cook broth from fish parts (following the rules described above). Add peeled and diced potatoes to the soup. Cook until boiling.

Add diced carrots and chopped onions. Boil for another 15 minutes, then add herbs, bay leaf, salt and pepper. Turn off the stove and leave the soup to steep. When serving, you can sprinkle the fish soup in a plate with fresh herbs.

Exquisite fish soup in a royal style

This truly royal recipe is suitable even for a festive dinner. An important condition when preparing fish soup is a rich broth. The set of ingredients is as follows:

the head and tail of a fish, it is also advisable to add fins and a ridge,
pink salmon fillet - 400 g,
potatoes - 5 pcs.,
2 onions,
a couple of carrots,
100 ml vodka,
spices, herbs.

Place all parts of the fish except the fillet, as well as one washed onion in the skin, into a saucepan with water. Cook for 20 minutes. Then add the fillet and cook for another 15 minutes. Remove the fish and onions and strain the broth. Add peeled and chopped vegetables (including the second onion) to it and cook for 10 minutes. Then put pieces of pink salmon meat, spices into the soup and pour in vodka. Bring everything to a boil. The royal soup is ready! Before serving, you can sprinkle the soup with fresh chopped herbs.

There is another option for preparing king-style fish soup. To make the broth more rich, add half a fatty chicken to the fish and boil them together. The rest of the procedure is no different from the recipe for soup without chicken.

Salmon in soft cream

This cooking method is distinguished by an unusually delicate combination of cream and pink salmon meat, as well as a magnificent rich aroma. For the soup you will need:

2 heads and 2 tails of salmon fish,
4 potatoes,
1 carrot,
1 onion,
a glass of cream,
spices, bay leaf, vegetable oil.

Add cubed potatoes to the strained broth and cook until tender. In a saucepan or frying pan, saute the vegetables in oil, pour them with cream and a small part of the broth and simmer under the lid for several minutes.

The contents of the frying pan are sent into the broth, followed by fish meat, spices and bay leaves. Cook the soup over low heat for 10 minutes.

Hearty soup with barley

If you add pearl barley to the fish broth, you will get a satisfying, rich and healthy fish soup from the head of pink salmon. The recipe includes ingredients such as:

fish heads and tails - 2 pieces each,
pearl barley - 1/3 cup,
carrots, onions - 1 pc.,
salt, pepper, bay leaf, herbs, vegetable oil.

The finished strained broth is brought to a boil again and thoroughly washed pearl barley is dipped into it. Boil for 10-15 minutes, then add potatoes to the soup. After 10 minutes, add a sautéed vegetable mix with herbs and spices, as well as pieces of fish, into the soup. Cook for another 20 minutes. The finished soup is decorated with fresh herbs and served with toasted garlic bread.

Salmon paradise on the fire

Fresh air, nature and rich fish soup made from freshly caught fish with the aroma of a campfire - what could be more wonderful! If you are a fisherman and you are lucky enough to catch pink salmon, this is an excellent opportunity to immediately prepare an excellent fish soup. For this, in addition to fish, you will need a fire and a kettle (cauldron), gauze, as well as a number of products:

a few potatoes
a couple of onions and carrots,
millet,
salt, pepper and bay leaf,
fresh greens,
ripe tomatoes (3−4 pcs.),
vodka - 100 ml,
half a lemon.

The fish set, as well as onions and carrots, should be placed in a gauze bag and lowered into the pot. Add water and cook for about half an hour. Then remove the bag and clean the fish from meat. Discard vegetables and bones.

Add millet and potatoes to the prepared broth and cook until done. Season with spices, add water and lemon juice, add chopped tomatoes and herbs. Let the dish sit for about half an hour.

With millet and bell pepper

Another simple, but very satisfying and nutritious soup. To prepare, take:

standard fish set,
half a glass of millet,
potatoes, onions and carrots,
sweet bell pepper (1 pc.),
spices, salt, bay leaf.

The millet needs to be rinsed until the water is clear, pour boiling water over it for a couple of minutes and rinse again. Thanks to this, the millet will cook faster and the broth will be tastier. Place potatoes and prepared millet into the prepared broth and simmer for about 10 minutes. Add sautéed vegetables (including chopped bell peppers), spices and peeled fish pieces to the soup and simmer for another 10 minutes. Season the soup with herbs and let it brew for a while. Instead of millet, you can use rice - it is also placed in the broth along with potatoes and boiled for about 10 minutes.

Soup with chicken egg

The fish soup will turn out incredibly tasty and satisfying if you break a fresh egg into the hot soup. To surprise your loved ones with this soup, you will need:

fish set,
three chicken eggs,
potatoes, onions and carrots,
butter, herbs, spices.

As usual, you should cook the broth according to all the rules, strain it, and clean the fish from bones and everything inedible. Place potatoes in the broth and cook until soft. Melt the butter in a frying pan and simmer the carrots and onions until they form a golden crust.

Place the vegetable mix in the soup, add fish and spices, and bring the food to a boil. Beat the eggs in a separate bowl and pour into the boiling soup and stir everything gently but thoroughly. Turn off the heat, add herbs to the dish, cover the pan with a lid and leave to simmer on the cooling stove.

Ear from the head and tail of pink salmon

Ukha from the head and tail of pink salmon will turn out rich and satisfying, despite the absence of sirloin in the dish.

Ingredients:

head and tail of fresh pink salmon;
250 g potatoes;
70 g onion;
80 g carrots;
steamed rice (50 g dry);
greens, salt, pepper.

Cooking method:

Rinse the fish pieces in clean water, place in a container and fill with two liters of liquid.
Wait until it boils, remove the scale with a spoon.
Cut the peeled vegetables into the soup.
Rice is added to the soup after the potatoes if they have not been cooked for long. Otherwise, leave the cereal in the water before starting cooking, soak it, and place it in the broth in front of the vegetables.
Continue cooking over low heat.
Shortly before the end of cooking, chop the greens and add to the soup. Keep covered for 13-15 minutes.

Cooking from the head and tail of pink salmon

A variety of spices and seasonings will fill your ear with intense flavor.

Ingredients:

two carrots;
pink salmon heads and tails – 1 kg;
half a bunch of fresh parsley;
salt to taste;
potato tubers – 5 pcs.;
a handful of millet;
celery – 3 sprigs;
black peppercorns – 10 pcs.;
onions – 2 pcs.;
laurel leaf – 3 pcs.;
ground pepper - to taste;
tomato paste – 10 g.

How to prepare fish soup from the head and tail of pink salmon:

First you need to make a vegetable broth.
Cut one carrot and celery into large pieces.
Pour two liters of water into a saucepan, add a whole peeled onion, two peeled potatoes, and chopped celery and onions.
Wait until it boils and cook the broth for another half hour.
When the potatoes are soft, turn off the heat on the stove.
Remove all vegetables from the broth. Use a fork to mash the potatoes and place them back into the pan.
We treat the millet with cold water, and chop the remaining fresh potatoes into small cubes.
Cut fresh carrots into half slices, finely chop the washed parsley.
Add fish and potatoes to the soup. After 5 minutes, add peppercorns, millet and bay leaves.
After 15 minutes, add carrots and tomato paste with salt.
After five minutes, add the greens and turn off the delicious rich soup.
Before serving, sprinkle the dish with ground black pepper. It will add even more flavor to the dish.

Canned pink salmon soup

If you have very little time to prepare dinner, you can please your household with a delicious fish soup made from canned pink salmon.

Ingredients:

1 can of canned pink salmon;
2 potato tubers;
2 carrots;
1 onion;
a handful of rice (or any cereal);
a couple of tablespoons of oil.

Cooking method:

Boil water in a bowl.
Cut the potatoes and place in boiling water along with the rice.
Open the canned food, pour the liquid into the soup, separate the bones, cartilage and skin, the rest will be useful in the soup.
Make vegetable frying from onions and carrots in oil.
Boil the soup until the grains soften. Then throw in the frying. Don't forget about salt and seasonings.
At the end add canned fish, cut into pieces.

Classic pink salmon soup

Let's start with the classic fish soup recipe.
For this we need a whole carcass of fresh or frozen pink salmon. Ingredients:

pink salmon;
4 potatoes;
1 onion;
1 carrot;
peppercorns;
laurel;
parsley;
salt.

Preparation:
The fish must first be thawed (if it is frozen), gutted and washed. If you are going to cook the carcass with the head, then you must remove the gills, otherwise the soup will taste bitter. So, the fish has been prepared, cut into several parts, now you can begin the process of preparing the fish soup.

Place the pieces of pink salmon in a saucepan, fill with cold water and put on fire. When the broth boils, reduce the heat, remove the scum and cook the fish for 20 minutes. During this time, you need to peel and wash the carrots and potatoes, cut them: carrots into semicircles, and potatoes into cubes or cubes. You also need to peel and finely chop the onion.

Remove the finished fish from the pan, let it cool slightly and separate the fillets from the bones and skin. After this, cut the fillet into small pieces and put it back into the soup. When the soup boils, put the onions and carrots in the pan. After the next boil, add the chopped potatoes and cook the soup until the vegetables are fully cooked.

After this, salt the fish soup to taste, add a pot of black pepper and a bay leaf. Lastly, add finely chopped parsley, let the soup boil, turn off the heat and cover the pan with a lid. The boiled ear should sit for 15-20 minutes. After this, we take a sample and serve the fish soup on the table.

Frozen pink salmon soup

For those who live far from the sea, it is much more affordable to prepare fish soup from frozen pink salmon. Fish in this form can easily be found in any supermarket, the price is low. It is important to think about defrosting in advance. First, transfer from the freezer to the refrigerator for several hours, then leave to thaw at room temperature. It is better not to use a microwave or hot water - pink salmon thawed by such methods loses its taste, and the broth turns cloudy.

Ingredients:

whole pink salmon;
potatoes - 2-3 tubers;
carrots - 2 pcs.;
onion - 1 pc.;
a handful of rice;
dill.

Cooking method:

The thawed carcass is cleaned, the fins are cut off, gutted, the spine and ribs are separated, and the loin is cut off from the bones.
Add all parts of the fish, except the fillet, to the water and cook the fish broth.
When foam appears, skim it off and reduce the heat as much as possible, otherwise there is a high risk that the soup will “run away.”
After half an hour, strain the broth and pour it back into the pan.
Cut the peeled potato tubers into cubes, carrots into small cubes, add to the soup when the liquid begins to bubble again. You can add rice if you wish, or without it.
After 7 minutes, add finely chopped onions.
Place the coarsely chopped fillet in a saucepan and simmer for another 15 minutes until done. At the end add chopped herbs.
After turning off the heat, do not rush to immediately pour the soup into plates. You need to let it brew for 20 minutes.

Pink salmon soup summer style

Ingredients:

Pink salmon (whole fish, medium size, fresh) - 1 kg;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Tomato - 1 pc.;
Chicken egg - 2 pcs.;
Lemon - 1/2 pcs.;
Vodka - 50 ml;
Hot red pepper;
Allspice (ground black and peas);
Bay leaf;
Salt;
Green onion - 1 bunch.

Finnish pink salmon soup with cream

Finnish pink salmon soup with cream is a national recipe of the northern people. In Finland they make soup with red sea fish. Everyone at home will definitely like the dish. The soup turns out tender, aromatic and special due to the unusual combination.

Ingredients:

half a kilogram of pink salmon;
4 medium potato tubers;
2 onions;
1 large carrot;
100 ml light cream;
a tablespoon of flour;
salt, spices, fresh chopped herbs to taste.

Cooking method:

Place the pan with fish on the stove. Leave the fillet until the end of cooking.
Peel and cut the potatoes. You can grate the carrots and finely chop the onion.
Place the second onion, whole and peeled, into the boiling broth. Season with spices, add salt. Cook for half an hour.
Make a fry of onions and carrots.
Remove the backbone, bones, fins, and firebrands from the broth and strain. If there is any meat left on the bones, remove it and add it last.
Add potatoes to the broth and add salt.
After boiling, add frying.
The next step is to make the creamy dressing. Dry the flour in a frying pan, then pour in the cream, stir, breaking up any lumps. Season the sauce to taste.
Add pieces of pink salmon, sauce, and herbs to the broth.
Cook for another 8-10 minutes without reducing heat.
After the dish is ready, you need to let it brew under the lid. It turns out to be a beautiful and incredibly tasty soup.

Pink salmon soup with pearl barley

Ingredients:

pink salmon head - 1 pc.;
potatoes - 4 pcs.;
carrots - 1 pc.;
sweet paprika - 1 pc.;
onion - half a piece;
garlic - 2 cloves;
bay leaf - 4 pcs.;
spices - to taste;
greens - a pinch;
pearl barley - 2 tbsp. l

Cooking method:

Pour three liters of water into a saucepan and place on the stove. As soon as the water boils, put the fish head there and add a little salt. Cook for about 15 minutes. But it all depends on the size of the head. Peel the potatoes and cut them into cubes. Add pearl barley to the pan too.

Peel the carrots and grate them on a medium grater. We take out the head. And add potatoes to the broth. Cook the mint 15. Separate the fish meat from the head and throw it into the pan. Add bay leaf. Wash the paprika and cut it into cubes as well.

Peel the onion and cut it finely. Cut the garlic into pucks. Add carrots, paprika, onion and garlic to the broth and cook for 15 minutes. Salt and pepper to taste. Add dill, parsley and green onions. Bring to a boil and the soup is ready!

Pink salmon soup with millet

If you don't like rice in soup, pink salmon soup with millet is a good alternative.

The recipe can be easily varied by adding chopped tomato or bell pepper or spinach at the end of cooking. 3 liters yield 12 low-calorie servings (about 60 kcal per 100 g). Cooking time for the ear is 40 minutes.

Ingredients:

kilogram of pink salmon;
200 g potatoes;
1 medium carrot;
half a glass of millet;
onion;
sunflower or olive oil;
salt, pepper, herbs to taste.

Cooking method:

Sort the millet, add water at room temperature. Remove the entrails from the fish and remove the gills from the head.
Peel the vegetables.
Boil the tail, fins and head in salted water with the addition of bay leaf.
Separate the fillet from the bone, cut into cubes, and put in the refrigerator.
After 30 minutes, remove the fish and strain the liquid.
Place the potatoes, cut into small cubes, into the pan.
Cut the carrots into slices, chop the onion, fry the vegetables in a frying pan with oil.
Place the resulting mass into the broth after boiling.
To prevent millet from becoming bitter in the soup, it is first boiled until half cooked (about 8-10 minutes).
Rinse the porridge under running water. This way the unpleasant taste will go away. Add cereal to soup.
15 minutes before the end of cooking, add the fish fillet.
The heat can be reduced to minimum, after turning off, simmer under the lid for another 15-20 minutes.
Sprinkle with fresh herbs before serving.

This first course option is very satisfying and healthy. In summer it is pleasant to eat even chilled.

Pink salmon soup with rice

Ingredients:

vegetable oil - for frying;
carrots - 1 pc.;
onions - 1 pc.;
water - 1.5 l;
potatoes - 3 pcs.;
rice - 2 tbsp. l.;
canned pink salmon - 1 can;
canned green peas - 2 tbsp. l.;
salt, pepper to taste.

Cooking method:

Pour some vegetable oil into the pan. Peel the carrots and onions, rinse, dry, cut into small cubes and place in a saucepan, lightly fry. Pour in water. Peel the potatoes, rinse, cut into cubes and add to the soup. Add rice.

Drain the liquid from the can into the soup. Remove bones and skin from the fish and place the pieces in the soup. Place the peas. Season the soup with salt and pepper to taste. Cook until the rice and potatoes are soft, about 15 minutes. Pour the finished soup into bowls and serve. Bon appetit!

Pink salmon soup with egg

The recipe for pink salmon fish soup with egg is a great option to diversify a familiar dish. A hard-boiled egg can be added directly to the finished soup or raw during cooking.

Ingredients:

whole small pink salmon;
potatoes - 300 g;
carrots - 100 g;
onion - 100 g;
one chicken egg;
greenery;
celery;
rice or millet (optional);
salt;
spices.

Cooking method:

If the fish is small, boil it completely. The entrails and gills are removed in advance. Divide large fish into pieces.
Separately, boil the fins, head and tail for 20-40 minutes, remove from the liquid, strain the broth, add salt and pepper.
Chop the potatoes and put them in the soup.
Make a roast of carrots and onions. After boiling, send to potatoes.
Place pieces of celery stem and root into a saucepan. Add rice or millet if desired.
Add the chopped fish fillet and boil for a quarter of an hour.
A couple of minutes before it’s ready, break the egg into a bowl and beat it. Pour the mixture into the soup in a thin stream, stirring. Simmer over low heat for two to three minutes.
Cover with a lid and leave on the stove without heat.
Before serving, sprinkle with chopped herbs.

How to serve pink salmon soup

Experienced fishermen recommend eating the fish separately and washing it down with broth. Be sure to serve with rye bread.
It is best to serve the finished fish soup in large, deep plates with wide sides. Sprinkle chopped herbs on top, put a slice of lemon or a couple of pitted olives.
Place a small piece of butter on a plate. The oil will melt into the hot soup and add color and flavor.
You can add a few pieces of smoked red fish to the plate. They will decorate the dish and give it a special aroma.

Mushroom soup from pink salmon

A very interesting recipe for making fish soup with mushrooms.
Give it a try. It's unusual and quite tasty! Ingredients:

0.5 kg pink salmon fillet;
2-3 potatoes;
200 g fresh champignons;
1 onion;
1 carrot;
3 peas of allspice;
2 bay leaves;
fresh herbs;
salt.

Preparation:
Wash the fish thoroughly, put it in a saucepan and fill it with cold water (about 2 liters). Place a whole peeled onion in there and put the pan on the fire. While the water is boiling, peel and wash the carrots and potatoes. We cut the carrots into strips or circles (as you like), cut the potatoes into cubes. When the water boils, remove the scale with a slotted spoon and reduce the heat. Next, add the vegetables to the boiling broth and cook the fish soup for about 15 minutes.

Meanwhile, wash the mushrooms, cut them into quarters and add to the soup. Continue cooking the fish soup for another 7 minutes. Then add salt to taste, add pepper and bay leaf and let the soup simmer for a couple more minutes. At the end of cooking, season the soup with fresh herbs, turn off the heat, let the soup brew and serve.