Classic salmon soup - recipe with step by step photos

Soup “Kalakeitto”

Category: Broths and soups Hot soups Fish soup

This soup - lohikeitto in Finnish - is a festive dish. But in general, nothing will stop you from cooking it at least every day. Kalakeitto is often called Finnish fish soup, but you and I know that fish soup and fish soup are completely different things! It would seem that salmon and cream are incompatible products, but from this combination a completely new and unique taste is born!

Janet March 3, 2010

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Wheat flour Cream Black pepper Potatoes Onions Salmon Water Salt Butter Dill

Salmon belly soup

First courses are one of the most important points of a healthy diet, and we ourselves don’t feel so great if we don’t eat thin food for a day or two. And if we want to combine business with pleasure, then the best option would be salmon belly soup, the recipe for which we will study inside and out today. Why are tummies the main product of this soup? It's all about their nutritional value and almost limitless amino acid content.

The preparation of fish soups does not differ in any special approach or outlandish set of products. In addition, the time costs, as well as financial costs, in this case are minimal.

Atlantic salmon bellies cost considerably less than carcasses, steaks or red fillets. However, it is this piece of fish body that is considered to be the richest in fat content, which makes the dish nutritious and also incredibly healthy.

This kind of ushitsa can be safely ranked among the rank of rejuvenating elixirs.

How to choose a quality salmon carcass?

Salmon is one of the most nutritious and healthy types of fish. It contains omega fatty acids, numerous minerals and vitamins A and E. However, in order to get the maximum benefit and taste from the product, you need to take your purchasing choice seriously.

It is important to pay attention to expiration dates. If everything is very clear with frozen carcasses in original packaging, then buying fish in bulk - chilled or frozen - can run into problems.

Rules and nuances of choosing high-quality fresh chilled salmon:

• The carcass has a faint fishy aroma. It is more comparable to the smell of the salty sea.
• The fillet has a soft pink tint. If the color is dull, then most likely the fish has been previously frozen, perhaps more than once. Bright shades speak in favor of the use of dyes, while dark colors are usually found in an old and not very fresh carcass.
• It is advisable to purchase fish with the head. It can also be used to determine the freshness of the product. The eyes should not be cloudy. There is no mucus or foreign odor in the gills. Plus, it makes an excellent stock for any salmon soup recipe.
• When choosing a fillet or headless carcass, you should pay attention not only to the color and smell, but also to the elasticity. There should be no dent left after pressing. Fresh pulp returns to its original shape very quickly.
• Too large a fish indicates the use of stimulants and modified products during fattening on farms. One can argue for a long time about the usefulness of such fish meat. This is why it is important to look for wild-caught salmon. A distinctive feature of farm-raised fish are pronounced white veins on the cut, as well as an inflated price.
• The season for selling salmon from wild reservoirs is from February to August. In the autumn-winter period, chilled fish from farms is usually on store shelves.

You can also make soup from processed fish - for example, canned, lightly salted or smoked. Of course, this will significantly affect the taste of the soup.

First course of salmon bellies with cream

In Finnish cuisine, the most popular dish is creamy salmon belly soup. Ideally, it is prepared from bones, adding fillet at the end of cooking. At home, you can simplify the process by using salmon bellies for soup. They are much cheaper than fillets, but they are also tasty and healthy. In addition, they contain more fat, which makes the broth richer. The following ingredients are needed:

• salmon bellies - 450 g;
• water - 2 l;
• cream (15-20%) - 300 ml;
• potatoes - 4 tubers;
• olive oil - 30 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt;
• Bay leaf;
• black peppercorns.

Another good thing about salmon bellies is that you don’t need to cut them up in any way - just wash and cut them. Place the pieces in a saucepan, add cold water and place on the stove. After boiling, add bay leaf, pepper and simmer without a lid for about 7-10 minutes.

Cut the potatoes into small slices, add to the red fish and cook for another 10 minutes. During this time, you can fry vegetables. Heat oil in a frying pan, add finely chopped onion and sauté until transparent. Next, add diced carrots to it, stir and fry for another 3-5 minutes. Transfer the mixture to the broth and add salt to taste.

The cream is poured in last, brought to a boil and turned off. When serving, it is recommended to add fresh dill.

Assistant chef of the restaurant "Fisherman's House"

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You cannot keep creamy soup on the fire for a long time, as the dairy product may curdle. This happens especially often with low-fat cream.

Fish soup (ukha) with salmon bellies and millet

Salmon soup with millet is often prepared for children. Although adults will probably really like it too. The soup looks festive and appetizing.

You will need:

• 1.8 liters – water
• 200 grams – salmon
• 1 head – onion
• 100 grams – millet
• 2 potatoes
• 1 carrot
• 3-4 peppercorns
• Salt - to taste

How to cook:

1. It is advisable to use already salted fish bellies for the dish, which are usually bought with beer. But in the absence of such, fresh ones will do.

2. Peel carrots and onions. The carrots need to be grated on a coarse grater. Place the onion in the pan. Add carrots and peppercorns. Pour cold water over the ingredients and put on fire. After boiling, cook over low heat until the carrots are ready - about 15 minutes.

3. Potatoes are peeled and cut into cubes. The millet is washed. Add fish and millet to the pan. Boil for about 5 minutes, then add potatoes and salt the dish. Cook for another 15 minutes.

4. Cover the pan with a lid. You need to let the dish sit for about 10 minutes. Now you can pour the dish into plates.

Calorie content per 100 g. – 30 kcal

Bon appetit!

Tender lightly salted salmon pieces

Salmon soup with mushrooms

Category: Broths and soups Hot soups Fish soup

I suggest you try a very aromatic and rich red fish soup with champignons.

stark2 November 22, 2021

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Salmon Potatoes Shallots Carrots Champignons Butter Seasoning Herbs Salt Garlic Nutmeg

Food set for belly soup

At the same time, this aromatic and nutritious, but light salmon belly soup will appeal to both adults and children, and by diversifying the recipe with spices and other food additives, you can always delight your family with new dinners. And then let them wonder how mom knows so many different dishes.

For example, canned green peas included in the set of products for this version of fish soup can be replaced with white beans, corn, or not added at all.

But fresh tomatoes or bell peppers will give lunch a characteristic freshness and piquancy.

Well, what about without grains? Rice, millet, oatmeal, pearl barley, semolina and even pasta - any type of grain is suitable for fish soup.

As a decoration, we can also take a purple or red variety instead of the usual orange carrot, and if you have a multi-colored carrot set in your arsenal, then you can use it to prepare rainbow fish soup.

But cream and processed cheese will become indispensable products for preparing the Scandinavian version of the stew.

And don't forget about greens. Ukha is very fond of herbs: dill, parsley, celery, cilantro or basil, and the more, the better. But it’s still better to season the dish at the very end of the culinary “procession,” when the pan with dinner is removed from the heat.

Salmon belly soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Salmon belly soup”.

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

The energy value of salmon belly soup is 25.8 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.

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Salmon belly soup

This recipe will become an indispensable lifesaver when there are only a few minutes left before lunch, and the house is a mess.

To prepare, you only need 20 minutes of time and a small set of ingredients.

Ingredients

• Salmon bellies – 0.5 kg + –
• Onion - 1-2 heads + -
• Potatoes – 2-3 tubers + –
• Carrots – 1 root vegetable + –
• Canned green peas – 100 g + –
• Cloves - 1 pc. + —
• Bay leaf – 3 leaves + –
• Salt - 1/2 tbsp. l. + —
• Black pepper - on the tip of a knife + -
• Dill - bunch + -

How to cook fish soup

1. If the matter concerns fish soup, then you can’t help but take it, but you need to start with water. Therefore, pour 3 liters of purified water into a saucepan and put it on the fire to boil.
2. At this time, let's take care of the bellies of the salmon. We take them out of the packaging, rinse them, and clean them if necessary, because some have residual scales. After all the cleaning procedures, we throw the fish into the water and move on to the vegetables.
3. Having peeled all the garden fruits, cut the onion into small cubes, the potatoes into bars, and the carrots into quartered circles, after which we throw all the cuts into the boiling broth and cook the whole thing until tender, about 15 minutes.
4. 5 minutes before the end of cooking, add salt, pepper and spices to our ready-made soup.
5. According to the law of the genre, the fish soup requires another 5-10 minutes of “relaxation” under the lid so that the dish is saturated with its own aromatic vapors, but if you don’t have extra time, then you can safely start the meal. Yes, and we add the greens directly in the plate, after finely chopping them.

Cheese soup with rice and salmon

Category: Broths and soups Hot soups Fish soup

A completely unpretentious soup, unless you stock up on fish. Processed cheese can be found even in rural stores, so the soup can be called “Dachny” for its simplicity. You can serve this soup for dinner in the evening. The cheese puffs, which were baked the day before, went perfectly with the soup.

Rice Salmon Cream cheese Water Dill Seasoning Carrots Onion Vegetable oil Salt

Calorie table

In fact, salmon is not a specific type of fish, but a whole family. It includes inexpensive pink salmon, noble trout, salmon, chum salmon and several other inhabitants. They make an incredibly tasty soup, and many different ingredients can be added to it.

Fish soup in a pot

There is another cooking option using the same recipe. In this case, salmon soup is cooked in the oven in a heat-resistant container, or in ceramic pots.

1. To do this, put all the crushed ingredients in a pot.
2. Fill with water, add salt, pepper and spices.
3. Place the fish soup in a roasting pan at 180°C for 1 hour.

It should be noted that with such heat treatment, the salmon belly ear turns out simply amazing, and guests are guaranteed to ask for more, so cook more at once so as not to offend anyone.

As you can see, preparing Usha is a very simple process. Even a young housewife can master it. Try to cook according to our recipe, experiment with adding your own new ingredients and be sure to share your results in the comments.

Good luck with your experiments and bon appetit!