Salmon soup - an elegant version of the first course: recipe with photos and videos

Home Fish soups

Salmon soup does not appear on the table of the average Russian resident very often. Anyone who is unlucky enough to live near the sea shores has to buy this wonderful fish for a lot of money. However, many salmon recipes only ask for the trimmings of the fish - head, tail, skeleton, etc. This approach greatly reduces the cost of the dish.

Salmon, as a representative of red fish, is rich in polyunsaturated fatty acids and all minerals characteristic of marine life. At the same time, it belongs to the elite varieties of red fish due to the more delicate taste of the meat. However, if necessary, in any of the recipes it can be replaced with another representative of the species.

In soups with salmon you can find absolutely any vegetables - from the usual potatoes to “dietary” celery, because ukha belongs to dietary cuisine. The broth is often supplemented with cream, milk or processed cheese.

It is better to strain any fish broth after cooking. This will reduce the risk of getting bones and scales. This is especially true when the soup is made from scraps (soup set).

How to cook salmon soup - 15 varieties

Salmon soup with tomatoes and cream
Salmon soup with zucchini and rice
Creamy thick salmon soup
Salmon soup with olives and celery
Salmon soup with vodka
Salmon and fennel soup
Salmon soup with tomatoes and bell peppers
Salmon soup with pickles
Salmon soup with melted cheese
Salmon soup with millet
Salmon soup pureed with chicken broth
Salmon soup in orange juice
Canned salmon soup
Salmon soup with squid and shrimp
Salmon soup with shrimp

How to make red fish soup

Soups made from red fish are distinguished by their delicate taste and low calorie content. At the same time, they perfectly satiate, since fish contains easily digestible proteins and valuable amino acids.

The main ingredient, of course, is red fish. For cooking you can use salmon, trout, salmon. As a rule, the broth is first boiled using the spine, head and tail of the fish. After the broth is ready, it is filtered, and then pieces of fish fillet and other ingredients are dipped into it.

A budget version of the soup can be prepared using inexpensive salmon ridges that are commercially available. They are boiled, and then pieces of pulp are removed from the bones and added to the strained broth.

Various types of vegetables are used to fill soups with red fish, as well as cereals - rice, millet, barley. To add additional flavor, you can use spices and herbs.

Interesting facts: during the development of the Russian North, the main food resource for the first settlers was salmon. In memory of this, local residents of the White Sea coast simply call salmon “fish,” while other fish species have their own names.

Salmon soup with tomatoes and cream

Soup according to Finnish traditions, with delicate cream. A good way to surprise and treat guests.

Ingredients:

Salmon – 400 gr.
Cream - 500 ml.
Tomatoes – 2 pcs.
Potatoes – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Herbs, spices - to taste

Preparation:

Chop the vegetables. Sauté carrots and onions in a saucepan until softened. Then pour in the tomatoes and simmer.

Pour in about 2 liters of water, add potatoes, salt. Almost before turning off (ten minutes), add pieces of salmon and pour in cream. Season.

A very tasty recipe for fish soup from the head and tail of salmon

After cutting the carcass, seemingly unnecessary parts remain - trimmings from the ridge, head, cut off fins. There is no need to throw them away; it is better to use them for the first course!

Ingredients:

fish (soup set) – 500 gr.;
potatoes (medium) – 4 pcs.;
bulb;
tomatoes (small) – 3 pcs.;
carrots – 1 pc.;
bay leaf (dried) – 3 pcs.;
salt, peppercorns.

Cooking steps:

1. I peeled and washed all the vegetables.

2. Transferred the fish to a saucepan, filled it with water and turned on the heat. I dipped the whole onion into the broth. It is more comfortable. After boiling, it will add flavor to the soup, then you can take it out. Salted, added peppercorns and bay leaves.

3. I pierced the tomatoes with a knife in a couple of places and dropped them whole into the broth. When it boiled, I collected the foam and turned down the gas. The salmon will cook for another half hour. I cut the carrots into thin rings, and the carrots into medium cubes.

4. The broth is ready. It's time to get the fish and boiled vegetables out of there. I strained the broth and poured it back into the pan. Turned on the heat and added the remaining ingredients (carrots, potatoes). Cooked for another 20-25 minutes until done.

All that remains is to add the herbs and turn off the heat and let the soup brew.

Salmon soup with zucchini and rice

Everyone loves rice in fish soup, and no one will refuse a plate of this dish. This soup will give you a feeling of fullness for a long time.

Ingredients:

Salmon – 500 g
Potatoes - 3 pcs.
Zucchini - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Celery root – 100 g
Rice - 50 g
Tomato paste - 3 tbsp. l.
Spices, herbs - to taste

Preparation:

Boil the rice until almost done, so that it is still a bit firm.

Chop vegetables: carrots, celery, zucchini. Potatoes - whatever you want. Break the salmon into pieces.

Sauté vegetables in oil with tomato paste.

Boil potatoes in boiling water. Add fish and vegetables and simmer for five minutes.

Before turning off, add rice and spices. After a couple of minutes, you can turn it off and leave it to infuse under the lid.

How to make red fish soup with millet at home

We can talk about the beneficial and dietary properties of millet for a long time, add the benefits of red fish and an ordinary soup turns into a storehouse of vitamins. In terms of its performance, it is ahead of other dishes and is recommended for almost everyone, especially children and overweight people

Ingredients:

Red fish – 550 g
Millet – 50 g
Potatoes – 350 g
Carrots – 150 g
Greens – 45 g
Seasoning for fish – 1 tsp.
Bay leaf – 2 pcs.
Allspice – ½ tsp.
Salt – 1 tsp.
Butter -20 g
Onion – 100 g

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Preparation:

For a rich broth, use the head and ridge, add the tail part, add water and cook until tender, about half an hour, descaling

Remove the cooked fish from the pan. Salt the broth to taste

Strain the broth and put it back into the pan. Add finely chopped onions, carrots cut into slices, and diced potatoes. Cook until done

When the broth boils, pour in the millet. Add all the seasonings except butter to the soup.

While the soup is cooking over medium heat, separate the fish into small pieces. Removing the bones

Place the fish pieces into the pan, mix everything well

Add butter and herbs. As soon as the potatoes are cooked, turn off the stove

Let the soup sit for 10-15 minutes and you can serve it on plates.

The delicious fish soup is ready, you can start your meal. Bon appetit!

Creamy thick salmon soup

Another soup with delicate cream, but with a thicker consistency due to the use of flour during the cooking process.

Ingredients:

Salmon (enough trimmings and small pieces) – 400 g
Butter – 1 tbsp.
Potatoes – 5 pcs.
Cream – 300 ml
Flour – 60 g
Onion – 1 pc.
Spices - to taste

Preparation:

Boil broth from the trimmings (bones, head, fins) (set aside the pulp). Add spices and cook for a little less than half an hour. Remove foam regularly.

Disassemble the finished fish, set aside pieces of meat without guests.

Pour potato cubes into the thoroughly strained broth. Once boiled, remove half of the vegetables, mash and put back. Add small pieces of salmon (raw). Next add the fish boiled in broth and cut up. Add flour to the cream, stir until dissolved and pour into the soup.

A minute before turning off, add oil, spices and boil for a couple of minutes. Greens after switching off optional.

Flour is added to the puree soup for thickness and consistency.

Salmon and shrimp fish soup

The prepared dish has a delicate taste, aroma, and thick consistency. It is very rich, satisfying, a real delicacy!

Ingredients:

600 grams of potatoes;
150 gr. cream cheese;
150 gr. raw shrimp;
4 cloves of garlic;
300 ml. milk;
250 gr. salmon fillet;
salt and pepper to taste.

Cooking steps:

1. Boil the potatoes in salted water for 20 minutes.

2.While the potatoes are cooking, I prepare the shrimp. I heat the vegetable oil in a frying pan, squeeze out 2 cloves of garlic, lay out the shrimp for a few minutes, fry on both sides, salt to taste, remove from the heat.

3. Drain some of the water from the potatoes, leaving enough to cover them. I make mashed potatoes out of it and add cream cheese. I turn the salmon into a pate, this can be done using a blender or meat grinder, add 2 cloves of garlic.

4. Add milk to the fish pate.

5. Add a milkshake to the potato-fish mixture, salt and pepper to taste, boil for 2 - 3 minutes, turn off the heat. Everything is ready, the soup can be poured into deep plates and served. Eat it hot.

Salmon soup with olives and celery

Easy healthy soup. Great for anyone who follows the rules of proper nutrition.

Ingredients:

Salmon – 500 g
Celery stalks – 2 pcs.
Green olives (pitted) - 100 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Herbs, spices - to taste

Preparation:

Prepare fish broth. Chop the carrots and celery into strips, chop the potatoes and cut the olives into rings.

Fry the carrots, add celery and potatoes. Simmer, pour in broth. Add fish fillet, olives, cook for 8 minutes.

Red fish cream soup

Hearty and delicate creamy salmon soup can decorate any table.

300 gr. salmon fillets;
1 piece of leek about 15 cm long;
300 gr. zucchini squash;
400 ml fish broth;
0.25 medium lemon for zest;
120 gr. cream cheese with herbs;
50 gr. butter;
3 tablespoons sour cream;
1 bay leaf;
salt and pepper mixture to taste.

Cut two thin slices from a piece of fillet for decoration, and cut the rest into cubes. Prepare fish broth from the skin removed from a piece of fillet and bones. Strain it through a sieve.

Sprinkle thin slices of fillet with a pinch of salt, pepper and a pinch of sugar. Place the fillets in a plastic bag and set aside. The salmon will have time to salt; we will use it to decorate the dish.

Advice! This soup can be prepared not only from fresh, but also from canned salmon. In the latter case, you need to take two cans of salmon in its own juice.

Cut the zucchini into small cubes and cut the leeks into rings. Melt the butter and fry the leek rings in it. Add a bay leaf and the zest cut from a quarter of a lemon to the strained, boiled fish broth (do not chop the zest, put it in a large piece to make it easier to remove later).

Then add the zucchini cubes and fried leek rings and bring to a boil. Add the fish cubes and cook at a very low simmer for about fifteen minutes.

Remove the soup from the heat, remove the lemon zest and bay leaf, add the cream cheese and stir vigorously until it is completely dissolved. Using an immersion blender, grind the contents of the pan to a smooth puree. Season to taste and add a little lemon juice. Heat until it starts to boil and immediately turn off the heat. Add sour cream, stir.

Salmon soup with vodka

Here an atypical ingredient is added – vodka. Usually it is mixed into fish soup with river fish to remove its pronounced odor.

Ingredients:

Salmon – 200 g (soup set)
Potatoes – 4 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Tomato – 3 pcs.
Vodka – 50 g
Spices - to taste

Preparation:

Place a whole onion, half a carrot, and spices into a pan with fish and water. Remove the stem from the tomato and pierce it halfway several times. Send to cook. Skim.

Finely chop the potatoes and carrots, put them in the boiled and strained broth. Before turning off, pour a glass of vodka, turn off after two minutes.

Salmon and fennel soup

Super healthy and very flavorful soup. Children simply need this - it is slightly sweet and is very necessary for tummy work.

Ingredients:

Salmon (smoked) – 300 g
Fresh salmon soup set – 200 g
Fennel - 1 pc.
Cream - 300 ml
Potatoes - 2 pcs.
Lemon - 1 pc.
Herbs, spices - to taste

Preparation:

Boil broth from fish scraps.

Cut the potatoes into cubes. Chop the fennel into strips. Set aside the greens.

Fry the potatoes in oil in a casserole, then add the fennel and half a lemon.

Pour in the prepared broth. Darken. Cut the smoked fillet, not too finely.

Remove the lemon from the soup and add fish instead. Pour in the cream.

Boil, add spices, leave. Add greens.

Red fish soup with fennel

A quick recipe for light soup. To prepare, take any red fish fillet.

300 gr. fish fillet;
1 fennel;
1 leek (white part);
1 carrot;
150 gr. spinach (can be frozen);
1 onion;
vegetable oil;
salt and pepper mixture.

Chop the onion finely, cut the carrots into thin circles, leeks into rings. Fry all vegetables in vegetable oil for 5-7 minutes. Cut the fish into cubes.

Boil two liters of water. Add fish fillet cubes, fried vegetables and spinach to boiling water. Salt, season to taste and cook at a low simmer for about ten minutes. Serve with fresh herbs.

Salmon soup with tomatoes and bell peppers

Thick, rich soup with salmon broth. It will leave a feeling of fullness and a pleasant aftertaste for a long time.

Ingredients:

Salmon soup set – 300 g
Bell pepper – 1 pc.
Potatoes – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Tomatoes – 0.5 kg
Salt, pepper, herbs - to taste
Cream – 500 ml
Butter – 40 g

Preparation:

Finely chop the vegetables in advance: potatoes, peppers, onions (in half rings), tomatoes.

Grate the carrots. Sauté it and the onion in oil, gradually add peppers, tomatoes, and potatoes. Once softened, pour in boiling water. Add spices, after boiling, add fish, hold for 10 minutes, turn off.

How to cook “Fish soup with salmon”

1. I had a whole salmon, so I took it apart and divided it: part for soup, part for baking, and part for salting. Modern supermarkets sell a “salmon soup set,” but you can take fillets and even a few steaks for such a soup. So, if you have a whole carcass, then clean it properly and cut it up.

2. The tail part can be boiled in broth - this will be the basis of our soup. Salmon takes no more than 20 minutes to cook after boiling, so prepare the remaining ingredients during this time. Salt the broth and add spices halfway through cooking the fish.

3. When the salmon has cooked for about 10 minutes, add finely chopped onions and cook the fish along with the onions. Cut the potatoes and carrots into small cubes and add to the broth after the fish is ready.

4. Remove the salmon to a separate plate and cut into pieces, removing the backbone and bones. Then add the resulting meat to the broth and cook along with the rest of the ingredients until the potatoes are ready.

5. At the very end, add chopped parsley, boil the soup for another minute and remove from heat. Let it brew a little and serve hot.

Salmon soup with pickles

Rassolnik with salmon is a very unusual soup. But unexpectedly it turns out to be very tasty.

Ingredients:

Salmon – 0.5 kg
Rice - 50 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Cucumber (pickled) - 1 pc.
Sweet bell pepper - 1 pc.
Spices, herbs - to taste

Preparation:

Prepare salmon broth. Cut the potatoes, let them cook, and remove and cut the fish.

Grate carrots and fry with chopped onions. Rinse the rice and add to the vegetables. Once it has simmered, combine the roast with the broth.

Grate the cucumber, chop the pepper and add to the soup. Cook for 11 minutes. Sprinkle with greens.

Rice in soups can be replaced with pearl barley. It takes longer to cook, but is more satisfying, healthier and tastier.

Finnish soup with red fish and cream

An original and very tasty Finnish red fish soup is prepared with cream.

400 gr. salmon soup set (backbone, head, fins);
300 gr. salmon fillet;
2 onions;
1 carrot;
3 potatoes;
200 ml cream (20%);
2 bay leaves;
dill, salt and pepper to taste.

Place the fish soup set in a saucepan, add water (1.5 liters) and let it cook. As soon as it starts boiling, skim off any foam that has surfaced. Add a whole peeled onion to the fish and cook at low boil for 20 minutes. Strain.

Fry finely chopped carrots and onions in oil. Cut the potatoes into small cubes. Dip the prepared vegetables into the fish broth. As soon as the soup boils again, add the fish fillet cut into small pieces. Cook for 20 minutes, skimming off the foam.

Remove the meat from the ridge and head, which were used for cooking the broth, and lower it into the soup. Finely chop the dill. Pour the greens into the finished soup, then season it with cream and add a bay leaf. Bring to a boil, remove and leave under a tightly closed lid for about forty minutes to infuse.

Salmon soup with melted cheese

Delicate creamy soup with sweet paprika and melted cheese. A simple and quick option for every day.

Preparation:

Salmon (fillet) – 300 g
Potatoes – 4 pcs.
Sweet bell pepper – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Tomato – 3 pcs.
Processed cheese – 200 g
Salt, pepper, herbs - to taste

Preparation:

To boil water. Chop the potatoes and let them cook. On the bottom with oil, alternately fry chopped peppers, onions, carrots, and tomatoes. Each vegetable should become soft.

Cut the fish fillet into pieces and place with the potatoes for 10 minutes. Then send the fry, check for spices. Grate or chop the cheese finely and add to the soup. Sprinkle with herbs.

Recipe for delicious red fish soup with rice

Ukha with the addition of rice turns out to be very nutritious. A thick, rich base is achieved thanks to cereal.

In addition, this is a classic, balanced combination of products in cooking.

Ingredients:

Potatoes – 300 g
Red fish – 400 g
Carrots – 150 g
Rice – 20 g
Onion – 100 g
Greens – 20 g
Salt pepper

Preparation:

Fill the prepared salmon tail with water and add the onion. Cook the broth over medium heat. When the broth boils, scale appears, remove it, cook for another 20-30 minutes

While the broth is cooking, let's start with the vegetables.

Cut potatoes and carrots into small cubes, rinse rice with cold water

We take out the finished fish, remove skin and bones, strain the broth

Add diced carrots to the broth and cook for 10 minutes. Add potatoes. We also place the washed rice in the pan immediately. Cook until the rice and vegetables are ready.

Break the fish into pieces and separate from the bones

Once the potatoes are cooked, add salt and pepper and add the meat to the pan.

Boil for 10 minutes, add dill, mix all the ingredients of the soup well. Turn off the stove and let the soup steep for a while.

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When serving, you can add ¼ slice of lemon to the plate, it will enliven the taste of the broth

Red fish is very healthy, it contains nutrients that the body can only get by having dishes from it on the menu.

Salmon soup with millet

A light yet satisfying soup. Bright taste, maximum benefits.

Ingredients:

Salmon – 300 g
Millet – 80 g
White cabbage – 250 g
Soy sauce - 2 tbsp. l.
Boiled chicken egg - 2 pcs.
Spices - to taste

Preparation:

Rinse the millet thoroughly. Boil in boiling water.

Cut the salmon into fillet pieces, pour in soy sauce and leave to marinate for about half an hour.

Finely chop the cabbage. Place salmon and cabbage in cooked millet. Season, let sit for a few minutes.

Cut the boiled eggs into four parts and place in portioned bowls along with the soup.

Salmon soup pureed with chicken broth

A soft puree soup that children will really appreciate. Minimum ingredients, but lots of benefits.

Ingredients:

Chicken broth – 2 l
Salmon fillet – 200 g
Sweet bell pepper – 1 pc.
Leek – 1 pc.
Flour – 1 tbsp.
Cream – 500 ml

Preparation:

Chop onions and peppers as desired. Sauté. Add salmon fillet cubes. Add a spoonful of flour and stir.

Boil the broth, pour cream into it and lay out the finished frying. Puree the entire soup in a blender.

Salmon soup in orange juice

A non-standard dish, bright and healthy. You don't often see orange juice in soup, so this option will really surprise the most discerning guests.

Ingredients:

Salmon – 300 g
Cream - 150 ml
Celery root - 200 g
Tomato paste - 1 tbsp. l.
Orange juice – 80 ml
Butter - 2 tbsp.
Red salad onion - 2 pcs.
Capers - to taste
Vodka – 50 ml
Spices - to taste

Preparation:

Chop the celery and onion into cubes. Saute them in oil, grate the orange zest on top. Cut the salmon into pieces. Add oil, tomato paste and seasonings to it. Mix with fried vegetables.

Squeeze juice from oranges.

Mix fish with vodka, juice, capers. Pour boiling water over everything and simmer for a quarter of an hour.

Remove the fish.

Beat everything else with a blender. Pour in the cream. Place fish pieces on each plate.

Recipe for red fish soup with cream

An interesting combination of fish and cream, the base is more like a sauce. The soup turns out very satisfying and unusually tasty.

Prepared with pink salmon or chum salmon, as the cream softens the meat

Ingredients:

Red fish – 600 g
Onion - 1 pc.
Potatoes - 6 pcs.
Cream - 400 g
Flour - 1-2 tbsp. l.
Green onion - 1 bunch
Dill - 1 bunch
Salt - to taste

Preparation:

Pour the washed and cleaned fish into a saucepan with cold water, add the onion.

Place on the stove and cook. When scale appears, remove it

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After 20-30 minutes the fish is cooked, remove it from the pan.

Dip the peeled potatoes into the boiled broth and cook them

At this time, divide the fish into small pieces

Place the fish in the pan

We take out the onion. We won't need her anymore

When the potatoes are cooked, you need to crush them, but not finely.

Pour out the cream. Salt, mix all the contents in the pan. Mix the flour in a small bowl with water and add to the soup. At the same time, it will thicken slightly.

Bring to a boil, cook for another 3-4 minutes. Turn off the stove, the soup is ready. Before serving, add chopped herbs to the soup

It turned out to be a very simple and tasty soup. Try it, bon appetit!

Canned salmon soup

This is an economy soup, for lightning-fast preparation. Canned fish is quite affordable, is not inferior in usefulness to fresh fish, and also does not require cooking time.

Ingredients:

Canned salmon – 400 g
Onion – 1 pc.
Carrots – 1 pc.
Tomatoes – 1 pc.
Potatoes – 4 pcs.
Cream – 500 ml
Spices - to taste

Preparation:

Chop the vegetables. Onions and carrots – finely sauteed. Chop the tomatoes and fry them.

Place the prepared potatoes into boiling water and boil. Then open the canned food and add to the potatoes. Immediately pour in the cream.

Taste for spices, add herbs.

Soup that uses canned food should be salted at the very end!

Salmon soup with squid and shrimp

Japanese inspired soup. Seafood, rice and Asian flavors are all you need for a delicious lunch.

Ingredients:

Salmon – 100 g
Squid - 3 pcs.
Shrimp – 100 g
Shiitake mushrooms – 20 g
Miso paste - 1 tbsp. l.
Rice - 70 g
Lettuce leaves - 5 pcs.
Laminaria algae – 5 g
Dried anchovies - 20 g
Soy sauce - 30 ml
Semi-dry white wine – 50 ml
Tofu - 100 g
Green onions - to taste

Preparation:

Soak dried anchovies in water for 10 minutes. Cut in half.

Soak the shiitake for an hour.

Drain the water from the anchovies, fill them with fresh water and add algae. Boil. Remove the seaweed and cook the fish for another ten minutes. After this, strain.

Clean the squid and cut into rings. Boil shrimp, peel.

Boil a liter of water. Squeeze the mushrooms from the water and place in boiling water. After 15 minutes, add rice, add soy sauce and wine. Add shrimp. Cut the salmon into pieces and place in the broth.

Chop the lettuce leaves. Add squid, cook for three minutes, add lettuce leaves and cook for the same amount of time. Return the shrimp to the soup, boil and turn off. At the end, add miso paste and then just add salt.

Japanese soups are easy to control according to taste - just change the ratio of products in one direction or another.

Salted red fish soup

You can prepare a delicious homemade soup from salted red fish. It turns out rich and very rich. The main dish is lightly salted trout, potatoes and rice.

150 gr. lightly salted trout;
2 potatoes;
0.5 medium onion;
1 carrot;
100 gr. celery root;
0.5 cups rice;
1.5 liters of water;
herbs, spices, salt to taste.

Peel vegetables intended for soup. Pour water into a saucepan and bring to a boil. Place half an onion, celery root and a whole carrot in boiling water. Cook the vegetable broth for about 15 minutes. Add bay leaf, salt and spices to it. Cook for another five minutes, then strain the broth.