Salmon soup - how to cook deliciously at home using recipes with photos

How to cook salmon soup

Fresh fish is ideal, but chilled fish should not be underestimated. To prepare salmon soup, you don’t have to take the whole carcass: the fillet can be left for rolls or steaks, and the rest of the parts can be used for broth. An important rule is that there should not be a strong boil, otherwise the ear will not be able to remain transparent. If you want to make it more nutritious, you should add millet, and if it’s unusual, then cream or processed cheese. You can add carrots, onions, spices, dill or parsley to the broth.

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Salmon head ear

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 790 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Even this part of the carcass is suitable for preparing a hearty fish broth, but how to cook fish soup from a salmon head? Since Atlantic salmon (salmon) is a fatty fish, you should not fry it in oil. You can keep salmon head fish soup rich and with a unique aroma if you don’t add fried vegetables or allspice. Before cooking fish soup, you need to remove the eyes and gills from the head of the salmon, then immerse this part of the carcass in cold water for half an hour to remove any remaining blood.

Ingredients:

water – 2 liters;
head – 1 pc.;
potatoes – 3-4 pcs.;
onion – 2 heads;
carrots – 2 pcs.;
black pepper (ground) – 0.5 teaspoon;
bay leaf – 2 leaves;
salt - to taste.

Cooking method:

Cut the onion, cut the carrots into slices, and place with the fish head in a saucepan. Pour cold water over its contents, bring to a boil, then reduce heat. How long to cook a salmon head for fish soup depends on the size, but on average it takes about half an hour.
Cut the potatoes into cubes, chop the greens. Remove the head and separate the edible pieces. Pour them back along with the spices and cook for another 3-5 minutes.
Let it sit for 15-20 minutes before serving.

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

This recipe does not require any large expenses; usually such a product can be purchased quite inexpensively. But nevertheless, the dish is tasty because it is made from red fish and is healthy. Cooking from fish trimmings is easy and simple. The result is a gorgeous aromatic ear of amber color.

Ingredients:

2 salmon heads and 2 tails
2.5 liters of water
salt to taste
4 potatoes
1 piece carrot
1 onion
1/3 cup cereal optional
herbs, spices to taste.

First, I remove the gills and eyes from the fish, put it in cold water on the fire, let it boil, skim off the foam, put in the peeled potatoes, cut into halves, peeled whole carrots, onions, and salt. All this should be cooked, you will get a delicious fish broth.

I remove the carrots from the broth and grate them. I remove the fish from the pan and remove the heads and tails from the bones. At the end of cooking, I’ll add the fish meat to the soup and throw away the bones. I add grated carrots, spices, herbs, and season with herbs. At the end of cooking, I mash the potatoes with a potato masher so that they are mashed in the soup. The soup turns out rich, not very thick, with fish pieces floating in it. Try it, my family members are usually satisfied.

Salmon ridge soup

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 850 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple recipe for salmon fish soup at home is an opportunity to taste the first dish, which is considered a record holder for the content of healthy amino acids. If you buy a whole carcass, you can make several delicious dishes at once, and if you buy only the ridges, use them for a rich first course. Less costs – more benefits, and the end result will be to feed the whole family with delicious salmon fish soup, adding vegetables, rice, potatoes or cereals to taste.

Ingredients:

water – 2.5 l;
salmon ridges – 600 g;
potatoes – 2-3 pcs.;
carrots – 1 pc.;
onion – 1 head;
egg – 1 pc.;
bay leaf – 3 leaves;
salt – 0.5 tsp;
black pepper - a pinch;
dill (fresh, dried) - to taste.

Cooking method:

Divide the ridges into smaller parts and place in a saucepan. Fill with water, adding the onion, and place on low heat. Don't add salt!
Cut the potatoes into cubes and pour into the broth.
Boil the egg, chop it, add it to the fish soup along with chopped herbs and spices.
When the first one is ready, remove the onion, bay leaf, salt, and let it brew for about half an hour.

Fish soup with salmon and millet

Millet perfectly complements any soup. And salmon soup is no exception!

You will need:
2.5 liters of water, 700 g of salmon, 350 g of potatoes, 2 onions, 1 carrot, half a glass of millet, 2 bay leaves, 3 black peppercorns, half a bunch of parsley, salt.
Preparation:

Boil chopped salmon along with whole onions and spices for 10 minutes. Remove and discard the onion. Add millet, chopped carrots, potatoes and cook for another 10 minutes. Before turning off, add salt and sprinkle your ear with finely chopped parsley.

Salmon soup with cream

Cooking time: 70 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 1560 kcal.
Purpose: lunch.
Cuisine: Scandinavian.
Difficulty of preparation: medium.

If you want to prepare a Scandinavian version of fish soup, you can’t do without heavy cream or milk. Some recipes suggest replacing these products with grated processed cheese, but according to tradition, salmon soup with cream looks like this: meat or parts (head, tail, abdomen) of fish, a delicate dairy product, spices (celery, leeks, thyme). Any vegetables or cereals are culinary experiments, and Finnish fish soup should be served with slices of black bread.

Ingredients:

fillet – 600 g;
potatoes – 4-5 pcs.;
cream – 250 ml;
onion – 1 head;
leek – 400 g;
spices (thyme, coriander, basil) - to taste;
salt – 0.5 tsp;
ground black pepper - a pinch;
fresh herbs - to taste.

Cooking method:

Peel the fish from scales or cut large pieces of the carcass so that they fit into the pan along with the onion, add water.
Bring to a boil, remove the resulting broth and strain through cheesecloth.
Peel the potatoes, cut into small cubes, leeks into small circles, and cut the fish into portions.
Take another pan, pour the chopped food into it, add pepper, pour in the broth.
Cook the fish soup over low heat (it should boil in about 15 minutes), reduce to low, add spices, salt, and, without stirring, leave to simmer for another 10 minutes.
The final step is to pour in the cream, simmer for a couple of minutes, and let it brew. Before serving, sprinkle the soup with cream with chopped herbs.

Fish soup with salmon and rice

Onions add extra flavor to the dish.

You will need:
2 liters of water, 400 g salmon fillet, 3 potatoes, 1 onion, 1 carrot, 100 g rice, 1 bay leaf, 3 allspice peas, 3 sprigs of dill, salt, ground black pepper.
Preparation:

Cut the fish and fill it with cold water. Add spices, whole onion and cook for 10 minutes. Catch the onion, add washed rice, chopped potatoes and carrots. Cook for another 10 minutes. Salt, pepper and sprinkle with finely chopped dill.

Salmon soup with millet

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1150 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The most satisfying version of fish soup is prepared with the addition of cereals. Red fish gives a fatty fat; you don’t even have to take the pulp for this. If you want to make a hot appetizer to go with vodka, then a delicious salmon soup with millet will be an excellent alternative to kulesh. Cereals enhance the nutritional value of fish broth, while the products combine well with each other, and the pleasant smell awakens the appetite.

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Ingredients:

water – 3.5 liters;
fish soup set (salmon head, tails, backbone) – 500 g;
millet –150 g;
potatoes – 3 pcs.;
tomato – 2 pcs.;
onion – 2 heads;
bay leaf – 3 leaves;
sea salt – 3 tsp;
black pepper – 5-6 peas;
parsley - 1 bunch.

Cooking method:

Wash all offal well, remove eyes and gills, put in a saucepan, add a whole onion, cover with water.
Boil the broth, periodically removing the foam, strain so that there are no bones.
During this time, cut the potatoes into cubes, grate the carrots, pour the vegetables into the fish broth, and cook until half cooked.
Cut the tomatoes into small cubes and add them to the boiling pan with the fish soup along with the bay leaf.
Rinse the millet thoroughly under running water, pour into the broth, and cook until tender.
Before turning off the heat, grind the black peppercorns and pour it back with the fish, which needs to be divided into pieces.
Let the fish soup with millet brew for about 20 minutes.
When serving, sprinkle generously with chopped parsley.

Classic salmon soup

It is advisable to salt the fish soup with coarse salt.

You will need:
2 liters of water, 500 g salmon fillet, 1 onion, 300 g potatoes, 2 bay leaves, 3 black and allspice peas, 50 g butter, salt, herbs for decoration.
Preparation:

Cut the fish and put it in a pan. Add the whole onion, bay leaf, peppercorns and simmer for 10 minutes. Take out the onion and throw it away. Add potato cubes and oil. After 10 minutes, add salt and sprinkle with herbs.

Salmon tail chowder

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 820 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

With this recipe you can diversify your diet with a valuable variety of fish without worrying about finances. An appetizing-looking and no less pleasant-tasting first course will satisfy your hunger for a long time, the main thing is that it will be easier to prepare than salmon fish soup, because you won’t have to bother with the gills and soak these parts of the carcass in water. How to cook salmon soup if you have the tails, necessary vegetables and spices on hand?

Ingredients:

salmon tails – 6 pcs.;
potatoes – 5-6 pcs.;
carrots – 2 pcs.;
onion – 2 heads;
green onions – 30 g;
bay leaf – 2-3 pcs.;
black pepper – 5-6 peas;
dill - 1 bunch.

Cooking method:

Wash the tails, cook the broth, adding onions.
Cut the carrots into slices, potatoes into cubes, pour into the pan.
You can add bay leaf, ground black peppercorns, and chopped dill after 15 minutes, without stirring the soup.
Turn off the heat, cover with a lid, and let it brew for another quarter of an hour.

Salmon belly soup

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 850 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

A budget version of fish soup is also a storehouse of amino acids. This part of the fish carcass holds the record for its content, so fish soup with salmon bellies is the champion among first courses in terms of nutritional value and benefits. The finished first course tastes light, and you can add beans, tomatoes, bell peppers, pearl barley, rice, corn or canned peas to the broth for variety or decoration.

Ingredients:

water – 2.5 l;
bellies – 500 g;
rice – 200 g;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 head;
tomato paste – 2 tbsp. spoons;
bay leaf – 2 leaves;
salt, pepper, fresh herbs - to taste.

Cooking method:

Boil the rice separately until the grains are crumbly.
Take the bellies, half a carrot, an onion, cook the broth, which then strain through cheesecloth.
Cut the potatoes into cubes, the rest of the carrots, sauté the onion together with tomato paste, adding a little vegetable oil. Place all ingredients into strained broth.
Add ground black peppercorns, rice, bay leaves, pieces of pulp from the tails. Cook for a few more minutes, cover and let simmer.

The most delicious recipe for salmon belly soup with millet

To have good health, you need to eat right, and first courses are of particular importance here. Fish is an important product; all valuable substances are perfectly balanced in it. For those who care about their health, fish soups are the ideal solution. In order to save money, they often use not the fish itself, but its spare parts. I suggest preparing a tasty and rich fish soup from salmon bellies; it is well absorbed by the body and strengthens the immune system. This is the best solution, since it is expensive to buy red fish every day, and not every housewife will be able to fork out for an exquisite product.

Ingredients:

Water 2 liters.
Salmon bellies 200 gr.
Millet 100 gr.
Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 head.
Peppercorns and salt to taste.

I peel the onion and carrot and grate it on a coarse grater. I place a whole onion, grated carrots, peppercorns in a saucepan, and pour cold water. Place on the stove and cook over low heat until the carrots are soft.

I cut the peeled potatoes into cubes, sort out the millet, and wash them under running water. I add salmon bellies and cereal to the saucepan. I cook over the lowest heat; this method of cooking allows you to get a clear broth. If there is strong bubbling, small particles of fish will float in the ear.

Add potato pieces, salt the broth, cook for 10 minutes until tender. Cover with a lid and let it brew for 10 minutes. I pour the finished fish soup into plates. Bon appetit!

Helpful information. If you consume 100 grams of salmon, the body will receive more than 60 percent of the daily intake of selenium. Fish has unique omega fatty acids. This fat is especially important for health, it strengthens the immune system, bones and cardiovascular system. Salmon bellies are not the most delicious part of the fish, but they have all the properties like the salmon itself.

Fish soup with salmon - cooking secrets

There are few culinary tips, but if you follow the recommendations, the finished first course will be successful and will pleasantly surprise you with its rich taste and appetizing aroma. Here are some secrets of cooking salmon fish soup that you should know:

Keep the fish head in cold water for half an hour, after removing the eyes and gills.
You can try to save cloudy broth by pouring in the liquid chicken protein, letting it curdle, and then removing it.
To improve the color of the broth, add the onion head unpeeled.
If you use fillet, it is first recommended to grease the pulp with a slice of lemon and sprinkle with sugar for 10-15 minutes. Then rinse off the marinade, after which a subtle aroma should remain.

Fish soup with salmon and champignons

It is better to leave the finished fish soup covered for 15 minutes.

You will need:
3 liters of water, 700 g of salmon, 300 g of champignons, 4 potatoes, 2 onions, 1 carrot, 50 g of butter, 2 bay leaves, 3 allspice peas, ground black pepper, salt, herbs.
Preparation:

Cut the salmon, cover with cold water, add spices, one whole onion and cook for 10 minutes. Chop the mushrooms, the second onion and fry until golden brown. Remove the onions from the pan, add fried mushrooms, chopped carrots and potatoes. After 10 minutes, add chopped herbs, salt and ground pepper.

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