Golden pink salmon soup
Bright, golden, richly flavored pink salmon soup.
Be sure to cook for your family or guests. The soup will be a beautiful and tasty addition to any table. Ingredients:
- Frozen pink salmon – 400 g
- Potatoes – 400 g
- Carrots – 1 pc.
- Celery – 1-2 pcs.
- Onion – 1 pc.
- Bell pepper – 1 pc.
- Fresh greens - a bunch
- Seasonings
We prepare the fish, remove the fins.
Pour water into the pan, when it boils, add the potatoes cut into strips and chopped onions.
We also cut carrots and celery into strips, but as thin as possible.
We don’t cut the fish, we send the whole fish into the broth.
Cut into strips and add pepper.
Is the fish cooked? We take it out, separate it from the bones, and put the pulp back into the pan. Decorate with fresh herbs.
Pink salmon head soup is simple and tasty: 5 recipes for fish soup from heads
Hello, dear guests and subscribers! Our family loves fish soup - I prepare it from different varieties of river fish. But family especially likes soup made from noble red varieties. It always turns out rich, aromatic, with a rich taste. Pink salmon is an excellent option for such a dish. This is a fatty, very healthy fish, and for cooking it is not necessary to take the whole carcass. Ukha from the head of pink salmon is tasty and has the same beneficial properties as when using fillet.
How to prepare fish soup from the head and fins of pink salmon with millet?
Are there any head and tail left from the pink salmon? Don't know what to do? – Make a delicious and light soup!
Ingredients:
- Head and tail of pink salmon
- Potatoes – 5 pcs.
- Carrots – 1 large
- Onion – 1 pc.
- Seasonings
Cut the potatoes and onions into quarters, carrots into large rings.
Bring the water to a boil and add all the vegetables at the same time.
When the broth boils and cooks for 5 minutes, add the head and tail of the pink salmon to it.
After 15-20 minutes the soup is ready.
We already know about the benefits of pink salmon soup, but if you add millet to it, its benefits will increase significantly. Millet is the richest grain in vitamins and microelements; it is also called golden grain.
Ingredients:
- Frozen pink salmon – 500 g
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Millet – 120 g
- Potatoes – 4 pcs.
- Seasonings, herbs
- Water – 2 l
Soak the millet in warm water.
We cut up the fish carcass. We divide it into pieces.
We cut vegetables as you like.
Pour millet into boiling water and wait for it to boil.
First, prepare the vegetable broth with cereal until half cooked. Then add fish. It cooks quickly and should not be overcooked.
Surprise children and guests! Prepare green cream soup. Spinach, broccoli and pink salmon are a vitamin boom for everyone.
Ingredients:
- Frozen pink salmon – 400 g
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Spinach – 150 g
- Broccoli – 300 g
- Onion – 1 pc.
- Cream – 80 g
- White bread or crackers – 100 g
- Spices
- Water – 1 l
Put the whole pink salmon carcass to boil in cold water, add spices and a whole onion. Cook for 20 minutes. Afterwards, we take out the fish and separate the meat.
Chop the potatoes and carrots and send them to boil.
5-7 minutes before cooking vegetables, add chopped broccoli to the soup.
In the meantime, let's take care of the spinach. Chop the greens, pour them into a blender, add 50 g of water and crush at high speed.
Are the vegetables ready? We make puree from them and fish meat.
Add cream and liquid spinach. Bring to a boil and turn off.
Cook croutons in the oven or in a frying pan and sprinkle over the soup.
Any housewife can handle this dish! To make the broth clear, rinse the fish well and skim off the foam with a slotted spoon. Also, during the cooking process, salt the broth not all at once, but several times a little at a time. The calorie content of this dish is only 32.5 kcal.
Required Products:
- head and trimmings of pink salmon;
- 1 carrot;
- 2 onions;
- 2-3 potatoes;
- vegetable oil;
- salt, ground pepper;
- bay leaf, herbs, seasonings to taste.
1. Prepare the fish (rinse and remove the gills), place in a saucepan and almost bring to a boil. Drain the first broth and add clean water. Drop in the peeled onion and half the carrot. Cook for 15 minutes, skim off foam periodically.
2. Remove the fish and vegetables and strain the liquid through a sieve. Disassemble the fish pieces, separating the meat from the bones.
3. Cut the potatoes into cubes, finely chop the onion, grate the carrots on a coarse grater. Add potatoes to broth and cook for 10 minutes.
4. Saute the onions and carrots in a small amount of oil until soft, 5 minutes.
Place the roast and fish into the pan, add seasonings. Cook for 7-10 minutes, add salt if necessary. Add the herbs and let sit for 10-15 minutes.
Fish soup with rice is more satisfying than other recipes. I take regular rice, with round grains, it cooks better. Be sure to taste the dish for salt - the rice absorbs it, so the fish soup may turn out unsalted.
What you will need:
- head, tail, fish trimmings;
- 2 liters of water;
- 3 tbsp. rice;
- 2 onions;
- 1 medium carrot;
- 2 potatoes;
- 1 bay leaf;
- salt, peppercorns, dried parsley, herbs.
1. Pour water over the prepared fish, bring to a boil and skim off the foam. Add the peeled onion, black pepper and cook for 20 minutes after boiling.
We suggest you read: How to peel pine nuts from their shells at home
2. Remove the fish parts and disassemble them, strain the liquid and return to the stove. Add dried parsley and washed rice. Add salt and cook until the rice is half cooked.
3. Finely chop the onion and carrots, place in a saucepan, cook for another 5 minutes. Add peeled, diced potatoes. Cook until done.
Add the meat removed from the bones and cook for 5 minutes. At the end, add the greens and bay leaves, then turn off the heat.
If you don't like rice, but want to cook a hearty dish, use millet. I like this dish best: the cereal gives it thickness, but does not add calories. The dish fills you up perfectly - you can easily do without a second meal at lunch.
