Salmon soup - 8 recipes for cooking at home

Step-by-step recipe for making fish soup from the head

Today our topic will be: a classic step-by-step recipe for making fish soup from the head. Since ancient times, people have given great preference to preparing fish soup from fish heads; it was believed that the dish would be richer and tastier.

Cooking features:

The classic recipe for ear from the head involves preparing a dish from fish heads; the peculiarity is that before cooking, the gills and eyes should be removed from the head, as they add turbidity and bitterness to the broth. The remaining items in the preparation are nothing special.

And so let's start cooking:

Fish heads – 2-3 pcs.
Potatoes – 4 pcs. average
Onion – 1 head
Salt, ground black pepper, peppercorns, bay leaf.

Let's start cooking:

We wash the heads, fill them with cold water, add peppercorns, bay leaves, onions and let them cook over low heat for about an hour.
The finished broth is filtered.
We remove the meat from the heads.
Cut the potatoes into cubes and add them to the broth.
Add the fish to the broth and cook until the potatoes are ready.
3 - 4 minutes before the end of cooking, add pepper and salt.
When serving, you can sprinkle with herbs.

What is useful in pelengas fish?

The fish has very tender and tasty meat. It contains a lot of protein, vitamin A and Omega-3 polyunsaturated acids. Ukha from pelengas is a dish that can be prepared for both lunch and dinner. The dish has a beautiful appearance, a pleasant aroma and will be dietary, very elegant, since this fish is virtually fat-free and the broth is very tasty.

Ingredients:

Bearing heads – 4 pcs.
Carrots – 2 pcs.
Onion – 2 pcs.
Salt, peppercorns, bay leaf.

Preparation:

We wash the heads, put them in a saucepan and fill them with cold water. Cook the broth over low heat. After the broth is ready, filter the meat from the heads.
While the fish is cooking, peel the carrots and onions, wash them, cut them into cubes, sauté in a dry frying pan until slightly browned and add to the broth.
Salt, pepper, add fish and cook until vegetables are cooked.
You can serve the ear with croutons or garlic donuts.

Classic salmon fish soup recipe

Main Ingredients
Step-by-step preparation of salmon soup
Serving

Ukha is considered a traditional Russian dish, which was prepared back in Ancient Rus'.

You can cook fish soup from a wide variety of fish, both river and sea.

The fish soup from the sturgeon and salmon fish families is especially tasty, so even in Rus' they preferred to cook fish soup from red fish: beluga, salmon, sturgeon, salmon, stellate sturgeon and others. But salmon soup has always been considered the most delicious.

Today, there are many recipes for red fish soup, for example, with the addition of capers, celery, leeks, cream or sour cream. All of them have nothing in common with classic fish soup and are more like ordinary fish soup.

Traditional fish soup is a rich, concentrated fish broth, which first of all should be transparent, secondly, it should have a pronounced fishy taste, and additional ingredients, such as celery, turn the fish soup into a completely different dish.

Salmon soup not only has excellent taste, but is also a healthy dietary dish.

Salmon meat is rich in various microelements and beneficial vitamins. It is easy to clean, process and separate from the bones, and the fish soup is equally tasty from any part of this fish.

The recipe for making fish soup is very simple and does not take much time, but despite this, the delicacy of red fish soup makes it suitable for both a regular family dinner and for entertaining guests.

In addition to the ease and speed of preparation, the advantage of fish soup is that all the ingredients can be found in the refrigerator, so the absence of intricate ingredients and spices translates this dish into the category of “a good option when guests are already on the doorstep.”

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Main Ingredients

For a classic fish soup recipe you will need the following ingredients:

onions 1 pc.
carrots 2 pcs.
potatoes 2-3 pcs.
salmon steak 300-350 gr.
salt
lemon
fresh dill
spices

This fish soup recipe does not require the addition of pronounced spices, such as parsley root, cumin or suneli hops; a few bay leaves and ground allspice will be enough. You can do without the bay leaf, since in this recipe the lemon will add originality to the taste. Return

Step-by-step preparation of salmon soup

The fish should be pre-processed. It is necessary to remove the skin from the cleaned fish and remove all the bones from it.

While all the other ingredients are being prepared, cleaned and chopped, you can turn on the gas. Peeled onions are cut into four parts so that they remain held together at the base and do not crumble during the cooking process. The carrots are cut into rings and boiled together with the onion over low heat.

This will be the main component of the light broth. The vegetables in the soup not only give it the main taste, but are also responsible for the presentation side of this dish, so everything must be cut very carefully.

Those who prefer a richer and more concentrated broth can prepare it in advance from fish trimmings and heads.

There is no need to strain such a broth, since it will already have a transparent appearance. But if the fish soup is prepared not with vegetable broth, but with fish scraps, then the broth must be strained.

The next step is cutting the potatoes. It is necessary for the potatoes to cook quickly, so it is better to cut them into small or medium-sized cubes. After cutting, the potatoes go into the pan with the rest of the vegetables.

The next ingredient is salmon fillet. It also needs to be cut into cubes, which should be medium in size, otherwise the fish will disintegrate during cooking.

The fish and vegetables are boiled for just a few minutes, because salmon cooks very quickly. When the broth begins to boil, it must be salted.

If after the fish boils, foam forms on the broth, this means that the protein is being boiled out of it. For a more aesthetic appearance, it must be removed.

You need to cook the fish soup until the potatoes are completely cooked, but since they are chopped finely, everything usually takes no more than 15 minutes. At the very end, the onion is removed from the pan; it has fulfilled its role - it has imparted its taste and aroma to the dish. Let the soup brew for a few minutes, and you can proceed to serving.

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Serving

Your “delicious” life is entirely in your hands, so not only the preparation, but also the serving needs to be creative. For classic serving, we need a soup plate, lemon and herbs.

Pieces of vegetables and fish are laid out in a deep plate, all this is filled with broth and decorated with lemon and dill.

Lemon gives the ear an unusual taste, fresh and slightly sour. Fish loves lemon very much, so this combination will also be relevant in the ear. Lemon is cut into slices, depending on the number of servings.

Another “friend” of fish dishes is dill. It serves not only as a decoration, but also emphasizes the taste of the fish.

Real fishermen believe that the fish soup must definitely have “smoke.” Achieving this effect at home is not easy, but it is possible. If you like this taste, then there is one secret. After cooking, you need to set fire to the bay leaf and dip it in the pan for a few minutes. The soup will turn out as if it had just been removed from the fire.

The classic salmon soup is ready. A simple recipe - exquisite taste. Bon appetit!

Source: https://jlady.ru/soup/uxa-iz-lososya-recept.html

Dishes from river and lake fish

The preparation of some dishes is very similar to each other, for example, silver carp is also called silver carp. The meat of both types of fish has a sweetish taste and dense consistency.

Ingredients:

Silver carp or carp heads – 2 pcs.
Celery – 100 gr.
Onion – 2 pcs. not large
Dill greens to taste
Salt and pepper to taste.

Preparation:

Wash the heads, remove the gills and eyes. Immerse in water and cook broth.
Peel the celery and cut it into medium cubes.
Peel the onion and finely chop it.
Strain the broth and remove the heads.
Place onion and celery into the prepared broth, add salt and pepper, cook for 10 minutes
Add fish, boil for another 10 minutes.
Before serving, sprinkle with herbs.

Also included in the list of freshwater river fish are silver carp and carp, which also includes carp, pike perch and catfish. This recipe will be made from 2 types of fish, pike perch and carp, yes, such fish soup is also welcome, only if the fish species is from the same family.

Ingredients:

Pike perch head – 1 pc.
Carp head – 1 pc.
Tomatoes – 2 pcs.
Bell pepper – 1 pc.
Potatoes – 2 pcs.
Onion – 1 head.
Salt, bay leaf, herbs to taste.

Let's start cooking:

Place the washed heads, onion, bay leaf in a pan and fill with cold water. Place on the stove and cook for about 40 minutes.
Meanwhile, blanch the tomato and cut into slices, remove seeds from the pepper, wash and cut into strips.
Strain the broth and put it back on the fire.
Add potatoes and peppers to the broth and cook until almost done.
7-10 minutes before readiness, add the tomato and meat from the fish heads
Before serving, sprinkle with herbs.

Red fish dishes

A very tasty and dietary, but at the same time filling fish soup is made from the red fish salmon, pink salmon, chum salmon, and sturgeon. For cooking, you can use both heads and fillets, but the broth will have a special seasoning from the heads, and the fillets will be an addition to add thickness to the soup. Red fish soup recipe:

Ingredients we will need:

Fish heads (salmon or pink salmon or chum salmon or sturgeon) – 1 pc.
Potatoes – 1 pc. large
Carrots – 1 pc.
Bell pepper – 1 pc.
Paprika, saffron, salt, ground red pepper, green onions, dill.

Let's start cooking:

To prepare the yushka, boil the head for 10–15 minutes in salted water.
Peel the potatoes and carrots, cut them into cubes, dice the bell pepper into small cubes and place them in the soup, cook for 10 minutes.
We remove the meat from the head, take out the brain and fat, and put it all in the broth.
Season the finished fish soup with pepper, saffron, paprika, add more salt if necessary and leave to steep for 20 - 30 minutes.
When serving, sprinkle with green onions and dill.

Product combination

How to cook fish soup from a fish head? Very simple! When the broth is cooked, remove the head and tail of the meat product. After this, you need to strain the liquid. If you are cooking red fish soup, you can skip this step. After you clear the broth of bones and scales, add carrots and onions to it.

At the same time, peel the potatoes and cut them into cubes. Place in a saucepan and add salt and pepper. Cook for about 10-15 minutes more. At the same time, separate the meat from the fish and cut into cubes. Place the resulting mass into the broth.

Before cooking fish soup from a fish head, decide on the grain. Many housewives use rice. However, if you wish, you can take pearl barley, millet or any other ingredient. Pour the cereal into the broth and mix thoroughly. At this stage it is worth adding the bay leaf.

General recommendations

If you try to cook the whole fish head, the fish soup will taste bitter. This can be avoided by cutting off the gills and removing the cartilage at the base of the fish's skull.

To prevent the broth from the fish head from becoming cloudy, you need to remove both the gills and the eyes. But when cooking, dirt can still get into the soup. In this case, you can pour an egg white into your ear, which will collect all the dirt. After cooking, it will need to be caught and thrown away.

Fish heads are not the only thing that can be put into the stew. Ridges, fins, tails, trimmings are suitable. The richest soup will be obtained by cooking over low heat.

Sometimes fish heads give off a specific smell of mud. It can be neutralized by keeping them in lemon juice. This is especially true for river breeds. Soak your head in water for 30–40 minutes. Then, when cooking the fish soup, less foam will be released.

From red fish

Red fish gives a refined taste and aroma. But if a steak is quite expensive, then the heads can be used to prepare an economical dish. The main thing is to do everything right.

head of salmon, salmon, pink salmon or other fish - 1 pc.;
potatoes – 3 pcs.;
carrots and onions – 2 pcs.;
water – 2 l;
bay leaf, ground black pepper, salt, Provencal herbs - to taste.

Clean the head from the gills, remove the eyes, and fill it with cold water for half an hour.
Boil water, add fish, cook at moderate boil, skim off foam.
Place the onion and carrots in the water and cook over medium heat for 20–30 minutes until the broth is transparent.
Peel and chop the remaining carrots and onions. Cut the potatoes into cubes. Chop the greens.
Remove the head and vegetables from the finished soup and strain it. Select the edible parts from the head of the fish, return them to the fish soup, and discard the vegetables.
Add chopped potatoes to the pan and cook for 10 minutes. Then add carrots and cook for 3 minutes. Lastly, add the onion, salt, spices, and bring to a boil. Cook over medium heat until the potatoes are soft.
2 minutes before turning off, add fresh herbs, salt and pepper if necessary. Turn off the heat and leave the soup to steep for 15 minutes. Then serve.

From large fish

A complete soup is obtained from one head of large fish. For the next recipe, large pike perch, carp, mullet, and pelengas are suitable.

fish head – 1 pc.;
potatoes – 4 pcs.;
carrots, onions - 1 pc.;
buckwheat – 1 cup;
bay leaf, dill, salt - to taste.

Remove the gills and eyes from the fish, pour in 3 liters of water.
Peel the carrots and onions, place them whole in the pan with the fish, add a bay leaf.
Put on fire, cook for 1 hour over low heat under the lid.
Remove the head and separate the edible parts. Remove carrots, onions, bay leaves and discard.
Cut the potatoes into slices, add to the pan, and cook for 25 minutes. Then remove and grind into puree.
Pour buckwheat into the ear and cook for 15 minutes. Return the edible parts of the fish, mash the potatoes, and cook for 5 minutes.
Remove from heat, add chopped dill, leave to steep for 10 minutes, covered.

From small river fish

The good thing about this river fish soup recipe is that it is easy to implement on the go. If you cook over a fire, you can give the soup a specific smoky flavor. The recipe is based on a 10-liter pot.

fish heads – 2 kg;
potatoes – 8 pcs.;
carrots, onions – 2 pcs.;
millet cereal – 100 g;
salt, herbs, spices - to taste.

Remove the gills, plaque, and eyes from the heads. If you don't like the smell of river mud, sprinkle the fish with lemon juice. Place the food in a pot and add water so that the liquid only slightly covers the fish.
Bring to a boil, add 3–4 liters of clean water, cook for 30 minutes.
Place the onion in the pot and add the pepper.
Peel and chop the potatoes, onions, and rinse the millet. When the broth boils, add vegetables and cereals to it.
Cook until all ingredients are ready. Stir the soup with a stick from the fire pit to impart a smoky flavor.

Trout heads with cream in Finnish style

You can cook fish soup with cream. Then it will get a soft and pleasant taste, and the seasonings will pleasantly highlight it.

trout head – 700 g;
potatoes – 600 g;
onions – 3 pcs.;
10% cream - 1 glass;
coriander, thyme, basil - 1/3 tsp each;
allspice – 3 peas.

Clean the heads, place in boiling water, cook for 30 minutes until the broth is clear. Then remove from the pan, set aside to cool, and strain the broth.
Peel the onions and potatoes. Finely chop the first one, cut the second one into cubes.
When the fish has cooled, separate the edible parts.
Place allspice peas and vegetables in a saucepan, pour in broth so that it covers everything by 2 cm. Bring to a boil over maximum heat, add salt and spices. Reduce heat to medium and simmer for 20 minutes until potatoes are tender.
Add the fish meat, pour in the cream, bring the broth to a boil, and add salt if necessary. Simmer for 2 minutes over low heat. Then turn off the flame and leave the soup to steep for half an hour.
Serve the fish soup sprinkled with fresh herbs.

There are many ways to cook fish soup from a fish head. They all include simple and common ingredients and allow you to prepare a delicious, rich soup. Try any method and you will understand that preparing delicious fish soup from heads is easy.

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

Nutritious fish soup restores strength, and you don’t have to cook it in a pot over a fire. All year round, any day, making a rich broth at home will not be particularly difficult if you buy good fish. It is better to leave the salmon fillet for the second course or for dinner, while the head, belly, and tail are perfect for the first course.

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.

When the body needs to be filled with energy, a nutritious and hot first course has almost no competitors.

It’s worth finding a suitable salmon fish soup recipe that will turn unnecessary parts of the carcass into a healthy, hearty homemade dish.

How to cook salmon soup? First prepare the broth, then cook the potatoes and other vegetables, and at the last moment add the fish pieces. Do not allow it to boil violently. The fish soup should be salted after cooking.

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.

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.

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.

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.

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.

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.

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.

: Salmon soup

Source: https://sovets.net/9947-uha-iz-semgi.html

Traditions of Russian cuisine

As a rule, the head and tail of the fish are added to the fish soup, and the fillet is used for frying or baking in the oven. If you want to pamper your household with something delicious, prepare fish soup. There's probably a fish head in your freezer.

Preparing fish soup from a fish head will not take you much time. We will describe the most popular and simple recipes for fish soup, but before that, let's learn some useful tips from experienced housewives:

Cook fish head soup in filtered water.
To prepare the described dish, dishes made of non-oxidizing material, for example, enameled, are suitable.
If the fish heads were stored in the freezer, then there is no need to defrost them, otherwise the product will lose its former aroma and taste.
The heads should first be thoroughly washed; be sure to remove the gills and eyes. Some fish have very sharp teeth, keep this in mind when cutting the head.
Boil the fish heads until fully cooked, periodically removing the foam.
The boiled heads are removed from the broth with a slotted spoon, cooled, and then the fillet is separated from the bones.
It is recommended to strain the broth and then bring it to a boil again.
Traditionally, potatoes, carrots, onions and herbs are added to fish soups.

Salmon fish soup recipes

If you prepare fish soup from salmon, you can get a fairly tasty and healthy dish. Based on its taste characteristics, it should be considered one of the most popular dishes.

Salmon belongs to the salmon family of fish species, but it has better taste compared to pink salmon, which is also a representative of this family.

Eating both salmon and pink salmon results in a balance of beneficial components, such as vitamins and minerals.

Cooking this dish requires following some rules. For example, you should not pour a lot of water, otherwise the broth will not be as rich as it should be.

Choosing the right fish

Salmon is not a cheap fish, so it is very important to choose a fresh product. To avoid being deceived, it is better to purchase a whole fish rather than pieces. When choosing fish, you should pay attention to the following features:

The fish meat should have a light orange tint.
To the touch, the meat should be elastic and immediately restore its previous appearance.
As a rule, fresh fish is stored for no more than 2 weeks, so it is better to inquire about the date of catch.
The fish's tail should be moist and its eyes transparent.
If the fish is dry and shiny, it means they have already “worked” on it.
Fresh salmon has a sea scent.
The scales must be intact and dry.
There is no need to buy fish with mechanical damage.
Norwegian salmon is more suitable for making fish soup.

Preparing the fish

First you need to decide which parts of the fish the fish soup will be made from. As a rule, it is boiled from the head, tail, fins and ridge. If you make fish soup from pure salmon meat, you will end up with a rather expensive dish.

Fish cleaning

Freshly frozen salmon must first be thawed. And this needs to be done correctly. This process should never be forced. The best option is for the fish carcass to defrost in the refrigerator.

After this, the carcass should be thoroughly washed to remove mucus, and then begin to remove the scales. It is removed either with a simple knife or with a special device. As a rule, salmon scales are removed quickly and easily.

It is imperative to remove the gills, as they have a bitter taste and can simply ruin the dish.

Fish cutting

The fish is cut in this order: first the head, tail and fins are cut off, after which the entrails are removed.

After this, the fish must be thoroughly rinsed again with clean running water, especially in the place where the entrails were located. The fish is cut into fillets, from which you can prepare another dish.

To prepare salmon fish soup, all you need is a head, tail, fins and a backbone.

Ingredients

There are a huge number of recipes for making fish soup, and every housewife has her own. The dish will not be complete and unfinished if it does not contain additional ingredients that make the taste and aroma of the dish more refined. Add to the ear:

Potato.
Carrot.
Onion.

Optional cereal:

Rice.
Millet.
Manku.
Fresh greens.

Various spices:

Pepper, both sweet and bitter.
Bay leaf.
Salt.

Recipes for delicious salmon fish soup

To choose the most suitable recipe for yourself, you should familiarize yourself with some of them.

Ear soup with cream

This method of cooking is also called Finnish. Due to the fact that the dish contains milk or sour cream, the ukha turns out to be especially tender.

To prepare this dish you need to have:

About 350 grams of salmon meat.
1 cup cream or sour cream.
1 liter of water.
Three potatoes.
One onion and one carrot.
One tablespoon of flour.
A bunch of greenery.
Salt and spices.

How to cook:

Potatoes and onions are added to boiling water, after which they are cooked for 10 minutes.
The fish meat is cut into pieces and added to the broth.
The flour is dissolved in the cream so that there are no lumps.

The fish is cooked for 10 minutes, after which cream is poured in and spices are added. After this, the dish is again brought to a boil and simmered over low heat. At the very end, greens are added to the dish.

Homemade fish soup: a simple and tasty recipe

Many homemakers are interested in how to cook fish soup from the head of a silver carp. Why silver carp, since you can find countless varieties of fish on the domestic market? The exception, of course, is that you caught this fish yourself, and now you want to cook a delicious soup in the lap of nature.

Experienced chefs claim that there are no significant differences in preparing fish soup from different types of fish. The only difference may lie in the cutting and preparation of the carcass.

Today we invite you to cook a delicious fish soup from pink salmon fish head. To make the soup more satisfying, add a little pearl barley. By the way, this dish is suitable for those who observe church canons, that is, fasting, as well as for the dietary diet.

Compound:

1 head of pink salmon;
potatoes – 4-5 pcs.;
1 PC. onions;
1 carrot;
1 PC. sweet bell pepper;
2-3 pcs. garlic cloves;
greens - to taste;
3-4 tbsp. l. pearl barley;
salt, peppercorns, bay leaves and other spices - to taste.

How to cook salmon soup?

Both a simple fish soup made from pike and perch, and special soups made from delicious fish are always a feast of taste. But salmon soup, the detailed recipe for which we are going to look at, is a luxurious, incredibly tasty, festive option. The soup is easy and quick to prepare, and the result is always a delight. If you want to surprise your family with a gourmet's dream dish, turn to the salmon fish soup recipe.

In addition to its unsurpassed taste, the soup is gorgeous to look at. This soup is famous for its clear, aromatic broth, where golden pieces of red fish glow like lights among the greens and vegetables. Soup invigorates, lifts your mood, improves your well-being - so you should definitely treat yourself to it.

Recipe published by: Alexandre Lozier
After cooking you will receive: 6-8 servings
Preparation: 10 minutes
Cooking: 30 minutes
Preparation: 40 minutes
Calorie content: 87 kcal per 100 g

How to cook salmon soup?

Delicious salmon soup can be cooked from either fresh or chilled or frozen fish. Its valuable meat is often used for steaks, salting, and baking. We will look at a recipe for salmon head soup with the inclusion of a moderate amount of fish fillet. The taste of the broth will only benefit from this, but there will be more meat in the soup, which is important.

Cook the fish soup in an enamel pan: only non-oxidizing utensils are required. This way you will preserve the taste of the broth and its valuable properties. And if you want to cook something unusual for your next fish menu, we recommend tom yum soup for exotic lovers.

For a 3 liter container we will need:

large salmon head – 1 pc.
Norwegian salmon fillet – 270-350 g
carrots (medium) – 2 pcs.
aromatic roots (parsley or celery) – 1 pc.
onion – 2 turnips
potatoes (medium) – 3-4 pcs.
granulated sugar – 0.5 tsp, table or sea salt – to taste
allspice and black pepper (peas) – 5 pcs.
laurel leaf – 2 pcs.
lemon - a few slices (or a drop of balsamic vinegar).
greens - dill, parsley - to taste.

The recipe for salmon head soup is more economical than soup from one fillet, but no one will definitely refuse it. The dish will turn out appetizing and rich thanks to the head.

The fish from which we make soup belongs to the delicious fatty varieties. Remember: as for salmon fish soup, its caloric content will be slightly higher than that of similar soups made from fresh fish. However, fish oils are easily digestible and the royal fish soup will not affect your figure in any way.

Let's prepare everything for homemade salmon fish soup

The soup that we are going to cook is “red” fish soup, which is made from salmon. There is also “white” fish soup - for example, from pike perch, ruff, catfish. But “black” is cooked from carp, carp, and crucian carp. Ukha can be triple or combined - from different varieties of fish.

When buying fish, make sure it is of good quality. Sometimes sellers of frozen salmon do this, so you should check it carefully before purchasing. It is preferable to cook soup from chilled or fresh fish.

Before you cook fish soup from a salmon head, you need to carry out several preparatory procedures.

1. Rinse a large and fleshy fish head well under the tap. Cut the head in half and very carefully remove the gills.

Removing the gills is a must. In soup, they will spoil the broth, making it bitter and unpleasant in smell.

2. Peel the potatoes, cut into cubes or cubes.

3. Leave one onion whole, lightly cut the top crosswise. The second onion must be finely chopped - it will go into frying.

4. Peel the carrots. Also leave one whole, grate the second on a grater with small holes.

Note:

If you don't like roasting in your ear, you can do without it.

5. Carefully separate the fish fillet from the skin and bones, cut into large pieces.

Having finished with the preparation, you can begin preparing royal salmon fish soup at home. The soup cooks very quickly, the main thing is not to allow the broth to boil too much to avoid it becoming cloudy. We cook a clear soup, while the Finnish soup is generously flavored with cream and it is not necessary to achieve transparency of the broth in it.

Step-by-step instructions on how to cook salmon soup

1. Place the washed fish head in cool water and place on the stove to cook the broth over low heat. Periodically it will be necessary to remove the foam. Add salt to the water and let the head boil for about 30 minutes to get a fragrant, rich broth.

Important: you should not allow the broth to boil, which, moreover, must be boiled without a lid.

According to the recipe, at home, when preparing salmon fish soup, it is also possible to boil the bones and fish tail of the salmon along with the head, if you want the broth to be “vigorous” - concentrated. After cooking they are removed. The right broth is transparent, slightly sticky, strongly aromatic: this is exactly what we need for our fish soup.

2. While the broth from the salmon head is being cooked, it’s worth taking care of the vegetables. Throw the whole onion, carrot and roots into the saucepan towards the head. Saute the chopped onion in a frying pan until it becomes glassy, then add the grated carrots. Simmer the vegetables over low heat for a few minutes.

3. We remove the cooked head from the broth, and remove the whole cooked vegetables that enrich the soup with aromas. Place the potatoes in the broth and leave them to simmer in the liquid for about 10 minutes. While it is cooking, we disassemble the salmon head, removing pieces of sweetish meat.

4. Next step: throw the salmon fillet into the pan, which will boil for 7-10 minutes over low heat. You should not overcook salmon - this will affect its appearance and taste. Add ½ tsp to the broth. sugar, which will emphasize the taste of the broth, and add salt.

5. Add sautéed vegetables and boiled meat from the head to the salmon head soup. Add pepper and bay leaves and let simmer for a couple more minutes. Finally, put the chopped greens into the pan and turn off the stove.

Cover the saucepan with a lid and let the fragrant soup brew for about 15 minutes. The fish soup is ready. It will be tastier if you serve it with black or gray bread, and add half a thin slice of lemon to each plate.

Important:

Do not overdo it with spices so that they do not overwhelm the aroma of the fish broth. If you plan to leave the soup in the refrigerator overnight, it is better not to put the greens in the pan, but sprinkle them on your fish soup in portions.

If you want to add an extra fragrant note, add a drop of balsamic vinegar into the pan with pinpoint precision.

Magic goldfish soup or what are the benefits of fish soup?

Knowing now how to cook salmon soup, you will be interested in reading about some interesting facts about this dish. Ukha is a very ancient dish in origin. The name itself indicates that many thousands of years ago it was eaten by many generations of our ancestors (the Indo-European root of the word “*jus” means “decoction”).

In the 11th-12th centuries, fish soup was the name given to any soup - the notorious rooster soup, pea soup, etc. There was even swan soup - but, of course, it was truly a royal dish. Only from the 16th-17th centuries did fish soup begin to be called the familiar first dish to all of us.

Salmon soup is a storehouse of beneficial substances for health. The noble taste of salmon is not its only advantage. It contains healthy fatty acids, vitamins (B6, B12, D, E), and many different microelements. All this wealth is in one plate with fish soup, which also contains healthy vegetables and herbs.

Salmon is able to stabilize the emotional background. It is useful to eat to boost immunity, prevent heart and cancer diseases, and strengthen bone and muscle tissue. Having learned how to cook salmon soup, you will be able to master the classic kharcho soup. The more variety of soups in the diet, the healthier and richer the daily menu, the healthier you and your household.

So as not to forget, save the recipe to your wall:

Source: https://igourmand.ru/317-kak-svarit-uhu-iz-semgi.html