Calorie content of salmon fish soup with potatoes

Dietary properties:

How many calories are in the ear, what dietary properties it has, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the following article.

So:

Traditional Russian fish soup. In Russian cuisine, special rules have developed, following which you can prepare the “correct” fish soup:

• The best fish soup comes from pike perch, perch and ruff.
• To prepare fish soup, you can use no more than 4 types of fish. The exception is red fish soup; nothing else is added there.
• First, the broth is boiled, into which the fish is then lowered for a few minutes. In this case, it remains juicy and tasty.
• If you cook the fish soup without a lid, over moderate or low heat, it will taste better.
• If the fish flesh separates from the bones, the fish soup is ready. The broth should be clear and not have a strong fishy smell.

Tender fish soup with cream Finnish style

Salmon soup with cream turns out surprisingly beautiful and tender. Its aroma will captivate you from the first minutes of preparation.

Ingredients:

• potatoes – 4 pcs.;
• onion – 1 onion;
• dill – 13 g fresh;
• onion – 25 g green;
• salmon soup set – 550 g (tails and heads);
• refined oil – 20 ml;
• sea ​​salt – 6 g;
• celery – 75 g root;
• cream – 220 ml;
• carrot – 1 pc.;
• salmon trimming – 230 g;
• black pepper – 2 g ground.

Preparation:

1. Place fish pieces in water. Let it cook. Remove foam regularly. Boil for half an hour.
2. Chop celery, onion and carrots. You should get small pieces. Place in a frying pan. Pour in the oil. Fry.
3. Remove the salmon from the broth. Take pieces of gauze and strain the broth.
4. Chop the potatoes. Send into broth. Place the roast. Boil. The products must be ready.
5. Pour in cream. Add some salt. Add pepper.
6. Boil for a quarter of an hour. Sprinkle with chopped dill.

How many calories are in an ear?

Here's how much:

The calorie content of pink salmon fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) fish soup in gr. per 100 grams:

Proteins - 3.3

Fats – 1.3

Carbohydrates – 4.2

If you prepare a dish according to this recipe:

Products:

• Pink salmon - 500 g - (710 kcal)
• Potatoes - 700 g - (560 kcal)
• Onions – 200 g. – (82 kcal)
• Carrots – 200 g. – (64 kcal)
• Vegetable oil - 1 tbsp. — (144 kcal)
• Water - 2 l.
• Salt, pepper - to taste.

How to cook:

• Cut pink salmon into pieces.
• Pour water into the pan and put it on fire.
• Grate the carrots on a coarse grater, cut the onions and potatoes into cubes.
• Add potatoes, fish, salt and pepper to boiling water.
• Cook for 20 minutes and add the fried onions and carrots.
• Cook for another 5 minutes and add bay leaf.
• Turn off the heat and let the soup sit for 30 minutes.

A:

The calorie content of salmon fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 3.3

Fats – 1.1

Carbohydrates – 4.2

If you prepare a dish according to the recipe for fish soup with pink salmon.

And here:

Calorie content of trout fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 3.3

Fats – 0.8

Carbohydrates – 4.2

If you prepare a dish according to the recipe for fish soup with pink salmon.

Great video with a great recipe. Worth a look!

And further:

Fish soup is a product that may cause an allergic reaction. Therefore, it should not be used by people who are prone to allergies and the elderly. Various diseases of the liver, kidneys, as well as problems with the cardiovascular system are contraindications to eating this dish.

Recipes for making salmon fish soup

There are many ways and recipes for preparing this popular dish in cooking. These include classic salmon fish soup on the fire and modern recipes for multicookers. The set of products for cooking can be the simplest and most exotic (shrimp, crayfish). Fish soup is made from heads, tails and, of course, fillets. It doesn’t matter what she trained on. The fish soup in any version turns out delicious.

Salmon head fish soup recipe

Not everyone can afford to buy fillet and steak. But the salmon heads and soup set are quite affordable products. They are inexpensive and at the same time give a fat no worse than fish fillets. The recipe for making fish soup from heads is as simple as possible and does not require any special financial costs. So, to prepare salmon fish soup you will need:

• heads (or soup set) – 0.5 kg;
• potatoes – 3–4 pieces;
• onion, unsweetened varieties;
• medium carrot;
• fresh parsley;
• vegetable oil – odorless;
• salt, pepper, seasonings for the ear.

The ingredients are for 3 liters. First you need to prepare the broth. To do this, we wash the heads and inspect them for the presence of remnants of gills; if any, we remove them completely. Place the heads in a 3-liter saucepan and fill with water. Place on high heat. After boiling, reduce the flame. While the broth is preparing, cut the potatoes into cubes and the onion into thin half rings. Three carrots on a coarse grater. The heads are cooked for no more than 40 minutes. Once the broth is ready, strain it and put it on medium heat. After boiling, potatoes are poured into it and a spoonful of vegetable oil is poured. When the potatoes are soft, add the onions, carrots and spices. Sprinkle the greens onto the soup before eating.

Salmon soup in pots

This dish has its own unique aroma and flavor. It is prepared in clay pots with a volume of two liters. The fish soup is made from salmon steak. But to make the broth stronger, you can boil the tails separately. So, to prepare fish soup you need:

• salmon steak – 500 g;
• potatoes – 2 pcs. better young;
• carrots – 1 pc.;
• onion - one small head;
• bell pepper – 1 pc. (red or yellow);
• parsley;
• bay leaf, salt, pepper.

First you need to cook the broth. A salmon fish soup kit is very suitable for this. It consists of the heads and spine of the fish. Rinse under cold water and set to cook for 30 minutes. Add pepper, salt and one bay leaf to the broth. In the meantime, take a pot that has been previously soaked in water. Place the steak cut into 4 pieces there. We cut potatoes into large pieces, onions into half rings, carrots and bell peppers into strips. Pour everything into a pot and fill it with hot broth. Place in the oven for 45 minutes. The dish will be considered ready when the potatoes are soft. Remove the pot and sprinkle with parsley. Many gourmets prefer salmon soup with vodka. To add a unique aroma, just pour one glass into a two-liter pot. This will only embellish the dish.

Creamy salmon soup in Finnish style

The following ingredients are required for preparation:

• fish fillet – 250 g;
• onions – 1 pc.;
• young potatoes – 4 pcs.;
• cream – 300 g;
• flour – 1 tbsp. spoon;
• water – 1 l;
• salt pepper;
• green onions and parsley.

Place a 2-quart saucepan over high heat. Cut the potatoes into large strips and the onion into thin half rings. When the water boils, switch the stove to low heat and add vegetables to the pan, add salt and pepper. Wash and coarsely chop the salmon fillet. When the potatoes are a little soft, place the fish pieces into the pan. Cook for another 10 minutes. Whip the cream and flour in a saucer. When the fish are ready, pour them into the broth and stir well. Bring the soup to a boil and immediately remove from heat. Pour onion and parsley into it.

Salmon soup cooked in a slow cooker

You can also prepare fish soup in a kitchen appliance. At the same time, the dish retains its exquisite aroma and unique taste. There is a little trick that will give your ear the smell of a real fire. To do this, you need to find several birch splinters. Ingredients:

• salmon fillet or steak – 0.5 kg;
• onions – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3–4 pcs.;
• pepper, salt.

To prepare, wash the salmon in running water. Of course, this fish is very expensive, but fillet is a worthy alternative. You can take tails or ridges. The fish soup they make is no worse than using expensive fillet. Ukha from salmon tails even turns out to be a little richer. So, cut the fish and potatoes into pieces, onions and carrots into strips. We put everything in a multicooker pan, fill it with warm water, add salt and pepper, and you can also add a bay leaf. Turn on the multicooker to the “Soup” mode. 10 minutes before the end of cooking, we remember our little secret. We take a birch twig and light it and simmer it directly in the broth. This will add a unique campfire aroma and create the illusion that our fish soup was cooked over a real fire. After the readiness signal, add greens to the ear.

Royal salmon fish soup

This dish is distinguished not only by its exoticism, but also by its amazing taste. It’s not for nothing that this recipe is called royal. To prepare it you need:

• salmon fillet – 300–400 g;
• small fish (perches, ruffs) – 250 g;
• crayfish – 6 pcs.;
• onion – 1 pc.;
• one carrot;
• parsley;
• tomatoes – 2 pcs.;
• vegetable oil;
• salt, allspice, bay leaf.

Of course, some ingredients cannot be called cheap, but this dish is worth all the costs. Take a 3-liter saucepan and fill it with cold water. We put in it not cleaned, but gutted perches and ruffs. Cook them for 15 minutes. Strain the resulting broth from the bones and pour it back into the pan. Salt. We throw away small fish. Cut the potatoes into thin strips. Chop onions and carrots and sauté. Add the roast to the broth, then put the potatoes in the pan. After 5–7 minutes, add the salmon fillet cut into pieces and the crayfish necks and claws to the ear (no need to clean them). Cook for another 10 minutes. At the end, add two tomatoes cut into rings, pepper, and bay leaf. Boil for another 3 minutes and turn off. Then sprinkle with parsley. To add more flavor, pour in a glass of vodka.

Salmon soup with pearl barley

For cooking you will need salmon trimmings. You can use tails, ridges and heads. So, the ingredients:

• soup set – 0.5 kg;
• medium potatoes – 5–6 pcs.;
• bulb onions;
• carrot;
• half a glass of peeled pearl barley;
• cherry tomatoes – 8 pcs.;
• salt pepper;
• greenery.

The recipe for making salmon fish soup is very simple. Place the washed fish soup set (heads, tails, fins, etc.) into a 3-liter saucepan. Fill with cold water and put on high heat, after boiling, reduce the flame to minimum. Cook for 40 minutes. Remove the fish and strain the broth if necessary. Pepper and salt. Add potatoes cut into large pieces. Cook it until half cooked, an average of 5 minutes. Throw in the pre-steamed barley, carrots and onions cut into strips. Cut the tomatoes in half and add them to the pan with the rest of the vegetables. Cook for 15 minutes. Turn off the stove and sprinkle the fish soup with fresh herbs. Let it brew for half an hour. You can cook without potatoes. It will not lose its taste.

Salmon soup with millet

This soup is made from the head of salmon. It is believed that this is the dish that turns out to be the fattest and richest. The calorie content of a serving is 220 kcal.

The fish soup is prepared from one salmon head, 3 potatoes, two carrots, an onion, 4 peppercorns, 3 bay leaves. You will need salt and butter. A special feature of the recipe is the presence of millet grains in it.

Preparation procedure:

• - wash the head, remove (if this has not been done before) the gills, put it in a saucepan, pour water, put it on the fire, cook for half an hour;
• - add bay leaves and peppercorns to the fish broth;
• - peel vegetables; cut them into cubes; carrots can be grated coarsely;
• - wash the millet well;
• - after 30 minutes. they take out the head; separate meat from bones;
• - add vegetables and millet to the broth; Boil for 40 minutes;
• - when the potatoes are ready, the salmon meat, which was previously removed from the head, is thrown into the pan; also add greens and another 2 minutes. boil; add some salt before disconnecting from the fire;
• - the resulting salmon oza, in which millet is present, is infused and eaten.

Salmon soup with rice

The recipe calls for adding rice. You need half a glass of it (provided that you are using the head, tail and belly of a salmon carcass). In addition, prepare for the soup: fillet, carrot, onion, 4 potatoes. As usual, you can’t do without salt, pepper, and herbs.

Preparation procedure:

• - chop the vegetables and grate the carrots;
• - the belly, tail, and head of the salmon are washed, placed in a pan, filled with water (it should cover the food by 1...2 cm);
• - cook for 30 minutes. bouillon; then remove the fish parts from it and filter; put it back on the fire;
• - add chopped onions, grated carrots, potatoes;
• - bring to a boil; reduce the flame and cook;
• - in 15 minutes. put rice and pieces of fillet, which were cut earlier, into the broth;
• - cook, constantly checking the readiness of potatoes and rice;
• - at the very end, add chopped greens to the pan;
• - remove from the stove and let it brew.

The calorie content of a serving is 226 kcal.

Salmon soup with millet

Salmon soup with potatoes and millet is not only satisfying, but also rich.

What ingredients will you need?

To cook salmon fish soup you will need:

• set of salmon heads and tail – 1 kg;
• small weight carrots – 1 pc.;
• medium-sized onion - 1 pc.;
• laurel leaves – 2 pcs.;
• water purified from impurities – 2 l;
• medium-sized potato tubers – 3 pcs.;
• millet (without litter) – 40-50 g;
• set of spices for fish soup – 7-10 g;
• ground pepper. You can use white and black - 2 g.

The amount of salt needs to be controlled when cooking soup.

Step-by-step cooking process

The algorithm for boiling fish soup with millet is as follows:

1. Rinse the purchased fish set and place it in a saucepan with 2 liters of purified water.

2. Cook the broth at a low simmer for about 10 minutes. Any foam that forms should be removed periodically.
3. At the end of 10 minutes, remove the heads and tail parts from the pan and strain the broth.
4. You need to remove the meat from the boiled heads and tails and chop it into small pieces.
5. Place the broth on the stove and bring it to a boil.
6. Next, you need to peel the onion and cut it into 2 parts. Grind the washed carrots on a grater. Place the ingredients into the boiling broth and cook for approximately 6-7 minutes.
7. During this time, you need to peel and cut the potatoes into cubes.
8. Place the potato slices in the pan after 6-7 minutes of cooking the broth.
9. Immediately after this, you need to rinse the millet and also put it in the pan. Cook the contents for approximately 15 minutes.
10. After the time has passed, you need to put chopped meat into the soup, add a set of spices and ground pepper, and also add bay leaves and salt. Stir the contents and immediately remove the pan from the stove.

The soup needs to steep for at least 20 minutes.