Savory salmon soup according to a traditional recipe

A tasty and satisfying lunch is the key to a good mood for all family members. The salmon fish soup recipe is a regular one and is a good option for a hearty and tasty lunch. Salmon is a storehouse of essential vitamins, a product rich in omega 3 and simply pleasant taste sensations.

The usual recipe for salmon fish soup is presented step by step with photos. It is called ordinary because it is made from the most common and affordable ingredients.

The favorite recipe of all housewives - fish soup from the head and tail of salmon:
Soup with cereals
Another version of fish soup, no less popular, is fish soup with bellies and ridges.
The most unique version of fish soup is salmon steak soup.
So that the traditional version does not seem ordinary and annoying, you can prepare fish soup with cream.
Video recipe:

The recipe is for 2 liters of broth:

Salmon fillet – 600 g;
Onion – 1 piece;
Potatoes – 4 pcs;
Salt pepper;
Bay leaf;
Butter – 50 g;
Fresh or dried dill.

How to cook:

1. Cut the fish, removing bones and scales. Cut into slices or cubes, it all depends on your preference.

2. Place the fish pieces in water and bring to a boil. Cut the onion into 2 parts and add to the fish.

4. Peel the potatoes and carrots and cut them into cubes and slices, respectively. Throw into a saucepan and cook covered for 20 minutes.

5. Add butter.

6. After cooking, add dill.

The favorite recipe of all housewives - fish soup from the head and tail of salmon:

Salmon head - 2 pcs;
Tail – 1 piece;
Potatoes – 3 pcs;
Onion – 1 piece;
Carrots – 1 piece;
Garlic – 3 cloves;
Butter – 50 g;
Salt pepper;
Bay leaf;
Dill.

Number of servings – 4; production time – 60 minutes.

Manufacturing:

Place a saucepan with water on fire.
At this time, cut the onions, carrots and potatoes into cubes and throw them into boiling water, add spices and leave to cook under the lid for 15 minutes.
Clean the tail and fish heads from scales and add to the broth, bring to a boil, constantly skimming off the foam. Add oil, garlic and bay leaf. Cook for 15 minutes.
After the soup has steeped, serve it to the table, sprinkle with chopped dill.

Soup with cereals

Several types of cereals are suitable for fish soup. Usually fish soup is prepared with rice or millet.

Number of servings – 4.

Salmon fillet – 500 g;
Potatoes – 4-5 pcs;
Onion – 2 pcs;
Carrots – 1 piece;
Millet/rice of your choice – ½ cup;
Dark pepper, salt to taste;
A bunch of parsley;
Green onions.

Manufacturing method:

Place a pan of water on the fire.
While the water is heating up, we cut the fish, dividing it into small pieces, but not very small, so that it does not boil over.
When the water boils, add the fish and cook for 15 minutes over low heat, constantly skimming off the foam.
Wash the onion and cut into 4 parts, throw into water;
Peel the potatoes and cut into cubes (1.5 cm), add to the fish, salt and pepper.
Wash the cereal under water and add to the boil, leave for 15 minutes.
After cooking, let it simmer under the lid for 5 minutes.
Serve sprinkled with herbs.

Manufacturing time – 1 hour 20 minutes.

Manufacturing difficulty is average.

Another version of fish soup, no less popular, is fish soup with bellies and ridges.

Salmon bellies – 250 g;
Ridges – 300 g;
Potatoes – 3 pcs;
Carrots – 1 piece;
Onion – 1 piece;
Pepper mixture, salt;
Butter – 40 g;

How to cook:

Rinse the bellies and ridges thoroughly and place in water and bring to a boil.
Peel the potatoes and cut into small cubes, cut the carrots into half rings, peel the onions.
Place chopped vegetables in boiling water and let cook for 15 minutes.
Add bay leaf and spices to the vegetables.
Before turning off, add butter and chopped dill.
Serve to the table.

This recipe is designed for 4 people. Production time – 50 minutes.

The most unique version of fish soup is salmon steak soup.

The smell and taste are indescribably tender and pleasant; such a dish does not have time to linger in the refrigerator.

Salmon steaks – 2 pieces (500 g);
Carrots – 1 medium;
Onions – 2 small;
Tomatoes – 3 pcs;
Potatoes – 4 pcs;
Salt, pepper, bay leaf.

Cooking:

Wash the steaks and cut into cubes.
Cut vegetables into cubes. Pour boiling water over the tomatoes, remove the skins and chop finely.
In a thick-bottomed saucepan, fry the onion until golden, add the carrots and fry until soft.
Add tomatoes and simmer for up to 10 minutes. Fill everything with 2.5 liters of water.
Add potatoes to boiling water and cook for 20 minutes, add fish and leave to cook for 10 minutes.
Garnish the finished soup with chopped herbs.

So that the traditional version does not seem ordinary and annoying, you can prepare fish soup with cream.

To do this you will need:

Salmon fillet – 500 g;
Bell pepper – 1 piece;
Carrots – 1 medium;
2 medium onions;
Spices to taste;
Cream – 200 g.

Manufacturing:

We clean all the vegetables and chop them for the broth. Cut potatoes and peppers into cubes, carrots into half rings, and onions into 4 parts. Throw it into the water and prepare the broth.
When the vegetables have boiled for 30 minutes, add pieces of fish and spices. Cook for 15 minutes and skim off the foam.
Before turning off, add cream and simmer for 7 minutes.
Serve with lemon garnish.

Video recipe:

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How to cook traditional salmon soup - a proven step-by-step recipe

Is it possible to smell the smell of summer on a rainy, cool evening without getting your feet wet in nature? Yes! And the salmon fish soup recipe will help us with this. Step-by-step photos will tell you how to cook it from the head and tail. But you can cook it from bellies, fillets and even ridges.

I will try to convey the smell of smoke to you through the screen so that you can repeat it at home. I’ll tell you in detail how to achieve the real right taste. And although salmon is not found in my area, it is always available in the nearest hypermarkets.

We will prepare traditional fish soup - and, as you know, it can be cooked without grain - but you can create it with rice or millet. So let's get started.

Ingredients

Step-by-step production

Video recipe

8 little tricks

In this recipe we simply added vegetables to the broth, but I prefer to bake them in a dry frying pan ahead of time. This gives a wonderful color and a typical smell.
Fishermen, when preparing fish soup in the wild, always add a glass of vodka to it. Give it a try. This little secret really makes the broth special and catchy. People say that fish soup without vodka is just fish soup.
Another little secret: if you set fire to birch chips and simmer them in broth at the end of cooking, this will give the dish a cool campfire smell.
But what if there is no fresh salmon in the store? Can you cook from frozen? In the article on how to choose salmon for soup, we will give you a lot of necessary tips - use them when purchasing.
To make the broth transparent, do not forget to skim off the foam.
In general, the soup cooks very quickly - 20 minutes, and under no circumstances do not stir it frequently, so as not to turn it into mush.
Different parts of fish require different cooking times: for the head - at least 30 minutes, for fins, ridges and tail - no more than 10 minutes. We cook the fillets and bellies the fastest – no more than 5 minutes.
Although salmon is a financially expensive fish, its individual parts: fins, tail, head, ridge are inexpensive and give good fat.

Take note of these secrets and try to apply them when you prepare fish soup from trout or pike perch.

Healthiness of the dish

Reddish fish is useful for its rich composition, and the main thing is that in the 20 minutes it takes to make, it retains all the useful microelements:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, E, B, D, PP;
Omega-3 and Omega-6 fatty acids;
potassium, iodine, phosphorus, calcium, iron, sodium, chlorine, zinc, magnesium, nickel.

Its effect on the body cannot be underestimated:

reduces cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms with the exception of nuclear-free ones) ;
strengthens blood vessels;
improves brain function;
increases immunity;
helps in the fight against autumn blues and depression.

Who in particular should pay attention to salmon soup:

people who prefer proper nutrition;
athletes;
pregnant and nursing mothers;
clients after the operation;
old and children.

5 other options

With millet

If your goal is to create the most nutritious and satisfying soup, add millet. But before that, be sure to fill it with boiling water and drain. In this way, we will remove the gluten of the grain, and along with it, the bitterness will also go away. Then your dish will not be spoiled, and the smell of reddish fish will permeate all the ingredients.

Instead of millet, you can cook it with rice. But it will be more like fish soup than fish soup. Experienced fishermen say that the fish soup must be the most common, with the smallest set of goods. But in order to feed a hungry huge family, an additional ingredient will have to be prohibited, by the way.

Royally

Ukha, made from reddish fish steak, is truly a royal dish. Salmon can be combined with other generous fish - for example, sturgeon, trout and even pike perch. Serve the dish with garlic croutons, generously sprinkling with herbs.

If you are not a passionate fish soup lover, try cooking it Finnish style with cream. Even those who do not like fish dishes will like the gentle creamy taste. Only the Finns do not add carrots at all and add slightly lightly salted salmon at the end of cooking. Try it, the smell will linger throughout the entire area.

With lemon

This ordinary reddish fish soup with lemon perfectly combines the acidity of citrus and the freshest herbs. To give the most striking flavor color, zest is also suitable. Anglers especially love to cook lemon soup outdoors. You can put a narrow ring of lemon on anyone’s plate.

Conclusion

If after reading this recipe you want to repeat it, it means that the smell still came through the screen, which cannot but amuse. I would very much like to find out if you were able to cook fish soup at home, just like at a campfire. You may not be able to get a birch sliver for you, but everyone can find 50 g of vodka.

Did you know about these little secrets? What is this: a ritual or, rather, a necessity? We would be grateful if you share your thoughts in the comments.

Salmon soup

Fish broth “Cock soup”

They say that the royal fish soup is made with chicken broth and with reddish fish and sturgeon. Am I a ruler, or not a ruler?! – I thought about it. Naturally, no, I’m not a ruler or a queen, but with a “king in my head” - this is literally, oh, he doesn’t give me peace, he often invents such things. Like, for example, now - a couple of recipes for the “Immaculate Couple” competition. It’s up to you to judge what and how, but we had a tasty, very tasty bite, no weaker than royalty. I suggest you pamper your family and “reign” in pleasure.

Salmon soup “Uh-set!”

I'll share one recipe! Our soup will come with the Uh-set! I’ll tell you what I understand about it! I love this dish! Simple, tasty and easy! You can dream about summer! Fish out the smoke from the fire where the fish soup is being prepared! Well, we cook at home! This fish is familiar to everyone! Let's try, friends! We are not allowed to go without the first one!

Ukha “Royal”

I was taught to cook this dish by my best friend. And when he says that I should come for fish soup, I just can’t resist)) I won’t say that it’s inexpensive (in the sense of fish soup, that’s why it’s royal), but it’s very tasty. And if there is a steamy glass nearby (I’m at a friend’s), then both my soul and my insides are so warm and pleasant. Can I have another plate?)))

Monastic ear

Now I would like to share with you one ancient recipe of Russian cuisine. Many thanks to my aunt for remembering it and telling me to cook it.

Warm salmon soup

Warm, very tasty ear.

Salmon soup

Fish soup in Finnish

This is a very tasty, but not affordable dish. From time to time you can amuse your own guests and pamper yourself.

Magic ear

The fish soup comes out filling, cheap and very tasty!

Ukha “Royal”

Recipe for multicooker MP5015PSD.

Salmon soup . Salmon soup is the first liquid dish rich in microelements and composition. Salmon is truly a royal fish, fatty, nutritious, with a delicate taste. There are minimal bones in such fish and they are quite easily removed.

They prepare salmon soup as an option only from this species, or add other types of fish to the salmon, then the taste of the fish soup becomes even more intense.

Prepare fish soup in a saucepan, in a multicooker bowl, or in a kettle. This type of soup comes out especially tasty and fragrant if you cook it over a fire.

Before you add the fish to the soup, you should first boil the potatoes, cut into pieces, in water. From time to time, if desired, washed rice or pearl barley, and less often millet, are added to the cooking of potatoes.

You should also add onions and whole carrots to the broth. When the vegetables are ready, remove the carrots and onions from the soup and add pieces of fish or fillets to the water. Salmon does not need to be cooked for very long. It is enough to cook it for 10 minutes over low heat so that the broth does not become cloudy. Next, the salmon soup is seasoned with spices to taste, seasonings - pepper, salt, bay leaf, chopped herbs, fresh or dried.

The finished fish soup is poured into portions, in each of which you should put a piece of fish from the soup.

As an option, salmon soup can be cooked in fish broth, in which the fish was boiled in advance, placing it on a separate dish and straining the broth.

It would be appropriate to serve salmon fish soup with pies and other Russian pies with fish or vegetable entrails.

Salmon soup

There is such a worldview that it is impossible to spoil a salmon dish, since the fish is good and “cooks itself.” But if you just take a piece of salmon and simply cook your fish soup, you risk being disappointed. Shall we figure it out?

Ukha is a dish that is both simple and complex at once. It’s ordinary, so it’s easy to prepare. And what’s complicated is because the matter requires knowledge of certain secrets. Without them nothing will work.

The main secrets are not related to where the fish soup is prepared. Cooking over a fire in a cauldron is, of course, romantic, and even at home, the soup is reproduced no worse. Especially if it is prepared from a fish that can be caught in very special places - salmon. And now we will talk about salmon ear.

Secrets of delicious salmon soup

About a rich, rich broth . First, ukha is a good, strong fish broth. Perfect if the dish includes two or three types of fish and its various parts, for example, fillet and tail, head and belly with fins. Different fish are added at different times, and it is this order of addition that gives the fish soup a rich taste. In the recipe, for richness, the head of a large fish (catfish) is used, and the main taste of the ear will be acquired by salmon with its excellent healthy fats. Instead of the head of the catfish, you can take the head of the salmon itself, as well as its belly and tail, but this will be a different recipe.

Fish soup should remain fish soup and not turn into fish soup . This is due to the minimalistic composition of the dish. I included a little potato, an onion, a handful of olives and half a lemon in the salmon soup - the last one will add an appetizing sourness to the taste of the fish broth. There does not have to be any croup in the ear.

The broth should be transparent! The fish soup is cooked with the lid open over very low heat so that the broth only bubbles slightly. Then it will turn out as it should be - transparent, like a tear. Well, or practically.

Ingredients

salmon 350-400 g
big fish head (catfish) half
potatoes 3 pieces
onion 1 piece
olives 10 pieces
lemon half
bay leaf 1 piece
half a bunch of dill
salt, pepper to taste

Manufacturing

Prepare the fish head: thoroughly wash it and remove the gills.

Place the head in a large pan, fill it with water and add the peeled onion and bay leaf to the pan.

Place the pan on the fire. When the broth boils, carefully skim off the foam with a slotted spoon, reduce the heat to low, and do not cover the pan with a lid. The head will cook for 30 minutes.

Clean the salmon fillet and cut off the rib bones.

Add the cut parts to the fish head broth 15 minutes after boiling.

Peel and dice the potatoes. Cut the olives into slices.

After 30 minutes from the moment of boiling, remove the head, fish trimmings and onion from the broth. Let the fish remains cool, and in the meantime add the potatoes and olives to the pan.

When the head and trimmings have cooled, take everything apart and remove the meat. There will be quite a lot of it in your head. Return this meat to the pan.