Pink salmon fish soup - how to cook according to a step-by-step recipe, calorie content and usefulness of the soup

Pink salmon fish soup - how to cook according to a step-by-step recipe + calorie content and usefulness of the soup

Hello, dear readers! I want to honestly admit that I don’t really like fish. But I never refuse fish soups. Therefore, now I will tell you how to cook my favorite fish soup from pink salmon.

The tastiest dish comes, naturally, from the freshest pink salmon. But since it’s not the season at the moment and it’s impossible to find the freshest fish, we’ll cook it from frozen. As a base, we will cook broth from the tail and head, and to create the most satisfying and thick dish, we will cook it with rice.

Let's quickly start cooking before I tell you the whole recipe.

Step-by-step recipe with photos

Video recipe

Health benefits of pink salmon soup

Pink salmon is a source of protein that is easily absorbed by the human body. 100 g of fish contains 60% of a person’s daily protein requirement.

In addition to protein, this reddish fish is rich in useful substances, such as iodine, potassium, sodium, fluorine, phosphorus, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B6, PP, A, and unsaturated fatty acids omega-3. Therefore, it is very useful and has a beneficial effect on the human body:

Lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) .
Improves skin condition.
Protects cells from destruction.
Improves the functioning of the endocrine glands.
Slows down the aging process and prevents the development of senile dementia.
Strengthens bone tissue (The structure of tissues of living organisms is studied by the science of histology) .
Restores the functioning of the cardiovascular system.
Improves the activity of the thyroid gland.
Strengthens the nervous system.

Another important parameter of this healthy fish for us is its low calorie content. 100 g of pink salmon contains only 142 kcal. Therefore, it is unsurpassed for dietary and baby food.

Other options

With millet

Instead of rice, you can cook a dish with millet. Cereals are added along with potatoes, because their cooking time is approximately identical. But since millet can be slightly bitter, it is best to boil it separately for 10 minutes. Then wash under running cool water. So all the bitterness will go into the water. And add it to the soup 10 minutes before it’s ready.

The dish with cream turns out very tender and light. To make it, it is better to use cream with a fat content of at least 20%. Lightly heated cream is poured into the soup when it is actually ready. Everything together is brought to a boil again and turned off. Be sure to add fresh dill. The freshest herbs will go perfectly with the creamy taste of the dish.

With melted cheese

Another method to give a dish a creamy taste is to cook it with the addition of processed cheese. At the same time, you can eat both hard processed cheese in foil and soft cheese in trays. Preference should be given to a product without various fillers and additives. It is best to take ordinary processed cheese with a neutral creamy taste. Cheese should be added at the end of cooking, when the main ingredients have already been cooked. Hard cheeses should be grated before adding to the dish, and soft cheeses should be scooped out with a spoon. Be sure to stir everything well and cook for 3 minutes so that the cheese has time to melt and give the dish a pleasant golden color and creamy smell.

From canned pink salmon

This is the quickest version of fish food, because you don’t need to cook the broth and waste time trying to disassemble the cooked fish into pieces. First, potatoes and carrots are boiled, and 10 minutes before they are ready, mashed canned food is added. Those who don’t mind frying can sauté onions and carrots with canned food. This way the dish will turn out to be the most rich and catchy in taste.

With tomatoes

A dish with tomatoes differs not only in its catchy color, but also in its unusual catchy taste. And not only sprat soup is prepared with tomatoes. Although this is a common combination. Tomatoes are also good in pink salmon fish soup. With all this, an indispensable ingredient is not only tomatoes, but also olives, which add a special note to the dish. Tomatoes are best consumed in their juice. In this form, they stew more quickly, unlike new ones. Remove the skin, if any, from the tomatoes and chop. The tomato mass is added when the fish is already cooked. To make the soup more nutritious and satisfying, you can cook it with potatoes. Olives cut into circles are added to the finished dish.

Useful tips

Be sure to remove the gills from the head. They can spoil the taste of the dish and make it cloudy and bitter.
Frozen fish is best defrosted in the refrigerator. To speed up this process, I place it in a sealed bag and fill it with cool water.
I usually freeze some of the cooked fish broth in small portions. This way I always have a ready base for a fragrant and rich soup. I like to cook fillet fish soup using ready-made broth. It comes out quickly, tasty and without bones.
Lemon juice perfectly enhances the delicate taste of fish, so when serving, the dish can be decorated with a narrow slice of lemon.

Conclusion

Now you understand how simple and tasty it is to cook pink salmon soup, what its benefits are, and how you can vary this dish.

We cooked soup specifically, not fish soup. Although pink salmon soup is also delicious.

Do you understand how fish soup differs from fish soup? Write your options in the comments!

Pink salmon dishes, Fish soup

First course recipes → Soups → Fish soup

Pink salmon dishes

Fish soup from the ridges of reddish fish is a rich first course, which is not only tasty and healthy, but also quite economical.

For lunch, you can prepare fish soup from reddish fish, spending a relatively small amount of money. Fish soup is prepared very simply, but it turns out very tasty and light.

If you love rassolnik, but do not want to spend a long time fiddling with it, then prepare rassolnik with canned fish. You will love this special but tender fish soup with pink salmon, pickles and rice.

Milk soup based on the Finnish kalakeitto. Milk fish soup is prepared very quickly, but the taste of the dish will not disappoint you.

Magic soup! You can eat this creamy pink salmon soup any day!

A quick recipe for canned pink salmon soup. Fish soup with melted cheese, spinach and vegetables turns out very tasty, thick and rich. An ideal option for lunch.

This delicious fish soup is best prepared from several types of fish and various seafood. The soup with seafood and fish, also with potatoes, celery, tomato juice, wine and spices comes out very tasty, with a pleasant sourness and a catchy smell.

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Pink salmon soup/Recipe with step-by-step photos

Pink salmon is a low-fat fish that is a source of high-quality, easily digestible protein. 100 grams of pink salmon contains 60% of the daily value needed by a person. Here’s what’s curious: pink salmon live in the sea, and when they spawn, they go into freshwater rivers, passing through a huge number of obstacles. Pink salmon contains Omega 3 fatty acids, which lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) , and also prevents the appearance of senile dementia. Pink salmon contains a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) D, without which the formation of the human skeleton is simply unrealistic. Therefore, pink salmon soup is very useful for children.

Ingredients:

Pink salmon (tail, ridge, fins, head)
Rice – 100 g
Potatoes – 200-300 gr
Carrots – 100 gr
Onion – 100 gr
Vegetable oil - for frying
Spices: salt, ground dark pepper, parsley, dill, bay leaf.

How to cook pink salmon soup

1. First you need to cook broth from pink salmon trimmings (you can make a wonderful second dish from the pulp). Pink salmon is cooked for about 15-20 minutes until fully cooked.

2. Then you need to remove the pink salmon from the broth using a slotted spoon.

3. It is better to strain the broth so that no one gets a random bone while eating. The broth must be immediately salted to taste.

4. Place rice into the bubbling broth (preferably steamed so that the pink salmon soup does not turn into porridge).

5. Once the broth with rice has boiled, add the diced potatoes. And reduce the heat to low.

6. Cut the carrots into small cubes or three on a large grater. Peel the onion and cut into cubes. Fry in vegetable oil. After the water boils, add to the soup.

7. Carefully separate the fish from the bones. Add pink salmon and spices to taste to the soup.

Savory pink salmon soup is ready

Bon appetit!

Pink salmon soup usefulness

The usefulness of fish is truly invaluable for the health of the human body. This is especially true for marine representatives. Pink salmon, or as it is popularly called pink salmon, is rich in proteins and vitamins, micro- and macroelements, especially phosphorus, vitamin B12, PP and sodium. A good diet (Diet is a set of rules for eating food by a person or other living organism) with the introduction of pink salmon dishes, since it gives a person the amino acids and fats necessary for normal life, and contains only 150 kilocalories per 100 grams of product. The fish is indescribably warm, and dishes made from it, especially pink salmon soup, are an everyday, rich and healthy dish. Such a treat will please your precious spouse and children, and there is no shame in offering it to guests.

Pink salmon soup recipes

Pink salmon fish soup

Potatoes – 4 pieces.
Onion – 1 large head.
Dill greens – 1 large bunch.
Pink salmon – 2 large fish. On average, one pink salmon is about 30-40 cm in size, so if you have a large pan and the pink salmon goes away quickly, you can take three pieces.
Salt, peppercorns, bay leaf - by eye and to taste.

Wash the fish and use a dishwasher to remove the corresponding mucus under running water. Let's cut it and take out the ridge. First, let's prepare the broth: we will need the peeled heads from the gills, and the ridge will also not be superfluous. Place all this in a saucepan and fill with water. Boil, add bay leaf, pepper and salt. We taste it and cover it with a lid, put it on a leisurely fire - about 30 minutes for everything.

In the meantime, we will cut the fish into pieces, we will put it in a pan, after we get rid of the heads and backbone. Peel the potatoes, cut them into cubes, and throw them in with the fish. Now chop the onion finely and put it in the ear. You can simply throw a whole onion into pink salmon soup, and remove it when it’s cooked. After 20 minutes, you can lower the greens, test for salt and spices, close the lid and simmer over low heat until the potatoes are ready.

Pink salmon soup with cream

Potatoes – 5 pieces, medium size.
Carrots – 2 pieces, medium size.
Onion – 2 pieces, medium size.
Tomatoes – 3 large pieces.
Pink salmon - 2 medium fish.
Cream – 25%, one and a half to two glasses.
Dill and basil greens - half a bunch each.
Salt and pepper - to taste.
Olives - for serving.

This pink salmon soup is not only tasty, it is very satisfying, but light, with a pleasant aroma and gentle color. Let's start by preparing the vegetables: onions, potatoes, carrots - peel and cut into small cubes. Tomatoes must be doused with boiling water, peeled and cut in the same way as all vegetables.

We clean the fish, rinse it, cut off the fins and heads. Divide the salmon into large pieces. Cook the broth from the heads, cleared of gills, with the addition of salt and seasonings. While the pink salmon soup is cooking, we saute the carrots and onions in butter for about 15 minutes over low heat, then add the tomatoes, stir and simmer under the lid, adding water.

When the broth is ready, which won’t take more than half an hour, take out the giblets, add the potatoes, and cook for 15 minutes. Then lower the pink salmon, fry it, and cook for another 15 minutes. Afterwards, pour the pink salmon soup with slightly heated cream, simmer under the lid for 10 minutes and add chopped herbs, let the dish sit on the fire for another 10 minutes, and then remove it. When serving, garnish with olives.

Pink salmon soups - tried and tested recipes. How to cook pink salmon soup correctly and deliciously.

Pink salmon soup - general principles of production

Pink salmon belongs to fish from the salmon family. It is not only tasty, but also very useful. Pink salmon meat contains the most valuable proteins for the body and a number of vitamins (A, PP, C and B). In addition, pink salmon is rich in unsaturated fatty acids. Pink salmon contains huge amounts of magnesium, sulfur, calcium, copper, phosphorus, zinc, nickel, fluorine and iron. Unsaturated omega-3 fatty acids help rejuvenate the body and prevent the development of cancer. Pink salmon is fried, baked, steamed, and a huge number of tasty and necessary first courses can be prepared from this fish.

Pink salmon soup can be prepared from canned or fresh fish. Canned fish is an excellent choice for those occasions when there is no time at all to prepare a hearty first course. From pink salmon you can prepare ordinary watery fish soup and tender creamy puree soup. A huge number of vegetables are perfectly mixed with pink salmon: potatoes, carrots, onions, cauliflower, broccoli, tomatoes, zucchini, spinach, celery, etc. To make the dish more rich and fragrant, crushed herbs, aromatic peas, dark and snow-white ground pepper, salt and bay leaf are also added to the soup. You can experiment a little and season the soup with any other spices.

First, broth is boiled to make soup. You can cut the fillet into small pieces and cook until done, and then add the other ingredients. You can also remove the fish from the finished broth and place it at the very end of production. In addition to vegetables, seafood (mussels or shrimp), mushrooms, cereals and processed cheese are also added to pink salmon soup. Puree fish soup can be served with hot croutons, and ordinary watery soup can be perfectly mixed with any fresh herbs.

Pink salmon soup - preparation of goods and utensils

Fresh pink salmon fillets are washed and cut into small pieces, then broth is made from the fish. Boiled fish should be separated from the bones. The vegetables are painstakingly washed and peeled, then cut according to the recipe. If processed cheese is used to make pink salmon soup, it should be placed in the refrigerator in advance to make it easier to grate later - then the cheese will dissolve in the hot broth very quickly. The grains are sorted and painstakingly washed. It is also necessary to chop the herbs and prepare the necessary seasonings in advance. Canned fish is cut into small pieces or mashed with a fork along with the juice directly in the jar.

To make pink salmon soup you will need a saucepan, a frying pan, a knife, a cutting board, a grater, a colander, a slotted spoon and other kitchen utensils. The dish is served in ordinary deep plates, and creamy fish soups are best poured into deep bowls or bowls.

Pink salmon soup recipes:

Recipe 1: Pink salmon soup

This pink salmon soup is a good option for a quick first course. The soup comes out very light, filling and tasty. This recipe includes canned fish, potatoes, onions, carrots, rice and seasonings.

Required ingredients:

1 can of canned pink salmon;
1.5-2 liters of water;
Potatoes – 3 medium tubers;
2-3 tablespoons of rice;
1 onion and carrot each;
Bay leaf – 1 pc.;
Peppercorns – 3-4 pcs.;
The freshest greens.

Manufacturing method:

Pour water into the pan and put it on fire. Peel the potatoes, carrots and onions, cut the potatoes into small cubes, grate the carrots, chop the onion. Open a can of canned food and separate the meat from the juice. As soon as the water boils, pour the fish juice into the pan. We thoroughly wash the rice and place it in boiling water. After 10 minutes, add potatoes, carrots and onions. Add a bay leaf and throw in a few peppercorns. Cook the soup for 10 minutes (until the vegetables are ready). Cut the pink salmon into small pieces and place in a pan. It’s better not to mash the fish with a fork, otherwise the soup will turn into porridge. Chop the dill and parsley and add to the soup. Cook pink salmon soup for another 5 minutes. To enrich the taste of the meal, when serving, you can add a slice of lemon and some fresh herbs to each plate.

Recipe 2: Pink salmon and shrimp soup

A true delicacy first course that can be served for a gala lunch or dinner. The soup contains pink salmon, shrimp, tomatoes, herbs and seasonings. The soup is served in special clay pots.

Required ingredients:

Half a kilo of pink salmon;
Potatoes – 2 pcs.;
2 ripe tomatoes;
Peeled shrimp – 150 g;
1 small onion;
A bunch of parsley;
Pitted olives – 50 g;
Salt and pepper - to taste.

Manufacturing method:

Peel the onion and chop it coarsely. Peel the potatoes, wash them and cut them into small cubes. Immerse the tomatoes in boiling water for half a minute, then remove the skin. We cut the pulp into small semicircles. Wash and chop the parsley. We wash the pink salmon and fill it with one and a half liters of boiling water. Cook the fish for about 15 minutes. Don't forget to remove the foam with a slotted spoon. Add the onion and cook the soup for another 5 minutes. Season the soup with salt and pepper and cook until done. We take out the fish, separate it from the bones and strain the broth. Pour the broth into the pots, add the potatoes and cook for another 10 minutes. Then add the tomatoes and shrimp and cook the soup for another 3 minutes. Cut the olives into small rings. Place a piece of fish in any pot, add olives and sprinkle with herbs. Pink salmon soup with shrimp is ready!

Recipe 3: Pink salmon soup with cream

Indescribably tasty and tender pink salmon soup with cream. If there is no pink salmon, you can take any other reddish fish: chum salmon, trout, salmon, salmon, sockeye salmon, etc. The dish turns out to be very nutritious, fragrant and satisfying. This fish soup can be prepared for ordinary dinners or for a ceremonial feast.

Required ingredients:

Pink salmon fillet – 450 g;
Bay leaf – 5-6 pcs.;
10 peas of aromatic pepper;
2.5 liters of water;
6 small potatoes;
2 onions;
1 small carrot;
Packaging 10% cream – 470 g;
20 g butter;
Salt;
Dark ground pepper;
Dill.

Manufacturing method:

We wash the pink salmon and cut the fillets into small pieces. Cook 2.5 liters of broth from the head, bones and tail. Add peppercorns and bay leaves to the broth. Cook for about half an hour, skimming the foam from time to time. Strain the finished broth. Peel the carrots and onions, chop the onions, cut the carrots into small, careful cubes. Place the butter in a saucepan, melt it, and fry the carrots and onions in it. Peel the potatoes, wash them and cut them into small cubes. Place the potatoes in a saucepan with carrots and onions. Pour the strained broth over the vegetables. Bring the soup to a boil and cook until the potatoes are soft. Then add the pink salmon fillet and bring the soup to a boil. Then pour in the cream, salt and pepper the dish to taste. Bring to a boil and add chopped dill.

Recipe 4: Pink salmon soup with melted cheese

A very light, tasty and necessary pink salmon soup. The dish is prepared simply and quickly and is ideal for daily and special occasions. This soup can be included in the baby food program. You can eat not only pink salmon, but also any other reddish fish (trout, salmon, chum salmon, etc.).

Required ingredients:

200 g pink salmon fillet;
One and a half liters of water;
1 processed cheese;
1 onion;
Potatoes – 2 pcs.;
Salt, dark ground pepper - to taste;
Dill greens.

Manufacturing method:

Pour cool water into the pan. Cut the fish fillet into small pieces and place in a pan. Place the pan on the stove, after boiling, reduce the heat and skim off the foam. Cover the pan with a lid and cook for about half an hour. Peel the potatoes and cut them into small cubes. Peel the onion and chop finely. Cut the cheese into small pieces. 30 minutes after the start of cooking, put the potatoes, onions and cheese into the pan. Season the soup with salt and pepper. Cook for 10-15 minutes, stirring occasionally. Finely chop the dill greens. Serve the soup with finely chopped herbs. And hot bread.

Recipe 5: Pink Salmon and Cauliflower Soup

A very satisfying, light and tasty pink salmon soup. In addition, the dish is very rich in vitamins and healthy. This soup is perfect for eating after long holidays.

Required ingredients:

300 g pink salmon;
2 liters of water;
150 g cauliflower;
50 g leeks;
2 potatoes;
1 small carrot;
2 tbsp. l. rice;
Salt - to taste;
300 ml olive oil.

Manufacturing method:

We wash the fish, cut it into small pieces, fill it with cool water and set it to cook. Cook the fish for 25-30 minutes, skimming off the foam from time to time. We separate the cabbage into inflorescences, finely chop the onion and carrots. Peel the potatoes and cut them into small cubes. Fry the carrots and onions in a frying pan with olive oil for 5 minutes. We take the fish out of the broth, separate it from the bones, and strain the broth. Place chopped potatoes into the bubbling broth and cook for 3 minutes, then add other vegetables. Cook the soup for about 10 minutes. We thoroughly wash the rice and place it in the soup. Cook until done. At the end of cooking, lay out the pieces of fish and turn off the heat. Cover the pan with a lid and leave to steep for 20 minutes. Serve the finished soup with chopped herbs.

Pink salmon soup - secrets and useful tips from the best chefs

You should not cook fish over very high heat - this can cause it to become tough. Absolutely, pink salmon does not require long-term heat treatment. Lemon juice perfectly enhances the delicate taste of pink salmon, so when serving, you can throw a narrow slice of lemon on the plate.