Pink salmon soup: preparing a delicious soup from reddish fish at home

Hello, dear readers of the magazine In Your Own House! Now we are preparing fish soup at home. Let's look together at how pink salmon soup is cooked. If you are lucky and there is the freshest beautiful pink salmon on the table, then the fish soup will be excellent, although you can prepare it deliciously from frozen. In this form, it perfectly retains useful characteristics and is comfortable to cut.

For contrast, you can make soup from canned pink salmon; if you cook it with skill, it will literally turn out delicious. It's up to you to decide what kind of fish to cook from; the main thing is to choose the right pink salmon for your fish soup. Read about it on our website and enjoy cooking.

Eh, it would be great to go fishing. Cook the catch in a cauldron over a fire, then sing songs, look at the fire, swim and eat hot fish soup. But while we are at home and there is much less romance, let’s cook fish soup on the stove, create it with soul and at the same time figure out step by step how to cook deliciously from fresh frozen fish.

Ingredients

Step-by-step manufacturing recipe with photos

Video recipe

Options with new ingredients

In a slow cooker

To make fish soup in a slow cooker, it is best to use fillet. Firstly, it’s less fiddling, and secondly, you don’t always need to open and close the miracle pan. Let's collect all the ingredients, add salt and pepper right away and set it to cook in Soup mode for 25 minutes, because the fillet is cooked for only 7-8 minutes, and we are focusing here on the cooking time for potatoes and carrots. The multicooker greatly simplifies production for us, and the main thing is that for this half hour we are completely free and can prepare the second dish or dessert.

With pearl barley

In the traditional version of making it, nothing is put in the fish soup, except for fish and vegetables, but in our improved soup we will add pearl barley, flavor everything with a boiled egg and sprinkle in aromatic seasoning. You will get a good, rich, soft fish soup with pearl barley. We will eat it with rye bread and herbs. I put the pearl barley in the pan together with the fish, so it has time to cook, swell and become soft.

According to the same recipe, you can prepare fish soup with rice. It cooks a little faster than pearl barley, although pearl barley can be soaked in warm water overnight (that is, in the dark) , so it will swell and cook quickly. If you cook with rice, remember that it cooks well and increases in size; for fish soup, only half a glass is useful.

Finnish fish soup is cooked with cream or cheese, because pink salmon itself is not a very fatty fish, and from time to time it seems that the soup is not so rich. We cook according to the traditional recipe, and add cream only after the broth with vegetables has already boiled well. The creamy mixture adds fat, softness, and viscosity to the soup. If you cook it with cheese, the soup will become richer and its color will change to yellow. Add the grated cheese, stir, reduce the heat and simmer for another 5 minutes, then add pepper, sprinkle with dill and let it brew.

With millet

With millet, the ear will become richer, softer, and acquire a pleasant yellowish color. Millet also cooks quickly and perfectly, increasing in volume almost 2 times, so we add only 2-3 handfuls of it. Just don’t add the millet, otherwise you’ll end up with porridge with fish instead of fish soup.

From frozen pink salmon

Frozen pink salmon can be cooked in the same way as fresh salmon, you just need to take it out of the freezer in advance and make sure it is defrosted enough to be easy to clean and cut. It is best to defrost fish in a special compartment of the refrigerator, so it will retain all its useful characteristics and they will not come out with water. If you are in a hurry, you can use the microwave in the Defrost mode.

Useful tips

It is strictly forbidden to use the gills and entrails of fish for fish soup; they will make the fish soup bitter.
Be sure to remove the eyes from the fish’s head; they are unnecessary in the ear.
Ear from the head and tail will be the least nutritious.
It is not allowed to add liquid during the making of fish soup; this can lead to cloudiness of the broth.
It's great to add a slice of lemon to your ear. It is not allowed to add citric acid in powder; the soup will immediately become sour, and we only need a light tint of sourness.
Using the same method as with pink salmon, you can prepare salmon soup; it will cost you even more, but you will get an excellent and tasty fish soup.
If you are using a very small amount of fillet for making, then I advise you to cook it directly in cream. To do this, heat up the cream, cut the fillet into pieces and immediately add it to the cream. The potatoes also need to be cut into narrow strips so that they have time to cook. Chop the onion into a very small cube, but this time you will have to give up the carrots, they will not cook so quickly. After the cream boils, boil the fish soup for another 7 minutes, add salt and pepper, turn off the heat and leave for another 5 minutes. Try this quick version of creamy mini fish soup, you will absolutely love it.
As soon as the broth boils, remove the foam, reduce the heat and cook so that the broth does not boil, but simmers.
If we were cooking fish soup by the river over a fire, we would put small fish in the cauldron - all the fish we caught. It needs to be gutted and boiled longer, then strain the broth, throw out the fish, and cook pink salmon soup in this rich broth.
Do not leave the bay leaf in the finished ear; it may cause unnecessary bitterness.
If there is not a lot of fish for the fish soup, but there are a lot of eaters, then I advise you to boil the eggs, cut them in half and put them in plates with the fish soup, so our fish soup will become richer.
True fishermen eat the fish separately, washing it down with broth cooked with small fish and vegetables.
Ukha is not a greasy dish at all; if you like the richest taste, add a piece of butter directly to the plate.
For an economical option for making pink salmon fish soup, a pink salmon head and tail are enough; from time to time I buy tenderloin bellies and cook fish soup from them or simply fry them. The bellies are quite fatty, so it comes out very tasty.
My mother constantly poured a glass of vodka into my ear, saying that it tasted better this way. In my opinion, this is incomprehensible, but serving vodka to your ear is absolutely good.

The benefits of reddish fish for the body

Pink salmon soup with soft potatoes is a very healthy dish. Dishes made from reddish fish diversify the cuisine and saturate us with useful vitamins and microelements. The usefulness of pink salmon is obvious:

it contains a bouquet of minerals and vitamins;
will have a beneficial effect on the thyroid gland, providing it with iodine;
promotes cleansing of the body, removing toxins from it (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and waste;
helps prevent disease (disruption of normal functioning, performance) of bones and teeth due to the presence of phosphorus and calcium;
contains pyridoxine, which optimizes the functioning of the nervous system.

The calorie content of pink salmon is completely low, which is why it is ideal for those who want to lose weight. Prepare fish soup more often, nourish your body and stay slim.

Conclusion

Now we have figured out how to cook a completely simple, tasty dish of pink salmon in order to vary your own diet. Remember, earlier in the canteens there was a fish day - Thursday, and fish soup was certainly served. We told you how to create it at home. From now on, cook with skill every day of the week, just because it’s delicious.

Pink salmon soup

Pink salmon soup is a recipe for fish soup made from reddish fish, and that says it all. Read more about pink salmon ear .

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.

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

The pink salmon soup with mushrooms is truly royal. Sweet and fragrant.

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

The recipe for pink salmon soup will help you prepare royal fish soup. With all this, you don’t have to take a whole pink salmon; a tasty fish soup also comes out of the pink salmon’s head. Ukha from pink salmon heads is a very democratic and easily accessible dish. And if possible, you can also prepare fish soup from pink salmon fillet. The main thing is to know how to cook pink salmon soup. Pink salmon soup is a recipe that won’t take you much time. The pink salmon broth will be ready in about 30 minutes, after which you still need to boil the vegetables in it. Well, if you are interested in how to prepare pink salmon soup in the most satisfying way, then add rice or millet to it. Apart from this, you can add cream to pink salmon soup.

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Pink salmon soup

For the fish soup recipe you will need:

pink salmon (fresh) – about 800g
water – 2.5-3 l
potatoes – 3 pcs.
onions – 2 pcs.
carrots – 1 pc.
sweet bell pepper – 1/2 pcs.
salt - to taste
ground dark pepper - to taste
dark peppercorns – 6-7 peas
bay leaf – 2 pcs.
fresh greens (green onions, dill, parsley) - to taste.

Recipe for making fish soup:

Wash the freshest pink salmon under running cool water, peel it, cut off the fins and head, gut it and wash it again outside and inside so that there is no dark film left on the walls. Cut into large pieces and place in a saucepan. Pour in cool water so that it covers the carcasses by 3-4 cm. Put on fire, add a peeled onion, bay leaf, a few sprigs of dill and a pinch of salt. Bring the water to a boil, reduce the heat to low and simmer for about 30 minutes, skimming off the foam with a slotted spoon.

Catch pieces of fish from the finished broth and separate the fillets from the bones. Strain the broth (discard the boiled vegetables). Wash the pan and pour the broth into it.

While the fish broth is cooking, prepare the vegetables. Peel and coarsely chop the potatoes. Place the potatoes in the boiling broth, lower the heat and cook for 15 minutes.

Cut the peeled carrots into strips. Cut the bell peppers in approximately the same way. Finely chop a small onion.

After 15-20 minutes, add vegetables and spices to the broth. Bring to a boil, reduce heat to low and simmer for about 15 minutes.

Approximately 3 minutes before the end of cooking, add boiled pink salmon fillet and fresh chopped herbs to the fish soup. Bring the soup to a boil again and remove the pan from the heat. Let the fish soup steep under the lid for 15 minutes, then pour into plates and sprinkle with fresh herbs. Pink salmon soup is ready. Bon appetit!

Pink salmon soup with cream (Finnish)

Ingredients

Potatoes – 4 pcs.

Onions – 2 pcs.

Cream 10-20% – 100 ml

Greens (dill, parsley) – 20 g

Pepper - to taste

111 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

It turns out that people love to cook fish soup not only in our country. In Finland, for example, it is prepared with reddish fish and cream. At first glance, this is an unusual combination specifically for a first course, but it is very tasty. Finnish fish soup is cooked only with reddish fish, more precisely, salmon. First, the broth with heads, tails and ridges is boiled, later it is filtered and after these manipulations, potatoes and pieces of fish fillets are added to the broth, seasoning the soup with fried vegetables and cream. The taste of Finnish fish soup is tender and creamy, such soup is not only tasty, but also necessary, because the reddish fish contains many necessary substances.

I highly recommend trying to cook such fish soup, you won’t regret it. I cook fish soup with pink salmon; it is much cheaper than salmon, but no less tasty. For a tasty and rich broth, take two heads and two pieces from the tail, as well as a steak from the middle of the carcass, which we cut into pieces and add to the soup at the end of cooking.

So, we cook pink salmon soup with cream in Finnish style.

Pour water into the pan, put the heads and tail pieces into it, and put the pan on the fire. In the meantime, cut the pink salmon steak, cut off the backbone, which we also put into the pan with the heads, and cut the fillet into small cubes. Set aside the chopped fillet to add the fish soup at the end of cooking.

In the meantime, the broth for the fish soup is being cooked, let’s start with the vegetables. Peel the potatoes and cut them into similar cubes. Cut the peeled carrots into strips and chop one head of onion.

We will fry the vegetables in a saucepan, in which our fish soup will be. First, fry the onion in vegetable oil and after a minute add carrots to it, fry everything together until the carrots are soft, stirring occasionally.

When the broth boils, remove the foam that has formed from the surface, add a few peppercorns, one whole onion and continue cooking for another 25-30 minutes.

When the broth is cooked, take out the pieces of fish from it, and strain the broth itself into a saucepan with fried vegetables. We will disassemble the boiled pieces of fish to remove the meat from the bones; we will put it in the fish soup at the end of cooking.

Return the pan with the broth and vegetables to the stove, add the chopped potatoes, after boiling, add salt and continue cooking until the potatoes are half cooked.

In the meantime, let’s create a typical “thickener” for fish soup by drying the flour in a frying pan and adding cream, stirring constantly so that lumps do not form. Season the cream sauce with pepper and salt to taste.

Now you can put the previously chopped pink salmon fillet into the pan.

After 5 minutes, add the pink salmon meat removed from the heads and tails, as well as cream sauce and chopped herbs. Let's taste the fish soup and add salt if necessary. After a minute, remove the pan from the stove and let the Finnish pink salmon soup with cream brew for 20 minutes under the lid.

Pour the fish soup with pink salmon into plates and serve hot to the table. Believe me, your family will still ask you for more, because it’s very tasty!