Red fish soup - unique recipes for a tasty and satisfying soup

Red fish soup is a variation of the traditional fish soup beloved by almost everyone, having rich taste properties and a refined, unique smell. By preparing this hot dish for lunch, you will not only satisfy your hunger and fill your body with the right elements, but also get great pleasure from the meal.

How to cook red fish soup?

Red fish soup, the recipes for which are presented below, is prepared simply and quickly, but requires adherence to established rules, which are decisive for obtaining the desired result.

When using the heads to cook a roast, they are placed in the pan first and boiled for 20-30 minutes, after which, if desired, the broth is filtered and used for the next step.
The fish fillets are boiled for no more than 10 minutes and placed in a container at the end of cooking.
Before use, the head is removed from the gills and eyes.
Adding fresh or dried herbs and seasonings will significantly improve the taste and give it freshness and piquancy.

Salmon soup - recipe

The fish soup made from salmon bellies will be breathtakingly tasty and satisfying. This part of the fish carcass is financially affordable compared to steaks or fillets, but its nutritional properties are much higher than the extreme due to the high content of essential fats and amino acids, which have a rejuvenating and healing effect.

salmon belly – 500 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
bell pepper – 50-100 g;
water – 3 l;
laurel – 2 pcs.;
cloves – 1 bud;
dill – 1 bunch;
salt pepper.

Peeled potatoes, carrots and onions are cut into cubes and placed in boiling water.
After 5 minutes, add the cooked salmon belly, diced bell pepper, spices, seasonings and salt.
Keep the contents of the pan on the stove for another 10 minutes, add the dill, turn off the heat.
After 10 minutes, the red fish soup will be infused and ready to serve.

Pink salmon soup - recipe

Another economical, tasty and nutritious version of a fish fry - ear from the head of pink salmon. Tail and fins are also often added to the broth, and at the final stage of cooking, the dish is optionally supplemented with pieces of fish fillet. Roots will give the dish an unusual piquancy: celery, parsley or parsnips, which can be added together with carrots.

pink salmon with head – 500 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
laurel – 2 pcs.;
salt, pepper, herbs.

The head is removed from the gills and, together with the tail and fins, is placed in a pan.
Pour the ingredients with water and cook for 20 minutes.
Strain the broth, add diced potatoes, carrots and onions, season to taste and cook until tender.
Add boiled fish fillets separated from the bones, or raw slices, and let boil for 5 minutes.
When serving, the fish soup from the head of the red fish is seasoned with herbs.

Salmon soup - recipe

Salmon soup prepared according to the following recipe is worthy of serving not only for lunch on weekdays, but will also be very appropriate at a formal table. For its design, portioned steaks or slices of salmon (trout) fillets are used, which are added to the soup at the end of cooking and served together with rich broth and vegetables.

salmon or trout (steaks, fillets) – 500 g;
peeled shrimp – 400 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
leek – 1 pc.;
canned corn – 200 g;
fish broth – 3 l;
laurel – 2 pcs.;
mixed greens – 1 bunch;
salt pepper.

Boil fish broth from heads, fins and tails and filter.
Return the watery base to the pan, add potato cubes, carrots, leeks, and cook for 10 minutes.
Add pieces of salmon, shrimp, seasonings, salt, corn, cook for another 5 minutes, add herbs to the dish, and remove from the stove.
In 10 minutes, the red salmon fish soup will be ready to serve.

Finnish trout soup with cream

The trout fish soup, the recipe for which you will learn further, is superbly tender and soft in taste. The cream gives the dish a suitable effect and a velvety note, and a special piquancy comes from the addition of horseradish root. If the taste of the extreme is not suitable for you, you can simply exclude it from the composition or replace it with grated ginger.

trout fillet – 500 g;
potatoes – 3 pcs.;
carrots and onions – 1 pc.;
horseradish – 50 g;
cream – 200 ml;
water – 1 l;
olive oil and lemon juice - 1 tbsp. spoon;
dill – 1 bunch;
salt pepper.

Carrot and onion cubes are fried in oil.
After 5 minutes, add horseradish, grated on a small grater, and potatoes into the frying pan, fry slightly, put in a pan and pour boiling water over it.
Pour in the cream and cook the contents until the vegetables are soft.
Add trout and seasonings, heat for 5 minutes, add herbs and remove the vessel from the stove.

Ear from chum salmon head

Savory red fish soup, the recipe for which will be described below, is prepared from chum salmon heads. For satiety, rice is added to the broth, which, if desired, can be replaced with any other cereal or an additional portion of potatoes or other vegetables. In 45 minutes, a delicious hot dish for 5-6 people will be on your table.

chum salmon heads – 3-4 pcs.;
potatoes – 3 pcs.;
carrots and onions – 1 pc.;
laurel – 2 pcs.;
rice – 2 tbsp. spoons;
salt, pepper, herbs.

The cooked heads are filled with water, the onion is added and cooked for 20 minutes.
Strain the broth, add potatoes, carrots, rice, seasonings, and cook until all ingredients are ready.
Before serving, chum salmon soup is seasoned with herbs.

Salmon soup with millet

The following recipe for red fish soup will allow you to master the preparation of roast with the addition of millet. When prepared this way, the dish is satisfying, nutritious and filling. Before adding the cereal to the pan, pour boiling water over it for a minute, which will free it from unnecessary bitterness and make the final taste of the dish more delicate.

salmon – 500 g;
potatoes – 3 pcs.;
carrots and onions – 1 pc.;
tomatoes – 2 pcs.;
millet – 60 g;
laurel – 2 pcs.;
water – 2 l;
dill and parsley – 1 bunch;
salt pepper.

The fish is poured with water, boiled for 7-10 minutes, after which the broth is filtered, and the fish slices are removed from the bones.
Add chopped vegetables, millet, and seasonings to the bubbling broth, cook until tender and add fish.
Before serving, red fish soup with millet is seasoned with herbs.

Canned pink salmon soup

Quickly and simply prepare fish soup from canned pink salmon. Such fish does not require preparatory preparation before cooking and processing after it, which significantly saves housewives time. This recipe is especially important if you need to provide your family with a hearty and tasty dinner in a short time.

canned pink salmon – 1 can;
potatoes – 3 pcs.;
carrots and onions – 1 pc.;
rice or millet – 2 tbsp. spoons;
laurel – 2 pcs.;
water – 2 l;
greens – 1 bunch;
salt pepper.

Place potato cubes, chopped carrots, onions, washed cereals into boiling water, pour in canned broth and cook the contents until soft.
Season the dish, add pieces of fish, and heat for 3 minutes.
When serving, red canned fish soup is flavored with herbs.

Red fish soup in a slow cooker

Salmon soup in a slow cooker comes out especially rich and fragrant. In addition, this method of preparing roast will help to obtain a very clear broth and will save valuable time by eliminating the need for step-by-step technology. From the indicated quantity of goods you will get 4 servings.

reddish fish – 500 g;
potatoes – 3 pcs.;
carrots and onions – 1 pc.;
rice – 1 tbsp. spoon;
laurel – 2 pcs.;
water – 2.5 l;
salt pepper.

Pieces of fish, chopped vegetables, cereals and seasonings are placed in a multi-pan.
Fill everything with water and turn on the “Soup” mode for an hour.

Red fish soup

The fish soup is always delicious, I’m sure that practically everyone in the family prepares fish soup in their own way, with lek, with vodka, with reddish pepper, and this list can be continued for a very long time. Any of these original recipes has a right to exist, everyone has different tastes and preferences.

Now I would like to offer you several recipes, the most delicious fish soup, because we will cook it with red fish. Let the title not scare anyone, because reddish fish is quite financially expensive, but this will not stop us from creating fish soup at a fairly low cost without compromising the quality of the dish!

Traditional red fish soup

This is a cheap method of making fish soup, because all that is involved in cooking is the fish head of virtually any type of salmon - Pink Salmon, Salmon or Trout.

For production we will need:

Fish head – 1 pc.
Potatoes – 6 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Not a lot of sunflower – 2 tbsp.
Allspice (peas) – 6 peas.
Bay leaf – 2 pcs.
Dill – 1 bunch.
Salt - to taste.
Spices - to taste.

Making fish soup:

First, you need to clear the head of any remaining husks, we try to remove the gills and remaining entrails, and be sure to wash it well under running water.
Then put the head completely into the prepared pan and fill it with cool water, add salt, spices, bay leaf, and peppercorns to taste. Cook for half an hour over low heat, removing the resulting foam from time to time.
Next, we clean and wash the vegetables, cut the potatoes into 2 cm cubes. The carrots should be cut into half mugs, and the onion should be finely chopped for frying.
Separately in a perfectly heated frying pan, add oil, onion and carrots, fry until the onion is soft and the first signs of browning of the chopped onion.
After the time has passed, the head of the red fish must be removed from the pan, and the broth must be strained, removing the remaining fish bones, peppercorns and bay leaves.
We put the clean broth back on the stove and add potatoes to it, cook for about 8-10 minutes. Next you need to add fried onions and carrots, you can adjust the spices if necessary. Add greens, edible parts of the head if desired, cook for about 2-3 minutes.

The traditional fish soup is ready; this dish must be served with black and white bread or toast grated with a clove of garlic.

Recipe for making red fish soup using the quick method

This method is called frisky because it uses red fish fillets. The fish has very easy-to-fold proteins and cooks very quickly. Therefore, the use of pure fillet in the ear allows you to reduce production time.

The following ingredients are required for production:

Salmon or Pink Salmon fillet – 400 grams.
Potatoes – 5 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Dill – 1 bunch.
Spices - to taste.
Salt - to taste.
Pepper - to taste.

Making frisky fish soup

First, rinse the finished fish fillet in running water, cut off a strip of the lower part of the fillet, this is the fattest thin meat in the abdomen area. These pieces need to be finely chopped and placed in a pan with cool water, then sent to cook on the stove.
Peel the potatoes, cut into cubes, peel the carrots on the floor of the mug, also peel the onion and cut into small cubes.
After the water boils in the pan, send the potatoes and carrots to cook. Add salt, spices to taste and bring to a boil, continue cooking for about 5 minutes.
Then the remaining red fish fillet must be cut into portions of 1.5 - 2 cm and sent to boiling water along with chopped onion. Continue cooking for about 6 - 8 minutes until completely cooked.

Add finely chopped dill to the finished fish soup and you can serve it with the freshest bread or donuts.

Red fish soup with tomato and vegetables

This production method not only has a special appearance of the finished dish, but also a special taste. Rich pieces of vegetables only increase appetite, because everyone knows that first people evaluate food from the outside, “eat it with their eyes,” and only later taste it.

For production we will need:

Red fish steaks – 2 pcs.
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Bell pepper (reddish) – 2 pcs.
Tomatoes – 3 pcs. or 2 tbsp. (tomato paste)
Dill – 1 bunch.
Salt - to taste.
Pepper - to taste.
Spices - to taste.

Fish soup from the Salmon ridges with lek.

This is the most accessible and exciting recipe of all, notable for its low cost, richness of the broth and ability to please any preference for the spiciness of the dish. Thanks to the separately prepared lek, anyone participating in the meal can choose the best spiciness and piquancy. By adding a larger or smaller amount of very spicy and salty

The following ingredients are required for production:

Salmon backbone – 2 pcs.
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Salt - to taste.
Pepper - to taste.

To make lek:

Green onion – 1 bunch.
Dill – 1 bunch.
Parsley – 1 bunch.
Garlic – 2 cloves.
Salt – 4 tbsp.
Pepper (ground dark) – 1 tsp.
Pepper (ground reddish) – 0.5 tsp.

How to cook fish soup from salmon ridges

How to prepare lek:

All greens and garlic cloves must be washed and finely chopped into a separate bowl.
Add 4 tablespoons of salt and cooked pepper, stir and pour in the bubbling broth.
Stir and let sit for about 10 minutes.

Place the finished fish soup on plates and serve with fresh bread or toast. The lek is served separately on the table and each person adds it to the plate with fish soup, thereby adjusting the saltiness and spiciness of the dish.

Salmon soup

Fish broth “Cock soup”

They say that the royal fish soup is made with chicken broth, and with red fish and sturgeon. Am I a ruler, or not a ruler?! – I thought. 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! Catch the smoke of 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 interior.

How to cook red fish soup correctly

The base of the fish soup is properly prepared broth. It is precisely thanks to the ability to create it that the dish turns out to be especially tasty. Red fish soup is no exception. The recipes for making the dish are similar in ingredient composition and cooking methods.

Recipe. Ordinary

Even novice cooks can easily master the traditional recipe for red fish soup. With all this, the dish comes out really tasty, despite the minimum of ingredients.

fish tail and head (or fins and ridge);
2 onions;
1 carrot;
3 potato tubers;
dark pepper;
1 or 2 bay leaves;
vegetable oil;
greenery.

Clean the head from the gills, and the tail from the scales, wash everything well.
Place in a deep saucepan, add water and put on fire.
When the water starts to boil, pour it into the sink and fill the fish with clean water again.
Place a whole peeled onion and half a clean carrot into the water.
Cook for 20 minutes after it starts boiling. Skim the foam from the surface of the broth from time to time.
After this, take the carrots, onions and fish onto a plate.
Take a sieve and strain the remaining broth.
Cut the potatoes into cubes and add to the strained broth. Cook for 10 minutes.
Chop the remaining onion as finely as possible, and grate half of the uncooked carrots on a large grater.
Sauté the chopped vegetables in a frying pan in vegetable oil for 5 minutes.
Separate the cooked fish meat from the bones and place in the broth with potatoes. Season with salt, add peppercorns and bay leaves.
Add fried onions and carrots to the broth with potatoes, fish and seasoning, cook for another 10 minutes.
If there is not enough salt, try adding a little more salt.
Pour in the previously chopped greens and remove the fish soup from the heat.

Let it brew for a quarter of an hour, after which the dish is ready to serve.

Recipe 2. With millet

Light, low-calorie fish soup comes from the fillet of the fish. A fatty and rich broth will come out of the head of the red fish (salmon).

1 ridge;
1 head;
3 medium sized potatoes;
1 onion;
1 carrot;
a third of a glass of millet;
2 bay leaves;
4 dark peppercorns;
fresh dill;
2 liters of water;
pepper;
salt.

Remove the gills from the fish head and cut the ridges.
Place the fish in a saucepan, add water, and boil. Remove any foam that appears, reduce heat, cook for 20 minutes.
Remove the fish from the broth, place on a plate, and remove from the bones.
Place the meat back into the broth.
Peel the potatoes, carrots and onions.
Chop the vegetables and add to the broth.
Wash the millet well and add it to the broth with the vegetables.
Boil the soup, reduce the heat to low.
Cook the soup until the millet and vegetables are ready for about a quarter of an hour.
At the end of cooking, add pepper, salt and chopped herbs (dill) to the soup and cook for a couple more minutes.

Recipe 3. With rice

It is not allowed to remove pieces of fish meat from the head, because there is virtually nothing edible in it.
Thanks to the addition of the fish head, the broth becomes richer. Particularly successful will be a red fish soup based on the head and fish steak, from which the meat is taken at the end of cooking and added to the broth. Ingredients:

fish;
1 onion;
2 medium sized carrots;
half a glass of pearl barley rice (or pearl barley);
3 medium sized potatoes;
dark peppercorns;
1/2 bunch of dill;
bay leaf (to taste);
salt.

Advice! For fish soup, choose steamed rice. Barley - rinse thoroughly and before putting in the fish soup, boil until half cooked.

Remove the skin and scales from the fillet, remove the gills from the head (if this is not done, the broth will be bitter).
Place the fish in a saucepan, add water, put on fire and boil.
Be sure to remove any foam that appears on the broth, otherwise it will become cloudy.
Add peppercorns and bay leaves and salt.
Cook for 7 minutes, then remove the fish to a plate and let cool. Remove the seasoning by straining the broth.
Add rice and cook for 10 minutes, stirring the soup occasionally.
Cut the potatoes into cubes, add them to the pan, and cook for another 10 or fifteen minutes.
Finely chop the onion and fry over high heat for a couple of minutes. Add the chopped carrots, fry everything for 5 minutes, then pour everything into the soup and cook for another five to seven minutes.
Carefully separate the cooled meat from the bones, cut it into cubes and place in a saucepan.
Add the chopped herbs, bring to a boil and turn off the heat.

Advice! Because of the collapsed fish pieces, most likely you will end up with porridge rather than fish soup. Remember that cooked fish simply flakes, so you should not cut the meat into very small pieces.

Useful tips

Professional culinary advice will help you prepare excellent fish soup at home:

The best way to cook fish soup is from fish spine, steak, sirloin, or head.
It is better to eat the freshest chilled fish; it produces a deliciously tasty fish soup. If the fish was frozen, be sure to defrost it before cooking. But under no circumstances should you do this in hot water or in a microwave; the best option is room temperature.
Remove the skin from the fillet and remove the gills from the head. Then the soup will be delicious. If you cook the head with gills, the broth will have a nasty, bitter taste.
Traditional fish soup is cooked with the addition of spices, cereals, vegetables, and seafood.
You can add vodka to the cooked fish soup, approximately 50-80 g per 500-700 g of fish. When boiling, the alcohol will evaporate, and the dish will become special in taste and fragrant. It is necessary to add vodka three to five minutes before it is fully cooked.
Some people liked the soup with the addition of the same amount of snow-white wine.
If you add half a glass of cream or a glass of milk to a soup cooked according to a traditional recipe instead of vodka at the end of cooking, you will get Finnish-style fish soup.
Do not chop carrots and onions very finely.

Red fish soup will be very tasty, satisfying and cheap if you use ridges and trimmings rather than whole pieces of fish for production. A perfectly cooked fish soup has a clear broth and not a specific fishy smell, but a narrow, pleasant smell.

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