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 together 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 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 fish soup with millet

Description of the dish.

Hello, dear guests, welcome to the website “about tasty treats”!

If you want to have a hearty lunch, but at the same time the food must be immediately tasty, fragrant, appetizing in appearance and dietary, then this dish is just what you need.

At the same time, the pink salmon fish soup presented here, commonly referred to as ukha, is very healthy due to its ingredients, and economical, since the reddish fish that forms the basis of this culinary product stands out among its analogues due to its low price.

The manufacturing process is quite fast, but it requires some skills, because you will need to cut pink salmon. But in essence it is completely uncomplicated; I outlined the process itself and supplemented it with photos.

So, let's start preparing our masterpiece...

Nutritional value of the dish per 100 grams.

Production time: 40-45 min.

Servings: 12 servings (3.2 L).

Ingredients of the dish.

Pink salmon - 1 kg.
Potatoes - 150 g.
Carrots - 150 g.
Millet - 100 g (1/2 tbsp).
Onions - 100 g.
Bay leaf - 2 pcs.
Salt - 12 g (1 tbsp).
Spices (all-purpose and peppercorns) - 3-4 g (1/2 tsp)
Water - 2 l.
Vegetable oil for frying - 20 ml (2 tbsp).
Greens optional.

Recipe of dish.

Let's prepare the ingredients. Gut the chilled pink salmon and wash it in cool water. Peel the vegetables. We sort the millet as necessary, removing impurities and spoiled specimens.

First, let's start cutting the fish.

Cut off the tail, head and fins from the pink salmon. Then we separate the fillet from the bones.

Place all parts of the fish, not counting the fillet, into the pan, also carrots (50 g), onions (50 g), spices (3 g), salt (1 tbsp) and bay leaf. Fill all the ingredients with cool water (2 liters) and place on the stove.

Bring the broth to a boil at the highest heat, then reduce the heat to medium. Cook the contents of the pan for about 20 minutes.

Do not forget to skim the foam that forms from time to time from the surface of the water.

While the broth is cooking, prepare the other soup ingredients.

Cut the onion (50 g) into small cubes.

Chop carrots (100 g) into strips.

Fry the onion in a hot frying pan with oil for about 1-2 minutes.

Then add carrots to the vegetable and fry them together for another 2-3 minutes over medium heat.

And now I will share with you a secret from the Pro Vkusnyashki website: how to get rid of the bitter taste of millet.

Take millet (1/2 tbsp), you can wash it 1-2 times, fill it with water (1.5 tbsp) and cook separately for about 10 minutes.

Then drain the liquid from the semi-finished porridge and rinse the cereal with cool water. Thus, all the bitterness of the cereal has transferred into the water and will not give our soup a nasty color.

There is still a little time left until the broth is ready. We have time to cut pink salmon fillets into large pieces.

Strain the broth, brought to a suitable state, discard the vegetables, and you can try to separate the meat from the bones and head and add it to the soup a few minutes before the end of cooking.

Place the liquid back into the pan and, adding fish fillets, bring to a boil.

Meanwhile, cut the potatoes into medium cubes.

Place the vegetable in the bubbling broth and cook for about 5 minutes at medium heat.

Then add the cooked millet to the soup and continue the process for another 5 minutes.

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 fish soup

Friday, January 31, 2020

I propose to vary the daily menu with a new, tried and tested recipe for the first course. Let's prepare fish puree soup with pink salmon and vegetables. Tender, savory, filling and fragrant, it will appeal to fish lovers.

We will cook this soup in water, and we will prepare the fish broth ourselves. Buy pink salmon not canned, but fresh frozen (I have a small whole carcass weighing 500 grams). Potatoes, carrots and onions are an indispensable vegetable component of this puree soup.

The fat content of the cream, which makes the first dish tender and fragrant, does not matter. True, the fatter they are (I use 20% - they are perfect for soups and sauces), the tastier the soup turns out. Adjust the thickness of the finished dish using the amount of water (water and cream).

Ingredients:

Making a dish step by step:

To make fish puree soup, we will need the following ingredients: water, pink salmon, potatoes, onions, carrots, cream, refined sunflower oil, salt and ground dark pepper.

Wash the thawed pink salmon under cool water, carefully removing the mucus and washing the inside of the carcass. I don’t clean off the scales because they are small and stick tightly to the skin (I have to remove them later anyway). Cut the carcass into several large pieces.

Place the fish in a pan, pour in cool water (1.2 liters is enough). Place over medium heat and bring to a boil, skimming off the foam. After boiling, cook pink salmon over low heat for no more than 10 minutes.

Meanwhile, prepare the vegetables. We clean large carrots and onions, and then cut them completely arbitrarily.

Pour 2 tablespoons of vegetable oil without aroma into the frying pan, heat it and add the chopped vegetables.

Fry over moderate heat, stirring, until soft and lightly browned. Thanks to frying, the finished fish soup will turn out even more flavorful than just boiled vegetables.

When the pink salmon is cooked, remove it from the broth using a slotted spoon and transfer it to a separate bowl (let it cool slightly). If desired, the base for the future puree soup can be strained.

In the fish broth we put 3 medium-sized potatoes, which need to be peeled and cut into small pieces. Cook at moderate boil for 5-7 minutes.

Then add the carrots and onions and let them cook for another 10 minutes together with the potatoes.

Boiled fish must be cut: remove the skin, separate the meat from the bones.

Add the boiled pink salmon to the rest of the soup ingredients in the pan. Boil for 2-3 minutes.

Blend everything with an immersion blender until smooth. By the way, pureed fish soup (like meat soup, for example) will never be as tender and homogeneous as purely vegetable soup. You will still feel some roughness (even if you additionally rub it through a fine sieve).

Pour 200 ml of cream (20% fat content) into the soup, salt and pepper to taste.

Stirring, heat the puree soup almost to a boil and serve it immediately.

Tender, tasty, satisfying and fragrant pink salmon cream soup will appeal to fish lovers. Nastenka, thank you so much for the wonderful order. Cook for your health, friends, and bon appetit!