Salmon soup – recipes with photos. How to cook salmon soup at home step by step

The content of the article

• How to cook salmon soup
• Salmon Ear – Recipe
• Salmon head ear
• Salmon ridge ear
• Creamy Salmon Ear
• Millet Salmon
• Salmon tail ear
• Salmon belly ear
• Ear with salmon – cooking secrets

Nourishing fish soup restores strength, and it is not necessary to cook it in a pot on a fire. All year round, on any day, making a rich broth at home will not be particularly difficult if you buy good fish. It is better to leave the salmon fillet for the second dish or for dinner, and the head, abdomen, tail – perfectly fit for the first.

How to cook salmon soup

Fresh fish is ideal, but you should not underestimate the chilled product. To cook salmon soup, it is not necessary to take the whole carcass as a whole: the fillet can be left for rolls or steaks, and the remaining parts put on the broth. An important rule – there should not be a strong boil, otherwise the ear cannot remain transparent. If you want to make it more nutritious, then you should add millet, and if unusual, then cream or cream cheese. You can add carrots, onions, spices, dill or parsley to the broth.

Salmon Ear – Recipe

When the body needs to be filled with energy, the nutritious and hot first course has almost no competitors. It is worth finding a suitable recipe for salmon soup, which will turn unnecessary parts of the carcass into a wholesome hearty home-made dish. How to cook salmon ear? First cook the broth, then bring potatoes and other vegetables to readiness, and at the last moment put the pieces of fish. Do not boil. Salt the ear should be at the end of cooking.

Salmon head ear

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 790 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

Even this part of the carcass is suitable for preparing a hearty fish stock, but how to cook an ear from the head of salmon? Since Atlantic salmon (salmon) refers to a fatty variety of fish, then do not fry in oil. Save fish soup from salmon head rich, with a unique aroma will turn out if you do not add fried vegetables or allspice. Before cooking the fish soup from the head of the salmon, it is necessary to remove the eyes, gills, then immerse this part of the carcass for half an hour in cold water so that the remaining blood.

Ingredients:

• water – 2 liters;
• head – 1 pc.;
• potatoes – 3-4 pcs.;
• onion – 2 heads;
• carrot – 2 pcs.;
• black pepper (ground) – 0.5 tsp;
• Lavrushka – 2 leaves;
• salt to taste.

Cooking method:

1. Cut the onion head, cut the carrots into slices, put with the fish head in the pan. Pour its contents with cold water, bring to a boil, then reduce the heat. How much to cook salmon head for fish soup depends on size, and on average it takes about half an hour.
2. Dice potatoes, chop greens. Take out your head, separate the edible pieces. Pour them back together with spices, cook another 3-5 minutes.
3. Before serving, let it brew for 15-20 minutes.

Salmon ridge ear

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 850 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

A simple recipe for salmon soup at home is the opportunity to try the first dish, which is considered the record holder for the content of healthy amino acids. If you buy a whole carcass, you can make several delicious dishes at once, and if you buy only ridges, use them for a rich first course. Less cost – more benefit, and at the end it will be possible to feed the whole family with a delicious ear of salmon ranges, adding vegetables, rice, potatoes or cereals to taste.

Ingredients:

• water – 2.5 l;
• salmon ridges – 600 g;
• potatoes – 2-3 pcs.;
• carrots – 1 pc.;
• onion – 1 head;
• egg – 1 pc.;
• Lavrushka – 3 leaves;
• salt – 0.5 tsp;
• black pepper – a pinch;
• dill (fresh, dried) – to taste.

Cooking method:

1. Divide the ridges into smaller parts, put them in a pan. Fill with water, adding the onion, put on low heat. Do not salt!
2. Cut the potatoes into cubes, pour into the broth.
3. Boil an egg, chop, add chopped herbs, spices to your ear.
4. When the first is ready, remove the onion, lavrushka, salt, let it brew for about half an hour.

Creamy Salmon Ear

• Cooking time: 70 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 1560 kcal.
• Purpose: lunch.
• Cuisine: Scandinavian.
• Difficulty: medium.

If you want to cook a Scandinavian version of fish soup, then you can’t do without fat cream or milk. Some recipes suggest replacing these products with grated cream cheese, according to tradition, salmon ear with cream looks like this: meat or parts (head, tail, abdomen) of fish, delicate dairy product, spices (celery, leek, thyme). Any vegetables, cereals are already culinary experiments, and the Finnish soup should be served with slices of brown bread.

Ingredients:

• fillet – 600 g;
• potatoes – 4-5 pcs.;
• cream – 250 ml;
• onion – 1 head;
• onions – 400 g;
• spices (thyme, coriander, basil) – to taste;
• salt – 0.5 tsp;
• ground black pepper – a pinch;
• fresh herbs to taste.

Cooking method:

1. To clear the fish of scales or to cut large pieces of carcass so that they fit in the pan with the onion head, pour water.
2. Bring to a boil, remove the resulting broth and strain through cheesecloth..
3. Peel the potatoes, cut into small cubes, leek in small circles, and cut the fish in portions.
4. Take another pan, pour chopped foods into it, add pepper, pour broth.
5. Cook the fish soup over low heat (it should boil after about 15 minutes), reduce to a minimum, pour spices, salt, and, without stirring, leave to languish for 10 minutes.
6. The final step is to pour in the cream, boil for a couple of minutes, let it brew. Before serving, sprinkle the ear with cream of chopped herbs.

Millet Salmon

• Cooking time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 1150 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

The most satisfying version of fish soup is prepared with the addition of cereals. Red fish gives fatty fat, for this it is not even necessary to take the flesh. If you want to make a hot appetizer for vodka, then a delicious salmon ear with millet will be a great alternative to kulesh. Krupa enhances the nutritional value of fish broth, while the products combine well with each other, and a pleasant smell arouses appetite.

Ingredients:

• water – 3.5 liters;
• fish soup set (head, tails, salmon ridge) – 500 g;
• millet –150 g;
• potatoes – 3 pcs.;
• tomato – 2 pcs.;
• onion – 2 heads;
• Lavrushka – 3 leaves;
• sea ​​salt – 3 tsp;
• black pepper – 5-6 peas;
• parsley – 1 bunch.

Cooking method:

1. Wash all offal well, remove eyes, gills, put in a pan, add a whole onion, pour water.
2. Cook the broth, periodically removing the foam, strain so that there are no seeds.
3. During this time, cut the potatoes into cubes, grate the carrots, pour the vegetables into the fish stock, cook until half cooked.
4. Cut tomatoes into small cubes, add with bay leaf to a boiling pot with ear.
5. Rinse millet thoroughly under running water, pour into the broth, cook until tender.
6. Grind the peppercorns of black pepper before turning off the fire, pour it together with the fish, which must be divided into pieces, back.
7. Let the millet fish stew for about 20 minutes.
8. Feeding to the table, generously sprinkle with chopped parsley.

Salmon tail ear

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 820 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

Using this recipe, you can diversify your diet with a valuable variety of fish, without worrying about finances. Appetizing in appearance and no less pleasant on the palate, the first dish will satisfy hunger for a long time, the main thing is that it will be easier to cook it than an ear from the head of salmon, because you do not have to bother with gills and soak these parts of the carcass in water. How to cook salmon soup if you have tails at hand, the necessary vegetables and spices?

Ingredients:

• salmon tails – 6 pcs.;
• potatoes – 5-6 pcs.;
• carrots – 2 pcs.;
• onion – 2 heads;
• green onions – 30 g;
• bay leaf – 2-3 pcs.;
• black pepper – 5-6 peas;
• dill – 1 bunch.

Cooking method:

1. Wash tails, boil broth, adding onion heads.
2. Cut carrots into circles, potatoes into cubes, pour into a pan.
3. You can lay a lavrushka, ground peas of black pepper, chopped dill after 15 minutes without stirring the ear.
4. Turn off the fire, cover, let it brew for another quarter hour.

Salmon belly ear

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 850 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

The budget version of fish soup at the same time is a storehouse of amino acids. This part of the fish carcass is a record holder for their content, so the ear with the salmon belly is the champion among first courses in terms of nutrition and health. The ready-made first course tastes light, and you can add beans, tomatoes, bell peppers, barley, rice, corn or canned peas to the broth for variety or decor..

Ingredients:

• water – 2.5 l;
• abdomen – 500 g;
• rice – 200 g;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• onion – 1 head;
• tomato paste – 2 tbsp. spoons;
• Lavrushka – 2 leaves;
• salt, pepper, fresh herbs – to taste.

Cooking method:

1. Boil the rice separately so that the grains are crumbly.
2. Take the abdomen, half a carrot, onion, cook the broth, which then strain through cheesecloth.
3. Cut the potatoes into cubes, the rest of the carrots, pass the onion together with tomato paste, adding a little vegetable oil. Place all ingredients in strained broth.
4. Add ground peas of black pepper, rice, parsley, pieces of pulp from the tails. Cook for a few more minutes, cover and let it brew..

Ear with salmon – cooking secrets

There are few culinary tips, but if you follow the recommendations, then the finished first course will be successful and will pleasantly surprise you with its rich taste and mouth-watering smell. Here are some secrets to making salmon soup with salmon:

• Hold the fish head for half an hour in cold water, after removing eyes, gills.
• You can try to save the clouded broth by pouring liquid chicken protein, letting it curl, and then take it out.
• To improve the color of the broth, lay the onion head unpeeled.
• If you use fillets, it is preliminary recommended to lubricate the flesh with a slice of lemon and sprinkle with sugar for 10-15 minutes. Then rinse the marinade, after which a delicate aroma should remain.