One head is good – Weekend

Salmon head ear

Cooking: 55 minutes
Good day!

Today we will prepare salmon fish soup. This fish soup can be prepared not only from the head, but also from other parts of the fish, for example, from the tails, ridge...

In order to get a more “meaty” and rich dish, you can add fillets of white fish, such as hake, pollock, to your fish soup...

Before cooking, be sure to remove the gills and eyes from the heads. Many housewives recommend pre-soaking your hair in water for 30-40 minutes, so that when preparing the broth there will be less foam in it.

Ukha loves fresh, fragrant greens.

If you are preparing fish soup for one meal, and even with young home-made greens, then I recommend turning off the heat immediately after adding the greens, this way you will retain maximum vitamins, taste and aroma.

If the dish is prepared with a reserve, or the greens are overgrown or store-bought, then it is better to boil the greens for 2-3 minutes. This way the ear will last longer and will not spoil prematurely.

Here are a few more recipes for making fish soup:

Option 3: Fish soup from salmon head

Probably everyone has heard about meat solyanka. But this amazing dish can also be prepared from fish. To make the broth more rich, add fillets of white fish, for example, pollock or hake.

Ingredients

Fish - 700 g;
3 tomatoes;
2 pickled cucumbers;
Olives - 110 g;
Onion - 80 g;
Carrots - 80 g;
Lemon - 30 g;
Spices for broth, salt.

Step by step recipe

Place the head in a saucepan and cover with cold water. The remaining pieces of fish can be chopped so that they all fit. Add salt to the liquid and place the saucepan on the fire.

Peel the carrots and peel the onions. Chop the vegetables and fry them over medium heat.

Scald the tomatoes and remove the skin. Mash the pulp, pour it into the frying pan with the onions and carrots. Stir, add salt and continue simmering. Instead of tomatoes, you can use regular tomato paste, or even ketchup.

Chop the cucumber and add it to the fry. After a few minutes, turn off the heat and cover the pan with a lid.

20 minutes after boiling, you need to strain the broth and disassemble the fish. Once you have removed all the bones and fins, return the pan with the liquid to the stove. Place the roast and olives there. If the olives are large, it is better to cut them into slices.

Cook the soup for another 7-10 minutes, then return the fish to the pan and add spices. Bring to a boil, remove from heat and leave the dish to steep under the lid.

Before serving, the hodgepodge must be garnished with fresh herbs and pour a little lemon juice into each serving. You can eat it with sour cream or bread.

Recipe for making fish soup from salmon head

Remove the gills and eyes from the head of salmon (salmon or other fish). Pour water over your head and leave for 30-40 minutes. This way the remaining blood will come out and there will be less foam in the broth.

For fish soup, you can use several heads, tails, and ridges. In addition, it is very good to add fillets of hake, pollock or any other white fish to this fish soup.

Place the fish head in boiling water. At a moderate boil, cook the broth and skim off the foam with a slotted spoon.

After you have removed all the foam, add carrots and onions to the broth. Cook the broth over low heat under a loosely closed lid for 20-30 minutes, until it becomes more or less transparent.

While the broth is preparing, you can prepare the remaining ingredients.

Peel the onion and cut into small cubes. Peel the carrots and grate on a coarse or medium grater. If desired, carrots can be cut in any way convenient for you.

Peel the potatoes and cut into cubes.

Wash the greens, dry and finely chop.

After the broth is cooked, remove the fish and vegetables from it. If necessary, the broth can be strained through gauze folded in several layers.

We transfer the salmon head to a plate and break it, this way it will cool faster.

After the fish has cooled, it is necessary to separate all the edible parts, we will then return them back to the fish soup.

We will no longer need the carrots and onions that we added to the broth, since the vegetables have already given up all their taste and aroma.

Return the broth to the heat and add potatoes to it. Bring to a boil and cook at a gentle simmer under a loosely closed lid for 7-10 minutes.

If desired, the broth can be pre-strained through a sieve.

Then add chopped carrots.

Cook at a low simmer under a loosely closed lid for 2-3 minutes.

Then add the onion cut into small cubes.

Next add bay leaf, salt and spices. Bring the fish soup to a boil. Cook at a gentle simmer under a loosely closed lid until the potatoes are cooked.

We disassemble the fish head and separate the edible parts. Return the meat back to the pan with the fish soup.

2-3 minutes before turning off, add chopped greens to the soup.

Taste the fish soup and add salt and spices if necessary.

Bring the fish soup to a boil and boil the greens for 1-2 minutes.

If you are preparing the fish soup for one time, then you don’t have to boil the greens.

Remove the pan from the heat, cover with a lid and leave to brew for 10-15 minutes.

Season the fish soup with fresh herbs and serve.

From red fish

Red fish gives a refined taste and aroma. But if a steak is quite expensive, then the heads can be used to prepare an economical dish. The main thing is to do everything right.

Ingredients:

head of salmon, salmon, pink salmon or other fish - 1 pc.;
potatoes – 3 pcs.;
carrots and onions – 2 pcs.;
water – 2 l;
bay leaf, ground black pepper, salt, Provencal herbs - to taste.

Preparation:

Clean the head from the gills, remove the eyes, and fill it with cold water for half an hour.
Boil water, add fish, cook at moderate boil, skim off foam.
Place the onion and carrots in the water and cook over medium heat for 20–30 minutes until the broth is transparent.
Peel and chop the remaining carrots and onions. Cut the potatoes into cubes. Chop the greens.
Remove the head and vegetables from the finished soup and strain it. Select the edible parts from the head of the fish, return them to the fish soup, and discard the vegetables.
Add chopped potatoes to the pan and cook for 10 minutes. Then add carrots and cook for 3 minutes. Lastly, add the onion, salt, spices, and bring to a boil. Cook over medium heat until the potatoes are soft.
2 minutes before turning off, add fresh herbs, salt and pepper if necessary. Turn off the heat and leave the soup to steep for 15 minutes. Then serve.

Ear from the head and tail of salmon

Fish soup from the head and tail of salmon is not only tasty, but also a healthy dish, and considering that it is cooked from red fish, its taste cannot be compared with any other taste. In addition, preparing fish soup from leftover salmon is no more expensive than preparing it from other types of fish. The only difference is the use of the fish's head and tail, which some housewives simply throw away. But in vain! After all, from the remains of the fish, and here you can also add fins and backbone, you can prepare a dish incomparable in taste called ukha.

Salmon head and tail soup with bell pepper

Compound:

salmon head and tail – 1 kg;
water – 2.5-3 l;
onions – 150 g;
carrots – 150 g;
bell pepper – 0.2 kg;
potatoes – 0.5 kg;
green onions – 20 g;
fresh dill – 20 g;
refined vegetable oil - how much will be needed;
salt, ground black pepper - to taste.

Cooking method:

Wash the head and tail of the fish. Remove eyes and gills. Fill the ingredients with water. Boil them for 10 minutes. Remove the head and tail from the broth and cool. Disassemble the pieces of fish to remove as much meat as possible.
Strain the broth. Place peeled and coarsely chopped potatoes into it. Place the pot of broth and potatoes on the stove. Bring the broth to a boil and cook the potatoes in it for 15 minutes. During this time, prepare the remaining vegetables.
Remove the skins from the onion and cut it into small cubes.
Grind the peeled carrots on a grater with large holes.
Remove the seeds from the pepper and remove the stem. Cut the pepper pulp into quarters of rings.
Separately fry the onions, carrots and peppers, sauteing each vegetable for 5 minutes.
Transfer the roasted vegetables to the soup pot. At the same stage, add salt, pepper and finely chopped dill with a knife. Return the salmon meat to the soup.
Cook the fish soup for another 5-10 minutes, depending on the condition of the potatoes.

When serving, add a small handful of finely chopped green onions to each plate with fish soup prepared according to this recipe.

Features of preparing salmon fish soup

Ukha can be called the most common Russian dish, although earlier, most likely, it was called an ordinary stew or soup made from fish. As a rule, the soup is prepared according to a special recipe, using secret ingredients. The result is a rich and aromatic broth with pieces of fish.

The cooking process itself is not complicated, with simple ingredients. The most important thing here is to follow all the recommendations and rules that will provide the dish with taste and aroma. At the same time, we can note several of the most famous recipes that any housewife can master.

You don’t need to put a lot of vegetables in the soup; just add onions, potatoes and carrots, although many recipes can do without carrots. Instead of a lot of vegetables, various spices and herbs are added to the dish. For example:

Bay leaf.
Red and black pepper.
Dill.
Parsley.
Tarragon.
Onion feathers.
Rosemary.

Preparing the fish

The most delicious fish soup is made from fresh, just caught fish, although this option is very rare. As a rule, all fishermen, when going fishing for two days, always cook fish soup outdoors. And so, mostly housewives cook fish soup at home on the stove. Naturally, it is better to take a whole fish, but as for salmon, you can get by with its leftovers. It will turn out no less tasty and rich. As for salmon meat, it can be used to prepare another dish.

The fish must be fresh, otherwise both the taste of the fish soup and the color of the broth will suffer. First of all, the fish carcass is washed and cut well. The result should be a salmon fillet separately, and its remains separately. The leftovers will be used to make fish soup. At the same time, it is imperative to remove the salmon’s gills, as harmful substances accumulate in them.

Selection of cookware

The most suitable utensil for preparing fish soup outdoors is a cauldron, in which a variety of food is prepared outdoors. If the soup is prepared in the kitchen, at home, then it is better to take a deep enamel pan. At the same time, you can use one interesting method that will bring the dish closer to natural conditions.

Fragrant salmon soup with tomatoes

Tomatoes are a fresh and juicy product that can radically change not only the taste of a dish, but also its aroma and appearance. Surely you haven’t tried fish soup with tomatoes yet. The time has come!

It will take 50 minutes to cook.

How many calories – 49 calories.

How to cook:

Wash the tomatoes, cut out the roots and chop the fruit into cubes;
Rinse the greens and chop very finely;
Wash the fish, remove bones and skin, place in water and cook for thirty minutes;
After the time has passed, remove the salmon and add the potatoes to the soup;
Cook it for about ten minutes from the moment the water boils;
Add tomatoes and chopped salmon;
Send herbs, lemon slices, oil and spices there;
Cook until the potatoes are ready.

Tip: lemon adds sourness to the dish; if it bothers you, exclude it from the food list.

Cooking process

Typically, the recipes contain fairly simple ingredients. To make a tasty and aromatic dish, you need to arm yourself with some recommendations. Here they are:

The fish is poured with cold water and cooked over low heat, making the broth rich and clear.
The soup should not boil or gurgle too much, as this will spoil the taste of the dish.
It is necessary to remove the foam regularly.
There is no need to stir it frequently with a spatula, which may compromise the integrity of the product. The result may not be an ear, but an unpleasant mush.

Ingredients

The main ingredients of such a dish are the head, tail, fins and ridge. Onions, potatoes, carrots, as well as fresh tomato and lemon slices are also added here. Spices are added, but in moderation, which allows you to give the ear an interesting, piquant taste and aroma.

As a rule, the amount of spices is minimal, but varied. There are recipes where vodka is added to the soup. This mainly applies to recipes where the main ingredients are pieces of small fish.

Cooking recipes

There are many recipes, but among them you can find the simplest ones, which are in no way inferior in taste and aroma to more complex recipes.

Recipe No. 1

To implement the first recipe you need to stock up on:

Parts of salmon and two onions.
One carrot.
Five potatoes.
Two fresh tomatoes.
Celery root.
Bay leaf.
Parsley.
Dill.
Peppercorns.

Cooking technology:

First of all, the fish is cut and the head, tail and fins are cut off. These are the parts you will need to prepare the fish soup.
The salmon parts are filled with cold water and placed on the fire. During the cooking process, you need to constantly remove the foam.
Potatoes and carrots are peeled and cut into cubes. The onion is finely chopped, and the celery root is only peeled.
When the broth boils, reduce the heat and add celery, bay leaf, peppercorns, and vegetables to the pan.
The dish is cooked for about 20 minutes and salted. Just before the soup is ready, add chopped herbs and diced tomatoes. After this, the dish is cooked for a few more minutes.

Recipe No. 2

This recipe involves preparing a separate vegetable broth, which can highlight the taste of the salmon. To prepare vegetable broth you will need:

Three potatoes.
One carrot.
One onion.
Two sprigs of celery.
One small bunch of parsley.
Carnation.

In addition you will need:

Salmon remains (head and tail).
Half a glass of millet.
Four potatoes.
One bunch of parsley.
One carrot.
The middle part of the celery.
Tomato paste.
Bay leaf.
Spices.

Cooking technology:

First of all, the vegetable broth is cooked. Potatoes, onions and carrots are peeled and chopped into several pieces. Celery should also be cut into pieces. The parsley is tied with a thread, and a clove is stuck into the onion.
The vegetables are placed in a large container and filled with water, after which they are placed on the fire and brought to a boil. The broth is simmered for about 40 minutes until the potatoes are soft.
After this, all vegetables are removed from the broth, except potatoes. It should be crushed to a puree.
The pan is put back on the fire. Potatoes, chopped into cubes, as well as washed millet are also added here.
Celery and herbs are chopped, and carrots are cut into thin half rings.
Salmon, bay leaf and pepper are also added here. After some time, tomato paste is added.
The dish is salted and chopped herbs are added to it.
The dish should not be cooked for more than 20 minutes before finishing, otherwise the fish will be overcooked.

Step-by-step recipe for classic fish soup with rice

Beginners are recommended to prepare the simplest fish soup for lunch from salmon heads and tails with the addition of rice. The first course turns out rich and satisfying, suitable for both adult and children's menus. There is nothing difficult in the process; the most important thing is to cut the carcass correctly. Photos will help you avoid mistakes when cutting and cooking salmon. The list of ingredients is quite accessible:

salmon (head and tail) - 0.5 kg;
water - 2 l;
potatoes - 3 tubers;
rice - 50 g;
carrots - 1 pc.;
white onion - 1 head;
parsley root - 1 pc.;
salt, pepper and spices - to taste;
fresh herbs (parsley) - a small bunch.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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The taste of the finished dish depends on the quality of the fish cutting. Be sure to cut out the gills from the head, otherwise the broth will turn out cloudy and bitter!

Rinse the fish pieces thoroughly and remove the gills from the head. Place salmon in a saucepan of cold water and bring to a boil, then reduce heat to medium. Cook for 20-25 minutes, periodically skimming off the foam. At the end you can add salt to the liquid. Strain the finished broth, transferring the fish to a plate. It needs to be given time to cool, and then the pulp is extracted.

Rinse the pan with clean water and return the broth to the stove. After boiling, add potatoes cut into large cubes. Wash the rice, add it to the pan and cook with the potatoes for 10 minutes. Next add chopped onions and carrots. For any fish soup, vegetables are always cut into large cubes to maintain juiciness.

Simmer vegetables and rice over medium heat for 15 minutes until soft. Once again, add salt and spices to taste. Return the pieces of boiled salmon, let simmer for 5 minutes and remove from heat, add chopped herbs. Before serving, the soup should stand under the lid for 10 minutes - this will make it more flavorful.

Benefits of salmon fish soup

As a rule, fish is cooked for no longer than 20 minutes, so almost all useful components are preserved in it. Salmon meat is rich in such useful components as:

Potassium.
Phosphorus.
Chlorine.
Sodium.
Zinc.
Magnesium.
Iron.
Nickel.
Omega 3 fatty acids.
Vitamins “A”, “B1”, “PP”, “C”, “D”, “B2”, “B12”, “E”.

By eating fish soup, you can reduce the amount of bad cholesterol, increase the reliability of blood vessels, optimize brain function, and also improve the tone of the whole body.

Therefore, eating seafood allows you to relieve depressive moods and increase the body’s resistance to various, sometimes serious, diseases.

Calorie content of fish soup

The amount of calories in the ear is so small that it can be consumed by almost everyone. 100 grams of the dish contains only about 55 kcal.

Salmon dishes

Salmon is an expensive fish that has a unique taste. Thanks to this feature, a huge number of different recipes for cooking salmon have been invented. Both first and second courses, salads and other cold appetizers are prepared from salmon. At the same time, salmon can be boiled, fried, baked or marinated. In this case, a lot depends on the housewife, or rather, on her skills.

At the same time, it should be remembered that the benefits of fish depend on the method of its preparation. The healthiest dishes are those prepared by boiling or baking. Therefore, fish soup made from salmon is the most healthy dish. It is not for nothing that even doctors attribute it to people who have lost a lot of strength in the fight against an illness, as well as in the postoperative periods.

Salmon soup (7 most delicious recipes)

Over its long history, salmon soup was considered a royal dish; only the rich, middle class people, and fishermen could afford it. Nowadays, when red fish has become more accessible, many people can afford to prepare fish soup based on it. We will focus on the most budget-friendly and simplest cooking methods.

Any fish soup is a delicious dish. It is important to note that a bowl of delicious soup includes a serving of nutrients necessary for the proper functioning of the body, such as: vitamins D, A and B, iron, protein, iodine, calcium and omega-3 fatty acids. It is worth remembering that fish cooked in the first course is healthier than fried fish and has much less calories.

Fish soup is a holiday. If you manage to buy a fresh product in a store or market, you can prepare salmon fish soup in your own kitchen, just like in a tavern on the seashore. And there really are a lot of options. This simple, tasty and healthy dish should be on our tables more often.

The most delicious recipe for salmon belly soup with millet

To have good health, you need to eat right, and first courses are of particular importance here. Fish is an important product; all valuable substances are perfectly balanced in it. For those who care about their health, fish soups are the ideal solution. In order to save money, they often use not the fish itself, but its spare parts. I suggest preparing a tasty and rich fish soup from salmon bellies; it is well absorbed by the body and strengthens the immune system. This is the best solution, since it is expensive to buy red fish every day, and not every housewife will be able to fork out for an exquisite product.

Classic recipe for fish soup with salmon

This red fish makes the most delicious and rich fish soup. The dish is nutritious, has an expressive taste and a delicate aroma that is incomparable to any others. Very appetizing and divinely beautiful!

Ingredients:

Set for fish soup - 500 g
Salmon fillet – 350 g
Onions - 2 heads (200 grams)
Carrots -200 grams
Potatoes - 3 medium pieces
Salt - 1 tbsp.
Black peppercorns - 8 pcs.
Ground black pepper - 1/2 tsp.
Dill, parsley - to taste
Bay leaf - 2 pcs.
Vodka - 50 ml.
Water - 2.5 liters

I pour water into the pan, place the fish soup set and fish fillet, and place it on the stove.

I wait for it to boil, reduce the heat, skim off the foam, and cook for 15 minutes.

I cut the peeled potatoes into cubes.

I cut carrots in the same way.

I cut the onions into small pieces.

I take the fish out of the saucepan.

I put chopped vegetables, bay leaf, salt, peppercorns into the pan, stir, cook over low heat for 15 minutes.

At the very end of the cooking process, I add peeled pieces of fish, ground pepper, a shot of vodka, close the lid, cook for 3 minutes, add herbs, turn off the heat. I wait 15 minutes for the soup to brew, then you can serve it. Bon appetit!

Good tip: You can use leftover fish to make fish salad.

Classic salmon soup

Compound:

salmon (including tail or head, steaks or fillets) – 1 kg;
potatoes – 0.5 kg;
carrots – 100 g;
onions – 100 g;
water – 2.5 l;
bay leaf – 2 pcs.;
black peppercorns – 5 pcs.;
allspice peas – 5 pcs.;
salt - to taste.

Cooking method:

Cut the salmon into pieces, wash, dry and place in a pan.
Fill the fish with water. The salmon should be completely covered in liquid.
Bring the contents of the pan to a boil, add spices.
After 20 minutes, remove the salmon from the pan using a slotted spoon and transfer to a bowl. Discard the tail and head immediately. Separate the fish fillet from the bones and skin and distribute among soup bowls.
Strain the broth.
Peel the onion and cut into small cubes.
Scrub the carrots, wash them, and pat dry with a napkin. Cut it into circles. If you come across a large root vegetable, it is advisable to cut it into halves or even quarters of circles.
Wash and peel the potatoes, cut them into cubes about 2 cm in size.
Add vegetables to the broth. Place the pan on the fire. Bring the broth to a boil, add salt and cook for about 20 minutes until all the vegetables are soft enough.

All that remains is to pour the fish soup into plates and serve. You can also put a spoonful of sour cream on each plate; with it, the salmon soup will be even more delicious.

How to prepare fish soup from the head and tail of salmon

This recipe does not require any large expenses; usually such a product can be purchased quite inexpensively. But nevertheless, the dish is tasty because it is made from red fish and is healthy. Cooking from fish trimmings is easy and simple. The result is a gorgeous aromatic ear of amber color.

Ingredients:

2 salmon heads and 2 tails
2.5 liters of water
salt to taste
4 potatoes
1 piece carrot
1 onion
1/3 cup cereal optional
herbs, spices to taste.

First, I remove the gills and eyes from the fish, put it in cold water on the fire, let it boil, skim off the foam, put in the peeled potatoes, cut into halves, peeled whole carrots, onions, and salt. All this should be cooked, you will get a delicious fish broth.

I remove the carrots from the broth and grate them. I remove the fish from the pan and remove the heads and tails from the bones. At the end of cooking, I’ll add the fish meat to the soup and throw away the bones. I add grated carrots, spices, herbs, and season with herbs. At the end of cooking, I mash the potatoes with a potato masher so that they are mashed in the soup. The soup turns out rich, not very thick, with fish pieces floating in it. Try it, my family members are usually satisfied.

Jellied salmon and trout fish heads - for the festive table

Even for a festive table, you can prepare jellied salmon or trout fish heads. One head will yield a little - 6 small servings, but very tasty.

Ingredients:

1 salmon or trout head and tail
1 squid
salt pepper
gelatin
dill
caviar for decoration (can be imitation)

We wash the fish head well, remove the gills carefully so as not to get hurt using a knife or scissors.

Place the head and tail in a saucepan with cold water and put on fire. Salt and pepper.

Bring to a boil and cook for about 20 minutes.

Free the cooled head and tail from the bones.

Place 1 squid, peeled and skinned, into the remaining broth. Bring to a boil, cover with a lid, turn off and leave until completely cool. By the way, the remaining broth will make a wonderful soup.

Cut the cooled squid into strips.

We read the instructions for gelatin, since there are different types of gelatin, and we do everything as written, only we fill it with broth, not water. Then heat the broth with gelatin until completely dissolved.

First put pieces of fish into a silicone mold, then squid, and dill. In simple round molds, the dill will come out on top.

For the herringbone shape, add dill and a few eggs first and pour in a small amount of broth with gelatin. Cool until the first layer hardens in the refrigerator. Then lay out the fish and squid, pour in the remaining broth with gelatin. Put it in the refrigerator again. When it hardens, turn the aspic onto a plate so that the dill is on top.

To easily transfer silicone molds with aspic into the cold, they should be placed on a board of a suitable size.

To easily remove the aspic from the molds, place them in a baking tray with hot water for a few seconds. Then we take out the forms and turn them over onto a plate. The filler will easily pop out of the molds.

Horseradish goes well with aspic; see how to prepare it at home here. Wasabi horseradish looks interesting when served.

By the way, salmon head makes an excellent Finnish soup, see the recipe here.

Bon appetit!

Finnish fish soup with salmon and cream

This delicious soup, very popular among Finns, will be an excellent dish both on weekdays and on holidays. The main thing is to choose the right spices, they should be in moderation. Only ground black pepper will not spoil the ear, you can sprinkle it as you wish, it will not affect the taste. The minimum amount of food, high nutritional value gave strength and energy to the Scandinavian peoples. And in these northern countries the climate is harsh, and life did not exist in one place. In addition, salmon spawn and live in these cold places. This is how the dish appeared among the descendants of the ancient Vikings.

Finnish fish soup is not difficult to prepare, but the products are not cheap, in this case this applies to fish. From time to time you can treat yourself to a delicious creamy soup, it’s worth it!

Ingredients:

Salmon – 500 gr.
Tomatoes – 2 pcs.
Carrots – 1 pc.
Potatoes - 3 medium tubers.
Onion – 1 head.
Fresh herbs - 1 bunch.
Dried dill and parsley - to taste.
Bay leaf – 1 pc.
Salt and pepper - to taste.
Cream 20% - 500 ml.

I cut the potatoes into cubes.

I cut the onion into small pieces.

I grate the carrots on a coarse grater.

I cut the tomatoes into cubes.

If necessary, remove the skin from the fish and cut into medium-sized pieces.

I pour a little oil into a thick-walled pan, put the onion in first, fry it over medium heat, add the carrots, simmer until soft, fry the tomatoes for a few more minutes. I pour water into the pan.

I put chopped potatoes in a saucepan and add salt.

As soon as the potatoes are almost cooked, add salmon to the soup and mix well.

Pour in heavy cream, sprinkle with spices, add bay leaf, simmer over low heat for 10 minutes.

I chop some greens and sprinkle them to taste. Bon appetit!

Step-by-step recipe for simple fish soup with salmon and potatoes

The first option is considered the simplest, so even a teenager can handle it. In the video they cook it on the stove at home, but you can cook the fish soup from the tail and head in the fresh air. It will turn out even more flavorful thanks to the unique aroma of the fire. Everyone is interested in how much time it takes to cook, because you want to taste the dish faster.

The process takes no more than one hour. So, here's a list of everything you need:

head and tail from large trout (salmon) - about 800-1000 g;
water - 3 l;
potatoes - 4-5 tubers;
carrots - 1 pc.;
onions - 2 heads;
odorless vegetable oil - 2 tbsp. l.;
bay leaf - 2 pcs.;
salt and pepper - to taste;
fresh herbs - for serving;
lemon - several slices.

The first step is to rinse the pieces of fish well, remove scales, and cut out the gills from the head. With them, the broth can turn out not only cloudy, but also bitter. Pour in cold water, put on the stove and bring to a boil. Throw the onion, cut into 4 parts, into the pan and cook over medium heat for 20-25 minutes. After boiling, foam forms on the surface, which should be skimmed off.

When the fish is cooked, you need to remove it and strain the broth. The bulb is thrown away as it is no longer needed. Allow salmon to cool, then break into small pieces, removing bones and skin. Return the liquid to the heat and add the potatoes, chopped into large cubes. After this, you can add salt, spices and bay leaves.

Peel the second onion, chop finely and place in a frying pan with heated oil. Sauté until translucent, then add grated carrots and fry for another 5 minutes. As soon as the vegetables become soft, they can be transferred to the broth.

Boil potatoes for 15-20 minutes until soft. Next, return the red fish slices to the pan and check for salt. At the end, let the stew simmer for a couple of minutes after adding the trout, add chopped herbs and remove from heat. Leave for 10-15 minutes for the soup to infuse, and then serve.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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If desired, you can add 2-3 tbsp to the ear. l. lemon juice or a little table vinegar. As a rule, in restaurants, when serving, a slice of lemon is placed on each plate of classic fish soup.

Video recipe from chefs: salmon soup

This is a master class from the Finnish consul in St. Petersburg. This is how Finns traditionally prepare soup. Delicious recipe, just a bomb, you can swallow a spoon! The dish is very easy to prepare at home, high in calories and nutritious.

Salmon fish soup is a record holder for the content of useful substances. The proposed recipes will allow everyone to prepare a delicious, aromatic first course at home. This red fish is the most beloved and versatile in our family; it takes pride of place among soups.

Salmon fish soup: from the head and tails

Cooking time: 1 hour
Number of servings: 8
Difficulty: Beginner

Salmon is considered a very healthy and tasty fish. Salmon soup, prepared from the head and tail, with the addition of vegetables, perfectly satisfies hunger and saturates the body with vitamins. I always cook fish soup from frozen salmon, because it’s almost impossible to find it fresh.

The main thing is to prepare the trimmings correctly. Be sure to remove the gills and eyes from the head and cut off the fins from the tails. It is the gills and eyes that make the fish cloudy and foamy, and they can also make the dish bitter. You don't need to cook the fish for long, about 30 minutes, depending on the size of the head. This time I decided to prepare fish soup only with the addition of onions, carrots, potatoes and herbs to make the soup light, but if you want to cook a more satisfying first course, add rice, millet or pasta. To make the soup aromatic, be sure to add herbs or lemon juice. Preparing fish soup is very simple and quick, because you don’t need to cook the fish for a long time to create a rich broth. The only thing that takes time is cleaning the meat from the bones.

This soup will appeal to adults and children, because it tastes light and filling. If your child does not like greens, do not add them when cooking, but for yourself you can add them before serving.

Finnish salmon soup with cream

Rich in vegetables and cream, you will enjoy the soup even from afar. It will attract with its aroma, taste and appetizing appearance. Don't miss it!

It will take 55 minutes to cook.

How many calories – 82 calories.

How to cook:

Wash the tails and head, place in a bowl and cook;
From the moment of boiling, cook for about forty minutes;
Peel the carrots, wash them and cut them into cubes;
Remove the peel and roots from the onion, wash and finely chop it;
Peel the celery and cut it into cubes;
Heat a frying pan with oil and add onions, carrots and celery;
Bring root vegetables to al dente;
Pass the finished broth through a sieve;
Peel the potatoes and cut them into cubes;
Place the root vegetable in the broth, bring to a boil and simmer for several minutes;
Then add the contents of the frying pan and washed, chopped young onions;
Peel the fish and add pieces of salmon to the soup;
Add cream and spices to the ear and cook it for another fifteen minutes;
Sprinkle the finished soup with dill.

Tip: you can cut the potatoes larger, but then they will take longer to cook.