Pink salmon head soup: ingredients, recipe, cooking tips

General principles, useful tips and tricks for preparing fish soup

There are several tips and tricks from experienced chefs that will help even a novice housewife prepare a delicious dish:

• the main ingredient of the treat is fish broth, all other ingredients can be replaced or completely excluded as desired;
• it is the head that makes the broth rich, so you should not try to prepare it exclusively from the tails;
• spices can be added to pink salmon fish soup in large quantities (preferably mixtures made specifically for first fish courses);
• You definitely need to put an onion in the pan, even if you don’t plan to leave pieces of the vegetable in the finished dish (it will enrich the vitamin composition of the treat and improve its taste);
• Lemon juice gives the soup an interesting taste, but you cannot replace it with artificial citric acid or store-bought citrus juice, it should only be a freshly squeezed product;
• You should only use peppercorns; ground pepper should be left for other dishes.

  
  Recipes for pink salmon soup, head and tail

The main problem for many housewives is how to make the ear transparent. To prevent the soup from becoming cloudy, the entire planned amount of water must be added to it at the very beginning and not added during the cooking process. When processing raw fish, you will also need to thoroughly wash off blood and other liquids from it.

How to cook pink salmon soup

The first dish for lunch is a stable tradition of Russian cuisine. Not the last place among the first courses is occupied by ukha - fish soup, the recipes of which exist as many as there are housewives. In a broth made from river or sea fish, with pepper, bay leaves and other spices, the aromatic fish soup has fans not only among fishermen. Salmon fish serve as an excellent basis for it. For example, pink salmon soup is deservedly considered the most delicious among fish first courses. Traditionally, it is cooked from the head, tail, and fins, using the main part of the carcass for an exquisite second course.

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About the correct processing of the product

The broth made from fish parts - head and tail - is even more tasty and rich than from pure fillet. But in order for the dish not to be spoiled by unpleasant bitterness and unnecessary ingredients, you need to properly process the carcass.

The head for cooking soup can be left whole or cut into 4 parts. The cut and cleaned parts must be scalded with boiling water and only after that the broth must be cooked from them. Frozen fish is also suitable for fish soup. If the housewife is preparing some interesting dish from pink salmon, she can leave the cut off head and tail in the freezer. Later you can cook a delicious aromatic soup from them.

How to make frozen pink salmon soup - 15 varieties

1. Golden pink salmon soup
2. Pink salmon head and tail soup
3. Delicate creamy pink salmon soup
4. Super vitamin soup with pink salmon and millet
5. Cream of pink salmon soup with vegetables
6. Tomato soup with pink salmon and olives
7. Pink salmon soup with rice
8. Diet pink salmon soup
9. Finnish pink salmon soup Lohikeitto
10. Green vitamin puree soup from pink salmon
11. Soup with pink salmon steaks and rice
12. Soup with pink salmon and egg
13. Pink salmon soup with vegetables
14. Pink salmon cheese soup
15. Light frozen pink salmon soup

Ear from the head and tail of pink salmon with millet

The recipe for fish soup with the addition of millet is considered a classic. Cereals make the first dish even more satisfying and healthy.

Ingredients:

• fish tail and head - 1 pc.;
• millet – 60-70 g;
• salt – 3 g;
• onion – 1 head;
• potatoes - 2-3 medium tubers;
• carrots – 60 g;
• chopped dill - a large pinch.

Preparation:

1. Place the prepared fish parts in a saucepan. Fill with clean water. For the specified amount of food, you should take 1.5-2 liters of liquid. Immediately add salt to the water. You can also use spices. A mixture of spices made specifically for fish soup is perfect.
2. Let the fish cook. When the water boils, remove the foam and reduce the heat on the stove to minimum. The noise must be removed carefully and completely, otherwise the transparency of the broth will not be achieved.
3. Rinse the cereal very thoroughly. You need to drain the water from the millet until it becomes completely transparent. Add the washed cereal to the fish.
4. Peel and rinse vegetables. They can be placed in a pan whole or pre-chopped into large pieces. If you don’t want to leave vegetable shavings, you can later remove the carrots and onions when they have already given all their taste and aroma to the dish.
5. Add potato cubes last to the future soup. The cooking time for the fish soup will depend on their size. The larger the potato pieces, the longer the soup will cook.
6. It takes 35-40 minutes to prepare the treat. The potatoes should become soft and the fish should be completely cooked.
7. Remove the onion, cut the carrots into miniature cubes and return to the pan. Or remove all vegetables.
8. Taste the soup and add salt if necessary. A mixture of colored peppers goes well with its taste.

The finished dish should be allowed to brew for 15-17 minutes. Sprinkle with chopped dill and serve the soup for lunch with fresh rye bread.

About cooking

According to this recipe, pink salmon head soup is prepared as follows:

1. You need to choose a pan in which to cook the dish. If a small company is invited to lunch, dishes with a volume of 2.5 - 3 liters will be sufficient. The same volume is suitable for preparing a family lunch or dinner.
2. Cold water is poured into the pan in such a way that fish heads will still be loaded into it. For this volume, two heads of medium-sized pink salmon are enough. The heads are placed in water and the pan is placed on high heat.
3. Meanwhile, wash the millet cereal (100 - 150 g). It is necessary to use high quality cereals: uniform, clean and bright. This will ensure both the beauty and usefulness of the dish.
4. 3 - 4 medium potato tubers are peeled, washed, eyes removed and cut into large cubes.
5. Carrots (garden, large) are peeled and cut into strips or grated on a (medium) grater.
6. Then peel two small onions and chop them.
7. After the water boils, the flame is slightly reduced and millet grains are poured into the future broth.
8. The millet should be boiled over moderate heat for about 10 minutes, after which the fish soup is seasoned with vegetables (carrots, potatoes and onions). Next, the pink salmon head soup is boiled until the vegetables are cooked. In total, this will take about 15 - 20 minutes or a little more (depending on the size of the pieces the vegetables are cut into).

In the last minutes of cooking, if desired, you can also add bay leaf, cloves or herbs and add salt. To add tenderness and nutrition to the dish, about 200 ml of cream (fresh) or sour cream (country) is poured into it.

For those who do not want to add calories to the dish or do not like dairy products, instead of sour cream, you can add natural lemon juice (one teaspoon) to the ready-made soup, which will add a piquant taste.

The final chord of cooking can be adding a standard shot of vodka to the contents of the pan (naturally, if the dish is not intended for treating children). According to supporters of this recipe, exactly 100 g of vodka will provide the dish with an excellent taste, completely neutralizing the specific smell of fish and eliminating the bitter aftertaste (if the gills were not removed before cooking). According to Far Eastern traditions, fish soup cannot be considered fish soup until vodka is added to it.

With rice

Pink salmon soup (head and tail) can also be cooked with regular white rice if your family doesn’t like millet. The soup will turn out no less tasty and satisfying.

Ingredients:

• potato tubers – 3 pcs.;
• fish tail and head - 1 pc.;
• white rice – 30-40 g;
• white onion and carrots - 1 pc.;
• parsley, salt and spices.

Preparation:

1. If fish is used from the freezer, it must first be completely defrosted and the released liquid must be drained. Only after this, pour the product with salt water (2.5-3 liters will be enough) and move it to the stove to cook.
2. When the future soup begins to actively boil, reduce the heat, remove the foam and cook the fish for another 20-25 minutes. Be sure to remove all the scale at this stage with a slotted spoon.
3. Chop onions and carrots randomly. Fry them slightly golden brown in any fat. For example, a combination of butter and sunflower oil.
4. After the specified time has passed, remove pink salmon from the pan and add fried vegetable shavings to the broth.
5. As soon as the soup boils again, place the peeled potatoes, cut into cubes or cubes, into it. Add the rice, after rinsing until the water is clear. Cook until all vegetables and grains are ready. The rice cooks well, so you need to increase its portion with caution, otherwise the soup will turn out too thick.
6. When the ingredients in the broth have softened, you can return the fish to it. First, the fillet must be removed from the bones. Its small pieces can even be found on the head and tail.
7. Chop the greens with a knife. Place it along with your favorite spices in a saucepan.
8. Mix everything well. Let the dish simmer for another 3-4 minutes.

Cover the prepared soup in the pan with a lid and let it brew for 30-40 minutes. There is no need to put the treats in the refrigerator.

Diet pink salmon soup

Do you urgently need to lose a few kilos easily and safely? A fasting, dietary soup to help you.

Ingredients:

• Frozen pink salmon – 400 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Greenery
• Water - 2 l

Preparation:

Add chopped onions and carrots to boiling water.

We cut the pink salmon into pieces.

Add to vegetable broth and cook for half an hour.

When ready, add chopped herbs.

With pearl barley

Pink salmon soup (head and tail) turns out tasty and with a budget-friendly addition in the form of pearl barley. The main thing is not to overdo it with the amount of the latter, otherwise the soup will turn out too thick.

Ingredients:

• fish tail and head – 2 pcs.;
• onions and carrots - 1 pc.;
• pearl barley – 1/3 cup;
• potatoes – 2-3 tubers (medium);
• laurel – 1 leaf;
• oil, dried herbs, salt.

Preparation:

1. Fill the prepared fish parts with clean water. For the specified amount of food you need to take 2-2.3 liters of liquid. Cook the broth for 20-25 minutes.
2. Strain the base of the future soup. Boil it again and add pearl barley.
3. After 15-17 minutes. put potatoes in the dish. First you need to cut it into cubes or curly slices as for “fries”.
4. While the ingredients are boiling, prepare a golden brown fry in any oil from the chopped remaining vegetables. Immediately place it in the pan along with dried herbs, salt, and bay.
5. Disassemble the head and tail. Remove the fillets from the bones and return them to the soup.
6. After 17-20 minutes. the dish will be completely ready.

Before taking the sample, be sure to let the treat brew thoroughly. This soup is delicious served with homemade mayonnaise or low-fat sour cream.

Features of salmon preparation

Methods for preparing fish are different, but you should choose the most gentle ones, since the meat does not have the necessary tenderness and softness. For best taste, peeling and careful gutting are necessary. Particular attention should be paid to the film, which can impart a bitter taste. It is better to remove the tail fins, as well as all the others, completely.

Some types of dishes require the exclusion of skin, but pink salmon soup with millet can be prepared from an unprocessed carcass, along with the skin. It is best to cook by placing the meat in a boiling broth, using bay leaf as a seasoning, and additional vegetables such as onions and carrots.

With cream

Fish soup with the addition of heavy cream turns out very unusual. The dairy product gives it a unique, delicate flavor. Even the youngest gourmets will like this option.

Ingredients:

• fish tail and head - 1 pc.;
• leek – 1 pc.;
• potatoes - 3 tubers;
• medium fat cream (20% is best) – 0.9-1 l.;
• salt and spices.

Preparation:

1. Place the fish parts in a saucepan with 1 liter of water. Immediately add salt and spices. Cook food for 20-25 minutes. After boiling, be sure to remove all foam from the surface of the future soup.
2. Remove the head and tail from the container. Add finely chopped onion to the broth.
3. Immediately add peeled potatoes, cut into small and approximately equal cubes.
4. Return the fish, separated from the bones, to the container. After 5-7 minutes. pour in all the cream. Cook for another 7-9 minutes. over low heat.
5. If necessary, add salt to the dish and add more spices.
6. Turn off the heat on the stove. Let the treat sit for a little less than half an hour.

Separately prepare rye bread croutons for the fish soup. Rub them with garlic and serve along with a portion of fish soup.

Calorie table

When cutting up the pink salmon, you should never throw away the head and tail - they are used to make delicious fish soup. You can add various cereals, vegetables, cream to the dish. Photos and videos of step-by-step preparation will help you quickly make a hearty stew for lunch.

You can ask your question to our author:

With egg

According to this recipe, the egg is added raw to the soup. Instead of chicken eggs, you can also take quail eggs in proportions of 1:6 (for 1 chicken egg - 6 quail eggs).

Ingredients:

• fish tail and head - 1 pc.;
• medium-sized potatoes - 4-5 tubers;
• raw egg – 1 pc.;
• onions and carrots - 1 pc.;
• butter, salt, any greens.

Preparation:

1. Pour clean water over the prepared fish and cook for 25 minutes. After boiling, carefully remove all foam from the surface.
2. Cut potatoes and carrots into curly slices. Onion - quartered rings.
3. Immediately place the potatoes into the broth, and pour the remaining vegetables into a frying pan with boiling oil and lightly fry. The carrots and onions should become soft and rosy, but not burnt.
4. Remove the finished fish from the soup and remove the bones. Return the remaining parts to the pan along with the roasted vegetables.
5. Pour the contents of a raw egg into a cup. Beat it well with a fork until foam appears.
6. When, after adding all the ingredients, the soup has boiled for 6-7 minutes, carefully pour the egg into it in a thin stream. Immediately add salt to taste. You can also use spices for fish dishes.
7. Leave the soup on low heat for 10-12 minutes.

Sprinkle the finished dish generously with chopped herbs. Cilantro lovers can add this to the soup.

Pink salmon cheese soup

For fans of cheese soups there is a wonderful, delicious recipe. Be sure to cook it for your family or impress your guests.

Ingredients:

• Frozen pink salmon – 400 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Processed cheese – 200 g
• Onion - 2 pcs.
• Cream - 100 g
• Water - 1.5 l

Preparation:

Prepare the broth. We wash and cut the fish. We let it cook with whole onions, then we just take them out and throw them away.

Finely chop the potatoes and carrots into cubes.

When the fish is ready, take it out and separate it from the bones.

Meanwhile, add vegetables to the broth.

When the potatoes are ready, return the pink salmon to the soup, add the melted cheese and pour in the cream. Bring to a boil and turn off.

With mushrooms

Ukha made from pink salmon (the head and tail of the fish) turns out tasty and aromatic. But you can improve this dish by adding mushrooms to it. Even forest ones will do, but the easiest and fastest way to prepare ukha is with champignons.

Ingredients:

• parts of fish carcass – 650-700 g;
• potatoes – 2-3 tubers;
• mushrooms – 230-250 g;
• onion – 1 head;
• laurel – 1 leaf;
• allspice peas – 3-5 pcs.;
• salt.

Preparation:

1. If no one at home likes onion pieces in soup, you should skip frying and simply place the whole vegetable head to cook along with the fish. The optimal volume of water for the specified amount of food is 2-2.5 liters.
2. After boiling, you must remove the noise, otherwise the soup will not turn out clear.
3. After 7 min. While cooking, add cubes or cubes of peeled potatoes. Cook all ingredients together for about 15-17 minutes.
4. Clean the mushrooms thoroughly. It is important to remove the top film from the champignons, trim the bottom of the stem and all excess. Chop the remaining parts into slices. Add to other products.
5. Cook the soup for 7-8 minutes, stirring occasionally. At this stage you can add salt, bay leaves and pepper. The latter must be in peas.

The finished treat should be removed from the heat, covered with a lid, wrapped in a warm towel and left for 17-20 minutes. This trick will help to fully reveal the taste of the dish, making it richer and brighter.

Finnish pink salmon soup Lohikeitto

Finland is a country of a thousand lakes, fabulous winters and Santa Claus. Calm and leisurely Finns gather for a family dinner by the fireplace and eat their favorite Finnish pink salmon soup.

Ingredients:

• Frozen pink salmon – 800 g
• Cream - 400 g
• Onion - 1 pc.
• Flour - 1 tbsp. l
• Potatoes - 0.5 kg
• Seasonings
• Dill - 50 g
• Water - 1.5-2 l

Preparation:

Place coarsely chopped fish and whole onions into the pan and cook for 20 minutes.

The foam needs to be collected.

Once the fish is cooked, remove it from the broth and remove the bones.

Throw out the onion. Set the potato halves to cook in the broth.

Once cooked, mash the potatoes with a potato masher.

Return the fish meat to the soup, pour in cream and add 1 tbsp. l flour diluted in water to make the broth thicker. There is no need to boil, just bring to a boil and turn off.

Royal soup

Pink salmon soup (head and tail) according to the “royal” recipe includes vodka. But it should not frighten the cook, because all the alcohol will disappear during the cooking process. Therefore, those who eat this dish will not even feel the taste of alcohol, much less get drunk.

Ingredients:

• fish heads and tails - approximately 700-750 g;
• potatoes – 2-3 tubers;
• pink salmon fillet – 300-350 g;
• onion – 3 heads;
• carrots – 1-2 pcs.;
• high-quality vodka – 80-100 ml;
• seasonings, salt.

Preparation:

1. Fill the prepared fish parts and the unpeeled onion (you can only remove the top contaminated and damaged husk) with water. Place to cook for 17-20 minutes.
2. Add fish fillet. Continue cooking for another 12-15 minutes.
3. Remove all the thick stuff from the future soup. Instead of already cooked products, add potato cubes, grated carrots and halves of the remaining peeled onions into the broth.
4. Return the boneless fish pieces to the soup. Add salt immediately. Cook the treat for 8-10 minutes.
5. Combine vodka with selected seasonings. Pour into treat. Bring it to a boil again and only then remove it from the heat.

Pour the finished soup into beautiful plates, serve with homemade pickles and pieces of Borodino bread.

With millet

• Cooking time: 30 minutes.
• Number of servings: for 6 persons.
• Calorie content: 93 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For busy people, it is extremely important that food preparation does not take too much time. In this sense, fish soup is an ideal dish. Pink salmon fish soup with millet is cooked for about half an hour. It comes out delicious from fresh and frozen fish, even from canned fish. For the broth, it is better to take the head and tail, but add “standard” pieces of fillet to them - one for each eater.

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Ingredients:

• pink salmon – head, tail, 300-450 g of pulp;
• potatoes – 3-5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• millet – 1/3 cup;
• parsley root, celery – 40-50 g each;
• salt, pepper, bay leaf, dill.

Cooking method:

1. Wash the fish thoroughly, remove the gills from the head, cut the fillet into six portions. First, cook the “substandard” parts in 1.5 liters of water until tender. You can boil a whole onion with them, in this case you should not add chopped onions. Don't forget to salt the broth during the cooking process.
2. Strain the broth, disassemble the fish, setting aside all edible components (they will need to be returned to the finished soup).
3. Cook cubes of potatoes, grated carrots, parsley, celery, chopped onions, millet in fish broth for 10 minutes.
4. Place the fish pieces into the pan. Do this gently so that each portion of fillet remains intact. Another ten minutes on low heat and you can turn it off.
5. Do not open the lid for at least a quarter of an hour, let the dish sit.

With peppers and tomatoes “Hungarian”

In Hungary, this soup is prepared according to different recipes. But they are all similar to each other due to the combination of fish and sweet paprika. It makes the dish original and interesting.

Ingredients:

• fish parts – 650-700 g;
• potatoes (large), sweet bell pepper, white onion, egg - 1 pc.;
• tomatoes (ripe) – 2 pcs.;
• natural tomato paste – 1 tbsp. l.;
• sweet paprika – 7 g;
• hot paprika – small. pinch;
• oil, salt, dried herbs.

Preparation:

1. Pour 2-2.5 liters of cold water over the fish heads and tails and place on the stove to cook. You can add bay leaf and peppercorns to the broth to taste. Various roots also complement it well. Their choice depends on the housewife’s supplies.
2. Remove noise from the surface of the liquid.
3. After 20-25 minutes. Strain the finished broth through several layers of clean gauze or a sieve with the finest divisions.
4. Wash the tomatoes, first scald with boiling water, and then pour over ice water. Remove the skin from them and cut out the middle. Chop the remaining parts into medium pieces. Don't make the slices too small, otherwise they will release too much juice and turn into mush.
5. Chop the onion into miniature cubes and fry in a frying pan with any fat until soft. Add tomato paste, tomato pieces, and two types of paprika to it. Cook the mixture together for 4-5 minutes.
6. Grind the pepper into thin strips. Also cut the peeled potatoes.
7. Transfer all prepared ingredients into strained broth. Return the boneless fish pieces to it. Add salt to the soup and cook until fully cooked.
8. Beat a raw egg. Pour it in a thin stream into the already prepared, actively boiling fish soup. This should be done slowly and carefully, constantly stirring the soup so that the egg is evenly distributed throughout the broth.

Pour the treat into plates and sprinkle each with a generous portion of chopped herbs. You can serve it with rye garlic bread and garlic croutons.

From canned pink salmon

The fastest recipe for making pink salmon fish soup involves using canned fish. It is advisable to take the product in its own juice. But canned food in oil will also work. It is important to take into account that such a soup will be fattier and higher in calories.

Ingredients:

• potatoes - 2-3 medium tubers;
• can of canned fish – 1 pc.;
• carrots and onions – 1 pc.;
• millet – 60-70 g;
• salt, herbs, favorite spices.

Preparation:

1. Transfer the entire contents of the can into a saucepan with 2-2.5 liters of clean water. Oil or juice is also poured after the fish.
2. Add millet that has been thoroughly rinsed until clear water in advance. Cook the ingredients together for 13-15 minutes.
3. Peel all vegetables and cut into small cubes. Potato pieces can be made larger. For example, curly with a ribbed surface.
4. Pour them into the future soup. Add salt and favorite spices.
5. Cook ingredients together until vegetables are soft. The potatoes should be thoroughly boiled.
6. Add the chopped herbs last. You can use both fresh and dried.

Canned fish soup complements homemade or store-bought mayonnaise well.

Golden pink salmon soup

Bright, golden, richly flavored pink salmon soup. Be sure to cook for your family or guests. The soup will be a beautiful and tasty addition to any table.

Ingredients:

• Frozen pink salmon – 400 g
• Potatoes - 400 g
• Carrots - 1 pc.
• Celery - 1-2 pcs.
• Onion - 1 pc.
• Bell pepper - 1 piece
• Fresh greens - a bunch
• Seasonings

Preparation:

We prepare the fish, remove the fins.

Pour water into the pan, when it boils, add the potatoes cut into strips and chopped onions.

We also cut carrots and celery into strips, but as thin as possible.

We don’t cut the fish, we send the whole fish into the broth.

Cut into strips and add pepper.

Is the fish cooked? We take it out, separate it from the bones, and put the pulp back into the pan. Decorate with fresh herbs.

To make the broth a rich orange color, grate the carrots on the finest grater.

Recipes for fish soup in a slow cooker

Pink salmon soup (head and tail) is quickly and easily cooked in a slow cooker. This “kitchen helper” will greatly facilitate the housewife’s task.

Ingredients:

• head and tail of pink salmon - 1 pc.;
• raw potatoes – 4-5 tubers;
• red onion - 1 head;
• carrots – ½ pcs.;
• millet cereal – ½ tbsp.;
• salt, oil and peppercorns.

Preparation:

1. Peel the red onion and roughly chop it. Place it in the oil heated in the bowl of the device. Cook until golden brown in the roasting program. At the same time, the onion cubes should not burn, otherwise the dish will taste bitter.
2. Add carrot shavings (you can use a special “Korean grater” to chop the vegetable). Leave it to cook until soft.
3. Rinse the cereal thoroughly and place in a bowl for frying vegetables.
4. Add potato cubes. Add fish head and tail, cut into large pieces.
5. Pour in 1.7 liters of water. Add peppercorns and salt to taste.
6. Activate extinguishing mode for 65 minutes. Be sure to close the lid of the “kitchen aid”.
7. After the sound signal, leave it in heating mode for another 20-25 minutes.

Millet cereals in the recipe can be replaced with bulgur or other favorite cereals if desired.

How to cook fish soup in a slow cooker

It’s easy to cook aromatic soup from fresh pink salmon in a slow cooker if you know all the features of the process. You need to choose the appropriate mode - it depends on the device. As a rule, first courses are cooked using the “Soup” or “Stew” function. Frying can be done using the “Baking” program. What to prepare:

• head and tail of pink salmon - 500 g;
• potatoes - 3 tubers;
• carrots - ½ pcs.;
• onion - 1 pc.;
• pepper mixture;
• salt;
• dried dill

Pour water over the prepared parts of the fish and cook, selecting the “Soup” mode for 45 minutes. You can immediately add salt, spices, dried herbs and one whole onion (just make cuts on it). When the broth is ready, the fish should be removed and disassembled into pieces, and the liquid should be strained. The multicooker bowl should be washed!

Pour the broth back into the bowl, add potatoes, carrots and onions. All vegetables are cut into large pieces. Using the “Soup” or “Stew” function, cook for about 30 minutes until the food is soft. At the end, return the fish to the stew and let it brew for 10 minutes (the device must be turned off).

If you salt the fish soup at the end, the fish will turn out tender, but the broth will not be as rich. It's better to add salt at the very beginning.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Fish soup at the stake

Fish soup from any fish turns out especially tasty in a pot over a fire. If it is prepared from pink salmon, you can use the head and tail left over from another dish. It is very important to monitor the required heat intensity under the pot so that the ingredients do not burn and the broth turns out clear.

Ingredients:

• fish heads and tails – 1.1-1.3 kg;
• lemon – ½ piece;
• millet – 60 g;
• potatoes - 4-5 tubers;
• ripe tomatoes – 3-4 pcs.;
• vodka – 80 ml;
• onions, carrots, parsley root - 1 pc.;
• salt, oil, herbs.

Preparation:

1. Place the prepared fish parts, peeled onions and parsley root on a piece of clean gauze, folded 2-3 times. Tie the structure at the top so that no ingredients fall out of it. Pour 3 liters of water into the pot. Place cheesecloth with food in it. Cook the broth for 35 minutes.
2. Remove the bag. Separate the fish from the bones and return the pieces to the future soup. Discard the remaining parts. Fish cartilage and skin can be used as a filling for pies, pancakes, and pizza.
3. Add peeled potato wedges. Rinse the cereal well beforehand and place it next to the vegetable. Add salt and simmer the soup until done.
4. Add tomato pieces, chopped herbs, lemon juice and vodka.
5. Leave the soup to brew for 25-27 minutes. Definitely under a tight lid.

Pour the treat into plates and serve with slices of thick pita bread or fresh bread. Soup from any fish (heads, tails, fillets) turns out tasty and healthy. And pink salmon soup also does not contain extra calories. If you refuse to add potatoes and sauces to ready-made soup, you can prepare a light diet lunch.