How to make delicious salmon soup from Shefmarket

Features of cooking

Salmon soup is prepared in the traditional way from a rich fish broth with the addition of root vegetables. Sometimes the dish contains additional components, for example, cereals, seafood, cheese. It is permissible to replace part of the salmon with other red fish: salmon, pink salmon, trout.

To prepare salmon soup, use any part of the fish. For a more nutritious dish, you need to take the whole carcass, belly or fillet. If you need to cook a dietary soup, the ridges, tail, and head of the fish are suitable. Before cooking, all parts are thoroughly washed.

An important property of any fish soup is a clear broth. To achieve this, you need to boil the fish over low heat in an open pan. Immediately after the water boils, you need to remove the foam. How long does it take to cook salmon broth? It is enough to boil the fillet for 20 minutes, parts with bones and the head - from 40 minutes to an hour.

Salmon is a fish with a light, delicate flavor, so you shouldn’t add a lot of spices to the soup. For classic fish soup, ground pepper or peas and a bay leaf are enough. The finished broth can be supplemented with fresh herbs.

How to cook salmon soup

Fresh fish is ideal, but chilled fish should not be underestimated. To prepare salmon soup, you don’t have to take the whole carcass: the fillet can be left for rolls or steaks, and the rest of the parts can be used for broth. An important rule is that there should not be a strong boil, otherwise the ear will not be able to remain transparent. If you want to make it more nutritious, you should add millet, and if it’s unusual, then cream or processed cheese. You can add carrots, onions, spices, dill or parsley to the broth.

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Classic recipe

To prepare this dish, you take a standard set of ingredients for regular fish soup. Traditional soup is prepared quickly and is aromatic, rich and nutritious.

Required:

1.5 kg fresh salmon,
2.5 liters of drinking water,
6 potatoes,
1 large carrot,
1 onion,
2 bay leaves,
4 peppercorns,
3 g salt,
vegetable oil for frying.

Recipe step by step.

The fish is cut up: the scales are removed, the insides are cleaned, the head, tail, fins are cut off, and the backbone and bones are removed. The carcass is washed. The head is processed separately: the gills and eyes are removed.
The salmon head takes the longest to cook, so place it separately from the rest of the parts in a pan of cold water and cook for 30 minutes.
Pieces of fillet and tail are added to the half-cooked head.
After 20 minutes, the salmon is removed from the pan, the broth is filtered and put back on the fire.
Finely chop the onion and fry in oil until golden.
Raw carrots are chopped into slices.
Peeled potatoes are cut into larger cubes.
Potatoes and carrots are added to the fish broth, and after 10 minutes, fried onions are added.
When the potatoes become soft, salt the soup, season with pepper and bay leaf and turn off after 3 minutes.
Salmon soup is infused under the lid for 15 minutes.

You can make cooking easier by using a multicooker. All the ingredients are placed in its bowl at once and cooked on the “Soup” program for 50 minutes.

Immediately before serving, add fresh chopped herbs to the salmon soup

Recipe 4: Salmon soup with mushrooms

Many people do not add mushrooms to their fish soup because they are afraid that they will overwhelm the characteristic fishy taste of the dish. In fact, nothing like that will happen - the soup will only become richer, more aromatic and even tastier. Salmon and mushrooms go well together. Try using this composition in preparing the first course - you'll see - your family will appreciate your culinary skills.

Required ingredients:

Salmon (you can use head or tail);
320 g champignons;
Several potatoes;
45-50 g rice;
Two onions;
A few tablespoons of vegetable oil;
Two tomatoes;
Salt;
Black pepper.

Cooking method:

Wash the salmon, cut into pieces, place in a pan. Fill with two liters of water and set to cook for 40 minutes. Then add some salt to the broth. Remove the salmon and strain the broth. We cut carrots into thin shavings, potatoes into cubes. We put the broth back on the stove, after boiling, add potatoes and carrots to it. Rinse the rice and place it in the soup half an hour after the vegetables. Cut the champignons into pieces, chop the onion. Heat vegetable oil in a frying pan, add champignons and onions.

Fry for 10 minutes, add salt and pepper. Place mushrooms and onions in the soup. Remove the skin from the tomatoes and grate the pulp. Cut the second onion into thin strips. Heat the oil in the frying pan again, add the onion. Pour in the tomato puree, add salt, and simmer the vegetables for 5 minutes. Add tomato dressing to the soup 10 minutes after the mushrooms. Boil everything together for a few more minutes, salt to taste. We remove the meat from the bones, cut it into pieces and throw it into the fish soup. After one minute, turn off the heat and leave the soup to steep. After 15 minutes, after the salmon soup has infused, the dish can be served. When serving, throw chopped greens into a plate.

Budget option for fish soup

To prepare fish soup, it is not necessary to take a whole carcass. Salmon head soup is very tasty and satisfying. Along with this part, you can use ridges, tails and other trimmings.

Ingredients:

1 salmon head,
200 g fish trimmings,
1 carrot,
1 onion
2 liters of purified water,
4 potato tubers,
60 ml olive oil,
15 g green onions,
salt, ground black pepper to taste.

Cooking stages.

Place parts of fish, half an onion, and a piece of carrot into salted water and boil for 25 minutes.
Remove the cooked fish and vegetables from the pan and filter the broth.
The flesh is removed from the fish head and set aside to add to serving plates.
The remaining carrots and onions are finely chopped and sautéed in olive oil.
Potato cubes are dipped into a clear broth, after 10 minutes, washed rice and frying are added.
After 20 minutes, add chopped green onions to the soup and turn off the stove.
Salmon fish soup is served after it has been left covered for 15 minutes.

Light salmon head and rice soup can be enjoyed either hot or cold

Fish soup “Norwegian style”

This recipe makes a very delicate creamy salmon soup with a soft, creamy taste.

Compound:

350 g salmon fillet,
1 onion head,
5 potato tubers,
50 ml low-fat cream,
50 g flour,
3 g salt,
2 liters of water,
spices as desired.

Cooking process.

Potatoes are cut into slices, onions into half rings.
Place the vegetables in boiling salted water and cook for 10 minutes.
The fish fillet is washed, cut into large pieces and placed in a pan. Cook for another 10 minutes.
In a deep bowl, whisk the cream with flour, breaking up all the lumps.
The creamy sauce is poured into the pan with the fish soup, the dish is brought to a boil and immediately turned off.
The delicate Norwegian soup is served after 15 minutes.

Before serving, the creamy fish soup is seasoned with ground black pepper and chopped parsley.

"Strong" ear

This recipe for salmon soup was popular in Ancient Rus'. Modern fishermen prepare soup in a similar way while on a hike.

Grocery list:

1.5 kg salmon,
3 large potatoes,
1 carrot,
2 onions,
3 liters of filtered water,
50 ml vodka,
2 bay leaves,
peppercorns (6 pcs.),
5 g salt.

Step by step recipe.

The salmon is cleaned and washed.
First of all, the head is placed in the water, after removing the gills.
When the water boils, add the whole peeled onion and cook for 40 minutes.
After this time, remove the head from the pan, add the tail and ridges to the broth and cook for another 10 minutes.
The finished broth is filtered and poured back into the pan.
Add potato cubes, carrot slices and a finely chopped second onion.
When the potatoes are cooked until half cooked, add pieces of salmon fillet, salt, and seasonings to the broth.
After 15 minutes, turn off the stove, pour vodka into the ear, cover with a lid and leave for a quarter of an hour. There is absolutely no alcohol in the infused soup.

To complement the classic soup with the smell of a campfire, you need to set fire to a bay leaf, dip it in the broth for a minute, and then remove

Salmon tail chowder

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 820 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

With this recipe you can diversify your diet with a valuable variety of fish without worrying about finances. An appetizing-looking and no less pleasant-tasting first course will satisfy your hunger for a long time, the main thing is that it will be easier to prepare than salmon fish soup, because you won’t have to bother with the gills and soak these parts of the carcass in water. How to cook salmon soup if you have the tails, necessary vegetables and spices on hand?

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:

Wash the tails, cook the broth, adding onions.
Cut the carrots into slices, potatoes into cubes, pour into the pan.
You can add bay leaf, ground black peppercorns, and chopped dill after 15 minutes, without stirring the soup.
Turn off the heat, cover with a lid, and let it brew for another quarter of an hour.

Fish soup with cheese and salmon

The taste of melted cheese and red fish goes well in this dish. Cheese soup with salmon is aromatic, tender, nutritious and very tasty.

Required:

200 g fish fillet,
3 potatoes,
1 onion head,
1 carrot,
30 g onion feathers,
100 g processed cheese without additives,
20 ml vegetable oil,
2 liters of water,
1 bay leaf,
3 g salt.

Cooking technology.

The onion is cut into small cubes, the carrots are chopped on a medium grater.
Heat the oil in a frying pan, add vegetables to it and fry them for 4 minutes.
The fillet is cut into medium pieces.
Chop the potatoes randomly.
All prepared components are placed in boiling water.
After 20 minutes, add bay leaf, finely chopped processed cheese and salt to the soup.
Cook the cheese soup with salmon for 5 minutes, stirring continuously.

Prepare a light but satisfying salmon and cheese cream soup for a diet menu or baby food

Salmon soup with millet

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1150 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The most satisfying version of fish soup is prepared with the addition of cereals. Red fish gives a fatty fat; you don’t even have to take the pulp for this. If you want to make a hot appetizer to go with vodka, then a delicious salmon soup with millet will be an excellent alternative to kulesh. Cereals enhance the nutritional value of fish broth, while the products combine well with each other, and the pleasant smell awakens the appetite.

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Ingredients:

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

Cooking method:

Wash all offal well, remove eyes and gills, put in a saucepan, add a whole onion, cover with water.
Boil the broth, periodically removing the foam, strain so that there are no bones.
During this time, cut the potatoes into cubes, grate the carrots, pour the vegetables into the fish broth, and cook until half cooked.
Cut the tomatoes into small cubes and add them to the boiling pan with the fish soup along with the bay leaf.
Rinse the millet thoroughly under running water, pour into the broth, and cook until tender.
Before turning off the heat, grind the black peppercorns and pour it back with the fish, which needs to be divided into pieces.
Let the fish soup with millet brew for about 20 minutes.
When serving, sprinkle generously with chopped parsley.

Salmon miso soup

The recipe for miso soup with fish broth will appeal to those who care about their own figure. This dish is a very tasty and healthy delicacy of Japanese cuisine that can quickly and effectively reduce excess weight. In addition, the soup is prepared from salmon ridges, so it is low in calories. Despite the unusual composition of this dish, all the ingredients can be found in any grocery supermarket.

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List of components:

250 g salmon backbones and tails,
60 g miso paste,
15 g dried wakame seaweed,
100 g tofu cheese,
2 sheets of nori seaweed,
60 g sesame seeds,
1.5 liters of water.

Step by step recipe.

Boil the broth from the prepared salmon parts for 30 minutes, then filter it.
Miso paste is diluted with 50 ml of warm broth and poured into a saucepan.
Wakame is cut into strips, tofu into small cubes.
Sesame seeds are lightly fried in a dry frying pan.
Place the seaweed and cheese into the broth, bring to a boil and cook for 4 minutes.
Finally, add sesame seeds and noria seaweed cut into strips.

Miso soup with salmon is served hot, sprinkled with green onion rings

Salmon soup with tomatoes

The fish soup made from salmon ridges with pieces of fillet and tomatoes turns out to be very aromatic and rich. The dish looks impressive, so it can be served on a festive table.

Ingredients:

150 g salmon ridges,
200 g fillet,
1 large tomato
1 carrot,
1 potato tuber,
2 liters of water,
salt and black pepper to taste.

Cooking method.

The broth is prepared from the ridges for 20 minutes, then the bones are removed.
Onions, potatoes and carrots are cut into cubes, salmon fillet - into medium pieces. These ingredients are added to the broth and boiled for 10 minutes.
The tomato is scalded with boiling water, peeled and finely chopped. Add to the main mass and cook for another 10 minutes.
The finished tomato soup is salted, peppered and infused for 10 minutes.

When serving, add fresh herbs and a spoonful of sour cream to the salmon soup with tomatoes.

Salmon ridge soup

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 850 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple recipe for salmon fish soup at home is an opportunity to taste the first dish, which is considered a 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 the ridges, use them for a rich first course. Less costs – more benefits, and the end result will be to feed the whole family with delicious salmon fish soup, 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.;
bay leaf – 3 leaves;
salt – 0.5 tsp;
black pepper - a pinch;
dill (fresh, dried) - to taste.

Cooking method:

Divide the ridges into smaller parts and place in a saucepan. Fill with water, adding the onion, and place on low heat. Don't add salt!
Cut the potatoes into cubes and pour into the broth.
Boil the egg, chop it, add it to the fish soup along with chopped herbs and spices.
When the first one is ready, remove the onion, bay leaf, salt, and let it brew for about half an hour.

Salmon soup with shrimp

Every seafood lover will appreciate this fish soup recipe. This dish can be prepared for a casual lunch or a formal dinner.

You will need:

300 g salmon fillet,
300 g shrimp,
2 potatoes,
1 carrot,
200 g canned corn,
1 onion,
2.5 liters of water,
2 bay leaves,
salt,
black peppercorns.

Cooking process.

The shrimp are defrosted and rinsed. They don't clean it.
Place fish fillets and shrimp in the shell into boiling water. Boil for 10 minutes.
The broth is filtered and put back on the burner.
Place carrots, potatoes and whole onions cut into cubes into the boiling broth. Cook for 10 minutes.
The salmon fillet is cut into pieces, the shrimp are cleaned. Add to soup.
After 7 minutes, add corn, salt and seasonings to the pan.
After 2 minutes, the stove is turned off, and the soup is left to infuse for 15 minutes.

Ready-made salmon and shrimp soup served with chopped herbs and sour cream sauce