Step-by-step preparation
1 hour
Soak the head in water for 20 minutes, and then rinse under running water to drain the blood. Remove the eyes and gills. Salt and put aside. We clean the tail from scales. No need to add salt. Just put it away for now.
Let's take care of the vegetables: wash and peel the potatoes, onions, carrots. Finely chop 1 root vegetable and 1 onion, cut the potatoes into cubes.
Place a fish soup set, a whole carrot, an onion in the peel cut in half, chopped onion and black peppercorns into a saucepan with cold water. We put it on fire. As soon as it boils, reduce the gas and simmer over low heat for 5-7 minutes.
We take out the contents of the pan with a slotted spoon, strain the broth and put it back on the fire. Return the head and carrots to the pan. I throw away the boiled onions; my family doesn’t like them. We remove the pulp from the tail bones and leave them to wait their turn.
Add potatoes and chopped carrots. Cook at low boil for 10 minutes. Add bay leaf, allspice and return the fish pulp to the pan. Let it simmer for 5 minutes with the lid closed. Lastly, we take out the head, remove the meat from it and return it to the ear.
The dish is ready! Let it sit for half an hour if possible. If desired, sprinkle the finished soup with dry or fresh dill and use a few little tricks, which you will learn about below. And now let's enjoy the moment. And let the whole world wait.
Fish soup with salmon bellies and cream
Creamy fish soups are loved by many peoples of the world for their delicate taste, thick consistency and unique aroma. It is not recommended to add a lot of different spices the salmon belly A bay leaf, ground pepper and fresh herbs will be enough. If the broth turns out to be very liquid, then add a little flour or melted cheese. Salmon bellies cook quickly; cooking takes about half an hour. For a two-liter saucepan you will need the following ingredients:
- salmon bellies - 450 g;
- potatoes - 3 pcs.;
- onions - 1 pc.;
- one medium carrot;
- vegetable oil - 50 ml;
- cream (with a small percentage of fat) - 350 ml;
- salt, peppercorns.
Wash the salmon bellies, peel and cut into large pieces. Pour cold water, put on fire, after boiling, add salt and spices. Boil the salmon belly soup for 10 minutes, then add the sliced potatoes.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
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Place a frying pan with oil to heat up, and at this time finely chop the onion and grate the carrots. Fry the vegetables in oil until golden brown, transfer the frying to the boiling broth. Pour in the cream, bring to a boil and remove from heat.
Benefits of the dish
Red fish is useful for its rich composition, and most importantly, in the 20 minutes it takes to prepare, it retains all the useful microelements:
- vitamins A, E, B, D, PP;
- Omega-3 and Omega-6 fatty acids;
- potassium, iodine, phosphorus, calcium, iron, sodium, chlorine, zinc, magnesium, nickel.
Its effect on the body cannot be underestimated:
- reduces cholesterol;
- strengthens blood vessels;
- improves brain function;
- increases immunity;
- helps in the fight against autumn blues and depression.
Who should especially pay attention to salmon soup:
- people who prefer proper nutrition;
- athletes;
- pregnant and nursing mothers;
- patients after surgery;
- elderly and children.
The only contraindication: allergic intolerance. Everyone else - eat to your health!
A simple creamy soup made from salmon bellies in a slow cooker
A multicooker is an indispensable item in the kitchen. You can cook, fry, bake in it, that is, the device can completely replace the stove. However, you need to know the recipes and be able to handle the “assistant”, choosing the necessary modes. Red fish soup with cream turns out incredibly tender, aromatic and nutritious. The bellies cook quickly, releasing the fat into the broth. List of ingredients:
- salmon bellies - 2 pcs.;
- potatoes - 2-3 pcs.;
- rice - 70 g;
- onion - 1 pc.;
- cream - 150-200 ml;
- salt;
- ground black pepper;
- mixture of herbs (thyme, curry, marjoram).
You need to inspect the bellies of the fish: if there is too much fat on them, then the soup will turn out to be high in calories. You can use 1 tesha, adding more vegetables or any cereal of your choice.
Note! Cream should be heavy (from 20%), otherwise it may curdle during cooking. The higher the indicator, the lower the likelihood of product spoilage.
Pour water into the multicooker bowl and select the “Soup”, “Cooking” or “Multi-cook” mode. It all depends on the device, but first courses are cooked at 90-120 degrees for about 40-50 minutes. After 3 minutes, you can add washed rice and potatoes, cut into large cubes. Cook for 15-20 minutes until the food is half cooked.
Next, send the chopped bellies of the salmon - they should be cleaned of the skin so that it does not end up in the stew. Chop the onion into smaller pieces and also add to the bowl. Add salt, selected herbs and spices. Under the lid, the soup will cook for another 20 to 45 minutes - it all depends on the mode.
5 minutes before the end of time, pour in the cream and stir the soup. Let it simmer, and then leave the multicooker on “Warming” to make the soup even tastier. Even a child will appreciate this dish: the fish has no bones, it is soft and tasty.
Recipe 2: Salmon soup “Finnish style”
Finnish salmon soup is a delicious fish soup with a soft, creamy texture. This dish can be prepared not only from salmon, but also from any other red fish. The basis of the soup is cream; the recipe also includes potatoes, onions, carrots and spices.
Required ingredients:
- Salmon;
- Six potatoes;
- Two onions;
- Carrot;
- 480 g cream;
- Two tablespoons of oil;
- Salt;
- Black pepper;
- Peppercorns;
- Lavrushka;
- Dill.
Cooking method:
We cut the salmon carcass: cut off the head and tail, remove the fillet, cut it into pieces. Place the head and tail in a saucepan and fill with water (about 2.5 liters). Throw in bay leaves and peppercorns. Let's cook. After the broth boils, reduce the heat and skim off the foam. Cook for 30 minutes. Cut the onion and carrots into small cubes. Throw a piece of butter into a pan, add vegetables and fry over low heat. Cut the potatoes into cubes and add to the onions and carrots. Pour in the strained broth and cook everything together until the potatoes are soft. Add the fish and after boiling, add the cream. Add salt and pepper to taste. Chop the dill and add to the soup after boiling. Leave the ear to sit for ten minutes.
Norwegian thick salmon belly and cheese soup
Norwegian thick soup, especially salmon belly soup, will interest any gourmet! Velvety consistency, perfect combination of products and bright aroma - this is what red fish lovers need. You can choose either curd or processed cheese. The soup is supplemented with 20% cream, but to reduce the fat content you can dilute it with milk. What is required to cook the soup:
- fresh salmon bellies - 400 g;
- water - 2 l;
- cream - 150 ml;
- processed cheese - 100 g;
- potatoes - 4 tubers;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomatoes - 2 pcs.;
- several sprigs of dill;
- salt - to taste;
- black pepper;
- turmeric.
Boil water and add the potatoes, cut into strips, into it. After 5 minutes, add the whole onion and carrots, chopped into slices. You must remember to remove the onions after cooking! Cook potatoes and vegetables over low heat for 15 minutes.
In your free minutes, you should start cutting up the salmon: carefully remove the skin with a knife and cut the bellies into strips of about 2 by 4 cm. When the potatoes and carrots become soft, you can add the red fish and simmer over low heat for 3-5 minutes.
Pour boiling water over the tomato, peel and cut into large slices - place the fruit in the pan. After boiling, add salt, spices and finely chopped herbs. Cut the cheese into cubes or grate it - this will make it much easier to melt. It is added to the broth last and mixed thoroughly until it is completely dissolved. After a couple of minutes, you can pour in the cream and, after boiling, remove the stew from the heat, and then start dinner.
If the dish is not thick enough, you can mash some of the potatoes.
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.
Recipe 1: Salmon soup
Classic salmon first course recipe. This soup is prepared like any other soup - with the addition of potatoes, carrots, onions and seasonings. A very easy to prepare, but tasty and nutritious dish.
Required ingredients:
- A kilogram of salmon;
- Potato;
- Carrot;
- Bulb onions;
- Salt;
- Peppercorns;
- Bay leaf;
- Greenery.
Cooking method:
We rinse the salmon, cut it into pieces, and also use the head and tail. Place the salmon in a pan, add water and place on the stove. Boil for 20 minutes. Strain the fish broth and place it back on the stove. We disassemble the boiled meat into pieces. Chop the carrots into strips, finely chop the onion. Cut the potatoes into small cubes. As soon as the soup boils, add potatoes and salmon. After 15 minutes, you can add the onions and carrots. If desired, onions and carrots can be pre-sautéed in vegetable oil, but this will result in a slightly higher calorie dish. After 5 minutes, add a bay leaf, peppercorns and herbs. Salt the ear to taste. Boil for another 3 minutes and remove from heat. Serve the salmon soup after it has steeped.
Salmon soup - preparing food and dishes
To prepare salmon fish soup, you will need a saucepan (the volume must be chosen depending on the amount of fish), a frying pan, a cutting board, a slotted spoon and other kitchen utensils. You can cook fish soup from a soup set, which includes fish fillet, head, tail, bones, etc. Before cooking, the fish must be thoroughly rinsed in running water. The finished broth must be strained. Preparing vegetables consists of peeling potatoes, slicing them (preferably into cubes or strips), as well as sautéing onions and carrots (this may not be necessary for dietary dishes).
Salmon soup recipes:
Calorie content of dishes
| Dish | Serving Size | KBZHU |
| Fish soup with tomatoes and rice | 100 g | Calories - 46 kcal, proteins - 3 g, fats - 2.3 g, carbohydrates - 6.4 g |
| Chowder with millet and salmon | 100 g | Calories - 51 kcal, proteins - 2.6 g, fats - 4 g, carbohydrates - 4.5 g |
| Cheese soup with red fish | 100 g | Calories - 107 kcal, proteins - 2.8 g, fats - 9 g, carbohydrates - 3.5 g |
The meat of red fish is no less tasty and healthy than the other parts. Step-by-step recipes for salmon belly soups will help you prepare them at home. The calorie content of many options does not exceed that of classic fish soup.
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