How to make salmon fish soup - delicious recipes with potatoes

To prepare salmon fish soup, you can use all parts of the fish, starting from the head and ending with the ridge and tail. It is the cartilage and the head that give the dish its richness, which is why experienced housewives process all the salmon, with virtually no waste.

But in order for the salmon soup to be rich and tasty, you should take into account some rules for its preparation:

First of all, the fish must be fresh, otherwise the soup will turn out opaque and tasteless.
When using the head, under no circumstances should you leave the gills in the head, which concentrate harmful substances and make the broth cloudy.
The utensils used for cooking must be enameled. When cooking outdoors, pots are used. It will also be useful to know that the taste of fish soup can be brought closer to the taste of soup cooked over a fire if you stew a birch twig in the finished dish. This will give it a slight smoky flavor.
Fish soup is often served with dill, parsley, and during cooking it is seasoned with dried bay leaves, peppercorns, etc.
The fish should only be filled with cold water.
You only need to cook the fish soup over low heat, otherwise it will be cloudy.
You can get a perfectly transparent ear if you constantly remove the foam that appears on its surface.
Most often, the composition of salmon fish soup, in addition to various parts of the fish, includes: onions, carrots, potatoes, tomatoes, which, as a rule, are brought almost to full readiness before the fish is added to the soup. Salmon cannot be cooked for a long time; overcooked fish can completely lose its taste and beneficial qualities. Depending on the part of the carcass taken, the cooking time can vary from 10 to 20 minutes.

Salmon soup

Salmon soup is one of those dishes that, despite its ease of preparation and low calorie content, has great nutritional value. The fish included in the dish saturates it with a huge amount of minerals and easily digestible fats.

Ingredients:

set of salmon for fish soup – 500 g;
fish fillet – 400 g;
cold water – 2.5 l;
onions – 2 pcs.;
potato tubers – 4-5 pcs.;
carrots – 2 pcs.;
spices - to taste;
peppercorns – 12 pcs.;
parsley (greens) – 1/4 part of a bunch;
dill greens - part of a bunch;
bay leaf – 2-3 pcs.;
vodka – 2 tbsp. l.;
ground pepper - to taste.

Cooking method:

Rinse the fish from the kit thoroughly under running water. Remove any remaining scales and remove the gills. Fill the pan with cold water and place the prepared fish in it. Place the container on the fire.
When boiling, be sure to collect the foam using a slotted spoon.
Remove the peel from the onion, rinse and place in a saucepan.
Cut the peeled and washed carrots into several bars and add to the broth.
Bring to a boil and reduce the temperature to low, cover the container with a lid and cook the soup, avoiding boiling, for 45 minutes.
Once cooking is complete, remove the fish from the pan and remove the bones.
The boiled onions and carrots are also removed and set aside. They won't be needed anymore.
Strain the broth and pour it into another container.
Peel the potatoes, chop into medium-sized cubes and place in boiling broth.
Finely chop the peeled onion.
Divide the carrots lengthwise into several parts and cut into thin pieces.
Place the prepared vegetables into the broth, add a few bay leaves, peppercorns and simmer the ingredients for no longer than a quarter of an hour.
Place boiled and deboned salmon meat into the prepared broth.
When the broth boils, add the salmon fillet cut into small cubes.
Mix all the ingredients, add 50 ml of vodka, cover with a lid and simmer for another five minutes.
Add finely chopped herbs and spices.
Cover the salmon fish soup with a lid and leave to steep for a while.

Cooking fish soup with salmon trimmings and shrimp

Want to try a new and interesting dish? The combination of red fish and seafood is incredibly delicious! As soon as you prepare such a soup, it is eaten in an instant; it can be classified as a delicacy, although it is prepared simply and quickly.

Ingredients for 4 liters

Salmon soup set (trimmings) - 1 kg.
Shrimp in shell - 500 gr.
Melted soup - 350 gr.
Frozen spinach -2 tbsp.
Onion - 1 head.
Carrots - 1 pc.
Tom Yam paste, salt and pepper to taste

Rinse the shrimp and fish, place them in a saucepan, pour in cold water.

I put the saucepan on the stove, cook for 10-15 minutes, skim off the foam. Fry grated carrots and chopped onions in a frying pan until golden brown.

I put the fish and shrimp on a sieve. I remove the bones from the salmon so that pure fish meat remains, and I clean the shrimp.

I dissolve melted cheese in the broth, add fried carrots and onions, spinach, salt, pepper

I put deboned fish and seafood into the pan. At the end of cooking, add Tom Yum paste, chopped herbs, and heat for several minutes. The delicious soup is ready. Bon appetit!

Salmon head ear

A dish cooked from several varieties of fish turns out to be unusually aromatic, but the fish soup made from the head of salmon is especially delicious and rich. Experienced housewives are able to prepare a rich broth using only the head of this expensive type of fish, reducing costs to a minimum. The taste of the dish remains at its best.

Ingredients:

salmon (head, fins - approximately 400 g);
potato tubers – 3-4 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
vodka – 2-3 tbsp. l.;
salt – 1 tsp.

Cooking method:

Soak the salmon head, remove gill plates and blood clots, which can make the broth cloudy.
Peel a small onion, rinse, and place in a cooking container.
Pour the prepared ingredients with water, adding spices.
Place the pan over low heat and bring to a boil. Then cook for another half hour, removing the foam.
Cool the finished fish. The boiled onion must also be removed from the broth, preventing it from boiling.
Strain the resulting broth (using a sieve) and bring to a boil.
Cut the peeled potatoes and carrots into medium-sized cubes.
Place the prepared vegetables into boiling broth. Bring potatoes until soft.
Place the fish in the prepared broth, pour in vodka, season with spices to taste and cook for another quarter of an hour.
After removing the container with soup from the stove, leave the dish covered with a warm towel for about 10 minutes.

The finished fish soup is served with fresh herbs.

With zucchini and rice

Light and healthy creamy salmon soup for those who eat right is prepared with zucchini and rice. Potatoes are not included in the soup.

Ingredients:

salmon - 400 g;
zucchini squash – 300 g;
carrots – 100 g;
rice – 150 g;
onion – 100 g;
vegetable oil – 30 g;
cream 20% - 100 ml;
water – 2 l;
salt – 10 g;
ground black pepper – 0.5 tsp;
dill – 10 g.

KBJU: calorie content – 136.8, proteins – 9, fats – 6.7, carbohydrates – 10.3.

Preparation time (before cooking): no.

Cooking time: 30 minutes.

Number of servings: 4.

Recipe:

Put the salmon and rice to cook in one pan, add salt and seasonings.
Chop the onion, grate the carrots, cut the zucchini into small cubes.
In a saucepan, sauté onions and carrots in oil.
Add the zucchini, fry for 3 minutes and pour in the cream, simmer for 5 minutes.
Add the contents of the pan to the fish and rice.
Cook until done.

Serve with fresh dill.

Norwegian salmon soup with cream

Norwegian salmon soup with cream is very popular among healthy eating enthusiasts. This dish is rich in vitamins and microelements, and even inexperienced housewives can prepare it. The rich, creamy aroma of red fish and the speed of preparation are the qualities that make this dish a frequent guest in the daily diet of lovers of tasty and healthy food.

Ingredients:

salmon fillet – 400 g;
red fish backbone – 400 g;
potato tubers – 4-5 pcs.;
leek – 1 pc.;
carrots – 1 pc.;
Parmesan cheese – 150 g;
parsley root – 1 pc.;
celery sticks – 1 pc.;
parsley - a bunch;
cream 20% – 125 ml;
butter – 1 tbsp. l.
peppercorns – 10 pcs.;
carnation stars - 3-4 pcs.;
salt, pepper - to taste.

Cooking method:

Rinse the salmon spine well, divide it into several parts, place it in a container filled with cold water and cook without allowing it to boil violently.
Cut the fish fillet into cubes approximately 2x2 cm in size, place in a bowl and set aside.
When the broth boils, remove the foam, add washed celery sticks, parsley root in small pieces and the necessary spices. Boil the ingredients for 20 minutes.
Add fish fillet cubes to the boiling soup and simmer over low heat for no longer than 7 minutes.
Then remove the pan from the heat, remove the boiled fish and ridges into a bowl, carefully strain the liquid and place on very low heat.
Cut the leek into small cubes.
Grind the peeled and washed carrots on a coarse grater.
Sauté vegetables in oil until golden.
Peel the potatoes, rinse, chop into medium-sized cubes and boil in a small saucepan.
Drain the water from the boiled potatoes and transfer the vegetables to the boiling fish broth.
After boiling, add boiled fish, removed meat from the ridges and sauteed vegetables to the soup, carefully combine the ingredients, add spices and bring to taste.
Let the soup boil, remove from the stove and let it brew.
Pour the soup into a plate, add a couple of tablespoons of cream, sprinkle with chopped cheese and fresh herbs.

Originally from Norway

Many believe that delicious salmon soup originated in Norway. They are not far from the truth. The indigenous people of Scandinavia ate mainly fish, root vegetables and dairy products - everything that this northern land with a harsh climate is rich in.

Products:

salmon fillet – 0.5 kg;

potatoes – 300 g;
onion – 100 g;
carrots – 100 g;
tomatoes – 200 g;
vegetable oil – 30 g;
water – 1 l;
cream – 0.5 l;
salt, pepper, herbs.

KBJU: calories – 137.5, proteins – 7.6, fats – 9.3, carbohydrates – 6.

Preparation time (before cooking): 10 min.

Cooking time: 30 min.

Number of servings: 4.

Recipe:

Peel and chop the onion.
Grate the carrots.
Cut the potatoes into cubes.
Scald the tomatoes with boiling water, peel off the skin, and cut as desired.
Cut the salmon fillet into bite-sized portions.
Finely chop the greens.
Let the potatoes cook.
Fry onions, carrots, tomatoes in oil.
5-7 minutes before readiness, place the fried salmon and raw salmon into the pan.
Salt and pepper.
Gradually add cream, cover the pan with a lid, reduce heat on the stove, and boil for at least 10 minutes.
Serve hot, garnished with young herbs.

It is enough to use 20% fat in the cream so that it emphasizes and does not obscure the taste of the fish. It is better to save thicker ones for baking and desserts.

Creamy soup with salmon

Flavorful first courses of salmon occupy a leading position in the menu of dietary followers. Creamy salmon soup is not only healthy, but also a satisfying dish that can be prepared in a very short period of time using a minimum set of ingredients.

Ingredients:

fresh salmon fillet – 500 g;
potato tubers - 4 large tubers;
onion – 1 pc.;
carrots – 1 pc.;
tomatoes – 3 pcs.;
cream 20% – 200 ml;
dill (greens) – bunch;
salt, pepper - to taste.
Refined sunflower oil – 40 g;
water – 1.5 l.

Cooking method:

Peel and rinse onions and carrots. Cut the carrots into large cubes and the onion into small ones.
Heat oil in a thick-walled pan, add chopped onions and carrots and fry.
Divide the peeled tomatoes into small pieces with a knife and add to the vegetables in the pan. Stew the vegetables a little more, add water as required and boil.
Cut the peeled potatoes into medium cubes and add to boiling vegetable broth.
Boil the potatoes until tender, season with spices, cook for another two to three minutes.
Cut the salmon into small pieces and add to the pan, then pour in the required amount of cream.
Bring the soup to readiness over low heat.
The finished dish is served in portions, sprinkled with finely chopped fresh herbs.

Creamy

We recommend trying salmon soup, the traditional recipe is made with cream.

Required Products:

salmon (3 steaks) – 300 g;

potatoes – 300 g;
onion – 100 g;
carrots – 100 g;
tomatoes – 100 g;
refined sunflower oil – 30 g;
cream – 250 ml;
sour cream – 20 g (for serving);
salt, black pepper, bay leaf, herbs.

KBJU: calories – 142, proteins – 7.6, fats – 9, carbohydrates – 8.
Preparation time (before cooking): 30 minutes.

Cooking time: 30 min.

Number of servings: 3.

Recipe:

Boil the fish in salted water with seasonings.
Boil sliced potatoes in fish broth.
Sauté chopped onions and carrots in oil.
Add tomatoes without skins, simmer for 3 minutes. Add the roast to the soup.
When the potatoes are ready, add cream, wait until the contents of the pan boil again
Arrange the salmon slices on plates. If desired, it can be deboned.
Pour the soup, add fresh herbs for flavor, add a spoonful of rich, non-acidic sour cream.

The soup always turns out very tasty, rich in protein, but low in calories.

Salmon soup with potatoes

When buying a whole fish, after processing it remains the fins, ridges, tail and head. From this set you can easily prepare a healthy salmon and potato soup that will amaze you with its exquisite taste and ease of preparation. Using a minimal set of ingredients, you can easily prepare a hearty lunch or dinner for the whole family.

Ingredients:

salmon fish set – 1 kg;
potato tubers – 3 pcs.;
carrots - pcs.;
onion – 1 pc.;
spices - to taste;
dill greens - a bunch;
water – 2 l.

Cooking method:

Divide the ridge into 4 parts, cut out the gill plates from the head.
Fill the container with fish with water.
Peel the onion, set half of it aside, and place the other part in a container with fish and boil.
During cooking, do not allow the foam to boil over (remove it).
Reduce the heating temperature and cook the broth for half an hour.
Wash and peel the vegetables. Cut the tubers into slices, carrots into slices, chop half the onion into small cubes.
Remove the fish and half an onion from the finished broth and strain the liquid. Remove the meat from the bone.
Add the prepared vegetables to the broth and cook until tender.
As soon as the potatoes are cooked, add chopped herbs to the soup. Boil the dish for another 15-20 minutes, season to taste.

The soup is served with a piece of butter.

With rice

Salmon fish soup with rice has a slight taste of Italian cuisine due to the presence of herbs, olives and fragrant oil.

Compound:

two salmon steaks – 300 g;
rice – 200 g;
onion – 150 g;
carrots – 100 g;
olive oil – 30 g;
water – 2 l;
olives – 50 g;
salt, pepper, Italian herbs;
fresh dill – 1 bunch;
lemon - for serving.

KBJU: calories – 189.8, proteins – 10.8, fats – 10, carbohydrates – 14.
Cooking time (before cooking): no

Cooking time: 40 min.

Number of servings: 6.

Recipe:

Let the rice cook.
Fry the onion with carrots.
Clean the fish and cut it.
In 10 min. Before the rice is ready, add the frying and salmon, add pepper, Italian herbs, and salt.
Before turning off, add finely chopped fresh dill, halved or whole olives.
Garnish serving plates with a slice of lemon, pour in a dessert spoon of cold-pressed olive oil. Decorate with a sprig of greenery.

A wonderful, aromatic soup is already on your table.

Cheese soup with salmon

A simple fish dish with aromatic cheese flavor is prepared quite quickly and easily. This soup harmoniously combines the rich taste of red fish, the light aroma of vegetables and the delicate creamy taste of processed cheese. In addition, the recipe for cheese soup with salmon can be classified as a dietary dish that will not add extra centimeters to your waist.

Ingredients:

salmon (boneless part) – 300 g;
processed cheese – 150 g;
potato tubers - 3 pcs.;
carrots - 1 pc.;
leek (light part) – 1 pc.;
homemade butter – 1 tbsp. l.;
salt, pepper - to taste;
Provencal herbs - to taste.

Cooking method:

Chop the prepared leek into thin rings.
Grind the peeled carrots on a fine grater.
In a preheated thick-walled pan, fry the vegetables over low heat.
When the onions and carrots acquire a slightly golden hue, pour in 2 liters of water. Boil the broth.
Peel the potatoes, chop them into small pieces and add to the boiling liquid. Cook until done.
Grind the cream cheese using a grater and add it to boiling vegetable broth and boil. Season to taste and simmer until the cheese is completely dissolved.
Carefully pour the salmon pulp in the form of small pieces into the broth simmered over low heat. Cook for another 5-7 minutes.
Then remove the soup from the heat and leave the dish to brew for another 15-20 minutes.
The finished soup is served with chopped herbs.

From the soup set

A thrifty housewife will find plenty of ways to prepare an excellent healthy dinner economically. Ear made from scraps of red fish - head, fins, tail, parts of the abdomen and ridge - is a good option. Such sets are sold at a low price in fish shops and on the market.

Ingredients:

salmon soup set – 1 kg;
3 medium potatoes – 300 g;
onion – 100 g;
carrots – 150 g;
rice – 150 g;
refined oil – 30 g;
water – 2.5 l;
salt, peppercorns, bay leaf;
greens - 1 bunch.

KBJU: calories – 153.3, proteins – 10, fats – 6.3, carbohydrates – 14.2.
Time before cooking: 30 min.

Cooking time: 40 min.

Number of servings: 6.

Sequencing:

Boil fish parts in salted water with pepper and bay leaf.
Prepare soup from potatoes and rice using the broth.
Fry chopped onion and grated carrots in a frying pan with vegetable oil.
Place the roast into the soup.
Place boneless fish pieces into plates, pour fish and vegetable soup, garnish with herbs and serve on the table.

This soup will be appreciated by everyone at home, even children who reluctantly eat ordinary fish soup will ask for more.

Salmon belly soup

True connoisseurs of red fish know that such a part of the salmon as the belly is not only in no way inferior in composition to the fillet, but also surpasses it in the content of useful Omega acid. Belly bellies are ideal for preparing aromatic fish soup, which, moreover, will cost much less than if you prepare it from whole fish or fillet.

Ingredients:

salmon (belly) – 500 g;
rice – 100 g;
onion – 1 pc.;
carrots – 1 pc.;
potato tubers – 400 g;
cloves – 2 pcs.;
bay leaf – 1 pc.;
salt - to taste;
peppercorns – 5 pcs.

Cooking method:

Measure three liters of water into a saucepan and bring it to a boil.
Clean the fish bellies well, remove the skin, scales and cut off the fins.
Cut the bellies into thin strips and rinse thoroughly.
Rinse the rice several times until the liquid becomes transparent and add to boiling water.
Cut the peeled potatoes into cubes. Add to the pan and boil.
Add the washed, chopped bellies to a boiling pan and boil for a quarter of an hour.
Chop the onion as finely as possible.
Pass the prepared carrots through a fine-hole grater.
Add the prepared vegetables to the soup and boil for another 10 minutes.
Pour fish soup from salmon bellies into plates and serve, first sprinkled with chopped herbs.

With lightly salted fish

How to make salmon soup even easier and faster? Take lightly salted salmon, not fresh. There is no need to add additional salt to the dish.

List of products:

350 g salted salmon;
500 g potatoes;
150 g onion;
150 g carrots;
80 g celery;
150 g rice;
2.5 liters of water;
peppercorns – 4-6 pcs.;
bay leaf – 1 pc.;
fresh dill – 10 g.

KBJU: calories – 128.2, proteins – 8.6, fats – 4, carbohydrates – 15.3.
Pre-cooking time: no.

Cooking time: 30 min.

Number of servings: 8.

Recipe:

Prepare vegetables: peel and cut as usual for cooking.
Wash the rice.
Cut the fish into medium-sized cubes.
Boil water, add vegetables. The sequence is not important.
Cook for about 20 minutes.
Lower the fish and simmer under the lid over low heat for 10 minutes.

This soup is especially good after a festive feast.

It is rich, well salted, and for its preparation you can use the products left over from the celebration.

Salmon ridge soup

If cooked correctly, it is not at all inferior to a similar dish made from more valuable parts of this fish. Housewives who want to spend their budget economically while providing their family with tasty and healthy food will gladly include the recipe for fish soup from salmon ridges in their cookbooks.

Ingredients:

salmon ridges – 500 g;
potato tubers – 3 pcs.;
onions – 4 pcs.;
carrots – 1 pc.;
small pasta - 4 tbsp. l.;
greens (dill) – 5 g;
salt - to taste;
ground black pepper - to taste.

Cooking method:

Cut the tubers into small cubes.
Peel the onion, rinse and chop.
Grate the peeled, washed carrots onto a grater with large holes.
Wash the ridges and cut into small pieces.
Boil water in a saucepan, add salt, add prepared vegetables.
Cook, skimming off the foam, until the potatoes are soft.
Add chopped salmon ridges to the pan and bring to a boil.
Add pasta (stars, noodles, small vermicelli - whatever you like).
Bring to a boil, adding herbs, remove from heat.

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Lohikeyto

Finnish creamy salmon soup has an excellent taste of fish and cream. The word "lohikeito" is translated from Finnish as "milk soup".

Ingredients:

salmon bone set - 300 g;
salmon fillet – 300 g;
potatoes – 500 g;
onion – 150 g;
carrots – 100 g;
cream 20% - 200 ml;
water – 2 l;
butter – 50 g;
salt – 10 g;
ground black pepper – 0.5 tsp;
greens – 10 g.

KBJU: calories – 135.3, proteins – 9.3, fats – 7.4, carbohydrates – 8.

Preparation time (before cooking): 30 minutes.

Cooking time: 30 minutes.

Number of servings: 6.

Recipe:

From the soup set, a whole onion and 2 liters of drinking water, cook clear fish broth.
Cool, strain, carefully separate the meat from the bones.
Cut potatoes, onions, carrots into medium strips.
Boil the liquid, add vegetables, cook for 10 minutes.
Add the chopped fillet, bring to a boil and simmer for 5 minutes.
Salt and pepper, pour in the cream, add the fish pulp, previously separated from the bones.
Before turning off, throw in a piece of butter and chopped herbs.

FACT: Native Finns eat fish soup with an incredibly large amount of greens. Moreover, finely chopped onions, dill, and parsley are served separately, and everyone puts on their plate as much as they see fit.

Finnish salmon soup with cream

Finnish salmon soup with cream may seem somewhat unusual. But it will undoubtedly become a favorite dish due to its delicate taste and ease of preparation. The soup includes both fish fillets and more affordable heads, tails and ridges, which give it a pleasant aroma and richness. Unlike many other fish soups, this option is quite nutritious thanks to the introduction of cream. The fat content of the cream depends on the fat content of the fish and personal preference. But the fattier the fish, the lower the fat percentage of the cream taken.

Ingredients:

head and fillet, ridges, tails of salmon – 700 g;
potato tubers – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
cream – 150 ml;
greens (dill) – 5 g;
sea salt - to taste;
ground black pepper - to taste.

Cooking method:

Prepare the head and fish waste for cooking: thoroughly clean the head and soak it.
Place the prepared ingredients in a saucepan, add water and boil, remove the foam. Boil the broth for 35-40 minutes.
Finely chop the peeled and washed carrots and onions.
Sauté semi-finished vegetable products in oil until golden brown.
Cut the potatoes into small cubes.
Remove the head, ridge and tail from the broth, remove the bones.
Strain the broth, add heat and boil.
Place potatoes into boiling broth and boil.
Add sautéed vegetables and cook until potatoes are soft.
Cut the salmon fillet into medium-sized cubes, place in the broth, and cook for four hours.
Season the soup by adding cream and seasoning with salt and pepper. Boil.
Add the prepared boiled pulp from the head and chopped dill, simmer for another couple of minutes.

With ginger

To replenish your strength and also to support your immune system, prepare salmon soup with ginger and potatoes.

Ingredients:

salmon - 300 g;
potatoes – 200 g;
carrots – 100 g;
onion – 100 g;
ginger – 100 g;
lemon – 100 g;
Tobasco sauce – 10 g;
soy sauce – 20 g;
sugar – 10 g;
hot chili pepper - optional;
water – 2 l.
ground black pepper, dried dill, fish seasoning - to taste.

KBJU: calories – 119.5, proteins – 9, fats – 2.6, carbohydrates – 15.

Preparation time (before cooking): no.

Cooking time: 30 minutes.

Number of servings: 5.

Recipe:

Cut the salmon into portions, put in water and put on fire.
Squeeze the juice of a whole lemon into the pan.
Add peeled ginger root, onion, carrots, potatoes, cut into small cubes.
Add spices and sugar.
Boil for 10 minutes.
Before serving, remove the ginger and hot pepper and pour into bowls to serve.

Royal salmon soup

It is very difficult to refuse an additional portion of fish soup if it is salmon fish soup. The peculiarity of this dish is the use of several types of fish and the addition of crayfish to the soup. And the vodka, which is introduced into the ear at the very end of cooking, gives it an unusual, but very pleasant taste and aroma.

Ingredients:

small fish (crucian carp, bream, etc.) – 300 g;
salmon head and fillet – 250 g;
medium-sized crayfish – 6-7 pcs.;
potato tubers – 4 pcs.;
white onion – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
greens - to taste;
vodka – 100 g;
spices - to taste.

Cooking method:

There is no need to clean the small fish, but it should be gutted and washed well under running water.
Place the fish carcasses in a three-liter saucepan, add water and boil. Turn off the noise and cook for 15 minutes. Strain the broth.
Chop the washed and peeled carrots into half rings.
Sauté chopped carrots in vegetable oil until golden.
Place the sautéed carrots into a cooking container.
Place the potato cubes in a saucepan, increase the heat and bring to a boil.
Add the cleaned and washed salmon head to the pan with boiling soup. Boil for 10 minutes from the start of boiling.
Remove the salmon head from the broth, add carefully cleaned and well-washed, but unpeeled crayfish necks and claws. Boil for another 10 minutes.
Add coarsely chopped tomatoes to the soup.
Salt the fish soup, season with pepper and chopped herbs. Boil on low heat for 5 minutes.
Pour in vodka and turn off.

Salmon is one of the most valuable varieties of fish, containing a huge amount of minerals and healthy fats. It is not for nothing that this fish is widely used in dietary nutrition and anti-aging diets. Soups made from this fish are especially useful, for the preparation of which all its parts are used, including the head, tail and fins. Using the proposed selection of recipes, even at home you can cook a rich, satisfying salmon dish with excellent taste, worthy of the best restaurants.

Beetroot

When you want something unusual, but simple, make beetroot fish soup. Red sweet beets do not go well with fish. A recipe for traditional Russian cuisine refutes this misconception. This is how our ancient ancestors in Rus' ate.

Ingredients:

salmon fillet – 300 g;
beets – 200 g;
potatoes – 200 g;
onion – 100 g;
carrots – 200 g;
bell pepper – 100 g;
vegetable oil – 30 g;
water – 1.5 l;
salt – 10 g;
ground black pepper – 0.5 tsp;
garlic – 3 cloves;
lemon juice – 30 g;
sour cream – 100 g.

Calories – 113.2, proteins – 7.5, fats – 6.2, carbohydrates – 7.

Preparation time (before cooking): 1 hour.

Cooking time: 30 minutes.

Number of servings: 6.

Recipe:

Boil the beets until tender, cool, peel, and cut into strips.
Cut the onions, carrots, and peppers into strips.
Peel the potatoes and cut into cubes.
Also cut the salmon fillet into long slices.
Let the potatoes cook.
Fry the vegetables in oil until soft, add to the potatoes.
Place the fish in the saucepan.
Salt the soup, add spices, garlic and bay leaf.
5 minutes before readiness, place the beets and pour in lemon juice.
Serve with herbs and sour cream.

Options for preparing fish soups

Unfortunately, fish is not as often present in our diet as we would like. However, this is easy to fix - just pay attention to the variety of fish soups that are so easy to prepare.

It is not necessary to cook soups from rather expensive red fish. Even a first-year student can prepare a traditional community dish - canned fish soup. The first place here has been occupied by the notorious bulls in tomatoes for many decades, but progress does not stand still, and many housewives are happy to prepare soups from canned pink salmon or even canned saury.
Do you consider making soup from canned food beneath your culinary dignity? For those who like to get a little more involved, a recipe for fish ball soup is an excellent choice. This simple dish, however, is sure to bring praise to your talent as a cook.

Live deliciously, cook with pleasure and do not neglect fish dishes. And be sure to share your wishes and suggestions in the comments!