Today I want to offer you several recipes, the most delicious fish soup, because we will cook it with red fish. Let the name not scare anyone, because red fish is quite expensive, but this will not stop us from making fish soup at a fairly low price without compromising the quality of the dish!
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.
Ingredients:
- Water 2 liters.
- Salmon bellies 200 gr.
- Millet 100 gr.
- Potatoes 2 pcs.
- Carrot 1 pc.
- Onion 1 head.
- Peppercorns and salt to taste.
I peel the onion and carrot and grate it on a coarse grater. I place a whole onion, grated carrots, peppercorns in a saucepan, and pour cold water. Place on the stove and cook over low heat until the carrots are soft.
I cut the peeled potatoes into cubes, sort out the millet, and wash them under running water. I add salmon bellies and cereal to the saucepan. I cook over the lowest heat; this method of cooking allows you to get a clear broth. If there is strong bubbling, small particles of fish will float in the ear.
Add potato pieces, salt the broth, cook for 10 minutes until tender. Cover with a lid and let it brew for 10 minutes. I pour the finished fish soup into plates. Bon appetit!
Helpful information. If you consume 100 grams of salmon, the body will receive more than 60 percent of the daily intake of selenium. Fish has unique omega fatty acids. This fat is especially important for health, it strengthens the immune system, bones and cardiovascular system. Salmon bellies are not the most delicious part of the fish, but they have all the properties like the salmon itself.
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!
Rice soup with red fish
First courses made with fish broth and rice are no less popular than with millet. The cereal complements the fish soup well, making it even more filling, without overpowering the taste of the salmon. It is advisable to soak the rice before cooking and rinse it thoroughly under running water. A little trick will allow you to prepare the soup correctly, preserving clear broth and crumbly rice. Recipe for soup from red fish ridges:
- salmon - 600 g;
- water - 2.5 l;
- potatoes - 5 tubers;
- onions - 2 heads;
- carrots - 1 pc.;
- rice - 100 g;
- vegetable oil - 30 ml;
- salt - about 1-1.5 tsp;
- allspice - 5-7 peas;
- bay leaf - 1 pc.;
- fresh dill - for serving.
Wash the fish and cut the ridges into 2 parts if they are large. Pour cold water, add salt, bay leaf, pepper. Place a whole onion with skins and a small piece of carrot into the pan. After boiling, reduce the heat to medium and skim off the foam so that the broth remains clear. Cooking takes about 15 minutes.
Remove the fish and carrots from the pan, everything else can be thrown away. Separate the pulp from the bones, cut the boiled carrots into strips. Strain the broth and return to the stove.
Chop the remaining onion and carrots into cubes and fry the vegetables in oil until golden brown. Chop the peeled potatoes into bars, place them in boiling broth, then add the washed rice. Cook for 15-20 minutes until half cooked, then transfer the roasted vegetables to the pan. Salt again, add spices if desired.
Once the potatoes and rice are soft, you can return the fish meat to the broth. Cover with a lid and simmer for a couple more minutes, then turn off the heat. Add chopped herbs and leave the aromatic fish soup to steep for 15 minutes.
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 chop greens.
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.
Salmon soup with shrimp
This is one of the most unusual options for preparing a first course of lightly salted fish. You can take fillets and trimmings, which will only enhance the brightness of the aroma of the finished dish. The soup turns out tasty and satisfying, and is easy and simple to prepare. Product set:
- fish – 300 g;
- shrimp – 150 g;
- potatoes - 3 pcs;
- milk – 300 ml;
- cream cheese – 150 g;
- garlic – 2 cloves;
- salt – 18 g;
- pepper – 9 g;
- water – 1 l.
Boil the potatoes until tender. Place fish, garlic, potatoes and milk in a blender bowl. Beat everything until smooth. Peel the shrimp and fry in oil for 1-2 minutes. Place the pan with the resulting mixture on the stove and bring to a boil. After boiling, add fried shrimp and mix thoroughly. Leave the soup for 10-15 minutes to steep.
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.
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.
The dish is ready.
I chop some greens and sprinkle them to taste. Bon appetit!
Fish soup with millet and red fish
Connoisseurs of real fish soup, prepared near a pond from freshly caught fish, are against adding pearl barley, millet or rice. If you wish, you can use whatever you want, because cooking is a creative process. It is recommended to pay attention to the recipe with millet. It makes the fish dish rich, but the broth remains clear. What is needed:
- salmon ridges - 2 pcs.;
- water - 2 l;
- millet - 2-3 tbsp. l.;
- carrots - 1 pc.;
- white onion - 2 heads;
- potatoes - 2-4 tubers;
- salt and pepper - to taste.
Bring the water to boil while you cut the potatoes into large cubes. Throw it into boiling water, add salt and boil for 5 minutes over moderate heat. Next, chop the onions and carrots, then add to the potatoes. Reduce heat and simmer until vegetables are soft.
Wash the salmon ridges and place them in boiling broth. They will be ready in 7-10 minutes if there is not enough pulp on the bones. Remove the fish and let cool on a plate, then remove the meat from the bones. Rinse the millet under running water and add to the pan. Cook over low heat for 10 minutes, then return the red fish pieces and turn off the heat.
When serving, it is recommended to add chopped fresh herbs - dill or onion will do. Often, a boiled egg, cut into 2-4 parts, is placed on a plate with ordinary fish soup.
How to cook fish soup at home with salmon ridges
This is a budget option for red fish soup. Salmon is a noble and expensive fish, but the ridges are the most affordable. This part of the fish remains after it is filleted. It has a very high fat content, and is just suitable for making fish soup. This hot dish is nutritious and will fill the body with energy.
Ingredients:
- Salmon ridges - 400 g
- Onion - 1 head
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Rice - 2 tbsp. l.
- Bay leaf - 2 pcs.
- Black peppercorns - 5 pcs.
- Lemon juice - 2 tbsp. l.
- Salt - to taste
My ridges, I remove everything unnecessary.
I pour 2.5 liters of water, peppercorns, a whole onion and half a carrot into the pan with the fish.
I cook the broth for 30-40 minutes and strain.
I separate the fish meat from the bones.
I cut potatoes and carrots into small cubes. I send the vegetables into the broth, add rice and salt there. Cook the soup until the vegetables are ready, about 15-20 minutes. At the end of cooking, add the fish and lemon juice.
Add greens to soup in a saucepan or directly to plates. Delicious food and warmth to you!
Recipe. Simple
Even novice cooks can easily master the classic recipe for red fish soup. At the same time, the dish turns out really tasty, despite the minimum of ingredients.
Ingredients:
- fish tail and head (or fins and spine);
- 2 onions;
- 1 carrot;
- 3 potato tubers;
- black pepper;
- 1 or 2 bay leaves;
- vegetable oil;
- greenery.
Preparation:
- Clean the head from the gills, and the tail from the scales, wash everything thoroughly.
- Place in a deep saucepan, add water and put on fire.
- When the water begins to boil, pour it into the sink and fill the fish with clean water again.
- Place a whole peeled onion and half a peeled carrot in the water.
- Cook for 20 minutes after it starts boiling. Remove foam from the surface of the broth from time to time.
- After this, remove the carrots, onions and fish onto a plate.
- Take a sieve and strain the remaining broth.
- Cut the potatoes into cubes and add to the strained broth. Cook for ten minutes.
- Chop the remaining onion as finely as possible, and grate half of the uncooked carrots on a coarse grater.
- Saute chopped vegetables in a frying pan in vegetable oil for five minutes.
- Separate the cooked fish meat from the bones and place in the broth with potatoes. Season with salt, add peppercorns and bay leaves.
- Add fried onions and carrots to the broth with potatoes, fish and seasoning, cook for another ten minutes.
- Try adding a little more salt if there is not enough salt.
- Pour in the pre-chopped greens and remove the fish soup from the heat.
Let it brew for a quarter of an hour, after which the dish is ready to serve.
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.
