Fish soup from the head. Pink salmon ear: head and tail

Pink salmon fish soup is a flavorful, light and nutritious dish. This red meat fish will provide your body with valuable proteins, important trace elements and acids, some of which play a role in the prevention of cancer. Pink salmon is widely used in Russian cuisine in various forms. We have collected for you recipes with fillets (including smoked ones), heads, as well as soups cooked with canned pink salmon.

By using the head and tail of pink salmon in the soup, you have the opportunity to complement your fish table with a delicious salad from the remaining fish fillets - you can easily find dozens of similar recipes with completely different ingredients.

How to cook fish soup from pink salmon - 15 varieties

The most delicate fish soup, flavored with dill and prepared with cream, is suitable even for a festive table.

Ingredients:

(for a 2.5 liter pan)
whole pink salmon, the fillet of which will weigh about half a kilo
laurel - 5 leaves
allspice - 10 mount
potatoes - 6 pieces (small)
two onions
one carrot
cream 10% fat - about half a liter
a little butter
fresh dill

Preparation:

Boil the bones, heads and tails of the fish, adding peppercorns and bay leaves, strain the broth.

Carrots and onions are fried in a pan with thick walls over cream. oil Potatoes cut into cubes are placed with the vegetables and poured with the prepared broth. Boil the soup until the potato cubes are almost completely cooked. Fish fillet, cut into pieces, is added to the soup and completely boiled (this happens quickly). Cream is poured in, salt and pepper are added. Boil again and flavor with chopped dill when serving.

This delicious soup is made quite quickly and is suitable for every day and for holidays.

Choose processed cheese carefully, avoiding harmful ingredients.

Ingredients:

products are given for approximately 1 liter of water
about two hundred grams of pink salmon (fillet) -
1 melt cheese
one onion
two potatoes
fresh dill

Preparation:

Place the fish fillet, cut into small pieces, into water, boil and cook for about 30 minutes. Place the potatoes into medium cubes, as well as the chopped onion and cheese, into the pan at the same time. Salt and pepper can be added to taste at this stage. Boil the potato pieces for about 10-15 minutes. The soup is served with dill and warmed pieces of bread.

This satisfying, satisfying dish requires minimal ingredients and is sure to be the highlight of your lunch.

Ingredients:

one hundred grams of pink salmon (fillet only)
bulb
some flour
50 grams of cheese
spices, garlic and dill

Preparation:

Cut the fish fillet and, adding salt and pepper, roll in flour. Overcook in cream. oil Separately also for drainage. Saute the onion in butter and flour.

Place onion and pink salmon in boiling water and cook for ten minutes. Pour the grated cheese into the pan shortly before the end of cooking. Serve with dill and chopped garlic.

It is easy to preserve maximum nutrients in the soup by cooking it from the freshest fish that has not been frozen. You can get the maximum impression from such a dinner by preparing it in the fresh air, over a fire.

For such a soup, it is possible to use both fish fillets and a prepared whole carcass. The fillet will cook faster.

Ingredients:

pink salmon - half a kilo fillet
one and a half liters of water
potatoes - 5 pcs.
tomatoes - 2 pcs.
carrots - 1 pc.
onion - 2 pcs.
creamy oil
dill (greens), parsley (root), black. peppercorns, bay, salt.

Preparation:

Wash pink salmon, dry and cut into portions. Place it in a cauldron and fill with cold water. After adding parsley root, place on the fire and bring to a boil. After removing the foam, add potatoes in the form of cubes and chopped tomatoes.

Place the flour and carrots cut into cubes into the cauldron as well.

5 minutes before readiness, add peppercorns, bay leaves, and salt.

Serve in plates, to which add butter and chopped dill.

This recipe will allow you to enjoy your fish dish to the maximum thanks to aromatic herbs and lemon juice.

Ingredients:

half a kilo of pink salmon (fillet)
cream (low-fat) - 200 ml
cheese - 50 g
3 potatoes
1 onion
half a bunch of green onions
half a bunch of dill
clove of garlic
lemon juice
pepper and salt

Preparation:

Bring the water to a boil and add the diced potatoes to the boiling water. Sauté the chopped onion and white parts of the green onion, as well as the garlic. Add the frying to the potatoes and cook until tender. Place finely chopped pink salmon fillet in the soup and cook after boiling for about five minutes (check that the fish is cooked, or slightly increase the time).

Remove all ingredients from the broth and grind in a blender. Add cream, chopped dill and onions, salt, and beat again.

Add puree to broth. Bring to a boil, but do not cook.

Grate the cheese and use it in one of two ways: either pour it into the pan at the end of cooking, or add it to plates.

When serving, flavor with lemon juice, ground black pepper and dill.

This delicious soup is very nutritious and satisfying. Garlic, paprika, bay leaf and dill will give it a unique piquant taste.

Ingredients:

2 liters of water
200 g pink salmon (fillet with skin)
2 table. spoons of rice
4 potatoes
1 carrot
1 onion
2 cloves garlic
1 tsp paprika
1 tsp dried dill
2 tbsp. rast. oils
1 laurel leaf
1 tsp salt

Preparation:

Cut the potatoes into cubes and cook in salted water after boiling for 10 minutes. Chop the onion, cut the carrots and garlic into circles. Fry the onions and carrots in oil for 7-8 minutes, add the garlic and fry for another couple of minutes.

Place pink salmon, cut into 8 pieces, into the water with potatoes, boil, skim off the foam.

Add rice. After boiling a little, add heat. After boiling, cook for five minutes.

After removing from heat, add laurel, dill and paprika. Leave to sit for ten minutes, then serve.

This dish cannot be prepared from what is in the refrigerator. It will require special purchases of products. A recipe for those who love complexity and experimentation.

Ingredients:

4 cups fish broth
200 g smoked pink salmon (fillet)
5 potatoes
2 shallots
half a carrot
half a cup of heavy cream
tablespoon flour
a couple of tablespoons of rast. oils
grams 30 creamy oils
a pinch of ground nutmeg
black they say pepper and salt to taste

Preparation:

Chop the potatoes into cubes, chop the shallots and carrots.

Prepare some fish fillets in the form of slices for decoration. Cut the rest of the fillet into cubes.

Carrots and shallots need to be sautéed in vegetable oil.

Boil the broth, add potatoes, salt, and simmer for ten minutes.

Place the fried vegetables there and boil for another ten minutes.

Grind all the cooked vegetables along with the broth in a blender until pureed.

Lightly fry the flour in a dry frying pan, mix with cream.

Add vegetable puree to the creamy mixture, add nuts, salt, pepper and boil. Add butter heated until melted.

Serve by placing pink salmon cubes in the soup poured into bowls and garnishing the dish with slices.

Have you tried fish solyanka? If not, be sure to prepare it. This soup will take time to prepare, but will surely surprise and delight your guests.

Ingredients:

two fillets of smoked pink salmon
one and a half liters of fish broth
a couple of pickles
4 onions
couple of st. spoons of tomato puree
two tbsp. tablespoons creamy oils
three tbsp. spoons of capers with brine
16 olives
8-10 pcs. black peppercorns
laurel - two leaves
half a lemon
three tbsp. spoons of sour cream
bunch of parsley

Preparation:

Cut the smoked fillet so that there are a couple of pieces for each serving.

The onion is cut into strips and fried in oil, then tomato puree is added and simmered for another 10 minutes.

Cucumbers need to be separated from the skin and seeds, cut into slices and simmered in broth.

Boil the broth in a saucepan. Add onions, cucumbers, capers to it. Keep on low heat for 20 minutes.

About 10 minutes before readiness, add pink salmon, bay and pepper.

Serve with thin slices of lemon, olives, sour cream and herbs.

Serving fish soup with a slice of lemon is a traditional technique to highlight the taste of fish. It is also recommended for preparing fish aspic.

The heads, tails and bones of pink salmon will be an excellent basis for a rich broth. Leftover meat removed from the boiled parts will make the soup more satisfying.

Ingredients:

head and tail of one pink salmon
two potatoes
one large carrot
one onion
one Bulgarian pepper
celery
salt and pepper (black ground)

Preparation:

After rinsing the fish parts well, add cold water and boil until tender (about half an hour). Strain the finished broth, add pepper and salt. Cut all the vegetables into shapes to suit your taste, place them in the broth and cook until all the ingredients are ready.

This soup will be rich and satisfying. It has a traditional taste and does not require unexpected products.

Ingredients:

tail and head of one pink salmon
five potatoes
a pair of bulbs
one carrot
sunflower oil
couple of st. spoons of rice
herbs, salt, bay, spices

Preparation:

The fish parts need to be boiled with onion and lava leaves. We strain the broth.

Cook rice and diced potatoes in it until half cooked. Fry chopped onions and carrots in oil, adding spices at the end. Place the roast into the soup. Before removing from heat, add pieces of fish and herbs and boil.

Experiment with different spices to find the ones that best suit your fish taste.

This hearty soup can be whipped up at any time if you have canned pink salmon in stock. After all, the dish requires the simplest ingredients.

Ingredients:

jar of pink salmon in oil
two liters of water (less possible)
three potatoes
a couple of st. spoons of rice
onions and carrots - one each
laurel (1 leaf), peppercorns (3-4), fresh herbs.

Preparation:

Pour canned oil into boiling water and add washed rice. After ten minutes, add diced potatoes and chopped onions and carrots.

It is necessary to cook until the vegetables are ready. 5 minutes before readiness add laurel and peppercorns. Add pink salmon, cut into pieces, to the soup. Finally, add some greens (for example, dill).

When serving, you can place a slice of lemon and fresh herbs on a plate.

Tomatoes, shrimp and pink salmon will make this dish festive and spectacular. We recommend serving in clay pots.

Ingredients:

500 grams of pink salmon
150 grams peeled shrimp
a couple of potatoes
two tomatoes
one onion
parsley
50 grams olives (pitted)
salt and pepper

Preparation:

Coarsely chop the onion and chop the potatoes into bars. Place the tomatoes in boiling water for 30 seconds, then remove the skin and cut into semicircles. Chop the parsley.

Wash the chilled fish, remove the entrails and cook for about 15 minutes after boiling (removing the foam). Add the onion, cook for another five minutes, add salt and pepper. Bring to readiness, remove the fish, separate from the bones, strain the broth.

Next, pour the broth into pots, add to each potato and cook for 10 minutes. Add the tomatoes and shrimp and cook for another three minutes. Check that all ingredients are cooked through. Cut the olives into rings. In each pot we place a piece of fish, olives and herbs. Can be served.

Vitamin light dish for a delicious lunch. Treat yourself and your loved ones!

Ingredients:

2 liters of water
300 g pink salmon
2 tbsp. l. rice
150 g cauliflower
50 g leeks
2 potatoes
1 small carrot
300 ml olive oil

Cooking method:

We wash the fish, cut it into small pieces, fill it with cold water and set it to cook. Cook the fish for 25-30 minutes, periodically removing the foam. We separate the cabbage into inflorescences, finely chop the onion and carrots. Peel the potatoes and cut them into small cubes. Fry the carrots and onions in a frying pan with olive oil for 5 minutes. We take the fish out of the broth, separate it from the bones, and strain the broth.

Place the chopped potatoes into the boiling broth and cook for 3 minutes, then add the remaining vegetables. Cook the soup for about 10 minutes. Wash the rice thoroughly and add it to the soup. Cook until done. At the end of cooking, lay out the fish pieces and turn off the heat. Cover the pan with a lid and leave to steep for 20 minutes. Serve the finished soup with chopped herbs.

This dish can be used as a dietary dish - vegetables are not fried in it.

Ingredients:

Pink salmon
Bulb
Carrot
Bell pepper
Zucchini
Spices, salt, herbs

Preparation:

Rinse the piece of fish well, add water and bring to a boil. Finely chop the onion and zucchini, chop the carrots and half the sweet pepper into strips. Add all the vegetables to the fish and boil everything. Add salt, spices and herbs. Before serving, separate the fish from the bones and place on plates.

This option is great to prepare if you have jars of pink salmon and olives, as well as your own tomatoes stored for the winter.

Ingredients:

canned pink salmon
jar of olives
rice in bags for cooking 120 g - 2 pieces
vegetable broth - one and a half liters
onion
3 cloves garlic
subsoil oil
salt, hammer. pepper, spices
tomatoes in their own juice - 400 ml

Preparation:

Cook the rice in salted water according to the instructions on the box. Chop the onion, crush the garlic in a press, fry them together. oil in a thick-bottomed saucepan until translucent. Put the pureed tomatoes into the same pan, add vegetable broth or water, boil, simmer for ten minutes. Pour the liquid out of the olives and put them in the soup together with the pink salmon, add salt and pepper, season with the selected spices, cook for another five minutes. Place boiled rice in a saucepan, bring to a boil - and the soup is ready.

We wish you bon appetit and successful experiments in the kitchen!

Friends, I welcome you to my blog. Today we will prepare pink salmon soup. I've been wanting to do this for a long time, but somehow never got around to it. And today both the desire and all the ingredients are present. We will cook from the head and tail of pink salmon. Remember, I showed and described the whole process and So, after those recipes, I naturally had the head and tail of pink salmon, from which we will now cook a very tasty and rich fish soup.

The ear helps very well the next day, after friendly gatherings with friends))).

Thanks to the fact that I still have soup sets from salting fish, so to speak, preparing fish soup costs me practically nothing. Well, with the exception of some ingredients, which we’ll talk about below. And if you have neither the head nor the tail of the fish, and buying a whole pink salmon is expensive, then in stores you can buy individual parts of it separately. Believe me, the meat contained in the fish head and tail is enough for a rich fish soup. But then you need to pay attention to the gills and eye sockets; they should not be dark in color.

Ukha soup is a light and at the same time rich soup that will easily relieve hunger. And of course, the best and highest fish soup is considered to be cooked in the fresh air, over a fire. But I will show you several recipes for making fish soup at home. It will be no less tasty and aromatic.

There are many recipes for making fish soup, but the cooking principle remains the same. Using the example of several recipes, we will analyze these very principles of proper fish soup.

Red fish soup (Pink salmon) with cream - step-by-step recipe at home

This is my wife's favorite fish soup recipe. She very often asks me to cook fish soup with cream. The ear has a very beautiful milky color and has a very pleasant creamy taste. So, what do we need to prepare pink salmon soup with cream...

Ingredients

Head and tail of pink salmon
Cream 20% - 100 ml.
Potatoes - 6 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Peppercorns - 1 pinch
Bay leaf - 2 pcs.
Vegetable oil - for frying
Salt - to taste

As you know, the gills of a fish are like a filter on a car; all the dirt collects in them. And so that the finished product does not taste bitter, the gills must be removed from the head of the pink salmon! This is one of the main conditions for good and proper fish soup.

1. So the gills have been removed, now fill the soup set with cold water and put it on gas. We wait until the water boils.

I want to demonstrate several fish soup recipes, so I will cook in small quantities. I took approximately 3 liters of water and put two heads, two tails and one ridge of pink salmon.

The second condition for a properly prepared and tasty fish soup is a properly cooked broth. As it boils, you need to carefully remove all the foam and as soon as the broth boils, turn the heat to low and simmer for 20-25 minutes.

Ukha soup goes well with black peppercorns and bay leaves, so when the water boils, add these spices to the water (broth). I believe that there is no point in complementing the taste with other spices, because we want to get a fish soup that will have a fishy taste, and not a spice-like taste.

Also, to get a rich broth, add half an onion, half a carrot and half the volume of potatoes, in my case it’s 3 pieces. In the future I will tell you what needs to be done with them. Be sure to read to the end...

How to cook fish soup (fish soup) with cream from frozen pink salmon head and tail

The fish cooks very quickly, 20 - 25 minutes is enough for it to cook. We take out all the contents from the broth, and strain the broth itself through a sieve or cheesecloth so that no pieces of fish or pepper get into it.

2. When the fish has cooled, separate the flesh from it. The meat comes off very easily, you just have to touch it. Check again to make sure no bones get caught.

Mash the boiled potatoes and carrots with a fork until pureed. And cut the remaining potatoes into strips.

We put the strained broth back on the gas and wait until it boils. After that, add fish pulp, raw potatoes cut into strips and mashed potatoes. At this point it's time to add salt.

3. Finely chop half an onion with a knife, and grate half a carrot on a fine grater. Fry them in vegetable oil until the onions are golden brown.

4. When the potatoes are almost ready, 8 minutes should pass from the moment of boiling, add the fried vegetables to the soup and cook for another 2 minutes.

5. At the very end, pour the cream into the pan. And when they just boil, we immediately turn off the gas. Under no circumstances let them boil!

6. Season the soup with finely chopped herbs, close the lid and let it brew for 10 minutes so that the soup can rest properly.

I have been preparing greens since the summer. I chop it finely and freeze it. Therefore, in winter I have no problems where to get fresh herbs.

That's it, the fish soup with cream, made from frozen pink salmon, is ready! It always turns out very tasty and rich. Even children love to eat this fish soup; there are no bones in it, and it tastes simply amazing. If you haven’t tried it yet, I definitely recommend making it...

As I already said, there are a lot of fish soup recipes, so one more fish soup recipe...

Ear from the head and tail of pink salmon with rump

Many people prepare fish soup and add cereal to it. I do this too sometimes. Cereals can be completely different. It can be millet, rice, etc. But I prefer pearl barley most of all. So let's look at a recipe for fish soup from the head and tail of pink salmon with pearl barley.

Ingredients

Pink salmon (Head and tail)
Pearl barley - 0.5 cups
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 1 tbsp. l.
Bay leaf - 3 pcs.
Peppercorns

The cooking principle is the same as with cream. This is properly cooked broth. Therefore, in order to save your and my time, let’s skip this stage, because you can read it above, and go straight to the finished and strained broth.

The amount of pearl barley should be taken on the basis that it will increase in size by almost 2.5 times. For 3 liters of water I take half a glass of pearl barley.

Barley, unlike millet, takes a long time to cook. I rinse it in advance, fill it with water and cook it in a separate pan until half cooked, about 30-35 minutes.

Peel the potatoes and cut into strips.

Into the prepared broth we add potatoes cut into strips, semi-finished pearl barley and fish meat removed from the head and tail of pink salmon. Be sure to add salt to taste.

Cook for 10 minutes. This time will be enough for the potatoes and pearl barley to be fully cooked. Let's taste the salt again, if necessary, there is still time to add salt.

In the meantime, let's prepare the dressing for the soup. To do this, first fry the finely chopped onion until golden brown, and then add the finely grated carrots. And for a beautiful color, add 1 tablespoon of tomato paste. Fry the carrots until brown.

2 minutes before the soup is ready, add our dressing to the pan.

Turn off the gas and let the soup sit for 15 minutes.

The soup soup is ready.

This is another option for preparing fish soup with cereal, or more precisely with pearl barley.

Pink salmon soup (head and tail) with egg

There is also a recipe for fish soup with eggs... There is nothing complicated there. Prepare the usual classic fish soup, for example as I described above, and then...

...First, beat the egg with a fork.

Then, at the very end of cooking, make a funnel in the broth and pour in the egg in a thin stream.

The result is beautiful egg scraps that look very nice in the soup and taste very pleasant.

And I'm finishing. I hope the recipes I gave were useful to you and you will definitely share them with your friends on social networks. To do this, simply click on the icon of the appropriate social network. networks. If you have any suggestions or comments, be sure to write about them...

Today we have pink salmon soup for lunch. Recipes for its preparation with fresh and canned fish are simple and accessible even to inexperienced housewives. Believe me, your household will definitely love this first dish.

Pink salmon soup: recipe with photos step by step

Do you think that only men can cook delicious fish soup? Now you will see the opposite. Ear from the head and tail of pink salmon according to this recipe will strike the representatives of the stronger half of your family to the very heart.

Compound:

fish tail, head and fins;
2-3 laurel leaves;
carrot;
3-4 potatoes;
5-6 black peppercorns;
celery;
dill;
salt.

On a note! Pink salmon soup has low energy value. So, its calorie content is 39 Kcal per 100 g of finished dish.

Preparation:

Fragrant and satisfying soup

Ukha made from canned pink salmon will be no less tasty. This recipe is very simple, and the result will definitely impress you.

Compound:

1 b. canned pink salmon;
5-6 potatoes;
carrot;
2-3 laurel leaves;
salt;
freshly ground black pepper;
greenery.

Preparation:

Peel and wash the vegetables.
Cut the potatoes into cubes, finely chop the onion with a knife.
Grind the carrots on a grater.
Place the canned food in a bowl and mash it well with a fork.
Boil water in a saucepan and add potatoes. Add salt and boil for five minutes after boiling.
Now add the onion and carrots, cook everything for 7-8 minutes.
Add laurel leaves and pepper the dish to taste.
Lay out the canned pink salmon.
Cook the fish soup until the potatoes are ready.
Add finely chopped herbs to the prepared fish soup and leave it to brew under a closed lid for ten minutes.

Attention! Pink salmon soup is cooked in the same way in a slow cooker. To do this, select the “First courses” or “Soups” option.

Rich fish soup

Let's look at another simple recipe for pink salmon soup at home. This rich soup is very healthy and tasty.

Compound:

150 g fish fillet;
2 potatoes;
carrot;
celery root;
½ tbsp. rice;
1.5 liters of purified water;
greenery;
blend of spices;
freshly ground black pepper;
salt.

Preparation:

Advice! Before serving the fish soup, add a lemon wedge to the plates. This will give the dish an unsurpassed aroma and exquisite taste.

Another option for fish soup

Traditionally, pink salmon soup is cooked with millet. But even with pearl barley, the dish turns out rich, tasty and aromatic. And to give it a rich color, add onion peels to the broth during cooking.

Compound:

fish head;
5-6 potatoes;
2 carrots;
½ tbsp. barley;
onion peel;
1-2 laurel leaves;
salt;
blend of spices.

Preparation:

Pink salmon soup is a tender, tasty, nutritious soup that the whole family will love. Red varieties of fish make the taste of the dish rich and very aromatic. It can even be prepared from leftover fish and cereals.

Pink salmon soup - which parts of the fish are best to make soup from?

Absolutely all parts of a fish carcass can go into the ear. The most important thing is that the fish is fresh. However, the richest soup is made using the head and the carcass itself. Before putting the head into the soup, be sure to remove the eyes and gills.

If you want to get a light dietary dish, cook only the tail and head of pink salmon.

Classic fillet recipe

This kind of fish soup will remind you of a bright sunny day by the river, when fish soup was prepared right on the shore from freshly caught fish.

Main products:

two carrots;
water – 1 l;
half a bunch of fresh dill;
a pinch of salt;
four potato tubers;
dry millet – 50 g;
vodka – 0.1 l;
fish fillet – 0.3 kg;
laurel leaf;
bulb.

How to cook fish soup from pink salmon fillet:

Chop the finished fish fillet into pieces and place them in a pan with water.
Remove the husks and peels from the vegetables and add them whole to the fish.
We wait until the liquid boils and cook for another 10 minutes.
Remove all ingredients from the broth and filter the water through cheesecloth or a sieve.
Pour vodka into the purified liquid and add washed millet cereal.
Remove the bones from the fillet and put the pulp back into the soup.
Add carrot slices and bay leaf.
Bring the dish to a boil and cook for 10 minutes.
Add chopped fresh dill, boil for 3 minutes and pour the hot, rich fish soup into plates.

Finnish cream soup

A very tender and soft version of a delicious soup. Be sure to try it!

You will need:

bulbs – 2 pcs.;
cream – 1 l;
red fish fillet – 0.3 kg;
salt to taste;
large potatoes – 4 pcs.;
crushed black pepper to taste;
piece of butter - 50 g.

How to cook fish soup:

Peel the potatoes, chop them into cubes and place them in a pan with water.
Wait until the liquid foams with bubbles and cook for 10 minutes.
Heat pieces of butter in a frying pan.
We process the fish, cut the meat into cubes and throw it onto the surface of the frying pan. Fry the product for a minute and add onion pieces.
Transfer the contents of the frying pan to the pan and cook for 15 minutes.
Pour in the cream and keep the pan on the gas for another 5 minutes.
Add salt and pepper, mix everything and leave the soup for about 5 minutes.

Cooking from the head and tail of pink salmon

A variety of spices and seasonings will fill your ear with intense flavor.

Grocery list:

two carrots;
pink salmon heads and tails – 1 kg;
half a bunch of fresh parsley;
salt to taste;
potato tubers – 5 pcs.;
a handful of millet;
celery – 3 sprigs;
black peppercorns – 10 pcs.;
onions – 2 pcs.;
laurel leaf – 3 pcs.;
ground pepper - to taste;
tomato paste – 10 g.

How to prepare fish soup from the head and tail of pink salmon:

First you need to make a vegetable broth.
Cut one carrot and celery into large pieces.
Pour two liters of water into a saucepan, add a whole peeled onion, two peeled potatoes, and chopped celery and onions.
Wait until it boils and cook the broth for another half hour.
When the potatoes are soft, turn off the heat on the stove.
Remove all vegetables from the broth. Use a fork to mash the potatoes and place them back into the pan.
We treat the millet with cold water, and chop the remaining fresh potatoes into small cubes.
Cut fresh carrots into half slices, finely chop the washed parsley.
Add fish and potatoes to the soup. After 5 minutes, add peppercorns, millet and bay leaves.
After 15 minutes, add carrots and tomato paste with salt.
After five minutes, add the greens and turn off the delicious rich soup.
Before serving, sprinkle the dish with ground black pepper. It will add even more flavor to the dish.

Fish belly soup with millet

The nutritional value and culinary qualities of fish are not inferior to meat, but are superior to it in digestibility. It can be used in the dinner menu, which should be quite light.

What to take:

water – 4 l;
two tomatoes;
a bunch of parsley;
pink salmon bellies;
salt – 22 g;
one carrot;
three bay leaves;
millet – 170 g;
12 peppercorns;
two onions.

How to prepare fish soup with millet:

Place the fish in a pan of water and wait until it boils. If foam appears, remove it with a spoon.
Place the peeled onion on the fish and add peppercorns. Add salt and cook on low heat for 25 minutes.
During this time, you can prepare all the remaining ingredients. Finely chop the onion, chop the potatoes into cubes and grate the carrots.
We take pink salmon out of the broth, strain the liquid itself and pour it back into the pan.
Remove the bones from the fish pieces and leave the flesh aside until the end of cooking the soup.
Place all the processed vegetables into the pan and cook for 15 minutes.
Then add bay leaves and tomato cubes and cook for another 10 minutes.
Add washed millet cereal and cook until softened.
Add chopped parsley, fish pulp and black pepper to the ear.
Leave the dish for 15 minutes, after which you can enjoy the delicious taste of fresh fish soup.

Hearty fish soup with rice

If you want a rich soup to quickly satisfy your hunger, then use rice cereal instead of millet. It turns out very tasty.

Recipe Ingredients:

bulb;
pink salmon – 1 pc.;
salt to taste;
potato tubers – 2 pcs.;
rice cereal – 45 g;
one carrot;
spices for fish to taste.

How to prepare fish soup with rice:

Cut the fish carcass into portions.
Chop the peeled carrot root into small cubes. We do the same with potatoes, but the pieces should be larger.
Bring two liters of water in a saucepan to a boil. Add salt and add potato cubes. Cook them for 5 minutes.
Next, add chopped carrots and onions without peeling, whole.
Add rice and cook for 10 minutes.
After this, add fish pieces to the ingredients being prepared, add spices and boil the soup for 5 minutes.
Add chopped parsley and leave the soup for 15 minutes.

In a slow cooker

A variety of fish dishes constitute one of the characteristic features of Russian cuisine.

Recipe Ingredients:

three potatoes;
a handful of fresh herbs;
one carrot;
fish carcass;
onion – 1 pc.

Pink salmon soup in a slow cooker step by step:

Pour 2 liters of water into the multicooker bowl, add salt and click “Soup” in the menu.
Cut the peeled potatoes into strips.
Pour the product into the multicooker and start cooking.
During this time we can clean all the remaining vegetables and fish. Chop the onion into small cubes.
We pass the carrots through a large grater.
We transfer the prepared products to the potatoes. Cook everything together for 20 minutes.
After this, place the processed whole fish into the slow cooker.
After 15 minutes, we catch the pink salmon and transfer it to a plate.
Remove all the bones from the cooled meat, cut the flesh into pieces and add it back to the soup.

A simple recipe for canned pink salmon

If you cannot buy fresh or frozen fish, take canned pink salmon. The taste won't change.

You will need:

rice – 65 g;
water – 2 l;
one carrot root;
bay leaf - 1 leaf;
one can of pink salmon;
three potatoes;
salt to taste;
onion – 1 pc.;
a handful of fresh herbs;
peppercorns – 4 pcs.

How to prepare fish soup from canned pink salmon:

Using a fork, mash the canned fish into a puree.
Chop the peeled onion into half rings. Chop the potatoes into small squares. Grind the carrots on a coarse grater.
Rinse the rice in a colander until the water runs clear. Chop the washed greens with a knife.
Pour water into the bowl and wait for it to boil. Place rice in water.
After 10 minutes, pour in the potato cubes, peppercorns and bay leaves.
Separately, sauté the onion and carrots in vegetable oil in a frying pan until soft.
We transfer the contents of the frying pan to the future ear immediately after the bay leaf.
Once the soup has simmered for 20 minutes, add the fish paste from the can.
Add almost all the greens and cook for 5 minutes, add salt to taste.
Infuse the aromatic fish soup for 10 minutes under the lid, add the remaining dill and serve the dish hot. Bon appetit!

Step-by-step recipes for preparing delicious and healthy fish soup from the head of pink salmon, with the addition of the tail with seasonings and spicy spices

2017-11-16 Mila Kochetkova

Grade
recipe

31803

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

3 gr.

Carbohydrates

6 gr.

103 kcal.

Option 1: Classic from the head and tail of pink salmon

One of the most enduring traditions of Russian cuisine is the first course for lunch. And not the last place in this area is occupied by ukha - after all, this is what any soup in Rus' was called. The broth from river or sea fish makes very rich soups, and the soup from the head of pink salmon turns out to be aromatic and incredibly tasty.

Ingredients:

Pink salmon - 1 fish weighing 900 g;
Fresh potatoes - 2 pcs.;
Fresh carrots - 1 pc.;
Half a large onion;
Sweet pepper “Swallow” variety - 2 pcs.;
A handful of quality millet;
Sunflower oil - 35 ml;
Fresh dill - 4 sprigs;
Coarse table salt and pepper;
Bay leaf and peppercorns.

Step-by-step recipe for fish soup from the head and tail of pink salmon

The first fish dish can be prepared from any varieties and parts, for example, ear from the tail of pink salmon will be no less tasty than from fillet. Therefore, you should first prepare the fish for cooking, cut it up, put the fillet aside, remove the gills from the head and cook a rich broth from the bones and illicit parts of the carcass. At the same time, you can immediately add all the dry spices and salt to it so that the taste reveals itself as brightly as possible.

Cool the resulting broth slightly, strain through cheesecloth or a fine sieve, remove the pulp from the bones and discard. Add washed and pre-soaked millet and coarsely chopped potato wedges to the broth. To prevent the ear from becoming cloudy, do not make the fire strong.

Cut the onion into half rings, fry it in a frying pan, but do not fry, but simmer until it becomes soft. Add thin slices of fresh carrots and peppers, heat through and add to the broth. Cook until all vegetables are soft.

Cut the fish fillet into pieces so that they fit on a spoon (one bite size). Dip into almost finished broth with vegetables, check the balance of salt and spices in the fish soup and add chopped herbs.

The most appetizing fish soup according to the classic recipe is ready to serve, all that remains is to pour it into plates and serve.

Option 2: Quick recipe for making fish soup from the head and tail of pink salmon

Fish broth is one of the fastest to prepare, of course, if you do not cook aspic. Therefore, if you have a whole pink salmon carcass, you cannot easily and quickly prepare the first dish from it. In such an ear from the head of pink salmon, simple fresh vegetables will harmonize perfectly.

Ingredients:

Pink salmon tails and heads - 1 kg;
Potatoes - 3 pcs.;
Fresh carrots - 2 pcs.;
Greens (dill and parsley) - to taste;
Salt and spices, black pepper.

How to quickly prepare fish soup from the head and tail of pink salmon

Pour water over the heads and tails of pink salmon; you don’t even have to defrost them; it is only important to remove the gills - otherwise the fish soup will turn out very bitter and cloudy. Boil for about 20 minutes, making sure that the broth does not boil too much.

Remove the fish and strain the broth into a clean saucepan. Cut the vegetables into pieces so that they fit in a spoon, add to the broth along with salt, spices and seasonings.

Boil the soup for about 10 minutes, check if there is enough salt in it. While the broth is cooking, you can remove the meat from the head and tail of the pink salmon and send it in large pieces to the almost finished fish soup.

Before serving, be sure to chop some greens into the soup to not only decorate the dish with fresh colors, but also to give the ear from the pink salmon tail an additional aroma and taste.

Option 3: Recipe for making fish soup from the tail and head of pink salmon with rice

Quite often we buy red fish for holiday feasts and use only fillets. But we don’t know where to use the head and tail. But from them you can cook ear from the head of pink salmon, using the tail, so that there is more meat in the soup.

Ingredients:

Head (remove gills) and tail of pink salmon;
Rice, steamed long - 1 handful;
Potatoes - optional;
Carrots - 2 pcs.;
Greens - to taste;
Spices, seasonings, salt;
Onions - 2 pcs.;
Olive oil (unflavored) - 40 ml.

Pour water over the parts of the fish you need to prepare the fish soup, put on fire, add spices. There is no need to remove the foam, because we will still be filtering the broth. But do not let it boil too much, otherwise it will become cloudy.

Strain the finished broth and disassemble the fish into large pieces. Add washed (and even boiled, to make the broth transparent) rice and peeled potatoes, cut into cubes, into the hot broth.

Dice the onion and carrots and fry until the root vegetables become soft and golden brown. Add the roast to the fish soup, stir, add salt and season with spices and cook until done.
Before removing the ear from the pink salmon tail, it is worth adding fresh herbs for an appetizing look and aroma.

Option 4: Recipe for making royal fish soup from pink salmon

To prepare the “Tsar’s” fish soup from the head of pink salmon, it is customary to use a rich double broth with the addition of rooster, which does not cook quickly, but the taste of the dish is excellent.

Ingredients:

Set (of head and tail) for fish soup;
Half a rooster or fat hen;
2 medium potatoes;
Fresh carrots - 3 pcs.;
Greens - fresh and dry;
Seasonings and spices;
Coarse table salt - 2/3 tbsp. spoons;
Vodka (good quality) - optional;
Onions - 3 pcs.

Step-by-step cooking recipe

Pour clean cold water over the soup set and chicken carcass and let it cook. As soon as the water boils, remove the foam and reduce the heat. In a dry (without oil) frying pan, fry one carrot and an onion, cut in half, until dark (with burnt marks), and lower them into the broth. Add salt, spices and continue cooking for about an hour. After an hour, remove the vegetables, extract the spices, remove the meat and set aside to cool, and strain the broth well.

Cut all the vegetables into portions, except for the onion - it should be chopped into thin half rings. Add them to the broth and cook until tender.

Meanwhile, sort out the meat, return it to the pan, add herbs, pour in vodka and bring to a boil, turn off the heat.

After pouring the fish soup from the tail of the pink salmon, you can add a little greenery to the plate; you should definitely offer fresh bread and green onions.

Option 5: Ear from the tail and head of pink salmon with quail eggs

Few people will refuse to try a delicious pink salmon fish soup, especially if it was cooked over an open fire in a cauldron. But, unfortunately, this is not always possible - and we will prepare an appetizing first course on the stove, and decorate it very beautifully when serving.

Ingredients:

Pink salmon - 1 medium fish;
New potatoes - 6 pcs.;
Small carrots - 3-4 pcs.;
Onions - to taste;
Salt and pepper;
Greens - to taste;
A small piece of butter.

Step-by-step cooking recipe

Cut the chop, clear the head of the gills, and the tail of the fins. Pour clean cold water and cook for approximately 25-30 minutes until done. Strain the broth and place the fish on a flat dish to cool.

Melt the butter in a frying pan, cut the onion into half rings and saute it until golden brown. If desired, add carrots, cut into half rings, to the onion; you can cut stars out of them.

Peel the potatoes, cut them, add them to the broth along with the fried vegetables, and cook until they become soft. Add spices, add salt.

Disassemble the fish into portioned pieces, approximately the size of potato slices, carefully looking out for small bones and add the fish pulp to the fish soup. At this stage, you can pour a little vodka into the pan, add aromatic spices and seasonings,
salt if there is not enough salt in the dish.

Just before serving, finely chop the fresh herbs, add them to the soup, cover the pan with a lid so that the soup simmers without fire. If you use dry greens, they will take a little longer to develop their flavor.

All that remains is to pour the incredibly delicious soup from the head of pink salmon (and tail) into plates and urgently call everyone to the table.