Ear from the tail and head of pink salmon. Ear from the head and tail of pink salmon - simple and delicious recipes for pink salmon fish soup

Pink salmon low-fat fish is a source of high-quality easily digestible protein. 100 grams of pink salmon contains 60% of the daily value needed by a person. Here's what's interesting, pink salmon lives in the sea, and spawning goes to freshwater rivers, passing through many obstacles. Pink salmon contains Omega-3 fatty acids, which lower blood cholesterol levels and also prevent the onset of senile dementia. Pink salmon contains a large amount of vitamin D, without which the formation of the human skeleton is simply impossible. Therefore, it is very useful for children.

Ingredients:

for 4-5 liters. water

Pink salmon(tail, spine, fins, head)

Rice- 100g

Potato– 200-300 grams

Carrot- 100g

Bulb onions- 100g

Vegetable oil- for frying

Spices: salt, ground black pepper, parsley, dill, bay leaf.

How to cook salmon ear

1. First of all, you need to cook the broth from pink salmon trimmings (you can cook a wonderful second course from the pulp). Pink salmon until fully cooked is cooked for about 15-20 minutes.

2 . Then you need to remove the pink salmon from the broth with a slotted spoon.

3 . It is advisable to strain the broth so that no one gets a random bone while eating. The broth should be immediately salted to taste.

4 . We put rice into the boiling broth (preferably steamed so that the pink salmon soup does not turn into porridge).

5 . As soon as the broth with rice boils, add the potatoes, cut into cubes. And reduce the fire to a minimum.

6 . Carrots cut into small cubes or three on a coarse grater. Peel the onion and cut into cubes. Fry in vegetable oil. After the water boils, add to the soup.

7 . We carefully separate the fish from the bones. Add salmon and spices to taste to the soup.

Delicious pink salmon ear is ready

Bon appetit!

Pink salmon soup benefits

The benefits of fish are truly invaluable for the health of the human body. This is especially true for marine representatives. Pink salmon, or as it is popularly called pink salmon, is rich in proteins and vitamins, micro and macro elements, especially phosphorus, vitamin B12, PP and sodium. An excellent diet using pink salmon dishes, since it gives a person the amino acids and fats necessary for normal life, and contains only 150 kilocalories per 100 grams of product. The fish is incredibly tender, and dishes from it, especially, are an everyday, rich and healthy dish. Such a treat will be to the taste of both a dear husband and children, and guests are not ashamed to offer it.

Pink salmon soup recipes

Fish ear from pink salmon

• Potatoes - 4 pieces.
• Onion - 1 large head.
• Dill greens - 1 large bunch.
• Pink salmon - 2 large fish. On average, one pink salmon is about 30-40 centimeters in size, so if your pan is large and salmon ear leaves quickly, you can take three pieces.
• Salt, peppercorns, bay leaf - by eye and to taste.

We wash the fish and remove the characteristic mucus under running water with a washcloth. Let's cut and get the spine. First, let's prepare the broth: we will need peeled heads from the gills, as well as a backbone. We put all this in a saucepan and fill it with water. Boil, put a bay leaf and pepper, salt. We try and cover with a lid, put on a slow fire - for everything about everything for about 30 minutes.

In the meantime, we will cut the fish into pieces, we will put it in a pan, the field of how we get rid of the heads and the ridge. Peel potatoes, cut into cubes, throw together with fish. Now chop the onion finely, put it in the ear. You can just throw a whole onion in, and when it is cooked, remove it. After 20 minutes, you can lower the greens, try for salt and spices, close the lid and simmer over low heat until the potatoes are ready.

Pink salmon soup with cream

• Potatoes - 5 pieces, medium size.
• Carrots - 2 pieces, medium size.
• Bulb - 2 pieces, medium size.
• Tomatoes - 3 large pieces.
• Pink salmon - 2 medium fish.
• Cream - 25%, one and a half to two glasses.
• Dill and basil greens - half a bunch each.
• Salt and pepper - to taste.
• Olives - for serving.

This is not just tasty, it is very satisfying, but light, with a pleasant aroma and delicate color. Let's start by preparing vegetables: onions, potatoes, carrots - peel, cut into small cubes. Tomatoes need to be poured over with boiling water and peeled, cut in the same way as all vegetables.

We clean the fish, rinse, cut off the fins and heads. Salmon is divided into large pieces. We cook the broth from the heads, peeled from the gills, with the addition of salt and seasonings. In the meantime salmon ear boiled, we pass the carrots and onions in butter for about 15 minutes over low heat, then put the tomatoes, mix and simmer under the lid, adding water.

When the broth is ready, and this is no more than half an hour, we take out the offal, lay the potatoes, cook for 15 minutes. Then we lower the pink salmon, fry, cook for another 15 minutes. After that, pour a little warmed cream, simmer under the lid for 10 minutes and add chopped greens, the dish stands on fire for another 10 minutes, then it is removed. Garnished with olives when served.

We get acquainted with the ingredients that are needed to make fish soup from the head of pink salmon. We prepare products according to the specified quantity. From kitchen utensils we take a cutting board, a knife, a frying pan for frying vegetables, a spatula, a grater, a spoon and a saucepan with a volume of 2-2.5 liters.

First of all, let's deal with the main ingredient of the proposed hot dish - the head of pink salmon. Rinse it under cool running water. We shift it into a saucepan, fill it with water, put it on the stove for cooking. As soon as the water boils, we reduce the fire. Boil the fish head until done. Then we filter the resulting fish broth from the pink salmon head through a fine sieve. Season the broth with salt, focusing on your taste sensations.

We proceed to the next stage of cooking soup. We clean the potato tubers, and then cut them into cubes or sticks. We transfer the potato slices to the fish broth.

As you know, most often the ear is prepared using such cereals as millet. Rinse millet groats very thoroughly under cold water several times. Water after millet washing should be absolutely clean and transparent. We shift the washed millet into a saucepan in which the potatoes have already boiled.

Now we wash the vegetables: carrots and onions. We clean these ingredients and proceed to grinding. We rub the peeled carrots, and just finely chop the onions.

Chopped vegetable ingredients for fish soup need to be fried a little in vegetable oil. For this procedure, pour vegetable oil into the pan. Let's heat it up. We shift the chopped carrots and onions into the heated oil. Pass them until soft. We try hard not to overdo it.

We check how things “are” in our pan with the readiness of potatoes and millet groats. These boiled ingredients should be almost ready. We shift the passivated vegetables into the pan. We cook the fish soup on the fish broth further. In parallel with this process, she is preparing fresh herbs, which will be the final culinary “touch” in cooking pink salmon head soup. Greens (it can be dill, green onions or parsley) are washed under running water. Then dry the herbs using a paper towel. Finely chop the prepared greens with a knife.

Pink salmon ear is a popular first course among modern housewives. For him, you don’t even need a whole fish - just take the tail and head, or even replace the fresh carcass with canned food. The rest of the ingredients are also affordable and easy to prepare, so even a novice cook will have no problem with this soup. Pink salmon fish soup is often introduced into the diet during a diet, because its calorie content is low, and nutrients allow you to support the body during food restrictions.

Ear from pink salmon is prepared very simply. To do this, fish broth is boiled, if we are talking about fresh fish, and then vegetables are added to it. These are potatoes, carrots, onions, bell peppers, tomatoes, hot peppers, etc. If canned fish is used for cooking, then, on the contrary, vegetables are boiled first, and only then the main ingredient is added to them.

Seasonings in pink salmon ear play an important role, but usually the simplest set of spices for first courses is enough. These include salt, black and allspice peppers, dried herbs, bay leaves, etc.

To get a more satisfying dish, a variety of cereals are added to the pink salmon ear. The most popular are rice and barley. They turn the soup into a nutritious treat that becomes a complete meal for all family members. Pink salmon does not contain harmful substances, so even small children can participate in a joint meal.

The head and tail are a standard soup set for fish soup. You can add other parts of the fish to the soup, but these ingredients will be quite enough for a rich first course. You can also diversify the recipe with your favorite seasonings, and instead of dried herbs, add fresh. The ear is prepared very quickly, the longest, but obligatory step will be the cleaning of pink salmon from stones. It is recommended to leave the ear under the lid for at least 20 minutes after cooking, so that it is properly infused.

Ingredients:

• 3 heads of pink salmon;
• 3 pink salmon tails;
• 1 carrot;
• 6 potatoes;
• 1 onion;
• 2 tbsp. l. dried herbs;
• Salt pepper.

Cooking method:

1. Rinse the heads and tails, put in a saucepan and cover with water.
2. After boiling water, cook pink salmon for 20 minutes.
3. Strain the broth through a sieve.
4. Peel all vegetables, cut onions and potatoes into small cubes, carrots into circles.
5. Put the potatoes in the broth, bring the soup to a boil again.
6. Immediately after boiling, add carrots and onions. Boil again.
7. Cook vegetables for 10 minutes over low heat.
8. Peel the fish pieces from the bones, cut the meat into small pieces.
9. Add the fish to the finished soup, salt and pepper to taste.
10. Pour dried herbs into a saucepan, let the ear brew a little under a closed lid.

Interesting from the network

The use of canned food makes the cooking process even easier and faster. At the same time, pieces of fish in jars are quite fatty, so the soup will be just as tasty and rich. Instead of pearl barley, you can add rice to the list of ingredients in the same amount. The modes can be replaced by others, starting from the model of your multicooker. The instructions for the kitchen assistant should contain detailed instructions on how to use a particular program.

Ingredients:

• 1 can of canned pink salmon;
• 4 potatoes;
• 1 carrot;
• 3 art. l. pearl barley;
• 2 onions;
• 2.5 liters of water;
• 1 bay leaf;
• 3 art. l. vegetable oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut onion into cubes, carrots and potatoes into cubes.
2. Rinse pearl barley thoroughly.
3. Pour oil into the multicooker bowl, turn on the “Frying” mode.
4. Fry onions and carrots for 15 minutes.
5. Add pearl barley and potatoes to the bowl, mix.
6. Transfer the salmon to a plate and mash it with a fork.
7. Put the fish to the rest of the ingredients, pour water.
8. Cook the ear in the "Soup" mode for 1 hour.
9. At the end of cooking (about 5-10 minutes), add bay leaf, salt and pepper to the soup.
10. Decorate the finished ear with fresh chopped herbs.

Now you know how to cook salmon fish soup according to the recipe with a photo. Bon appetit!

Pink salmon ear is an easy first course, both in terms of calories and in terms of the cooking process. It can be done at least every day, without fear for the family budget. Simple tips on how to cook salmon fish soup will help novice cooks get acquainted with this interesting and very healthy dish:

• Before use, it is recommended to strain the broth for fish soup through a sieve so that bones or other unwanted parts of the fish do not get into it;
• It is not necessary to remove the bones from canned pink salmon (they are soft enough there) so as not to spoil the impression of the dish;
• It is better to cook the broth for fish soup over low heat so that it does not become cloudy;
• If the ear still turned out to be cloudy, then before adding the rest of the ingredients, raw protein should be added to the hot broth. As soon as it is "cooked", you need to remove it from the saucepan;
• Another way to lighten pink salmon broth is to add a small amount of vodka. You need to pour it into the soup 10 minutes before cooking.

Ukha is an amazingly tasty dish, which is considered to be primordially Russian. It was prepared from different types of sea and river fish and continues to be served to guests and households to this day. There is a great variety of recipes for the popular soup, which they just don’t do. But especially tasty and fragrant are the first courses of red fish.

Let's cook an ear of pink salmon?

Pink salmon ear - general principles of cooking

Ideally, the ear is cooked on a fire, it acquires a wonderful smoky aroma and amazing taste. But more and more often you have to make a fish dish at home. Whichever option you choose, you need to know the basics of cooking.

Basic recipe for salmon soup:

1. Cooking the broth. For it, you can use any parts of pink salmon: heads, fins, ridges, fillets. The fish is placed in cold water and boiled for 20-30 minutes. Then you need to take it out, remove the bones. If fillets or portioned pieces were used, then we skip this step.

2. Add potatoes and cereals. The broth is salted, the potatoes are cut and thrown into the pan. Then washed cereals are added. The time between bookmarks depends on the type of product. Buckwheat, rice, millet are cooked in approximately the same way and can be added 5 minutes after potatoes. Barley is boiled separately and laid already ready. Mango is added at the end.

3. Onions, carrots. You can just cut and throw after the potatoes. Or make a classic roast and add fish soup at the end of cooking.

4. Greens, spices. They are laid at the end of cooking, brought to a boil and the ear is turned off. Greens can simply be put on plates.

This is a basic recipe, you can add various types of vegetables, eggs, mushrooms and other products to it, constantly changing the taste of the fish soup.

Recipe 1: Smoked pink salmon ear

A classic recipe for fish soup made from pink salmon and vegetables. But we will cook a fragrant dish with the smoke of a fire. To do this, you need a few dry twigs or long chips.

Ingredients

Tail, fins, head and illiquid pieces of pink salmon;

5-6 potatoes;

2 onions;

2 carrots;

A bunch of greens;

Cooking

1. Fill the fish with water, send it to the stove. How much liquid to pour depends on the amount of pink salmon, but these vegetables will need about 3 liters.

2. Peel one carrot and onion. Cut the onion into 4-6 pieces, throw into the pan. We cut the carrots into large rings of half a centimeter and send after the onions.

3. Cook the broth for about 20 minutes, then strain back into the pan, salt and put back on the stove.

4. Peel and cut the potatoes into large pieces, send them to the fish broth.

5. Onion cut into cubes, carrots into strips and sent 5 minutes after the potatoes. We cook until ready.

6. While the ear is cooking, we disassemble the cooled pieces of pink salmon. Separate the meat from the bones.

7. We put fish, chopped greens in the finished soup and turn it off. Season with black pepper.

8. We light the sticks, the easiest way to do this is from the adjacent burner. As soon as they flare up well and charred a little, lower them into the soup. Take out before serving.

Recipe 2: Tsarskaya pink salmon fish soup with vodka

To prepare the royal fish soup from pink salmon, you will need pieces of fish, of course, for the richness of the broth, you can use the head, fins, but the pulp must also be present. You will also need regular vodka.

Ingredients

700 grams of heads, fins, spine;

300 grams of pink salmon pulp;

3 onions;

One carrot;

3 potatoes;

Dill and parsley;

A shot of vodka.

Cooking

1. Pour the washed fish products with three liters of water, throw in a whole onion with a husk, and cook for 10 minutes, then start the pink salmon pulp and cook for another 10 minutes with a slight boil.

2. We take out all the fish with the onion, salt the broth and run the randomly chopped potatoes.

3. Cut the remaining onions into small cubes and send after the potatoes. Cook until soft.

4. We disassemble the fish, remove the bones and send small pieces to the pan. We leave the selected pink salmon for now.

5. As soon as the potatoes are cooked, add the bay leaf, the remaining pink salmon, chopped greens and pour in the vodka at the end. Let it boil and turn off.

Recipe 3: Pink salmon ear "Millet"

The addition of cereals gives the first dish additional density and richness. For pink salmon soup, we take ordinary millet.

Ingredients

500 grams of fish;

2.5 liters of water;

Half a glass of millet;

4 potatoes;

Carrots and onions;

Greens, spices.

Cooking

1. Immediately cut the fish into pieces and cook the broth. If illiquid parts are used, then at the end we take them out and disassemble them from the bones.

2. We cut the potatoes into cubes, send them to the salted broth.

3. Shred the onion with carrots, do the usual frying.

4. We wash the millet and send it 3-4 minutes after the potatoes boil.

5. As soon as the cereal is cooked, we start the vegetable frying, add the bay leaf, black pepper and herbs. Turn off and let sit for 15 minutes

Recipe 4: Pink salmon fish soup with Hungarian peppers and tomatoes

A classic recipe for Hungarian fish soup, to which you can add pasta and / or eggs if you wish. The dish turns out to be very bright, with a pronounced tomato flavor and the aroma of pepper, which is better to take red.

Ingredients

700 gr. pink salmon soup set, optionally a little pulp;

2 potatoes;

Large bell pepper or two small ones;

2 tomatoes;

Spoon of tomato paste;

2 onions;

Parsley, spices.

Cooking

1. Fill the fish with water, boil for half an hour and take it out. Salt the broth.

2. Run the chopped potatoes, boil.

3. Fry the onion in oil until golden brown, at the end put the chopped tomatoes, tomato paste and simmer for 10 minutes.

4. Cut the bell pepper into cubes and send it to the pan 10 minutes after the potatoes.

5. As soon as the vegetables are cooked, put the vegetables from the pan, season the fish soup with spices, herbs, let it boil and turn it off. We insist half an hour.

Recipe 5: Pink salmon ear in a slow cooker

The ear in the slow cooker is special. Pieces of vegetables and fish do not fall apart, the broth is rich, but at the same time transparent.

Ingredients

500 grams of fish;

3 potatoes;

Bulb;

Carrot;

Butter;

Spices, dill.

Cooking

1. Shred the carrots, chop the onion and fry everything together in a slow cooker for 10 minutes in butter.

2. Add pieces of fish, chopped potatoes, salt and pepper.

3. Fill with water, about 2.5 liters.

4. Cook for 50 minutes, sprinkle the prepared pink salmon fish soup with herbs. If you want to put a bay leaf, then throw it after cooking, close the lid of the multicooker and let it stand for half an hour to reveal the aroma.

Recipe 6: Pink salmon ear with egg

Another recipe for amazingly delicious pink salmon fish soup. We will cook pieces of fish, but if you wish, you can take a soup set.

Ingredients

400 grams of pink salmon;

3 potatoes;

Onions, carrots;

2 liters of water;

Cooking

1. Cut the pink salmon into pieces at once, send it to a saucepan with water and cook for half an hour. Salt.

2. Add diced potatoes.

3. From the onion, cut into small cubes, and grated carrots, we make the usual frying. You can take any fat, but it tastes better with butter.

4. As soon as the potatoes are cooked, add the roast.

5. In a separate bowl, beat the eggs and pour them into the boiling soup in a thin stream, stirring constantly.

6. Add greens and turn off. Bon appetit!

Recipe 7: Pink salmon ear with mushrooms

Mushrooms and fish are a magical combination. To prepare such a fish soup from pink salmon, you need a little fish fillet. Mushrooms can be used fresh canned or frozen. In any case, it turns out delicious. We'll take fresh mushrooms.

Ingredients

200 grams of pink salmon fillet;

Bulb, carrot;

3 potatoes;

200 grams of champignons;

Oil, spices, a bunch of any greens.

Cooking

1. Cut the fillet into 3 mm slices, quickly fry in a pan on both sides and transfer to a saucepan. Pour two liters of boiling water, salt and set to boil.

2. Shred the mushrooms, fry after the fish for 5-7 minutes. Add chopped onion and carrot, fry together until tender.

3. As soon as the fish boils, add chopped potatoes to the soup. Cook until soft.

4. We spread the mushrooms with vegetables, boil for another two minutes.

Recipe 8: Canned pink salmon ear

Of course, it is difficult to call this first dish fish soup, most likely fish soup. But it will become a real lifesaver when you need to quickly and tasty feed your family. Another advantage is that you can buy canned food in any store, but you can not always find good pink salmon.

Ingredients

A can of pink salmon in oil;

3 potatoes;

Lukovichka;

Carrot;

1.5 liters of water;

1/3 cup rice;

Spices, dried or fresh dill.

Cooking

1. Pour water and put on the stove. Salt.

2. As soon as it boils, start the potatoes.

3. After boiling, add washed rice.

4. After 3-4 minutes, add chopped onions and carrots. If desired, they can be fried in oil and laid at the end.

5. Open the canned food, put it in a bowl, cut into large pieces.

6. 10 minutes after boiling the potatoes, put the canned food and cook the soup until tender.

7. At the end, season with additional spices, put chopped fresh dill or dried herbs.

The ear turns out tastier if it is allowed to brew for half an hour after cooking.

To give the pink salmon ear a campfire flavor, you can set fire to the sticks and stew them in the soup, as described in the first recipe. But there is an even easier option - pour some liquid smoke into the saucepan. The ear will smell not only of a fire, but also of smoked meats.

Ukha can be prepared from one type of fish, or you can take an assortment. From this, the first dish will be tastier. Wise housewives simply put the illiquid pieces left after cooking the fish in the freezer, and use them at the right time.

How much to put spices, and are they needed in the ear? Opinions on this matter differ. Some people cannot imagine the first dish without spices, others argue that the ear should smell like fish and not have extraneous tastes. Do not listen to anyone and cook the way you like.

When cooking the broth, never stir the fish. This product is quite delicate and the pieces fall apart quickly when touched. As a result, you can get fish gruel with a cloudy broth, which will ruin the final result.

The broth will turn out to be especially fragrant and beautiful if, together with pink salmon, lay an unpeeled onion, carrots cut into large pieces, parsley root. Then it's all taken out. And for a beautiful color, you can simply add a little onion peel to the pan. But do not overdo it, otherwise the soup will turn brown.

Ear from the head of pink salmon is fragrant and rich. Based on a rich, concentrated fish broth made from the heads and tails of fish, this popular fish soup is brewed. In the same way, fish soup is cooked from the head of trout, salmon. If desired, you can add millet or rice to the ear during cooking. And, of course, spices - bay leaf, allspice peas.

Ingredients

• (head and tail) - 1 pc.
• - 3-5 pcs.
• - 1 PC.
• - 2 pcs.
• – 1⁄2 cup
• Spices (bay leaf, allspice) - to taste
• Greens (dill, parsley)

Ear from the head of pink salmon - a step-by-step recipe for cooking