Pink salmon head soup: ingredients, recipe, cooking tips: Labuda.blog

Recipe for delicious fish soup made from pink salmon tails and heads with step-by-step photos

Kitchen utensils: large saucepan; board; knife; skimmer; spoon; serving plate.

Ingredients

Head and tail of pink salmon	1 piece each
Small potatoes	3 pcs.
Small carrots	1-2 pcs.
Large onion	2 pcs.
Millet	100 g
Black peppercorns	6 pcs.
Bay leaf	2 pcs.
Salt, ground pepper	taste
Vodka	50 g

Step-by-step preparation

Wash the head and tail of the pink salmon, remove scales from the skin and gills from the fish head. Pour 2.5 liters of water into a large saucepan, put 1 head and 1 tail of pink salmon, 1 whole onion into the water, put on fire and cook for 30 minutes.
During boiling, you need to constantly remove the foam with a slotted spoon. There is no need to cover the pan, this way the broth will be thick and rich. At the end of cooking, add salt to the broth to taste. Remove the onion from the broth.
While the broth is preparing, cut 3 small potatoes and 2 small carrots into thin slices. Sort and rinse 100 g of millet.
Remove the finished fish head and tail from the broth, remove the bones, skin and fins. Break the meat into small pieces.
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Pour potato cubes into the boiling broth and cook for 10 minutes. Add washed millet, carrots, 6 black peppercorns, 2 bay leaves, 1 whole onion and ground pepper. Cook the fish soup over low heat until the millet is ready. After this, remove the bay leaves.
Add boiled fish to the soup, let simmer for a couple of minutes and turn off the heat. There is no need to mix everything with a spoon, otherwise the fish will fall apart into small pieces or turn into mush.
Add 50 g of vodka, close the lid tightly and let it brew for 20 minutes. Serve with herbs: chopped dill or parsley.

Video

After watching the video, you will learn how to prepare delicious pink salmon soup with millet. Heads and tails provide excellent fat, and pink salmon meat has always been a real delicacy.

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.

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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.

The subtleties of preparing rich broth from the chef of a fish restaurant

For fish soup, do not use fish fillets or frozen products. The broth is provided by bones, ridges and heads - the broth itself is often prepared from them, into which all the ingredients for the soup are then added. In order to prepare broth for fish soup, you will need:

Small fish for fat. This could be river carp, pike perch, perch or pike.
Large carrot and onion.
A bunch of dill, bay leaf, celery root.

Step-by-step preparation

Wash and gut the fish. Wrap the fish, celery root and herbs in gauze and tie, so that later you don’t have to fish out small bones from the broth.
To prevent the soup from having a strong onion smell, pour boiling water over the peeled onion.
Place all ingredients in a saucepan, add cold water and put on fire. As it heats up, all the juices from the fish and vegetables will flow into the water.
Bring to a boil, remove the foam and immediately reduce the heat so that the broth does not boil, but simmers slightly.
You can cook the broth for several hours until it acquires a sweetish taste.
The bay leaf should not be left in the finished soup. As it cools, the unnecessary bitterness of the bay leaf will pass into the liquid.
Strain the finished broth and use it to cook pink salmon soup.

How to choose fish for fish soup

Buying the wrong fish can not only ruin the soup, but also harm your health. Experienced chefs advise buying whole fish - this makes it easier to ensure its freshness. What to pay attention to:

The standard weight of whole pink salmon is from 800 g to 1.5 kg. The large size indicates that the fish were raised on special farms and fed with hormones.
Gutted fish should have a pale pink color to its insides. Too bright a shade of meat is obtained by special coloring of the food.
The scales are dense and shiny, without damage. When pressed, there should be no dents left on the surface.
The skin should be close to the meat.
There cannot be any foreign odors (for example, the smell of ammonia) other than fishy.

It is better to refuse the purchase if you see on the fish:

Mucus, swollen or visibly broken skin;
Yellow color of the abdomen;
Dry tail or obvious dents, which indicate repeated freezing and thawing of the fish;
The color of the meat is too bright or faded;
Expired shelf life on packaging.

Here are a few more secrets of making fish soup:

Take a small block of larch, scorch it over an open fire and put it in the already prepared fish soup (after adding vodka). The finished soup will acquire the characteristic smell of a fire.
If you leave the husk on the onion, the soup will turn golden.
The most delicious broth is obtained from several types of fish.
Instead of millet, you can use rice.
Vegetables on the soup should be cut coarsely - this way they will not boil over and will look attractive on the plate.
Unfortunately, you rarely see chilled fish on store shelves. If you bought frozen pink salmon, leave it to defrost overnight in the refrigerator. With slow defrosting, the tissues will not be damaged, and all the juices will not disappear along with the water.
For a piquant taste, anise seeds, saffron, ginger, nutmeg, fennel and lemon zest are added to the soup.
If there is not enough fish for the fish soup, add chopped boiled egg or grated processed cheese to the finished soup.

Classic fillet recipe

A detailed recipe for making fish soup from fresh pink salmon is shown in the video.
The hostess talks about her method of preparing this first dish. Fish soup cooked in the kitchen, of course, differs from that cooked over a fire on the banks of a river or lake. But the first course cooked on a gas or electric stove is still tasty and appetizing. This simple recipe makes fish soup easy to cook for lunch or dinner. Do you have any secrets of your own for preparing this original Russian dish? What spices and seasonings do you add when cooking pink salmon soup? What types of fish make the most delicious fish soup, in your opinion?

Other fish soup recipes

We can safely say that this is a classic recipe that is used by many vacationers when they are near a pond and have freshly caught fish.

To prepare fish soup you will need the following products:

A couple of carrots.
1 liter of water.
A little fresh dill.
Salt to taste.
Four potatoes.
50 g millet.
100 ml vodka.
300 g pink salmon fillet.
One laurel.
One onion.

Cooking method:

The fish meat is cut into pieces and placed in a container with water.
Vegetables are peeled and sent as a whole to the same container.
After the water in the pan boils, all ingredients need to be boiled for about 10 minutes.
After this time, all products are removed from the broth, and the broth is filtered through a sieve.
Water is added to the purified broth and washed millet is added.
All bones are removed from the fish meat and returned to the broth.
Carrots and bay leaves cut into circles are also sent here.
After boiling, the dish is cooked for about 10 minutes.
Then the chopped dill is poured into the pan and the dish is boiled for another 3 minutes.

Pink salmon soup / fish soup

Once ready, the fish soup is poured into bowls and offered to family members or guests.

This is a rather tasty option for preparing pink salmon soup, not to mention its nutritional and beneficial properties.

So, what do you need to have for this:

A couple of onions.
1 liter of cream.
300 g fillet of pink salmon or other red fish.
A pinch of salt (to taste).
4 pieces of potatoes.
Pepper to taste (allspice black).
50 g butter.

How to cook fish soup:

The potatoes are peeled, chopped into cubes and placed in a pan of water.
The potatoes are brought to a boil and cooked for 10 minutes.
Take a frying pan, put it on the fire and put butter on it.
The fish fillet is cut into portions and sent to a frying pan, where they are fried for 1 minute with the addition of chopped onion.
After this, the contents of the frying pan are sent to the pan with the potatoes. All contents are cooked for about 15 minutes.
Finally, cream is added to the soup, after which the dish is cooked for another 5 minutes.
And finally, season the soup with salt and pepper to taste. After this, the dish is infused for another 5 minutes.

Despite such simple ingredients, it is possible to cook a dish with a rich taste and aroma, using spices and seasonings.

To prepare the soup you need to stock up on:

Two carrots.
Head and tail of pink salmon, weighing up to 1 kg.
Fresh parsley.
Salt.
Potatoes, you need 5 of them.
Not a lot of millet.
Celery, 3 branches are enough.
A pot of black pepper, 10 peas is enough.
Two onions.
Bay leaf, 3 leaves are enough.
Ground pepper.
Tomato paste, about 10 grams.

Cooking technology:

First of all, prepare the vegetable broth.
To do this, take carrots and celery, which are then chopped.
Take a pan of appropriate volume and pour 2 liters of water into it. Then the prepared carrots with celery, a whole peeled onion, and 2 peeled potatoes are placed in the water.
After boiling, the broth cooks for about half an hour.
When the potatoes are cooked, you can turn off the heat.
The vegetables are taken out of the broth, after which the potatoes are mashed and sent back to the vegetable broth.
The millet is washed with cold water, and the remaining potatoes (3 pieces) are cut into cubes after peeling.
The carrots are also cut into circles on the floor, the parsley is washed with water and chopped in the same way.
Place fish and potatoes into the pan, and after 5 minutes you can add peppercorns, millet and bay leaves.
After another 15 minutes, carrots with tomato paste and salt are sent here.
After another 5 minutes, the dish is seasoned with herbs, and the fire is turned off.
Just before serving, the dish is sprinkled with ground black pepper, which gives the dish even more flavor.

Ear from the head and tail of pink salmon

Seafood may be inferior in nutritional value to meat, but in digestibility it is significantly superior to it, so it is not for nothing that seafood dishes are considered dietary. In addition to the fact that fish meat, or rather its components, is easily absorbed by the body, it is also light on the stomach due to its low calorie content.

To prepare the dish you will need:

4 liters of water.
Two tomatoes.
A little parsley.
Belly of pink salmon.
A few grams of salt.
One carrot.
Bay leaf.
170 g millet.
12 peas
A couple of bulbs.

Method for preparing fish soup from pink salmon bellies:

The fish is placed in a bowl of water and brought to a boil.
After the fish boils, peeled onions and peppercorns, as well as salt, are added to it, after which the dish is cooked for half an hour.
While the fish with some ingredients is being cooked, we begin to prepare the remaining components. So, the potatoes are peeled and chopped into cubes, the carrots are grated, and the onions are finely chopped.
After half an hour, the fish is removed from the broth, and the broth is filtered and sent back to the pan.
All bones are removed from the fish meat, after which it is not touched until the product is ready.
All prepared vegetables are poured into the pan and cooked for about 15 minutes.
After this time, bay leaves and diced tomatoes are added to the container, after which the dish is cooked for another 10 minutes.
Then the washed millet is poured into the pan and cooked until tender.
The fire is turned off and herbs, black pepper and fish meat are added to the dish.
After steeping for about 15 minutes, the dish can be served.

The recipe includes:

Onion – 1 piece.
Pink salmon carcass.
Salt.
Potatoes – 2 pieces.
Rice cereal – 50 grams.
Carrots – 1 piece.
Spices and seasonings.

Rules for preparing fish soup with rice:

The fish carcass is butchered and cut into pieces.
The carrots are chopped into cubes, just like the potatoes, which are cut into larger cubes.
2 liters of water are poured into the pan and brought to a boil, after which potato cubes are sent into the same container and boiled for about 5 minutes.
Peeled whole onions and carrot cubes are also sent here.
The washed rice is added here and the dish is cooked for 10 minutes.
Pieces of fish and spices are added to the prepared dish, after which the soup is cooked for another 5 minutes.
The fire is turned off, and the dish is seasoned with herbs and infused for about 20 minutes.

What foods should be prepared:

Three potatoes.
Fresh greens.
One carrot.
Pink salmon carcass.
One onion.

Step-by-step preparation of the product in a multicooker:

The multicooker bowl is filled with 2 liters of water, with salt added, after which the “Soup” option is pressed.
Potatoes are chopped into strips.
This straw is sent to the slow cooker, after which the dish begins to cook.
After this, they begin to prepare vegetables and fish. The onion is crushed into small components.
The carrots are passed through a coarse grater.
These components are also sent to the slow cooker, after which the soup is cooked for 20 minutes.
After this time, the whole prepared fish carcass is placed in the multicooker bowl.
After another 15 minutes of cooking, the fish carcass is removed from the multicooker bowl.
The fish carcass gets rid of all the bones and goes back into the soup.

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Homemade fish soup from pink salmon with vegetables in a slow cooker

The dish is prepared much faster from canned fish, but this makes the taste of the finished product no worse.

To prepare the dish you need to have the following products:

60 g rice.
2 liters of water.
One carrot.
Bay leaf – 1 piece.
One can of canned fish.
Potatoes – 3 pieces.
Salt.
One onion.
Some fresh herbs.
Peppercorns – 4 pieces.

Method for preparing fish soup from canned fish:

Canned fish is crushed to a puree.
Vegetables are peeled and chopped.
The rice is washed under running water, and the greens are also chopped.
After the water boils, rice is poured into it.
10 minutes after cooking, diced potatoes, bay leaves and peppercorns are added to the rice.
Onions and carrots are fried in vegetable oil in a frying pan.
Once ready, the contents of the frying pan are added to the soup.
20 minutes after cooking, puree from canned fish is added to the dish.
Prepared herbs and salt to taste are also added here, after which the soup is cooked for another 5 minutes.
The finished product is infused for at least 10 minutes under the lid, seasoned with herbs and served. It is advisable that the dish be hot. This makes it tastier and more aromatic.

Fish soup made from canned pink salmon

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

Ingredients:

Pink salmon - 1 kg;
Potatoes - 150 g;
Carrots - 150 g;
Millet - 100 g (1/2 tbsp.);
Onions - 100 g;
Bay leaf - 2 pcs.;
Salt - 12 g (1 tbsp.);
Spices (all-purpose and peppercorns) - 3-4 g (1/2 tsp);
Water - 2 l;
Vegetable oil for frying - 20 ml (2 tbsp. l);
Greens optional.

Gut the chilled pink salmon and wash it in cold water. Peel the vegetables. If necessary, we sort the millet, removing impurities and spoiled specimens.

Cut off the tail, head and fins from the pink salmon. Then we separate the fillet from the bones. Place all parts of the fish, except the fillet, into the pan, as well as carrots (50 g), onions (50 g), spices (3 g), salt (1 tbsp) and bay leaf. Fill all the ingredients with cold water (2 l) and place on the stove.

Bring the broth to a boil at maximum heat, then reduce the heat to medium. Cook the contents of the pan for about 20 minutes. Do not forget to skim the periodically formed foam from the surface of the liquid. While the broth is cooking, prepare the remaining ingredients of the soup.

Chop carrots (100 g) into strips. Fry the onion in a hot frying pan with oil for about 1-2 minutes. Then add carrots to the vegetable and fry them together for another 2-3 minutes over medium heat.

Pink salmon heads and tails – 2 pcs.
Onion – 2 heads
Potatoes – 3 – 4 tubers
Pearl barley – 2 tbsp. spoons
Butter – 20 gr.
Salt, pepper, bay leaf, herbs

How to serve pink salmon soup

Experienced fishermen recommend eating the fish separately and washing it down with broth. Be sure to serve with rye bread.
It is best to serve the finished fish soup in large, deep plates with wide sides. Sprinkle chopped herbs on top, put a slice of lemon or a couple of pitted olives.
Place a small piece of butter on a plate. The oil will melt into the hot soup and add color and flavor.
You can add a few pieces of smoked red fish to the plate. They will decorate the dish and give it a special aroma.

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!

This soup is especially pleasant to eat in chilly autumn or winter, when…

Ingredients

350 gr. Pink salmon (head, tail, fins)
2 l. Water
100 gr. Rice
170 gr. Potato
30 gr. Bulb onions
50 gr. Carrot
7 gr. Black pepper (peas)
2 pcs. Bay leaf
Salt (to taste)

Preparation

It really doesn't matter what kind of fish you have in this soup. The beauty of it is that in 40 minutes you get a great dish using the leftovers from processing a whole fish. Important: for the specified amount of fish, there should be no more than 2 liters of water and no more than 2 pieces of bay leaves.
Pour 2 liters of water into a pan, put all the fish in there and put on fire. After boiling, cook for 20 minutes, and during this time:
Grate the carrots on a medium grater, finely chop the onion. Cut the potatoes into cubes or cubes, but not too large.
Mix onions and carrots and fry in a frying pan until golden brown.
20 minutes passed and the fish was cooked. Now you need to remove all the pieces from the broth with a slotted spoon. By the way, the frying should already be ready.
Now it is very important to strain the entire broth through a sieve to remove small inclusions, bones and fin remains. Rinse the pan with hot water, return the clean broth to it and place back on the heat.
After the broth boils again, start adding all your ingredients into it one by one. First potatoes, then rice, then carrots and onions and bay leaves. Cook for 20 minutes. The soup is ready. Yes, and don’t forget to take out the bay leaves, otherwise it will add bitterness to the soup.

Helpful information

Red fish is not only a delicacy, but also a permanent component of the diet menu. It is baked, steamed and boiled. —The recipe for juicy pink salmon cutlets will diversify the diet of all healthy food lovers.
Fish baked in the oven sometimes turns out a little dry. But housewives have their own recipes for juicy pink salmon in the oven.
Fans of traditional cuisine will be interested in recipes for pan-fried pink salmon. Tender fish cooks quickly, and interesting serving photos add variety to everyday and holiday menus.
Pink salmon is a fairly oily fish, so you can’t eat it every day. And often not every family can afford it. Pollock fish is considered a universal product, and its fillets are included in everyone’s favorite crab sticks. The vitamin and mineral composition of this fish is simply amazing, so recipes for fried pollock will be useful to all housewives.

If you want to share your secrets about making pink salmon soup, write them in the comments. After all, there are as many housewives as there are subtleties in preparing fish soup.

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 is a healthy and very tasty fish. What can they not cook from it! Fillet, steaks and milk can be fried or baked in the oven, the caviar can be salted, and the tails and heads will make an excellent soup. Ear from pink salmon head

- an easy and healthy lunch for the whole family. It's very easy to prepare and always eaten in one sitting.