Today I want to introduce you to a very tasty first course: an ear from the head of a salmon, a recipe with a photo in which everything is shown in detail. The taste of the ear is very satisfying, nutritious, rich. The broth can also be cooked from: fins, tail, ridge. All these offal can be bought at the store or they can remain with you after cutting the fish, then do not throw them away, but simply put them in a bag, wrap it tightly, put it in the freezer. Then you can cook delicious fish soup at any time. Before cooking the fish soup, you need to prepare the main ingredient. Rinse the head of the fish, remove the gills. Then the ear will definitely not be bitter. If you want a richer broth, add hake or pollock fillets. We will add potatoes and rice to our soup, this will give the dish satiety. The preparation of the ear does not take very long, because while the broth is being cooked, you can do the vegetables. Ear from the head of salmon will appeal not only to adults, but also to children, because it is so tasty and healthy.

Ingredients

• Salmon head - 700 g.
• Potato - 5 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Rice round - 3 tbsp
• Salt - 2 tsp
• Black ground pepper - a pinch
• Bay leaf - 1 pc.
• Coriander - a pinch

How to cook an ear from the head of a salmon

If the fish head is frozen, first defrost it. We take out the gills, rinse under running water. We put it in boiling water and cook for 30-40 minutes under a covered lid, salt. Remove the foam that will appear during cooking with a slotted spoon.

We take out the head, put it in a bowl and wait until it cools down.

Peel the carrots and cut into thin round pieces. Finely chop the onion. Fry the vegetables in a hot frying pan with vegetable oil. Add to pot, cook for 15 minutes.

Then, rinse the rice under running water and put it in the soup. Cook it for 15 minutes until half cooked.

Add peeled and chopped potatoes.

While the potatoes are cooking, we clean the head from the bones. We leave only meat.

We put the meat in the soup, add the bay leaf, salt, coriander, black pepper. Cook for 10-15 until the potatoes are ready.

Enjoy your meal!

1. Cooks advise removing gills and eyes from the head of salmon. Then the broth will foam less, it will be more transparent.
2. Also, the head can be soaked in water for 30 minutes, they say then there will be less foam.
3. For the transparency of the broth, rub the head of the salmon with salt and then rinse, they say this method is even better than soaking the head.
4. Cook offal should be no more than 30-40 minutes. Readiness can be seen when the meat separates from the bones.
5. Ready fish broth can be strained with gauze, limbo with a colander.
6. While the head is cooking, you can prepare the vegetables: peel and cut.
7. To make the boiled fish head cool quickly, break it into a couple of pieces. Discard the bones and add the meat to the soup.
8. They say that you need to salt the ear throughout the entire cooking time 3-5 five times, this will help to make the broth clear.
9. If you want to cook a richer soup, add other types of fish, namely fillets. You can also add smoked fish for a rich taste.
10. You can add any vegetables: green peas, cauliflower, bell peppers, beets.
11. Grains take any to your taste: rice, cell, pearl barley. You can not add them at all, then put more vegetables.
12. In the ear you need to add a measure of spices so as not to interrupt the taste.
13. Be sure to add fresh herbs: dill, parsley. If the kids don't like greens, then add it to yourself before serving.
14. If the first course is prepared for 2 days, then the greens in the soup should be boiled for 3-5 minutes, so the soup will be stored longer.

So, you got acquainted with the recipe for a very tasty fish soup from the head of salmon, I'm waiting for your feedback!

Ukha is a type of soup made with concentrated fish broth. Depending on what kind of fish, and from what part of it the broth is boiled, the taste and aroma of the dish will change. The most useful is soup cooked from the head of salmon. To fully preserve all the qualities of fish soup, you must follow the rules described in the recipe and in the photo instructions.

Before you start cooking fish soup, according to any recipe, you need to make the right choice and processing of fish.

The nuances of choosing the main ingredient

Despite the fact that only the head or tail of the fish is required to cook the dish, it is recommended to buy not a part of the fish, but the whole. Then the probability of buying expired goods is reduced.

The nuances of choosing the main ingredient

When purchasing fresh-frozen fish, you should pay attention to the following features:

• the fillet should have a light orange color. If the color is bright, then dyes may have been used to improve the presentation of the product;
• after pressing the meat part, the fillet should quickly restore its previous shape. The persistence of the dent means that the fish has been frozen;
• the existing fatty layers in the meat should have a white color. If there is an orange tint, then the carcass of the fish was soaked in dyes;
• the period of chilled fish is not more than 14 days. Therefore, before buying, you can ask for a product certificate indicating the date of sale. If salmon is purchased in a package, then you need to pay attention to the release date;
• the fish has a characteristic marine aroma, only freshly frozen;
• The eyes of the salmon should be transparent. Cloudy lenses mean the expiration date of the fish;
• the scales should not be damaged, the tail is wet;
• if the carcass of the fish is too shiny, it means that preservatives were used to increase the shelf life and improve the appearance;
• gills should be red. If the color is duller, similar to brick, the product is not fresh.

Ukha is more fragrant and tastier when cooked from fresh fish, as it does not have a strong fishy smell. Frozen salmon should be bought in extreme cases. It can go through the freezing procedure several times, while losing the appearance and taste of the product.

The nuances of preparing and cutting salmon

Step by step instructions for cutting fish:

When finished, cut the fish meat into steaks of the desired size or leave as a whole. Depends on the further heat treatment of the fillet. The head, tail and fins are used to make a decoction of salmon, to cook fish soup.

Nuances in cooking

Additional tricks for preparing fragrant and healthy fish soup:

• when cooking at home, use only enameled dishes;
• to give the aroma of a fire, you can set fire to a prepared birch stick and put it out in the broth. The procedure is carried out at the end of cooking;
• do not use a lot of vegetables. Enough onions and potatoes. You can add some carrots (not grated);
• use spices that the ear “loves” (black pepper in any form, bay leaf, fresh dill and parsley);
• the broth is boiled over low heat. Then it turns out transparent and rich, with the preservation of nutritional properties;
• remove the foam in a timely manner. It also adds cloudiness to the broth.

When preparing fish soup from the head of salmon, it is advisable to place it in cold water for 30 minutes. This procedure will eliminate the turbidity of the broth, bitterness and reduce the formation of foam.

The benefits of salmon fish soup

Salmon head ear (a recipe with a photo allows you to follow the cooking rules exactly) is a low-calorie (55 kcal) and nutritious dish. The fish contains the following components.

List of components		General Benefit
vitamins	BUT	Decreased cholesterol levels improves the condition of blood vessels, increases their elasticity; the activity of brain cells is normalized, which helps to improve memory and attention; the composition of the blood is stabilized; normalizes the activity of the digestive tract and thyroid gland; restores the strength of bone tissue; improves the activity of the heart muscle; The pressure indicator is normalized; the condition of the skin is restored; prevents the development of anemia; improves the quality of vision; Weight loss due to low calorie content.
	Group B
	D
	E
	FROM
	RR
Minerals	Iron
	Iodine
	Potassium
	Magnesium
	Sodium
	Nickel
	Phosphorus
	Chlorine
	Zinc
Omega fatty acids

Salmon and fish soup based on it can strengthen the immune and nervous systems and improve the general condition of the body.

Classic ear from the head of a salmon

The classic version of the recipe includes a minimal list of ingredients, while the ear turns out to be rich, nutritious and fragrant.

Classic salmon head soup recipe

List of components	Quantitative measure (pcs.)
Medium sized salmon head	1	—
Medium sized potato tubers	3	—
onion turnip	2	—
medium sized carrot	2	—
Fresh dill and parsley	—	25
laurel leaf	2	—
Ground black pepper	—	5-10
food salt	—	10
	—	2000

1. Remove the eyes and gills from the head of the salmon and leave in cold water for 40 minutes. Remaining blood comes out when soaking, this will reduce the amount of foam when cooking the broth.
2. Rinse the soaked head and place in cold water. Boil on low heat. If foam forms, remove it immediately.
3. Carrots (1 pc.) Peel off dirt, onions (1 pc.) From the husk.
4. Add vegetables to the broth as a whole, when the foam stops appearing. Continue the cooking process for 30 minutes.
5. Peel the 2nd carrot and cut it into strips or rounds. Free the onion from the husk and cut into half rings.
6. Peel the potatoes and cut into cubes.
7. Rinse dill and parsley and pick with your hands.
8. Remove the head and vegetables from the finished broth. If necessary, you can strain.
9. Break the boiled head into 4 parts to cool faster.
10. Remove the boiled meat from the head.
11. Add potato cubes to the prepared broth and cook for 10 minutes.
12. Add carrots to the decoction and cook for another 3 minutes.
13. Place the onion, bay leaf and ground pepper in the broth. When it boils add salt and stir.
14. When the potatoes are ready add the fish meat from the head. Boil 3 min. 1 minute before turning off, greens are placed in the ear.

Serve the ear on the table after 10 minutes. To improve the taste, you can use not only the head of the salmon, but also its tail and fins. And also combine 2 or 3 varieties of fish heads.

Recipe in a slow cooker

An ear from a salmon head (a recipe with a photo describes the sequence of actions) can be cooked using a slow cooker. This method allows you to fully preserve the aroma and benefits of the dish.

Recipe in a slow cooker

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Head (salmon) of medium size	1	—
Potato tubers (medium size)	2	—
onion turnip	1	—
medium sized carrot	1	—
Rice steamed long grain	—	100
laurel leaf	2	—
	4	—
	—	30
food salt	—	10
Water for making broth	—	1500

The sequence of actions when preparing the soup:

1. Remove the gills and eyes from the head. Soak for 30 min.
2. Peel the potato tubers and cut into cubes. Also place in cold water.
3. Peel the carrots from dirt, cut into cubes or a semicircle.
4. Free the onion from the husk. No cutting required.
5. Sort the rice from possible litter and rinse thoroughly with water.
6. Rinse fresh herbs and chop with a knife.
7. Load all the ingredients into the slow cooker and put on the stew mode for 2 hours.
8. After an hour, check the ear for readiness. If the potatoes are soft, the multicooker can be turned off. If not. Leave it until the timer runs out.
9. Remove the onion and salmon head.
10. Remove the existing meat from the head. It can be put on plates, before serving fish soup, or back into the slow cooker.

Greens are placed immediately after cooking. Or when serving individually on plates.

Ear from the head and tail of salmon with millet

Ukha cooked with the addition of millet is more satisfying and nutritious. In this recipe, it is important to properly prepare the fish head and millet.

Ear from the head and tail of salmon with millet

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Fresh-frozen or frozen salmon	1	—
potato tubers	3	—
onion turnip	1	—
Carrot medium	1	—
millet groats	—	100
food salt	—	10
Allspice, whole (peas)	6	—
Fresh dill and parsley	—	25
Water for making broth	—	2000

The sequence of actions when preparing the soup:

1. Get frozen fish to defrost in the evening at a temperature not higher than 5 degrees. Then the fillet will completely retain the texture.
2. Soak millet in cold or slightly warm water for 40-45 minutes. This will remove dust and possible bitterness. When washing, remove possible debris.
3. To prepare fish soup, cut off the head and tail with the meat. Remove the fillet from the carcass and put it in the freezer. Meat is not required in the ear.
4. Remove the gills and eyes from the head. Place it together with the tail in cold water for 40 minutes.
5. Pour the soaked head and tail with water for the broth and cook over low heat until the ingredients are ready.
6. Peeled carrots and onions cut into rounds or a semicircle.
7. Peel the potatoes and cut into cubes. Soak in cold water.
8. Strain the finished broth and put on medium heat. Next, add millet groats and chopped onions and carrots. Boil 10 min.
9. Remove meat from tail and head.
10. Place potatoes, pepper and salt in the broth.
11. When the potato wedges become soft, the ear is ready.
12. 3 minutes before readiness, add boiled fish fillet and chopped greens to the ear.

Before serving, the ear should stand for 15 minutes.

Barley Recipe

The fish soup recipe in the classic version, with the addition of pearl barley, allows you to increase the satiety of the dish. The basis of the recipe is a properly prepared head of salmon and groats. Subject to all the recommendations, the ear is obtained as in the photo.

Barley Recipe

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Fish head (thawed)	1	—
potato tubers	2	—
onion turnip	1	—
medium sized carrot	1	—
Pearl barley	—	80
laurel leaf	4	—
Allspice, peas	4	—
food salt	—	10
Fresh sprigs of parsley and dill	—	25
Water for making broth	—	2000

The sequence of actions when preparing the soup:

1. Rinse pearl barley and soak in cold water for 30 minutes. Rinse again after soaking.
2. Remove eyes, gills from the head and soak for 40 minutes. After completion of the procedure, rinse your head.
3. Boil the head until cooked, catch, strain the broth.
4. Remove the meat from the head.
5. Peel the potato tubers and cut into cubes.
6. Chop the peeled carrots and onions in a food processor or otherwise. Fry.
7. Place potato cubes, pearl barley and fry in the broth. Salt after boiling.
8. 5 minutes before readiness, add meat, laurel leaves and pepper.

Greens are placed after removing the fish soup from the fire. Serve after 10 min.

Finnish with cream

The dish has a peculiar delicate taste and high calorie content.

Finnish with cream

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Salmon head (prepared)	2	—
onion turnip	1	—
medium sized carrot	1	—
Potatoes, large tubers	3	—
food salt	—	10
Water for making broth	—	1000
High fat cream	—	180

The sequence of actions when preparing the soup:

1. Boil the prepared heads until cooked with the addition of a whole peeled onion and carrot (whole) and salt.
2. Remove the heads, onions and carrots from the broth. Next, strain it.
3. Peel the potato tubers and cut into cubes.
4. Bring the broth to a boil and place the potatoes in it.
5. Meat from boiled heads is added 5 minutes before readiness, together with cream.

Chopped greens are added to the finished ear. You can serve immediately to the table.

Fragrant salmon fish soup with tomatoes

Ukha from the head of salmon (the recipe with the photo allows you to evaluate the appearance of the dish with the addition of tomatoes) acquires a unique aroma and taste when preparing a “soup” with the inclusion of cherry tomatoes.

Fragrant salmon fish soup with tomatoes

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Head, as well as fins and tail of salmon	—	480
	5	—
cherry tomato	10	—
small turnip onion	1	—
medium sized carrot	1	—
laurel leaves	2	—
Allspice in the form of peas	2	—
food salt	—	10
Fresh dill and parsley	—	20
Water for the broth	—	2000

The sequence of actions when preparing the soup:

1. Soak the pre-treated head, fins and tail in cold water for 40 minutes.
2. Place fish ingredients in water and boil for 20 minutes.
3. Remove the head and other parts of the fish, strain the broth.
4. Peeled potatoes and carrots cut into cubes.
5. Cut tomatoes into 2 parts. Chop greens.
6. Bring the broth to a boil and place the potato wedges with carrots in it. After boiling, add the peeled whole onion. Boil 10 min.
7. Take out the bulb. Add pepper and salt to the broth.
8. After softening the potatoes, add bay leaves and tomatoes. Boil 5 min.
9. Add the meat of their fish components to the ear along with the greens before turning it off.

Serve on the table after 5-15 minutes. The amount of water during cooking can be increased, but then the ear will turn out to be less saturated in taste.

Shrimp Recipe

Shrimps increase the nutritional value of the fish soup and give a unique flavor to the broth.

Shrimp Recipe

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Salmon head pre-prepared	1	—
Peritoneum of salmon	—	380
medium sized potato tubers	6	—
onion turnip	2	—
medium sized carrots	2	—
laurel leaves	2	—
Sweet pepper in the form of peas	2	—
Black pepper in the form of peas	5	—
fresh dill	—	15
food salt	—	10
Water for making broth	—	2000

The sequence of actions when preparing the soup:

1. Place prepared fish components in water, add salt and pepper. Boil 30 min.
2. Peeled potatoes cut into cubes.
3. Peel the carrots and cut into half rings.
4. Free the onion from the husk and chop with a knife.
5. Fry onions and carrots in vegetable oil.
6. Remove the fish components from the broth. Strain the decoction.
7. Separate the meat from the boiled head and peritoneum.
8. Put the broth on the fire, after boiling, place the potatoes in it and cook for 10 minutes.
9. Add meat, frying to the broth. Boil 5 min. Add bay leaf and chopped herbs.
10. After adding laurel leaves with dill, lower the heat and cook until the potatoes are fully cooked.

The ear should be infused for 20 minutes before use.

Mushroom ear from salmon

Ear from the head of salmon (a recipe with a photo makes the cooking process easier) goes well with mushroom taste and aroma. The dish turns out to be more satisfying, with a high nutritional value.

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon tail, head and fins	From one fish	—
Large potato tubers	4	—
large carrots	1	—
Bulb (turnip) of medium size	1	—
Prepared champignons	8	—
Ground black pepper	—	3
food salt	—	10
Water for making broth	—	2000

The sequence of actions when preparing the soup:

1. Boil the fish components for 20 minutes. Next, remove the fish ingredients, strain the broth.
2. Remove the meat from the head.
3. Peeled potatoes cut into cubes. Place in boiling broth, add salt. Cook until potatoes soften.
4. Peeled carrots and onions cut into half rings. Champignons with plates.
5. Fry carrots in vegetable oil. When it becomes soft add the onions and mushrooms. Bring the fry to readiness.
6. Place the salmon meat, roast and pepper in the broth with potatoes. Boil 5 min.

Before serving, the ear is infused for 10 minutes.

Recipe with rice

Rice allows you to increase the satiety of the dish, and also gives the broth a more concentrated look.

Recipe with rice

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head, you can add the tail	—	480
Round grain rice	—	70
potato tubers	—	250
Peeled carrots	—	150
onion turnip	—	50
laurel leaves	3	—
Black peppercorns	7	—
food salt	—	10
Water for the broth	—	2000

The sequence of actions when preparing the soup:

1. Rinse the fish components and soak for 30 minutes.
2. Rinse the rice thoroughly to remove dirt, sort if necessary.
3. Cut potatoes into cubes.
4. Cut carrots into small cubes or half rings.
5. Place fish components, salt and a whole peeled onion in boiling water. Boil 20 min.
6. Remove fish components and onion. Strain the broth and bring to a boil.
7. Remove the meat from the fish head and tail.
8. Place potatoes and peppers in boiling broth. Boil 5 min.
9. Add carrots and rice to the broth. Cook until potatoes and rice are cooked.
10. Add bay leaves and cook for another 5 minutes.

The ear should be infused for at least 30 minutes.

With tomatoes and bell peppers in Hungarian style

Ear with these ingredients looks colorful and has a unique flavor. Additionally, the useful properties of the dish increase.

With tomatoes and bell peppers in Hungarian style

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head and tail	—	480
salmon fillet	—	180
Medium potato tubers	3	—
Large variety tomato	1	—
Green or yellow bell pepper	1	—
Onion turnip medium size	1	—
medium sized carrot	1	—
Black peppercorns	6	—
laurel leaf	4	—
food salt	—	13
Fresh parsley and dill	—	30
Water for the broth	—	2500

The sequence of actions when preparing the soup:

1. Boil prepared heads and tails for 30 minutes with the addition of salt.
2. Remove fish components. Disconnect the meat from the bones.
3. Peel potatoes and cut into sticks.
4. Grind peeled carrots and onions in a food processor.
5. Peppers and tomatoes cut into medium cubes.
6. Cut the fillet into small layers.
7. Bring the broth to a boil and add the potatoes to it. Boil 5 min.
8. Add onions with carrots. Continue cooking for 5 minutes.
9. Place the fish fillet and bell pepper in the broth. Cooking continues for another 5 minutes.
10. In conclusion, add boiled fish meat, tomato and pepper. After boiling, add laurel leaves. Cook for 7 more minutes.
11. After turning off, add chopped dill and parsley.

If yellow tomato varieties are taken for cooking, then it is better to take red bell peppers. To improve the appearance of the dish. The dish is immediately ready for use.

How to cook an ear from the head of a salmon with the addition of vodka at the stake

Vodka in the ear improves the aroma and taste of the dish.

How to cook an ear from the head of a salmon with the addition of vodka at the stake

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head	1	—
Large potato tubers	2	—
medium sized carrot	2	—
Bell pepper any color	2	—
onion turnip	1	—
Bay leaf	3	—
Black peppercorns	5	—
food salt	—	10
Vodka (no additives)	—	50
Water for the broth	—	1500

The sequence of actions when preparing the soup:

1. The ear is boiled in a pot. It is enough to remove the eyes and gills from the head. The soaking procedure can be skipped. The cooking process lasts 20 minutes with the addition of salt and pepper.
2. Cut potatoes, bell peppers and carrots into cubes. Bow in the form of half rings. Put the vegetables in the broth.
3. Continue the cooking process until the potatoes soften. 3 minutes before removing from the fire, add bay leaves and vodka.

Use ear immediately after preparation.

Salmon has a large list of useful properties that are transferred to the broth when cooking soup based on it. Since this species is expensive, you can use the heads and tail of the fish to make a nutritious and fragrant soup. Recipes with the addition of step-by-step photos allow you to follow the cooking rules exactly.

Video about cooking salmon soup

Inexpensive option for cooking salmon soup:

Ukha has long been known in Russia. She was especially loved by the monks, who were forbidden by faith to eat meat. Salmon fish soup, rich in proteins and fatty acids, was considered the most delicious. To obtain fat, all parts of the carcass were put in the broth. Today, fish soup is prepared mainly from the head of salmon, adding cheaper fish fillet to it.

Ear delicacy

The meat of red fish in our time is perceived as an exquisite product. It is expensive and not everyone can afford it. However, anyone can cook an ear from a salmon head. The price of this part of the carcass is low, and the soup from it is rich.

The dish will be even tastier if you cook it on a fire: the products are saturated with smoke, the aroma of the surrounding nature. If you add a little pickled cucumbers and lemon slices, you will get a charming fish hodgepodge.

Traditional ear

Before you cook an ear from a salmon head, you should prepare this part of the carcass. Remove the gills and eyes from the head. Many chefs soak fish in cold water to reduce foam during the cooking process.

Fish broth is very fond of vegetables and bay leaves. If you are not against greens, it is preferable to use fresh dill or parsley. It is better not to put stale products in the soup at all: the ear will turn out tasteless and quickly disappear. So let's start cooking.

Ingredients:

• 1 fish head;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• 2 liters of water;
• black pepper;
• salt;
• 2 bay leaves;
• greens.

Cooking:

1. Prepare the salmon head as above. If you want to make the fish soup rich, you can add the loin of white fish, such as pollock or hake.
   
2. Put the head and fillet in a deep saucepan, pour water and put on a strong fire.
3. Remove the foam from the boiled broth, reduce the heat and leave for another half hour.
   
4. Remove the skin from the onions and carrots and put the vegetables in the pan as a whole.
5. While the broth is cooking, you can prepare the rest of the products. Peel potatoes, wash and cut into cubes.
   
6. Peel the remaining carrots and onions, wash and chop.
   
7. Finely chop or chop clean greens.
   
8. When the broth is ready, strain it through cheesecloth folded in several layers.

   

9. Put the fish with vegetables on a plate. Whole onions and carrots are no longer needed. The fish can be sorted out and thrown back into the broth.
10. Pour the potatoes into the pan and cook it for 7-10 minutes.
    
11. Then lay out the chopped vegetables.
12. At the end, add bay leaves and bring to a boil.
    
13. A few minutes before removing from heat, salt and pepper.
14. Before serving, sprinkle with herbs.
    

Recipe with alcohol

Not everyone knows that initially fish soup was called not just fish soup, but a dish in the process of cooking which vodka was added. However, there is no intoxication after such a treat: degrees disappear from the hot broth without a trace. An alcoholic drink is poured into the ear from the head and tail of salmon to make it more transparent.

Ingredients:

• head and tail of salmon;
• 2 onions;
• 3-4 potatoes;
• 2 carrots;
• 50-60 g of vodka;
• herbs and spices.

Cooking:

1. Prepare the fish, put it in a saucepan for fish soup, fill it with water (it is necessary that it be as cold as possible) and put on fire.
2. When the salmon is ready, take it out of the pan and cool. Then separate the meat from the bones and skin.
3. Clean vegetables. Chop potatoes into cubes, carrots into strips, onions into small pieces.
4. Boil the broth again and throw carrots and potatoes into it. You can add pollock or hake meat to the ear - then the dish will turn out fatter. If there is only salmon in it, it is better to prepare a frying of carrots and onions.
5. When the potatoes are almost ready, put onions and herbs in the soup. Salt, sprinkle with pepper.
6. Pour vodka into your ear.
7. Pour in portions, add a slice of lemon, sprinkle with herbs.

Solyanka

Salmon hodgepodge can become an interesting variant of fish soup. This surprisingly tasty dish turns out gentle and low-fat. It definitely needs olives and pickles. If you do not have any of these ingredients, you can get by with one of them, such as cucumbers. This recipe with a photo of salmon head soup with spicy additives will allow you to surprise relatives and guests.

Ingredients:

• 0.7 kg of fish (you can take the head and tail);
• 1 onion and carrots;
• 1 pickled cucumber;
• 2 tomatoes or pasta;
• 100 g olives;
• sunflower oil;
• greens;
• pepper;
• salt;
• 2 leaves of lavrushka.

Cooking:

1. Prepare fish. If the tail is large, you can cut it into pieces.
2. Put the salmon in a saucepan, cover with water and boil the broth.
3. Grate onions and carrots.
4. Pour carrots and onions into a preheated pan with oil and fry, stirring, for 5 minutes.
5. Add mashed tomatoes or tomato paste and continue to simmer.
6. Cucumber finely chop or rub and also send to fry.
7. Strain the finished broth, remove the fish.
8. Send roast and olives into it.
9. Add spices and bay leaf.
10. Sort the fish and return to the broth. You can put the salmon in portions on plates before serving, and not put it in the soup.
11. Cook hodgepodge for another 10 minutes. Add salt to taste.
12. Pour into portions, garnish with lemon and herbs.

Recipes with salmon are very tasty due to the fat content and dense texture of its meat. But for a good soup, it is not necessary to purchase a whole carcass of this noble and expensive fish - a head will be enough. It is even better if the tail will keep her company. The ear of them will be just great!

Luxurious salmon fish soup: with cream, millet, vegetables - very tasty! Cook at home!

From salmon - a real royal ear. She is loved in Norway, Sweden and Finland. But Russia does not remain, and salmon fish soup can be found in recipe books of Karelian and Far Eastern cuisine. My version is just an experiment of unification: I took cream from the Karelian tradition, and the addition of hot smoked salmon from the Far East. It turned out to be a kind of smoky creamy soup, which very harmoniously reveals all the best gastronomic qualities of Atlantic salmon.

• Salmon 540 g
• Dishes from salmon
• Salmon in the oven
• Hot smoked salmon 250 g
• Potato 2 pcs
• Leek 1 stalk
• Cream 33% 250 ml
• Olive oil 2 tbsp
• Pepper mix 1 tbsp
• Parsley (greens) 20 g
• Salt 1 tbsp

Pour cooled salmon with clean cold water and cook until tender.

Put the prepared salmon on a plate. Remove the skin and remove the bones.

Strain the broth twice.

Saute leeks in olive oil until soft.

Return the salmon flesh to the saucepan. Add diced potatoes. Boil at a moderate temperature for 12-15 minutes.

When the potatoes reach the state of al dente, season the fish soup with sautéed leek, add hot smoked salmon cut into pieces, pour in the cream, salt and warm. Serve the fish soup with fresh herbs, seasoned with a mixture of peppers.

Recipe 2, step by step: salmon head ear

An ear from the head of a salmon, the recipe with a photo of which is presented below, is a tasty, satisfying and fragrant dish for lunch. For the broth, you can use directly the head of salmon, fins, tail, as well as pieces of fish. In principle, the broth cooks quickly enough, so it can take you 50-60 minutes to cook the whole fish soup. While the fish is cooking, you can prepare the vegetables - peel, wash, cut.

• 1 head of salmon
• 2-3 pieces of salmon fillet,
• 2-3 potatoes
• 1 carrot
• 1 onion
• 3 art. l. millet,
• 2 liters of water
• 1 tsp salt,
• 2 tbsp. l. vegetable oil for frying,
• 2-3 bay leaves,
• 1/5 tsp ground coriander,
• fresh herbs for serving soup.

Wash the cooled salmon head, remove all excess, send to the pan. If there are any other ingredients for the broth, add them here. Add spices - bay leaf, peppercorns. You can also add dried herbs, parsley root, parsnips, fennel. Add water to the pan, after boiling, remove the foam and cook over low heat.

Peel and wash the potatoes, then cut into small cubes or sticks. Potatoes can be sent to the pot with broth after 30 minutes of cooking.

Peel the carrots and onions, then chop the vegetables arbitrarily, but finely. In a frying pan, heat the oil for frying, fry the vegetables for 3-4 minutes, stirring with a spatula, then transfer to the pan.

Put the millet into the pan, mix and salt, add spices and cook the ear with millet for another 20 minutes.

Serve the ear hot, before serving, you can sprinkle with fresh chopped herbs, and add a spoonful of sour cream.

Recipe 3: salmon head and tail ear with rice

In place of the main character - salmon, head and tail. The head of this kind of fish gives a very rich broth, and the tail is soft and tender meat. So to speak - non-waste production, I use the fish itself for other goodies, and why not cook soup from the leftovers ?!

• salmon head - 1 pc.;
• salmon tail - 1 pc.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• long-grain rice - 1 tbsp.;
• bay leaf - 4 pcs.;
• seasoning for fish - 1 tsp;
• ground black pepper - 1.4 tsp;
• sea ​​salt - 1 tsp

For the broth you will need: head and tail of salmon, onions, bay leaf, salt.

To fill the soup - potatoes, carrots, rice, goldfish seasoning (it contains dried garlic, onions, carrots, allspice, dill seed, turmeric, sugar, fenugreek, black pepper, oregano, bay leaf, sage), ground black pepper, sea salt.

I pour water into a large saucepan and put the fish, onions and bay leaves to boil. I clean the fish from scales and pull out the fins from the head, as they contain all sorts of dirt. On the contrary, I don’t peel the onion, but dip it into the water right in the husk. It is she who will give the broth a rich golden hue. I add some salt.

This is how the broth with unpeeled onions will turn out. At the end of cooking, I just take out the onion and that's it! After boiling, the fish should be boiled for about 20 minutes, for salmon this time is enough. I also take it out to cool.

I dip it in soup.

I cut potatoes into small cubes.

I also put it in soup.

I wash the rice with warm water and put it in the soup.

The soup is boiling, at this time I clean the cooled fish from the skin.

I remove the bones.

From the head I take out the available meat.

I break it down into small pieces.

The soup is cooked until tender, 10 minutes before the end of cooking I add seasonings and black pepper.

I lower the fish into the soup when I have already turned off the stove so that it does not boil / fall apart.

Ready! Thanks to the mixture of spices, the soup turns out to be very fragrant, and the salmon gives it satiety and richness. Well, vegetables - they are always appropriate and useful. Enjoy your meal!

Can be served with sour cream and crackers. Or you can just enjoy the soup in its original form and taste.

Recipe 4: delicious salmon fish soup (step by step)

An appetizing salmon fish soup will successfully fit into a family dinner, turning an ordinary meal into cozy gatherings. This simple first course has an amazing aroma and great taste. Let's find out how to cook fish soup from red fish.

• salmon trimmings - 500-600 g;
• potatoes - 2-3 pieces;
• carrots - 1 pc.;
• large onion - 1 pc.;
• fresh tomato - 1 pc.;
• bay leaf - 1-2 pieces;
• peppercorns, salt - to taste;
• greens - a small bunch.

Pour water into a saucepan with salmon trimmings and wait until it boils. Fish head, tail, fins, backbone, as well as any other parts left over from cooking fish dishes are perfect for fish soup. So, add a large peeled onion to the boiled liquid, cook the broth at a low boil for about 20 minutes. Do not forget to periodically remove the white foam. In parallel, we cut the peeled vegetables: potatoes - into cubes, carrots - into thin circles.

We take out pieces of salmon from the broth, set aside in a separate bowl. We also extract the onion - it has already given up its aroma, so we will no longer need it. We filter the fish broth through a fine sieve or gauze - this way we get rid of unnecessary salmon lumps and make the soup more transparent. Next, bring the fish broth to a boil again, and then send the vegetable slices to the pan along with allspice and bay leaf.

Boil the broth with vegetables for about 15 minutes. In the meantime, carefully separate the cooled salmon flesh from the bones, cut into pieces of arbitrary size.

Cut the tomato into thin slices or medium-sized cubes, send to the broth. Add salt to taste.

Next, lay the prepared salmon pulp.

We continue to cook the soup at a low boil for another 3-5 minutes. Next, lay the chopped greens, take a sample, adding salt to the broth if necessary, after which we remove the freshly prepared fish soup from the fire.

We let the soup brew for about 10 minutes under a tightly closed lid, after which we pour the hot fish soup into portioned containers and serve. We complement the dish with slices of fresh bread and herbs.

Warming, with a pleasant aroma of salmon ear will help to cheer you up in bad weather, saturating the body with useful substances. Enjoy your meal!

Recipe 5: homemade salmon fish soup (with photo)

You know that the best and most delicious fish soup will come out only if you cook it from the fish that you just caught. The soup is prepared immediately right at the fishing spot on a blazing fire. It’s a pity, but not everyone and not always has such an opportunity, so we suggest you cook no less fragrant, satisfying, fresh, and tasty fish soup in your favorite kitchen. Salmon fish soup is prepared easily and quickly, as a result, it exceeds all expectations!

• Water 2000 ml.
• Potatoes 4 pcs.
• Bay leaf 1 pc.
• Onion 1 pc.
• Carrot 1 pc. 33
• Allspice 5 pcs.
• Ground black pepper 1 pinch
• Salmon steak 550 g
• Salt 2 pinch
• Dill fresh 0.25 bunch

Cut the carrots into circles, and then divide the circles into four parts.

The onion needs to be minced.

Wash the salmon thoroughly, remove the scales, cut the fish product into portions.

Take a container, pour water into it, put prepared vegetables, fish pieces, allspice and a couple of bay leaves here.

Send the container with the contents to the fire and cook the soup for half an hour. Be sure to remove the foam after boiling.

When the specified time has elapsed, season the food with ground black pepper, salt, sprinkle with dill and turn off the heat. That's all, very tasty, satisfying, fragrant and fresh salmon fish soup is ready and no fires are needed!

Recipe 6: salmon fish soup at the stake

• fish heads - 1 pc.;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• peppercorns - to taste;
• ground black pepper - to taste;
• bay leaf - to taste;
• salt - to taste;
• greens - to taste

To begin with, we make a fire, fill the fish with water in a pot and let it boil.

Carrot cut into large strips.

Onion cut into half rings and a little sweet pepper.

Cook the fish for 20 minutes until a rich broth is formed. Now, in turn, put the vegetables in the broth, cook for another 15 minutes.

Now it's time for spices, and of course, salt is a must.

The next stage is the greens, we also cut them coarsely and send them to the pot.

And another little secret: at the end, add a glass of vodka to the ear and lower a small log from the fire for 3 seconds.

OK it's all over Now! It turned out just fragrant, excellent ear.

Recipe 7: delicious salmon fish soup with millet

Salmon soup with millet is an elegant, warming and incredibly tasty first course. The “main heroine” of the dish is, of course, the noble salmon, pink pieces of which look very appetizing in the soup. Millet and potatoes make the dish hearty, while tomatoes, carrots and parsley fill the dish with rich colors and give it a delicious aroma. In addition, the soup is quick and easy to prepare and is sure to please the whole family.

• water - 4 l
• salmon (fillets, bellies, ridges) - 500 g
• onion - 1 head
• black peppercorns - 15 pcs.
• salt - 1 tbsp. l. without a slide
• large potatoes - 3 pcs.
• carrots - 1 pc.
• tomato - 2 large or 4 small
• parsley - 1 bunch
• millet - 8 tbsp. l.
• bay leaf - 3 pcs.
• freshly ground black pepper - to taste
• salt - to taste

Rinse the salmon under running cold water and place in a saucepan. Pour the fish again with cold water, put on fire and bring to a boil. Remove the foam with a slotted spoon.

Put the peeled and washed onion and black peppercorns into the boiled broth. Add salt, reduce heat and simmer for 30 minutes.

In the meantime, peel the potatoes, wash and cut into cubes of about 1.5 cm.

Wash the tomatoes and cut into small cubes.

Grate peeled and washed carrots on a coarse grater.

Remove the onion and fish from the prepared salmon broth. You won't need an onion, but cut the fish into small pieces. Strain the broth and return to the pot.

Let the broth boil, put potatoes and carrots in it and cook at a low boil for 10 minutes.

Then put the tomatoes and bay leaves in the pan.

Continue cooking for another 10 minutes.

Rinse the millet until clear water.

Add the washed millet to the soup and cook for another 10 minutes.

Rinse the parsley, shake off the water and chop.

Place the salmon pieces in a bowl.

Add chopped greens.

Taste the broth and adjust if necessary. Season with freshly ground black pepper. Let it boil and remove from heat.

Cover the finished soup tightly with a lid and let it brew for 20 minutes.

Pour the salmon soup with millet into serving bowls and serve. A great addition to the soup will be toast or wheat bread croutons.

Recipe 8: a simple salmon ear

Salmon is an expensive fish and it is not always possible to buy it. Buy salmon bellies, they are inexpensive, and the soup from them will turn out amazingly tasty!

• Salmon bellies 600 g
• Potatoes 6 pcs
• Carrots 2 pcs.
• Onion 2 pcs.
• Cream 21% 200 g
• Salt, pepper to taste
• Greens for serving

We need salmon bellies, potatoes, carrots, onions, herbs, cream.

Put the salmon bellies with the skin on a cutting board and remove the skin with a sharp knife. The fins do not need to be cut off. Wash the fish.

Pour 2.5 liters of water into a saucepan, bring to a boil. Send the belly of the salmon into the water. Boil them for 8-10 minutes.

After 8-10 minutes, the fish and broth are ready. We take out the fish.

We send potatoes, onions and carrots to the broth, not slicing, but whole. Cook until ready. Throw away the onion, and make mashed potatoes and carrots and send it to the soup. And also add pieces of fish. Salt, pepper and add cream. Cook together for 10 minutes.

When serving, add greens. Delicate and delicious soup.

Recipe 9: soup with salmon cream

Easy-to-prepare and hearty salmon soup is a signature dish of the people of Norway. Its basis is broth, which is a decoction of the bones of sea fish. To make the dish more satisfying, cream and butter are added to it. Fins, heads, fish bones, and sometimes even shrimp are used to make the broth. Norwegian soup with salmon and cream, thanks to its unique taste, has gained popularity in Russia. You will learn the classic recipe for a delicious Norwegian soup with salmon from our step-by-step description.

• potatoes - 3 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• salmon - 350 g;
• butter - 50 g;
• cream - 160 ml;
• greens - to taste;
• water - 1 l;
• celery - 25 g;
• hard cheese - 50 g.

It is advisable to use Norwegian salmon to prepare the soup, but other fish will also work. Some cook a dish of trout, salmon or other red fish. But in the traditional recipe, it is salmon that is used. First you need to prepare the broth. To do this, cut off the head, fins, tail of the fish, set the main part aside.

For the broth, you need 1 liter of water, with which the salmon bones are poured. It is enough that they boil for 1 hour. Then strain the soup, all you need is the broth. It is worth noting that in domestic countries they often use a fish bouillon cube, which simplifies the task, but affects the quality of the dish.

Peel the potatoes and cut them into cubes. Grind the celery in the same way. Cut some carrots into cubes.

Put the vegetables in a saucepan, pour in the broth and cook them until almost ready. Cut the onion into rings, and then grate the rest of the carrots or chop into cubes. Take the celery and cut it into small pieces. Fry the chopped ingredients in a pan with butter until they are soft. Don't forget to stir the vegetables, otherwise they will burn and spoil the taste of the soup.

Put the fried ingredients in the broth with potatoes and boil the soup for about 3 minutes. Cut the salmon, separate the fillet, cut it into portions. Add the fish to the soup with the rest of the ingredients and cook for 10 minutes.

To prepare a dish according to a traditional recipe, it is advisable to use cream with a 30% fat content. Pour them into the soup, but do not bring to a boil, otherwise the cream may curdle.

Chop the greens and pour into a bowl.

Norwegian salmon soup with cream is ready. Let it brew and serve it to the table.

During its long history, salmon fish soup was considered a royal dish, only the rich, middle-class people, and fishermen could afford it. Nowadays, when red fish has become more affordable, many people can afford to cook fish soup based on it. We will focus on the most budgetary and simple cooking methods.

Any ear is a delicious dish. It is important to note that a bowl of delicious soup includes a serving of nutrients necessary for the proper functioning of the body, such as vitamins D, A and B, iron, protein, iodine, calcium and omega-3 fatty acids. It is worth remembering that fish cooked in the first course is healthier than fried, much less high-calorie.

Fish soup is a treat. If you manage to buy a fresh product in a store or market, you can cook salmon fish soup in your own kitchen, like in a tavern on the seashore. And there are really many options. This simple, tasty and healthy dish should be more often on our tables.

The most delicious fish soup recipe from salmon bellies 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 health, fish soups are an ideal solution. In order to save money, they often use not the fish itself, but its parts. I propose to cook a tasty and rich fish soup from salmon bellies, it is well absorbed by the body, 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.
• Belly salmon 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, rub it on a coarse grater. I put a whole onion, grated carrots, peppercorns in a saucepan, pour cold water. I put it on the stove, cook over low heat until the carrots become soft.

I cut the peeled potatoes into cubes, sort the millet, wash it under running water. I add salmon bellies and cereals to the saucepan. I cook on the slowest fire, this method of cooking allows you to get the broth transparent. With strong seething, small particles of fish will float in the ear.

I add pieces of potatoes, salt the broth, cook for 10 minutes until tender. Cover with a lid, let it brew for 10 minutes. I pour the finished ear into plates. Enjoy your meal!

Useful information. If you use 100 grams of salmon, the body will receive more than 60 percent of selenium from the daily intake. Fish has unique omega fatty acids. This fat is especially important for health, it strengthens the immune system, bones and cardiovascular system. The bellies of salmon 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

Do you want to try a new and interesting dish? The combination of red fish and seafood is unrealistically 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

• Soup set of salmon (trimmings) - 1 kg.
• Shrimp in shell - 500 gr.
• Melted soup - 350 gr.
• Frozen spinach -2 tbsp.
• Onion - 1 head.
• Carrot - 1 pc.
• Tom Yum pasta, 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, remove the foam. Grated carrots and chopped onion fry in a pan until golden brown.

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

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

I send boned fish and seafood to the pan. At the end of cooking, I add Tom Yam paste, chopped greens, and warm it up for several minutes. Delicious soup is ready. Enjoy your meal!

Classic fish soup recipe with salmon

From this red fish, the most delicious and rich fish soup is obtained. The dish is nutritious, has an expressive taste and a delicate aroma that cannot be compared with any other. Very appetizing and divinely beautiful!

Ingredients:

• Fish soup set - 500 g
• Salmon fillet - 350 g
• Onion - 2 heads (200 grams)
• Carrot -200 grams
• Potatoes - 3 pieces medium
• 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, put the set for fish soup and fish fillet, put it on the stove.

I wait for it to boil, reduce the heat, remove the foam, cook for 15 minutes.

I cut the peeled potatoes into cubes.

I cut carrots the same way.

I cut the onions into small pieces.

I chop greens.

I take the fish out of the pan.

I dip the chopped vegetables, bay leaf, salt, peppercorns into the pan, mix, cook over low heat for 15 minutes.

At the very end of the cooking process, I add peeled pieces of fish, ground pepper, a glass of vodka, close the lid, cook for 3 minutes, add greens, turn off the fire. I wait 15 minutes for the ear to infuse, everything can be served on the table. Enjoy your meal!

Good tip: You can use leftover fish to make fish salad.

How to cook an ear from the head and tail of a salmon

This recipe does not require any large expenses, usually such a product can be bought quite inexpensively. But nevertheless, the dish is tasty, because it is prepared from red fish and healthy. It is easy to cook from fish trimmings. The result is a chic fragrant amber-colored ear.

Ingredients:

• 2 heads and 2 tails of salmon
• 2.5 liters of water
• salt to taste
• 4 potatoes
• 1 piece carrot
• 1 head of 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, remove the foam, lower the peeled potatoes, cut into halves, peeled whole carrots, onions, salt. All this should be cooked, you get a delicious fish broth.

I remove the carrots from the broth, rub it on a grater. I remove the fish from the pan, dismantle the heads and tails from the bones. At the end of cooking, add fish meat to the soup, discard the bones. I add grated carrots, spices, herbs, season with herbs. At the end of cooking, I mash the potatoes with a masher so that they are mashed in the soup. The ear turns out to be rich, not very thick, fish pieces float in it. Try to cook, my household is usually satisfied.

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Failed to cook a meal? Feel free to ask me personally.

Finnish fish soup with salmon and cream

Delicious soup, very popular among Finns, will be a wonderful 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 just spawns and lives in these cold places. So 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 it refers to fish. Occasionally you can treat yourself to a delicious creamy soup, it's worth it!

Ingredients:

• Salmon - 500 gr.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Potato - 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 potatoes into cubes.

I cut the onion into small pieces.

I rub the carrots on a coarse grater.

I cut tomatoes into cubes.

If necessary, I remove the skin from the fish, cut into medium-sized pieces.

I pour a little oil into a thick-walled pan, put the onion first, fry it over medium heat, add carrots, stew until soft, fry the tomatoes for a few more minutes. I pour water into a pot.

I lower the chopped potatoes, salt into the saucepan.

As soon as the potatoes are almost cooked, add salmon to the soup, mix well.

I pour in heavy cream, sprinkle with spices, add bay leaf, cook over low heat for 10 minutes.

The dish is ready.

I cut some greens, sprinkle it to taste. Enjoy your meal!

How to cook fish soup at home with ridges from salmon

This is a budget option for red fish soup. Salmon is a noble, expensive fish, but the ridges are the most accessible. This part of the fish remains after it is cut into fillets. She has a very high fat content, and she is just right for cooking fish soup. Such a hot dish is nutritious, will fill the body with energy.

Ingredients:

• Ridges of salmon - 400 g
• Onion - 1 head
• Potato - 4 pcs
• Carrot - 1 piece
• Rice - 2 tbsp. l.
• Bay leaf - 2 pcs
• Black peppercorns - 5 pcs
• Lemon juice - 2 tbsp. l.
• Salt - to taste

My ridges, I remove all unnecessary.

I pour 2.5 liters of water into a saucepan with fish, peppercorns, a whole onion and half a carrot.

I cook the broth for 30-40 minutes, filter.

I separate the fish meat from the bones.

I cut potatoes and carrots into small cubes. I send vegetables to the broth, add rice and salt there. Cook the soup until the vegetables are ready, about 15-20 minutes. At the end of cooking, I add fish and lemon juice.

Add greens to soup in a saucepan or directly into plates. Delicious food and warmth to you!

Video recipe from chefs: salmon fish soup

This is a master class from the Finnish consul in St. Petersburg. Finnish soup is traditionally cooked this way. Delicious recipe, just a bomb, you can swallow a spoon! The dish is very easy to cook at home, high-calorie and nutritious.

Salmon fish soup holds the record for the content of nutrients. The proposed recipes will allow everyone to cook a delicious, fragrant first course at home. This red fish is the most beloved and versatile in our family, it takes pride of place among soups.

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