Classic salmon soup

Salmon is a valuable and healthy fish. You can make a lot of different dishes from it, including soups. Salmon soup is one of the healthiest soups. It is nourishing, but not fatty, and the fish gives us all its beneficial properties. This article contains 10 of the best recipes. Choose the one you like and delight your family with a delicious lunch!

Classic salmon fish soup recipe at home

This is a classic recipe for making fish soup, which came to us from the folk cuisine of our ancestors. Over the years of its existence, it has achieved perfection. No complicated ingredients. Just a simple and familiar combination. Treat your household to a healthy lunch that will give you strength and energy for a productive day.

1. 
   How to cook salmon soup according to a classic recipe at home? Wash the fish fillets and trim the flesh from the skin. If there are bones, even small ones, remove them. Cut the fish into oblong slices or small cubes. Use fresh or frozen fish. The main thing is that it is fresh.
2. 
   Place the pieces into a saucepan and fill it with water. Place over medium heat and bring to a boil. Peel and rinse the onion. Cut it in half and add it to the pan with the fish.
3. 
   Peel and wash the potatoes and carrots. Cut the vegetables into small cubes. Carrots can also be cut into half rings. Add potatoes and carrots to the broth. Salt, pepper and add bay leaf. Cover the pan with a lid and cook for 20 minutes at low simmer.
4. 
   After this time, add a small piece of butter to the soup. Don't be intimidated by this ingredient; it will give the broth a light milky taste. Keep on fire for another 3-4 minutes.
5. 
   Wash fresh dill and dry it with a paper towel. Finely chop the greens, leaving a few sprigs whole for decoration. Remove the pot of soup from the heat. Sprinkle the salmon soup with dill, cover with a lid and let sit for 5 minutes. Pour into deep plates so that each contains a piece of salmon. Garnish with a sprig of dill and serve with a slice of bread.

Bon appetit!

Delicious fish soup made from the head and tail of salmon

If you cooked salmon fillet for dinner and there is a tail and head left, do not rush to throw them away. From these parts of the fish you can cook an excellent fish soup. The broth will be even richer, with a bright fishy taste and aroma. And most importantly, it won’t put a big dent in your wallet. And the budget does not suffer, and the family is fed!

Cooking time – 45 minutes

Cooking time – 1 hour

Servings – 5

Ingredients:

• Salmon head – 1 pc.
• Salmon tail – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Onion – 2 pcs.
• Bay leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Greens – 1 bunch
• Vegetable oil - for frying
• Salt - to taste.
• Water – 2 l.

Cooking process:

1. Remove scales from the fish’s tail. Cut off the gills from the head. This is very easy to do, just move the epigill plate and cut the gills along the edges. Also remove the eyes, which can make the broth cloudier. Place the fish parts into a saucepan and cover with cold water. Place the pan on the stove.

2. As soon as the water boils, drain it and add new water. Peel and rinse the onion. Wash and peel the carrots. Place one whole onion in the pan with the fish. Cut the carrots in half lengthwise and add one part to the broth. Bring to a boil. Reduce heat and simmer for 20 minutes. As foam appears, remove it with a slotted spoon or spoon.

3. Remove the fish and vegetables from the broth and strain the liquid into another pan. Return the broth to the heat. Peel and wash the potatoes, cut them into cubes. Place the tuber in a saucepan. Cook for 10 minutes over medium heat.

4. Finely chop the second onion, and grate half the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the chopped vegetables in it for about 5 minutes until they become soft.

5. Separate the meat from the fish tail from the bones and skin. Divide it into small parts. Add the fish to the pan with the broth. Send the sautéed vegetables there too. Season with salt, add bay leaf and peppercorns. Cook for 10 minutes over low heat. Wash and dry the greens. Finely chop and add to the finished soup.Cover the pan with a lid and let it brew. Pour the fish soup into bowls and serve hot with a slice of wheat bread.

Bon appetit!

Real salmon fish soup with cream, Finnish style

Finnish soup is the most popular northern soup, loved all over the world. It is made from red fish, and salmon is a great option. It is full of omega-3s, essential micronutrients and vitamins. Therefore, fish soup made from this fish is considered not only tasty and nutritious, but also healthy. And cream gives the fishy taste tenderness.

Cooking time – 40 minutes

Cooking time – 55 minutes

Servings – 5

Ingredients:

• Fish broth – 800 ml.
• Potatoes – 150 gr.
• Salmon fillet – 150 gr.
• Bay leaf – 1 pc.
• Shallots – 65 gr.
• Carrots – 60 gr.
• Cream 10% – 100 gr.
• Dill – 10 gr.
• Garlic – 2 cloves
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Prepare fish stock. To prepare it, you can use the head or tail of a fish. Pour cold water over them and cook for 20 minutes, periodically skimming the foam from the surface. Remove the fish parts from the pan and strain the broth to remove any excess. Place the finished broth on the fire and bring to a boil.

2. At this time, peel and wash the potatoes, carrots, dill, onions and garlic. Dry them with a paper towel. Cut the potatoes into medium-sized cubes, finely chop the herbs and garlic, chop the onion and cut the carrots into slices. Remove the salmon fillet from the skin and cut into small pieces. Add carrots and potatoes to the boiling broth, add salt and pepper. Simmer over low heat with the lid open for 15 minutes until the potatoes are done.

3.In a frying pan greased with vegetable oil, sauté the onion and half the garlic, adding a bay leaf. Fry for about 3 minutes, stirring, until the onion turns golden.

4. Add the contents of the pan to the pan with the broth and mix well. Cook for no more than a minute.

5. Add the remaining garlic and chopped fish fillet to the soup. Cook over medium heat for about 2 minutes. After this, pour in the cream, shaking it slightly beforehand. Bring the soup to a boil and remove from heat.

6. Add chopped greens to the Finnish salmon fish soup. Cover the pan with a lid and leave to brew for 5-10 minutes. Pour into deep bowls and serve with croutons or crackers.

Bon appetit!

How to cook rich salmon soup with millet?

This recipe will appeal to all fish lovers. You can use any part of the fish: fillet, head or tail. The broth is rich, with an amazing fishy taste and aroma. And millet grains make the soup thicker and more nutritious. Try this recipe at home to feed your family a delicious and filling lunch.

Cooking time – 45 minutes

Cooking time – 1 hour

Servings – 7

Ingredients:

• Salmon – 1 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 4-5 pcs.
• Millet – 10 tbsp.
• Black peppercorns - to taste
• Bay leaf – 2-3 pcs.
• Salt - to taste
• Dill – 10 gr.
• Vegetable oil - for frying
• Water – 4 l.

Cooking process:

1. Wash the fish thoroughly, clean it of scales and entrails. Cut off the head and remove the gills and eyes. Cut the fish into not very wide slices. Place everything in a saucepan, including the head and tail. Fill with cold water and send to cook. Bring to a boil and skim off the foam so that the broth is not cloudy.Peel and rinse the onions. Place one whole onion in the pan with the fish. Add bay leaf, peppercorns, and salt. Cook for 20-25 minutes.

2. At this time, peel the potatoes and carrots, rinse the vegetables under running water. Cut the carrots into slices and the potatoes into small cubes. Wash the greens and dry them with a paper towel. Chop finely. When the fish is cooked, remove it from the broth. For convenience, use a slotted spoon. Also remove the boiled onion; it will no longer be needed. Strain the broth through a fine sieve to remove any small bones and remaining scales. Return the broth to the stove and add the chopped potatoes.

3. Finely chop the second onion and place it in a heated frying pan, greased with a small amount of oil. Sauté until transparent. Next add carrots to the pan. Fry until the onion is golden brown. When the potatoes in the pan are half cooked, add the sautéed vegetables and stir. Reduce heat and simmer over low heat.

4. Disassemble the fish, separating it from bones and skin. Divide into small pieces. Add it in portions to your plates when serving the soup.

5. Rinse the millet and add to the soup 10-15 minutes before it is ready. Cook over low heat until the cereal is ready. Remove the fish soup from the heat and add the chopped herbs. Cover with a lid and leave to steep for 5 minutes. Place the fish pieces on plates and pour the soup. Serve hot.

Bon appetit!

Step-by-step recipe for making fish soup from salmon bellies

Do you want to be healthy and full of energy? Then don't neglect eating fish. Salmon is one of the most useful.Its beneficial microelements and vitamins improve brain function, strengthen blood vessels and thin the blood. Omega-3 improves metabolism, helps you lose weight and improves your mood.

Cooking time – 35 minutes

Cooking time – 50 minutes

Servings – 5

Ingredients:

• Salmon bellies – 500 gr.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Black peppercorns – 3 pcs.
• Bay leaf – 2 pcs.
• Salt – 1 tsp.
• Dill – 1 bunch
• Water – 2 l.

Cooking process:

1. Fill a saucepan with water and put it to boil on the fire. At this time, take care of your abdomen. Rinse them thoroughly and trim the meat from the skin. Cut into small pieces. As soon as the water boils, place the salmon in the pan. Cook over medium heat.

2. While the fish is cooking, peel the potatoes, carrots and onions. Rinse the vegetables under running water. Cut the potatoes into small sticks or cubes. Chop the carrots into strips. Cut the onion into small cubes.

3. If foam appears as the fish cooks, be sure to remove it with a spoon or slotted spoon. Send chopped vegetables to the fish. Add bay leaf and black pepper. Cover the pan with a lid, reduce heat to low and simmer the soup for 25 minutes, until the vegetables are completely cooked.

4. Wash and dry fresh dill thoroughly. Finely chop its branches. There is no need to use stems. When the soup is almost ready, add salt to the soup and add herbs. Stir gently. Do not stir too vigorously to prevent the fish pieces from falling apart.

5. Turn off the stove. To ensure that the soup completely absorbs the taste and smell of the salmon, cover the pan with a lid and leave the soup to soak on a warm stove for 10 minutes. Pour the salmon soup into deep bowls and serve dinner.

Bon appetit!

A quick and simple recipe for salmon fish soup with potatoes

Many people are afraid to cook fish soup because they think it is long and difficult. Yes, there are recipes that you need to bother with. But this one is one of the simplest. A soup made from classic fish soup ingredients, without adding cereals, specific vegetables or extra spices. The recipe is easy to make, so try it at home.

Cooking time – 35 minutes

Cooking time – 50 minutes

Servings – 6

Ingredients:

• Salmon tail – 400 gr.
• Salmon head – 400 gr.
• Potatoes – 3 pcs.
• Onions – 2 pcs.
• Bay leaf – 2 pcs.
• Sweet peas – 5 pcs.
• Ground black pepper - to taste
• Salt - to taste.
• Water – 2.5 l.

Cooking process:

1. Soak the fish head in cold water for 20 minutes, then rinse thoroughly under running water. Separate the gills by carefully cutting them off with kitchen scissors or a small knife. Remove the eyes. Lightly salt the head and set aside. Clean the tail from scales and rinse with cold water.

2. Prepare the vegetables. Wash and peel the potatoes and carrots. Cut the potatoes and one carrot into small cubes. Peel the onion, rinse and dry it. Cut one onion in half and finely chop the second.

3. Place the prepared fish in a large saucepan and fill with cold water. Put it on the stove to cook. Immediately add the whole carrots, all the onions, chopped or not, and allspice. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes. Remove any foam that appears with a slotted spoon.

4. Remove fish and vegetables from the pan. Strain the broth into a clean saucepan to remove any small bones or onion pieces. Return the soup base to the stove and bring to a boil. Meanwhile, separate the fish meat from the bones and skin.

5.Place chopped carrots and potatoes into the boiling broth. Cook for 10 minutes over low heat. After this time, add bay leaf and fish pulp to the broth. Salt and pepper to taste. Cover with a lid and cook for 5 minutes. Turn off the stove and keep covered for another 5-10 minutes so that the flavor of the soup is fully revealed.

Bon appetit!

How to properly cook salmon soup over a fire in a cauldron?

No summer outing is complete without a feast. One of the best options for camping dishes is fish soup. It's nice to taste hot soup when the cool of the evening falls or the sun is just rising. Ukha prepared according to this recipe will always turn out successful.

Cooking time – 45 minutes

Cooking time – 1 hour 15 minutes

Servings – 7

Ingredients:

• Salmon – 1 kg.
• Water – 3.5 l.
• Potatoes – 5-7 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Salt – ½ tbsp.
• Ground black pepper – 1 pinch
• Dill – ½ bunch
• Bay leaf – 2 pcs.

Cooking process:

1. Pour water into a cauldron and heat it over the fire. Meanwhile, prepare the fish. Clean the salmon from scales and fins, and carefully remove the insides. Cut off the head and tail. You will need them for the broth. Remove the gills and eyes from the head. Cut the fish open and fillet it from the bones and skin. The ridge will also go into the broth. Cut the fillet into small cubes.

2. When the water boils, lower the head, spine and tail of the fish into the cauldron. Season with salt and cover with a lid. Bring to a boil and carefully skim off the foam with a spoon. Boil for another 10 minutes.

3. While the fish is cooking, peel the potatoes and carrots. Cut the potatoes into cubes and chop the carrots into circles. Peel the onion and finely chop. Wash and chop the dill.

4. When the fish broth is cooked, remove the fish parts.Since straining the broth in nature is problematic, catch all the bones and scales that get into the soup with a spoon. Allow the wood to burn until it becomes charcoal; there should be a small fire remaining. Add chopped vegetables and prepared fish fillets to the broth. Cook until the potatoes and fish are completely cooked.

5. Once the vegetable is cooked, add bay leaf, pepper and, if necessary, a little more salt to the soup. Add chopped herbs. Cover the pot with a lid and hold over the fire for 1-2 minutes. Remove the soup from the heat and leave to steep for 10 minutes. Pour into bowls and taste immediately while it is hot.

Bon appetit!

Incredibly delicious salmon soup with tomatoes

There are many options for preparing salmon soup, one of the most interesting is fish soup with tomatoes. This vegetable adds a slight sourness to the dish and a beautiful reddish color. This soup is suitable for those who are watching their figure, because it contains no more than 90 kcal. And fish and tomatoes contain a lot of useful substances.

Cooking time – 1 hour 30 minutes

Cooking time – 1 hour 45 minutes

Servings – 7

Ingredients:

• Salmon - 1 kg.
• Onions – 2 pcs.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Celery root – 1 pc.
• Parsley root – 1 pc.
• Tomato – 1 pc.
• Dill – 1 bunch
• Black peppercorns - to taste
• Bay leaf – 3 pcs.
• Salt - to taste
• Ground black pepper - to taste
• Water – 3.5 l.

Cooking process:

1. Place the head and tail of the fish in a deep saucepan, having first cleared them of scales and gills and washed them thoroughly under running water. Fill with cold water and send to cook on the stove. Bring to a boil and skim off any foam that forms using a slotted spoon.

2. Peel and rinse the carrots and onions. Cut the carrots into 4 parts.Add it to the pan with the fish, add one whole onion, celery root and parsley root. Season with peppercorns. Reduce heat to low and simmer for 50 minutes.

3. Peel the potatoes and cut them into small cubes. Finely chop the second onion.

4. Wash the tomato and peel it. To make this as simple as possible, pour boiling water over it and let it soak in hot water for 2-3 minutes. Then carefully and easily remove the skin. Cut the tomato into medium cubes. Wash and dry the dill, chop finely.

5. Remove fish and vegetables from the broth; they are no longer needed. Remove the fish pulp from the bones. Strain the liquid through a fine sieve and return to the heat. Place the chopped potatoes in the pan, add salt and pepper. Cook for 10 minutes over medium heat. Then add chopped onion, tomato and dill. Cook for 5 minutes at a low simmer. Add fish pieces. Remove the pan from the heat and cover with a lid. Leave to infuse for 15 minutes. Serve hot with a slice of rye bread.

Bon appetit!

Rich and aromatic salmon soup with rice

The classic fish soup recipe does not use grains. But this culinary experiment was successful, so it was included in the list of recipes for preparing an unusual and tasty salmon fish soup. Rice makes the soup thicker and richer, and adds its own touch of flavor, which goes well with red fish.

Cooking time – 1 hour

Cooking time – 1 hour 15 minutes

Servings – 4

Ingredients:

• Salmon – 250 gr.
• Dill – 2-3 sprigs
• Sweet peas – 4-5 pcs.
• Bay leaf – 1 pc.
• Onion – ½ pc.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Rice – ½ tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Water – 1.5 l.

Cooking process:

1.Wash the salmon meat thoroughly, if any, remove scales and skin. Place the fish in a saucepan. Fill with cold water.

2. Wash the dill sprigs and add them to the fish along with the stems. In the same pan, add bay leaf and black peppercorns. Place the pan over medium heat. When foam forms, remove it from the surface with a spoon or slotted spoon.

3. Wash and peel the carrots, potatoes and onions. Cut the potatoes into small cubes, grate the carrots on a coarse grater, and cut the onion in half, using only one half. Add carrots and half an onion to the pan with the future broth. Cook for about 20 minutes over low heat.

4. Rinse the rice several times under cold water to remove excess starch. 20 minutes later, remove all spices and vegetables from the broth, except carrots. Leave the fish in the pan too. Place the chopped potatoes and rice in the pan.

5. Cook the fish soup until the potatoes are ready, this will take about 15 minutes. Then add salt and pepper to the soup. Remove from heat and let stand covered for about 5 minutes. Pour into deep plates and invite the family to the table.

Bon appetit!

How to prepare salmon fish soup at home?

Salmon fish soup is a great lunch option for the whole family. Yes, salmon is not the cheapest fish. But this does not mean that you can prepare soup from it only on a special occasion. For fish soup, you can use parts of fish such as heads, tails and ridges. They are sold individually and are much cheaper than whole fish.

Cooking time – 1 hour

Cooking time – 1 hour 15 minutes

Servings – 4

Ingredients:

• Ridge – 1 pc.
• Onion – 1/4 pcs.
• Dill – 3 branches
• Bay leaf – 2 pcs.
• Black peppercorns – 3-4 pcs.
• Salt - to taste
• Pepper - to taste
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Parsley - to taste
• Water – 1.5 l.

Cooking process:

1. Start by preparing the broth. Rinse the ridge under running water and place in a saucepan. Add dill sprigs, bay leaves and peppercorns there. Peel and wash the onion, cut into quarters and add one of them to the rest of the ingredients. Place on the fire and bring to a boil. Skim off the foam and cook for 20 minutes at low simmer.

2. Remove the entire contents of the pan and clear the broth of any excess by passing it through a sieve. Discard the boiled vegetables and separate the fish spine from the meat. Return the broth to the stove.

3. Peel the potatoes and cut them into cubes. Rinse them with cold water to remove some of the starch. Place it in a saucepan with broth.

4. Wash and peel the carrots. Grate the fruit on a coarse grater. Add it to the soup. Cook over medium heat for 10-15 minutes until the potatoes are cooked.

5. Salt and pepper. Finely chop the parsley and add to the pot of soup. Next add the fish pieces. Cook for another 3-4 minutes over low heat. When the soup is ready, pour it into bowls and serve, combined with wheat bread or croutons.