Salmon fish soup recipe with photos. Delicious salmon fish soup recipe Frozen salmon soup

Greetings, dear friends! Today I propose to diversify the recipes for first courses and try to cook Finnish cream with salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can easily reproduce everything written below in your kitchen. Salmon soup turns out very tasty, satisfying and, most importantly, children like it.

Choosing the “right” parts of the fish

For Finnish creamy salmon soup, I recommend using a red fish soup set, which usually consists of bony parts (belly, spine, etc.). So, the soup turns out to be inexpensive and does not put a strain on the family budget. Moreover, using such an inexpensive version of red fish will not affect the final result in any way, and it is better to bake steaks or fillets of red fish in the oven.

Required ingredients:

300 gr. red fish
400 gr. potatoes
250 ml. cream 10% fat
50 gr. butter
1 onion
1.5 l. water

Cooking steps

We pre-defrost the fish for Finnish soup on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish, rejoice, the soup will turn out even tastier.

Place the fish in boiling water and cook until done - about 5-7 minutes.

Then we take all the fish for our Finnish soup out of the pan using a slotted spoon into a separate plate, and strain the fish broth.

While the raba cools, let's prepare the remaining ingredients. Peel the onion and cut into very small cubes.

We also cut the potatoes quite finely, approximately like mine in the photo.

Melt the butter in a thick-bottomed saucepan and fry the onion until translucent.

Meanwhile, remove all the bones from the fish. I’ll tell you something else about the lesson... It’s more convenient, of course, to use red fish fillets, but then preparing the soup wouldn’t be so interesting

When the potatoes are cooked, add red fish to the soup.

Stir, then pour in the cream. Salt the soup to taste.

There are foods that are especially easy and enjoyable to cook with, because the dishes always turn out delicious. One such product is salmon. Fried, baked, salted, in soups, on sandwiches, in pies and in salads - it is always deliciously tender and aromatic. Perhaps the only reproach for this fish can be its excessive fat content, but if you separate the abdominal part and use it sparingly, then the fat will not be a hindrance. In addition, as you know, fish oil is a rich source of essential amino acids and vitamins, so a few extra calories are offset by the benefits that fat will bring to our blood vessels.

Today we will tell you how to cook easy. We won’t call it fish soup, because fish soup is something rich and fiery, but we will make a delicate broth from the fish.

Ingredients for the recipe with photo of salmon fish soup:

2 liters of water;
300-400 g of fish carcass (including bones, head, etc.);
2 pcs. potatoes;
1 small carrot;
1 small onion;
several sprigs of parsley;
Bay leaf;
peppercorns and ground (black);
salt.

How to prepare salmon fish soup recipe with photos?

For the soup, use different parts of the fish: the head makes a very good broth, but you also need to put in a few pieces of fillet to add to the plates. It is optimal (budgetary and easy) to prepare such a soup from ridges that have enough meat left on them. They give a good fat, the pulp is easily removed from them, and excess fat and small parts do not get into the broth, as is the case with the fins and head.

Clean and wash the fish. If you have fillet, cut it into portions. Boil for 20-30 minutes over medium heat, salting the broth and adding bay leaves and peppercorns.

Peel the vegetables. Cut the potatoes into large cubes, the carrots into smaller cubes, and leave the onion whole.

Boil the vegetables separately until half cooked. If there are no numerous suspensions in the fish broth, it is enough for it to settle. Carefully drain the clear part into another saucepan. If you cannot separate the sediment, strain the broth through cheesecloth. Add only those parts of the fish that will go on plates to the clean broth. Add the vegetables and the strained broth in which they were cooked, bring to a boil and cook together for another 5-10 minutes.

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It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

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Salmon soup - general principles of preparation

Salmon fish soup is a tasty and healthy first course, which is not a shame to serve for a festive dinner. There are many recipes for such a soup, but according to the classic recipe for soup, it is prepared like this: you need to cook broth from salmon heads, after which potatoes, onions, carrots, seasonings and herbs are added to it. The broth must be strained through cheesecloth. Boil the soup until all ingredients are ready. You can diversify your salmon soup with many additional ingredients: mushrooms, millet, rice, cheese, shrimp, etc. And if you add cream to the soup, you will get the most delicate dish with a creamy consistency - this soup is called “Finnish salmon soup.”

Salmon soup - preparing food and dishes

To prepare salmon fish soup, you will need a saucepan (the volume must be chosen depending on the amount of fish), a frying pan, a cutting board, a slotted spoon and other kitchen utensils. You can cook fish soup from a soup set, which includes fish fillet, head, tail, bones, etc. Before cooking, the fish must be thoroughly rinsed in running water. The finished broth must be strained. Preparing vegetables consists of peeling potatoes, slicing them (preferably into cubes or strips), as well as sautéing onions and carrots (this may not be necessary for dietary dishes).

Salmon soup recipes:

Recipe 1: Salmon soup

Classic salmon first course recipe. This soup is prepared like any other soup - with the addition of potatoes, carrots, onions and seasonings. A very easy to prepare, but tasty and nutritious dish.

Required ingredients:

A kilogram of salmon;
Potato;
Carrot;
Bulb onions;
Salt;
Peppercorns;
Bay leaf;
Greenery.

Cooking method:

We rinse the salmon, cut it into pieces, and also use the head and tail. Place the salmon in a pan, add water and place on the stove. Boil for 20 minutes. Strain the fish broth and place it back on the stove. We disassemble the boiled meat into pieces. Chop the carrots into strips, finely chop the onion. Cut the potatoes into small cubes. As soon as the soup boils, add potatoes and salmon. After 15 minutes, you can add the onions and carrots. If desired, onions and carrots can be pre-sautéed in vegetable oil, but this will result in a slightly higher calorie dish. After 5 minutes, throw in a bay leaf, peppercorns and herbs. Salt the ear to taste. Boil for another 3 minutes and remove from heat. Serve the salmon soup after it has steeped.

Recipe 2: Salmon soup “Finnish style”

Finnish salmon soup is a delicious fish soup with a soft, creamy texture. This dish can be prepared not only from salmon, but also from any other red fish. The basis of the soup is cream; the recipe also includes potatoes, onions, carrots and spices.

Required ingredients:

Salmon;
Six potatoes;
Two onions;
Carrot;
480 g cream;
Two tablespoons of oil;
Salt;
Black pepper;
Peppercorns;
Lavrushka;
Dill.

Cooking method:

We cut the salmon carcass: cut off the head and tail, remove the fillet, cut it into pieces. Place the head and tail in a saucepan and fill with water (about 2.5 liters). Throw in bay leaves and peppercorns. Let's cook. After the broth boils, reduce the heat and skim off the foam. Cook for 30 minutes. Cut the onion and carrots into small cubes. Throw a piece of butter into a pan, add vegetables and fry over low heat. Cut the potatoes into cubes and add to the onions and carrots. Pour in the strained broth and cook everything together until the potatoes are soft. Add the fish and after boiling, add the cream. Add salt and pepper to taste. Chop the dill and add to the soup after boiling. Leave the ear to sit for ten minutes.

Recipe 3: Salmon soup with tomatoes

A very simple but delicious recipe for salmon fish soup with tomatoes. This dish is not only satisfying and nutritious, but also low in calories. So this soup can be a note for all girls on a diet.

Required ingredients:

Salmon soup set;
One tomato;
Carrot;
Potatoes - one tuber;
Parsley;
Salt;
Pepper.

Cooking method:

Rinse the soup set, put it in a saucepan, and fill it with water. Cook for 15 minutes. Chop the carrots and onions into small cubes and add them to the soup. We take out the finished fish, separate the meat from the bones, cut it and return it to the soup. Remove the skin from the tomato, after pouring boiling water over it, and cut the pulp into cubes. Cut the potatoes into cubes and add to the soup. After 10 minutes, add the tomato. Cook the salmon soup until done, add salt and pepper to taste at the end, and add chopped herbs. Let the finished soup brew for 10 minutes, then serve.

Recipe 4: Salmon soup with mushrooms

Many people do not add mushrooms to their fish soup because they are afraid that they will overwhelm the characteristic fishy taste of the dish. In fact, nothing like that will happen - the soup will only become richer, more aromatic and even tastier. Salmon and mushrooms go well together. Try using this composition in preparing the first course - you'll see - your family will appreciate your culinary skills.

Required ingredients:

Salmon (you can use head or tail);
320 g champignons;
Several potatoes;
45-50 g rice;
Two onions;
A few tablespoons of vegetable oil;
Two tomatoes;
Salt;
Black pepper.

Cooking method:

Wash the salmon, cut into pieces, place in a pan. Fill with two liters of water and set to cook for 40 minutes. Then add some salt to the broth. Remove the salmon and strain the broth. We cut carrots into thin shavings, potatoes into cubes. We put the broth back on the stove, after boiling, add potatoes and carrots to it. Rinse the rice and place it in the soup half an hour after the vegetables. Cut the champignons into pieces, chop the onion. Heat vegetable oil in a frying pan, add champignons and onions.

Fry for 10 minutes, add salt and pepper. Place mushrooms and onions in the soup. Remove the skin from the tomatoes and grate the pulp. Cut the second onion into thin strips. Heat the oil in the frying pan again, add the onion. Pour in tomato puree, add salt, and simmer vegetables for 5 minutes. Add tomato dressing to the soup 10 minutes after the mushrooms. Boil everything together for a few more minutes, salt to taste. We remove the meat from the bones, cut it into pieces and throw it into the fish soup. After one minute, turn off the heat and leave the soup to steep. After 15 minutes, after the salmon soup has infused, the dish can be served. When serving, throw chopped greens into a plate.

Recipe 5: Salmon soup with shrimp

This recipe is a real find not only for seafood lovers, but also for all those who appreciate tasty and healthy food. This soup can be prepared for a regular lunch or a holiday dinner.

Required ingredients:

Half a kilo of salmon;
Half a kilo of shrimp;
Two potatoes;
200 g canned corn;
Medium carrots;
A bunch of greenery;
Salt;
Pepper;
Lavrushka.

Cooking method:

We clean the salmon from scales and rinse it in running water. Defrost the shrimp and rinse (do not remove the shells). Boil water in a saucepan, add salmon first, then shrimp. Cook for 10 minutes. Remove the salmon and shrimp from the broth, strain the broth itself, and put it back on the fire. Cut the potatoes and carrots into cubes and add them after the broth boils. Add a whole peeled onion. Boil vegetables for 10 minutes. We peel the boiled shrimp and cut the fish fillet into pieces. Finely chop the greens and drain the liquid from the corn. Place salmon fillet, shrimp, corn and herbs in the fish soup. Throw in the bay leaves, salt and pepper to taste. Cook the fish soup for another 7-8 minutes, then turn off the heat and leave the soup to steep.

if you want your salmon soup to be hearty, add millet or rice to the soup;
During the cooking process, the soup should not boil too much, in this case it will turn out more transparent;
Salmon soup “does not like” an abundance of spices. Just add salt, ground pepper, peppercorns and bay leaves.

Salmon meat contains many components important for the human body: protein, vitamins of most groups, minerals, omega-3 fatty acids. Regular consumption of this product helps prevent various diseases, improve health and cope with excess weight. One of the easiest to prepare and delicious dishes that can be made from salmon is fish soup. Let's look at the best recipes with photos.

Features of cooking

Salmon soup is prepared in the traditional way from a rich fish broth with the addition of root vegetables. Sometimes the dish includes additional components, for example, cereals, seafood, cheese. It is permissible to replace part of the salmon with other red fish: salmon, pink salmon, trout.

To prepare salmon soup, use any part of the fish. For a more nutritious dish, you need to take the whole carcass, belly or fillet. If you need to cook a dietary soup, the ridges, tail, and head of a fish are suitable. Before cooking, all parts are thoroughly washed.

An important property of any fish soup is a clear broth. To achieve this, you need to boil the fish over low heat in an open pan. Immediately after the water boils, you need to remove the foam. How long does it take to cook salmon broth? It is enough to boil the fillet for 20 minutes, parts with bones and the head - from 40 minutes to an hour.

Salmon is a fish with a light, delicate taste, so you should not add a lot of spices to the soup. For a classic fish soup, ground pepper or peas and a bay leaf are enough. The finished broth can be supplemented with fresh herbs.

Classic recipe

To prepare this dish, you take a standard set of ingredients for regular fish soup. Traditional soup is prepared quickly, it turns out aromatic, rich and nutritious.

Required:

1.5 kg of fresh salmon;
2.5 liters of drinking water;
6 potatoes;
1 large carrot;
1 onion;
2 bay leaves;
4 peppercorns;
3 g salt;
vegetable oil for frying.

Recipe step by step.

The fish is cut up: the scales are removed, the insides are cleaned, the head, tail, fins are cut off, and the backbone and bones are removed. The carcass is washed. The head is processed separately: the gills and eyes are removed.
The salmon head takes the longest to cook, so place it separately from the rest of the parts in a pan of cold water and cook for 30 minutes.
Pieces of fillet and tail are added to the half-cooked head.
After 20 minutes, the salmon is removed from the pan, the broth is filtered and put back on the fire.
Finely chop the onion and fry in oil until golden.
Raw carrots are chopped into slices.
Peeled potatoes are cut into larger cubes.
Potatoes and carrots are added to the fish broth, after 10 minutes - fried onions.
When the potatoes become soft, salt the soup, season with pepper and bay leaf and turn off after 3 minutes.
Salmon soup is infused under the lid for 15 minutes.

You can make cooking easier by using a multicooker. All the ingredients are placed in its bowl at once and cooked on the “Soup” program for 50 minutes.

Immediately before serving, add fresh chopped herbs to the salmon soup

Budget option for fish soup

To prepare fish soup, it is not necessary to take a whole carcass. Salmon head soup is very tasty and satisfying. Along with this part, you can use ridges, tails and other trimmings.

Ingredients:

1 salmon head;
200 g fish scraps;
1 carrot;
1 onion;
2 liters of purified water;
4 potato tubers;
60 ml olive oil;
15 g green onions;
salt, ground black pepper to taste.

Cooking stages.

Place parts of fish, half an onion, and a piece of carrot into salted water and boil for 25 minutes.
Remove the cooked fish and vegetables from the pan and filter the broth.
The flesh is removed from the fish head and set aside to add to serving plates.
The remaining carrots and onions are finely chopped and sautéed in olive oil.
Potato cubes are dipped into a clear broth, after 10 minutes, washed rice and frying are added.
After 20 minutes, add chopped green onions to the soup and turn off the stove.
Salmon fish soup is served after it has been left covered for 15 minutes.

Light salmon head and rice soup can be enjoyed either hot or cold

Norwegian soup

This recipe makes a very delicate creamy salmon soup with a soft, creamy taste.

350 g salmon fillet;
1 onion;
5 potato tubers;
50 ml low-fat cream;
50 g flour;
3 g salt;
2 liters of water;
spices as desired.

Cooking process.

Potatoes are cut into slices, onions into half rings.
Place the vegetables in boiling salted water and cook for 10 minutes.
The fish fillet is washed, cut into large pieces and placed in a pan. Cook for another 10 minutes.
In a deep bowl, whisk the cream with flour, breaking up all the lumps.
The creamy sauce is poured into the pan with the fish soup, the dish is brought to a boil and immediately turned off.
The delicate Norwegian soup is served after 15 minutes.

Before serving, the creamy fish soup is seasoned with ground black pepper and chopped parsley.

This recipe for salmon soup was popular in Ancient Rus'. Modern fishermen prepare soup in a similar way while on a hike.

Grocery list:

1.5 kg salmon;
3 large potatoes;
1 carrot;
2 onions;
3 liters of filtered water;
50 ml vodka;
2 bay leaves;
peppercorns (6 pcs.);
5 g salt.

Step by step recipe.

The salmon is cleaned and washed.
First of all, the head is placed in the water, after removing the gills.
When the water boils, add the whole peeled onion and cook for 40 minutes.
After this time, remove the head from the pan, add the tail and ridges to the broth and cook for another 10 minutes.
The finished broth is filtered and poured back into the pan.
Add potato cubes, carrot slices and a finely chopped second onion.
When the potatoes are cooked until half cooked, add pieces of salmon fillet, salt, and seasonings to the broth.
After 15 minutes, turn off the stove, pour vodka into the ear, cover with a lid and leave for a quarter of an hour. There is absolutely no alcohol in the infused soup.

To complement the classic soup with the smell of a campfire, you need to set fire to a bay leaf, dip it in the broth for a minute, and then remove

Fish soup with cheese and salmon

The taste of melted cheese and red fish goes well in this dish. Cheese soup with salmon is aromatic, tender, nutritious and very tasty.

Required:

200 g fish fillet;
3 potatoes;
1 onion;
1 carrot;
30 g onion feathers;
100 g processed cheese without additives;
20 ml vegetable oil;
2 liters of water;
1 bay leaf;
3 g salt.

Cooking technology.

The onion is cut into small cubes, the carrots are chopped on a medium grater.
Heat the oil in a frying pan, add vegetables to it and fry them for 4 minutes.
The fillet is cut into medium pieces.
Chop the potatoes randomly.
All prepared components are placed in boiling water.
After 20 minutes, add bay leaf, finely chopped processed cheese and salt to the soup.
Cook the cheese soup with salmon for 5 minutes, stirring continuously.

Prepare a light but satisfying salmon and cheese cream soup for a diet menu or baby food

Salmon miso soup

The recipe for miso soup with fish broth will appeal to those who care about their own figure. This dish is a very tasty and healthy delicacy of Japanese cuisine that can quickly and effectively reduce excess weight. In addition, the soup is prepared from salmon ridges, so it is low in calories. Despite the unusual composition of this dish, all the ingredients can be found in any grocery supermarket.

List of components:

250 g salmon ridges and tails;
60 g miso paste;
15 g dried wakame seaweed;
100 g tofu cheese;
2 sheets of nori seaweed;
60 g sesame seeds;
1.5 liters of water.

Step by step recipe.

Boil the broth from the prepared salmon parts for 30 minutes, then filter it.
Miso paste is diluted with 50 ml of warm broth and poured into a saucepan.
Wakame is cut into strips, tofu into small cubes.
Sesame seeds are lightly fried in a dry frying pan.
Place the seaweed and cheese into the broth, bring to a boil and cook for 4 minutes.
Finally, add sesame seeds and noria seaweed cut into strips.

Miso soup with salmon is served hot, sprinkled with green onion rings

Salmon soup with tomatoes

The fish soup made from salmon ridges with pieces of fillet and tomatoes turns out to be very aromatic and rich. The dish looks impressive, so it can be served on a festive table.

Ingredients:

150 g salmon ridges;
200 g fillet;
1 large tomato;
1 carrot;
1 potato tuber;
2 liters of water;
salt and black pepper to taste.

Cooking method.

The broth is prepared from the ridges for 20 minutes, then the bones are removed.
Onions, potatoes and carrots are cut into cubes, salmon fillet - into medium pieces. These ingredients are added to the broth and boiled for 10 minutes.
The tomato is scalded with boiling water, peeled and finely chopped. Add to the main mass and cook for another 10 minutes.
The finished tomato soup is salted, peppered and infused for 10 minutes.

When serving, add fresh herbs and a spoonful of sour cream to the salmon soup with tomatoes.

Salmon soup with shrimp

Every seafood lover will appreciate this fish soup recipe. This dish can be prepared for a casual lunch or a formal dinner.

You will need:

300 g salmon fillet;
300 g shrimp;
2 potatoes;
1 carrot;
200 g canned corn;
1 onion;
2.5 liters of water;
2 bay leaves;
salt;
black peppercorns.

Cooking process.

The shrimp are defrosted and rinsed. They don't clean it.
Place fish fillets and shrimp in the shell into boiling water. Boil for 10 minutes.
The broth is filtered and put back on the burner.
Place carrots, potatoes and whole onions cut into cubes into the boiling broth. Cook for 10 minutes.
The salmon fillet is cut into pieces, the shrimp are cleaned. Add to soup.
After 7 minutes, add corn, salt and seasonings to the pan.
After 2 minutes, the stove is turned off, and the soup is left to infuse for 15 minutes.

Ready-made salmon and shrimp soup served with chopped herbs and sour cream sauce

With added mushrooms

The recipe for cheese soup with salmon and champignons is not popular, as many believe that aromatic mushrooms can overpower the characteristic taste of the fish soup. However, these products combine perfectly with each other, creating a whole, delicious dish.

Required components:

500 g salmon bellies;
300 g fresh champignons;
3 potatoes;
40 g rice;
2 onions;
120 g processed cheese;
2.5 liters of water;
salt and ground black pepper;
40 ml sunflower oil.

Cooking stages.

The bellies are cut into several pieces, filled with water and boiled for 40 minutes.
The fish is removed from the pan, chopped and set aside, salt and potato cubes are added to the liquid.
After 10 minutes, add the washed rice and cook for another quarter of an hour.
Finely chop the onion, cut the champignons into pieces. The ingredients are fried in hot oil for 5 minutes.
The fried salmon belly is placed in the fish soup, pepper, grated processed cheese and chopped fish are added. Cook for another 5 minutes.

Delicious, aromatic fish soup with tender salmon meat perfectly satisfies hunger, improves health, and improves immunity. Nutritionists recommend including this dish in your diet at least 2 times a week.