After I cut my pink salmon into steaks and baked them in the oven, the recipe that you can see here "Oven Baked Pink Salmon - with Potatoes and Tomatoes", I was left with illiquid parts of the fish. These are the head, tail and fins. Using them, I decided to cook a delicious and fragrant fish soup...

We send the parts of the fish to the pan, add one peeled onion, bay leaf and salt ...

All this is poured with cold water and put on fire. As soon as the water boils, remove the foam, reduce the heat and cook for 15-20 minutes. After that, the contents of the pan must be filtered. Lavrushka and onion we no longer need, but we remove the fish to the side for now, let it cool, it will still be useful to us. We get such a fragrant and transparent fish broth ...

Cook it until half cooked and then send the potatoes, cut into small pieces ...

We cut the onion into half rings, three carrots on a grater ...

Fry the onion in a frying pan for a couple of minutes ...

Then add the carrots and fry everything together for another 2 minutes ...

In the process, I add spices to the fry and fry them along with vegetables. This will enhance the aroma of our soup and give it a brighter and richer taste and color. You can use any spices of your choice. I add my favorite spice mix specifically for cooking fish dishes, which includes: coriander, paprika, turmeric, thyme, pepper mix, leek and garlic...

As soon as the potatoes boil, we send the roasted vegetables to the pan. Then I separate the meat from the bones of the already cooled parts of pink salmon ...

And I cut the greens, I used parsley, green onions and dill ...

As soon as the potatoes are ready, add the pink salmon meat and greens, taste for salt, if necessary, add salt, let it boil and turn off ...

Adding pink salmon meat at the very end will allow us to maintain the integrity of the pieces. Pour the finished soup on plates and serve to the table ...

Fast, easy and delicious! Enjoy your meal!

Time for preparing: PT00H50M 50 min.

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

Let's cook an ear of pink salmon?

Pink salmon ear - general principles of cooking

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

Basic recipe for salmon soup:

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

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

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

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

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

Recipe 1: Smoked pink salmon ear

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

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

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

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

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

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

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

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

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

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

Recipe 2: Tsarskaya pink salmon fish soup with vodka

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

700 grams of heads, fins, spine;

300 grams of pink salmon pulp;

Dill and parsley;

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

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

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

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

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

Recipe 3: Pink salmon ear "Millet"

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

500 grams of fish;

Carrots and onions;

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

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

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

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

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

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

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

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

Large bell pepper or two small ones;

Parsley, spices.

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

2. Run the chopped potatoes, boil.

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

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

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

Recipe 5: Pink salmon ear in a slow cooker

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

500 grams of fish;

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

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

3. Fill with water, about 2.5 liters.

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

Recipe 6: Pink salmon ear with egg

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

400 grams of pink salmon;

2 liters of water;

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

2. Add diced potatoes.

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

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

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

6. Add greens and turn off. Enjoy your meal!

Recipe 7: Pink salmon ear with mushrooms

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

200 grams of pink salmon fillet;

200 grams of champignons;

Oil, spices, a bunch of any greens.

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

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

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

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

Recipe 8: Canned pink salmon ear

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

A can of pink salmon in oil;

Spices, dried or fresh dill.

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

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

3. After boiling, add washed rice.

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

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

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

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

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

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

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

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

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

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

One of the most popular and sought-after fish dishes is fish soup. You can cook it not only in field conditions on a fire, but also at home. There are many options for cooking fish soup from different types of fish. We offer you a simple recipe for homemade pink salmon soup.

This first course, which fits perfectly into the lunch menu, requires simple ingredients - potatoes, millet, vegetables, fresh herbs. You can use the head, spine and fins with a tail remaining after cutting pink salmon for fish soup. From these parts of the fish, a hearty and rich broth is obtained, which will give the finished ear a special taste and aroma.

In extreme cases, when you really want fish soup, but there is no fish, canned pink salmon is suitable.

Taste Info Hot Soups

Ingredients

• fresh pink salmon - 300 g;
• potatoes - 2 pcs.;
• carrot - 1 pc.;
• onion - 1/2 pc.;
• sweet bell pepper - 1/2 pc.;
• millet - 1/2 cup;
• vegetable oil - 30 ml;
• fresh herbs - to your taste;
• salt and black ground pepper - to your taste;
• bay leaf - 1 pc.

How to cook fish soup from fresh pink salmon with millet

To prepare the broth, on the basis of which the ear will be cooked, rinse the parts of pink salmon under cool water (you can use the head, tail, fins). Transfer the fish to a saucepan, cover with cold water and send to the stove. After boiling, reduce the heat and cook the pink salmon for about 20-25 minutes. Then strain the resulting fish broth, season to taste with salt.

Peel the vegetables, remove the seed box from the sweet pepper. Cut the potatoes into small cubes or sticks, transfer to the fish broth.

Grind the carrots with a grater with large cells, cut the onion into small pieces, and sweet bell pepper into cubes.

Transfer the prepared vegetable slices to a frying pan with heated vegetable oil. Pass the vegetables until soft, remembering to stir them occasionally.

Sort the millet, remove black grains, rubbish, small pebbles. Rinse the cereal thoroughly several times so that the drained water becomes completely clear. Add millet to potatoes, stir.

After 7 minutes, you can send passivated vegetables to the pan.

Continue to cook the soup for another 5-6 minutes. In the meantime, clean the boiled pink salmon from the bones, cut it. Transfer the fish pieces to a bowl.

At the end of cooking, add ground black pepper, bay leaf and fresh chopped greens to the ear.

Appetizing pink salmon fish soup is ready, pour it into plates and serve.

teaser network

Ear with rice from the head and tail of pink salmon

Very often we buy fish in its entirety. For the preparation of festive goodies, the carcass goes, and the head and tail, as a rule, remain. Of course, they can not be thrown away, put it in the freezer for now, and then cook the fish soup. A very fragrant first course, a fire is immediately imagined on the shore of a lake or river, and a kettle with fish soup hanging over it.

Ingredients

• pink salmon head and tail - from one carcass;
• rice groats - 100 g;
• onion - 1 pc.;
• potatoes - 3 pcs.;
• carrot - 1 pc.;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• ground black pepper and salt - to your taste;
• water - 2.5 l;
• fresh dill - medium bunch.

Cooking

Thoroughly wash the head and tail of the pink salmon, transfer them to a saucepan, pour the specified amount of water and send to a strong fire. Bring the liquid to a boil, then lower the heat and simmer for about 30 minutes. During the preparation of fish broth, foam will accumulate on the surface of the water, remove it with a slotted spoon.

While the fish broth cooks, prepare the vegetables. Peel potatoes, rinse and cut into medium cubes.

Peel the carrots, wash and cut into cubes, you can rub on a coarse grater or cut into halves of circles.

Just peel the onion and wash it.

After 30 minutes, salt the broth to your liking, remove the fish head and tail and disassemble them. What does it mean? It is necessary to separate the fish meat that is there from the bones.

Transfer the potato cubes to the boiling broth, boil over low heat for 10 minutes.

In the meantime, rinse the rice groats thoroughly in several waters. After the specified time, put rice, carrots, onions into the pan, throw black peppercorns and pepper to your liking. Cover and cook until potatoes and rice are tender.

Try it, as soon as the potatoes and rice are soft, transfer the fish meat to the pan and throw in the bay leaf. Let the ear boil again.

When the first signs of boiling appear, turn off the heat. Let the ear brew for about 20 minutes.

While it is infusing, quickly rinse the dill and chop finely.

Ear from the head and tail of pink salmon is ready. Serving to the table, pour it into portioned plates, sprinkle with chopped dill on top and enjoy your meal!

Pink salmon ear with egg

There are few opponents of fish soup in the world, hardly anyone will refuse to taste the fragrant first course, especially if it is cooked on a fire. It is a pity that it is rare to get out into nature. But even at home you can cook such an ear that you can’t drag the household members by the ears from the plate. Let's try the egg version.

Ingredients

• medium salmon carcass - 1 pc.;
• water - 2.5 l;
• chicken eggs - 2 pcs.;
• potatoes - 4-5 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• vegetable oil - 20-30 ml;
• fresh dill - 1 medium bunch;
• ground black pepper and salt - to your taste.

Cooking

1. Start by preparing the fish. Remove gills, fins, entrails and tail, remove scales and rinse well under running water. Cut the carcass into several parts, and the head into two halves. Transfer the fish pieces to a saucepan, pour in water and set over high heat. As soon as the water starts to boil, drain it, refill with cold water and bring to a boil. Now reduce the heat and simmer until the fish is done.

1. Peel vegetables, wash and cut potatoes into medium cubes, carrots into cubes. The ear will look very nice if you cut the vegetables into some figures (hearts, circles or rhombuses).
2. Peel the onion from the husk and cut into half rings.
3. Heat oil in a frying pan, add onion, fry until golden brown. Then add carrots, stir and fry until soft.
4. Remove the finished fish from the pan, cool and separate the meat from the bones, cut into small pieces or just mash with a fork.
5. Put the potatoes in the broth and cook until half cooked.
6. Now add the fried vegetables, boil for a couple of minutes and put the fish in the pan.
7. Break eggs into a mug and beat well with a fork. Now pour them into your ear in a thin stream, stirring constantly.
8. Salt and pepper to your liking, throw in a bay leaf, let it boil until the potatoes are fully cooked.
9. While the pink salmon ear is being cooked, wash the greens and chop finely.
10. Once the potatoes are ready, turn off the heat and add the dill to the pot. Close the lid and infuse for 25-30 minutes.
11. And now pour the unusual tasty fish soup on plates and call everyone to the table.

Pink salmon ear "Royal"

To cook a real “Royal” fish soup, a double broth (fish and chicken) is used, and spicy tinctures, vodka, white wine or cognac are added as a dressing. It cannot be said that there are any special difficulties and tricks in preparing such fish soup, however, you will have to try hard to get a delicious royal soup. We offer you a lighter version of the “Royal” fish soup, which is cooked in pink salmon broth.

Ingredients

• soup fish set - 450 g;
• pink salmon pulp - 200 g;
• onion bulbs - 2 pcs.;
• water - 2 l;
• potatoes - 4-5 pcs.;
• carrot - 1 pc.;
• butter - 30-40 g;
• ground black pepper and salt - to your taste;
• bay leaf - 2 pcs.;
• vodka - 50 ml;
• fresh dill and parsley - 1 small bunch each.

Cooking

1. To get a rich broth, it is not enough to use only fish flesh, you will also need a head, backbone, tail and fins. Wash them thoroughly under running water, put them in a saucepan, throw one whole onion in the husk here, fill it with water and send it to the stove.
2. Bring the contents of the pot to a boil, make a small fire and from this point boil for 15 minutes.
3. After the required time has passed, add the fish pulp to the pan and cook over low heat for another 15 minutes.
4. Peel potatoes, wash, cut into cubes or cubes.
5. Remove the finished fish from the broth, if there was pulp in the soup set, separate it from the bones.
6. Salt the broth to taste, send the potatoes into it, make the fire small and cook for 10 minutes.
7. Peel the carrots, wash and chop into thin strips.
8. Peel another onion, wash, cut into half rings.
9. Melt the butter in a frying pan, add the chopped onion, fry for 3-4 minutes. Then add the carrots, stir and fry everything together for another 5 minutes.
10. Transfer the fried vegetables to the pan, throw in the bay leaf and continue cooking until the potatoes are completely cooked.
11. Wash parsley with dill and finely chop.
12. When the potatoes are ready, pour vodka into the pan, stir and let the ear boil.
13. As soon as boiling bubbles appear, turn off the heat. Crush fresh herbs, cover and let it brew for 30 minutes.
14. The pink salmon ear “Tsarskaya” is ready, it is traditionally served with onion or garlic buns, pies with fish, thin pancakes stuffed with minced meat or fish, canapes and sandwiches.

A medium-sized fish from a large salmon family that lives in the Pacific and Arctic oceans is pink salmon. Healthy and tasty, with pink meat, it is widely used in cooking. It is fried in batter and grilled, baked, salted. They also cook a wonderful fish soup, which has an amazing aroma.

How to cook salmon fish soup

The first course for dinner is a stable tradition of Russian cuisine. Not the last place among the first courses is occupied by fish soup, the recipes of which exist as many as there are housewives. On the broth of river or sea fish, with pepper, bay leaf and other spices, fragrant fish soup has fans not only among fishermen. Salmon fish serve as a wonderful basis for it. For example,salmon soupdeservedly considered the most delicious among fish first courses. Traditionally, it is boiled from the head, tail, fins, using the main part of the carcass for an exquisite second course.

Pink salmon soup recipe

If your loved ones love and appreciate fish dishes, then you need a step-by-stepsalmon soup recipe. It is not at all difficult to cook it at home, but it turns out it is no worse than in the most expensive restaurants in the world. From a dozen recipes that differ in composition and cooking method, choose your own, which will become your family's signature fish soup. With and without potatoes, with various types of cereals, with the addition of cream - each dish described below is unusual, tasty, aromatic.

From head and tail

• Calories: 48 kcal.
• Cuisine: Russian.

Usually boiledear from the head and tail of pink salmon,because conditioned, “ceremonial” meat is used to prepare portioned delicacy second courses. And rightly so, the head bones and fin feathers are the best part of the fish when it comes to broth. And the pulp in the tail and head is enough to make the ear look rich, please the eaters with the real taste of expensive fish.

Ingredients:

• pink salmon head and tail - from 3 fish;
• potatoes (medium) - 5-6 pcs.;
• carrots (large) - 1 pc.;
• onion - 1 pc.;
• greens - 1 bunch;
• salt, ground pepper.

Cooking method:

1. Before cooking the fish soup, thoroughly wash the heads and tails of the fish. Be sure to remove the gills, they make the broth cloudy and tasteless. Fill the fish parts with water, add some salt.
2. Boil pink salmon until tender. Twenty minutes after boiling is enough for the fish to cook. Drain the broth into another saucepan, strain it.
3. Dice peeled potato tubers, onions, carrots. If you don't like boiled onions in your soup, you can boil them whole with the fish and then remove them. Grate carrots if desired.
4. Bring the fish broth to a boil, add potatoes to it. After ten minutes, throw in the rest of the vegetables. Check the dish for salt, add pepper.
5. In another ten minutes, the ear will be ready. During this time, separate the boiled fish flesh from the bones and skin, disassemble the head, almost everything is edible in it. Add slices of pink salmon to the pan, sprinkle with chopped herbs, wait for a boil and remove the soup from the heat.

Soup

• Cooking time: 40-50 minutes.
• Number of servings: for 6 people.
• Calorie content: 52 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is very lucky if you got the fish alive or freshly cut. richsoup with fresh salmonhas a brighter taste and unique aroma. Even having boiled an ear from the head and tail of a pink salmon that did not know frost, you will feel the difference. But add a piece of boiled fish pulp to the plate, so you turn the first dish into a culinary masterpiece. To enjoy the taste of good fish, carefully use spices that have a strong specific smell.

Ingredients:

• small fresh pink salmon - 1 pc.;
• potatoes - 3-5 pcs.;
• parsley - 1 bunch;
• salt, black and allspice pepper, bay leaf.

Cooking method:

1. Carefully clean the fish from scales, wash, gut. Do not throw away caviar, it is extremely tasty. Cut off the head, tail, fins, take out the spine. Remove the gills, this is important! You will need 400-500 grams of pink salmon fillet, the rest of the meat can be used for other dishes.
2. Boil the head, tail, bones for 15-20 minutes. The broth should be 1.2-1.5 liters. To make the broth transparent, remove the foam after it boils. Don't forget to salt.
3. Take out the fish pieces. Meat from the tail and head must be stripped, strain the broth through cheesecloth.
4. Boil the fish broth, add potatoes to it. Do not try to cut the potatoes too small: the pieces should be medium, the same size.
5. Put portioned pieces of fish fillet (6 pieces) in a boiling ear, cook over low heat for a quarter of an hour.
6. Add small pieces of fish from the head and tail, one or two bay leaves, black and allspice peppers (3-4 peas each) to the pan.
7. Leave the dish to infuse under the lid, after five minutes remove the parsley from the pan. The soup is ready to serve. Sprinkle the hot fish soup with fresh parsley already in the plate.

Out of my head

• Cooking time: 40 minutes.
• Number of servings: for 6 people.
• Calories: 48 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is true that fish head is the best product for fish soup. The broth from it is not greasy, but rich, fragrant. At high concentration, it easily turns into jelly. Particularly goodear from the head of pink salmon. It cooks quickly, the broth gives a transparent, fragrant, tasty. It is only important to remove the gills in advance and rinse the cavities well from under them. Inside the head, everything soft is edible and useful: both dark and light pieces can be sent to the ear.

Ingredients:

• pink salmon heads - 5-6 pieces;
• potatoes - 4-5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• parsley root 1/2 pc.;
• vegetable oil - 1-2 tbsp. l.;
• dill - 1 small bunch;
• salt, pepper, bay leaf.

Cooking method:

1. Before preparing the ear, the heads must be washed and the gills removed from them.
2. Pour cold water over the heads, let it boil, cook over low heat for about twenty minutes. During the cooking process, do not forget to salt.
3. Remove the fish from the broth, remove all edible pieces from the heads. Strain the decoction.
4. Prepare vegetables: cut potatoes into medium-sized cubes, chop carrots and onions for frying.
5. Fry onions and carrots in a pan in oil until a beautiful golden hue.
6. Boil the strained broth. Add potatoes to it, cook on a slow burner flame for about fifteen minutes.
7. Load the pieces of fish, fry, finely chopped dill into the pan, add pepper. Put the bay leaf in the soup for five minutes, after which it must be pulled out.
8. The ear needs to be infused, 15 or 20 minutes after the end of cooking it will be tastier and more aromatic.

From frozen fish

• Number of servings: for 6 people.
• Calories: 123 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is believed that fish soup, unlike classic fish soup, contains all kinds of additives in addition to fish and vegetables. It is not worth arguing about terminology when there is an opportunity to cook deliciousfrozen salmon soupaccording to the recipe below. Cheese taste, delicate and unique, surprisingly complements the fish one, making it noble and refined.

Ingredients:

• frozen salmon fish (fillet) - 450 g;
• onion (large) - 1 pc.;
• processed cheese - 2 pcs. (180-200 g);
• flour - 2 tbsp. l.;
• butter - 50 g;
• salt, pepper, herbs.

Cooking method:

1. Defrost frozen fish naturally (at room temperature).
2. Cut the flesh without skin into portions (12 pieces), add some salt, sprinkle with pepper, bread in flour, fry in oil on both sides.
3. Finely chop the onion, saute in oil, add a little flour in the last minute of frying, stir.
4. In boiling water (about 1.2 l), dip the pieces of fish, onion frying. The soup should boil over low heat for 10 minutes.
5. Add grated cheese, stir very gently so as not to damage the fish pieces.
6. Taste the dish for salt and pepper, add them if necessary. When serving, sprinkle the soup with herbs.

From canned food

• Cooking time: 20 minutes.
• Number of servings: for 3-4 persons.
• Calories: 63 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Quick family lunch optioncanned pink salmon earwhich can be cooked very quickly. To add calories, to make the soup more satisfying, rice, millet, semolina or pearl barley are added to it. Any of the options is charming in its own way, each can saturate and give the pleasure of taste. The recipe is extremely simple, even a child can handle such a dish.

Ingredients:

• canned pink salmon - 1 can;
• potatoes - 3 pcs.;
• pearl barley - 1/3 cup;
• carrots - 1 pc.;
• onion - 1 pc.;
• butter - 30 g;
• salt, herbs, pepper.

Cooking method:

1. Rinse the cereal, pour it into boiling water (1 l), cook until half cooked for about fifteen minutes.
2. Cook vegetables: cut potatoes, onions into cubes, chop carrots with a grater.
3. Fry the onion in butter. Add all the vegetables to the pot where the cereal is cooked. Cook until done. Don't forget to salt and pepper.
4. While the vegetables are cooking, open the canned fish, remove the bones from it, cut into pieces. Dip pink salmon in soup, add chopped dill and parsley.
5. Let the soup brew to take on the taste and aroma of the fish.

With cream

• Number of servings: for 6 people.
• Calories: 117 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

From the pulp of pink salmon, you can cook a delicious and tender cream soup. It is especially good for baby and diet food. This soup is chopped in a blendersalmon ear with cream. The milky shade is well suited to fish dishes, making the soup puree tender and pleasant. Add lemon juice, garlic, a little pepper to the soup. This dish is filling and warming.

Ingredients:

• pink salmon pulp - 500 g;
• hard cheese - 50 g;
• low-fat cream - 1 cup;
• potatoes - 3-4 pcs.;
• onion - 1 pc.;
• onions (greens) - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• dill - 2-3 branches;
• salt, pepper, lemon juice.

Cooking method:

1. Cut the potatoes coarsely, boil in water (you need 1.5 liters).
2. Fry the onion in oil, add garlic, white zone of green onions to it. Throw vegetables to potatoes.
3. When the potatoes are cooked, put the pink salmon fillet, cut into large slices. Boil 5-7 minutes.
4. Puree the contents of the pan (without broth) with a blender. Add chopped greens (onions, dill), pour in the cream. Grind the mass again with a blender, dilute with broth.
5. Bring the mass to a boil and immediately turn it off, add a little freshly squeezed lemon juice.
6. Serve the ear hot. Sprinkle cheese on a plate.

With millet

• Cooking time: 30 minutes.
• Number of servings: for 6 people.
• Calories: 93 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is extremely important for busy people that cooking does not take too much time. In this sense, the ear is an ideal dish.Pink salmon fish soup with milletboiled for about half an hour. It comes out delicious from fresh and frozen fish, even from canned food. For fat, it is better to take the head and tail, but add "conditional" pieces of fillet to them - one for each eater.

Ingredients:

• pink salmon - head, tail, 300-450 g of pulp;
• potatoes - 3-5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• millet - 1/3 cup;
• parsley root, celery - 40-50 g each;
• salt, pepper, bay leaf, dill.

Cooking method:

1. Wash the fish thoroughly, remove the gills from the head, cut the fillet into six portions. First, boil the “substandard” parts in 1.5 liters of water until tender. You can boil a whole onion with them, in this case, chopped onions should not be added. Remember to salt the broth during the cooking process.
2. Strain the broth, disassemble the fish, setting aside all edible components (they will need to be returned to the finished soup).
3. Boil potato cubes, grated carrots, parsley, celery, chopped onion, millet in fish broth for 10 minutes.
4. Dip the fish pieces into the pan. Do this gently so that each portion of the fillet remains intact. Another ten minutes on low heat, and you can turn it off.
5. Do not open the lid for at least a quarter of an hour, let the dish brew.

In a slow cooker

• Cooking time: about an hour.
• Number of servings: for 6 people.
• Calorie content: 60 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Information about fish soups will be incomplete if you do not remember the royalsalmon soup recipe. In a slow cooker, it turns out especially fragrant. For the royal fish soup, a rich broth is important, which is boiled from the tail, head, fins, and ridge. Pieces of "ceremonial" pink salmon meat are added later so that they do not boil soft. A golden color and a spicy taste will give the soup an unpeeled onion, which should boil in the broth along with the fish. The final touch - vodka is added to the finished ear. Connoisseurs say that without it, an ear is not an ear, but a dietary soup.

Ingredients:

• head, tail, fins, spine from one fish;
• pink salmon fillet - 300-450 g;
• potatoes - 3-5 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vodka - 1 tbsp. l.;
• pepper, salt, herbs.

Cooking method:

1. Rinse the fish, be sure to remove the gills, put in a slow cooker. Put the onion there, thoroughly washed, but unpeeled. Fill with water (volume 1.5 l), add salt. Turn on the extinguishing mode for 30 minutes.
2. Cut vegetables: potatoes - into cubes, carrots - into strips, the remaining onion - finely.
3. Cut the fillet into six serving pieces.
4. Strain the finished broth, add vegetables to it, cook for ten minutes or a little more.
5. Immerse the fish pieces in the slow cooker. They will cook for no more than fifteen minutes in the "soup" mode. Stir the ear gently, carefully so as not to damage the presentation of the fish pieces.
6. Pour chopped greens into a container, pour in a tablespoon of vodka. Do not overdo it, a glass is poured into a ten-liter cauldron, a spoon is enough for your volume.
7. Remove the bowl from the slow cooker to prevent unauthorized boiling, otherwise the pink salmon will boil. Insist, covered with a lid, for at least fifteen minutes.

with rice

• Cooking time: 30 minutes.
• Number of servings: for 5-6 people.
• Calories: 89 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Traditional, nutritioussalmon fish soup with ricesimilar in execution to the ear with millet or pearl barley. You can cook it both from raw fish and from a jar of canned food. Rice does not have an independent bright taste, therefore it becomes an excellent background for the main ingredient of the dish - for example, fish. Ukha with rice satisfies hunger qualitatively and for a long time, while it is as fragrant as other fish soups.

Ingredients:

• pink salmon in a jar - 200-250 g;
• potatoes - 4-5 pcs.;
• rice - 1/3 cup;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• salt, bay leaf, paprika, dill.

Cooking method:

1. In 1-1.2 liters of boiling water, dip the potatoes, cut into cubes. Salt and boil for about ten minutes.
2. Fry onions and carrots, add garlic to it, keep on fire for another minute.
3. Pour the rice to the potatoes, send the roasted vegetables there. After 5-7 minutes, mix the soup, put canned pink salmon cut into pieces into it.
4. After five minutes, add spices, dill and turn off. The soup is ready to serve, but it will taste even better if it sits for 15-20 minutes.

with egg

• Cooking time: 30 minutes.
• Number of servings: for 6 people.
• Calorie content: 66 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many housewives add a chicken egg to the fish soup, from which the taste of the dish intensifies, it becomes even more interesting. If you've never done this before, now is the time to try it. Fragrantpink salmon ear with eggand mushrooms - the first dish that can become one of the favorites for your loved ones. It is prepared simply, it is only important to follow the step-by-step recipe below.

Ingredients:

• pink salmon heads and tails - from 3 fish;
• rice - 1/3 cup;
• fresh champignon - 5-6 pcs.;
• egg - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt, pepper, dill.

Cooking method:

• Take 1-1.2 liters of water. Boil the fish, separate the edible parts, strain the broth.
• Grind vegetables and mushrooms, boil them in fish broth for 10-15 minutes. Add salt, pepper.
• Return the edible fish pieces to the stock pot.
• Beat the eggs, add them to the soup in a thin stream, stir it vigorously at this time.
• Add greens, infuse and serve.

As it turned out, ear with pink salmon- a dish simple, but grateful. It is cooked with the addition of cereals, mushrooms, herbs, vegetables. Of the latter, carrots, onions, potatoes are used, less often - tomato, sweet pepper, celery roots, parsley. Sometimes eggs are added. In order for the ear to turn out well, follow these simple recommendations:

• The taste depends on the degree of freshness of the fish, the conditions of its storage and defrosting.
• The ear is transparent if the fish is thoroughly cleaned, washed, the gills are removed.
• The aroma of the dish will intensify when the fish soup is infused.
• Boil the fish fillet for no more than 15 minutes. At this time, stir the soup gently so that the meat is not damaged.
• Add greens at the very end of the process.

Video

Ukha is the most popular fish dish. It can be cooked over a campfire on a camping trip or at home. There are many recipes that differ in the method of manufacture and raw materials.

Fish soup is the best way to use fish parts that are not suitable for cooking other dishes. This allows the remaining parts of the product to be used for cooking other dishes. The soup turns out tasty, rich and satisfying even without the addition of fillets.

Proper preparation and use of the dish

Ukha is a quick and easy dish to prepare. First you need to cook the broth, it will take about 15 minutes, then fill it with vegetables and spices. It is important to clean the fish well from the bones.

Can be used as spices pepper, salt, herbs and bay leaf. Adding grains and vegetables makes the soup more satisfying.

The ear is very low-calorie, has therapeutic and prophylactic qualities due to the microelements and vitamins it contains. It is especially useful during the diet m. It can also be used even by children.

A large number of trace elements and vitamins makes it an indispensable dish for daily consumption. Fatty acids (omega-3) support the body's defense against malignant tumors and improve skin condition. Vitamins (A, B, C, PP) favorably affect the physical and mental abilities of a person. In addition, pink salmon contains minerals (iodine, chromium, phosphorus, magnesium, sulfur), which are involved in metabolism.

Fish soup tricks:

1. If the soup is kept under the lid for a certain time after cooking, it will turn out to be more saturated. It is better not to mix it, as the fish may fall apart.
2. Adding liquid smoke will make the dish feel like it was made over a campfire.
3. Ear can be made from one type of fish, and from several at once.
4. If you cook on low heat, the broth will always be transparent.
5. During cooking, foam will accumulate on the surface of the soup, it must be removed.
6. The head must be removed from the eyes and gills, as they can add bitterness to the broth. If it is large, then you need to cut it into several parts.

cooking recipes

Some housewives throw away the fins after cutting the fish, not knowing that they make a delicious rich broth. Tail with head- This is a standard set for cooking fish soup. You can also use other parts of the fish.

Additional Ingredients will make the ear more tasty. Celery and parsley will give the dish a specific aroma and taste, while vegetables will make it more nutritious.

Simple salmon ear

Would need:

• 3 heads and tails of fish;
• 6 potatoes;
• 1 PC. onion;
• salt pepper;
• greenery if desired.

Put the fish parts in a saucepan with water, cook for about half an hour. Then you need to strain the composition to obtain a pure broth. Peel and cut the potatoes, add to the broth without fish and bring to a boil. Then peel the onions and carrots, chop, throw into the broth and boil for another 15 minutes. Next, add fish, herbs, salt and pepper to the soup, cover and let stand for 10-15 minutes.

egg soup recipe

Necessary:

• half a kilo of pink salmon (head and tail);
• 3 eggs and potatoes;
• butter;
• 1 pc. carrots and onions;
• greens.

Put the fish in a saucepan, cover with water, salt and cook for 25 minutes. Next, add the diced potatoes and cook until tender. Chop carrots and onions, fry in a pan in butter. Once the potatoes are ready, add the fried potatoes and bring to a boil. Then beat 2 eggs in a separate bowl and pour them into the boiling ear, while stirring. After the soup is ready, turn it off, season with herbs and close the lid.

Pink salmon ear with mushrooms

For cooking you need:

• 300 g of fish;
• 3 potatoes;
• 1 pc. carrots and onions;
• 200 g of champignons;
• herbs and spices to taste.

Cut the fish into pieces, fry on both sides, then place in a container, pour water, boil for twenty minutes. After boiling, add chopped potatoes. Grind onions, mushrooms and carrots, fry and add to the soup. At the end, season the mushroom ear with herbs and spices.

Royal fish

Components:

• 700 g head and 300 g pink salmon fillet;
• 3 pcs. potatoes and onions;
• 1 carrot;
• 100 ml of vodka;
• spices to taste.

Boil the heads together with the unpeeled onion for 20 minutes, then add the fillet cut into pieces and cook for another 15 minutes. Then you should remove the fish and onion from the soup, and pour peeled and chopped potatoes and 2 onions into the broth. After readiness, add spices, vodka and fish, deboned. Boil and remove from fire.

Soup with rice from the head and tail of pink salmon

Would need:

• pink salmon head and tail;
• 100 g of rice;
• 1 pc. onions and carrots;
• 3 potatoes;
• 2 bay leaves;
• 6 black peppercorns;
• pepper and salt;
• 2.5 liters of clean water;
• greens.

Pour water over the fish, bring to a boil over high heat. Then you need to reduce the heat and cook for about half an hour. After that, salt the broth, remove the fish and separate from the bones. Then you should peel the potatoes and cut into cubes. Peel and chop carrots and onions. Put the potatoes in the boiling broth and boil for 10 minutes.

Rinse the rice thoroughly in several waters and put it in a saucepan along with onions, carrots and black peppercorns. Pepper, cover and cook until the rice and potatoes are tender. Then you need to put the fish and bay leaf, boil and turn off the fire. Let it brew for 20 minutes. Sprinkle with herbs before serving.

Instead of rice, you can use barley in the amount of 1/3 cup.

Ear in a slow cooker

Ingredients:

• tail and head from 2 fish;
• 4 potatoes;
• 1 pc. carrots and onions;
• ¼ cup millet or rice;
• 2 bay leaves;
• pepper, salt and herbs.

Put the fish in a slow cooker, add water and cook in the "Soup" mode for half an hour, then strain and separate from the bones. Next, you need to lay the peeled and chopped vegetables, pink salmon meat, spices in a bowl and pour the broth. Continue to cook on the same mode for another 30 minutes.

The dish can be eaten daily, it will only benefit. Moreover, it is easy to prepare and does not take much time. Cooking fish soup is available to every housewife, as it does not contain expensive ingredients.