Salmon soup is not only tasty, but also unusual. Not every housewife strives to make the menu more diverse and extraordinary, since in most cases there is not enough strength or money for this. The recipe described below will allow you to prepare a tasty and satisfying lunch with minimal cost. The dish takes only 30 minutes to prepare, and the pleasure from eating is simply incredible. Don't forget that fish contains a lot of phosphorus and is very useful for every family member.

In order for the fish soup, which is not a complex dish, to be tasty, you need to prepare some ingredients in advance. You will need salmon fillet - 400 grams will be more than enough. It is also worth buying about half a kilogram of potatoes, several onions, one carrot, one clove of garlic and a little tomato paste, preferably sweet and sour. For seasonings you will need salt and black peppercorns, and of course, herbs. It can be either dry or fresh.

The first thing to do is prepare the fillet. It must be cut into cubes, which should not be too small. Let's move on to vegetables. Wash and peel the potatoes and carrots. Cut the potatoes into cubes and place on low heat. After the water and potatoes boil, add the chopped fillet to the pan. Cook for no more than 30 minutes, otherwise the salmon will turn into puree. Peel and chop the onions and carrots into small cubes. Fry the vegetables in sunflower oil until they acquire a golden hue on all sides. When the roast is browned, it must be seasoned with tomato. If the tomato paste is slightly sour, add sugar. When the roast is ready, combine it with the broth and simmer for several minutes. Salmon soup should be served hot with finely chopped garlic.

In order for your dish to be unusual and appetizing, check out some cooking secrets.

• The basis of any fish soup is fish (in this situation, salmon), however, in order for the broth to be more aromatic, it is necessary to use at least one more type of fish when preparing it. This could be pike perch, whitefish, perch or ruff, as well as any other fish.
• It is very important to monitor the foam and remove it from the surface of the broth in time. Overcooked foam can ruin the appeal of the dish.
• The fish soup will be more flavorful if the fish you use for cooking is fresh. When frozen fish is used for cooking, it must be placed in the broth only in frozen form.
• The main component of fish soup is broth. That is why the dish will be more tasty if you use a small amount of vegetables.
• When cooking fish soup, do not cover the pan with a lid, as this may cause the fish soup to become cloudy. The heat during cooking should also be minimal in order for the appearance of the dish to be attractive.
• If it is cooked, it must be removed from the heat when the bones easily separate from the pulp. It is not recommended to overcook the dish, as the taste and aroma may be lost.

Salmon soup will become more aromatic if you season it with a variety of spices. Parsley, dill and green onions are considered the most optimal. As an addition, bay leaves and peppercorns, both allspice and bitter, are used. For lovers of extravagant tastes, it is recommended to use tarragon when cooking. Some people, after the salmon soup is ready, season it with a few more elements. These are most often olives and lemon. The ingredients must be placed in a saucepan with broth and covered with a lid for a few minutes. Now you can serve the dish on the table and delight your dear people with delicious food.

Nutritious fish soup restores strength, and you don’t have to cook it in a pot over a fire. All year round, any day, making a rich broth at home will not be particularly difficult if you buy good fish. It is better to leave the salmon fillet for the second course or for dinner, while the head, belly, and tail are perfect for the first course.

How to cook salmon soup

Fresh fish is ideal, but chilled fish should not be underestimated. To prepare salmon soup, you don’t have to take the whole carcass: the fillet can be left for rolls or steaks, and the rest of the parts can be used for broth. An important rule is that there should not be a strong boil, otherwise the ear will not be able to remain transparent. If you want to make it more nutritious, you should add millet, and if it’s unusual, then cream or processed cheese. You can add carrots, onions, spices, dill or parsley to the broth.

Salmon soup - recipe

When the body needs to be filled with energy, a nutritious and hot first course has almost no competitors. It’s worth finding a suitable salmon fish soup recipe that will turn unnecessary parts of the carcass into a healthy, hearty homemade dish. How to cook salmon soup? First prepare the broth, then cook the potatoes and other vegetables, and at the last moment add the fish pieces. Do not allow it to boil violently. The fish soup should be salted after cooking.

Salmon head ear

• Calorie content of the dish: 790 kcal.
• Purpose: lunch.
• Cuisine: Russian.

Even this part of the carcass is suitable for preparing a hearty fish broth, but how to cook fish soup from a salmon head? Since Atlantic salmon (salmon) is a fatty fish, you should not fry it in oil. You can keep salmon head fish soup rich and with a unique aroma if you don’t add fried vegetables or allspice. Before cooking fish soup, you need to remove the eyes and gills from the head of the salmon, then immerse this part of the carcass in cold water for half an hour to remove any remaining blood.

Ingredients:

• water – 2 liters;
• head – 1 pc.;
• potatoes – 3-4 pcs.;
• onion – 2 heads;
• carrots – 2 pcs.;
• black pepper (ground) – 0.5 teaspoon;
• bay leaf – 2 leaves;
• salt - to taste.

Cooking method:

1. Cut the onion, cut the carrots into slices, and place with the fish head in a saucepan. Pour cold water over its contents, bring to a boil, then reduce heat. How long to cook a salmon head for fish soup depends on the size, but on average it takes about half an hour.
2. Cut the potatoes into cubes, chop the greens. Remove the head and separate the edible pieces. Pour them back along with the spices and cook for another 3-5 minutes.
3. Let it sit for 15-20 minutes before serving.

Salmon ridge soup

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple recipe for salmon fish soup at home is an opportunity to taste the first dish, which is considered a record holder for the content of healthy amino acids. If you buy a whole carcass, you can make several delicious dishes at once, and if you buy only the ridges, use them for a rich first course. Less costs – more benefits, and the end result will be to feed the whole family delicious foodfish soup from salmon ridges, adding vegetables, rice, potatoes or cereals to taste.

Ingredients:

• water – 2.5 l;
• salmon ridges – 600 g;
• potatoes – 2-3 pcs.;
• carrots – 1 pc.;
• onion – 1 head;
• egg – 1 pc.;
• bay leaf – 3 leaves;
• salt – 0.5 tsp;
• black pepper - a pinch;
• dill (fresh, dried) - to taste.

Cooking method:

1. Divide the ridges into smaller parts and place in a saucepan. Fill with water, adding the onion, and place on low heat. Don't add salt!
2. Cut the potatoes into cubes and pour into the broth.
3. Boil the egg, chop it, add it to the fish soup along with chopped herbs and spices.
4. When the first one is ready, remove the onion, bay leaf, salt, and let it brew for about half an hour.

Salmon soup with cream

• Cooking time: 70 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 1560 kcal.
• Purpose: lunch.
• Cuisine: Scandinavian.
• Difficulty of preparation: medium.

If you want to prepare a Scandinavian version of fish soup, you can’t do without heavy cream or milk. Some recipes suggest replacing these products with grated processed cheese, but according to tradition, salmon soup with cream looks like this: meat or parts (head, tail, abdomen) of fish, a delicate dairy product, spices (celery, leeks, thyme). Any vegetables or cereals are culinary experiments, and Finnish fish soup should be served with slices of black bread.

Ingredients:

• fillet – 600 g;
• potatoes – 4-5 pcs.;
• cream – 250 ml;
• onion – 1 head;
• leek – 400 g;
• spices (thyme, coriander, basil) - to taste;
• salt – 0.5 tsp;
• ground black pepper - a pinch;
• fresh herbs - to taste.

Cooking method:

1. Peel the fish from scales or cut large pieces of the carcass so that they fit into the pan along with the onion, add water.
2. Bring to a boil, remove the resulting broth and strain through cheesecloth.
3. Peel the potatoes, cut into small cubes, leeks into small circles, and cut the fish into portions.
4. Take another pan, pour the chopped food into it, add pepper, pour in the broth.
5. Cook the fish soup over low heat (it should boil in about 15 minutes), reduce to low, add spices, salt, and, without stirring, leave to simmer for another 10 minutes.
6. The final step is to pour in the cream, simmer for a couple of minutes, and let it brew. Before serving, sprinkle the soup with cream with chopped herbs.

Salmon soup with millet

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1150 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most satisfying version of fish soup is prepared with the addition of cereals. Red fish gives a fatty fat; you don’t even have to take the pulp for this. If you want to make a hot appetizer to go with vodka, then a delicious salmon soup with millet will be an excellent alternative to kulesh. Cereals enhance the nutritional value of fish broth, while the products combine well with each other, and the pleasant smell awakens the appetite.

Ingredients:

• water – 3.5 liters;
• fish soup set (salmon head, tails, backbone) – 500 g;
• millet –150 g;
• potatoes – 3 pcs.;
• tomato – 2 pcs.;
• onion – 2 heads;
• bay leaf – 3 leaves;
• sea ​​salt – 3 tsp;
• black pepper – 5-6 peas;
• parsley - 1 bunch.

Cooking method:

1. Wash all offal well, remove eyes and gills, put in a saucepan, add a whole onion, cover with water.
2. Boil the broth, periodically removing the foam, strain so that there are no bones.
3. During this time, cut the potatoes into cubes, grate the carrots, pour the vegetables into the fish broth, and cook until half cooked.
4. Cut the tomatoes into small cubes and add them to the boiling pan with the fish soup along with the bay leaf.
5. Rinse the millet thoroughly under running water, pour into the broth, and cook until tender.
6. Before turning off the heat, grind the black peppercorns and pour it back with the fish, which needs to be divided into pieces.
7. Let the fish soup with millet brew for about 20 minutes.
8. When serving, sprinkle generously with chopped parsley.

Salmon tail chowder

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

With this recipe you can diversify your diet with a valuable variety of fish without worrying about finances. An appetizing-looking and no less pleasant-tasting first course will satisfy your hunger for a long time, the main thing is that it will be easier to prepare than salmon fish soup, because you won’t have to bother with the gills and soak these parts of the carcass in water. How to cook salmon soup if you have the tails, necessary vegetables and spices on hand?

Ingredients:

• salmon tails – 6 pcs.;
• potatoes – 5-6 pcs.;
• carrots – 2 pcs.;
• onion – 2 heads;
• green onions – 30 g;
• bay leaf – 2-3 pcs.;
• black pepper – 5-6 peas;
• dill - 1 bunch.

Cooking method:

1. Wash the tails, cook the broth, adding onions.
2. Cut the carrots into slices, potatoes into cubes, pour into the pan.
3. You can add bay leaf, ground black peppercorns, and chopped dill after 15 minutes, without stirring the soup.
4. Turn off the heat, cover with a lid, and let sit for another quarter of an hour.

Salmon belly soup

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 850 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A budget version of fish soup is also a storehouse of amino acids. This part of the fish carcass holds the record for its content, so fish soup with salmon bellies is the champion among first courses in terms of nutritional value and benefits. The finished first course tastes light, and you can add beans, tomatoes, bell peppers, pearl barley, rice, corn or canned peas to the broth for variety or decoration.

Ingredients:

• water – 2.5 l;
• bellies – 500 g;
• rice – 200 g;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• onion – 1 head;
• tomato paste – 2 tbsp. spoons;
• bay leaf – 2 leaves;
• salt, pepper, fresh herbs - to taste.

Cooking method:

1. Boil the rice separately until the grains are crumbly.
2. Take the bellies, half a carrot, an onion, cook the broth, which then strain through cheesecloth.
3. Cut the potatoes into cubes, the rest of the carrots, sauté the onion together with tomato paste, adding a little vegetable oil. Place all ingredients into strained broth.
4. Add ground black peppercorns, rice, bay leaves, pieces of pulp from the tails. Cook for a few more minutes, cover and let simmer.

Fish soup with salmon - cooking secrets

There are few culinary tips, but if you follow the recommendations, the finished first course will be successful and will pleasantly surprise you with its rich taste and appetizing aroma. Here are some secrets of cooking salmon fish soup that you should know:

• Keep the fish head in cold water for half an hour, after removing the eyes and gills.
• You can try to save cloudy broth by pouring in the liquid chicken protein, letting it curdle, and then removing it.
• To improve the color of the broth, add the onion head unpeeled.
• If you use fillet, it is first recommended to grease the pulp with a slice of lemon and sprinkle with sugar for 10-15 minutes. Then rinse off the marinade, after which a subtle aroma should remain.

Video: Salmon soup

Thanks to its unique aroma, magical taste and nutritional properties, ukha takes one of the places of honor among soups. There is an opinion that real fish soup is cooked exclusively over a fire. However, it is not. Using familiar pots and a stove, or such a miracle helper as a slow cooker, you can cook fish soup at home.

Using familiar pots and a stove, or such a miracle helper as a slow cooker, you can cook fish soup at home

Thanks to the rapidly developing culinary art, as well as the desire to experiment, there is an opportunity to try new versions of your favorite dish. If you still don’t have a single recipe for salmon fish soup in your culinary notebook, we will help you solve this problem!

Useful properties of salmon

Fishermen claim that only food that has been cooked over a fire from recently caught fish can be called real fish soup. However, in modern cooking this name is used for a number of dishes, regardless of where and how they were prepared. It is clear that cooking fish soup from freshly caught salmon is a difficult task, but there is no reason to be upset. At home, you can prepare this dish just as well.

It is known that, in addition to excellent taste, salmon has a lot of useful properties. First of all, it is necessary to say that salmon meat contains a large amount of protein, which is easily absorbed by the human body (100 g of fish makes it possible to get almost half of the required daily requirement). This fish is also a source of unsaturated Omega-3 fatty acids (their deficiency or absence in the body has a significant impact on health, changing it not for the better), vitamins, micro- and macroelements.

Omega-3 unsaturated fatty acids have an anti-inflammatory effect, maintain the tone of blood vessels and prevent the formation of cholesterol plaques, help strengthen the immune system and cope with allergic reactions, and improve the condition of the mucous membranes. However, the most important thing is that Omega-3 acids have the ability to prevent the occurrence of cancer.

Is it possible to replace salmon with trout or pink salmon?

The question often arises: is it possible to replace salmon in a recipe with trout or pink salmon? Is there a significant difference between these types of fish? Let's look at a small table.

Table: nutritional value of trout and pink salmon compared to salmon

We see that of the three fish the most high-calorie and fatty is salmon, the broth from it will be the richest. However, taking into account the fact that these species are similar in taste and beneficial properties, you can replace salmon with trout or pink salmon in recipes.

Replacing salmon with pink salmon makes sense in recipes that involve adding cream or other fatty ingredients.

Choosing fish

Fresh salmon

First of all, the question will arise of how to choose the right salmon for fish soup. The ideal option for cooking is fresh chilled fish. You can purchase such a product in the store by purchasing a whole carcass, a piece or parts of salmon specifically for preparing fish soup (head, fins, ridges, etc.). A whole carcass is preferable, since it is easier to determine the quality of the fish, and after purchase, calmly clean it, dividing it into the necessary parts for cooking and subsequent freezing or salting at home. When buying fish, do not forget to pay attention to the smell, color, and integrity of the skin. Fresh salmon has a pronounced bright orange color of meat and a subtle pleasant aroma. The indentation formed when pressing on a carcass or a cut of meat immediately disappears, leaving no traces on the surface.

The scales of fresh fish are smooth, shiny, the carcass is intact, without torn fins, the gills are dark, with a red tint, the eyes are clean, without a film, slightly convex.

Frozen fish

If it is not possible to purchase chilled fish, frozen products will help out. When purchasing such fish, you also need to take into account several nuances. Properly frozen salmon, which is stored in compliance with all established rules, almost does not lose its taste and its beneficial qualities. Here are a couple of tips:

1. Buy fish from trusted stores, do not hesitate to check delivery times and the time the desired product is at the point of sale.
2. After defrosting fish at home, be sure to smell it and inspect the carcass or piece from all sides. The fish should not have an unpleasant odor, darkening, or loose structure.

From the head, belly, tail or steak: which parts are best?

Most often, the dish is cooked from a soup set that includes the head, ridge, belly and tail of the salmon. You can make soup using the whole carcass if it is small. Often the broth is made from a soup set, and then the fish soup itself is filled with steak cut into pieces.

The level of fat content of the dish depends on which parts of the salmon end up in the pan. A broth cooked using the head and tail will be less high in calories and fat than if you use the belly or the whole fish.

Step-by-step recipes with photos

Classical

An easy cooking method and a minimal set of ingredients is all you need to prepare a classic salmon fish soup.

Classic salmon soup can be prepared in half an hour

Ingredients:

• 700 g salmon (head or soup set);
• 1 carrot;
• 1 onion;
• 10 black peppercorns;
• 3 liters of water;
• greens to taste;
• salt.

Preparation procedure:

1. First of all, put a pot of water on the stove. By the time you prepare everything else for the fish soup, the water should boil.
2. Prepare your food. If you use the head for cooking soup, first remove the gills from it, then rinse thoroughly with cold water.
3. Cut the peeled vegetables (onion into 2–4 pieces, carrots into medium-thick slices), rinse the greens and dry with a towel.
4. Place the onions and carrots in boiling water and cook over medium heat for 10 minutes. During this time, the vegetables will begin to give the broth their wonderful aroma.
5. Place the fish in the pan and add peppercorns. Reduce heat to low and simmer soup for about 20 minutes. Make sure the broth is simmered over low heat. With rapid boiling, instead of an appetizing clear broth, you will get a cloudy liquid with flakes of foam.
6. Once the fish begins to easily fall off the bones, remove the head (or other parts of the salmon that were used for cooking) from the pan and transfer to a separate plate. Season the soup with salt to taste, cover and leave covered for 7-10 minutes.
7. Pour the finished dish into plates, garnish with fresh herbs and serve immediately.

As for the fish head, it should be cooled, disassembled, separating the meat from the bones, and then add the pieces to the plates with the fish soup immediately before serving. It is not necessary to comply with this point. If you want your ear to contain a large amount of tender meat, you can cook soup with steak or fillet.

There are practically no dishes that are not subject to various changes on the part of those who prepare them. In the ingredients of different versions of salmon fish soup that can be found on the Internet, in most cases there is potato, although it is not in the classic recipe. Whether to put this vegetable in the soup or not is up to you to decide. If you still want to supplement your meal with potatoes, place the peeled and chopped tubers in boiling water along with carrots.

The classic fish soup recipe is often supplemented with potatoes

The classic soup with potatoes turns out to be more satisfying.

With cod and cream

By changing the classic recipe to your liking, you can get a completely new dish. We suggest you prepare a tender fish soup by adding cod and cream.

Ukha with cream turns out more tender

Ingredients:

• 200 g salmon fillet;
• 200 g cod fillet;
• 2 large potato tubers;
• 1 sweet potato tuber;
• 1 leek stalk;
• 330 ml cream;
• 1 tablespoon flour;
• 50 g butter;
• 1 liter of water or ready-made fish broth;
• fresh dill;
• ground black pepper;
• salt;
• fresh fennel - optional.

Preparation procedure:

1. Cut the peeled vegetables and fish into cubes (salmon and cod - large, vegetables - smaller).

   Prepare all ingredients

Melt a piece of butter in a medium saucepan.

Melt the butter

Place the leek sliced ​​into rings into the pan and fry lightly.

Fry the leeks

Add potatoes, sweet potatoes and carrots to the onions, mix everything and fry the vegetables until half cooked.

Fry the vegetables

Place both types of fish fillets into the pan and mix gently.

Add fish

Pour wheat flour into the fish and vegetable mixture, mix it thoroughly with all the other ingredients.

Add flour

Pour the cream into the pan.

Add cream

Pour in water or fish broth, add ground black pepper and salt to taste. Stir the soup again, bring to a boil and cook over low heat for 10 minutes.

Add water or fish stock

Turn off the stove. Add chopped fresh dill and fennel to your ear to taste. Let the soup simmer, covered, for 5-7 minutes.

The finishing touch is fresh herbs

Pour the fish soup with cream into serving bowls and enjoy the magical taste!

Salmon soup with cream can be cooked in another way. You will learn how to do this in the video below.

Video: real Finnish soup at home

With millet and fresh tomatoes

You can prepare a more “Russian” fish soup by adding cereal to the main list of ingredients. Rice, millet, and pearl barley are most often used. The option with millet seemed very interesting to us.

Salmon soup with millet and tomatoes turns out bright and uniquely tasty

You will need:

• salmon head, tail and steak;
• 2.5–3 liters of water;
• 2 potato tubers;
• 2 fresh tomatoes;
• 1 carrot;
• 2 onions;
• 2 tablespoons of millet;
• 1 tablespoon vegetable oil;
• 1 bay leaf;
• fresh or dried herbs;
• ground black pepper and salt.

Preparation procedure:

1. Clean the salmon head from the gills, rinse and place in a saucepan along with the tail and steak. Send 1 onion (pre-peeled) and bay leaf there.
2. Pour water over the fish and bring to a boil. Remove any foam that has formed on the surface of the liquid, reduce the heat and simmer the broth for 20–25 minutes.
3. Transfer the finished fish to a plate, cool, and then separate the meat from the bones. Strain the broth through a fine sieve or cheesecloth, and safely throw the boiled onion and bay leaf into the trash.
4. Bring the fish broth to a boil again, then put the potatoes in it and cook until half-cooked.
5. Add well-washed millet, fresh tomatoes cut into small cubes and salt to taste to the soup.
6. Finely chop the second onion and carrots, fry in a frying pan with a small amount of vegetable oil until soft.
7. Transfer the roast into the pan with the fish soup, mix everything thoroughly and cook for another 5-7 minutes.
8. Pour your favorite dried or fresh chopped herbs into the pan, let the fish soup sit for 5 minutes under the lid, then pour into plates and serve with wheat croutons and pickled garlic.

Any recipe for homemade salmon fish soup can be adapted to a slow cooker. The cooking time and features in this case will depend only on what model of electric assistant you have.

Video: salmon soup with millet in a slow cooker

With rice and cognac

Sometimes a small amount of alcohol is added to the ear. Anise gives the dish a unique aroma, but more affordable vodka is used more often. We will tell you how to please your loved ones with salmon fish soup with rice and cognac.

In addition to potatoes, rice is also added to the ear for nutritional value.

You will need the following ingredients:

• 1 salmon soup set (head, tail and fins);
• 4 potato tubers;
• 1 tomato;
• 2 carrots;
• 2 onions;
• 100 g rice;
• 100 g cognac;
• 2 bay leaves;
• a few peas of black pepper and salt to taste;
• fresh greens.

Preparation procedure:

1. First of all, start cleaning the head from the gills. Rinse all parts of the soup set, place in a saucepan, cover with cold water and start cooking.
2. When the liquid boils, carefully collect the foam, reduce the heat to low, put the peeled onion and 1 carrot, bay leaf and black peppercorns into the pan. Cook the broth for about 15 minutes.
3. Remove the fish from the pan and strain the broth. Disassemble the salmon meat so that no bones remain.
4. Pour rice into the strained boiling broth. Cut the remaining onion and carrots, as well as the tomato into small cubes and also add to the soup. Cook the food for 15 minutes.
5. Pour cognac into the ear, add a little salt (to taste), add chopped fresh herbs. Stir the soup and let it simmer in a saucepan with the lid tightly closed for 15–20 minutes.

Spicy fish soup with lemon and rice noodles

Another unusual option for preparing this dish, it’s simply impossible not to fall in love with it. Quick preparation and interesting taste undoubtedly deserve attention and a page in your culinary notebook.

Lemon perfectly accentuates the taste and aroma of red fish, and hot pepper adds piquancy to the dish.

Ingredients:

• 400 g salmon;
• 100 g rice noodles that do not require cooking;
• 1 carrot;
• 1 onion;
• 1 leek stalk;
• 50 g celery root;
• 2 cloves of garlic;
• juice of half a lemon;
• 1 bunch of fresh herbs;
• 3 black peppercorns;
• 2 bay leaves;
• a pinch of ground red pepper (hot);
• salt to taste.

Preparation procedure:

1. Place the fish in a saucepan, add hot water, bring to a boil and cook with black peppercorns and bay leaves for 20 minutes.
   

   As soon as the liquid in the pan boils, you should immediately carefully collect all the foam from the surface.

2. Remove the finished fish from the pan, strain the broth and bring to a boil again.
3. Place onions, carrots and celery root cut into small cubes into the boiling broth. Cook the soup for 15–20 minutes.
4. Add chopped leek, pre-seeded salmon, rice noodles and chopped fresh herbs to your soup to your taste. Lightly salt the food, add a pinch of hot ground pepper (red), stir and let it brew under the lid for 5 minutes.
5. Pour the finished fish soup into plates, season with lemon juice, finely chopped garlic, and garnish with lemon slices and olives. If desired, you can add sour cream and croutons to the soup.

Rice noodles can be replaced with wheat noodles.

Recipe from Jamie Oliver

The world-famous English chef Jamie Oliver also gave us a wonderful recipe for salmon fish soup. The version below is slightly modified, but does not have any significant differences from the original.

Jamie Oliver's salmon soup is prepared with bell pepper and seaweed

You will need:

• 350–400 g salmon fillet;
• 3 tbsp. l. wild rice and basmati rice mixtures;
• 1 tablespoon dried seaweed mixture;
• 4th part of small beets;
• 1 onion;
• 1 leek stalk;
• 1 small bell pepper;
• 1 piece of hot capsicum;
• 1 celery root;
• 1 bay leaf;
• 2–3 sprigs of fresh parsley;
• ground black pepper and sea salt to taste;
• lemon - optional.

Preparation procedure:

1. Divide the peeled vegetables (except hot peppers) into 2 parts. Cut the first part randomly, the way you want. Place the vegetables in a saucepan, add a bay leaf and a sprig of parsley, cover with water and cook for 30 minutes.
2. When the vegetables are soft enough, place a piece of salmon fillet into the broth, immediately turn off the stove, cover the pan with a lid and leave for 5 minutes.
3. Remove the fish from the pan and set aside until completely cool. Remove the meat from the bones and divide it into small pieces.
4. Strain the fish and vegetable broth and bring to a boil. Pour the rice mixture and dried seaweed into the pan, add sea salt to taste.
5. Cut the remaining vegetables into small strips and chop a piece of capsicum. Transfer the remaining ingredients and fish to the soup pot and cook until the rice is tender.
6. Turn off the heat and leave the soup to steep. Garnish the finished dish with chopped parsley (or small whole leaves). If desired, add lemon juice to each serving or garnish the ear with lemon slices.

To prepare Jamie Oliver's fish soup, it is better to take salmon fillets or steaks. In addition, you can experiment and make soup using a whole carcass (or part of a carcass) of small trout or pink salmon.

Homemade salmon fish soup is an excellent healthy dish that will help you add variety to your daily menu, and in some cases even decorate your holiday table. Don't be afraid to add additions to recipes, experiment and get creative. Bon appetit to you and your family!

The best fish soup, of course, comes from freshly caught fish. And you need to cook it right on the spot, over a fire. Unfortunately, this opportunity is not always available to everyone, so we will try to prepare an equally tasty salmon fish soup in our kitchen. It’s not even a whole fish that’s suitable for this, but those parts that usually go to waste: the head, tail, fins and bones, and of course a few pieces of fish fillet. Having bought a chilled fish carcass, you can use it entirely without losing a single gram of valuable product. Fillet can be used to prepare steaks or salted and prepared into delicious rolls. But everything else is precisely the best product for making fish soup.

But today we suggest preparing fish soup from steaks. Some may decide that this is not the most economical option, but sometimes you want rich broth and boiled fish meat. Salmon ukha will turn out incredibly tasty and aromatic. In addition, this fish is very easy to clean and separate the meat from the skin and bones.

There is one secret thanks to which none of the eaters will even guess that the salmon soup is cooked in an ordinary pan on a gas stove. Stock up on thin birch splinters, light one of them when the soup is ready, and simmer it right in the pan. This simple method will give your dish the smell of a real fire, and give you the glory of an excellent cook.

Salmon is considered a very healthy and tasty fish. Salmon soup, prepared from the head and tail, with the addition of vegetables, perfectly satisfies hunger and saturates the body with vitamins. I always cook fish soup from frozen salmon, because it’s almost impossible to find it fresh.

The main thing is to prepare the trimmings correctly. Be sure to remove the gills and eyes from the head and cut off the fins from the tails. It is the gills and eyes that make the fish cloudy and foamy, and they can also make the dish bitter. You don't need to cook the fish for long, about 30 minutes, depending on the size of the head. This time I decided to prepare fish soup only with the addition of onions, carrots, potatoes and herbs to make the soup light, but if you want to cook a more satisfying first course, add rice, millet or pasta. To make the soup aromatic, be sure to add herbs or lemon juice. Preparing fish soup is very simple and quick, because you don’t need to cook the fish for a long time to create a rich broth. The only thing that takes time is cleaning the meat from the bones.

This soup will appeal to adults and children, because it tastes light and filling. If your child does not like greens, do not add them when cooking, but for yourself you can add them before serving.

Salmon soup recipe with photos step by step

Ingredients

• Salmon head – 700 g.
• Tail – 2 pcs.
• Potatoes – 5 pcs.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Dill – 2 tbsp
• Salt – 1 tsp
• Water - 2 l.

How to cook fish soup from salmon head and tail

First defrost the head and tails in cold water. Next, we need to cut out the gills. Move aside the “cheeks” of the fish, where the pink gills are hidden, take culinary scissors or a knife and carefully make an incision on the left and right sides, where they begin, and take out the entire gills. We take out the eye with a knife, rinse the head thoroughly under running water. At the tails we will simply cut off the fin.

Place the salmon in cold water, put it on the fire, and add half an onion.

When the soup begins to boil, foam will begin to appear, be sure to scoop it up with a spoon, otherwise the soup will turn out cloudy. Cook the broth over low heat under the lid for 40 minutes.

We take the head and tails out of the pan, do it carefully, otherwise the head may break. I usually take it out with a deep plate, so my hands won’t get burned and my head will remain intact. We leave the fish to cool so that we can disassemble it later. Don't forget to take out the onion, it has already given up all its flavor.

Now, using a strainer, strain the broth, then the bones will definitely not get in and it will turn out more transparent.

Cut the onion and carrots into pieces and fry a little in a frying pan, adding minimal vegetable oil so that the dish does not turn out greasy. Fry vegetables for 5 minutes.

Add vegetables, cook for 10 minutes.

Peel the potatoes and cut them into pieces, add them. Cook it until done.

While the meat is cooking, let's take the head apart and separate the meat from the bones. Remove the skin from the tails and remove the meat. Add meat to soup.

5 minutes before the end of cooking, add dill, salt, and ground black pepper. We add the greens in advance so that they have time to cook and the soup can be stored longer.

Bon appetit!

Tips for making fish soup at home

1. To defrost the fish quickly, immerse it in a container with cold water; the more often you change the water, the faster it will defrost. I don’t recommend defrosting it in the microwave, because it can cook there, not all of it, of course, but its edges.
2. The freshness of the head can be determined by the gills; if they are light pink, it means it is fresh, dark brown is a sign of not fresh fish. Ingoda, they sell the head already cleaned, without gills, on the one hand, it doesn’t need to be cleaned, but on the other hand, you can’t tell how fresh it is.
3. Fish broth must be cooked on fish bones. Then the yushka will have a rich taste. You can use ridges, tummies, tails.
4. For a rich vegetable broth, you can add whole vegetables: carrots, onions, parsley root. After they give off their taste, you should take them out. If you add an unpeeled onion, the skin will give it a beautiful golden hue.
5. The fish soup will taste better if you prepare it from different types of fish. You can combine: salmon, hake and notothenia.
6. The soup should be seasoned with fresh, aromatic herbs; it is this that gives the soup its taste.
7. In order for the fish broth to be transparent, you need to remove the foam in time and strain it using a strainer or gauze.
8. Fishermen recommend pouring less water and more fish.
9. If you cook soup from whole fish, then during cooking, carefully stir the soup with a spoon, otherwise you will turn the fish into porridge.
10. To avoid getting bones in your bowl, be sure to strain the broth.
11. You can use different spices: ground black pepper, nutmeg, sweet paprika, cumin, curry, coriander.
12. You need to salt the fish soup at the very end of cooking so as not to spoil the taste of the dish.
13. Butter is added for a delicate creamy taste. I think a little piece wouldn't hurt.
14. Before serving, the soup can be seasoned with lemon juice; it will add sourness and an incredibly pleasant smell.

So, salmon soup made from the head and tails turns out tasty and inexpensive!