Ear from pink salmon, head and tail is a very nutritious first course, enriched with vitamins, and, if cooked correctly, it also has an excellent taste.

General principles, useful tips and tricks for cooking fish soup from the head and tail of pink salmon from experienced chefs

The main ingredient of the fish soup is the broth. All other products (vegetables or cereals) are added purely at will.

For the richness of the broth, the head of pink salmon must be mandatory. Before starting cooking, you need to remove the gills and eyes from it, wash the head itself from the remnants of blood and other liquids.

This first course cannot be cooked without a lot of spices. You need to put them without sparing, even when cooking fish broth.

To make the ear transparent, even before cooking, you should know exactly the desired volume of the finished dish, and pour all the water for cooking at once. After boiling or during the cooking process, you can not add liquid - the broth will become cloudy.

Even if the ear is cooked without adding vegetables, you should still put an onion in the pan. One whole onion, cut crosswise not completely and taken out of the broth, will indescribably enrich the vitamin composition of the dish, give it a special taste and aroma. You can do the same with a carrot, but then it should be cut and thrown back into your ear.

Seasonings for fish soup

• Mandatory seasonings for the ear are salt and pepper. Instead of ground black pepper, it is better to put peas, then get it - the taste will be richer, and not too spicy.
• Lemon juice will give a pleasant note in taste, but if it is not possible to squeeze lemon into the pan, you should not dilute citric acid or buy store juice - these are not suitable replacement options.
• You can also add allspice with peas, but you can not use the powder - it can give an unexpected taste.
• There are those who prefer to buy a ready-made set of spices for fish soup in the store and throw them into the pan - you can do this, if you do not talk about it to supporters of real fish soup, who cook it on a fire with the addition of a glass of vodka.

Ear from pink salmon-head and tail, recipes:

How to cook a classic ear? The cooking recipe is quite simple, and all the rest are the same methods, but with the addition of different products.

What products are needed:

• (mandatory head and tail, all other parts of the fish if possible and optional);
• onions - 1 head;
• carrots - 1 pc.;
• spices - the composition of this item is regulated by each cook himself;
• potatoes - 4 tubers;
• parsley.

Ideally, the ear should be liquid, so the amount of potatoes for a dish is less than for soup or borscht of the same volume. This quantity is indicated for water with a volume of about 3 liters.

How to cook:

1. Defrost frozen fish. It is better to do this in the refrigerator, for about a day, then gut, rinse. If the leftovers (soup set) were defrosted, then it is enough to sort and rinse them.
2. Be sure to remove the gills, cut the fish into pieces, put them in a saucepan, pour clean drinking water and put on the stove.
3. After boiling, reduce the heat, remove the foam and cook for 20 minutes.
4. If for those who will eat the fish soup, the presence of onions is permissible, then after cleaning it, it must be finely chopped. If the onion is not eaten, you can put a whole peeled head in the pan - it will give all the useful properties to the fish broth. After cooking is complete, it will need to be removed.
5. Cut the carrots (shape - optional, but not very small), peel the potatoes, cut each tuber into several pieces.
6. After 20 minutes, the fish must be removed from the water, and in the meantime, throw onions and carrots into it.
7. Wait until it boils and throw potatoes into the broth.
8. Cook until all vegetables are tender, tasting them occasionally.
9. Separate the meat from the bones, return it to the pan. If only the head and tail were used, they should still be crushed with your hands - small particles of the fillet still remained there. Wash the parsley and finely chop with a knife.
10. When the ear is almost ready, put spices in it, let it boil for 2-3 minutes, throw in the greens, bring to a boil and remove from heat.
11. Be sure to cover the pan with a lid and leave to infuse - 30 minutes will be enough. Then you can submit.

Ask the chef!

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

This is the basic recipe. Cooking options with additional ingredients will be described below. Cooking should be in the same way, but add spices and herbs at the very end, after laying all the ingredients. Finished fish is also added last.

Pink salmon ear: head and tail with millet

For the above amount of products, ½ cup of millet is enough. It is laid together with potatoes and cooked further according to the above scheme, checking the readiness of millet and potatoes.

Cooking time will not change much.

Pink salmon ear: head and tail with rice

Rice swells a lot. For a given volume of the finished dish, 2 tablespoons are enough.

Since rice takes longer to cook than, for example, millet, you need to put it in the pan earlier. This can be done immediately after removing the fish from the pan and before laying the vegetables. When it boils, let it boil for 5-7 minutes, and then cook according to the previously described scheme.

Ear from pink salmon: heads and tails in a slow cooker

The recipe for cooking many dishes in a slow cooker is unusually simple for many - you just need to put the products in the bowl, set the appropriate mode and wait for the sound signal.

You can do the same with this dish. All products should be loaded into the multicooker, select the appropriate mode and wait for the end of the program. 10 minutes before the end of cooking, you need to get fish products, separate the fillet and return it to the slow cooker.

What program to cook?

Here are just a few options:

• "Soup", cooking time - 60 minutes;
• "Stew", cooking time - 60 minutes;
• "Baking" (a very good program for first courses), - cooking time - 35 minutes.

Pink salmon ear: head and tail with barley

Barley, like rice, takes a long time to boil. Before laying in the pan, it is washed, be sure to at least two times.

For the above set of products, 3.5 tablespoons of cereals are prepared. Barley, like rice, is placed in a saucepan after removing the fish and before adding vegetables. After boiling, barley should be cooked until half cooked, and then add the rest of the ingredients.

Pink salmon ear with cream

The recipe for fish soup with cream is different from the rest. Cream will give an incredibly delicate taste. Fish is already a tender, juicy and soft product, so in combination with cream it will look doubly appropriate.

What products are needed:

• pink salmon soup set;
• potatoes - 4 pcs.;
• leek - 2 pcs.;
• cream - 1 l;
• spices.

How to cook an ear from the head and tail of pink salmon with cream:

1. From the constituent parts of pink salmon, cook the broth (necessarily with spices). Then take out the fish and put the chopped onion, chopped potatoes, cook for 10 minutes.
2. Return the deboned meat to the broth and pour in the cream, cook for another 5 minutes.
3. At the end, add more spices, turn off the heat, and insist for 20 minutes before use.

Ear from the head of pink salmon - recipe with photo

Ear from the head of pink salmon is cooked according to the classic recipe described above in the article. It is good if there are other parts of the fish besides - even a small piece of fillet will make the dish unforgettable.

It is better not to serve the head itself - although there is a fillet in it, it is better to take it out on another plate, since there is a lot of inedible in this part of the fish. In addition, as mentioned earlier, the head must be well processed before cooking.

Ear from canned pink salmon

Ear from pink salmon - head and tail: calories

The calorie content of the first pink salmon dish is extremely low - up to 50 units in the classic recipe. When cream is added, it rises sharply to 200 units per 100 g.

So it's brewing pink salmon ear, head and tail, simple enough. Depending on your preferences, you can use various additional products, or increase the calorie content of the dish by adding cream.

The dish is very popular with current housewives. For its preparation, it is quite enough to use the head or tail of the fish, as well as canned fish.

Other components are available at any store, so even a hostess with no experience can cook a dish. Due to its low calorie content, this soup is consumed during various diets. There are no harmful substances in pink salmon, so the soup from it can be consumed by children.

Ukha is an easy dish to prepare. First, the broth is boiled, then it is seasoned with vegetables and spices. When using canned fish, vegetables are boiled first, and then canned food is added.

Spices play an important role in cooking. As a rule, ordinary spices are enough: salt, bay leaf, herbs, pepper. To prepare a dish with a lot of calories, various cereals are added: barley, rice.

The tail and head are a typical cooking kit. Other fish fragments can be used in the preparation of the dish, but the tail and head are enough to make a hearty broth.

Cooking takes a minimum of time. An important step in cooking is cleaning the fish from the bones. At the end of cooking, it is advisable to insist the ear under the lid for about 20-30 minutes.

Features of pink salmon soup

The ear from it is not only nutritious and appetizing, but also, of course, useful. It contains many different substances that have a beneficial effect on the body: macronutrients, nutrients, vitamins, omega-3 acids.

Eating this fish helps to protect the body, has a beneficial effect on the skin. It contains vitamins A, B, C, as well as PP, which have a positive effect on the nervous and digestive systems. It is rich in minerals that generally have a good effect on the body: chromium, iodine, phosphorus, sulfur, magnesium.

Ear from head and tail of pink salmon

Ukha is a traditional Russian delicious dish. To cook it, different types of fish are used. But the most appetizing fish soup is prepared from pink salmon.

Why the ear from the head?

Some housewives unknowingly throw away this part of the fish, and use chopped fillets to cook various dishes. But it is from the fish head that a delicious soup is obtained.

How to catch more fish?

1. Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
3. Lures based pheromones.

It is hardly possible to cook a dish from just one head. But it is considered the main product. Fish broth is prepared from it - the main part of the soup. Thanks to the fish head, it turns out nutritious and rich.

Seasonings and ingredients for cooking:

• Celery and parsley give the dish a unique taste and aroma;
• Lavrushka, peppercorns;
• Fresh vegetables: potatoes, onions, carrots.

Recipes from experts

Review of TOP-5 recipes

Compound:

• Pink salmon head - 3 pieces;
• Pink salmon tail - 3 pieces;
• Potatoes - 6 pieces;
• Onion - 1 head;
• Salt, pepper, herbs - to taste.

Place the soup set in a pot of water. Boil and boil for 25-30 minutes. Strain the resulting broth. Put the peeled chopped potatoes, boil again.

Then put chopped and peeled onions and carrots. Boil vegetables on the stove at medium temperature for about 15 minutes. Put the polished and chopped fish, salt, pepper and herbs into the cooked soup. Keep the cooked ear closed for about 10-15 minutes.

Components:

• Canned pink salmon - 1 can;
• Potato - 3 pieces;
• Rice (millet) - 3 tablespoons;
• Carrots - 1 piece;
• Onion - 1 head;
• Salt, spices, herbs - to taste.

Boil water, pour the washed cereal into it, boil for 15 minutes. Next, add peeled and chopped vegetables and spices: potatoes, onions, carrots, bay leaves, seasonings, herbs. When the vegetables are boiled add canned fish.

Components:

• Pink salmon - 500 grams;
• Potato - 3 pieces;
• Chicken egg - 3 pieces;
• Onion - 1 head;
• Carrots - 1 piece;
• Butter, herbs - to taste.

Place the fish cut into pieces in water and boil for about 25 minutes, salt. Add peeled chopped potatoes. Fry the chopped onion and grated carrots using butter.

When the potatoes are ready, put the fried vegetables in the ear. In another bowl, beat the eggs and slowly pour into the boiling soup, stirring constantly. Put greens.

Components:

• Fish fillet - 300 grams;
• Onion - 1 head;
• Carrots - 1 piece;
• Potato - 3 pieces;
• Champignons - 200 grams;
• Spices, herbs - to taste.

Sliced ​​\u200b\u200bfish fillet, fry a little on both sides, place in a deep bowl, pour boiling water and boil for 20-25 minutes. Put the peeled chopped potatoes into the boiling soup. Cut the mushrooms, fry together with the onion and carrots, add the broth. Season with spices and herbs.

Pink salmon ear is a tender, tasty, nutritious soup that the whole family will love. Red varieties of fish make the taste of the dish rich and very fragrant. It can be prepared even from the remains of fish and cereals.

Pink salmon ear - from which parts of the fish is it better to cook soup?

Absolutely all parts of the fish carcass can go into the ear. The most important thing is that the fish is fresh. However, the most rich is the ear using the head and the carcass itself. Before putting the head into the soup, be sure to remove the eyes and gills.

If you want to get a light dietary dish, cook only the tail and head of pink salmon.

Classic fillet recipe

Such an ear will remind you of a bright sunny day by the river, when the ear was cooked right on the shore from freshly caught fish.

Main products:

• two carrots;
• water - 1 l;
• half a bunch of fresh dill;
• a pinch of salt;
• four potato tubers;
• dry millet - 50 g;
• vodka - 0.1 l;
• fish fillet - 0.3 kg;
• lavrushka leaf;
• bulb.

How to cook salmon fish soup:

1. Grind the finished fish fillet into pieces and put them in a saucepan with water.
2. We remove the husk, peel from vegetables and add them whole to the fish.
3. We wait until the liquid boils and cook for another 10 minutes.
4. We take out all the products from the broth, filter the water through gauze or a sieve.
5. Pour vodka into the purified liquid, load the washed millet groats.
6. Remove the bones from the fillet and put the pulp back into the soup.
7. Add carrot slices and bay leaf.
8. Bring the dish to a boil and cook for 10 minutes.
9. We fall asleep chopped fresh dill, boil for 3 minutes and pour hot rich fish soup into plates.

Finnish cream soup

A very tender and soft version of a delicious soup. Be sure to try!

You will need:

• bulbs - 2 pcs.;
• cream - 1 l;
• red fish fillet - 0.3 kg;
• salt to taste;
• large potatoes - 4 pcs.;
• crushed black pepper to taste;
• a piece of butter - 50 g.

How to cook an ear:

1. We peel the peel from the potatoes, chop them into cubes and put them in a pot of water.
2. We wait until the liquid foams with bubbles and cook for 10 minutes.
3. Warm up the pieces of butter in a frying pan.
4. We process the fish, cut the meat into cubes and throw it on the surface of the pan. Fry the product for a minute with add the onion pieces.
5. Transfer the contents of the pan to a saucepan and cook for 15 minutes.
6. Pour in the cream and keep the pan on the gas for another 5 minutes.
7. Pour salt and pepper, mix everything and leave the soup for about 5 minutes.

Cooking from the head and tail of pink salmon

A variety of spices and seasonings will fill the ear with an intense taste.

Grocery list:

• two carrots;
• pink salmon heads and tails - 1 kg;
• half a bunch of fresh parsley;
• salt to taste;
• potato tubers - 5 pcs.;
• a handful of millet;
• celery - 3 branches;
• black peppercorns - 10 pcs.;
• onions - 2 pcs.;
• laurel leaf - 3 pcs.;
• ground pepper - to taste;
• tomato paste - 10 g.

How to prepare an ear from the head and tail of pink salmon:

1. First you need to make a vegetable broth.
2. Cut one carrot with celery into large pieces.
3. Pour two liters of water into the pan, add a whole peeled onion, two peeled potatoes, and chopped celery and onions.
4. Wait until it boils and cook the broth for another half an hour.
5. When the potatoes are soft, turn off the stove heat.
6. Remove all vegetables from the broth. Mash the potatoes with a fork and put them back into the pot.
7. We process millet with cold water, chop the remaining fresh potatoes into small cubes.
8. Cut fresh carrots into halves of circles, finely chop the washed parsley.
9. Put fish and potatoes in the soup. After 5 minutes, add peppercorns, millet and parsley.
10. After 15 minutes, load the carrots and tomato paste with salt.
11. After five minutes, add greens and turn off the delicious rich soup.
12. Sprinkle with ground black pepper before serving. It will add even more flavor to the food.

Fish belly ear with millet

The nutritional and culinary qualities of fish are not inferior to meat, but surpass it in digestibility. It can be used in the dinner menu, which should be light enough.

What to take:

• water - 4 l;
• two tomatoes;
• bunch of parsley;
• pink salmon abdomens;
• salt - 22 g;
• one carrot;
• three bay leaves;
• millet - 170 g;
• 12 peppercorns;
• two bulbs.

How to prepare the ear with millet:

1. Put the fish in a pot of water, wait until it boils. If a foamy mass appears, remove it with a spoon.
2. Put the peeled onion to the fish and pour in the peppercorns. Add salt and cook on low heat for 25 minutes.
3. During this time, you can prepare all the remaining ingredients. Finely chop the onion, chop the potatoes into cubes and chop the carrots on a grater.
4. We take pink salmon out of the broth, filter the liquid itself and pour it back into the pan.
5. Remove the bones from the pieces of fish and leave the flesh aside until the end of cooking the soup.
6. Put all the processed vegetables into the pan and cook for 15 minutes.
7. Then we load the bay leaves and tomato cubes, cook for another 10 minutes.
8. Add the washed millet groats and cook until it softens.
9. We fall asleep chopped parsley, fish pulp and black pepper in the ear.
10. We leave the dish for 15 minutes, after which you can enjoy the delicious taste of fresh fish soup.

Hearty fish soup with rice

If you want a rich soup to quickly satisfy your hunger, then use rice cereal instead of millet. It turns out very tasty.

Recipe Ingredients:

• bulb;
• pink salmon - 1 pc.;
• salt to taste;
• potato tubers - 2 pcs.;
• rice cereal - 45 g;
• one carrot;
• spices for fish to taste.

How to prepare fish soup with rice:

1. We cut the carcass of the fish into portioned pieces.
2. Chop the peeled carrot root into small cubes. We do the same with potatoes, but its pieces should be larger.
3. Bring two liters of water in a saucepan to a boil. Sprinkle salt and unload potato cubes. We cook them for 5 minutes.
4. Next, add chopped carrots and onions without husks in whole form.
5. Add rice and cook for 10 minutes.
6. After that, lay out the fish pieces to the cooking ingredients, pour in the spices and boil the soup for 5 minutes.
7. We load the chopped parsley and insist the ear for 15 minutes.

In a slow cooker

A variety of fish dishes are one of the characteristic features of Russian cuisine.

Recipe Ingredients:

• three potatoes;
• a handful of fresh herbs;
• one carrot;
• fish carcass;
• onion - 1 pc.

Ear from pink salmon in a slow cooker step by step:

1. Pour 2 liters of water into the multicooker bowl, add salt and click the "Soup" item in the menu.
2. Peeled potatoes cut into strips.
3. Pour the product into the slow cooker and start cooking.
4. During this time, we will be able to clean all the remaining vegetables and fish. Chop the onion into small cubes.
5. We pass the carrots through a large grater.
6. We shift the prepared products to the potatoes. We cook everything together for 20 minutes.
7. After that, lower the processed whole fish into the slow cooker.
8. After 15 minutes, we catch pink salmon and transfer to a plate.
9. We take out all the bones from the cooled meat, and cut the flesh into pieces and load it back into the soup.

A simple canned salmon recipe

If you can't buy fresh or frozen fish, take canned pink salmon. The taste won't change.

You will need:

• rice - 65 g;
• water - 2 l;
• one carrot root;
• lavrushka - 1 sheet;
• one can of pink salmon;
• three potatoes;
• salt to taste;
• onion - 1 pc.;
• a handful of fresh herbs;
• peppercorns - 4 pcs.

How to cook fish soup from canned pink salmon:

1. Mash the canned fish into a puree with a fork.
2. Chop the peeled onion into half rings. Chop potatoes into small squares. Grind carrots on a grater with large links.
3. Rinse the rice in a colander until the water is clear. We chop the washed greens with a knife.
4. Pour water into the dishes, wait for it to boil. We load rice into the water.
5. After 10 minutes, pour out the potato cubes, peppercorns and bay leaf.
6. Separately, in a frying pan, pass the onion with carrots until soft in vegetable oil.
7. We shift the contents of the pan into the future ear immediately after the parsley.
8. As soon as the soup is cooked for 20 minutes, add the fish gruel from the can.
9. Pour almost all the greens and cook for 5 minutes, add salt to taste.
10. We insist fragrant fish soup for 10 minutes under the lid, add the remaining dill and serve the dish hot on the table. Bon Appetit!

Fish soup recipes are present in almost every national cuisine. More precisely, there are recipes for fish soups. But the ear ... The ear is a domestic invention. Initially, the cooking of this soup took place exclusively in the fresh air, and even on a fire with smoke. And the fish soup was prepared only from freshly caught fish. Today you can cook fish soup from fresh fish, frozen fish, and canned fish.

Here, for example, salmon fish soup is a very suitable recipe for both the everyday menu and for a dinner party.

Of course, fresh salmon is not available to everyone and not everywhere, but frozen or canned salmon can be found in any supermarket.

Soup from this fish turns out well! Hearty and light at the same time, beautiful and quite easy to prepare. By the way, there are not so few recipes for pink salmon soup. Let's try to cook this wonderful soup using different recipes.

Classic salmon ear

Let's start with the classic fish soup recipe. For him, we need a whole carcass of fresh or fresh-frozen pink salmon.

Ingredients:

• pink salmon;
• 4 potatoes;
• 1 head of onion;
• 1 carrot;
• peppercorns;
• lavrushka;
• parsley;
• salt.

Cooking:

The fish must first be thawed (if it is frozen), gutted and washed. If you are going to cook the carcass along with the head, then you must definitely remove the gills, otherwise the ear will be bitter. So, the fish was prepared, cut into several parts, now you can start the process of cooking fish soup.

We put the pieces of pink salmon in a saucepan, fill it with cold water and put it on fire. When the broth boils, reduce the heat, remove the scale and cook the fish for 20 minutes. During this time, you need to peel and wash the carrots and potatoes, cut them: carrots in semicircles, and potatoes in cubes or cubes. It is also necessary to clean and finely chop the onion head.

We take out the finished fish from the pan, let it cool slightly and separate the fillet from the bones and skins. After that, cut the fillet into small pieces and put it back into the soup. When the ear boils, put the onions and carrots in the pan. After the next boil, add the chopped potatoes and cook the soup until the vegetables are fully cooked.

After that, salt the ear to taste, put black pepper in a pot and a bay leaf in it. Lastly, add finely chopped parsley, let the ear boil, turn off the heat and cover the pan with a lid. The boiled ear should be infused for 15-20 minutes. After that, we take a sample and serve the ear on the table.

Ear from canned pink salmon

No less tasty fish soup is obtained from canned fish. Therefore, canned pink salmon for cooking fish soup is also suitable for us.

Ingredients:

• a jar of canned pink salmon;
• 1 fresh carrot;
• 1 onion;
• 2-3 potatoes;
• a handful of millet;
• fresh greens;
• salt;
• sugar;
• butter.

Cooking:

We put a pot of water (2-3 l) on the fire. While the water is boiling, clean and wash the vegetables. Finely chop the onion, cut the carrots into semicircles, and slice the potatoes. In a frying pan, melt 2 tablespoons of butter and fry carrots and onions in it. Fry vegetables until golden brown. When the water boils, put the potatoes in the pan and wait for the next boil. In the meantime, thoroughly wash the millet. It is millet, and not any other cereal. So our ear will turn out especially tasty. So, we wash the millet until the water is clear, then pour boiling water over the grits. This is necessary so that bitterness leaves the millet.

Next, season the soup with millet and let it boil again. Cook the fish soup until the potatoes and millet are almost ready. While they are cooking, open the canned food and knead the fish with a fork, mixing the pulp with the juice. When the millet and potatoes are almost ready, put the fish and roasted carrots and onions into the pan. Add a pinch of sugar and salt the soup to taste. At the very end of cooking, fill the ear with finely chopped herbs. We give the soup a little brew and proceed to the meal.

Mushroom ear from pink salmon

A very interesting recipe for cooking fish soup with mushrooms. Try it. It's unusual and quite tasty!

Ingredients:

• 0.5 kg salmon fillet;
• 2-3 potatoes;
• 200 g fresh champignons;
• 1 head of onion;
• 1 carrot;
• 3 peas of allspice;
• 2 leaves of lavrushka;
• fresh greens;
• salt.

Cooking:

We thoroughly wash the fish, put it in a saucepan and fill it with cold water (about 2 liters). We lower the whole peeled onion head there and put the pan on the fire. While the water boils, clean and wash the carrots and potatoes. We cut the carrots into strips or circles (this is how you like it), cut the potatoes into cubes. When the water boils, remove the scale with a slotted spoon, reduce the heat. Next, we run the vegetables into the boiling broth and cook the fish soup for about 15 minutes.

Meanwhile, wash the mushrooms, cut them into quarters and add to the soup. We continue to cook the ear for another 7 minutes. Then add salt to taste, put pepper and bay leaf and let the soup boil for a couple more minutes. At the end of cooking, fill the ear with fresh herbs, turn off the fire, let the soup brew and serve.

Pink salmon ear in chicken broth

And this recipe is notable for the fact that when cooking fish soup, not fish, but chicken broth is used.

Ingredients:

• 1 liter chicken broth;
• 2 carrots;
• 2 heads of onions;
• 0.5 kg pink salmon;
• a pinch of saffron;
• 1 clove of garlic;
• white pepper;
• vegetable oil;
• fresh greens;
• salt.

Cooking:

If a whole carcass of pink salmon is available, then we gut it, wash it, remove the fins and head and cut the fish into fillets. Cut the fillet into large pieces, salt it, season with saffron and white pepper and leave to marinate.

While the fish is marinating, prepare the base for the fish soup. We put the pot with chicken broth on the fire and let it boil. In the meantime, peel the carrots and onions, chop them. Grate carrots for Korean carrots. First, cut the onion into thin half rings, and then cut these half rings in half again.

When the chicken broth boils, season it with vegetables. We are waiting for it to boil again, and cook for just a couple of minutes. Season the broth with vegetables with salt and pepper, put a thinly chopped clove of garlic, turn off the heat and leave to infuse. Fry the pickled pink salmon in vegetable oil and put it in a colander to drain excess fat.

Arrange the hot pieces of pink salmon in portioned plates, fill with chicken broth and serve. Separately, you can serve fresh herbs, crackers or fresh crispy bread.

Portioned ear in the microwave

The recipe is for 4 servings (4 pots). It also involves the use of a microwave to cook fish soup. It's fast and convenient!

Ingredients:

• 4 medium potatoes;
• 1 small carrot;
• 1 can of canned pink salmon;
• 1 cup cream (10% fat);
• black pepper;
• salt.

Cooking:

We clean and wash the vegetables and cut them into cubes, sticks or straws (as you like). Now we lay them out in pots (based on: 1 potato and a quarter of a carrot per serving). Fill the pots halfway with hot water and put in the microwave. We select full power and set the timer for 10 minutes.

We take out canned fish from the jar, put them on a plate and knead, mixing with juice. When the microwave timer goes off, take out the pots and put the fish on top of the potatoes. Add salt and black pepper to taste, pour in the cream (on the shoulders of the pots). Put the pots in the microwave for about 7 minutes. And then we enjoy the taste of fragrant creamy fish soup from pink salmon.

Here are such different recipes for making delicious salmon fish soup. Fish lovers will be able to appreciate any of the proposed options. This soup can be cooked from fresh or canned fish. It turns out it is light and satisfying at the same time. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

This soup is especially nice to eat in a dank autumn or winter, when …

Ingredients

• 350 gr. Pink salmon (head, tail, fins)
• 2 l. Water
• 100 gr. Rice
• 170 gr. Potato
• 30 gr. Onion
• 50 gr. Carrot
• 7 gr. Black pepper (polka dots)
• 2 pcs. Bay leaf
• Salt (taste)

Cooking

1. It really doesn't matter what kind of fish you have in this soup. Its beauty is that in 40 minutes you get an excellent dish using the leftovers from the processing of a whole fish. Important: for the specified amount of fish, water should not be more than 2 liters and "lavrushka" no more than 2 pieces.
2. Pour 2 liters of water into the pan, put all the fish there and put on fire. After boiling, cook for 20 minutes, and at this time:
   
   
3. Grate the carrots on a medium grater, finely chop the onion. Cut the potatoes into cubes or sticks, but not too large.
   
   
4. Mix onions with carrots and fry in a pan until golden brown.
   
   
5. 20 minutes passed - the fish was cooked. Now you need to remove all the pieces from the broth with a slotted spoon. By the way, the frying should be ready by now.
   
   
6. Now it is very important to strain all the broth through a sieve to remove small inclusions, bones and fin residues from it. Rinse the pot with hot water, return the clean broth to it and put it back on the fire.
   
   
7. After the broth boils again, start introducing all your workpieces into it one by one. First potatoes, then rice, then carrots with onions and bay leaves. We cook everything for 20 minutes. The soup is ready. Yes, and do not forget to take out the "lavrushka", otherwise it will give bitterness to the soup.