Today we have pink salmon for lunch. The recipes for its preparation with fresh and canned fish are simple and accessible even for inexperienced hostesses. Believe me - your household will definitely fall in love with such a first dish.

Pink salmon ear: recipe with photo step by step

Do you think that only men can cook delicious fish soup? Now you will see the opposite. An ear from the head and tail of pink salmon according to this recipe will amaze the representatives of the strong half of your family to the very heart.

Compound:

• tail, head and fins of fish;
• 2-3 leaves of laurel;
• carrot;
• 3-4 potatoes;
• 5-6 peas of black pepper;
• celery;
• dill;
• salt.

On a note! Ear from pink salmon has a low energy value. So, its calorie content is 39 Kcal per 100 g of the finished dish.

Cooking:

Fragrant and satisfying ear

No less tasty will be the fish soup made from canned pink salmon. This recipe is very simple, and the result will surely impress you.

Compound:

• 1 b. canned pink salmon;
• 5-6 potatoes;
• carrot;
• 2-3 leaves of laurel;
• salt;
• freshly ground black pepper;
• greenery.

Cooking:

1. Clean and wash vegetables.
2. We cut the potatoes into cubes, finely chop the onion with a knife.
3. Grind carrots on a grater.
4. Put the canned food in a bowl and mash them well with a fork.
5. Boil water in a saucepan and add potatoes. Salt and boil for five minutes after boiling.
6. Now add the onion and carrots, cook everything for 7-8 minutes.
7. Add laurel leaves and pepper the dish to taste.
8. Let's put the canned pink salmon.
9. Boil the ear until the potatoes are ready.
10. Add finely chopped greens to the finished ear and leave it to brew under a closed lid for ten minutes.

Attention! Similarly, pink salmon ear is cooked in a slow cooker. To do this, select the option "First courses" or "Soups".

Spicy fish soup

Consider another simple recipe for pink salmon soup at home. This rich soup is very healthy and tasty.

Compound:

• 150 g fish fillet;
• 2 potatoes;
• carrot;
• celery root;
• ½ st. rice
• 1.5 liters of purified water;
• greenery;
• a blend of spices;
• freshly ground black pepper;
• salt.

Cooking:

Advice! Before serving the fish soup on the table, add a lemon wedge to the plates. This will give the dish an unsurpassed aroma and exquisite taste.

Another variant of the

Traditionally, pink salmon fish soup with millet is cooked. But even with pearl barley, the dish turns out to be rich, tasty and fragrant. And to give it a rich color, add onion peel to the broth when cooking.

Compound:

• fish head;
• 5-6 potatoes;
• 2 carrots;
• ½ st. barley;
• onion peel;
• 1-2 leaves of laurel;
• salt;
• a blend of spices.

Cooking:

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

Step-by-step recipes for preparing a tasty and healthy fish soup from the head of pink salmon, with the addition of a tail with seasonings and spicy spices

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

3 gr.

carbohydrates

103 kcal.

Option 1: Classic from the head and tail of pink salmon

One of the most enduring traditions of Russian cuisine is the first course for dinner. And not the last place in this area is occupied by the ear - after all, that was the name of any soup in Rus'. On the broth of a river or sea fish, very rich soups are obtained, and the ear from the pink salmon head turns out fragrant and incredibly tasty.

Ingredients:

• Pink salmon - 1 fish weighing 900 gr.;
• Fresh potatoes - 2 pcs.;
• Fresh carrots - 1 pc.;
• Half a large onion;
• Sweet pepper varieties "Swallow" - 2 pcs.;
• A handful of quality millet;
• Sunflower oil - 35 ml;
• Fresh dill - 4 sprigs;
• Coarse salt and pepper;
• Bay leaf and peppercorns.

Step-by-step recipe for fish soup from the head and tail of pink salmon

The first fish dish can be prepared from any varieties and parts, for example, an ear from a pink salmon tail will be no less tasty than a fillet. Therefore, you should first start preparing the fish for cooking, cut it, put the fillet aside, remove the gills from the head and cook a rich broth from the bones and illiquid parts of the carcass. At the same time, you can immediately add all the dry spices to it and salt it so that the taste opens up as brightly as possible.

Cool the resulting broth a little, strain through cheesecloth or a fine sieve, disassemble the bones from the pulp and discard. Add washed and pre-soaked millet to the broth, and coarsely chopped potato wedges. So that the ear does not become cloudy, you should not make the fire strong.

Cut the onion into half rings, fry it in a pan, but do not fry, but stew it so that it becomes soft. Add thin slices of fresh carrots and peppers, heat through and add to the broth. Cook until all vegetables are soft.

Cut the fillet removed from the fish into pieces so that they fit in a spoon (for one bite). Dip in an almost ready broth with vegetables, check the balance of salt and spices in the fish soup and add chopped greens.

The most appetizing fish soup according to the classic recipe is ready to serve, it remains to pour it into plates and serve it to the table.

Option 2: A quick recipe for cooking fish soup from the head and tail of pink salmon

Fish broth is one of the fastest to prepare, of course, if you do not boil the aspic. Therefore, if you have a whole carcass of pink salmon, you cannot easily and quickly prepare the first dish from it. In such an ear from the head of pink salmon, simple fresh vegetables will perfectly harmonize.

Ingredients:

• Tails and heads of pink salmon - 1 kg;
• Potatoes - 3 pcs.;
• Fresh carrots - 2 pcs.;
• Greens (dill and parsley) - to taste;
• Salt and spices, black pepper.

How to quickly cook an ear from the head and tail of pink salmon

Pour the heads and tails of pink salmon with water, you don’t even have to defrost them, it is only important to remove the gills - otherwise the ear will turn out to be very bitter and cloudy. Boil for about 20 minutes, making sure that the broth does not boil too much.

Take out the fish, strain the broth into a clean saucepan. Cut the vegetables in such pieces that they fit in a spoon, add to the broth along with salt, spices and seasonings.

Boil the soup for about 10 minutes, check if there is enough salt in it. In the meantime, the broth is being cooked, you can get the meat from their heads and tails of pink salmon, and send them in large pieces to an almost ready ear.

Before serving, be sure to cut the greens into the soup in order not only to decorate the dish with fresh colors, but also to give the ear from the pink salmon tail an additional aroma and taste.

Option 3: Recipe for cooking fish soup from the tail and head of pink salmon with rice

Quite often we buy red fish for festive feasts and use only fillets. But the head and tail - we do not know where to apply. But from them you can cook an ear from the head of pink salmon, using the tail as well, so that there is more meat in the soup.

Ingredients:

• Head (gills removed) and tail of pink salmon;
• Rice, steamed long - 1 handful;
• Potato - optional;
• Carrot - 2 pcs.;
• Greens - to taste;
• Spices, seasonings, salt;
• Onions - 2 pcs.;
• Olive oil (odorless) - 40 ml.

Pour the necessary parts of the fish for cooking fish soup with water, put on fire, add spices. You can not remove the foam, because we will filter the broth anyway. But do not allow a strong boil, otherwise it will become cloudy.

Strain the finished broth, and disassemble the fish into large pieces. Add washed (and even boiled, for the transparency of the broth) rice to the hot broth, and peeled potatoes, cut into cubes.

Dice onions and carrots, fry so that the roots become soft and golden in color. Add frying in the ear, mix, salt and season with spices and cook until tender.
Before removing the ear from the tail of pink salmon, it is worth adding fresh herbs for an appetizing look and aroma.

Option 4: Recipe for cooking royal fish soup from pink salmon

To prepare the "Royal" fish soup from the head of pink salmon, it is customary to use a rich double broth with the addition of a rooster, which is not cooked quickly, but the taste of the dish is excellent.

Ingredients:

• Set (head and tail) for fish soup;
• Half a rooster or a fat chicken;
• 2 medium potatoes;
• Fresh carrots - 3 pcs.;
• Zeleni - fresh and dry;
• Condiments and spices;
• Coarse table salt - 2/3 tbsp. spoons;
• Vodka (good quality) - optional;
• Onion - 3 pcs.

Step by step cooking recipe

Pour the soup set and chicken carcass with clean cold water and put to boil. As soon as the water boils, remove the foam, and reduce the heat. In a dry (without oil) frying pan, fry one carrot and onion cut in half until dark (with burnt) color, and lower them into the broth. Add salt, spices and continue to cook for about an hour. After an hour, remove the vegetables, extract the spices, remove the meat and set aside to cool, and strain the broth well.

Cut all the vegetables into portioned pieces, except for the onion - it should be chopped into thin half rings. Add them to the broth and cook until tender.

In the meantime, sort the meat, return it to the pan, add greens, pour in vodka and bring to a boil, turn off the heat.

After pouring the fish soup from the pink salmon tail into a plate, you can add a little greenery, you should definitely offer fresh bread, green onion feathers.

Option 5: Ear from the tail and head of pink salmon with quail eggs

Few people refuse to taste the appetizing fish soup from pink salmon, especially if it was cooked on an open fire in a cauldron. But, unfortunately, it is not always possible to do this - and we will prepare an appetizing first course on the stove, and decorate it very beautifully when served.

Ingredients:

• Pink salmon - 1 medium fish;
• Young potatoes - 6 pcs.;
• Small carrots - 3-4 pcs.;
• Onion - to taste;
• Salt and pepper;
• Greens - to taste;
• A small piece of butter.

Step by step cooking recipe

Cut the cabin, clear the head from the gills, and the tail from the fins. Pour clean cold water and put to boil, about 25-30 minutes until tender. Strain the broth, put the fish on a flat dish so that it cools.

Melt the butter in a frying pan, cut the onion into half rings and sauté it until golden barrels appear. If desired, add carrots, cut into half rings, to the onion, you can cut stars out of it.

Peel the potatoes, cut them, add to the broth along with the fried vegetables, and cook until they become soft. Add spices, salt.

Disassemble the fish into portioned pieces, approximately the size of potato slices, carefully looking out for small bones and add the fish pulp to the ear. At this stage, you can pour a little vodka into the pan, add fragrant spices and seasonings,
salt, if they are not enough in the dish.

Just before serving, finely chop fresh herbs, add it to the ear, close the pan with a lid so that the soup simmers without fire. If dry greens are used, it will take a little longer to reveal the taste.

It remains only to pour on plates of unusually delicious fish soup from the pink salmon head (and tail) and urgently call everyone to the table.

Step-by-step recipes for rich pink salmon soup, including a classic and a quick recipe, as well as a version with chicken broth and with the addition of melted cheese

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

2 gr.

carbohydrates

44 kcal.

Option 1: Pink salmon ear - a classic recipe

Pink salmon belongs to the salmon family. It is considered a valuable commercial fish, as it contains many vitamins and minerals. Depending on the characteristics of a particular instance, the degree of fat content may vary. Mostly fat is thinly distributed under the skin on the belly and near the fins. Therefore, skinless fillets, especially after heat treatment, may be a little dry.

The meat of this fish is very popular, it is fried, stewed, salted and canned, but for a Russian person the most familiar and favorite option is, of course, fish soup. To enhance the taste, a glass of vodka is often added to the soup, and before serving the dish on the table, each serving should be sprinkled with finely chopped, fresh herbs.

Ingredients:

• pink salmon - 1 piece (about 1 kg);
• onion - 75 gr;
• potatoes - 4 tubers;
• ground pink and white pepper - a pinch;
• celery - 70 gr;
• water - 2.5 l.

Step-by-step recipe for pink salmon soup

Defrost the fish, cut off the head and gills, gut, rinse thoroughly, carefully cut the fillet from the bones. Fins, head, skin, tail and spine will be needed for the broth.

Salt the fish fillet a little and leave in the refrigerator.

Cut the onion into two parts, fry in a dry frying pan cut down.

Pour water into the pan, wait until it boils, salt, add the fried onion, pepper, bay leaf and the fish parts set aside for the broth.

Boil for an hour, periodically removing the foam, then strain.

Cut carrots, potatoes, celery and onions in any way.

Bring the broth back to a boil, put potatoes, carrots, onions, celery. If desired, add any cereal.

After the soup boils, put the fish fillet in it, reduce the heat and cook for another fifteen minutes.

For those who want to lose weight, pink salmon is a real find, it has very few calories. There are only 140 kcal per hundred grams of fish. At the same time, such a dish perfectly saturates, and the feeling of hunger will not appear soon, because due to the high content of protein in pink salmon, the digestion of food is slow.

But if you add a lot of butter, cheese or cream to your ear, or use smoked pink salmon, then the soup will cease to be dietary due to the high calorie content of these products.

Option 2: A quick recipe for pink salmon soup in the microwave

This option is for those who have little time to cook dinner. The recipe is very simple, it does not require any special ingredients, only a small fish, some vegetables and pots in which the ear will be cooked.

The result is four servings of rich, fragrant and healthy soup.

Ingredients:

• carrot - 75 gr;
• potatoes - 4 pieces;
• canned pink salmon - 1 can;
• cream (10%) - 1 cup;
• black pepper and salt - to taste.

How to quickly cook salmon fish soup

Wash, peel and cut the vegetables as you like: cubes or straws.

Put the vegetables in pots (one potato and ¼ carrots per pot), pour hot water to the middle. Bake in the microwave for ten minutes at maximum power.

Put canned food out of the jar on a plate, mash, mixing with juice, put on top of vegetables in pots.

Sprinkle vegetables and fish with salt and pepper, pour cream over.

Cook in the microwave for seven minutes.

Pink salmon meat contains valuable proteins that are easily absorbed by the human body, it also contains a lot of vitamins of groups A, B, C and PP and unsaturated fatty acids. Among them, a special place is occupied by Omega-3, which helps to rejuvenate the body.

In addition, this fish contains many trace elements and various minerals, magnesium, phosphorus, zinc, sodium, sulfur, fluorine, nickel, molybdenum and iron. All these substances are beneficial for the health and normal functioning of the whole organism.

Option 3: Pink salmon fish soup in chicken broth

The peculiarity of this recipe lies in the fact that the soup is prepared not on fish, but on chicken broth, which makes its taste a little richer. The broth itself can be prepared in advance, it can be stored in the refrigerator for a whole day without any problems.

Ingredients:

• carrots - 75 gr;
• onion - 75 gr;
• chicken broth - 1 l;
• pink salmon - 0.5 kg;
• garlic - 1 clove;
• pepper, saffron - a pinch;
• fresh greens - a bunch.

Step by step recipe

Rinse and cut the fish into fillets, salt and pepper, leave to marinate, at this time start preparing the base for the fish soup.

Chop vegetables, carrots can be grated.
Step 3:

Let the chicken broth boil, add vegetables, when it boils again, boil for another five minutes.

Sprinkle the broth with pepper, salt, dip a clove of garlic into it. Remove from heat and leave to brew for a while.

Fry pink salmon in a small amount of vegetable oil, transfer to a colander to get rid of excess fat.

Arrange the hot fish pieces on plates, pour over the broth.

Fresh herbs, crispy white bread or garlic croutons can be served with the ear.

The composition of useful substances and vitamins in pink salmon ensures the optimal water balance of the body, supports the metabolism of fats and the work of internal secretion.

Option 4: Pink salmon mushroom soup

Prepared according to this unusual recipe, fish soup with mushrooms will pleasantly surprise guests and loved ones. You can choose any mushrooms, but for optimal taste, it is better to stop at fresh champignons.

The benefit of pink salmon is that all the components in its composition protect cells from various types of negative effects, thereby increasing their viability and slowing down the aging process.

Ingredients:

• carrots -75 gr;
• pink salmon fillet - 0.5 kg;
• potatoes - 2-3 pieces;
• onion - 75 gr;
• champignons - 220 gr;
• lavrushka - 2 leaves;
• fresh greens - a bunch.

How to cook

Rinse the fish and put it in a saucepan, fill it with cold water about two liters. Add the onion head, peeled from the top layer. Wait until it boils, remove the scale with a slotted spoon and reduce the fire.

Cut the vegetables, add to the broth, cook for fifteen minutes.

Rinse the mushrooms, chop them into quarters, dip them into the soup. Cook for another seven to ten minutes.

Chop greens, sprinkle with her ear.

Despite the huge benefits of pink salmon, do not forget that it can be an allergic reaction, like any other type of fish and seafood. In addition, pink salmon should not be eaten by people suffering from diseases of the digestive system and chronic liver diseases.

Option 5: Pink salmon fish soup with melted cheese

Pink salmon is an incredibly healthy food product, and the fish soup obtained from it is incredibly appetizing and fragrant.

This recipe has gained great popularity precisely because of the presence of processed cheese among the ingredients, which make the taste of the soup more tender. If, after cooking, the ear is cooled a little, and then whipped with a blender, you will get a puree soup, which young children like.

Ingredients:

• water - 1.5 l;
• canned pink salmon - 1 can;
• potatoes - 4 pieces;
• onion - 75 gr;
• processed cheese - 2 pieces;
• carrots - 75 gr;
• lavrushka, pepper and salt - to taste.

Step by step recipe

Chop the vegetables, fry them in a pan in a small amount of oil.

Mash pink salmon, remove large bones.

Bring water to a boil, add vegetables, cheese and fish to it. Cook until potatoes are ready. You can check this by piercing it with a fork, if the potatoes are soft and crumbly, then they are ready.

Add vegetables, salt, pepper and bay leaves to the soup, cook for another five minutes.

Sprinkle the finished ear with finely chopped herbs.

To make the taste and color of the soup more saturated, when frying carrots and onions, you just need to add a couple of tablespoons of tomato paste or sauce to taste.

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! Bon appetit!

Cooking time: PT00H50M 50 min.