Pink salmon soup with cream. Thick soup with pink salmon and melted cheese Pink salmon head soup

06.03.2024 Soups

Pink salmon belongs to the salmon family and is a valuable commercial fish due to its high content of vitamins and microelements.

The degree of fat content depends on the structural features of this fish. The fat is mainly distributed in a thin layer under the skin, in the fin area or on the abdomen. Pink salmon fillet without skin, especially one that has been subjected to heat treatment, may even seem a bit dry. Pink salmon meat is used for frying, stewing, canning, and salting. They also cook pink salmon soup. It is this last process that we will talk about in more detail.

If the main components in the soup are dominated only by pink salmon and vegetables, then such a soup is a godsend for people who want to lose weight. The calorie content of pink salmon soup is really very low, because... the fish itself has 100 grams. only 140 kcal. However, after this dish, the feeling of hunger will not come soon - due to the high protein content of pink salmon, food is digested slowly.

But, keep in mind that if you add cream, cheese, a large amount of butter to the recipe for pink salmon soup, or cook smoked pink salmon soup, it will no longer be dietary due to the caloric content of the listed products

So, let's look at what kind of pink salmon fish soup we can cook...

Ingredients

The pink salmon itself;
Carrot;
Bell pepper;
Potatoes or zucchini;
Spices and herbs.

How to make pink salmon soup:

We wash the piece of fish well, put it in a saucepan, fill it with water and bring to a boil. Don't forget to remove the foam.
Finely chop the onion, potatoes or zucchini into cubes, cut the carrots and half the sweet pepper into strips. We add all the vegetables to the fish and wait until they are cooked.
What's left for us: just salt, season with spices and herbs.

Our advice: before serving, you first need to remove the skin and bones from the cooked fish, place it on plates and pour broth with vegetables.

The method of preparing canned pink salmon soup is practically no different from the previous recipe. The main thing is that you have a jar of canned food in the refrigerator, or better yet two. There is more than one recipe for canned pink salmon soup. We present three of them to your attention.

Canned pink salmon soup

Ingredients:

Potatoes – 3 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Salt, spices, herbs - to taste.

Recipe:

Cut the potatoes into small cubes, throw them into boiling water, and cook until tender.
At the same time, prepare the frying of onions and carrots.
We clean the fish from bones and skin, divide it into pieces and place it in a pan.
At the end of cooking, pour in the prepared roast for five minutes, add salt and season with spices. Garnish with greens when serving. Canned pink salmon fish soup is ready

Our advice: If desired, you can add tomato paste or sauce to the frying. And when serving, season with garlic, lemon juice, and black pepper to taste.

Rice soup with canned pink salmon

Ingredients:

Pink salmon fillet with skin – 200 g;
Potatoes – 4 pcs.;
Onion – 1 pc.;
Carrots – 1 pc.;
Garlic – 2 cloves;
Rice – 2 tbsp. spoons;
Vegetable oil – 2 tbsp. spoons;
Seasonings: paprika, dried dill, bay leaf, salt - to taste.

How to cook:

Pour 1 liter of water over the diced potatoes, add salt and put on fire. After boiling, cook for 10 minutes;
Fry the chopped onions and carrots in vegetable oil for 8 minutes, then add the garlic cut into slices and keep on fire for another 2 minutes;
Cut the pink salmon into pieces and place in a pan with potatoes. Bring to a boil, remembering to remove the foam;
Add rice and then fried vegetables. Bring to a boil again and cook for another 5 minutes;
A minute before the end of cooking, add bay leaf, dill, and paprika. Let's taste for salt. Pink salmon soup with rice can be poured into plates!

Fish soup from canned pink salmon with processed cheese

Ingredients:

Water – 1.5 liters;
Canned pink salmon – 1 can;
Processed cheese – 2 pcs.;
Carrots – 1 pc.;
Potatoes – 4 pcs.;
Onion – 1 pc.;
Bay leaf, salt, pepper - to taste.

How to cook:

Sauté onions and carrots in a frying pan;
Mash the pink salmon with a fork, remove large bones;
Pour chopped potatoes, cheese and mashed pink salmon into boiling water. Cook until the potatoes are ready;
Place the sautéed vegetables in the pan, salt and pepper, add bay leaf. Cook for another 5 minutes;
Pour the finished canned pink salmon soup into bowls and sprinkle with herbs.

Our advice: Canned pink salmon soup will be richer in color and taste if you add tomato paste or sauce to the onion-carrot frying.

Cheese soup with pink salmon

This recipe for pink salmon fish soup, although quite high in calories and satisfying, is at the same time very tender and pleasant to the taste.

Ingredients:

Pink salmon fillet – 100 gr.;
Onion – 1 pc.;
Flour – for breading and frying;
Butter – for frying;
Hard cheese – 50 gr.;
Salt, spices, herbs, garlic - to taste.

How to cook:

Cut pink salmon fillet without bones and skin into pieces, add salt and pepper, roll in flour and fry in butter.
Cut the onion into strips and sauté in a heated frying pan in butter and flour (carefully so that the flour does not burn).
Place sautéed onions and fried pink salmon into boiling water and boil it all for 10 minutes over low heat.
Grated cheese can be added directly to the pan 5 minutes before cooking. Or you can sprinkle it on the soup directly in the plate, while also adding herbs and crushed garlic.

Our advice: You can replace hard cheese with processed cheese. It will be enough just to wait until it completely melts in the boiling broth.

Pink salmon head soup

In this case, the head of the fish (you can also use the tail) is used to obtain a rich fish broth.

Ingredients:

1 fish head and tail;
2 potatoes;
1 large carrot;
1 onion;
1 bell pepper;
Celery;
Salt, pepper - to taste.

How to cook:

To begin with, the tail and head of pink salmon should be washed well, covered with cold water and cooked over low heat until tender (about 30 minutes).
Then the fish needs to be removed from the pan - it has already fulfilled its role. Strain the broth, add salt and pepper.
We chop all the vegetables according to your convenience, add them to the broth and cook the soup until the vegetables are ready.

Pink salmon soup

Of course, a more practical option: buy pink salmon, put it in the freezer and, when the need arises, cook frozen pink salmon soup. But it’s much more pleasant to go out into nature, light a fire and cook aromatic fish soup from fresh pink salmon in a pot.

The latter option is more acceptable even for the reasons that fresh fish retains all the vitamins and microelements and, so to speak, does not freeze. Frozen pink salmon soup will not be as nutritious and healthy as fresh pink salmon soup.

To prepare fish soup, you can take either pink salmon fillet or carcass. But soup with pink salmon fillet will be richer and thicker as a result, because... the fillet cooks more and faster.

Ingredients:

500 gr. pink salmon fillet;
1.5 l. water;
5 potatoes;
2 tomatoes;
1 carrot;
Butter;
2 onions;
Dill, parsley root, black peppercorns, salt - to taste.

How to cook:

Wash the pink salmon well, dry it and cut it into portions. Place in a cauldron and fill with cold water. Add parsley root, put it on the fire and cook until it boils;
When the water boils, skim off the foam, add chopped potatoes and finely chopped tomatoes to the broth;
Peel the carrots and onions, cut them into cubes and also into a cauldron;
Five to ten minutes before readiness, add salt, peppercorns and bay leaf;
Pour into plates, adding butter to each and sprinkling with herbs.

Fish soup with cream? At first glance, these products do not go together. But this is only at first glance..... You will like the soup from the very first spoon. The recipe we have prepared for you today is fish soup with cream from canned pink salmon - a very affordable option.
The soup is quick and easy to prepare and is also good cold. Cream and processed cheese give it a unique soft and delicate taste. By the way, it’s best to use it - it’s delicious and definitely without additives or preservatives.

Ingredients:
- potatoes (medium size) - 6-7 pcs.
- carrots - 1 piece,
- onion - 1 piece,
- can of canned pink salmon - 1 piece,
- cream 10% - 2.5 cups,
- processed cheese ("Druzhba", "Russian", "Yantar" - 1 piece,
- salt - to taste,
- dill - optional
- sunflower oil for frying.

Recipe with photos step by step:

Step one:
Wash the potatoes, remove the skins and cut into small cubes.
Place in a 2-3 liter saucepan and add water until just covering the potatoes.
Put on fire.

Step two:
Peel the onions and carrots. Cut the onion into small cubes and grate the carrots.

Passivate the vegetables in a small saucepan, after adding oil to it.
When the onions turn golden, remove from the heat and add to the potatoes.
After boiling, continue cooking over low heat.

Step three:
Open a can of canned pink salmon (saury, mackerel). Place on a plate and mash large pieces with a fork.

Then add the fish to the pan.

Step four:
Add cream to the pan.

Step five:
Grate the cheese on a medium grater.

Add to the food being cooked in the pan, stirring continuously.
Step six:
Add salt to taste and, if desired, finely chopped dill.
Stirring, bring to a boil.

Remove from heat and let the soup sit covered for 5 minutes.
The soup is ready!

Note! Once the potatoes are cooked, you can mash them. Then the soup will resemble puree soup.
Pink salmon can be replaced with mackerel or saury.
Of the greens, only dill can be added to the soup - it gives the soup some piquancy. Another type of greenery will change the taste of the soup not for the better.

Bon appetit!!!
Be sure to try this very tasty

Reading time: 3 minutes. Published 01/05/2019

Creamy red fish soups are especially popular in Finland. The most famous is Lokiheito soup. By the way, you can look at a similar recipe. In my opinion, the combination of pink salmon with heavy cream is a win-win, so this recipe can be safely used in cases where there is no time for experiments, but you need to prepare a delicious dish the first time.

Ingredients

Vegetable oil 2-3 tbsp.
Dill to taste
Potato 4 things
Bulb onions 1 PC
Carrot 1 PC
Fresh pink salmon 500-600 g
Cream 33% 1 glass
Bay leaf 2 pcs
Ground black pepper taste
Salt to taste

Per 100 grams
Calories: 167 kcal
Proteins: 3.8 g
Fats: 11.9 g
Carbohydrates: 10.3 g

35 min.

Before starting the recipe, I would like to note that creamy soup can be prepared with any red fish, not just pink salmon. Cut the fish into 3-4 pieces and place in a pan. Place the pan on the stove and pour approximately 2 liters of boiling water into it. Then cook at low boil for 15-20 minutes. From time to time it is necessary to skim the foam from the surface of the broth.

While the fish is cooking, let's do the vegetables. Cut the potatoes into small cubes and rinse with cold water. You can even soak it briefly to release excess starch.

Chop the onion with a knife and grate the carrots on a coarse grater.

Immediately prepare the dill for serving by finely chopping it.

Heat a little vegetable oil in a frying pan and put the onions and carrots in it. Fry for 2-3 minutes with constant stirring, then add a little water, cover and simmer for 5-7 minutes.

Meanwhile, pieces of pink salmon were cooked. Use a slotted spoon to remove them onto a plate.

And we filter the fish broth through a fine sieve so that the soup turns out beautiful and no bones get into the plates.

Return the pan with the broth to the stove and add the potatoes. We also add bay leaf. Cook for 10 minutes until soft.

Add roasted vegetables to the soup. We disassemble the fish pieces, removing the bones, and add them to the soup at the end of cooking.

Immediately after pour in a glass of heavy cream. Add salt, pepper, mix thoroughly and bring the soup to a boil.

Pink salmon soup with cream is ready, we invite you to the table! You can decorate with dill or homemade croutons.

You can easily make this soup dietary by reducing the fat content. Of the red fish, pink salmon is the driest and lowest in fat, so it can be left in the recipe. Cream should be taken with a lower fat content, for example, 10%, or replaced with milk. Also, to remove excess oil, avoid cooking carrots and onions.

How do you prepare fish soup with cream? Share your signature recipe in the comments!

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Frozen pink salmon soup is light, very tasty and incredibly healthy for the whole family. It will quickly improve your health, lift your spirits and calm your nerves. Soup is “first aid” for everyone.

Pink salmon is a red fish with a very unusual and rich taste. Its beneficial properties are unlimited from the formation of the skin, mucous membrane, nervous system to the gastrointestinal tract. This fish contains almost the entire periodic table. Everything we need for our health. Pink salmon is also rich in amino acids, including sugar binders. With all this baggage of useful substances, fish does not have empty, useless calories. Every gram is a complete benefit.

And if you make soup from pink salmon, add fresh and healthy vegetables, you will get a real elixir of youth and health. Low calorie and high nutritional value in one dish. Doctors prescribe pink salmon soup for diets and illnesses. It will quickly put you on your feet and get rid of extra pounds.

How to make frozen pink salmon soup - 15 varieties

Bright, golden, richly flavored pink salmon soup. Be sure to cook for your family or guests. The soup will be a beautiful and tasty addition to any table.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 400 g
Carrots - 1 pc.
Celery - 1-2 pcs.
Onion - 1 piece
Bell pepper - 1 piece
Fresh greens - a bunch
Seasonings

Preparation:

We prepare the fish, remove the fins.

Pour water into the pan, when it boils, add the potatoes cut into strips and chopped onions.

We also cut carrots and celery into strips, but as thin as possible.

We don’t cut the fish, we send the whole fish into the broth.

Cut into strips and add pepper.

Is the fish cooked? We take it out, separate it from the bones, and put the pulp back into the pan. Decorate with fresh herbs.

To make the broth a rich orange color, grate the carrots on the finest grater.

Are there any head and tail left from the pink salmon? Don't know what to do? - Make a delicious and light soup!

Ingredients:

Head and tail of pink salmon
Potatoes - 5 pcs.
Carrots - 1 large
Onion - 1 piece
Seasonings

Preparation:

Cut potatoes and onions into quarters, carrots into large rings.

Bring the water to a boil and add all the vegetables at the same time.

When the broth boils and cooks for 5 minutes, add the head and tail of the pink salmon to it.

After 15-20 minutes the soup is ready.

Have you ever tried creamy pink salmon soup? Rich taste of red fish and vegetables with a delicate creamy aroma.

Ingredients:

Frozen pink salmon - carcass 600 g
Potatoes - 0.5 kg
Carrots - 1 pc.
Onion - 2 pcs.
Cream - 200 g
Butter - 30 g
Dill - 1 bunch
Seasonings
Water - 2.5 l

Preparation:

Pour 2.5 liters of water into the pan and turn on the heat.

Cut half the potatoes into halves and send them to boil.

We divide the pink salmon carcass into large pieces and send it to the fish. Cook until done.

Meanwhile, fry chopped onion and grated carrots in a frying pan until half cooked. Add butter.

Remove potatoes and fish from the broth.

Cut the remaining potatoes into strips and add them to the empty broth along with the semi-finished frying. Cook for 15 minutes.

We clean the fish from the bone and chop it. Mash the potatoes and return them to the soup along with the pink salmon meat.

Pour in cream, chop and add dill. Bring to a boil. The soup should steep before serving.

We already know about the benefits of pink salmon soup, but if you add millet to it, its benefits will increase significantly. Millet is the richest grain in vitamins and microelements; it is also called golden grain.

Ingredients:

Frozen pink salmon - 500 g
Carrots - 2 pcs.
Onion - 2 pcs.
Millet - 120 g
Potatoes - 4 pcs.
Seasonings, herbs
Water - 2 l

Preparation:

Soak the millet in warm water.

We cut up the fish carcass. We divide it into pieces.

We cut vegetables as you like.

Pour millet into boiling water and wait for it to boil.

First, prepare the vegetable broth with cereal until half cooked. Then add fish. It cooks quickly and should not be overcooked.

Millet has one peculiarity: the grain cannot be stored for a long time and already after 5-6 months it becomes bitter and tasteless. It is better to cook it in the fall or early winter; by spring, millet will have lost its taste.

A very interesting and spicy version of the soup. It takes time to prepare, but this masterpiece is worth it.

Ingredients:

Frozen pink salmon - 700 g
Carrots - 3 pcs.
Leek - 100 g
Celery greens - 50 g
Snow crab - 200 g
Cream - 200 g
Sunflower oil - 1-2 tbsp. l
Onion - 1 piece
Butter - 40 g
Spices

Preparation:

We clean pink salmon from fins, bones and skin. Cut the boneless part of the back into medium cubes and bake in the oven to decorate the soup.

We put the pan and start cooking the fish trimmings first, they will make the broth richer.

We cut the remaining fish randomly, it will still fluff up.

To get a beautifully colored soup, add only the white parts of the leek and celery.

The green part of the leek must be “burned” in oil. When burned, leeks acquire a spicy, smoked aroma; we use it later for decoration.

We cut the onion randomly, the carrots into half rings and start frying them in a frying pan with the addition of a large amount of butter.

When the carrots are almost ready, add the leeks and onions cut into strips.

We select fish trimmings from our broth. Cut the green part of the celery and add it to the soup.

Coarsely chop the snow crab sticks. Together with the frying and pieces of pink salmon, we send it to the broth to cook. Salt, add a pinch of sugar.

After preparing the ingredients, beat everything in a blender with the addition of cream.

Return the soup to the stove and bring to a boil. That's it, no need to boil. On top of each serving we place baked pieces of pink salmon and burnt leeks.

Rich summer soup with pink salmon. Delicious and unusual. Easy to prepare in 30 minutes. And the effect is amazing.

Ingredients:

Frozen pink salmon - 400 g
Tomatoes - 5 pcs.
Potatoes - 250 g
Onion - 1 piece
Carrots - 1 pc.
Butter - 50 g
Olives - 180 g
Spices
Water - 1.5 l

Preparation:

Clean and separate the fish into large pieces.

Finely chop the carrots and add the chopped onion to boiling water.

Cut the potatoes into cubes and cook until half cooked. Then add pieces of fish.

Meanwhile, fry finely chopped tomatoes in butter until the moisture has completely evaporated.

Cut the olives into halves.

A couple of minutes before the soup is completely cooked, add fried tomatoes and olives. You can decorate with greenery.

The peculiarity of this recipe is that the fish is boiled for a long time; it practically dissolves in the broth.

Ingredients:

Frozen pink salmon - 650 g
Potatoes - 0.5 kg
Carrots - 3 pcs.
Rice - 100 g
Onion - 2 pcs.
Spices
Olive oil - 30 g
Water - 2 l

Preparation:

Without cleaning the fish, chop it coarsely and send it to cook for 40 minutes.

Cut the carrots into half rings and fry with chopped onion until tender.

When the fish is boiled, remove it from the broth and separate the meat from the bone.

Strain the broth and cook the rice in it for 15 minutes.

Cut the potatoes and add them to the rice.

5-7 minutes before cooking, add the frying and fish meat.

Do you urgently need to lose a few kilos easily and safely? A fasting, dietary soup to help you.

Ingredients:

Frozen pink salmon - 400 g
Carrots - 1 pc.
Onion - 1 piece
Greenery
Water - 2 l

Preparation:

Add chopped onions and carrots to boiling water.

We cut the pink salmon into pieces.

Add to vegetable broth and cook for half an hour.

When ready, add chopped herbs.

Finland is a country of a thousand lakes, fabulous winters and Santa Claus. Calm and leisurely Finns gather for a family dinner by the fireplace and eat their favorite Finnish pink salmon soup.

Ingredients:

Frozen pink salmon - 800 g
Cream - 400 g
Onion - 1 piece
Flour - 1 tbsp. l
Potatoes - 0.5 kg
Seasonings
Dill - 50 g
Water - 1.5-2 l

Preparation:

Place coarsely chopped fish and whole onions into the pan and cook for 20 minutes.

The foam needs to be collected.

Once the fish is cooked, remove it from the broth and remove the bones.

Throw out the onion. Set the potato halves to cook in the broth.

Once cooked, mash the potatoes with a potato masher.

Return the fish meat to the soup, pour in cream and add 1 tbsp. l flour diluted in water to make the broth thicker. There is no need to boil, just bring to a boil and turn off.

Surprise children and guests! Prepare green cream soup. Spinach, broccoli and pink salmon are a vitamin boom for everyone.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Spinach - 150 g
Broccoli - 300 g
Onion - 1 piece
Cream - 80 g
White bread or crackers - 100 g
Spices
Water - 1 l

Preparation:

Put the whole pink salmon carcass to boil in cold water, add spices and a whole onion. Cook for 20 minutes. Afterwards, we take out the fish and separate the meat.

Chop the potatoes and carrots and send them to boil.

5-7 minutes before cooking vegetables, add chopped broccoli to the soup.

In the meantime, let's take care of the spinach. Chop the greens, pour them into a blender, add 50 g of water and crush at high speed.

Are the vegetables ready? We make puree from them and fish meat.

Add cream and liquid spinach. Bring to a boil and turn off.

Cook croutons in the oven or in a frying pan and sprinkle over the soup.

If you put a lot of carrots, the color will turn out to be dirty and swampy. Add more cream - it will turn out very light. And if you overcook the spinach, the color will also deteriorate and the soup will not be appetizing.

A very hearty and healthy soup. Will help to feed a large family deliciously. It's easy to cook, even a man can do it.

Ingredients:

Pink salmon steaks - 6-7 pcs.
Potatoes - 5 pcs.
Rice - 200 g
Carrots - 1 pc.
Onion - 1 piece
Greenery
Lemon juice - 50 g
Water - 2-2.5 l

Preparation:

Rinse the steaks, remove large bones and cook.

Rice must be boiled in advance.

Remove the finished fish from the broth, remove the bones and return it back.

Chop the potatoes randomly and add them to the soup along with the rice.

We fry onions and carrots and add them to the broth when ready.

At the end of cooking, pour in the lemon juice so that the broth is clear and decorate with herbs if desired.

Light and nutritious soup is perfect on a hot summer day. It will satiate you for a long time, without leaving a feeling of heaviness.

Ingredients:

Frozen pink salmon - 350 g
Onion - 1 piece
Egg - 5 pcs
Potatoes - 3 pcs.
Carrots - 1 pc.
Water - 1.5 l
Greenery

Preparation:

Wash and cook the pink salmon, adding the whole onion. When ready, take it out.

Chop the carrots and potatoes and send them to boil in the broth.

Boil and cut the eggs into quarters.

Separate the fish meat from the bones and add to the broth.

Cook until the vegetables are ready.

Before serving, place the egg on plates and sprinkle with chopped herbs.

Perhaps the most dietary and healthy version of pink salmon soup. Does not contain fat and potatoes. Prepares in 30 minutes.

Ingredients:

Pink salmon (tail, head, ridges) - 600 g
Mexican vegetable mix - 400 g
Spices
Water -1.5 l

Preparation:

Wash and boil the fish. When ready, we take it out. Separate the meat from the bones and return to the soup.

Pour a mixture of Mexican vegetables into the broth (broccoli, carrots, onions, corn, peas, green beans). Cook for 15 minutes. Let it sit and serve.

For fans of cheese soups there is a wonderful, delicious recipe. Be sure to cook it for your family or impress your guests.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Processed cheese - 200 g
Onion - 2 pcs.
Cream - 100 g
Water - 1.5 l

Preparation:

Prepare the broth. We wash and cut the fish. We let it cook with whole onions, then we just take them out and throw them away.

Finely chop the potatoes and carrots into cubes.

When the fish is ready, take it out and separate it from the bones.

Meanwhile, add vegetables to the broth.

When the potatoes are ready, return the pink salmon to the soup, add the melted cheese and pour in the cream. Bring to a boil and turn off.

Do you want to arrange a fasting day for the whole family? Prepare a light soup from very tasty and nutritious pink salmon.

Ingredients:

Frozen pink salmon - 600 g
Potatoes - 500 g
Carrots - 200 g
Green parsley roots - a bunch

Not all housewives can prepare a delicious fish soup. The fish itself has a specific taste, which can be quite difficult to disguise.

The recipe for our creamy pink salmon soup is one of those recipes where you don’t need to mask anything. The soup turns out tender, rich and no less tasty than.

We will take products from the list.

Potatoes must be cut into slices.

Add boiling water. Cook for 15 minutes. Lightly salt during the process.

Cut the onion into cubes. Grate the carrots on a coarse grater.

Separate pink salmon from bones. Cut into pieces.

Fry onions and carrots in vegetable oil. Add pink salmon pieces to the fry. Simmer the pink salmon for 10 minutes.

At the end of cooking, add cream and chopped garlic. Bring pink salmon in cream sauce to a boil.

Add pink salmon stewed in cream to potato broth. Add salt and pepper to taste. At this stage, the creamy pink salmon soup can be eaten, but let's try to transform it into the most delicate puree soup.