Lightly salted salmon soup. Creamy salmon soup - the most delicious recipes for an unusual Scandinavian dish. Salmon head soup

Salmon, like any red bony fish, is not only tasty, but also extremely healthy. Recipes for making fish soup (it’s very tasty) are very diverse and have a great many nuances. The soup can be made from salted or lightly salted salmon, salmon, steak, fillet or tail. Every housewife should know how to make salmon soup, for which there are many recipes.

Making salmon soup

Salmon is not the cheapest product on the table, but the beauty of the soup is that even trimmings, tails or heads of salmon fish are suitable for it. In addition, recipes for making salmon fish soup are not labor-intensive, and even a novice cook can handle them. You can add a wide variety of products, it will still turn out very delicious soup from salmon.

Quick recipe

To prepare salted salmon soup, you will need 500 g of fish fillet, two liters of water, four potatoes, an onion, carrots, two tablespoons of butter, preferably butter, but sunflower can also be used, herbs, salt.

Wash and cut the fish into pieces, just like the potatoes. Carrots and onions are peeled, finely chopped and fried in butter in a frying pan. The salmon and potatoes are set to boil in water. After boiling, leave the broth on low heat, remembering to cover with a lid, for about twenty minutes. Next add fried vegetables and salt. Serve after sprinkling with herbs.

Canned salmon soup

An economical version of soup, quick to prepare. You will need 400 g of canned salmon, an onion, a tomato, a carrot, four potatoes, half a liter of cream, and spices.

Fry finely chopped onions and carrots, adding tomato at the end. Boil the potatoes, put in the roast, fish and cream. Add spices and herbs.

Salmon recipe

To prepare, take half a liter of broth, 700 g of potatoes, half a lemon, 350-400 g of salmon or salmon, a white onion, a tablespoon of butter, salt, pepper, herbs, half a liter of milk.

Onions are fried in oil. The potatoes are cut and placed in a pan, milk and broth are poured into it (the broth can be vegetable, fish, chicken or beef). Cook all this until the potatoes are close to done. Add chopped small fish. Chilled fish can be lightly salted or even smoked. Add spices, salt, herbs, squeeze out the juice from half the lemons and bring to a boil. The soup is ready!

Lightly salted fish onion soup

It is very important to adhere to the correct proportions in the recipe. This way the taste will be brighter and richer. To prepare the soup you will need:

300 g red fish (fillet);
oil;
milk - half a liter;
green onions;
one carrot;
potatoes - four pieces;
liter of water;
green peas - 100 g.

Seed potatoes and carrots are cut into cubes. Take only the lower white part of the green onion and cut it into circles. Chop greens. Green onions are fried in oil until transparent. Red fish is cut into small cubes. Melt the butter in a saucepan, add onions, carrots and potatoes, and add water. When the liquid completely boils, reduce the heat and cook for 10 minutes. Then greens, peas and fish are added. Spices are added. Cook for another five minutes, then add milk and bring to a boil. You can serve!

Salmon soup with shrimp

Prepare 300 g of red fish, 150 g of shrimp, 3 potatoes, 300 ml of milk, 150 g of cream cheese, garlic and spices.

Boil the potatoes whole, then mash them into puree, add cheese. Grind the fish and garlic in a blender, pour in the milk. Combine the mixture with potatoes and boil, stirring. Fry the peeled shrimp for a minute and add to the dish when serving.

Unusual first courses

You can prepare a delicious dinner from red fish not only by classic recipes. There are many recipes that include exotic products. Thanks to unusual combination ingredients, the dish tastes unforgettable.

Thick creamy soup

Instead of salmon, other red fish may be suitable. The main thing is not to neglect the proportions of products during cooking.

This is a recipe for making salmon soup. Broth is boiled from the remains of the fish (trimmings, tail, heads), the foam is regularly skimmed off, and spices are added to taste. The pulp is placed on a plate and separated from the bones. The broth is filtered, then seed potatoes, cut into cubes, are boiled in it. Half the potatoes are laid out and mashed, then returned to the broth.

Add pieces of fish (both raw and already boiled). Combine flour and cream and stir until smooth. Flour is added to give the dish thickness. The creamy mass is poured into the soup. A minute before the end of cooking, add spices, herbs, and oil.

Soup with vodka and salmon

Vodka is usually added to river fish soup to kill its specific smell.

For the soup, take 200 g of salmon, four potatoes, one carrot, one onion, three tomatoes, 50 g of vodka and spices to taste.

Fish, a whole onion and half a carrot are placed in the water. The tomato is pierced and also placed in water. Don't forget about spices to taste. While cooking the broth, skim off the foam periodically. The potatoes and carrots are chopped. Strain the broth and add chopped vegetables to it and return it to the stove. Vodka is added two minutes before the end of cooking.

With orange juice and fish

Prepare all products in advance so that they are at hand. You will need the following components:

300 g fish fillet;
150 milliliters of cream;
200 g celery;
one tablespoon of tomato paste;
oil;
two pieces of red salad onions;
a glass of vodka;
eighty milliliters of orange juice.

Onions and celery are finely chopped and fried in a frying pan. Rub orange zest into the fried mixture and add tomato paste, seasonings and oil. The fish is divided into pieces, placed in a mixture of vodka and juice, poured with boiling water and left for 15 minutes, after which the fish is removed. Mix the juice mixture in a blender along with the vegetables. Serve with fish pieces on top.

With squid, shrimp and salmon

Not only full pieces of fish are suitable for soup, but also small trimmings and pieces. Take the following products:

This soup has an interesting Asian flavor. The anchovies are filled with water and left for ten minutes, then divided in half. The mushrooms are soaked for an hour. Be sure to drain the water after the anchovies, add new water, add seaweed and put on fire. After boiling, add the seaweed and keep the anchovies in the water for another 10 minutes, after which be sure to strain.

Cleaned squids are cut into rings, shrimp are boiled and peeled. Heat a liter of water and put the squeezed mushrooms in it. After 15 minutes, add rice, wine and soy sauce, add shrimp and pieces of salmon. Chop the lettuce leaves. Boil the squid in the soup for 3 minutes, add the salad and continue cooking for a few more minutes. Add shrimp to the broth, boiled for 2 minutes, then turn off the soup and add miso paste. You should stir the dish well and only then add salt.

Red fish recipes, especially soups, are distinguished by their original taste and unusual presentation. There is no need to be afraid to experiment with combinations of products and spices, because if necessary, salmon can be replaced with other fish and the same recipe can be followed.

Attention, TODAY only!

A tasty and quick salmon or trout soup with rice will diversify your menu; for a holiday you can prepare it from a red fish steak, and on weekdays from the tail and heads of salmon. For the recipe and step by step photos salmon soup thanks to Svetlana Burova:

Salmon or trout fish soup

This easy and quick to prepare soup can be cooked from any fish: river fish - pike perch, silver carp, carp, bream...; sea - pink salmon, coho salmon, trout... That is, any to your taste.

In my version of a delicious soup, I offer salmon.

This soup cooks very quickly.

For the salmon soup recipe you will need:

Salmon – 1 steak (can be used for fish belly soup),
Potatoes – 3 pcs.,
Onions – 2 pcs.,
Carrots – 1 pc.,
Vegetable oil - for frying vegetables,
Rice – 5 tbsp. spoons,
Salt - to taste.
Bay leaf – 2 pcs. (at your discretion)
Greens – 1 bunch.

How to make salmon or trout soup

To prepare salmon fish soup, pour water into a saucepan and put on fire. Bring to a boil.

Peel potatoes, onions, carrots.

Video recipe from YouTube channel:

Salmon soup according to Serge Markovic's recipe

Connoisseurs of fish and seafood sometimes call salmon the “queen of salmon.”

Like other salmon, salmon is a rich source of protein and microelements (iodine, potassium, calcium, phosphorus, magnesium, zinc and others).

Unsaturated omega-3s included in the product fatty acids prevent the development of cardiovascular and oncological diseases. Salmon is rich in vitamins A, B, D, C, PP, H, so regular consumption of fish helps increase immunity, improve blood circulation and normalize the functioning of the gastrointestinal tract.

From salmon you can prepare a lot of tasty and healthy dishes, But special attention worth paying attention to the first courses. Salmon soup turns out very tasty, rich and nutritious, regardless of what products were used to prepare it. Salmon soup can be prepared using vegetable or fish broth, as well as water with the addition of seasonings or bouillon cubes.

You can immediately put the salmon to boil, and then add fried vegetables, mushrooms and other ingredients to it. You can also boil, fry or steam fish separately and add it at the end of cooking. The vegetables most often added to soup are carrots, onions, bell pepper, potatoes and tomatoes.

Salmon soup with cauliflower, broccoli or zucchini turns out to be very tasty and healthy. In addition to vegetables, some recipes use mushrooms and various seafood (shrimp, mussels, etc.). A lot of salmon fish soup recipes include cream and processed cheese. Such delicate, creamy soups are very popular in a number of Scandinavian countries.

Salmon soup - preparing food and utensils

Frozen salmon must first be thawed, the thawed raw meat must be washed and the skin removed. The fillet can be boiled as a whole piece, and then removed from the soup and cut into portions, or you can immediately cook the soup from the already chopped fish.

All vegetables must be thoroughly washed, peeled and cut in any way. It is best to grate the carrots so that they do not interfere with the main taste of the dish, finely chop the onion, and cut the potatoes into small cubes. If using cauliflower or broccoli, cut them into florets and rinse thoroughly in ice water. Better yet, soak the cabbage in cold water for half an hour.

To prepare, you will need a standard set of utensils, including a saucepan, frying pan, knife, cutting board, grater and colander. The soup is served in ordinary deep plates, but creamy and cheese soups are best poured into deep bowls or bowls.

Recipe 1: Salmon soup

This salmon soup is very common in Scandinavian countries. The dish turns out very tender and has a pronounced taste. This soup is suitable for everyday lunches and family dinners. The dish can be given to children, as it contains neutral ingredients.

Required ingredients:

Salmon – 300 g;
Half a kilo of potatoes;
1 head onions;
300 g tomatoes;
500 ml cream (10-20%);
Salt - to taste;
Vegetable oil.

Cooking method:

Peel and chop the onion, peel and grate the carrots. We make cuts on the tomatoes and put them in boiling water for a minute, then remove the skins. Cut the tomatoes into small cubes. Peel the potatoes and also cut them into cubes. Remove the skin from the salmon fillet and cut the fish into small cubes. Pour a little vegetable oil into the pan and lightly fry the onions and carrots.

Then add the tomatoes and fry everything together. Pour about a liter of water into the pan and bring to a boil. Then add the potatoes and cook for 7-8 minutes.

After 5 minutes you can put the fish out. After the fish, pour in the cream, mix everything thoroughly and cook until the potatoes are soft. At the end of cooking, you can add a little salt to the soup. Serve the dish with fresh herbs.

Recipe 2: Salmon soup with bell pepper

This recipe for salmon soup differs from the previous one in the presence of bell pepper in the dish. Just one ingredient changes the taste of the soup beyond recognition. The soup remains tender, but at the same time turns out fresher and juicier.

Required ingredients:

1 liter of water;
Salt and ground black pepper to taste;
Green onions, parsley;
200 ml cream;
1 large bell pepper;
300 g salmon (fillet);
2 potatoes;
3 tomatoes;
Onions – 2 pcs.;
Butter.

Cooking method:

Peel the potatoes and cut them into small cubes, place them in boiling salted water. Cut the fish into small pieces. Then place the salmon in a frying pan with butter and fry until cooked. Place the fish in a separate bowl.

Finely chop the onion and fry until golden brown in the same oil where you fried the fish. Remove the seeds from the pepper and cut it into small cubes. Add the pepper to the onion and fry everything together for 2-3 minutes.

Then put the vegetables in the pan with the potatoes. We remove the skins from the tomatoes, after scalding them with boiling water, cut the pulp into cubes and put them in a saucepan with the vegetables. After boiling, cook for 5 minutes, then pour in warm cream in a thin stream.

Season the soup to taste with salt and pepper and remove from heat immediately after boiling. Serve the dish with green onion rings and finely chopped parsley. Don't forget to put a piece of fish on each plate.

Recipe 3: Salmon soup with zucchini

Red fish and zucchini combine perfectly with each other, creating a great taste and aroma. Processed cheese and cream make the dish incredibly tender and melting.

Required ingredients:

1 small carrot;
2 onions;
100 ml 10% cream;
2 processed cheese;
1 zucchini (weighing about 300 g);
250 g salmon;
50 g butter;
Fresh dill;
Vegetable oil.

Cooking method:

Pour one and a half liters of water into the pan, add one peeled onion and salmon fillet. Cook the salmon until cooked and add a little salt at the end. Grate the carrots on a coarse grater, finely chop the onion. Fry vegetables on vegetable oil until golden brown. We clean the zucchini, remove the seeds, cut into small cubes and fry in butter in a separate frying pan.

We grate the cheeses on a coarse grater, after keeping them in the freezer. Then add cream to the zucchini and simmer for about 7 minutes. The salmon will be ready 20 minutes after boiling.

We take out the finished fish, remove the skin and bones, cut the meat into small portions. We take the onion out of the broth, add fried vegetables and zucchini stewed in cream.

After 5 minutes, add the grated processed cheese. Cook everything together for a few minutes until the cheese is completely dissolved, stirring the soup constantly.

At the end of cooking, lay out the salmon, add salt and pepper to taste. You can add a few drops of lemon juice to the salmon soup. After 15-20 minutes (after the soup has steeped), serve the dish with chopped dill.

Recipe 4: Salmon soup with broccoli and cauliflower

Very light fish soup, which will appeal to all family members without exception. Great option first course for baby food. This salmon soup turns out to be very tasty and, most importantly, healthy.

Required ingredients:

Half a kilo of salmon;
1 onion;
1 carrot;
200 g each of cauliflower and broccoli;
Potatoes – 4 pcs.;
2 bay leaves;
Black pepper (corns);
Parsley;
Dill.

Cooking method:

Thaw frozen fish, wash in water and cut into small pieces. Finely chop the onion and grate the carrots on a coarse grater. Pour about three liters of water into a pan and put fish, carrots, onions, a few peppercorns and bay leaf. The water must be cold for the soup to be flavorful. Put the pan on the fire.

Broccoli and cauliflower disassemble into inflorescences, rinse and fill with cold water for half an hour. Peel the potatoes and cut them into small cubes.

About 20 minutes after the broth boils, add the potatoes, after 10 minutes add the cabbage and cook everything together for about 9-12 minutes. Turn off the heat and, without removing the lid, leave the soup to steep for 1 hour. After this, add finely chopped greens and serve.

Recipe 5: Salmon and shrimp soup

This soup will appeal to all seafood lovers and not only. This first course is perfect for a lunch or dinner party. Seafood goes well with vegetables, champignons make the dish aromatic, and auricularia mushrooms complement all this splendor with an unusual taste.

Required ingredients:

Fresh salmon – 150 g;
15 fresh shrimp;
1 red bell pepper;
1 onion;
5 fresh champignons;
Dry auricularia mushrooms - 1 handful;
Rice vermicelli – 100 g;
1 mushroom or vegetable bouillon cube;
15 ml olive oil;
Salt - to taste.

Cooking method:

Soak dry mushrooms in warm water. Fill the broth cube with warm water so that it can dissolve. Onions are rarely cut into thin half rings.

Remove the seeds from the pepper and cut the pepper into thin strips. Cut the champignons into thin slices, cut the salmon into small cubes.

Place the onion in a frying pan with olive oil and fry until golden brown, then add the peppers and mushrooms to the frying pan and simmer all together for about 5 minutes. While the food was being prepared, the soaked mushrooms should increase in size; now they can be cut into small pieces.

Pour water into the pan, bring to a boil, add the roast, mushrooms and dissolved bouillon cube. Cook the soup for about 5 minutes, then add the noodles and continue cooking for another 5 minutes.

Then lay out the salmon with peeled shrimp and cook the soup after boiling for one minute. At the end of cooking, add a little salt and turn off the heat. cover the soup with a lid and leave for 10-15 minutes.

The quality and taste of the dish largely depends on the right fish. Salmon is often confused with trout, so in order not to make a mistake in choosing, you need to know a few distinctive features:

— the size of the salmon is always large, since it is slaughtered only when it reaches 6 kilograms or more;

— the salmon carcass is elongated, and the shape of the head is slightly pointed;

- salmon scales are large, silver in color, without any stripes;

— the color of the meat is a little pale, light pink.

To preserve useful and nutrients, salmon should not be boiled or fried for too long. The meat cooks quite quickly - the average cooking time is about 20 minutes.

Salmon truly considered a royal fish. And not only because it is tender and tasty. It contains Omega-3 fatty acids, the regular consumption of which reduces the risk cardiovascular diseases. Total 100 gr this fish provides a person daily norm vitamin D and melatonin, which is important for skin health and normal sleep. People who regularly consume salmon have seen a significant drop in cholesterol levels in their blood. You can cook a lot from salmon delicious dishes, and today we’ll cook from it light soup.

You will need:

onion 1 piece
carrots 1 piece
potatoes 4 pcs
bay leaf
allspice peas
green

If you have a large family, then it is most profitable to buy fresh fish weighing 5-6 kg. When cutting you will succeedsome steaks, which you canor cook. Moreover, from such a big fish You will be able to cut or for, and also prepare a couple of soup sets that make great soup.Part of all this usually goes into the freezer, in general, despite the large one-time costs, it turns out quite economically and the pleasure can be extended for a long time. True, you have to “puff” - the smell, scales, gills, ruined manicure, so I usually trust this job to my husband, he does an excellent job with cutting.

Step-by-step photo recipe:

You can use any part of salmon for soup, even steaks, but it’s better to bake them in the oven → I usually use soup set: head, tail and belly of salmon. All this must be immersed in cold water(2.5 liters) and put on high heat and bring to a boil.

As soon as the water starts to boil, skim off the foam, add a whole peeled onion, bay leaf, allspice and salt. Turn down the heat, cover with a lid, leaving a gap for steam to escape. Cook for 40 - 50 minutes. Make sure that the broth does not boil too much, let it gurgle slightly, then it will be transparent.

While the broth is cooking, peel potatoes and carrots, cut into small ones cubes.

Through 40 - 50 minutes remove and discard onion and bay leaf from broth. Remove the salmon into a separate bowl. It is advisable to strain the broth into another pan to remove the fish bones that fell off during cooking. Place potatoes and carrots in the broth and cook for 15 - 20 minutes. During this time, separate the salmon flesh from the bones. Be careful not to let fish bones fall into ready dish. That's how much fish pulp it came from a soup set from a small salmon! In addition, if you have a cat, he will not be left without lunch either - waste will go to him.

When the potatoes and carrots are ready, add the fish pulp to the broth, bring to a boil, taste and add salt to taste. Finally, add finely chopped green(I used parsley and green onions), let it boil, cover with a lid and turn off. Light, tender soup and salmon are ready. Like any soup, it needs to rest and leave for 20 - 30 minutes. Before serving, add a few drops of olive oil with pepper and garlic to the plate.

Bon appetit!

Salmon soup. Brief recipe.

You will need:

salmon soup set or 2 salmon steaks
onion 1 piece
carrots 1 piece
potatoes 4 pcs
bay leaf
allspice peas
green

Pour 2.5 liters of cold water over the salmon, bring to a boil, skim off the foam, add the onion, bay leaf and allspice. Cook over low heat for 40 - 50 minutes. Remove the salmon and strain the broth. Add potatoes and carrots to it and cook for 25 - 20 minutes. Separate the fish pulp from the bones. When the vegetables are cooked, add fish and herbs to the broth. Bring to a boil, cover with a lid and turn off. Let the soup brew for 20 - 30 minutes.

Previously, salmon soup was prepared exclusively for kings. But the times of the kings are long gone, and preparing this wonderful fish soup has become accessible to everyone.

Although salmon is quite expensive at current prices, you should try salmon soup at least once in your life. This dish will be appropriate not only in everyday life.

Serving to festive table salmon fish soup, you will truly surprise your guests with this royal dish.

Features of choosing salmon

Salmon fish soup is truly the king among soups. The finished dish is very rich and extremely tasty. But whether it will turn out really tasty depends on the correct choice of red fish. Since this fish is not a cheap delicacy, its choice should be taken seriously.

Salmon today is sold in two varieties:

Fillet;
One piece.

If your budget allows, then it is better to buy a whole red fish carcass. It’s just that often an unscrupulous seller under the guise of fillet can sell a cheaper type of red fish. If everything is clear with the choice of a whole fish, it is easy to determine the true salmon by its external features, then with the choice of fillet you will have to tinker a little.

When buying this royal fish, it is important to know some points:

The bright color of the salmon fillet indicates that it was dyed with dye before sale. Choose fillets that are light orange in color;
The salmon fillet should be firm to the touch;
Pay attention to the date the carcass was caught. Fresh fish cannot be stored for more than two weeks;
Pay attention to the wet tail and transparent eyes (this is an indicator of the freshness of the fish);
If you see dry and rather glossy salmon, this indicates chemical processing of the product;
Real salmon smells like the sea;
Buy salmon fillets only with white streaks;
Pay attention to the scales. It should not be yellow, dry and with mucus;
Also look at the integrity of the packaging material;
Under no circumstances take salmon with torn scales and skin.

Your fish soup will turn out to be truly unforgettably royal if you buy Norwegian salmon.

Traditional salmon fish soup recipe

Presented to your attention classic version salmon fish soup. Appearing on any table, it truly becomes the highlight of the program. Both adults and little children adore him.

Cooking recipe:

Remove the scales and entrails from the salmon. Rinse under running water. Cut the fish into small portions;
Wash the potatoes, cut off the skins and cut them into small pieces;
Also remove the skin from the carrots and onions and chop into small cubes;
Add our vegetables and black pepper to boiling salted water;
After cooking the vegetables for five minutes, add the fish prepared in advance. At this stage, cook our soup over medium heat for about 25 minutes;
At the end of cooking, add a bay leaf to the soup and cook it over low heat for another 5 minutes.

Present the finished dish in beautiful bowls. Place a bowl of chopped fresh parsley and dill on the table.

Enjoy your royal meal!

Salmon head ear

The head of the fish is always used to prepare fish soup. It is believed that the soup made from it turns out to be very rich. The salmon head is best suited for this event. Your household will not only appreciate the aristocratic taste of this dish, but will also feast on pieces of red fish.

Ingredients:

1.5 liters of water;
1 head of salmon;
One onion;
3 potatoes;
1 bay leaf;
Black peppercorns;
A bunch of parsley;
Salt.

It will take you 1 hour and 10 minutes to prepare.

Calorie content in 100 grams of soup is 51 kcal.

The output will be 8 servings of delicious soup.

Cooking recipe:

Remove the eyes, gills and scales from the fish's head. Rinse thoroughly;
We introduce the fish head into cold water. As soon as the water boils, remove the foam formations. Simmer the broth over low heat for about half an hour;
Wash and trim the skins from the vegetables. Cut into small cubes;
Separate the leaves from the parsley sprigs;
After half an hour, remove the salmon head from the broth and strain it through a fine sieve;
Place the strained broth on the stove again and bring to a boil. Season the fish broth with salt. Add chopped vegetables (except parsley). Cook for another 10 minutes;
Remove the fish meat from the salmon head and add it to the fish broth. Next add bay leaves, parsley leaves and pepper. Taste it for salt. Add salt as needed;
Boil the soup for another 5 minutes.

When your fish soup is ready, let it sit for about 15 minutes and safely serve it in transparent bowls. Add parsley or dill to each serving.

Bon appetit!

Creamy red fish soup

If you want to visit Finland even for a minute, then this creamy soup will completely immerse you in it. It will give you an unforgettable taste sensation.

Ingredients:

120 grams of salmon fillet;
200 ml cream (10%-20%);
Carrot;
200 grams of potatoes;
2 medium tomatoes;
Half an onion;
Salt;
Vegetable oil;
Parsley or dill

Cooking will take 40 minutes.

The output will be 4 servings of 250 kcal each.

Cooking recipe:

1. Cut red fish fillet into small portions;

1. Cut the potatoes into small pieces;
2. Finely chop the onion. Fry in oil until golden;

1. Three carrots on a medium grater and add to the onion;

1. After scalding the tomatoes with boiling water, remove the peel and finely chop. Add to onions and carrots. Sauté a little;

1. Pour 1 liter of water into the fried vegetables. Bring to a boil;
2. Next, add the potato wedges and cook, adding salt, for 6 minutes;

Then add the salmon pieces and cream and cook for 7 minutes.

The finished soup is served in white bowls, with parsley leaves sprinkled on top. Bon appetit!

How to prepare “sea” soup from salmon backbone

You need to take into account that the ridge is an offal; the soup from it turns out to be unusually bright and tasty.

Ingredients:

Three potatoes;
Carrot;
Bulb;
250 grams of fish ridges;
1 dessert spoon of semolina;
Salt;
Spices;
Parsley.

Prepares in 35 minutes.

Makes 4 servings, 173 kcal each.

Cooking recipe:

Cut carrots and potatoes into small cubes. Add to salted water;
Cut the onion into 4 parts and add to the water;
Cut the fish spine into portions and add to the prepared vegetables. If foam appears, remove it from the brew immediately;
Add semolina to the broth and stir it constantly;

As soon as the semolina is cooked, the soup is ready. Season it with salt and pepper. Crush with parsley. Serve in beautiful bowls. Enjoy your meal!

Salmon belly soup

The peritoneal part of salmon is the fattest. Therefore, fish belly soup turns out to be quite rich and satisfying. It has a rejuvenating effect. Surprise your household with this interesting fish soup.

Ingredients:

600 grams of salmon bellies;
6 potatoes;
2 carrots;
2 onions;
200 ml cream 20%;
Salt;
Pepper;
Parsley.

The dish takes no more than an hour to prepare.

The calorie content of the finished dish is 629 kcal.

Cooking recipe:

We remove the fins and skin from the bellies. Wash under running water;
Place the bellies into boiling water and cook;
After 10 minutes, remove the bellies from the broth. Leave them to cool;
Next, add peeled, but not chopped, vegetables into the peritoneal broth. Cook until fully cooked;
When all the vegetables are completely cooked, remove and place the onions in the trash;
Blend the remaining cooked vegetables, including bellies, with a blender. The soup should be puree;
Season your soup with salt and pepper. Add cream to it. Mix everything thoroughly. Cook for another 7 minutes.

Serve the finished dish on the table in beautiful themed bowls. Also sprinkle with parsley leaves. Bon appetit!

Incredibly delicious. Read what to add to the soup to make it as healthy as possible.

Pumpkin puree soup is another must-make dish during the fall season. according to our recipes.

Salmon soups are very easy to prepare. But you still need to know some nuances so as not to spoil this originally royal dish:

If you want to get fish soup with a bright and rich taste, use only fillet;
You need a rich and thick fish soup - take the head, spine, belly or fins of a fish as a basis;
To prevent the broth from becoming cloudy and bitter, remove the gills from the head;
A real highlight will be salmon soup with cream or milk;
Add any grains when preparing this soup;
Serve creamy salmon puree soups with white bread croutons;
Use only fresh fish for cooking.

These tips will help you prepare a truly royal dish.

It takes a lot of effort to ruin salmon dishes. Salmon soups are quite easy to prepare. The main thing is to follow all the tips in this article and you will succeed. By adding spices and various vegetables to salmon soup, its taste will be imprinted in your memory for a long time!

Bon appetit!