In this article we will tell you how to prepare homemade pink salmon soup - a simple step-by-step recipe with a photo below.
Do you like fish soup?
Then I suggest you prepare pink salmon soup.
Why did I choose this fish? Yes, because my seven-year-old daughter simply adores her. Moreover, she eats this fish in absolutely any form.
Pink salmon soup turns out to be very filling and most often on the second day it freezes like jellied meat.
If you have always prepared fish soup from river fish and have never tried to cook it from pink salmon, then I strongly recommend that you correct this.
In order to prepare this first course, you can either use a whole pink salmon with the head on, or take a small piece of fish and cook this soup from it.
Most often, after I purchase this fish, I cut it into three parts, and then freeze each piece in the freezer.
Of course, it is best to cook fish soup over a fire or coals.
However, due to the fact that not everyone has this opportunity, I recommend writing down my recipe for cooking fish soup on a regular gas stove.
The fish soup will also turn out very tasty, and most importantly, healthy!
Homemade pink salmon soup with millet
(For a two liter pan)
- piece of pink salmon,
- 50 grams of millet,
- 1 large potato,
- half a large onion,
- salt to taste,
- ground or peppercorns to taste
Cooking sequence
First, wash a piece of pink salmon very well under running water. If your fish is not cleaned, then be sure to clean it. I recommend not cutting off the fins and tail with scissors, as they also add fat to the ear.
Place a piece of pink salmon in a saucepan.
Put the pan with the fish on the fire and bring the water to a full boil. When the water with pink salmon boils, add salt and pepper.
Peel the potatoes with a special vegetable peeling knife. Cut it into medium-sized pieces.
Place the potatoes immediately into the pan with the fish.
Let's peel the onion.
We put half of it in a special container in the refrigerator. We cut the rest in half and put it in the future ear.
Boil the fish soup for 30 minutes.
After this, we wash the most common millet very well.
Let's get acquainted with the ingredients that are needed to prepare fish soup from the head of pink salmon. We prepare products according to the specified quantity. From kitchen utensils we take a cutting board, a knife, a frying pan for frying vegetables, a spatula, a grater, a spoon and a 2-2.5 liter pan.
First of all, let's deal with the main ingredient of the proposed hot dish - pink salmon head. We rinse it under cool running water. Place in a saucepan, add water, and place on the stove to cook. As soon as the water boils, reduce the heat. Cook the fish head until done. Then filter the resulting fish broth from the pink salmon head through a fine sieve. Season the broth with salt, based on your taste.
Let's move on to the next stage of preparing the fish soup. We peel the potato tubers and then cut them into cubes or bars. Transfer the potato slices to the fish broth.
As you know, ukha is most often prepared using grains such as millet. We wash the millet cereal very thoroughly under cold water several times. The water after washing the millet should be absolutely clean and transparent. Transfer the washed millet to a pan in which the potatoes have already boiled.
Now we wash the vegetables: carrots and onions. We clean these ingredients and proceed to grinding. We grate the peeled carrots, and just finely chop the onions.
The chopped vegetable ingredients for the fish soup need to be fried a little in vegetable oil. For this procedure, pour vegetable oil into the frying pan. Let's heat it up. Place chopped carrots and onions into heated oil. Sauté them until soft. We try hard not to overcook.
We check how things are going in our pan with the readiness of potatoes and millet cereals. These boiled ingredients should be almost ready. Place the sautéed vegetables into the pan. Continue cooking the fish soup in fish broth. In parallel with this process, he is preparing fresh herbs, which will become the final culinary “touch” in preparing pink salmon head soup. We wash the greens (this can be dill, green onions or parsley) under running water. Then dry the greens using a paper towel. Finely chop the prepared greens using a knife.
After I cut my pink salmon into steaks and baked them in the oven, the recipe which you can see here “Pink salmon baked in the oven - with potatoes and tomatoes”, I was left with illicit parts of the fish. These are the head, tail and fins. Using them, I decided to prepare a delicious and aromatic fish soup...
Place the fish parts in a pan, add one peeled onion, bay leaf and salt...
Fill all this 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 this, the contents of the pan must be strained. We won’t need the bay leaf and onion anymore, but we put the fish aside for now, let it cool, we’ll need it later. We get such a fragrant and transparent fish broth...
Cook it until half cooked and follow with potatoes, cut into small pieces...
Cut the onion into half rings, grate three carrots...
Fry the onion in a frying pan for a couple of minutes...
Then add the carrots and fry everything together for another 2 minutes...
During the process, I add spices to the frying and fry them along with the vegetables. This will enhance the aroma of our soup and give it a brighter, richer taste and color. You can use any spices at your discretion. I add my favorite spice mixture specifically for preparing fish dishes, which includes: coriander, paprika, turmeric, thyme, a mixture of peppers, leeks and garlic...
As soon as the potatoes boil, add the fried 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 pink salmon meat and herbs, taste for salt, add more salt if necessary, 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 fish soup into plates and serve...
Fast, easy and delicious! Bon appetit!
Cooking time: PT00H50M 50 min.
Friends, I welcome you to my blog. Today we will prepare pink salmon soup. I've been wanting to do this for a long time, but somehow never got around to it. And today both the desire and all the ingredients are present. We will cook from the head and tail of pink salmon. Remember, I showed and described the whole process and So, after those recipes, I naturally had the head and tail of pink salmon, from which we will now cook a very tasty and rich fish soup.
The ear helps very well the next day, after friendly gatherings with friends))).
Thanks to the fact that I still have soup sets from salting fish, so to speak, preparing fish soup costs me practically nothing. Well, with the exception of some ingredients, which we’ll talk about below. And if you have neither the head nor the tail of the fish, and buying a whole pink salmon is expensive, then in stores you can buy individual parts of it separately. Believe me, the meat contained in the fish head and tail is enough for a rich fish soup. But then you need to pay attention to the gills and eye sockets; they should not be dark in color.
Ukha soup is a light and at the same time rich soup that will easily relieve hunger. And of course, the best and highest fish soup is considered to be cooked in the fresh air, over a fire. But I will show you several recipes for making fish soup at home. It will be no less tasty and aromatic.
There are many recipes for making fish soup, but the cooking principle remains the same. Using the example of several recipes, we will analyze these very principles of proper fish soup.
Red fish soup (Pink salmon) with cream - step-by-step recipe at home
This is my wife's favorite fish soup recipe. She very often asks me to cook fish soup with cream. The ear has a very beautiful milky color and has a very pleasant creamy taste. So, what do we need to prepare pink salmon soup with cream...
Ingredients
- Head and tail of pink salmon
- Cream 20% - 100 ml.
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Peppercorns - 1 pinch
- Bay leaf - 2 pcs.
- Vegetable oil - for frying
- Salt - to taste
As you know, the gills of a fish are like a filter on a car; all the dirt collects in them. And so that the finished product does not taste bitter, the gills must be removed from the head of the pink salmon! This is one of the main conditions for good and proper fish soup.
1. So the gills have been removed, now fill the soup set with cold water and put it on gas. We wait until the water boils.
I want to demonstrate several fish soup recipes, so I will cook in small quantities. I took approximately 3 liters of water and put two heads, two tails and one ridge of pink salmon.
The second condition for a properly prepared and tasty fish soup is a properly cooked broth. As it boils, you need to carefully remove all the foam and as soon as the broth boils, turn the heat to low and simmer for 20-25 minutes.
Ukha soup goes well with black peppercorns and bay leaves, so when the water boils, add these spices to the water (broth). I believe that there is no point in complementing the taste with other spices, because we want to get a fish soup that will have a fishy taste, and not a spice-like taste.
Also, to get a rich broth, add half an onion, half a carrot and half the volume of potatoes, in my case it’s 3 pieces. In the future I will tell you what needs to be done with them. Be sure to read to the end...
How to cook fish soup (fish soup) with cream from frozen pink salmon head and tail
The fish cooks very quickly, 20 - 25 minutes is enough for it to cook. We take out all the contents from the broth, and filter the broth itself through a sieve or cheesecloth so that no pieces of fish or pepper get into it.
2. When the fish has cooled, separate the flesh from it. The meat comes off very easily, you just have to touch it. Check again to make sure no bones get caught.
Mash the boiled potatoes and carrots with a fork until pureed. And cut the remaining potatoes into strips.
We put the strained broth back on the gas and wait until it boils. After that, add fish pulp, raw potatoes cut into strips and mashed potatoes. At this point it's time to add salt.
3. Finely chop half an onion with a knife, and grate half a carrot on a fine grater. Fry them in vegetable oil until the onions are golden brown.
4. When the potatoes are almost ready, 8 minutes should pass from the moment of boiling, add the fried vegetables to the soup and cook for another 2 minutes.
5. At the very end, pour the cream into the pan. And when they just boil, we immediately turn off the gas. Under no circumstances let them boil!
6. Season the soup with finely chopped herbs, close the lid and let it brew for 10 minutes so that the soup can rest properly.
I have been preparing greens since the summer. I chop it finely and freeze it. Therefore, in winter I have no problems where to get fresh herbs.
That's it, the fish soup with cream, made from frozen pink salmon, is ready! It always turns out very tasty and rich. Even children love to eat this fish soup; there are no bones in it, and it tastes simply amazing. If you haven’t tried it yet, I definitely recommend making it...
As I already said, there are a lot of fish soup recipes, so one more fish soup recipe...
Ear from the head and tail of pink salmon with rump
Many people prepare fish soup and add cereal to it. I do this too sometimes. Cereals can be completely different. It can be millet, rice, etc. But I prefer pearl barley most of all. So let's look at a recipe for fish soup from the head and tail of pink salmon with pearl barley.
Ingredients
- Pink salmon (Head and tail)
- Pearl barley - 0.5 cups
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 1 tbsp. l.
- Bay leaf - 3 pcs.
- Peppercorns
The cooking principle is the same as with cream. This is properly cooked broth. Therefore, in order to save your and my time, let’s skip this stage, because you can read it above, and go straight to the finished and strained broth.
The amount of pearl barley should be taken on the basis that it will increase in size by almost 2.5 times. For 3 liters of water I take half a glass of pearl barley.
Barley, unlike millet, takes a long time to cook. I rinse it in advance, fill it with water and cook it in a separate pan until half cooked, about 30-35 minutes.
Peel the potatoes and cut into strips.
Into the prepared broth we add potatoes cut into strips, semi-finished pearl barley and fish meat removed from the head and tail of pink salmon. Be sure to add salt to taste.
Cook for 10 minutes. This time will be enough for the potatoes and pearl barley to be fully cooked. Let's taste the salt again, if necessary, there is still time to add salt.
In the meantime, let's prepare the dressing for the soup. To do this, first fry the finely chopped onion until golden brown, and then add the finely grated carrots. And for a beautiful color, add 1 tablespoon of tomato paste. Fry the carrots until brown.
2 minutes before the soup is ready, add our dressing to the pan.
Turn off the gas and let the soup sit for 15 minutes.
The soup soup is ready.
This is another option for preparing fish soup with cereal, or more precisely with pearl barley.
Pink salmon soup (head and tail) with egg
There is also a recipe for fish soup with eggs... There is nothing complicated there. Prepare the usual classic fish soup, for example as I described above, and then...
...First, beat the egg with a fork.
Then, at the very end of cooking, make a funnel in the broth and pour in the egg in a thin stream.
The result is beautiful egg scraps that look very nice in the soup and taste very pleasant.
And I'm finishing. I hope the recipes I gave were useful to you and you will definitely share them with your friends on social networks. To do this, simply click on the icon of the appropriate social network. networks. If you have any suggestions or comments, be sure to write about them...
Ukha from the head of pink salmon turns out to be aromatic and rich. This popular fish soup is based on a rich, concentrated fish broth, which is prepared from the heads and tail parts of fish. In the same way, fish soup is cooked from the head of trout and salmon. If desired, you can add millet or rice to the fish soup during cooking. And, of course, spices - bay leaf, allspice.
Ingredients
- (head and tail) – 1 pc.
- – 3-5 pcs.
- - 1 PC.
- - 2 pcs.
- – 1⁄2 cup
- Spices (bay leaf, allspice) - to taste
- Greens (dill, parsley)
Pink salmon head soup - step-by-step recipe for preparing the dish
1. Prepare the fish - cut out the gills, thoroughly wash the head. If it is too large, you need to cut it in half.
2. Place the head and tail of the fish in a pan. Pour in enough cold water to cover the fish. Place on high heat and let it boil. Remove the resulting foam with a spoon. Throw the whole peeled onions into the pan. Add salt, bay leaf and allspice, and cook the fish over low heat until cooked. The cooking time for pink salmon heads is approximately 20-30 minutes.
3. While the fish is cooking, prepare the remaining products. Peel the potatoes, wash them, cut them into cubes.
4. Peel the carrots and cut into strips or three on a grater. Carrots are actually not a very important ingredient for fish soup, and I usually don’t add it, since we like fish soup without carrots.
5. Millet - measure half a glass, or a third of a glass, and rinse several times.
6. Remove the cooked head and tail from the pan and leave to cool. Then you can disassemble the fish into pieces and remove the bones. Strain the fish broth.
7. Place the pan with the broth on the fire. Pour potatoes, carrots and millet into the boiling broth. Cook until done.
8. Place the fish, separated from the bones, into the almost finished dish. Add finely chopped dill and parsley. Add some salt if necessary. Let it boil, remove from the stove and cover with a lid. Let it brew for 15-20 minutes.
9. The ear from the pink salmon head is ready. In bowls, you can sprinkle the soup with green onion rings and ground black pepper. Have fun in the kitchen and have a healthy appetite! Bye bye.
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