Pink salmon ear - 8 recipes for fish soup at home

You want hot soups not only in the cold season, but also in summer. Especially with such a variety of fresh seafood. If you are puzzled by the choice of a light, nutritious, seasonal soup, then the following selection is especially for you. The zest of each recipe will not let you get bored in the kitchen.

Classic ear from the head and tail of pink salmon at home

The exact part of the fish from which the ear is cooked does not in any way affect the benefits and taste of the soup. Stick to the cooking sequence and you will succeed!

Cooking time: 20 min.

Cooking time: 40 min.

Servings –4.

• 
  We clean the skin of the fish by removing small scales with fins. We wash the fish pieces well.
• 
  We send pink salmon into warm water and bring to a boil. Then add salt and leave to cook for another 5 minutes.
• 
  Cut the onion into several slices and send it to the broth.
• 
  Peel the carrots and cut into thin slices, cut the tomato into slices. We immediately send all vegetables to the pan.
• 
  We also cut the potatoes into cubes and combine with the broth, leave to cook for 15 minutes.
• 
  After this time, we extract the fish, separate it from the bones and chop it arbitrarily. You can chop one part of the fish, and cut the other into larger pieces.
• 
  Pieces of fish can be laid out in portions in each bowl and poured over with broth, or you can send all the fish to the pan at once.

Enjoy your meal!

How to cook pink salmon fish soup with cream in Finnish style?

If fish soup does not evoke any emotions and pleasant memories in you, then you should pay attention to this method of cooking fish soup. Adding cream will give a soft, creamy and delicate taste to each component, especially attentive will feel the sourness, which is not easy to add to fish soup.

Cooking time: 20 min.

Cooking time: 40 min.

Servings –4.

Ingredients:

• Fresh hump - 650 gr.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Potatoes - 4 pcs.
• Cream (20%) - 150 ml.
• Dill - 1 bunch.
• Vegetable oil - for frying.
• Butter - 40 gr.
• Salt to taste.

Cooking process:

1. Cut the peeled fish into small pieces.
2. Cut one part of the potato into small cubes, and the second into longitudinal slices.
3. We send the pot of water to gas and bring it to a boil, after which we throw in the potatoes, cut into slices and half an onion.
4. Cook the broth until all components are fully cooked, and then filter the broth, removing the potatoes and onions.
5. Chop the second half of the onion and carrots, then fry in vegetable oil, be sure to add a piece of butter. It will give the ear a creamy taste. Fry vegetables until soft.
6. Knead the boiled potato wedges with a spoon.
7. During this time, the fish managed to cool down and you can start chopping it. The main thing is to remove all bones as much as possible.
8. The preparatory steps are behind, you can start assembling the soup. We send raw potatoes to a saucepan with strained broth and cook until half cooked. Then, observing this sequence, we lower the mashed potatoes, chopped fish, salt and bay leaf.Stir lightly and pour in the cream at room temperature. Bring the contents to a boil, but do not boil.
9. We wash the dill under running water and cut it. You can also take any other.
10. Pour the prepared fish soup into plates and add chopped dill to each portion.

Bon Appetit!

A step-by-step recipe for making pink salmon soup with millet

Millet is a very unique cereal of its kind, which is well absorbed and does not harm the digestion. Pink salmon ear with the addition of this cereal turns out not only light and dietary, but also very satisfying. It is from this recipe that you can gradually include fish soups in the child's diet.

Cooking time: 20 min.

Cooking time: 40-45 min.

Serves -2.

Ingredients:

• Humpback - 250 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Potatoes - 1 pc.
• Millet - 2.5 tablespoons
• Black peppercorns - 4 pcs.
• Bay leaf - 2 pcs.
• Salt to taste.

Cooking process:

1. We send the fish prepared for the fish soup to boil in cold water. At the time of boiling, be sure to remove the foam and reduce the heat. We continue to cook for 10 minutes by closing the lid.
2. In parallel with this, we rinse the millet groats, leaving them in water for 5 minutes.
3. Finely chop the carrots and onions and send them to the fish broth.
4. Then we put the potatoes chopped into sticks in a saucepan with broth.
5. We take out the fish meat, cut it, removing the bones.
6. Finally, fill the fish soup with pepper, salt and bay leaves.
7. We give the finished soup time to infuse, and then serve it to the table.

We wish you bon appetite!

Rich salmon ear with rice at home

Rice groats are very harmonious in taste with all vegetables and will especially come to the place in the soup when you want to achieve a thicker and more viscous broth in consistency without complicated manipulations.

Cooking time: 20 min.

Cooking time: 45 min.

Servings –4.

Ingredients:

• Pink salmon - 1 pc.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Black peppercorns - 5 pcs.
• Rice - 50 gr.
• Bay leaf - 2 pcs.
• Greens to taste.
• Salt to taste.
• Olive oil - for frying.

Cooking process:

1. We send the pink salmon cut into pieces to cook in a deep saucepan.
2. At this time, leave the rice to soak and move on to the next step.
3. Rinse the chopped potatoes well, draining the water several times.
4. We filter the finished broth in a way convenient for you. We extract the fish and leave to cool.
5. Remove bones from pink salmon meat.
6. Chop the carrots and onions at random and fry in olive or vegetable oil.
7. Transfer the frying to a saucepan with strained broth, add salt, pepper and other spices.
8. It remains to chop the herbs and add to the ear.
9. Serve the soup hot, after letting the soup steep.

Enjoy your meal!

A simple and delicious recipe for pink salmon fish soup with potatoes

Ukha with the addition of potatoes will appeal to those who like soups similar in consistency to mashed potatoes, but do not overdo it with quantity, because potatoes, in view of their properties, boil during cooking and increase in volume.

Cooking time: 25 min.

Cooking time: 30-40 min.

Serves 4-6.

Ingredients:

• Fresh pink salmon - 400 gr.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Potatoes - 5 pcs.
• Black peppercorns - 6 pcs.
• Vegetable oil - for frying
• Dill to taste.
• Green onions to taste.
• Salt to taste.

Cooking process:

1. We carefully clean the fresh carcass, cut into several equal parts and set to cook over medium heat. After boiling, remove the foam and add the bay leaf with pepper, not forgetting to salt.
2. In parallel with this, cut the onion and carrots into rings and lightly fry. Oil can be omitted if the pan is non-stick.
3. Do not put off peeling potatoes for later. We wash the peeled potatoes several times under running water, and then cut them into neat cubes.
4. We take out the fish meat from the broth, let it cool, and then we disassemble it into smaller parts in order to remove the bones as much as possible.And at the same time, put the prepared vegetables in a peeled broth and cook until the potatoes are ready.
5. Prepare the greens in advance, which will be needed near the end. Chop green onions with dill as small as possible and set aside to wait in the wings.
6. As soon as the potatoes are boiled, we begin to collect the soup. Add fish and herbs to the pan, cook for 5 minutes, and then leave to infuse.

Enjoy your meal!

How to cook a fragrant fish soup from frozen pink salmon?

In order not to be disappointed in cooking fish soup from frozen fish, first of all, you need to monitor its smell after defrosting. If pink salmon has a pleasant and natural aroma, hurry to start cooking.

Cooking time: 15 min.

Cooking time: 35 min.

Serves 2-4.

Ingredients:

• Frozen pink salmon - 300 gr.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Potatoes - 2-3 pcs.
• Black peppercorns - 4 pcs.
• Vegetable oil - 1 tablespoon
• Parsley to taste.
• Dill to taste.
• Salt to taste.

Cooking process:

1. Be sure to defrost the pink salmon, rinse and cut into several very large pieces before starting cooking the fish soup. Add the peeled half of the onion to the fish, fill it with water and send it to cook for 20-30 minutes.
2. Strain the finished broth, remove the fish and leave to cool. We again send the pure broth to boil over low heat, adding chopped potatoes, salt and pepper to the pan.
3. Chop the onion as small as possible, and grate the carrots on a coarse grater. We shift the vegetables into a frying pan preheated with vegetable oil.
4. As soon as the vegetables acquire a golden hue as in the photo, we immediately send them to the broth.
5. We disassemble the cooled pink salmon into parts, remove the bones with fins. Return the peeled fish to the fish soup and cook for 5 minutes.
6. In parallel with this, we grind fresh herbs, which we finally add to the finished ear. Let the soup steep for a couple of minutes so that the aromas can open up.
7. Put the soup on plates, serving with bread, salt and pepper.

Bon Appetit!

A very quick and simple recipe for making canned salmon soup

A wonderful find for people in a hurry to have time to cook a full and hearty dinner, spending the minimum amount of time. Choosing canned pink salmon in your own juice or tomato sauce, your broth will turn out to be balanced in taste and aroma.

Cooking time: 20 min.

Cooking time: 30 min.

Servings –4.

Ingredients:

• Canned pink salmon - 1 can.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Black peppercorns - 4 pcs.
• Bay leaf - 2 pcs.
• Salt to taste.

Cooking process:

1. Cut the potatoes into small cubes and put them in boiling water.
2. We peel the fresh carrots, rub them on a coarse grater and send them to the potatoes.
3. We do the same with onions. Cook the vegetable broth until the potatoes are fully cooked.
4. In no case do we drain the liquid from the can with canned fish, but pour it into the soup along with the pink salmon. Beforehand, the fish can be kneaded with a fork. When all the ingredients are loaded, cook the soup for another 8-10 minutes.
5. Add bay leaves and pepper five minutes before turning off. Bring it to a boil one more time and leave the ear to infuse.
6. Serve in portions, not forgetting to decorate with herbs.

Enjoy your meal!

How to cook a very tasty and rich pink salmon fish soup with an egg?

The ear should not only be tasty by default, but also as useful as possible for the body. The addition of eggs in the soup will increase the amount of protein and beneficial trace elements, besides, the texture will slightly change, becoming smoother and more pleasant.

Cooking time: 20 min.

Cooking time: 40 min.

Servings –6.

Ingredients:

• Pink salmon - 700 gr.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Potatoes - 2 pcs.
• Chicken egg - 2 pcs.
• Black peppercorns - 4 pcs.
• Greens to taste.
• Bay leaf - 2 pcs.
• Bulgarian pepper - to taste.
• Salt to taste.

Cooking process:

1. We completely wash fresh pink salmon both outside and inside.Fill with water and set to simmer over medium heat, add the stems and twigs of herbs, also salt and pepper the fish broth in the process.
2. We catch the boiled fish from the broth and separate it from the bones and ridge. At the same time, we filter the broth and send it back to the fire. We begin to fill the pan with vegetables. The potatoes are traditionally diced and cooked in a boiling broth for 15 minutes.
3. Let's prepare the other ingredients for now. Chop carrots, peppers and onions in a convenient way. After 10-15 minutes of cooking, add the potatoes to the broth.
4. Beat the eggs with a whisk and gradually mix into the broth towards the end of cooking.
5. And at the very end, we lower the chopped fish into a pan with vegetables, keep it on fire for two minutes, then leave it for the soup to infuse.
6. Serve warm with fresh bread, garnishing with herbs if desired.

Enjoy your meal!