Salmon fish soup - 10 recipes for classic fish soup at home

Salmon is a valuable and healthy fish. You can make a lot of different dishes from it, including soups. Salmon soup is one of the healthiest soups. It is satisfying, but not fatty, and the fish gives all its useful properties to us. This article contains 10 of the best recipes. Choose the one you like and please your family with a delicious lunch!

The classic recipe for salmon fish soup at home

This is a classic recipe for making fish soup, which came to us from the folk cuisine of our ancestors. Over the years of its existence, it has reached perfection. No complicated ingredients. Just a simple and familiar combination. Indulge your family members with a healthy lunch that will give you strength and energy for a productive day.

Cooking time - 35 minutes

Cooking time - 50 minutes

Servings - 5

• 
  Wash the fish fillets, cut the flesh from the skin. If there are bones, even small ones, remove them. Cut the fish into oblong slices or small cubes. Use fresh or frozen fish. The main thing is to keep it fresh.
• 
  Transfer the pieces to a saucepan and fill with water. Send over medium heat and bring to a boil. Peel and rinse the onion. Cut it in half and send it to the fish pan.
• 
  Peel and wash potatoes and carrots. Cut vegetables into small cubes. Carrots can also be cut into half rings. Add potatoes and carrots to the broth. Season with salt and pepper and add bay leaves. Cover the saucepan and simmer for 20 minutes on a low boil.
• 
  After this time, add a small piece of butter to the soup. Don't be intimidated by this ingredient, it will add a light milky flavor to the broth. Keep on fire for another 3-4 minutes.
• 
  Wash the fresh dill and pat dry with a paper towel. Chop the herbs finely, leaving a few twigs intact for decoration. Remove the pot of soup from the heat. Sprinkle the salmon soup with dill, cover and let it brew for 5 minutes. Pour into deep bowls so that each contains a piece of salmon. Garnish with a sprig of dill and serve with a slice of bread.

Bon Appetit!

Delicious salmon head and tail ear

If you cooked salmon fillets for dinner, and you have a tail and a head, do not rush to throw them away. An excellent fish soup can be cooked from these parts of the fish. The broth will turn out to be even more rich, with a bright fishy taste and aroma. And most importantly, it won't hit your wallet hard. And the budget does not suffer, and the family is fed!

Cooking time - 45 minutes

Cooking time - 1 hour

Servings - 5

Ingredients:

• Salmon head - 1 pc.
• Salmon tail - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 2 pcs.
• Bay leaf - 1 pc.
• Black peppercorns - 5 pcs.
• Greens - 1 bunch
• Vegetable oil - for frying
• Salt to taste

Cooking process:

1. Scale the tail of the fish. Cut off the gills from the head. This is very easy to do, just pull back the supra-gill plate and cut the gills along the edges. Also remove the eyes, which may cloud the broth.Transfer the fish pieces to a saucepan and cover with cold water. Place the pot on the stove.
2. As soon as the water boils, drain it and fill with a new one. Peel and rinse the onion. Wash and peel the carrots. Place one onion whole in a saucepan with fish. Cut the carrots in half lengthwise, then send one part to the broth. Bring to a boil. Reduce heat and simmer for 20 minutes. As soon as foam appears, remove it with a slotted spoon or spoon.
3. Remove the fish and vegetables from the broth and strain the liquid into another saucepan. Return the broth to the fire. Peel and wash the potatoes and cut them into cubes. Place the root vegetable in a saucepan. Cook for 10 minutes over medium heat.
4. Finely chop the second onion, and grate half of the carrots on a coarse grater. Preheat a skillet with vegetable oil and sauté the chopped vegetables in it for about 5 minutes, until tender.
5. Separate the meat from the tail of the fish from the bones and skin. Divide it into smaller pieces. Add the fish to the stock. Send the sautéed vegetables there. Season with salt, bay leaves and peppercorns. Simmer for 10 minutes. Wash and dry the greens. Chop finely and add to the finished soup. Cover the pot with a lid and let it brew. Pour the fish soup into bowls, serve hot with a slice of wheat bread.

Bon Appetit!

Real salmon fish soup with Finnish cream

Finnish ukha is the most popular northern soup, loved all over the world. It is made with red fish and salmon is a great option. It is full of omega-3s, essential trace minerals and vitamins. Therefore, fish soup from this fish is considered not only tasty and nutritious, but also healthy. And the cream makes the fishy taste tender.

Cooking time - 40 minutes

Cooking time - 55 minutes

Servings - 5

Ingredients:

• Fish broth - 800 ml.
• Potatoes - 150 gr.
• Salmon fillet - 150 gr.
• Bay leaf - 1 pc.
• Shallots - 65 gr.
• Carrots - 60 gr.
• Cream 10% - 100 gr.
• Dill - 10 gr.
• Garlic - 2 cloves
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Prepare fish stock. You can use the head or tail of a fish to prepare it. Pour cold water over them and cook for 20 minutes, periodically removing the foam from the surface. Remove the fish pieces from the pot and strain the broth to remove any excess. Put the finished broth on fire and bring to a boil.
2. During this time, peel and wash the potatoes, carrots, dill, onions and garlic. Dry them with a paper towel. Cut the potatoes into medium-sized cubes, finely chop the herbs and garlic, chop the onion and cut the carrots into slices. Cut the salmon fillet from the skin and cut into small pieces. Add the carrots and potatoes to the boiling broth and season with salt and pepper. Cook over low heat with the lid open for 15 minutes, until the potatoes are tender.
3. In a skillet greased with vegetable oil, pass the onion and half the garlic, with the addition of bay leaves. Cook for about 3 minutes, stirring occasionally, until the onions are golden brown.
4. Add the contents of the pan to the stock and mix well. Cook for no more than a minute.
5. Add the remaining garlic and the chopped fish fillets to the soup. Cook over medium heat for about 2 minutes. After that, pour in the cream, after shaking it slightly. Bring soup to a boil and remove from heat.
6. Add chopped greens to the Finnish salmon ear. Cover the pot with a lid and let it sit for 5-10 minutes. Pour into deep bowls and serve with croutons or crackers.

Bon Appetit!

How to cook rich salmon fish soup with millet?

This recipe will appeal to all fish lovers. You can use any part of the fish: fillet, head or tail. The broth turns out to be rich, with an amazing fishy taste and aroma. And millet groats make the soup thicker and more nutritious. Try this recipe at home to feed your family a delicious and satisfying meal.

Cooking time - 45 minutes

Cooking time - 1 hour

Servings - 7

Ingredients:

• Salmon - 1 kg.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 4-5 pcs.
• Millet - 10 tablespoons
• Black peppercorns - to taste
• Bay leaf - 2-3 pcs.
• Salt to taste
• Dill - 10 gr.
• Vegetable oil - for frying

Cooking process:

1. Wash the fish thoroughly, clean it of scales and entrails. Cut off the head and remove the gills and eyes. Cut the fish into not very wide slices. Put everything in a saucepan, including the head and tail. Pour in cold water and cook. Bring to a boil and remove the foam so that the broth is not cloudy. Peel and rinse the onions. Place one onion whole in a saucepan with fish. Add bay leaf, peppercorns and salt there. Cook for 20-25 minutes.
2. At this time, peel the potatoes and carrots, rinse the vegetables under running water. Cut the carrots into slices and the potatoes into small cubes. Wash the herbs and pat dry with a paper towel. Chop finely. When the fish is cooked, remove it from the broth. Use a slotted spoon for convenience. Take out the boiled onion as well; you will no longer need it. Strain the broth through a fine sieve to remove any small bones and remaining scales. Return the stock to the stove and add the chopped potatoes.
3. Finely chop the second onion, send it to a preheated pan, greased with a little oil. Pass until transparent. Then add carrots to the pan. Fry the onions until golden brown. When the potatoes are half cooked in the saucepan, add the sautéed vegetables to the potatoes and stir. Reduce heat and simmer on a low boil.
4. Disassemble the fish by separating it from the bones and skin. Divide into small pieces. Add it in portions to the bowls when serving the soup.
5. Rinse the millet and add to the soup 10-15 minutes until tender. Cook over low heat until the cereal is cooked. Remove the ear from the heat and add the chopped greens. Cover and leave to infuse for 5 minutes. Divide the fish pieces into bowls and pour the soup. Serve hot.

Bon Appetit!

Step-by-step recipe for making fish soup from salmon belly

Do you want to be healthy and full of energy? Then do not neglect the consumption of fish. Salmon is one of the healthiest. Its beneficial trace elements and vitamins improve brain function, strengthen blood vessels and thin the blood. Omega-3 improves metabolism, helps in weight loss and improves mood.

Cooking time - 35 minutes

Cooking time - 50 minutes

Servings - 5

Ingredients:

• Salmon bellies - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Black peppercorns - 3 pcs.
• Bay leaf - 2 pcs.
• Salt - 1 tsp
• Dill - 1 bunch

Cooking process:

1. Put some water in a saucepan and put it to a boil over the fire. At this time, take care of the abdomen. Rinse them well and cut the meat off the skin. Cut into small pieces. As soon as the water boils, place the salmon in a saucepan. Cook over medium heat.
2. While the fish is cooking, peel the potatoes, carrots and onions. Rinse vegetables under running water. Cut the potatoes into small pieces or cubes. Chop the carrots into strips. Cut the onion into small cubes.
3. If foam appears as the fish cooks, be sure to remove it with a spoon or slotted spoon. Send the chopped vegetables to the fish. Add bay leaves and black pepper. Cover the pot with a lid, reduce heat to low and cook the soup for 25 minutes, until the vegetables are fully cooked.
4. Wash and dry fresh dill thoroughly. Chop the twigs finely. You do not need to use the stems. When the fish soup is almost ready, season with salt and herbs. Mix gently. Do not stir too vigorously to prevent the fish pieces from falling apart.
5. Turn off the stove. To fully absorb the taste and smell of salmon, cover the pan with a lid and leave the soup to saturate on a warm stove for 10 minutes. Pour the salmon soup into deep bowls and serve lunch at the table.

Bon Appetit!

A quick and easy recipe for salmon fish soup with potatoes

Many people are afraid to cook fish soup, because they think that it is long and difficult.Yes, there are recipes to bother with. But this one is one of the simplest. Soup from classic fish soup ingredients, without the addition of cereals, specific vegetables and unnecessary spices. The recipe is easy to repeat, so try it at home.

Cooking time - 35 minutes

Cooking time - 50 minutes

Servings - 6

Ingredients:

• Salmon tail - 400 gr.
• Salmon head - 400 gr.
• Potatoes - 3 pcs.
• Bulb onions - 2 pcs.
• Bay leaf - 2 pcs.
• Allspice peas - 5 pcs.
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. Soak the fish head in cold water for 20 minutes, then rinse thoroughly under running water. Detach the gills by carefully cutting them off with kitchen scissors or a small knife. Remove your eyes. Salt your head a little and set it aside. Scale the tail and rinse with cold water.
2. Prepare your vegetables. Wash and peel potatoes and carrots. Cut the root vegetable and one carrot into small cubes. Peel the onion, rinse and dry. Cut one onion in half and finely chop the other.
3. Dip the prepared fish into a large saucepan and cover with cold water. Put it on the stove to cook. Add whole carrots, whole onions, chopped or not, and allspice immediately. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes. Remove the foam that appears with a slotted spoon.
4. Remove fish and vegetables from the pan. Strain the broth into a clean saucepan to remove any small bones and chunks of onion. Return the soup base to the stove and bring to a boil. In the meantime, separate the fish meat from the bones and skin.
5. Put chopped carrots and potatoes in boiling broth. Simmer for 10 minutes. After this time, add bay leaf and fish pulp to the broth. Season with salt and pepper to taste. Cover and cook for 5 minutes. Turn off the stove and hold it under the lid for another 5-10 minutes so that the taste of the soup is fully revealed.

Bon Appetit!

How to cook salmon fish soup over a fire in a cauldron?

Not a single summer trip to nature is complete without a feast. One of the best options for camping dishes is the fish soup. It's nice to taste the hot soup when the chill of the evening falls or the sun just rises. The ear prepared according to this recipe will always turn out to be successful.

Cooking time - 45 minutes

Cooking time - 1 hour 15 minutes

Servings - 7

Ingredients:

• Salmon - 1 kg.
• Water - 3.5 l.
• Potatoes - 5-7 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Salt - ½ tablespoon
• Ground black pepper - 1 pinch
• Dill - ½ bunch
• Bay leaf - 2 pcs.

Cooking process:

1. Pour water into a cauldron and heat it over a fire. In the meantime, prepare the fish. Peel the salmon from scales and fins, carefully remove the insides. Cut off the head and tail. You will need them for the broth. Remove the gills and eyes from the head. Slice the fish and cut the fillets off the bones and skin. The ridge will also go into broth. Cut the fillet into small cubes.
2. When the water boils, lower the head, ridge and tail of the fish into the cauldron. Season with salt and cover. Bring to a boil and gently skim off the foam with a spoon. Boil for another 10 minutes.
3. While the fish is cooking, peel the potatoes and carrots. Cut the potatoes into cubes and chop the carrots into circles. Peel the onion and chop finely. Rinse and chop the dill.
4. When the fish stock is cooked, remove the fish pieces. Since it is problematic to strain the broth in nature, catch all the bones and scales that have got into the soup with a spoon. Let the wood burn out to the state of coals, a small fire should remain. Send chopped vegetables and prepared fish fillets to the broth. Cook until potatoes and fish are fully cooked.
5. As soon as the vegetable is cooked, add bay leaf, pepper and, if necessary, a little more salt to the soup. Add chopped greens. Cover the pot with a lid and hold over the fire for 1-2 minutes. Remove the ear from heat and leave to infuse for 10 minutes. Pour into bowls and taste immediately while hot.

Bon Appetit!

Incredibly delicious salmon fish soup with tomatoes

There are many options for cooking salmon fish soup, one of the most interesting is fish soup with tomatoes. This vegetable gives a slight sourness to the dish and a beautiful reddish color. This soup is suitable for those who follow the figure, because it contains no more than 90 kcal. And fish and tomatoes contain a lot of nutrients.

Cooking time - 1 hour 30 minutes

Cooking time - 1 hour 45 minutes

Servings - 7

Ingredients:

• Salmon - 1 kg.
• Bulb onions - 2 pcs.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Celery root - 1 pc.
• Parsley root - 1 pc.
• Tomato - 1 pc.
• Dill - 1 bunch
• Black peppercorns - to taste
• Bay leaf - 3 pcs.
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Fold the head and tail of the fish into a deep saucepan, having previously cleaned them from scales, gills and rinsed thoroughly under running water. Fill with cold water and send to cook on the stove. Bring to a boil and remove the resulting foam with a slotted spoon.
2. Peel and rinse the carrots and onions. Cut the carrots into 4 pieces. Add it to a saucepan with fish, and put one whole onion, celery root and parsley root there. Season with peppercorns. Reduce heat to low and simmer for 50 minutes.
3. Peel the potatoes and cut them into small cubes. Finely chop the second onion.
4. Wash the tomato and peel it. To make it as simple as possible, pour boiling water over it and let it sit in hot water for 2-3 minutes. Then carefully and easily peel off the skin. Cut the tomato into medium cubes. Wash and dry the dill, chop finely.
5. Remove fish and vegetables from the broth, they are no longer needed. Separate the fish pulp from the bones. Strain the liquid through a fine sieve and return to heat. Place the sliced ​​potatoes in a saucepan and season with salt and pepper. Cook for 10 minutes over medium heat. Then add chopped onion, tomato and dill. Simmer for 5 minutes. Add fish pieces. Remove the pan from heat and cover. Leave to infuse for 15 minutes. Serve hot with a slice of rye bread.

Bon Appetit!

Rich and aromatic salmon ear with rice

The classic fish soup recipe does not use cereals. But this culinary experiment became successful, so it became one of the recipes for making an unusual and tasty salmon fish soup. Rice makes the soup thicker and more rich, gives its own flavor that goes well with red fish.

Cooking time - 1 hour

Cooking time - 1 hour 15 minutes

Servings - 4

Ingredients:

• Salmon - 250 gr.
• Dill - 2-3 branches
• Allspice peas - 4-5 pcs.
• Bay leaf - 1 pc.
• Onions - ½ pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Rice - ½ tbsp.
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Rinse salmon meat thoroughly, if any, remove scales and skin. Place the fish in a saucepan. Fill with cold water.
2. Wash the dill sprigs and add to the fish along with the stems. Put bay leaves and black peppercorns in the same saucepan. Place the saucepan over medium heat. If foam forms, remove it from the surface with a spoon or slotted spoon.
3. Wash and peel carrots, potatoes and onions. Cut the root vegetable into small cubes, grate the carrots on a coarse grater, and cut the onion in half, use only one half. Add the carrots and half an onion to the pot with the future broth. Simmer for about 20 minutes over low heat.
4. Rinse the rice several times under cold water to remove excess starch. After 20 minutes, remove all spices and vegetables from the broth, except for the carrots. Leave the fish in the pot as well. Place chopped potatoes and rice in a saucepan.
5. Cook the fish soup until the potatoes are cooked; this will take about 15 minutes. Then salt and pepper the soup. Remove from heat and let stand, covered with lid, for about 5 minutes. Pour into deep bowls and invite the family to the table.

Bon Appetit!

How to cook fish soup from a salmon ridge at home?

Salmon fish soup is a great lunch option for the whole family. Yes, salmon is not the cheapest fish. But this does not mean that you can cook soup from it only for a special occasion.For fish soup, you can use parts of fish such as heads, tails, and ridges. They are sold separately and are much cheaper than whole fish.

Cooking time - 1 hour

Cooking time - 1 hour 15 minutes

Servings - 4

Ingredients:

• Ridge - 1 pc.
• Onions - 1/4 pcs.
• Dill - 3 branches
• Bay leaf - 2 pcs.
• Black peppercorns - 3-4 pcs.
• Salt to taste
• Pepper to taste
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Parsley to taste

Cooking process:

1. Start by making the broth. Rinse the ridge under running water and place in a saucepan. Send dill sprigs, bay leaves and peppercorns there. Peel and wash the onion, cut into quarters and add one to the rest of the ingredients. Put on fire and bring to a boil. Skim off the foam and simmer for 20 minutes on a low boil.
2. Remove all the contents of the pan and clean the broth from any excess by passing it through a sieve. Discard the boiled vegetables, and separate the fish ridge from the meat. Return the broth to the stove.
3. Peel the potatoes and cut them into cubes. Rinse them with cold water to remove some of the starch. Put it in a saucepan with stock.
4. Wash and peel the carrots. Rub the fruit with a coarse grater. Send it to the soup. Cook over medium heat for 10-15 minutes, until the potatoes are cooked through.
5. Season with salt and pepper. Chop the parsley finely and add to the soup pot. Place the fish pieces next. Cook for another 3-4 minutes over low heat. When the ukha is ready, pour it into bowls and serve, combined with wheat bread or croutons.