How to make salmon fish soup at home? TOP 4 recipes with photos. Cooking Tips and Chefs' Secrets. Video recipes.
There is an opinion that salmon is such a good fish that dishes with it cannot be spoiled. However, taking a piece of salmon and simply boiling salmon soup, you can be disappointed in the result of the resulting dish. To prevent this from happening, you need to know some of the secrets and secrets of experienced chefs. Then you will get a very tasty and satisfying first course, with a rich fishy aroma. In this article, we will find out the TOP-4 delicious recipes on how to cook salmon soup.
Cooking Tips & Chef Secrets
- To make the salmon fish soup tasty, you need to choose the right carcass. Fresh salmon with pinkish fatty flesh and delicate aroma.
- A rich broth is made from the ridges and skeleton of the fish. In the process of this broth, you can add fish fillets to the pan.
- Salmon puree soup can only be cooked on boneless fish fillets. Then the broth will turn out to be weak, but the pieces of fish will have a boiled consistency.
- Use frozen fish when it is impossible to purchase a fresh product, because it is inferior in taste to fresh salmon.
- Salmon fish soup can be cooked, supplemented with other products: mushrooms, shrimps, different types of fish, meat.
- Salmon goes well with broccoli, zucchini, peppers, onions, carrots, olives. Pasta, rice, potatoes will add satiety to the soup. Delicious sourness of fish broth will bring lemon. For a non-lean dish, salmon soup with cream or cheese is cooked.
- To keep the broth clear, cook it with the lid open over the lowest heat so that it simmer.
Finnish salmon soup
The traditional Finnish creamy salmon soup, lohikeitto, is very easy to prepare. And those who are fasting can eliminate cream from the recipe for Finnish salmon soup. The dish will still be tender and tasty.
- Caloric content per 100 g - 105 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Salmon fillet - 400 g
- Carrots - 2 pcs.
- Bulb onions - 2 pcs.
- Ground allspice - a pinch
- Cream 20% - 200 ml
- Bay leaf - 1 pc.
- Black peppercorns - to taste
- Potatoes - 6 pcs.
- Dill - a few twigs
- Salt to taste
- Water - 800 ml
Cooking Finnish Salmon and Cream Soup:
- Peel potatoes, carrots and onions, wash, cut into cubes and place in a saucepan. Cover with water, boil and cook until almost done.
- After 10 minutes of cooking, add peppercorns and bay leaves to the pan.
- Peel and bone the salmon fillet. Cut into small pieces and add to the vegetable pot 5 minutes before the vegetables are done.
- Boil the fish for 5 minutes, pour in the cream, boil and immediately remove the pan from the heat. If you are making a lean meal, skip this step.
- Season the creamy Finnish salmon soup with salt and allspice.
- Add finely chopped dill or parsley to each plate before serving.
- Serve the chowder with rye bread.
Salmon cream soup
The most delicious is cheese cream soup with salmon. This light dish on fish broth with a creamy taste turns out to be appetizing and tender, rich and aromatic.
Ingredients:
- Salmon steak - 1 pc.
- Processed cheese - 2 pcs.
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Onion - 1 head
- Olive oil - 2 tablespoons
- Vegetable broth or water - 1 l
- Ground black pepper - a pinch
- Parsley - a few twigs
- Salt to taste
Preparation of salmon cream soup:
- Peel the potato tubers, wash, cut into medium pieces and add to a saucepan of boiling water.
- Peel the carrots with onions, wash, chop into convenient slices and fry in a hot skillet in olive oil. Add the stir-fry to the saucepan and season with salt and pepper to taste.
- When the vegetables are done, remove the pan from the heat, immerse in the blender and purée until smooth.
- Return the pan to the heat, boil and add the grated processed cheese. Stir the soup until the cheese is completely dispersed and dissolved.
- Wash the salmon steaks, cut into slices and put in the soup. Boil the chowder for another 7 minutes, add the chopped greens and bring to a boil.
- Remove the pan from the heat and let the soup sit under the lid for 10 minutes.
- Serve creamy salmon soup with croutons or croutons.
Salmon head soup
Creamy salmon soup, fish head recipe, delicious, hearty and flavorful. In addition, the broth turns out to be very rich, thanks to the salmon head.
Ingredients:
- Salmon fillet - 350-400 g
- Salmon head - 1 pc.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Olives - 10 pcs.
- Lemon - 0.5 pcs.
- Bay leaf - 1 pc.
- Dill - a few twigs
- Salt to taste
- Ground black pepper - a pinch
Cooking Salmon Head Soup:
- Wash the fish head thoroughly, remove the gills and place in a large saucepan. Fill it with water, add the peeled onion with bay leaf and send to the fire.
- After boiling with a slotted spoon, remove the foam, reduce heat to low and cook the head for 30 minutes without a lid. Then remove the head with fish trimmings and onion from the broth.
- Peel the potatoes, wash, cut into cubes, and the olives into circles. Send the food to the pot and cook the soup until the potatoes are done.
- Peel the salmon fillet, cut off the bones and add to the broth. Continue cooking the soup for 5 minutes. This time is enough for the fish to cook.
- When the head is cool, take it apart, select the meat and return it to the pot when the potatoes and salmon are done.
- Boil the soup for 2 minutes, turn off the heat and add the chopped dill.
- Place the lid on the pot and let the salmon head soup sit for 10-15 minutes.
- When serving soup, add a slice of lemon to each plate.
Salmon Ridge Soup
Soup with salmon and cream from the ridge - a delicious fish soup with exquisite taste. At the same time, the dish is budgetary, because salmon ridges are not expensive.
Ingredients:
- Salmon ridge - 1 pc.
- Potatoes - 3-4 pcs.
- Bulb onions - 2 pcs.
- Carrots - 1 pc.
- Fresh chili peppers - 0.5 cm.
- Bay leaf - 3 pcs.
- Allspice peppers - 10 pcs.
- Fresh greens - a bunch
- Salt to taste
- Pepper mix to taste
- Vegetable oil - for frying
Cooking Salmon Ridge Soup:
- Wash the ridge, cut off the tail with fins with scissors, put it in a saucepan, fill it with cold water and put it on fire.
- Add the peppercorns, bay leaf, and peeled onion to the saucepan. After boiling, cook for half an hour.
- Then remove the ridge, remove the meat from it and strain the broth through a fine sieve.
- Peel the potatoes, wash, cut and send to the fish broth. Put it on the stove, boil and cook for 7 minutes.
- Peel the second onion and carrots. Cut the onion into quarters into rings, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and send vegetables to fry until golden brown. Send the frying to a pot with potatoes and cook for 10 minutes until all vegetables are cooked.
- At the end of cooking, add chopped greens to the soup, salt, season with a mixture of peppers and chili.
- Add fish pieces, boil salmon ridge soup for 2-3 minutes and turn off heat.
