Features of the selection, processing and cooking of red fish in liquid dishes. TOP-8 salmon soup recipes: classic, creamy, cream soup, with shrimps, pickled cucumbers, tomato, seaweed, miso paste and others. Video recipes.
Salmon soup is a popular first course in many countries. It has a high nutritional value and excellent taste. To some extent, it is considered a delicacy, because the main ingredient is quite expensive, so very often it is replaced with cheaper types of fish, for example, pike, carp, perch, etc. However, with salmon fillets, the food is more refined. There are many recipes that allow you to reveal the taste of this red fish in different ways, and each cuisine has its own set of secondary products and flavors. For example, in Finland, where this soup is considered a traditional dish and appears on the menu almost every day, cream or milk is almost always added to the composition. And in Japan and China, the ingredients include seaweed, soy sauce and ginger.
How to choose a quality salmon carcass?
Salmon is one of the most nutritious and healthy types of fish. It contains omega fatty acids, numerous minerals and vitamins A and E. However, in order to get the maximum benefit and taste from the product, you must take your choice with the utmost seriousness when purchasing.
It is important to pay attention to expiration dates. If everything is very clear with frozen carcasses in the original packaging, then buying fish by weight - chilled or frozen, you may encounter problems.
Rules and nuances for choosing high-quality fresh chilled salmon:
- The carcass has a mild fishy aroma. It is more comparable to the smell of the salty sea.
- The fillet has a pale pink hue. If the color is dull, then most likely the fish has been frozen before, possibly more than once. Bright hues speak in favor of using dyes, and a dark color is usually in an old and not very fresh carcass.
- It is advisable to purchase fish with a head. It can also be used to determine the freshness of the product. The eyes should not be cloudy. There is no mucus or foreign smell in the gills. It also makes a great broth for any salmon soup recipe.
- When choosing a fillet or a headless carcass, you should pay attention not only to the shade and smell, but also to the elasticity. After pressing, there should be no dents. Fresh pulp returns to its original shape very quickly.
- An oversized fish size indicates the use of stimulants and modified products for feeding on subsidiary farms. The usefulness of such fish meat can be argued for a long time. This is why it is important to look for wild-caught salmon. Farm-raised fish are characterized by pronounced white veins on the cut, as well as an overpriced price.
- The season for selling wild salmon is from February to August. In the autumn-winter period, chilled fish from farms are usually on the shelves of shops.
You can also make soup from processed fish - for example, canned, lightly salted or smoked. Of course, this will significantly affect the taste of the soup.
Rules for making salmon soups
It is very important to properly disassemble the carcass before cooking. After rinsing under running water, the insides and husks are necessarily removed. The leather can be used in cooking as desired. But most of the time it is filmed.
The head is cut off with a sharp knife and the gills are removed from it. they give food an unpleasant bitterness. The fins can be trimmed along with small pieces of meat. For soups, it is better to separate the fillets from the ridge so that it is more convenient to eat. This can be done with a large, sharp knife. Although there are lovers and a large piece of salmon on the bone.
Fish soup, like other liquid dishes, can be boiled in water or broth. And, of course, in the second version, a more intense aroma and taste is obtained.
The nuances of cooking fish broth:
- The spine, tail, fins and head are used more often. In 30-60 minutes of cooking, useful minerals are digested from these parts. In this case, it is not advisable to put fish fillets, because after a long heat treatment, it will become practically tasteless and can be very boiled.
- To enhance the taste, add onions, carrots, bay leaves, celery roots, parsley, black or white peppercorns and other additives in various combinations.
- A prerequisite is thorough filtering so that the broth is transparent and does not come across bones, husks and other foreign elements.
A feature of fresh salmon fillet is that it cooks very quickly and does not require pre-processing. Usually 5-10 minutes of boiling is enough. And if a canned or salted product is used in a recipe, then the heat treatment time is reduced to 3-5 minutes. At the same time, it is important to let the soup infuse so that all the ingredients share their aroma and taste with each other.
Liquid salmon dishes can be prepared with rice, pasta, potatoes, cheese, various seafood, cream, and even milk.
Algae, tofu cheese, miso paste can be used as flavoring additives, which give a special Asian flavor to the dish. It is noteworthy that salmon tail and head soup is sometimes even made with cucumber brine and with the addition of chopped and fried pickled cucumbers, which makes it similar to pickle.
Particular attention should be paid to seasonings that will help to reveal the taste of red fish, emphasize its main advantages and give new bright notes to a liquid dish. So, marjoram, curry, savory, various types of pepper (red, hot, paprika, allspice), parsley and dill, rosemary, caraway seeds, bay leaves, parsnips, thyme and even peppermint go well with salmon. The choice lies with the culinary specialist.
TOP 8 delicious salmon soup recipes
There are countless cooking options, you just have to choose the best ones. Whether it is a creamy salmon soup in a rich broth or a liquid fish soup - it all depends on personal preference. There are no difficulties in preparing such first courses, but the result is always healthy food. We suggest that you familiarize yourself with the TOP-8 recipes - the most popular and recognized.
Canned salmon soup
This option is very similar to pickle, because prepared with the addition of pickled cucumbers. This soup is quite unusual, but delicious. It is noteworthy that there is no need to cook broth - the dish is already quite saturated. Perhaps this is due to the use of canned salmon in the recipe and frying with tomato juice.
- Caloric content per 100 g - 153 kcal.
- Servings - 8
- Cooking time - 30-35 minutes
Ingredients:
- Canned salmon - 300 g
- Pickled cucumbers - 4-5 pcs.
- Black and green olives - 16 pcs.
- Capers - 2 tablespoons
- Rice - 100 g
- Potatoes - 3-4 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 clove
- Tomato juice - 150 ml
- Lemon - 1 pc.
- Salt to taste
- Vegetable oil - 50 ml
- Sour cream - 4 tablespoons
Step-by-step preparation of canned salmon fish soup:
- Chop the peeled carrots and onions into thin strips. Cut potatoes and pickled cucumbers into small cubes or cubes.
- We send potatoes with rice to a saucepan, fill with water and put on fire. Cook for 15 minutes.
- Preheat a frying pan with oil, sauté onions and carrots on it. Add cucumbers and tomato juice. Simmer for 10 minutes over low heat.
- Pour the frying into a saucepan, mix. Introducing canned fish and capers. The meat can be pre-kneaded with a fork or left in pieces. After 2 minutes of cooking, remove the sample and add salt if necessary.
- Chop the garlic with a knife or press. Remove the zest from the lemon. We send both ingredients to the pan. Turn off the heat and leave for 20 minutes.
- Salmon soup with rice and pickled cucumbers is ready! Serve with sour cream and chopped olives.
Mediterranean fish soup
The Italian-style fish soup is quite thick and very aromatic. Its rich taste will be loved by many. The highlight is the combination of fish with tomatoes. Tomatoes can be taken both fresh and canned. Thick juice-puree from this vegetable is also suitable.
Ingredients:
- Salmon fillet - 300 g
- Salmon tail and head - 500 g
- Olive oil - 2 tablespoons
- Tomatoes - 400 g
- Leeks - 1 pc.
- Garlic - 3 cloves
- Ground chili - 0.5 tsp
- Dry white wine - 50 ml
- Sugar, salt - to taste
- Thyme - 2 sprigs
- Baton - 4 pieces
- Bay leaf - 2 pcs.
- Water - 1.5 l
Step by step preparation of Mediterranean fish soup:
- First of all, we prepare broth from the ridge and head. Put them in a saucepan, fill with water, add bay leaves and cook for 30 minutes. Add some salt at about 25 minutes. At the end of the process, filter through cheesecloth or sieve.
- Cut the loaf into thin slices and dry in a dry frying pan.
- Cut the onion into rings and fry in hot olive oil for about 10 minutes. During this time, it will become transparent and soft. It is important to ensure that it does not burn.
- Rinse the tomatoes and chop them into cubes. If desired, you can skip it through a meat grinder. We put the prepared product in a saucepan to the onion, add, add 2 cloves of garlic, chili and thyme. We also pour in wine. Stir and remove the sample. Add sugar if necessary. Bring the mass to a boil and combine with broth.
- While the broth is boiling, cut the salmon fillet into small pieces. We put it in a saucepan and cook over medium heat for 10 minutes and remove from the stove. Let it brew for a while.
- Rub the cooled croutons with garlic and put them in deep plates. Add soup on top and decorate with fresh thyme sprigs.
- Mediterranean-style salmon fish soup is ready! Serve hot.
Classic salmon soup
Ukha is a popular fresh fish soup. Very often it is cooked over a fire, then the dish is saturated with a pleasant haze aroma. However, with no less success, it can be done on the stove. The classic recipe for salmon soup involves pre-cooking the broth to make food more rich and rich in fishy flavor and aroma.
Ingredients:
- Salmon (whole carcass) - 1 kg
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Potatoes - 4-5 pcs.
- Parsley root - 50 g
- Bay leaf - 2 pcs.
- Lemon - 1 pc.
- Millet - 4 tablespoons
- Dill and parsley greens - 100 g
- Black peppercorns - 8 pcs.
- Salt to taste
- Vegetable oil - 20 ml
- Water - 2 l
How to prepare the classic salmon soup step by step:
- Before boiling salmon soup, we cut up the fish carcass. It is necessary to cut off the fins and tail from it, remove the skin, cut off the head, remove the entrails and gills. Then cut off the fillet with a sharp knife and set it aside.
- We will use the ridge, head and fins to prepare the broth. We place the soup set in a saucepan, add the parsley root and one peeled onion and one carrot each. Chopping vegetables is not necessary at all. Fill with water.
- When the water boils, turn down the heat. Salt, add black peppercorns, bay leaves and 3-4 lemon wedges. Cook for 30-60 minutes.
- When ready, remove all the ingredients with a slotted spoon, and filter the broth itself through a sieve or a few layers of gauze.
- We peel the potatoes and chop together with the remaining carrots and onions in the usual way. Bring the broth to a boil and put the prepared vegetables in it. After 5 minutes, add millet. Cook for 10 minutes.
- Cut the salmon fillet into pieces of the desired size and add to the soup. Cook for 5-10 minutes until tender.
- Sprinkle chopped herbs on top, pour in vegetable oil, boil for 2 minutes and turn off the heat.
- Rich soup from salmon ridges, heads and fillets is ready! We serve it hot with fresh white bread or croutons.
Green Japanese Salmon Soup
There are many fish recipes in Japanese cuisine. One of the traditional dishes is salmon soup with ginger, seaweed and green beans. Thanks to the ingredients used, it takes on a green tint. At the same time, the taste is bright and rich.
Ingredients:
- Lightly salted salmon - 150 g
- Green bell pepper - 150 g
- Carrots - 80 g
- Onions - 50 g
- Fresh ginger - 10 g
- Nori seaweed - 1-2 pcs.
- Olive oil - 60 ml
- Bay leaf - 1 pc.
- Tomatoes - 2 pcs.
- Green beans - 80 g
- Granulated sugar - 1 tsp
- Water - 1.5 l
- Black pepper - 1/2 tsp
- Thyme - 1/2 tsp
- Basil - 1/2 tsp
- Rosemary - 1/2 tsp
- Paprika - 1/2 tsp
How to prepare Japanese salmon soup step by step:
- We clean the onion, rinse and chop with a knife. Heat the olive oil in a frying pan and fry the onion in it until it becomes transparent.
- Pepper, carrots and tomatoes are cleaned, washed under running water and cut into very thin strips. These ingredients can, if desired, be minced or chopped in a blender. We place them in a frying pan and simmer for 5 minutes over low heat.
- Then add sugar and soy sauce. Turn off, leaving the pan on the stove.
- At this time, bring water to a boil in a saucepan. Put nori in it, stir until completely dissolved and add laurel leaf.
- Pour in the stewed vegetables from the pan. We make the maximum heat and cook for 3 minutes.
- Cut the salmon into medium-sized cubes, send to the pan. Reduce heat to low and cook for 10 minutes. During this time, the salt from the fish will be released into the broth.
- Chop the ginger root into small pieces with a knife and put in the soup together with the spices. We continue to cook for 5 minutes.
- At the very end of cooking, add the green beans. Simmer on low heat for no more than 5 minutes.
- Green Japanese salmon soup is ready! For serving, you can add lettuce leaves, such as arugula, frieze, romano, frillis, as well as mayonnaise and soy sauce, to the plate.
Miso soup with salmon
The name of this dish is associated with the use in the preparation of a very popular product in Japanese cuisine - miso paste. There are several types of it, the main of which are rice, wheat and soy. They differ in the degree of salinity, flavor, smell and color. For this recipe, it is best to use soy miso, which gives the food a salty and pungent flavor. It is noteworthy that the soup itself is cooked very quickly, but at the same time, attention should be paid to the preparation of some ingredients.
Ingredients:
- Water - 600 ml
- Salmon - 250 g
- Miso pasta - 3 tablespoons
- White sesame seeds - 3 tablespoons
- Tofu cheese - 100 g
- Wakame seaweed - 100 g
- Chinese noodles - 1 bunch
- Soy sauce - 3 tablespoons
Step by step cooking of miso soup with salmon:
- Before cooking, fill the wakame seaweed with warm water. We leave for 2 hours. During this time, the product is saturated with moisture and swells. After this period, drain the water.
- We prepare the salmon fillet: remove the skin from it, take out the bones. Grind into a small cube.
- We also cut the tofu cheese (bean curd) in the shape of a cube.
- Fry the sesame seeds in a dry frying pan for 3-4 minutes.
- In a saucepan of suitable size, bring water to a boil. Then put the miso paste in it and stir to dissolve it.
- Add salmon pieces, reduce heat to medium and cook for 3 minutes.
- Add cheese, seaweed and noodles, pour in soy sauce. Boil for 5 minutes until tender.
- Add sesame seeds. Salmon miso soup is ready!
Finnish salmon soup
Finnish salmon soup is prepared with cream, which makes it very tender and acquires a special creamy texture. Otherwise, the composition of the products is very similar to that for the first courses we are used to - potatoes, onions and spices. The cooking technology is very simple: you can cook both on the stove and over the fire.
Ingredients:
- Salmon - 500 g
- Cream 10% - 200 ml
- Potatoes - 4-5 pcs.
- Butter - 50 g
- Onions - 1 pc.
- Water - 1.5 l
- Bay leaf - 2 pcs.
- Leeks - 1 pc.
- Carrots - 1 pc.
- Flour - 2 tablespoons
How to prepare Finnish salmon soup step by step:
- Prepare broth from fins, head and ridge with the addition of onions, carrots and bay leaves. We also dip one whole potato into the water. Cook for 30 minutes. Add it at the end. We filter thoroughly. Leave 200 ml of broth for dressing.
- Mash the boiled potatoes in mashed potatoes and return to the pan. Add the remaining potatoes, chopped into cubes. We put on medium heat and bring to a boil.
- Pass the leeks and send them to the soup. Cook for 10-15 minutes.
- Heat a dry frying pan, add flour to it, add oil and fry a little. Fill with fish broth, bring to a boil and pour in the cream.
- Cut the red fish fillet into small cubes and send to cook with potatoes for 5 minutes. Pour in the dressing and mix thoroughly. We bring it to readiness.
- Finnish soup with salmon and cream is ready! We insist it for about an hour and serve it to the table.
Creamy Salmon Meatball Soup
An incredibly interesting liquid dish. Many people are accustomed to cooking meatballs from poultry or pork, but the combination of fish balls with creamy puree soup turns out to be no less tasty. This dish looks very appetizing and has a great taste.
Ingredients:
- Fish broth - 1.5 l
- Coriander - 1 tsp
- Fresh ginger root - 1 tablespoon
- Thai fish sauce - 1 tsp
- Cilantro - 1 bunch
- Potatoes - 5-6 pcs.
- Cream - 200 ml
- Canned salmon - 250 g
- Green onions - 50 g
- Egg - 1 pc.
- Ground black pepper and salt - to taste
- Bread bread - 200 ml
- Flour - 2 tablespoons
- Oil - for frying
How to prepare a creamy salmon meatball soup step by step:
- First of all, fry the coriander for 3 minutes in a dry frying pan to reveal its aroma. Then add 200 ml of broth and chopped ginger to it. Bringing to a boil, we continue to boil for 20 minutes. Finally, add the fish sauce.
- Put chopped potatoes in the remaining broth and put on fire. Cook for 10 minutes. At this time, fry the flour in a frying pan, pour in 100 ml of hot broth and cream. Cook for 5 minutes. Then add to the potatoes along with the coriander and ginger roast. Cook without a lid until the ingredients are cooked. At the end of the process, use a blender to turn the soup into puree.
- We open a can of salmon, filter it. The brine can be poured into the soup. Knead the fish with a fork and mix with chopped green onions, beaten egg. Add salt if necessary. Then add the breading. The mass should turn out to be thick, but at the same time plastic and not dry. Next, shape the meatballs of the same size, roll them in flour and deep-fry them in a large amount of oil or in a frying pan.
- Put the salmon meatballs in portions into deep bowls and fill with thick broth. Decorate with chopped herbs on top. Creamy salmon soup is ready!
Cheese soup with salmon and shrimps
This recipe is very simple to make, although it takes a little more time from the cook. The most difficult and painstaking task is to peel the shrimp. The rest of the technology is effortless. The salmon and cheese soup can be enriched with saffron, turmeric, and other spices. Be sure to add the spicy Tom Yam pasta, but do not overdo it, because it has a rather rich taste.
Ingredients:
- Salmon, whole carcass - 1 kg
- Shrimps - 400 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Processed cheese - 300 g
- Frozen spinach - 3 tablespoons
- Vegetable oil - for frying
- Top Yam pasta - 0.5 tsp
- Fresh or dried greens - 30-50 g
- Salt and pepper to taste
- Water - 3 l
Step-by-step preparation of shrimp and salmon cheese soup:
- First, cook the broth from the head, tail, ridge and fins. We also add a whole onion, one peeled carrot and a laurel leaf. Cook for 30-45 minutes, skimming off the foam. We filter.
- Boil the shrimps separately for the time indicated on the package. Cool and clean from the shell and heads.
- Cooking onion and carrot frying.
- Put the salmon fillet in the strained broth, simmer over medium heat for 10-15 minutes and add the processed cheese. Stir to dissolve it completely. Add frying, chopped spinach, Tom Yam paste. Stir and remove the sample. Add salt and pepper if necessary. Warm up for 5 minutes, add shrimp and turn off the heat. We insist 20 minutes.
- Cheese soup with salmon is ready! We serve it in a bowl, sprinkle with fresh herbs.
