Sorrel soup with smoked salmon ribs perfectly saturates and warms in the cold season. In addition, it is very useful and accessible to every average household. So take note of the recipe and indulge your family with a delicious dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Such soups with fish - rich and thick - are most often cooked in northern countries where there is a lot of fish: in Norway, Finland, Sweden. For the broth, you can use all the "illiquid" parts of the carcass: head, tail, fins, skeleton. Because salmon is a virtually waste-free product. Only the internal organs (bladder, intestines, etc.) are thrown away. I suggest you try a delicious soup made from smoked salmon ribs today.
Salmon meat is a delicious, delicate, and most importantly, a dietary and incredibly healthy product. It is rich in many vitamins, minerals and polyunsaturated fatty acids that improve memory, strengthen and shape the nervous system.
Smoked salmon and its parts are a delicacy obtained by keeping salted fish in a special brine. The fish can be hot or cold smoked. It is smoked mainly at a temperature of 32 degrees. The degree of smoke depends on the type of salmon, the spices used, the set temperature, the duration and the wood to be smoked. Mostly products are smoked using oak or juniper.
- Caloric content per 100 g - 86 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Smoked salmon ridges - 1 pc.
- Potatoes - 2-3 pcs.
- Onions - 1 pc.
- Egg - 2 pcs.
- Sorrel - 150 g (frozen can be used)
- Dill - bunch (you can use frozen)
- Bay leaf - 3 pcs.
- Allspice peas - 3-4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
Making sorrel soup with smoked salmon ribs
1. Wash the smoked salmon ribs under running water, cut into pieces with kitchen scissors and put them in a saucepan. Peel, wash and send onions after the fish. Add bay leaf and peppercorns to the foods. Pour the products with drinking water and send them to the stove to cook.
2. Peel the potatoes, wash, dry and cut into pieces about 2–2.5 cm in size.
3. After 20 minutes of cooking the broth, remove the pan from the stove and use a slotted spoon to catch fish pieces, onions and bay leaves.
4. Return the pot to the stove and put the potatoes in the broth.
5. Let the salmon cool slightly so as not to burn, and remove the meat from the bone.
6. Put the pieces of fish into the pot next to the potatoes and continue to cook the food together.
7. When the potatoes are almost cooked, add sorrel and dill to the soup. If the greens are frozen, then do nothing with them, just remove them from the bag and put them in a saucepan, it will melt during cooking. And if it is fresh, then rinse well under running water to wash off all the dirt and chop finely.
8. Simultaneously with the preparation of the soup, boil the hard-boiled eggs. To do this, dip them in cold water, send them to the stove and cook for 10 minutes. Then fill them with ice water to make them easier to clean, then remove the shell and cut the testicles into 4 parts, as shown in the photo.
9. At the end of the preparation of the soup, put the eggs in the pan, adjust the taste with salt and black pepper.
10. Boil all the ingredients together for about 2-3 minutes and serve the soup to the table by pouring it into deep bowls. Place sour cream or cream in the center of the table so that each eater can independently put them in a portion to their liking.
See also a video recipe on how to make a creamy salmon soup:
