When you crave an unusual, original first course with a sophisticated and savory taste, try the soup made from smoked salmon ridges.
Recipe content:
- Interesting about salmon
- Rules for making soup from salmon ridges
- Ingredients
- Step by step cooking
- Video recipe
Making soup from whole pieces of salmon is an unacceptable waste. Therefore, an affordable salmon ridge can become an excellent substitute, and it can be either smoked or fresh.
Interesting about salmon
Salmon has not only an excellent taste, but also a vitamin and mineral composition (vitamins A, group B, folic acid, niacin, potassium, calcium, sodium, phosphorus, magnesium, iron, zinc, selenium, manganese, copper).
The chemical composition of salmon contains a huge amount of various compounds of natural origin, which bring only one benefit to the human body. And the trace elements contained in fish have a rejuvenating effect on the human body. In addition, regular consumption of salmon improves brain function, helps in the prevention and treatment of the cardiovascular system, and also replenishes the body with essential amino acids like Omega-3, which are able to maintain normal cholesterol levels in the blood. In addition, the polyunsaturated fatty acids present in salmon will improve memory and strengthen the nervous system.
Rules for making soup from salmon ridges
General rule: the salmon should be fresh, or, in extreme cases, smoked. Frozen salmon are always of poor quality and contain a lot of ice. When preparing the first salmon dish, especially from the abdomens, ridges, tail or head, be sure to remove the foam, or better - after the first boil, change the water, rinse the pieces of salmon again and fill them with water again.
- Caloric content per 100 g - 179 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Smoked salmon ridges - 500 g
- Potatoes - 2 pcs.
- Egg - 1 pc.
- Dill - small bunch (frozen can be used)
- Bay leaf - 3-4 pcs.
- Allspice peas - 4-5 pcs.
- Dried celery root - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Making a soup from smoked salmon ridges
1. Wash the ridges of the salmon, cut into small pieces, which are placed in a saucepan. Put the peeled onion head, bay leaf, allspice peas and dried celery root to it.
2. Peel, wash and dice the potatoes.
3. Then, without waiting for the broth to boil, immediately send the potatoes to boil in a saucepan to the salmon.
4. Hard boil the egg, about 10 minutes. Then dip it in cold water for 5-10 minutes to make it easier to clean and cut into large pieces.
5. The readiness of the soup is determined by the readiness of the potatoes. When the tubers reach a soft consistency, it means that the preparation of the soup is nearing the end. So put the sliced eggs in the pot.
6. Follow them with washed and chopped dill.
7. With a spoon or slotted spoon, remove the onions from the pan; they have already served their purpose, giving off aroma and taste. Season the soup with salt and black pepper, let all ingredients boil together for about 1-2 minutes, and remove the pan from the stove. The fragrant soup is ready, pour it into bowls and invite the family to dine.
See also the video recipe on how to make salmon ridge soup.
