Cheap recipe
Despite the high cost of elite fish, fish soupdelicious salmon can become quite affordable. It is not necessary to use steaks for cooking, you can cook an equally tasty dish from a soup set or head. Fish soup cooked according to this recipe turns out almost as aromatic. You will need the following ingredients:
- Soup set.
- 2 onion bulbs.
- 1 large carrot.
- 2 tomatoes.
- 3 potatoes tuber.
- 7 tablespoons of millet.
- Fresh parsley.
- 10-15 peas of black pepper.
- Salt.
- 4 liters of water.
To prepare a fragrant fish soup, you needRinse the salmon head, tail and belly trimmings thoroughly under cold running water. Scale the fish parts. Be sure to cut out the gills from the head, as they can significantly spoil the dish, giving the broth a slightly bitter taste. After rinsing the products again, transfer them to a saucepan and fill with water. Place the container on the stove over high heat and bring its contents to a boil. As soon as the future fish soup boils, remove the foam that has emerged and add a whole peeled onion and peppercorns to the broth. After salting the dish, cover the container with a lid and continue cooking the soup at medium heat for another 30 minutes. During this time, prepare the vegetables. Wash the potatoes, peel them and cut them into small bars or cubes. Chop the peeled onions finely, and grate the carrots coarsely. Tomatoes are scalded with boiling water, peeled and cut into small slices. The recipe for a real fisherman's fish soup assumes that vegetables should not be pre-cooked. However, many housewives prefer to fry pieces of onion, tomato and carrot in butter or vegetable oil until a pleasant golden crust forms. After removing the fish from the broth, the liquid is filtered through a fine sieve to remove any fish bones that accidentally got into the water. In addition, by filtering the broth, it is achieved by removing the remaining foam. The saucepan is washed, pre-prepared vegetables are put in it and poured with strained broth. The fish meat, separated from the bones, is also sent there. Continue cooking the soup until the potato cubes are half-cooked. Millet is washed under running water and put into the fish broth. After waiting for the millet to be ready, the dish is seasoned with fresh parsley. You can add some ground pepper if you wish. You shouldn't serve the fish soup prepared according to this recipe immediately. It's better to wait 15-20 minutes until the soup steeps and becomes much more aromatic.
Finnish Recipe
This recipe for making an incredibly tasty salmon soup is widely spread in Finland. To please your loved ones with a real Finnish fish soup, you will need the following ingredients:
- Salmon fillet — 300 g.
- Potato tubers - 600 g.
- Cream - 400 ml.
- Onions - 100 g.
- Wheat flour - 20 g.
- Water - 1 l.
- Fresh herbs - 10 g.
- Salt.
Water poured into a small saucepan is brought to a boilboiling. During this time, prepare the vegetables. Wash, peel and dice the potatoes. Cut the onion into thin half rings. As soon as the water boils, add the vegetables and cover the container with a lid. After about 10 minutes, add the fish fillet, cut into fairly large pieces, to the vegetables. Continue cooking the salmon soup for another 10 minutes at fairly low heat. Whip the cream with flour until a smooth sauce is formed. It is necessary to thoroughly break up all the lumps that can spoil the appearance of the dish. After preparing the creamy sauce, pour it into a saucepan and bring the salmon soup to a boil. Remove the saucepan from the heat. Sprinkle the finished soup with fresh chopped herbs just before serving. Instead of cream, you can use whole milk in this recipe.
A simple recipe for gourmets
The fish soup cooked according to this recipe will be appreciated bydignity even the most demanding gourmet. To make the soup truly original, with a pronounced rich taste, you need to stock up on the following ingredients:
- Salmon is a small whole carcass.
- Large onions - 2 pieces.
- Large carrots - 2 pieces.
- Large tomatoes - 1 piece.
- Potato tubers - 4 pieces.
- Rice - 100 g.
- Cognac - 100 ml.
- Fresh greenery.
- Pepper black with peas.
- Bay leaf.
- Salt.
First, the carcass of the elite fish is prepared.The gills and eyes are cut out, the scales are removed, and the tail is cut off. The carcass is gutted and washed in cool running water. The offal and head are covered with water and placed on the stove. The boiling broth is cleared of foam, the offal is taken out with a slotted spoon. Then a whole onion and carrot, bay leaf and salt to taste are put into the pan. Next, the broth is brought to a boil and large pieces of fish are placed in it. The fish soup is continued to cook for half an hour. After this time, the fish is removed from the pan, and the broth is filtered. The peeled potatoes are cut into cubes, the carrots into strips. The onion is chopped into thin half rings. The skin is removed from the pre-scalded tomato and the vegetable is cut into neat slices. The pot with the broth is put back on the fire and the carrots and onion rings are put into it. Cooking continues for several minutes, after which washed rice is poured into the fish soup. When the rice is half-cooked, potatoes and tomato slices are put into the broth. After a quarter of an hour, the boiled salmon, cleaned of bones, is put into the soup. After the broth boils, cognac is added to the fish soup and the pot is removed from the fire. According to the recipe, the dish should be infused under the lid for 20 minutes. The soup is sprinkled with fresh herbs, pouring the incredibly tasty fish soup into plates.
