Recipes cooking soups are quite diverse. You can prepare a dish from sea or freshwater fish. Each version has its own fans and differs only in its subtle flavor notes. Nevertheless, a truly royal soup is called soup, cooked from salmon.

Cheap recipe

Despite the high cost of elite fish, the ear fromappetizing salmon can become quite affordable. Optionally for cooking use steaks, you can cook an equally delicious dish from the soup set or head. The soup cooked according to this recipe is almost the same fragrant. The following ingredients will be needed:

• 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 ear, you needrinse thoroughly the head, tail and trim the belly of the salmon under running cold water. Parts of fish are cleaned from scales. Be sure to cut out of the head gills, as they can significantly spoil the dish, giving the broth a slightly bitter aftertaste. Once again rinsing the food, they are put into a saucepan and poured with water. The capacity is put on a plate on a strong fire and bring its contents to a boil. As soon as the future ear boils, you need to remove the foam and put a whole peeled bulb in the broth, as well as peas. After adding a dish, the container is covered with a lid and continues to cook the soup with an average heating for another 30 minutes. During this time, you should prepare vegetables. Potato tubers are washed, peeled and cut into small blocks or cubes. Peeled onions are chopped finely, and carrots, on the contrary, are rubbed coarsely. Tomatoes are scalded with boiling water, peeled from them and cut into small slices. The recipe for a real fishing soup suggests that vegetables should not be subjected to preliminary heat treatment. However, many housewives prefer to fry pieces of onions, tomato and carrots in creamy or vegetable oil until a pleasant crust of golden hue is formed. Taking the fish out of the broth, the liquid is filtered through a fine sieve to remove accidentally trapped fish bones. In addition, filtering broth, achieve its transparency, removing the remaining foam. The pan is washed, put in the vegetables prepared in advance and poured with expressed broth. There also send fish meat, separated from the bones. Boil the soup until half-prepared potato cubes. Millet is washed under a stream of running water and put in fish broth. Waiting for the readiness of millet, the dish is filled with fresh parsley. You can add a little ground pepper if desired. Do not put the ear cooked according to this recipe immediately to the table. It is better to wait 15-20 minutes until the soup is infused and much more fragrant.

Finnish Recipe

This recipe for cooking an unusually tasty salmon soup is widespread in Finland. To please close people with this Finnish ear, the following ingredients will be needed:

• Salmon fillet - 300 g.
• Potato tubers - 600 g.
• Cream - 400 ml.
• Onion - 100 g.
• Wheat flour - 20 g.
• Water - 1 liter.
• Fresh greenery - 10 g.
• Salt.

Water, poured into a small saucepan, is brought toboiling. During this time, prepare vegetables. Potato tubers are washed, cleaned and cut into cubes. Onion cut into thin half-rope. Once the water boils, it is shifted vegetables and cover the container with a lid. After about 10 minutes, fish fillets, cut into fairly large chunks, are added to the vegetables. Boil the fish soup from the salmon for another 10 minutes at a fairly low heat. Cream whipped with flour until a uniform sauce. It is necessary to carefully break all the lumps, which can spoil the appearance of the dish. After preparing the creamy sauce, it is poured into a saucepan and brought to the soup from salmon to a boil. The pan is removed from the fire. Ready soup sprinkled with fresh chopped greens immediately before serving. Instead of cream in this recipe you can use fatty milk.

A simple recipe for gourmets

The soup cooked according to this recipe will beeven an exacting gourmet. To make the soup really original, with a pronounced rich taste, you need to stock the following ingredients:

• Salmon is a small whole bird.
• Onions large - 2 pieces.
• Carrots large - 2 pieces.
• Tomatoes are large - 1 piece.
• Potato tubers - 4 pieces.
• Rice - 100 g.
• Cognac - 100 ml.
• Fresh greenery.
• Pepper black with peas.
• Bay leaf.
• Salt.

First prepare a carcass of elite fish. Cut out the gills and eyes, remove scales, cut off the tail. The carcass is gutted and washed in running cool water. The by-products and the head are poured with water and placed on a stove. The boiled broth is cleaned of foam, the by-products are taken out by a noisy one. Then put in a pan a whole onion and carrots, a laurel and salt to taste. Then the broth is brought to a boil and large pieces of fish are placed in it. Boil the fish soup for about half an hour. At the end of this time, the fish is removed from the pan, and the broth is filtered. Peeled potato tubers cut into cubes, carrots - straw. Onions shred with thin semirings. With pre-scalded tomato, peel and cut the vegetable with neat slices. The pan with the broth is put on the fire again and the carrots and onion rings are put into it. The cooking is continued for a few minutes, after which the washed rice is poured into the ear. When the rice comes to half-ready, the potato and tomato slices are lowered into the broth. After a quarter of an hour, the boiled salmon is transferred to the soup. After boiling broth to the ear add cognac and remove the pan from the fire. Under the recipe, the dish should be infused under the lid for 20 minutes. Fresh soup sprinkled, spilling an incredibly delicious ear on the plates.

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The ear is considered a traditional Russian dish,which was prepared in ancient Russia. Boil an ear can be from a variety of fish, both river and sea. Especially delicious is the ear from the fish family of sturgeon and salmon, so even in Russia preferred to cook fish soup from red fish: beluga, salmon, sturgeon, salmon, stellate sturgeon and others. But the most delicious always was the ear from salmon. To date, there are many recipes for red fish soup, for example, with the addition of capers, celery, leeks, cream or sour cream. All of them have nothing to do with the classic soup and look more like ordinary fish soup. The traditional ear is a rich, concentrated fish broth, which must firstly be clear, the second - to have a pronounced fish taste, and additional ingredients, such as celery, turn the ear into a completely different dish. Salmon soup has not only excellent taste qualities, but it is also a useful dietary dish. Salmon meat is rich in various microelements and useful vitamins. It is easy to clean, handle and separate from the bones, and the ear turns out to be equally delicious from any parts of this fish. The recipe for cooking the soup is very simple and does not take a lot of time, but despite this, the refinement of the red fish soup makes it suitable for both a normal family dinner and for the reception of guests. In addition to the ease and speed of cooking, the dignity of the soup is that all the products can be found in the refrigerator, so the absence of intricate ingredients and spices translate this dish into the category of "a good option when the guests are already on the threshold."

Main Ingredients

For the classic recipe, the following ingredients will be needed:

• onions 1 pc.
• carrot 2 pcs.
• potatoes 2-3 pcs.
• salmon steak 300-350 gr.
• salt
• lemon
• fresh dill
• spice

This recipe for soup does not provide for the addition ofpronounced spices, such as parsley root, caraway seeds or hops-suneli, there will be enough laurel leaves and ground allspice pepper. You can do without bay leaf, as in this recipe of originality will give a taste of lemon.

Step-by-step cooking soup from salmon

Pre-treat the fish. With purified fish, you need to remove the skin and remove all the bones from it. While all the other ingredients are prepared, cleaned and cut, you can put water on the gas. The cleared onion is cut into four pieces so that at the base it remains bound and does not crumble during cooking. Carrots are cut into rings and together with onion cooked on low heat. This will be the main component of the lung broth. Vegetables in the ear not only give it the main palatability, but also are responsible for the presentation side of this dish, so everything should be very carefully cut. Those who prefer a more saturated and concentrated broth, can pre-cook it from fish scraps and a head. Filter this broth is not necessary, because it will have a transparent appearance. But if the ear is cooked not on vegetable broth, but from fish scraps, then the broth must be filtered. At the next stage, the potatoes are cut. It is necessary that the potato is cooked quickly, so it is better to cut it in small or medium-sized cubes. After cutting, the potatoes are sent to the pan to the rest of the vegetables. The next ingredient is a salmon fillet. It also needs to be cut into cubes, which should be of medium size, otherwise the fish will decay during cooking. The fish is cooked together with vegetables only a few minutes, after all the salmon is cooked very quickly. When the broth begins to boil, it must be salted. If, after the fish boils, the foam is formed on the broth, it means that protein is extracted from it. For a more aesthetic appearance it must be removed. Boil the ear until the potato is completely cooked, but since it is finely chopped, it usually takes no more than 15 minutes for everything to go off. At the very end of the bow from the pan is removed, he fulfilled his role - gave the dish its flavor and aroma. Give the ear a few minutes to brew, and you can move on to the pitch.

Serving on the table

Your "tasty" life is exclusively in your hands,so not only to cooking, but also to serve should be treated creatively. For the classical feed, we need a soup plate, lemon and greens. In a deep plate are laid out pieces of vegetables and fish, all this is filled with broth and decorated with lemon and dill. Lemon gives the ear an unusual taste, fresh and light with sourness. Fish really love lemon, so in the ear this combination will also be relevant. Lemon is cut into slices, depending on the number of servings. Another "friend" of fish dishes is dill. It serves not only as an ornament, but also emphasizes the taste qualities of fish. Real fishermen believe that the ear must necessarily be with a "smoke". It is not easy to achieve such an effect at home, but it is possible. If you also like this taste, then there is one secret. After cooking, you need to set fire to the bay leaf and dip it into the pan for a few minutes. The ear will turn out like it's just been taken off the fire. The classic ear of salmon is ready. A simple recipe is an exquisite taste. Bon Appetit!

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