Classic ear from pink salmon
Let's start with a classic fish soup recipe. For it, we need a whole carcass of fresh or frozen pink salmon. Ingredients:
- pink salmon;
- 4 potatoes;
- 1 head of onions;
- 1 carrot;
- pepper with peas;
- laurel;
- parsley greens;
- salt.
Preparation:The fish must first be defrosted (if frozen), gutted and washed. If you are going to cook the carcass with the head, then you must remove the gills, otherwise the fish soup will be bitter. So, the fish is prepared, cut into several pieces, now you can start the process of cooking the fish soup. Place the pieces of pink salmon in a saucepan, fill with cold water and put on the fire. When the broth boils, reduce the heat, remove the scum and cook the fish for 20 minutes. During this time, you need to peel and wash the carrots and potatoes, cut them: carrots into semicircles, and potatoes into cubes or bars. You also need to peel and finely chop the onion. Remove the finished fish from the pan, let it cool a little and separate the fillet from the bones and skin. After that, cut the fillet into small pieces and put it back into the soup. When the fish soup starts to boil, add onion and carrots to the pan. After it boils again, add chopped potatoes and cook the soup until the vegetables are fully cooked. After that, add salt to taste, black pepper and bay leaf. Lastly, add finely chopped parsley, let the fish soup boil, turn off the heat and cover the pan with a lid. The cooked fish soup should sit for 15-20 minutes. After that, taste it and serve the fish soup.
Ear from canned pink salmon
No less delicious fish soup is made from canned fish. Therefore, canned pink salmon is also suitable for cooking fish soup. Ingredients:
- a can of pickled pink salmon;
- 1 fresh carrot;
- 1 onion;
- 2-3 potatoes;
- a handful of millet;
- fresh greens;
- salt;
- sugar;
- butter.
Preparation:Place a pot of water (2-3 l) on the fire. While the water is boiling, peel and wash the vegetables. Finely chop the onion, cut the carrots into half circles, and the potatoes into slices. Melt 2 tablespoons of butter in a roasting pan and fry the carrots and onions. Fry the vegetables until golden brown. When the water boils, put the potatoes in the pot and wait for it to boil again. Meanwhile, rinse the millet thoroughly. Millet, not any other grain. This will make our fish soup especially tasty. So, rinse the millet until the water is clear, then pour boiling water over the grain. This is necessary to remove the bitterness from the millet. Then season the soup with millet and let it boil again. Cook the fish soup until the potatoes and millet are almost completely cooked. While they are cooking, open the cans and mash the fish with a fork, mixing the pulp with the juice. When the millet and potatoes are almost ready, put the fish and the fried carrots and onions into the pan. Add a pinch of sugar and salt the soup to taste. At the very end of cooking, season the fish soup with finely chopped greens. Let the soup steep for a while and start eating.
Mushroom ear from pink salmon
A very interesting recipe for cooking fish soup with mushrooms. Try it. It's unusual and quite tasty! Ingredients:
- 0.5 kg of salmon fillet;
- 2-3 potatoes;
- 200 g of fresh champignons;
- 1 head of onions;
- 1 carrot;
- 3 peas of sweet pepper;
- 2 leaves of laurushki;
- fresh greens;
- salt.
Preparation:Wash the fish thoroughly, put it in a saucepan and fill it with cold water (about 2 l). Put a whole peeled onion in there and put the saucepan on the fire. While the water is boiling, peel and wash the carrots and potatoes. Cut the carrots into strips or circles (as you like), cut the potatoes into bars. When the water boils, remove the scum with a slotted spoon, reduce the heat. Then add the vegetables to the boiling broth and cook the fish soup for about 15 minutes. Meanwhile, wash the mushrooms, cut them into quarters and add to the soup. Continue cooking the fish soup for another 7 minutes. Then add salt to taste, pepper and bay leaf and let the soup simmer for a couple more minutes. At the end of cooking, season the fish soup with fresh herbs, turn off the heat, let the soup steep and serve.
Salmon soup with chicken broth
This recipe is remarkable because it uses chicken broth instead of fish broth when cooking the fish soup. Ingredients:
- 1 liter of chicken broth;
- 2 carrots;
- 2 heads of onions;
- 0.5 kg of pink salmon;
- pinch of saffron;
- 1 clove of garlic;
- white pepper;
- vegetable oil;
- fresh greens;
- salt.
Preparation:If you have a whole pink salmon carcass, gut it, wash it, remove the fins and head, and cut the fish into fillets. Cut the fillet into large pieces, salt it, season with saffron and white pepper, and leave to marinate. While the fish is marinating, prepare the base for the fish soup. Put the pot with chicken broth on the fire and let it boil. Meanwhile, peel the carrots and onions, chop them. Grate the carrots on a Korean carrot grater. First, cut the onion into thin half rings, and then cut these half rings in half again. When the chicken broth boils, season it with vegetables. Wait until it boils again, and cook for literally a couple of minutes. Season the broth with vegetables with salt and pepper, add a thinly sliced clove of garlic, turn off the heat, and leave to infuse. Fry the marinated pink salmon in vegetable oil and place in a colander to drain off excess fat. Place the hot pieces of pink salmon in portioned plates, pour in chicken broth and serve. You can serve fresh herbs, croutons or fresh crispy bread separately.
Portion of an ear in a microwave oven
The recipe is designed for 4 servings (4 pots). It also involves using a microwave to cook the fish soup. It's quick and convenient! Ingredients:
- 4 medium potatoes;
- 1 small carrot;
- 1 can of pickled pink salmon;
- 1 cup cream (10% fat content);
- black pepper;
- salt.
Preparation:We clean and wash the vegetables and cut them into cubes, bars or strips (as you like). Now we put them in pots (at the rate of: 1 potato and a quarter of a carrot per serving). Fill the pots halfway with hot water and put them in the microwave. Select full power and set the timer for 10 minutes. Take the canned fish out of the can, put it on a plate and mash, mixing with juice. When the microwave timer goes off, take out the pots and put the fish on top of the potatoes. Add salt and black pepper to taste, pour in cream (up to the shoulders of the pots). Put the pots in the microwave for about 7 minutes. And then enjoy the taste of aromatic creamy pink salmon fish soup. Here are such different recipes for making delicious pink salmon fish soup. Fish lovers will be able to appreciate any of the proposed options. This soup can be cooked from fresh or canned fish. It turns out light and filling at the same time. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
