Pink salmon belongs to the salmon family. It is considered a “noble” fish and is not cheap. Thanks to its taste and beneficial properties, people loved it so much. It contains a lot of valuable protein, omega-3 acids, and antioxidants. Fish is low-fat, and even those who are overweight can safely include it in their diet. It is prescribed for dietary purposes.

Pink salmon meat is red. It is boiled, fried, salted, stewed and baked; used as a separate component for many salads.

Classic recipe

This dish is light, but at the same time filling and very tasty. Besides, it's useful. Cooking fish soup from pink salmon is simple and does not take long. It will fit perfectly into the home menu among cabbage soup and borscht. In general, fish is healthier than meat and should be present on every table.

Before you prepare fish soup from fresh pink salmon, you need to choose the right carcass in the store. It should not be dark gray, but have a pinkish tint. No visible damage on the back and sides. If the pink salmon looks the same, then there is a chance that you will get the fish from a fresh batch, and not one that has been frozen more than once.

Thrifty housewives do not prepare soup from the entire carcass of fish; it is more practical to cook it from the heads, backs and fins. The remaining fillet can be baked in the oven, fried in batter, or steamed in a slow cooker.

Option with cream

Ingredients (for a five-liter pan):

6 pieces of potatoes:
2 medium sized carrots;
2 onions - turnips;
salt and pepper - to taste;
greens: dill, parsley; seasonings;
3 tomatoes;
2 small pink salmon fish;
35% cream - 0.5 liters.

How to prepare pink salmon soup with cream.

First, prepare the vegetables. Peel, wash and cut carrots, onions, potatoes into small strips. You can grate the carrots on a coarse grater. Pour boiling water over the tomatoes and remove the skin. Cut them into slices.
Wash the fish, clean it, cut it into large pieces.
3Put the heads in a saucepan, add water and cook. Salt and add seasonings.
Fry the carrots and onions in butter for a quarter of an hour. Place the tomatoes there, add a drop of water and simmer under the lid, adding water periodically.
After half an hour, the broth is ready, remove the heads with a slotted spoon, add the potatoes and cook for a quarter of an hour. Add salmon, fry, and cook for another 15 minutes.
Warm the cream slightly and pour into the soup. Cook for 15 minutes, then add chopped herbs and cook for another 5 minutes.

Pink salmon fish soup with cream is ready. Appetizing looking, light soup.

Decorate the dish with herbs and do not forget to put 2-3 pieces of fillet on the plate. Bon appetit!

Soup with smoked fish

Fish soup is prepared not only from fresh pink salmon. Smoked salmon will give the dish a unique taste and aroma.

Ingredients:

1 fresh fish per 1.5 kg;
smoked pink salmon – 250 grams;
water – 2.5 l;
1 kg of potatoes;
medium sized carrots - 1;
celery – 2 roots;
to taste - fennel;
wheat flour – 1.5 tbsp. spoons;
25% cream - 2 cups.

Making soup with smoked pink salmon.

First boil the broth, which contains the head, tail and fins, for 25 minutes after boiling. Strain it.
Remove the bones from the rest of the fish and cut it into portions. Cut the smoked pink salmon into small slices.
Cut the carrots and celery into strips, cut the potatoes into four parts, and cut the fennel lengthwise.
When the strained broth boils again, add carrots and celery to it and cook for no more than 12 minutes, then add potatoes and fennel.
When the soup is almost cooked, add fresh and smoked fish and cook for another 8-10 minutes.
Combine the flour with the cream and, stirring, pour into the soup, chop the dill, turn up the heat so that the soup boils again, and turn off. Cover with a lid and leave for 10 minutes, during which time the soup will infuse.

Note. Pink salmon can be replaced by any other fish from the salmon family: trout, salmon, salmon. Smoked fish will never allow milk or cream to curdle.

Lunch is ready. You can serve.

The soup prepared according to this recipe is the most delicious of all soups. If you don’t believe me, cook it, you won’t regret it.

Dish with canned fish

If you want to feed your family a delicious and healthy lunch, but don’t have any time to cook, then a quick recipe for pink salmon soup from a can will help. Cooking it, as they say, is as easy as shelling pears.

Choose canned food made according to GOST, and not according to TU (technical conditions).

Ingredients (for a three-liter saucepan):

potatoes – 5 pieces;
onions, carrots - 1 pc.;
a can of pink salmon in its own juice;
bay leaf, fish seasonings - to taste;
salt, pepper, herbs - optional;
millet – 0.5 cups;
sunflower oil - for frying.

We go to the kitchen to cook fish soup.

Peel the potatoes, cut them as you like, add water and place on the stove.
Before the water boils, prepare the frying. Grate the carrots on a coarse grater and chop the onion. Fry in sunflower oil until golden brown.
Pour the roast into the soup, add washed millet, bay leaves, seasonings, salt and pepper. Cook for no more than 20 minutes.
Open the jar and add pink salmon to the soup. Cook for 10 minutes. Then add the herbs and bring to a boil again. Cover with a lid and leave for 10 minutes.

A quick and tasty lunch is ready.

By the way, you can replace millet with rice. Instead of soup, cook fish soup. It is prepared almost the same way as soup. Cook the way you like.

For reference. Pink salmon from a can is no different from fresh salmon, since its beneficial properties are not destroyed during the preservation process using the technology of fish manufacturing plants.

Crumble fresh herbs into each bowl of soup. Serve with wholemeal bread.

Pink salmon is a low-fat fish, so the calorie content of dishes prepared with it is low. That is why nutritionists advise those people who have problems with excess weight to eat this fish. Now you know how to prepare this or that soup with red fish.

Using the recipes given in the article, you will feed your family a delicious, inexpensive and healthy lunch. Cook with pleasure. Bon appetit.

Calories: Not specified
Cooking time: Not indicated

I want to tell you how to cook a wonderful soup with fresh pink salmon and rice and this is absolutely not the dish you think about! Yes, it's not fish soup, it's just a delicious fish soup. And no matter how many opinions there are about the first fish courses, I always adhere to the rule that fish soup is a rich broth with spices, and if you add vegetables to it and make a dressing, then it’s already a soup.
Pink salmon soup is tasty and aromatic, because pink salmon itself is a very delicious fish that has its own unique taste. That’s why I really love preparing different dishes from it, including soup, because it turns out to be very rich, aromatic and satisfying. My detailed recipe will help you easily prepare this soup at home.
In order to cook such a dish, we need to take fresh frozen fish, which we first have to cut into pieces. This is not such a complicated process as it may seem to you at first; it is enough to know and be able to do it, and if you have experience, cutting will take a little time. And we can also add the head, tail and fins to the soup to make it more rich and tasty.
The basis of the soup is fish broth; it is important to cook it over low heat, then the concentration of flavor will be more intense. We add sautéed onions and carrots, chopped potatoes and washed rice to the finished broth. When the soup is ready, we add fish meat to it, which we remove from the bones. If desired, you can put fillet in this one and then it will be more tasty.

Ingredients:

- fresh frozen pink salmon fish (we will need the head, tail, ridge),
- potato tubers - 3 pcs.,
- carrot root - 1 pc.,
- onion - 1 pc.,
- rice (long) - 1 cup,
- water - 3 l,
- vegetable oil - 2 tbsp. l,
- laurel leaf - 1 pc.,
- salt,
- ground black pepper.

Recipe with photos step by step:

For this soup, I often buy a ready-made so-called set for (head, tail, ridge).
But you can also buy a whole fish.
Place the pieces of fish set aside for cooking in a saucepan and fill them with cold water.
Bring the water in the pan to a vigorous boil and immediately remove the noise - protein flakes on the surface of the water. Then reduce the heat and cook the broth over very low heat for 1.5-2 hours.
Next, take out the fish and strain the broth, pour it into the pan in which we will prepare the soup.

As soon as it boils, add the diced peeled potatoes.

We wash the rice (if we take round rice, it will boil into porridge, so it is best to take long rice), add it to the potatoes and cook the soup for 10 minutes.

Cut the peeled onion into cubes, and chop the carrots using a grater or chop with a knife.

Next comes the process of sauteing the vegetables; we need the onions and carrots to be soft.

Place the vegetables in the pan with the potatoes and rice and cook until tender.
Next, before removing the soup from the heat, add pieces of fish removed from the bones.

The aromatic, delicious pink salmon soup is ready. Bon appetit!

You can also try cooking for lunch

Pink salmon is a fish from the salmon family. It contains a large amount of vitamins, microelements, and is rich in protein and unsaturated fats. By preparing pink salmon soup, you will get not only a tasty and aromatic dish, but also a very healthy one.

Such soups are prepared quickly enough and require a minimum of ingredients. If you have very little time, you can always use canned pink salmon. The whole family will be happy with the result.

Fresh pink salmon is not a cheap product. But sometimes you can pamper your family and friends with dishes made from it. For example, by preparing pink salmon soup for a holiday dinner.

Required Ingredients:

Pink salmon – 150 gr.;
rice – 100 gr.;
potatoes – 3 pcs.;
onion (small) – 1 pc.;
carrots (small) – 1 pc.;
pepper – 6 peas;
vegetable oil for frying;
spices, herbs to taste.

Preparation:

The first step is to wash and clean the fish. Then cut a piece of the required size and place it in a pan of water. Place over low heat and cook until half cooked, about 10 minutes.

Advice! By adding a bay leaf and a few grinds of black pepper to the pan with fish, you will avoid an unpleasant odor during cooking.

While the pink salmon is cooking, you need to rinse the rice and place it in a separate pan. Cook at maximum temperature for 15 minutes. Meanwhile, peel and cut the potatoes into small cubes. After the specified time, add to the rice.

Wash and peel the carrots and onions. Cut into several pieces and place in a blender. Beat into fine crumbs. An immersion blender is better suited for this purpose, since we have few vegetables. If you don’t have a blender, you can use the usual method and grate the vegetables.

Heat a frying pan and pour a little vegetable oil. Add chopped vegetables and fry until golden. Then we put the resulting fry into a pan with rice. Add pepper here too.

At the end, take out the boiled fish. Separate it from the bones and add to the soup. Add salt, bring to a boil and turn off the stove.

You can use fresh pink salmon broth as a base for soup. Then it will turn out more saturated. When serving, sprinkle the dish with chopped herbs.

Diet pink salmon soup with potatoes or zucchini

This recipe will be relevant for those who fast or are on a diet. The dish turns out to be low-calorie. At the same time, the feeling of hunger does not appear soon after it.

Required Ingredients:

Pink salmon fillet – 200 gr.;
potatoes – 2 pcs. or zucchini – 0.5 pcs.;
carrots – 1 pc.;
sweet pepper – 0.5 pcs.;
spices and herbs to taste.

Preparation:

Wash the fillet well. Place in a saucepan and cover with cold water. Place on the stove and bring to a boil. Remove foam as it appears.

Wash and peel all vegetables. Finely chop the zucchini or potatoes into cubes. Cut the carrots and bell peppers into strips, and chop the onion.

Interesting! There is an opinion that eating protein foods and potatoes is not very healthy. Since products together are less digestible. In fact, if you choose non-fatty fish or meat, then the combination with potatoes may well be possible.

Place all the chopped vegetables into the pan with the fish. Cook until done. Next, add salt, spices and pre-chopped herbs. Before serving, remove the fish from bones and skin. Divide into plates and pour in broth.

Read also: How to cook beetroot soup - 7 popular recipes

Ear from the head and tail of pink salmon

Traditionally, the head, tail and fins of pink salmon are used to prepare fish soup. This is ideal for broth. And the pulp, which is located in the tail part, is enough to make the ear look decent.

Required Ingredients:

Head and tail from 3 fish;
potatoes – 5 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
greens – 1 bunch;
spices to taste.

Preparation:

First, rinse the heads and tails thoroughly under running water. Place in a saucepan and add water. Salt it a little.

Important! Be sure to remove the gills from the heads. They can ruin the dish by making the broth cloudy and tasteless.

Cook over low heat for about 20 minutes. This time is enough for the fish to be completely cooked. Then pour the broth into another container and strain.

Wash and peel the vegetables. Cut potatoes and carrots into small cubes. Leave the onion whole.

Place the strained broth on the stove and bring to a boil. Send potatoes into it. After 10 minutes, add carrots and a whole onion here. If necessary, add salt and other spices.

Leave the soup on the stove for another 10 minutes. Then remove the fish and separate the flesh from the bones. You also need to remove the skin and disassemble the heads. Place the prepared fish pieces back into the broth. When it boils again, remove from heat and sprinkle with chopped herbs. Don't forget to remove the onion.

Frozen pink salmon soup with melted cheese

This soup recipe is prepared with melted cheese. The delicate cheese taste harmoniously complements the taste of fish, making the soup not just an everyday dish, but a gourmet dish.

Required Ingredients:

Frozen pink salmon – 400-450 gr.;
processed cheese – 2 pcs.;
onion (large) – 1 pc.;
flour – 2 tbsp. l.;
butter – 50 gr.;
spices, herbs to taste.

Preparation:

The fish must be taken out of the freezer in advance, as it needs time to defrost. The ideal option would be to transfer the fish to the refrigerator until completely defrosted. But you can speed up this process a little by leaving frozen pink salmon at room temperature and filling it with cold water.

Good to know! When defrosting fish in water, add table salt to it. Based on 2 liters of water, 1 teaspoon of salt. It will compensate for the loss of minerals in the fish. This way the meat will remain light, juicy and tasty.

Melt the butter in a heated frying pan. Fry the fish pieces until golden brown on both sides. Peel the onion and chop finely. Fry in oil. At the last minute, add a little flour to the pan and stir fry.

Boil water in a saucepan and add pieces of pink salmon and fried onions with flour into it. Cook over low heat for 10 minutes.

Grate the processed cheese on a fine grater. To make this process easier, the cheese can first be placed in the freezer for 10-15 minutes. During this time, it will not have time to freeze, but it will become harder and easier to rub.

Add the grated cheese to the soup. Stir, but this should be done very carefully so that the pieces of fish do not fall apart. Add spices. Sprinkle with herbs before serving.

Creamy pink salmon soup

The creamy version of the soup is ideal for a children's menu or for people on a diet. The milky shade goes well with fish dishes. It makes them softer and lighter.

Read also: Lentil soup - 10 simple and tasty recipes

Required ingredients:

Pink salmon fillet – 500 gr.;
hard cheese – 50 gr.;
cream (not fatty) – 1 cup (250 ml.);
potatoes – 4 pcs.;
onion – 1 pc.;
garlic – 1 clove;
vegetable oil – 3 tbsp. l.;
spices, herbs (dill, green onions), lemon juice to taste.

Preparation:

Wash and peel the potatoes. Cut into pieces and place in a saucepan with water. You will need 1.5 liters of water. Cook until done.

At this time, peel the onion and cut into half rings. Fry in sunflower oil. Add chopped garlic to it. Send frying to potatoes.

When the potatoes are ready, cut the fish fillet into pieces and add to the pan. Cook for another 7-8 minutes. Next, separate the ingredients from the broth and use an immersion blender to puree.

Important! You need to beat the puree while the ingredients are still hot. After cooling, their taste deteriorates, and the consistency of the puree soup may not be uniform.

Add chopped herbs and cream. If necessary, add a little broth and whisk again. Then transfer the puree soup into a saucepan and bring to a boil. Then immediately remove from heat. Add lemon juice.

Before serving, sprinkle the puree soup with grated hard cheese.

Cheese soup with canned pink salmon in a slow cooker

The soup turns out tasty and satisfying, even though it is prepared without meat. Most often, processed cheese of the “friendship” type is chosen for such soups. But today there are processed cheeses on sale specifically for soups with different flavors - mushroom, with bacon or onions.

Required Ingredients:

Canned pink salmon – 1 can;
processed cheese – 2 pcs.;
onion – 1 pc.;
potatoes – 4 pcs.;
carrots – 1 pc.;
spices, herbs to taste.

Preparation:

Peel the onions and carrots. Finely chop the onion and grate the carrots. Turn the multicooker on to the “baking” mode and sauté the vegetables.

Open canned fish. Pour into another container and remove all large bones. Then mash the canned food with a fork. Place into the multicooker bowl to prepare for frying.

Important! When choosing canned pink salmon, pay attention to the place where the canned food is made. They must be produced in places where pink salmon are caught (Kuril Islands, Kamchatka, Primorsky and Khabarovsk Territories). And the composition should not contain anything except the fish itself and salt.

You can select pink salmon for soup based on your taste and budget. Steaks and fillets, as well as heads, tails and fins, are suitable. In the first case, pieces of fish are added to plates when serving - this is not only tasty, but also beautiful. In the second case, it is better to remove the tripe from the pan after cooking. Also, in pink salmon soup recipes you can use not only fresh fish, but also canned fish. Only the cooking technology will be different.

The five most commonly used ingredients in pink salmon soup recipes are:

It is worth clarifying that fish soup is different from fish soup. The latter is a type of soup, although it can rather be called a fish broth. In its classic form, only fish and some types of whole vegetables are added to it (onions, carrots most often, less often potatoes). After cooking, the vegetables are thrown away, and the broth, which becomes clear, rich, and sticky, is poured into plates along with the fish.

There are no restrictions or special rules for soup; this makes it more interesting and varied. That is, you can literally put any vegetables in any proportions in this dish. And not only vegetables, but also cereals and pasta. You are limited only by your own taste and flight of fancy.

Five of the fastest pink salmon fish soup recipes:

If you are going to cook pink salmon soup for the first time, you can do this. First, boil the fish, after gutting it and removing the fins and head. Then remove the fish from the broth and, when cool, cut into smaller pieces. Use the broth for subsequent cooking of the soup - add vegetables to it one by one. And when the soup is ready, carefully transfer the fish pieces into it.

If you are preparing soup from canned pink salmon, add it at the very end of cooking, otherwise the fish will boil and fall apart.

Hello, dear readers! I want to honestly admit that I don’t really like fish. But I never refuse fish soups. Therefore, today I will tell you how to cook my favorite pink salmon fish soup.

The tastiest dish is, of course, made from fresh pink salmon. But since it’s not the season now and it’s impossible to find fresh fish, we’ll cook it from frozen. As a base, we will cook broth from the tail and head, and to make the dish more satisfying and thick, we will cook it with rice.

Let's quickly start cooking before I finally tell you the whole recipe.

Step-by-step recipe with photos

Defrost frozen fish in the refrigerator and rinse under running water. We cut off its head and tail and cut it into large pieces. Place the pieces of fish and onion in a saucepan, add water and cook the broth for 20 minutes. As soon as the broth boils, remove the foam.

Video recipe

Benefits of pink salmon soup

Pink salmon is a source of protein that is easily absorbed by the human body. 100 g of fish contains 60% of a person’s daily protein requirement.

In addition to protein, this red fish is rich in useful substances, such as iodine, potassium, sodium, fluorine, phosphorus, vitamins B6, PP, A, and omega-3 unsaturated fatty acids. Therefore, it is very useful and has a beneficial effect on the human body:

Reduces blood cholesterol levels.
Improves skin condition.
Protects cells from destruction.
Improves the functioning of the endocrine glands.
Slows down the aging process and prevents the development of senile dementia.
Strengthens bone tissue.
Normalizes the functioning of the cardiovascular system.
Improves the activity of the thyroid gland.
Strengthens the nervous system.

Another important property of this healthy fish is its low calorie content. 100 g of pink salmon contains only 142 kcal. Therefore, it is excellent for dietary and baby food.

Other options

With millet

Instead of rice, you can cook a dish with millet. Cereals are added along with potatoes, since their cooking time is approximately the same. But since millet can be a little bitter, it is best to boil it separately for 10 minutes. Then rinse under running cold water. So all the bitterness will go into the water. And add it to the soup 10 minutes before it’s ready.

With cream

The dish with cream turns out very tender and light. To prepare it, it is better to use cream with a fat content of at least 20%. Lightly warmed cream is poured into the soup when it is almost ready. Everything is brought back to a boil and turned off. Be sure to add fresh dill. Fresh herbs will go well with the creamy taste of the dish.

With melted cheese

Another way to give a dish a creamy taste is to cook it with the addition of processed cheese. Moreover, you can use both hard processed cheese in foil and soft cheese in trays. Preference should be given to a product without various fillers and additives. It is best to take regular processed cheese with a neutral creamy taste. Cheese should be added at the end of cooking, when the main ingredients have already been cooked. Hard cheeses should be grated before adding to the dish, and soft cheeses should be scooped out with a spoon. Be sure to stir everything well and cook for 3 minutes so that the cheese has time to melt and give the dish a pleasant golden color and creamy aroma.

From canned pink salmon

This is the fastest version of a fish dish, since there is no need to cook the broth and waste time disassembling the cooked fish into pieces. First of all, potatoes and carrots are boiled, and already 10 minutes before they are ready, mashed canned food is added. Those who don’t mind frying can sauté onions and carrots with canned food. This will make the dish richer and brighter in taste.

With tomatoes

A dish with tomatoes is distinguished not only by its bright color, but also by its unusual bright taste. And not only is it prepared with tomatoes. Although this is a familiar combination. Tomatoes are also good in pink salmon fish soup. In this case, not only tomatoes are a mandatory ingredient, but also olives, which add a piquant touch to the dish. Tomatoes are best used in their own juice. In this form they stew faster than fresh ones. It is necessary to remove the skin, if any, from the tomatoes and chop them. The tomato mass is added when the fish is almost cooked. To make the soup more nutritious and satisfying, you can cook it with potatoes. Olives cut into circles are added to the finished dish.

Be sure to remove the gills from the head. They can spoil the taste of the dish and make it cloudy and bitter.
Frozen fish is best defrosted in the refrigerator. To speed up this process, I place it in a sealed bag and fill it with cold water.
I usually freeze some of the cooked fish broth in small portions. This way I always have a ready-made base for aromatic and rich soup. I like to cook fillet fish soup using ready-made broth. It turns out quickly, tasty and without bones.
Lemon juice perfectly sets off the delicate taste of fish, so when serving, the dish can be garnished with a thin slice of lemon.

Conclusion

Now you know how simply and tasty it is to cook pink salmon soup, what its benefits are, and how you can diversify this dish.

We made soup, not . Although pink salmon soup is also delicious.

Do you know how ukha differs from fish soup? Write your options in the comments!