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Complex pink salmon soup recipe. Fish soup from the head

A dish such as fish soup made from the tail and head of pink salmon is very popular among most housewives. To cook it, all you need is the tail and head of the fish. As for additional ingredients, they can be purchased at any grocery store.

Ukha has a very low calorie content. Despite this, fish soup cooked from pink salmon has unique therapeutic and prophylactic properties due to the presence of vitamins and microelements. This soup is especially useful during diets. In addition, it can be used even by children.

Fish soup is perhaps the easiest and fastest dish to prepare. First, just cook the broth, and then season it with vegetables and spices. If you cook fish soup from canned food, then do the opposite: first boil the vegetables, and then add the canned food.

Adding spices to the product makes the fish soup a real dish. These can be seasonings such as herbs, salt, pepper and bay leaf. To make the soup more filling, various cereals or vegetables are added to it. The tail and head are a standard set with which you can cook fish soup, although you can add other fragments. Despite this, the tail and head are usually sufficient, given that they are not small.

Cooking fish soup takes a minimum amount of time. You can cook it in 15 minutes. The main thing is to clean the fish well so that there are as few bones as possible. Once ready, it is advisable to cover the soup with a lid and keep it there for about an hour.

How useful is pink salmon soup?

Pink salmon soup is not only a tasty, but also a healthy dish. The presence of a large amount of vitamins and microelements makes it an indispensable dish for the everyday diet. Omega-3 non-fat acids help protect the body from malignant tumors and improve the condition of the skin. Vitamins such as A, B, C and PP have a beneficial effect on the mental and physical abilities of the human body. In addition, pink salmon meat contains minerals such as chromium, iodine, phosphorus, sulfur and magnesium, which are actively involved in metabolism.

Various types of fish are used to prepare fish soup, but the most delicious fish soup is made from the head and tail of pink salmon.

Why is it better to cook fish soup from the head?

Some housewives, after cutting pink salmon, simply throw away unnecessary parts such as the head, tail and fins. Most likely, they don’t know that these parts make the most delicious fish soup.

Naturally, if you boil one head and tail, it is unlikely that it will turn out to be a tasty dish unless you add additional ingredients to the broth. But thanks to the presence of such parts, the broth turns out rich and healthy.

What else should you add to the broth?

Additional ingredients make the fish soup a more delicious dish. For example:

if you add celery and parsley, this will give the dish a specific taste and aroma;
Seasonings such as black pepper and bay leaf will not interfere with the ear;
and fresh vegetables, such as potatoes, carrots and onions, will make the fish soup more tasty and nutritious.

Recipes from specialists, TOP 5 recipes

It includes:

pink salmon head – 3 pieces;
pink salmon tail – 3 pieces;
potatoes – 6 pcs;
onion – 1 onion;
greens, salt, pepper - to taste.

The fish soup set should be poured into a bowl with water, put on fire and boiled for 25-30 minutes. After this, strain the mixture to obtain a clear broth. Peel and cut the potatoes, then bring the mixture to a boil.

After this, peel the carrots and onions, and then add them to the broth and cook again for about 15 minutes. After this time, add fish, salt, herbs and pepper to the fish soup, then cover the pan with a lid and leave for 10-15 minutes.

Its components:

one can of canned pink salmon;
3 pieces of potatoes;
3 tbsp. spoons of millet;
1 piece of carrot;
1 onion bulb;
spices (salt, pepper, herbs) to taste.

Put water on the fire and bring to a boil, adding millet to it. It needs to be boiled for 15 minutes, then all other ingredients are added to it, except canned food. After the vegetables are cooked, you need to add canned pink salmon to them.

To do this you need to have:

500 g pink salmon;
3 potatoes;
3 chicken eggs;
1 onion;
1 carrot;
butter and herbs to taste.

The fish must be cut into pieces, placed in a pan, poured water and put on fire. The fish is boiled for 25 minutes. At the same time, it needs to be salted. Add diced potatoes to the pink salmon meat. Cook until done. While the soup is cooking, chop the onion and carrot separately and steam in a frying pan with butter. As soon as the potatoes are ready, add the frying agent to the fish soup and bring to a boil. At this moment, break two eggs and beat them in a separate bowl. After that, they are poured into the boiling soup and stirred. Finally, the soup is seasoned with herbs and covered with a lid. The fire should no longer burn at this time.

To do this you need to prepare:

300 g pink salmon meat;
1 onion bulb;
1 carrot;
3 potatoes;
200 g champignons;
spices and herbs to taste.

How to cook:

Cut the pink salmon meat into pieces and lightly fry on both sides. After this, the fish is placed in a deep pan and put on fire (with water), where it is boiled for 20-25 minutes. You also need to add chopped potatoes here. Mushrooms, onions and carrots should be cut and fried, frying them. Once ready, the frying is added to the dish. Finally, the mushroom soup is seasoned with spices and herbs.

Required ingredients:

pink salmon head – 700 g;
pink salmon meat – 300 g;
onions – 3 pcs.;
carrot – 1 pc.;
potatoes – 3 pcs.;
vodka – 100 ml;
seasonings to taste.

Cooking technology:

Place the fish head along with the unpeeled onion in a bowl of water and cook for 15-20 minutes. Add fish meat to the dish and cook for another 15 minutes.

Remove the fish and onion from the soup, and instead add chopped potatoes and two onions. After readiness, add fish, which is cleaned of bones in advance, add spices along with vodka and bring to a boil.

Some tricks for cooking fish soup

Pink salmon soup is a tender, tasty, nutritious soup that the whole family will love. Red varieties of fish make the taste of the dish rich and very aromatic. It can even be prepared from leftover fish and cereals.

Absolutely all parts of a fish carcass can go into the ear. The most important thing is that the fish is fresh. However, the richest soup is made using the head and the carcass itself. Before putting the head into the soup, be sure to remove the eyes and gills.

If you want to get a light dietary dish, cook only the tail and head of pink salmon.

Classic fillet recipe

This kind of fish soup will remind you of a bright sunny day by the river, when fish soup was prepared right on the shore from freshly caught fish.

Main products:

two carrots;
water – 1 l;
half a bunch of fresh dill;
a pinch of salt;
four potato tubers;
dry millet – 50 g;
vodka – 0.1 l;
fish fillet – 0.3 kg;
laurel leaf;
bulb.

How to cook fish soup from pink salmon fillet:

Chop the finished fish fillet into pieces and place them in a pan with water.
Remove the husks and peels from the vegetables and add them whole to the fish.
We wait until the liquid boils and cook for another 10 minutes.
Remove all ingredients from the broth and filter the water through cheesecloth or a sieve.
Pour vodka into the purified liquid and add washed millet cereal.
Remove the bones from the fillet and put the pulp back into the soup.
Add carrot slices and bay leaf.
Bring the dish to a boil and cook for 10 minutes.
Add chopped fresh dill, boil for 3 minutes and pour the hot, rich fish soup into plates.

Finnish cream soup

A very tender and soft version of a delicious soup. Be sure to try it!

You will need:

bulbs – 2 pcs.;
cream – 1 l;
red fish fillet – 0.3 kg;
salt to taste;
large potatoes – 4 pcs.;
crushed black pepper to taste;
piece of butter - 50 g.

How to cook fish soup:

Peel the potatoes, chop them into cubes and place them in a pan with water.
Wait until the liquid foams with bubbles and cook for 10 minutes.
Heat pieces of butter in a frying pan.
We process the fish, cut the meat into cubes and throw it onto the surface of the frying pan. Fry the product for a minute and add onion pieces.
Transfer the contents of the frying pan to the pan and cook for 15 minutes.
Pour in the cream and keep the pan on the gas for another 5 minutes.
Add salt and pepper, mix everything and leave the soup for about 5 minutes.

Cooking from the head and tail of pink salmon

A variety of spices and seasonings will fill your ear with intense flavor.

Grocery list:

two carrots;
pink salmon heads and tails – 1 kg;
half a bunch of fresh parsley;
salt to taste;
potato tubers – 5 pcs.;
a handful of millet;
celery – 3 sprigs;
black peppercorns – 10 pcs.;
onions – 2 pcs.;
laurel leaf – 3 pcs.;
ground pepper - to taste;
tomato paste – 10 g.

How to prepare fish soup from the head and tail of pink salmon:

First you need to make a vegetable broth.
Cut one carrot and celery into large pieces.
Pour two liters of water into a saucepan, add a whole peeled onion, two peeled potatoes, and chopped celery and onions.
Wait until it boils and cook the broth for another half hour.
When the potatoes are soft, turn off the heat on the stove.
Remove all vegetables from the broth. Use a fork to mash the potatoes and place them back into the pan.
We treat the millet with cold water, and chop the remaining fresh potatoes into small cubes.
Cut fresh carrots into half slices, finely chop the washed parsley.
Add fish and potatoes to the soup. After 5 minutes, add peppercorns, millet and bay leaves.
After 15 minutes, add carrots and tomato paste with salt.
After five minutes, add the greens and turn off the delicious rich soup.
Before serving, sprinkle the dish with ground black pepper. It will add even more flavor to the dish.

Fish belly soup with millet

The nutritional value and culinary qualities of fish are not inferior to meat, but are superior to it in digestibility. It can be used in the dinner menu, which should be quite light.

What to take:

water – 4 l;
two tomatoes;
a bunch of parsley;
pink salmon bellies;
salt – 22 g;
one carrot;
three bay leaves;
millet – 170 g;
12 peppercorns;
two onions.

How to prepare fish soup with millet:

Place the fish in a pan of water and wait until it boils. If foam appears, remove it with a spoon.
Place the peeled onion on the fish and add peppercorns. Add salt and cook on low heat for 25 minutes.
During this time, you can prepare all the remaining ingredients. Finely chop the onion, chop the potatoes into cubes and grate the carrots.
We take pink salmon out of the broth, strain the liquid itself and pour it back into the pan.
Remove the bones from the fish pieces and leave the flesh aside until the end of cooking the soup.
Place all the processed vegetables into the pan and cook for 15 minutes.
Then add bay leaves and tomato cubes and cook for another 10 minutes.
Add washed millet cereal and cook until softened.
Add chopped parsley, fish pulp and black pepper to the ear.
Leave the dish for 15 minutes, after which you can enjoy the delicious taste of fresh fish soup.

Hearty fish soup with rice

If you want a rich soup to quickly satisfy your hunger, then use rice cereal instead of millet. It turns out very tasty.

Recipe Ingredients:

bulb;
pink salmon – 1 pc.;
salt to taste;
potato tubers – 2 pcs.;
rice cereal – 45 g;
one carrot;
spices for fish to taste.

How to prepare fish soup with rice:

Cut the fish carcass into portions.
Chop the peeled carrot root into small cubes. We do the same with potatoes, but the pieces should be larger.
Bring two liters of water in a saucepan to a boil. Add salt and add potato cubes. Cook them for 5 minutes.
Next, add chopped carrots and onions without peeling, whole.
Add rice and cook for 10 minutes.
After this, add fish pieces to the ingredients being prepared, add spices and boil the soup for 5 minutes.
Add chopped parsley and leave the soup for 15 minutes.

In a slow cooker

A variety of fish dishes constitute one of the characteristic features of Russian cuisine.

Recipe Ingredients:

three potatoes;
a handful of fresh herbs;
one carrot;
fish carcass;
onion – 1 pc.

Pink salmon soup in a slow cooker step by step:

Pour 2 liters of water into the multicooker bowl, add salt and click “Soup” in the menu.
Cut the peeled potatoes into strips.
Pour the product into the multicooker and start cooking.
During this time we can clean all the remaining vegetables and fish. Chop the onion into small cubes.
We pass the carrots through a large grater.
We transfer the prepared products to the potatoes. Cook everything together for 20 minutes.
After this, place the processed whole fish into the slow cooker.
After 15 minutes, we catch the pink salmon and transfer it to a plate.
Remove all the bones from the cooled meat, cut the flesh into pieces and add it back to the soup.

You will need:

rice – 65 g;
water – 2 l;
one carrot root;
bay leaf - 1 leaf;
one can of pink salmon;
three potatoes;
salt to taste;
onion – 1 pc.;
a handful of fresh herbs;
peppercorns – 4 pcs.

How to prepare fish soup from canned pink salmon:

Using a fork, mash the canned fish into a puree.
Chop the peeled onion into half rings. Chop the potatoes into small squares. Grind the carrots on a coarse grater.
Rinse the rice in a colander until the water runs clear. Chop the washed greens with a knife.
Pour water into the bowl and wait for it to boil. Place rice in water.
After 10 minutes, pour in the potato cubes, peppercorns and bay leaves.
Separately, sauté the onion and carrots in vegetable oil in a frying pan until soft.
We transfer the contents of the frying pan to the future ear immediately after the bay leaf.
Once the soup has simmered for 20 minutes, add the fish paste from the can.
Add almost all the greens and cook for 5 minutes, add salt to taste.
Infuse the aromatic fish soup for 10 minutes under the lid, add the remaining dill and serve the dish hot. Bon appetit!

Let's get acquainted with the ingredients that are needed to prepare fish soup from the head of pink salmon. We prepare products according to the specified quantities. From kitchen utensils we take a cutting board, a knife, a frying pan for frying vegetables, a spatula, a grater, a spoon and a 2-2.5 liter pan.

First of all, let's deal with the main ingredient of the proposed hot dish - pink salmon head. We rinse it under cool running water. Place in a saucepan, add water, and place on the stove to cook. As soon as the water boils, reduce the heat. Cook the fish head until done. Then filter the resulting fish broth from the pink salmon head through a fine sieve. Season the broth with salt, based on your taste.

Let's move on to the next stage of preparing the fish soup. We peel the potato tubers and then cut them into cubes or bars. Transfer the potato slices to the fish broth.

As you know, ukha is most often prepared using grains such as millet. We wash the millet cereals very thoroughly under cold water several times. The water after washing the millet should be absolutely clean and transparent. Transfer the washed millet to a pan in which the potatoes have already boiled.

Now we wash the vegetables: carrots and onions. We clean these ingredients and proceed to grinding. We grate the peeled carrots, and just finely chop the onions.

The chopped vegetable ingredients for the fish soup need to be fried a little in vegetable oil. For this procedure, pour vegetable oil into the frying pan. Let's heat it up. Place chopped carrots and onions into heated oil. Sauté them until soft. We try hard not to overcook.

We check how things are going in our pan with the readiness of potatoes and millet cereals. These boiled ingredients should be almost ready. Place the sautéed vegetables into the pan. Continue cooking the fish soup in fish broth. In parallel with this process, he is preparing fresh herbs, which will become the final culinary “touch” in preparing pink salmon head soup. We wash the greens (this can be dill, green onions or parsley) under running water. Then dry the greens using a paper towel. Finely chop the prepared greens using a knife.

Ear from the head and tail of pink salmon is an excellent budget solution for decorating a lunch menu on fish day or the best way to utilize parts of fish that are unsuitable for preparing other dishes. Even without adding fillet, the soup is tasty, satisfying and rich.

How to cook fish soup from a pink salmon head?

Further, from the proposed recipes, you will learn how long to cook pink salmon in the fish soup, what products to supplement the dish with, and in what dishes the technology can be implemented. When designing any of the variations, you must take into account simple rules:

The head of the fish must be removed from the gills and eyes, which can add bitterness to the broth.
Roots will give the food a special taste: carrots, celery, parsley, potatoes will make the dish rich, and onions, spices and seasonings will make it aromatic and piquant.
The head and tail of the fish are poured with water and boiled for 25-30 minutes, after which the broth is filtered and used as a base for preparing fish soup.

Ear from the head and tail of pink salmon - recipe

Pink salmon soup is a simple recipe and does not require extensive culinary experience or refined products. As a rule, every kitchen has everything you need to decorate a dish. The laconic composition proposed below can be supplemented, if desired, with other vegetables, herbs and spices of your choice.

Ingredients:

potatoes – 4 pcs.;
onions and carrots - 1 pc.;
salt, pepper, bay, herbs.

Preparation

The heads and tails are filled with water and boiled for 25 minutes.
Remove the fish parts from the broth, which is filtered and returned to the fire.
Add potatoes, carrots and onions, season the contents, and boil.
Add fish pulp and herbs and remove the container from the heat.
After 10 minutes, the ear from the head and tail of the pink salmon will infuse and be ready.

Pink salmon soup with millet

It turns out more nutritious and satisfying. Before adding to the soup, the cereal is first washed until the water is clear, poured boiling water over it for a couple of minutes, and then rinsed again. This procedure will not only speed up the boiling of the grains, but also improve the taste characteristics of the broth.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 5 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
millet – ½ cup;
sweet pepper – ½ piece;

Preparation

Boil the fish, then separate the flesh from the bones and filter the broth.
Place potatoes and millet in a container with broth and boil for 10 minutes.
Add sauteed onions with carrots, chopped bell peppers, spices, cook for another 10 minutes.
Finally, the ear from the head and tail of pink salmon is seasoned with herbs.

Pink salmon soup with egg

The following recipe for pink salmon soup is slightly different from previous variations. In this case, a chicken egg is used as additional components to fill the broth. Beat it with a fork until smooth and add it to the dish at the final stage of cooking, pouring it in a thin stream and continuously stirring the contents of the pan.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 5 pcs.;
onions and carrots - 1 pc.;
water – 1.5-2 l;
egg – 1 pc.;
salt, pepper, bay, oil, herbs.

Preparation

Potatoes and sautéed vegetables are added to the broth made from fish parts and boiled for 15 minutes.
Season the dish, add the pink salmon pulp, add the egg, and throw in the greens.
After 10 minutes, the fish soup with the egg from the head and tail of the pink salmon will be infused and ready.

Pink salmon head soup - recipe with rice

Pink salmon soup with rice is a dietary and tasty version of your favorite dish, for the decoration of which it is preferable to choose round-grain varieties. In less than an hour from the start of preparing the hot dish, four portions of a mouth-watering dish will be fragrant on your table, from which the tasters will be completely delighted.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
rice – ¼ cup;
salt, pepper, bay, oil, herbs.

Preparation

Broth is made from the fish, filtered, and the flesh is separated from the bones.
Place potatoes and washed rice into the boiling liquid base and boil for 10 minutes.
Add vegetables sautéed in oil, season the dish to taste, add herbs, and let it boil.
In another 10 minutes, the delicious pink salmon soup will be ready.

Pink salmon soup with cream

The head and tail of pink salmon are especially tasty and delicious. The soft, velvety taste of the dish will not leave even the most demanding picky eaters indifferent. Cream can be added at the final stage of hot cooking, or, as in this case, initially heated together with vegetables in a frying pan.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
cream – 1 glass;
salt, pepper, bay, oil, herbs.

Preparation

Boil the fish, strain the broth, add potatoes to it, and cook until soft.
Sauté vegetables, add cream, herbs and spices, pour in ½ cup of broth and simmer for 10 minutes.
Transfer the contents of the frying pan into a saucepan and add parsley.
After 10-15 minutes, the creamy pink salmon soup will infuse and be ready.

Pink salmon head soup with pearl barley

If you have a favorable attitude towards pearl barley, then the following recipe for preparing a dish will undoubtedly appeal to you. Pink salmon with pearl barley turns out rich, nutritious, tasty and healthy. To reduce the cooking time, you need to pre-soak the cereal for several hours.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 3 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
pearl barley – 1/3 cup;
salt, pepper, bay, oil, herbs.

Preparation

Form the broth, strain, let it boil again, and throw in the pearl barley.
Boil the contents for 15 minutes, add potatoes, cook for 10 minutes.
Add sautéed vegetables, seasonings, fish pulp, and herbs into the pan.
After 20 minutes, the head and tail of pink salmon with pearl barley will be infused and ready to serve.

Ear from pink salmon head in a slow cooker

It turns out especially rich, aromatic, tasty and transparent in a slow cooker. Having prepared the broth, putting all the ingredients in the bowl of the device, and choosing the desired mode, you can go about your business, and the smart device will provide the necessary power and intensity of boiling on its own.

Ingredients:

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
millet or rice - ¼ cup;
laurel – 2 pcs.;
salt, pepper, herbs.

Preparation

The prepared parts of the fish are placed in a multi-pan, cooked in the “Soup” mode for 30 minutes, filtered, and the meat is separated from the bones.
Place vegetables, pink salmon pulp, and seasonings into a bowl, pour broth over the ingredients, select the “Soup” function, and set the time to 30 minutes.

Pink salmon soup on fire

The following recipe for fish soup from the head and tail of pink salmon is made in nature, over a fire in a cauldron, thanks to which the dish acquires a special taste and an amazing, incomparable aroma. The main thing is to ensure the correct intensity of heat under the vessel so that the broth turns out transparent and the ingredients do not turn into porridge.

Step-by-step recipes for preparing delicious and healthy fish soup from the head of pink salmon, with the addition of the tail with seasonings and spicy spices

2017-11-16 Mila Kochetkova

Grade
recipe

35792

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

3 gr.

Carbohydrates

6 gr.

103 kcal.

Option 1: Classic from the head and tail of pink salmon

One of the most enduring traditions of Russian cuisine is the first course for lunch. And not the last place in this area is occupied by ukha - after all, this is what any soup in Rus' was called. The broth from river or sea fish makes very rich soups, and the soup from the head of pink salmon turns out to be aromatic and incredibly tasty.

Ingredients:

Pink salmon - 1 fish weighing 900 g;
Fresh potatoes - 2 pcs.;
Fresh carrots - 1 pc.;
Half a large onion;
Sweet pepper “Swallow” variety - 2 pcs.;
A handful of quality millet;
Sunflower oil - 35 ml;
Fresh dill - 4 sprigs;
Coarse table salt and pepper;
Bay leaf and peppercorns.

Step-by-step recipe for fish soup from the head and tail of pink salmon

The first fish dish can be prepared from any varieties and parts, for example, ear from the tail of pink salmon will be no less tasty than from fillet. Therefore, you should first prepare the fish for cooking, cut it up, put the fillet aside, remove the gills from the head and cook a rich broth from the bones and illicit parts of the carcass. At the same time, you can immediately add all the dry spices and salt to it so that the taste reveals itself as brightly as possible.

Cool the resulting broth slightly, strain through cheesecloth or a fine sieve, remove the pulp from the bones and discard. Add washed and pre-soaked millet and coarsely chopped potato wedges to the broth. To prevent the ear from becoming cloudy, do not make the fire strong.

Cut the onion into half rings, fry it in a frying pan, but do not fry, but simmer until it becomes soft. Add thin slices of fresh carrots and peppers, heat through and add to the broth. Cook until all vegetables are soft.

Cut the fish fillet into pieces so that they fit on a spoon (one bite size). Dip into almost finished broth with vegetables, check the balance of salt and spices in the fish soup and add chopped herbs.

The most appetizing fish soup according to the classic recipe is ready to serve, all that remains is to pour it into plates and serve.

Option 2: Quick recipe for making fish soup from the head and tail of pink salmon

Fish broth is one of the fastest to prepare, of course, if you do not cook aspic. Therefore, if you have a whole pink salmon carcass, you cannot easily and quickly prepare the first dish from it. In such an ear from the head of pink salmon, simple fresh vegetables will harmonize perfectly.

Ingredients:

Pink salmon tails and heads - 1 kg;
Potatoes - 3 pcs.;
Fresh carrots - 2 pcs.;
Greens (dill and parsley) - to taste;
Salt and spices, black pepper.

How to quickly prepare fish soup from the head and tail of pink salmon

Pour water over the heads and tails of pink salmon; you don’t even have to defrost them; it is only important to remove the gills - otherwise the fish soup will turn out very bitter and cloudy. Boil for about 20 minutes, making sure that the broth does not boil too much.

Remove the fish and strain the broth into a clean saucepan. Cut the vegetables into pieces so that they fit in a spoon, add to the broth along with salt, spices and seasonings.

Boil the soup for about 10 minutes, check if there is enough salt in it. While the broth is cooking, you can remove the meat from the head and tail of the pink salmon and send it in large pieces to the almost finished fish soup.

Before serving, be sure to chop some greens into the soup to not only decorate the dish with fresh colors, but also to give the ear from the pink salmon tail an additional aroma and taste.

Option 3: Recipe for making fish soup from the tail and head of pink salmon with rice

Quite often we buy red fish for holiday feasts and use only fillets. But we don’t know where to use the head and tail. But from them you can cook ear from the head of pink salmon, using the tail, so that there is more meat in the soup.

Ingredients:

Head (remove gills) and tail of pink salmon;
Rice, steamed long - 1 handful;
Potatoes - optional;
Carrots - 2 pcs.;
Greens - to taste;
Spices, seasonings, salt;
Onions - 2 pcs.;
Olive oil (unflavored) - 40 ml.

Pour water over the parts of the fish you need to prepare the fish soup, put on fire, add spices. There is no need to remove the foam, because we will still be filtering the broth. But do not let it boil too much, otherwise it will become cloudy.

Strain the finished broth and disassemble the fish into large pieces. Add washed (and even boiled, to make the broth transparent) rice and peeled potatoes, cut into cubes, into the hot broth.

Dice the onion and carrots and fry until the root vegetables become soft and golden brown. Add the roast to the fish soup, stir, add salt and season with spices and cook until done.
Before removing the ear from the pink salmon tail, it is worth adding fresh herbs for an appetizing look and aroma.

Option 4: Recipe for making royal fish soup from pink salmon

To prepare the “Tsar’s” fish soup from the head of pink salmon, it is customary to use a rich double broth with the addition of rooster, which does not cook quickly, but the taste of the dish is excellent.

Ingredients:

Set (of head and tail) for fish soup;
Half a rooster or fat hen;
2 medium potatoes;
Fresh carrots - 3 pcs.;
Greens - fresh and dry;
Seasonings and spices;
Coarse table salt - 2/3 tbsp. spoons;
Vodka (good quality) - optional;
Onions - 3 pcs.

Step-by-step cooking recipe

Pour clean cold water over the soup set and chicken carcass and let it cook. As soon as the water boils, remove the foam and reduce the heat. In a dry (without oil) frying pan, fry one carrot and an onion, cut in half, until dark (with burnt marks), and lower them into the broth. Add salt, spices and continue cooking for about an hour. After an hour, remove the vegetables, extract the spices, remove the meat and set aside to cool, and strain the broth well.

Cut all the vegetables into portions, except for the onion - it should be chopped into thin half rings. Add them to the broth and cook until tender.

Meanwhile, sort out the meat, return it to the pan, add herbs, pour in vodka and bring to a boil, turn off the heat.

After pouring the fish soup from the tail of the pink salmon, you can add a little greenery to the plate; you should definitely offer fresh bread and green onions.

Option 5: Ear from the tail and head of pink salmon with quail eggs

Few people will refuse to try a delicious pink salmon fish soup, especially if it was cooked over an open fire in a cauldron. But, unfortunately, this is not always possible - and we will prepare an appetizing first course on the stove, and decorate it very beautifully when serving.

Ingredients:

Pink salmon - 1 medium fish;
New potatoes - 6 pcs.;
Small carrots - 3-4 pcs.;
Onions - to taste;
Salt and pepper;
Greens - to taste;
A small piece of butter.

Step-by-step cooking recipe

Cut the chop, clear the head of the gills, and the tail of the fins. Pour clean cold water and cook for approximately 25-30 minutes until done. Strain the broth and place the fish on a flat dish to cool.

Melt the butter in a frying pan, cut the onion into half rings and saute it until golden brown. If desired, add carrots, cut into half rings, to the onion; you can cut stars out of them.

Peel the potatoes, cut them, add them to the broth along with the fried vegetables, and cook until they become soft. Add spices, add salt.

Disassemble the fish into portioned pieces, approximately the size of potato slices, carefully looking out for small bones and add the fish pulp to the fish soup. At this stage, you can pour a little vodka into the pan, add aromatic spices and seasonings,
salt if there is not enough salt in the dish.

Just before serving, finely chop the fresh herbs, add them to the soup, cover the pan with a lid so that the soup simmers without fire. If you use dry greens, they will take a little longer to develop their flavor.

All that remains is to pour the incredibly delicious soup from the head of pink salmon (and tail) into plates and urgently call everyone to the table.

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