Boil a delicious fish soup from the head of a salmon. Salmon head fish soup. Cooking in a multicooker

During its long history, salmon fish soup was considered a royal dish, only the rich, middle-class people, and fishermen could afford it. Nowadays, when red fish has become more affordable, many people can afford to cook fish soup based on it. We will focus on the most budgetary and simple ways cooking.

Any ear is tasty dish. It is important to note that a bowl of delicious soup includes a serving of nutrients necessary for the proper functioning of the body, such as vitamins D, A and B, iron, protein, iodine, calcium and omega-3 fatty acids. It is worth remembering that fish cooked in the first course is healthier than fried, much less high-calorie.

Fish soup- this is a holiday. If you manage to buy a fresh product in a store or market, you can cook salmon fish soup in your own kitchen, like in a tavern on the seashore. And there are really many options. It's simple, delicious and healthy dish should be more often on our tables.

The most delicious fish soup recipe from salmon bellies with millet

To have good health, you need to eat right, and first courses are of particular importance here. Fish is an important product; all valuable substances are perfectly balanced in it. For those who care about health ideal solution are fish soups. In order to save money, they often use not the fish itself, but its parts. I propose to cook a tasty and rich fish soup from salmon bellies, it is well absorbed by the body, strengthens the immune system. This is the best solution, since it is expensive to buy red fish every day, and not every housewife will be able to fork out for an exquisite product.

Ingredients:

• Water 2 liters.
• Belly salmon 200 gr.
• Millet 100 gr.
• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 head.
• Peppercorns and salt - to taste.

I peel the onion and carrot, rub it on a coarse grater. I put a whole onion, grated carrots, peppercorns in a saucepan, pour cold water. I put it on the stove, cook over low heat until the carrots become soft.

I cut the peeled potatoes into cubes, sort the millet, wash it under running water. I add salmon bellies and cereals to the saucepan. I cook on the slowest fire, this method of cooking allows you to get the broth transparent. With strong seething, small particles of fish will float in the ear.

I add pieces of potatoes, salt the broth, cook for 10 minutes until tender. Cover with a lid, let it brew for 10 minutes. I pour the finished ear into plates. Bon appetit!

Helpful information. If you use 100 grams of salmon, then the body will receive more than 60 percent of selenium from daily allowance consumption. Fish has unique omega fatty acids. This fat is especially important for health, it strengthens the immune system, bones and cardiovascular system. The bellies of salmon are not the most delicious part of the fish, but they have all the properties, like the salmon itself.

Cooking fish soup with salmon trimmings and shrimp

Do you want to try something new and interesting dish? The combination of red fish and seafood is unrealistically delicious! As soon as you prepare such a soup, it is eaten in an instant. It can be classified as a delicacy, although it is prepared simply and quickly.

Ingredients for 4 liters

• Soup set of salmon (trimmings) - 1 kg.
• Shrimp in shell - 500 gr.
• Melted soup - 350 gr.
• Frozen spinach -2 tbsp.
• Onion - 1 head.
• Carrot - 1 pc.
• Tom Yum pasta, salt and pepper to taste

Rinse the shrimp and fish, place them in a saucepan, pour in cold water.

I put the saucepan on the stove, cook for 10-15 minutes, remove the foam. Grated carrots and chopped onion fry in a pan until golden brown.

I throw back the fish and shrimp on the sieve. I remove the bones from the salmon so that pure fish meat remains, I clean the shrimp.

Dissolve in broth processed cheese, add fried carrots with onions, spinach, salt, pepper

I send boned fish and seafood to the pan. At the end of cooking, I add Tom Yam paste, chopped greens, and warm it up for several minutes. Delicious soup is ready. Bon appetit!

Classic fish soup recipe with salmon

This red fish makes the most delicious and rich ear. The dish is nutritious, has an expressive taste and a delicate aroma that cannot be compared with any other. Very appetizing and divinely beautiful!

Ingredients:

• Fish soup set - 500 g
• Salmon fillet - 350 g
• Onion - 2 heads (200 grams)
• Carrot -200 grams
• Potatoes - 3 pieces medium
• Salt - 1 tbsp.
• Black peppercorns - 8 pcs.
• Ground black pepper - 1/2 tsp
• Dill, parsley - to taste
• Bay leaf - 2 pcs.
• Vodka - 50 ml.
• Water - 2.5 liters

I pour water into the pan, put the set for fish soup and fish fillet, put it on the stove.

I wait for it to boil, reduce the heat, remove the foam, cook for 15 minutes.

I cut the peeled potatoes into cubes.

I cut carrots the same way.

I cut the onions into small pieces.

I chop greens.

I take the fish out of the pan.

I dip the chopped vegetables, bay leaf, salt, peppercorns into the pan, mix, cook over low heat for 15 minutes.

At the very end of the cooking process, I add peeled pieces of fish, ground pepper, a glass of vodka, close the lid, cook for 3 minutes, add greens, turn off the fire. I wait 15 minutes for the ear to infuse, everything can be served on the table. Bon appetit!

Good advice: You can use leftover fish to make fish salad.

How to cook an ear from the head and tail of a salmon

This recipe does not require any large expenses, usually such a product can be bought quite inexpensively. But nevertheless, the dish is tasty, because it is prepared from red fish and healthy. It is easy to cook from fish trimmings. The result is a chic fragrant amber-colored ear.

Ingredients:

• 2 heads and 2 tails of salmon
• 2.5 liters of water
• salt to taste
• 4 potatoes
• 1 piece carrot
• 1 head of onion
• 1/3 cup cereal optional
• herbs, spices to taste.

First, I remove the gills and eyes from the fish, put it in cold water on the fire, let it boil, remove the foam, lower the peeled potatoes, cut into halves, peeled whole carrots, onions, salt. All this should be cooked, you get a delicious fish broth.

I remove the carrots from the broth, rub it on a grater. I remove the fish from the pan, dismantle the heads and tails from the bones. At the end of cooking, add fish meat to the soup, discard the bones. I add grated carrots, spices, herbs, season with herbs. At the end of cooking, I mash the potatoes with a masher so that they are mashed in the soup. The ear turns out to be rich, not very thick, fish pieces float in it. Try to cook, my household is usually satisfied.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Finnish fish soup with salmon and cream

Delicious soup, very popular among Finns, will become wonderful dish both weekdays and holidays. The main thing is to choose the right spices, they should be in moderation. Only ground black pepper will not spoil the ear, you can sprinkle it as you wish, it will not affect the taste. The minimum amount of food, high nutritional value gave strength and energy to the Scandinavian peoples. And in these northern countries, the climate is harsh, and life did not exist in one place. In addition, salmon just spawns and lives in these cold places. So the dish appeared among the descendants of the ancient Vikings.

Finnish fish soup is not difficult to prepare, but the products are not cheap, in this case it refers to fish. Occasionally you can treat yourself to a delicious creamy soup, it's worth it!

Ingredients:

• Salmon - 500 gr.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Potato - 3 medium tubers.
• Onion - 1 head.
• fresh greens- 1 bunch.
• Dried dill and parsley - to taste.
• Bay leaf - 1 pc.
• Salt and pepper - to taste.
• Cream 20% - 500 ml.

I cut potatoes into cubes.

I cut the onion into small pieces.

I rub the carrots on a coarse grater.

I cut tomatoes into cubes.

If necessary, I remove the skin from the fish, cut into medium-sized pieces.

I pour a little oil into a thick-walled pan, put the onion first, fry it over medium heat, add carrots, stew until soft, fry the tomatoes for a few more minutes. I pour water into a pot.

I lower the chopped potatoes, salt into the saucepan.

As soon as the potatoes are almost cooked, add salmon to the soup, mix well.

I pour in heavy cream, sprinkle with spices, add bay leaf, cook over low heat for 10 minutes.

The dish is ready.

I cut some greens, sprinkle it to taste. Bon appetit!

How to cook fish soup at home with ridges from salmon

This a budget option red fish soup. Salmon - fish noble, expensive, but the ridges are the most accessible. This part of the fish remains after it is cut into fillets. She has a very high fat content, and she is just right for cooking fish soup. Such a hot dish is nutritious, will fill the body with energy.

Ingredients:

• Ridges of salmon - 400 g
• Onion- 1 head
• Potato - 4 pcs
• Carrot - 1 piece
• Rice - 2 tbsp. l.
• Bay leaf - 2 pcs
• Black peppercorns - 5 pcs
• Lemon juice - 2 tbsp. l.
• Salt - to taste

My ridges, I remove all unnecessary.

I pour 2.5 liters of water into a saucepan with fish, peppercorns, a whole onion and half a carrot.

I cook the broth for 30-40 minutes, filter.

I separate the fish meat from the bones.

I cut potatoes and carrots into small cubes. I send vegetables to the broth, add rice and salt there. Cook the soup until the vegetables are ready, about 15-20 minutes. At the end of cooking, I add fish and lemon juice.

Add greens to soup in a saucepan or directly into plates. Delicious food and warmth to you!

Video recipe from chefs: salmon fish soup

This is a master class from the Finnish consul in St. Petersburg. Finnish soup is traditionally cooked this way. delicious recipe, just a bomb, you can swallow a spoon! The dish is very easy to cook at home, high-calorie and nutritious.

Salmon fish soup holds the record for content useful substances. The proposed recipes will allow everyone to cook a delicious, fragrant first course at home. This red fish is the most beloved and versatile in our family, it takes pride of place among soups.

In contact with

An ear from the head of a salmon at home is most often prepared by me personally in cases where my household wants to feast on oven-baked red fish. Many readers will immediately have a question, what is the connection between these two dishes. In fact, the connection is the most direct, and the savvy hostesses, I’m boiled down, immediately traced it. As a rule, I always buy whole red fish in the store, cut it at home and use steaks to cook them in the oven, but I cook various first courses from the head and tail, including fish soup.

To cook soup, I use the following list of products: salmon head and tail, water, potatoes, onions, carrots, salt, black pepper, herbs and bay leaf. The list of ingredients is quite standard not only for cooking fish soup, but also for any fish soup. As a fish component, you can use not only the head of salmon, but also any other red fish: trout, salmon, pink salmon, etc. If you do not pretend to fish soup from expensive fish, then adjust the weight component of the fish according to the rest of the ingredients, and just take any other fish. If you have already cooked soups, borscht or broths, then the whole process of cooking fish soup will be intuitive for you. It comes down to simple actions: peel, rinse, chop, boil and serve.

In total, the entire cooking process takes about half an hour, plus you need about a quarter of an hour for all the preparatory manipulations. Despite the fact that the ear is most often cooked in nature, it can easily be cooked not on a fire, but on a regular stove. Today's version of the recipe is dedicated to the second case.

After the ear from the head of the salmon is ready, it is best to serve it hot to the table, and not just hot, but so that it burns and warms at the same time. The ear itself is a rather fatty dish, and, consequently, hearty, so be prepared for the fact that you will not be required to have supplements.

Ingredients:

• 2 liters of water
• 1 salmon head
• 2 fins and a salmon tail
• 2 potatoes
• 2 onions
• 1 carrot
• Black pepper
• Greenery
• 2-3 pcs. bay leaf

Cooking step by step with photos:

Bon appetit!

Salmon head soup is a tasty and satisfying first course, which is not ashamed to be served to the table, both for households and guests. Any red fish dish has a special taste, and the fish soup prepared even from such parts of the fish as the head and tail was no exception. Finally, I want to give a few tips to make your salmon head soup tasty the first time:

• For today's recipe, not only the head of salmon is suitable, but also any other red fish: salmon, trout, pink salmon, etc .;
• In addition to the head of the fish, you can add a tail and fins to the pan, from this the ear will be even more rich;
• You can cook fish soup from salmon not only on the stove within the apartment. According to a similar recipe, this dish can also be prepared in nature, using a cauldron on a tripod for this. An ear cooked on a fire is in no way inferior to that cooked on a stove, and sometimes it significantly surpasses the latter in terms of aroma and taste;
• While cooking, do not be afraid to throw your favorite spices, herbs and seasonings into the pot or cauldron with fish soup. Thanks to this, you will be able to achieve those flavors of the dish that will best suit your culinary preferences.

Fish soup or fish soup can be prepared from almost any type of fish, but salmon fish soup is considered the most tender. Cooking options for this useful first many dishes. Let's look at a few of the most popular.

From the head of salmon with millet

This is one of the most common salmon fish soup recipes. This budget dish will please great taste and rich fragrant yushka.

Salmon head fish soup (you can use trout or salmon)

• 1 head of salmon;
• 1 onion;
• 4 potato tubers;
• 1 carrot;
• 0.5 st. good millet;
• 1 bunch of fresh dill;
• 1 lavrushka;
• a little salt, pepper.

To prepare fish soup from the head, first rinse, remove the gills, eyeballs and soak the head in clean water so that all the blood is gone.

We lower our head into a saucepan with three liters of water, after boiling, cook the broth for half an hour. We filter the resulting yushka, return to the pan, bring to a boil again.

We clean the potatoes, cut them into cubes, send them to boiling fish broth, add a little salt. After five minutes, put the carrots and onions cut into small cubes in the salmon head fish soup.

We wash the millet with hot water, otherwise it will be bitter, and soak for 15 minutes. Add to soup five minutes after carrots. Stir, add lavrushka, salt, pepper to taste.

Pour the soup with millet into bowls, adding pieces of meat taken from the head of the salmon.

Creamy with rice

Japanese version of salmon and rice soup. For the dish, salmon fillet or any other type of red fish is also suitable.

Japanese soup with salmon, rice and nori

Cooking Ingredients:

• 300 g fresh salmon;
• 100 ml low-fat cream;
• 100 g long rice;
• 3 tbsp soy sauce;
• 1 plate of nori;
• 2 pinches of sea salt;
• 2 sprigs of green onions.

Cooking:
To weld creamy soup with rice, it is necessary to rinse, dry the fish fillet thoroughly. We cut the salmon into medium cubes, lower it into a saucepan with a liter of water, cook for about 10 minutes.

The rice needs to be properly prepared so that it doesn't make the broth too sticky. Rinse the groats several times and soak for several minutes in cold water.

Add rice to the broth, mix, salt, cook almost until the cereal is ready.

We break the nori sheet into pieces, send it to the pan with rice and fish. Cook soup for another 3 minutes, add soy sauce, set the saucepan aside. Let stand 10 minutes before serving.

Pour the soup into bowls, season with cream of any fat content, sprinkle with chopped green onion feathers.

Ear from red fish soup set

The ear from the tail and ridge of red fish turns out to be rich and has enough low calorie. So it can be called diet dish that you can eat without fear of gaining weight.

Ear from the tail and spine of a red fish

Cooking Ingredients:

• 1 tail and spine of a red fish;
• 1-2 tomatoes;
• 2-3 potato tubers;
• 1 carrot;
• 2 laurels;
• 1 onion;
• 0.5 tsp salts;
• 0.5 bunch of fresh herbs;
• 1 small chili pod

Cooking:

You can cook fish broth from soup sets, usually consisting of a backbone and tails. We carefully clean the trimmings from the skin, cut off the fins and wash them several times.

Peel potatoes, chop coarsely. Peel carrots and onions, cut into small cubes.

We put the fish and vegetables in a saucepan or cauldron. Add bay leaf, whole chili pod, salt to taste. Fill with hot water, put on fire. When, after boiling, a noise appears, remove it with a special spoon. We fasten the heat to medium, cook the soup for a quarter of an hour.

Add chopped tomatoes, chopped fresh herbs to the saucepan with the fish soup, cook the fish soup for another 5-7 minutes. Turn off the heat, let the soup rest a little under the lid.

And in order to better reveal the taste of the dish, 50 g of vodka is poured into the pan before infusion. But this is done if the dish is intended exclusively for adults.

TO fish ear serve garlic, chili and other spicy seasonings with a piquant taste.

Trout and green beans

Excellent lung variant lunch will become nutritious and tasty soup from trout with vegetables, as in the photo.

Trout fillet soup with green beans, potatoes and celery

Cooking Ingredients:

• 400 g trout (fillet);
• 1 carrot;
• 50 g leek;
• 3 potatoes;
• 1 onion;
• 1 celery stalk;
• 50 ml vegetable oil;
• 50 g of asparagus beans;
• 3-5 grains of allspice;
• some black pepper and sea salt.

Cooking:
We thoroughly wash the fish with cold water, lower it into a saucepan with cold water, cook at high heat until scale forms, which we immediately remove with a slotted spoon. We reduce the heat, cook the broth for about 40 minutes. We take out the fish, cut it into portioned pieces.

We clean the potatoes, cut them into medium cubes, lower them to cook in fish broth.

Meanwhile, peel the onions and carrots. We chop the leek into rings, the turnip into small cubes. We put it in a frying pan with heated vegetable oil, fry with strong heat until golden brown. Add diced carrots to the contents, mix, then add the chopped celery stalk. Fry the vegetables for another 3-5 minutes, seasoning them with salt and black pepper.

We shift the contents of the pan into a saucepan with soup, mix. After 10 minutes, add pre-cut and boiled green beans, peppercorns, cook for another 10 minutes.

At the end of cooking, add trout, mix, serve.

It is almost impossible to mess up, but there are still some points to consider:

• if you need to get a soup with a pronounced taste, then use only fillets;
• when boiling the broth from the head, be sure to remove the gills, otherwise the broth may become cloudy and exude an unpleasant odor;
• if needed rich broth for fish soup, boil it from the heads, backbones, or bellies;
• in any creamy fish soup recipe, cream can be replaced with milk;
• the dish will turn out tasty and healthy only from fresh fish;
• cereals will help to make the dish more satisfying: rice, buckwheat, millet or semolina.

Soups from salmon can rightly be called royal dish. They are prepared very quickly from a simple set of ingredients. And which recipe to cook, you choose. Bon appetit!

Salmon is a very tasty, healthy and, to put it mildly, expensive fish. But in order not to spoil the product and get the most out of it, you need to know how to cook salmon for soup or another dish. Heat treatment deprives any product of useful substances, so here we will talk about how and how much to cook salmon for fish soup and not only so as to save the maximum benefit.

salmon steak on the stove will be ready in 30 minutes.

It is advisable to boil the salmon head for 35 minutes.

Belly and ridge will be ready in 20-25 minutes.

How to cook salmon

Before you cook salmon, you need to know the secrets of cooking this fish:

• rinse the carcass before butchering and after it;
• be sure to remove the fins, entrails;
• it is advisable to remove the bones as well (in salmon, removing them is quite simple);
• so that the fish does not fall apart during the cooking process, it is better not to remove the skin from it;
• for the same reason, the carcass is dipped only in boiling water;
• if the salmon does not need to be boiled for soup (for a child, for example), then it is better to cut off the head and cook the soup broth with it separately;
• salmon should be lowered into already salty water;
• this fish absorbs any odors too actively, so you should strictly follow the recipe, and experimenting with spices is not recommended;
• When cooking, the water should completely cover the fish.

Of course, the fish must be fresh, even the slightest unpleasant smell is unacceptable for its preparation.

Is it possible to cook lightly salted salmon

Often the question arises as to whether it is possible to cook lightly salted salmon. And, in fact, why not? This fish is so tasty that it is difficult to spoil it. You can go one of two ways:

• soak the fish in milk (in time - up to 40 minutes);
• lower it into boiling unsalted or lightly salted water (depending on how salty the fish really is).

From slightly salted salmon, by the way, it is quite possible to cook an ear. Many people do this, believing that the broth is much tastier from lightly salted salmon.

How to cook salmon steak

If the fish is already cut, it remains to perform the following actions with it:

• boil water in a saucepan;
• salt the water to taste;
• lower the steak into boiling salted water;
• after boiling, cover the pan with a lid;
• reduce the intensity of the fire, but at the same time make sure that the water boils;
• after 30 minutes, remove the pan from the heat (as a rule, this is how long it takes until the salmon steak is ready).

How to cook salmon head

The salmon head should be cooked separately from the whole carcass.

You need to do this as follows:

• wash the carcass;
• cut off the head of the salmon;
• remove eyes and gills;
• soak your head in cold water for 40 minutes;
• rinse again;
• lower the salmon head into boiling salted water;
• Remove the pan from the stove after 35 minutes.

How to cook salmon belly

Belly - the fattest part of the salmon and no less valuable. They themselves are very tasty, and the broth is rich. You need to cook salmon bellies like this:

• rinse under cold water;
• boil water, salt to taste;
• lower the abdomens into boiling water;
• after boiling, close the lid and reduce the heat;
• in 15-20 minutes the bellies will be ready.

How to cook salmon ridges

Salmon ridges are great for cooking fragrant fish soup. In order to weld them, you must:

• cut into small pieces;
• wash the ridges;
• boil water, salt;
• lower the ridges into boiling water;
• after boiling, close the lid and cook for 15-20 minutes.

How to cook salmon for soup

Salmon for soup can be taken defrosted, lightly salted or fresh. For soup, you can boil absolutely any part of the carcass. In cooking salmon for soup, the sequence of adding ingredients is important. Usually salmon soup is cooked with vegetables - onions, carrots and potatoes, sometimes with millet.

If the broth will be prepared from a steak or a whole peeled carcass, then it is thrown first and vegetables are thrown 10-15 minutes after boiling. If, however, the abdomens are taken to prepare the soup, then they can be lowered into the pan along with vegetables. If the fish is cut into small pieces, then vegetables are thrown first, and after 15 minutes - salmon. You also need to remember that any fish “loves” bay leaves and allspice, and you can’t do without herbs in cooking salmon soup.

How to cook salmon for fish soup

The main difference between fish soup and fish soup is the use of exclusively fresh fish, and ideally freshly caught. In our area, such fish cannot be caught, so the fish soup has to be boiled from what we have. The so-called "white" broth, which distinguishes the ear from the soup, is usually made from the head of salmon. For this:

• the head is dipped into boiling salted water;
• after boiling, cook for no longer than 20 minutes;
• they pull out the head and separate the meat from the bones;
• the broth is filtered;
• add vegetables, spices and salmon meat;
• cook until the vegetables are ready;
• greens are added a couple of minutes before the end;
• be sure to close the lid and let the ear brew.

How to steam salmon

In order to steam salmon, you will need a double boiler or a slow cooker with a steam function. This cooking method will allow you to save more vitamins in the fish. In order to cook salmon for a couple, you need:

• wash the salmon carcass;
• cut the carcass;
• cut the fish into several pieces;
• salt, pepper;
• put in a double boiler;
• pour water into a special compartment of the double boiler;
• include a cooking time of 30 minutes;
• turn off the steamer and take out the fish.

How and how much to cook salmon for a child

Inexperienced mothers always wonder how many minutes to cook salmon for a child. In fact, the cooking time is no different.

So, to cook salmon for a child, you need:

• cut the fish, rinse;
• boil water, dip the fillet into it;
• when the salmon boils, after 5-7 minutes the broth must be drained;
• pour water with clean water and cook for another 20-25 minutes after boiling.

It is not necessary to cook salmon in the “second” broth, but overly caring mothers cook any meat and fish in this way. As for salt, if necessary, the “second” broth is salted. In the diet of children, salt is usually avoided, but again it all depends on the mother. Just a little salt will make salmon tastier for a child, but not everyone will agree with this.

Ukha has long been known in Rus'. She was especially loved by the monks, who were forbidden by faith to eat meat. Salmon fish soup, rich in proteins and fatty acids, was considered the most delicious. To obtain fat, all parts of the carcass were put in the broth. Today, fish soup is prepared mainly from the head of salmon, adding cheaper fish fillet to it.

Ear delicacy

The meat of red fish in our time is perceived as an exquisite product. It is expensive and not everyone can afford it. However, anyone can cook an ear from a salmon head. The price of this part of the carcass is low, and the soup from it is rich.

The dish will be even tastier if you cook it on a fire: the products are saturated with smoke, the aroma of the surrounding nature. If you add a little pickled cucumbers and lemon slices, you will get a charming fish hodgepodge.

Traditional ear

Before you cook an ear from a salmon head, you should prepare this part of the carcass. Remove the gills and eyes from the head. Many chefs soak fish in cold water to reduce foam during the cooking process.

Fish broth is very fond of vegetables and bay leaves. If you are not against greens, it is preferable to use fresh dill or parsley. It is better not to put stale products in the soup at all: the ear will turn out tasteless and quickly disappear. So let's start cooking.

Ingredients:

• 1 fish head;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• 2 liters of water;
• black pepper;
• salt;
• 2 bay leaves;
• greenery.

Cooking:

1. Prepare the salmon head as above. If you want to make the fish soup rich, you can add the loin of white fish, such as pollock or hake.
   
2. Put the head and fillet in a deep saucepan, pour water and put on a strong fire.
3. Remove the foam from the boiled broth, reduce the heat and leave for another half hour.
   
4. Remove the skin from the onions and carrots and put the vegetables in the pan as a whole.
5. While the broth is cooking, you can prepare the rest of the products. Peel potatoes, wash and cut into cubes.
   
6. Peel the remaining carrots and onions, wash and chop.
   
7. Finely chop or chop clean greens.
   
8. When the broth is ready, strain it through cheesecloth folded in several layers.

   

9. Put the fish with vegetables on a plate. Whole onions and carrots are no longer needed. The fish can be sorted out and thrown back into the broth.
10. Pour the potatoes into the pan and cook it for 7-10 minutes.
    
11. Then lay out the chopped vegetables.
12. At the end, add bay leaves and bring to a boil.
    
13. A few minutes before removing from heat, salt and pepper.
14. Before serving, sprinkle with herbs.
    

Recipe with alcohol

Not everyone knows that initially fish soup was called not just fish soup, but a dish in the process of cooking which vodka was added. However, there is no intoxication after such a treat: degrees disappear from the hot broth without a trace. alcoholic drink poured into the ear from the head and tail of salmon to make it more transparent.

Ingredients:

• head and tail of salmon;
• 2 onions;
• 3-4 potatoes;
• 2 carrots;
• 50-60 g of vodka;
• herbs and spices.

Cooking:

1. Prepare the fish, put it in a saucepan for fish soup, fill it with water (it is necessary that it be as cold as possible) and put on fire.
2. When the salmon is ready, take it out of the pan and cool. Then separate the meat from the bones and skin.
3. Clean vegetables. Chop potatoes into cubes, carrots into strips, onions into small pieces.
4. Boil the broth again and throw carrots and potatoes into it. You can add pollock or hake meat to the ear - then the dish will turn out fatter. If there is only salmon in it, it is better to prepare a frying of carrots and onions.
5. When the potatoes are almost ready, put onions and herbs in the soup. Salt, sprinkle with pepper.
6. Pour vodka into your ear.
7. Pour in portions, add a slice of lemon, sprinkle with herbs.

Solyanka

Salmon hodgepodge can become an interesting variant of fish soup. This surprisingly tasty dish turns out gentle and low-fat. It definitely needs olives and pickles. If you do not have any of these ingredients, you can get by with one of them, such as cucumbers. This recipe with a photo of salmon head soup with spicy additives will allow you to surprise relatives and guests.

Ingredients:

• 0.7 kg of fish (you can take the head and tail);
• 1 onion and carrots;
• 1 pickled cucumber;
• 2 tomatoes or pasta;
• 100 g olives;
• sunflower oil;
• greenery;
• pepper;
• salt;
• 2 leaves of lavrushka.

Cooking:

1. Prepare fish. If the tail is large, you can cut it into pieces.
2. Put the salmon in a saucepan, cover with water and boil the broth.
3. Grate onions and carrots.
4. Pour carrots and onions into a preheated pan with oil and fry, stirring, for 5 minutes.
5. Add mashed tomatoes or tomato paste and continue to simmer.
6. Cucumber finely chop or rub and also send to fry.
7. Strain the finished broth, remove the fish.
8. Send roast and olives into it.
9. Add spices and bay leaf.
10. Sort the fish and return to the broth. You can put the salmon in portions on plates before serving, and not put it in the soup.
11. Cook hodgepodge for another 10 minutes. Add salt to taste.
12. Pour into portions, garnish with lemon and herbs.

Recipes with salmon are very tasty due to the fat content and dense texture of its meat. But for a good soup, it is not necessary to purchase a whole carcass of this noble and expensive fish - a head will be enough. It is even better if the tail will keep her company. The ear of them will be just great!