Fish soup or fish soup can be prepared from almost any type of fish, but salmon fish soup is considered the most tender. There are many options for preparing this healthy first course. 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 delight you with its excellent taste and rich fragrant soup.

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 cook a creamy soup with rice, you need to rinse and dry the fish fillets well. 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. We wash the grits 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 the soup for another 3 minutes, add soy sauce, set the pan 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

Ear from the tail and ridge of red fish turns out to be rich and has a fairly low calorie content. So it can be called a dietary 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.

Garlic, chili and other spicy seasonings with a piquant taste are served with the fish ear.

Trout and green beans

An excellent option for a light lunch is a nutritious and tasty trout soup 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 you need a rich broth for fish soup, cook it from heads, ridges 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.

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

Salmon is considered a very useful and tasty fish. Salmon ear, cooked from the head and tail, with the addition of vegetables, perfectly satisfies hunger and saturates the body with vitamins. I always cook fish soup from frozen salmon, because it is almost impossible to find it fresh.

The main thing is to properly prepare the trimmings. Be sure to remove the gills and eyes from the head, cut off the fins from the tails. It is the gills and eyes that make the yushka cloudy and frothy, and they can also make the dish bitter. You don't need to cook the fish for long, about 30 minutes, depending on the size of the head. This time I decided to cook fish soup with only onions, carrots, potatoes and greens to make the soup light, but if you want to cook a more satisfying first course, add rice, millet or pasta. To make the ear fragrant, be sure to add greens or lemon juice. Preparing the ear is very simple and fast, because you don’t need to cook the fish for a long time, for a rich broth. It only takes time to clean the meat from the bones.

Adults and children will like this soup, because it tastes not greasy and satisfying. If the child does not like greens, do not add it during cooking, but for yourself you can add it before serving.

Salmon ear recipe with photo step by step

Ingredients

• Salmon head - 700 g.
• Tail - 2 pcs.
• Potatoes - 5 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Dill - 2 tbsp
• Salt - 1 tsp
• Water - 2 liters.

How to cook fish soup from the head and tail of salmon

First, thaw the head and tails in cold water. Next, we need to cut out the gills. Let's move the "cheeks" of the fish, pink gills are hidden there, take culinary scissors or a knife and carefully make an incision on the left and right sides, where they begin, and take out the whole gills. We take out the eye with a knife, rinse the head well, under running water. At the tails, we will simply cut off the fin.

We put the salmon in cold water, put it on the fire, put half of the onion.

When the soup begins to boil, foam begins to appear, be sure to collect it with a spoon otherwise, the soup will turn out to be cloudy. Cook the broth over low heat under a covered lid for 40 minutes.

We take out the head and tails from the pan, do it carefully, otherwise the head may break. I usually take it out with the help of a deep plate, so my hands will not burn and my head will remain whole. Leave the fish to cool, then to disassemble it. Do not forget to get the onion, it has already given up all its flavor.

Now, with the help of a strainer, we strain the broth, then the bones will definitely not fall and it will turn out to be more transparent.

Cut the onion and carrot into pieces and fry a little in a pan, with a minimum addition of vegetable oil so that the dish does not turn out to be greasy. Roast vegetables for 5 minutes.

Put vegetables, cook for 10 minutes.

Peel the potatoes and cut into pieces, add it. We cook it until ready.

While the meat is cooking, we will disassemble the head into parts and separate the meat from the bones. Remove the skin from the tails and take out the meat. Add meat to soup.

5 minutes before the end of cooking, add dill, salt, black pepper. We add greens in advance so that it has time to boil, and the ear can be stored longer.

Bon Appetit!

Tips for making fish soup at home

1. To defrost the fish quickly, immerse it in a container of cold water, the more often the water is changed, the faster it will defrost. I don’t advise you to defrost in the microwave, because it can be cooked there, not all of course, but its edges.
2. Freshness of the head can be determined by the gills, if they are light pink, then it is fresh, dark brown - a sign of not fresh fish. Ingoda, they sell the head already cleaned, without gills, on the one hand, it does not need to be cleaned, but on the other hand, freshness can no longer be determined.
3. Fish broth must be cooked on the bones of the fish. Then the yushka will have a rich taste. You can use ridges, tummies, tails.
4. For a rich vegetable broth, you can add whole vegetables: carrots, onions, parsley root. After they give up their taste, you should get them. If you add an unpeeled onion, its skin will give a beautiful golden hue.
5. The ear will be tastier if you cook it from different varieties of fish. You can combine: salmon, hake and notothenia.
6. The ear should be refueled with fresh, fragrant greens, it is she who gives the taste to the yushka.
7. In order for the fish broth to be transparent, you need to remove the foam in time and strain it with a strainer or gauze.
8. Fishermen recommend pouring less water and more fish.
9. If you cook soup from whole fish, then when cooking, gently stir the soup with a spoon, otherwise you will turn the fish into porridge.
10. Be sure to strain the broth to prevent the bones from getting caught in your bowl.
11. You can use different spices: ground black pepper, nutmeg, sweet paprika, cumin, curry, coriander.
12. You need to salt the ear at the very end of cooking, so as not to spoil the taste of the dish.
13. Butter is added for a delicate creamy taste. I don't think a little piece would hurt.
14. Before serving, the soup can be seasoned with lemon juice, it will add sourness and an incredibly pleasant smell.

So, salmon fish soup prepared from the head and tails turns out to be tasty and budget-friendly!

Main ingredients (given per 1 liter of water, you get 2 medium servings):

• fish heads 2 pcs.;
• potatoes 3 pcs.;
• onion 1 pc.;
• carrots 1 pc.;
• black pepper (crush 3 peas in a mortar or mill);
• salt to taste
• bay leaf 1 pc.

Additional Ingredients:

• millet 3 tablespoons;
• olive oil 2 teaspoons;
• fresh chili pepper to taste.

For submission:

• fresh herbs (preferably in proportion, 2 parts of dill and 1 part of parsley. You can add other greens);
• croutons (rye bread, garlic, a little vegetable oil).

Let's start cooking

Place fish heads in boiling salted water. Pay attention to the correct preparation - with a knife you need to cut out the eyes and gills; Rinse the heads well under cold running water. Add half of the peeled onions and carrots to the broth, and cook for 40 minutes. If the fish heads have been frozen, they should be thawed before cooking. When boiling, foam will form, it must be removed with a slotted spoon, or a large spoon.

It is salmon that is recommended for soups, since soup from salmon heads turns out to be fatty and rich, and also has the same, right taste of real fish soup. Today, this tasty, and, most importantly, very healthy fish can be bought at any supermarket at a low price. But a hundred years ago, only royalty could enjoy salmon dishes. So treat yourself.

I would like to dwell separately on olive oil for fish head soup. To prepare the frying, you will need olive oil, on the label of which “Extra virgin” is indicated - this means that the oil is of the very first, cold pressed. The oil of this variety retains its beneficial properties even when heated. The main condition - you can not bring the olive oil to a state of smoking, in other words - do not overheat the oil; ideal temperature for frying with extra virgin olive oil: maximum 180 degrees. Use a good olive oil in your soup to add flavor.

While the broth is cooking, prepare the roast (in another way, this is also called the “dressing”). Pour olive oil into a hot pan, add the remaining half of the onion, cut into small cubes, and half of the carrot, also cut into small cubes. Fry for 10 min. Next, put black pepper and chili pepper, finely chopped into strips (the addition of this ingredient greatly enhances the spiciness of salmon head soup, so if you are not a fan of spicy soups, you should not put chili pepper). Add 4 tablespoons of broth, simmer with the lid closed for another 5 minutes.

Meanwhile, the broth will boil. Remove the cooked halves of onions and carrots with a slotted spoon and throw them away, they have already done their job and will no longer be needed. Put the heads on a plate, when they cool down - disassemble the meat from the bones, discard the bones. We want to draw the attention of the owners of pet meowing pets that bones from fish heads are not shown to cats.

Prepare another pot - the one in which the soup will be cooked directly. Put it in the sink (if you suddenly spill something, you will have to clean up less), put a sieve on top. Strain the broth and return the pot to the heat.

Add finely diced potatoes, millet, roast, fish meat, bay leaf to the broth. Boil until the potatoes and millet are cooked - 15 minutes. It is recommended that after turning off the fire, immediately wrap the fish soup in a large towel for 30 minutes, so to speak, to sweat it.

Serve the soup beautifully!

When serving salmon fish soup, sprinkle it with finely chopped fresh herbs. Hand-torn greens look more airy and have a variety of sizes and pieces. The most suitable greens for salmon soup are parsley and dill. You can also add any other herbs to your plate to your taste, for example, basil, cilantro, Provence herbs.

Serve croutons in a bowl - cut rye bread into thin, not large rectangles (2x3 cm), rub with garlic, fry in a pan, adding literally 5 drops of vegetable oil.

For calorie watchers, there is another option: low-calorie fish head soup. In this version, there is no frying. Onions, carrots, potatoes, chili peppers (if you choose to add them), chop and add directly to the broth. You can further reduce the number of calories by not adding millet. And do not fry the croutons in a pan in oil, but dry them in the oven.

Cook delicious and healthy soups at home.

Bon Appetit!

Surely every housewife wondered what to cook for dinner or lunch. Liquid meals are simply necessary for the body. They need to be consumed daily. If you are tired of vegetable, chicken soups or borscht, then you should cook fish soup from the head of salmon. This dish is quite economical. Despite this, all your household members will like it and diversify the daily diet.

Everyone knows that red fish is very useful. Its frequent use strengthens the immune system, increases hemoglobin and has a beneficial effect on the circulatory system. So, how is an ear prepared from salmon heads?

Required Products

For a five-liter pot of water, you need to take one fish head. In addition, you will need a small steak weighing 300-400 grams.

An ear from salmon heads, the recipe of which provides for the presence of additional vegetable ingredients (carrots, onions, potatoes and dill), also requires the addition of cereals. You can take rice or pearl barley according to your taste. Stock up on the necessary spices: salt, black peppercorns, seasoning for soups and bay leaves.

Fish head selection

The ideal option would be to purchase a whole fish. In this case, you will be able to correctly assess the freshness of the head. Look under the gills. The meat under them should be a pale pink color. Also, the fish should not exude an unpleasant odor.

If you decide to buy a head separately, then carefully check if it is damaged. Do not buy frozen food. Prefer chilled fish head. If it is cut off right in your presence, then this will be the best option. It should be noted that in this case the cost of a head may be slightly higher than that of a frozen product.

If necessary, you can freeze the fish yourself and cook it later. In this state, the meat is stored for a long time. Re-freezing should be discarded, as this can produce harmful toxic substances.

Fish processing and broth preparation

Ear from salmon heads will be delicious if you process the meat correctly. To begin with, it is worth getting rid of all the gills that are on the head. Otherwise, the soup will be slightly bitter. Carefully cut out unnecessary parts with a sharp knife and rinse your head under running water.

The steak must be descaled. It is better to completely remove the peel with a sharp knife. After that, put the blanks in the pan and put the container on the fire. Salt must be added at this stage, otherwise the fish will taste fresh.

When the water boils, remove the foam. Do this until it no longer collects on the surface of the water. When the meat is fully cooked, remove it from the pan and strain the broth.

cooking vegetables

While the salmon ear is being cooked, it is necessary to peel the vegetables and cut them into small bars. Fry carrots and onions in a pan with sunflower oil. As soon as the frying acquires a golden color, put the vegetables in the broth.

Also put potatoes in the soup, which must first be peeled and cut into cubes. Add the seasoning and simmer the broth until the vegetables are fully cooked. On average, it takes fifteen minutes.

Adding fish meat

While preparing the ear from the heads of salmon, butcher the cooled meat. Separate and discard small bones carefully. Cut the steak into small cubes and put into the boiling broth. You won't need the fish head anymore.

At this stage, you need to add pepper to the broth. Salmon head soup, the recipe of which is given in this article, will acquire a bright taste if the pepper is put in water whole and the broth is boiled for another five minutes.

Finishing touches

When the soup is almost ready, put two handfuls of cereal in it. It is worth noting that the ear from the heads of salmon with pearl barley turns out to be more satisfying and rich. If you want to cook a light version of the soup, then give preference to the rice supplement.

Boil the cereal in the broth for about ten minutes. After that, place a few bay leaves in it. Rinse the dill bunch and chop finely. Pour the green mass into the soup and cook for another two minutes. Be sure to taste the ear. Salt should be enough.

During the cooking of cereals, it is necessary to constantly stir the soup. Otherwise, the product may stick together or stick to the bottom of the pot. After cooking, let the dish brew for several hours. In this case, the taste will be perfect.

Conclusion

So, you have learned how to cook fish soup from the head of a salmon. This dish is perfect for lunch or dinner. You can also serve it to the festive table. Your guests and family will appreciate your culinary skills.

Black or rye bread would be perfect with this soup. You can use crackers if you like. Bon Appetit!

Ukha has long been known in Russia. 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 fillets 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. An alcoholic drink is 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!