Salmon truly considered a royal fish. And not only because it is tender and tasty. It contains Omega-3 fatty acids, the regular consumption of which reduces the risk of cardiovascular diseases. Total 100 gr This fish provides a person with the daily requirement vitamin D and melatonin, which is important for skin health and normal sleep. People who regularly consume salmon have seen a significant drop in cholesterol levels in their blood. You can cook many delicious dishes from salmon, and today we’ll cook from it light soup.

You will need:

• onion 1 piece
• carrots 1 piece
• potatoes 4 pcs
• Bay leaf
• allspice peas
• greenery

If you have a large family, then it is most profitable to buy fresh fish weighing 5-6 kg. When cutting you will succeedsome steaks, which you canor cook. Moreover, from such a big fish You will be able to cut or for, and also prepare a couple of soup sets that make great soup.Part of all this usually goes into the freezer, in general, despite the large one-time costs, it turns out quite economically and the pleasure can be extended for a long time. True, you will have to “puff” - the smell, scales, gills, ruined manicure, so I usually trust this job to my husband, he does an excellent job with cutting.

Step-by-step photo recipe:

You can use any part of salmon for soup, even steaks, but it’s better to bake them in the oven → I usually use soup set: head, tail and belly of salmon. All this must be immersed in cold water (2.5 liters) and placed on high heat and bring to a boil.

As soon as the water starts to boil, skim off the foam, add a whole peeled onion, bay leaf, allspice and salt. Turn down the heat, cover with a lid, leaving a gap for steam to escape. Cook for 40 - 50 minutes. Make sure that the broth does not boil too much, let it gurgle slightly, then it will be transparent.

While the broth is cooking, peel potatoes and carrots, cut into small ones cubes.

Through 40 - 50 minutes remove and discard onion and bay leaf from broth. Remove the salmon into a separate bowl. It is advisable to strain the broth into another pan to remove the fish bones that fell off during cooking. Place potatoes and carrots in the broth and cook for 15 - 20 minutes. During this time, separate the salmon flesh from the bones. Be careful that fish bones do not fall into the finished dish. That's how much fish pulp it came from a soup set from a small salmon! In addition, if you have a cat, he will not be left without lunch either - waste will go to him.

When the potatoes and carrots are ready, add the fish pulp to the broth, bring to a boil, taste and add salt to taste. Finally, add finely chopped greenery(I used parsley and green onions), let it boil, cover and turn off. Light, tender soup and salmon are ready. Like any soup, it needs to rest and leave for 20 - 30 minutes. Before serving, add a few drops of olive oil with pepper and garlic to the plate.

Bon appetit!

Salmon soup. Brief recipe.

You will need:

• salmon soup set or 2 salmon steaks
• onion 1 piece
• carrots 1 piece
• potatoes 4 pcs
• Bay leaf
• allspice peas
• greenery

Pour 2.5 liters of cold water over the salmon, bring to a boil, skim off the foam, add the onion, bay leaf and allspice. Cook over low heat for 40 - 50 minutes. Remove the salmon and strain the broth. Add potatoes and carrots to it and cook for 25 - 20 minutes. Separate the fish pulp from the bones. When the vegetables are cooked, add fish and herbs to the broth. Bring to a boil, cover with a lid and turn off. Let the soup brew for 20 - 30 minutes.

In contact with

Connoisseurs of fish and seafood sometimes call salmon the “queen of salmon.”

Like other salmon, salmon is a rich source of protein and microelements (iodine, potassium, calcium, phosphorus, magnesium, zinc and others).

The unsaturated omega-3 fatty acids contained in the product prevent the development of cardiovascular diseases and cancer. Salmon is rich in vitamins A, B, D, C, PP, H, so regular consumption of fish helps to increase immunity, improve blood circulation and normalize the functioning of the gastrointestinal tract.

You can prepare a lot of tasty and healthy dishes from salmon, but special attention should be paid to the first courses. Salmon soup turns out very tasty, rich and nutritious, regardless of what products were used to prepare it. Salmon soup can be prepared using vegetable or fish broth, as well as water with the addition of seasonings or bouillon cubes.

You can immediately put the salmon to boil, and then add fried vegetables, mushrooms and other ingredients to it. You can also boil, fry or steam fish separately and add it at the end of cooking. The most commonly added vegetables to soup are carrots, onions, bell peppers, potatoes and tomatoes.

Salmon soup with cauliflower, broccoli or zucchini turns out to be very tasty and healthy. In addition to vegetables, some recipes use mushrooms and various seafood (shrimp, mussels, etc.). A lot of salmon fish soup recipes include cream and processed cheese. Such delicate, creamy soups are very popular in a number of Scandinavian countries.

Salmon soup - preparing food and utensils

Frozen salmon must first be thawed, the thawed raw meat must be washed and the skin removed. The fillet can be boiled as a whole piece, and then removed from the soup and cut into portions, or you can immediately cook the soup from the already chopped fish.

All vegetables must be thoroughly washed, peeled and cut in any way. It is best to grate the carrots so that they do not interfere with the main taste of the dish, finely chop the onion, and cut the potatoes into small cubes. If cauliflower or broccoli is used, they must be disassembled into inflorescences and washed thoroughly in ice water. Better yet, soak the cabbage in cold water for half an hour.

To prepare, you will need a standard set of utensils, including a saucepan, frying pan, knife, cutting board, grater and colander. The soup is served in ordinary deep plates, but creamy and cheese soups are best poured into deep bowls or bowls.

Recipe 1: Salmon soup

This salmon soup is very common in Scandinavian countries. The dish turns out very tender and has a pronounced taste. This soup is suitable for everyday lunches and family dinners. The dish can be given to children, as it contains neutral ingredients.

Required ingredients:

• Salmon - 300 g;
• Half a kilo of potatoes;
• 1 onion;
• 300 g tomatoes;
• 500 ml cream (10-20%);
• Salt - to taste;
• Vegetable oil.

Cooking method:

Peel and chop the onion, peel and grate the carrots. We make cuts on the tomatoes and put them in boiling water for a minute, then remove the skins. Cut the tomatoes into small cubes. Peel the potatoes and also cut them into cubes. Remove the skin from the salmon fillet and cut the fish into small cubes. Pour a little vegetable oil into the pan and lightly fry the onions and carrots.

Then add the tomatoes and fry everything together. Pour about a liter of water into the pan and bring to a boil. Then add the potatoes and cook for 7-8 minutes.

After 5 minutes you can put the fish out. After the fish, pour in the cream, mix everything thoroughly and cook until the potatoes are soft. At the end of cooking, you can add a little salt to the soup. Serve the dish with fresh herbs.

Recipe 2: Salmon soup with bell pepper

This recipe for salmon soup differs from the previous one in the presence of bell pepper in the dish. Just one ingredient changes the taste of the soup beyond recognition. The soup remains tender, but at the same time turns out fresher and juicier.

Required ingredients:

• 1 liter of water;
• Salt and ground black pepper to taste;
• Green onions, parsley;
• 200 ml cream;
• 1 large bell pepper;
• 300 g salmon (fillet);
• 2 potatoes;
• 3 tomatoes;
• Onions - 2 pcs.;
• Butter.

Cooking method:

Peel the potatoes and cut them into small cubes, place them in boiling salted water. Cut the fish into small pieces. Then place the salmon in a frying pan with butter and fry until cooked. Place the fish in a separate bowl.

Finely chop the onion and fry until golden brown in the same oil where you fried the fish. Remove the seeds from the pepper and cut it into small cubes. Add the pepper to the onion and fry everything together for 2-3 minutes.

Then put the vegetables in the pan with the potatoes. We remove the skins from the tomatoes, after scalding them with boiling water, cut the pulp into cubes and put them in a saucepan with the vegetables. After boiling, cook for 5 minutes, then pour in warm cream in a thin stream.

Season the soup to taste with salt and pepper and remove from heat immediately after boiling. Serve the dish with green onion rings and finely chopped parsley. Don't forget to put a piece of fish on each plate.

Recipe 3: Salmon soup with zucchini

Red fish and zucchini combine perfectly with each other, creating a great taste and aroma. Processed cheese and cream make the dish incredibly tender and melting.

Required ingredients:

• 1 small carrot;
• 2 onions;
• 100 ml 10% cream;
• 2 processed cheese;
• 1 zucchini (weighing about 300 g);
• 250 g salmon;
• 50 g butter;
• Fresh dill;
• Vegetable oil.

Cooking method:

Pour one and a half liters of water into the pan, add one peeled onion and salmon fillet. Cook the salmon until cooked and add a little salt at the end. Grate the carrots on a coarse grater, finely chop the onion. Fry vegetables in vegetable oil until golden brown. We clean the zucchini, remove the seeds, cut into small cubes and fry in butter in a separate frying pan.

We grate the cheeses on a coarse grater, after keeping them in the freezer. Then add cream to the zucchini and simmer for about 7 minutes. The salmon will be ready 20 minutes after boiling.

We take out the finished fish, remove the skin and bones, cut the meat into small portions. We take the onion out of the broth, add fried vegetables and zucchini stewed in cream.

After 5 minutes, add the grated processed cheese. Cook everything together for a few minutes until the cheese is completely dissolved, stirring the soup constantly.

At the end of cooking, lay out the salmon, add salt and pepper to taste. You can add a few drops of lemon juice to the salmon soup. After 15-20 minutes (after the soup has steeped), serve the dish with chopped dill.

Recipe 4: Salmon soup with broccoli and cauliflower

A very light fish soup that will appeal to all family members without exception. An excellent first course option for baby food. This salmon soup turns out very tasty, and most importantly, healthy.

Required ingredients:

• Half a kilo of salmon;
• 1 onion;
• 1 carrot;
• 200 g each of cauliflower and broccoli;
• Potatoes - 4 pcs.;
• 2 bay leaves;
• Black pepper (corns);
• Parsley;
• Dill.

Cooking method:

Thaw frozen fish, wash in water and cut into small pieces. Finely chop the onion and grate the carrots on a coarse grater. Pour about three liters of water into a saucepan and put fish, carrots, onions, a few peppercorns and a bay leaf there. The water must be cold for the soup to be flavorful. Put the pan on the fire.

Separate broccoli and cauliflower into inflorescences, rinse and soak in cold water for half an hour. Peel the potatoes and cut them into small cubes.

About 20 minutes after the broth boils, add the potatoes, after 10 minutes add the cabbage and cook everything together for about 9-12 minutes. Turn off the heat and, without removing the lid, leave the soup to steep for 1 hour. After this, add finely chopped greens and serve.

Recipe 5: Salmon and shrimp soup

This soup will appeal to all seafood lovers and not only. This first course is perfect for a lunch or dinner party. Seafood goes well with vegetables, champignons make the dish aromatic, and auricularia mushrooms complement all this splendor with an unusual taste.

Required ingredients:

• Fresh salmon - 150 g;
• 15 fresh shrimp;
• 1 red bell pepper;
• 1 onion;
• 5 fresh champignons;
• Dry auricularia mushrooms - 1 handful;
• Rice vermicelli - 100 g;
• 1 mushroom or vegetable bouillon cube;
• 15 ml olive oil;
• Salt - to taste.

Cooking method:

Soak dry mushrooms in warm water. Fill the broth cube with warm water so that it can dissolve. Onions are rarely cut into thin half rings.

Remove the seeds from the pepper and cut the pepper into thin strips. Cut the champignons into thin slices, cut the salmon into small cubes.

Place the onion in a frying pan with olive oil and fry until golden brown, then add the peppers and champignons to the frying pan and simmer all together for about 5 minutes. While the food was being prepared, the soaked mushrooms should increase in size; now they can be cut into small pieces.

Pour water into the pan, bring to a boil, add the roast, mushrooms and dissolved bouillon cube. Cook the soup for about 5 minutes, then add the noodles and continue cooking for another 5 minutes.

Then lay out the salmon with peeled shrimp and cook the soup after boiling for one minute. At the end of cooking, add a little salt and turn off the heat. cover the soup with a lid and leave for 10-15 minutes.

The quality and taste of the dish largely depends on the right fish. Salmon is often confused with trout, so in order not to make a mistake in choosing, you need to know several distinctive features:

— the size of the salmon is always large, since it is slaughtered only when it reaches 6 or more kilograms;

— the salmon carcass is elongated, and the shape of the head is slightly pointed;

- salmon scales are large, silver in color, without any stripes;

— the color of the meat is a little pale, light pink.

To preserve useful and nutritious substances, salmon should not be boiled or fried for too long. The meat cooks quite quickly - the average cooking time is about 20 minutes.

Step-by-step recipes for soup with salmon and cream, potatoes, cheese, shrimp, Norwegian style, salmon head

2018-01-12 Marina Vykhodtseva

Grade
recipe

6381

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

5 gr.

Carbohydrates

5 gr.

74 kcal.

Option 1: Quick recipe for salmon and vegetable soup

A transparent version of a light and quick salmon soup. The dish is low in calories and has great benefits that it will bring to any body. This recipe is without sauteing, that is, the soup is not seasoned, which further reduces fat and reduces the amount of dirty dishes in the kitchen.

Ingredients

• 1.3 liters of water;
• 2 potatoes;
• 0.15-0.2 kg salmon;
• 1 carrot;
• 1 pepper;
• 1 tomato;
• 1 onion;
• herbs, spices.

How to quickly make salmon soup

We start with water: measure it, pour it into a saucepan, bring to a boil. At the same time, we peel all the vegetables, cut into arbitrary pieces, tomato into slices, onions and carrots finely, as for sautéing.

Has the water boiled? We start the potatoes first, after five minutes the carrots and onions. Cook until the potatoes are half cooked.

Cut the salmon into pieces and add to the soup. Salt, after boiling, add the tomato, followed by the chopped pepper. Cook over low heat for about seven minutes. Season the soup with salmon and vegetables with herbs, you can add pepper, throw in laurel, but only a small leaf or half.

In the same way, you can prepare clear soups with fish and zucchini, pieces of pumpkin; these products can easily replace potatoes, but also go well with them.

Option 2: Salmon soup with cream

Red fish soups are often prepared with cream, and salmon goes well with it. The basic recipe is a very tender and tasty dish. For cooking you will need salmon fillet, a small piece is enough.

Ingredients

• 800 ml water;
• 150 g salmon;
• 70 g onion;
• 80 g carrots;
• 35 g plums. oils;
• 15 g flour;
• 350 g potatoes;
• 300 ml cream 15%;
• 20 g dill.

Step-by-step recipe for classic salmon soup

Peel the potatoes, chop them into small cubes, and add them to boiling water. Let's start cooking the vegetable. Bring until almost done, add the salmon cut into the same cubes. Boil for another five minutes, add salt.

Finely chop the onion. Place it in melted butter in a frying pan, fry it, add grated carrots. Butter may burn, so there is no need to turn the heat up high.

As soon as the vegetables are well fried, add flour to them and mix quickly. We wait a few more seconds and add the cream in a thin stream. Boil it all in a frying pan for a minute, the cream should almost boil.

Pour the cream with vegetables into a saucepan, stir, taste. Warm everything together with the salmon for another two minutes, add the dill, turn off the stove.

You can serve soups of this type with croutons, homemade croutons are best, or sprinkle with grated cheese.

Option 3: Creamy soup with salmon and shrimp

Salmon itself is a gorgeous fish, and dishes made from it should be so too. Creamy salmon soup uses frozen shrimp that are already boiled. But if you have the opportunity to take fresh shellfish, then feel free to do so. A mandatory ingredient is creamy soft cheese.

Ingredients

• 0.3 kg salmon fillet;
• 0.15 kg of potatoes;
• 0.2 kg soft cheese;
• 50 g carrots;
• 60 g of onion (preferably leek);
• 0.3 kg shrimp;
• a clove of garlic;
• 3 slices of bread;
• greens, pepper, sea salt.

How to cook

The shrimp must be removed in advance to allow them to thaw. Since the shellfish are boiled, we simply remove the shell. Remove the skin and bones from the salmon and cut into small cubes.

Boil water, you will need approximately 1.3 liters. Add peeled potatoes cut into cubes, one large tuber is enough. Let it simmer for a couple of minutes, add the carrots. It is definitely best to cut it into small cubes so that the products look harmonious.

As soon as the carrots boil for a couple of minutes, add the thinly sliced ​​onion, and then the salmon pieces. Cook the ingredients for about five minutes, add cheese, stir. Reduce the heat, add the shrimp, add spices and let the soup simmer a little, literally three minutes.

Cut the bread into cubes, fry in a dry frying pan, sprinkle with chopped garlic.

Pour the soup into bowls, sprinkle with garlic croutons and fresh herbs. You can additionally decorate with shrimp.

To preserve the taste of shrimp, salmon and other products, they need to be thawed properly. It is better not to keep it warm and especially not to fill it with hot water. Only slow thawing will preserve the benefits and quality of the product; it is better to remove it from the freezer the day before and simply put it on the refrigerator shelf.

Option 4: Salmon head soup

One of the most aromatic salmon head soups. Additionally, you can take other illiquid parts, for example, tails, fins, ridges; a dish with them will be even better. It is very important to prepare your head correctly, this will help avoid the appearance of unpleasant bitterness.

Ingredients

• 1 head of salmon;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• a bunch of parsley;
• fins, tails and other parts as desired;
• bay, peppercorns, salt;
• a couple of liters of water.

Step by step recipe

We remove the gills from the head of the salmon and pick out the eyes. There is no need for disgust, this is very important. Next, rinse and fill with cold water for half an hour and soak. We wash it again, put it in a saucepan, throw in one carrot and an onion, add a few peppercorns and bay leaves to the head. If illiquid pieces will be used, we will also pawn them. Fill with water, it should cover the food, if two liters is not enough, then add.

Place the salmon on the stove. Do not stir, wait for foam to form. Which we carefully remove. Cook the head for half an hour after the broth has boiled. Then you need to strain it and pick off all the edible pieces from the head.

Return the strained broth from the salmon head to the stove, after boiling, add the potatoes, and after another ten minutes, the carrots and onions that are left. Chop the vegetables the way you like. Add salt to the soup and cook until done.

At the end, add the pieces of fish that were picked, throw in the greens. We'll definitely try it and add more salt if necessary.

The onion, which is added when cooking fish broth, does not need to be peeled; simply rinse it. It will give the soup a golden hue.

Option 5: Norwegian salmon soup (classic recipe)

For real Norwegian salmon soup, red fish fillet is used, and cream is also needed. In principle, fat content does not really matter; you can use it at your discretion.

Ingredients

• 3 potatoes;
• 0.9 liters of water;
• 250 ml cream;
• 300 g fresh salmon;
• 80 g carrots;
• 50 g sl. oils;
• 75 g onion (1 pc.);
• 50 g hard cheese;
• 25 g celery;
• greens to taste.

How to cook

Boil the water specified in the recipe. If you have salmon bones, you can boil them, use the broth, but strain them first.

Add chopped potatoes to the water and start cooking. And immediately put a frying pan with butter on the stove and melt it.

Cut the onion, carrots, and celery into small cubes. Place in oil in the same sequence, but at intervals of a minute. Fry until golden brown. Transfer to a saucepan.

Cut the salmon into pieces and add to the soup; by this time the potatoes should be half cooked. Salt the dish, heat the cream separately, grate the cheese.

Boil the salmon for 7 minutes, pour in the cream, add grated cheese and pepper. Bring to a boil, season the dish with herbs.

There is no need to be afraid that the fish will not have time to cook; the salmon itself is very tender and soft, even 7 minutes is more than enough.

Option 6: Creamy salmon soup (Japanese)

For Japanese creamy salmon soup, you definitely need high-quality large rice. You can cook this dish with absolutely any type of salmon.

Ingredients

• 300 g salmon;
• 100 g rice;
• 100 ml cream;
• plate of nori;
• 3 tbsp. l. soy sauce.

How to cook

Boil a liter of water, add chopped pieces of salmon, and simmer for about ten minutes.

Add rice, stir, add salt, continue cooking the Japanese soup until it is almost ready.

Break one sheet of nori into pieces. You can buy special seaweed for soup. Place in a saucepan, boil for 3 minutes, add soy sauce. Turn off and leave for ten minutes.

Pour the soup into bowls, season with fresh cream of any fat content.

To prevent the rice from making the broth sticky, you need to rinse it well, you can soak it for a few minutes, but use cold water.

Option 7: Salmon soup with cream (cream)

Cream soups have a delicate consistency, they are quite filling, beautiful, and look “expensive.” This is one of the best options for salmon soup with cream, which will definitely delight you with its taste, but at the same time it is quite easy to prepare.

Ingredients

• 0.6 l of water;
• 0.5 kg salmon (other salmon);
• 200 ml cream;
• 2 potatoes;
• 1 small carrot;
• 1 tbsp. l. drain oils

How to cook

Measure the specified amount of water into a saucepan and place it on the stove. Chop the potatoes, add them after boiling, and add a pinch of salt.

We wash the salmon, cut it, remove the skin and bones; they can be used for fish soup or other soups. If you take clean fish fillet, then simply reduce the quantity. Add the pieces to the potatoes.

Fry small onions and carrots in butter. Sauté until golden brown and transfer to a saucepan. We bring the products to full readiness.

We chop vegetables and salmon; it’s convenient and quick to do this using a blender. Add cream.

We put the saucepan on the stove again, but now we turn the heat to low, heat it for a few minutes, bring it to a boil, and turn it off. Season with black pepper; when serving, you can sprinkle the creamy dish with cheese.

This creamy soup, like other dishes of a similar consistency, is also served with croutons, but it is advisable to use white bread, a roll, or a baguette to prepare them. If you don’t have time to dry it in the oven, you can fry the pieces in a frying pan in parts.

Option 8: Norwegian salmon soup with processed cheese

This recipe will help out if you don't have cream at home. For Norwegian soup with pieces of salmon, you need processed cheese or just soft cheese in tubs.

Ingredients

• 3 potatoes;
• 200 g processed cheese;
• 1.1 liters of water;
• 250 g salmon;
• 1 large carrot;
• 3 tablespoons of oil;
• onion head;
• dill for dressing.

How to cook

Throw the potatoes, cut into centimeter cubes, into boiling water and start cooking. After about ten minutes, add the salmon pieces. We also cut the fish into approximately the same cubes.

Chop onions and carrots and fry. Transfer the salmon to the soup after five minutes of boiling. Now you can add salt.

After a minute, add the cheese. First cut the hard cheese into cubes and then grate. Boil for a minute until completely dissolved. Season Norwegian soup with herbs.

You should not take cheesecakes with flavoring additives. Salmon itself has a subtle aroma, which is important to preserve and not overshadow.

Option 9: Salmon head soup with millet

An economical version of rich salmon head soup that will delight you not only with its taste, but also with its yield. Using the same principle, you can cook with buckwheat and rice.

Ingredients

• salmon head;
• bulb;
• 0.5 tbsp. millet;
• 4 potatoes;
• carrot;
• a bunch of dill;
• salt, pepper, bay.

How to cook

We wash and soak the salmon head, first remove the eyes and take out the gills. Place in a saucepan, add 3 liters of water, cook for 35 minutes, strain the broth, pour into a clean saucepan, and boil again.

Peel the potatoes, cut them, add them to the broth and add salt. After five minutes, add the onions and carrots, cut into small cubes. Stir and cook the same amount.

Add the washed and soaked millet. Bring the soup to readiness, season with herbs, bay leaves, and pepper. Pour the dish into plates, add pieces of fish removed from the head.

If you want to get a richer taste, you can first fry the onions and carrots in oil, then add them to the broth, that is, prepare a seasoning fish soup.

Salmon soup is not only one of the most delicious fish first courses, but also very healthy due to its rich content of Omega 3 fatty acids, which reduce the risk of cardiovascular diseases. A variety of recipes gives you the opportunity to experiment and turn your wildest culinary ideas into reality.

A very simple first dish, the taste of which is tender and balanced.

To create soup you need a minimum set of products:

• salmon fillet – 300 g;
• potatoes – 400 g;
• greens – 2 bunches;
• salt, spices - to taste.

To get a finished dish in a short period of time:

1. Slightly frozen fillet is cut into large pieces.
2. Potatoes cut into cubes are placed in water with spices brought to a boil.
3. After 3 minutes, ½ of the chopped herbs of the cook’s choice are placed in the pan.
4. Fish pieces are laid out on the greens.
5. After 3 minutes of cooking, the remaining greens are added to the soup.
6. After 10 minutes, the fish dish is ready to serve.

How to cook fish soup from salmon head?

Soup from salmon head is no less tasty than from fillet, even more rich and aromatic.

To get the finished dish according to this recipe you will need:

• salmon head – 1 pc.;
• potatoes – 300 g;
• carrots – 200 g;
• onion – 150 g;
• greens – 30 g;

The creation method is as follows:

1. The head of the fish is freed from the eyes and gills, after which it is soaked in cold water for 30 minutes.
2. The salmon is placed in a pan with boiling liquid, where it is cooked over medium-intensity heat until the formation of foam flakes stops.
3. Half a carrot and an unpeeled onion are placed in the broth for cooking.
4. After 30 minutes, the vegetables and fish product are removed, pieces of meat are separated from the head, and the broth is filtered.
5. The broth is brought to a boil again, after which the chopped potatoes are placed in the pan.
6. After 10 minutes, chopped and grated onions, spices and salt are added to the soup.
7. 3 minutes before readiness, the fish dish is crushed with chopped herbs.

Delicate creamy soup with salmon

Norwegian cuisine is famous for its similarities to Russian, which makes the first fish dish simple to make and very tasty.

To enjoy this spicy fish soup you need:

• salmon fillet – 400 g;
• potatoes – 400 g;
• carrots – 100 g;
• onion – 100 g;
• tomatoes – 150 g;
• cream (20%) – 250 ml;
• oil (lean) – 50 ml;
• greens – 30 g;
• spices, bay leaf, salt - to taste.

When preparing:

1. The sirloin is cut into cubes, the onions and peeled tomatoes are chopped, the potatoes are cut into bars, the carrots are grated.
2. In a deep saucepan, the oil is heated, in which the onions and carrots are sautéed.
3. Tomatoes are added to the carrot-onion mixture.
4. After 3 minutes, water is poured into the saucepan and brought to a boil.
5. Potatoes are added to the soup and cooked for 10 minutes.
6. Finally, fish and cream are added, after which the dish is boiled for 10 minutes.
7. Before serving, the soup is infused for 20 minutes.

Creamy salmon soup - step-by-step recipe

Another version of creamy fish soup, distinguished by its unconventional consistency and original taste.

To make cream soup, you need to prepare the following products:

• salmon fillet – 800 g;
• potatoes – 200 g;
• carrots – 100 g;
• onion – 100 g;
• tomatoes – 150 g;
• cream (20%) – 500 ml;
• spices, salt - to taste.

An extraordinary dish is prepared according to the following scheme:

1. The salmon fillet is placed in water where it is cooked until tender.
2. The fish is removed, and salt, spices, chopped potatoes, carrots, tomatoes and a whole onion are placed in the broth.
3. The boiled fillet is chopped and added to the pan before the vegetables are ready.
4. The onion is removed from the finished soup, after which the dish is pureed using a blender.
5. Cream is poured into the pan.
6. Immediately after boiling, the puree soup is ready to eat.

Finnish fish soup "Lohikeitto" with cream

Finnish salmon soup is a hearty, aromatic first course with a distinct taste.

To taste this similar culinary delight, it is enough to acquire the following components:

• salmon fillet – 350 g;
• potatoes – 340 g;
• cream (20%) – 200 ml;
• oil (olive) – 50 ml;
• butter (drain) – 20 g;
• leek – 1 pc.;
• starch – 15 g;
• spices, bay leaf, salt, lemon - to taste.

During preparation:

1. Pour olive oil into a thick-bottomed pan.
2. Chopped onions are fried in boiling oil until soft, after which water is poured in, spices and salt are added.
3. After boiling, add potato cubes.
4. After the vegetable is ready, pieces of fillet and cream are added to the soup.
5. When the soup boils, a paste of starch and water is added to thicken the dish.
6. After the next boil, the fish soup is seasoned with butter, salted, seasoned and removed from the heat.
7. Lemon juice is added if desired.

With zucchini and rice

Delicate fish soup with notes of greenery and a subtle aroma of zucchini can be easily prepared from the following ingredients:

• salmon fillet – 250 g;
• zucchini – 300 g;
• onion – 150 g;
• cream (30%) – 100 ml;
• butter (drain) – 50 g;
• cheese (melted) – 35 g;
• rice – 75 g;
• dill – ½ bunch;
• salt, spices, bay leaf - to taste.

To enjoy the exquisite taste of creamy vegetable soup with fish:

1. Boil diced fillet of fish product with ½ part of a whole onion in 1.5 liters of water.
2. The rest of the chopped onion and carrot shavings are sautéed in a saucepan, to which the zucchini cubes are added after 7-10 minutes.
3. Cream is poured into the contents, after which the vegetable mass is cooked for 5 minutes.
4. The fish broth is filled with washed rice, vegetables in a creamy sauce, as well as salt and spices if necessary.
5. After the rice is ready, melted cheese is laid out, which completely dissolves with constant stirring.

In a slow cooker

Norwegian salmon soup with cream is great using a slow cooker.

For this, the following ingredients are purchased:

• salmon fillet – 250-300 g;
• potatoes – 400 g;
• carrots – 100 g;
• onion – 100 g;
• tomatoes – 100 g;
• cream – 150 ml;
• oil (sweetened) – 50 ml;
• greens – 40 g;
• spices, bay leaf, salt - to taste.

To follow this recipe and taste a delicious dish that is not inferior in taste to soup cooked on the stove:

1. The onions and carrots are chopped and then placed in a bowl with heated oil for 10 minutes in the “Baking” mode.
2. At this time, the tomatoes are peeled and cut into cubes.
3. The salmon is cut into pieces, and the potatoes into small bars.
4. After the sound signal, tomatoes and potatoes are added to the prepared vegetables and cooked in the “Baking” mode for another 10 minutes.
5. After all the vegetables are ready, put fish, salt, spices into the bowl and pour in 1.5 liters of water.
6. The dish is prepared in the “Soup” mode for half an hour, after which cream at room temperature is poured into it.
7. The soup is poured into portioned bowls and decorated with chopped herbs.

Salmon, like any red bony fish, is not only tasty, but also extremely healthy. Recipes for making fish soup (it’s very tasty) are very diverse and have a great many nuances. The soup can be made from salted or lightly salted salmon, salmon, steak, fillet or tail. Every housewife should know how to make salmon soup, for which there are a lot of recipes.

Making salmon soup

Salmon is not the cheapest product on the table, but the beauty of the soup is that even trimmings, tails or heads of salmon fish are suitable for it. In addition, recipes for making salmon fish soup are not labor-intensive, and even a novice cook can handle them. You can add a wide variety of products, and you will still get a very tasty salmon soup.

Quick recipe

To prepare salted salmon soup, you will need 500 g of fish fillet, two liters of water, four potatoes, an onion, carrots, two tablespoons of butter, preferably butter, but sunflower can also be used, herbs, salt.

Wash and cut the fish into pieces, just like the potatoes. Carrots and onions are peeled, finely chopped and fried in butter in a frying pan. The salmon and potatoes are set to boil in water. After boiling, leave the broth on low heat, remembering to cover with a lid, for about twenty minutes. Next add fried vegetables and salt. Serve after sprinkling with herbs.

Canned salmon soup

An economical version of soup, quick to prepare. You will need 400 g of canned salmon, an onion, a tomato, a carrot, four potatoes, half a liter of cream, and spices.

Fry finely chopped onions and carrots, adding tomato at the end. Boil the potatoes, put in the roast, fish and cream. Add spices and herbs.

Salmon recipe

To prepare, take half a liter of broth, 700 g of potatoes, half a lemon, 350-400 g of salmon or salmon, a white onion, a tablespoon of butter, salt, pepper, herbs, half a liter of milk.

Onions are fried in oil. The potatoes are cut and placed in a pan, milk and broth are poured into it (the broth can be vegetable, fish, chicken or beef). Cook all this until the potatoes are close to done. Add chopped small fish. Chilled fish can be lightly salted or even smoked. Add spices, salt, herbs, squeeze out the juice from half the lemons and bring to a boil. The soup is ready!

Lightly salted fish onion soup

It is very important to adhere to the correct proportions in the recipe. This way the taste will be brighter and richer. To prepare the soup you will need:

• 300 g red fish (fillet);
• oil;
• milk - half a liter;
• green onions;
• one carrot;
• potatoes - four pieces;
• liter of water;
• green peas - 100 g.

Seed potatoes and carrots are cut into cubes. Take only the lower white part of the green onion and cut it into circles. Chop greens. Green onions are fried in oil until transparent. Red fish is cut into small cubes. Melt the butter in a saucepan, add onions, carrots and potatoes, and add water. When the liquid completely boils, reduce the heat and cook for 10 minutes. Then greens, peas and fish are added. Spices are added. Cook for another five minutes, then add milk and bring to a boil. You can serve!

Salmon soup with shrimp

Prepare 300 g of red fish, 150 g of shrimp, 3 potatoes, 300 ml of milk, 150 g of cream cheese, garlic and spices.

Boil the potatoes whole, then mash them into puree, add cheese. Grind the fish and garlic in a blender, pour in the milk. Combine the mixture with potatoes and boil, stirring. Fry the peeled shrimp for a minute and add to the dish when serving.

Unusual first courses

You can prepare a delicious dinner from red fish not only according to classic recipes. There are many recipes that include exotic products. Thanks to the unusual combination of ingredients, the dish turns out to be an unforgettable taste.

Thick creamy soup

Instead of salmon, other red fish may be suitable. The main thing is not to neglect the proportions of products during cooking.

This is a recipe for making salmon soup. Broth is boiled from the remains of the fish (trimmings, tail, heads), the foam is regularly skimmed off, and spices are added to taste. The pulp is placed on a plate and separated from the bones. The broth is filtered, then seed potatoes, cut into cubes, are boiled in it. Half the potatoes are laid out and mashed, then returned to the broth.

Add pieces of fish (both raw and already boiled). Combine flour and cream and stir until smooth. Flour is added to give the dish thickness. The creamy mass is poured into the soup. A minute before the end of cooking, add spices, herbs, and oil.

Soup with vodka and salmon

Vodka is usually added to river fish soup to kill its specific smell.

For the soup, take 200 g of salmon, four potatoes, one carrot, one onion, three tomatoes, 50 g of vodka and spices to taste.

Fish, a whole onion and half a carrot are placed in the water. The tomato is pierced and also placed in water. Don't forget about spices to taste. While cooking the broth, skim off the foam periodically. The potatoes and carrots are chopped. Strain the broth and add chopped vegetables to it and return it to the stove. Vodka is added two minutes before the end of cooking.

With orange juice and fish

Prepare all products in advance so that they are at hand. You will need the following Components:

• 300 g fish fillet;
• 150 milliliters of cream;
• 200 g celery;
• one tablespoon of tomato paste;
• oil;
• two pieces of red salad onions;
• a glass of vodka;
• eighty milliliters of orange juice.

Onions and celery are finely chopped and fried in a frying pan. Orange zest is grated into the fried mass, tomato paste, seasonings and oil are added. The fish is divided into pieces, placed in a mixture of vodka and juice, poured with boiling water and left for 15 minutes, after which the fish is removed. Mix the juice mixture in a blender along with the vegetables. Serve with fish pieces on top.

With squid, shrimp and salmon

Not only full pieces of fish are suitable for soup, but also small trimmings and pieces. Take the following products:

This soup has an interesting Asian flavor. The anchovies are filled with water and left for ten minutes, then divided in half. The mushrooms are soaked for an hour. Be sure to drain the water after the anchovies, add new water, add seaweed and put it on the fire. After boiling, add the seaweed and keep the anchovies in the water for another 10 minutes, after which be sure to strain.

Cleaned squids are cut into rings, shrimp are boiled and peeled. Heat a liter of water and put the squeezed mushrooms in it. After 15 minutes, add rice, wine and soy sauce, add shrimp and pieces of salmon. Chop the lettuce leaves. Boil the squid in the soup for 3 minutes, add the salad and continue cooking for a few more minutes. Add shrimp to the broth, boiled for 2 minutes, then turn off the soup and add miso paste. You should stir the dish well and only then add salt.

Red fish recipes, especially soups, are distinguished by their original taste and unusual presentation. There is no need to be afraid to experiment with combinations of products and spices, because if necessary, salmon can be replaced with other fish and the same recipe can be executed.

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