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Salmon soup: step-by-step photo recipes for delicious first courses

Delicious food — the key to a good mood. Everybody likes to eat deliciously. Salmon ear is tasty, fast and healthy. Fish contains useful vitamins, it is good for full saturation of the human body.

Recipe for salmon soup is called traditional because it contains the most simple and affordable ingredients. This recipe is not superfluous. Therefore, such a recipe will always delight your family, so loved, taste.

Peel and wash vegetables. Potatoes and carrots cut into large, best diced;

Put the pot of water on the fire. Add chopped vegetables. Add onions, peeled and cut in half. Cook the vegetable broth;

Meanwhile, clean the salmon from the intestines. Head from the gills and eyes. We cut into small portions. If the fish has an unpleasant smell — sprinkle it with lemon juice and then there will be no smell;

After 30-40 minutes add the fish pieces to the pan. Do not cook it for a long time. Literally up to 20 minutes. Add black peas and bay leaf. Boiled onions can be removed or left. Whom like more;

When the fish is cooked, salt and add sugar;

At the very end of cooking, literally 1 minute before turning off the fire, add greens.

Now our wonderful ear of salmon is ready. Flavor and lures. If desired, decorate with a slice of lemon.

Soup can be cooked from any part of the fish. In any case, it will be tasty and healthy.

  • Fish head — 1pcs;
  • Tail — 1 pc;
  • Potatoes — 300 grams;
  • Onions — 1 pc;
  • Carrots — 1 pc;
  • Spices, peas — 4 — 5 stuff;
  • Salt, sugar — to taste. We will decorate the dish with parsley.

Cooking soup soup — 1 hour 30 minutes.

Calorie per serving of soup — 180 kcal.

  1. Head of fish thoroughly cleaned from the gills. They should not be in fish. Carefully take out the gills. Remove the eyes. Well wash your head in running water;
  2. Now pour water into the pot. Water should be 2-2.5 liters. It is necessary to take into account that with a long boil the water will begin to evaporate, and accordingly the volume will decrease;
  3. Put the head and tail in the water and put on fire. Add peeled onions. Salt, pepper, add sugar;
  4. While our soup is boiled, you need to peel the vegetables. We clean them, wash and cut them. Potatoes and carrots can be cut into cubes;
  5. Cook our soup for about 30 minutes. This is enough to make the head and tail boil out;
  6. 30 minutes after boiling soup, remove the head and tail. If necessary, strain through cheesecloth. Add potatoes with carrots. Cook another 30-40 minutes;
  7. Fish and tail divided into bones and meat. Add meat at the end of cooking, since it is already ready and there is no point in cooking it again;
  8. Add the last ingredient — greens. It should be thrown at the very end of cooking. In this case, all the beneficial vitamins will remain in it. If the greens are not quite fresh, it is better to boil it for 2 minutes.

You can decorate a plate with fish soup with a slice of lemon.

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The most rich ear is obtained from the head of a fish. It is more fat, with a rich taste.

  • Salmon head — 1 piece;
  • Potatoes — 2-3 medium tubers;
  • Carrots — 2 medium;
  • Millet — 1 zhmenka;
  • Onions — 1 piece;
  • Ground peas — 4-5 pieces;
  • Bay leaf — 3-4 leaves;
  • Salt — to taste;
  • Butter — on request.

Cooking soup soup — 1 hour 30 minutes.

For one portion — 220 kcal.

  1. Put the head in a saucepan and pour water, depending on the volume of the fish’s head. It is necessary to take into account that part of the water will boil away. Put on the fire and cook for 30 minutes;
  2. Add pepper peas, bay leaf;
  3. We clean vegetables. Cut into cubes. If desired, carrots can be grated;
  4. Wash millet;
  5. In 30 minutes we reach the head of the fish. Separate the meat from the bones;
  6. Put potatoes and carrots in a saucepan with broth. Add millet. If the carrot is grated on a grater, then throw it in 20 minutes. Boil for about 40 minutes. Check readiness;
  7. If everything is cooked, then add the meat of salmon, which was previously cleared of bone. Next, put the finely chopped greens and cook for another 2 minutes and turn off;
  8. Salt better at the end of cooking.

The ear will become even more fragrant if you give it time to infuse. Enjoy your meal!

Cooking is an art. As in every industry, there are useful tips. They help hostess to cook properly and tasty.

  • Fish for fish soup is better to choose fatter. Such varieties as salmon, cod, sea bass, carp, pike, pike perch, carp and crucian are best suited. Ear of several types of fish is the most delicious. The main thing that the fish was fresh;
  • To give a special taste, you can add potatoes, carrots, onions, bay leaves, black peas, and so on. There are, of course, store-made condiments for fish broth. The main thing is not to overdo it with spices. As a result, you can not feel the taste of the broth;
  • Vegetables are desirable to cut into large pieces. Onions add to the soup, cut into two parts. He will give more flavor;
  • Spices — no less important component. In many countries, various herbs are added to the fish broth. Such as — tarragon, saffron, anise, fennel and many others;
  • Wuhu is better to cook over low heat with the lid open. Then there will be a strong smell of fish. The broth will be transparent;
  • The fish will become juicier and fragrant if you put it in a vegetable broth;
  • Foam, which is formed on the surface in the pan, must be removed;
  • Constantly stir the spoon can not. Otherwise, all this will turn into a homogeneous, ugly mass;
  • Sea salt is ideal for fish soup. It is more useful;
  • If bony fish — strain the ear through a sieve or cheesecloth. In the broth should not remain «spines»;
  • If the fish is fresh, it may have a peculiar smell. Sprinkle it with lemon and the bad smell will disappear;
  • Unrefined onions give the broth an extraordinary color;
  • To add a special flavor at the very end of cooking, add a piece of butter and herbs to taste.

These simple recommendations will help hostesses cook properly. Then the dishes will be tasty and healthy.

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