Canned salmon soup. Creamy pink salmon soup Creamy pink salmon soup

Pink salmon belongs to the salmon family and is a valuable commercial fish due to the high content of vitamins and microelements.

The degree of fat content depends on the structural features of this fish. Basically, fat is distributed in a thin layer under the skin, in the area of ​​\u200b\u200bthe fins or on the abdomen. The pink salmon fillet without the skin, especially heat-treated, may even seem a bit dry. Pink salmon meat is used for frying, stewing, canning, salting. They also cook salmon soup. Here we will talk about the last process in more detail.

If only pink salmon and vegetables prevail in the soup, then such a soup is a godsend for people who want to lose weight. The calorie content of pink salmon soup is really very low, because. the fish itself has a 100 gr. only 140 kcal. However, after this meal, the feeling of hunger will not come soon - due to the high protein content in pink salmon, food digestion is slow.

But, keep in mind, if you add cream, cheese, a large amount of butter to the pink salmon soup recipe, or cook smoked pink salmon soup, it will cease to be dietary due to the calorie content of the listed products.

So, let's consider what kind of pink salmon fish soup we can cook ...

Ingredients

• The pink salmon itself;
• Carrot;
• Bell pepper;
• Potato or zucchini;
• Spices and herbs.

How to cook pink salmon soup:

1. We wash a piece of fish well, put it in a saucepan, fill it with water and bring to a boil. Don't forget to skim off the foam.
2. Finely chop onions, potatoes or zucchini into cubes, chop carrots and half of sweet pepper into strips. We attach all the vegetables to the fish and wait until they are cooked.
3. What is left for us: just salt, season with spices and herbs.

Our advice: before serving, you first need to free the boiled fish from the skin and bones, arrange it on plates and pour over the broth with vegetables.

According to the method of preparation, canned pink salmon soup is practically no different from the previous recipe. The main thing is that you have a jar of canned food in the refrigerator, and preferably two. There is more than one recipe for canned pink salmon soup. We bring to your attention three of them.

Canned salmon soup

Ingredients:

• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Salt, spices, herbs - to taste.

Recipe:

1. We cut the potatoes into small cubes, throw them into boiling water, cook until tender.
2. At the same time, we prepare the frying of onions and carrots.
3. We clean the fish from bones and skin, divide it into pieces and send it to the pan.
4. At the end of cooking for five minutes, pour in the finished frying, salt, season with spices. Garnish with greens when serving. Canned salmon fish soup is ready

Our tip: If desired, you can add tomato paste or sauce to the frying. And when serving, season with garlic, lemon juice, black pepper to taste.

Rice soup with canned pink salmon

Ingredients:

• Pink salmon fillet with skin - 200 gr.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 2 cloves;
• Rice - 2 tbsp. spoons;
• Vegetable oil - 2 tbsp. spoons;
• Seasonings: paprika, dried dill, bay leaf, salt - to taste.

How to cook:

1. Diced potatoes pour 1 liter of water, salt and put on fire. After boiling, cook for 10 minutes;
2. Fry the chopped onions and carrots in vegetable oil for 8 minutes, then add the garlic chopped into circles and keep on fire for another 2 minutes;
3. Cut the pink salmon into pieces and put in a pan with potatoes. Bring to a boil, not forgetting to remove the foam;
4. We fall asleep rice and immediately fried vegetables. Bring to a boil again and cook for another 5 minutes;
5. A minute before the end of cooking, add bay leaf, dill, paprika. Let's try salt. Pink salmon soup with rice can be poured into bowls!

Canned pink salmon fish soup with processed cheese

Ingredients:

• Water - 1.5 liters;
• Canned pink salmon - 1 can;
• Processed cheese - 2 pcs.;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Bay leaf, salt, pepper - to taste.

How to cook:

1. In a frying pan we pass onions and carrots;
2. Mash pink salmon with a fork, remove large bones;
3. Pour chopped potatoes, curds and mashed pink salmon into boiling water. Cook until the potatoes are ready;
4. We spread the passivated vegetables in a saucepan, salt, pepper, add bay leaf. Cook for another 5 minutes;
5. Pour the finished soup from canned pink salmon into plates, sprinkle with herbs.

Our advice: Canned pink salmon soup will turn out richer in color and taste if you add tomato paste or sauce to the onion-carrot fry.

Cheese soup with pink salmon

This recipe for pink salmon fish soup, although quite high-calorie and satisfying, is at the same time very tender and tastes good.

Ingredients:

• Pink salmon fillet - 100 gr.;
• Onion - 1 pc.;
• Flour - for breading and for frying;
• Butter - for frying;
• Hard cheese - 50 gr.;
• Salt, spices, herbs, garlic - to taste.

How to weld:

1. Cut salmon fillet without bones and skin into pieces, add some salt, pepper, roll in flour and fry in butter.
2. We cut the onion into strips and sauté in a heated frying pan also in butter and flour (carefully so that the flour does not burn).
3. We put the sautéed onion, fried pink salmon in boiling water and boil it all for 10 minutes over low heat.
4. Grated cheese can be added directly to the pan 5 minutes before cooking. And you can sprinkle soup directly on the plate with it, while adding greens and crushed garlic as well.

Our advice: You can replace hard cheese with processed cheese. It will be enough just to wait until it completely melts in a boiling broth.

Pink salmon head soup

In this case, the head of the fish (you can also use the tail) serves to obtain a rich fish broth.

Ingredients:

• 1 fish head and tail;
• 2 potatoes;
• 1 large carrot;
• 1 onion;
• 1 bell pepper;
• Celery;
• Salt, pepper - to taste.

How to cook:

1. To begin with, the tail and head of pink salmon should be washed well, poured with cold water and boiled over low heat until tender (about 30 minutes).
2. Then the fish must be removed from the pan - it has already fulfilled its role. Strain the broth, salt and pepper.
3. We cut all the vegetables, as it suits us, add to the broth and cook the soup until the vegetables are ready.

Salmon ear soup

Of course, a more practical option: buy pink salmon, put it in the freezer and, when the need arises, cook frozen pink salmon soup. But it is much more pleasant to go out into nature, make a fire and cook fragrant fish soup from fresh pink salmon in a pot.

The latter option is more acceptable even from those considerations that all vitamins and microelements are preserved in fresh fish, so to speak, do not freeze. Frozen pink salmon soup will not be as nutritious and healthy as fresh pink salmon soup.

To prepare fish soup, you can take both pink salmon fillet and carcass. But the soup with pink salmon fillet as a result will be more rich and thick, because. the fillet boils more and faster.

Ingredients:

• 500 gr. salmon fillet;
• 1.5 l. water;
• 5 potatoes;
• 2 tomatoes;
• 1 carrot;
• Butter;
• 2 onions;
• Dill greens, parsley root, black peppercorns, salt - to taste.

How to cook:

1. Wash salmon well, dry and cut into portioned pieces. Place in a bowl and fill with cold water. Add parsley root, put on the fire and cook until boiling;
2. When the water boils, remove the foam, add the potatoes cut into cubes and finely chopped tomatoes into the broth;
3. We clean the carrots and onions, cut them into cubes and also - in a cauldron;
4. Five to ten minutes before readiness, salt, throw peppercorns, bay leaf;
5. Pour into plates, adding butter to each and sprinkling with herbs.

Many people love fish soups, but not all housewives are enthusiastic about the idea of ​​​​cooking homemade fish soup. For her, it is necessary to clean, gut the fish, and then strain the broth to get rid of the bones. Canned fish soup can be a solution to the problem. It doesn't take much time or skill to make it. Soup from canned pink salmon turns out tender, tasty and fragrant even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Cooking features

Canned fish soup is quick and easy to prepare, but the result may not be exactly as expected if you do not know a few important points.

• To prepare the soup, pink salmon canned in its own juice or oil is usually used. Some recipes call for fish in tomato sauce. The composition of canned food should not include artificial colors, flavor enhancers, preservatives. In addition to fish, oil or tomato, salt, pepper and bay leaf, nothing should be in canned food.
• Canned fish is added to the soup 10 minutes before it is cooked, usually along with the juice or oil in which it was preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs, regardless of the requirements of the recipe, are advised to extract large bones from pieces of canned pink salmon, as they become rough in the soup and spoil its taste.
• For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
• Delicate creamy taste of the soup can be added to the dish with milk, cream, processed cheese.
• Experienced housewives advise cooking soup from canned fish in purified water. Otherwise, the broth may become cloudy.
• Butter will add a pleasant taste to the soup. It can be added to a pot of soup a couple of minutes before taking it off the stove, or placed on everyone's plate. It is important that the oil does not turn out to be a spread, otherwise an unappetizing film will form on the surface of the soup.
• Fresh greens will make the taste of canned pink salmon soup even more pleasant. Green onions go especially well with this dish.

Canned salmon soup is relatively inexpensive. It will turn out to be tender and fragrant, if the above subtleties are taken into account when cooking. It takes no more than 30 minutes to prepare a dish, even according to the most complex recipe.

Potato soup with canned pink salmon

• canned pink salmon - 0.22–0.25 kg;
• potatoes - 0.4 kg;
• carrots - 120 g;
• onions - 150 g;
• bay leaf - 2 pcs.;
• black peppercorns - 4 pcs.;
• water - 1.5 l;
• fresh parsley - 20 g;
• vegetable or butter - how much will it take;
• salt - to taste.

Cooking method:

• Pour purified water into a saucepan, put on the stove.
• Peel the potatoes, cut into cubes of one and a half centimeters.
• Peel the carrots, grate coarsely.
• Free the onion from the husk, cut into medium-sized cubes.
• Heat oil in a frying pan, put onions and carrots in it, fry until golden brown.
• When the water in the pot boils, put the potatoes in it. Boil 10 minutes.
• Open the canned food, transfer the contents of the jar to a bowl. With a fork, divide large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and put in a pot with potatoes.
• After 10 minutes, add bay leaf, pepper. Salt the soup to taste.
• Add carrots and onions. Boil 3 minutes.
• Add finely chopped parsley with a knife. Let it boil in the soup for a minute or two, remove the pan from the heat. Infuse for 10-15 minutes under the lid.

The recipe for the first dish of canned pink salmon with potatoes is one of the simplest; even a schoolboy can cook fish soup using it. In the people, this soup is often called student soup.

Canned pink salmon soup with rice

• canned pink salmon - 0.45–0.5 kg;
• water - 1.5 l;
• potatoes - 0.25 kg;
• carrots - 0.2 kg;
• rice - 80 g;
• vegetable oil - how much will go;
• salt, spices - to taste.

Cooking method:

• Rinse the rice to clean water. Put in a saucepan. Fill with filtered water, put on fire.
• Peel and cut potatoes into small cubes. When the water in the rice pot boils, add potatoes, spices and salt to it.
• Put canned food in a bowl, mash with a fork. Put in the pot 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
• During this time, peel, finely grate and fry the carrots in oil. Put in soup.
• Cook for another 5 minutes, remove from heat. Hold it under the lid for 10 minutes so that the soup is infused, and invite the household to the table.

Soup according to this recipe can be prepared in a slow cooker using the Soup program. In this case, carrots must be sautéed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to insist the dish in the heating mode.

Millet soup with canned pink salmon

• potatoes - 0.5 kg;
• carrots - 100 g;
• white onion - 100 g;
• polished millet - 100 g;
• butter - 50 g;
• water - 2 l;
• herbs, salt, spices - to taste.

Cooking method:

• Remove canned food from the jar. Divide the pieces of pink salmon into medium-sized slices, while removing large bones.
• Rinse the millet thoroughly.
• Peel and cut potatoes into small cubes.
• Peel onions and carrots. Grate the carrots, finely chop the onion.
• Melt the butter in a frying pan. Send onions and carrots into it, fry them until soft.
• Boil water in a saucepan, put millet and potatoes in it. Boil 10 minutes.
• Add the canned food along with the juice from the jar. Salt the soup. Season.
• After 5 minutes, add carrots and onions, stir. Cook for 5 more minutes.

When serving the soup to the table, sprinkle it with chopped herbs, make sure that the pieces of pink salmon are evenly distributed on the plates.

Creamy canned pink salmon soup with melted cheese

• canned pink salmon - 0.25 kg;
• potatoes - 0.3 kg;
• carrots - 100 g;
• onions - 75 g;
• pine nuts - 50 g;
• processed cheese - 0.2 kg;
• fresh dill - 50 g;
• water - 1 l;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• In butter, fry finely chopped onions and carrots chopped on a fine grater until soft.
• Cut melted cheese into small pieces.
• Peel potatoes, cut into small cubes.
• Lightly toast the pine nuts in a dry frying pan. Stir in stir-fried vegetables.
• Finely chop the dill with a knife.
• Remove the salmon from the jar. Divide into medium pieces, removing large bones.
• Boil water, put potatoes.
• When the water boils again, add salt and pepper, cook for 10 minutes.
• Add roasted vegetables and nuts, bring to a boil again.
• Enter melted cheese. Simmer the soup, stirring, until the cheese is completely melted.
• Put pink salmon in soup. Boil 3-4 minutes.
• Add dill, keep on fire for another minute, remove from heat.

Before serving this soup to the table, let it brew for 15 minutes under the lid. The dish turns out tender and tasty, has a pleasant creamy taste, saturates well. It will not be a shame to feed guests with this unpretentious dish.

Canned pink salmon soup is hearty and healthy, but it does not have a high energy value. Among the many recipes for this dish, gourmets who love delicious food, people on a diet, and fasting Christians will find suitable options. The advantages of the soup also include the simplicity and speed of its preparation, the absence of the need to purchase expensive products.

Pink salmon is an incredibly healthy variety of red fish. But its main advantage lies in taste. Delicate in structure and fragrant fish just melts in your mouth. Therefore, it is not surprising that all dishes prepared with this ingredient amaze with their taste and piquancy. Pink salmon is used in many culinary recipes. But pink salmon fish soup deserves special attention. Fragrant, rich in fish flavor soup will appeal to all members of your family. This first course is a great option for a casual lunch. In addition, its preparation does not take much time.

How to distinguish fish soup from fish soup? Very simple! Only fresh fish (one or several species), spices (including spicy vegetables) and roots go into the ear. All. Delicious, of course, but somehow quite simple, don't you think? Therefore, we will leave the fish soup to true connoisseurs, and today we will cook pink salmon fish soup. The recipe, in addition to fish, includes a minimum set of "soup" vegetables and cereals. The soup cooks quickly and turns out to be extremely fragrant, rich and very, very tasty!

Ingredients

• Pink salmon (fresh / fresh frozen) - 1 pc. for 500-700 g;
• Rice long, steamed - 70-100 g;
• Potatoes - 300 g;
• Carrots - 100 g;
• Bulb - 1 small;
• Seasonings and spices - to taste and in desired quantities;
• Bay leaf - 1-2 pieces;
• Salt - 1 tbsp. l. without a slide;
• Oil rast. - for frying;
• Greens (any taste) - 50 g;
• Lemon - when serving.

Cooking

Let's start with pink salmon. We cut off the head and tail of the fish, disassemble it into fillets. Further, if you have the time and desire, you can cook the broth from these scraps. Then strain it, and cook fish soup on this broth.

For those who want to do everything quickly, there is an option that is much simpler, but no less tasty. We remove the fish fillet to the side for now, take up the rice. If you cook a small portion of soup for a meal, then the type of rice is not particularly important. For more servings, it is better to take steamed rice - it does not boil too much and keeps its shape longer without turning your soup into porridge. Wash the rice thoroughly and put it in a colander.

Let the rice boil for 10 minutes, and during this time we prepare the vegetables. We clean them all.

Since the next potato will go into the pan, cut it into cubes (or cubes) first. The size of the cubes is at the discretion of the cook.

Then grate the carrots on a coarse grater. We chop the onion into a small cube.

At this point, the rice has just boiled for the amount of time allotted to it. We throw potatoes at him.

In parallel, we put a pan with oil on another stove - we will make vegetable dressing for fish soup. Once the oil is hot enough, add the vegetables to the pan. Sprinkle them with spices to taste. 5-7 min. under the lid - and vegetables can be removed from the stove.

Now back to the fish. Cut the salmon fillet into medium-sized pieces.

And as soon as the vegetable dressing is ready, we send both the fish and the dressing to the soup pot.

Once again, bring the soup to a boil and, covering it with a lid, cook it for another minute. 10-15. The fish comes to readiness pretty quickly. In the finished soup we put a couple of leaves of lavrushka and greens - chopped fresh or dried.

We let the soup stand for a few more minutes, removing the pan from the stove, after which you can serve. When serving, at will and taste, acidify the soup with lemon juice. Bon appetit!

Adviсe:

• Canned fish can be used instead of fresh fish.
• Soup with fresh pink salmon, if desired, can be chopped in a blender and served as a puree soup. Such an original presentation is very popular in Western countries.
• Finely chopped processed cheese, which is finely chopped and added 3 minutes before the end of cooking, will help diversify the taste of frozen pink salmon soup. The combination of red fish and processed cheese makes the dish more fragrant and attractive in appearance.
• Rice is optionally replaced with buckwheat or millet groats.
• Herbs and seasonings such as marjoram, sage, curry, nutmeg, rosemary, thyme and savory are used to improve the taste properties of fish soup.

Cooking delicious fish soup is not possible for all housewives. By itself, the fish has a specific taste, which can be quite difficult to disguise.

The recipe for our creamy pink salmon soup is one of those recipes where nothing needs to be masked. The soup is tender, rich and no less tasty than.

We will take the products from the list.

Potatoes must be cut into slices.

Add boiling water. Boil in 15 minutes. Lightly salt in the process.

Onion cut into cubes. Grate carrots on a coarse grater.

Separate pink salmon from bones. Cut into pieces.

Fry onion with carrots in vegetable oil. Add pieces of pink salmon to the fry. Simmer salmon for 10 minutes.

At the end of cooking, add cream and chopped garlic. Bring pink salmon in cream sauce to a boil.

Introduce the pink salmon stewed in cream into the potato broth. Salt to taste and pepper. At this stage, the creamy pink salmon soup can be eaten, but let's try to transform it into the most delicate puree soup.

Using an immersion blender, puree our super creamy fish soup. Bring to a boil quickly.

Serve for dinner in tureens with a piece of butter and herbs. If desired, butter can be replaced with sour cream.

Homemade creamy soup with pink salmon is ready!

Fragrant, tender and so tasty fish soup turned out.

Greetings to all who came to my page!
Today I want to show and tell you about the recipe for Finnish fish soup with cream. The day before, I bought pink salmon, made fish steaks from half, and decided to cook fish soup in Finnish from the second half of the fish. It was possible not to cut the fish finely, and later I will tell you why.

I needed 5 potatoes, carrots and onions

half the potatoes cut into large pieces, and half smaller

First, I put water on the broth, in which I first put half of the onion and that part of the potato, which was cut coarsely

After 10 minutes after boiling with potatoes and onions, I put the fish, after which I cooked until the fish and potatoes were fully cooked. When they were cooked, strained and drained the broth.

While the fish broth is cooking, I fry in vegetable (olive) oil and be sure to add a piece of butter to give a creamy taste.

Saute vegetables until almost done.

after the fish broth is drained, I take out large potatoes,

and crush it with a spoon

Remove all bones from boiled fish and cut into small pieces. That is why at the very beginning I wrote that the fish can not be cut finely.

Next, I need 150 milliliters of cream, I have drinking 20% ​​cream.

First, I send finely chopped potatoes to the fish broth, which must be boiled until cooked, then sequentially fold the mashed potatoes and boiled fish. After that, pour in 150 milliliters of cream and bring to a boil, but do not boil, because the cream may curdle. Salt to taste, add bay leaf.

Dill greens are very organic with this soup.

The soup turns out very tasty, tender, without extra calories, very light.

Try it, I think you'll like it!

Time for preparing: PT01H00M 1 hour