Salmon soup recipe. Salmon trout fish soup, recipe with rice. To get a finished dish in a short period of time

19.03.2022

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:

Slightly frozen fillet is cut into large pieces.
Potatoes cut into cubes are placed in water with spices brought to a boil.
After 3 minutes, ½ of the chopped herbs of the cook’s choice are placed in the pan.
Fish pieces are laid out on the greens.
After 3 minutes of cooking, the remaining greens are added to the soup.
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 for 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:

The head of the fish is freed from the eyes and gills, after which it is soaked in cold water for 30 minutes.
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.
Half a carrot and an unpeeled onion are placed in the broth for cooking.
After 30 minutes, the vegetables and fish product are removed, pieces of meat are separated from the head, and the broth is filtered.
The broth is brought to a boil again, after which the chopped potatoes are placed in the pan.
After 10 minutes, chopped and grated onions, spices and salt are added to the soup.
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:

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

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

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

Boil diced fillet of fish product with ½ part of a whole onion in 1.5 liters of water.
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.
Cream is poured into the contents, after which the vegetable mass is cooked for 5 minutes.
The fish broth is filled with washed rice, vegetables in a creamy sauce, as well as salt and spices if necessary.
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:

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

Salmon soup does not appear on the table of the average Russian resident very often. Anyone who is unlucky enough to live near the sea shores has to buy this wonderful fish for a lot of money. However, many salmon recipes only ask for the trimmings of the fish - head, tail, skeleton, etc. This approach greatly reduces the cost of the dish.

Salmon, as a representative of red fish, is rich in polyunsaturated fatty acid and all minerals characteristic of marine life. At the same time, it belongs to the elite varieties of red fish due to the more delicate taste of the meat. However, if necessary, in any of the recipes it can be replaced with another representative of the species.

In soups with salmon you can find absolutely any vegetables - from the usual potatoes to “dietary” celery, because ukha belongs to dietary cuisine. The broth is often supplemented with cream, milk or processed cheese.

It is better to strain any fish broth after cooking. This will reduce the risk of getting bones and scales. This is especially true when the soup is made from scraps (soup set).

How to cook salmon soup - 15 varieties

Soup according to Finnish traditions, with delicate cream. Good way surprise and treat guests.

Ingredients:

Salmon - 400 gr.
Cream - 500 ml.
Tomatoes - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Herbs, spices - to taste

Preparation:

Chop the vegetables. Sauté carrots and onions in a saucepan until softened. Then pour in the tomatoes and simmer.

Pour in about 2 liters of water, add potatoes and salt. Almost before turning off (ten minutes), add pieces of salmon and pour in cream. Season.

Everyone loves rice in fish soup, and no one will refuse a plate of this dish. This soup will give you a feeling of fullness for a long time.

Ingredients:

Salmon – 500 g
Potatoes - 3 pcs.
Zucchini - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Celery root – 100 g
Rice - 50 g
Tomato paste - 3 tbsp. l.
Spices, herbs - to taste

Preparation:

Boil the rice until almost done, so that it is still a bit firm.

Chop vegetables: carrots, celery, zucchini. Potatoes - whatever you want. Break the salmon into pieces.

Sauté vegetables in oil with tomato paste.

Boil potatoes in boiling water. Add fish and vegetables and simmer for five minutes.

Before turning off, add rice and spices. After a couple of minutes, you can turn it off and leave it to infuse under the lid.

Another soup with delicate cream, but with a thicker consistency due to the use of flour during the cooking process.

Ingredients:

Salmon (enough trimmings and small pieces) - 400 g
Butter - 1 tbsp.
Potatoes - 5 pcs.
Cream - 300 ml
Flour - 60 g
Onion - 1 pc.
Spices - to taste

Preparation:

Boil broth from the trimmings (bones, head, fins) (set aside the pulp). Add spices and cook for a little less than half an hour. Remove foam regularly.

Disassemble the finished fish, set aside pieces of meat without guests.

Pour potato cubes into the thoroughly strained broth. Once boiled, remove half of the vegetables, mash and put back. Add small pieces of salmon (raw). Next add the fish boiled in broth and cut up. Add flour to the cream, stir until dissolved and pour into the soup.

A minute before turning off, add oil, spices and boil for a couple of minutes. Greens after switching off optional.

Flour is added to the puree soup for thickness and consistency.

Easy healthy soup. Great for anyone who follows the rules of proper nutrition.

Ingredients:

Salmon – 500 g
Celery stalks - 2 pcs.
Green olives (pitted) - 100 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Herbs, spices - to taste

Preparation:

Prepare fish broth. Chop the carrots and celery into strips, chop the potatoes and cut the olives into rings.

Fry the carrots, add celery and potatoes. Simmer, pour in broth. Add fish fillet, olives, cook for 8 minutes.

Here an atypical ingredient is added - vodka. Usually it is mixed into fish soup with river fish to remove its pronounced odor.

Ingredients:

Salmon - 200 g (soup set)
Potatoes - 4 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Tomato - 3 pcs.
Vodka - 50 g
Spices - to taste

Preparation:

Place a whole onion, half a carrot, and spices into a pan with fish and water. Remove the stem from the tomato and pierce it halfway several times. Send to cook. Skim.

Finely chop the potatoes and carrots, put them in the boiled and strained broth. Before turning off, pour a glass of vodka, turn off after two minutes.

Super healthy and very flavorful soup. Children simply need this - it is slightly sweet and is very necessary for tummy work.

Ingredients:

Salmon (smoked) – 300 g
Fresh salmon soup set - 200 g
Fennel - 1 pc.
Cream - 300 ml
Potatoes - 2 pcs.
Lemon - 1 pc.
Herbs, spices - to taste

Preparation:

Boil broth from fish scraps.

Cut the potatoes into cubes. Chop the fennel into strips. Set aside the greens.

Fry the potatoes in oil in a casserole, then add the fennel and add half a lemon.

Pour in the prepared broth. Darken. Smoked fillet cut, not too finely.

Remove the lemon from the soup and add fish instead. Pour in the cream.

Boil, add spices, leave. Add greens.

Thick, rich soup with salmon broth. It will leave a feeling of fullness and a pleasant aftertaste for a long time.

Ingredients:

Salmon soup set - 300 g
Bell pepper - 1 pc.
Potatoes - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Tomatoes - 0.5 kg
Cream - 500 ml
Butter - 40 g

Preparation:

Finely chop the vegetables in advance: potatoes, peppers, onions (in half rings), tomatoes.

Grate the carrots. Saute it and the onion in oil, gradually add peppers, tomatoes, and potatoes. Once softened, pour in boiling water. Add spices, after boiling, add fish, hold for 10 minutes, turn off.

Rassolnik with salmon is a very unusual soup. But unexpectedly it turns out to be very tasty.

Ingredients:

Salmon – 0.5 kg
Rice - 50 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Cucumber (pickled) - 1 pc.
Sweet bell pepper - 1 pc.
Spices, herbs - to taste

Preparation:

Prepare salmon broth. Cut the potatoes, let them cook, and remove and cut the fish.

Grate carrots and fry with chopped onions. Rinse the rice and add to the vegetables. Once it has simmered, combine the roast with the broth.

Grate the cucumber, chop the pepper and add to the soup. Cook for 11 minutes. Sprinkle with greens.

Rice in soups can be replaced with pearl barley. It takes longer to cook, but is more satisfying, healthier and tastier.

Delicate creamy soup with sweet paprika and melted cheese. A simple and quick option for every day.

Preparation:

Salmon (fillet) - 300 g
Potatoes - 4 pcs.
Sweet bell pepper - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Tomato - 3 pcs.
Processed cheese - 200 g
Salt, pepper, herbs - to taste

Preparation:

To boil water. Chop the potatoes and let them cook. On the bottom with oil, alternately fry chopped peppers, onions, carrots, and tomatoes. Each vegetable should become soft.

Cut the fish fillet into pieces and place with the potatoes for 10 minutes. Then send the fry, check for spices. Grate or chop the cheese finely and add to the soup. Sprinkle with herbs.

A light yet satisfying soup. Bright taste, maximum benefits.

Ingredients:

Salmon - 300 g
Millet – 80 g
White cabbage – 250 g
Soy sauce - 2 tbsp. l.
Boiled chicken egg - 2 pcs.
Spices - to taste

Preparation:

Rinse the millet thoroughly. Boil in boiling water.

Cut the salmon into fillet pieces, pour in soy sauce and leave to marinate for about half an hour.

Finely chop the cabbage. Place salmon and cabbage in cooked millet. Season, let sit for a few minutes.

Cut boiled eggs into four parts, place into portioned plates along with the soup.

A soft puree soup that children will really appreciate. Minimum ingredients, but lots of benefits.

Ingredients:

Chicken broth - 2 l
Salmon fillet - 200 g
Sweet bell pepper - 1 pc.
Leek - 1 pc.
Flour - 1 tbsp.
Cream - 500 ml

Preparation:

Chop onions and peppers as desired. Sauté. Add salmon fillet cubes. Add a spoonful of flour and stir.

Boil the broth, pour cream into it and lay out the finished frying. Puree the entire soup in a blender.

A non-standard dish, bright and healthy. You don't often see orange juice in soup, so this option will really surprise the most discerning guests.

Ingredients:

Salmon – 300 g
Cream - 150 ml
Celery root - 200 g
Tomato paste - 1 tbsp. l.
Orange juice – 80 ml
Butter - 2 tbsp.
Red salad onion - 2 pcs.
Capers - to taste
Vodka – 50 ml
Spices - to taste

Preparation:

Chop the celery and onion into cubes. Saute them in oil, grate the orange zest on top. Cut the salmon into pieces. Add oil, tomato paste and seasonings to it. Mix with fried vegetables.

Squeeze juice from oranges.

Mix fish with vodka, juice, capers. Pour boiling water over everything and simmer for a quarter of an hour.

Remove the fish.

Beat everything else with a blender. Pour in the cream. Place fish pieces on each plate.

This is an economy soup, for lightning-fast preparation. Canned fish is quite affordable, is not inferior in usefulness to fresh fish, and also does not require cooking time.

Ingredients:

Canned salmon - 400 g
Onion - 1 pc.
Carrots - 1 pc.
Tomatoes - 1 pc.
Potatoes - 4 pcs.
Cream - 500 ml
Spices - to taste

Preparation:

Chop the vegetables. Onions and carrots - finely sauteed. Chop the tomatoes and fry them.

Place the prepared potatoes into boiling water and boil. Then open the canned food and add to the potatoes. Immediately pour in the cream.

Taste for spices, add herbs.

Soup that uses canned food should be salted at the very end!

Japanese inspired soup. Seafood, rice and Asian flavors are all you need for a delicious lunch.

Ingredients:

Salmon – 100 g
Squid - 3 pcs.
Shrimp – 100 g
Shiitake mushrooms - 20 g
Miso paste - 1 tbsp. l.
Rice - 70 g
Lettuce leaves - 5 pcs.
Laminaria algae – 5 g
Dried anchovies - 20 g
Soy sauce - 30 ml
White semi-dry wine – 50 ml
Tofu - 100 g
Green onions - to taste

Preparation:

Soak dried anchovies in water for 10 minutes. Cut in half.

Soak the shiitake for an hour.

Drain the water from the anchovies, fill them with fresh water and add algae. Boil. Remove the seaweed and cook the fish for another ten minutes. After this, strain.

Clean the squid and cut into rings. Boil shrimp, peel.

Boil a liter of water. Squeeze the mushrooms from the water and place in boiling water. After 15 minutes, add rice, pour in soy sauce, wine. Add shrimp. Cut the salmon into pieces and place in the broth.

Chop the lettuce leaves. Add squid, cook for three minutes, add lettuce leaves and cook for the same amount of time. Return the shrimp to the soup, boil and turn off. At the end, add miso paste and then just add salt.

Japanese soups are easy to control according to taste - just change the ratio of products in one direction or another.

A rather refined version of cream soup with red fish and shrimp. Anyone will appreciate this dish!

Ingredients:

Salmon fillet - 300 g
Peeled shrimp - 150 g
Milk - 300 ml
Potatoes - 3 pcs.
Cream cheese - 150 g
Garlic - 3 cloves
Spices - to taste

Preparation:

Boil the potatoes whole. When cooked, drain half the water and mash the remaining potatoes until smooth. Add melted cheese to it.

Place the fish (fillet) together with the garlic in a blender. Pour in milk.

Combine fish milk with potatoes. Boil, stirring.

Fry the shrimp quickly, for a minute, on each side. Spread over soup when serving.

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, it will still turn out very tasty soup from salmon.

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. From green onions, take only the lower white part and cut 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 by 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 the soup from river fish 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 followed.

Attention, TODAY only!

Salmon soup is considered one of the most delicious fish dishes. To prepare this dish we will need:

A few slices of fresh fish.
Medium sized bulb.
A couple of carrots.
Potatoes (5-6 medium-sized pieces).
Black pepper.
Water.
Salt and spices to taste.
Bay leaf.
Green onions.

What do you know about salmon?

Salmon is a type of salmon that lives in the Baltic Sea, so this dish originally came from Finland. Salmon soup is similar to regular fish soup, but has a delicate taste and does not tolerate hot spices. Therefore, this soup cannot be compared with similar dishes. The main ingredient is salmon. About half the weight in fish is fat. It should also be remembered that salmon contains a large amount of protein, which, when certain ingredients are combined, can increase, due to which salmon soup is equated to high-calorie dishes.

It should be remembered that fish raised on farms have less calories than fish that lived in their natural environment. Salmon meat is filled with beneficial amega-3 components. These components are useful for normal functioning internal organs. Unlike regular white meat, this product contains fatty acids that strengthen the walls of blood vessels. This is very useful for the blood circulation of the body, as well as for the blood vessels of the brain. In medicine, this meat helps improve metabolism, prevents myocardial infarction and normalizes the functioning of the liver and kidneys. Therefore, salmon fish soup is used in many health institutions.

Cooking delicious soup

How to make salmon soup? First you need to cut the fish. You can't overdo it in this matter. It is best to divide the fish into four components. The tail, fins and head must be immediately separated and the rest gutted. For the soup, a fillet cut from the general mass is suitable, and for greater fat, the head is placed, from which the gills are first separated. The recipe for salmon soup is quite simple and standard. It is necessary to pour water into the pan and place the finished parts of the fish in the water.

For a rich broth, the salmon must be boiled for about 30-35 minutes, and during this time the foam must be removed from the surface of the water. Then you need to cut the carrots into small cubes. Carrots are added to the soup only after removing unnecessary parts of the fish from the broth. For better filtration, the soup can be strained through cheesecloth. Then you need to cut the potatoes and onions into small cubes. These ingredients are added to the salmon soup 10 minutes after adding the carrots.

It should be remembered that it is necessary to cook over medium heat. The potatoes are cooked for about 30 minutes, they should be boiled in the soup and take on a kind of porridge. Next, pieces of fish are placed. After adding the main components, add salt to taste, bay leaf, spices and pepper. Green onions are added after 5 minutes of boiling. Next, turn off the gas and let the salmon soup brew for 20 minutes. Finally, you can pour the soup into bowls in advance and decorate it beautifully.

To decorate salmon soup, you can use any greens, as well as dairy products. The standard option is to add a teaspoon of sour cream to the middle of the poured soup and garnish with a small bunch of herbs on top. Some gourmets prefer to add half a boiled egg to the plate. You can also add sour cream and eggs separately.

Fish soup with cream

In many elite restaurants, the soup is served with curry seasoning and a separate plate of exotic greens. Salmon soup with cream is also very popular in the West. For this recipe, there is a certain way of serving the broth, which is pre-cooked with cream. Soup with salmon and cream is considered elite and is very popular. Creamy soup is also common. Here the cooking method is radically different from the standard method.

The broth is based on 500 milliliters of cream, which is boiled along with pieces of fish. This broth is seasoned with a separate vegetable sauce. A pleasant smell and delicate taste are the main features of creamy salmon soup. True connoisseurs of taste prefer to marinate the meat with spices before cooking the broth, and then proceed to the main preparation. This procedure adds spiciness to the soup, but retains its piquant aroma.

Salmon soup is perfect as a main course at any feast and will undoubtedly become the main decoration of the holiday table.

Salmon is the queen among fish. Soup made from salmon is the king among first courses!

Salmon has earned royal epithets due to its delicacies and incredibly delicate taste. However, the main value of noble fish lies in the mineral substances it accumulates. And, despite the fact that this is a fat-containing product, nutritionists “prescribe” it even to those who are struggling with excess weight.

But there were times when salmon was not considered a delicacy or gourmet food. For example, in Scotland, where the rivers were overflowing with red fish, farm laborers were hired only on the condition that their daily ration would not contain salmon.

Today salmon has become an “aristocrat”. It is served in those houses where the high status of the owners needs to be emphasized. And expensive restaurants consider it their duty to have salmon dishes on their exquisite menus. But this tamed predator was not proud to become a regular at ordinary home feasts.

Salmon soups are especially popular. And even if the main ingredient in the ear is not the fillet, but the head, abdomen, fins or tail, the soup does not lose its royal taste.

So, today on our menu is salmon soup. AND best recipes dedicated to him.

6 recipes for making salmon soup

Recipe 1. Creamy salmon soup

Salmon and cream are the basic ingredients of traditional fish soups among the Scandinavian peoples. They complement each other perfectly, giving rise to a surprisingly delicate taste. We diversify the fish soup with mussels. We will serve it with golden croutons seasoned with herbs of Provence and pumpkin seed oil.

For 4 servings of soup you will need: half a kilogram of salmon (you can trim for broth), 400 g of cream 33%, 100 g of mussels, 300 grams of potatoes, 100 grams of onions, 100 grams of carrots, 100 grams bell pepper, 7 cherry tomatoes, 5 branches of thyme, a pinch of nutmeg, a couple of cloves of garlic, 50 grams of butter; salt, pepper, sweet paprika, dill - to taste. For the croutons: toasted bread, pumpkin oil, red paprika, herbes de Provence, dry garlic.

Cooking begins with baking vegetables in a saucepan, which will be used to prepare soup for us. It is preferable to take the one with a thick bottom. From the prepared products, take one small carrot, onion and garlic. Cut the carrots into thick “pucks”. Remove only the first “clothes” from the onion, leaving the remaining golden layers for greater aroma. Cut into halves. Peel the garlic and also divide in half. Place all vegetables in an empty pan, cut sides down. Bake over high heat until well browned marks appear.
Pour a liter of baked vegetables cold water. Place the salmon (backbone and belly) in a pan. Sprigs of fresh thyme and dill, wound into a bundle with thread, are sent there. Bring to a boil and cook for about 15 minutes. The fire is weak.
Remove the fish and herbs from the fish and vegetable broth. Strain through a fine strainer and return the clean, rich broth back to the pan. Place finely chopped potatoes in it and return to the stove. If salmon fillet was cooked in the broth, set it aside and add it to the soup at the very end, along with the cream.
Remaining raw vegetables wash, peel, cut into beautiful cubes (cherries into halves) and fry in butter for three minutes. Throw this whole colorful group into the soup. And also nutmeg, salt and pepper. Instead of the last two ingredients, the fish soup can be seasoned with a spicy mixture of “Lemon Pepper”, which in addition to salt and pepper contains onion, garlic, sugar, acid and lemon zest, turmeric. Cook the seasoned broth until the vegetables are completely cooked.
After cooking the soup, add mussels, chopped garlic cloves and herbs. The last ingredient is cream. As soon as the creamy soup boils, remove from the hot surface.
Using baking cutters, cut out hearts from the bread. Brush the croutons with butter, sprinkle with herbs de Provence, garlic, paprika and place hot in the oven. Fry until crispy.
Serve the creamy soup with a drizzle of pumpkin seed oil and romantic croutons.

Recipe 2. Salmon head soup

Rich and thick broth is obtained from fish heads. And in the head of a big salmon there is also a lot of meat. Therefore, an exquisite soup with the aroma and taste of natural salmon will surprise you with its simplicity and will become a favorite dish not only for everyday meals, but also for festive table there will be no shame in submitting it.

For 3-4 servings of soup you will need: one head of salmon, 3 potatoes, two onions, carrots, 1 bunch of dill and parsley, 50 g of vodka, butter for frying vegetables, bay leaf, allspice, black pepper and salt - to taste.

Salmon head soup can easily be spoiled if the gills are not removed first. Therefore, the preparation of fish soup must begin with careful processing of the head.
The cleaned and washed head is placed only in cold water. It will take 20 minutes for it to cook and release the flavor and all the juices into the broth. The foam should be skimmed periodically so that the broth does not lose its transparency.
At this time, let's take care of the vegetables. Peel one onion and potato tubers and cut into even, proportional cubes. Onions – small, potatoes – medium. Wash the parsley and dill and chop finely. Place half the greens, onions, and potatoes into a separate bowl.
Peel, wash and cut the second onion and carrot into cubes. Fry until lightly browned using butter. Finally, season with pepper. You should not overcook vegetables - they will lose their flavor.
Remove the head from the pan and disassemble. Strain the broth through cheesecloth and pour into a clean container. Return to the stove, but reduce the heat so that the liquid does not boil too much. Add salt.
As soon as boiling bubbles appear, place raw onions, potatoes and some of the herbs into the pan. The soup should be cooked until half cooked (about 15-20 minutes). Add bay leaf, allspice and fried vegetables. Bring to readiness and you can return the meat from the head to the broth (if the head is small, the whole thing). As soon as the soup starts to boil again, pour in vodka. Let it boil along with the soup.
Pour the finished salmon head soup into deep plates, sprinkle with the remaining herbs and serve with crispy bread.

Recipe 3. Norwegian salmon soup

Ear soup according to this recipe - a traditional dish northern country, where great and glorious warriors - the Vikings - were raised. Nutritious and healthy soup from salmon provided them with strength, increased endurance and resistance to the enemy.

For a 3-liter pan you will need: head, ridge, salmon skin, 300-400 g salmon steak, 1 leek (without feathers), 1 onion, carrot, 3 potatoes, 4 pcs. medium tomatoes, a tablespoon of flour, 2 tbsp. spoons of melted butter, 200 ml of cream (fat), celery stalk; bay leaf, salt, allspice, dill - to taste.

Traditionally, Norwegian fish soup is cooked in fish broth. Therefore, first of all, you should prepare the fish: rinse the backbone, wash the skin, remove the gills from the head and also wash thoroughly under running water. Place everything in a saucepan and fill with filtered cold water. Constantly skimming off the foam, bring the broth to a boil. You should not cook salmon fish for a long time. Its meat is very tender, and after 20 minutes of boiling it can become tough and lose its nutritional and taste qualities.
When the foam stops forming, put the onion and one peeled potato into the pan. Boil for five minutes and add bay leaf and allspice to the soup. The broth is cooked until the potatoes are ready. This will take 20 minutes, which is optimal for fish.
Remove the finished potatoes from the soup and mash them into a puree using a blender. To make the mass homogeneous, add a little broth.
Strain the broth. Disassemble the fish bones and remove the meat from them. Place mashed potatoes into the rich liquid and return to the heat.
Wash the celery stalk and leek, cut into thin strips and fry in butter until soft golden brown. Place the aromatic oil and onion in a saucepan near the ear. Also add mashed tomatoes without skin and carrots and potatoes, cut into soup cubes. Cook vegetables covered for 15 minutes.
Prepare the dressing. Dry the flour in a frying pan, add butter to it and fry. Dilute the dressing with 200 grams of broth and stir thoroughly until smooth, so that there are no lumps. After boiling, add warm cream, let it boil again and pour the creamy dressing into the soup with vegetables. Mix well.
Cut the salmon steak into manageable pieces, place in a saucepan, cover with a lid and reduce heat. The soup should not boil! If the fish does not cook, but simmers quietly, the fish will acquire a delicate taste, and the soup will only benefit from this.
Let the finished soup brew for 40 minutes. But it is served hot (warmed up). A fragrant Norwegian soup with notes of tomato and creamy tenderness, seasoned with fresh dill and the thinnest slice of lemon.

Recipe 4. Cheese soup with salmon

For 4 servings of soup you will need: 400 grams of salmon, 200 grams of processed cheese, 100 grams of spinach, 1 onion, 1 Bell pepper, 1 potato, teaspoon sweet paprika; salt, ground pepper - to taste, vegetable (or butter) oil for frying.

Clean the salmon steaks, rinse well, sprinkle with lemon juice and let stand for 5-10 minutes. Pour two liters of cold water over the fish and place on average temperature stew. During the boiling process, do not forget to skim off any foam that forms. Cook the broth for no more than 20 minutes.
Separate the fish meat from the bones and disassemble it into manageable pieces.
Wash the onion, carrot and pepper, peel and cut into even small cubes.
Fry vegetables in oil. As soon as the onion turns golden, remove from the stove. Don't overcook.
Peel the potatoes and also cut them into cubes for the soup.
Place the fried vegetables and potatoes into a saucepan with the prepared broth. When boiling bubbles appear in the soup, add melted cheese. Cover with a lid and keep on the stove over moderate heat until the potatoes are done.
Add chopped spinach to the finished soup, then pieces of salmon. Salt, pepper and add ground paprika. Allow the soup to cook for a couple more minutes. As soon as it boils, remove from the hot surface.
Delicious, tender and velvety soup with melted cheese, salmon, and spinach is ready.
Garlic croutons will add more flavor to this soup.

Recipe 5. Festive hodgepodge with salmon

This hodgepodge with red fish will brighten up any everyday life. It’s easy to prepare, quickly fills you up and leaves a holiday aftertaste.

For 4 servings of soup you will need: a soup set of one salmon, 300 grams of salmon (you can replace some of it with sturgeon or pike perch), 3 pickled porcini mushrooms, 2 lemon rings, 2 pickles, 10 virgin olives, a small jar of virgin olives, onion, 2 spoons vegetable oil, a tablespoon of capers and flour, half a glass of cucumber pickle, 2 tablespoons of tomato puree, spices to taste (peppercorns, salt, bay leaf, dill and parsley).

Prepare 1 liter of rich broth from the ridge, fins and tail.
In a separate pan where the hodgepodge will be prepared, fry the chopped onion and bring it to a golden brown color with flour. Pour in the strained broth cucumber pickle and stir everything well.
Bring the soup to a boil.
Chop the capers and cut the porcini mushrooms into beautiful pieces. Place in a saucepan and let it boil too.
Peel the cucumbers thinly and cut into cubes. Wash the fish, take it into pieces, scald with boiling water and lightly simmer in a frying pan with butter, cucumbers and tomato puree. Add the dressing to the soup and leave over low heat until the fish is cooked. Add spices five minutes before turning off the gas.
Present it like this: put a piece of fish into soup bowls, pour in hodgepodge, add lemon slices, olives and herbs.

Recipe 6. Cold cucumber soup with salmon and basil

For 4 servings of soup you will need: 0.3 kg of cucumbers, 1/5 kg of potatoes, fresh bunch of basil, 0.1 kg onions, 1 green chili pepper, 1/3 l white wine, 300 ml cream 35-38%, 200 ml milk, 60 ml vinegar, 60 ml olive oil, 20 g sunflower oil, 20 g butter, 40 g sugar, 4 peas allspice, 5 g ground pepper, 1 bay leaf, 7 g sea salt.

Peel the onion and cut into thin half rings. Place in a not yet heated pan, add oil - vegetable and butter. Fry. A cold pan will heat up gradually, allowing the onions to remain translucent as they fry.
Peel the potatoes and cut into slices, preferably thin. Add to the onion and fry until almost done.
Pour in the cream, add salt and pepper, and heat a little.
Cut off the stems of clean cucumbers, divide into pieces and grind in a blender. Send milk and peppers without seeds to the cucumbers and puree everything together.
Place fried potatoes and onions in the puree. Beat everything into a homogeneous smooth mass and put the soup in the refrigerator.
Pour boiling water over the basil greens, put them in a blender, season with olive oil and blend. Pass the green mass through a fine strainer.
Place allspice peas, bay leaves, sugar and salt in a saucepan with white wine and vinegar. Boil.
Place the whole salmon fillet into the boiling marinade and immediately turn off the stove. Without covering, let it brew for 30 minutes.
Break the salmon into small pieces. It is convenient to do this with a fork.
Serve cucumber and salmon soup chilled.
Presentation: Pour the puree soup into bowls, place small pieces of fish, and top with green basil oil.

Soups with salmon are very easy to prepare. But still, this is a royal delicacy, and therefore it should be treated with due respect. Some tips will help you earn the favor of the Royal Majesty.

The only thing tastier than salmon soups are salmon fillet soups. But, despite this, the broth on the heads/tails/fins turns out to be richer and thicker.
If the head is cooked in the broth, the gills must be removed, otherwise the soup will become cloudy and bitter.
Salmon soup can be prepared simply with fish broth, or you can diversify its taste with milk, cream, seafood, vegetables and white wine.
Millet, couscous, rice or spider web noodles are also added to salmon soup as additional ingredients.
Creamy salmon soups will always be tender if you adhere to the proportion: 100 g of cheese per liter of water. The taste of such soups is usually emphasized with white bread croutons.
When buying fish in supermarkets, it is better to give preference to the whole carcass. And then cut fresh steaks from it or disassemble it into a soup set.

Salmon is a fish that is very easy to prepare for a holiday dish. It belongs to those products that cannot be spoiled. And even if the soup is seasoned only with salt and pepper, the taste will remain divine. And if you add a palette of tastes and colors from other vegetables and spices to the salmon broth, you will never be able to forget this dish.