Lightly salted salmon soup. Making salmon soup. What do you know about salmon

Fish soup, or fish soup, is prepared from any fish. But the most delicious and rich it comes from salmon. There are many ways to prepare this delicious and healthy dish. Let's look at the most popular of them.

Salmon fish soup

In order to prepare salmon soup, we will need: salmon, onions, carrots, fresh tomatoes, potatoes, salt, pepper, olive oil. The fish must be prepared: cleaned of scales, gutted and thoroughly washed outside and inside. Then cut into portions, place in a saucepan with cold water and bring to a boil. Remove the resulting foam, salt the contents of the pan, add bay leaves and cook for another 20 minutes. Meanwhile, peel the vegetables. Finely chop the onions, carrots and tomatoes. When the salmon is cooked, it needs to be removed from the broth and cooled slightly. Pass the broth through cheesecloth. Separate the cooled fish from the bones and disassemble into small pieces. Fry onions, carrots and tomatoes in hot oil. Add them to the broth. Cut the potatoes into slices or cubes and place in a saucepan. Boil the soup until the potatoes are ready. Then taste it - if there is not enough salt, add more salt, add spices, prepared fish pulp and remove from heat. Pour the soup into bowls and add finely chopped herbs to each bowl for decoration.

Salmon head fish soup

If you have a salmon head left over, you can use it to make soup. In any case, purchasing individual fish heads is not that difficult - they are sold in almost every major supermarket. Why heads? The fact is that salmon fish soup will turn out much tastier if you cook the broth not only with the pulp. To prepare this dish, use the following set of products: salmon heads, vegetables (potatoes, carrots and onions), rice, spices and seasonings and a little vegetable oil. You will also need fresh herbs as decoration. Rinse your heads thoroughly and fill them with cold water. Put on gas, let it boil, then skim off the foam. Add bay leaf, salt and cook for about 30 minutes. During this time, you must peel the potatoes, thoroughly wash the rice, chop the onion and chop the carrots. Lightly fry the carrots and onions in oil. Once the salmon head is cooked, remove it from the pan. The fish broth must be strained through cheesecloth or a fine sieve. Then add chopped potatoes and sautéed vegetables. Add washed rice. Season salmon fish soup with your favorite spices. Keep on fire for another 10 minutes. If the head of the fish is meaty, then separate the pieces and place them on plates. Then pour hot soup and garnish with chopped dill or parsley.

Fish soup with cream

True gourmets will certainly appreciate this recipe: the soup has an amazing aroma and delicate creamy taste. To prepare it, you will need salmon or trout, vegetables (potatoes, onions, carrots and tomatoes), as well as salt, vegetable oil, and fresh herbs. And, of course, cream 10-20% fat. Finely chop the onion and grate the carrots. The potatoes must be peeled and cut into cubes or cubes. Rinse the salmon under running water, separate from the skin, and cut into small pieces. Tomatoes must be peeled. Pour boiling water over them or place them in it for a few seconds. Now the peel can be easily removed. Cut the pulp into pieces. Immediately pour vegetable oil into the pan and fry the onion in it. Add carrots, tomatoes and saute a little more. Fill the contents with a liter of water. When the liquid boils, add potatoes, salt and keep the future salmon fish soup on the fire for another 5 minutes. Now place the raw fish pieces into the pan. Pour in the cream after them. Boil the soup until the potatoes are ready. Taste it, you may need to add some salt. Pour the finished dish into portioned plates and sprinkle chopped herbs on top. Bon appetit!

A tasty and quick salmon or trout soup with rice will diversify your menu; for a holiday you can prepare it from a red fish steak, and on weekdays from the tail and heads of salmon. We thank Svetlana Burova for the recipe and step-by-step photos of salmon soup:

Salmon or trout fish soup

This easy and quick to prepare soup can be cooked from any fish: river fish - pike perch, silver carp, carp, bream...; sea ​​- pink salmon, coho salmon, trout... That is, any to your taste.

In my version of a delicious soup, I offer salmon.

This soup cooks very quickly.

For the salmon soup recipe you will need:

• Salmon – 1 steak (can be used for fish belly soup),
• Potatoes – 3 pcs.,
• Onions – 2 pcs.,
• Carrots – 1 pc.,
• Vegetable oil - for frying vegetables,
• Rice – 5 tbsp. spoons,
• Salt - to taste.
• Bay leaf – 2 pcs. (at your discretion)
• Greens – 1 bunch.

How to make salmon or trout soup

To prepare salmon fish soup, pour water into a saucepan and put on fire. Bring to a boil.

Peel potatoes, onions, carrots.

Video recipe from YouTube channel:

Salmon soup according to Serge Markovic's recipe

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 the best recipes are 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 of 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, herbs de Provence, dry garlic.

1. 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.
2. Pour baked vegetables with a liter of 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.
3. 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.
4. Wash the remaining raw vegetables, peel them, cut them 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.
5. 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.
6. 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.
7. 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 it will not be a shame to serve it at the holiday table.

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 .

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour the finished salmon head soup into deep plates, sprinkle with the remaining herbs and serve with crispy bread.

Recipe 3. Norwegian salmon soup

Fish soup according to this recipe is a traditional dish of the northern country, on which great and glorious warriors - the Vikings - were raised. Nutritious and healthy salmon soup 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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, a teaspoon of sweet paprika; salt, ground pepper - to taste, vegetable (or butter) oil for frying.

1. 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 cook at medium temperature. During the boiling process, do not forget to skim off any foam that forms. Cook the broth for no more than 20 minutes.
2. Separate the fish meat from the bones and disassemble it into manageable pieces.
3. Wash the onion, carrot and pepper, peel and cut into even small cubes.
4. Fry vegetables in oil. As soon as the onion turns golden, remove from the stove. Don't overcook.
5. Peel the potatoes and also cut them into cubes for the soup.
6. 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.
7. 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.
8. Delicious, tender and velvety soup with melted cheese, salmon, and spinach is ready.
9. 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 tablespoons of vegetable oil, a tablespoon each 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).

1. Prepare 1 liter of rich broth from the ridge, fins and tail.
2. 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 brine and stir everything well.
3. Bring the soup to a boil.
4. Chop the capers and cut the porcini mushrooms into beautiful pieces. Place in a saucepan and let it boil too.
5. 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.
6. 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, a fresh bunch of basil, 0.1 kg of onions, 1 green chili pepper, 1/3 liter of white wine, 300 ml of cream 35-38%, 200 ml milk, 60 ml vinegar, 60 ml olive oil, 20 g sunflower oil, 20 g butter, 40 g sugar, 4 allspice peas, 5 g ground pepper, 1 bay leaf, 7 g sea salt.

1. 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.
2. Peel the potatoes and cut into slices, preferably thin. Add to the onion and fry until almost done.
3. Pour in the cream, add salt and pepper, and heat a little.
4. 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.
5. Place fried potatoes and onions in the puree. Beat everything into a homogeneous smooth mass and put the soup in the refrigerator.
6. 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.
7. Place allspice peas, bay leaves, sugar and salt in a saucepan with white wine and vinegar. Boil.
8. Place the whole salmon fillet into the boiling marinade and immediately turn off the stove. Without covering, let it brew for 30 minutes.
9. Break the salmon into small pieces. It is convenient to do this with a fork.
10. Serve cucumber and salmon soup chilled.
11. 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.

1. 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.
2. If the head is cooked in the broth, the gills must be removed, otherwise the soup will become cloudy and bitter.
3. Salmon soup can be prepared simply with fish broth, or you can diversify its taste with milk, cream, seafood, vegetables and white wine.
4. Millet, couscous, rice or spider web noodles are also added to salmon soup as additional ingredients.
5. 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.
6. 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.

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 acids 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. A good way to 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, 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 half a lemon.

Pour in the prepared broth. Darken. Cut the smoked fillet, 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. Sauté 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 the boiled eggs into four parts and place in portioned bowls 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
• Semi-dry white 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, add soy sauce and 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.

Fish soup or fish soup can be prepared from almost any type of fish, but fish soup made from salmon is considered the most delicate. There are many options for preparing this healthy first course. Let's look at a few of the most popular ones.

Salmon head with millet

This is one of the most common salmon fish soup recipes. This budget dish will delight you with its excellent taste and rich, aromatic soup.

Salmon head fish soup (you can use trout or salmon)

• 1 head of salmon;
• 1 onion;
• 4 potato tubers;
• 1 carrot;
• 0.5 tbsp. good millet;
• 1 bunch of fresh dill;
• 1 laurel;
• a little salt and pepper.

To prepare fish soup from the head, first wash it, remove the gills, eyeballs and soak the head in clean water to remove all the blood.

Place your head in a saucepan with three liters of water, and after boiling, cook the broth for half an hour. Strain the resulting soup, return it to the pan, and bring it to a boil again.

Peel the potatoes, cut them into cubes, place them in boiling fish broth, add a little salt. After five minutes, add the carrots and onions cut into small cubes into the salmon head fish soup.

We wash the millet with hot water, otherwise it will taste bitter, and soak for 15 minutes. Add to the soup five minutes after the carrots. Stir, add bay leaf, salt and pepper to taste.

Pour the millet soup into bowls, adding pieces of meat taken from the salmon head.

Creamy with rice

Japanese version of salmon and rice soup. Salmon fillet or any other type of red fish is also suitable for this dish.

Japanese salmon, rice and nori soup

Ingredients for cooking:

• 300 g fresh salmon;
• 100 ml low-fat cream;
• 100 g long rice;
• 3 tbsp. soy sauce;
• 1 plate of nori;
• 2 pinches of sea salt;
• 2 sprigs of green onions.

Preparation:
To cook creamy soup with rice, you need to rinse and dry the fish fillet thoroughly. Cut the salmon into medium cubes, place it in a saucepan with a liter of water, and cook for about 10 minutes.

The rice needs to be cooked properly so that it does not make the broth too sticky. We wash the cereal several times and soak it in cold water for several minutes.

Add rice to the broth, stir, add salt, and cook until the cereal is almost done.

Break the nori sheet into pieces and place it in a pan with rice and fish. Cook the soup for another 3 minutes, add soy sauce, set the pan aside. Before serving, leave for 10 minutes.

Pour the soup into bowls, season with cream of any fat content, sprinkle with chopped green onions.

Red fish soup soup set

Ukha from the tail and ridge of red fish turns out rich and has a fairly low calorie content. So it can be called a dietary dish that you can eat without fear of gaining excess weight.

Ear from the tail and spine of a red fish

Ingredients for cooking:

• 1 red fish tail and spine;
• 1-2 tomatoes;
• 2-3 potato tubers;
• 1 carrot;
• 2 bay leaves;
• 1 onion;
• 0.5 tsp salts;
• 0.5 bunch of fresh herbs;
• 1 small chili pod.

Preparation:

You can cook fish broth from soup sets, usually consisting of backbone and tails. We thoroughly clean the trimmings from the skin, cut off the fins and wash them several times.

Peel the potatoes and chop them coarsely. Peel the carrots and onions and cut them into small cubes.

Place the fish and vegetables in a saucepan or cauldron. Add bay leaf, whole chili pod, salt to taste. Fill the puffs with hot water and put on fire. When, after boiling, noise appears, remove it with a special spoon. Turn the heat down to medium and cook the soup for a quarter of an hour.

Add chopped tomatoes and chopped fresh herbs to the pan with the fish soup, and cook the fish soup for another 5-7 minutes. Turn off the heat and steep the soup a little under the lid.

And to better reveal the taste of the dish, pour 50 g of vodka into the pan before infusing it. But this is done if the dish is intended exclusively for adults.

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

From trout and green beans

An excellent option for a light lunch would be a nutritious and tasty trout soup with vegetables, as in the photo.

Trout fillet soup with green beans, potatoes and celery

Ingredients for cooking:

• 400 g trout (fillet);
• 1 carrot;
• 50 g leek;
• 3 potatoes;
• 1 onion;
• 1 stalk of celery;
• 50 ml vegetable oil;
• 50 g green beans;
• 3-5 grains of allspice;
• a little black pepper and sea salt.

Preparation:
We thoroughly wash the fish with cold water, place it in a saucepan with cold water, and cook over high heat until scale forms, which we immediately remove with a slotted spoon. Reduce heat and cook broth for about 40 minutes. Remove the fish and cut it into portions.

Peel the potatoes, cut them into medium cubes, and let them cook in fish broth.

Meanwhile, peel the onions and carrots. Chop the leek into rings, and the onion into small cubes. Place in a frying pan with heated vegetable oil and fry over high heat until golden brown. Add diced carrots to the contents, mix, then add chopped celery stalk. Fry the vegetables for another 3-5 minutes, seasoning them with salt and black pepper.

Transfer the contents of the frying pan into the pan with the soup and stir. After 10 minutes, add pre-chopped and boiled green beans and peppercorns, cook for another 10 minutes.

At the end of cooking, add the trout, mix, and serve.

It's almost impossible to mess up, but there are still some things to consider:

• if you need to get a soup with a pronounced taste, then use only fillet;
• when cooking broth from the head, be sure to remove the gills, otherwise the broth may become cloudy and give off an unpleasant odor;
• if you need a rich broth for fish soup, cook it from the heads, ridges or bellies;
• In any recipe for creamy fish soup, cream can be replaced with milk;
• the dish will turn out tasty and healthy only from fresh fish;
• Cereals will help make the dish more filling: rice, buckwheat, millet or semolina.

Salmon soups can rightfully be called a royal dish. They are prepared very quickly from a simple set of ingredients. It’s up to you to choose which recipe to prepare. Bon appetit!

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