The secret of the first fish dishes in rich broth. If you bought a whole salmon carcass, leave the head, tail, spine, fins and some entrails for this purpose. But often you can find ready-made so-called soup sets on sale. These same fish parts are found in them. This will be an excellent base for the salmon head, tail and other parts.

Attention!

Don't be afraid that the soup will be very greasy. Salmon itself is low in calories. 100 g contains only 150-155 kcal.

Ingredients:

Recipe information

• Cuisine:Russian
• Type of dish:First course
• Cooking method: In a saucepan
• Servings:6
• 50 min

• salmon soup set – 600-800 g;
• potatoes – 3-5 pieces depending on size;
• one medium carrot;
• small onion;
• salt and spices to taste.

How to cook

Defrost the soup set. This must be done in the refrigerator. Do not use a microwave or water for this. So the fish will lose its taste, and even some of its nutrients.

Afterwards you need to rinse. If there are gills, remove. Pour in cold water and bring to a boil over low heat. It is better to drain the first broth, especially if a lot of foam forms on the surface. Then add water again and cook until done.

At this time, prepare the vegetables. They need to be peeled, washed, cut.

Remove the boiled parts of the fish with a slotted spoon; it is advisable to strain the broth.

Add vegetables to the fish broth and cook for about 15 minutes. You can put the onion fresh, or you can pre-simmer it a little in a frying pan with a small amount of butter or olive oil.

You need to focus on potatoes. When it is almost ready, add the deboned fish, salt and pepper to taste. Cloves, black, white and red peppercorns go very well with fish soup.

It remains to boil for a few more minutes and the soup is ready. When serving, you can sprinkle it with fresh herbs (dill, parsley or cilantro), and also put a small piece of butter on each plate.

We hope you enjoy it. You can take one more note.

Tasty and healthy

It should be noted the benefits that salmon soup has. Fish contains a lot of proteins, vitamins of various groups, including those important for human life B, D and C, as well as bioactive peptides and omega saturated acids.

Regular consumption of this type of fish helps prevent various inflammatory processes, helps quickly recover after a long illness, slows down the aging process and has a positive effect on appearance.

It is very necessary to eat such dishes for those suffering from cardiovascular diseases. For older people, salmon is indicated to improve memory, remove vascular plaques, and cleanse the blood. Children are advised to include it in their diet to prevent the development of anemia and for normal development and growth.

And also an ear from salmon fish- This is delicious.

Video

And this video shows how to make salmon head soup:

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Salmon head soup is a simple and budget-friendly version of a delicious dish. Of course, fresh fish soup cooked while fishing from freshly caught fish, and even in a cauldron, cannot be replaced by homemade salmon fish soup. But you can also cook it at home tasty dish. The recipes, although different, are incredibly tasty at the same time.

The budget nature of such a dish is reflected in the fact that it is not necessary to buy a whole carcass to prepare it. You can make fish soup from a salmon head, tail, fins, ridge or bones. It’s not for nothing that fishermen value the head and tail. These parts are much cheaper. But if you have all the fish, then you can make steaks, rolls, sandwiches, cutlets and many other delicious dishes from the fillets.

How to cook fish soup from the head? To do this, you can use a simple recipe.

You will need the following ingredients:

• 1 PC. salmon;
• 2 pcs. carrots;
• 30 g of greens;
• 2 pcs. bay leaf;
• 3 pinches of Provençal herbs;
• 3 pcs. potatoes;
• 2 pcs. onions;
• 2 liters of water;
• 1 pinch of black pepper;
• 1 tsp. salt.

The recipe for making fish soup from salmon head begins with preparing the ingredients. To do this, you need to take the head of a fish (it can be salmon or salmon) and remove the gills and eyes from it. Then place it in a container of water to remove any remaining blood. This process will also help prevent a lot of foam. The soup will taste better if you use several heads, tails or fins when cooking.

You need to cook the head over medium heat, while periodically removing the foam. As soon as foam stops forming, you can add 1 pc. carrots and onions. It is recommended to cook the broth for 25 minutes until transparent, but do not close the lid tightly.

While preparing the broth, you need to finely chop the onion and grate the carrots on a medium grater. A suitable option is to cut the carrots into thin slices. It all depends on preference.

Then you need to cut the potatoes into small cubes and finely chop the greens. The broth must be removed from the heat, fish and vegetables removed from it and strain through cheesecloth folded several times.

The head must be placed on a plate. It is advisable to break it, this will speed up the cooling process. When the head has cooled, all edible parts must be separated to be added to the soup at the end of cooking.

The pan must be put back on the fire. Bring the broth with potatoes to a boil, then reduce the heat and cook for 7-10 minutes, covering loosely with a lid.

After this, grated carrots are added, and after 2-3 minutes - finely diced onions. Then - bay leaf, salt and spices. Now the contents of the pan should be brought to a boil and cooked until the potatoes are cooked.

At the very end you need to add the meat from the fish head and chopped herbs. The soup should boil and the greens should be cooked. In cases where the dish is prepared for 1 serving, boiling the greens can be neglected.

The salmon head soup is ready. Can be served garnished with fresh herbs. The recipe is simple; cooking fish soup from a salmon head is not at all difficult.

Recipe option with millet

The previous recipe described how to cook fish soup from the head; in this version, the tail will also be added to it. To cook very delicious fish soup, it is not necessary to use a whole carcass for this.

Ukha from the head and tail of salmon turns out very tasty. These parts are usually thrown away, but they are the ones that can be used to weld good fish soup from salmon with millet.

In order to cook this dish, you will need a fish head and tail, pieces of fillet, several potatoes (5-6 pieces), 1 onion, 1 carrot, a handful of millet, several bay leaves, a little black and allspice, salt and fresh dill.

The fish should be washed and any remaining scales and gills removed. Then it must be immersed in cold water and bring to a boil, cook over medium heat until tender, remembering to skim off the foam. When it boils, season with pepper, salt and bay leaf.

When the tail and head are ready, they need to be removed from the pan. Add millet to the broth remaining in the pan. While it is cooking, there is time to prepare the carrots (cut into strips) and chop the onion. Prepared vegetables add to water. The next step is to prepare the potatoes, which need to be cut into cubes and added to the broth, continuing to cook until tender.

Then pieces of boiled fish, cleaned of bones, are added. This recipe is accessible and simple. By following it, you can easily cope with the task of cooking fish soup from the head and tail of salmon. As soon as the dish is ready, you can set the table and delight your loved ones with an incredibly aromatic and rich soup. You won't be able to tear your ears away from this treat!

Ukha has long been known in Rus'. She was especially loved by monks, who were forbidden by their faith to eat meat. Fish soup made from salmon, rich in proteins and fatty acids. To obtain the broth, all parts of the carcass were placed in the broth. Today, fish soup is prepared mainly from the head of salmon, adding fillets of cheaper fish.

Red fish meat is nowadays perceived as a gourmet product. It is expensive, and not everyone can afford it. However, anyone can cook fish soup from a salmon head. The price of this part of the carcass is low, and the soup from it turns out rich.

The dish will be even tastier if you cook it over a fire: the food is saturated with smoke and the aroma of the surrounding nature. If you add some pickles and a slice of lemon, you will get a charming fish soup.

Before you cook the salmon head soup, you should prepare this part of the carcass. You need to remove the gills and eyes from the head. Many cooks soak fish in cold water to reduce foam during the cooking process.

Fish broth really loves vegetables and bay leaves. If you are not against greens, it is preferable to use fresh dill or parsley. It is better not to put stale products into the soup at all: the soup will turn out tasteless and will quickly disappear. So, let's start cooking.

Ingredients:

• 1 fish head;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• 2 liters of water;
• black pepper;
• salt;
• 2 bay leaves;
• greenery.

Preparation:

Read also:

Not everyone knows that fish soup was originally called not just fish soup, but a dish during the preparation of which vodka was added. However, there is no intoxication after such a treat: the degrees disappear from the hot broth without a trace. Alcoholic drink pour into the ear from the head and tail of the salmon to make it more transparent.

Ingredients:

• salmon head and tail;
• 2 onions;
• 3-4 potatoes;
• 2 carrots;
• 50-60 g of vodka;
• herbs and spices.

Preparation:

1. Prepare the fish, put it in a fish soup pan, add water (it needs to be as cold as possible) and put it on the fire.
2. When the salmon is ready, remove it from the pan and cool. Then separate the meat from the bones and skin.
3. Peel the vegetables. Chop the potatoes into cubes, carrots into strips, and onions into small pieces.
4. Boil the broth again and throw carrots and potatoes into it. You can add pollock or hake meat to the fish soup - then the dish will be fattier. If it contains only salmon, it is better to prepare a frying mixture of carrots and onions.
5. When the potatoes are almost ready, add onions and herbs to the soup. Salt and sprinkle with pepper.
6. Pour vodka into your ear.
7. Pour into portions, add a slice of lemon, sprinkle with herbs.

Salmon solyanka can be an interesting option for fish soup. This surprisingly tasty dish is tender and low-fat. It definitely needs olives and pickles. If you don't have any of these ingredients, you can make do with one of them, such as cucumbers. This recipe with a photo of salmon head soup with spicy additives will allow you to surprise your relatives and guests.

Ingredients:

• 0.7 kg of fish (you can take the head and tail);
• 1 onion and carrot each;
• 1 pickled cucumber;
• 2 tomatoes or pasta;
• 100 g olives;
• sunflower oil;
• greenery;
• pepper;
• salt;
• 2 bay leaves.

Preparation:

1. Prepare the fish. If the tail is large, you can cut it into pieces.
2. Place the salmon in a saucepan, add water and cook the broth.
3. Grate onions and carrots.
4. Add carrots and onions to a heated frying pan with oil and fry, stirring, for 5 minutes.
5. Add mashed tomatoes or tomato paste and continue to simmer.
6. Finely chop or grate the cucumber and also send it for frying.
7. Strain the finished broth and remove the fish.
8. Send the roast and olives into it.
9. Add spices and bay leaf.
10. Sort the fish and return to the broth. You can place the salmon in portions on plates before serving, rather than putting it in the soup.
11. Cook the hodgepodge for another 10 minutes. Add salt to taste.
12. Pour into portions, garnish with lemon and herbs.

Salmon is considered very healthy and delicious fish. Salmon soup, prepared from the head and tail, with the addition of vegetables, perfectly satisfies hunger and saturates the body with vitamins. I always prepare fish soup from frozen salmon, because it’s almost impossible to find it fresh.

The main thing is to prepare the trimmings correctly. Be sure to remove the gills and eyes from the head and cut off the fins from the tails. It is the gills and eyes that make the fish cloudy and foamy, and they can also make the dish bitter. You don't need to cook the fish for long, about 30 minutes, depending on the size of the head. This time I decided to prepare fish soup only with the addition of onions, carrots, potatoes and herbs to make the soup light, but if you want to cook a more satisfying first course, add rice, millet or pasta. To make the soup aromatic, be sure to add herbs or lemon juice. Preparing fish soup is very simple and quick, because you don’t need to cook the fish for a long time to create a rich broth. The only thing that takes time is cleaning the meat from the bones.

This soup will appeal to adults and children, because it tastes non-greasy and satisfying. If your child does not like greens, do not add them when cooking, but for yourself you can add them before serving.

Salmon soup recipe with photos step by step

Ingredients

• Salmon head – 700 g.
• Tail – 2 pcs.
• Potatoes – 5 pcs.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Dill – 2 tbsp
• Salt – 1 tsp
• Water - 2 l.

How to cook fish soup from salmon head and tail

First defrost the head and tails in cold water. Next, we need to cut out the gills. Move aside the “cheeks” of the fish, where the pink gills are hidden, take culinary scissors or a knife and carefully make an incision on the left and right sides, where they begin, and take out the entire gills. We take out the eye with a knife, rinse the head thoroughly under running water. At the tails we will simply cut off the fin.

Place the salmon in cold water, put it on the fire, and add half an onion.

When the soup begins to boil, foam will begin to appear, be sure to scoop it up with a spoon, otherwise the soup will turn out cloudy. Cook the broth over low heat under the lid for 40 minutes.

We take the head and tails out of the pan, do it carefully, otherwise the head may break. I usually take it out with a deep plate, so my hands won’t get burned and my head will remain intact. We leave the fish to cool so that we can disassemble it later. Don't forget to take out the onion, it has already given up all its flavor.

Now, using a strainer, strain the broth, then the bones will definitely not get in and it will turn out more transparent.

Cut the onion and carrots into pieces and fry a little in a frying pan, with minimal addition vegetable oil so that the dish does not turn out greasy. Fry vegetables for 5 minutes.

Add vegetables, cook for 10 minutes.

Peel the potatoes and cut them into pieces, add them. Cook it until done.

While the meat is cooking, let's take the head apart and separate the meat from the bones. Remove the skin from the tails and remove the meat. Add meat to soup.

5 minutes before the end of cooking, add dill, salt, black ground pepper. We add the greens in advance so that they have time to cook and the soup can be stored longer.

Bon appetit!

Tips for making fish soup at home

1. To defrost the fish quickly, immerse it in a container with cold water; the more often you change the water, the faster it will defrost. I don’t recommend defrosting it in the microwave, because it can cook there, not all of it, of course, but its edges.
2. The freshness of the head can be determined by the gills; if they are light pink, it means it is fresh, dark brown is a sign of not fresh fish. Ingoda, they sell the head already cleaned, without gills, on the one hand, it doesn’t need to be cleaned, but on the other hand, you can’t tell how fresh it is.
3. Fish broth must be cooked on fish bones. Then Yushka will have rich taste. You can use ridges, tummies, tails.
4. For a rich vegetable broth, you can add whole vegetables: carrots, onions, parsley root. After they give off their taste, you should take them out. If you add an unpeeled onion, the skin will give it a beautiful golden hue.
5. The fish soup will taste better if you cook it from different varieties fish. You can combine: salmon, hake and notothenia.
6. The soup should be seasoned with fresh, aromatic herbs; it is this that gives the soup its taste.
7. In order for the fish broth to be transparent, you need to remove the foam in time and strain it using a strainer or gauze.
8. Fishermen recommend pouring less water and more fish.
9. If you cook soup from whole fish, then during cooking, carefully stir the soup with a spoon, otherwise you will turn the fish into porridge.
10. To avoid getting any bones in your bowl, be sure to strain the broth.
11. You can use different spices: ground black pepper, nutmeg, sweet paprika, cumin, curry, coriander.
12. You need to salt the fish soup at the very end of cooking so as not to spoil the taste of the dish.
13. Butter is added for tender creamy taste. I think a little piece wouldn't hurt.
14. Before serving, the soup can be seasoned lemon juice, it will add sourness and an incredibly pleasant smell.

So, salmon soup made from the head and tails turns out tasty and inexpensive!

Surely every housewife has wondered what to cook for dinner or lunch. Liquid meals are simply necessary for the body. They need to be consumed daily. If you're tired of vegetables, chicken soups or borscht, then it is worth making fish soup from the head of salmon. This dish is quite economical. Despite this, all your household members will like it and diversify the daily diet.

Everyone knows that red fish is very healthy. Its frequent use strengthens the immune system, increases hemoglobin and has a beneficial effect on the circulatory system. So, how is salmon head soup prepared?

Required Products

For a five-liter pan of water you need to take one fish head. In addition, you will need a small steak weighing 300-400 grams.

Salmon head fish soup, the recipe for which requires additional vegetable ingredients(carrots, onions, potatoes and dill), also requires the addition of cereal. You can take rice or barley according to your taste. Stock up on the necessary spices: salt, black peppercorns, soup seasoning and bay leaf.

Fish head selection

The ideal option would be to purchase a whole fish. In this case, you will be able to correctly assess the freshness of your head. Look under the gills. The meat underneath should be a soft pink color. Also, the fish should not emit an unpleasant odor.

If you decide to buy a head separately, then carefully check whether it is damaged. Don't buy frozen product. Give preference to chilled fish head. If it is cut off right in your presence, then it will be the best option. It is worth noting that in this case the cost of the head may be slightly higher than that of a frozen product.

If necessary, you can freeze the fish yourself and cook it later. In this state, meat is stored for a long time. Repeated freezing should be avoided, as this can produce harmful toxic substances.

Processing fish and preparing broth

Salmon head soup will be delicious if you process the meat correctly. First you need to get rid of all the gills that are on the head. Otherwise, the soup will be slightly bitter. Carefully cut out unnecessary parts with a sharp knife and rinse your hair under running water.

The steak must be cleaned of scales. It is better to completely remove the peel using a sharp knife. After this, put the workpieces in a saucepan and place the container on the fire. Salt must be added at this stage, otherwise the fish will taste bland.

When the water boils, skim off the foam. Do this until it stops collecting on the surface of the water. When the meat is completely cooked, remove it from the pan and strain the broth.

Cooking vegetables

While the salmon head soup is being cooked, you need to peel the vegetables and cut them into small pieces. Fry carrots and onions in a frying pan with sunflower oil. As soon as the roast turns golden, add the vegetables to the broth.

Also add potatoes to the soup, which must first be peeled and cut into cubes. Add seasoning and cook the broth until the vegetables are completely cooked. On average it takes fifteen minutes.

Adding fish meat

While the salmon head soup is being prepared, cut up the cooled meat. Carefully separate and discard small bones. Cut the steak into small cubes and place in the boiling broth. You won't need the fish head anymore.

At this stage you need to add pepper to the broth. The salmon fish soup, the recipe for which is given in this article, will acquire a bright taste if you put the pepper whole in water and continue cooking the broth for another five minutes.

Finishing touches

When the soup is almost ready, add two handfuls of cereal. It is worth noting that the fish soup made from salmon heads with pearl barley turns out to be more satisfying and rich. If you want to cook easy option soup, then give preference to rice additive.

Cook the cereal in the broth for about ten minutes. After this, place a few bay leaves in it. Wash a bunch of dill and chop finely. Pour the green mixture into the soup and cook for another two minutes. Be sure to try the fish soup. There should be enough salt.

While cooking the cereal, you must constantly stir the soup. Otherwise, the food may clump or stick to the bottom of the pan. After cooking, let the dish sit for several hours. In this case the taste will be perfect.

Conclusion

So, you have learned how to cook fish soup from a salmon head. This dish is ideal for lunch or dinner. You can also submit it to festive table. Guests and family members will appreciate your culinary skills.

Black or rye bread would be ideal with this soup. If desired, you can use crackers. Bon appetit!