Recipe for salmon soup with millet. Calorie, chemical composition and nutritional value.

Fish head soup with millet

Most recipes with photos or videos use fillet - yes, it’s faster and easier, but it’s expensive. Plus, such a stew will not be aromatic and rich enough, because the pulp cooks very quickly. It is for this reason that it is recommended to choose the ridge, tail, and most importantly the head for preparing fish soup. After cooking, you can add a shot of vodka.

Products

The ingredients for classic fish soup are the same: fish, some vegetables and cereals. Despite the minimal list of ingredients, the dish has a bright aroma, good fat and energy value. Products used:

• medium size head - 1 pc.;
• water - 2 l;
• potatoes - 3 tubers;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• millet - 100 g;
• bay leaves;
• ground pepper;
• salt;
• dill or green onions.

The amount of ingredients is indicated for 4-5 servings. One onion and one carrot each is used to prepare the broth, everything else goes directly to the fish soup.

Cooking method

Salmon head fish soup recipe with millet (ingredients listed above) takes longer to prepare, most of the time is spent on soaking, cutting and cooking the fish. First you need to remove the gills and eyes, then pour cold water over the head and leave for 40-60 minutes. This procedure will avoid foam when cooking the broth, as blood will come out. Next, rinse the salmon, pour clean water into the pan and place on low heat. Throw in whole carrots and onions without peeling. Once boiling, be sure to skim off the foam and cook for 30 minutes.

Peel the second carrot, cut into circles, and chop the onion into half rings. Peel the potatoes, cut into thin cubes. Remove the salmon and vegetables from the broth (you can throw them away already), leave the fish until it cools. If necessary, the liquid should be strained to get rid of small bones. Break the head into 4 parts, remove the meat.

Return the broth to the heat, add potatoes, washed millet and cook for 10 minutes, stirring. Next, add onions, carrots, bay leaves and peppers to the pan. Cook for 5-7 minutes, return the fish pieces, simmer over low heat for a couple of minutes. Before turning off, add herbs or spices and serve after 10 minutes.

Cooking method:

Clean the fish if necessary. Rinse under running water. Place in cold water and place over high heat. Bring to a boil, reduce heat to low and simmer for 20 minutes.

Meanwhile, prepare cereals and vegetables. Rinse the millet several times until the water is clear.

Peel the potatoes and cut into cubes.

Also peel and grate the carrots on a fine grater.

Peel the onion and cut into small cubes. If the baby does not like onions in soup, then the peeled head can be put in whole immediately after boiling the broth and cook until the soup is ready. After this, remove the onion and discard. During this time, the onion will have time to release its aroma and all the beneficial substances into the broth.

When the fish is cooked, remove it to a plate and leave to cool.

Add millet to soup. Boil for 5 - 10 minutes and add potatoes to it. Cook for another 15 minutes.

When the potatoes and millet are almost ready, add carrots and onions to the pan, if you have not done so earlier.

Bring to readiness; to do this, boil the vegetables for about another 10 minutes.

At this time, remove the bones from the fish and chop it with your hands.

Salt the cooked soup, add chopped fish and, if desired, herbs.

Bring to a boil, turn off the heat, cover with a lid and let stand for 10 - 15 minutes.

Pour into plates, cool slightly and serve.

Bon appetit!

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Is it possible to cook delicious fish soup in a slow cooker?

Using a slow cooker will not only simplify the process, but will also preserve the flavor. Many housewives love this assistant because you can throw in the ingredients, select the desired function and leave it to cook without interfering with the process. Ingredients required for the recipe:

• salmon head - 1 pc.;
• water - 1.5 l;
• potatoes - 2-3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• millet - 80 g;
• bay leaves - 2 pcs.;
• allspice peas - 5 pcs.;
• salt - to taste.

As in the previous case, you need to soak the salmon head for 30-40 minutes. At this time, you can peel and cut the potatoes into slices, the carrots into strips, and simply peel the onion. Place all the vegetables, washed salmon head into the multicooker bowl, add pepper and salt. Pour water, select the “Stew” or “Soup” mode and leave for 2 hours.

Cooking time depends on the device, sometimes one hour is enough. If the potatoes have become soft and the meat comes off easily from the head, you can turn off the multicooker.

From the finished millet soup, remove the head and a whole onion, which can be discarded. Remove the meat from the salmon head and return it to the slow cooker or place it on each plate when serving. Often a few slices of boiled egg or tomato are added.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Making soup

Carrots, onions and potatoes should be peeled and washed. It is recommended to cut vegetables into cubes. The pan should be put on fire. Pour water into the container and add salt. When the liquid boils, add chopped vegetables into it. They should be boiled until tender.

When the fish is ready, you need to remove it and clean it, removing the skin and bones. It is recommended to cut it into pieces and add to boiled vegetables. The finished cereal also needs to be poured into the soup.

While the food is cooking, crack the egg into a bowl and beat it thoroughly. The mixture should be gradually poured into the boiling soup, stirring constantly. The ear with millet is almost ready. If necessary, add spices and salt to the soup. Finally, it is recommended to remove the container with the ear from the heat and leave it covered for a while. Before serving, the finished soup should be poured into bowls, add sour cream and sprinkle with herbs.

Calorie table

Fish soup is rarely prepared from salmon; soups are often made with the addition of cream, vegetables, and seafood. The fish soup will taste better if you use the heads, tails or bellies for cooking. However, the salmon head must be soaked before cooking so that the broth remains clear.

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Food preparation

To make fish soup with millet tasty and rich, you should choose the right products. They must be fresh. As for fish, it is better to choose the one that has the fewest bones. It is best to use notothenia for making soup. It is recommended to clean the fish, wash it well, and then boil it in a separate pan. Along with it, you can also cook millet in bags.

How to cook “Salmon soup with millet”

1. First of all, carefully clean the fish from scales and wash it. Throw the pieces of fish into the pan and place the last one on the stove.

2. Wash and peel the potatoes, cut them into small pieces and soak in water to remove excess starch.

3. As soon as we see that the fish has boiled, remove the resulting foam and add potatoes to the pan.

4. Wash the millet until the water is clear and five minutes before the potatoes are completely cooked, add it to the rest of the ingredients.

5. Wash the onion and chop it very finely, add it to the soup, add salt and other seasonings to taste.

6. Mix thoroughly, cook for another five minutes, then turn off the heat, cover the soup with a lid and leave for half an hour. Serve the finished soup in portions. Bon appetit!

Benefits of fish soup

The benefits of such a dish as fish soup are obvious. It is enough to consider the chemical composition of its components. The composition of fish broth includes such useful components as vitamins B, H, E, C and PP. In addition, the ear is enriched with magnesium, calcium, sodium, potassium, phosphorus, zinc, iodine and iron. These substances are necessary for the body to perform many functions.

As for calorie content, this indicator depends on the components of the soup. In addition, if necessary, it can be adjusted. If red sea fish was used to prepare the fish soup, the calorie content of the finished dish will be higher.

Cooking steps

Fish soup with millet is best prepared with canned salmon. The dish turns out aromatic and satisfying. First you need to peel the carrots and onions. Vegetables should be chopped. As a rule, onions are cut into cubes and carrots are grated on a coarse grater. Vegetables must be stewed in oil until soft. This takes no more than 10 minutes.

Pour water into the pan and bring it to a boil. After this, you need to add peeled and chopped potatoes to the container. Then you can add millet to the soup. Everything needs to be cooked for 10 minutes.

Finally, add salmon to the soup. It is recommended to remove bones from the fish. About 5 minutes before the soup is ready, add onions and carrots, spices and salt.

Fish soup with millet should be served hot, first sprinkled with herbs and garnished with lemon rings.

Red fish soup with tomatoes

Preparing a hearty, delicious dish with tomatoes is quite simple.

Red fish soup with tomatoes.

The finished dish has a slightly sour taste due to tomato juice.

Composition of ingredients

To prepare a delicious fish soup with tomatoes you will need 2 hours and the following ingredients:

• 1.5 kg of fresh salmon;
• 1-2 medium sized tomatoes;
• 2 large onions;
• 1 bunch of fresh parsley;
• 4 large potatoes;
• 1 medium sized carrot;
• 1 celery root;
• 2-3 bay leaves;
• 1 tsp peppercorns.

You can also add a little ground pepper, garlic or paprika.

Step-by-step cooking process

Red fish soup at home does not take much effort to prepare. You can prepare the dish in an hour and a half if you do everything quickly.

Cooking steps:

1. To prepare fish soup you will need a fish head, spine and tail. You need to remove the gills from the product and wash the fish thoroughly.
2. The fish needs to be placed in a pan, in which the fish soup will then need to be cooked. The container must be filled with cold water. After the water boils, you need to remove the foam.
3. While the water with the fish is boiling, you need to prepare the vegetables.
4. The onion must be peeled and rinsed well under running water. If it is very large, then you need to cut it into 2-4 parts.

5. The carrots also need to be peeled and cut into 2-3 parts so that they do not boil over during the cooking process.
6. The celery root needs to be peeled and washed.
7. All prepared ingredients must be added to the boiling liquid. You also need to add black peppercorns there. You need to cook the fish broth for about an hour.
8. While the fish and soup broth are being prepared, you can prepare the remaining ingredients.
9. Potatoes for fish soup must be peeled and washed well, then cut into medium-sized cubes.
10. The remaining onion also needs to be peeled and washed. You can cut the product into thin half rings, or into small cubes - it depends on your convenience.

11. Fresh tomatoes need to be scalded with boiling water and the peel removed. The pulp should be cut into small pieces and placed in a separate bowl.
12. When the broth is ready, you need to strain it into a deep bowl and pour it back into the pan.
13. The fish from the broth must be cooled. You can leave the product in a separate bowl for 10 minutes at room temperature - this is enough to disassemble the meat later.
14. When the broth boils, add all the prepared vegetables and mix well. You can also add a little salt to the dish at this stage.
15. While the vegetables are cooking, you can disassemble the head and tail of the fish into pieces.
16. Also, while the vegetables are cooking, you need to rinse a bunch of fresh parsley and chop it with a knife or scissors.
17. When the broth in the pan with vegetables boils, you need to mix the prepared pieces of fish and chopped herbs.
18. Cook the soup for 10 minutes with the lid closed and over low heat.

When the fish soup is ready, you need to keep the dish under a closed lid for a quarter of an hour.

How to serve a dish

The finished dish must be served hot. Additionally, you can decorate the finished fish soup with fresh herb leaves. You can also additionally prepare garlic croutons - fry slices of bread in oil (or bake in the oven), rub them with fresh garlic and cut them into small cubes. Black, Borodino bread is best suited to the ear.