Recipe: Pink salmon soup with rice. Calorie, chemical composition and nutritional value.

Recipe for pink salmon and shrimp soup with cream

Thanks to the presence of cream, the consistency of the soup is delicate. The main advantage is that pink salmon can be replaced with any red fish. In any case, the soup will be aromatic, tasty and satisfying. Therefore, it is served both at the lunch and holiday tables.

Recipe components:

cream 10% - 450 ml;
fish fillet – 450 g;
carrot;
shrimp – 150 g;
laurel leaves – 5 pcs.;
bulbs – 2 pcs.;
distilled water – 2.5 l;
medium size potatoes – 6 pcs.;
dill - several sprigs;
salt and spices.

Cooking time: 1 hour.

Number of calories: 26 kcal.

Cooking steps:

Cut the fillet into fairly large pieces;
Place in water and prepare broth. Also add pepper and bay leaves;
Cook for 30 minutes and do not forget about the foam that needs to be skimmed off;
When ready, strain;
Chop the onions, cut the carrots into small cubes, and the potatoes into small ones;
Pour the prepared broth over the vegetables. Bring soup to a boil;
Cook until the potatoes are ready. Add shrimp with pink salmon;
Wait until it boils again and carefully add the cream;
Season with salt and pepper if desired;
Boil, sprinkle with herbs and remove from heat.

The simplest recipe

According to the simplest recipe, fish soup is cooked from pink salmon with the addition of vegetables. The composition of the latter can be changed. For example, make a treat less caloric by replacing potatoes with fresh zucchini.

What ingredients will you need?

For the dish you need to take:

pink salmon – 900-950 g;
potatoes – 750-800 g;
carrots – 230-250 g;
onion – 130-150 g;
filtered water – 3 l;
pepper – 4-5 peas;
laurel leaves – 2 pcs.;
salt and herbs.

Step-by-step cooking process

The cooking process includes several stages:

First of all, you need to defrost the fish. This must be done first on the bottom shelf of the refrigerator, and only then at room temperature.
It is necessary to cut off the fins of thawed pink salmon, clean it, and rinse thoroughly under running cold water.
Next, the carcass is laid out on a cutting board. You need to cut off its tail and head, and cut the fish itself completely along the lower part.
All that remains is to separate the spine and cut off the rib bones with a thin sharp knife. After all these procedures, it will be easy to separate the fillet from the bones.
The fish head, ridge and tail are placed in a pan, filled with water and sent to the stove to cook. As soon as the liquid boils, use a slotted spoon to collect the foam. Then reduce the heat on the stove to a minimum and cook the broth for another 35-40 minutes.
Next, you need to remove the pan from the stove. Strain the broth thoroughly and discard the grounds.
The vegetables from the recipe will need to be peeled and cut into medium-sized pieces. Then they are poured into the broth in an already clean pan. The remaining ingredients according to the recipe are also added there.
After about a quarter of an hour, you can add pieces of fish fillet to the soup.
All that remains is to cook the dish until the potatoes are soft and fully cooked. This process will take approximately a quarter of an hour. In this amount of time the fish will have time to cook.

At the very end, you need to taste the soup and add salt if necessary. Immediately after this you can remove the pan from the heat.

What can I add?

In addition to the vegetables listed in the recipe, you can also add pieces of sweet pepper to the dish. They will make it brighter and even tastier.

Rules for serving dishes, decoration

The finished treat should sit under the lid for about half an hour. After this, you can decorate it with fresh chopped herbs and serve. It is best to try the soup hot.

Canned fish soup with rice

A hearty and at the same time light healthy soup filled with vitamins. The dish is ideal for restoring stomach function after long holidays.

Recipe components:

water – 2 l;
canned pink salmon – 300 g;
salt and spices;
carrot;
oil – 300 ml;
bulb;
potatoes – 2 pcs.;
long grain rice – 2 tbsp. l.

Cooking time: 40 minutes.

Calorie content: 99 kcal.

Cooking steps:

Pour water over diced potatoes and add spices. Boil and continue cooking for 10 minutes;
Cook for about half an hour, not forgetting to remove the foam;
Chop onion and carrots;
Sauté in oil for about 8 minutes;
Cut the fish into pieces and cook with the potatoes;
Rinse the rice in several waters and add to the broth along with the fried vegetables;
Cook until done. Salt;
Close the lid and leave on the turned off stove for 20 minutes.

When serving, decorate with herbs.

Cabbage salad with vinegar, peppers and carrots.

Read our article on how to properly cook pork with mushrooms and cheese in sour cream sauce.

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With cream

In order not to add sour cream and other sauces to the finished soup in the future, you can immediately prepare it with cream. It is very important to choose the right dairy products.

The cream should have maximum fat content. The option intended for whipping is also suitable.

What ingredients will you need?

For the dish you need to take:

potatoes - 3-4 tubers;
vegetable oil (any) – 2-3 tbsp. l.;
onions and carrots - 1 pc.;
fresh pink salmon – 600-650 g;
heavy cream – 1 full glass;
laurel leaves – 2 pcs.;
salt, fresh dill and spices.

For the specified amount of food, 2-2.5 liters of filtered water will be enough.

Step-by-step cooking process

The cooking process includes several stages:

Place defrosted and cut red fish in a pan and fill it with filtered water. It will be enough to cut the carcass into 3-4 parts. It will be prepared together with the head, tail and ridge.
Cook pink salmon at a low simmer, covered, for approximately 17-20 minutes. From time to time, be sure to remove the foam from the surface of the broth so that it turns out transparent.
Potatoes must be peeled, washed and chopped into small cubes. After cutting, it is rinsed again with water. You can even soak the potatoes briefly to remove all the excess starch from the potato pieces.
Peeled onions need to be chopped into miniature cubes. And grate the carrots with a grater with medium or large divisions. Fresh dill is washed, dried and finely chopped.
Heat a small amount of oil in a frying pan, then pour pieces of onion and carrots onto it. The vegetables will fry for approximately 3-4 minutes with frequent stirring. When they are slightly browned, you need to pour a small amount of water on top of the onions and carrots and simmer for 6-7 minutes.
Already cooked fish needs to be caught from the pan with a slotted spoon and transferred to a plate. Only clean fillets are selected from it (without skin and even the smallest bones) and cut into small pieces.
The broth must be strained and only then return the pink salmon to it.
At the next stage, you can add potatoes to the soup, add bay leaves, salt and spices.
When the vegetable softens, you can transfer the fried onions and carrots and fresh chopped dill into the pan.
All that remains is to pour heavy cream into the treat and add salt to taste.

It will cook for another 3-4 minutes under the lid with minimal heat on the stove.

Rules for serving dishes, decoration

Serve fish cream soup immediately after cooking. You can add a pinch of nutmeg and a portion of any chopped herbs to each plate to make it look more appetizing. To make the soup according to this recipe dietary, you should use less fat cream or replace it with milk, and also avoid frying vegetables.

Canned pink salmon soup with cheese

Light and healthy soup. The dish is prepared quickly, so it can be included in the daily diet or served at the holiday table. Another plus: the soup can also be served to children.

Recipe components:

a can of canned pink salmon fish;
processed cheese – packaging;
bulb;
greenery;
water – 1.5 l.;
spices;
potatoes – 2 pcs.;
salt to taste.

Cooking time: 30 minutes.

Calorie content: 35 kcal.

Cooking steps:

Sauté onions and carrots;
Remove the center bone from the fish and mash with a fork;
Cut the potatoes into cubes and add to boiling water along with the cheese and previously prepared fish;
Bring the potatoes to readiness and add the sautéed onions and carrots;
Add salt. Season with selected spices;
Cook for another 5 minutes, not forgetting to stir occasionally;
Add chopped herbs to the dish.

You can serve hot bread with the soup.

With melted cheese

Frozen pink salmon soup has a bright fishy aroma and taste. But you can add original creamy cheese notes to it. For this you should use processed cheese.

What ingredients will you need?

For the dish you need to take:

portioned pieces of fresh fish – 3-4 pcs. (among them there should be a head, tail, fillet;
creamy processed cheese – 80-90 g;
potatoes - 1.1-1.5 kg;
carrots and onions (medium size) – 1 pc.;
laurel leaves – 2 pcs.;
salt, spices, fresh herbs, any vegetable oil.

For such a treat, it is best to choose processed cheese marked “for soup.” The quantity of potatoes is selected by the cook depending on the desired thickness of the soup.

Step-by-step cooking process

The cooking process includes several stages:

Pink salmon needs to be washed and cleaned of all excess.
Then place it in a large saucepan, add filtered water and send it to cook on the stove.
While the fish is cooking, you need to do the vegetables. First, peel the potatoes and chop them into cubes or cubes. Onions and carrots – finely chopped.
After the fish boils, you need to add salt to the water and reduce the heat. Be sure to remove all foam from the surface of the liquid so that the soup turns out clear.
After boiling, the heat is reduced and the fish is left to cook for about another half hour. Then you can remove it from the pan, cool it and disassemble it into separate pieces. You only need to return the clean fillet to the soup - without bones and skin.
Strain the broth and pour chopped potatoes into it. It will simmer in the broth for about 20 minutes until soft.
In a frying pan you need to heat a small amount of vegetable oil and pour chopped carrots and onions into it. The vegetables will be fried until golden brown.
To the already prepared potatoes in the broth, add fried vegetables (slightly cooled), pieces of fish fillet, laurel leaves, salt and spices.
After another 10-12 minutes, you can add processed cheese to the soup. It is poured into the broth with a large spoon and immediately stirred thoroughly. The cheese should eventually completely dissolve in the treat.
All that remains is to let the dish simmer for 6-7 minutes and turn off the heat on the stove.

The soup should sit on a cooling stove with a lid for about 10 minutes. After this, you can sprinkle it with chopped herbs and serve.

Rules for serving dishes, decoration

The finished soup should be poured into portioned bowls. Thanks to the cream cheese, it won't require any additional sauces. But you can prepare white croutons with cheese for the treat.

To do this, small pieces of loaf are fried in a frying pan with plenty of oil until golden brown and crunchy. Next, they are smeared with a filling of grated cheese, boiled egg, crushed garlic and mayonnaise. The treat is served immediately, before the soup has cooled down and the croutons have not had time to get soggy.

Vegetable soup with pink salmon

The dish can be safely classified as dietary, since it contains no fat or carbohydrates.

Recipe components:

water – 2 l;
fresh pink salmon – 500 g;
onions with carrots - 1 pc.;
hard tomatoes – 2 pcs.;
potatoes – 6 pcs.;
olives – 20 pcs.;
spices;
garlic - 4 cloves;
salt to taste;
half a lemon;
greens if desired.

Cooking time: 45 minutes.

Calorie content: 42 kcal.

Cooking steps:

Remove the skin from the fish, remove the fins, tails and head;
Place the pieces in water, boil and remove the foam;
Chop the onion and grate the carrots. Place vegetables in broth;
Cut tomatoes and potatoes into cubes;
Also add to soup;
While vegetables are cooking, chop lemon and olives;
Add the ingredients to the soup when the potatoes are half cooked;
Finally, add chopped garlic and herbs;
Cook for 2 minutes.

From fillet

You can also make a delicious light soup from clean fish fillets. For 8 large servings, it will be enough to take about half a kilo of pink salmon. You will need to defrost it first.

First - on the bottom of the refrigerator, then - just in the room on the table. Then you can immediately start cooking the soup.

What ingredients will you need?

For the dish you need to take:

defrosted fish fillet – half a kilo;
potatoes – 2-3 tubers;
carrots, white onions, celery stalk - 1 pc.;
sweet pepper of any color – ½ piece;
rice – 4.5-5 tbsp. l.;
laurel leaf – 1 pc.;
allspice – 5-6 peas;
salt, oil, Provençal herbs (dried).

You can take spices according to your taste or any others.

Step-by-step cooking process

The cooking process includes several stages:

The fillet must be washed and cut into small pieces. It will be added to the soup last so that it turns out soft, tender and not overcooked.
The basis of the treat will be vegetable. To do this, place a stalk of celery (whole) and cubes of peeled potatoes in a saucepan with filtered water. You can also add parsnip root, parsley, or a bouquet of aromatic herbs tied into a bunch to taste.
Carrots and onions need to be peeled and then chopped into small cubes.
Next, the vegetables from this step should be lightly browned in a frying pan with heated oil. When the onions and carrots have already softened, you can add cubes or straws of sweet pepper to them. Any color vegetable will do. You can immediately take a piece of orange, yellow, or red to make the treat especially bright and appetizing.
About a quarter of an hour after the start of cooking the broth with celery and potatoes, you can add frying (using a spoon to squeeze out the browned vegetables from the fat from the pan) and pieces of fish. If it was used, then a bunch of aromatic herbs along with celery are first removed from the pan.
It remains to cook the treat for another 10-12 minutes.
The rice needs to be washed thoroughly, changing the water several times until it becomes clear. Then, transfer the cereal to the soup along with salt and all the spices stated in the recipe.

It remains to cook the dish for 7-8 minutes. Already cooked soup should be left to steep on a cooling stove for about 10 minutes.

Rules for serving dishes, decoration

The soup is served hot and freshly brewed. Each individual serving can be supplemented with chopped fresh herbs. For example, it’s delicious to sprinkle the treat with parsley, cilantro, and dill. You can take one option of greens or an assortment at once.

Fish soup with millet and cabbage

The dish, like all the previous ones, turns out to be satisfying and tasty.

Recipe components:

pink salmon – 1 carcass;
cabbage – 300 g;
millet – 100 g;
boiling water – 1.5 l;
quail eggs – 3 pcs.;
soy sauce for marinating;
spices with salt.

Cooking time: 30 minutes.

Calorie content: 50 kcal.

Cooking steps:

Wash the millet in several waters until the liquid is completely transparent;
Place in boiling water and cook over moderate heat for up to 20 minutes;
Remove the skin from the fish, remove the bone and soak the bowl with soy sauce for 20 minutes;
Cut the cabbage into small cubes;
Throw into the broth along with the fish marinated in the sauce;
Bring to readiness. Remove from stove. Leave for 15 minutes;
During this time, boil the eggs. Cool and peel;
Before serving, garnish the soup with quartered eggs.

With millet

Adding various grains allows you to make fish soup more satisfying and nutritious. For example, it’s delicious to use millet. The calorie content of this type of treat will be approximately 36 kcal per 100 g.

And his BJU:

BJU	Value in g per 100 g
Squirrels	3
Fats	0,9
Carbohydrates	3,2

What ingredients will you need?

For the dish you need to take:

fresh pink salmon – 900-950 g;
potatoes and carrots – 130-150 g each;
millet – ½ tbsp.;
white onion – 80-90 g;
bay leaf – 1-2 pcs.;
salt – 8-10 g;
universal spices – 3-4 g;
butter and fresh herbs.

For the specified amount of food, take 2-2.5 liters of water. It’s also delicious to use garlic salt rather than regular salt for the dish.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to deal with pink salmon. The fish is defrosted, gutted, thoroughly removed from the insides and washed with running cool water. Next, you need to cut off the tail, head, and remove the fins from the carcass. Only the latter can be thrown away. All other fish parts will be used when cooking the soup.
Pink salmon fillet must be removed from the bones, cut into small pieces and placed separately.
At the next stage, you need to put all the prepared fish parts into the pan, except for pieces of peeled pulp. They are filled with salted water with spices and sent to the stove. You immediately need to add salt, spices, half of the peeled onions and carrots to the pan. Vegetables are placed with the fish without preliminary chopping.
After boiling, you need to remove the foam from the surface of the liquid, reduce the heat to medium and leave the broth to simmer for 20-25 minutes.
While the fish base is being prepared, you can work on the remaining components of the soup.
The remaining onion needs to be peeled and chopped into miniature cubes. And chop the carrots into strips. Next, the vegetables are poured into a frying pan with heated oil and fried until soft and golden brown. First - onions, and then - carrots.
Millet should be washed and sorted, removing impurities and spoiled grains. Then rinse 2-3 times, pour in 1.5 tbsp. water and cook separately from the soup for 10-12 minutes.
Afterwards, the millet should be rinsed again with cold water. Such preparation will relieve him of bitterness.
Next, you need to strain the broth, discard the vegetables and bones. Then you can put pieces of pink salmon fillet, fried vegetables, and potatoes cut into cubes into it.

After the potatoes have softened, you can add the prepared millet and cook the soup for another 8-9 minutes.

Rules for serving dishes, decoration

The finished treat is delicious to try both hot and cold. But it is poured into deep plates and sprinkled with chopped herbs. For example, green onion feathers work well for this.

Tips for preparing first courses

Do not cook pink salmon over high heat, otherwise it will be tough;
You can highlight the delicate taste of fish with lemon juice. To do this, you need to add a slice of lemon to the finished soup, poured into plates;
Since red fish is not the most budget-friendly product, it can be replaced with ridges. The taste will not be affected - the soup will be satisfying and rich;
The soup will be much tastier if you use several varieties of red fish;
For a specific flavor, you can use (in moderation) the following spices: tarragon, nutmeg, saffron, anise, ginger or fennel;
Do not bring the broth to a rapid boil, otherwise it will become cloudy, thereby losing not only its taste, but also its aesthetic appearance;
Salt should be added at the very last moment, and ideally before serving.

Bon appetit!