Red fish soups are popular with adults and children. Step-by-step recipes for delicious red fish soups: salmon, salmon, pink salmon

How to make red fish soup

Soups made from red fish are distinguished by their delicate taste and low calorie content. At the same time, they perfectly satiate, since fish contains easily digestible proteins and valuable amino acids.

The main ingredient, of course, is red fish. For cooking you can use salmon, trout, salmon. As a rule, the broth is first boiled using the spine, head and tail of the fish. After the broth is ready, it is filtered, and then pieces of fish fillet and other ingredients are dipped into it.

A budget version of the soup can be prepared using inexpensive salmon ridges that are commercially available. They are boiled, and then pieces of pulp are removed from the bones and added to the strained broth.

Various types of vegetables are used to fill soups with red fish, as well as cereals - rice, millet, barley. To add additional flavor, you can use spices and herbs.

Interesting facts: during the development of the Russian North, the main food resource for the first settlers was salmon. In memory of this, local residents of the White Sea coast simply call salmon “fish,” while other fish species have their own names.

Red fish soup

The taste and calorie content of the cream soup will depend on the fish chosen. Salmon will give the dish a pleasant consistency and the best taste. In addition, fish will make the soup very high in calories, and therefore filling. Ideal for the cold season.

Ingredients:

• fish broth – 1.2 l;
• 22% cream – 200 ml;
• dill seeds (dry) – 2 tsp;
• shallots – 4 pcs.;
• salmon – 400 gr.;
• potatoes (starchy varieties) – 500 gr.;
• lime zest – 2 tsp.

Cooking method:

1. We heat the prepared broth and put 200 grams in it for literally 2 minutes. red fish;
2. After the specified time, take out the salmon, put it in a separate plate and add chopped potatoes. Bring the vegetable to readiness;
3. Next add chopped shallots;
4. Using a mortar, grind the dill seeds. This way they will open up completely and add flavor to the soup;
5. Add the ingredient to the broth;
6. Next, pour in the cream and add the previously boiled fish;
7. Without removing from heat, beat the soup with a blender. Bring to a homogeneous consistency;
8. Add the remaining 200 grams. salmon (pre-cut into pieces and remove the skin);
9. Close the lid and leave it like that for 20 minutes. Sprinkle with lime zest before serving.

At the last stage, while adding the fillet, you need to turn off the heat. The fish will be cooked due to the high temperature of the puree soup. It will not remain raw, but will retain its beneficial properties.

Finnish soup with red fish and cream

An original and very tasty Finnish red fish soup is prepared with cream.

• 400 gr. salmon soup set (backbone, head, fins);
• 300 gr. salmon fillet;
• 2 onions;
• 1 carrot;
• 3 potatoes;
• 200 ml cream (20%);
• 2 bay leaves;
• dill, salt and pepper to taste.

Place the fish soup set in a saucepan, add water (1.5 liters) and let it cook. As soon as it starts boiling, skim off any foam that has surfaced. Add a whole peeled onion to the fish and cook at low boil for 20 minutes. Strain.

Fry finely chopped carrots and onions in oil. Cut the potatoes into small cubes. Dip the prepared vegetables into the fish broth. As soon as the soup boils again, add the fish fillet cut into small pieces. Cook for 20 minutes, skimming off the foam.

Remove the meat from the ridge and head, which were used for cooking the broth, and lower it into the soup. Finely chop the dill. Pour the greens into the finished soup, then season it with cream and add a bay leaf. Bring to a boil, remove and leave under a tightly closed lid for about forty minutes to infuse.

Recipe for red fish soup with cream

With cream, this dish turns out unusually tender and tasty. I suggest you prepare it using this simple recipe. Making soup is really not difficult at all. Try it yourself!

Ingredients:

• A piece of red fish – 1 kilogram
• 1-2 teaspoons salt (to taste)
• 6 medium sized potatoes
• 3-5 peppercorns
• A couple of lavrushins
• Medium carrot
• 400 grams of heavy cream (about 20% or more)
• One onion

Preparation:

1. The fish needs to be filleted. It is convenient to do this with the sharpest possible knife. First, cut it along the spine and divide it into 2 parts. Cut off the skin and set the fillet aside. We'll need it later.

2.Place the bones and skin in a saucepan. If you still have a tail and head, then you can use them too. Only in this case, the gills must be removed from the head. Fill with water (about a liter) and place on the stove. Wait until it boils. Before this, foam will form. It must be removed so that the broth is not cloudy. Cook for about half an hour. 10 minutes before it’s ready, add salt, bay leaves and peppercorns.

3. Remove small bones from the fillet and cut into medium-sized cubes. We will need it almost at the end of cooking. Therefore, it is better to put it in the refrigerator.

4. Peel the vegetables. Grate the carrots with a grater or chop into strips using a knife. Finely chop the onion. Cut the potatoes into medium pieces, approximately 2*2 centimeters in size.

5. Remove all the contents from the broth and send them to cool - there you can still remove the meat for soup. The liquid itself must be strained to get rid of all excess. Put it back on the stove and wait for it to boil. Then send vegetables there - potatoes, onions and carrots.

6.When they are almost ready, add fish here. Pour in cream at room temperature. Mix thoroughly and cook for another 5 minutes until done. Be sure to taste it before removing from the stove. You may want to add more salt.

The soup can be served immediately or let it sit for 5-10 minutes under the lid. When serving, sprinkle with herbs to taste.

Salted red fish soup

You can prepare a delicious homemade soup from salted red fish. It turns out rich and very rich. The main dish is lightly salted trout, potatoes and rice.

• 150 gr. lightly salted trout;
• 2 potatoes;
• 0.5 medium onion;
• 1 carrot;
• 100 gr. celery root;
• 0.5 cups rice;
• 1.5 liters of water;
• herbs, spices, salt to taste.

Peel vegetables intended for soup. Pour water into a saucepan and bring to a boil. Place half an onion, celery root and a whole carrot in boiling water. Cook the vegetable broth for about 15 minutes. Add bay leaf, salt and spices to it. Cook for another five minutes, then strain the broth.

Scandinavian creamy salmon soup

Scandinavian soup made from salmon is very tasty and unusual.

• 400 gr. salmon fillet;
• 4 potatoes;
• 1 large onion;
• 1 large carrot;
• 4 medium tomatoes;
• 500 ml cream (20%)%
• 1 bunch of fresh dill;
• salt and pepper mixture to taste;
• vegetable oil for frying;
• 1.25 liters of water.

We clean the vegetables. We cut the tomatoes crosswise from the top side, scald them with boiling water, then place them in cold water. Remove the skin from the tomato.

Chop the onion as finely as possible, grate three carrots, and cut the potatoes into cubes. Grate or chop the tomatoes finely, collecting the juice. We also cut the salmon fillet into small pieces.

Advice! When preparing this soup, it is recommended to cut the fish into cubes the same size as the potato cubes.

Finely chop the greens. The preparatory stage of preparing the soup is over, you can begin cooking. It is better to cook in a thick-walled pan.

Pour a little oil into it, fry the onion, then add carrots and tomatoes. Reduce the heat and simmer everything together for about five minutes. Then add water to the pan and wait until it boils. Dip the potatoes into the boiling soup, add salt and a mixture of peppers and cook, covering with a lid for 10 minutes.

When the potatoes are almost ready, add the fish fillet, let it boil and pour in the cream, stirring gently. Add the herbs, cover the lid and turn off the stove. Let the soup brew for half an hour, only then serve.

How to cook delicious creamy soup with red fish

This soup turns out incredibly tasty and beautiful. It can be served for a holiday or just for a family dinner. It is prepared from a small amount of ingredients. The most expensive ingredient here will be red fish. You can use any, even the most affordable, for example, pink salmon. But you can also take other red fish.

Ingredients:

• 400 grams of fish fillet
• Medium bulb
• Approximately 700 grams of potatoes
• Salt and ground pepper to taste
• Vegetable oil
• 200 milliliters heavy cream
• 300 milliliters tomato sauce or thick juice
• 1-2 medium carrots
• Greens to taste

Preparation:

1. In a saucepan with a thick bottom and walls, in which you plan to cook the soup, pour a little oil. While it is heating up, finely chop the onion. Fry it for 3 minutes.

2. While it is frying, cut the carrots into small cubes or strips. Send it to the fryer. Simmer them together until soft.

3.If you don't have tomato juice or sauce, you can use fresh vegetables. At the same time, the tomatoes need to be peeled and chopped in a blender. In this case, before adding potatoes and fish to the pan, you need to simmer the pureed tomato with vegetables for some time.

To easily remove the peel from tomatoes, make a cut on it and pour boiling water over the vegetables. The peel will immediately begin to curl. After a few minutes you can drain the water. The tomatoes themselves are easy to peel after this.

4.Cut the potatoes into small cubes. Grind the fish fillet in the same way. Place the potatoes in the pan first, then pour in the tomato sauce. Place fish on top. No need to stir. Cover with a lid and turn the heat to medium or slightly lower. Simmer in this form for about 15 minutes. After that, turn off the flame, let it brew for another 15 minutes, without heat.

5. Return the pan to the heat and fill the contents with water. Adjust its quantity by eye, depending on how thick you want the soup.

6. Stir lightly so as not to break the fish pieces. Add salt and pepper to taste. After boiling, set the power to low and pour in the cream. They should be at room temperature. Over low heat, wait for the first signs of boiling. Meanwhile, finely chop the greens.

7.Remove the soup from the stove and add the herbs. It is ready to serve. But if it sits under the lid, without heating, for another 10 minutes, it will become even tastier.

Bon appetit!

Cheese soup with salmon and rice

A very simple cheese soup with rice and salmon. It cooks very quickly and turns out extremely tasty.

• 40 gr. rice (it’s convenient to take one package of cereal, which is cooked in bags);
• 200 gr. salmon fillets;
• 175 gr. creamy processed cheese (you need cheese that melts easily);
• 700 ml water;
• 1 tablespoon finely chopped dill;
• 1 carrot;
• 0.5 onions;
• 1 tablespoon vegetable oil;
• a third of a teaspoon of salt;
• a third of a teaspoon of dried Mediterranean herbs (ready-made seasoning).

Let's start preparing the soup by preparing the rice, it needs to be boiled. It is convenient to use cereals that are cooked in bags, but you can also use ordinary rice.

Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil until soft.

If the cheese is in briquettes, then you need to mash it with a fork and dilute it with a small amount of boiling water. If the cheese is in the bath, then you can simply spoon it into a pan of boiling water in which we will cook the soup.

Stir the cheese in hot water until dissolved. Then add the fried vegetables and bring to a boil. Add cooked rice. Stir, add salt to taste.

Cut the salmon fillet into small cubes, add them to the boiling soup, and cook for 3-4 minutes. Then add dry herbs (seasoning) and fresh, finely chopped dill.

Italian salmon soup with seafood

Salmon seafood soup can be prepared for a holiday dinner, as it is very beautiful and tasty.

• 300 gr. salmon soup set;
• 100 gr. onions;
• 100 gr. carrots;
• 50 gr. petiole celery;
• 50 gr. celery root;
• 50 gr. champignons;
• 150 gr. seafood cocktail;
• 150 gr. dry white wine;
• 2 cloves of garlic;
• 2 tablespoons of tomato sauce;
• 4 tablespoons of vegetable oil;
• salt and hot pepper to taste.

Cook the broth from the salmon soup set. Strain the broth, cool the fish a little and remove the meat from the bones.

Heat vegetable oil in a thick-bottomed saucepan and fry finely chopped onion in it. Then add the finely grated carrots, fry everything, stirring, for about five minutes. Then add tomato sauce, stir and cook for another two minutes.

Pour white wine into the saucepan with the roasted vegetables and simmer for about ten minutes. Then pour the pre-strained fish broth into the mixture. Add seafood cocktail and cook until done. At the end of cooking, add fresh herbs.

Red fish cream soup

Hearty and delicate creamy salmon soup can decorate any table.

• 300 gr. salmon fillets;
• 1 piece of leek about 15 cm long;
• 300 gr. zucchini squash;
• 400 ml fish broth;
• 0.25 medium lemon for zest;
• 120 gr. cream cheese with herbs;
• 50 gr. butter;
• 3 tablespoons sour cream;
• 1 bay leaf;
• salt and pepper mixture to taste.

Cut two thin slices from a piece of fillet for decoration, and cut the rest into cubes. Prepare fish broth from the skin removed from a piece of fillet and bones. Strain it through a sieve.

Sprinkle thin slices of fillet with a pinch of salt, pepper and a pinch of sugar. Place the fillets in a plastic bag and set aside. The salmon will have time to salt; we will use it to decorate the dish.

Advice! This soup can be prepared not only from fresh, but also from canned salmon. In the latter case, you need to take two cans of salmon in its own juice.

Cut the zucchini into small cubes and cut the leeks into rings. Melt the butter and fry the leek rings in it. Add a bay leaf and the zest cut from a quarter of a lemon to the strained, boiled fish broth (do not chop the zest, put it in a large piece to make it easier to remove later).

Then add the zucchini cubes and fried leek rings and bring to a boil. Add the fish cubes and cook at a very low simmer for about fifteen minutes.

Remove the soup from the heat, remove the lemon zest and bay leaf, add the cream cheese and stir vigorously until it is completely dissolved. Using an immersion blender, grind the contents of the pan to a smooth puree. Season to taste and add a little lemon juice. Heat until it starts to boil and immediately turn off the heat. Add sour cream, stir.

Several recipes for red fish first courses

Fish soup, or ukha in the Russian tradition, is prepared in many kitchens around the world, and each country adds its favorite ingredients and national flavor to the recipes.

Pink salmon soup with millet

Recipe for making a simple red fish soup with millet (step by step):

1. Wash the fresh pink salmon carcass, clean it of any remaining entrails, remove the gills;
2. Cut the prepared carcass into several pieces so that it fits in your pan, fill with cold water, put on fire;
3. When the water in the pan begins to boil, skim off the foam that accumulates with a slotted spoon and reduce the heat. Add allspice peas, sea salt and laurel leaves to the broth. Leave to cook for 1/2 hour;
4. Rinse the millet thoroughly in a bowl until the water stops becoming cloudy, remove any foreign matter from the grain;
5. Peel the vegetables: carrots, onions and potatoes. Cut the stem and seeds from the bell pepper pod;
6. Remove the pink salmon from the broth and separate the meat from the bones and skin. Strain the broth, catching the bay leaf and aromatic peas. Divide the pink salmon pulp into small pieces;
7. Cut the potatoes into medium cubes, finely chop the peppercorns and onions, and grate the carrots on a coarse grater;
8. Place the potatoes in the broth, onions, peppers and carrots in a frying pan, sauté in vegetable oil until golden brown and soft;
9. After a while, add millet to the spicy broth;
10. After a quarter of an hour of cooking, add sautéed vegetables and pieces of pink salmon to the soup base;
11. Wash the parsley, chop finely, place in a saucepan and let simmer for a few minutes. Turn off the finished culinary product, cover with a lid and leave to brew for half an hour.

Red fish soup with cream

Ingredients:

• half a kilo of chum salmon fillet;
• 0.6 kg potatoes;
• 1 carrot;
• 2 medium-sized onions;
• 250-300 milliliters 10% cream;
• 3 laurel leaves;
• 2 liters of water;
• spices for fish;
• garlic clove;
• 3 tablespoons olive oil;
• 2-3 tender stalks of celery;
• a tablespoon of freshly squeezed lemon juice;
• 5-6 teaspoons potato starch;
• a bunch of fresh dill;
• sea ​​salt to taste.

The total cooking time is 1 hour. Calorie content - about 55 kcal per 100 grams.

Cooking:

1. Prepare the food: rinse the chum salmon fillet, peel and wash the vegetables and herbs;
2. Cut the onion into thin quarter rings, grate the carrots on a fine grater;
3. Sauté onions and carrots in olive oil heated in a saucepan until golden brown, add a clove of garlic squeezed through a press.
4. Fill the roast with water, wait until it boils, add bay leaf, sea salt, spices and chopped celery stalks;
5. Place potatoes cut into medium cubes into a pan of boiling water and cook until they are half cooked;
6. Divide the chum salmon fillet into equal, not too large portions, sprinkle them with lemon juice, and add to boiling water with the vegetables, continuing to cook over moderate heat for about 10 minutes;
7. Preheated in a separate bowl, pour the cream in a thin stream into the ear;
8. Dilute the potato starch until smooth with a couple of tablespoons of water, stirring, add it to the creamy soup, cook over low heat for 3-5 minutes until the desired consistency is obtained;
9. Remove the bay leaf from the first one, close the lid and leave to rest for half an hour;
10. Serve the appetizing dish hot, sprinkled with chopped young dill.

Trout soup with broccoli and green peas

Ingredients:

• a small whole trout carcass (600-700 grams);
• 1/4 kilogram of broccoli florets;
• 150-200 grams of canned green peas;
• 0.3 kg of potatoes;
• onion head;
• 3 small carrots;
• 3-4 tablespoons of deodorized sunflower or olive oil;
• 3-4 bay leaves;
• a little curly parsley;
• 5-6 peas of allspice black pepper;
• seasonings and salt to taste;

Cooking time: 1 hour 10 minutes. Calorie content - about 62 kcal per 100 grams.

Red fish soup with broccoli and green peas should be prepared as follows:

1. Rinse and clean the carcass from the insides, remove the gills. Cut into pieces and cook the broth: pour cold water over the trout, add salt, bay leaf, black peppercorns, spices and boil for half an hour, skimming off the foam with a spoon;
2. Strain the finished broth. Separate the trout meat from the bones and divide into small pieces.
3. Remove the peel from potatoes, carrots and onions. Cut the potatoes into medium-sized slices, the carrots into thin slices, and the onions into translucent half rings;
4. Rinse the broccoli florets in a bowl of water and separate them into small stalks;
5. Heat the olive oil in a frying pan and add the prepared broccoli. Fry the cabbage inflorescences over medium heat for 4-6 minutes, cover with a lid and simmer for another 8-10 minutes until tender;
6. Boil the fish broth, adding chopped vegetables, and cook for about 15 minutes;
7. Add broccoli, trout and canned green peas to the broth with vegetables. Cook 5 minutes over moderate heat;
8. Shortly before it’s ready, add finely chopped parsley to the pan and taste for salt.
9. Leave the first dish to simmer under the lid for a quarter of an hour. You can set the table. Bon appetit.

Chum salmon soup with barley

To prepare chum salmon soup, you will need a soup set or trimmings that were left at home after cutting up a whole fish. In addition, the recipe includes chum salmon fillet, pearl barley and vegetables.

• 300 gr. chum salmon fillet;
• 400 gr. red fish soup set;
• 3-4 potatoes;
• 100 gr. pearl barley;
• 1 carrot;
• 2 onions;
• salt, pepper and herbs - to taste

We wash the soup set and set it to cook, filling it with water. After boiling, skim off the foam and add a whole peeled onion to the broth. Cook for about twenty minutes. Then we strain. Cool the fish trimmings from which the broth was made slightly and remove the meat from them, sending it back to the pan with the broth.

Pour the barley into a dry frying pan and lightly fry. When a pronounced characteristic aroma appears, immediately turn off the heat.

Chop the onions and carrots and fry them in oil for about five minutes. Cut the potatoes into small cubes.

Pour the prepared cereal into the fish broth and cook for about fifteen minutes. Then add potatoes and cook the same amount. Next, lower the diced chum salmon fillet and add the vegetable frying. Cook until done. Decorate the soup with herbs

Video recipe

Now watch a short but very informative video from which you will learn all the details of preparing red fish soup.
You will understand how to prepare a rich, clear broth, which you will get when fully cooked. Dear readers, if you have already used the above recipe, write in the comments if everything worked out for you and if you liked the result. You can leave your wishes, additions to the recipe, or share your recipes for delicious and simple dishes in the comments.

Other fish soup recipes

Finnish red fish soup Salmon chowder soup Spicy fish soup Sprat soup in tomato sauce Bouillabaisse soup Bon appetit!

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Fish soup from salmon ridges with white beans

This soup can be made from inexpensive salmon backbones, which are available in fish departments. You can also use parts of fish that remain after removing the fillet.

• 500 gr. salmon ridges;
• 150 gr. dry white beans;
• 1 large carrot;
• 2 onions;
• 2 cloves of garlic;
• 0.5 lemon (for juice);
• 2 tablespoons vegetable oil;
• herbs, spices, salt to taste.

Place the chopped salmon ridges in a saucepan, pour in 1.25 liters of water, and set to cook. After boiling and skimming, add a whole onion and several thick slices of carrots, bay leaves and allspice. Cook for about 20 minutes. Strain the broth. We throw away the vegetables, and carefully remove the meat from the fish ridges. Dip it into the strained broth.

While preparing the broth, boil the beans. You can soak it in the evening, then it will cook faster. Prepare fried onions with carrots and garlic. Cook vegetables in a frying pan with vegetable oil until soft.

Place the boiled beans and fry into the boiling broth. Season with spices to taste. Squeeze the juice out of the lemon and pour it into the soup. We determine the amount of juice according to taste. When serving, place chopped herbs and a thin slice of lemon on a plate.

Vegetable soup with red fish

The dish can hardly be called budget, so to save money you can replace steaks with ridges. But in any case, the final result will look appetizing and visually aesthetic.

Ingredients:

• water – 2.5 l;
• potatoes – 4 pcs.;
• bay leaves – 2 pcs.;
• carrot;
• salmon (ridge) – 1 piece;
• onion;
• a bunch of greenery;
• pepper, salt - to taste.

Cooking method:

1. Immerse chopped vegetables in boiling water: carrots in circles and potatoes in cubes. Cover with lid;
2. When the ingredients are half cooked, add strips of fish and chopped onions. Cook for no more than 10 minutes;
3. At the end, season the dish with salt and pepper, add a bay leaf and continue cooking for another 5 minutes;
4. Before serving, separate the meat from the backbone, pour in the broth and garnish with chopped herbs.

The only thing tastier than salmon backbone soup is a dish made from salmon fillet. But, as noted earlier, the taste will be excellent even without steak.

Red fish soup with fennel

A quick recipe for light soup. To prepare, take any red fish fillet.

• 300 gr. fish fillet;
• 1 fennel;
• 1 leek (white part);
• 1 carrot;
• 150 gr. spinach (can be frozen);
• 1 onion;
• vegetable oil;
• salt and pepper mixture.

Chop the onion finely, cut the carrots into thin circles, leeks into rings. Fry all vegetables in vegetable oil for 5-7 minutes. Cut the fish into cubes.

Boil two liters of water. Add fish fillet cubes, fried vegetables and spinach to boiling water. Salt, season to taste and cook at a low simmer for about ten minutes. Serve with fresh herbs.