Recipe Creamy soup with chum salmon. Calorie, chemical composition and nutritional value.

How to make soup with red fish and cream? What kind of food is this? You will find answers to these and other questions in the article. Fish soup with cream is similar to many fish first courses. For example, what kind of fisherman around a campfire hasn’t eaten fish soup while fishing? Probably only virtual. Among all the first fish dishes, perhaps only Russian fish soup can be called fish soup in the literal sense. After all, all other dishes are more consistent with the concept of “soup”. We will find out below how to prepare soup with red fish and cream.

World cuisines

Few people know how to cook soup with red fish and cream. The current fish soup is a very strong decoction of fish with seasonings and is practically not similar to soup. Although fish is often boiled with roots. There is a widespread belief that it is necessary to add the meat of an old rooster to the fish soup. There are rumors that rooster ear is something awkward and ridiculous. So it is, like a “submarine pilot”.

However, in world cuisines there are many dishes based on fish broth with the addition of chicken. For example, yurma is a hot old Russian dish, a mixture of game broth and fish soup. There are many dishes in the world that are called fish soup, but are not so. The most popular of them is bouillabaisse, or Marseilles soup.

Bouillabaisse is the first dish of French cuisine, typical of the Mediterranean coast. It is prepared by boiling fish with the addition of sautéed vegetables. Shcherba Cossack is a fish soup with lard and flour, and halasle is a Hungarian fish soup.

There are special variations of soups that combine the best of the world's traditional recipes. Fish soup with cream is very appetizing and generally recognized in the Mediterranean countries. This dish took a little from the Marseille fish soup, a little from the traditional Russian, and a little from the American seafood cream soup.

Description of preparation:

Fish puree soup is not only tasty and beautiful, but also very healthy!
This soup contains many useful substances that our body simply needs. To make the soup as tasty as possible, don’t be lazy and grind everything thoroughly with a blender so that your teeth don’t have anything to catch on. Then the appearance of the soup will simply drive anyone crazy. This soup is perfect for young children, as well as for those who take care of their health and body and adhere to a healthy diet. Good luck and bon appetit! Purpose: For breakfast / For lunch / For dinner / For children / For afternoon snack Main ingredient: Fish and seafood / Vegetables Dish: Soups / Puree soups Diet: Diet food

Delicious soup recipe

Don't know how to make soup with red fish and cream? You need to have:

• 250 g salmon;
• one onion;
• one carrot;
• 4 sprigs of parsley;
• 100 ml cream 20%;
• 50 g butter;
• ground black pepper;
• salt.

You should get two servings from the listed products.

How to cook?

This recipe for red fish soup with cream requires the following steps:

1. Remove scales and bones from a piece of red fish. All you need is fillet. It is very convenient to use not a steak that is cut with bones, but a portioned piece of fillet. Therefore, cut off all the fillets from the fish and remove all the bones from it.
2. Boil 1 liter of water in a saucepan, add pepper and salt. Cook broth from the remains of the fish (skin, fins, bones and spine).
3. Strain the broth, removing the bones. Prepare vegetables for soup.
4. Add chopped potatoes to the broth. It is better to chop it very finely, but a little larger than for Olivier salad. As a result, the potatoes will cook quickly and evenly.
5. Cook the potatoes until they are almost done. Add red fish, cut into large cubes, into the soup. Cook for 10 minutes until the seafood is completely cooked.
6. Now make the dressing. Peel the onion and chop very finely. Peel the carrots and grate them on a fine grater. Melt the butter in a frying pan and fry the onions and carrots in it until soft.
7. Pour in 0.5 tbsp. fish broth and continue to simmer, covered, over low heat for 10 minutes. Then add pepper, cream and salt. Simmer for another 4 minutes.
8. Combine the fried vegetables and fish soup, stir well. If necessary, add more salt and pepper, but, as experience shows, less spices and salt are better - cream gives the dish a unique taste.
9. Bring the soup to a boil, simmer over low heat for 5 minutes.

Pour the finished soup into bowls, be sure to add salmon pieces to each serving and sprinkle with chopped parsley. Serve this delicious dish with fresh white bread.

Salmon fish soup with cream

Compound:

• red fish fillet – 0.5 kg;
• onions – 100 g;
• potatoes – 0.3 kg;
• fish or vegetable broth - 1.25 l;
• cream – 0.25 l;
• butter – 30 g;
• salt, spices - to taste.

Calorie content of the dish per 100 g: 85 kcal.

Cooking method:

• Peel the onion and cut into small pieces.
• Peel and cut the potatoes into medium-sized cubes.
• At the bottom of a saucepan intended for cooking soup, melt the butter and fry the onion in it until translucent.
• Add potatoes, pour broth. Cook until the potatoes are soft.
• Place the potatoes and onions with a small amount of broth into a blender bowl and blend until smooth. Mix with remaining broth.
• Cut the red fish into portions, place in boiling soup and cook for 20 minutes.
• Add salt, spices, cream. Bring to a boil.

Finnish soup "Lohikeitto"

How to make Finnish red fish soup with cream? This dish turns out incredibly tender, with a pleasant creamy taste, satisfying and very, very appetizing. We take:

• one onion;
• two carrots;
• five potatoes;
• salmon (you can use salmon or any red fish);
• 150 ml cream;
• one leek;
• one bay leaf;
• 50 g butter;
• a sprig of fresh thyme (gives a special aroma);
• allspice.

Prepare this creamy salmon soup like this:

1. First, prepare all the ingredients. Then put the fish head, tail, carrots, onion, bay leaf, green part of the leek, and peppercorns into a one and a half liter saucepan. Fill everything with water, salt and put on fire.
2. After boiling, add 2-3 potatoes (to cook faster, you can cut them in half).
3. After 20 minutes, when the potatoes are cooked, strain the broth. Then separate the potatoes and mash them with a fork.
4. Place the clean broth on the stove and boil.
5. Cut the remaining potatoes into cubes or bars.
6. Place the potatoes and a sprig of fragrant thyme into the boiling broth.
7. Prepare the roast. To do this, fry the carrots and leeks in butter until golden.
8. Place the salmon fillet into the boiling soup and cook for 20 minutes.
9. While the salmon soup is cooking, combine the crushed potatoes with the fried potatoes and then with the cream.
10. If the fish and potatoes are already cooked, feel free to add the potato mixture to the pan.
11. Stir the soup and leave to simmer over low heat for another 2 minutes.

It’s ideal if your salmon soup with cream sits for a while, but many people start their meal right away.

Option 5: Fish soup with cheese and cream

Recipe for a delicious fish soup with salmon and melted cheese.
This dish can become a festive dish; there is no shame in serving it even to dear guests. For everyday use, you can replace salmon with another cheaper fish. Ingredients

• 300 grams of salmon;
• 40 grams of butter;
• 2 onions;
• 1 tbsp. l. flour;
• 250 grams of potatoes;
• 250 grams of processed cheese;
• 0.5 lemon;
• 0.5 bunch of parsley;
• salt, peppercorns, bay.

How to cook

Step 1:

Wash the salmon, put it in a saucepan, add about a liter of water, add one onion and a bay leaf. Crush a couple of peppercorns and add. Boil the fish until cooked, but do not overcook. Remove the salmon and strain the broth.

Step 2:

Add chopped potatoes to the strained broth. The smaller the pieces, the faster they will cook. Add salt and cook until soft.

Step 3:

Melt a piece of butter in a frying pan, fry the chopped onions until golden brown and add flour to it. Just don’t pour it out in a heap, it’s better to do it carefully over the entire surface, you can even use a strainer. Stir quickly and heat for about a minute.

Step 4:

Boiled salmon should be divided in half, one part cut into beautiful pieces, they will be used for serving. Combine the remaining portion with boiled potatoes. Add fried onions with flour and boil.

Step 5:

Puree the food from the pan and put it back on the stove.

Step 6:

Add spices to the soup, add salt and melted cheese. Heat the soup, stirring, until it becomes smooth.

Step 7:

Pour the dish into plates, add pieces of salmon and a slice of lemon to each, and garnish with fresh parsley.

If there is not enough processed cheese, it can be partially replaced with fresh cream. They are also added at the very end when reheating the dish.

Trout with cream

What is the creamy trout soup recipe? This tasty and aromatic dish will not leave any lover of fish dishes indifferent. This soup will be a great start to lunch. Outwardly it looks very appetizing and is eaten very quickly. To create two servings, take:

• 300 g trout;
• 500 g potatoes;
• 300 g tomatoes;
• one onion;
• 150 g carrots;
• 500 ml cream 20%;
• greenery;
• salt (to taste);
• vegetable oil (for frying).

Follow these steps:

1. Cut the cleaned and washed trout fillet into small pieces.
2. Peel and wash the onions, carrots and potatoes. Finely chop the onion, grate the carrots, cut the potatoes into cubes.
3. Peel the tomatoes. To do this, place them first in boiling water for a couple of seconds and then in cool water. Then remove the skin and cut the fruit into small pieces.
4. To prepare this soup, you will need a 3-quart saucepan. Pour oil into it, add onion and fry it until golden.
5. Send carrots there too. Fry it until soft.
6. Place the tomatoes in a saucepan and fry lightly.
7. Fill everything with water (1 l).
8. Boil water, add potato slices and salt to the soup. Cook the dish for 20 minutes.
9. Then add trout pieces to the soup.
10. Pour the cream into the pan and cook until the potatoes are tender for 5 minutes.

Season the delicious soup with herbs and serve.

Norwegian salmon soup

Consider an unusual recipe for creamy salmon soup. You will need:

• 370 g salmon fillet;
• 500 ml water;
• 150 g carrots;
• 300 g tomatoes;
• 500 g potatoes;
• 100 g leeks;
• greens (to taste);
• 3 tbsp. l. lean oil;
• 500 ml cream 20%.

Cooking process:

1. Chop the onion and finely grate the carrots.
2. Peel the potatoes, remove the skins from the tomatoes and cut into tiny cubes along with the salmon.
3. Pour a little vegetable oil into the bottom of the pan, fry the carrots, onions and tomatoes in it.
4. Then pour water into the pan and boil.
5. Add potatoes, spices and salt, cook for 7 minutes.
6. Then place the salmon in the pan, slowly pour in the cream and cook until the potatoes are ready.

Pour the soup into bowls, garnish with fresh herbs and serve.

Quick master class: Finnish salmon soup lohikeito

The tradition of using fish and dairy products in hot dishes is characteristic of Scandinavian cuisine. This unusual combination of ingredients creates an amazing taste - delicate, soft, enveloping. Creamy fish soups are ideal for the cold season. It is worth remembering the traditional Finnish and Karelian dish kalakeito, it is prepared with white fish and milk. The festive version is made with red fish and cream, it is called lohikeito. Anyone who has tried it once will certainly want to cook it at home. This warming soup is so delicious. We share a detailed recipe and tips, join us!

Ingredients:

• soup set - 300 g
• salmon fillet – 300 g
• potatoes - 4 pcs.
• carrots - 2 pcs.
• small onion - 2 pcs.
• cream 20% - 100 ml
• olive oil - 2 tbsp. l.
• wheat flour - 1 tbsp. l.
• parsley - 1 sprig
• dill - 1 sprig
• black peppercorns - 4 pcs.
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Cooking method:

1. Prepare fish stock. To do this, place the soup set in a saucepan, add peeled and halved carrots and a small onion, bay leaf, peppercorns and a sprig of parsley. Fill with water and put on fire.

2. When the broth boils, skim off the foam. Cook for another 15 minutes. Next, strain the broth, cut the boiled carrots into slices.

3. Grate fresh carrots on a coarse grater and chop onions. Pour olive oil into a thick-bottomed pan and fry the onions and carrots in it.

4. Peel and cut the potatoes. Also cut the salmon fillet into small pieces.

5. Pour broth into the fried onions and carrots, add potatoes. Cook for 10 minutes.

6. Add the salmon fillet and cook the soup for another 5 minutes.

7. Meanwhile, mix the cream and flour in a bowl until smooth.

8. Pour cream into the soup, stir. Add ground black pepper and salt to taste.

9. Bring the soup to a boil and remove from heat. Serve, garnished with carrot slices and fresh dill. Bon appetit!

On a note

• You can use any red fish to make lohikeyto.
• If you don't have a soup set, boil part of the fish fillet and add the other according to the recipe. This will make the broth richer.
• It is better not to add additional spices to the dish to preserve its classic aroma and taste.
• It is recommended to serve lohikeito not immediately, but to leave the soup to brew and eat it the next day.

From canned pink salmon

You can prepare an appetizing, easy-to-make and rich fish soup from canned pink salmon in a matter of minutes. You will need:

• one onion;
• two potatoes;
• 1.5 liters of water;
• one carrot;
• a can of natural canned pink salmon;
• two bay leaves;
• 2 tbsp. l. lean oil;
• salt (to taste);
• a couple of black peppercorns.

Cooking soup

Follow these steps:

1. Cut the potatoes into cubes and boil water in a saucepan.
2. Place the potatoes in the pan, add the rice and cook.
3. Drain the liquid from the canned pink salmon and pour it into the pan. Remove bones and skin from the fish.
4. Peel the onions and carrots. Chop the onion finely, grate the carrots, fry the vegetables in vegetable oil. Then put them in a saucepan and cook until the rice is ready. Finally add the fish.
5. Now salt the soup, add bay leaf and peppercorns. Cook the food over low heat for 7 minutes.

Pour the finished soup into bowls, top with cream (optional) and serve.

In a slow cooker

We present to your attention another variety of the soup we are considering. It will be easier and faster for you to make this dish in a slow cooker. Remember that this soup must steep for 3-4 hours. And since the multicooker conserves heat, the result will be almost like in an oven - gradual cooling will give the dish a special aroma and taste. We take:

• 300 g salmon fillet or any other red fish;
• 100 g leeks;
• 150 g carrots;
• 150 g zucchini;
• three tomatoes;
• one bell pepper;
• two potatoes;
• 200 ml cream;
• two cloves of garlic;
• a bunch of herbs (dill, basil, parsley);
• spices (to taste);
• vegetable oil – 1 tbsp. l.

Cooking process:

1. Pour vegetable oil into the multicooker bowl, set the “Fry” mode and saute the vegetables for 5 minutes: grated carrots, onion cubes.
2. Then add the coarsely grated zucchini, finely chopped pepper and cook for another 5 minutes, stirring from time to time.
3. Remove the skin from the tomatoes (immerse the tomatoes first in boiling water, then immediately in cold water), chop finely, puree in a blender and add to the vegetables.
4. Turn off the multicooker, close the lid and simmer the vegetables for another 7 minutes.
5. Cut the potatoes into cubes and fish fillets into small pieces.
6. Pour water (1.5 l) into the device, add potatoes, salmon and, setting the “Stew” mode, cook for 25 minutes.
7. Then pour in the cream, pepper, salt, add whole cloves of garlic and wait until the soup boils.
8. Turn off the device, close the lid and forget about the soup for 3-4 hours.

Serve this delicious soup with fresh herbs. In general, this dish is usually eaten with rye bread. Adherents of proper nutrition can replace it with whole grain lavash or yeast-free bread.

This soup will be even tastier the next day. Place the cooled pan in the refrigerator and reheat for lunch tomorrow. Bon appetit!

Recipe: Cream of salmon soup (pink salmon, chum salmon). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cream salmon soup (pink salmon, chum salmon).”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cream of Salmon Soup (pink salmon, chum salmon) is 71.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.