Chum salmon fish soup: step-by-step recipe with potatoes and cream

Ingredients:

head and tail of red fish (salmon, coho salmon, salmon, chum salmon, etc.) - 700 g.
onions - 1 pc.
carrots - 1/2 pcs.
potatoes - 4-6 pcs.
cream - 22-33% 1 cup
processed cream cheese - 200 g.
dill greens - 1 bunch
salt - to taste
peppercorns - to taste
bay leaf - 1 pc.

Cooking method:

For our soup we need a fragrant, rich fish broth. To prepare it, take the prepared head and tail of the fish with a lot of pulp, put it in a pan, and fill it with water.

Bring to a boil, skim off the foam.

Add the onion, cut into halves, carrots, peppercorns, bay leaf, salt and cook until tender, about 40 minutes.

Then strain the broth into a separate pan, you should have about 1 liter. broth. Remove bones and skin from the fish, cut the flesh into small pieces.

Place the broth back on the stove and bring to a boil. Peel the potatoes, cut into large cubes and put into the broth, cook for 10 minutes.

Finland has a very diverse cuisine, but the people of the country love and respect fish dishes. One example is Finnish soup , which is made from salmon, trout or salmon. It is served all year round, so you can try it in almost every restaurant. However, if you can’t travel, you can always cook Lohikeitto at home.

Features of the dish

In fact, there are two types of broth in Finnish : kalakeitto or lohikeitto. The main set of ingredients is similar, but for the first one they take milk, and for the second - only cream. Lohikeitto is considered a more tasty and satisfying option. In addition to this, there are other features of the national dish, for example:

The Finns say that by cooking soup in a cast iron pot and oven, you can achieve a unique taste. the lohikeitto soup another day , and only then it is served. Russian borscht or cabbage soup also has a similar feature, which becomes tastier after 1-2 days.
You don't have to use only salmon or trout fillets; fish heads, tails, or backbones will also work. Sometimes stores sell ready-made kits that allow you to cook rich Finnish salmon soup with cream . If you can’t find it, then a less expensive fish will do – pink salmon, for example.
Of course, restaurants serve the dish with fish fillet, but at home you can replace it with other parts. Large moose have a large head, so they contain enough pulp to make broth.

The classic recipe for Finnish cream soup involves using salmon fillet, but this type of fish is often expensive, which puts a big strain on the family budget. The taste of the dish will not change in any way if you use the head, tail or ready-made soup set. This way you can cook it more often, delighting your family with an interesting dish. Do not overly season the finished soup with spices, otherwise it will overwhelm the taste. One serving (100 grams) contains about 55-80 kcal, and the fish is also excessively rich in useful elements. For these reasons, broth can be included in the diet during a diet.

Simple recipes for every day

Finnish salmon soup with cream is a more affordable option. It requires the following ingredients:

fish set or salmon steak – 400 g;
leek and onion - 1 pc.;
carrots – 1 pc.;
potatoes – 3-4 pcs.;
wheat flour – 1.5 tbsp. l;
bay leaf – 2-3 pcs.;
salt, pepper and dill.

Cut the fish (be sure to cut off the gills from the heads, otherwise the broth will be bitter) and wash. Place in a saucepan, add two liters of water and let the broth simmer. After boiling, remove the foam, add 1 whole potato and onion, reduce the heat. Cook until soft with the lid closed. Next, you should strain the broth, remove the head, remove the meat from it and throw it into the pan. When using steak, it is recommended to only cut it and add it to the dish at the very end. The potatoes need to be crushed and the onions removed. Chop the leek and sauté in oil, then throw it into the broth. Send potatoes cut into small cubes and chopped carrots there.

Finnish salmon soup with cream is prepared in a similar way. Products you will need:

salmon – 300 g;
potatoes – 5 pcs.;
cream 10% - about 200 ml;
butter – 2 tbsp. l;
onion – 1 pc.;
water – 1.5-2 l.

Prepare the red fish and place it in boiling water to cook for 7-10 minutes. Then remove the salmon and strain the broth. Peel, wash and cut vegetables. Finely chop the onion, chop the potatoes into cubes. Saute the onions in a frying pan with butter, throw the potatoes into the broth for 20 minutes. At this time, cut the fish into small pieces and add it along with the onion to the pan. Reduce heat to low, pour in cream, stir and wait until it boils. There is no need to boil the fish soup, otherwise the cream will curdle. The finished dish goes well with rosemary or dill.

Original ideas for soup

Finnish salmon and cream soup can be slightly modified by making a liquid cream out of it. The dish turns out very tender with a bright fishy taste. It's easy to make it from:

salmon – slightly less than 0.5 kg;
broccoli – 400 g;
cream – 200 ml;
black pepper and salt - to taste.

Wash the fish and cut it into small pieces so that it cooks faster. Also wash the broccoli and break it into arbitrary slices; you can boil it all together until tender. Remove the products from the broth and grind in a blender. You need to gradually add broth to achieve the desired consistency. Finally, add the cream, bring to a boil, turn off the heat and leave covered for a few minutes. Finnish puree soup , garnish with fresh herbs and serve.

Another unusual recipe for Finnish creamy salmon soup is to use smoked fish. The dish will turn out very aromatic with a rich taste, which will be complemented by vegetables. Ingredients:

smoked salmon – 250 g;
fresh salmon – 500 g;
potatoes – 4 pcs.;
carrots – 1.5 pcs.;
leek – 2 pcs.;
celery root;
flour – 1-2 tbsp. l.;
dill, salt and fennel.

Smoked salmon only needs to be cut into thin layers. Wash and chop the vegetables: leeks and carrots into strips, potatoes into cubes, chop the white part of the onion into half rings. Add all the vegetables and spices to the boiling broth and cook for 7-10 minutes until half cooked. Add fresh and smoked salmon to the boiling soup, cover with a lid and simmer over low heat for about 5 minutes. Add flour and a little dill to the cream, pour into the pan and stir until it boils. Then turn off the heat and leave to steep for 10-20 minutes.

Finnish creamy fish soup is prepared in various ways using salmon, salmon or trout fillets, as well as other parts of the carcass. A great option is to cook a dish from the pulp, and an affordable one is from a ready-made kit. You can prepare soup quickly if you know simple but interesting recipes.

Chum salmon soups are prepared very quickly and have a delicate and soft texture. This fish is not cheap, but for that it is very healthy, tasty and satisfying.

The main thing is not to overcook it, otherwise it will become dry and tougher.

Soup with red fish is prepared in water or in clear vegetable or fish broth. Seasoned with many spices and herbs. A variety of vegetables are thrown here: potatoes, carrots, leeks, broccoli, tomatoes, bell peppers and many others.

You can also find a second type of fish or seafood in this soup. Creamy soups are very popular, because red fish goes well with cream, cheese or milk.

Cream soups are no less popular, when all the ingredients are boiled and then blended in a blender with the addition of broth or cream. Below, I offer recipes for making delicious soups with red fish.

Hearty first course with noodles

It is not necessary to use fillets or steaks for cooking soup - heads and tails are excellent for this purpose. The most delicious parts of the carcass are taken for baking, frying or salting, and the healthy ones are left for aspic or fish soup. The broth from the bones turns out to be incredibly rich, and you will also be able to save money - in stores, soup sets are cheaper than sirloin. The following ingredients are needed:

soup set - about 600 g;
potatoes - 4 tubers;
carrots - 1 pc.;
onions - 2 pcs.;
water - 2 l;
vermicelli - 2 handfuls;
butter - 20 g;
several bay leaves;
salt;
spices for fish (necessarily black pepper);
fresh greens.

The quality of the fish cutting determines how the first course will taste. It is necessary to cut out the gills from the head, thoroughly clean and rinse the chum salmon slices under water. Pour clean liquid over the pieces, bring to a boil over high heat, then reduce it. Throw a whole onion and half a carrot, peppercorns, and bay leaf into the pan. The cooking time for the head and trimmings is 40-60 minutes. After the time has passed, the broth is filtered and the fish is placed on a plate.

During this time, you can fry vegetables. To do this, melt the butter, place finely chopped onions in a hot frying pan and sauté for 3-5 minutes until transparent. Next, add the diced potatoes and fry for a couple more minutes until soft.

It is recommended to let the finished broth “rest” for 10-20 minutes, and then bring it to a boil again. Add potatoes to it and simmer until done. Place the vegetables into the pan, after a couple of minutes you can return the pieces of chum salmon (the pulp is separated from the tail and head after cooling).

At the very end, add vermicelli - “Gossamer” is better suited, as it cooks quickly. Keep on low heat for another 3-4 minutes and turn off the stove. Leave the chum salmon soup frozen under the lid so that all the ingredients are ready. When serving, add finely chopped herbs.

Fish soup with cream

A wonderful Finnish soup made from minimal ingredients.

Ingredients:

Chum salmon (fillet) – 500g.
Potatoes – 500 gr.
Carrots – 1 pc.
Leek – 1 pc.
Cream – 150 ml.
Butter – 30 gr.
Greens – 20 gr.
Spices - to taste.

Preparation:

Place butter in a thick saucepan or cast iron and fry the leeks until golden. Pour in water and add potatoes, carrots and spices to taste. Cook until done. Then add the diced fish and cook for about 5 minutes. Pour in the cream and bring to a boil. Turn off and sprinkle with fresh herbs.

Homemade red fish soup

This light and spicy stew is perfect for lunch and dinner.

Ingredients:

Chum salmon fillet – 200 gr.
Chum salmon head – 1 pc.
Millet – 3 tbsp.
Potatoes – 3 pcs.
Carrots – 1 pc.
Celery (stem) – 1 pc.
Onion – 1 pc.
Garlic – 2 cloves.
Cherry tomatoes – 4 pcs.
Chili pepper – 1 pc.
Spices - to taste.
Parsley – 1 bunch.
Lemon – ½ pc.

Preparation:

Wash the fish head well and cook broth from it for 30 minutes. Then strain the liquid and discard the head.

Cook the broth exclusively over low heat, otherwise it will become cloudy.

Finely chop the onion, carrots, celery stalk and cook. Rinse the millet well and add to the pan. Peel, wash, cut the potatoes and also send them to boil. Add all the spices and cook until tender.

Then add fish fillet and cherry tomatoes to the soup. Cook for a few more minutes. At the end, add finely chopped garlic, lemon and parsley. Turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

Classic chum salmon head and tail soup

First, you should get acquainted with the simplest recipe - a classic fish soup cooked in broth from the head and tail of salmon. This first dish will be much more flavorful and richer than fillet stew. It includes only the most necessary products; if desired, you can add almost any cereal: rice, pearl barley, millet. So, what is required for chum salmon soup recipe with photo:

head, tail - 500 g;
water - 2.5 l;
potatoes - 4 tubers;
rice - 80 g;
large carrots - 1 pc.;
onions - 2 heads;
fresh dill - a bunch;
salt;
ground black pepper.

Prepare the fish: clean, cut, cut out the gills and rinse thoroughly. Fill with cold water and place on high heat. Wait until it boils, add a whole onion in the skin and 2-3 large pieces of carrots to the pan. Reduce heat and cook for about 20 minutes, skimming occasionally.

In the meantime, you can prepare the remaining ingredients. Rinse the rice a couple of times so that clear water drains from it. Cut the potatoes into large cubes, finely chop the onion, and grate the carrots. In this case, the vegetables are not fried.

Remove pieces of chum salmon from the finished broth (after cooling, disassemble them into small slices, removing bones), strain the liquid. The onion can be discarded. Throw the potatoes into the strained broth, and after boiling add the rice. After 5-7 minutes, add chopped onions and carrots. Season the dish with spices, salt and cook for approximately 15 minutes until all ingredients are cooked.

At the end you need to put pieces of chum salmon into the stew. Season the fish soup with chopped dill and turn off the heat.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It is worth covering the pan with a lid and letting the yushka stand without heat for 5-10 minutes. It will cool down a little, gain flavor and taste even better.

Delicate soup with red fish

A simple homemade soup, very easy to prepare, and the result exceeds expectations.

Ingredients:

Chum salmon fillet – 300 gr.
Fish broth – 1.5 l
Potatoes - 2 pcs.
Carrots – 1 pc.
Onion - 1 pc.
Salt, pepper, bay leaf - to taste.

Preparation:

Boil the potatoes in the broth. Lightly fry the chopped onions and carrots in a frying pan. Then add to the soup. When the potatoes are almost cooked, add the fish pieces and cook the soup until done. Season with spices to taste.

Finnish soup "Lohikeitto"

An excellent soup to add variety to your diet.

Ingredients:

Red fish fillet – 500 gr.
Cream – 250 ml.
Potatoes – 3 pcs.
Leek – 1 pc.
Carrots – 1 pc.
Vegetable oil – 2 tbsp.
Dill – 1 bunch.
Coriander, thyme, basil, pepper, salt - to taste.

Preparation:

Peel and cut the onions and carrots into strips. Cut the fish and potatoes into cubes. In a saucepan, fry onions and carrots in vegetable oil. Add potatoes, 1.5 liters of water and cook for 10 minutes. Throw in the fish and bring to a boil. Season the soup with salt, spices and herbs. When serving, add dill.

Keto soup

With a low calorie content, red fish soup is hearty and filling. It is distinguished by a rich, pleasant taste, which chefs highlight with dairy products (butter, cream) and spices. Here is one of the quick but delicious options that can be prepared from the remains of a butchered carcass

Ingredients

Chum salmon: 400 g.
Water: 3 l.
Potatoes: 300-500 g.
Butter: 20 g.
Raw egg: 1 pc.
Raw carrots: 150 g.
Dill or parsley: 50 g.
Onions: 200 g.
Spices for soup: to taste.
Salt: 1 pinch.

Preparation

If you are cutting fish into steaks, remove the head, tail and fins along with enough meat to make a good base for the stock. The soup can also be cooked from the “meaty” part; in this version it is also suitable for a festive table.

Cook fish broth: boil water, add chum salmon, salt and cook for another 20 minutes.
You need to remove the fish and separate the meat from the bones. Strain the broth.
Place potatoes, peeled and cut into cubes or strips, into the broth.
Fry the onions and carrots in butter: the vegetables are fried until golden brown.
Add roast, fish and spices to the soup. Cook for another 10-15 minutes.
Scramble the egg in 0.5 cups of cold water and pour into the finished soup. Stir thoroughly.
When serving, add greens.

Vegetable soup with chum salmon

A simple, healthy and satisfying lunch that will pleasantly surprise your guests.

Ingredients:

Chum salmon steaks – 3 pcs.
Onion – 1 pc.
Carrots – 2 pcs.
Potatoes – 4 pcs.
Fresh tomato – 1 pc.
Bell pepper – 1 pc.
Coriander – 0.5 tsp.
Cumin - a pinch.
Salt - to taste.
Dill - a bunch.

Preparation:

Boil steaks in water. Remove the fish, separate from the bone, break into pieces and set aside. Strain the broth and put on the stove. Send there the cut fish, finely chopped potatoes, carrots and onions. Cut the bell pepper and tomato into small cubes and add to the soup. Add spices and cook until tender. Finely chop the dill and sprinkle over the soup.

Baked in foil

When baked in foil, chum salmon retains its juiciness and aroma. This is especially important for chum salmon, since its meat is not as fatty as that of pink salmon or trout.

Ingredients

Red fish steak: 4-6 pieces, the number of steaks is equal to the number of servings.
Tomato: 300 g.
Parmesan: 50 g.
Soy sauce: 50 g.
Butter: 50 g.
Vegetable oil: 40 g.
Dried herbs: dill, parsley, basil or mixture: to taste.
Fresh lemon: ½ medium citrus.

Preparation

Make a marinade from soy sauce, dried herbs and oil. Pour it over the steaks and refrigerate for 20-30 minutes.
Cut the tomatoes into thin slices and grate the parmesan.
Place each steak on a piece of foil, place tomato slices on it and sprinkle with cheese.
Preheat oven to 180°C
Bake for 20 minutes; then take it out and let it sit for 10-15 minutes.
Ready! Steaks can be fully unwrapped or served in foil boats. Sprinkle with lemon juice before serving.

Fish soup with broccoli

A pleasant and incredibly tasty combination of broccoli and red fish.

Ingredients:

Red fish – 300 gr.
Leek – 1 pc.
Broccoli – 200 gr.
Milk – 100 ml.
Parsley - 1 branch.
Salt, pepper - to taste.
Olive oil – 1 tbsp.

Preparation:

Place the fish in a pan, fill it with water so that it barely covers the fish. Add bay leaf and cook until tender. Using a slotted spoon, carefully remove the foam from the top. Then remove the fish and cut it into small pieces, separating it from the bone. Strain the broth and set aside.

Next, fry the leek rings in a saucepan in olive oil until golden. Then add broccoli and 2 cups of fish broth to it. Cook for 5 minutes. Next, beat the contents of the pan with a blender into a homogeneous mass. Pour in milk, bring to a boil, add fish, season with spices and remove from heat. When serving, garnish with parsley.

Fish pie

An original Russian delicacy, fish pie, can also be made with chum salmon. Store-bought yeast or lean dough is suitable for it, or you can make the base yourself using our unique recipe.

Dough ingredients

Flour: 300 g.
Sour cream: 50 g.
Margarine or butter: 150 g.
Egg: 1 pc.
Soda: on the tip of a knife
Salt: 1 pinch.

Preparing the dough

Sour cream 3 tbsp.
Margarine 150 g
Egg 1 pc.
Flour 1.5 cups
Soda ¼ tsp.
Salt

Grind butter (margarine) and flour into crumbs. Add egg, sour cream, salt and slaked soda. Knead thoroughly and refrigerate for half an hour or more.

Filling ingredients

Keto meat: 400 g
Boiled rice: 100 g.
Butter: 20 g.
Dill, greens: 50 g.
Spices to taste.

Preparing the filling

Cook the rice and chum salmon in advance. Cut the fillet into small pieces.

Fry the filling (fish, rice, dill, seasonings, salt) in a frying pan and then simmer for 5 minutes.

Putting the pie together

Divide the dough into two unequal parts. Roll each into a layer of medium thickness.
Line a baking sheet with a large layer of dough.
Place the filling.
Place the second layer on top. Lift the edges of the bottom with a “basket” and pinch both layers well. The pie must be completely closed.
Preheat the oven to 180°C.
Bake the pie for 40 minutes until the dough is browned.

Rice soup with fish

An ordinary, hearty and at the same time refined lunch.

Ingredients:

Chum salmon carcass - 700 gr.
Onion – 1 pc.
Potatoes – 4 pcs.
Carrots – 1 pc.
Rice – 3 tbsp.
Spices - to taste.
Fresh greens – 30 gr.

Preparation:

Place the fish and the whole onion in a saucepan, add water and cook the broth. Remove the foam from above with a slotted spoon.

Cook over low heat. When the fish is ready, strain the broth to get rid of protein flakes. Place it back into the pan and add carrots, potatoes and washed rice, cook until tender. Meanwhile, separate the fish from the skin, remove the bones and break into small pieces. Add fish and spices to the soup to taste. At the end add greens.

Tomato soup with seafood

I offer a recipe for a rich and very tasty soup for gourmets.

Ingredients:

Shrimp – 4 pcs.
Mussels – 4 pcs.
Chum salmon fillet – 100 gr.
Squids – 1 pc.
Tomatoes in their own juice – 300 gr.
Basil – 10 gr.
Garlic – 3 cloves.
Shallot – 1 pc.
White wine – 50 ml.
Salt, pepper - to taste.

Preparation:

Wash and clean fish and seafood thoroughly. Cut chum salmon into cubes and squid into rings. Leave shrimp and mussels whole. Beat the tomatoes in a blender. Peel the onion and garlic and chop finely.

Fry fish, mussels and shrimp in vegetable oil with onion and garlic, add white wine and simmer until it evaporates. Then add tomatoes in their own juice, salt and pepper. Boil. At the very end, add the squid rings, simmer for a minute and turn off.

Cook the squid for no more than 3 minutes, otherwise the meat will become tough.

Garnish the dish with fresh basil.

Chum salmon soup with barley

An easy to prepare and very healthy soup.

Ingredients:

Chum salmon – 300 gr.
Pearl barley – 4 tbsp.
Potatoes – 4 pcs.
Carrots – 1 pc.
Greens – 1 bunch.
Onion – 1 pc.
Salt, pepper - to taste.

Preparation:

Boil fish broth. Place the pearl barley in a hot frying pan, without oil, and lightly fry. Then remove and cool the cereal. Sauté onions and carrots in a frying pan until transparent. Send the barley to cook in fish broth. After 15 minutes, after boiling, add potatoes, after another 15, add onions with carrots and fish. Cook until done. Sprinkle with herbs and serve.

Cheese soup with fish

This dish is ideal for a gala dinner.

Ingredients:

Chum salmon fillet – 300 gr.
Butter – 1 tbsp.
Flour – 2 tbsp.
Vegetable broth – 1 l.
Onion – 1 pc.
Hard cheese – 250 gr.
Potatoes – 2 pcs.
Cream – 100 ml.
Dried thyme - a pinch.
Salt, ground black pepper.

Preparation:

In a saucepan, fry finely chopped onion in butter. Pour the broth over the potatoes and let them cook. Cook for 10 minutes, then add the onion to the pan. Cut the fish into equal pieces, add salt and pepper, roll in flour and fry in vegetable oil. Then pour the cream directly into the pan and simmer the fish for a few more minutes. Then carefully add the fish to the soup. Grate the hard cheese on a coarse grater and add it to the soup in small portions, stirring constantly so that it has time to dissolve. Serve the soup hot, garnish with fresh herbs.

Cheese soup with red fish and cream

Stews with cream are prepared specifically from salmon types of fish. They provide a moderately aromatic and fatty broth, and the dairy product complements it perfectly. If you add a little melted cheese, the soup acquires a velvety consistency and a unique taste. As a rule, cereals are not added to such dishes—potatoes are enough, which are sometimes mashed with a fork to obtain a thick broth. List of ingredients:

chum salmon fillet - 400 g;
vegetable broth - 1 l;
onion - 1 head;
potatoes - 2 tubers;
cream (10%) - 100 ml;
processed cheese - 150 g;
butter - 30 g;
wheat flour - 2 tbsp. l.;
vegetable oil - 3 tbsp. l.;
dried thyme - to taste;
salt;
ground pepper.

Heat the butter in a thick-bottomed saucepan, add chopped onion and fry until transparent. Pour in warm vegetable broth and bring to a boil. Throw in potatoes, cut into large cubes, and add salt. Cook over medium heat for 15 minutes.

During this time, you can cut the fillet into small pieces, sprinkle with flour and fry until golden brown in vegetable oil. Pour cream into the pan, reduce heat to low and simmer for 3-5 minutes. Place chum salmon into a saucepan with potatoes and onions, add spices.

Grate the cheese or cut it into small cubes - this makes it easier to melt it in the soup. Place it in a dish and mix thoroughly so that no lumps form. After boiling, remove the pan from the heat. Garnish with any herbs (basil, dill, parsley), as in the photographs, and serve.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It is not advisable to reheat cheese soup, as the product settles to the bottom and can burn. It is better to cook soup for one lunch.

Light chum salmon soup

The delicate taste and aroma of red fish in the soup will turn an ordinary dinner into a festive one.

Ingredients:

Fish fillet – 700 gr.
Potatoes – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Salt pepper.

Preparation:

Cut the fish into small pieces. Peel and cut potatoes and carrots. Place vegetables and fish in a saucepan with water. Add the whole onion. Season with spices and cook until done. Finally, remove the onion and discard. Add fresh herbs.

Secrets of chum salmon fish soup

Most people are accustomed to cooking fish soup from river fish, while sea fish is often baked or fried. In fact, fish soup can be cooked from almost any species. You just need to know the peculiarities of cutting and cooking so that the first dish turns out tasty and healthy. A minimum of action and effort - this is about classic fish soup.

It's worth knowing a few tips:

for chum salmon soup with cream, parts with bones are suitable - head, tail, ridge;
the broth should simmer and not boil, otherwise it will turn out cloudy and not rich enough;
vegetables should be cut as large as possible, for example, carrots into circles, and potatoes into 4-8 parts;
The head of chum salmon is large enough and contains a lot of pulp, so you can do without fillets or steaks.

We must remember that the heat must be removed from the head. They not only add bitterness and cloudiness to the broth, but also cause poisoning in humans in rare cases. It is customary to lighten river fish chowder with a shot of vodka. However, red fish has a unique, subtle flavor that is easily destroyed by alcohol. In this case, pouring the drink is not a good idea.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Spices deserve special attention. You can’t add too much to fish soup, but it’s quite acceptable to add fennel, saffron, thyme, and ginger to fish soup. Herbs should not interrupt the aroma of chum salmon.

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.

Red fish puree soup

This dish is a great addition to your everyday meal.

Ingredients:

Chum salmon fillet – 300 gr.
Potatoes – 3 pcs.
Celery stalk – 1 pc.
Cream – 100 ml.
Spices.

Preparation:

Boil the fish. Then, cook potatoes and celery in fish broth. At the end add cream and herbs. Blend the fish and vegetables in a blender and combine with the creamy broth. Season with spices, bring to a boil and remove from heat. That's all, you can serve it to the table.

Calorie content of dishes

Dish	Serving Size	KBZHU
Classic fish soup with vegetables and chum salmon	100 g	Calories - 31 kcal, proteins - 3.5 g, fats - 0.9 g, carbohydrates - 2.6 g
Soup with millet and salmon	100 g	Calories - 55 kcal, proteins - 4.5 g, fats - 3 g, carbohydrates - 2.9 g
Rice soup with fish broth	100 g	Calories - 53 kcal, proteins - 3.8 g, fats - 2.5 g, carbohydrates - 3.8 g

Among salmon, pink salmon or salmon are most often chosen, forgetting about other tasty species. Chum salmon contains no less useful substances, and many different first courses can be cooked from it.

You can ask your question to our author:

Creamy soup

Even children will enjoy eating this dish.

Ingredients:

Chum salmon fillet – 300 gr.
Butter – 30 gr.
Potatoes – 3 pcs.
Onion – 2 pcs.
Cream 30% - 100 ml.
Dill – 1 sprig.
Spices - to taste.

Preparation:

Boil 1 liter of water, add chopped potatoes and onions. Salt and pepper. Cook for 10 minutes. Then pour in the cream and add the fish. Cook until done. At the end add butter and herbs.