Salmon soup with and without potatoes, cream, Finnish style, rice, millet, from Vysotskaya, Lazerson

Salmon is considered a royal fish. And not only because of the tenderness in taste. It contains a large amount of Omega-3 fatty acids. And they are very useful for the body. In particular, to reduce the risk of cardiovascular diseases. If you consume just 100 grams of salmon, you can get your daily requirement of melatonin and vitamin D, which are so necessary for normal sleep and healthy skin. And you can prepare a large number of delicious dishes from this fish. And if you don’t have enough time to prepare lunch or dinner, you can cook a very quick salmon soup.

And the taste of fish soup with salmon cannot be compared with others. The recipe is not only very aromatic and rich, but also incredibly tasty. And fish soup from a salmon head or soup set will be no worse than from fillet. And such sets, which include ridges, heads, tails and abdomens, are relatively inexpensive.

Classic recipe with potatoes

Salmon and potato soup with a basic set of ingredients turns out rich, clear and nutritious.

What ingredients will you need?

A basic set of ingredients for soup includes:

• bottled water – 2.5 l;
• set of salmon head, ridge and tail - 1 piece each;
• salmon fillet without bones – 300 g;
• medium-sized potatoes – 3 pcs.;
• washed medium weight carrots – 1 pc.;
• large onion – 1 pc.;
• peppercorns. It is recommended to choose black – 5 pcs.;
• table salt – 10-13 g;
• ground pepper. You can use both white and black - 1-2 g.

Salmon meat can be replaced with pollock fillet (its cost is 10 times lower, and the taste of the soup will not change).

Step-by-step cooking process

Salmon soup should be prepared according to the following scheme:

1. The fish set and salmon/pollock fillets must be washed and the ingredients placed in a pan with bottled water.

2. Place the pan on the stove with a medium heat burner.
3. While the contents of the pan are boiling, peel the onion and cut it into 2 parts.
4. It is also necessary to chop the carrots into small cubes, and the potatoes (they must first be peeled) into medium-sized cubes.
5. When the contents in the pan boil, you need to remove the foam that has arisen and put the onion and peppercorns into the water. You need to cook the fish set for approximately 30 minutes at a low boil.
6. After the specified time has passed, it is necessary to catch the fillet from the pan and strain the broth through cheesecloth.
7. Rinse the pan and pour the broth into it.
8. Place the pan on moderate heat; when the broth boils, add carrot sticks into it. Continue boiling the broth for about another 10 minutes.
9. Then put the potato slices into the pan and boil the ingredients for about another 15 minutes.
10. While the potatoes are boiling, you need to clean the boiled fillet from the remaining seeds and skin and cut the meat into cubes.
11. Put the fish meat into the soup (if 15 minutes have passed), you also need to add ground pepper and salt. Cook the contents for approximately 5-7 minutes.

Cover the finished soup with a lid and let it brew for about 15 minutes.

What can I add?

This recipe is basic, so the ingredients can include cabbage, tomatoes, bell peppers, as well as rice, cream and millet.

Rules for serving soup, decoration

It is recommended to consume the soup hot. It is recommended to put fresh herbs, olives and even a slice of lemon on the plates. You can add additional pepper to the soup before eating.

Salmon soup with cream, Finnish style

Salmon soup with cream has a more delicate taste, and it is recommended to consume the dish a day after preparation.

Preparation next.

What ingredients will you need?

The set of products for fish soup includes:

• salmon fillet, head and tail – 700 g;
• filtered water – 1 l;
• high-quality cream with a mass fraction of fat 20% - 500 ml;
• small carrots - 1 pc.;
• fresh celery stalks – 2 pcs.;
• medium-sized onion – 1 pc.;
• high-quality butter – 50 g;
• non-fragrant vegetable oil – 15-20 ml;
• laurel leaf – 1 pc.;
• medium-sized potatoes – 5 pcs.;
• first grade flour – 20 g;
• black peppercorns – 5 pcs.;
• onion feathers – 7-10 pcs.

The proportions of salt must be selected according to taste preferences.

Step-by-step cooking process

The steps for cooking soup in Finnish are as follows:

1. Fish parts should be washed, gills removed from the head, and bones removed from the fillet.
2. Place the fish parts in a saucepan and add prepared water.
3. Place the pan on the stove over moderate heat.
4. While the water is boiling, you need to peel the onion and potatoes (1 pc.). Cut both ingredients into 2 parts.
5. When the contents of the pan boil, you need to remove the foam that appears and add halves of onions and potatoes, as well as peppercorns, into the broth. Cook food for approximately 30 minutes. During the cooking process, any foam that forms should be skimmed off.

6. While the contents of the pan are boiling, it is necessary to chop the celery stalks and onion feathers.
7. Place both types of oils in a frying pan, heat them and fry the ingredients from point 6 in the frying pan until softened.
8. Next, you need to peel and cut the potatoes and carrots into small cubes.
9. After this (if 30 minutes have passed), you need to remove the potatoes and fish parts from the pan. Strain the broth and pour it back into the pan.
10. Boiled potatoes must be mashed to a puree, and pieces of meat must be removed from the fish parts. Cut the fillet into cubes.
11. When the strained broth boils, you need to put sliced ​​​​potatoes and carrots into the pan. Cook until the potatoes are ready.
12. While the potatoes are cooking, mix the cream and flour into a bowl.
13. When the potatoes are ready, pour the cream into the pan, add the frying pan and a bay leaf. You also need to add mashed boiled potatoes, fish meat and salt. Continue cooking the soup for about 15 minutes.

The finished soup should be served within 24 hours.

Fish soups and fish soup

Perhaps one of the most popular and simple soups from the soup set is fish soup. As we know from history, the word “ukha” means fat. But it is these elements of fish that make it possible to achieve an excellent broth.

Place them in a cauldron or pan, fill with cold water and put on fire for 20-30 minutes. This time is more than enough for a rich fish broth. Next, you just need to remove the ridge with all the other ingredients from the pan with a slotted spoon, pass the broth through a strainer and put it back on the fire.

In principle, this will be the basis for fish soup or any fish soup. By adding vegetables to the common pot, in particular potatoes, onions and carrots, as well as spices, in about 20 minutes we will have a ready-made appetizing dish. But don’t forget about the boiled fillet, which should be cleaned from the bone parts of the carcass and added portionwise to each plate along with the herbs.

However, there are plenty of options for creating an excellent lunch. For example, rice and millet feel great in this soup. Pasta also has a place in this dish. Tomatoes and mushrooms, celery root and leeks, olives and eggs, capers and hot chili peppers, you can add anything you like. What can we say when you can even cook borscht from such a broth.

Salmon soup according to Lazerson's recipe

Salmon soup with potatoes according to Lazerson’s recipe turns out to be very aromatic and satisfying.

Salmon soup with potatoes, recipe from Lazerson.

Preparation next.

What ingredients will you need?

Lazerson's fish soup recipe includes:

• filtered water – 3 l;
• bacon slices – 2 pcs.;
• high-quality, non-flavored vegetable oil – 60 ml;
• fresh dill sprigs – 4-5 pcs.;
• medium-sized young potato tubers – 3 pcs.;
• small onion – 1 pc.;
• fresh celery root – 10 g;
• medium-sized carrots – 1 pc.;
• green onion feathers – 10-15 pcs.;
• cold smoked salmon fillet without bones – 300 g;
• cream. Mass fraction of fat 33% - 200 ml;
• laurel leaves – 2-3 pcs.;
• ground pepper. It is recommended to purchase white – 2-3 g;
• fine sea salt – 15-18 g.

To make the broth, it is recommended to use the head, tail and ridge from one salmon carcass.

Step-by-step cooking process

Salmon soup should be cooked according to the following scheme:

1. Rinse the fish set and place it in a saucepan with filtered water.
2. It takes approximately 20 minutes to cook the broth. During the cooking process, you need to remove the foam, otherwise the soup will turn out cloudy.
3. The finished broth must be strained into a clean saucepan with a volume of about 4 liters. Place the pan on the stove and wait for the broth to boil.

4. While the broth is boiling, you need to render the fat from the bacon slices, and also peel (wash the new potatoes thoroughly) and chop the potato tubers.
5. Place the potato slices into the boiling broth and cook for approximately 10 minutes.
6. While the potatoes are boiling, you need to chop the onion and fry it in bacon fat until light.
7. You also need to chop the carrots and celery root, and fry these ingredients in vegetable oil until softened.
8. After 10 minutes of boiling the potatoes, add the onion, carrot and celery mixture into the pan. Continue the cooking process for about 5 minutes.
9. Next, you need to clean the smoked salmon fillet from the skin and remaining bones. Clean meat should be cut into small pieces.
10. Check potatoes for doneness. If the product is almost cooked, then you need to pour cream into the pan, add bay leaves and ground pepper, and salt the contents.
11. When the soup boils, you need to place the fish fillet and chopped dill and onions into the pan.
12. After the contents boil, remove the soup from the stove and let it stand for about 10 minutes.

If the soup turns out to be watery, then you need to pour about 100 ml of broth into a glass and dilute approximately 20-30 g of flour in it. Pour the resulting mixture into the soup.

A properly cooked fish soup should acquire a jelly-like consistency after cooling.

Jellied salmon soup set

Could you ever think that the main New Year's dish can be prepared from a soup set? Meanwhile, these bags with fish skeletons will become an excellent basis for gelatinous broth.

Just 0.3 kg of soup set, 1 onion, a packet of gelatin, bay, pepper, and salt will help us create a real holiday snack in the kitchen.

1. Fill the fish part with the whole onion with water (400 ml), put the container on the fire, bring to a boil and then cook the broth over low heat for 40 minutes.
2. After the allotted time, using a slotted spoon, remove the salmon bones and head, as well as the onion, from the pan. Add laurel and pepper to the broth itself, add some salt to taste and continue cooking over low heat for another 15 minutes.
3. At this time, separate the meat from the bones and pour the broth into a glass, diluting gelatin in it.
4. After ¼ hour, remove the broth from the stove and strain twice, and then mix it with gelatin.
5. Place the meat in a serving container and fill it with broth.
6. As soon as the dish has cooled to room temperature, place the snack in the refrigerator until completely frozen.

So our jellied fish is ready, which, contrary to established opinion, is not disgusting at all, but on the contrary, incredibly tasty.

It would seem that you can cook from the remains of fish after cutting it? But as we have seen in practice, a salmon soup set is a real treasure trove of culinary possibilities at a more than affordable price.

Spicy salmon soup without potatoes

Fish soup without potatoes is light and nutritious.

The dish can be eaten cool.

What ingredients will you need?

To boil fish soup without potatoes use:

• salmon fish set – 200 g;
• salmon fillet without skin – 300-350 g;
• green olives (pitted) – 8 pcs.;
• black olives (pitted) – 8 pcs.;
• capers – 50 g;
• medium-sized onion heads - 2 pcs.;
• high-quality butter – 25 g;
• lemon slices - 4 slices;
• small parsnips (if not available, replace with carrots) – 1 pc.;
• strong pickles – 200 g;
• sour cream with a fat content of 20-30% - 100 g;
• laurel leaves – 2 pcs.;
• tomato paste without additives – 30 g;
• filtered water – 2 l;
• ground pepper (hot or black) – 2 g;
• dill sprigs - 3-4 sprigs.

The proportions of salt should be varied when cooking the soup.

Step-by-step cooking process

The instructions for preparing the spicy fish soup are as follows:

1. Rinse and boil the fish set in a saucepan with filtered water. It is advisable to boil the broth for 30 to 60 minutes. During the cooking process, foam should be periodically removed.
2. Strain the finished broth into a clean container.
3. Peel and chop the onion, and pickles and parsnips need to be diced into small cubes
4. Place the butter in a suitable saucepan (the soup will be cooked in it later) and melt it over moderate heat.
5. Fry the onion mixture in oil until transparent.

6. Next, you need to put the sliced ​​parsnips into the pan and fry the products for about 5 minutes.
7. Next, you need to put sliced ​​cucumber, pepper, tomato paste, and a bay leaf into the pan. Fry the contents for about 5 minutes on low heat.
8. After the time has passed, the broth should be poured into the pan. Cook the contents for approximately 10 minutes.
9. Then you need to cut the salmon fillet into small cubes and put them in a pan. You also need to add salt, olives and capers. The contents should be cooked for about 5-7 minutes from the moment of boiling.
10. After 5-7 minutes, add chopped dill to the soup and immediately remove the pan from the heat.

The infused soup should be served with a slice of lemon and sour cream.

Scandinavian motif

Each nation is unique in its own way and has its own characteristics, traditions, foundations, in particular this is manifested in national cuisines. The cuisine of a particular people has been formed over centuries and largely depends on climatic conditions, geographical location, and the distribution of flora and fauna in a particular corner of the earth.

When talking about Scandinavian dishes, we can unconditionally say that the main products here are fish and milk. That is why creamy soups and pureed salmon soups with the addition of cheese or heavy cream are in high demand among the local population.

We are ready to offer a more budget-friendly version of the Viking main dish using a soup set.

Ingredients

• Salmon soup set - 1 kg;
• Potatoes – 6 tubers;
• Carrot - 1 root vegetable;
• Onion - 1 head;
• Cream 15% - 350 ml;
• Butter - 50 g;
• Salt - to taste;
• Black pepper powder - to taste;
• Bay leaf—1 leaf;
• Dill greens – ½ bunch;
• Pitted black olives – 10 pcs.;
• Crackers;

Preparation

1. Remove the soup set from the package and rinse thoroughly. We remove the gills from the head, after which we place all the ingredients together with the bay leaves in a saucepan, fill with cold water and cook the salmon broth for 20 minutes.
2. At this time, fry small onion and carrot cubes in a frying pan until golden brown.
3. When the broth is ready, we pass it through cheesecloth, and separate all the fillets from the fish bones, after which we throw out the backbone with fins and head.
4. Add salt, diced potatoes, sauteed vegetables to the broth and set everything to cook for 15 minutes.
5. After the allotted time, using a blender, turn the soup into a puree-like mass, pour cream into it, add butter and pepper a little. Let the dish boil for 3 minutes and turn it off.
6. Now let's start with the design. Pour the puree soup into a portioned soup bowl, add the fillet, croutons, a couple of butter and some finely chopped dill.

A nutritious, fabulously beautiful and very tender lunch with the aroma of cream is guaranteed to please both your husband and children.

Salmon soup according to a recipe from Yulia Vysotskaya

Salmon soup from Yulia Vysotskaya includes a variety of spices and herbs that highlight the aroma and taste of the dish. The amount of potatoes has also been reduced (when compared to other recipes).

What ingredients will you need?

Before preparing the fish soup, you need to purchase:

• fresh salmon fillet – 400 g;
• fresh tilapia fillet – 500 g;
• medium-sized onions – 3 pcs.;
• green onions – 80 g;
• small washed carrots – 3 pcs.;
• medium-sized potato tubers - 2 pcs.;
• garlic cloves – 2 pcs.;
• canned tomatoes. You need to purchase the product in its own juice – 400 g;
• high-quality tomato paste – 25 g;
• anise “stars” - 2 stars;

• natural saffron – 1 g;
• dill sprigs - 4 sprigs;
• brandy of proven quality – 200 ml;
• natural olive oil – 50 ml;
• cream with a fat mass fraction of 33% - 200 ml;
• black peppercorns – 6 pcs.;
• crushed black pepper – 1-2 g;
• filtered water – 2 l;
• lemon juice – 20 ml;
• celery (fresh stalks) – 3 stalks.

It is recommended to salt the soup with sea salt. The proportions of the product should be selected to taste.

Step-by-step cooking process

The technological section of the recipe includes the steps:

1. Rinse the salmon and tilapia fillets and place the products in a saucepan with filtered water.
2. Peel and rinse the onion, carrots and celery stalk (take ingredients 1 pc.). Place the ingredients (no need to cut them) into the pan with the fish fillets.
3. Place the pan on the stove over moderate heat.
4. When the contents boil, you need to remove the foam and add peppercorns and salt to the broth. You need to cook the fillet for approximately 15 minutes.
5. At the end of the specified time, the fillet must be caught with a slotted spoon, and the broth must be strained into a clean pan.
6. After this, you need to peel and chop the remaining onions, onions, 2 stalks of celery, as well as garlic cloves and the remaining carrots.

7. Heat olive oil in a saucepan and fry the ingredients from point 6 in it. Fry for 5 minutes with regular stirring.
8. Place the pan with the broth on the fire.
9. Peel and cut the potatoes and place the cuts in the boiling broth. Boil the potatoes for about 15 minutes.
10. Next, you need to transfer the frying from the saucepan into the pan. Continue cooking for approximately 7 minutes.
11. At the end of the time, you need to place tomato paste, star anise and brandy into the pan. Mix the ingredients thoroughly.
12. Then you need to cut the fish fillet and also put it in the soup. Along with the fillet, you need to add canned tomatoes, saffron and ground pepper to the broth.
13. When the contents boil, you need to pour in the cream and cook the soup for about 3 more minutes.
14. After the time has passed, you need to remove the pan from the heat, add chopped dill to the soup and pour in lemon juice. Mix the contents.

The soup should steep for at least 15 minutes.

What is included in the salmon soup set

Very often on the shelves of fish departments you can see a beautiful red salmon fillet in a mountain of ice crumbs. And the question immediately arises: where, after cutting the carcass, does the head, spine, fins, belly and tail go - the very parts without which an excellent rich lunch is simply impossible?

All these elements are included in an inexpensive soup set. Some may be indignant, saying, yes, it’s cheap, but there’s nothing to eat there, just bones. But there is something to object to here too.

When cut, some meat remains on the spine, base of the head and fins. In addition, the belly, in which the lion's share of fat is concentrated, can add fatty and nutritional value to the stew. So, don’t hesitate to look at a cheap lunch set, because you can prepare a lot of exotic dishes for a reasonable price.

Salmon soup with rice

Fish soup with the addition of rice turns out to be more satisfying and filling.

To prevent rice from overcooking, it is recommended to use the steamed variety.

What ingredients will you need?

The set of ingredients for fish soup is as follows:

• steamed rice – 100 g;
• salmon fillet without skin and bones – 300 g;
• medium-sized potatoes - 3 pcs.;
• large onion – 1 pc.;
• light carrots – 1 pc.;
• filtered water – 2 l;
• set of spices for fish soup – 7-10 g;
• dill sprigs – 5-7 sprigs;
• non-fragrant vegetable oil – 30 ml;
• ground black pepper – 2 g.

It is recommended to use sea salt; its amount should be varied to taste.

Step-by-step cooking process

It is advisable to cook fish soup with rice in stages:

1. Initially, you should sort out the rice grains from litter and rinse them in running water.
2. To prevent the soup broth from becoming cloudy, it is recommended to pre-boil the rice in a saucepan for about 5 minutes.
3. Rinse the rice.

4. Next, you need to peel and cut the potatoes into large pieces. Place the slices in a saucepan and cover with filtered water
5. Place the pan on the fire; when the contents boil, add rice to the pan. Cook the ingredients for approximately 15 minutes.
6. During the period of boiling potatoes and rice, you should peel and chop the onions and carrots and fry them until softened in vegetable oil.
7. You also need to cut the fish fillet into pieces.
8. Place in a pan (after 15 minutes) the frying, sliced ​​fish meat and pour in a set of spices with ground pepper and salt. Continue cooking the soup for about 7-10 minutes.
9. Then you need to chop the dill, put the greens in the pan and remove the soup from the heat.

The soup should steep for at least 15 minutes.

Salmon soup with millet

Salmon soup with potatoes and millet is not only satisfying, but also rich.

What ingredients will you need?

To cook salmon fish soup you will need:

• set of salmon heads and tail – 1 kg;
• small weight carrots – 1 pc.;
• medium-sized onion - 1 pc.;
• laurel leaves – 2 pcs.;
• water purified from impurities – 2 l;
• medium-sized potato tubers – 3 pcs.;
• millet (without litter) – 40-50 g;
• set of spices for fish soup – 7-10 g;
• ground pepper. You can use white and black - 2 g.

The amount of salt needs to be controlled when cooking soup.

Step-by-step cooking process

The algorithm for boiling fish soup with millet is as follows:

1. Rinse the purchased fish set and place it in a saucepan with 2 liters of purified water.

2. Cook the broth at a low simmer for about 10 minutes. Any foam that forms should be removed periodically.
3. At the end of 10 minutes, remove the heads and tail parts from the pan and strain the broth.
4. You need to remove the meat from the boiled heads and tails and chop it into small pieces.
5. Place the broth on the stove and bring it to a boil.
6. Next, you need to peel the onion and cut it into 2 parts. Grind the washed carrots on a grater. Place the ingredients into the boiling broth and cook for approximately 6-7 minutes.
7. During this time, you need to peel and cut the potatoes into cubes.
8. Place the potato slices in the pan after 6-7 minutes of cooking the broth.
9. Immediately after this, you need to rinse the millet and also put it in the pan. Cook the contents for approximately 15 minutes.
10. After the time has passed, you need to put chopped meat into the soup, add a set of spices and ground pepper, and also add bay leaves and salt. Stir the contents and immediately remove the pan from the stove.

The soup needs to steep for at least 20 minutes.

Japanese soups

The Japanese have a special craving for salmon broth. Their cuisine is amazingly simple, and the entire preparation of a liquid lunch consists of putting the ingredients into a ready-made broth.

So, for example, after cooking the base of the soup, 100 g of dried seaweed should be sent to a common container, after a minute we send miso paste (2 tbsp) there too, after another 60 seconds we put diced tofu (300 g) into the dish, and after a couple of minutes, finely chopped green onions (1 bunch) and salt to taste.

All! Lunch in the style of the Land of the Rising Sun is ready.

Salmon soup with broccoli and cauliflower

Fish soup with vegetables is light and has a rich nutritional composition and low calorie content.

What ingredients will you need?

To cook dietary fish soup, use:

• salmon fillet without bones and skin – 500 g;
• medium weight onion – 1 pc.;
• small carrots - 1 pc.;
• cauliflower – 200 g;
• broccoli cabbage – 200 g;
• medium-sized potatoes – 4 pcs.;
• laurel leaves – 2 pcs.;
• black peppercorns – 3-4 pcs.;
• purified water (ice) – 3 l;
• table salt – 12-15 g.

You also need to prepare approximately fresh parsley and dill. The amount of these ingredients needs to be varied depending on the taste.

Step-by-step cooking process

The algorithm for cooking dietary fish soup is as follows:

1. The salmon fillet must be washed and cut into small pieces.

2. Onions and carrots should be cut into small cubes.
3. Both types of cabbage should be disassembled into inflorescences.
4. Potatoes need to be peeled and cut into medium-sized cubes.
5. Next, you need to put the prepared fish fillet, sliced ​​carrots and onions, as well as peppercorns and laurel leaves into the pan. Pour purified water over the ingredients.
6. Place the pan with the contents on the fire and cook the contents for approximately 20 minutes. Forming foam should be removed periodically.
7. After 20 minutes, add the potatoes to the pan and continue cooking for about 10 minutes.
8. At the end of 10 minutes, add both types of cabbage and salt to the contents and continue boiling for another 10-12 minutes.
9. Chop the greens, add them to the soup and remove the pan from the heat.

The soup should rest for at least 30 minutes.

Useful tips and tricks

Salmon soup with potatoes will turn out nutritious, aromatic and rich if you follow the rules described below during the preparation process:

The soup from the set will be more rich if you include fillets from cheap fish, such as pollock or cod, in the recipe. At the same time, the taste characteristics of the dish will not change: the soup will have a pronounced taste and aroma of salmon. Another important condition is the timely addition of potatoes; they should not be boiled.