Delicious red fish soup at home

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.

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.

Salmon soup

Very simple, but such a delicious soup.

Ingredients:

Salmon head – 1 kg
Carrots – 1 kg
Potatoes – 4-5 pcs.
Onion – 1 pc.
Water – 1.3 l
Salt
Pepper
Parsley

Preparation:

Remove the eyes and gills from the salmon head and cut it into pieces. Peel the onion and place it in a saucepan along with the fish, add water and cook.

After boiling, simmer for at least 30 minutes. Peel the carrots and cut into quarters, cut the potatoes into cubes.

Add carrots and potatoes to the fish and simmer for another 30 minutes. Season with salt and pepper and add chopped parsley at the end.

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.

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.

Thrifty Father's Fish Soup

The soup cooks quickly and tastes very good.

Ingredients:

Fish soup set (salmon) – 600 gr
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Noodles – 100 gr
Tomato paste – 1 tbsp.
Salt
Pepper
Bay leaf
Water – 2.5 l

Preparation:

Place the fish in boiling water and cook for at least 20 minutes. Then strain the broth and remove bones from the fish. Peel the potatoes and cut into small pieces of arbitrary shape.

Place the potatoes in the broth and simmer for 20 minutes. Peel the onions and carrots, cut the carrots into strips and the onion into cubes.

Fry onions and carrots in vegetable oil. Then add the tomato and simmer for about 3 minutes. Add fried meat, fish, noodles and bay leaf to the soup.

Add salt and pepper to taste. The soup is cooked until the noodles are completely cooked. Before serving, you can add chopped dill.

It is necessary to remove the gills from the head of the fish, otherwise the soup will be bitter.

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.

Fish soup with olives, pickles and capers

A very unusual combination of products gives a unique taste.

Ingredients:

Salmon fillet – 500 g
Pickled cucumbers – 200 gr
Green olives – 8 pcs
Black olives – 8 pcs
Canned capers – 2 tbsp. l.
Onion – 2 pcs.
Parsnip – 1 piece
Tomato paste – 1 tbsp.
Bay leaf – 1 piece
Black peppercorns – 4-6 pcs.
Fish broth – 1 l
Caper brine – 1 tsp.
Lemon – 4 slices
Sour cream – 4 tbsp.
Dill
Vegetable oil

Preparation:

Finely chop the onion, cut the carrots, parsnips and cucumbers into small cubes. In a frying pan or in a thick-bottomed saucepan, fry the onions, carrots and parsnips in vegetable oil.

Then add cucumbers, tomato paste, peppercorns and bay leaves. Simmer for about 3 minutes. Then pour 0.5 liters of broth there and bring to a boil.

The soup needs to be stirred for 10 minutes.

Cut fish fillets into cubes. Add the remaining broth, olives, capers and brine to the pan. When it boils, add fish.

Cook the soup until the fish is completely cooked.

Before serving, place a slice of lemon, sour cream and chopped dill on each plate.

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.

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

Fish soup “Finnish motives”

The recipe is simple, and the soup tastes amazing.

Ingredients:

Set for salmon fish soup – 500 g
Potatoes – 300 gr
Carrots – 1 pc.
Onion – 1 pc.
Cream – 200 gr
Salt
Black peppercorns – 5-6 pcs.
Dill – 1 bunch

Preparation:

Wash the tail, spine and head of the salmon and remove the gills. Peel the onion. Pour three liters of water over the fish, add ½ onion, salt, bay leaf and black peppercorns.

Boil for about 30 minutes. Remove the fish and strain the broth. Chop the second part of the onion, grate the carrots on a coarse grater, cut the potatoes into cubes.

Add vegetables to boiling broth. Remove bones from fish. Remove some of the potatoes from the soup and mash with a fork until pureed, mix with cream and several ladles of broth.

Place potatoes, fish and chopped dill into a saucepan with soup.

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.

Fish soup Lohikeitto

All Finnish soups are similar in composition, but have completely different tastes.

Ingredients:

Fish set for soup (head, tail, fins of salmon or salmon) – 400 g
Salmon fillet – 400-500 g
Onion – 1 pc.
Carrots – 3 pcs.
Onion – leek – 1 pc.
Potatoes – 2-3 pcs.
Flour – 1 tbsp.
Cream – 2/3 tbsp
Butter – 20 g
Bay leaf
Black peppercorns
Spices
Greenery
White bread crackers

Preparation:

Pour water over the fish and bring to a boil. Then add bay leaf and peppercorns, quarters of onion, 1 carrot.

Boil the broth for 20 minutes. Cut the leeks into slices, carrots into small strips, and potatoes into cubes.

Remove the fish from the broth or strain it, boil and add the prepared vegetables. Cook them for at least 15 minutes.

Remove bones from the fish and cut into pieces. Pour a couple of ladles of broth and flour into the frying pan, stir until all the lumps disappear, add cream and boil for 1-2 minutes.

Add fish to the soup and boil a little, then pour in the creamy dressing and add butter. Cook for another 2 minutes, add salt and pepper to taste, the soup is ready.

Before serving, add croutons and chopped dill.

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.