Soup of red fish - like adults and children. Step-by-step recipes for delicious red fish soups: salmon, salmon, pink salmon

Soup of red fish - like adults and children. Step-by-step recipes for delicious red fish soups: salmon, salmon, pink salmon

Red fish soup - low-calorie dish with delicate flavor.

There are many variations of this dish, but each of them retains one principle of preparation.

General principles for cooking red fish soups

Red fish soups are made from an unlimited range of products. It all depends on the desire and imagination. Red fish is the main ingredient of the dish. Salmon, trout, and salmon are most often thrown into the soup.

If a fresh product is used for the soup, it must be rinsed thoroughly and properly separated. And if only fish fillets are added to the dish, the ingredient should be cut into portions.

Fish broth from the head, tail and large bones can be used as a base for soup.

Required prescription vegetables should be washed, peeled and chopped. Onions with carrots better spasserovat and put in a saucepan. Next, add potato slices, vegetables, cereals and other complementary foods. In the red fish soup, you can add rice, millet, pearl barley.

Throwing red fish into the soup is necessary only when all the ingredients are almost ready. Let her cook for a few minutes. Add spices. At the very end, you can put chopped garlic. Cover the container with a lid and remove from heat. Aromatic dish must be allowed to stand for some time.

You can decorate red fish soup with a delicate flavor with lemon rounds. Slices of citrus should be laid on the surface of the dish.

Red fish soup with cream


parsley - 4 sprigs

red fish - 320 g

onion - 65 g

carrot large - 55 g

tomato - 115 g

celery - 45 g

non-fat cream - 90 ml

butter - 55 g


crushed black pepper - pinch

Method of preparation

1. A piece of fish rid of scales. Remove bones. 2. Pour water into the pan.

3. Add salt.

4. Pour the pepper.

5. Boil the liquid.

6. Put crushed celery root.

7. Peel the potatoes. Cut into small strips. Put in boiling liquid mixture.

8. Cut fish fillets into strips. Put in a container with broth.

9. Boil the soup until cooked potatoes.

10. Remove the husks from the onion. Finely chopped.

11. Peel carrots. Grate.

12. Melt the butter in a hot frying pan.

13. Roast vegetable slices until soft.

14. Tomatoes dip in boiling water. Peel off. Rid of seeds.

15. Chop the tomatoes finely. Add to vegetables.

16. To extinguish the fragrant mixture under the lid on low heat.

17. Connect the broth and steamed vegetables. Mix.

18. Cook the dish for another 7 minutes.

19. Pour in the cream.

20. Bring the soup to a boil.

21. Remove pan from heat.

22. Soup with red fish poured into plates.

23. Put chopped parsley in each plate.

24. Serve the dish with white bread.

Red fish soup with millet and vegetables


red fish (tail, spine, fillet)

millet - 175 g

bay leaf - 1 pc.

onion bulbs - 135 g

fresh parsley - 220 g

carrot - 280 g

peas black pepper - 2 g

potatoes - 310 g

tomatoes - 90 g

salt - 8 g

Method of preparation

1. Wash the fish under running water. Send to the pan. Cover with cool water.

2. Boil broth. Rid of foam.

3. Put the whole peeled onion.

4. Pour out the peppercorns.

5. Salt.

6. Cook the mixture on low heat for about 25 minutes.

7. Shred the onion leftovers into small strips.

8. Grind carrots with a grater.

9. Cut potatoes into strips.

10. Chop the tomatoes in small slices.

11. Remove the fish from the pan.

12. Strain the broth. Pour into a clean pan.

13. Separate fish meat from bones. Disassemble into pieces.

14. Vegetables send in broth.

15. Add tomatoes.

16. Put a leaf of laurel. 17. Cook for 10 minutes.

18. Rinse the millet under cool running water.

19. Pour into a container of broth.

20. Put the chopped parsley and fish pieces there.

21. Turn off the fire. Let the red fish brew for 16 minutes.

22. Serve warm with croutons.

Red fish soup with olives


salmon - 165 g

sturgeon - 120 g

pike perch - 90 g

pitted olives - 25 g

marinated mushrooms - 40 g

lemon - 6 cloves

salted cucumber - 50 g

onion - 80 g

vegetable oil - 35 ml

capers - 24 g

flour - 22 g

cucumber pickle - 145 ml

spices - 14 g

Method of preparation

1. To clear fishes from scales and bones. Grind pieces of medium size.

2. Prepare 900 ml of strong broth from zander.

3. Pan fry the finely chopped onion in butter.

4. Pour flour there. Mix.

5. Add broth without fish.

6. Infuse brine. Bring the mixture to a boil.

7. Pour salmon and sturgeon with boiling water. Fry in a pan with butter.

8. With cucumbers cut off the peel. Chop sticks. Add to fillet.

9. Put the tomato paste there.

10. Pour the mixture into the pan.

11. Cook red fish soup over low heat until fish meat is fully cooked.

12. 3 minutes before the willingness to put spices.

13. Serve with slices of lemon, black olives and herbs for lunch.

Red fish soup with brandy


Dry rice - 85 gr.

Cognac - 75 ml

Potatoes - 175 gr.

Bulbs - 3 pcs.

Tomatoes - 1 pc.

Carrots - 2 pcs.

Trout fillet - 210 gr.

Bay leaf - 3 gr.

Black pepper peas - 6 pcs.

Fresh greens - 110 gr.

Method of preparation

1. Rinse the trout meat. Put in the pan.

2. Pour in cool water.

3. Wait until the broth boils. Remove the foam.

4. Cook the broth for about 50 minutes.

5. Add peeled whole carrots and onions.

6. Pour out the spices.

7. Remove the fish from the tank.

8. Chop greens large.

9. Cut off the skin of potatoes. Cut into strips. 10. Grind the remains of carrots.

11. Tomato cut into circles.

12. Prepared foods put in broth.

13. Wash rice in several waters.

14. Add to soup. Boil for 12 minutes.

15. Throw in the fish fillet.

16. Pour the brandy. Boil.

17. Remove pan from heat.

18. Infuse red fish soup with the lid on for about 20 minutes.

19. Pour into plates.

20. Sprinkle with greens.

21. Serve with vegetables.

Soup with seaweed and pieces of red fish


salmon - 85 g

trout - 60 g

salmon - 55 g

round rice - 125 g

nori seaweed without additives and salt - 30 g

fish and soy sauce - 10 ml

greens - a bunch

marjoram powder

Method of preparation

1. Pour water into the container.

2. Bring to a boil.

3. Pour out rice cereal.

4. Cool the prepared rice.

5. In a separate container, boil 1.75 liters of water.

6. Put the fillet of each type of fish in boiling water, cut into portions. Cook for 4 minutes.

7. Remove the fish.

8. Broth broth through a sieve with gauze.

9. Add fish sauce to the clear broth.

10. Pour soy sauce there.

11. To salt.

12. Cook for another 2 minutes.

13. Cut algae into strips. Throw in the pan.

14. Add rice.

15. Put the fish slices.

16. Sprinkle with marjoram.

17. Put some blocks of crackers in the plates.

18. Pour chopped green onions and parsley.

19. Pour red fish soup into plates.

Green pea soup with red fish


half fish carcass

water - 1.4 l

Laurel leaves - 2 pcs.

bulb bulbs - 45 g

allspice peppercorns - 4 g

Dill, basil - 2 branches each

canned green peas - 80 g

rice cereal - 90 g

canned olives - 70 g

Method of preparation

1. Wash the rice cereal. Soak in boiling water.

2. Pour the required amount of water into the roaster.

3. Put the fish in pieces into it.

4. Bring to a boil. 5. Make the fire weaker. Remove the foam. Cook for 8 minutes.

6. Add onions.

7. Pour peppers allspice.

8. Put bay leaves.

9. Add green stalks.

10. Cook on low heat for 9 minutes.

11. Liquid strain through a colander.

12. Pieces of fish put aside.

13. Pour the clear broth into a bowl.

14. Put on the fire.

15. Put there rice.

16. Bring soup to a boil. Reduce the fire. Cook until rice is ready.

17. Add some water.

18. Remove the bones from the fish. Send meat to soup.

19. Pour out green peas.

20. Add sliced ​​olives.

21. Salt.

22. Cook red fish soup with peas for another 2 minutes.

23. Turn off the fire.

24. Cover with a lid. Let stand for 12 minutes.

25. Serve the soup in a deep dish. Add a spoonful of butter and chopped greens.

Red fish shrimp soup


Fish - 580 gr.

Red tomatoes - 160 gr.

Shrimp - 210 gr.

Onions - 95 gr.

Olive oil - 78 ml

Green onions - 55 gr.

Dill - 60 gr.

Vegetable broth - 1.9 l

Dried thyme -4 gr.

Dried rosemary - 5 gr.

Salt and pepper

Method of preparation

1. Tomatoes dipped in boiling water. Rid of the skin. Pulp cut into pieces.

2. Peel the bulbs. Shred into pieces.

3. Scallions and dill, rinse and chop.

4. Pour oil into a pan with a thick bottom. Fry onions.

5. Add fish slices. Fry from all sides.

6. Spread the chopped tomatoes.

7. Pour slices of green onions.

8. Add dill.

9. Simmer another 4 minutes.

10. Pour boiling broth.

11. Send peeled shrimps there.

12. Sprinkle with salt.

13. To pepper.

14. Bring to readiness.

15. Pour red fish and shrimp soup into plates. Serve with black bread.

Delicate broccoli and red fish puree soup


Broccoli - 160 g

carrot - 105 g

onion - 75 g

cream - 220 g

salted red fish - 70 g salt and spices - optional

Method of preparation

1. Broccoli divided into inflorescences.

2. Put in a saucepan with a little water. Add salt. Boil it.

3. Put the finished inflorescences in a separate pot.

4. Leave the broth.

5. Cut the onion without husk.

6. Wash carrots. Grind using a grater. Stew until tender.

7. Send steamed vegetables to a container of broccoli.

8. Pour in 240 ml of broth.

9. Pureen with a blender.

10. Put the container on fire.

11. Add a small amount of vegetable broth.

12. Put the cream in there.

13. Sprinkle with salt.

14. Pour in spices.

15. Bring the mixture to a boil. Remove the container from the stove.

16. Salted fish cut into small pieces.

17. Arrange the plates.

18. Pour over the cream soup.

Red fish soups: tips and helpful tips

  • For broth, you can use the ridge, head, fillet of red fish.
  • It is necessary to carve fresh fish like this: start from the head, then cut it into 2 parts, separate the ridge and remove the small bones, cut off the skin. Fillet must be cut into several pieces and sent to the pan.
  • Both fresh and salted fish can be added to the red fish soup.
  • If you put chopped greens in hot fish soup, the dish will acquire a unique flavor.
  • Fish of any kind should be thrown into the container at the end of cooking.
  • The overcooked fish will fall apart into small pieces.
  • If the fish fillet is cooked and other ingredients are not, pieces of fish should be taken out of the soup and put into plates.
  • Potatoes need to be cut quite small in order for the product to cook faster and more uniformly.
  • To remove residual foam from the broth, the liquid must be drained: put a linen napkin in a colander and pour broth into it.
  • After straining, the fish broth becomes brighter and more transparent.
  • A small amount of red fish gives a rich and strong broth.
  • Onions should be browned until soft.
  • Marjoram, rosemary, cloves, saffron and ginger can be put in the broth.
  • Red fish soup is served for lunch or dinner with croutons and greens.
  • Salt broth is better after boiling. Salt must be put together with a laurel leaf, then the potatoes also absorb salt.
  • For cooking soup with red fish, grits are cooked in advance. It is necessary to boil it, fold to a sieve and add to the container with the broth at the very end of cooking. You can pour the cereal with water for several hours before use or fry in a skillet without fat.
  • If you plan to cook the cereal before cooking the soup, it is recommended to use a liquid-to-cereal ratio of 2: 1.
  • When cereal is prepared, you can put a small amount of butter in it, it will turn out crumbly.
  • Parsley root will help the dish to get a more pleasant flavor.
  • Almost every version of fish soup offers to take out the finished fish fillet and add it only when serving delicacy. Slices of finished red fish can be used for other dishes, and the soup to use without them.
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