Chicken Soup

Chicken Soup

Red fish is tasty and healthy. She is happy to include in the diet and supporters of a healthy diet, and gourmets who love tasty and satisfying food. Keta is one of the most popular representatives of the salmon family. It is much cheaper than salmon or trout, but more fat than pink salmon. It’s a good idea to make a first course out of it. Chicken soup is obtained rather rich, but not fat, nourishing, but not heavy for the stomach. It looks appetizing and has a delicate taste, so that both children and adults like it. Another advantage of it is not too complicated technology and quick preparation, so that a tasty dinner for the whole family can be cooked in a hurry.

Cooking Features

Keta goes well with vegetables, a number of cereals, cream and even mushrooms. Due to this, different types of first courses are prepared from it: fish soup, in which fish is complemented only by vegetables, soup, when cereals are included in the dish, as well as creamy and creamy soups, which are not even ashamed to offer guests. To make all these foods, use different technologies, and to obtain the expected result, you must adhere to the recommendations accompanying the selected recipe. However, the knowledge of a few moments is useful to the cook, regardless of which of the recipes he prepares the first dish of chum.

  • The taste and freshness of the prepared food directly depends on the quality and freshness of the fish. If it is possible to assess the condition of the whole carcass, attention is paid to the eyes: they should not be muddy. The presence of an unpleasant smell also indicates that the fish is spoiled. If the product is purchased in frozen and packaged form, it is necessary to pay attention to its shelf life and the absence of snow and water in the package: their presence indicates a violation of the rules for storing fish.
  • Soup can be cooked from different parts of the keta: from steaks, fillets, heads, ridges and bellies. An economical hostess to prepare any dish will take a whole carcass and divide it into pieces, which are needed in order to make a snack, independently. And fish waste is used for cooking broth, which then will be quite easy to turn into a delicious soup.
  • Heads, ridges and abdomen of chum are most often used for cooking soup or soup. Cream and creamy soups are better cooked from fillets. Steaks can be used to make any type of first course meal separately or in addition to other parts of the fish.
  • Chum salmon is not too fatty fish. If you digest it, it will become dry and tasteless. Fish fillet cooked no more than 20 minutes, steaks - no more than 30 minutes. The remaining parts can be cooked longer to get a richer taste, since they are then thrown away anyway. If you are cooking soup in a slow cooker, it will take 10-20 minutes more time.
  • If you want the soup from chum to be more nourishing and nutritious, you can use chicken broth, not fish broth, as a base.
  • If the broth is boiled out of the spine and head of the chum, it must be drained before combining with other ingredients to prevent bone from getting into the soup.

When serving chicken soup cooked according to any recipe, do not sprinkle with greens. With its color and aroma, it will successfully emphasize the hue and taste of the main ingredient.

A classic recipe for soup from the head and ridge of chum

Composition:

  • head, ridge, abdomen chum - 0, 5 kg;
  • water - 3 l;
  • potatoes - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • refined vegetable oil - 40 ml;
  • bay leaf - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • fresh dill - 50 g;
  • salt, spices for fish - to taste.

Method of preparation:

  • Wash the heads, ridges and abdomen of chum, fold them into a saucepan, cover with water and put on fire.
  • Wait for the water to boil. Cook the broth for 10 minutes over medium heat, removing the foam protruding on the surface with a skimmer.
  • Add salt and spices, as well as a small bunch of dill, not forgetting to leave part of the greenery on the decoration of the dish when it is served at the table.
  • Turn down the fire. Boil the fish for 40-50 minutes.
  • While cooking broth, wash and peel the vegetables.
  • Grind carrots on a coarse grater.
  • Cut onions into small pieces.
  • Cut potatoes into cubes about 1-1,5 cm in size.
  • Strain the broth. Discard used spices and herbs, as well as chum salmon head and bones.
  • Return the broth to the pan, add the potatoes. At the same stage, you can put sliced ​​chum fillet in portions (in the amount you consider necessary).
  • Heat oil in a pan, put carrots and onions in it. Cook them until they are soft.
  • 10-15 minutes after boiling the broth, add the vegetable roast. Continue cooking the soup for another 5-10 minutes, until the potatoes are ready.
  • Sprinkle the soup with chopped dill, boil it for a minute. Remove pan from heat.

When serving, soup from the chum salmon to the table on each plate can be put on a small slice of lemon.

Ear of keta steaks in a slow cooker

Composition:

  • keta steaks - 0.5 kg;
  • potatoes - 0, 3 kg;
  • onions - 70 g;
  • carrots - 80 g;
  • bay leaf - 1 pc .;
  • salt, seasoning for fish, greens - to taste;
  • water - 2 l;
  • butter - 40 g.

Method of preparation:

  • Scrape the carrots, wash them, dry them with a napkin. Grind grated with large holes.
  • Remove the husks from the bulb, cut the vegetable into small cubes.
  • Peel the potatoes. Cut it into large pieces (approximately 2-2, 5 cm).
  • Wash the chum steaks.
  • Put a piece of butter in the multicooker bowl. Turn on the unit by selecting the program “Frying” or “Baking”, if the cooking function of your device is not available.
  • After a minute or two, put onion and carrot into the melted butter, fry them for 5 minutes.
  • Place the chum pieces in the bowl. Brown them for 5 minutes with the vegetables.
  • Add potatoes, spices and salt. Fill the products with water.
  • Change the program to the one that is most suitable for preparing first courses, usually it is called “Soup”. Set the timer to 40-50 minutes, depending on the power of your unit.
  • 10 minutes before readiness, remove the keta steaks from the soup, separate the fillets from the bones, return to the multicooker container. Add chopped greens.
  • After the completion of the main program, let the soup sweat for another 10-20 minutes in the heating mode.

Ear cooked from chum in a slow cooker has a richer taste and aroma than cooked on the stove. To make the taste of the dish even more tender, when serving it to the table, it will not hurt to fill with sour cream.

Rice soup with chum

Composition:

  • keta steaks - 0.5 kg;
  • water - 3 l;
  • rice - 150 g;
  • onions - 150 g;
  • carrots - 150 g;
  • potatoes - 0.5 kg;
  • fresh dill - 50 g;
  • refined vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Keta steaks, rinse thoroughly. Put in a saucepan, cover with water.
  • Bring the contents of the pan to a boil. Cook for 5 minutes over medium heat, removing the foam. Reduce heat, add salt and spices. Continue cooking fish for 20 minutes.
  • Take the steaks out of the broth.
  • Pour rice into broth. Put the peeled and diced potatoes into it. Boil them for 10-15 minutes.
  • Peel the onions and carrots. Rub carrots, cut onions into small cubes.
  • Fry vegetables in vegetable oil until golden brown. Put fried in the soup. Continue cooking it for 5-7 minutes.
  • Separate the meat from the bones and skins, put them in the soup. Add the finely chopped dill.
  • Cook the soup for another 5 minutes after boiling it.

After a specified time, fish soup cooked from chum steaks can be laid out on plates and served to the table.

Chicken fillet soup

Composition:

  • chum fillet - 0.5 kg;
  • water or fish broth - 3 l;
  • millet - 100 g;
  • potatoes - 0.5 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Wash the potatoes, peel, cut into cubes of medium size.
  • Peel the carrot, cut it into small cubes.
  • Peel and cut the onion in small pieces.
  • Pick and rinse the millet.
  • Wash the Ketu, cut it into fillets.
  • Boil broth or water, add spices.
  • Pour millet, onions and carrots. Wait until the contents of the pan boil. Cook the cereal and vegetables for 10 minutes.
  • Add potatoes and fish fillets. Continue cooking another 20 minutes.

The finished stew is allowed to brew under a lid for a quarter of an hour, after which you can invite the household to the table.

Cream soup with chum

Composition:

  • chum fillet - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • onions - 150 g;
  • butter - 30 g;
  • fatty cream - 100 ml;
  • water - 1 l;
  • salt, seasonings for fish - to taste.

Method of preparation:

  • Peel the onion, cut it into small cubes.
  • Peel the potatoes, cut them into small cubes (7-8 mm in size).
  • Cut the fish fillets into small slices.
  • In a saucepan with a non-stick coating, melt the butter, put the onion in it, and fry it until soft.
  • Add the potatoes, salt and spices, fill them with water.
  • Bring the contents of the pan to a boil and cook for 10 minutes.
  • Add the fish fillet and cream. Continue to cook the soup for another 10 minutes, stirring it constantly and making sure that it does not run away.

When serving, sprinkle the soup with finely chopped green onions or dill and parsley.

Chum salmon is a tasty, healthy and relatively inexpensive fish. Soups made from it have a unique delicate taste, they have no pronounced smell of fish. You can cook not only fish soup and stew from the chum, but also more tender creamy first courses.

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