Cream soup from fresh frozen pink salmon with cream. Delicious creamy pink salmon soup. Creamy pink salmon soup

Not all housewives can prepare a delicious fish soup. The fish itself has a specific taste, which can be quite difficult to disguise.

The recipe for our creamy pink salmon soup is one of those recipes where you don’t need to mask anything. The soup turns out tender, rich and no less tasty than.

We will take products from the list.

Potatoes must be cut into slices.

Add boiling water. Cook for 15 minutes. Lightly salt during the process.

Cut the onion into cubes. Grate the carrots on a coarse grater.

Separate pink salmon from bones. Cut into pieces.

Fry onions and carrots in vegetable oil. Add pink salmon pieces to the fry. Simmer the pink salmon for 10 minutes.

At the end of cooking, add cream and chopped garlic. Bring pink salmon in cream sauce to a boil.

Add pink salmon stewed in cream to potato broth. Add salt and pepper to taste. At this stage, the creamy pink salmon soup can be eaten, but let's try to transform it into the most delicate puree soup.

Using an immersion blender, puree our super creamy fish soup. Bring quickly to a boil.

Serve for dinner in tureens with a piece of butter and herbs. If desired, butter can be replaced with sour cream.

Homemade creamy pink salmon soup is ready!

The fish soup turned out to be aromatic, tender and so tasty.

Despite the rather simple composition of the ingredients, the soup is very aromatic, tasty and satisfying. Instead of pink salmon, you can use any red fish: salmon, trout, chum salmon, etc. When serving, you can add croutons and fresh herbs to the soup.

Compound:
pink salmon: 600-700 g.
potatoes: 5 pcs.
onion: 1 pc.
cream: 300-400 ml.
salt, white pepper
(the quantity of products is indicated for a 3-liter pan)

Preparation:
Clean the fish, rinse well and cut into large pieces. Pour in water, bring to a boil, skim off the foam. Cook over low heat for about 30 minutes until the fish is cooked through. You can add peppercorns and bay leaves to the broth.

Then remove the fish from the broth and leave to cool, strain the broth.

Cut the onion into half rings or quarters and fry in oil until golden brown.

Peel the potatoes, chop coarsely. Pour in fish broth until the broth barely covers the potatoes. Add the fried onion and cook for 15-20 minutes until the potatoes are soft.

While the potatoes are boiling, remove all the bones from the boiled pink salmon and divide the fish into medium-sized pieces. Add the resulting fish fillet to the pan with the boiled potatoes.

Using an immersion blender, grind the potatoes, onions and fish until pureed, without draining the broth in which the potatoes were boiled.

Now pour in the cream, salt and pepper to taste, put the pan on the fire and bring to a boil (but do not boil). The puree soup is ready!

We present to your attention a recipe for a very tasty creamy fish soup.

This soup cannot be spoiled. Even a novice housewife can cope with the preparation. The dish turns out very tender, rich and cannot help but make you fall in love with it. It is so delicious that everyone will definitely want more. Save the recipe and surprise your household with new delicious soups.

Ingredients needed

500 g fresh frozen pink salmon
4 potatoes
1 onion
1 carrot
garlic to taste
30 g butter
60 ml cream
vegetable oil for frying
salt and ground black pepper to taste
fresh herbs for serving

Let's start the process

First of all, peel the potatoes, cut them into small pieces and put them in salted boiling water to cook for a quarter of an hour.
Then we peel the onions and cut them into small cubes. Using a grater, grate the carrots into large pieces. Place in a preheated frying pan with a small amount of oil to fry until soft.
Then we separate the pink salmon from the bones and cut it into small pieces. Transfer to vegetables and continue frying for another 10 minutes.
At the end of this time, pour in the cream and add the garlic pressed through a press. Bring to a boil and add everything to the potato broth. You can serve it this way.
If you wish, you can make puree soup out of it. To do this, use a blender and puree it. Then bring to a boil and pour into portioned plates. Serve with butter and fresh herbs.

You may also like, the recipe for which you will find on our Recipe Ideas website.

Step-by-step recipes for pink salmon fish soup with vegetables, olives and tomatoes, rice, cheese, cream

2018-10-24 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

46888

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

1 gr.

Carbohydrates

3 gr.

38 kcal.

Option 1: Classic pink salmon fish soup

Pink salmon fish soup is a delicious, hearty and aromatic soup that almost everyone without exception will like, especially if you love fish dishes. Pink salmon will give simply excellent results; the broth will not be so greasy, with a light aroma and taste of fish.

The soup must be served hot. A couple of slices of fresh bread and a little onion will complement the soup. Among other things, you can add a little bit of any cereal to the soup; for example, rice will taste great.

Ingredients:

Pink salmon - 250 g;
Water - 1.5 l;
Potatoes - 2-3 pcs.;
Carrots - 1 pc.;
Onions - 1.5 pcs.;
Vegetable oil - 1 tbsp;
Salt, pepper - to taste;
Dill - 4 sprigs.

Cooking process

Prepare all products according to the list. Remove the frozen pink salmon from the freezer and allow time for the pink salmon to defrost completely. Cut off the required amount of fish and rinse it under cool water. Place the fish in a saucepan, add half an onion, you can add spices to taste - bay leaf, a couple of peppercorns. Pour 1.5 liters of water into the pan, heat it and cook the broth for 25 minutes, then strain.

After a while, add potatoes to the strained broth. First peel, wash and dry the potatoes. Cut the potatoes into small cubes. Place the potatoes in the broth and cook for 15 minutes until tender.

At the same time, prepare the vegetables - peel the carrots and onions, rinse and dry the vegetables. Grate the carrots and cut the onion into small cubes. Place vegetables in a frying pan and add a spoonful of oil.

Brown the vegetables in a frying pan for a couple of minutes and place them directly into the pan with the potatoes.

When it has cooled, take the pink salmon into pieces and remove all the bones. Return the fish to the soup. Season the soup with salt and pepper.

Add aromatic fresh herbs to the hot soup, chopping them finely. Immediately divide the soup into bowls and serve.

Enjoy your meal!

Option 2: Quick recipe for fish soup from canned pink salmon

One of the simplest recipes for fish soup made from canned pink salmon. The dish can be prepared in a hurry for lunch. Below are the proportions of products for one can of fish. If you need to prepare more soup, it is better to use two cans. This version of the dish includes rice. It perfectly thickens the soup and increases its nutritional value.

Ingredients

4 potatoes;
1 can of fish;
1 onion;
0.5 bunch of greenery;
4 spoons of rice;
1 carrot;
4 tablespoons of oil.

How to cook quickly

Sort through, rinse and add water to the rice, set aside, let the starch come out of it so that the soup does not become cloudy. While we put 1.5 liters of water on the fire, after boiling we throw in the chopped potatoes and start cooking. After about five minutes, rinse the rice, add it to the potatoes, and then add salt.

Pour oil into a frying pan; you can use any type of oil to suit your taste. Fry chopped onions and carrots.

Open the canned pink salmon, break the pieces, add to the soup after boiling the rice for five minutes. After another minute, add the vegetables. Stir and heat over low heat until the flavors develop.

Add greens to the prepared pink salmon soup, taste for salt, and turn off the stove. Pepper, bay leaf to taste.

There is no need to be afraid that the rice will not have time to cook. In such a large amount of liquid, the cereals cook quickly, and they will still cook a little while in the pan.

Option 3: Pink salmon fish soup with cream

Finnish recipe for pink salmon fish soup. In this option, simply pieces of fish are used, but if you wish, you can immediately take fillets without bones and skin. Additionally, the Finnish dish requires cream; it is best to use a product with at least 20% fat content.

Ingredients:

5 potatoes (about 0.5 kg);
100 g onion;
100 g carrots;
30 ml oil;
170 ml cream;
50 g butter;
dill, laurel;
600 grams of pink salmon.

How to cook

Cut half the potatoes coarsely and the other half into small cubes. Place on the stove and boil 1.5 liters of water. Add the vegetable cut into large pieces, throw in one small onion, and boil them together for about ten minutes.

Cut the pink salmon into pieces, rinse again, and add to the pan. Cook until the potatoes are ready.

Strain the broth, discard the whole onion (or what’s left of it). Let the fish cool a little. Mash the potatoes and return to the soup. Remove all the bones from the cooled pink salmon and break them into small pieces.

Add potatoes cut into small cubes into the broth, add salt, and boil for 10 minutes. Add mashed potatoes, and then fish, cook a little more.

Mix two types of oil in a frying pan. Chop the remaining onion and the recipe amount of carrots. Add, fry until golden brown, add to soup. Stir.

In a separate bowl, heat the cream and add to the soup. After boiling again, season the Finnish dish with pink salmon with dill and bay leaf. You can serve it to the table!

If you don’t want to greatly increase the fat content of the dish, then you can reduce the amount of fat when frying vegetables or use only vegetable oil in small quantities.

Option 4: Pink salmon fish soup with tomatoes

This pink salmon soup not only has a bright color, but also an amazing taste. It is different from the usual lunch dishes. A mandatory ingredient is not only tomatoes, but also olives. They will add piquancy to the dish and delight you with an unusual taste combination. Tomatoes in their own juice are used for this dish. They are usually peeled, you just need to chop them: grind or chop.

Ingredients

600 ml water;
800 g of tomatoes in their juice;
350 g pink salmon;
2 onions;
0.5 cans of olives;
20 ml oil;
0.5 bunch of parsley;
3-4 slices of lemon;
a clove of garlic.

Step by step recipe

Cut the fish into small pieces, add to the water, boil until almost done, about seven minutes. Be sure to remove the foam. We salt the dish, but just a little.

Chop the onion, fry, add garlic. Chop the tomatoes. You can take fresh tomatoes, peel and grate them, but they will take longer to simmer. Add to the onion, heat for five minutes.

Transfer the tomato mass to the almost cooked pink salmon. Stir, taste, add more salt and heat together for a minute.

Cut the olives into circles or just halves. In quarters, as you prefer. Pour into the soup, let it boil, add parsley and turn off. When serving, add lemon slices to the dish.

If you want to get a more satisfying dish, you can use more water and boil a couple of chopped potatoes together with pink salmon or throw in a handful of washed rice.

Option 5: Fish soup from canned pink salmon with cheese

For this fish soup, you can use hard cheese from canned pink salmon, but it tastes much better with processed cheese in foil or in trays. You should not choose products with various fillings such as mushrooms, bacon, herbs; it is better to use neutral creamy flavors.

Ingredients

200 g processed cheese;
4 potatoes;
1 carrot;
1 can of pink salmon;
1 onion;
0.5 bunch of dill;
1 bunch of green onions;
20 ml vegetable oil;
30 g butter.

How to cook

Measure out about one and a half liters of water (or boiling water immediately) and place the saucepan on the stove. Peel and cut the potatoes into small cubes, add and boil for ten minutes.

Immediately place the frying pan on heat. We send two types of oil into it. As soon as they warm up, add the chopped onion. Let it reach transparency, then add the grated carrots. Cook until slightly golden brown.

Open pink salmon, break pieces, add to potatoes. After another minute, add the vegetables. Stir, add salt.

If the cheesecakes are in foil, that is, fairly elastic bars, then they need to be grated. We remove soft melted products from the baths with a spoon. Add to the pan, stir, cook for another three minutes. All pieces should dissolve in the broth and give it a milky color.

Add chopped dill, turn off the stove. When serving, add chopped green onions to the pink salmon soup.

This cheese soup with pink salmon is best served with small crackers. If you don’t have time to cook them the classic way in the oven, you can pour the sliced loaf or bread into a dry frying pan and fry until lightly crusted.

Option 6: Fish soup with pink salmon and vegetables

A simple version of pink salmon fish soup. A whole small fish is used. Additionally, you will need some standard vegetables and fresh herbs. It is not recommended to use a lot of spices for the dish, so as not to interrupt the delicate aroma of the red fish.

Ingredients

600 g pink salmon;
400 g potatoes;
150 g carrots;
150 g onion;
40 g dill;
5 peppercorns;
1.8 liters of water;
2 laurels.

Step-by-step recipe for classic pink salmon soup

Remove fillets from pink salmon. Fill the ridge, fins, tail part and everything else with water, add one onion and a small carrot, cut into four parts. Throw in pepper and bay. Cook the broth. When pink salmon boils, foam will appear; you need to skim it off and then reduce the heat. Simmer the broth for 40 minutes, strain.

After straining, rinse the pan, return the broth, and bring to a boil. Peel the potatoes, cut them, add them. You can add a little salt. Cook for five minutes.

Chop the onions and carrots and add them to the saucepan with the potatoes and broth. Cut the fillet into pieces, add pink salmon after about five minutes. It's better to remove the skin. When pink salmon boils, a small foam may appear again; it is advisable to carefully remove it.

Cook the fish soup a little more, fresh pink salmon cooks quickly, it is important not to overcook it. Be sure to taste the dish at the end and add more salt. Before turning off the stove, throw in the chopped dill, cover the pan, and let the soup brew for a quarter of an hour.

You need to bring the soup to a boil quickly, but it is better to cook it over low heat. In this case, the pieces of fish and vegetables will retain their shape, and the broth will be clear. With active seething, this cannot be achieved. If, on the contrary, the soup is cooked over low heat, then a long boiling time will contribute to the souring of the ingredients and worsen the taste.

This soup is a healthy, light and very tasty dish, perfect for those times when you have very little time to prepare lunch. Also great for children's menus. Instead of pink salmon, you can use any red fish (chum salmon, salmon, trout).

Pink salmon belongs to the salmon species of fish. It is not only tasty, but also very healthy. The meat of this fish contains proteins and vitamins necessary for the body. Due to the content of a large amount of vitamin D, it is very useful for children's growing bodies. Pink salmon is also rich in unsaturated Omega-3 acids, which help rejuvenate the skin and reduce the risk of developing cancer.

You will need 5 liters per pan:

3-4 serving pieces of fresh pink salmon (or head, tail and fins) or 2 cans of canned salmon.
Hochland creamy processed cheese 100 g (you can use any other) or 2 processed cheeses (marked “for soup”).
1-1.5 kg of potatoes (depending on how thick you prefer).
1 medium carrot.
1 medium onion.
2 bay leaves, salt and pepper to taste.
favorite greens.
Vegetable oil for frying carrots and onions.

Preparation:

1. Wash, peel and cut pink salmon.

2. Place the fish in a pan, add water and place on the stove. If you use canned fish instead of fresh fish, you just need to pour water into a pan and put it on the stove.

3. While the fish is cooking or the water is boiling, you need to cut the potatoes and onions into cubes and carrots into strips.

4. After the fish boils, you need to add a little salt to the water and reduce the heat. Pink salmon needs to be cooked for about 25 minutes, then you should take out the fish and let it cool a little, and put the potatoes in the pan and add heat. If the soup is cooked from canned food, then you should skip the step of cooking the fish, and immediately put the potatoes into boiling water and cook for about 25 minutes.

5. While the potatoes are cooking, fry the carrots and onions in vegetable oil until golden brown.

6. After the potatoes are ready, add the fried onions and carrots to the pan. Next, you need to separate the fish from the bones and add it to the pan. If canned fish is used instead of fresh fish, then just at this moment you need to mash it with a fork (along with the liquid) and place it in the pan.

9. Turn off the heat and remove from the stove and add the herbs.

10. Light soup with pink salmon and cheese is ready!

2. Pink salmon soup with cream

You will need:

Potatoes – 1 kg;
Carrots – 1 large;
Onion – 1 piece;
Tomatoes – 3 pcs;
Pink salmon – 1 piece;
Cream 25% – 250 ml;
Favorite greens;
Salt and pepper to taste.

Preparation:

1. First of all, you need to clean the fish and remove the gills. Cut the fish into small pieces, separating them from the bones. Pour water over the head, fins and tail and place on the stove, after boiling, cook for about 25 minutes.

2. At this time, you need to peel the potatoes and cut them into small cubes. Remove the head with fins and put away. Place the potatoes in the fish broth and bring to a boil, cook for about 10 minutes. Next, place the pre-chopped fish into the pan and cook for about 25 minutes.

3. While the potatoes and fish are boiling, you need to fry finely chopped onion and grated carrots in butter. Pour boiling water over the tomatoes and remove the skins. Then finely chop and add to the onions and carrots. Pour in half the cream and simmer over low heat for 10 minutes.

4. As soon as the fish and potatoes are ready, add the fried vegetables and remaining cream to the soup. Add salt and pepper to taste. Bring to a boil and immediately remove from heat.

When serving, sprinkle with herbs.

3. Simple pink salmon fish soup.

You will need:

Potatoes – 1 kg;
Pink salmon – 1 pc. or 2 cans of canned food;
Carrots – 1 piece;
Onions 2 pcs;
Salt and pepper to taste;
Bay leaf – 2 pcs;
Green onions and dill.

Preparation:

1. Clean the fish, remove the gills. Separate the pulp from the bones and cut into pieces. Place the head and fins in a saucepan, add water and place on the stove. After boiling, cook for 25-30 minutes.

2. At this time, you need to peel the potatoes and cut them into cubes. Next, peel 1 onion (do not cut).

3. When the head and fins are cooked, they need to be taken out and removed. Place potatoes, chopped fish and peeled, uncut onion into the fish broth and cook for about 25 minutes.

4. As soon as the potatoes begin to cook, you need to peel and chop the second onion, and peel and cut the carrots into strips. Add vegetables to the pan.

5. As soon as the vegetables and fish are cooked, add bay leaf, salt and pepper to taste, let simmer for another 5 minutes and remove from heat. Add greens.

If the soup is made from canned food, then you should skip the process of boiling the fish. Place potatoes and chopped vegetables into boiling water and cook for 25 minutes. Then add mashed canned food, bay leaf, salt, pepper and let cook for another 5 minutes. Remove from heat and sprinkle with herbs.

4. Creamy pink salmon soup

You will need:

Canned pink salmon – 2 cans;
Potatoes – 0.5 kg;
Hochland or President cream cheese – 100 gr;
Cream 25% – 200 ml;
Salt and pepper to taste;
Favorite greens;
Garlic – 2 cloves.

Preparation:

1. Pour water into a saucepan and put on fire.

2. While the water is boiling, you need to peel the potatoes and chop them finely. As soon as the water boils, immediately place the potatoes in the pan and cook for 25-30 minutes.

3. While the potatoes are boiling, you need to fry the chopped onion in vegetable oil.

4. After the potatoes are ready, you need to add fried onions and pink salmon meat, previously separated from the bones, into the pan. Add melted cheese and cook until it is completely dissolved.

5. Remove the pan from the heat and let cool slightly. Blend the contents with a blender so that not a single lump remains. Add chopped garlic, salt and pepper to taste. Then pour the cream into the pan. Blend everything again with a blender.

6. Place the soup on the stove, bring to a boil and immediately remove from heat.

When serving, sprinkle with your favorite herbs.

If fresh fish is used, then at the same time as the potatoes, add the chopped and boned meat of one pink salmon to the pan and cook together for 25 minutes. Next, cook as indicated in the recipe.

Bon appetit!

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