Puree soup from canned pink salmon. Tender soup from canned pink salmon with cream. How to make pink salmon soup

Pink salmon soup - general principles of preparation

Pink salmon belongs to fish from the salmon family. It is not only tasty, but also very healthy. Pink salmon meat contains the most valuable proteins for the body and a number of vitamins (A, PP, C and B). In addition, pink salmon is rich in unsaturated fatty acids. Pink salmon contains large amounts of magnesium, sulfur, calcium, copper, phosphorus, zinc, nickel, fluorine and iron. Unsaturated omega-3 fatty acids help rejuvenate the body and prevent the development of cancer. Pink salmon is fried, baked, steamed, and many tasty and healthy first courses can be prepared from this fish.

Pink salmon soup can be prepared from canned or fresh fish. Canned fish are great for times when there is absolutely no time to prepare a hearty first course. You can make regular liquid fish soup and delicate creamy puree soup from pink salmon. Many vegetables go well with pink salmon: potatoes, carrots, onions, cauliflower, broccoli, tomatoes, zucchini, spinach, celery, etc. To make the dish more rich and aromatic, chopped herbs, sweet peas, ground black and white pepper, salt and bay leaf are also added to the soup. You can experiment a little and season the soup with any other spices.

First, the broth is boiled to prepare the soup. You can cut the fillet into small pieces and cook until done, and then add the rest of the ingredients. You can also remove the fish from the finished broth and place it at the very end of cooking. In addition to vegetables, seafood (mussels or shrimp), mushrooms, cereals and processed cheese are also added to pink salmon soup. Creamy fish soup can be served with hot croutons, and regular liquid soup goes well with any fresh herbs.

Pink salmon soup - preparing food and utensils

Fresh pink salmon fillets are washed and cut into small pieces, then broth is made from the fish. Boiled fish should be separated from the bones. The vegetables are thoroughly washed and peeled, then cut according to the recipe. If processed cheese is used to prepare pink salmon soup, it should be placed in the refrigerator in advance to make it easier to grate later - then the cheese will dissolve in the hot broth very quickly. The grains are sorted and washed thoroughly. You also need to chop the greens and prepare the necessary seasonings in advance. Canned fish is cut into small pieces or mashed with a fork along with the juice directly in the jar.

To prepare pink salmon soup you will need a saucepan, frying pan, knife, cutting board, grater, colander, slotted spoon and other kitchen utensils. The dish is served in ordinary deep plates, and creamy fish soups are best poured into deep bowls or bowls.

Pink salmon soup recipes:

Recipe 1: Pink salmon soup

This pink salmon soup is an excellent option for a quick first course. The soup turns out very light, satisfying and tasty. This recipe includes canned fish, potatoes, onions, carrots, rice and seasonings.

Required ingredients:

1 can of canned pink salmon;
1.5-2 liters of water;
Potatoes – 3 medium tubers;
2-3 tablespoons of rice;
1 onion and carrot each;
Bay leaf – 1 pc.;
Peppercorns – 3-4 pcs.;
Fresh greens.

Cooking method:

Pour water into a saucepan and put it on fire. Peel the potatoes, carrots and onions, cut the potatoes into small cubes, grate the carrots, and chop the onion. Open a can of canned food and separate the meat from the juice. As soon as the water boils, pour the fish juice into the pan. Wash the rice thoroughly and place it in boiling water. After 10 minutes, add potatoes, carrots and onions. Add a bay leaf and throw in a few peas of allspice. Cook the soup for 10 minutes (until the vegetables are ready). Cut the pink salmon into small pieces and place in a pan. It is better not to mash the fish with a fork, otherwise the soup will turn into porridge. Chop the dill and parsley and add to the soup. Cook pink salmon soup for another 5 minutes. To enrich the taste of luda, when serving, you can add a slice of lemon and a little more fresh herbs to each plate.

Recipe 2: Pink salmon and shrimp soup

A real delicious first course that can be served for a holiday lunch or dinner. The soup contains pink salmon, shrimp, tomatoes, herbs and seasonings. The soup is served in special clay pots.

Required ingredients:

Half a kilo of pink salmon;
Potatoes – 2 pcs.;
2 ripe tomatoes;
Peeled shrimp – 150 g;
1 small onion;
A bunch of parsley;
Pitted olives – 50 g;
Salt and pepper - to taste.

Cooking method:

Peel the onion and chop it coarsely. Peel the potatoes, wash them and cut them into small cubes. Immerse the tomatoes in boiling water for half a minute, then remove the skin. Cut the pulp into small semicircles. Wash and chop the parsley. We wash the pink salmon and pour one and a half liters of boiling water. Cook the fish for about 15 minutes. Don't forget to remove the foam with a slotted spoon. Add the onion and cook the soup for another 5 minutes. Season the soup with salt and pepper and cook until done. We take out the fish, separate it from the bones and strain the broth. Pour the broth into the pots, add the potatoes and cook for another 10 minutes. Then add the tomatoes and shrimp and cook the soup for another 3 minutes. Cut the olives into small rings. Place a piece of fish in each pot, add olives and sprinkle with herbs. Pink salmon soup with shrimp is ready!

Recipe 3: Pink salmon soup with cream

Incredibly tasty and tender pink salmon soup with cream. If you don’t have pink salmon, you can take any other red fish: chum salmon, trout, salmon, salmon, sockeye salmon, etc. The dish turns out to be very nutritious, aromatic and satisfying. This fish soup can be prepared for regular lunches or for a festive feast.

Required ingredients:

Pink salmon fillet – 450 g;
Bay leaf – 5-6 pcs.;
10 peas of allspice;
2.5 liters of water;
6 small potatoes;
2 onions;
1 small carrot;
Packaging 10% cream – 470 g;
20 g butter;
Salt;
Ground black pepper;
Dill.

Cooking method:

We wash the pink salmon and cut the fillets into small pieces. Cook 2.5 liters of broth from the head, bones and tail. Add peppercorns and bay leaves to the broth. Cook for about half an hour, periodically removing the foam. Strain the finished broth. We clean the carrots and onions, chop the onions, cut the carrots into small, neat cubes. Place the butter in a saucepan, melt it, and fry the carrots and onions in it. Peel the potatoes, wash them and cut them into small cubes. Place the potatoes in a saucepan with carrots and onions. Pour the strained broth over the vegetables. Bring the soup to a boil and cook until the potatoes are soft. Then lay out the pink salmon fillet and bring the soup to a boil. Then pour in the cream, salt and pepper the dish to taste. Bring to a boil and add chopped dill.

Recipe 4: Pink salmon soup with melted cheese

Very light, tasty and healthy pink salmon soup. The dish is easy and quick to prepare and is perfect for everyday and holiday menus. This soup can be included in the baby food program. You can use not only pink salmon, but also any other red fish (trout, salmon, chum salmon, etc.).

Required ingredients:

200 g pink salmon fillet;
One and a half liters of water;
1 processed cheese;
1 onion;
Potatoes – 2 pcs.;
Salt, ground black pepper - to taste;
Dill greens.

Cooking method:

Pour cold water into the pan. Cut the fish fillet into small pieces and place in a pan. Place the pan on the stove, after boiling, reduce the heat and skim off the foam. Cover the pan with a lid and cook for about half an hour. Peel the potatoes and cut them into small cubes. Peel the onion and chop finely. Cut the cheese into small pieces. 30 minutes after the start of cooking, put the potatoes, onions and cheese into the pan. Season the soup with salt and pepper. Cook for 10-15 minutes, stirring occasionally. Finely chop the dill greens. Serve the soup with finely chopped herbs. And hot bread.

Recipe 5: Pink Salmon and Cauliflower Soup

Very nourishing, light and tasty pink salmon soup. In addition, the dish turns out to be very rich in vitamins and healthy. This soup is great for eating after long holidays.

Required ingredients:

300 g pink salmon;
2 liters of water;
150 g cauliflower;
50 g leeks;
2 potatoes;
1 small carrot;
2 tbsp. l. rice;
Salt - to taste;
300 ml olive oil.

Cooking method:

We wash the fish, cut it into small pieces, fill it with cold water and set it to cook. Cook the fish for 25-30 minutes, periodically removing the foam. We separate the cabbage into inflorescences, finely chop the onion and carrots. Peel the potatoes and cut them into small cubes. Fry the carrots and onions in a frying pan with olive oil for 5 minutes. We take the fish out of the broth, separate it from the bones, and strain the broth. Place the chopped potatoes into the boiling broth and cook for 3 minutes, then add the remaining vegetables. Cook the soup for about 10 minutes. Wash the rice thoroughly and add it to the soup. Cook until done. At the end of cooking, lay out the fish pieces and turn off the heat. Cover the pan with a lid and leave to steep for 20 minutes. Serve the finished soup with chopped herbs.

You should not cook fish over too high heat - this can cause it to become tough. In general, pink salmon does not require long-term heat treatment. Lemon juice perfectly sets off the delicate taste of pink salmon, so when serving, you can throw a thin slice of lemon on the plate.

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!

Frozen pink salmon soup is light, very tasty and incredibly healthy for the whole family. It will quickly improve your health, lift your spirits and calm your nerves. Soup is “first aid” for everyone.

Pink salmon is a red fish with a very unusual and rich taste. Its beneficial properties are unlimited from the formation of the skin, mucous membrane, nervous system to the gastrointestinal tract. This fish contains almost the entire periodic table. Everything we need for our health. Pink salmon is also rich in amino acids, including sugar binders. With all this baggage of useful substances, fish does not have empty, useless calories. Every gram is a complete benefit.

And if you make soup from pink salmon, add fresh and healthy vegetables, you will get a real elixir of youth and health. Low calorie and high nutritional value in one dish. Doctors prescribe pink salmon soup for diets and illnesses. It will quickly put you on your feet and get rid of extra pounds.

How to make frozen pink salmon soup - 15 varieties

Bright, golden, richly flavored pink salmon soup. Be sure to cook for your family or guests. The soup will be a beautiful and tasty addition to any table.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 400 g
Carrots - 1 pc.
Celery - 1-2 pcs.
Onion - 1 pc.
Bell pepper - 1 piece
Fresh greens - a bunch
Seasonings

Preparation:

We prepare the fish, remove the fins.

Pour water into the pan, when it boils, add the potatoes cut into strips and chopped onions.

We also cut carrots and celery into strips, but as thin as possible.

We don’t cut the fish, we send the whole fish into the broth.

Cut into strips and add pepper.

Is the fish cooked? We take it out, separate it from the bones, and put the pulp back into the pan. Decorate with fresh herbs.

To make the broth a rich orange color, grate the carrots on the finest grater.

Are there any head and tail left from the pink salmon? Don't know what to do? - Make a delicious and light soup!

Ingredients:

Head and tail of pink salmon
Potatoes - 5 pcs.
Carrots - 1 large
Onion - 1 pc.
Seasonings

Preparation:

Cut potatoes and onions into quarters, carrots into large rings.

Bring the water to a boil and add all the vegetables at the same time.

When the broth boils and cooks for 5 minutes, add the head and tail of the pink salmon to it.

After 15-20 minutes the soup is ready.

Have you ever tried creamy pink salmon soup? Rich taste of red fish and vegetables with a delicate creamy aroma.

Ingredients:

Frozen pink salmon - carcass 600 g
Potatoes - 0.5 kg
Carrots - 1 pc.
Onion - 2 pcs.
Cream - 200 g
Butter - 30 g
Dill - 1 bunch
Seasonings
Water - 2.5 l

Preparation:

Pour 2.5 liters of water into the pan and turn on the heat.

Cut half the potatoes into halves and send them to boil.

We divide the pink salmon carcass into large pieces and send it to the fish. Cook until done.

Meanwhile, fry chopped onion and grated carrots in a frying pan until half cooked. Add butter.

Remove potatoes and fish from the broth.

Cut the remaining potatoes into strips and add them to the empty broth along with the semi-finished frying. Cook for 15 minutes.

We clean the fish from the bone and chop it. Mash the potatoes and return them to the soup along with the pink salmon meat.

Pour in cream, chop and add dill. Bring to a boil. The soup should steep before serving.

We already know about the benefits of pink salmon soup, but if you add millet to it, its benefits will increase significantly. Millet is the richest grain in vitamins and microelements; it is also called golden grain.

Ingredients:

Frozen pink salmon - 500 g
Carrots - 2 pcs.
Onion - 2 pcs.
Millet - 120 g
Potatoes - 4 pcs.
Seasonings, herbs
Water - 2 l

Preparation:

Soak the millet in warm water.

We cut up the fish carcass. We divide it into pieces.

We cut vegetables as you like.

Pour millet into boiling water and wait for it to boil.

First, prepare the vegetable broth with cereal until half cooked. Then add fish. It cooks quickly and should not be overcooked.

Millet has one peculiarity: the grain cannot be stored for a long time and already after 5-6 months it becomes bitter and tasteless. It is better to cook it in the fall or early winter; by spring, millet will have lost its taste.

A very interesting and spicy version of the soup. It takes time to prepare, but this masterpiece is worth it.

Ingredients:

Frozen pink salmon - 700 g
Carrots - 3 pcs.
Leek - 100 g
Celery greens - 50 g
Snow crab - 200 g
Cream - 200 g
Sunflower oil - 1-2 tbsp. l
Onion - 1 pc.
Butter - 40 g
Spices

Preparation:

We clean pink salmon from fins, bones and skin. Cut the boneless part of the back into medium cubes and bake in the oven to decorate the soup.

We put the pan and start cooking the fish trimmings first, they will make the broth richer.

We cut the remaining fish randomly, it will still fluff up.

To get a beautifully colored soup, add only the white parts of the leek and celery.

The green part of the leek must be “burned” in oil. When burned, leeks acquire a spicy, smoked aroma; we use it later for decoration.

We cut the onion randomly, the carrots into half rings and start frying them in a frying pan with the addition of a large amount of butter.

When the carrots are almost ready, add the leeks and onions cut into strips.

We select fish trimmings from our broth. Cut the green part of the celery and add it to the soup.

Coarsely chop the snow crab sticks. Together with the frying and pieces of pink salmon, we send it to the broth to cook. Salt, add a pinch of sugar.

After preparing the ingredients, beat everything in a blender with the addition of cream.

Return the soup to the stove and bring to a boil. That's it, no need to boil. On top of each serving we place baked pieces of pink salmon and burnt leeks.

Rich summer soup with pink salmon. Delicious and unusual. Easy to prepare in 30 minutes. And the effect is amazing.

Ingredients:

Frozen pink salmon - 400 g
Tomatoes - 5 pcs.
Potatoes - 250 g
Onion - 1 pc.
Carrots - 1 pc.
Butter - 50 g
Olives - 180 g
Spices
Water - 1.5 l

Preparation:

Clean and separate the fish into large pieces.

Finely chop the carrots and add the chopped onion to boiling water.

Cut the potatoes into cubes and cook until half cooked. Then add pieces of fish.

Meanwhile, fry finely chopped tomatoes in butter until the moisture has completely evaporated.

Cut the olives into halves.

A couple of minutes before the soup is completely cooked, add fried tomatoes and olives. You can decorate with greenery.

The peculiarity of this recipe is that the fish is boiled for a long time; it practically dissolves in the broth.

Ingredients:

Frozen pink salmon - 650 g
Potatoes - 0.5 kg
Carrots - 3 pcs.
Rice - 100 g
Onion - 2 pcs.
Spices
Olive oil - 30 g
Water - 2 l

Preparation:

Without cleaning the fish, chop it coarsely and send it to cook for 40 minutes.

Cut the carrots into half rings and fry with chopped onion until tender.

When the fish is boiled, remove it from the broth and separate the meat from the bone.

Strain the broth and cook the rice in it for 15 minutes.

Cut the potatoes and add them to the rice.

5-7 minutes before cooking, add the frying and fish meat.

Do you urgently need to lose a few kilos easily and safely? A fasting, dietary soup to help you.

Ingredients:

Frozen pink salmon - 400 g
Carrots - 1 pc.
Onion - 1 pc.
Greenery
Water - 2 l

Preparation:

Add chopped onions and carrots to boiling water.

We cut the pink salmon into pieces.

Add to vegetable broth and cook for half an hour.

When ready, add chopped herbs.

Finland is a country of a thousand lakes, fabulous winters and Santa Claus. Calm and leisurely Finns gather for a family dinner by the fireplace and eat their favorite Finnish pink salmon soup.

Ingredients:

Frozen pink salmon - 800 g
Cream - 400 g
Onion - 1 pc.
Flour - 1 tbsp. l
Potatoes - 0.5 kg
Seasonings
Dill - 50 g
Water - 1.5-2 l

Preparation:

Place coarsely chopped fish and whole onions into the pan and cook for 20 minutes.

The foam needs to be collected.

Once the fish is cooked, remove it from the broth and remove the bones.

Throw out the onion. Set the potato halves to cook in the broth.

Once cooked, mash the potatoes with a potato masher.

Return the fish meat to the soup, pour in cream and add 1 tbsp. l flour diluted in water to make the broth thicker. There is no need to boil, just bring to a boil and turn off.

Surprise children and guests! Prepare green cream soup. Spinach, broccoli and pink salmon are a vitamin boom for everyone.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Spinach - 150 g
Broccoli - 300 g
Onion - 1 pc.
Cream - 80 g
White bread or crackers - 100 g
Spices
Water - 1 l

Preparation:

Put the whole pink salmon carcass to boil in cold water, add spices and a whole onion. Cook for 20 minutes. Afterwards, we take out the fish and separate the meat.

Chop the potatoes and carrots and send them to boil.

5-7 minutes before cooking vegetables, add chopped broccoli to the soup.

In the meantime, let's take care of the spinach. Chop the greens, pour them into a blender, add 50 g of water and crush at high speed.

Are the vegetables ready? We make puree from them and fish meat.

Add cream and liquid spinach. Bring to a boil and turn off.

Cook croutons in the oven or in a frying pan and sprinkle over the soup.

If you put a lot of carrots, the color will turn out to be dirty and swampy. Add more cream - it will turn out very light. And if you overcook the spinach, the color will also deteriorate and the soup will not be appetizing.

A very hearty and healthy soup. Will help to feed a large family deliciously. It's easy to cook, even a man can do it.

Ingredients:

Pink salmon steaks - 6-7 pcs.
Potatoes - 5 pcs.
Rice - 200 g
Carrots - 1 pc.
Onion - 1 pc.
Greenery
Lemon juice - 50 g
Water - 2-2.5 l

Preparation:

Rinse the steaks, remove large bones and cook.

Rice must be boiled in advance.

Remove the finished fish from the broth, remove the bones and return it back.

Chop the potatoes randomly and add them to the soup along with the rice.

We fry onions and carrots and add them to the broth when ready.

At the end of cooking, pour in the lemon juice so that the broth is clear and decorate with herbs if desired.

Light and nutritious soup is perfect on a hot summer day. It will satiate you for a long time, without leaving a feeling of heaviness.

Ingredients:

Frozen pink salmon - 350 g
Onion - 1 pc.
Egg - 5 pcs
Potatoes - 3 pcs.
Carrots - 1 pc.
Water - 1.5 l
Greenery

Preparation:

Wash and cook the pink salmon, adding the whole onion. When ready, take it out.

Chop the carrots and potatoes and send them to boil in the broth.

Boil and cut the eggs into quarters.

Separate the fish meat from the bones and add to the broth.

Cook until the vegetables are ready.

Before serving, place the egg on plates and sprinkle with chopped herbs.

Perhaps the most dietary and healthy version of pink salmon soup. Does not contain fat and potatoes. Prepares in 30 minutes.

Ingredients:

Pink salmon (tail, head, ridges) - 600 g
Mexican vegetable mix - 400 g
Spices
Water -1.5 l

Preparation:

Wash and boil the fish. When ready, we take it out. Separate the meat from the bones and return to the soup.

Pour a mixture of Mexican vegetables into the broth (broccoli, carrots, onions, corn, peas, green beans). Cook for 15 minutes. Let it sit and serve.

For fans of cheese soups there is a wonderful, delicious recipe. Be sure to cook it for your family or impress your guests.

Ingredients:

Frozen pink salmon - 400 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Processed cheese - 200 g
Onion - 2 pcs.
Cream - 100 g
Water - 1.5 l

Preparation:

Prepare the broth. We wash and cut the fish. We let it cook with whole onions, then we just take them out and throw them away.

Finely chop the potatoes and carrots into cubes.

When the fish is ready, take it out and separate it from the bones.

Meanwhile, add vegetables to the broth.

When the potatoes are ready, return the pink salmon to the soup, add the melted cheese and pour in the cream. Bring to a boil and turn off.

Do you want to arrange a fasting day for the whole family? Prepare a light soup from very tasty and nutritious pink salmon.

Ingredients:

Frozen pink salmon - 600 g
Potatoes - 500 g
Carrots - 200 g
Green parsley roots - a bunch

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.

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