Red fish soup is considered a delicious first course. An ancient rich dish can be prepared on the basis of pink salmon. From it it turns out to prepare healthy dishes, so it is rich in vitamins and minerals that a person needs. At home, any housewife can easily cook for the family a budget fish soup made of delicious fish.
Selection and preparation of ingredients
For the preparation of fish soup, the parts that remain after cutting the red fish — head and tail, fins — are well suited. Of course, you can use more valuable pieces of pink salmon, but this increases the cost of the dish.
When buying pink salmon, you should pay attention to its freshness - appearance, smell. You should not purchase a specimen with dark or whitish gills, mucus in them, a yellow or swollen belly, numerous injuries on the skin and fins, in the presence of a thick ice crust.
Other dishes are prepared from the remaining parts or frozen in reserve. Vegetables (carrots, potatoes, onions) and certain types of cereals (millet or rice), which will perfectly complement the fish broth, are placed in the ear at any time of the year.
Pink salmon head and tail recipes
The ear usually differs by the type of fish used or the choice of cereals. If you weld the tail and head of red fish, you get a rich fish broth of excellent taste. Two classic recipes are provided below step by step - with millet or rice.
With millet
4-5 60 minutes
pink salmon head and tail
500 g
black pepper peas
6 pcs
salt, ground black pepper
taste
Nutritional value per 100 g:
Pour water into the pan and put the head and tail in it. Bring to a boil and remove the resulting foam with a slotted spoon.
Reduce heat, salt the contents of the pan and cook for 30 minutes.
While the soup is boiling, peel and then wash the potatoes, carrots and onions. Leave the onion whole. Thinly cut the carrots, and cut the potatoes into small pieces.
Rinse millet.
Remove the head and tail of pink salmon from the broth, disassemble them into pieces, separating the flesh.
Place potatoes in boiling broth and cook for 10 minutes.
Then add millet, carrots, whole onion, black pepper and peas and ground.
Then cook as much time as necessary for the preparation of millet. When it is boiled, add fish meat and bay leaf. Give the soup a little more boil.
Add vodka, stir and leave to infuse for 20 minutes.
Before serving, it is recommended to sprinkle with chopped dill.
Pour water into the pan and put the head and tail in it. Bring to a boil and remove the resulting foam with a slotted spoon.
Reduce heat, salt the contents of the pan and cook for 30 minutes.
While the soup is boiling, peel and then wash the potatoes, carrots and onions. Leave the onion whole. Thinly cut the carrots, and cut the potatoes into small pieces.
Rinse millet.
Remove the head and tail of pink salmon from the broth, disassemble them into pieces, separating the flesh.
Place potatoes in boiling broth and cook for 10 minutes.
Then add millet, carrots, whole onion, black pepper and peas and ground.
Add vodka, stir and leave to infuse for 20 minutes.
Before serving, it is recommended to sprinkle with chopped dill.Video recipe
With rice
5-6 60 minutes
carcass head and tail
500 g
salt, ground black pepper
taste
Nutritional value per 100 g:
- Cook pink salmon for 30 minutes. in salted water. Remember to remove the foam during the process.
- Peel and wash the vegetables. Cut them into small pieces. Carrots - thin slices.
- Then add potatoes to the broth and bring to a boil.
- Fall asleep rice.
- After 5 minutes add carrots and bay leaves. Cook until cereal is cooked.
- After the cooking process is over, the ear should be allowed to brew. Do not open the pan lid!
- Before serving, you can sprinkle the dish with chopped herbs.
Video recipe
Did you know? Pink salmon has a two year life cycle. As a result, the catch of this fish varies significantly in even and odd years. In Primorye, the highest rates are observed in odd years. And in Kamchatka - even.
From pink salmon, a delicious and fragrant ear is obtained. It is quickly and easily prepared from scraps of fish. At any time, you can get out of the freezer the parts of the carcass left after cutting, and prepare a rich treat.
