Salmon soup – the best recipes. How to properly and tasty cook salmon soup.

Salmon soup – general principles of cooking
There is hardly a product that is more useful than seafood. All “sea creatures”, rich in minerals and healing substances, are the source of the protein we need. Most often on the tables you can find sea fish. Not everyone loves this bone product, but red fish is almost devoid of this drawback – the bones in it are large and easy to obtain.

The fish is boiled, fried, baked, stewed or steamed. We will tell you how to make a delicious salmon soup. This is very simple, because even with a minimum of products, you get a delicious and satisfying dish.

Salmon soup – preparation of food and dishes
Your first priority is to get quality ingredients: fresh fish does not smell, and its flesh has a bright carrot or pink (depending on the variety) shade, looks elastic and homogeneous. If you decide to buy a frozen product, then note that the fish do not have much ice, and the meat has a uniform dull pink or scarlet color.

Salmon soup is prepared according to this scheme: first prepare fish broth, then add other ingredients. If you use a fish head or tail, remove these ingredients when the broth is ready. If the base of the broth is meat, leave it to marinate. It should be noted that the soup, cooked on the head, which is not very appetizing in appearance, does not yield in taste and flavor to a dish prepared in fish meat.

In addition to fish (or fish heads for broth), you will also need vegetables and purified water. All recipes are based on the preparation of dishes for 2 liters of water.

Salmon soup recipes:

Recipe 1: Salmon soup with dried tomatoes
This soup is made from a relatively small set of ingredients, but the taste is very rich and versatile. The secret lies in the addition of dried tomatoes and fresh basil.

Required ingredients:

Salmon (or head for broth) – 250 grams
Dried tomatoes – 100 grams
Potatoes 2 pieces
Fresh basil
Method of preparation:

Set the broth water to warm, as soon as it boils, lower the cleaned and washed fish there.
Wash and peel the potatoes. Dip one piece as a whole in boiling broth and add salt, cut the second into small cubes and add to the water.
After 15 minutes, remove the whole potato and turn it into a mash, kneading it.
Return the mashed potatoes to the soup pot, adding the sun-dried tomatoes. Cook the soup for another five minutes on low heat. Add fresh basil leaves to the pan and cover for 10 minutes.
Recipe 2: Salmon cheese soup
If you love Japanese cuisine, then the tasting of rolls can not help but notice the wonderful combination of red fish and cheese. We suggest you try the salmon soup with melted cheese. An important condition of the recipe is the lack of pits in the dish.

Required ingredients:

Fish for broth – 300 grams
Potatoes 2 pieces
Processed cheese 4 pieces
Parsley
Method of preparation:

Prepare the broth: put the washed and cleaned ingredients in the pan after boiling, add salt and reduce the heat.
Peel the potatoes and generally dip them in the broth. Cook for 15 minutes, then remove the potatoes and mash. Return the mashed potatoes to the pan.
Add the cheese to the soup, stirring with a spoon, let it dissolve completely.
Boil the soup for another five minutes, then turn off and add the finely chopped vegetables.
Recipe 3: Chinese salmon soup
Delicious enough, but somewhat unusual soup will be obtained if you prepare it with shiitake mushrooms and soy sauce. This is the eastern version of salmon soup, although in restaurants it is most often presented as “Chinese soup”. You will need salmon meat for the dish, so the head or tail for the broth will not work.

Required ingredients:

Salmon fillet – 300 grams
Shiitake mushrooms – 150 grams
Potatoes – 2 breasts
Carrots – 1 piece
Soy sauce – 4 tbsp
White sesame
Method of preparation:

Prepare the broth: in boiling water put the pre-cleaned and chopped fish, from which all the bones are removed.
We put peeled carrots and potatoes in water. Boil the vegetables for 15 minutes, then remove, cool and chop the blender, adding broth and soy sauce.
Return the mashed vegetables to the pan.
Shiitake mushrooms (if dry) should be filled with warm water and left to swell. Finely chop and add to soup. Let the dish cook for another five to seven minutes, after which you can remove the pan from the heat. Garnish with a pinch of sesame seeds before serving.