Surely each of us sometimes wants to try something unusual, different from the usual food. Borsch and chicken soups quickly become boring, and do not differ in special originality. Today you will get to know an amazing recipe for making salmon soup . This dish will captivate with its great taste and wonderful aroma. Ear of red fish is a rather expensive pleasure, but we do not cook it every day, sometimes we need to allow ourselves small joys.
Soup is made in a short time and is of high nutritional value and usefulness, since red fish varieties contain a lot of microelements and vitamins that have a beneficial effect on our body. In general, this is a dish of Russian cuisine, and our ancestors prepared it according to a unique recipe. For this, special dishes (clay or enameled) were selected, spices and especially carefully - fish.
The traditional red fish ear should be transparent, without foam, very tender in structure and sticky. The most suitable varieties for soup: salmon, salmon, sturgeon, stellate stellate, beluga. In Europe, the dish is called "red soup", and foreigners really like it. For piquancy, spices must be added, for example, saffron, black pepper and bay leaf.
Tasty and rich soup is obtained from river fish species, for example, from perch, ruff, pike perch, whitefish. Although the cooking technology is practically no different, only they taste different. Some add shrimp to the dish. There are many variations and each one is good in its own way. But enough talk, let's proceed directly to the process. How to cook fish soup - fatty, nutritious and tasty?
To do this, you need to purchase the following set of products:
- salmon fillet (500 g);
- carrot;
- potatoes (4 pcs.);
- millet groats (100 g);
- onion;
- bay leaf, a pinch of saffron, salt, black pepper, herbs (dill and cilantro).
In this case, we cook from pure pulp, but you can only take heads. The ear from the heads of red fish turns out to be just as tasty, only in the first case, pieces of fish will be felt in the broth, which gives the dish a special charm and refinement.
Potatoes must be cut into thin sticks. We put it in water and cook. Now let's start the vegetables - chop the onion and saute in vegetable oil. Then we add grated carrots to it and lightly fry, not forgetting to mix.
We send millet to potatoes - cook for 15 minutes. During this time, we cut the salmon and place it in the soup along with frying. We season with spices, except herbs, we will put it at the very end. Red fish soup is cooked for no more than 10 minutes - do not let the salmon digest! A minute before turning off, add chopped cilantro with dill, let it “gurgle” several times and turn off the fire. Serve hot with brown bread.
The second recipe is Finnish fish soup with cream. It is unlikely that you have tried anything like this. We hope that this dish will take pride of place in your cookbook. Necessary components:
- three hundred grams of fillet of trout (you can take salmon or salmon);
- potatoes - five pieces;
- onion head;
- two cloves of garlic;
- flour - 10 g;
- cream - 300 ml;
- dill, parsley, salt.
In a two-liter pan, immerse chopped potatoes and cook for 15 minutes. We put chopped fillet and sauteed onion there - leave it under the lid for another ten minutes. Whip the cream with flour with a blender and pour the mixture into the broth, wait for boiling and remove from the stove. Sprinkle with herbs and salt immediately upon serving. Creamy fish red ear has a delicate taste and excellent taste.