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Frozen pink salmon head soup. Pink salmon soup - the royal first course: with smoke or vodka? Recipes for pink salmon fish soup with vegetables, cereals, mushrooms, eggs

Fish soup is the most popular fish dish. It can be cooked over a fire on a camping trip or at home. There are many recipes that differ in the method of production and raw materials.

Fish soup is the best way to use parts of fish that are unsuitable for cooking other dishes. This allows the remaining parts of the product to be used for cooking other dishes. The soup turns out tasty, rich and satisfying even without adding fillet.

Proper preparation and benefits of the dish

Ukha is a quick and easy to prepare dish. First you need to cook the broth, it will take about 15 minutes, then season it with vegetables and spices. It is important to thoroughly clean the fish from bones.

Can be used as spices pepper, salt, herbs and bay leaf. Adding grains and vegetables makes the soup more filling.

Ukha is very low in calories and has therapeutic and prophylactic qualities due to the microelements and vitamins it contains. She is especially useful during die t. It can also be used even by children.

A large amount of microelements and vitamins makes it an indispensable food for daily consumption. Fatty acids (omega-3) support the body's defense against malignant tumors and improve skin condition. Vitamins (A, B, C, PP) have a beneficial effect on a person’s physical and mental abilities. In addition, pink salmon contains minerals (iodine, chromium, phosphorus, magnesium, sulfur), which are involved in metabolism.

Tricks for making fish soup:

  1. If you keep the soup covered for a certain time after cooking, it will turn out more rich. It is better not to stir it, as the fish may fall apart.
  2. Adding liquid smoke will make the dish feel like it was cooked over a fire.
  3. Fish soup can be made from one type of fish, or from several at once.
  4. If you cook over low heat, the broth will always be clear.
  5. During cooking, foam will accumulate on the surface of the soup; it must be removed.
  6. Be sure to remove the eyes and gills from the head, as they can add bitterness to the broth. If it is large, then you need to cut it into several parts.

Cooking recipes

Some housewives throw away the fins after cutting fish, not knowing that they make a delicious rich broth. Tail with head- This is a standard set for cooking fish soup. You can also use other parts of the fish.

Additional Ingredients will make your fish soup more delicious. Celery and parsley will give the dish a specific aroma and taste, and vegetables will make it more nutritious.

Simple pink salmon soup

Required:

  • 3 fish heads and tails;
  • 6 potatoes;
  • 1 PC. onions;
  • salt pepper;
  • greens if desired.

Place the fish parts in a pan with water and cook for about half an hour. Then you need to strain the composition to obtain a pure broth. Peel and cut the potatoes, add to the broth without fish and bring to a boil. Then peel the onions and carrots, chop them, add them to the broth and cook for another 15 minutes. Next, add fish, herbs, salt and pepper to the soup, cover with a lid and let sit for 10-15 minutes.

Soup recipe with egg

Necessary:

  • half a kilo of pink salmon (head and tail);
  • 3 eggs and potatoes;
  • butter;
  • 1 piece each carrots and onions;
  • greenery.

Place the fish in a pan, add water, salt and cook for 25 minutes. Next, add the diced potatoes and cook until tender. Chop carrots and onions, fry in a frying pan in butter. Once the potatoes are ready, add the frying agent and bring to a boil. Then beat 2 eggs in a separate bowl and pour them into the boiling fish soup, stirring while doing so. Once the soup is ready, turn off, season with herbs and close with a lid.

Pink salmon soup with mushrooms

To prepare you need:

  • 300 g fish;
  • 3 potatoes;
  • 1 piece each carrots and onions;
  • 200 g champignons;
  • herbs and spices to taste.

Cut the fish into pieces, fry on both sides, then place in a container, add water, and boil for twenty minutes. After boiling, add chopped potatoes. Chop onions, mushrooms and carrots, fry and add to the soup. At the end, season the mushroom soup with herbs and spices.

Fish royally

Components:

  • 700 g head and 300 g fillet of pink salmon;
  • 3 pcs. potatoes and onions;
  • 1 carrot;
  • 100 ml vodka;
  • spices to taste.

Boil the heads along with the unpeeled onion for 20 minutes, then add the fillet cut into pieces and cook for another 15 minutes. Then you should remove the fish and onion from the soup, and add peeled and chopped potatoes and 2 onions to the broth. Once ready, add spices, vodka and deboned fish. Boil and remove from heat.

Soup with rice from the head and tail of pink salmon

Required:

  • pink salmon head and tail;
  • 100 g rice;
  • 1 piece each onions and carrots;
  • 3 potatoes;
  • 2 bay leaves;
  • 6 black peppercorns;
  • pepper and salt;
  • 2.5 liters of clean water;
  • greenery.

Pour water over the fish and bring to a boil over high heat. Then you need to reduce the heat and cook for about half an hour. After this, add salt to the broth, remove the fish and separate from the bones. Then you should peel the potatoes and cut them into cubes. Peel and chop carrots and onions. Place potatoes in boiling broth and boil for 10 minutes.

Rinse the rice thoroughly in several waters and place it in a saucepan along with the onions, carrots and black peppercorns. Season with pepper, cover and cook until the rice and potatoes are cooked. Then you need to put the fish and bay leaf, boil and turn off the heat. Let it brew for 20 minutes. Sprinkle with herbs before serving.

Instead of rice, you can use 1/3 cup pearl barley.

Fish soup in a slow cooker

Ingredients:

  • tail and head from 2 fish;
  • 4 potatoes;
  • 1 piece each carrots and onions;
  • ¼ cup millet or rice;
  • 2 bay leaves;
  • pepper, salt and herbs.

Place the fish in a slow cooker, add water and cook in the “Soup” mode for half an hour, then strain and separate from the bones. Next, you need to put the peeled and chopped vegetables, pink salmon meat, and spices into a bowl and pour in the broth. Continue cooking on the same mode for another 30 minutes.

You can eat the dish every day, it will only benefit you. Moreover, it is easy to prepare and does not take much time. Cooking fish soup is accessible to every housewife, since it does not contain expensive ingredients.

It would be more correct to call this dish soup from pink salmon heads, since using the entire carcass of the precious fish for soup is too expensive. If you are lucky enough to catch or buy a whole relative of salmon, cut off the head, fins and tail - this will be enough to prepare a flavorful broth. You can put vegetables, cereals, add cream in your ear - everything will be delicious.

Russian classic pink salmon soup

We wash the soup set (head, fins, tail), remove the gills and eyes and fill it with cold water for a few minutes. At this time, peel the vegetables: 4-5 potatoes, parsley root, carrots, large onion. Drain the water from the pink salmon, pour fresh water into the saucepan, and put the fish to cook over high heat. When it boils, remove the foam and switch the gas to the minimum mark. Wash a few spoons of pearl barley or rice and add to the fish. Let it simmer slowly with the lid on. Cut the potatoes into cubes. We cut the carrots and onions very coarsely (in quarters) and fry them in a frying pan or in the oven until they burn and a black crust forms. After the broth has simmered for an hour, skim off the foam again and take out the fish. You can safely give it to the cat - the bones have already boiled enough, so the animal will not choke. Add vegetables, 2-3 bay leaves, pepper and salt to the soup. When the ear from the head of the pink salmon is completely ready, catch and discard the carrots and onions, parsley and bay leaf.

Light fish soup

This recipe takes a completely different approach. First, cook the vegetable broth: 4 diced potatoes, a peeled onion, a whole carrot and parsley (you can add a small head of celery to them). Then take out all the vegetables except potatoes, and put pink salmon in the broth. For a 5-liter pan you will need about half a kilogram. This could be a head with fins, but also pieces of a carcass. Add spices along with the fish: peppercorns, bay leaf, salt. Cook it all over low heat for another 20 minutes, covering it with a lid. Then you need to pull out the fish, separate the meat from the bones, and put the fillet back into the pan. The pink salmon soup will turn out amber if we are not too lazy to often remove the foam from the fish. For richness, you can add fried onion and garlic to the soup, which is cooked in butter or vegetable oil.

Pink salmon soup with mushrooms

Rinse half a kilo of fish or fish soup thoroughly. Do the same with the onion in the husk. Fill everything with water (3 liters) and put on fire. When it boils, reduce the gas, remove the foam - “noise”. Peel, cut 2-3 potatoes and one carrot, throw into boiling broth, boil for 15 minutes. Peel, wash 200 g of champignons, cut into large pieces and also throw into the fish soup. After 7-10 minutes, add spices and salt. Wait another two minutes and remove from heat. Before serving, sprinkle with herbs.

Pink salmon soup with cream

We begin to cook the soup, as in the previous recipe, only without potatoes. When the fish is ready, turn off the heat and strain the contents of the pan through cheesecloth. Throw away the onion, bay leaf, and root vegetables. A glass of cream is diluted with a glass of fish broth, while the rest of the soup is again on the fire. When the soup boils, pour in the cream, let it simmer for a couple more minutes, then turn it off. The soup is ready!

Ukha is an incredibly tasty dish that is considered originally Russian. It was prepared from different types of sea and river fish and continues to be served to guests and household members to this day. There are a great variety of recipes for the popular soup, and there are many different ways to make it. But first courses made from red fish are especially tasty and aromatic.

Shall we prepare pink salmon soup?

Pink salmon soup - general principles of preparation

Ideally, the fish soup is cooked over a fire, acquiring a wonderful smoky aroma and amazing taste. But more and more often we have to make fish dishes at home. Whichever option is chosen, you need to know the basics of cooking.

Basic recipe for pink salmon soup:

1. Prepare the broth. You can use any parts of pink salmon for it: heads, fins, ridges, fillets. The fish is placed in cold water and boiled for 20-30 minutes. Then you need to take it out and remove the bones. If you used fillet or portioned pieces, then skip this step.

2. Add potatoes and cereals. The broth is salted, the potatoes are cut and thrown into the pan. Then the washed cereals are added. The time between bookmarks depends on the type of product. Buckwheat, rice, millet are cooked approximately the same and can be added 5 minutes after potatoes. Barley is boiled separately and added ready-made. Semolina is added at the end.

3. Onions, carrots. You can just cut it and throw it in after the potatoes. Or do a classic roast and add fish soup at the end of cooking.

4. Herbs, spices. Add at the end of cooking, bring to a boil and turn off the soup. Greens can simply be placed on plates.

This is a basic recipe; you can add various types of vegetables, eggs, mushrooms and other products to it, constantly changing the taste of the fish soup.

Recipe 1: Pink salmon soup with smoke

A classic recipe for fish soup made from pink salmon and vegetables. But we will prepare a fragrant dish with the smoke of a fire. To do this you will need several dry twigs or long wood chips.

Ingredients

Tail, fins, head and illicit pieces of pink salmon;

5-6 potatoes;

2 onions;

2 carrots;

A bunch of greenery;

Preparation

1. Fill the fish with water and place it on the stove. How much liquid to pour depends on the amount of pink salmon, but these vegetables will need about 3 liters.

2. Peel one carrot and onion. Cut the onion into 4-6 parts and throw it into the pan. We cut the carrots into large half-centimeter rings and send them after the onions.

3. Cook the broth for about 20 minutes, then strain it back into the pan, add salt and put it back on the stove.

4. Peel and cut the potatoes into large pieces and add them to the fish broth.

5. Cut the onion into cubes, carrots into strips and send 5 minutes after the potatoes. Cook until done.

6. While the fish soup is cooking, disassemble the cooled pieces of pink salmon. Separate the meat from the bones.

7. Add fish and chopped herbs to the finished soup and turn it off. Season with black pepper.

8. Light the sticks, the easiest way to do this is from the adjacent burner. As soon as they burn well and char a little, put them in the soup. Remove before serving.

Recipe 2: Tsarskaya pink salmon soup with vodka

To prepare royal fish soup from pink salmon, you will need pieces of fish; of course, you can use the head and fins to make the broth richer, but the flesh must also be present. You will also need regular vodka.

Ingredients

700 grams of heads, fins, ridge;

300 grams of pink salmon pulp;

3 onions;

One carrot;

3 potatoes;

Dill and parsley;

A shot of vodka.

Preparation

1. Fill the washed fish products with three liters of water, throw in the whole onion with the peel, and cook for 10 minutes, then add the pink salmon pulp and cook for another 10 minutes at a low boil.

2. Take out all the fish with the onion, add salt to the broth and add randomly chopped potatoes.

3. Cut the remaining onions into small cubes and send them after the potatoes. Cook until soft.

4. We disassemble the fish, remove the bones and place small pieces in the pan. We leave the selected pink salmon for now.

5. As soon as the potatoes are cooked, add the bay leaf, the reserved pink salmon, chopped herbs and finally pour in the vodka. Let it boil and turn it off.

Recipe 3: Pink salmon soup “Millet”

Adding cereal gives the first dish additional thickness and richness. For pink salmon soup, we use regular millet.

Ingredients

500 grams of fish;

2.5 liters of water;

Half a glass of millet;

4 potatoes;

Carrots and onions;

Herbs, spices.

Preparation

1. Immediately cut the fish into pieces and cook the broth. If illicit parts are used, then at the end we take them out and disassemble them from the bones.

2. Cut the potatoes into cubes and add them to the salted broth.

3. Chop the onion and carrots and do the usual frying.

4. Wash the millet and send it 3-4 minutes after the potatoes boil.

5. As soon as the cereal is cooked, start frying the vegetables, add bay leaves, black pepper and herbs. Turn off and let stand for 15 minutes,

Recipe 4: Pink salmon soup with peppers and tomatoes “Hungarian”

A classic recipe for Hungarian fish soup, to which you can optionally add pasta and/or eggs. The dish turns out to be very bright, with a pronounced tomato taste and the aroma of pepper, which is best taken red.

Ingredients

700 gr. pink salmon soup set, a little pulp if desired;

2 potatoes;

A large bell pepper or two small ones;

2 tomatoes;

Spoon of tomato paste;

2 onions;

Parsley, spices.

Preparation

1. Fill the fish with water, boil for half an hour and remove. Salt the broth.

2. Add chopped potatoes and boil.

3. Fry the onion in oil until golden brown, at the end add chopped tomatoes, tomato paste and simmer for 10 minutes.

4. Cut the bell pepper into cubes and place in the pan 10 minutes after the potatoes.

5. As soon as the vegetables are cooked, add the vegetables from the frying pan, season the fish soup with spices and herbs, let it boil and turn it off. We insist for half an hour.

Recipe 5: Pink salmon soup in a slow cooker

Fish soup in a slow cooker turns out special. Pieces of vegetables and fish do not fall apart, the broth turns out rich, but at the same time transparent.

Ingredients

500 grams of fish;

3 potatoes;

Bulb;

Carrot;

Butter;

Spices, dill.

Preparation

1. Chop the carrots, chop the onion and fry everything together in a slow cooker for 10 minutes in butter.

2. Add pieces of fish, chopped potatoes, salt and pepper.

3. Fill with water, approximately 2.5 liters.

4. Cook for 50 minutes, sprinkle the finished pink salmon soup with herbs. If you want to add a bay leaf, then throw it in after cooking, close the lid of the multicooker and let it sit for half an hour to release the aroma.

Recipe 6: Pink salmon soup with egg

Another recipe for amazingly delicious pink salmon soup. We will prepare pieces of fish, but if you wish, you can take a soup set.

Ingredients

400 grams of pink salmon;

3 potatoes;

Onions, carrots;

2 liters of water;

Preparation

1. Cut the pink salmon into pieces immediately, place in a pan with water and cook for half an hour. Let's add some salt.

2. Add diced potatoes.

3. From an onion, cut into small cubes, and grated carrots, make a regular fry. You can use any fat, but it tastes better with butter.

4. As soon as the potatoes are cooked, add frying.

5. In a separate bowl, beat the eggs and pour them into the boiling soup in a thin stream, stirring constantly.

6. Add greens and turn off. Bon appetit!

Recipe 7: Pink salmon soup with mushrooms

Mushrooms and fish are a magical combination. To prepare this pink salmon soup you will need some fish fillet. Mushrooms can be used fresh, canned or frozen. Either way it turns out delicious. We'll take fresh champignons.

Ingredients

200 grams of pink salmon fillet;

Onion, carrot;

3 potatoes;

200 grams of champignons;

Oil, spices, a bunch of any herbs.

Preparation

1. Cut the fillet into 3 mm slices, quickly fry in a frying pan on both sides and transfer to a saucepan. Pour two liters of boiling water, add salt and set to cook.

2. Chop the mushrooms and fry for 5-7 minutes after the fish. Add the chopped onion and carrots and fry together until tender.

3. As soon as the fish boils, add chopped potatoes to the soup. Cook until soft.

4. Place the mushrooms with vegetables and cook for another two minutes.

Recipe 8: Canned pink salmon soup

Of course, it’s difficult to call this first dish fish soup, most likely fish soup. But it will become a real lifesaver when you need to quickly and tasty feed your family. Another advantage is that you can buy canned food in any store, but you can’t always find good pink salmon.

Ingredients

A can of pink salmon in oil;

3 potatoes;

Onion;

Carrot;

1.5 liters of water;

1/3 cup rice;

Spices, dried or fresh dill.

Preparation

1. Pour water and place it on the stove. Salt.

2. As soon as it boils, add the potatoes.

3. After boiling, add washed rice.

4. After 3-4 minutes, add chopped onions and carrots. If desired, they can be fried in oil and added at the end.

5. Open the canned food, put it in a bowl, cut large pieces.

6. 10 minutes after the potatoes boil, add the canned food and cook the soup until ready.

7. At the end, season with additional spices, add chopped fresh dill or dried herbs.

The fish soup tastes better if you let it sit for half an hour after cooking.

To give pink salmon soup a campfire flavor, you can set the sticks on fire and simmer them in soup, as described in the first recipe. But there is an even simpler option - pour a little liquid smoke into the saucepan. The soup will smell not only of fire, but also of smoked meats.

You can make fish soup from one type of fish, or you can use assorted fish. This will make the first dish tastier. Wise housewives simply place unwanted pieces left after cooking fish in the freezer and use them at the right time.

How much spices should I put in, and are they needed in the ear? Opinions differ on this matter. Some people can’t imagine a first course without spices, others argue that the fish soup should smell like fish and have no foreign tastes. Don't listen to anyone and cook the way you like.

When cooking broth, never stir the fish. This product is quite delicate and the pieces quickly fall apart when touched. As a result, you can end up with fish mush with a cloudy broth, which will ruin the final result.

The broth will turn out especially aromatic and beautiful if, along with pink salmon, you add an unpeeled onion, carrots cut into large pieces, and a parsley root. Then it all comes out. And for a beautiful color, you can simply add a little onion peel to the pan. But don't overdo it, otherwise the soup will turn brown.

After I cut my pink salmon into steaks and baked them in the oven, the recipe which you can see here “Pink salmon baked in the oven - with potatoes and tomatoes”, I was left with illicit parts of the fish. These are the head, tail and fins. Using them, I decided to prepare a delicious and aromatic fish soup...

Place the fish parts in a pan, add one peeled onion, bay leaf and salt...

Fill all this with cold water and put on fire. As soon as the water boils, remove the foam, reduce the heat and cook for 15-20 minutes. After this, the contents of the pan must be strained. We won’t need the bay leaf and onion anymore, but we put the fish aside for now, let it cool, we’ll need it later. We get such a fragrant and transparent fish broth...

Cook it until half cooked and follow with potatoes, cut into small pieces...

Cut the onion into half rings, grate three carrots...

Fry the onion in a frying pan for a couple of minutes...

Then add the carrots and fry everything together for another 2 minutes...

During the process, I add spices to the frying and fry them along with the vegetables. This will enhance the aroma of our soup and give it a brighter, richer taste and color. You can use any spices at your discretion. I add my favorite spice mixture specifically for preparing fish dishes, which includes: coriander, paprika, turmeric, thyme, a mixture of peppers, leeks and garlic...

As soon as the potatoes boil, add the fried vegetables to the pan. Then I separate the meat from the bones of the already cooled parts of pink salmon...

And I cut the greens, I used parsley, green onions and dill...

As soon as the potatoes are ready, add pink salmon meat and herbs, taste for salt, add more salt if necessary, let it boil and turn off...

Adding pink salmon meat at the very end will allow us to maintain the integrity of the pieces. Pour the finished fish soup into plates and serve...

Fast, easy and delicious! Bon appetit!

Cooking time: PT00H50M 50 min.

Ukha made from pink salmon, head and tail is a very nutritious first course, enriched with vitamins, and if cooked correctly, it also has an excellent taste.

General principles, useful tips and tricks for preparing fish soup from the head and tail of pink salmon from experienced chefs

The main ingredient of fish soup is broth. All other products (vegetables or cereals) are added purely as desired.

To make the broth rich, the pink salmon head must be present. Before starting cooking, you need to remove the gills and eyes from it, and wash the head itself from any remaining blood and other liquids.

This first dish cannot be prepared without a lot of spices. You need to add them sparingly, even when cooking the fish broth.

In order for the soup to turn out transparent, even before starting cooking, you should know exactly the desired volume of the finished dish, and pour in all the cooking water at once. After boiling or during the cooking process, do not add liquid - the broth will become cloudy.

Even if the soup is cooked without adding vegetables, you should still put the onion in the pan. One whole onion, cut crosswise not completely and removed from the broth, will incredibly enrich the vitamin composition of the dish and give it a special taste and aroma. You can do the same with carrots, but then you should cut them up and throw them back into the ear.

Seasonings for fish soup

  • Mandatory seasonings for the fish soup are salt and pepper. Instead of ground black pepper, it’s better to add peas and then take them out - the taste will be richer and not too spicy.
  • Lemon juice will add a pleasant note to the taste, but if you cannot squeeze lemon into the pan, you should not dilute citric acid or buy store-bought juice - these are not suitable replacement options.
  • You can also add allspice, but you should not use powder - it can give an unexpected taste.
  • There are those who prefer to buy a ready-made set of fish soup spices in the store and throw them into the pan - you can do it this way, if you don’t talk about this to supporters of real fish soup, who cook it over a fire with the addition of a glass of vodka.

Pink salmon head and tail soup, recipes:

How to cook classic fish soup? The cooking recipe is quite simple, and all the rest are the same methods, but with the addition of different products.

What products are needed:

  • (required head and tail, all other parts of the fish if possible and optional);
  • onion - 1 head;
  • carrots - 1 pc.;
  • spices - the composition of this item is regulated by each cook himself;
  • potatoes - 4 tubers;
  • parsley.

Ideally, the soup should be liquid, so the amount of potatoes for the dish is less than for soup or borscht of the same volume. This amount is indicated for water with a volume of about 3 liters.

How to cook:

  1. Thaw frozen fish. It’s better to do this in the refrigerator for about a day, then gut and rinse. If you have defrosted leftovers (soup set), then just sort them out and rinse them.
  2. Be sure to remove the gills, cut the fish into pieces, put them in a saucepan, fill with clean drinking water and place on the stove.
  3. After boiling, reduce heat, remove foam and cook for 20 minutes.
  4. If the presence of onion is acceptable for those who will eat fish soup, then after peeling it, it needs to be finely chopped. If they don’t eat the onion, you can put a whole peeled head in the pan - it will impart all its beneficial properties to the fish broth. It will need to be removed after cooking is complete.
  5. Chop the carrots (the shape is optional, but not very finely), peel the potatoes, cut each tuber into several parts.
  6. After 20 minutes, the fish must be removed from the water, and in the meantime, add onions and carrots to it.
  7. Wait until it boils and add potatoes to the broth.
  8. Cook until all vegetables are cooked, tasting them periodically.
  9. Separate the meat from the bones and return it to the pan. If only the head and tail were used, you should still crumble them with your hands - small pieces of fillet still remain there. Wash the parsley and chop finely with a knife.
  10. When the soup is almost ready, put spices in it, let it simmer for 2-3 minutes, throw in the herbs, bring to a boil and remove from heat.
  11. Be sure to cover the pan with a lid and leave to steep - 30 minutes will be enough. Then you can serve.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

This is the basic recipe. Cooking options with additional ingredients will be described below. Cooking should be done in the same way, but add spices and herbs at the very end, after adding all the ingredients. Add the finished fish last.

Pink salmon soup: head and tail with millet

For the above amount of products, ½ cup of millet is enough. It is placed together with potatoes and cooked further according to the scheme described above, checking the readiness of the millet and potatoes.

The cooking time will remain virtually unchanged.

Pink salmon soup: head and tail with rice

The rice swells a lot. For a given volume of the finished dish, 2 tablespoons are enough.

Since rice takes longer to cook than, for example, millet, you need to put it in the pan earlier. This can be done immediately after removing the fish from the pan and before adding the vegetables. When it boils, you should let it boil for 5-7 minutes, and then cook according to the previously described scheme.

Pink salmon soup: head and tail in a slow cooker

The recipe for cooking many dishes in a multicooker is unusually simple for many - you just need to put the food in the bowl, set the appropriate mode and wait for the sound signal.

You can do the same with this dish. All products should be loaded into the multicooker, select the appropriate mode and wait until the end of the program. 10 minutes before the end of cooking, you need to remove the fish products, separate the fillets and return them to the slow cooker.

What program should I use?

Here are just a few options:

  • “Soup”, cooking time - 60 minutes;
  • “Stewing”, cooking time - 60 minutes;
  • “Baking” (a very good program for first courses), - cooking time - 35 minutes.

Pink salmon soup: head and tail with pearl barley

Barley, like rice, takes quite a long time to boil. Before putting it in the pan, wash it, always at least twice.

For the set of products described above, prepare 3.5 tablespoons of cereal. Barley, like rice, is placed in the pan after removing the fish and before adding vegetables. After boiling, the pearl barley should be cooked until half cooked, and then add the rest of the ingredients.

Pink salmon soup with cream

The recipe for fish soup with cream is different from the others. Cream will add an incredibly delicate taste. Fish is already a tender, juicy and soft product, so in combination with cream it will look doubly appropriate.

What products are needed:

  • pink salmon soup set;
  • potatoes - 4 pcs.;
  • leek - 2 pcs.;
  • cream - 1 l;
  • spices.

How to cook fish soup from the head and tail of pink salmon with cream:

  1. Cook broth from the constituent parts of pink salmon (necessarily with spices). Then remove the fish and add chopped onion, chopped potatoes, cook for 10 minutes.
  2. Return the meat separated from the bones to the broth and pour in the cream, cook for another 5 minutes.
  3. Finally, add more spices, turn off the heat, and leave for 20 minutes before using.

Pink salmon head soup - recipe with photo

Ukha from the head of pink salmon is cooked according to the classic recipe described above in the article. It’s good if there are other parts of the fish - even a small piece of fillet will make the dish unforgettable.

It is better not to serve the head itself - although it contains fillet, it is better to remove it on another plate, since this part of the fish contains a lot of inedible things. In addition, as mentioned earlier, the head must be well treated before cooking.

Canned pink salmon soup

Pink salmon ear - head and tail: calorie content

The calorie content of the pink salmon first course is extremely low - up to 50 units in the classic recipe. When cream is added, it increases sharply to 200 units per 100 g.

So it's cooking pink salmon ear, head and tail, quite simple. Depending on your preferences, you can use various additional products, or increase the calorie content of the dish by adding cream.