Ingredients for Making Salmon Fish Soup
- Fresh gutted salmon 1 kilogram
- Medium size potato 4 pieces
- 1 medium carrot
- Large onion 1 piece
- Black peppercorns to taste
- Bay leaf to taste
- Salt to taste
- Fresh parsley to taste
- Main Ingredients: Salmon, Potato, Onion, Carrot
- Serving 10 Servings
Cutting board, kitchen knife, large pan - 2 pieces, a cover for the pan, a stove, a slotted spoon, a plate - 3 pieces, a sieve, a small bowl - 2 pieces, deep serving plates, a scoop, kitchen gloves
Cooking salmon fish soup:
Step 1: prepare the fish.
We wash the salmon thoroughly from all sides under running warm water and put it on a cutting board. Using a knife, cut off the tail and head.
Grind the body itself into pieces and transfer all the components of the fish into a small bowl.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Then put the component on a cutting board and grind it into cubes. Pour finely chopped onion into a clean plate.
Step 3: prepare the carrots.
With a knife, peel the carrots and rinse thoroughly under running water. Next, put the vegetable on a cutting board and chop it into small cubes or thin half circles. Shredded component is transferred to a free plate.
Step 4: prepare the potatoes.
Using a knife, peel the potatoes and rinse thoroughly under running warm water to wash away all possible dirt. Then put the tubers on a cutting board and cut into small pieces. The crushed components are transferred to a free small bowl and filled with ordinary cold water from the tap, so that the potatoes do not darken when interacting with air.
Step 5: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a clean plate. Attention: such a component does not have to be added to the ear. I usually, at the request of the household, sprinkle with herbs the soup just before serving.
Step 6: prepare the salmon ear.
We lay the tail and head of salmon in one large pan, fill it with ordinary cold water so that it completely covers the components, and put on medium heat. To make the liquid boil faster, cover the container with a lid. Immediately after that we reduce the fire and boil the fish tail and head for 25-30 minutes. By the way, they will give the broth broth, and our ear will turn out to be very tasty and fragrant.
After the allotted time has passed, turn off the burner and use the slotted spoon to remove the components and set them aside (they will no longer be useful to us). Now with the help of kitchen tack we hold the container and pour the broth through a sieve into another pan. This must be done so that possible scales and small bones do not come across in the ear.
Next, put the container back on a small fire and let the liquid boil again. Immediately after that, carefully spread the chopped potatoes and slices of salmon here. Cook the ingredients for 15 minutes. Then pour the finely chopped carrots and onions into the pan, mix everything well with a tablespoon and continue to cook the soup. 5-7 minutes. At the end, add laurel leaves to taste (2-3 small pieces) and 5-6 peas black pepper. Boil the ear for a couple of minutes and turn off the burner.
Step 7: serve the salmon ear.
Pour the cooked salmon fish soup into deep plates with a scoop, sprinkle with chopped parsley if desired and serve with white bread slices to the dining table. What a delicious, aromatic and, most importantly, boneless, tender fish meat is.
- for the preparation of fish soup you can use a family of salmon such as pink salmon or salmon;
- before putting the carrots with onions into the soup, the vegetables can be stewed in a small amount of vegetable oil and only then add the frying in the ear;
- if you use freshly frozen fish for cooking, then be sure to remove it from the freezer in advance and leave it aside to reach room temperature. In no case do not accelerate this process due to a jet of hot water or a microwave, otherwise you can spoil not only salmon, but also the ear itself.