Salmon soup - the best recipes. How to properly and tasty cook salmon soup. Easy Salmon Soup in a Hurry Cook Salmon Soup

• Water - 3 liters.
• Potatoes - 600 g (5 pcs.).
• Onion - 1 pc.
• Carrot - 1 pc.
• Cream - 200 g.
• Salmon steak - 400 g.
• Salt and pepper.

For crackers:

• Garlic - 1 clove.
• Olive oil - 4 tbsp. l.
• Spices (dried herbs).
• Half a loaf.

Which fish is healthier?

Salmon soup is popular in Finnish, Scandinavian, Swedish cuisines. This is due not only to the presence of seas and rivers that wash their coasts, but also to the beneficial properties of fish.

It is rich in fast-digesting fat and nutritious proteins. In the list of useful products for children, it ranks second. Salmon is rich in vitamins B6 and B12, and also contains a lot of selenium, magnesium, iodine, manganese and niacin. The daily norm of vitamin D can be obtained by sowing only 100 g of this fish.

When buying salmon, you should give preference to individuals that lived in the natural environment. Fish grown in artificial conditions is less useful. This is due not only to the different composition of the water, but also to the presence of a large amount of antibiotics in it, which are given to individuals for better and faster growth.

Step by step cooking

According to the recipe, salmon soup is prepared as follows. First, peel the potatoes, carrots and cut them. The size of the cubes does not matter, since the cooked products will have to be crushed in a blender. We clean the onion from the husk and cut it into 2 parts. We put the vegetables in a pot of water, add a pinch of salt and pepper. We cook until ready.

At this time, we will fish. It needs to be cleaned of scales and skins, and also to select bones from it. When the salmon is ready for cooking, put it in a separate pan, fill it with water so that the liquid covers the fish. When the broth boils, reduce the heat and leave to cook for another 5 minutes.

After all the ingredients for the salmon fish soup are cooked, let them cool. We take a blender, put all the vegetables in it except for the onion (when grated, it gives an unpleasant aftertaste) and fillet. But you need to leave a few pieces of fish to decorate the dish. Pour half a liter of broth to the vegetables and chop the products. As a result, we should get a homogeneous mass, cream-colored. Add a little more broth to it and mix again. Repeat these steps until the blender bowl is full.

If there is still liquid left in the pan, then pour the resulting puree soup out of the container and mix everything together already in the pan. In order for the dish to have a good consistency, you need to add the broth gradually, and not all at once.

Let's start making croutons

Pour olive oil into the bowl. We take a clove of garlic, leaning our palms on the side of the knife, crush it. This is done so that the spice gives its flavor to the oil. In no case do not chop the garlic, because during drying in the oven, small pieces will burn on the bread. We add spices. Mix the resulting mixture well and let it brew for 15 minutes.

In the meantime, let's get on with the banana. We cut off the crust from it and cut it into slices 1-1.5 cm wide. We spread butter and spices on them on one side. When all the pieces of bread are saturated with garlic flavor, cut them into cubes, put on a baking sheet and send to dry in the oven. Ready crackers do not need to be left on a baking sheet, but it is better to immediately pour them onto a clean waffle towel or place them in a beautiful straw basket.

Pour the salmon soup with cream into a bowl, decorate it with a few pieces of salmon fish and serve. You can also put a slice of lime and a few olives on top.

Economic option

Salmon soup is very useful for the human body. Due to the high cost of red fish, not everyone can afford such a dish. Salmon belly and backbone soup is more affordable. These products are much cheaper than fillets. You can also use the head and tail of this fish.

The calculation of products in this version of the soup is the same as in the first.

We clean vegetables. Cut potatoes into small cubes. Three carrots on a medium grater. Chop the onion well. Pour the vegetables into a saucepan with water and leave to boil.

We clean the bellies from scales and wash them under running water along with the ridges. Once the potatoes are cooked, add them to the pot. Salt and pepper the soup. It takes another 10 minutes for the bellies and backbone to cook.

Soup must be infused for half an hour. So it will become more saturated. The dish can be decorated with chopped green onions or a spoonful of sour cream.

There is a difference

Soup with ridges and bellies is fatty and satisfying. It is good to cook it in winter, because in the cool season you want to sit down with something high-calorie and hot.

Puree soup is suitable for all seven, because even a one-year-old child can eat it. It has a pleasant delicate taste and can be attributed to diet food.

Despite the different calorie content and way of serving, both soups are very tasty and have an appetizing look.

Greetings, dear friends! Today I propose to diversify the recipes for first courses, and try to cook Finnish creamy salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can easily reproduce everything written below in your kitchen. Salmon soup turns out to be very tasty, satisfying and, importantly, children like it.

Choosing the “right” parts of the fish

For a creamy Finnish salmon soup, I recommend using a red fish soup set, which usually consists of bony parts (bellies, backbones, etc.). So, the soup turns out to be inexpensive, and does not hit the family budget. Moreover, the use of such an inexpensive version of red fish will not affect the final result, and it is better to bake red fish steaks or fillets in the oven.

Required Ingredients:

• 300 gr. red fish
• 400 gr. potatoes
• 250 ml. cream 10% fat
• 50 gr. butter
• 1 bulb
• 1.5 l. water

Cooking steps

We pre-defrost fish for Finnish soup on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish - rejoice, the soup will turn out even tastier.

We lower the fish into boiling water, and cook until cooked - about 5-7 minutes.

Then we take out all the fish for our Finnish soup from the pan with a slotted spoon into a separate plate, and filter the fish broth.

While the slave is cooling, let's prepare the rest of the ingredients. Peel the onion and cut into very small cubes.

We also cut the potatoes also quite finely, approximately like in my photo.

Melt the butter in a heavy bottomed saucepan and sauté the onion until translucent.

In the meantime, we take out all the bones from the fish. Lesson I’ll tell you something else ... It’s more convenient, of course, to use red fish fillets, but then cooking soup would not be so interesting

When the potatoes are cooked, add red fish to the soup.

Stir, then pour in the cream. Salt the soup to taste.

Garden strawberries, or strawberries, as we used to call them, are one of the early fragrant berries that summer generously endows us with. How we rejoice in this harvest! In order for the "berry boom" to repeat every year, we need to take care of the care of the berry bushes in the summer (after the end of fruiting). The laying of flower buds, from which ovaries will form in spring, and berries in summer, begins approximately 30 days after the end of fruiting.

Among the variety of species and hybrids of philodendrons, there are many plants, both gigantic and compact. But not a single species competes in unpretentiousness with the main modest - blushing philodendron. True, his modesty does not concern the appearance of the plant. Reddening stems and cuttings, huge leaves, long shoots, forming, although very large, but also strikingly elegant silhouette, look very elegant. Philodendron blushing requires only one thing - at least minimal care.

Thick Chickpea Soup with Vegetables and Egg is an easy recipe for a hearty first course inspired by Oriental cuisine. Similar thick soups are prepared in India, Morocco, and the countries of Southeast Asia. The tone is set by spices and seasonings - garlic, chili, ginger and a bouquet of spicy spices, which can be assembled to your liking. It is better to fry vegetables and spices in melted butter (ghee) or mix olive oil and butter in a saucepan, this, of course, is not the same, but it tastes similar.

Plum - well, who does not know her ?! She is loved by many gardeners. And all because it has an impressive list of varieties, surprises with excellent harvests, pleases with its diversity in terms of ripening and a huge choice of color, shape and taste of fruits. Yes, somewhere she feels better, somewhere worse, but almost no summer resident refuses to grow her on her plot. Today it can be found not only in the south, in the middle lane, but also in the Urals, in Siberia.

Many ornamental and fruit crops, except for drought-resistant ones, suffer from the scorching sun, and conifers in the winter-spring period - from the sun's rays, enhanced by the reflection from the snow. In this article we will talk about a unique preparation for protecting plants from sunburn and drought - Sunshet Agrosuccess. The problem is relevant for most regions of Russia. In February and early March, the sun's rays become more active, and the plants are not yet ready for new conditions.

“Each vegetable has its own time”, and each plant has its own optimal time for planting. Anyone who has experienced planting is well aware that the hot season for planting is spring and autumn. This is due to several factors: in spring, the plants have not yet started to grow rapidly, there is no sweltering heat, and precipitation often falls. However, no matter how hard we try, circumstances often develop in such a way that landings have to be carried out at the very height of summer.

Chili con carne in Spanish means chili with meat. This is a Texan and Mexican dish whose main ingredients are chili peppers and minced beef. In addition to the main products, there are onions, carrots, tomatoes, and beans. This red lentil chili recipe is delicious! The dish is fiery, burning, very satisfying and amazingly tasty! You can cook a large pot, arrange in containers and freeze - a whole week will be a delicious dinner.

Cucumber is one of the most beloved garden crops of our summer residents. However, not all and not always gardeners manage to get a really good harvest. And although growing cucumbers requires regular attention and care, there is a little secret that will significantly increase their yield. It's about pinching cucumbers. Why, how and when to pinch cucumbers, we will tell in the article. An important point in the cultivation of cucumbers is their formation, or type of growth.

Now every gardener has the opportunity to grow absolutely organic, healthy fruits and vegetables in his own garden. The microbiological fertilizer Atlant will help in this. It contains helper bacteria that settle in the zone of the root system and begin to work for the benefit of the plant, allowing it to actively grow, stay healthy and give high yields. Usually, many microorganisms coexist around the root system of plants.

Summer is associated with beautiful flowers. Both in the garden and in the rooms you want to admire the luxurious inflorescences and touching flowers. And for this it is not at all necessary to use cut bouquets. In the assortment of the best indoor plants there are many beautifully flowering species. In the summer, when they receive the brightest lighting and the optimal duration of daylight hours, they are able to outshine any bouquet. Short-lived or just annual crops look like living bouquets.

Pie with sardines and potatoes - fast, tasty, easy! Such a cake can be baked both on weekends and on weekdays, and it will also decorate a modest festive table. For the filling, in principle, any canned fish is suitable - natural with the addition of oil. With pink salmon or salmon, the taste will turn out a little different, with saury, sardines or mackerel, such deliciousness! The potatoes are put raw in the pie, so they need to be cut very thinly so that they have time to bake. You can use a vegetable cutter.

Summer is in full swing. Planting in gardens and orchards is mostly completed, but worries have not diminished, because the calendar has the hottest months of the year. The temperature scale of the thermometer often exceeds +30 ° C, preventing our plants from growing and developing. How can you help them cope with the heat? The tips that we will share in this article will be useful to both suburban and urban residents. After all, indoor plants during this period also have a hard time. In hot weather, plants need watering.

For many gardeners, slugs are a real nightmare. Although one might think, well, what's wrong with these, at first glance, peaceful sedentary creatures? But in fact, they can cause significant damage to your plants and crops. Not only do slugs persistently eat leaves, flowers and fruits in spring and summer, but with the onset of cold weather, these land mollusks move to the cellar and continue to destroy what you have so carefully grown and collected.

Spelled beef horns - a quick dish for dinner or lunch. Recently, spelled (spelled wheat) has become popular among supporters of proper nutrition and not only. Porridges, soups are prepared from this delicious cereal, spelled and pasta are made from it. In this spelled horn recipe, we'll make healthy navy-style pasta with vegetable and lean ground beef sauce. The recipe is suitable for those who follow their figure and like to cook healthy food at home.

Summer is a wonderful time of the year! So much can be done at the dacha in a few warm months - and work, and relax, and invite friends to barbecue. But as soon as the heat of the day subsides, our small, but real enemies, mosquitoes, immediately appear. In a rainy summer or after a strong flood of rivers, there are especially many of them and the attacks of small bloodsuckers become simply unbearable. Mosquitoes are an unpleasant squeak and bite that cause severe itching.

Incredible blooms on your favorite cacti and succulents are always made even more attractive by the amazing hardiness of the plants themselves. Luxurious bells and dazzling stars remind you that nature has many miracles in store. And although many indoor succulents need special wintering conditions to bloom, they still remain cultures that are content with minimal care and are suitable for everyone. Let's take a closer look at the most spectacular of them.

There is hardly a product more useful than seafood. Any "creatures of the sea" are rich in minerals and healing substances, they are a source of the protein we need. Most often on the tables you can find sea fish. Not everyone loves this product for its boneiness, but red fish is practically devoid of this drawback - the bones in it are large and easy to get.

Fish is boiled, fried, baked, stewed or steamed. We'll show you how to make delicious salmon soup. It is very simple, because even using a minimum of products, you will get a tasty and satisfying meal.

Salmon soup - preparing food and dishes

Your first priority is to get quality ingredients: fresh fish has no smell, and its meat has a bright carrot or pink (depending on the variety) hue, it seems elastic and uniform. If you decide to buy a frozen product, then pay attention that there is not a lot of ice on the fish, and that the meat has a uniform dull pink or scarlet color.

Salmon soup is prepared according to this scheme: first you boil the fish broth, then add other ingredients. If you are using a fish head or tail, remove these ingredients when the broth is ready. If the basis of the broth is meat, then leave it to cook. It should be noted that soup cooked on a head that is not very appetizing in appearance is not inferior in taste and aroma to a dish cooked on fish meat.

In addition to fish (or a fish head for broth), you will also need vegetables and purified water. All recipes are based on cooking for 2 liters of water.

Salmon Soup Recipes:

Recipe 1: Salmon Soup with Dried Tomatoes

Such a soup is prepared from a relatively small set of ingredients, but the taste is very rich and multifaceted. The secret lies in the addition of sun-dried tomatoes and fresh basil.

Required Ingredients:

• Salmon (or head for broth) - 250 grams
• Dried tomatoes - 100 grams
• Potatoes 2 pieces
• fresh basil

Cooking method:

1. Put the water for the broth to heat up, as soon as it boils, lower the cleaned and washed fish there.
2. Wash potatoes and peel. Dip one whole piece into boiling broth and salt, cut the second into small cubes and also add to the water.
3. After 15 minutes, remove the whole potato and mash it with a potato masher.
4. Return the mashed potatoes to the soup pot, adding the dried tomatoes as well. Simmer the soup for another five minutes over low heat. Add fresh basil leaves to the pot and cover for 10 minutes.

Recipe 2: Cheesy Salmon Soup

If you love Japanese cuisine, then tasting the rolls, you could not fail to note the wonderful combination of red fish and cheese. We suggest you try salmon soup with melted cheese. An important condition of the recipe is the absence of bones in the dish.

Required Ingredients:

• Fish for broth - 300 grams
• Potato 2 piece
• Processed cheese 4 pieces
• Parsley

Cooking method:

1. Let's cook the broth: place the washed and cleaned ingredients in a saucepan, after boiling, salt and reduce the heat.
2. Peel the potatoes and put them whole into the broth. Boil for 15 minutes, then remove the potatoes and mash. Return puree to saucepan.
3. Add the cheese to the soup, stirring with a spoon, let it dissolve completely.
4. Boil the soup for another five minutes, then turn it off and add finely chopped greens.

Recipe 3: Chinese Salmon Soup

Quite tasty, but somewhat unusual soup will turn out if you cook it with shiitake mushrooms and soy sauce. This is an oriental version of salmon soup, although it is most often presented in restaurants as "Chinese Soup". For the dish, you will need salmon meat, so the head or tail for the broth will not work.

Required Ingredients:

• Salmon fillet - 300 grams
• Shiitake mushrooms - 150 grams
• Potato - 2 tubers
• Carrot - 1 piece
• Soy sauce - 4 tablespoons
• white sesame

Cooking method:

1. We cook the broth: we lower the pre-peeled and chopped fish, from which all the bones have been removed, into boiling water.
2. Dip the peeled carrots and potatoes into the water. Boil vegetables for 15 minutes, then remove them, cool and chop with a blender, adding broth and soy sauce.
3. Return vegetable puree to saucepan.
4. Shiitake mushrooms (if you have them in dry form) need to be poured with warm water and allowed to swell. Cut into small pieces and add to soup. Let the dish cook for another five to seven minutes, after which you can remove the pan from the heat. Before serving, garnish with a pinch of sesame seeds.

Recipe 4: Japanese Salmon Soup

Required Ingredients:

• Salmon meat - 350 grams

Cooking method:

Recipe 5: Royal Salmon Soup

Another original recipe. For this dish, we recommend using thin steamed rice.

Required Ingredients:

• Salmon meat - 350 grams
• Long grain rice - 100 grams
• Nori (dry seaweed) - 1 plate
• Soy sauce - 3 tablespoons

Cooking method:

1. Put a pot of water and pieces of salmon meat on the fire. Bring to a boil and lower the heat.
2. Heat the frying pan, then fry the dry rice until golden brown.
3. Cut the nori sheet into thin strips.
4. Add rice to soup and cook for 10 minutes.
5. Add soy sauce and chopped nori to the pot. Cover the soup with a lid and simmer for another 5 minutes.

Recipe 6: Salmon Soup with Seafood

To prepare this dish, you will need a large amount of seafood, but for the broth you can use the tail or head of a salmon. The dish should turn out to be quite thick, resembling a seafood salad diluted with broth in texture.

Required Ingredients:

• Sea scallops - 250 grams
• Salmon head or tail for broth
• Cod meat - 250 grams (deboned)
• Canned mussel meat - 200 grams
• Octopuses - 200 grams
• Bay leaf - 1 piece
• Soft processed cheese - 150 grams

Cooking method:

1. Prepare the broth based on the fish head and tail. Once it's ready, remove the ingredients, and instead drop in the bay leaf and salt the water.
2. In the boiling broth, dip the previously pitted and cut into pieces cod meat.
3. Cut the octopuses into cubes. Cut mussels and scallops in half. Add these ingredients to the soup 7-10 minutes after you dip the fish meat into the water.
4. After 10 minutes, add cream cheese to the soup, stir and let the soup cook for another 5 minutes over low heat.

Due to the high cost of red fish, this dish is not very popular in our country. Indeed, if you buy a delicacy in the form of fillet or glass, you will have to pay at least 700 rubles per kilogram. Meanwhile, there are two solutions so that you can enjoy delicious soup and not spend a lot of money.

The first way to save money is to buy a whole carcass of fish. If you buy an unpeeled fish, then you will give no more than 400 rubles per kilogram of the product. True, we are talking about a whole fish with a tail and a head, but these are the ingredients that are most needed to create a delicious soup. The second way not to spend more money than you need is to simply purchase the head and tail of the fish for the dish.

Creamy salmon soup is an unusual and tasty first course. There are a lot of recipes for its preparation and it will not be difficult to choose the right one among them.

The classic recipe for this dish came to our tables from Norwegian cuisine, and immediately fell in love with its rich taste, unusual creamy aroma, ease of preparation and satiety. And the varieties of creamy soup with red fish from Italy, France and Asian countries surprise with their freshness and lightness.

After all, despite the calorie content of cream, creamy soup with salmon still turns out to be not at all fatty.

Use low-fat cream for its preparation and this dish can be consumed even by those who follow diets and watch their nutrition.

How to cook creamy soup with salmon - 15 varieties

The recipe for soup with salmon and broccoli should be in the culinary notes of every housewife. After all, you will find products for it on the shelves all year round, cooking takes very little time, and the result is a treat for the stomach and eyes.

Ingredients:

• Broccoli cabbage 150 gr.
• Vegetable (or fish) broth 1 lit.
• Cream 200 ml.
• Salmon 500 gr.
• Salt pepper

Cooking:

Cook broccoli with fish in broth.

Grind fish and cabbage with a blender.

Return the contents of the blender to the pan, put back on the fire.

Add cream and heat through but don't let it boil!

Add salt and pepper if necessary.

Delight your loved ones with the rich taste of this soup. The combination of bell peppers, tomatoes and red fish is especially good!

Ingredients:

• Potato 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Bulgarian pepper 1 pc.
• Cherry tomatoes 5 pcs.
• Cream 200 ml.
• Salt pepper
• Greens (dill, onion)
• Butter 50 gr.
• Any parts of salmon 500 gr.

Cooking:

Cut the peeled potatoes into cubes.

Bulgarian pepper cut into narrow strips.

Onion cut into transparent half rings.

Cut cherry tomatoes into slices.

Grate carrots on a coarse grater.

Chop greens.

Melt the butter in a heavy bottomed saucepan.

Add the onion to the hot oil and let it fry until golden brown.

Add carrots to the fried onions and continue to fry the vegetables for 3 minutes.

When the carrots and onions are fried, put the bell pepper in the pan. Cover the pan with a lid and leave the vegetables to simmer over low heat for 4-5 minutes.

Transfer the tomatoes and potatoes to the pan with the rest of the vegetables and continue to simmer the dish for another 7-10 minutes.

Pour the stewed vegetables with water and salt the soup.

After boiling, lower the fish into the cooking dish.

Cover and leave for 5 minutes.

After five minutes, add cream to the soup and continue to cook the soup for 5 minutes.

Pepper the soup to taste.

Creamy soup will become a family favorite. If desired, the finished soup can be chopped in a blender, pour the cream soup into bowls, decorate with a whole piece of fish pulp and arugula salad.

Ingredients:

• Salmon 500 gr.
• Potatoes 4 pcs.
• Carrot 1 pc.
• Onion blue 1 pc.
• Frozen peas 200 gr.
• Cream 100 ml.
• Sunflower oil 15 gr.
• Salt, spices to taste

Cooking:

Boil fish broth.

Defrost the peas.

Peel the onion and chop finely.

Peel the carrots and grate on a fine grater.

Lightly fry carrots and onions in vegetable oil.

Add peas to vegetables. Simmer for 5-10 minutes.

Transfer the stewed vegetables and potatoes to the fish broth. Cook until potatoes are ready.

Salt the soup. Add spices to taste.

Gently pour the cream into the soup, which is on fire. Stir and bring to a boil.

Lunch in 20 minutes? Check and believe, your family will be very pleased!

Ingredients:

• Potatoes 5 pcs.
• Cream cheese 150 gr.
• Raw shrimp 150 gr.
• Milk 300 ml.
• Salmon fillet 300 gr.
• Garlic 4 cloves
• Salt and pepper to taste

Cooking:

Boil potatoes until tender.

Drain some of the water and mash the potatoes until smooth.

Add cream cheese to potatoes and stir until completely dissolved.

The soup should be runny at this stage of cooking.

Grind the fish in a blender.

Add the garlic to the blender and grind again.

Add milk and mix again with a blender.

Add "fish cocktail" to the saucepan to the cheese-potato mixture.

Salt, pepper and mix well.

Bring to a boil and cook for 3-4 minutes.

At this point, the soup will thicken. If necessary, you can add broth or milk.

Pour a little oil into the pan, squeeze 2 cloves of garlic and put the shrimp there. Fry them on each side for 1.5-2 minutes.

Serve in deep bowls, garnishing the dish with fried shrimp.

Salt to taste.

Fillet of red fish and champignons, cheese of different varieties and greens! This recipe uses the most delicious ingredients! Therefore, the result is excellent.

Ingredients:

• Salmon fillet 250 gr.
• Potatoes 200 gr.
• Carrot 100 gr.
• Bulb onion 50 gr.
• Fresh champignons 100 gr.
• Processed cheese 150 gr.
• Butter 20 gr.
• Bay leaf 3 pcs.
• Celery 20 gr
• Basil (fresh) 20 gr.
• Dill 50 gr.
• Ground black pepper
• Gouda cheese 100 gr.

Cooking:

Clean vegetables.

Cut peeled vegetables and mushrooms into small pieces.

Saute onions and carrots in butter until golden brown.

Add mushrooms.

Let the potatoes boil for 10 minutes.

Transfer the roast to a saucepan.

Finely chop the melted cheese and add it to the soup.

Grate Gouda cheese on a large cheese grater. Add to saucepan with other ingredients.

As soon as the cheese is melted, throw a bay leaf into the soup, salt, pepper, sprinkle with celery.

When the potatoes are ready, add chopped salmon to the soup.

Boil 5 minutes.

Sprinkle with basil and herbs, cook for another 5 minutes over low heat.

Creamy salmon soup - "Italian"

It will take quite a bit of effort to prepare Italian soup, because a real chef will tell you the secrets of its preparation.

Ingredients:

• Salmon 300 gr.
• Toast bread 2 pieces
• Basil 50 gr.
• Cream 100 ml.
• Parmesan 100 gr.
• Peeled potatoes 3 pcs.
• Onion 1 pc.
• Garlic 4 cloves
• Fish broth 200 ml.
• Olive oil 50 ml.
• Lime

Cooking:

Chop the onion randomly.

Chop the garlic with a knife.

Cut potatoes into small cubes.

Fry the chopped vegetables until golden brown in a saucepan in olive oil.

Salmon cut into pieces of any size.

Add 200 ml to the pan. broth, salmon and basil leaves.

Cook until ready.

Add cream to saucepan, bring to a boil.

Blend the soup with an immersion blender.

Drizzle with lime juice to taste.

Preparing croutons:

Cut the bread into neat cubes.

Chop the garlic clove.

Chop half of the basil very finely.

Fry bread with garlic and basil in vegetable oil.

Serve topped with grated Parmesan and croutons.

Only the most delicious ingredients, minimum time, maximum concentration of taste and aroma. The perfect dish for a special dinner.

Ingredients:

• Shrimps peeled 500 gr.
• Salmon 300 gr.
• Cream 500 ml.
• Water 500 ml.
• Flour 2 tbsp. spoons
• Champignons 6 pcs.
• Cream cheese 3 tbsp. spoons
• ground pepper, salt,

Cooking:

To boil water.

Pour in the cream.

Add diced fish.

Add mushrooms.

Cook for 2-3 minutes.

Spasser flour in butter.

Add flour and cream cheese to saucepan.

Put the shrimp in the pan, cook for another 2 minutes.

Salt, pepper.

Decorate with red caviar before serving.

Creamy soup with salmon - "Norwegian fish soup"

If you love soups but don't have much time to cook, check out this recipe. This simple yet delicious soup will take a little time to make. So let's cook it together!

Ingredients:

• Salmon 300 gr.
• Tomato 1 pc.
• Potatoes (peeled) 1 pc.
• Carrot (peeled) 1 pc.
• Onion (peeled) 1 pc.
• Olive oil 20 ml.
• Cream 200 ml.
• Salt pepper

Cooking:

Chop potatoes, onion and tomato.

Put the fish in cold water, bring to a boil, cook for 20 minutes.

Fry the onion in vegetable oil until golden brown.

Add carrots and fry until carrots are soft.

Add tomatoes and fry for 5 minutes.

Remove the fish from the broth, strain the broth through a sieve.

Add potatoes to broth. Salt. Cook until tubers are half cooked.

Cut boiled fish into small pieces.

Add fried vegetables to the broth.

We add cream.

Cook the soup for another 10 minutes.

Add fish and remove soup from heat.

When the soup is ready, let it brew for a few minutes. This will greatly improve its taste.

Very hearty and tender soup with a creamy taste. Pine nuts add a special spicy taste to this soup.

Thanks to them, the soup becomes fantastic.

Ingredients:

• Water 1 liter
• Salmon fillet 300 gr.
• Olive oil 10 ml.
• Potatoes 4 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Pine nuts 3 tbsp. spoons
• Processed cheese 400 gr.
• Salt pepper

Cooking:

Boil water in a saucepan.

Crumble the processed cheese with your hands and dissolve in boiling water.

Cut potatoes into cubes and cook until half cooked.

Chop the onion finely.

Grate carrots on a fine grater.

Sauté vegetables in olive oil.

Add pine nuts.

Transfer the passerovka to the soup.

Add chopped fish fillet.

Salt, add spices to taste.

Boil the soup until the fish is done.

What could be better than a hot lunch in cold Russia. This soup will not only warm you up in cold weather, but also give you a charge of good mood until the evening.

Ingredients:

• Porrey onion 100 gr.
• Salmon fillet 300 gr.
• Potatoes (peeled) 3 pcs.
• Starch 1 tbsp. a spoon
• Cream 150 ml.
• Olive oil 20 ml.
• Butter 20 gr.
• Bay leaf 1 pc.
• Lemon juice 1/2 pc.
• Spices

Cooking:

Cut the porrey into thin strips. Lightly fry in olive oil. Sprinkle with lemon juice.

Cut potatoes into cubes and put into boiling water.

Cut the salmon fillet into small cubes.

Dissolve starch in water.

Add onions and fish to almost ready potatoes.

After 3 minutes, when the fish is ready, pour cream and starch diluted with water into the soup.

Cook for 1 more minute, stirring gently.

Bring to taste by adding bay leaf, oil and lemon juice.

The dish, balanced in composition, is not only very healthy, but also surprisingly beautiful.

Ingredients:

• Salmon 500 gr.
• Pumpkin 500 gr.
• Potatoes 3 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Tomatoes 3 pcs.
• Cream 200 ml.
• Pepper

Cooking:

Cut carrots, onions and pumpkin in random order.

Boil vegetables in 1 liter of water.

Remove the skin from the tomatoes. Cut in random order and transfer to a pan with vegetables.

Continue cooking the soup over low heat.

Peel potatoes and cut into small cubes.

Cut the fish into small cubes.

Remove vegetables from broth.

Grind vegetables in a blender.

Strain the broth through a sieve.

Put the fish and potatoes into the strained broth.

Cook over low heat until the potatoes are half cooked.

Add chopped vegetables to soup.

Pour cream in a thin stream.

Salt. Add spices to taste.

Continue cooking the soup until the potatoes are fully cooked.

With very few ingredients, you can make a fantastically delicious soup.

Ingredients:

• Salmon 150 gr.
• Squid carcass 1 pc.
• Water 400 ml.
• Cream 400 ml.
• Bulb onion 0.5 pcs.
• Carrot 30 gr.
• Mushrooms 40 gr.
• Potato 1 pc.
• Vegetable oil 10 gr.

Cooking:

Cut the pre-peeled potatoes into small cubes.

Put to boil in boiling water. Salt.

Finely chop the onion.

Cut the fish fillet into cubes.

Peel the squid carcass and cut into triangles.

Transfer fish with squid and fried vegetables to a saucepan.

Wait for the soup to boil and pour the cream into the pan.

Boil 5 minutes.

Bring to taste with spices and herbs.

Seafood has ceased to be an exotic food for us. We began to use them not only in their natural form, but learned how to cook various dishes from them.

Ingredients:

• Salmon fillet (cut into pieces) 200 gr.
• Smoked salmon (cut into pieces) 100 gr.
• Mussels in shells 15 pcs.
• Butter 25 gr.
• Onion (finely chopped) 1 pc.
• Garlic (finely chopped) 1 clove
• Hot red pepper (finely chopped) 1 pc.
• Sugar 0.5 tsp
• Tabasco sauce 0.5 tsp
• Flour 25 gr.
• Fish broth 500 ml.
• Fresh tomatoes (finely chopped) 500 gr.
• Fresh champignon mushrooms (finely chopped) 100 gr.
• Milk 300 ml.
• Ground black pepper
• Fresh parsley - optional

Cooking:

Heat up butter in a saucepan.

Saute onion and garlic. Cook by stirring, avoiding color change.

Add hot peppers to the pot.

Salt, pepper.

Add sugar, Tabasco sauce.

Sprinkle with flour and simmer, stirring, for 2 minutes.

Gradually add broth.

Add tomatoes and mushrooms.

Bring the mass to a boil and reduce the heat.

Cook vegetables until soft.

Add milk to soup and bring soup to a boil.

Transfer the fish pieces to the bowl.

Boil soup for 5 minutes.

Put the mussels in the pan and cook the fish soup for another 5 minutes.

Serve soup sprinkled with parsley.

Salmon soup with grated potatoes is simple and easy to prepare.

It has a delicate texture and exquisite taste. The recipe gives a special unusual taste to three bases: broth, cream and grated potatoes.

Ingredients:

• Salmon 300 gr.
• Onion 1 pc.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Processed cheese 100 gr.
• Cream 100 ml.

Cooking:

Cut the fish into portions and put to boil in 2 liters of water.

Cut carrots into narrow strips.

Onion cut into cubes.

Transfer the vegetables to the boiling broth, continue to cook the soup.

Peel raw potatoes.

Grate on a fine grater and transfer to a saucepan.

Continue cooking for another 15 minutes.

Grind melted cheese.

Add cheese to soup.

Mix well until completely dissolved.

Add cream.

Continue cooking for 10 minutes.

Creamy soup with salmon, coconut milk and curry

The recipe for this soup came to us from distant and exotic Thailand, and the inhabitants of the kingdom know a lot about food. Try this amazing dish too, because the ingredients for it can be bought at the nearest supermarket.

You can make salmon soup on a budget without using fish fillets. Use for cooking heads and ridges of fish. These inexpensive products have enough meat for several servings of soup.

Ingredients:

• Salmon fillet (cut into cubes) 450 gr.
• Potatoes (cut into cubes) 2 pcs.