Pink salmon ear - the royal first course: with smoke or vodka? Recipes for salmon fish soup with vegetables, cereals, mushrooms, eggs. Pink salmon ear recipe with photo

Step 1: boil the fish.

First, the heads and tails need to be thawed and washed. Be sure to remove the gills, but you can leave the eyes if you wish.
Put the prepared parts of the fish in a saucepan, pour clean water and bring to a boil over high heat. Reduce power and boil heads and tails for 20 minutes.
Optionally, you can add allspice and Bay leaf for flavor.
Once the pink salmon heads and tails are cooked, remove them from the broth, wait until they cool, and then disassemble, removing everything unnecessary (bones and skin) and leaving only the meat.

Step 2: Prepare vegetables.

While the broth is cooking, prepare the vegetables. Rinse carrots and potatoes, peel and rinse with warm running water again.
Peel and rinse the onion cold water.
Cut all vegetables into cubes. But if desired, carrots can be grated on a medium grater.

Step 3: cook the fish soup from the pink salmon head.

When the fish is cooked, the resulting broth must be filtered through a sieve or several layers of gauze, then the soup will turn out to be transparent and appetizing.
Return the fish stock to the heat, add the potatoes and bring to a boil. Then throw onions and carrots there, bring to a boil again. After salt, pepper, add dried herbs, reduce heat and cook everything for 10 minutes or until potatoes and carrots are soft.
When the soup is ready, remove it from the heat, add the pieces of the previously cooked fish and serve the finished dish to the table!

Step 4: Serve the fish soup from the pink salmon head.

Ear from the head of pink salmon is served as the first course for lunch. If desired, you can add a slice of lemon, sprigs of fresh herbs and sour cream to it. And be sure to offer fresh fragrant bread to the soup.
Bon appetit!

In summer instead dried herbs you can add fresh.

Pink salmon ridges, along with heads, are also suitable for making this soup.

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

Russian classic fish soup

We wash the soup set (head, fins, tail), remove the gills and eyes and fill it with cold water for several minutes. At this time, we clean vegetables: 4-5 pieces of potatoes, parsley root, carrots, large onions. We drain the water from pink salmon, pour fresh water into a saucepan, put the fish to cook on a large fire. When it boils, remove the foam and switch the gas to the minimum mark. We wash a few tablespoons of barley or rice and attach to the fish. Let it boil slowly under the lid. We cut the potatoes into cubes. We cut the carrots and onions very large (in quarters) and fry in a pan or in the oven strongly so that they burn and a black crust forms. After the broth has boiled for an hour, remove the foam again, and take out the fish. You can safely give it to a cat - the bones have already boiled enough, so the animal will not choke. We put vegetables, 2-3 bay leaves, pepper and salt in the soup. When the ear from the pink salmon head is completely ready, we catch and throw away the carrots and onions, parsley and bay leaf.

Light fish soup

This recipe takes a completely different approach. Cook first vegetable broth: 4 diced potatoes, onion in the husk, carrot and whole parsley (you can also 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, it will need about half a kilogram. It can be a head with fins, but also pieces of a carcass. Along with the fish, put spices: peppercorns, bay leaf, salt. On low heat, cook all this for another 20 minutes, covering with a lid. Then you need to pull out the fish, separate the meat from the bones, put the fillet back into the pan. The pink salmon ear will turn out amber if we are not too lazy to often remove the foam from the fish. For fat, you can send onion-garlic frying to the soup, which is cooked on creamy or vegetable oil.

Pink salmon ear with mushrooms

Rinse a pound of fish or a set for fish soup thoroughly. Do the same with the onion in the husk. Pour everything with water (3 liters) and put on fire. When it boils, reduce the gas, remove the foam - “noise”. 2-3 potatoes and one carrot, peel, cut, throw into a boiling broth, boil for 15 minutes. 200 g of champignons, peel, wash, cut into large pieces and also throw in the ear. After 7-10 minutes, lay the spices and salt. We wait another two minutes and remove from heat. Sprinkle with herbs before serving.

Pink salmon ear with cream

We begin to cook the soup, as in the previous recipe, only without potatoes. When the fish reaches readiness, turn off the heat and filter the contents of the saucepan through cheesecloth. Throw away the onion, bay leaf, root crops. We dilute a glass of cream with a glass of fish broth, while the rest of the soup is again on fire. When the ear boils, pour the cream, let it boil for a couple more minutes, turn it off. Ear is ready!

It is known that cooking fish soup does not require special culinary knowledge; it doesn’t take much time, the main thing is to prepare a clear broth flavored with spices, which must include bay leaf, pepper, etc. Heads should be in without fail freed from the gills and eyes of the fish, otherwise the broth will turn cloudy. If the head is too big, cut it in two. Pour boiling water over the prepared head and tail, and immediately with very cold water. Then you can cook the ear with any other ingredients.

A feature of pink salmon soup is its nutritional value, delicious taste and high the nutritional value. Red fish, which also includes pink salmon, in addition to macronutrients, vitamins, also has Omega 3. And this is healthy skin, gastrointestinal tract, peripheral nervous system etc.

On our site you will get acquainted with recipes 1. pink salmon fish soup cooked in head and tail broth with millet, and the 2nd recipe is pink salmon fish soup with head and tail and rice.

Recipe #1

Ear from pink salmon head and tail with millet

This recipe might be better called fish soup. But our task is to make a classic fish soup from the head and tail, and even flavor our dish with millet. This is an extremely economical dish, as it uses a kind of "waste" - the head and tail. In order to get a richer broth, cut off dorsal fins can also be put into the water.

What we need:

• heads and tails - about 800
• Millet (groats, premium) - 200 g.
• Onion-carrot - 2 and 1 pc. respectively.
• Potatoes - 300 g.
• Half a lemon (neutralizes the fishy smell).
• Sour cream - at your discretion (will give a delicate taste to your dish).
• Spices - to taste: bay leaf, clove stick, peppercorns, salt.

How to cook ear:

• We put the prepared heads and tails in a saucepan of the right size, fill it with cold water so that the products are covered by two-thirds of it. We put on the fire, let it boil. We remove the resulting foam.
• While the future ear is boiling, we sort the millet, rinse it two or three times with cold water. Now it's time to send the millet to the broth, mix and make sure that the liquid does not run out of the pan. Millet is cooked for a long time, so we have time to prepare vegetables.
• Onions need to be peeled and cut into thin half rings. Carrots - straws.
• Peel the potatoes and cut into 1x1x1 cm cubes.
• After 15 minutes after the millet boils, we send the peeled and chopped vegetables to the broth.
• The vegetables are brought to readiness, which takes about 25 minutes, but you must try and at the same time not allow them to boil soft. Bay leaf or other spices are introduced into the ear at the very end.
• After you have turned off your masterpiece, squeeze the juice from the lemon and pour it into the broth.

Serve with sour cream, sprinkled with finely chopped dill or other herbs you like. The ear is ready, invite everyone to the table!

Recipe number 2

Ear of pink salmon head and tail with rice

The principle of preparing this recipe differs from the first one only in that we will cook the fish soup with rice, and sauté the vegetables (onions and carrots).

Let's start with the composition of the products:

• Head and tail from big fish- one piece.
• Medium size potatoes - 3 pcs.
• Rice polished white round grain - 2 tablespoons with a slide.
• Carrots-onions - one pc.
• Spices, salt, lavrushka - to your taste.

Cooking process:

• Clean the carcass of large pink salmon from scales, cut off the head, tail, fins.
• Remove the gills from the head, cut it into two parts and wash well.
• tail and dorsal should also be washed well.
• The fish carcass will be used to prepare other dishes, so put it in the refrigerator until better times.
• Fill the head, tail and fins with three liters of water and put on fire. Always make sure that the water does not run away after boiling. Don't forget to skim off the foam.
• While the broth is cooking, peel all the named vegetables and cut in this way: onions in half rings, carrots in small strips, potatoes in small sticks.
• Rice needs to be washed well so that the water that you drain after washing is not cloudy. We'll put it aside for now.
• Saute carrots and onions in vegetable oil until tender. You can try: if it doesn’t crunch, then it’s ready.
• It's time for the broth. Thirty minutes after boiling, the tail, head and fin must be pulled out and sorted out. If you find meat, send it back to the broth.
• Now you need to put the rice, bring the broth to a boil and cook for about 20 minutes. You can buy rice in bags, which boils quickly, then the cooking time of the rice will be significantly reduced.
• Sliced ​​potatoes are sent to the soup and bring to a boil. Cook for another 15 minutes. Thus, the potatoes should be introduced into the broth when the rice is not fully cooked, after five or seven minutes. Need to try.
• At the very end, when the rice and potatoes are ready, put the browned vegetables into the future ear, let the broth boil again. Do not forget to put lavrushka and spices, as well as salt to taste, turn off.

Your ear is ready. Serve the dish with any greens, sour cream, mayonnaise. Who likes what.

Fish soup recipes are present in almost every national cuisine. In fact, there are recipes. fish soups. But the ear ... The ear is a domestic invention. Initially, the cooking of this soup took place exclusively on fresh air, and even on a fire with smoke. And the fish soup was prepared only from freshly caught fish. Today you can cook fish soup from fresh fish, frozen fish, and canned fish.

Here, for example, salmon fish soup is a very suitable recipe for both the everyday menu and for a dinner party.

Of course, fresh salmon is not available to everyone and not everywhere, but frozen or canned salmon can be found in any supermarket.

Soup from this fish turns out well! Hearty and light at the same time, beautiful and quite easy to prepare. By the way, there are not so few recipes for pink salmon soup. Let's try to cook this wonderful soup using different recipes.

Classic salmon ear

Let's start with classic recipe fish soup. For him we need whole carcass fresh or fresh-frozen pink salmon.

Ingredients:

• pink salmon;
• 4 potatoes;
• 1 head of onion;
• 1 carrot;
• peppercorns;
• lavrushka;
• parsley;
• salt.

Cooking:

The fish must first be thawed (if it is frozen), gutted and washed. If you are going to cook the carcass along with the head, then you must definitely remove the gills, otherwise the ear will be bitter. So, the fish was prepared, cut into several parts, now you can start the process of cooking fish soup.

We put the pieces of pink salmon in a saucepan, fill it with cold water and put it on fire. When the broth boils, reduce the heat, remove the scale and cook the fish for 20 minutes. During this time, you need to peel and wash the carrots and potatoes, cut them: carrots in semicircles, and potatoes in cubes or sticks. It is also necessary to clean and finely chop the onion head.

We take out the finished fish from the pan, let it cool slightly and separate the fillet from the bones and skins. After that, cut the fillet into small pieces and put it back into the soup. When the ear boils, put the onions and carrots in the pan. After the next boil, add the chopped potatoes and cook the soup until the vegetables are fully cooked.

After that, salt the ear to taste, put black pepper in a pot and a bay leaf in it. Lastly, add finely chopped parsley, let the ear boil, turn off the heat and cover the pan with a lid. The boiled ear should be infused for 15-20 minutes. After that, we take a sample and serve the ear on the table.

Ear from canned pink salmon

No less tasty ear is obtained from canned fish. Therefore, canned pink salmon for cooking fish soup is also suitable for us.

Ingredients:

• a jar of canned pink salmon;
• 1 fresh carrot;
• 1 onion;
• 2-3 potatoes;
• a handful of millet;
• fresh greens;
• salt;
• sugar;
• butter.

Cooking:

We put a pot of water (2-3 l) on the fire. While the water is boiling, clean and wash the vegetables. Finely chop the onion, cut the carrots into semicircles, and slice the potatoes. Melt 2 tablespoons in a frying pan butter and fry carrots and onions on it. Fry vegetables until golden brown. When the water boils, put the potatoes in the pan and wait for the next boil. In the meantime, thoroughly wash the millet. It is millet, and not any other cereal. So our ear will turn out especially tasty. So, we wash the millet until the water is clear, then pour boiling water over the grits. This is necessary so that bitterness leaves the millet.

Next, season the soup with millet and let it boil again. Cook the fish soup until the potatoes and millet are almost ready. While they are cooking, open the canned food and knead the fish with a fork, mixing the pulp with the juice. When the millet and potatoes are almost ready, put the fish and roasted carrots and onions into the pan. Add a pinch of sugar and salt the soup to taste. At the very end of cooking, fill the ear with finely chopped herbs. We give the soup a little brew and proceed to the meal.

Mushroom ear from pink salmon

Highly interesting recipe cooking fish soup with mushrooms. Try it. It's unusual and quite tasty!

Ingredients:

• 0.5 kg pink salmon fillet;
• 2-3 potatoes;
• 200 g fresh champignons;
• 1 head of onion;
• 1 carrot;
• 3 peas of allspice;
• 2 leaves of lavrushka;
• fresh greens;
• salt.

Cooking:

We thoroughly wash the fish, put it in a saucepan and fill it with cold water (about 2 liters). We lower the whole peeled onion head there and put the pan on the fire. While the water boils, clean and wash the carrots and potatoes. We cut the carrots into strips or circles (this is how you like it), cut the potatoes into cubes. When the water boils, remove the scale with a slotted spoon, reduce the heat. Next, we run the vegetables into the boiling broth and cook the fish soup for about 15 minutes.

Meanwhile, wash the mushrooms, cut them into quarters and add to the soup. We continue to cook the ear for another 7 minutes. Then add salt to taste, put pepper and bay leaf and let the soup boil for a couple more minutes. At the end of cooking, fill the ear with fresh herbs, turn off the fire, let the soup brew and serve.

Pink salmon ear in chicken broth

And this recipe is notable for the fact that when cooking fish soup, not fish, but chicken broth is used.

Ingredients:

• 1 liter chicken broth;
• 2 carrots;
• 2 heads of onions;
• 0.5 kg pink salmon;
• a pinch of saffron;
• 1 clove of garlic;
• white pepper;
• vegetable oil;
• fresh greens;
• salt.

Cooking:

If a whole carcass of pink salmon is available, then we gut it, wash it, remove the fins and head and cut the fish into fillets. Cut the fillet into large pieces, salt it, season with saffron and white pepper and leave to marinate.

While the fish is marinating, prepare the base for the fish soup. We put the pot with chicken broth on the fire and let it boil. In the meantime, peel the carrots and onions, chop them. Grate carrots for Korean carrots. First, cut the onion into thin half rings, and then cut these half rings in half again.

When the chicken broth boils, season it with vegetables. We are waiting for it to boil again, and cook for just a couple of minutes. Season the broth with vegetables with salt and pepper, put a thinly chopped clove of garlic, turn off the heat and leave to infuse. Fry the pickled pink salmon in vegetable oil and put it in a colander to drain excess fat.

Arrange the hot pieces of pink salmon in portioned plates, fill with chicken broth and serve. Separately, you can serve fresh herbs, crackers or fresh crispy bread.

Portioned ear in the microwave

The recipe is for 4 servings (4 pots). It also involves the use of a microwave to cook fish soup. It's fast and convenient!

Ingredients:

• 4 medium potatoes;
• 1 small carrot;
• 1 can of canned pink salmon;
• 1 cup cream (10% fat);
• black pepper;
• salt.

Cooking:

We clean and wash the vegetables and cut them into cubes, sticks or straws (as you like). Now we lay them out in pots (based on: 1 potato and a quarter of a carrot per serving). Fill pots halfway hot water and put in the microwave. We select full power and set the timer for 10 minutes.

We take out canned fish from the jar, put them on a plate and knead, mixing with juice. When the microwave timer goes off, take out the pots and put the fish on top of the potatoes. Add salt and black pepper to taste, pour in the cream (on the shoulders of the pots). We put the pots in the microwave for about 7 minutes. And then we enjoy the taste of fragrant creamy fish soup from pink salmon.

Here are some different recipes delicious fish soup from pink salmon. Fish lovers will be able to appreciate any of the proposed options. This soup can be cooked from fresh or canned fish. It turns out it is light and satisfying at the same time. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

Pink salmon is a healthy and very tasty fish. What is not prepared from it! Fillets, steaks and milk can be fried or baked in the oven, salted caviar, and excellent soup will come out of tails and heads. Ear from the head of pink salmon- a light and healthy lunch for the whole family. Very easy to prepare and always eaten in one sitting.

Ingredients:

1. Pink salmon heads 3 pieces
2. Pink salmon tails 3 pieces
3. Potatoes 6 pieces (medium)
4. Carrots 1 piece (large)
5. Onion 1 piece (large)
6. Dried greens (dill and parsley) taste
7. Salt to taste
8. Ground black pepper taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Pot, sieve, kitchen knife, cutting board, ladle, slotted spoon.

Cooking:

Step 1: boil the fish.

First, the heads and tails need to be thawed and washed. Be sure to remove the gills, but you can leave the eyes if you wish.

Put the prepared parts of the fish in a saucepan, fill with clean water and bring to a boil over high heat. Reduce power and boil heads and tails for

20 minutes

Optionally, you can add allspice and bay leaf for flavor.

Once the pink salmon heads and tails are cooked, remove them from the broth, wait until they cool, and then disassemble, removing everything unnecessary (bones and skin) and leaving only the meat.

Step 2: Prepare vegetables.

While the broth is cooking, prepare the vegetables. Rinse carrots and potatoes, peel and rinse with warm running water again.

Peel the onion and rinse with cold water.

Cut all vegetables into cubes. But if desired, carrots can be grated on a medium grater.

Step 3: cook the fish soup from the pink salmon head.

When the fish is cooked, the resulting broth must be filtered through a sieve or several layers of gauze, then the soup will turn out to be transparent and appetizing.

Return the fish stock to the heat, add the potatoes and bring to a boil. Then throw onions and carrots there, bring to a boil again. After salt, pepper, add dried herbs, reduce heat and cook everything for

10 minutes

or until potatoes and carrots are soft.

When the soup is ready, remove it from the heat, add the pieces of the previously cooked fish and serve the finished dish to the table!

Step 4: Serve the fish soup from the pink salmon head.

Ear from the head of pink salmon is served as the first course for lunch. If desired, you can add a slice of lemon, sprigs of fresh herbs and sour cream to it. And be sure to offer fresh fragrant bread to the soup.

Bon appetit!

- In summer, instead of dried herbs, you can add fresh.

- Pink salmon ridges, along with heads, are also suitable for making this soup.