Pink salmon is a noble fish and can decorate any dish, even as simple as an ordinary soup. In the course is all - zealous housewives from the head, tail and fins remaining after the preparation of the pink salmon boil the noble ear. And canned food can help out, when it is necessary to build a dinner literally for half an hour.
Canned pink salmon soup
Ingredients:
- pink salmon canned - 1 b.
- rice - 3 tbsp. spoons;
- potatoes - 3 pcs .;
- Bulgarian pepper - 1 pc .;
- carrots - 1 piece;
- onion - 2 pcs .;
- pepper fragrant peas - 6 pcs .;
- bay leaf - 1 piece;
- greens - 1 bunch;
- Provencal herbs - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
How to cook fish soup from canned food? Pink salmon in its own juice is excellent for this. In boiling water we throw the diced potatoes, a small bulb entirely, a bay leaf and peppercorns. Solim, after 10 minutes add the washed rice. Finely chopped onion fry until golden, add the grated carrot, chopped Bulgarian pepper. We extinguish some minutes under the closed cover. Ready vegetables we shift in a soup. We open the pink salmon, merge the excess oil, fork the fish into smaller pieces and send them to the soup. We add Provencal herbs, boil for 3 more minutes and remove from fire.
It is better to give a fish soup to insist half an hour. After pouring on plates and sprinkle with finely chopped greens.
Salmon soup with sorrel - recipe
Very light and fresh, green summer soup. The recipe is for 4 servings.
Ingredients:
- fillet of pink salmon on the skin - 400 g;
- potatoes - 4 pcs .;
- eggs - 2 pieces;
- sorrel - 1 bundle;
- sour cream - 4 tbsp. spoons;
- salt - 1 teaspoon;
- pepper black ground - 1 pinch.
Preparation
We chop the pink salmon in small pieces, put it into a saucepan. Fill with water so that it covers the fish by a centimeter. Bring to a boil, screw the fire and puff for 15 minutes.
Cut the diced potatoes into a boiling salted water (1 L) and cook until ready. Eggs break into a cup, stir with a fork and pour into the potatoes. Add finely chopped sorrel and pink salmon. Bring to a boil, pepper and remove from heat. Serve with sour cream.
Fish soup puree from pink salmon
Ingredients:
- fillet of pink salmon - 300 g;
- broth of fish - 1,5 l;
- potatoes - 6 pcs .;
- cabbage color - 300 g;
- carrots - 1 piece;
- flour - 1 tbsp. a spoon;
- crackers - 100 g;
- cream (fat content not less than 30%) - 3 tbsp. spoons;
- greens - 1 bunch;
- vegetable oil - for frying;
- salt - 1 teaspoon;
- black pepper powder - to taste.
Preparation
Finely cut the carrots, pour fish broth, bring to a boil and cook for 20 minutes. Add the diced potatoes, and after 10 minutes the cauliflower and pieces of fish divided into inflorescences. We cook until ready. Finely chopped onion fry to transparency, add to the soup, bring to a boil and remove from heat.
Chop the soup with a blender, pour in the cream and mix well. Pour out on plates, sprinkle with finely chopped herbs and croutons.
Fish soup from pink salmon head
Ingredients:
- pink salmon head - 2 pcs .;
- Butter - 2 tbsp. spoons;
- millet - 3 tbsp. spoons;
- potatoes - 3 pcs .;
- carrots - 2 pieces;
- bay leaf - 1 piece;
- onion - 1 pc .;
- parsley - 1 bunch;
- black peppercorns - 5 pcs .;
- salt - to taste.
Preparation
Throw in boiling salted water (3 liters) diced potatoes and carrots, as well as a whole bulb. Millet soaked for 15 minutes in warm water and add to the future ear, salt. Tomen under the lid for 20 minutes on a small fire, after we catch the whole bulb. We cut the head of the pink salmon along two halves, rinse and remove the gills. Add to the soup and simmer until cooked with a laurel leaf and peas. Remove from the plate, add butter and finely chopped parsley.