Red fish soup

Home Fish soups

Red fish soup, or rather salmon, came to us from the northern peoples. Since the fish itself lives in northern waters, soups made from it are also common there. The most commonly used recipes are Norwegian and Finnish red fish soup recipes. You don't have to use whole salmon. The head is quite suitable for the broth. In addition to salmon, a variety of grains, such as rice, are added to the soup. The most unusual recipe is creamy salmon soup. It has a very delicate and refined taste.

The salmon head is best suited for the broth.

How to make red fish soup - 16 varieties

Salmon soup
Salmon soup with rice
Creamy soup with trout or salmon
Red fish soup
Salmon soup
Thrifty Father's Fish Soup
Fish soup Lohikeitto
Finnish creamy salmon soup (Lohikeito)
Fish soup “Finnish motives”
Economical salmon head fish soup
Salmon fish soup
Creamy seafood soup
Fish soup with olives, pickles and capers
Fish soup
Creamy cream soup with salmon
Chum salmon soup

Salmon soup

Very simple, and most importantly, delicious red fish soup.

Ingredients:

Salmon fillet – 500 gr
Water – 2 l
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 2 pcs.
Butter – 2 tbsp.
Parsley – 1 bunch
Bay leaf – 1 piece
Salt – 1 tsp.

Preparation:

Rinse the fish meat well and cut into medium pieces. Peel and cut the potatoes as desired.

Peel the onions and carrots and cut into cubes or half rings. Melt the butter in a hot frying pan and fry the onions and carrots in it.

Bring vegetables until golden brown. Place potatoes and salmon in a saucepan, add salt and add a liter of water, bring to a boil.

After boiling, simmer for another twenty minutes. Then add the fried onions and carrots, bay leaf and leave on the fire for another five minutes.

Before serving, sprinkle with chopped parsley.

Salmon fish soup

Ingredients

How to choose the right ingredients

The taste of the dish as a whole will depend on the quality of the fish fillet, so take your time and try to choose salmon. Salmon meat is a little lighter than that of other salmon representatives, do not forget to pay attention to this, especially if you are not buying a whole fish, but a piece of fillet.
Give preference to live or chilled fish over frozen.
Before you buy a whole fish, look it... in the eyes! Yes, yes, the eyes are the main indicator of the freshness of the fish: if they are cloudy or sunken, it is better to avoid it.

Step-by-step cooking recipe

Cut the potatoes and carrots into small cubes, and the lower light part of the leek into circles.
Chop the thick part of the celery and dill.
Cut the main hero of the occasion - salmon fillet - into small pieces.
Melt 20 g of butter in a saucepan and fry the onion in it until transparent.
Add carrots and potatoes to the onions and lightly fry the resulting vegetable mixture.
Pour 1 liter of water into the pan, bring to a boil, then simmer the soup over low heat for 10 minutes.
Now the time has come for the most delicate ingredients. Place chopped celery, green peas and pre-chopped salmon in a pan, add salt and pepper according to your taste preferences, add ½ teaspoon of cumin and keep the soup on low heat for another 5 minutes.
Pour milk into the soup, bring to a boil again and remove from heat. Leave the soup to brew for 15 minutes, then sprinkle with dill and enjoy the delicate taste and unique aroma.
Read also: How to fry silver carp in a frying pan

Cooking video recipe

It’s nice when a man operates in the kitchen, especially if he is a true professional in his field. And who, if not the representatives of the stronger half of humanity, can understand the intricacies of preparing fish dishes? Watch this video and you will have no doubts about making salmon fillet soup.

Salmon soup with rice

Trimmings from fish can also be put to good use.

Ingredients:

Head, tail, belly of salmon – 1 kg
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 4-5 pcs.
Rice – ½ cup
Salt
Greenery
Pepper

Preparation:

Rinse the salmon pieces well and place in a pan. Peel and cut vegetables in the most convenient way. Pour water over the fish and cook the broth.

When the fish is cooked, take it out and, just in case, strain the broth so that no bones get in. Add potatoes, onions and carrots, simmer for 15 minutes.

Then add the rice and fish that you pulled out before adding the potatoes. Cook until tender, add salt and pepper to taste, chopped herbs.

The taste of red fish is perfectly complemented by dill.

Salmon fish soup with rice

Classic recipe for rice soup with fish.

Ingredients:

Rice – 30 gr.
Salmon – 400 gr.
Onion – 1 pc.
Carrots – 1 pc.
Salt
Pepper
Greenery

Preparation:

Place salmon cubes into boiling water.

Immediately after this add rice.

Season with salt and pepper.

Cook until done.

Grate the carrots, finely chop the onion, fry in vegetable oil.

At the very end, add vegetables to the soup.

Serve, garnished with greens.

Creamy soup with trout or salmon

Cream and red fish go well together.

Ingredients:

Trout or salmon – 300 gr
Tomatoes – 300 gr
Potatoes – 400-500 gr
Onion – 1 pc.
Cream – 500 gr
Vegetable oil
Salt
Pepper
Dill

Preparation:

Peel the onions and carrots. Finely chop the onion and grate the carrots. Peel the tomatoes and cut into cubes.

Peel the potatoes and also cut into cubes. Fry the onions and carrots in vegetable oil directly in the pan.

When the vegetables acquire a golden color, add tomatoes to them. Fry the tomatoes for 2-3 minutes and pour the contents of the pan with 1 liter of water and boil.

Add potatoes to boiling water and add salt to the soup, boil the potatoes for about 5 minutes. Then add fish and cream to the soup. Cook the soup until fully cooked.

Before serving, add chopped dill.

To peel tomatoes, simply scald them with boiling water.

A tasty and satisfying soup for the whole family made from red fish.

Ingredients:

Belly, head, tail of trout – 600 g
Potatoes – 1 pc.
Carrots – 30 gr
Celery root – 30 g
Tomato – 1 pc.
Onion – 2 pcs.
Vegetable oil – 10 g
Salt
Pepper
Garlic - 2-3 cloves

Preparation:

Pour cold water over the fish and put on the fire, bring to a boil, drain the water and add new water. Cut the potatoes into cubes.

Cut celery and one onion into small pieces, cut carrots into strips. Fry onions, carrots and celery in vegetable oil.

Leave some celery and carrots for the broth. After the broth boils, add celery, carrots and one large onion.

Peel the tomato and cut into cubes, add to the vegetables in the frying pan.

Boil the broth for 40 minutes, then add potatoes and trout fillet, cut into pieces. After 10 minutes, remove the fish and vegetables.

Add vegetables from the frying pan to the soup. Pepper and salt the soup, add chopped garlic and dill.

Creamy red fish soup

If you want to visit Finland even for a minute, then this creamy soup will completely immerse you in it. It will give you an unforgettable taste sensation.

120 grams of salmon fillet;
200 ml cream (10%-20%);
Carrot;
200 grams of potatoes;
2 medium tomatoes;
Half an onion;
Salt;
Vegetable oil;
Parsley or dill

Cooking will take 40 minutes.

The output will be 4 servings of 250 kcal each.

Cut red fish fillet into small portions;

Cut the potatoes into small pieces;
Finely chop the onion. Fry in oil until golden;

Three carrots on a medium grater and add to the onion;

After scalding the tomatoes with boiling water, remove the peel and finely chop. Add to onions and carrots. Sauté a little;

Pour 1 liter of water into the fried vegetables. Bring to a boil;
Next, add the potato wedges and cook, adding salt, for 6 minutes;

Salmon soup

Very simple, but such a delicious soup.

Ingredients:

Salmon head – 1 kg
Carrots – 1 kg
Potatoes – 4-5 pcs.
Onion – 1 pc.
Water – 1.3 l
Salt
Pepper
Parsley

Preparation:

Remove the eyes and gills from the salmon head and cut it into pieces. Peel the onion and place it in a saucepan along with the fish, add water and cook.

After boiling, simmer for at least 30 minutes. Peel the carrots and cut into quarters, cut the potatoes into cubes.

Add carrots and potatoes to the fish and simmer for another 30 minutes. Season with salt and pepper and add chopped parsley at the end.

Thrifty Father's Fish Soup

The soup cooks quickly and tastes very good.

Ingredients:

Fish soup set (salmon) – 600 gr
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Noodles – 100 gr
Tomato paste – 1 tbsp.
Salt
Pepper
Bay leaf
Water – 2.5 l

Preparation:

Place the fish in boiling water and cook for at least 20 minutes. Then strain the broth and remove bones from the fish. Peel the potatoes and cut into small pieces of arbitrary shape.

Place the potatoes in the broth and simmer for 20 minutes. Peel the onions and carrots, cut the carrots into strips and the onion into cubes.

Fry onions and carrots in vegetable oil. Then add the tomato and simmer for about 3 minutes. Add fried meat, fish, noodles and bay leaf to the soup.

Add salt and pepper to taste. The soup is cooked until the noodles are completely cooked. Before serving, you can add chopped dill.

It is necessary to remove the gills from the head of the fish, otherwise the soup will be bitter.

Salmon soup

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Salmon is truly considered a royal fish. And not only because it is tender and tasty. It contains Omega-3 fatty acids, the regular consumption of which reduces the risk of cardiovascular diseases. Just 100 grams of this fish provides a person with the daily requirement of vitamin D and melatonin , which is important for healthy skin and normal sleep. People who regularly consume salmon have seen a significant drop in cholesterol levels in their blood. You can prepare many delicious dishes from salmon, and today we will make a light soup .

You will need:

salmon soup set or 2 salmon steaks
onion 1 piece
carrots 1 piece
potatoes 4 pcs
Bay leaf
salt
allspice peas
greenery

If you have a large family, then it is most profitable to buy fresh fish weighing 5-6 kg. When cutting, you will end up with several steaks, which you can bake in a baking bag or prepare pasta with salmon in a creamy sauce . In addition, from such a large fish you can cut out an excellent piece for pickling or for pilaf , and also prepare a couple of soup sets, from which you get an excellent soup. Part of all this is usually sent to the freezer, in general, despite the large one-time costs, it turns out quite economical and the pleasure can be extended for a long time. True, you have to “puff” - the smell, scales, gills, ruined manicure, so I usually entrust this work to my husband, he does an excellent job with cutting.

Step-by-step photo recipe:

For soup, you can use any part of the salmon, even steaks, but it is better to bake them in the oven → Salmon in a baking bag. I usually use a soup set : head, tail and belly of salmon. All this must be immersed in cold water (2.5 liters) and put on high heat and bring to a boil .

As soon as the water begins to boil, skim off the foam , add a whole peeled onion, bay leaf, allspice and salt. Reduce heat , cover with a lid, leaving a gap for steam to escape. Cook for 40 - 50 minutes. Make sure that the broth does not boil too much, let it gurgle slightly, then it will be transparent .

While the broth is cooking, peel the potatoes and carrots and cut into small cubes .

After 40 - 50 minutes, remove and discard the onion and bay leaf from the broth. Remove the salmon into a separate bowl. It is advisable to strain the broth into another pan to remove the fish bones that fell off during cooking. Place potatoes and carrots in the broth and cook for 15 - 20 minutes. During this time, separate the salmon flesh from the bones. Be careful that fish bones do not fall into the finished dish. That's how much fish pulp came out of the soup set from a small salmon! In addition, if you have a cat, he will not be left without lunch either - waste will go to him.

When the potatoes and carrots are ready, add the fish pulp to the broth, bring to a boil, taste and add salt to taste. Finally, add finely chopped herbs (I used parsley and green onions), let it boil, cover with a lid and turn off. Light, tender soup and salmon are ready. Like any soup, it needs to rest and steep for 20 - 30 minutes. Before serving, add a few drops of olive oil with pepper and garlic to the plate.

Bon appetit!

Salmon soup. Brief recipe.

You will need:

salmon soup set or 2 salmon steaks
onion 1 piece
carrots 1 piece
potatoes 4 pcs
Bay leaf
salt
allspice peas
greenery

Pour 2.5 liters of cold water over the salmon, bring to a boil, skim off the foam, add the onion, bay leaf and allspice. Cook over low heat for 40 - 50 minutes. Remove the salmon and strain the broth. Add potatoes and carrots to it and cook for 25 - 20 minutes. Separate the fish pulp from the bones. When the vegetables are cooked, add fish and herbs to the broth. Bring to a boil, cover with a lid and turn off. Let the soup brew for 20 - 30 minutes.

Fish soup Lohikeitto

All Finnish soups are similar in composition, but have completely different tastes.

Ingredients:

Fish set for soup (head, tail, fins of salmon or salmon) – 400 g
Salmon fillet – 400-500 g
Onion – 1 pc.
Carrots – 3 pcs.
Onion – leek – 1 pc.
Potatoes – 2-3 pcs.
Flour – 1 tbsp.
Cream – 2/3 tbsp
Butter – 20 g
Bay leaf
Black peppercorns
Spices
Greenery
White bread crackers

Preparation:

Pour water over the fish and bring to a boil. Then add bay leaf and peppercorns, quarters of onion, 1 carrot.

Boil the broth for 20 minutes. Cut the leeks into slices, carrots into small strips, and potatoes into cubes.

Remove the fish from the broth or strain it, boil and add the prepared vegetables. Cook them for at least 15 minutes.

Remove bones from the fish and cut into pieces. Pour a couple of ladles of broth and flour into the frying pan, stir until all the lumps disappear, add cream and boil for 1-2 minutes.

Add fish to the soup and boil a little, then pour in the creamy dressing and add butter. Cook for another 2 minutes, add salt and pepper to taste, the soup is ready.

Before serving, add croutons and chopped dill.

Finnish creamy salmon soup (Lohikeito)

Finnish fish soup recipe. Very tasty and filling.

Ingredients:

Pink salmon (backbone and head), salmon (belly) – 300 g
Pink salmon or salmon fillet – 300 g
Cream – 400 gr
Butter – 2-3 tbsp.
Potatoes – 7-8 pcs.
Onion – 2 pcs.
Carrots – 1 pc.
Dill – 1 bunch
Bay leaf – 2-3 pcs.
Peppercorns – 2-3 pcs.
Salt
Water – 3 l

Preparation:

Pour water over the fish and one peeled onion and cook the broth. Cut the remaining onion, potatoes and carrots into cubes.

Pour two tablespoons of butter into a frying pan and fry the carrots, onions and potatoes.

Strain the finished broth and add the fried vegetables, bring to a boil. Remove bones from the fish and cut into pieces.

Add fish to vegetables, salt and pepper the soup to taste. Bring to a boil and after three minutes add cream and a small piece of butter.

Cook until done, add chopped dill before finishing.

Fish soup “Finnish motives”

The recipe is simple, and the soup tastes amazing.

Ingredients:

Set for salmon fish soup – 500 g
Potatoes – 300 gr
Carrots – 1 pc.
Onion – 1 pc.
Cream – 200 gr
Salt
Black peppercorns – 5-6 pcs.
Dill – 1 bunch

Preparation:

Wash the tail, spine and head of the salmon and remove the gills. Peel the onion. Pour three liters of water over the fish, add ½ onion, salt, bay leaf and black peppercorns.

Boil for about 30 minutes. Remove the fish and strain the broth. Chop the second part of the onion, grate the carrots on a coarse grater, cut the potatoes into cubes.

Add vegetables to boiling broth. Remove bones from fish. Remove some of the potatoes from the soup and mash with a fork until pureed, mix with cream and several ladles of broth.

Place potatoes, fish and chopped dill into a saucepan with soup.

Secrets of making golden fish broth

A properly prepared broth looks like this: transparent, yellowish in color, with small sparkles of fat on the surface. The taste and smell of the dish are pleasant, typical of freshly cooked fish. If you are a novice housewife, don’t know how to cook fish broth so that it meets all expectations, and are looking for a suitable recipe, the following tips are just for you.

Choosing a type of fish

You should know that not every fish is suitable for cooking as a first course. A good broth will be made from sea varieties: halibut, vomer and cod are very tasty in broth. Also, a broth recipe often suggests the use of such types of river inhabitants as pike perch, whitefish, perch - the food turns out to be very “juicy” and concentrated.

Herring varieties, as well as gudgeon, roach, bream, roach, etc., are not suitable for this dish.

Important! The broth recipe allows for the use of mixing different types of fish, for example, red and freshwater.

Fresh or frozen

The classic recipe for making fish broth involves using only fresh product. It is desirable that the fish be alive. The meat of living inhabitants of the waters has a special tenderness and a somewhat “sweet” taste, which makes the broth especially appetizing.

Note! Broth made from frozen fish is less tasty and aromatic than from fresh fish. Frozen fish often makes the liquid cloudy; there are fewer nutrients and aromatic substances in such a dish, which is why it is recommended to prepare the broth from a chilled and fresh product.

Fish parts for broth

Typically, when preparing a liquid first course, the housewife uses those parts of the fish that are processed food waste. Fish heads (with gills previously removed), bones, fins and skin are suitable for the broth. Fish fillet is a component that is not necessary for preparing the broth, but fish meat will make the dish more nutritious during the cooking process. A 100 g portion of fish broth is equal to 50 kcal. However, the calorie content of the dish with the addition of fillet will increase slightly and amount to 55.9 kcal.

On a note! It is not worth preparing the broth exclusively from fillet - it will taste weak and lean. Our recipe gives advice: it is good to add boiled fillet in portions to the finished dish for greater satiety, if desired, or remove it after cooking.

How to cook

Fish stock is one of the easiest dishes to cook. The broth from the inhabitants of the waters can be a complete dish for lunch, which is pleasant to drink from a broth without using a spoon. Also, based on the prepared liquid food, you can cook a thicker and more satisfying dish with the addition of vegetables. Our recipe is universal; you can experiment with spices during the cooking process and add your favorite spices to this dish, but remember that everything is good in moderation.

Cooking time: ~ 1 hour.

Number of servings: 6.

To prepare a rich and aromatic fish broth you will need the following ingredients:

2 liters of water;
0.5 kg processed edible fish parts (fins, head, frame);
1 stalk of celery;
1 onion;
5 g parsley;
1 bay leaf;
0.5 tsp. black peppercorns;
salt to taste.

Economical salmon head fish soup

Inexpensive treat for the whole family.

Ingredients:

Head of salmon or other red fish – 1 piece
Water – 1.5 l
Potatoes – 2-3 pcs.
Onion – 1 pc.
Salt
Pepper
Bay leaf
Greenery

Preparation:

Wash the head, remove the eyes and gills, add salt. Cut the potatoes into cubes, peel the onion. Place the onion and chopped potatoes into boiling water.

Cook until the potatoes are cooked. When the potatoes are cooked, remove the onion and add the salmon head. Add salt, pepper and bay leaf.

The fish should boil for about 20 minutes. Add chopped herbs and the soup is ready. Let it sit for a bit before serving.

Salmon head fish soup

An experienced owner will find a worthy use even for scraps. If you have a salmon head or any other salmon fish lying around after your next feast, do not rush to give it to the cat to be torn to pieces, but rather prepare a fragrant soup!

Cooking time: 1 hour. Number of servings: 5-6. Kitchen appliances: saucepan, cutting board, knife, frying pan, sieve, grater, slotted spoon.

Ingredients

Head, fins and tail of salmon	350 g
Potato	3 pcs.
Onion	1 PC.
Carrot	1 PC.
Rice	100 g
Black pepper (peas)	10 g
Bay leaf	2 pcs.
Salt	taste
Vegetable oil	20 g
Water	2 l

Step-by-step cooking recipe

Pour two liters of water into the pan, add the fish and put on fire. After the water boils, cook the broth for about 20 minutes.
While the salmon is cooking, prepare the vegetable ingredients. Grate the carrots on a coarse grater, cut the potatoes into cubes or cubes, chop the onion.
Pour vegetable oil into a hot frying pan and fry the onions and carrots over medium heat for about 10 minutes, stirring constantly.
Remove the fish from the pan, cool and remove the meat from the bones.
Carefully strain the fish broth through a fine sieve.
Bring the broth to a boil, then add 2 bay leaves, chopped potatoes, 100 g of rice, salt, pepper and fried vegetables.
Cook the soup for 10-15 minutes until the potatoes and rice are cooked. Let the finished soup brew for a while, then pour into soup bowls, put fish meat in each bowl and serve.

Cooking video recipe

This recipe is a real winter find. Even in the most severe cold, after a few spoons of hot sunny soup, both soul and body will warm up. By the way, you don’t have to use salmon specifically - you can choose any fish from the salmon family, which is exactly what the author of this video did.

https://youtu.be/TpcM3cN0UIA

How to serve fish soup correctly

To make the soup delight not only the stomach, but also the eye, do not be lazy to decorate it a little before serving. This can be done using chopped herbs, green onions, lemon slices or a hard-boiled egg.
This soup should definitely be served hot so that its flavor is fully revealed.
Fresh rye bread, croutons or garlic croutons will perfectly complement a hot fish dish.

Secrets of fish soup

The fish broth should be quite concentrated, so try not to increase the proportions of water indicated in the recipe.
You can combine several types of fish - the taste of the soup will only benefit from this.
When boiling fish broth, like any other, you should remove the resulting foam.

Salmon fish soup

A little unusual, but very tasty red fish soup.

Ingredients:

Salmon tail and head – 500 g
Water – 3 l
Onion – 1-2 pcs.
Potatoes – 5-6 pcs.
Carrots – 1-2 pcs.
Pasta – 150 gr
Vegetable oil – 30 g
Salt
Pepper
Greenery
Bay leaf

Preparation:

Pour water over the fish, add peppercorns and bay leaves. Cook until the fish is done, then strain the broth.

Add chopped potatoes to the strained broth. Bring to a boil and cook for 15 minutes. Cut the onion into pieces, grate the carrots.

Fry carrots and onions in vegetable oil until golden brown. Place the contents of the pan into the soup and add the pasta.

Cook the fish soup until the pasta is ready. When the pasta is ready, you can add the cleaned and chopped fish.

At the very end, add salt, pepper and chopped herbs.

Red fish soup with tomatoes

We need: a sieve, pans.

Ingredients

fish steaks	2-3 pcs.
potato	3-4 pcs.
onion	65 g
carrot	95 g
tomatoes	55 g
Sweet pepper	½ pcs.
salt	taste
fresh greens	6-7 branches
water	2.7-2.8 l

How to choose the necessary ingredients

When choosing red fish, you should pay attention to its color. If the color of the fillet is too bright, it indicates that harmful dyes were used.
When cut into fillets, fresh fish should have streaks of a light shade, since the uniform shade of the entire fillet is also an indicator of the use of various types of dyes.

Step-by-step preparation

Cut 3-4 medium potatoes and 95 grams of peeled carrots into small cubes.
Cut 65 grams of onion into small pieces.
Place 2-3 red fish steaks in a pan, add 2.7-2.8 liters of water and cook until boiling. If foam appears during the process, it must be removed.
When the water boils, take out the fish, transfer it to a separate plate and let it cool slightly. Then we disassemble the steaks into small pieces, remove all the bones and skin.
Strain the broth into a clean saucepan and bring to a boil.
Place pieces of red fish, chopped carrots, potatoes, and onions one by one into the boiling broth and cook until half cooked.
Cut 45 grams of tomatoes and half a sweet pepper into small cubes. Add them to the soup, add salt to taste and cook the soup until all components are ready.
Add chopped herbs (6-7 sprigs) to the finished soup and serve.

Video recipe for making red fish soup with tomatoes

You can clearly see the entire step-by-step recipe for delicious red fish soup in the next video.

Creamy seafood soup

Any gourmet will love this lunch. The proportions are for 2 servings.

Ingredients:

Salmon – 150 gr
Squid – 0.5 pcs.
Cream – 400 gr
Onion – 0.5 pcs.
Carrots – 30 gr
Mushrooms – 40 gr
Potatoes – 1 pc.
Vegetable oil
Greenery
Spices
Dry basil
Salt
Water – 400 g

Preparation:

Peel the potatoes, cut into cubes and cover with water, add salt. Cook over medium heat. Cut the onion into small pieces, grate the carrots on the finest grater.

Fry carrots and onions in vegetable oil. Cut the mushrooms into large pieces and fry until golden brown.

Cut the salmon into cubes and the squid into triangle-shaped pieces. Send seafood to potatoes. Then add the frying with mushrooms.

Mix well, add cream and bring to a boil. Add spices and basil. Before serving, sprinkle the soup with chopped dill.

Fish soup with olives, pickles and capers

A very unusual combination of products gives a unique taste.

Ingredients:

Salmon fillet – 500 g
Pickled cucumbers – 200 gr
Green olives – 8 pcs
Black olives – 8 pcs
Canned capers – 2 tbsp. l.
Onion – 2 pcs.
Parsnip – 1 piece
Tomato paste – 1 tbsp.
Bay leaf – 1 piece
Black peppercorns – 4-6 pcs.
Fish broth – 1 l
Caper brine – 1 tsp.
Lemon – 4 slices
Sour cream – 4 tbsp.
Dill
Vegetable oil

Preparation:

Finely chop the onion, cut the carrots, parsnips and cucumbers into small cubes. In a frying pan or in a thick-bottomed saucepan, fry the onions, carrots and parsnips in vegetable oil.

Then add cucumbers, tomato paste, peppercorns and bay leaves. Simmer for about 3 minutes. Then pour 0.5 liters of broth there and bring to a boil.

The soup needs to be stirred for 10 minutes.

Cut fish fillets into cubes. Add the remaining broth, olives, capers and brine to the pan. When it boils, add fish.

Cook the soup until the fish is completely cooked.

Before serving, place a slice of lemon, sour cream and chopped dill on each plate.

Fish soup

Very tasty, simple and fast.

Ingredients:

Cod – 200 gr
Salmon – 100 gr
Mussels – 200 gr
Shrimp – 200 gr
Tomato juice – 1 tbsp.
Salt pepper
Greenery

Preparation:

Cut the fish into pieces and add water, salt and pepper to taste, and put on fire.

When the fish is almost ready, add tomato juice, mussels and shrimp. You shouldn't skimp on greens for this soup.

Salmon fish soup with shrimp

Sea pleasure for seafood lovers.

Ingredients:

Shrimp – 300 gr.
Salmon - 300 gr.
Carrots – 1 pc.
Potatoes -2 pcs.
Salt
Pepper
Greenery

Preparation:

Add fish pieces to boiling water.

Immediately add the diced potatoes.

Grate the carrots and add them to the soup along with the shrimp 3 minutes before turning off.

Season with salt and pepper.

Serve with croutons.

Creamy cream soup with salmon

An unusual but very tasty solution for fish soup.

Ingredients:

Red fish fillet – 500 gr
Cream – 500 gr
Potatoes – 4-5 pcs.
Carrots – 1 pc.
Broccoli – 2-3 bunches
Salt
Pepper
Canned corn – ½ can

Preparation:

Boil the fish, remove bones and skin, crush most of it with a fork, and cut the rest into pieces. Boil potatoes, carrots and broccoli.

Grind the prepared vegetables together with the broth into a puree, adding corn and fish.

Put the resulting puree back on the fire, cook for about 7 minutes and add cream. It is necessary to bring the soup to a creamy state.

Before serving, decorate each plate with corn, pieces of fish and herbs.