Chum salmon soup, recipes and secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ukha, fish soup, yushka - no one knows when this primordially Russian dish appeared, but every housewife cooked it at least once in her life. Not to mention avid fishermen. They really know how to make an amazingly aromatic and nutritious treat out of an ordinary soup.

What kind of fish to use for fish soup each cook decides for himself. It is unfair to assume that the best fish soup will come only from carp, ruff, perch and whitefish. For example, soup also tastes good if pink salmon, salmon, trout or salmon were used in it. Even more delicious will be the chum salmon fish soup. The dish can hardly be called complicated, but still, when preparing it, you must follow a few simple rules. With their help, you will get a real masterpiece.

Secrets of real fish soup

Dish should beckon even the most well-fed person to the table. Smelling the smell of delicacy, he is obliged to give up everything, hurrying to join the meal. To achieve a persistent rich aroma will only work if you use fresh or live fish. For the same purposes, you need to use enameled or earthenware for cooking. These pans perfectly preserve the taste of fish. By the way, you do not need to soak it in water - just put it in boiling broth.

After the fish is in the pan, it is undesirable to add water to it. This will spoil the taste of the delicacy, make it a little bland and liquid. Remember the main rule of the fisherman: the fatter the fish, the more spices you need to put. If there is too much of it in the broth, you should not season it strongly. In the ear, be sure to add bay leaf, black pepper in the form of peas, dill and parsley. The finished ear should “rest”, therefore, after closing the pan with a lid, let it stand for 10 minutes.

Features of chum salmon

After reading the basic rules of this culinary masterpiece, proceed to the "witchcraft". Knowing how to cook salmon fish soup, you can make your own small corrections to the main recipe, making it individual and original. By the way, it is better to choose this type of fish for soup, as it has a number of significant advantages. Firstly, chum salmon has the largest caviar. Secondly, it contains a huge amount of vitamins and microelements that affect the functions of human brain activity, stimulate the muscles, heart, digestive system and protect the body from the effects of tobacco and alcohol.

This fish is worth decorating your ear. The main thing is not to confuse it with pink salmon when buying. When choosing salmon, please note that it is always a large fish. On average, its weight reaches 5 kilograms. The meat has a bright pink color, it should not be faded. The back of the chum salmon is even, there are no humps on it.

Chum salmon ear: classic recipe

By buying the best fish on the market,Let's get to the mystery. To prepare the dish we need:

• 600 grams of chum salmon;
• one head of onion;
• one carrot;
• six potato tubers;
• a little parsley and dill;
• s alt and pepper to taste.

Put a pot of water on the fire and start preparing the fish. Ketu is cleaned of scales, gutted, washed well with cold water and cut into medium pieces. When the water boils, lower the fish into it and reduce the heat to a minimum. We clean vegetables. We cut the potatoes into cubes, carrots into circles, divide the onion into 4 parts, for fish soup it should not be chopped. We lower everything into the pan and close the lid, cook for 20 minutes. Now is the time to start getting green.

Wash half of the dill and parsley, right with the tops and roots, a few minutes before the end of cooking, put it in a saucepan with fish soup. We chop the rest of the greens with a knife: this way it will give more juice, the chum salmon soup will turn out more fragrant. You can think of a recipe as a base to which you can make your own changes. Experiment, but remember that the taste of fish soup will never spoil a small amount of vodka, and lemon will not be superfluous. Wild herbs will add extra flavor to your soup, cereals will make it richer and more satisfying.

Ukha from the head of chum salmon is prepared a little differently. The recipe is very simple. To prepare the dish, you will need chum salmon heads (4 pieces) and all the above ingredients. We wash the fish parts well, be sure to remove the gills and eyes. When the waterboils, we lower our heads into it, a little later we add onions and carrots chopped into cubes. After 10, potatoes follow them. The ear is boiled for an hour. When the heads are ready, they should be removed from the broth, the pulp should be separated: we lower it into the ear again. A few minutes before cooking, season the yushka with herbs and spices. Saffron makes the soup very fragrant. The recipe for this dish will be more complete if you put the tails of the chum salmon along with the head in the ear. In this case, the broth will turn out thick and satisfying.

Presentation

Before serving, the fish soup is poured into plates and chopped greens are added, you can season the soup with fresh tomato, sliced \u200b\u200band lemon slices. This is a classic dish presentation. There is another option - while the chum salmon soup is infused, we are preparing the gravy. Pour a small amount of broth from the fish soup into a bowl, add a few cloves of chopped garlic and a teaspoon of vinegar. The gravy is ready.

Now we serve the main course: put the fish, onions, potatoes and carrots on a large plate, and pour the yushka into mugs. Our ear is served. You can dip pieces of fish into the prepared gravy. And if you add it to the soup, it will give our culinary masterpiece a slightly noticeable sharpness and aroma of garlic. Chum salmon ear is ready: everything is on the table!