2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Surely each of us sometimes wants to try something unusual, different from the usual food. Borscht and chicken soups quickly become boring, and they are not particularly original. Today you will get acquainted with an amazing recipe for making salmon soup. This dish will captivate with its great taste and wonderful aroma. Fish soup from red fish is a rather expensive pleasure, but we don’t cook it every day, sometimes you need to allow yourself small pleasures.
Soup is made in a short time and has a high nutritional value and usefulness, as red varieties of fish contain many trace elements and vitamins that have a beneficial effect on our body. In general, this is a dish of Russian cuisine, and our ancestors prepared it according to a unique recipe. For this, special dishes (clay or enamel), spices and, especially carefully, fish were selected.
Traditional red fish ear should be transparent, without foam, very delicate in texture and sticky. The most suitable varieties for soup: salmon, salmon,sturgeon, stellate sturgeon, beluga. In Europe, the dish is called "red soup", and foreigners really like it. Spices are sure to be added for piquancy, such as saffron, black pepper and bay leaf.
Delicious and rich soup is obtained from river fish species, such as perch, ruff, pike perch, whitefish. Although the cooking technology is practically the same, only the taste is different. Some people add shrimp to the dish. There are many variations and each is good in its own way. But enough talk, let's get straight to the process. How to cook fish soup - fatty, nutritious and tasty?
To do this, you need to purchase the following set of products:
- salmon fillet (500 g);
- carrot;
- potatoes (4 pcs.);
- millet groats (100 g);
- onion;
- bay leaf, pinch of saffron, s alt, black pepper, herbs (dill and cilantro).
In this case, we cook with pure pulp, but you can take only the heads. An ear made from the heads of red fish turns out just as tasty, only in the first case, pieces of fish will be felt in the broth, which gives the dish a special charm and sophistication.
Potatoes must be cut into thin sticks. We put it in water and boil it. Now let's get down to the vegetables - chop the onion and sauté in vegetable oil. Then add grated carrots to it and lightly fry, not forgetting to stir.
Send millet to potatoes - cook for 15 minutes. During this time, we cut the salmon and place it in the soup along with the frying. Seasoned with spicesexcept for the greenery, we will put it at the very end. Ear from red fish is cooked no more than 10 minutes - do not let the salmon digest! A minute before turning off, add chopped cilantro with dill, let it “gurgle” several times and turn off the fire. Serve hot with black bread.
The second recipe is Finnish fish soup with cream. You probably haven't tried anything like this. We hope that this dish will take pride of place in your cookbook. Required Components:
- three hundred grams of trout loin (you can take salmon or salmon);
- potatoes - five pieces;
- onion head;
- two cloves of garlic;
- flour - 10 g;
- cream - 300 ml;
- dill, parsley, s alt.
In a two-liter saucepan, immerse the chopped potatoes and cook for 15 minutes. We also put the chopped fillet and sautéed onion there - leave it under the lid for another ten minutes. Whip the cream with flour with a blender and pour the mixture into the broth, wait for it to boil and remove from the stove. Immediately upon serving, sprinkle with herbs and s alt. The creamy red fish soup has a delicate taste and great taste.
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