Chum salmon. Salmon soup photo description. Fish soup from chum salmon head and tail: secrets and subtleties of preparation How long to cook chum salmon head

Everything turns out oh-so delicious!

It is the chum salmon in the salmon soup recipe that best reveals the taste of this dish. We’ll also share a little secret to make salmon soup even tastier. And don’t worry, the fish soup recipe itself is very simple. But, at the same time, it is also extremely tasty. The main thing is to approach the preparation of a dish with soul and good mood. And then it’s quite simple.

Chum salmon is one of the salmon fish. To prepare salmon soup, you can use sesame, coho salmon, pink salmon, and lenok. In our opinion, any salmon option has a right to exist. Our favorite is chum salmon soup. The most important thing is to choose the right fish.

Chum salmon. Salmon soup photo ingredients

• Freshly caught or frozen chum salmon - 350-500 grams.
• Large potatoes - 2 - 3 pieces.
• Medium size onion - 1 piece.
• Small bell pepper - 1 piece.
• Medium sized carrots - 1 piece.
• Medium-sized tomatoes - 2 pieces.
• Vegetable oil for frying - 50 grams.
• Bay leaf - 1 - 2 pieces.
• Salt - 0.5 teaspoon.
• Greens and dill stems - 50 - 100 grams.
• Vodka - 50 grams.

Chum salmon. Salmon soup photo description

1. Chum salmon for preparing fish soup must be chosen correctly.
2. The most delicious salmon soup is obtained if the fish is very fresh or freshly frozen (at the same time, it has never been defrosted).
3. We check the belly and mouth of frozen chum salmon for yellow, rusty spots - there shouldn’t be any!
4. In addition, the smell of fish should be pleasant, marine.
5. If possible, check the gills - they should be either bright red or burgundy.
6. Well, and, of course, the color of the chum salmon itself should be silver, without spots or stripes, that is, the chum salmon should not have a “breeding plumage.”

1. It is better to cook fish soup in a cast iron or thick-walled enamel pan.
2. Pour 2 liters of water into a saucepan for four people and put on fire. We are waiting for it to boil.
3. While the water is boiling, cut the fish. For the fish soup, we need the head (remove and wash the gills), the tail, we also cut off all the fins with pieces of meat, and, of course, the spinal bone, from which we cut the fillet for another dish.
4. Many people believe that fish soup tastes better when cooked in fish fillet broth. But, our many years of practice and reviews from our friends show that the most delicious fish soup is from the above set - head, fins, tail and rib bones with small pieces of fillet.

1. Place the tomatoes in a small deep bowl.
2. And pour boiling water over it.
3. This must be done so that the tomato peels can be easily separated.
4. If we do not peel the tomatoes, then when boiling in the ear, the peel will curl up and float on the surface in ugly pieces.
5. The time the tomatoes spend in boiling water depends on the hardness of the peel and is 1 - 2 minutes.
6. The main thing is not to miss the moment when you need to drain the boiling water.

1. Hot red fish dishes cannot do without potatoes, and even more so fish soup.
2. Therefore, we peel the potatoes and wash them in cold running water.
3. Then cut the potatoes into large pieces.

1. Meanwhile, the water in the pan has boiled and we pour the chopped potatoes into the boiling water.
2. We perform the procedure carefully so as not to be scalded by splashes of boiling water. It's better to use a slotted spoon.
3. Then heat a cast iron frying pan over a fire and pour vegetable oil into it.
4. Peel the onion and cut into cubes.
5. Cut the carrots into thin semicircles.
6. Peel the bell pepper from seeds and cut into thin cubes.
7. When the oil in the frying pan is hot, add the onion and carrots (without pepper) into it and lightly fry. At the same time, leave a small part of the chopped onion. We will need it later.
8. Periodically stir the frying with a wooden or silicone spatula so that the onions and carrots are evenly heated and fried.

1. Now remove the tomatoes from the boiling water and place them on a cutting board.
2. We cut each tomato along the peel, touching the pulp, into four parts. This procedure is best done with a thin knife with serrated blades.
3. Our grandmother Anya, a Don Cossack, told us a little secret that helps avoid bitter tears when chopping onions.
4. And then easily remove the peel. If the peel does not come off very well, no problem, use a knife.
5. Cut the peeled tomatoes into four parts and remove the core and seeds from each slice.
6. You should get the same neat “boats” as in the photo.

1. Meanwhile, the potatoes began to boil.
2. We dip the head and the remaining parts of the chum salmon that we prepared for the fish soup into the boiling potatoes.
3. If we have thoroughly cleaned the fish of blood, the broth will be light, without the formation of foam.
4. If, nevertheless, foam appears on the surface of the broth, carefully remove it with a slotted spoon. After this, lightly mix the fish.
5. Don’t forget about the onions and carrots - stir occasionally.

1. Add spices to boiling water with chum salmon and potatoes - black peppercorns, bay leaf. To make the aroma from bay leaves stronger, they need to be slightly broken.
2. Stir lightly, cover with a lid and let simmer for 15-20 minutes.
3. The onions and carrots have been stewed and now we add chopped bell pepper and mix well.
4. During the entire cooking time of the fish soup, remove the foam if necessary.
5. We recognize the readiness of frying onions, carrots and peppers by their transparency.
6. As soon as the onions and peppers become transparent, mix everything thoroughly and place in a pan with boiling fish soup. Stir gently, cover with a lid and cook for another 5 minutes.

1. To make our red fish dish even tastier, we add tomatoes to it.
2. We take our tomato “boats” and cut them into pieces.
3. Then carefully lower the tomato pieces into the boiling fish soup.
4. Mix lightly, trying not to damage the structure of all the ingredients of the fish soup.
5. We wash the dill sprigs under running cold water and cut them into not very small pieces and immediately place them in the fish soup, which continues to boil.
6. Following the dill in the soup, we add the chopped onion, which we left before frying.
7. Now the fish soup needs to be salted. For our portion of fish soup, a little less than half a tablespoon of fine salt is enough. It should be noted that fish dishes are always salted last, at the end of cooking.
8. You can taste the fish soup. Just try not to get burned.
9. The final chord of our miracle dish is the addition of 50 grams of vodka. It is believed to brighten fish broth and gives a unique taste and aroma.

Chum salmon soup - healthy, simple, tasty. Best Recipes chum salmon fish soup (from the head, tail, fins) for every taste: with cereals and corn

Chum salmon soup is the first hot dish with a great taste and wonderful aroma.

They prepare fish soup mainly in nature, but at home they often forget about this dish, and in vain: after all, fish soup made from chum salmon is not only tasty and satisfying, but also healthy, and also quick.

Chum salmon soup - general principles of preparation

Preparing the soup is easy! First you need to buy chum salmon. It is unlikely that you will be able to buy fresh fish, but frozen fish is easy. Make sure that the chum salmon is not stale, has a pleasant color, without signs of spoilage or plaque of different shades. There should be no snow or ice stuck to the fish. You can use not the whole fish, but only parts of it: head, tail, fins.

Thoroughly washed fish is placed in a pan with water, boiled for about 20 minutes, then the chum salmon is removed, the meat is separated, and the broth is filtered.

Then vegetables are added to the broth: potatoes, onions, carrots, seasoned to taste with salt and spices. For more flavor, onions and carrots can be pre-sautéed in butter.

Vegetables are followed by cereals: millet, rice, corn, buckwheat, pearl barley. Depending on the vegetables and cereals used, the interval between adding a particular product may increase or decrease. Cereals that take a long time to cook, such as pearl barley, are boiled separately, only then placed in a common pan.

When all the ingredients are ready, add previously prepared fish and herbs to taste into the soup, then bring the dish to a boil and turn off the heat.

This is the simplest option for preparing chum salmon soup, which can be modified by adding additional vegetables, eggs and any other products that combine with chum salmon and fish broth to taste.

Chum salmon soup is served mainly with sour cream or heavy cream, which gives the dish a special delicate creamy taste.

1. Chum salmon soup: classic recipe

Ingredients:

. chum salmon weighing up to one kilogram;

. onion - 1 head;

. 1 carrot;

. 5 potatoes;

. 1 bouquet of greenery;

. black pepper - half a teaspoon;

. salt - a pinch.

Cooking method:

1. Place a pan of water on the stove and boil.

2. Clean fresh chum salmon, remove the insides, wash and cut into medium pieces.

3. Place the chum salmon in boiling water and reduce the heat.

4. Cut the peeled potatoes into medium cubes, the carrots into slices, and the onion for fish soup does not need to be very finely chopped, so we cut it into four equal parts.

5. Place the chopped vegetables in the water with the fish, cover with a lid and boil for 15 minutes.

6. Wash half a bunch of greens and place, without cutting off the stems and roots, in the ear 3 minutes before readiness.

7. Finely chop the second part of the bunches of greenery with a knife and add them at the very end of cooking, since it is from the finely chopped greenery that the soup will become even more flavorful.

8. When serving, pour hot into plates.

2. Chum salmon soup from the head

Ingredients:

. 4 medium heads of chum salmon;

. 1 onion;

. 1 carrot;

. 5 medium potatoes;

. parsley, dill - one bunch each;

. saffron - one teaspoon.

Cooking method:

1. Wash the chum salmon heads thoroughly, cut out the gills and eyes.

2. Place the heads in hot water and boil for 10 minutes.

3. Add carrots and onions cut into cubes and boil again for 10 minutes.

4. Add the potatoes cut into medium cubes and cook for a few more minutes.

5. Remove the cooked chum salmon heads from the pan and separate the soft part from them.

6. Place the meat from the head back into the pan.

7. About 3 minutes before the fish soup is ready, add a little saffron or other seasonings and spices. Saffron will add more flavor to the soup.

8. Serve by pouring the hot fish soup into plates, sprinkling with herbs, and you can also decorate the appearance of the fish soup with circles fresh tomatoes and lemon slices.

3. Chum salmon soup with aromatic gravy

Ingredients:

. chum salmon - 0.5 kg;

. onion - 1 head;

. carrot - 1 pc.;

. potatoes - 0.5 kg;

. greens - 2 bunches.

For the gravy:

. garlic - 3 cloves;

. vinegar - 20 ml;

. soup broth - half a glass.

Cooking method:

1. Place the prepared pieces of chum salmon into a pan of boiling water and cook for 10 minutes.

2. Add onion, cut into large strips, carrots and potatoes into cubes, cook for another 20 minutes until the vegetables are ready.

3. Pour all the fish broth into another pan, which will be useful for gravy.

4. Remove the fish itself from the pan, separate the bones from it and mix it with vegetables again.

5. Add chopped herbs to the fish and vegetables, close the lid and leave to infuse.

6. Preparing the gravy: add the garlic squeezed through a garlic press and a little vinegar into the broth prepared in advance, mix everything well.

7. When serving, serve the fish with vegetables on portioned plates and place the prepared gravy in a separate bowl. This gravy can be used to wash down the main fish side dish or to dip fish in it.

4. Chum salmon soup with corn grits

Ingredients:

. 1 medium chum salmon;

. potatoes - 5 pcs.;

. onion - 2 heads;

. 1 small carrot;

. corn grits - 70 g;

. sunflower oil - 30 ml;

. green onions - 1 bunch;

. parsley, dill - 1 bunch each;

. salt - 10 g;

. allspice - 3 peas;

. hot pepper - 5 g;

. 2 bay leaves.

Cooking method:

1. We cut up the chum salmon: separate the fins and tail, cut out the gills and eyes from the head, and wash under running water.

2. Place all the ingredients of the fish in a metal container, add bay leaf, allspice and half of the onion.

3. Pour cold water and put on moderate heat.

4. Reduce heat and simmer with the lid closed for 40 minutes.

5. Cut the second part of the onion into small crumbs, and the carrot into thin circles. Place in a frying pan and simmer briefly over low heat. sunflower oil, but just don’t fry it.

6. Place cubed potatoes in a separate container, pour strained fish broth into it and boil. After boiling, add corn grits, stew onions and carrots and boil again for 30 minutes.

7. Place the chum salmon pulp into the prepared soup, separating it from the bones and ridges, and cook again for 15 minutes.

8. At the end, pour in the chopped herbs and seasoning and leave to steep for 20 minutes.

9. When serving, pour hot into plates and season with sour cream.

5. Chum salmon soup in a slow cooker

Ingredients:

. 1 chum salmon weighing half a kilogram;

. potatoes - 450 g;

. onion head;

. 1 carrot;

. bay leaf - 2 leaves;

. black pepper - 20 g;

. salt - a pinch;

. greens - 2 bunches;

. 20 ml sunflower oil.

Cooking method:

1. Cut the onion into thin strips, and the carrots on a fine grater. We sauté everything in sunflower oil.

2. Cut the potatoes into cubes, place them in a multicooker container, add fried vegetables and processed chum salmon.

3. Fill the entire contents of the multicooker with cold water until the ingredients are completely covered, add butter.

4. Set the multicooker to “soup” mode and cook for about 50 minutes.

5. About three minutes before it’s ready, add the chopped herbs, boil a little, turn off the multicooker and let the fish soup brew.

6. Cossack-style chum salmon soup

Ingredients:

. head, ridge, fins, tail of chum salmon;

. onion - 1 head;

. 1 carrot;

. 2 tomatoes;

. 1 bell pepper;

. 2 potatoes;

. bay leaf - 3 leaves;

. greens - 1 bunch.

Cooking method:

1. Place a pan of water on low heat.

2. As soon as the water boils in the pan, add the diced potatoes.

3. Prepare the remaining vegetables: remove the skin from the tomato, cut into four parts and remove the pulp. Remove the seeds from the sweet pepper, cut into small pieces, the onion into large cubes, and the carrot into cubes. Sauté everything in oil until softened.

4. When the potatoes have cooked a little, add all the ingredients of chum salmon, allspice, bay leaves and cook for 20 minutes.

5. After boiling the fish and potatoes, remove the scale.

6. Add fried vegetables and finely chopped tomatoes to the fish and potatoes, boil for five minutes.

7. A few minutes before readiness, add coarsely chopped greens along with stems and add some salt.

8. Let the finished fish soup steep before serving.

. Your fish soup is strongly associated with nature and the fire, and home version can't get enough of these scents? Nothing could be easier! Pour 3-4 drops of liquid smoke into the pan with the finished soup. There is another way to add flavor: 5 minutes before the fish soup is ready, light two or three wooden skewers and lower it into the broth for a couple of seconds, then remove it immediately.

. To prevent the fish from falling apart in the broth, do not stir the soup when cooking chum salmon. This way, the meat will remain intact, and the broth will turn out appetizingly clear.

. Also, to prevent the broth from becoming cloudy, do not let the soup boil too much; the soup should simmer.

. If you don’t like sautéing or carrots and onions in the broth, don’t give up these ingredients completely. Just don't be shallow. Add whole carrots and onions, simmer for a while, and then just throw them away. These products give the broth a special taste and beautiful color.

. Real ukha is more aromatic and tastier, so don’t rush to pour the soup into bowls immediately after cooking; let it sit under a closed lid for about half an hour.

. You should not put a lot of spices in the chum salmon fish soup, otherwise they will interrupt the aroma and taste of the fish itself and the broth. Use only the essentials: a little pepper, bay, herbs.

. For cooking light dietary soup do not use cereals to get a satisfying full lunch- put a handful or two.

. Ukha can be prepared not only from chum salmon, but also from a mixture different fish: pink salmon, salmon, river fish. Some, having previously used fillets for other dishes, do not throw out the “unliquid stock”, but put it in the freezer, and after a sufficient amount is collected, they cook aromatic, delicious fish soup. Bon appetit.

The amazing taste and benefits of red fish cooked in the form of fish soup captivates you from the first spoon. Chum salmon soup is just such a first course. The tender and fairly lean meat of chum salmon can be eaten and eaten, unlike the meat of some other salmon fish.

If we compare chum salmon with trout or salmon, then, of course, our fish wins diet menu. Fish soup chum salmon turns out to be moderately fatty, but quite nutritious. Today we will prepare a quick fish soup from chum salmon heads and tails and complement our fish soup with cherry tomatoes. I spied a recipe for this lunch dish in a cafe, but without the subtleties, of course. I present to your judgment what I came up with.

For fish soup you will need sections of chum salmon heads and tails with an impressive amount of fish pulp. Potatoes, carrots, onions and tomatoes will not require special attention. It is enough for the vegetables to be washed and the potatoes and carrots to be peeled. We will use salt, pepper and bay leaf to taste.

Let's prepare the ingredients. Potatoes need to be chopped into slices or cubes.

Onions - thin strips or quartered rings.

We use frozen chum salmon. It must be washed with cold water, removing scales if possible.

Carrots are cut into rings.

Divide the cherry tomatoes into two parts.

So, the preliminary moment is over - let's cook the first one. Chum salmon soup cooks quickly. In a stainless steel pan, you need to pour water one by one and add all the available ingredients at intervals of 10 minutes. First, chum salmon (remove the foam after boiling), and then potatoes (remove the foam), onions, carrots, bay leaves (optional). When the fish floats to the surface, remove the foam again and salt the future fish soup.

Cherry tomatoes are added at the very end, and after this the soup is cooked for another 10 minutes and turned off. Cooking time for chum salmon fish soup is no more than 40 minutes. Chum salmon soup is served hot. Supplemented with parsley and seasoned with pepper if desired. Have a nice fish lunch!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 30 2016

Content

Delicious fish dish Old Russian cuisine is popular all over the world. Fish soup came into cookbooks many centuries ago and is still in demand. The richest dishes are made from chum salmon and other representatives of the salmon family. Having several simple stew recipes in your arsenal, you can delight your household with amazing cooking every day. Chum salmon soup will become a favorite delicacy weekdays and holidays. By changing just a few ingredients, you can get a real masterpiece of gastronomy.

Rules for cooking fish soup

A simple fish soup cannot be called fish soup. According to the cooking rules, no grains or flour are placed in the latter. The basis is vegetables, herbs, roots. Many years ago it was prepared on chicken broth. Modern chefs prefer to make fish soup from chum salmon or other salmon based on a seafood product. This dish is not only rich and aromatic, but also healthy. Lovers hiking trips To spice things up, they don’t hesitate to add a glass of vodka to the soup.

Any fish can be used for cooking, from asp or carp to pike perch or salmon. The main thing is to choose a richer one so that the stew turns out satisfying and rich. Frequently used vegetables are: carrots, onions, potatoes. For taste and aroma, be sure to add pepper, bay leaf, parsley root and tops. The ingredients of the soup can be changed depending on your imagination.

For the broth, the fish is cleaned, chopped, and parsley root, onions, carrots and spices are added to it. Cook for 30-40 minutes. Depending on the recipe chosen, after half an hour the main product is removed so that it does not boil over or, conversely, left in the water for fully cooked. After this, add the remaining ingredients and cook for another 20 minutes. At the end, pepper the broth, add lemon to taste and serve the dish to the table.

How to cook chum salmon soup

Every popular recipe has its own cooking secrets that make it worthy of attention. Before you cook fish soup, you need to choose which method is right for you. They say that the most delicious stew comes out when several types of fish are used. You should also be especially careful when using spices: they kill the delicate taste of the dish. Recipes for cooking fish soup in a cauldron, slow cooker and traditionally on the stove remain relevant. Regardless of the method, all versions of fish soup are very tasty.

Traditionally

This broth is rich and concentrated. The best stew will come out if you use fresh fish that does not smell like river or mud. An assortment of several types of seafood, as well as something specific, is suitable. To prepare traditional chum salmon fish soup you will need:

• fillet – 0.5 kg;
• fins, tails, bones – 200 g;
• water – 2 l;
• potatoes – 4-5 pcs.;
• onion – 1 large head;
• carrots – 2 pcs.;
• bay leaf;
• green;
• peppercorns;
• salt.

How to cook:

1. Cut the fish into small pieces, pour water over the head, fins and bones, and put on fire.
2. Add salt and pepper to the pan, bring to a boil, cook over low heat for half an hour.
3. Remove the fish, disassemble and set aside.
4. Chop the onion into squares, finely grate the carrots, and simmer the vegetables in a frying pan for 15 minutes.
5. Place chopped potatoes and fillets into the prepared broth and cook for 20 minutes.
6. Add fried vegetables, herbs, and remaining fish to the pan. Cook for another 5 minutes over low heat.

In a slow cooker

This stew turns out to be especially tasty: the potatoes don’t get overcooked, and the fillet gives all the flavor to the broth. An excellent choice for a first course would be red fish. It is better to give preference to salmon or stellate sturgeon. Please note that the soup will be rich when heads, ridges, and fins are present among the ingredients. Supplement the recipe with the usual vegetables and spices, and you will get a tasty, nutritious fish soup. For preparation you will need:

• fish – 0.5 kg;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• bay leaf;
• black pepper;
• garlic;
• green;
• salt.

How to cook:

1. Chop the onion and grate the carrots. Fry vegetables in a frying pan.
2. Chop the potatoes, put them in a slow cooker, add the rest of the vegetables and fish.
3. Fill everything with water as much as possible, add 20 g of butter.
4. Set the “Soup” program for 50 minutes.
5. At the end, season with herbs and sprinkle with pepper.

From the heads

Don’t think that the basis of the most delicious stew is fillet. On the contrary, the soup will be richer if it is prepared using heads and tails. The main thing is to choose large varieties of fish and carefully remove the gills. For preparation you will need:

• a set of large fish heads;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• bay leaf;
• carnation;
• green;
• pepper;
• salt.

How to cook:

1. Clean the heads, remove everything unnecessary to prevent the appearance of bitterness.
2. Pour water and cook over medium heat for 1.5 hours.
3. Remove the fish and strain the broth.
4. Place chopped onions, potatoes and carrots in it and cook for 20 minutes.
5. Fry a small amount of onion and carrots in a frying pan and add to the pan.
6. Sort out the heads and transfer the meat to water. Cook for another 2 minutes.
7. Add herbs, spices, let the soup brew.

Video recipes for chum salmon soup

A traditional Russian fish dish can be made very tasty and original if you use little tricks. In the videos below you will learn about simple recipes preparations rich fish soup. Such a royal stew will become an incredible work of culinary art. Your family will definitely like the soup and will become a favorite dish on the dinner table.

Red fish is truly a delicacy. This product can be found in cookbook a person who sticks to proper nutrition, and a gourmet who appreciates food for its rich and pleasant taste. A variety of red fish dishes are prepared, but the most delicious are soups. And if you want to cook an interesting and nutritious fish soup, then you should pay attention to such a representative of the salmon family as chum salmon. Not only is it delicious, but it also contains useful microelements, and is also the most affordable compared to trout or salmon. Chum salmon fish soup is sure to please every fish lover.

About the dish

Even a novice cook can prepare delicious fish soup from chum salmon. The recipe is so simple that the cooking process itself will not take more than 40 minutes.

Vegetables for preparing chum salmon soup this recipe You will need the most common ones - potatoes, carrots and onions. For a pleasant and rich aroma, add bay leaf and pepper if desired.

To prepare fish soup from chum salmon fillet, you must properly cut the fish. It is cleaned of scales and the entrails and head are removed and washed thoroughly. Then the backbone of the fish is separated from the fillet. The ridge should not be thrown away; it will be useful for cooking the broth to make the soup richer and richer.

The fish soup itself can be prepared from both chum salmon steaks and peeled fish fillet. If the soup is made from steaks, then the broth should be cooked in advance from the head or tail of the fish. If you wish, you can skip this step, but then the fish soup will turn out less rich.

Below is a simple recipe for chum salmon soup that you can use at home.