Rinse the heads thoroughly, remove the eyes and gills, rinse again with cold running water, place in a saucepan with boiling water - the water should completely cover the heads. Bring to a boil, skim off the foam, add salt to the broth, add chopped potatoes, peppercorns and whole peeled onions, boil until the potatoes are ready, a couple of minutes before the potatoes are ready, add a bay leaf and remove the heads and onions from the soup, discard the onions, and remove the heads from the soup. remove all edible meat and put it back in the ear. This is a basic recipe for making salmon fish soup; you can use the heads of any salmon fish. Be sure to remove the gills and eyes; if you also add tails and fins to the broth, then place them so that they cook for no longer than 10 minutes in total. The broth on the heads can be cooked for up to 1 hour. It is better to take out the heads after this and put in the fins and tails, and boil the broth for another 10 minutes. To prepare a delicious fish soup, you can use both freshly frozen and frozen fish - the soup will be tasty in any case if the fish is of high quality.
But every housewife has cooked it at least once in her life. Not to mention avid fishermen. They really know how to turn ordinary soup into an amazingly aromatic and nutritious delicacy.
Each cook decides for himself which fish to use for fish soup. It is unfair to assume that the best fish soup will only come from carp, ruffe, perch and whitefish. For example, soup is also well savored if pink salmon, salmon, trout or salmon were used in it. Chum salmon soup will be even more delicious. The dish can hardly be called complex, but still, when preparing it, you must follow a few simple rules. With their help you will get a real masterpiece.
The dish should attract even the most well-fed person to the table. Having smelled the delicacy, he is obliged to drop everything he is doing, rushing to join the meal. You can achieve a lasting, rich aroma only if you use fresh or live fish. For the same purposes, you need to use enamel or clay dishes for cooking. These pans perfectly preserve the taste of fish. By the way, there is no need to soak it in water - immediately put it in boiling broth.
Once the fish is in the pan, it is not advisable to add water to it. This will ruin the taste of the treat and make it a little bland and runny. Remember the fisherman’s main rule: the fattier the fish, the more spices you need to add. If there is too much of it in the broth, you should not season it too much. Be sure to add bay leaf, black peppercorns, dill and parsley to the soup. The finished soup should “rest”, so cover the pan with a lid and let it stand for 10 minutes.
Having familiarized yourself with the basic rules of this culinary masterpiece, proceed to the “witchcraft”. Knowing what chum salmon is made from, you can make your own small amendments to the main recipe, making it individual and original. By the way, it is better to choose this particular 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 influence of tobacco and alcohol.
This fish is worthy to decorate your fish soup. The main thing is not to confuse it with pink salmon when purchasing. When choosing chum salmon, please note that it always weighs 5 kilograms on average. The meat is bright pink in color and should not be faded. The back of the chum salmon is smooth, there are no humps on it.
Having bought the best fish at the market, we proceed to the sacrament. To prepare the dish we will need:
Place a pan of water on the fire and begin preparing the fish. We clean the chum salmon from scales, gut it, rinse well with cold water and cut into medium pieces. When the water boils, lower the fish into it and reduce the heat to low. We clean the vegetables. We cut the potatoes into cubes, carrots into slices, divide the onion into 4 parts; for fish soup, it should not be chopped. Place everything in the pan and cover with a lid, cook for 20 minutes. Now is the time to take on the greens.
We wash half of the dill and parsley, put them directly with the tops and roots a few minutes before the end of cooking into the pan with the fish soup. Chop the rest of the greens with a knife: this will give more juice, making the chum salmon soup more flavorful. The recipe can be considered a basis to which you can make your own changes. Experiment, but remember that the taste of fish soup will never be spoiled by a small amount of vodka, and lemon will not be superfluous. Wild herbs will add extra flavor to your soup, and grains will make it richer and more satisfying.
The fish soup is prepared from the head of a chum salmon in a slightly different way. The recipe is very simple. To prepare the dish you will need chum salmon heads (4 pieces) and all the ingredients described above. We wash the fish parts well, be sure to remove the gills and eyes. When the water boils, lower the heads into it, and a little later add the chopped onions and carrots. After 10, potatoes are sent after them. The fish soup takes an hour to cook. When the heads are ready, they should be removed from the broth, the pulp should be separated: put it back into the ear. A few minutes before the yushka is ready, season it with herbs and spices. Saffron makes the soup very aromatic. The recipe for this dish will be more complete if you put chum salmon tails in the ear along with the head. In this case, the broth will be thick and satisfying.
Before serving, the fish soup is poured into plates and chopped herbs are added; you can season the fish soup with fresh tomato, cut into slices or lemon slices. This is a classic presentation of the dish. There is another option - while the chum salmon soup is infused, prepare the gravy. Pour a small amount of fish soup broth 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 in 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 yushka, it will give our culinary masterpiece a slightly noticeable spiciness and aroma of garlic. The chum salmon soup is ready: ready for the table!
This recipe can be used to make soups from any salmon heads. It is this type of fish that chum salmon belongs to. Its meat contains trace elements, fatty acids and vitamins, so first courses are healthy. You can boost your immunity.
After cutting the carcass, do not throw away the head. Place it in the freezer. When you have 4 heads, you can cook a delicious fish soup. Pay attention to preparation: rinse your hair thoroughly, or better yet, soak it in water for 30 minutes. Remove the eyes and gills. Rinse again.
Preparation:
You can cook the fish soup longer so that the potatoes are boiled. The taste will not be affected by this. Before serving, remove the bay leaf from the soup and garnish with fresh herbs.
With buckwheat, the first dish will be more satisfying and healthier.
Ingredients:
This amount of ingredients is calculated for 3 liters of water. If you have one fish head, you can make soup from it, but then take 3 times less liquid.
Preparation:
Once ready, season the ear with dill.
The whole head can be served in soup, but such a dish does not look aesthetically pleasing. If desired, make the soup more seasoned. Add red pepper, ground paprika, a mixture of herbs and cloves.
Chum salmon head soup is low in calories. 100 ml of soup contains only 35 kcal. This dish will not harm your figure, but will benefit the body.
Five options for preparing chum salmon soup with detailed step-by-step recipes
2017-10-28 Galina KryuchkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
5 gr.
2 gr.
Carbohydrates
3 gr.49 kcal.
This type of fish is second only to shrimp in terms of useful qualities. It is recommended to eat it during increased mental and physical stress. The classic chum salmon fish soup recipe is easy to prepare. You will get a delicious pinkish fish in an amber broth.
Ingredients:
Step-by-step recipe for chum salmon fish soup
Take good pieces of chum salmon (steaks) and fill them with cool water.
Cook on medium heat on the stove.
Add pepper, bay, onion and salt.
After 20 minutes, the boiled fish can be removed from the pan and transferred to a separate plate.
Take one egg from the refrigerator.
Separate the whites.
Beat the whites with a fork.
Pour the cold protein mass into the hot broth.
Quickly remove any foam from the surface of the fish soup and discard. Let the broth settle.
Now take care of the boiled pieces of chum salmon. Separate the pulp from the bones and skin.
Pour the clear broth into a clean saucepan. Place chum salmon pieces in it and bring to a boil.
Serve the finished fish soup in deep cups. Serve cabbage or potato pies and cream on separate plates.
Helpful tips for chum salmon fish soup recipes:
1. Chum salmon has tender meat, which can spoil if not defrosted properly or scalded with boiling water.
2. You can use salted fish for fish soup, but it is better to soak it first.
3. Place frozen steaks in cool water, after 15 minutes remove the ice, wash, and then use.
4. Boil pieces of chum salmon along with skin and scales, and then strain the broth and strain.
It will take you about fifteen minutes to prepare chum salmon soup quickly and tasty.
Ingredients:
How to quickly cook chum salmon soup
Take two empty pans.
Cut the peeled potatoes into strips.
Place it in the first pan and fill it with water.
Add half an onion, olive oil, salt to the potatoes and cook.
At this time, separate the raw chum salmon pulp from the bones and place in another pan. Fill with a liter of cold water.
Add salt, spices, the second part of the onion and cook over high heat. Skim the foam from the boiling broth and reduce the heat.
Check the potatoes for doneness after 12 minutes. Transfer the finished potatoes with a ladle to the pan with the fish.
Throw a slice of lemon into a common saucepan.
Check for salt and bring to a boil. Quick chum salmon soup is ready!
Pay attention to the secret ingredient ─ this is olive (any vegetable) oil. It helps the potatoes cook faster.
Cooking time is reduced by using two containers and simultaneously cooking foods with different properties. Usually they cook the fish first, then take it out and add vegetables. What a lifehack!
Ukha from a regular soup set will look even more appetizing if you add bright vegetables to it: orange carrot cubes, green peas, yellow bell pepper.
Ingredients:
Step by step recipe
Thaw and separate the fins, tail and head.
Fill with water and cook.
Strain the broth.
You can also make a guy from a chilled egg. To do this, pour the cold and whipped egg white into the broth. Wait until the foam and debris rises. Remove it quickly.
Now let's prepare beautiful and healthy vegetables. Potatoes, carrots and peppers need to be washed and peeled. Remove the seeds from the pepper.
Cut the vegetables into cubes, approximately 4x4 cm.
Place the potatoes in a saucepan with the strained broth and let it cook.
Place the vegetables in a frying pan with oil and sauté.
Add vegetables to soup.
Open a can of peas. Add 4 tablespoons (without top) of peas to the soup.
Stir all ingredients, check for salt and bring to a boil.
Remove good pieces of fish from bones and skin, then add to each serving. Serve the fish soup with black bread sprinkled with grated cheese.
If you don’t like harsh boiled chum salmon, then try this cooking option. Fish soup with tender meatballs is a masterpiece!
Ingredients:
Step by step recipe
Thaw the soup set.
Fill with cold water. Place over high heat and bring to a boil.
Skim off the foam quickly. Turn down the heat. Cook for 30 minutes.
At this time, start preparing the minced meat. Pass the chum salmon fillet and white bread crumb through a meat grinder twice.
Add cream and spices to the minced meat. The minced meat should be stirred well with a fork.
Break the egg and mix the white with the yolk. Add the egg mixture to the minced meat.
Prepare round meatballs the size of a quail egg.
Let's remember about fish broth. It is already cooked and needs to be strained.
Cut the potatoes into small cubes (2.5 cm). Add potatoes to broth and cook.
Grate the onions and carrots on a coarse grater.
Fry the vegetables in a frying pan.
Pour a little broth (half a ladle) from the pan into the frying pan.
Simmer vegetables in broth for 5 minutes. Stir constantly while doing this.
Check the potatoes for doneness.
Gradually drop 2-3 meatballs into the soup, using a large spoon with a long handle.
Now you can add carrots and onions.
Let all the meatballs float to the surface and simmer in the broth. After 7 minutes, chum salmon soup with meatballs is ready!
Pour fish soup into a bowl, add a few meatballs, butter and herbs.
You have some chum salmon. And you wondered, what to cook from it? After all, you don’t have enough tasty fish, but you want to feed the whole family! Our recipe for chum salmon fish soup with dumplings will help you out.
Ingredients:
How to cook
Defrost chum salmon.
Fill with cool water and cook over high heat.
Skim the foam from the boiling broth.
Add ready-made dried fish spices.
Remove the cooked chum salmon with a slotted spoon.
Separate the pulp.
Now mash it with a fork.
Prepare the dumpling dough. To do this, mix the ingredients in a cup: chum salmon, flour, semolina and egg.
Add ground pepper and salt to the dough.
Stir the dough thoroughly. The consistency should be thicker than sour cream.
Place one dumpling at a time into the boiling fish soup. To do this, scoop up the batter with a teaspoon and drop it into the boiling broth.
The dumplings gradually float to the surface. Let them cook for seven minutes.
Take out one dumpling, cut it and taste for doneness.
If the dough is damp, then reduce the heat and continue cooking.
Add greens to the finished fish soup with dumplings. Cover the pan with a tight lid and let sit for 15 minutes.
Now the original chum salmon soup with dumplings is completely ready! In a separate cup, serve thick sour cream, onions in lemon juice and croutons.
Many cookbooks do not list the amount of water in the ingredient list. Our recipes take this nuance into account. You will get a medium-rich fish soup if you boil 0.5 kg of chum salmon in 2 liters of water. Change the proportions of water and chum salmon to your taste.
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 in the dietary menu. Chum salmon fish soup turns out 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 do 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!
