Frozen pink salmon soup is light, very tasty and extremely healthy for the whole family. It will quickly improve your health, lift your spirits and calm your nerves. Soup is an ambulance for everyone.

Pink salmon is a red fish with a very unusual and rich taste. Its beneficial properties are unlimited from the formation of the skin, mucous membranes, nervous system to the gastrointestinal tract. This fish contains almost the entire periodic table. Everything that is so necessary for our health. Also pink salmon is rich in amino acids, including sugar-binding ones. With all this baggage of nutrients, fish does not have empty, useless calories. Every gram is a benefit.

And if you make soup from pink salmon, add fresh and healthy vegetables, you get a real elixir of youth and health. Low calorie and high nutritional value in one dish. Pink salmon soup is prescribed by doctors for diets and diseases. It will quickly put you on your feet and get rid of those extra pounds.

How to make frozen pink salmon soup - 15 varieties

Bright, golden and rich in flavor pink salmon soup. Be sure to cook for your family or guests. The soup will be a beautiful and tasty addition to any table.

Ingredients:

• Frozen pink salmon - 400 g
• Potatoes - 400 g
• Carrots - 1 piece
• Celery - 1-2 pieces
• Onion - 1 piece
• Bulgarian pepper - 1 piece
• Fresh greens - bunch
• Condiments

Preparation:

We prepare the fish, remove the fins.

Pour water into a saucepan, when it boils, add chopped potatoes and chopped onions.

We also cut carrots and celery into strips, but as thin as possible.

We do not cut the fish, we send the whole fish to the broth.

Cut into strips and add pepper.

Is the fish cooked? We take it out, separate it from the bones, and send the pulp back to the pan. Decorate with fresh herbs.

To make the broth a rich orange color, grate the carrots on the finest grater.

Remaining the head and tail of the pink salmon? Don't know what to do? - Make a delicious and easy soup!

Ingredients:

• Head and tail of pink salmon
• Potatoes - 5 pieces
• Carrots - 1 large
• Onion - 1 piece
• Condiments

Preparation:

Cut potatoes and onions into quarters, carrots into large rings.

Bring the water to a boil and add all the vegetables at the same time.

When the broth boils and cooks for 5 minutes, send the head and tail of the pink salmon into it.

After 15-20 minutes, the soup is ready.

Have you ever tried creamy pink salmon soup? Intense taste of red fish and vegetables with a delicate creamy aroma.

Ingredients:

• Frozen pink salmon - carcass 600 g
• Potatoes - 0.5 kg
• Carrots - 1 piece
• Onions - 2 pieces
• Cream - 200 g
• Butter - 30 g
• Dill - 1 bunch
• Condiments
• Water - 2.5 l

Preparation:

Pour 2.5 liters of water into a saucepan and turn on the fire.

Cut half the potatoes into halves and send them to boil.

We divide the pink salmon carcass into large pieces and send it to the fish. Cook until tender.

Meanwhile, in a frying pan, fry chopped onions and grated carrots until half cooked. Add butter.

We take out potatoes and fish from the broth.

Cut the remaining potatoes into strips and send them into an empty broth along with half-ready frying. Cook for 15 minutes.

We clean the fish from the bone, grind it. We mash the potatoes in mashed potatoes and return them to the soup together with the pink salmon meat.

Fill with cream, grind and add dill. Bring to a boil. The soup should be infused before serving.

We already know about the benefits of pink salmon soup, and if you add millet to it, then its benefits will increase significantly. Millet is the richest in vitamins and microelements groats, it is also called - golden groats.

Ingredients:

• Frozen pink salmon - 500 g
• Carrots - 2 pieces
• Onions - 2 pieces
• Millet - 120 g
• Potatoes - 4 pieces
• Condiments, herbs
• Water - 2 l

Preparation:

Soak millet in warm water.

We cut the carcass of the fish. Divide into pieces.

We cut vegetables as you like.

Pour millet into boiling water and wait for it to boil.

First, prepare the vegetable broth with cereals until half cooked. Then we add the fish. It prepares quickly and is not worth digesting.

Millet has one feature, cereals are not stored for a long time and already for 5-6 months they become rancid and not tasty. It is better to cook it in the fall or at the beginning of winter; by spring, millet will already lose its taste.

A very interesting and spicy version of the soup. It takes time to prepare, but this masterpiece is well worth it.

Ingredients:

• Frozen pink salmon - 700 g
• Carrots - 3 pieces
• Leeks - 100 g
• Celery greens - 50 g
• Snow crab - 200 g
• Cream - 200 g
• Sunflower oil - 1-2 tbsp. l
• Onion - 1 piece
• Butter - 40 g
• Spices

Preparation:

We clean pink salmon from fins, bones and skin. Cut the boneless part of the back into medium cubes and bake in the oven to decorate the soup.

We put the pan and begin to cook the fish trimmings first, they will make the broth richer.

We cut the remaining fish randomly, it will still be whipped.

For a beautifully colored soup, add only the white parts of leek and celery.

The green part of the leek must be “burned” in oil. Burning leek acquires a piquant smoked aroma, then we use it for decoration.

We cut the onion at random, the carrots in half rings and begin to fry them in a pan with the addition of a large amount of butter.

When the carrots are almost ready, add the leeks and onions, cut into strips.

From our broth we select the fish trimmings, cut the green part of the celery and send them to the soup.

Coarsely chop the snow crab sticks. Together with frying and pieces of pink salmon, we send them to the broth and cook. Salt, add a pinch of sugar.

To prepare the components, beat everything with a blender with the addition of cream

Return the soup to the stove and bring to a boil. That's it, no need to boil. On top of each serving, lay out the baked pieces of pink salmon and burnt leeks.

Rich summer soup with pink salmon. Delicious and unusual. It is easy to prepare, in 30 minutes. And the effect is amazing.

Ingredients:

• Frozen pink salmon - 400 g
• Tomatoes - 5 pieces
• Potatoes - 250 g
• Onion - 1 piece
• Carrots - 1 piece
• Butter - 50 g
• Olives - 180 g
• Spices
• Water - 1.5 l

Preparation:

We clean and divide the fish into large pieces.

Finely three carrots and with chopped onions are sent to boiling water.

Cut the potatoes into cubes and cook until half cooked. Then add fish pieces.

Meanwhile, fry the finely chopped tomatoes in butter until the moisture is completely evaporated.

Cut the olives into halves.

A couple of minutes before the soup is completely cooked, we will send fried tomatoes and olives into it. You can decorate with greens.

The peculiarity of this recipe is the long-term boiling of fish, it practically dissolves in the broth.

Ingredients:

• Frozen pink salmon - 650 g
• Potatoes - 0.5 kg
• Carrots - 3 pieces
• Rice - 100 g
• Onions - 2 pieces
• Spices
• Olive oil - 30 g
• Water - 2 l

Preparation:

Without peeling the fish, chop it coarsely and send it to cook for 40 minutes.

Cut the carrots in half rings and fry with chopped onions until tender.

When the fish is boiled, select it from the broth and separate the meat from the bone.

Strain the broth and cook rice in it for 15 minutes.

We cut the potatoes and send them to the rice.

5-7 minutes before cooking, add frying and fish meat.

Do you urgently need to lose a couple of kilos easily and safely? Unloading, dietary soup to help you.

Ingredients:

• Frozen pink salmon - 400 g
• Carrots - 1 piece
• Onion - 1 piece
• Greens
• Water - 2 l

Preparation:

We send chopped onions and carrots to boiling water.

Cut the pink salmon into pieces.

Add to vegetable broth and cook for half an hour.

When ready, add the crumbled greens.

Finland is a country of a thousand lakes, a fabulous winter and Santa Claus. Calm and unhurried Finns gather for a family dinner by the fireplace and eat their favorite Finnish pink salmon soup.

Ingredients:

• Frozen pink salmon - 800 g
• Cream - 400 g
• Onion - 1 piece
• Flour - 1 tbsp. l
• Potatoes - 0.5 kg
• Condiments
• Dill - 50 g
• Water - 1.5-2 l

Preparation:

We send coarsely chopped fish, whole onions to the pan and cook for 20 minutes.

The foam must be collected.

After cooking the fish, remove it from the broth, clean it from the bones.

We throw out the onion. Put potato halves boiled in the broth.

Upon preparation, knead the potatoes with a crush.

We return the fish meat to the soup, fill it with cream and add 1 tbsp. l flour diluted in water to make the broth thicker. No need to boil, just bring it to a boil and turn it off.

Surprise the kids and guests! Make a green puree soup. Spinach, broccoli and pink salmon are a vitamin boom for everyone.

Ingredients:

• Frozen pink salmon - 400 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Spinach - 150 g
• Broccoli - 300 g
• Onion - 1 piece
• Cream - 80 g
• White bread or croutons - 100 g
• Spices
• Water - 1 l

Preparation:

Put the whole pink salmon carcass to boil in cold water, add spices and a whole onion. Cooking for 20 minutes. After, we take out the fish and separate the meat.

Cut the potatoes with carrots and send them to boil.

5-7 minutes before cooking vegetables, add chopped broccoli to the soup.

For now, let's get to the spinach. Chop greens, pour into a blender, add 50 g of water and grind at high speed.

Are the vegetables ready? We make puree of them and fish meat.

Add cream and runny spinach. Bring to a boil and turn off.

Cook toasts in the oven or in a frying pan and sprinkle on the soup.

If you put a lot of carrots, then the color will turn out to be muddy swamp. Add more cream - you get very light. And if you digest the spinach, then the color will also deteriorate and the soup will not be appetizing.

A very hearty and healthy soup. It will help to feed a large family deliciously. Cooking is easy, even a man can handle it.

Ingredients:

• Pink salmon steaks - 6-7 pieces
• Potatoes - 5 pieces
• Rice - 200 g
• Carrots - 1 piece
• Onion - 1 piece
• Greens
• Lemon juice - 50 g
• Water - 2-2.5 l

Preparation:

Rinse the steaks, remove large bones and cook.

Boil rice in advance.

Remove the finished fish from the broth, remove the bones and return it back.

Chop the potatoes at random and send them to the soup along with the rice.

We make a frying of onions and carrots, add to the broth when ready.

At the end of cooking, pour out the lemon juice so that the broth is transparent and decorate with herbs as desired.

This light and nutritious soup is perfect on a hot summer day. Saturates for a long time without leaving a feeling of heaviness.

Ingredients:

• Frozen pink salmon - 350 g
• Onion - 1 piece
• Egg - 5 pieces
• Potatoes - 3 pieces
• Carrots - 1 piece
• Water - 1.5 l
• Greens

Preparation:

Rinse and cook pink salmon, adding a whole onion. Get it for cooking.

Cut the carrots and potatoes and send them to the broth.

Boil and cut the eggs into quarters.

Separate the fish meat from the bones and add to the broth.

Cook until vegetables are ready.

Before serving, place the egg on plates and sprinkle with chopped herbs.

Perhaps the most dietary and healthy version of pink salmon soup. Does not contain fat and potatoes. Prepares for 30 minutes.

Ingredients:

• Pink salmon (tail, head, ridges) - 600 g
• Mexican vegetable mix - 400 g
• Spices
• Water -1.5 l

Preparation:

We wash and boil the fish. We get it for cooking. Separate the meat from the bones and return to the soup.

Pour the mixture of Mexican vegetables (broccoli, carrots, onions, corn, peas, green beans) into the broth. Cook for 15 minutes. Let stand and serve.

For fans of cheese soups, there is a wonderful, delicious recipe. Be sure to cook for your family or captivate guests.

Ingredients:

• Frozen pink salmon - 400 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Processed cheese - 200 g
• Onions - 2 pieces
• Cream - 100 g
• Water - 1.5 l

Preparation:

Cooking broth. We wash and cut the fish. We set to cook with whole onions, then we just take them out and throw them away.

Finely dice the potatoes and carrots.

When the fish is ready, we take it out and separate it from the bones.

In the meantime, we send vegetables to the broth.

When the potatoes are ready, return the pink salmon to the soup, put the melted cheese and pour the cream. Bring to a boil and turn off.

Do you want to arrange a fasting day for the whole family? Make a light soup with delicious and nutritious pink salmon.

Ingredients:

• Frozen pink salmon - 600 g
• Potatoes - 500 g
• Carrots - 200 g
• Green parsley roots - bunch

Fish soup with cream? At first glance, these foods don't go together. But this is only at first glance ..... You will like the soup from the very first spoonful. The recipe that we have prepared for you today is fish soup with canned pink salmon cream - a very affordable option.
The soup is quick and easy to prepare and is also good cold. Cream and processed cheese give it a unique soft and delicate taste. By the way, it is best to use it - it is delicious and definitely free of additives and preservatives.




Ingredients:
- potatoes (medium size) - 6-7 pcs,
- carrots - 1 pc,
- onion - 1 pc,
- can of canned pink salmon - 1 pc,
- cream 10% - 2.5 cups,
- processed cheese ("Friendship", "Russian", "Yantar" - 1 piece,
- salt - to taste,
- dill - optional,
- sunflower oil for frying.

Recipe with photo step by step:

Step one:
Wash the potatoes, peel and cut into small cubes.
Place in a 2-3 liter saucepan and cover with water, barely covering the potatoes.
Put on fire.




Step two:
Peel the onions and carrots. Cut the onion into small cubes and grate the carrots.

Pass the vegetables in a small saucepan, after adding oil to it.
When the onion turns golden, remove from heat and add to the potatoes.
After boiling, continue cooking over low heat.




Step three:
Open a can of canned pink salmon (saury, mackerel). Place on a plate and mash large pieces with a fork.






Then add the fish to the pot.




Step four:
Add cream to the saucepan.




Step five:
Grate the cheese on a medium grater.




Attach to food boiling in a saucepan, stirring continuously.
Step six:
Add salt to taste and, if desired, finely chopped dill.
While stirring, bring to a boil.






Remove from heat and let the soup stand under a closed lid for 5 minutes.
The soup is ready!

Note! Potatoes, as soon as they are cooked, can be heated. Then the soup will resemble puree soup.
Pink salmon can be replaced with mackerel or saury.
From greens, only dill can be added to the soup - it gives the soup a certain piquancy. Another type of greens will not change the taste of the soup for the better.

Bon Appetit!!!
Be sure to try another delicious

We present to your attention a recipe for a delicious fish creamy soup.

This soup cannot be spoiled. Even a novice hostess will cope with cooking. The dish turns out to be very tender, rich and cannot but fall in love with itself. It's so delicious that everyone will definitely want a supplement. Save the recipe and surprise your household with new delicious soups.

The right ingredients

• 500 gr fresh frozen pink salmon
• 4 potatoes
• 1 onion
• 1 carrot
• garlic to taste
• 30 g butter
• 60 ml cream
• vegetable oil for frying
• salt and black pepper to taste
• fresh herbs for serving

We start the process

1. First of all, we peel the potatoes, cut them into small pieces and put them in salted boiling water to cook for a quarter of an hour.
2. Then we clean the onions and cut them into small cubes. Using a grater, rub the carrots on the coarse fraction. We send to a preheated pan with a small amount of oil and fry until soft.
3. Then we separate the pink salmon from the bones and cut it into small pieces. We shift to vegetables and continue the frying process for another 10 minutes.
4. At the end of this time, pour in the cream and add the garlic pressed through a press. We bring to a boil and send everything to the potato broth. You can serve it like this.
5. If you wish, you can make a puree soup out of it. To do this, use a blender and puree it. Then bring to a boil and pour into portioned plates. Serve with butter and fresh herbs.

You may also like the recipe for which you can find on our Recipe Ideas website.

Greetings to everyone who came to my page!
Today I want to show and tell you about the recipe for Finnish fish soup with cream. The day before I bought pink salmon, made fish steaks from the half, and decided to cook Finnish fish soup from the second half of the fish. It was possible not to cut the fish finely, and later I will tell you why.

I needed 5 potatoes, carrots and onions

cut half of the potatoes into large pieces, and half smaller

First, I put the water in the broth, in which I first put half an onion and that part of the potato that was chopped coarsely

10 minutes after boiling with potatoes and onions, put the fish, and then cooked the fish and potatoes until fully cooked. When they are cooked, strain and drain the broth.

While the fish broth is boiling, I fry in vegetable (olive) oil and be sure to add a piece of butter to add a creamy taste.

Fry vegetables until almost completely cooked

after the fish broth is drained, I take out large potatoes,

and knead it with a spoon

Remove all bones from boiled fish and divide into small pieces. That is why at the very beginning I wrote that you do not need to cut the fish finely.

Next, I need 150 milliliters of cream, I have drinking 20% ​​cream.

First, I send finely chopped potatoes to the fish broth, which must be cooked until tender, then sequentially add the mashed potatoes and boiled fish. After that, pour in 150 ml of cream and bring to a boil, but do not boil, because the cream may curdle. Season with salt to taste, add bay leaf.

Dill greens are very organic with such a soup.

The soup turns out to be very tasty, tender, without extra calories, and very light.

Try to cook it, I think you will like it!

Cooking time: PT01H00M 1 h.

Despite the rather simple composition of the products, the soup is very aromatic, tasty and satisfying. Instead of pink salmon, you can use any red fish: salmon, trout, chum salmon, etc. When serving, croutons and fresh herbs can be added to the soup.

Compound:
pink salmon: 600-700 g.
potatoes: 5 pcs.
onion: 1 pc.
cream: 300-400 ml.
salt, white pepper
(the amount of food is indicated for a 3 liter saucepan)

Preparation:
Peel the fish, rinse well and cut into large pieces. Cover with water, bring to a boil, remove foam. Cook over low heat for about 30 minutes, until fish is cooked. You can add peppercorns and bay leaves to the broth.

Then remove the fish from the broth and leave to cool, strain the broth.

Cut the onion into half rings or quarters and fry in oil until golden brown.

Peel potatoes, chop coarsely. Pour over the fish broth so that the broth slightly covers the potatoes. Add fried onions and cook for 15-20 minutes until the potatoes are tender.

While the potatoes are boiling, remove all bones from the boiled pink salmon and divide the fish into medium-sized pieces. Add the resulting fish fillet to the pot to the boiled potatoes.

Using an immersion blender, grind the potatoes with onions and fish until puree, without draining the broth in which the potatoes were boiled.

Now pour in the cream, season with salt and pepper to taste, put the pan on the fire and bring to a boil (but not boil). The puree soup is ready!