Not all housewives can cook delicious fish soup. The fish itself has a specific taste, which can be quite difficult to mask.

Our Creamy Pink Salmon Soup is one of those recipes where you don't need to mask anything. The soup turns out to be tender, rich and no less tasty than.

Let's take the products from the list.

Cut the potatoes into slices.

Add boiling water. Cook in 15 minutes. Lightly salt in the process.

Cut the onions into cubes. Grate the carrots on a coarse grater.

Separate the pink salmon from the bones. Cut into slices.

Fry the onions and carrots in vegetable oil. Add pieces of pink salmon to the roast. Simmer pink salmon for 10 minutes.

At the end of cooking add cream and chopped garlic. Bring the pink salmon in a creamy sauce to a boil.

Add the pink salmon stewed in cream to the potato broth. Season with salt and pepper. At this point, the creamy pink salmon soup can be eaten, but let's try transforming it into a delicate puree soup.

Use the hand blender to puree our Super Creamy Fish Soup. Bring to a boil quickly.

Serve for dinner in tureens with a lump of butter and herbs. If desired, butter can be replaced with sour cream.

Homemade creamy soup with pink salmon is ready!

A fragrant, tender and so delicious fish soup turned out.

Reading 3 min. Posted on 05.01.2019

Creamy red fish soups are especially popular in Finland. The most famous is Lokiheito soup. By the way, you can see the recipe for this. In my opinion, the combination of pink salmon with heavy cream is a win-win, so this recipe can be safely used in cases where there is no time for experiments, but you need to cook a delicious dish the first time.

Ingredients

• Vegetable oil 2-3 tbsp
• Dill to taste
• Potato 4 things
• Onion 1 PC
• Carrot 1 PC
• Fresh pink salmon 500-600 g
• Cream 33% 1 glass
• Bay leaf 2 pcs
• Ground black pepper taste
• Salt to taste

• Per 100 grams
• Calories: 167 kcal
• Proteins: 3.8 g
• Fats: 11.9 g
• Carbohydrates: 10.3 g

35 minutes

Before starting the recipe, I would like to note that creamy soup can be prepared with any red fish, not only pink salmon. Cut the fish into 3-4 pieces and put in a saucepan. Putting the pan on the stove, pour about 2 liters of boiling water into it. Then cook at low boil for 15-20 minutes. From time to time it is necessary to remove the foam from the surface of the broth.



While the fish is boiling, let's take care of the vegetables. Cut the potatoes into small cubes and rinse with cold water. You can even soak it for a while so that excess starch comes out.



Chop the onion with a knife, and rub the carrots on a coarse grater.



Immediately prepare the dill for serving by chopping it finely.



Heat some vegetable oil in a frying pan and put onions and carrots in it. Fry for 2-3 minutes with constant stirring, then add a little water, cover and simmer for 5-7 minutes.



Meanwhile, pieces of pink salmon were cooked. We take them out with a slotted spoon on a plate.



And we filter the fish broth through a fine sieve so that the soup turns out to be beautiful and the bones do not get into the plates.



We return the pot with broth to the stove and send the potatoes into it. We also add bay leaves. Cook for 10 minutes, until tender.



Add vegetable frying to the soup. We disassemble the pieces of fish, removing the bones, and send them to the soup at the end of cooking.



Immediately after, pour in a glass of heavy cream. Salt, pepper, mix thoroughly and bring the soup to a boil.



Pink salmon soup with cream is ready, we invite you to the table! You can decorate with dill or homemade croutons.

You can easily make this soup dietary by reducing the fat content. Of the red fish, pink salmon is the driest and lowest fat, so it can be left in the recipe. Cream should be taken with a lower fat content, for example, 10%, or replaced with milk. Also, to remove excess oil, skip cooking carrots and onions.

How do you prepare a fish soup with cream? Share your signature recipe in the comments!

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Many housewives love fish soups, but not all housewives are enthusiastic about the idea of ​​cooking homemade fish soup. For her, you need to clean, gut the fish, and then strain the broth to get rid of the bones. The solution to the problem is canned fish soup. It doesn't take a lot of time and skill to do it. Canned pink salmon soup turns out to be tender, tasty and aromatic even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Cooking features

Canned fish soup is quick and easy to prepare, but the result may not be quite as expected if you do not know a few important points.

• For the preparation of the soup, they usually use pink salmon, canned in its own juice or oil. Some recipes use fish in tomato sauce. The composition of canned food should not include artificial colors, flavor enhancers, preservatives. In addition to fish, oil or tomato, salt, pepper and bay leaf, there should be nothing in canned food.
• Canned fish are added to the soup 10 minutes before cooking, usually along with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced cooks, regardless of the requirements of the recipe, are advised to extract large bones from pieces of canned pink salmon, since in the soup they become coarse and spoil its taste.
• For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
• A delicate creamy taste of the soup can be added to the milk, cream, processed cheese added to the dish.
• Experienced housewives advise to cook soup from canned fish in purified water. Otherwise, the broth may become cloudy.
• Butter will give the soup a pleasant taste. It can be added to the soup pot a couple of minutes before removing it from the stove, or put on a plate for everyone. It is important that the butter does not turn out to be a spread, otherwise an unappetizing film will form on the surface of the soup.
• Fresh herbs will make the canned pink salmon soup taste even more delicious. Green onions go especially well with this dish.

Canned pink salmon soup is relatively inexpensive. It will turn out to be tender and fragrant if you take into account the subtleties listed above when cooking. It will take no more than 30 minutes to prepare a dish even according to the most complex recipe.

Potato soup with canned pink salmon

• canned pink salmon - 0.22-0.25 kg;
• potatoes - 0.4 kg;
• carrots - 120 g;
• onions - 150 g;
• bay leaf - 2 pcs.;
• black peppercorns - 4 pcs.;
• water - 1.5 l;
• fresh parsley - 20 g;
• vegetable or butter - how much will go away;
• salt to taste.

Cooking method:

• Pour purified water into a saucepan, put it on the stove.
• Peel the potatoes, cut into one and a half centimeters cubes.
• Peel the carrots, grate coarsely.
• Peel the onion, cut into medium-sized cubes.
• Heat oil in a frying pan, put onions and carrots in it, fry until golden brown.
• When the water in the pot boils, add the potatoes. Cook for 10 minutes.
• Open the canned food, transfer the contents of the jar to a bowl. Divide the large pieces into 2 parts with a fork, remove the spinal bones. Mash the rest with a fork and place in a pot with potatoes.
• After 10 minutes add bay leaf and pepper. Season the soup to taste.
• Add carrots and onions. Cook for 3 minutes.
• Add parsley finely chopped with a knife. Let it simmer in the soup for a minute or two, then remove the pan from the heat. Insist 10-15 minutes under the lid.

The recipe for the first course of canned pink salmon with potatoes is one of the simplest, even a schoolboy can cook fish soup using it. This soup is often called student soup.

Canned pink salmon soup with rice

• canned pink salmon - 0.45–0.5 kg;
• water - 1.5 l;
• potatoes - 0.25 kg;
• carrots - 0.2 kg;
• rice - 80 g;
• vegetable oil - how much will it take;
• salt, spices - to taste.

Cooking method:

• Rinse the rice until clean. Place in a saucepan. Pour in filtered water, put on fire.
• Peel and cut the potatoes into small cubes. When the water in the rice pot boils, add the potatoes, spices, and salt to it.
• Put the canned food in a bowl, mash with a fork. Place in the pot 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
• During this time, peel, finely grate and fry the carrots in oil. Put in soup.
• Cook for another 5 minutes, remove from heat. Hold it covered for 10 minutes to infuse the soup, and invite the household to the table.

Soup according to this recipe can be prepared in a multicooker using the Soup program. In this case, carrots must be sautéed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to infuse the dish in the heating mode.

Millet soup with canned pink salmon

• potatoes - 0.5 kg;
• carrots - 100 g;
• white onions - 100 g;
• polished millet - 100 g;
• butter - 50 g;
• water - 2 l;
• greens, salt, spices - to taste.

Cooking method:

• Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices while removing the large bones.
• Rinse the millet thoroughly.
• Peel and cut the potatoes into small cubes.
• Peel the onions and carrots. Grate the carrots, finely chop the onion.
• Melt the butter in a skillet. Send onions and carrots to it, fry them until soft.
• Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
• Add the canned food along with the juice from the jar. Salt the soup. Season.
• After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup to the table, sprinkle it with chopped herbs, make sure that the pieces of pink salmon are evenly distributed on the plates.

Creamy canned pink salmon soup with melted cheese

• canned pink salmon - 0.25 kg;
• potatoes - 0.3 kg;
• carrots - 100 g;
• onions - 75 g;
• pine nuts - 50 g;
• processed cheese - 0.2 kg;
• fresh dill - 50 g;
• water - 1 l;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• Fry finely chopped onion and finely chopped carrots in butter until soft.
• Cut the processed cheese into medium-sized slices.
• Peel the potatoes and cut them into small cubes.
• Lightly brown the pine nuts in a dry skillet. Toss with vegetable stir-fry.
• Chop the dill finely with a knife.
• Remove the pink salmon from the jar. Divide into medium chunks, removing large bones.
• Boil water, add potatoes.
• When the water boils again, add salt and pepper, cook for 10 minutes.
• Add grilled vegetables and nuts, bring to a boil again.
• Enter the processed cheese. Cook the soup, stirring occasionally, until the cheese is completely dissolved.
• Put pink salmon in the soup. Cook for 3-4 minutes.
• Add dill, keep on fire for another minute, remove from heat.

Before serving this soup to the table, let it brew under the lid for 15 minutes. The dish turns out to be tender and tasty, has a pleasant creamy taste, and saturates well. You will not be ashamed to feed your guests with this simple dish.

Canned pink salmon soup is nourishing and healthy, while it does not have a high energy value. Among the many recipes for this dish, food lovers, dieters and fasting Christians will find suitable options. The advantages of the soup also include the simplicity and speed of its preparation, the absence of the need to purchase expensive products.

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

Pink salmon is an incredibly healthy variety of red fish. But its main advantage is taste. Delicate in structure and fragrant fish just melts in your mouth. Therefore, it is not surprising that all dishes prepared with this ingredient amaze with their taste and piquancy. Pink salmon is used in many culinary recipes. But pink salmon fish soup deserves special attention. This aromatic soup rich with a fishy flavor will appeal to all members of your family. This first course is a great option for an everyday lunch. Moreover, its preparation does not take much time.

How to distinguish fish soup from fish soup? Very simple! Only fresh fish (one or several types), spices (including spicy vegetables) and roots go to the fish soup. Everything. Tasty, of course, but somehow quite simple, don't you think? Therefore, we will leave the fish soup to true connoisseurs, and today we will cook pink salmon fish soup. The recipe, in addition to fish, includes a minimum set of "soup" vegetables and cereals. The soup is cooked quickly and turns out to be extremely fragrant, rich and very, very tasty!

Ingredients

• Pink salmon (fresh / frozen) - 1 pc. for 500-700 g;
• Long, steamed rice - 70-100 g;
• Potatoes - 300 g;
• Carrots - 100 g;
• Onion - 1 small;
• Condiments and spices - to taste and in the desired quantities;
• Bay leaf - 1-2 pcs.;
• Salt - 1 tbsp l. without a slide;
• Rust oil - for frying;
• Greens (any to taste) - 50 g;
• Lemon - when served.

Preparation

Let's start with pink salmon. We cut off the head and tail of the fish, disassemble it into fillets. Further, if you have the time and desire, you can cook broth from these scraps. Then strain it, and cook fish soup in this broth.

For those who want to do everything quickly, there is an option that is much simpler, but no less delicious. We remove the fish fillet for now to the side, take up the rice. If you cook a small portion of the soup, eat at a time, then the type of rice is not particularly important. For larger portions, it is better to take parboiled rice - it does not boil too much and keeps its shape longer, without turning your soup into porridge. Rinse the rice thoroughly and discard it in a colander.

Let the rice boil for about 10 minutes, and during this time we prepare the vegetables. We wash them all, we clean them.

Since the next potato will go to the pan, cut it into cubes (or cubes) first. The size of the cubes is at the discretion of the culinary specialist.

After that, rub the carrots on a coarse grater. Chop the onion into small cubes.

At this point, the rice has just boiled for the allotted amount of time. We throw potatoes to him.

At the same time, we put a frying pan with butter on another stove - we will make vegetable dressing for the fish soup. Once the oil has warmed up enough, load the vegetables into the pan. Sprinkle them with seasonings to taste. 5-7 minutes under the lid - and vegetables can be removed from the stove.

Now back to the fish. Cut the pink salmon fillet into medium-sized pieces.

And as soon as the vegetable dressing is ready, we send both the fish and the dressing to the soup pot.

Once again, bring the soup to a boil and, covering with a lid, cook it for another minute. 10-15. The fish is cooked pretty quickly. Put a couple of lavrushka leaves and greens in the finished soup - chopped fresh or dried.

Let the soup sit for a few more minutes after removing the pot from the stove, after which it can be served. When serving as desired and to taste, acidify the soup with lemon juice. Bon Appetit!

Advice:

• Canned fish can be used instead of fresh fish.
• Soup with fresh pink salmon, if desired, can be chopped in a blender and served as a puree soup. Such an original presentation is very popular in Western countries.
• Finely chopped processed cheese, which is finely chopped and added 3 minutes before the end of cooking, will help to diversify the taste of frozen pink salmon soup. The combination of red fish and processed cheese makes the dish more aromatic and attractive in appearance.
• Rice is optionally replaced with buckwheat or millet groats.
• Herbs and spices are used to improve the flavor of the fish soup: marjoram, sage, curry, nutmeg, rosemary, thyme and savory.