Pink salmon fish soup - 35 cooking recipes

You can select pink salmon for soup based on your taste and budget. Steaks and fillets, as well as heads, tails and fins, are suitable. In the first case, pieces of fish are added to plates when serving - this is not only tasty, but also beautiful. In the second case, it is better to remove the tripe from the pan after cooking. Also, in pink salmon soup recipes you can use not only fresh fish, but also canned fish. Only the cooking technology will be different.

It is worth clarifying that fish soup is different from fish soup. The latter is a type of soup, although it can rather be called a fish broth. In its classic form, only fish and some types of whole vegetables are added to it (onions, carrots most often, less often potatoes). After cooking, the vegetables are thrown away, and the broth, which becomes clear, rich, and sticky, is poured into plates along with the fish.

There are no restrictions or special rules for soup; this makes it more interesting and varied. That is, you can literally put any vegetables in any proportions in this dish. And not only vegetables, but also cereals and pasta. You are limited only by your own taste and flight of fancy.

If you are going to cook pink salmon soup for the first time, you can do this. First, boil the fish, after gutting it and removing the fins and head. Then remove the fish from the broth and, when cool, cut into smaller pieces. Use the broth for subsequent cooking of the soup - add vegetables to it one by one. And when the soup is ready, carefully transfer the fish pieces into it.

If you are preparing soup from canned pink salmon, add it at the very end of cooking, otherwise the fish will boil and fall apart.