Frozen, fresh or canned pink salmon is great for making fish soup with rice and potatoes. This first dish will help diversify the daily diet and will be useful for fishermen who do not always know where to adjust their prey. How to cook fish soup and what you need for this, read below.
Selection and preparation of ingredients
It is better to buy fresh and frozen fish only from trusted sellers. It should have a characteristic color and not exude an unpleasant odor. Vegetables for soup should be selected elastic and dense, without any signs of rot, and rice is better to take oblong, steamed. All ingredients should be washed thoroughly, peeled vegetables and chopped according to the recipe, gut the fish and rinse under running water.
Important! When buying canned fish, always pay attention to the expiration dates stamped on the packaging. If the container is bent or rusted, you should refuse such a purchase, as this indicates that the products were stored in inappropriate conditions.
Recipes of pink salmon fish soup with rice and potatoes
Fragrant ear is prepared very simply. There are two options for its preparation. They differ in the presence or absence of processing of the main ingredient, so the first involves the use of canned fish, the second - fresh or frozen.
From canned
660 minutes
pink salmon canned. in own juice
1 can
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
Pour water into a pan and put to boil.
Dice the onions and potatoes, grate the carrots on a coarse grater.
Open canned food, drain the liquid into a separate bowl. Divide the fish by hand into small fractions in size with approximately vegetable slicing.
Put salt in boiling water. Then put the potatoes in a pan and cook 15 minutes after boiling.
In vegetable oil, fry carrots and onions, adding ketchup, literally 5 minutes.
Send rice to the potato. Continue cooking for another 10 minutes, then you can add frying.
Send the fish and brine to the pan, mix. Try on salt - add as needed. Continue heat treatment for 10 minutes.
Boil the egg hard and grate it on a coarse grater. Send it and parsley to the soup and cover with a lid, then darken for another 10 minutes.
Pour water into a pan and put to boil.
Dice the onions and potatoes, grate the carrots on a coarse grater.
Open canned food, drain the liquid into a separate bowl. Divide the fish by hand into small fractions in size with approximately vegetable slicing.
Put salt in boiling water. Then put the potatoes in a pan and cook 15 minutes after boiling.
In vegetable oil, fry carrots and onions, adding ketchup, literally 5 minutes.
Send rice to the potato. Continue cooking for another 10 minutes, then you can add frying.
Send the fish and brine to the pan, mix. Try on salt - add as needed. Continue heat treatment for 10 minutes.
Boil the egg hard and grate it on a coarse grater. Send it and parsley to the soup and cover with a lid, then darken for another 10 minutes.Video recipe
Important! Instead of ketchup in the recipe, you can use tomato paste, fresh tomato or not use these ingredients at all.
Fresh fish or frozen fish ear
7-860 minutes
fresh or frozen pink salmon
800–1000 g
ground black pepper
taste
Nutritional value per 100 g:
Cut the fish into pieces about 5 cm long. The head, tail and fins will also go into the ear, they should not be thrown away.
Put the main ingredient in the pan. Pour in water and put on fire. After boiling, simmer for 40 minutes.
Cut the carrots into strips, and onions and potatoes into cubes. Rinse the last ingredient under running water to remove excess starch and leave it in a cool liquid until it is needed.
Remove the fish from the pan to the plate. Strain the broth through a fine sieve or several layers of gauze and put on the fire again. Then add rice to it. Cook the grits for 15 minutes.
Separate fish meat from bones. Cut the fillet into small parts with a knife or tear with your hands. If desired, skin can also be removed.
Make a fry of carrots with onions in olive oil.
When the rice is cooked, add the fried vegetables, potatoes and fish fillet to the pan.
After boiling - salt, pepper, put a bay leaf. The readiness of the dish is determined by the degree of boiling potatoes.
3 minutes before the end of cooking - add chopped greens.
Cut the fish into pieces about 5 cm long. The head, tail and fins will also go into the ear, they should not be thrown away.
Put the main ingredient in the pan. Pour in water and put on fire. After boiling, simmer for 40 minutes.
Cut the carrots into strips, and onions and potatoes into cubes. Rinse the last ingredient under running water to remove excess starch and leave it in a cool liquid until it is needed.
Remove the fish from the pan to the plate. Strain the broth through a fine sieve or several layers of gauze and put on the fire again. Then add rice to it. Cook the grits for 15 minutes.
Separate fish meat from bones. Cut the fillet into small parts with a knife or tear with your hands. If desired, skin can also be removed.
Make a fry of carrots with onions in olive oil.
When the rice is cooked, add the fried vegetables, potatoes and fish fillet to the pan.
After boiling - salt, pepper, put a bay leaf. The readiness of the dish is determined by the degree of boiling potatoes.
3 minutes before the end of cooking - add chopped greens.Video recipe
If you have a lot of fresh pink salmon, you can freeze it and then use it to make a delicious fish soup. Canned foods are also good for this dish if you don’t have time to cut carcasses. A broth from such fish is rich and fragrant.
