Recipe for a delicious fish soup from the head of salmon. Ear from the head of a salmon, calorie content, benefits and harms of fish soup. Video: step-by-step recipe for salmon head fish soup

Fragrant, satisfying, with a rich taste - all this is it, an ear from the head of a salmon. Easy to prepare, quite economical, but - how good it is! Such a dinner will be appreciated by every member of the family, especially since there are as many as five fish soup recipes for every taste.

Regardless of the recipe, the number of ingredients and other features, cooking begins with the processing of fish.

She is simple:

Gills and eyes are removed from the head.
Clean off the scales, if any.
The treated head is poured with cold water for 30 minutes, washed.
Lay out in a saucepan.
Pour in boiling water.
Boil the salmon head over low heat.
Peel potatoes, carrots with onions.
Onions with carrots (1 piece each) are left whole, boiled until softened (about 25 minutes).
From the finished broth, vegetables and a fish head are taken out.
Discard carrots and onions.
All the meat is carefully removed from the head, putting it on a plate.

Classic ear from the head of a salmon

This option requires the following ingredients:

1 head of salmon;
3 potatoes;
2 carrots;
2 onion heads;
water - 2 l;
bay leaf - 2 pcs.;
salt, fresh herbs, black peppercorns.

The cooking process is quite simple:

Cut the potatoes into cubes and place in a saucepan with broth.
Bring the broth to a boil, then cook for another 10 minutes.
Add chopped onion and one carrot.
Cook soup until vegetables soften.
5 minutes before turning off, add bay leaf, salt, pepper, put greens, fillet pieces in the pan.

And a little secret. Before turning off the stove, pour no more than 50 g of vodka into the pan. Liquor attached ready meal a special taste that will be appreciated - you don’t have to worry, the taste of alcohol in the dish does not remain, as well as the smell.

Cooking in a multicooker

If the kitchen has this household appliance, cooking the fish soup is even easier.

The ingredients remain the same:

1 head of salmon;
3 potatoes;
1 carrot;
1 onion;
water - 2 l;
bay leaf - 2 pcs.;
salt, peppercorns, herbs.

The cooking process is simple:

Water is poured into the multicooker, the unit is set to the baking mode, setting the timer for 40 minutes.
While the water is heating to a boil, you need to peel and cut the vegetables. Potatoes are cut into large cubes, carrots - into rings, onions - into half rings.
After the water boils, all the ingredients are put into the multicooker.
5 minutes before turning off, add spices and herbs.

Ear from the head and tail of salmon with millet

A peculiar version of the classic fish soup, but more nutritious.

Ear from the head and tail of salmon is prepared from the following ingredients:

fish head, tail;
2 potatoes;
1 onion and carrots;
millet - 1/2 cup;
water - 2 l;
vegetable oil for frying, spices, herbs.

The cooking process is somewhat different from the classic recipe:

The broth is prepared without vegetables.
Carrots and onions are cut into cubes and fried a little in oil.
Potatoes are also cut into cubes.
Potatoes are placed in the boiling broth.
After 10 minutes - washed millet.
After 5 minutes, add frying, salt, spices.
Before turning off, add fillet and greens.

Barley Recipe

This version of fish soup is similar to the previous one, but with pearl barley it turns out to be very tasty, original, satisfying.

To prepare an original and hearty dish you will need:

two fish heads;
1 onion and 1 carrot;
large potatoes - 3 pcs.;
cream - 1 glass.

Any cream is suitable, but the higher their fat content, the greater the viscosity of the fish soup will be. A fat content of 20% is considered optimal. Moreover, such cream does not have to look for a long time.

Cooking differs little from the classic recipe:

The broth is made from heads, carrots and onions.
The broth is filtered.
Fillets are removed from the heads.
The broth is brought to a boil again, diced potatoes are placed in it, which are boiled until tender.
Fillets are placed in the soup.
After 5 minutes, pour in the cream, salt the soup, add spices and herbs, remove from heat.

How to cook an ear if the budget is limited? It turns out that it is very simple - just one or two heads of salmon, some vegetables, no more than an hour of time - and hearty lunch ready. You can choose any of the recipes, each is interesting in its own way, and the dish in any case will turn out to be very tasty.

Salmon head soup is a simple and budget option for a delicious dish. Of course, fresh fish soup cooked on a fishing trip from freshly caught fish, and even in a cauldron, cannot be replaced homemade ear from salmon. But you can also cook at home tasty dish. Recipes, though different, but incredibly tasty at the same time.

The budget of such a dish is expressed in the fact that for its preparation it is not necessary to buy a whole carcass. You can cook an ear from the head of a salmon, its tail, fins, ridge or bones. No wonder fishermen appreciate the head and tail. These parts are much cheaper. But if you have all the fish, then you can make steaks, rolls, sandwiches, meatballs and many other delicious dishes from the fillet.

How to cook an ear from the head? To do this, you can use a simple recipe.

You will need the following ingredients:

1 PC. salmon;
2 pcs. carrots;
30 g of greens;
2 pcs. bay leaf;
3 pinches of Provence herbs;
3 pcs. potatoes;
2 pcs. onion;
2 liters of water;
1 pinch of black pepper;
1 tsp salt.

The recipe for cooking fish soup from the head of salmon begins with the preparation of products. To do this, you need to take the head of a fish (it can be salmon or salmon) and remove the gills and eyes from it. Then place it in a container of water to remove any remaining blood. This process will also help prevent large amounts of foam. The soup will taste better if you use several heads, tails or fins when cooking.

You need to cook the head over medium heat, while periodically removing the foam. As soon as the foam stops forming, you can add 1 pc. carrots and onions. It is recommended to cook the broth for 25 minutes until a transparent color, while the lid should not be tightly closed.

During the preparation of the broth, you need to finely chop the onion and grate the carrots on a medium grater. The option of cutting carrots into thin slices is suitable. It all depends on preferences.

Then you need to cut the potatoes into small cubes and finely chop the greens. The broth must be removed from the heat, fish, vegetables should be removed from it and strained through cheesecloth, folded several times.

The head should be laid out on a plate. It is advisable to break it, this will speed up the cooling process. When the head has cooled, all edible parts must be separated in order to add to the soup at the end of cooking.

The pot must be put on fire again. Bring the broth with potatoes to a boil, after which it is necessary to reduce the heat and cook for 7-10 minutes, loosely covering the lid.

After that, grated carrots are added, and after 2-3 minutes, onions cut into small cubes. Then - bay leaf, salt and spices. Now the contents of the pan should be brought to a boil and cook until the potatoes are cooked.

At the very end, you need to add meat from the fish head and chopped greens. The soup should boil, and the greens should boil. In cases where the dish is prepared for 1 meal, the boiling of greens can be neglected.

The ear from the head of the salmon is ready. It can be served on the table, garnished with fresh herbs. The recipe is simple, cooking fish soup from the head of salmon is not at all difficult.

Recipe variant with millet

The previous recipe described how to cook an ear from the head, in this version, a tail will also be added to it. To cook a very tasty ear, it is not necessary to use a whole carcass for this.

Ear from the head and tail of salmon is very tasty. These parts are usually thrown away, but it is from them that you can cook a good salmon fish soup with millet.

In order to prepare this dish, you will need the head and tail of a fish, fillet pieces, several potatoes (5-6 pcs.), 1 onion, 1 carrot, a handful of millet, a few bay leaves, a little black and allspice, salt and fresh dill .

The fish should be washed and the remaining scales and gills removed. Then it must be immersed in cold water and brought to a boil, cook over medium heat until cooked, not forgetting to remove the foam. When it boils, season with pepper, salt and bay leaf.

When the tail and head are ready, they need to be removed from the pan. In the broth remaining in the pan, add millet. While it is cooking, there is time to prepare the carrots (cut into strips) and chop the onion. Add cooked vegetables to water. The next step is to prepare the potatoes, which must be cut into cubes and added to the broth, continuing to cook until tender.

After that, pieces of boiled fish, deboned, are added. This recipe is affordable and easy. Following it, you can easily cope with the task of how to cook an ear from the head and tail of a salmon. As soon as the dish is ready, you can set the table and delight your loved ones with an incredibly fragrant and rich soup. You can’t tear your ears away from such a treat!

Very often, after preparation tasty snack from salmon, the hostesses do not know what to do with the leftovers sea fish. But you can cook a wonderful fish soup from the head of a salmon. In order to make the soup rich and nutritious, in addition to the heads, you can use the tails and fins of the carcass. The recipe should be very simple, an excessive amount of ingredients will not emphasize, but will interrupt the taste of the dish.

Ingredients

heads and trimmings from salmon;
potatoes - 4-5 tubers;
onions - 1 pc.;
carrots - 1 pc.;
salt, ground pepper, dried herbs, seasonings to taste.

A very important point in the preparation of soup - proper preparation main ingredient. In order for the ear not to be bitter, it is necessary to remove the gills from the head of the fish. If you first rub the parts of the salmon to be used with salt and rinse well under cold running water (without soaking), then the ear will turn out transparent.

Salmon heads, fins and tails are poured with cold water, put on fire and brought to a light boil. The fire is reduced to weak. Any fish head soup recipe involves slow cooking. If foam appears, remove it with a slotted spoon. After the first descaling, the ear needs to be lightly salted, this will make the broth cleaner and give the fish pleasant taste. According to experts, any first dish must be salted at least five times.

You can cook the heads and other parts of the salmon for no more than half an hour. If the broth becomes transparent, and the meat begins to move away from the bones earlier, then the cooking time can be reduced. After the broth is ready, it must be passed through a colander, the bottom of which is lined with one layer of gauze. The heads and pieces of fish are set aside and cooled slightly.

The pot in which the broth was boiled must be washed and dried. If you cook fish soup in unwashed dishes, a precipitate may appear that will add bitterness to the dish and spoil the recipe.

During the cooking of the broth, it is necessary to peel the potatoes, carrots and onions. In order to get a tasty ear, all products must be boiled evenly. This is easy to achieve if you properly cut the products included in the recipe. Potatoes are cut into small pieces, carrots - into thin half rings, onions - into small cubes. The ear is again poured into a clean pan, into which chopped vegetables are added. After that, the ear needs to be lightly salted again and cook until the carrots are ready. Some housewives prefer to cook carrots separately, in advance. It is possible, but the taste of the soup will not be the same. You should not do frying for fish soup, especially in oil. Salmon is oily fish, the broth will be rich and thick even without fried vegetables.

It is worth paying attention to the fact that the recipe for fish soup from the heads of sea fish does not include the use of bay leaves or black sweet peas. These components interrupt the taste and aroma of the broth. While the vegetables are cooking, it is necessary to separate the salmon meat from the bones and from the inside of the heads. It is necessary to give preference to pinkish pieces of meat. The light parts are too bold. After that, the frame and heads can be thrown away, they will no longer be useful. Fish cannot be cooked with vegetables, tender meat will turn into porridge.

When the ear is ready, we introduce fish meat into it, a little more salt and spices. The best option the use of black ground pepper and dried dill is considered. The recipe from the heads of sea salmon does not accept fresh herbs. As a result of chemical reactions, dill and parsley begin to release acid, from which the ear quickly loses its taste. Pepper and herbs must be added to the ear at least 10 minutes before serving. Some methods of making fish soup mention the use of grits, but most cooks recognize this ingredient as superfluous.

The secret of the first fish dishes in rich broth. If you bought a whole carcass of salmon, leave the head, tail, backbone, fins and some entrails for this purpose. But often on sale you can also find ready-made so-called soup sets. In them, these same fish parts are located. This will make a great base for salmon head soup, as well as tail and other parts.

Attention!

Do not be afraid that the soup will turn out very fatty. Salmon itself is low in calories. 100 g contains only 150-155 kcal.

Ingredients:

Recipe Information

Cuisine:Russian
Type of dish: first course
Cooking method: In a saucepan
Servings:6
50 min

salmon soup set - 600-800 g;
potatoes - 3-5 pieces, depending on the size;
one medium carrot;
small bulb;
salt and spices to taste.

How to cook

Defrost the soup set. This must be done in the refrigerator. Do not use microwave or water for this. So the fish will lose its taste, and even some of the nutrients.

After you have to rinse. If there are gills, remove. Pour cold water over low heat and bring to a boil. It is better to drain the first broth, especially if a lot of foam forms on the surface. Then add water again and cook until done.

At this time, prepare the vegetables. They need to be cleaned, washed, cut.

Remove the boiled parts of the fish with a slotted spoon, it is advisable to strain the broth.

Add vegetables to the fish broth, cook for about 15 minutes. Onions can be put fresh, or you can pre-simmer a little in a pan with a little butter or olive oil.

Focus on potatoes. When it is almost ready, lay out the fish disassembled from the bones, salt and pepper to taste. Cloves, black, white and red peppercorns are very well combined with the ear.

It remains to boil a few more minutes and the ear is ready. When serving, you can sprinkle it with fresh herbs (dill, parsley or cilantro), and also put a small piece of butter in each plate.

We hope you enjoy. One more thing to note.

Tasty and healthy

It should be noted the benefits that salmon ear has. There are a lot of proteins, vitamins of various groups in fish, including B, D and C, which are important for human life, as well as bioactive peptides and omega saturated acids.

Regular consumption of this variety of fish in food helps to prevent various inflammatory processes, helps to quickly recover from a long illness, slows down the aging process and has a positive effect on appearance.

It is very necessary to eat such dishes suffering from cardiovascular diseases. For the elderly, salmon is indicated for improving memory, removing vascular plaques, and purifying the blood. Children are advised to introduce it into the diet in order to prevent the development of anemia, for normal development and growth.

And also the ear salmon fish- This is delicious.

Video

And this video shows how to cook salmon head soup:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Ukha is a type of soup that is prepared with concentrated fish broth. Depending on what kind of fish, and from what part of it the broth is boiled, the taste and aroma of the dish will change. The most useful is soup cooked from the head of salmon. To fully preserve all the qualities of fish soup, you must follow the rules described in the recipe and in the photo instructions.

Before you start cooking fish soup, according to any recipe, you need to make the right choice and processing of fish.

The nuances of choosing the main ingredient

Despite the fact that only the head or tail of the fish is required to cook the dish, it is recommended to buy not a part of the fish, but the whole. Then the probability of buying expired goods is reduced.

The nuances of choosing the main ingredient

When purchasing fresh-frozen fish, you should pay attention to the following features:

the fillet should have a light orange color. If the color is bright, then dyes may have been used to improve the presentation of the product;
after pressing the meat part, the fillet should quickly restore its previous shape. The persistence of the dent means that the fish has been frozen;
the existing fatty layers in the meat should have a white color. If there is an orange tint, then the carcass of the fish was soaked in dyes;
the period of chilled fish is not more than 14 days. Therefore, before buying, you can ask for a product certificate indicating the date of sale. If salmon is purchased in a package, then you need to pay attention to the release date;
the fish has a characteristic marine aroma, only freshly frozen;
The eyes of the salmon should be transparent. Cloudy lenses mean the expiration date of the fish;
the scales should not be damaged, the tail is wet;
if the carcass of the fish is too shiny, it means that preservatives were used to increase the shelf life and improve appearance;
gills should be red. If the color is duller, similar to brick, the product is not fresh.

Ukha is more fragrant and tastier when cooked from fresh fish, as it does not have a strong fishy smell. Frozen salmon should be bought in extreme cases. It can go through the freezing procedure several times, while losing the appearance and taste of the product.

The nuances of preparing and cutting salmon

Step-by-step instruction for cutting fish:

When finished, cut the fish meat into steaks of the desired size or leave as a whole. Depends on the further heat treatment of the fillet. The head, tail and fins are used to make a decoction of salmon, to cook fish soup.

Nuances in cooking

Additional tricks for preparing fragrant and healthy fish soup:

when cooking at home, use only enamelware;
to give the aroma of a fire, you can set fire to a prepared birch stick and put it out in the broth. The procedure is carried out at the end of cooking;
do not use a lot of vegetables. Enough onions and potatoes. You can add some carrots (not grated);
use spices that the ear “loves” (black pepper in any form, bay leaf, fresh dill and parsley);
the broth is boiled over low heat. Then it turns out transparent and rich, with the preservation of nutritional properties;
remove the foam in a timely manner. It also adds cloudiness to the broth.

When preparing fish soup from the head of salmon, it is advisable to place it in cold water for 30 minutes. This procedure will eliminate the turbidity of the broth, bitterness and reduce the formation of foam.

The benefits of salmon fish soup

Salmon head ear (a recipe with a photo allows you to follow the cooking rules exactly) is low-calorie (55 kcal) and nutritious dish. The fish contains the following components.

List of components		General Benefit
vitamins	BUT	Decreased cholesterol levels improves the condition of blood vessels, increases their elasticity; the activity of brain cells is normalized, which helps to improve memory and attention; the composition of the blood is stabilized; normalizes the activity of the digestive tract and thyroid gland; restores the strength of bone tissue; improves the activity of the heart muscle; The pressure indicator is normalized; the condition of the skin is restored; prevents the development of anemia; improves the quality of vision; Weight loss due to low calorie content.
	Group B
	D
	E
	FROM
	RR
Minerals	Iron
	Iodine
	Potassium
	Magnesium
	Sodium
	Nickel
	Phosphorus
	Chlorine
	Zinc
Omega fatty acids

Salmon and fish soup based on it can strengthen the immune and nervous systems and improve the general condition of the body.

Classic ear from the head of a salmon

The classic version of the recipe includes a minimal list of ingredients, while the ear turns out to be rich, nutritious and fragrant.

Classic recipe salmon head soup

List of components	Quantitative measure (pcs.)
Medium sized salmon head	1	—
Medium sized potato tubers	3	—
onion turnip	2	—
medium sized carrot	2	—
Fresh dill and parsley	—	25
laurel leaf	2	—
Ground black pepper	—	5-10
food salt	—	10
	—	2000

Remove the eyes and gills from the head of the salmon and leave in cold water for 40 minutes. Remaining blood comes out when soaking, this will reduce the amount of foam when cooking the broth.
Rinse the soaked head and place in cold water. Boil on low heat. If foam forms, remove it immediately.
Carrots (1 pc.) Peel off dirt, onions (1 pc.) From the husk.
Add vegetables to the broth as a whole, when the foam stops appearing. Continue the cooking process for 30 minutes.
Peel the 2nd carrot and cut it into strips or rounds. Free the onion from the husk and cut into half rings.
Peel the potatoes and cut into cubes.
Rinse dill and parsley and pick with your hands.
Remove the head and vegetables from the finished broth. If necessary, you can strain.
Break the boiled head into 4 parts to cool faster.
Remove the boiled meat from the head.
Add potato cubes to the prepared broth and cook for 10 minutes.
Add carrots to the decoction and cook for another 3 minutes.
Place the onion, bay leaf and ground pepper in the broth. When it boils add salt and stir.
When the potatoes are ready add the fish meat from the head. Boil 3 min. 1 minute before turning off, greens are placed in the ear.

Serve the ear on the table after 10 minutes. To improve the taste, you can use not only the head of the salmon, but also its tail and fins. And also combine 2 or 3 varieties of fish heads.

Recipe in a slow cooker

An ear from a salmon head (a recipe with a photo describes the sequence of actions) can be cooked using a slow cooker. This method allows you to fully preserve the aroma and benefits of the dish.

Recipe in a slow cooker

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Head (salmon) of medium size	1	—
Potato tubers (medium size)	2	—
onion turnip	1	—
medium sized carrot	1	—
Rice steamed long grain	—	100
laurel leaf	2	—
	4	—
	—	30
food salt	—	10
Water for making broth	—	1500

The sequence of actions when preparing the soup:

Remove the gills and eyes from the head. Soak for 30 min.
Peel the potato tubers and cut into cubes. Also place in cold water.
Peel the carrots from dirt, cut into cubes or a semicircle.
Free the onion from the husk. No cutting required.
Sort the rice from possible litter and rinse thoroughly with water.
Rinse fresh herbs and chop with a knife.
Load all the ingredients into the slow cooker and put on the stew mode for 2 hours.
After an hour, check the ear for readiness. If the potatoes are soft, the multicooker can be turned off. If not. Leave it until the timer runs out.
Remove the onion and salmon head.
Remove the existing meat from the head. It can be put on plates, before serving fish soup, or back into the slow cooker.

Greens are placed immediately after cooking. Or when serving individually on plates.

Ear from the head and tail of salmon with millet

Ukha cooked with the addition of millet is more satisfying and nutritious. In this recipe, it is important to properly prepare the fish head and millet.

Ear from the head and tail of salmon with millet

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Fresh-frozen or frozen salmon	1	—
potato tubers	3	—
onion turnip	1	—
Carrot medium	1	—
millet groats	—	100
food salt	—	10
Allspice, whole (peas)	6	—
Fresh dill and parsley	—	25
Water for making broth	—	2000

The sequence of actions when preparing the soup:

Get frozen fish to defrost in the evening at a temperature not higher than 5 degrees. Then the fillet will completely retain the texture.
Soak millet in cold or slightly warm water for 40-45 minutes. This will remove dust and possible bitterness. When washing, remove possible debris.
To prepare fish soup, cut off the head and tail with the meat. Remove the fillet from the carcass and put in freezer. Meat is not required in the ear.
Remove the gills and eyes from the head. Place it together with the tail in cold water for 40 minutes.
Pour the soaked head and tail with water for the broth and cook over low heat until the ingredients are ready.
Peeled carrots and onions cut into rounds or a semicircle.
Peel the potatoes and cut into cubes. Soak in cold water.
Strain the finished broth and put on medium fire. Next, add millet groats and chopped onions and carrots. Boil 10 min.
Remove meat from tail and head.
Place potatoes, pepper and salt in the broth.
When the potato wedges become soft, the ear is ready.
3 minutes before readiness, add boiled fish fillet and chopped greens to the ear.

Before serving, the ear should stand for 15 minutes.

Barley Recipe

fish soup recipe classic version, with the addition of pearl barley, allows you to increase the satiety of the dish. The basis of the recipe is a properly prepared head of salmon and groats. Subject to all the recommendations, the ear is obtained as in the photo.

Barley Recipe

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Fish head (thawed)	1	—
potato tubers	2	—
onion turnip	1	—
medium sized carrot	1	—
Pearl barley	—	80
laurel leaf	4	—
Allspice, peas	4	—
food salt	—	10
Fresh sprigs of parsley and dill	—	25
Water for making broth	—	2000

The sequence of actions when preparing the soup:

Rinse pearl barley and soak in cold water for 30 minutes. Rinse again after soaking.
Remove eyes, gills from the head and soak for 40 minutes. After completion of the procedure, rinse your head.
Boil the head until cooked, catch, strain the broth.
Remove the meat from the head.
Peel the potato tubers and cut into cubes.
Chop the peeled carrots and onions in a food processor or otherwise. Fry.
Place the potato wedges into the broth pearl barley and frying. Salt after boiling.
5 minutes before readiness, add meat, laurel leaves and pepper.

Greens are placed after removing the fish soup from the fire. Serve after 10 min.

Finnish with cream

The dish has a peculiar delicate taste and high calorie content.

Finnish with cream

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Salmon head (prepared)	2	—
onion turnip	1	—
medium sized carrot	1	—
Potatoes, large tubers	3	—
food salt	—	10
Water for making broth	—	1000
High fat cream	—	180

The sequence of actions when preparing the soup:

Boil the prepared heads until cooked with the addition of a whole peeled onion and carrot (whole) and salt.
Remove the heads, onions and carrots from the broth. Next, strain it.
Peel the potato tubers and cut into cubes.
Bring the broth to a boil and place the potatoes in it.
Meat from boiled heads is added 5 minutes before readiness, together with cream.

Chopped greens are added to the finished ear. You can serve immediately to the table.

Fragrant salmon fish soup with tomatoes

Ear from the head of salmon (the recipe with the photo allows you to evaluate the appearance of the dish with the addition of tomatoes) acquires a unique aroma and taste when preparing a “soup” with the inclusion of cherry tomatoes.

Fragrant salmon fish soup with tomatoes

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Head, as well as fins and tail of salmon	—	480
	5	—
cherry tomato	10	—
small turnip onion	1	—
medium sized carrot	1	—
laurel leaves	2	—
Allspice in the form of peas	2	—
food salt	—	10
Fresh dill and parsley	—	20
Water for the broth	—	2000

The sequence of actions when preparing the soup:

Soak the pre-treated head, fins and tail in cold water for 40 minutes.
Post fish ingredients in water and boil for 20 minutes.
Remove the head and other parts of the fish, strain the broth.
Peeled potatoes and carrots cut into cubes.
Cut tomatoes into 2 parts. Chop greens.
Bring the broth to a boil and place the potato wedges with carrots in it. After boiling, add the peeled whole onion. Boil 10 min.
Take out the bulb. Add pepper and salt to the broth.
After softening the potatoes, add bay leaves and tomatoes. Boil 5 min.
Add the meat of their fish components to the ear along with the greens before turning it off.

Serve on the table after 5-15 minutes. The amount of water during cooking can be increased, but then the ear will turn out to be less saturated in taste.

Shrimp Recipe

Shrimps increase the nutritional value of the fish soup and give a unique flavor to the broth.

Shrimp Recipe

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Salmon head pre-prepared	1	—
Peritoneum of salmon	—	380
medium sized potato tubers	6	—
onion turnip	2	—
medium sized carrots	2	—
laurel leaves	2	—
Sweet pepper in the form of peas	2	—
Black pepper in the form of peas	5	—
fresh dill	—	15
food salt	—	10
Water for making broth	—	2000

The sequence of actions when preparing the soup:

Place prepared fish components in water, add salt and pepper. Boil 30 min.
Peeled potatoes cut into cubes.
Peel the carrots and cut into half rings.
Free the onion from the husk and chop with a knife.
Fry onions and carrots in vegetable oil.
Remove the fish components from the broth. Strain the decoction.
Separate the meat from the boiled head and peritoneum.
Put the broth on the fire, after boiling, place the potatoes in it and cook for 10 minutes.
Add meat, frying to the broth. Boil 5 min. Add bay leaf and chopped herbs.
After adding laurel leaves with dill, lower the heat and cook until the potatoes are fully cooked.

The ear should be infused for 20 minutes before use.

Mushroom ear from salmon

Ear from the head of salmon (a recipe with a photo makes the cooking process easier) goes well with mushroom taste and aroma. The dish turns out to be more satisfying, with a high nutritional value.

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon tail, head and fins	From one fish	—
potato tubers big size	4	—
large carrots	1	—
Bulb (turnip) of medium size	1	—
Prepared champignons	8	—
Ground black pepper	—	3
food salt	—	10
Water for making broth	—	2000

The sequence of actions when preparing the soup:

Boil the fish components for 20 minutes. Next, remove the fish ingredients, strain the broth.
Remove the meat from the head.
Peeled potatoes cut into cubes. Place in boiling broth, add salt. Cook until potatoes soften.
Peeled carrots and onions cut into half rings. Champignons with plates.
Fry carrots in vegetable oil. When it becomes soft add the onions and mushrooms. Bring the fry to readiness.
Place the salmon meat, roast and pepper in the broth with potatoes. Boil 5 min.

Before serving, the ear is infused for 10 minutes.

Recipe with rice

Rice allows you to increase the satiety of the dish, and also gives the broth a more concentrated look.

Recipe with rice

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head, you can add the tail	—	480
Round grain rice	—	70
potato tubers	—	250
Peeled carrots	—	150
onion turnip	—	50
laurel leaves	3	—
Black peppercorns	7	—
food salt	—	10
Water for the broth	—	2000

The sequence of actions when preparing the soup:

Rinse the fish components and soak for 30 minutes.
Rinse the rice thoroughly to remove dirt, sort if necessary.
Cut potatoes into cubes.
Cut carrots into small cubes or half rings.
Place fish components, salt and a whole peeled onion in boiling water. Boil 20 min.
Remove fish components and onion. Strain the broth and bring to a boil.
Remove the meat from the fish head and tail.
Place potatoes and peppers in boiling broth. Boil 5 min.
Add carrots and rice to the broth. Cook until potatoes and rice are cooked.
Add bay leaves and cook for another 5 minutes.

The ear should be infused for at least 30 minutes.

With tomatoes and bell peppers in Hungarian style

Ear with these ingredients looks colorful and has a unique flavor. Additionally, the useful properties of the dish increase.

With tomatoes and bell peppers in Hungarian style

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head and tail	—	480
salmon fillet	—	180
Medium potato tubers	3	—
Large variety tomato	1	—
Green or yellow bell pepper	1	—
Onion turnip medium size	1	—
medium sized carrot	1	—
Black peppercorns	6	—
laurel leaf	4	—
food salt	—	13
Fresh parsley and dill	—	30
Water for the broth	—	2500

The sequence of actions when preparing the soup:

Boil prepared heads and tails for 30 minutes with the addition of salt.
Remove fish components. Disconnect the meat from the bones.
Peel potatoes and cut into sticks.
Grind peeled carrots and onions in a food processor.
Peppers and tomatoes cut into medium cubes.
Cut the fillet into small layers.
Bring the broth to a boil and add the potatoes to it. Boil 5 min.
Add onions with carrots. Continue cooking for 5 minutes.
Place the fish fillet and bell pepper in the broth. Cooking continues for another 5 minutes.
In conclusion, add boiled fish meat, tomato and pepper. After boiling, add laurel leaves. Cook for 7 more minutes.
After turning off, add chopped dill and parsley.

If yellow tomato varieties are taken for cooking, then it is better to take red bell peppers. To improve the appearance of the dish. The dish is immediately ready for use.

How to cook an ear from the head of a salmon with the addition of vodka at the stake

Vodka in the ear improves the aroma and taste of the dish.

How to cook an ear from the head of a salmon with the addition of vodka at the stake

List of main ingredients:

List of components	Quantitative measure (pcs.)	Weight (g) or volumetric (ml) measure
Prepared salmon head	1	—
Large potato tubers	2	—
medium sized carrot	2	—
Bell pepper any color	2	—
onion turnip	1	—
Bay leaf	3	—
Black peppercorns	5	—
food salt	—	10
Vodka (no additives)	—	50
Water for the broth	—	1500

The sequence of actions when preparing the soup:

The ear is boiled in a pot. It is enough to remove the eyes and gills from the head. The soaking procedure can be skipped. The cooking process lasts 20 minutes with the addition of salt and pepper.
Cut potatoes, bell peppers and carrots into cubes. Bow in the form of half rings. Put the vegetables in the broth.
Continue the cooking process until the potatoes soften. 3 minutes before removing from the fire, add bay leaves and vodka.

Use ear immediately after preparation.

ySemga has a large list useful properties, which are transferred to the broth when cooking fish soup based on it. Since this type is expensive, for the preparation of nutritious and fragrant soup you can use the heads and tail of the fish. Recipes with the addition step by step photos allow you to follow the rules of preparation exactly.

Video about cooking salmon soup

Inexpensive option for cooking salmon soup: