Fish Soup With Pink Salmon - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Fish soup recipe - unusual, tasty and appetizing!

Ingredients

Pink salmon (head, tail, skeleton) - 500 g

Potatoes - 1 pc.

Carrots - 0.5 pcs.

Onions - 0.5 pcs.

Fresh white cabbage - 100 g

Sauerkraut - 50 g

Celery stalk - 0.3 pcs.

Tomato - 0.5 pcs.

Sunflower oil - 3 tbsp.

Bay leaf - 2 pcs.

Peppercorns - 5 pcs.

Salt - 2/3 tsp

Water - 1 l

Casserole with a volume of 2 liters

• 35 kcal
• 50 minutes
• 10 min.
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Fish cabbage soup with pink salmon is an extraordinary dish, fish cabbage soup is common in regions rich in fishing. You can use any fish for cooking cabbage soup, as long as it is not too bony. But even from ordinary lake or river fish, excellent cabbage soup is obtained, simply boiled fish is taken out of the cabbage soup and served separately so that the bones can be removed.

In the case of using large fish, as in this case, the bones are removed from the cooked fish, and the pulp is returned back to the cabbage soup and served as a regular first course. If it is not the time of fasting or you do not observe it, then sour cream is obligatory for fish soup - it turns out very satisfying and tasty.

For cabbage soup, as well as for fish soup, you can take a not particularly valuable part - head, tail, ridge after filleting (of course, it is better to cut off with a good grip of the pulp).

So let's get started? Take the groceries on the list.

Peel pink salmon from scales, gut, be sure to remove the gills, rinse well. Cut off the head, tail, fins, fold into a saucepan and fill with water. Add coarsely chopped carrots, onions, celery stalk and herbs, and use a third of the vegetable stock (ingredients) for the cabbage soup. Place the pan on the stove, bring to a boil, remove the foam and cook the fish for 20-25 minutes, depending on its size.

In the meantime, prepare the vegetables. Dice potatoes, chop fresh cabbage.

Rinse the sauerkraut well (you can cook with one type of cabbage, depending on the time and desire).

When the fish is cooked, remove it from the broth and cool slightly. Remove the roots, strain the broth.

Remove the flesh of the fish, remove the bones.

Add potatoes to the strained broth and cook until half cooked, add cabbage and fresh and well-washed sauerkraut. Cook until tender over low heat.

For dressing, finely chop carrots, celery, onions.

Cut a fresh tomato into small cubes.

Simmer vegetables in sunflower oil until tender.

When vegetables (potatoes and cabbage) are cooked in broth, add the dressing.

Put the fish in the cabbage soup, salt and add bay leaves, peppercorns. Heat everything well together at a slow boil for 5-7 minutes and let it brew under the lid, turning off the stove.

Serve the pink salmon soup with sour cream and dill and parsley.

Have a good lunch!