Hunchback Soup - General Cooking Principles
Pink salmon belongs to the salmon family fish. It is not only tasty, but also very useful. Pink salmon meat contains the most valuable proteins for the body and a number of vitamins (A, PP, C and B). In addition, pink salmon is rich in unsaturated fatty acids. Pink salmon contains a large amount of magnesium, sulfur, calcium, copper, phosphorus, zinc, nickel, fluorine and iron. Omega-3 unsaturated fatty acids help to rejuvenate the body and prevent the development of cancer. Humpback salmon is fried, baked, steamed, and you can cook a lot of tasty and healthy first courses from this fish.
Hunchback salmon soup can be prepared from canned or fresh fish. Canned fish are great for cases where there is absolutely no time for preparing a satisfying first course. From the pink salmon you can make the usual liquid fish soup and a delicate cream soup. A lot of vegetables are perfectly combined with pink salmon: potatoes, carrots, onions, cauliflower, broccoli, tomatoes, zucchini, spinach, celery, etc. To make the dish more saturated and fragrant, chopped greens, sweet peas, black and white pepper, salt and bay leaf are also added to the soup. You can experiment a little and season the soup with any other spices.
First, for cooking soup cooked broth. You can cut the fillet in small pieces and cook until ready, and then lay out the rest of the ingredients. You can also remove the fish from the finished broth and put it at the very end of cooking. In addition to vegetables, seafood (mussels or shrimps), mushrooms, cereals and processed cheese are also added to the soup of pink salmon. Fish soup can be served with hot croutons, and the usual thin soup goes well with any fresh greens.
Hunchback soup - preparing food and dishes
Fresh pink salmon fillets are washed and cut in small pieces, then the broth is boiled from fish. Boiled fish should be separated from the bones. Vegetables are thoroughly washed and peeled, then cut according to the recipe. If melted cheese is used to make a soup of pink salmon, it should be placed in the fridge in advance so that it is easier to grate it on the grater - then the cheese will dissolve in the hot broth very quickly. The croup is sorted and washed thoroughly. You also need to chop the greens and prepare the necessary seasonings in advance. Canned fish is cut into small pieces or mashed with a fork along with the juice directly in the jar. For cooking of humpback salmon soup you will need a pan, a frying pan, a knife, a cutting board, a grater, a colander, a skimmer and other kitchen utensils. The dish is served in the usual deep plates, and creamy fish soups are best spilled in deep bowls or bowls.
Recipes for pink salmon soup:
Recipe 1: Pink Salmon Soup
This soup of pink salmon is an excellent first-course option. The soup turns out very light, nourishing and tasty. This recipe includes canned fish, potatoes, onions, carrots, rice and seasonings.
- 1 can of pink salmon;
- 1.5-2 liters of water;
- Potatoes - 3 medium tubers;
- 2-3 tablespoons of rice;
- 1 onion and carrots;
- Bay leaves - 1 pc .;
- Pea pepper - 3-4 pcs .;
- Fresh greens.
Pour water into the pan and set on fire. Clean the potatoes, carrots and onions, cut the potatoes into small cubes, grate the carrots, chop the onions. Open a can of canned food, separate the meat from the juice. As soon as the water boils, pour the fish juice into the pan. Wash rice thoroughly and put it in boiling water. After 10 minutes, lay out the potatoes, carrots and onions. Add a bay leaf and throw a few peas allspice. Cook soup for 10 minutes (until vegetables are ready). Pink salmon cut into small pieces and lay out in a saucepan. It is better not to knead the fish with a fork, otherwise the soup will turn into porridge. Dill with parsley grind and throw in the soup. Cook the hunchback soup for another 5 minutes. To enrich the taste of the people, you can put a slice of lemon and some fresh greens in each plate when serving.
Recipe 2: Hunchback and Shrimp Soup
A real gourmet first course dish that can be served for a festive dinner or supper. The composition of the soup includes pink, shrimp, tomatoes, herbs and seasonings. Served soup in special clay pots.
- A pound of pink salmon;
- Potatoes - 2 pcs .;
- 2 ripe tomatoes;
- Peeled shrimps - 150 g;
- 1 small onion;
- Bunch of parsley;
- Olives pitted - 50 g;
- Salt and pepper to taste.
Peel and chop the onion. We clean the potatoes, wash them and cut them in small pieces. We immerse the tomatoes for half a minute in boiling water, then remove the skin. We cut the flesh in small semicircles. Wash parsley and grind. We wash the pink salmon and fill it with one and a half liters of boiling water. Cook the fish for about 15 minutes. Do not forget to remove the skimmer foam. Put onion and cook the soup for another 5 minutes. Season the soup with salt, pepper and cook until tender. Pull out the fish, separate from the bones and filter the broth. Pour the broth in the pots, lay out the potatoes and cook for another 10 minutes. Then add the tomatoes with the shrimps and cook the soup for another 3 minutes. Cut the olives into small rings. Put a piece of fish in each pot, add olives and sprinkle with herbs. The soup of hunchback with shrimps is ready!
Recipe 3: Hunchback Soup with Cream
Incredibly delicious and delicate soup of pink salmon with cream. If there is no pink salmon, you can take any other red fish: chum salmon, trout, salmon, salmon, salmon, etc. The dish turns out very nutritious, fragrant and satisfying. This fish soup can be cooked for regular meals or for a festive meal.
- Pink salmon fillet - 450 g;
- Bay leaf - 5-6 pcs .;
- 10 allspice of allspice;
- 2.5 liters of water;
- 6 small potatoes;
- 2 onions;
- 1 small carrot;
- Packing 10% cream - 470 g;
- 20 g butter;
- Ground black pepper;
We wash the pink salmon, cut the fillet in small pieces. From the head, bones and tail cook 2.5 liters of broth. Add peas and bay leaves to the broth. Cook for about half an hour, periodically removing the foam. We filter the ready broth. We clean the carrots and onions, chop the onions, and cut the carrots into small neat cubes. Spread butter in a saucepan, melt it, fry carrots with onions in it. Clean potatoes, wash and cut into small cubes. Put the potatoes in a pan with carrots and onions. Fill vegetables with strained broth. Bring soup to a boil and boil until soft potatoes. Then lay out the pink salmon fillet and bring the soup to a boil. Then pour the cream, salt and pepper the dish to taste. Bring to a boil and add chopped dill.
Recipe 4: Pink Salmon Soup with Melted Cheese
Very easy, tasty and healthy soup of pink salmon. The dish is cooked easily and quickly and is great for everyday and festive menus. This soup can be included in the baby food program. You can use not only pink salmon, but also any other red fish (trout, salmon, chum salmon, etc.).
- 200 g of pink salmon fillet;
- One and a half liters of water;
- 1 processed cheese;
- 1 onion;
- Potatoes - 2 pcs .;
- Salt, black pepper powder - to taste;
- Dill greens.
Pour cold water into the pot. Cut the fish fillet into small pieces and place in a saucepan. Put the pan on the stove, after boiling we reduce the heat and remove the foam. Cover the pan with a lid and cook for about half an hour. We clean the potatoes and cut them into small cubes. Peel the onion and chop finely. Cheese cut into small pieces. 30 minutes after the start of cooking, we put the potatoes, onions and cheese into the pan. Season the soup with salt and pepper. Cook for 10-15 minutes, stirring occasionally. Dill finely shred. Serve soup and finely chopped greens. And hot loaves.
Recipe 5: Hunchback and Cauliflower Soup
Very hearty, light and tasty soup of pink salmon. In addition, the dish is very vitamin and healthy. This soup is great for food after long holidays.
- 300 g pink salmon;
- 2 liters of water;
- 150 g of cauliflower;
- 50 g leeks;
- 2 potatoes;
- 1 small carrot;
- 2 tbsp. l rice;
- Salt - to taste;
- 300 ml of olive oil.
Wash the fish, cut it into small pieces, pour it with cold water and set to cook. Cooking fish for 25-30 minutes, periodically removing the foam. We sort the cabbage into florets, onions and carrots finely cut. Peel potatoes and cut into small cubes. Fry carrots and onions in a frying pan with olive oil for 5 minutes. We take out fish from broth, we separate from bones, we filter broth. Put sliced potatoes in boiling broth and cook for 3 minutes, then lay out the remaining vegetables. Cook soup for about 10 minutes. Wash rice thoroughly and put it in the soup. Cook until done. At the end of cooking lay out the pieces of fish and turn off the fire. Cover the pan with a lid and leave to infuse for 20 minutes. Ready soup served with chopped greens.
Hunchback soup - secrets and tips from the best chefs
Do not cook the fish on too high a fire - it can become harsh from this. In general, pink salmon does not require long heat treatment. Lemon juice perfectly emphasizes the delicate taste of pink salmon, so when serving in a plate you can throw a thin slice of lemon.