Most often, second courses are prepared from salmon, considering making soups from an expensive breed of fish wasteful. However, a practical housewife will always find a way to please homemade salmon soup, quickly prepared according to an economical recipe.
Products required for cooking
To make salmon soup, you will need the following products: 250-300 g of fresh salmon, 3 potato tubers, 3 tablespoons of millet, carrots, onions, ground black pepper, salt. The seasonings for the soup are selected according to personal preference. For example, a mixture of Italian herbs works well for salmon dishes.
Instead of fillet of salmon, it is better to use the tail and the head of the fish for making quick and economical soup. This practical option is most suitable for dishes that are not difficult to prepare. First, you need to clean the pieces of fish from the scales, as well as cut out the gills.
If you decide to cook soup from a whole piece of salmon, just buy one steak. Salmon is cooked very quickly and gives an excellent rich broth with a pronounced taste.
Salmon soup recipe
Pieces of fish are transferred to a saucepan, poured with cold water and sent to simmer over high heat. Skim the broth while cooking. While the fish is cooking, you can prepare the vegetables.
Onions are peeled and finely chopped. Carrots are grated on a coarse grater. In a frying pan, heat a little vegetable oil and fry the vegetables in it until golden brown. The finished fish is removed from the broth and left to cool.
Cut the potatoes into small cubes and add to the pot. Millet is washed in several waters. The groats should turn bright yellow. The washed millet is sent to the broth. The cereal does not cook for long, so it should be added to the dish when the potato pieces are soft enough.
Pieces of meat are removed from the tail of the salmon and the head, finely chopped and sent to the pan together with the fried vegetables. About 2-3 minutes before the end of cooking, salt, black ground pepper and a couple of dried laurel leaves are added to the soup.
After removing the pan from the heat, you need to remove the lavrushka from the soup. Leaving it in a saucepan may give the dish an unpleasant aftertaste. Cooking salmon soup will take no more than 30 minutes. Before serving, sprinkle the soup with finely chopped dill or parsley. You can fill the soup with sour cream.
It is not necessary to cook a quick salmon soup with the addition of millet; you can just as well use rice or thin noodles. It is advisable to boil the vermicelli separately and rinse before adding to the dish, since otherwise the broth will lose its transparency.
