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Canned fish soup. Red fish soup - excellent taste and maximum benefits, sockeye fish soup How to make sockeye soup

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

It is a popular commercial fish. Sockeye dishes are easy to prepare, have health benefits and are delicious. The calorie content and fat content of this red fish are low. Its caviar is remarkable, it is small, with a pronounced specific smell, it contains a lot of iodine, this is the benefit of sockeye caviar.

Sockeye fish, where it lives and how is it useful

Sockeye salmon - what kind of fish? This is a representative of the noble salmon family. She prefers the cold waters of the Pacific Ocean and the Sea of ​​Okhotsk for life. In Russia, it lives only on the eastern shores of Sakhalin and Kamchatka, and it goes to spawn in clean fresh water bodies, and during this period its silvery body becomes red. It does not differ in its large size, reaching an average length of 40 cm. Its food is small fatty crustaceans, calanids.

This fish has a pleasant taste, its tender meat has many beneficial properties. It is not very high in calories, it is obtained from dietary meals, therefore recommended for those who do not want to gain weight. Far Eastern salmon meat contains fatty acids, vitamins, phosphorus, magnesium, iron, selenium, potassium, which have a beneficial effect on metabolism and cholesterol levels; there are antioxidants that supply biologically active substances to the body, slow down the aging process of the body and even reduce the possibility of the formation of cancerous tumors.

How to cook sockeye salmon

The benefits of salmon breeds are undeniable: this delicious product is a decoration of any table, does not require special culinary approaches and methods. Serving this gift of cold seas is a pleasure. How to cook sockeye salmon? With lemon, tomato sauce, cheese, vegetables, in foil, a special sleeve, oven, slow cooker, frying pan! It can be boiled, salted, fried, baked, combined with all kinds of side dishes. And what kind of soup is obtained from sockeye - fresh or canned! In short, the fish will be to the taste of the most selective eater.

In the oven

How to cook sockeye salmon in the oven tasty and fast? It is best to take as a basis fresh fillet, but thawed fish will not spoil the idea. We must try to remove all bones from the fillet, then the food will turn out to be absolutely delicious. The general algorithm of actions is as follows: the fillet is cut portioned pieces(or a little less), add some salt, sprinkle with pepper or your favorite spices, sprinkle with lemon juice, and then you can turn on your imagination or search the Internet for new recipes with photos.

Ingredients:

  • sockeye fillet - 1.5 kg;
  • lemon - 1 piece;
  • salt, pepper to taste;
  • egg whites - 3 pcs.;
  • cheese - 150 g.

Cooking method:

  1. Place the fillet on a baking sheet.
  2. Drizzle with oil, squeeze lemon juice. Season with pepper and salt.
  3. Bake for 10 minutes.
  4. Beat the whites, gently mix them with the grated cheese.
  5. Put the fluffy mass on the fish and bake in the oven.
  6. Serve sprinkled lemon juice.

Red fish with dill cooked in the oven is very tasty. To bake it, you do not need a lot of products, and the result will invariably please. The advantage of this recipe is also that it will work for a novice housewife, since it does not require experience. It is impossible to spoil such fish, it always becomes the highlight of the culinary program.

Ingredients:

  • fillet - 500-600 g;
  • hard cheese - 150 g;
  • black pepper, salt, rosemary - a pinch;
  • lemon - 1 piece;
  • sour cream - 200 g;
  • fresh dill (bunch);
  • sunflower oil - 1 tbsp. l.

Cooking method:

  1. Cut the fillet into pieces, place on a baking sheet or in a mold;
  2. Cover the fish with sour cream;
  3. Top with chopped dill and thin slices of lemon;
  4. Sprinkle the fish with pepper, salt, grated cheese;
  5. Bake 35-40 minutes at 180 degrees

Sockeye soup

Whatever you call it, fish soup or fish soup is equally tasty! Perhaps no other fish can replace salmon species. What a fish! Sockeye soup will certainly turn out beautiful, as in the photo, fragrant, moderately greasy, and both fresh product and frozen or canned are suitable for its preparation. One of the answers to the question of what to cook from sockeye salmon for a dinner party or family dinner will be a wonderful creamy soup.

Ingredients:

  • canned food (natural salmon) - 245 g;
  • water - 1 l;
  • dry white wine - 100 ml;
  • onions, leeks, carrots - 1 pc.;
  • butter - 40 g;
  • potatoes - 2 pcs.;
  • cream 20% - 100 ml;
  • Dill;
  • salt, bay leaf, black pepper

Cooking method:

  1. Put in boiling water canned fish, salt to taste.
  2. Add black pepper, lavrushka, pour in wine.
  3. Cook the broth for no more than 2-3 minutes.
  4. Sauté chopped onions (onions and leeks) with celery in butter.
  5. Add potatoes, carrots, mix everything, fry until half cooked.
  6. Put the vegetables in the hot broth, pour the cream there, bring the soup to readiness, decorate with herbs.

In foil

There are many wonderful recipes with a photo of how to cook sockeye so that it is juicy. With the use of foil, it almost always turns out like this, you just need not to overdry the fish, not to overexpose it in the oven. It is not fried, not baked, but slowly languishes, the foil ensures the tightness of the culinary process, the juice does not flow out, the fish retains all its useful properties.

Ingredients:

  • Pacific salmon - 1 carcass weighing 2.5 kg;
  • onion - 1 piece;
  • lemon - 1 piece;
  • salt, pepper to taste;
  • mayonnaise - 150 ml.

Cooking method:

  1. Carefully cut the gutted carcass along the ridge.
  2. Season with salt, season with pepper, lemon, salt.
  3. For each part of the fish, put several onion rings- to add a piquant aroma.
  4. Lubricate with mayonnaise.
  5. Wrap the fish tightly in foil and bake in the oven. In half an hour, the food is ready!

Cutlets

For lovers lush cutlets products made from minced salmon will be to your taste. You can easily buy it, but it is better to cook it yourself by passing a juicy fish fillet through a meat grinder. There are many recipes for sockeye cutlets, and they are all characterized by ease of preparation. Good with a side dish, and rice is best here or tender puree from potatoes. For classic fish cakes will require a minimum list of products.

Ingredients:

  • minced fish - 600 g;
  • onion - 1 piece;
  • egg - 1 piece;
  • white bread - 1 small slice,
  • milk - 100 ml;
  • salt, black pepper - to taste;
  • breadcrumbs;
  • vegetable oil.

Cooking method:

  1. Soak the bread (loaf) in milk and squeeze.
  2. Chop the onion.
  3. Add onion, bread, egg, salt, spices to the minced meat. Mix. If the minced meat is thin, you can fix it by adding semolina.
  4. Form small cutlets, roll them in a crispy breading, fry.
  5. Finish the cooking process in the oven or microwave.

Fried sockeye salmon

Fried fish is a dish that is appropriate for a festive and everyday table... It is very convenient to cook sockeye salmon in a grooved pan without breading, adding vegetable oil. The easiest way is to cut the fish into steaks, add a little salt and fry evenly. You can enhance the taste of the fish with lemon juice or a drop of white wine. Boiled potatoes and other vegetables for garnish are a great addition to red fish. Fried salmon with spices is very tasty.

Ingredients:

  • sockeye steaks - 1 kg;
  • garlic powder, oregano - 1 tsp each;
  • paprika - 1.5 tsp;
  • thyme - 0.5 tsp;
  • salt, pepper - to taste;
  • olive oil - 2-3 tbsp. l .;
  • flour - 3-4 tbsp. l .;
  • vegetable oil for frying.

Cooking method:

  1. Wash the steaks, dry with paper towels.
  2. Grind dry herbs and spices, mix with oil, salt, pepper, spread sockeye pieces with the mixture.
  3. Breaded fish in flour.
  4. Fry for 4-5 minutes on each side.
  5. Then shift the finished hot fish on paper so that excess oil is absorbed into it, cover the dishes with a fried salmon with a lid. After 5 minutes, the dish is served.

Lightly salted sockeye salmon

Ingredients:

  • sockeye salmon - 1 kg;
  • salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • spices to taste.

Cooking method:

  1. Cut the carcass, cut into pieces.
  2. Pour the fish in a deep bowl with sugar, salt and spices, mix.
  3. Press down on the fish.
  4. Put in the refrigerator.
  5. After 4-5 hours, you can taste a slightly salted yummy.
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If we talk about the most romantic dish cooked in nature with our own hands, then this is definitely not kebabs and sausages fried over the fire. Summer warmth is conducive to going out of town to the river and of course to fishing.
Prepare delicious and healthy dish from the fish caught by their own hands everyone can. You don't need to be a top-class chef to do this, you just need to know a little useful tips... There are a lot of recipes for preparing this dish, since any fisherman has his own “ secret ingredient»To make the fish soup rich and unforgettably tasty.
There are several ways to prepare fish soup in nature. For cooking fish soup from river white fish, species such as pike perch, perch, bream are suitable. For black fish soup, take pike, carp or chub. But no less tasty and healthy fish soup is obtained from salmon fish breeds. Red fish itself is very tasty in any dish, but properly prepared fish soup can compete with the most sophisticated gourmet needs.


You can cook it from pink salmon, trout, salmon, sockeye salmon. There are a lot of microelements useful for the human body in red fish, so there are no contraindications for eating it either for adults or for children. The most frequent consumption of salmon fish species improves heart function, strengthens bones, and promotes healthy fetal development in pregnant women.
Cooking fish soup from red fish does not require much time and is not difficult.
Of course, the most delicious fish soup comes from just caught fish. Fresh product gives the dish refined taste coupled with the smoke from the fire. But in the modern world, this is not available to everyone. To cook delicious fish soup you can also at home on the stove, knowing a good recipe.


How to cook delicious soup from sockeye salmon at home? There is nothing complicated in this recipe. The broth requires fish trimmings (tails, fins, abdomens), but it is best to boil the broth on fish heads and ridges. To do this, you need to clear the gills from the head, and also remove the eyes.

Sockeye fish soup will turn out delicious at home from frozen fish, the main thing is that the product meets quality standards. Broth heads can be boiled for up to one hour, and smaller trimmings for no more than 10-15 minutes. The recipe classic fish soup cereals are not included, but millet or rice can be added, this is not for everybody. Coarsely chopped vegetables (potatoes, onions, carrots) are usually placed in fish soup.

We are starting to prepare our fish soup according to the classic recipe.
1. First of all, you need to remove the eyes and gills from the head.


2. It is best to let the heads and scraps lie in cold water for half an hour.


3. Rinse your head and put it in boiling water. In the course of cooking, you need to remove the foam.
4. After 10-15 minutes add vegetables (potatoes, onions, carrots) and cook for 20-30 minutes


5. Pull out the head and disassemble it. Return the meat to the saucepan.



6. At the final stage, add fillet pieces, spices, salt and pepper.


All cooking fish soup will take no more than an hour. Servings are based on the number of foods used, the more the better. Concentrated broth will come out of more ingredients. I would like to note that there are a lot of recipes for cooking fish soup and they differ from the time and order of cooking the products that make up the dish. In some cases, cream is added to the soup, which adds fatness and a specific taste.
If you cook fish soup in nature, then almost all products taken with you to nature are suitable for this, since this is a very democratic dish and does not require meticulous preparation. You can come up with your own own recipe and make them happy with their loved ones. BON APPETIT.

Fish soup from canned food - full and very tasty dish, prepares in minutes. Fish-based first courses are often mistakenly referred to as fish soup, but the name “fish soup” is not common to them. Rather ear, primordially Russian dish Is a type of fish soup. Its main feature is used for the preparation of freshly caught fish and certain rituals: an open fire, a kettle, herbs, several specific types of fish - to obtain a thick extractive broth and a special taste.

There are several thousand recipes for fish soups and soup with canned fish makes an essential part of this list. You can easily verify this by typing in a search engine the query: "canned fish soup recipe". To make it easier for you, we want to give a few rules for cooking canned fish soup.

For soup, you should choose canned fish in own juice... In canned fish, made in accordance with GOST, useful substances that are rich in fresh fish are preserved, a consistently high protein content, amino acids and vitamins are present. Most often, soups are made from canned red fish: chum salmon, sockeye salmon, pink salmon, trout, but delicious fish soup is also obtained from canned tuna, mackerel or saury.

Canned fish is a completely ready-to-eat product, therefore subject to a long heat treatment not necessary. From here follows the rule of making delicious fish soup from canned food # 1: add the contents of the jar to the pan last. The concentration of extractives in canned fish is quite high, so the broth will turn out to be quite saturated without long cooking. Making canned fish soup is easy, even without any culinary experience. Therefore, involve grown-up children in cooking, they will certainly need the ability to cook simple first courses.


You can choose the ingredients for the soup according to your taste. Usually, in order to cook canned fish soup, you need a basic set of products:
- potatoes, carrots, onions;
- as well as water, salt, bay leaves and a jar of your favorite canned fish.
Sliced ​​potatoes are placed in boiling water, browned vegetables are added after five to seven minutes. This is the simplest and quick way cook soup from canned fish.


To taste, depending on food preferences, you can add to canned fish soup:
- rice, buckwheat, millet, pearl barley or beans;
- tomato paste or processed cheese;
- boiled egg;
- Bell pepper, zucchini, cauliflower, broccoli, kohlrabi, leeks or just a bag of fresh frozen vegetables - just add your favorite vegetables to onions and carrots when browning;
- any greens.

You can reduce the calorie content of a dish by avoiding browning and simply placing chopped vegetables in the pan.


Are canned fish soups good for you? Of course, fresh and frozen fish as a base for broth is much healthier, since it saves more nutrients... However, the harm of canned fish is another myth. Soups based on canned fish from the 60s of the last century to the present day have been included in dietary tables approved by dietitians. Canned food made in accordance with GOST is not harmful, although it contains less valuable substances in comparison with fresh fish. Only such canned fish - made in accordance with GOST and of the highest quality - are offered by the online store of LeaderFood products.

Most of my readers probably cannot imagine their lunch without a plate of hot rich soup as a first course. However, many traditional soups Russian cuisine is very laborious to perform and their preparation takes more than one hour. Working housewives do not always have the strength and time to cook soup in addition to the main course and side dish, but, nevertheless, I want to feed my family healthy and tasty, regardless of life circumstances. In this case, a recipe for a simple and very quick canned fish soup can come to the rescue.

Canned fish soup is made from the simplest and most inexpensive products that are always at hand. Its preparation does not take much time and effort and is available even for novice cooks. This soup can be prepared from any canned fish in its own juice - salmon, saury, sardines, tuna, sockeye - and every time you get a special taste of the first course. Fish soup cooked over this simple recipe, it turns out to be very light and low in calories, which makes it the perfect prelude to the main course. As a result, such a meal raises strength and performance well, without causing a feeling of heaviness in the stomach and drowsiness.

In addition, simple fish soup has a lot of useful properties and allows you to make up for the lack of many substances in the body that are rich in seafood. Do not be afraid of canned fish, as high-quality canned food is made from fresh raw materials without the use of preservatives and harmful additives... According to their useful properties they are practically equal to frozen fish and contain a lot of easily digestible protein, vitamins, omega-3 fatty acids and valuable minerals such as phosphorus, magnesium and calcium. So be sure to cook canned fish soup for your family, because it is very fast, tasty and undoubtedly healthy!

Useful information

How to make canned fish soup - a simple canned fish soup recipe with step by step photos

INGREDIENTS:

  • 1 can of canned fish in its own juice (240 g)
  • 2 - 2.5 liters of water
  • 1 large onion
  • 1 large carrot
  • 3 medium potatoes
  • 3 tbsp. l. vegetable oil
  • 5 - 6 peas of black pepper
  • 2 bay leaves

COOKING METHOD:

1. To make canned fish soup, first put a pot of water on the fire. While the water is boiling, peel and cut the potatoes into small slices.

2. Put chopped potatoes in boiling water and cook for 20 minutes at a low boil.


3. Meanwhile, peel the onions and chop finely.


4. Peel and grate the carrots.


5. Fry onions with carrots on vegetable oil over medium heat for 8 to 10 minutes. Vegetable frying for fish soup is ready!


6. Put vegetable frying in the soup and cook for 5 minutes at a low boil.

7. Canned fish peel off skin and bones and knead slightly with a fork, leaving large pieces.


8. Put the fish in the soup along with the remaining juice in the jar and cook for another 5 minutes.


9. A minute before cooking, put salt, peppercorns and bay leaf. It is advisable to let the soup steep under the lid for at least 15 minutes.


A fragrant, healthy and easy-to-prepare canned fish soup is ready!

Regular consumption of red fish - excellent prevention strokes and heart attacks. This fish is especially useful for expectant mothers and children.


The basis of any fish soup is a properly cooked broth. The first step is to decide from which part of the fish the ear will be cooked. This can be a ridge, heads, steaks, or sirloin. For fish soup, it is desirable use chilled product, but if you still take frozen fish, it must be defrosted. Never do this in the microwave or hot water. Of the heads necessarily the gills are removed, and the skin is removed from the fillets. The prepared fish is placed in a saucepan.

or a cauldron, poured with drinking water and sent to the fire.

When the broth begins to boil, remove the foam. This is very important, because if it is not removed, it will turn out cloudy. Spices and herbs are added to the broth, cook for another five minutes. The fish is listened to, and the broth is filtered.


In addition to red fish, you will need vegetables. They mainly use onions, carrots and potatoes. They are cleaned and washed. Onions and carrots are not chopped too finely and fried. Cut the potatoes into arbitrary pieces. Everything is put in broth and cooked until tender. At the end, the fish is laid out, separated from the bones. In some recipes, pearl barley or rice is added to the ear.


1. Usually frozen the ridges are folded in two or three times. Defrost them when room temperature, unfold and, if necessary, clean. Do not trim the fins and tail; they are suitable for making broth. Cut the prepared ridges into pieces approximately six centimeters wide. Do this in the direction of the rib bones.


2. Peel and wash potatoes, onions and carrots. Place small pieces of potatoes in a saucepan. Send carrots cut into circles and diced onions here. Fill with cold drinking water and put on fire. The ridges cook quickly enough, so place them in a saucepan when the vegetables are almost cooked.


3. Add the ridges to the pot 20 minutes after setting the vegetables. Season with salt, add peppercorns, bay leaves and cook for ten minutes over low heat.


4. Pour vodka into the prepared ear and immediately remove the pan from the heat. Let the ear steep for another 15 minutes and add chopped greens.


1. We wash the carcass of red fish, clean it and remove the gills. Cut the fish into several parts, place in a saucepan and fill with cold filtered water and put on fire.


2. As soon as the broth starts to boil in a saucepan, remove the foam with a slotted spoon and twist the fire. Add allspice peas, coarse salt and bay leaf. Cook for half an hour.


5. Take the fish out of the broth and separate the meat from the bones, remove the skin. We filter the broth, catching spices and bay leaves. Divide the flesh of the red fish into small pieces.


6. Cut the potatoes into medium cubes, finely chop the peppers and onions, and chop the carrots into coarse shavings.


7. Put the potatoes in the broth. Onions, carrots and bell peppers - in a frying pan. Saute in vegetable oil until light ruddy and soft.


8. After a while, add millet to the spicy broth. Cook for a quarter of an hour and add sautéed vegetables and pieces of red fish to the broth.


9. Wash parsley, finely chop, send into the pan and cook for a few more minutes. Remove the finished ear from the heat, cover with a lid and leave to infuse for half an hour.


1. Peel the carcass of red fish and rinse it thoroughly under the tap. Be sure to remove the gills from the head.


2. Pour filtered water into a large saucepan and put the fish into it, slicing it in large pieces... You can simply cut the carcass in half. Cook, skimming off the foam from time to time to keep the broth clear.


3. Peel and wash all vegetables. Chop the potatoes into small cubes. Onion grind same way. Cut the carrots into circles.


5. Season the broth with salt and pepper. Put the potatoes in it and cook until the vegetable is half cooked. Then add the rest of the vegetables and cook for another ten minutes.


6. Stir constantly, add semolina and cook for five minutes. Add bay leaves and fish pieces. Cook for the same amount of time.


7. In order for the ear to acquire a haze aroma, take a wooden stick, light it and extinguish it, dipping it directly into the pan with the ear. Do this three to four times. Now pour in a shot of vodka and remove from the stove.


1. We clean the red fish from scales and rinse under running water. Place the fish in a saucepan and fill it with purified water. Cook for half an hour, be sure to remove the resulting foam.


2. Peel and finely chop the onion. Chop the peeled carrots and celery into random pieces. Saute vegetables in preheated olive oil... We take out the fish from the broth and separate the fillet from the bones. We remove the fins and tail. Finely chop the fish fillet.


3. Strain the fish broth. Pour it into a clean saucepan and send it to the fire. Add potato cubes, sautéed vegetables and fish fillet pieces to it. Cooking for about ten minutes.


4. Pour the cream into a saucepan and heat it over low heat. We introduce hot cream into the ear and cook for another five minutes. Salt, add seasonings, stir and remove from heat. Leave the dish to infuse for five minutes. We pour the fish soup into plates. We generously add chopped greens, a couple of lemon slices and a teaspoon of red caviar to each.


1. Take the ridge, tail and head of a red fish. Rinse them thoroughly under the tap, remove the gills. Put in a saucepan, cover with cold filtered water, put on fire. When about to boil, remove the foam.


2. Peel the carrots and cut into quarters. Peel and wash the head of onion, celery root and parsley. Put the whole vegetables in the boiled broth, add the peppercorns. Simmer for an hour over low heat.


3. Peel and wash the potatoes, cut into small pieces. Finely chop the peeled onion. Peel the thin tomato peel. Chop the tomato pulp into medium-sized pieces. Rinse the dill greens.


4. Remove fish and vegetables from the pan. Strain the broth and return it to the fire. Place the potatoes in it. After ten minutes, season with salt and pepper. Add finely chopped onion, tomato and dill. Simmer for about five more minutes, then add the boneless salmon pieces, turn off the heat and leave for a quarter of an hour.


1. We wash the head of a red fish under a stream cold water, cut out the gills. We place it in a saucepan and cook the broth, salt and add spices.


2. Cut off the peel from carrots and potatoes, peel the onion from the husk, bell pepper remove the tail and clean out the seeds.


4. Cut thinly yellow pepper and onions. Grind the carrots on a grater. Fry vegetables in olive oil until lightly browned. Put tomato puree in vegetable roast and mix... We simmer, covered with a lid, for about six minutes.


6. Cut the fish fillet into pieces five centimeters wide with a sharp knife and put them in a boiling fish broth. Cook potatoes until half cooked.


8. Put tomato and vegetable roast, chopped olives and olives, hop-suneli seasoning into the soup. Mix everything, season with salt and sugar, squeeze out the juice of half a lemon. Cover the pan with a lid and cook over low heat for five minutes. We insist on red fish soup for half an hour. Serve, garnished with basil leaves, finely chopped young dill and thin lemon slices.