Healthy Pink Salmon Soup

Healthy, dietary, filling, incredibly tasty. Frozen pink salmon soup is not only appetizing, but also very healthy. After all, pink salmon contains many useful substances. Vegetables are not fried during cooking, so this soup is suitable for those who are on a diet or just a healthy diet.
cook time: 1h 30 min
Maya Lindell
Healthy Pink Salmon Soup

Nutrition Facts (per serving)

43
Calories
1g
Fat
3g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Water 3 l
Potato 800 g
Bay leaf 2 pc
Carrot 250 g
Bulb onions 150 g
Peppercorns 2 pc
Pink salmon 1 kg

Recipe instructions

Step 1

Step 1
How to cook frozen pink salmon soup? Prepare all the necessary ingredients. Pink salmon must be thawed, but not completely, so that the carcass remains semi-solid. This will make it easier to cut it apart.

Step 2

Step 2
Wash the pink salmon. The scales of pink salmon are small, so they can be easily peeled off with a sharp knife moving from the tail to the head. Cut off the fins. This is convenient to do with ordinary scissors.

Step 3

Step 3
Cut off the head. Since the broth will cook on the head, immediately remove the gills. They can give the soup an unpleasant taste. Remove the insides of the fish and rinse it with cold water. I already had gutted pink salmon.

Step 4

Step 4
Separate the fillet. To do this, cut off the upper part along the ridge with a sharp knife.

Step 5

Step 5
Also cut off the lower part along the ridge. Cut off the belly along the line where the bones end, and also cut off the fins. Remove the seeds. Do the same with the other half of the fish.

Step 6

Step 6
Place the head, tail and ridge in a large saucepan, fill with 3 liters of water and put on fire.

Step 7

Step 7
When the water boils, use a slotted spoon to skim off the resulting foam. Cook the broth over medium heat for 25-30 minutes.

Step 8

Step 8
Peel and wash the potatoes and carrots. Cut the potatoes into medium cubes and the carrots into semicircles.

Step 9

Step 9
After 30 minutes, remove the pan from the heat, remove the head, tail and backbone and strain the broth through a sieve or clean cotton cloth. Pour the fish stock back into the pan.

Step 10

Step 10
Place the chopped potatoes and carrots in a pan with fish broth. Add bay leaf, peppercorns and salt. Place the pan over medium heat and bring to a boil again.

Step 11

Step 11
Peel the onion and chop finely.

Step 12

Step 12
Add the chopped onion to the soup and cook for another 5 minutes.

Step 13

Step 13
Cut the remaining pink salmon fish fillet into large pieces and also transfer to the pan with the soup. Cook the fish soup over moderate heat for about 10-15 minutes more until the fish and vegetables are cooked. Taste the soup and add more salt if necessary. Remove the pan from the heat. Let the soup brew for 20-30 minutes.

Step 14

Step 14
Bon appetit!

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