How to cook a salmon soup?

Although the Russian cuisine has long been famous for its meat dishes, it was the salmon that was and is the main product of the sea, which the skilful mistresses used since time immemorial. In difficult times, many cooked soup from salmon, using only the head and fins. And in more prosperous years, this sea fish was on the tables even on weekdays. After all, everyone knows that for health, its presence in the diet of every person is simply necessary. The same Norwegians, due to their fish diet, live on average almost 10-15 years longer than the Russians. And the queen's on the table are the dishes from salted salmon.

Norwegian salmon, which has a unique taste and aroma, and is estimated in more than one hundred countries of the world, is the source of many natural ingredients, including vitamin A, which provides a good state of our skin, biotin (otherwise known as vitamin H or B7), which prevents Wrinkles, coenzyme Q10, which moisturizes and strengthens the skin. In addition, the salmon contains natural antioxidants and many unique trace elements, such as selenium, iodine, fluorine, vitamins D and E. And although 100 grams of salmon contain about 190 calories, in the same pork calories reach 270.

Salmon 10-20 years ago was considered a luxury, now it is found on our tables not only on holidays. This sea fish is perfect for a quick lunch. It should be noted that the salmon soup is very fragrant, and the fish is delicious and fried and baked (especially on the grill) and even raw.

Who among us will not taste a delicious, fragrant and warm soup, which is made from salmon? The main secret of its preparation is a weak fire - only this guarantees transparency and a subtle fragrance.

Seafood, salmon, pieces of potatoes and other vegetables - this is the basic recipe by which you can cook a hearty soup of salmon. For its preparation you need to heat sunflower oil on medium heat. In the saucepan add chopped carrots, peppers, parsley, dill, leek, celery, bay leaf and cook for about 10 minutes until the vegetables are ready. After that, add water, wine, head and fins of salmon, bring to a boil. Cook on low heat, remove the foam, for 35 minutes. Strain the broth through a sieve to remove the bones and fins. In the resulting mass add water, cut into cubes of potatoes and carrots. Then the soup is brought to a boil and another 25 minutes is cooked on a small fire. Add salmon and lemon juice to the soup and cook for a couple of minutes. Season to taste with spices - salt and pepper; Serve in a bowl, decorated with green onions.

Very delicious and useful is Norwegian salmon soup . For its preparation you need to weld 1 liter of fish broth from the head and bones. At this time, peel and chop the onions. Carrots, celery and potatoes peeled, cut into cubes. Leeks also need to be cut into thin rings. Add the vegetables to the broth and cook for fifteen minutes. Rinse and dry the fish; Season with lemon juice, slightly salt. Cut the fish into pieces and add to the soup. Cook for another ten minutes on low heat. Combine the yolks with half a glass of hot soup. Pour into the soup and mix quickly. After adding yolks, turn off the soup - otherwise an unpleasant smell may appear. Soup season with spices and sprinkle with fresh herbs.

You can also prepare a fragrant salmon soup, cooked on low heat with the addition of other types of fish. To prepare such a traditional ear, fish bones, fins and heads (perch, pike, bream, cod and other low-fat fish species) should be poured with water to cover them only. Bring to a boil and keep on low heat with potatoes, carrots and onions until the vegetables are ready. Add the rest of the fish to the broth and cook again. At the end, add chopped salmon to pieces and boil for 5-10 minutes. Serve with finely chopped dill with a slice of rye bread. Bon Appetit!