Fish soup from pink salmon - different, familiar, unusual
Gorbusha is an unusually tasty representative of the salmon family. She got her name from the hump, which stands out prominently above her head.
This unique fish besides the usual, however,a very diverse number of proteins, minerals, useful amino acids, is also rich in rare chemical elements, very useful for health. Meat of pink salmon contains extremely rare vitamin PP, a lot of phosphorus, iodine, chromium, cobalt, which are absent in other fish species.
Pink salmon (and this is what this fish is called)has a paradoxical quality. Pink salmon is very nutritious, but contains only 140 calories. The paradox is explained simply: the fish is really low in calories. Saturation occurs due to the huge number of very different proteins that make up its composition. However, proteins do not contribute to weight gain, so pink salmon can be freely offered even to those who watch a diet.
Especially tasty and useful is considered lightfish soup from pink salmon. To cook it is very simple. First, in a saucepan, cook potatoes with onions and chopped carrots until cooked. Next in the soup you need to put the head and skeleton of the fish. It is better to wrap them in gauze, so that the bones, boiled, did not fall into the salmon soup. There also put large pieces of fillets. After about half an hour, the soup is ready. Remains only to take out bones, an onion, to season a fish soup from a pink salmon greens.
There is another recipe. The pink salmon soup, cooked with cream, is very tender.
To prepare it you will need:
• fillet of pink salmon;
• potatoes;
• bow;
• carrot;
• Bulgarian pepper or paprika;
• Fat cream.
First in a frying pan fry the onions, carrots,pepper. Do this carefully, so that the crust does not appear, and the vegetables just become soft. At the same time, you can put potatoes, cut into cubes, on the fire, not very finely.
When potatoes are half welded, into itspread the stewed vegetables, continue to cook on light fire. 10 minutes before the final potato is ready, put the large pink salmon fillets cut into large pieces into a saucepan, pour in a glass of fatty cream, add greens, salt, add the fire. Fish soup from pink salmon is ready as soon as the cream is boiled.
Those who do not want to mess with the cutting of fish,you can recommend taking canned food. Try to make such a salmon soup. Canned food will take a little: only 1 pot for four servings. Just like in previous recipes, first boil potatoes with onions. You can add grated carrots, sweet peppers. Then, 5 minutes before the potatoes are ready, canned vegetables and greens are added to the soup. If desired, you can add pre-grated cheese or cream cheese, but this is not necessary. They give it to boil, they remove it from the plate. This soup can not be stored for a long time: it loses its taste. But you can cook it right before dinner: it will not take more than half an hour.
To prepare a hearty, but light fish soup with buckwheat, you will need:
• three large potatoes;
• two cans of pink salmon;
• 1 large carrot;
• one third of a glass of buckwheat;
• greens to taste.
Potatoes are cooked on low heat. At this time, the onions and carrots are fried with butter, and on the other, a dry frying pan - pre-washed buckwheat. 10 minutes before the potatoes are ready, put the toast in the soup, buckwheat, add salt. After a few minutes, spread the mashed pink salmon along with the oil. Give to boil, flavored with greens, removed from the fire, cover.
Prepare fish soup from pink salmon can benational recipe. Fish chowder with corn groats can surprise many with a wealth of unusual taste. To prepare it in a thick-walled pan, first bacon to a crunch, and when it is taken out - onion. After softening the onions, potatoes are put in a pot, poured with a ready broth (you can vegetable, but better - meat or fish). Salt, add pepper, cook for 20 minutes. After that, return to the tank fried bacon, pour croup of corn, fish, pour cream or milk and cook for another 10 minutes. It turns out very unusual, surprisingly delicious.
