😟 🧘🏾 👷🏻 Soup with red fish and cream: a selection of ingredients and a recipe for cooking 👨🏼‍🏫 🤗 🥋

How to cook soup with red fish and cream? What kind of food is this? You will find answers to these and other questions in the article. Creamy fish soup is similar to many fish first courses. For example, what kind of fisherman by the fire did not eat fish soup? Probably only virtual. Among all the fish's first dishes, perhaps only the Russian ear can be called the fish soup in the literal sense. After all, all other dishes are more consistent with the concept of "soup." How to cook soup with red fish and cream, find out below.

World cuisines

Few know how to make soup with red fish and cream. The current ear is a very strong decoction of fish with seasonings and almost does not look like soup. Although the fish is often boiled with roots. It is widely believed that the meat of an old rooster must be added to the ear. Rumor has it that the ear of a rooster is something awkward and ridiculous. So it is, like an "underwater pilot."

However, in world cuisines there are many dishes based on fish broth with the addition of chicken. For example, jurma is a hot Russian ancient dish, a mixture of game broth and fish soup. In the world there are many dishes called the ear, but not one. The most popular of them is bouillabaisse, or Marseille's ear.

Bouillabaisse is the first dish of French cuisine, typical of the Mediterranean coast. It is cooked by cooking fish with the addition of sauteed vegetables. Shcherba Cossack - fish soup with lard and flour, and halasle - Hungarian fish soup.

There are special variations of soups that combine the best of world traditional recipes. Very tasty and generally recognized in the Mediterranean powers fish soup with cream. This dish took a little from Marseille soup, a little from traditional Russian, a drop of American cream seafood soup.

Delicious soup recipe

Not sure how to make soup with red fish and cream? You need to have:

250 g of salmon;
one onion;
one carrot;
4 sprigs of parsley;
100 ml cream 20%;
50 g butter;
ground pepper black;
salt.

From these products you should get two servings.

How to cook?

This recipe for red fish soup with cream stipulates the following actions:

Clean a piece of red fish from scales and bones. You only need the filet. It is very convenient to use not a steak, which is cut with bones, but a portioned piece of fillet. Therefore, cut off all the fillets from the fish and remove all the bones from it.
Boil 1 liter of water in a saucepan, add pepper and salt. Cook from the remnants of fish (skins, fins, bones and spine) broth.
Strain the broth by removing bones from it. Prepare vegetables for the soup.
Send chopped potatoes to the broth. It is better to crumble it very finely, but slightly larger than for olivier salad. As a result, the potatoes are cooked quickly and evenly.
Cook potatoes until they are almost ready. Pour red fish into large soup, cut into large cubes. Cook for 10 minutes until seafood is cooked.
Now make a dressing. Peel the onions and chop very finely. Peel the carrots and grate finely. Melt the butter in a skillet and fry the onions and carrots in it until soft.
Pour in 0.5 tbsp. fish stock and continue to simmer under the lid over low heat for 10 minutes. After add pepper, cream and salt. Stew for another 4 minutes.
Combine the fried vegetables and the ear, stir well. If necessary, add more salt and pepper, but, as experience shows, less spices and salt are better - cream gives a unique taste to the food.
Bring the soup to a boil, cook over low heat for 5 minutes.

Pour the finished soup into plates, be sure to put pieces of salmon in each serving and sprinkle with chopped parsley. Serve this delicious dish to the table with white fresh bread.

Finnish soup "Lohikeitto"

How to make Finnish red fish soup with cream? This dish turns out to be incredibly tender, with a pleasant creamy taste, satisfying and very, very appetizing. We take:

one onion;
two carrots;
five potatoes;
salmon (you can salmon or any red fish);
150 ml cream;
one leek;
one bay leaf;
50 g butter;
a sprig of fresh thyme (gives a special aroma);
allspice.

Cook this salmon soup with cream like this:

First prepare all the products. Then put the fish head, tail, carrots, onion, bay leaf, green part of leek, peppercorns in a 1.5-liter pan. Fill everything with water, salt and put on fire.
After boiling, add 2-3 potatoes (to cook faster, you can cut in half).
After 20 minutes, when the potatoes are boiled, strain the broth. Then separate the potatoes and mash them with a fork.
Place the clear broth on the stove and boil.
Cut the rest of the potatoes into cubes or whetstones.
Send potatoes and a sprig of fragrant thyme to a boiling broth.
Make a roast. To do this, fry the carrots and leeks in butter until golden.
In a boiling soup, send the salmon filet and cook for 20 minutes.
While the salmon soup is cooked, combine the crushed potatoes with the frying, and then with the cream.
If the fish and potatoes have already been cooked, feel free to send the potato mass to the pan.
Stir the soup and let simmer for 2 more minutes.

Ideally, if your salmon soup with cream is infused for a while, but many start the meal immediately.

Trout with cream

What is a cream of trout soup recipe? This tasty and aromatic dish will not leave any lover of fish dishes indifferent. This soup will be a great start to dinner. Outwardly, it looks very appetizing, is eaten very quickly. To create two servings, take:

300 g of trout;
500 g of potatoes;
300 g of tomatoes;
one onion;
150 g carrots;
500 ml cream 20%;
greens;
salt (to taste);
vegetable oil (for frying).

Follow these steps:

Cut the cleaned and washed trout fillet into small pieces.
Peel and wash onions, carrots, and potatoes. Chop the onion finely, grate the carrots, cut the potatoes into cubes.
Peel the tomatoes. To do this, put them in a couple of seconds, first in boiling water, and then in cool. Then peel and cut the fruit into small pieces.
To cook this soup you will need a 3 liter saucepan. Pour oil into it, pour onion and fry it until golden.
Send the carrots there. Fry it until soft.
Place tomatoes in a pan, lightly fry.
Fill everything with water (1 liter).
Boil water, put potato slices and salt in the soup. Cook for 20 minutes.
Then put trout pieces in the soup.
Pour the cream into the pan and cook for 5 minutes until the potatoes are ready.

Season the appetizing soup with herbs and serve.

Norwegian Salmon Soup

Consider an unusual recipe for creamy salmon soup. You will need:

370 g salmon fillet;
500 ml of water;
150 g carrots;
300 g of tomatoes;
500 g of potatoes;
100 g leeks;
greens (to taste);
3 tbsp. l lean oil;
500 ml cream 20%.

Cooking process:

Crush onions, grate carrots on a fine grater.
Peel the potatoes, free the tomatoes from the skin, and cut the salmon with tiny cubes together with the salmon.
Pour a little lean oil into the bottom of the pan, fry the carrots, onions and tomatoes on it.
After pouring water into the pan and boil.
Add potatoes, spices and salt, cook for 7 minutes.
Then send salmon to the pan, slowly pour the cream and cook until the potatoes are ready.

Pour the soup on plates, garnish with fresh herbs and serve.

From canned pink salmon

You cook up delicious, easy-to-make and rich fish soup from canned pink salmon in a matter of minutes. You will need:

one onion;
two potatoes;
1.5 liters of water;
one carrot;
a can of natural canned pink salmon;
two bay leaves;
2 tbsp. l lean oil;
salt (to taste);
a pair of black peppercorns.

Cooking soup

Follow these steps:

Cut the potatoes into cubes, boil the water in a pan.
Send the potatoes to the pan, add the rice and cook.
Pour the liquid from canned pink salmon, pour it into the pan. Remove bones and skin from the fish.
Peel the onions and carrots. Chop the onion finely, grate the carrots, fry the vegetables in vegetable oil. Then send them to the pot and cook until rice is cooked. Add fish at the end.
Now salt the soup, add bay leaf and peppercorns. Cook on low heat for 7 minutes.

Pour the finished soup into plates, season with cream (optional) and serve.

In a slow cooker

We present to your attention another variation of the soup we are considering. It will be easier and faster for you to make this dish in a slow cooker. Remember that this soup must be infused for 3-4 hours. And since the multicooker saves heat, the result will come out almost like in a furnace - gradual cooling will give the dish a special aroma and taste. We take:

300 g of salmon fillet or any other red fish;
100 g leeks;
150 g carrots;
150 g squash;
three tomatoes;
one bell pepper;
two potatoes;
200 ml cream;
two cloves of garlic;
a bunch of greens (dill, basil, parsley);
spices (to taste);
vegetable oil - 1 tbsp. l