Chum salmon soup: with fillet and head, two step-by-step recipes at home

Chum salmon soup will turn out much tastier than pink salmon or salmon. In terms of taste and beneficial composition, it is second only to shrimp. Therefore, this dish is often recommended for people with mental or physical labor. The composition is simple, and the recipe for chum salmon fish soup can be mastered even by a novice cook. Often on sale you can find only heads without carcasses. Don't pass by and be sure to buy, because... Yushka from the head turns out no less tasty and healthy. The classic recipe can always be supplemented with cereals, vegetables or herbs. Next, we’ll take a step-by-step look at how to cook such a soup at home with detailed photos.

If you don’t yet know how to cut chum salmon on the fish soup, then it’s not difficult to do. First you need to clean off the scales, gut the carcass, separate the head, tail and fins. Cut the fillet and peel it from the skin or simply cut it into steaks.

The fish cooks quickly, so if you don’t know how long to cook chum salmon on fish soup, you should cook the fillet for no more than 15-20 minutes. And the broth from the head, tail and fin is boiled for about 40-50 minutes.

A little about fish: benefits and harms, cooking features

Chum salmon is one of the representatives of the salmon family and has several species. They differ little from each other in appearance and taste, so there is no point in dwelling on this. This fish contains the main groups of vitamins (A, B, C, E and PP), minerals, and acids. At the same time, it does not have many calories - only 127 kcal per hundred grams of product (when frying, the figure will increase to 200-230 kcal).

Chum salmon is considered a dietary product that can be eaten even by overweight people.

Regular consumption of fish will allow you to:

improve the functioning of the cardiovascular and nervous systems

remove toxins from the body, improve the quality of skin, hair and nails

improve potency in men, as well as reproductive function

strengthen bones, including teeth

increase hemoglobin (for this reason it is recommended to eat chum salmon as often as possible for people with anemia)

speed up metabolism

In addition, red fish has a positive effect on overall well-being and mood. Chum salmon caviar is especially useful, containing huge amounts of essential omega acids and vitamin E.

The fish has no contraindications, but do not forget about individual intolerance - in this case, chum salmon is completely removed from the diet. Salted and fried fish are prohibited for diseases of the kidneys, heart and liver. It's time to find out a recipe for chum salmon soup - this is an ideal option, since boiled fish is absolutely not harmful even if consumed frequently.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

How long to cook chum salmon

The fish is always cooked over low heat - this takes from 10 to 30 minutes depending on the parts used. For example, diced fillet is boiled for no more than ten minutes. The whole carcass will have to simmer on the stove for half an hour. Steaks take a little longer to cook than fillets.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

It’s easy to understand how much to cook chum salmon for soup. The changed color of the flesh will indicate the readiness of the fish. The meat, in turn, should easily separate from the bones.

Rules for cooking fish soup

A simple fish soup cannot be called fish soup. According to the cooking rules, no grains or flour are placed in the latter. The basis is vegetables, herbs, roots. Many years ago it was cooked with chicken broth. Modern chefs prefer to make fish soup from chum salmon or other salmon based on a seafood product. This dish is not only rich and aromatic, but also healthy. Fans of hiking trips do not hesitate to add a glass of vodka to the soup for a more intense experience.

Any fish can be used for cooking, from asp or carp to pike perch or salmon. The main thing is to choose a richer one so that the stew turns out satisfying and rich. Frequently used vegetables are: carrots, onions, potatoes. For taste and aroma, be sure to add pepper, bay leaf, parsley root and tops. The ingredients of the soup can be changed depending on your imagination.

For the broth, the fish is cleaned, chopped, and parsley root, onions, carrots and spices are added to it. Cook for 30-40 minutes. Depending on the recipe chosen, after half an hour the main product is removed so that it does not boil over or, conversely, left in the water for complete cooking. After this, add the remaining ingredients and cook for another 20 minutes. At the end, pepper the broth, add lemon to taste and serve the dish to the table.

Calorie content of fish soup per 100 g

Recipe for fish soup from chum salmon head

Servings: 4-5.

Time: 55 minutes.

Calorie content per 100 grams: 35 kcal.

Ingredients:

Recipe

It is better not to throw away the head and tail left after cutting the fish, but to put it in the freezer. When you have collected 3-4 heads, you can cook chum salmon fish soup from the head at home.

We wash the trimmings thoroughly, remove the gills and eyeballs, and place them in boiling water. We collect the floating foam with a slotted spoon, reduce the heat and cook the broth for half an hour.

Meanwhile, peel and cut the potatoes into cubes. Place it in a saucepan, cook for 20 minutes, adding the peeled whole onion and peppercorns.

Remove the onion from the pan, add the bay leaf, and heat for a couple more minutes. Then the whole fish is taken out, and pieces of flesh are selected from the chum salmon tail and head. Return the meat to the dish, heat it for a few minutes, and set aside. Yushka will become much tastier if you let it sit for 10 minutes under the lid.

Typically, this dish is served with heavy cream or sour cream, which gives the yushka a delicate creamy taste and silky texture.

Bon appetit!

With pearl barley

It will take at least 45 minutes to prepare the soup with chum salmon and barley.

The ingredients are for 10 servings of fish soup.

Composition of ingredients

To prepare fish soup with chum salmon and pearl barley, you will need the following ingredients from the list:

• 1 kg chum salmon;
• 100 g pearl barley;
• 1 onion;
• 2 carrots;
• 5 potato tubers;
• 2 tbsp. l. vegetable oil;
• 1 tsp. table salt;
• 1/2 tsp. freshly ground pepper.

Step-by-step cooking process

Cooking fish soup with chum salmon and pearl barley consists of the following steps:

1. Thaw the chum salmon fillet by placing it on the bottom shelf of the refrigerator. Wash the thawed chum salmon and cut into large pieces. Place the chum salmon in a saucepan, pour in 2 liters of water, place on the stove and bring to a boil. Remove the resulting foam with a slotted spoon and add salt to the broth. Cook the fish for 30 minutes, reducing the heat.
2. After cooking, place the fish on a plate and remove the skin and bones. Strain the broth through several layers of gauze and return to the heat. Rinse the barley and pour into boiling broth. Also wash the potatoes, remove the skins from them with a vegetable peeler, cut them into medium cubes and pour them into the pan. Continue cooking the fish soup until the potatoes are soft for 20 minutes.
3. Peel the carrots from the dirty layer and chop into cubes. Also peel the onion, removing the husks, and cut into cubes.

4. Place the vegetables in a hot frying pan, having previously greased it with vegetable oil. Fry vegetables until soft, about 5 minutes. After frying, transfer the vegetables to the pan.
5. Return the chum salmon to the fish soup and continue cooking the soup for another 5 minutes. If necessary, add salt to the soup and add spices to taste. Let the soup sit for about 10 minutes before serving. Use green onion rings or fresh herbs for decoration. Serve the chum salmon fish soup hot, topping the servings with sour cream.

It is recommended to cook fish soup from chum salmon together with pink salmon, salmon or other fish. Then it will turn out more delicious. Fish soup can be prepared according to the recipe in a slow cooker by running the “Soup” program.

Selection and preparation of ingredients

Fish should only be purchased from trusted sellers. Chum salmon is characterized by a bright pink color of its meat. The freshness of the fish is indicated by a pleasant sea aroma. The eyes of the fish should be transparent without clouding, and there should be no stains, damage, or slippery scales on the carcass itself. There should be no dents when you press on it with your fingers.

Important! After defrosting, chum salmon cannot be re-frozen. Otherwise, the product loses its useful and consumer qualities.

First, it should be washed, gutted (if a whole carcass is purchased), cutting the belly lengthwise, and then divided into portions, as required by the recipe. Before preparing the soup, vegetables should be peeled, then washed and chopped.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Bay leaf – 313 kcal/100g
• Parsley – 45 kcal/100g
• Dill greens – 38 kcal/100g
• Corn grits – 337 kcal/100g
• Vegetable oil – 873 kcal/100g
• Black peppercorns – 255 kcal/100g
• Green onion – 19 kcal/100g
• Fresh chum salmon – 138 kcal/100g
• Salted chum salmon – 184 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Ground red pepper – 318 kcal/100g

Calorie content of foods: Chum salmon, Potatoes, Onions, Carrots, Corn grits, Vegetable oil, Green onions, Dill, Parsley, Salt, Peppercorns, Ground red pepper, Bay leaf, Water

What spices are needed

Basic spices for fish soup are black, pink and white ground pepper, dry dill and bay leaf. They highlight the taste of fish in the best way, making it pleasant and appetizing.

To give the soup a more extravagant taste, seasonings such as nutmeg, tarragon, leeks and parsnips are used.

• Nutmeg. It will give a spicy, gently developing taste that smoothly turns into a noticeable pungency.
• Tarragon. Its distinctive taste is reminiscent of tart wormwood.
• Rosemary. Gives the dish an aroma of forest freshness.
• Parsnip. It tastes very similar to parsley, but has a more complex and rich aroma.
• Leek. Its aftertaste will decorate any dish. Perfect for a fish menu.

These simple but bright ingredients can be combined together as a soup set in any composition and ratio. The result will definitely be a win-win.

There are a great variety of fish soup recipes - from a luxurious thick soup made from tender fillets of red fish, to an equally delicious fish soup made from trimmings, ridges and zucchini. Each of them is good in its own way.

Lunch in Cossack style

Dashing horsemen knew a lot about delicious food: they made an unforgettable chum salmon soup. The recipe recommends taking “waste” parts for the yushka: the spine, head, fins and tail. Believe me, this will be quite enough.

The sequence of actions here will be different. Potato cubes are placed in slightly boiling water. In parallel, peel the skins from two tomatoes; vegetables are finely chopped. Large sweet peppers are cut into squares, as are onions and carrots. All ingredients, except tomatoes, are sautéed until soft. After the potatoes boil, chum salmon trimmings, bay leaves and allspice are placed in the pan. After 20 minutes, the frying and tomato mass are added. After five minutes, add coarsely chopped herbs and salt. Cossack-style chum salmon soup can be considered ready!

Chef tips

In order for the fish soup to turn out the way you want, you must choose good and fresh fish, thanks to which the broth will become rich and strong. You can use only chum salmon or add other types of fish.

Chum salmon soup will be tasty, without a sharp, specific smell, if you cook it for a long time, but over low heat. Due to rapid boiling, the color of the broth may lose transparency, especially if you do not skim off the foam. You should also not stir the contents of the pan with a spoon, so as not to turn its contents into a mass similar to porridge.

The taste of the dish largely depends on the vegetables and seasonings used for the fish soup. Carrots, parsley root, celery, potatoes, onions - these ingredients are used constantly, but you just need to remember that there should not be a lot of celery and after 15 minutes of cooking you must take it out so that the soup does not become bitter.

How to cook chum salmon in cucumber brine

Products

Chum salmon fillet - 400 grams Cucumber pickle - 300-400 grams Vegetable oil - 50 grams Onions - one small onion Prepared mustard (paste) - 1 teaspoon Bay leaf - 1 piece Allspice - 3 peas

Preparing chum salmon fillet

1. Cut off the fins from cleaned and gutted fish so as not to touch the meat. 2. Cut the chum salmon along the spine on both sides. 3. Carefully separate the chum salmon meat from the ridge and remove the bones with your hands or tweezers.

Cooking chum salmon in cucumber brine

1. Cut the chum salmon fillet into pieces two to three centimeters thick. 2. Grease a small pan with vegetable oil and place the chopped fish there. 3. Strain the cucumber brine. 4. Pour brine over the fish so that it covers the chum salmon halfway. 5. Place the onion cut into quarters with the fish. Add peppercorns and bay leaves there. 6. Place over medium heat, and after boiling, simmer for ten minutes. 7. Transfer the fish to another (non-aluminum) dish in which it will be served. 8. Strain the broth and cool. 9. Grind vegetable oil with mustard and season the broth with it. 10. Before serving, two to three hours before serving, pour the broth over the chum salmon and put it in the refrigerator.

Egg recipe

This option is especially good if the housewife only has frozen chum salmon available. The carcass must first be defrosted naturally - attempts to speed up the process will spoil the fish. Chum salmon is filled with cold (required!) water; after boiling, the first fat is drained and the process is repeated. As soon as the second bay boils, the fire is turned down to a minimum, the foam is removed, and the chum salmon is cooked until tender, after which it is removed, freed from seeds and kneaded into fibers with a fork. Carrots and onions are fried. After removing the fish, potato cubes are sent in its place; As soon as it reaches half-cookedness, the frying is started. After three minutes of simmering together, the chum salmon returns to the pan. Now - the most important stage, which gives the ear a zest. In a cup, beat the egg well with a fork and pour it into the soup in a thin stream. Salt, pepper, chopped dill and parsley - and you can invite your hungry family to the table.

With millet

This version of fish soup can be prepared in 60 minutes. The finished soup is enough for 4 – 5 servings.

Composition of ingredients

You can prepare fish soup with chum salmon and millet from the following ingredients:

• 200 g chum salmon;
• 2 liters of water;
• 350 g potatoes;
• 1 onion;
• 50 g carrots;
• 5 tbsp. l. millet;
• 4 green onions;
• 1 tsp. regular salt.

Step-by-step cooking process

Step-by-step process for preparing fish soup from chum salmon and millet:

1. Rinse the chum salmon under tap water and place in a saucepan. Pour water over the fish, add table salt and put on fire. After boiling, cook the chum salmon for 20 minutes. at medium heat, skimming off the resulting foam with a slotted spoon.
2. Prepare the onion by removing the skin and chopping it into a small cube. Place the onions in a saucepan. Also peel the potatoes and cut them into small strips. Place the potatoes into the pan.

3. Wash the carrots under cool water, remove the dirty layer with a vegetable peeler and chop using a grater with large holes. Also add the carrots to the pan along with the washed millet. Mix the ingredients and continue cooking the fish soup for another 15 - 20 minutes.
4. Wash the green onion feathers and chop into rings. Add the onion to the soup in 5 minutes. until done and stir. If necessary, add salt to the soup.

How to serve a dish

The finished chum salmon soup with millet should be served warm, pouring the soup into bowls. The dish can be supplemented with croutons or served with sandwiches.

With grenadier in pots

To prepare fish soup with chum salmon and grenadier in pots, you will need to allocate 140 minutes. There are enough ingredients for 4 servings.

Composition of ingredients

To prepare, you need to take this food kit:

• 1 chum salmon steak weighing 200 g;
• 1 grenadier steak weighing 200 g;
• 3 potato tubers;
• 1 small onion;
• 1 small carrot;
• 2 laurel leaves;
• 1 tsp. ground pepper;
• 1 tsp. regular salt;
• 1/2 tsp. seasoning mixtures for fish;
• 1 bunch of dill;
• 1/4 lemon.

Step-by-step cooking process

Chum salmon soup (the recipe is supplemented with grenadier steak) is prepared in pots in the following way:

1. Thaw the steaks first on the bottom shelf of the refrigerator. Remove the skin from the steaks and remove all the bones. Cut the steaks into large pieces and place them on a plate.

2. Add regular salt, seasoning mixture, 1/2 tsp to the fish. pepper and add lemon, cutting it into small pieces. Mix pieces of chum salmon and grenadier with spices and leave in this form for 60 minutes.
3. Divide all the fish into 4 portions and place it along with lemon slices on the bottom of 300-350 ml clay pots. Peel the carrots with a vegetable peeler and chop into thin slices. Prepare the onion by removing the skins and cutting into medium cubes. Place vegetables in pots on top of fish.
4. Rinse the potatoes under tap water and peel them using a vegetable peeler. Cut the tubers into large pieces and place them in pots. Place half a bay leaf on top and sprinkle each portion with the remaining pepper. Also add a little salt to each portion and fill the pots with water, leaving 1.5 - 2 cm to the top.

Close the pots with lids and place in the oven, heated to 160 - 180 °C. Cook the fish soup in pots for about 60 minutes, then turn off the heat and keep the pots in the oven for another 15 - 20 minutes.

How to serve a dish

The dish should be served in pots, seasoning each portion with sour cream. You also need to serve a piece of black bread with garlic.

With buckwheat

Cooking time for fish soup with chum salmon and buckwheat: 80 minutes.

Composition of ingredients

A set of products for preparing fish soup:

• chum salmon – 1 kg;
• buckwheat – 50 g;
• potato tubers – 3 pcs.;
• large carrots - 1 pc.;
• allspice peas – 3 pcs.;
• laurel leaf – 1 pc.;
• dill, parsley or green onions - 1 bunch;
• regular salt - 1 tsp;
• freshly ground pepper – 1 tsp;
• lemon for decoration - a few slices.

Step-by-step cooking process

Chum salmon soup (the recipe is supplemented with buckwheat) is prepared according to this scheme:

1. Remove the chum salmon from the refrigerator, defrost naturally, then rinse under tap water, dry, peel, removing scales and entrails, and cut into large pieces. Wash the potato tubers from dirt, peel them using a kitchen knife or vegetable peeler, place on a kitchen board and finely chop into cubes.
2. Wash the carrots, peel them from the top layer and chop them into slices on a cutting board.

3. Also prepare the onions by peeling, rinsing and finely chopping them. Rinse a bunch of greens under cold water, dry it and finely chop it. Fill the pan with 3 liters of drinking water and place on the stove.
4. Place the pieces of chum salmon along with carrots, onions and herbs into a saucepan with water, bring to a boil and boil for 25-30 minutes, adding allspice peas, bay leaves and salt. During the cooking process, foam will appear, which must be skimmed off using a slotted spoon. When the specified time has passed, boil the fish soup again, add chopped potatoes and buckwheat, previously washed under cold water.
5. Inject a small amount of salt and pepper into the ear. Stir the contents of the pan and cook until cooked for 20 minutes. over low heat. Remove the prepared soup from the stove, cool slightly, pour into deep tureens, garnish with lemon slices and bring to the table.

With semolina and vodka

It will take 2 hours to prepare fish soup with chum salmon, semolina and vodka.

Composition of ingredients

List of ingredients that make up the ear:

• 1 kg chum salmon;
• 3 tbsp. l. semolina;
• 300 g potatoes;
• 1 onion;
• 50 ml vodka;
• 1 small carrot;
• 1/2 tsp. salt;
• 1 laurel leaf;
• 1/2 tsp. freshly ground pepper.

Step-by-step cooking process

Chum salmon soup (the recipe is supplemented with semolina and vodka) is prepared as follows:

1. Wash the chum salmon in chilled water, remove its scales and entrails. Fill a pan with cold water and place the cleaned fish in it. Place the container with fish on the stove and bring to a boil. Remove any foam from the surface of the broth with a slotted spoon and cook it over low heat, without bringing it to a boil, for about 1 hour.
2. Prepare the potatoes by rinsing them under tap water, removing the skins and chopping them into cubes. Wash the carrots, peel them and chop them into slices or strips. Remove the chum salmon from the broth, remove the bones and divide into portions. Add a little salt and pepper to the soup, add chopped potatoes and stir. Boil the soup over medium heat until the potatoes are half cooked.
3. Remove the skin from the onion, chop it into small pieces and add to the soup along with the carrots.

4. Mix the ingredients together and simmer over low heat. After 10 min. pour semolina into the ear, stir and cook for another 5 minutes until it is softened. Return the chum salmon cut into pieces into the fish soup, add a bay leaf and stir.

Bring the soup to readiness for 5 minutes. At the end, add a little vodka to the ear and stir. Serve the cooked fish soup in deep tureens with black or white bread, garnished with sprigs of parsley and dill.