Composition / ingredients
Step-by-step cooking
Step 1:
How to cook an ear from the head and tail of a pink salmon? Prepare the specified ingredients. I have the weight of the head and tail of the fish a little more than a kilogram. Choose the rice you want, I have it steamed. If necessary, defrost the fish in advance. Wash and dry the vegetables and herbs.
Step 2:
Rinse the head and tail of the fish under running water, transfer to a saucepan and pour cold water. Put the pan with the fish on medium heat and bring to a boil. Foam will appear on the surface of the broth, carefully remove it with a slotted spoon or spoon.
Step 3:
Peel the onion and carrot, rinse and chop. Cut the onion into cubes with a knife, grate the carrots on a coarse grater (or finely chop). As soon as the broth boils and the resulting foam is removed, add chopped carrots and onions to the soup. Continue to cook the soup over medium heat.
Step 4:
Peel the potatoes, rinse under running water. Arbitrarily cut the potatoes: squares, cubes, circles. Add the potatoes to the soup.
Step 5:
Wash the rice in several waters and add it to the soup. Continue to cook over medium heat. Add salt, pepper, bay leaf to it. When choosing the rice to be added to the soup, consider the cooking time. If the rice is not steamed, if it is cooked longer than usual, therefore, add it to the soup before the potatoes.
Step 6:
When the soup is almost ready, add some chopped fresh dill to it. Try the soup with salt and pepper. Remove the finished ear from the stove and let it stand for a few minutes under the buried lid.
Step 7:
Serve the fish soup from the pink salmon head hot, adding chopped fresh dill greens to each plate. In the summer, such a soup will be useful in its cooled form!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
A very simple budget ear. A light soup with the addition of vegetables and rice for satiety, will be enjoyed by all family members, even children. The ear turns out fragrant, with a rich taste. This soup is prepared very quickly and simply, which is another advantage of it. Even inexperienced housewives can cope with such a recipe.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
