Pink Salmon Soup (from Frozen)
A hearty, appetizing soup for a healthy lifestyle! Pink salmon soup made from frozen fish is not only incredibly delicious but also very good for you. After all, this fish is full of vitamins and minerals, packed with protein, and a prime source of omega-3 fatty acids for the body. Since the vegetables aren't fried, this soup is suitable even for those on a weight-loss diet or simply eating healthy.
enlik
Recipe author
Pink Salmon Soup (from Frozen)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
4 g
Fats 13 %
1 g
Carbohydrates 38 %
3 g
43 kcal
GI:
100
/
0
/
0
- Since the pink salmon in this recipe is frozen, the first thing to do is thaw it. Then clean it and cut off the fins. Rinse well. Put the fish on a cutting board and cut off the head and tail. Cut the body open along the underside all the way to the tail. Separate out the spine and cut away the rib bones with a sharp knife. Separate the fillets from the bones. 2. Put the head, tail, and backbone of the pink salmon into a large pot, cover with clean filtered water, and set it over the heat. Once the water comes to a boil, skim off the foam that forms on the surface with a slotted spoon. Then turn the heat down to low and cook the fish broth for about half an hour. Take the pot off the heat, remove the head, tail, and backbone, and strain the broth through a sieve. Pour the fish broth back into the pot. 3. Peel the potatoes and carrots, rinse them, and cut them into medium pieces. Add the cut potatoes and carrots to the pot of fish broth. Add the bay leaf, peppercorns, and salt. Set the pot over medium heat and bring it back to a boil. 4. Peel, rinse, and finely chop the onion. Add the onion to the soup and cook for another 5 minutes. 5. Cut the remaining pink salmon fillet into large pieces and add them to the pot as well. Cook the fish soup over moderate heat for about another 10–15 minutes, until the fish and vegetables are done. 6. Taste the soup and add salt if needed. Take the pot off the heat. 7. Let the pink salmon soup rest for 20–30 minutes, garnish with chopped fresh herbs, and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Fresh pink salmon - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Frozen soup herb mix, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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