1. Main Page
  2. National cuisine
  3. Pink salmon soup with rice

Pink Salmon Soup with Rice

Try making this treat at home! Pink salmon soup with rice is a delicious, fragrant, and very wholesome dish for the whole family. Pink salmon is a lovely fish to begin with, and the soup made from it comes out rich, filling, and incredibly appetizing. It's also a crowd-pleaser — grown-ups and kids alike are sure to love it.

NataliMAuthor avatar
Recipe author
Pink salmon soup with rice
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 20 % 2 g
Carbohydrates 50 % 5 g
46 kcal
GI: 40 / 60 / 0
  • This recipe uses the head, backbone, and tail of the fish, but you can add the rest of the pink salmon too — it'll make the soup even tastier and richer. Rinse the fish pieces thoroughly. Put them in a large pot and cover with clean cold water. Set the pot over the heat, bring it to a boil, and carefully skim off the foam that rises to the surface with a skimmer. Then add a bay leaf, cover the pot, reduce the heat to low, and simmer the pink salmon broth for 1.5 hours. That long a simmer is what gives the fish broth its full, rich flavor. Next, lift the fish out of the pot and strain the broth through a sieve. Discard the bay leaf. Return the pot of broth to the heat and bring it back to a boil. Peel, rinse, and dice the potatoes. Add them to the fish broth. Rinse the rice and add it to the pot. Cover and cook the soup over moderate heat for about 10–15 minutes. Peel and rinse the onion and carrots. Dice the onion and cut the carrots into thin strips. Pour a little vegetable oil into a small skillet and add the chopped onion and carrots. Sauté over medium heat for 5–7 minutes until soft, then add them to the pot of soup. Cook everything together until the potatoes and rice are done. Pick the meat off the pieces of pink salmon and remove the bones. Once all the vegetables are done, stir the fish into the soup. Season with salt and spices to taste. Stir. Take the pot off the heat. Your delicious pink salmon soup with rice is ready! Ladle it into bowls, garnish with 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
  • Ground black pepper - 255  kcal/100g
  • Boiled pink salmon - 168  kcal/100g
  • Fresh pink salmon - 142  kcal/100g
  • Salted pink salmon - 169  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Frozen soup greens, packaged - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Basmati rice - 347  kcal/100g

Similar recipes

Related and additional categories: