Composition / ingredients
Step-by-step cooking
Step 1:
How to cook red fish soup with cream? Prepare the products. It is better to take fish with bones, broth will be cooked from them. Or take the fillet and the head separately. Or take ready-made fish broth. Any red fish will do — salmon, trout, salmon, pink salmon, chum salmon.
Step 2:
Separate the fillet from the bones, if there is skin, do not throw it away, it will also go into the broth.
Step 3:
Cut the fillet into large cubes.
Step 4:
Lower the bones and skin into cold water, put it to boil.
Step 5:
Bring the broth to a boil and cook for 20 minutes over low heat. Remove the resulting foam with a slotted spoon.
Step 6:
Strain the broth through a fine sieve.
Step 7:
Cut the onion into small cubes.
Step 8:
Cut the carrots into cubes as well. But you can rub it on a grater.
Step 9:
Cut potatoes into large cubes.
Step 10:
Heat the vegetable oil in a saucepan with a thick bottom. Put onions and carrots in it.
Step 11:
Fry them, stirring, over low heat under the lid for about 10 minutes.
Step 12:
Pour the broth into the pan. Add the potatoes. Wait until boiling and cook the potatoes for 5 minutes.
Step 13:
Toss the fish fillet into the soup. Cook the soup for another 15 minutes.
Step 14:
Add salt, pepper, bay leaf. Pour in the cream.
Step 15:
Put chopped dill in the soup.
Step 16:
Wait for boiling. And turn it off immediately. Do not boil the soup too much, the cream may curdle. Cover the pot with a lid and let the soup brew for several hours. This soup is usually served with rye bread or loaves. Enjoy your meal!
This soup does not require a lot of spices, they can drown out the taste of fish. Pepper and lavrushka will be enough.
This soup can be made a festive dish by adding shrimp, mussels, squid, octopus.
To make this soup less caloric, use milk instead of cream, and zucchini instead of potatoes.
Sometimes potatoes in soup are replaced with cereals — rice or millet.
Along with onions and vegetables, you can add other vegetables — bell peppers, celery, tomatoes, broccoli, garlic.
You can cook this soup with white fish, but with red it will turn out much tastier and more fragrant!
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
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
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Red Fish - 191 kcal/100g
