Chum salmon fish soup has a wonderful taste and aroma. Preparing it at home is very easy, and the whole process does not take much time. The main thing is to pick up fresh high-quality products for your dish.
Selection and preparation of ingredients
Fish should be bought only from trusted sellers. Chum salmon is characterized by a bright pink color of meat. The freshness of the fish indicates a pleasant marine aroma. The eyes of the fish should be transparent without clouding, and on the carcass itself should not be observed spots, damage, slippery scales. When pressing on it with your fingers there should be no dents.
Important! After defrosting, chum salmon should not be frozen again. Otherwise, the product loses its useful and consumer qualities.
Previously, it should be washed, gutted (if you bought a whole carcass), cutting the abdomen along, and then divided into portions, as required by the recipe. Before preparing the soup, vegetables should be peeled, then washed and chopped.
Recipes for Chum Soup
There are many options for cooking soup, the main ingredient of which is chum.
Below you can find the three most popular, proven recipes:
- classic
- with millet;
- with cream.
Classic recipe
3,5 l30–40 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Butcher the fish. Cut the fins from pieces of fillet. Tail with a ridge send to boil.
Cut potatoes and onions into cubes, carrots into half rings.
Divide the fish fillet into large portions so that they do not fall apart during cooking.
Fry the onion in vegetable oil until golden, and then add the carrots.
Put bay leaf in boiling broth, then potato cubes and fry. Salt and pepper the workpiece. Continue cooking for 5–7 minutes.
Add chum salmon. Cook another 5 minutes.
Remove from heat, and can be poured into plates, and then serve, decorated with greens.
Butcher the fish. Cut the fins from pieces of fillet. Tail with a ridge send to boil.
Cut potatoes and onions into cubes, carrots into half rings.
Divide the fish fillet into large portions so that they do not fall apart during cooking.
Fry the onion in vegetable oil until golden, and then add the carrots.
Put bay leaf in boiling broth, then potato cubes and fry. Salt and pepper the workpiece. Continue cooking for 5–7 minutes.
Add chum salmon. Cook another 5 minutes.
Remove from heat, and can be poured into plates, and then serve, decorated with greens.Video recipe
Important! At the end of the preparation of the soup, remove the bay leaf from the liquid. This seasoning is good only with direct heat treatment, but when the dish is ready, it spoils the taste.
With millet
4,5 l60 minutes
ground black pepper
taste
black peas
5 pieces.
allspice
5 pieces.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Butcher the fish. Put in a pan and cook until a clear broth is obtained, periodically removing the foam.
- Remove the carcass from the pan. At this stage, the head and bones are removed. Then the meat should be returned back to the pan.
- Cut onions in half rings, potatoes in cubes. Rinse millet with hot water. Continue the procedure until the flowing liquid becomes transparent. Then you should wait until the water drains a little.
- Submerge vegetables and cereals in a boiling broth. Continue cooking for 30 minutes.
- After the specified time, add all the spices and vegetable oil. Boil another literally 2 minutes.
- Turn off the gas, cover the pan with a lid and let it brew for 20 minutes. Serve garnished with sprigs of greenery.
Did you know? Chum salmon refers to passing varieties. She spends the main part of her life in salt waters, but then spawns in the river, moreover in the one in which she herself was born.
With cream
Did you know? Chum skin is used for making shoes and souvenirs. During the spawning period, it becomes very dense and acquires a brown tint.
4,5 l50-60 minutes
cream 20% fat
200 ml
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
After cutting the carcass of the fish, set aside the fillet, and cook the broth from the skin, bones, head and tail. All ingredients should be immediately placed in cold water, no need to wait for boiling. Boil the raw materials for a long time is not necessary, 15 minutes will be enough.
Dice the onion, grate the carrots and celery on a coarse grater. All ingredients send fried in vegetable oil. Such treatment should be carried out immediately in a deep pan with a thick bottom. The process will take about 10-15 minutes.
Strain the broth and pour in the frying. Add potatoes immediately. Cook for 5 minutes, then immerse raw fish fillet in the liquid. Continue heat treatment for 15 minutes.
Season with salt and cream. Boil the ear for another 3 minutes, then turn off the heat, wait 10 minutes and you can lay out on plates, decorated with greens.
After cutting the carcass of the fish, set aside the fillet, and cook the broth from the skin, bones, head and tail. All ingredients should be immediately placed in cold water, no need to wait for boiling. Boil the raw materials for a long time is not necessary, 15 minutes will be enough.
Dice the onion, grate the carrots and celery on a coarse grater. All ingredients send fried in vegetable oil. Such treatment should be carried out immediately in a deep pan with a thick bottom. The process will take about 10-15 minutes.
Strain the broth and pour in the frying. Add potatoes immediately. Cook for 5 minutes, then immerse raw fish fillet in the liquid. Continue heat treatment for 15 minutes.
Season with salt and cream. Boil the ear for another 3 minutes, then turn off the heat, wait 10 minutes and you can lay out on plates, decorated with greens.Video recipe
Ear of red fish, such as chum salmon, will be tasty and rich. The whole cooking process is not difficult, especially if you follow the recommendations above step by step. This dish not only has good taste characteristics, but also is very useful due to the nutrients contained in the fish.
