How to cook salmon head and tail soup with potatoes and millet

soups 701 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
How to cook salmon head and tail soup with potatoes and millet
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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If you bought a whole fish, for example, for making steaks, then you will probably have a head and tail. Do not try to throw them away, because they can be used to make a very rich and aromatic soup. We, just, will consider this recipe from the head and tail of a salmon. If, at the same time, you have the opportunity to add whole pieces of fish, then it will be even better.

Ingredients

Directions

  1. Boil water in a saucepan on the stove. When it boils, send the fish there. Before that, it must be thoroughly rinsed. Foam will form before boiling again. It is imperative to get rid of it so that the broth is not cloudy and tasteless.
  2. When the broth boils again, add salt to taste. Boil for half an hour. Then take out the fish and remove it to cool to the side. You can, if possible, put it in a cool place, but not in the refrigerator. During cooking, we will prepare other products for the soup.
  3. Peel the vegetables. Chop carrots into slices, potatoes into cubes, and onions into cubes. You can grind them in another way, as you would normally do with your ear. Strain the broth after boiling the fish and send all the vegetables there. Cook until tender, 15 minutes.
  4. Millet must be washed very carefully. When the broth comes to a boil after adding the vegetables, add it to the soup. At the same stage, you can add all the harvested spices, pepper, lavrushka and dill. Try on salt and adjust the amount as needed.
  5. While vegetables with millet are boiled, you need to cut the boiled salmon. Remove all bones, lightly chop the meat. When the groats and vegetables are ready, send the fish here and mix carefully. Boil together, at low power, for another five minutes.
  6. Before removing from heat, add butter and finely chopped parsley. Stir, turn off the flame, close tightly with a lid. Leave to infuse for 10 minutes. During this time, the butter will melt, the cereals will swell even more and the soup will generally become more rich and tasty.

How to cook salmon head and tail soup with potatoes and millet



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

If you bought a whole fish, for example, for making steaks, then you will probably have a head and tail. Do not try to throw them away, because they can be used to make a very rich and aromatic soup. We, just, will consider this recipe from the head and tail of a salmon. If, at the same time, you have the opportunity to add whole pieces of fish, then it will be even better.

Ingredients

Directions

  1. Boil water in a saucepan on the stove. When it boils, send the fish there. Before that, it must be thoroughly rinsed. Foam will form before boiling again. It is imperative to get rid of it so that the broth is not cloudy and tasteless.
  2. When the broth boils again, add salt to taste. Boil for half an hour. Then take out the fish and remove it to cool to the side. You can, if possible, put it in a cool place, but not in the refrigerator. During cooking, we will prepare other products for the soup.
  3. Peel the vegetables. Chop carrots into slices, potatoes into cubes, and onions into cubes. You can grind them in another way, as you would normally do with your ear. Strain the broth after boiling the fish and send all the vegetables there. Cook until tender, 15 minutes.
  4. Millet must be washed very carefully. When the broth comes to a boil after adding the vegetables, add it to the soup. At the same stage, you can add all the harvested spices, pepper, lavrushka and dill. Try on salt and adjust the amount as needed.
  5. While vegetables with millet are boiled, you need to cut the boiled salmon. Remove all bones, lightly chop the meat. When the groats and vegetables are ready, send the fish here and mix carefully. Boil together, at low power, for another five minutes.
  6. Before removing from heat, add butter and finely chopped parsley. Stir, turn off the flame, close tightly with a lid. Leave to infuse for 10 minutes. During this time, the butter will melt, the cereals will swell even more and the soup will generally become more rich and tasty.

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