Salmon is delicious kind of representative salmonids. The name she received for the lump, visibly protruding from her head.
This unique fish in addition to the usual, however, is very diverse number of proteins, minerals, beneficial amino acids, still rich in rare elements, is very useful for health. Meat of pink salmon is extremely rare contains vitamin PP, a lot of phosphorus, iodine, chromium, cobalt, which are absent in other species of fish.
Pink salmon (namely so call this fish) has a paradoxical quality. Salmon is very rich but contains only 140 calories. The paradox is explained simply: the fish are really low in calories. The saturation is due to the huge number of different proteins, included in its composition. However, proteins do not contribute to weight gain, so salmon can be freely even to those who samuday diet.
Particularly useful is a delicious and easy fish soup with salmon. Cook it very simple. First in a saucepan until tender boil potatoes with onion and shredded carrots. Later in soup to put the head and fish skeleton. Better wrap them in cheesecloth to the bone, razvalivshis, were not included in the fish soup of salmon. There to put large pieces of fillets. After about half an hour the soup is ready. Will only take out the bones, onion, season fish soup from a salmon with greens.
There is another recipe. Soup made from salmon, cooked with cream, is particularly soft.
For its preparation will need:
• fillet of salmon;
• potatoes;
• onions;
• carrots;
• Bulgarian pepper or paprika;
• heavy cream.
First in a pan fry onion, carrot, pepper. This should be done carefully to prevent the crust and the vegetables just become soft. At the same time, you can put the potatoes on the fire, cut into cubes not very finely.
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When the potatoes are half cooked, it is spread steamed vegetables, continue to cook on a light fire. 10 minutes before the final cooked potatoes in a saucepan put the chopped large pieces fillet of salmon, pour the Cup of heavy cream, add the greens, salt, add fire. Fish soup from salmon is ready once the cream has boiled.
Those who do not want to mess with cutting the fish, we can recommend you to use canned. Try to cook this soup from salmon. Canned foods need only 1 jar per four servings. In the same way as in the previous recipe, first boil the potatoes with the onions. You can add grated carrot, sweet pepper. Then, 5 minutes before the potatoes are done, soup add mashed with a fork canned greens. If you want you can add pre-crushed cheese or processed cheese, but not necessarily. Allow to boil, remove from heat. This soup can not be stored for a long time: it loses taste. But to cook it right before lunch: it does not take more than an hour.
To prepare a hearty, but light fish soup with buckwheat, you will need:
• three large potatoes;
• two cans of salmon;
• 1 large carrot;
• one-third Cup of buckwheat;
• greens to taste.
Potatoes are put to boil on small fire. At this time, with butter fried onions and carrots, and on the other, dry pan - rinsed buckwheat. 10 minutes before the potatoes are done, put in the soup, the roast, buckwheat, add salt. After a few minutes, spread the mashed salmon with oil. Allow to boil, flavored with herbs, remove from heat, cover.
To Cook fish soup with salmon by national prescription. Fish chowder with corn grits is able to surprise many with a wealth of unusual taste. For its preparation in a thick-walled pan first until crisp fry the bacon and when it is taken - the bow. After softening the onions in a saucepan put the potatoes, pour the finished broth (can be vegetable, but better, meat or fish). Salt, add pepper, cook 20 minutes. Then return in the capacity of fried bacon, pour the cereal from corn, the fish, pour cream or milk and cook for another 10 minutes. It turns out very unusual, and surprisingly tasty.
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/26558-rybny-sup-z-garbushy---rozny-zvykly-nezvychayny.html
TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/26756-bal-k-orbas-pembe-somon---farkl-al-lm-s-rad.html
UK: https://tostpost.com/uk/zha-napo/27119-ribniy-sup-z-gorbush---r-zniy-zvichniy-nezvichayniy.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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