Pink Salmon Soup with Potatoes and Broccoli
Rich, colorful - the tastiest fish soup! Watching your diet? Then pink salmon (or any red fish) soup with potatoes and broccoli is for you. Nourishing, healthy, and light, it can replace lunch or a late dinner. Tasty and quick! You can use frozen vegetables.
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
200 grams
Pink salmon
150 grams
Broccoli
1 tablespoon
Corn grits
4
Potato
1
Onion
1
Carrot
1
Laurel leaf
to taste
Salt
1.2 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook pink salmon soup with potatoes and broccoli? You can make it with any red fish. Prepare everything from the list. If your fish is frozen, take it out in advance and let it thaw at room temperature.
Step 2
For the broth, the pink salmon head and tail are ideal, as well as fins and backbones. So, scale the tail, remove the gills from the fish head - otherwise the broth will be bitter and cloudy. Put the head, tail, and backbones into a pot and cover with cold water. Bring to a boil over high heat, skim off the white foam, salt to taste, and simmer over medium heat, covered, for about 20 minutes.
Step 3
Meanwhile, prepare the vegetables. Peel the potatoes, onion, and carrot. Break the broccoli into small florets. Rinse all vegetables and herbs in clean cold water.
Step 4
Cut the potatoes into sticks or small, evenly sized cubes. Chop the onion as you like, and slice the carrot into thin rounds or half-rounds.
Step 5
Cut the red fish into small serving pieces.
Step 6
When the broth is ready, strain it to remove small bones. Set the head and tail aside on a separate plate. Add the potatoes, carrot, and onion to the broth. After it comes back to a boil over high heat, reduce the heat again and cook until the vegetables are tender (10–15 minutes, depending on the potato size).
Step 7
Add the pink salmon, bay leaf, and broccoli. Let it simmer over medium heat for about 5-7 minutes. The soup is ready; you can leave it as is.
Step 8
If you want the soup thicker and more filling, add corn grits, semolina, or wheat groats. Stir, and at the first signs of boiling, turn off the heat, cover the pot, and let the soup stand for a while. As it rests, the groats will finish cooking.
Step 9
When serving, offer ground black pepper or allspice and finely chopped herbs.
Author note
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