A collection of fish soup from different varieties of fish. How to cook fish soup: the most delicious recipe

Delicious fish soup can be prepared not only over a fire, but also at home on a regular stove. If you want to prepare a classic fish soup, follow some important rules:

Firstly, fish soup is cooked from at least two types of fish. One fish is used for fat, the other as fillet. If there are 4-5 types of fish in the ear, then the taste becomes more intense.

Secondly, fish soup is cooked from those types of fish that produce a clear broth. Pike perch, burbot, tench, ide, perch, ruff, whitefish, catfish - fish for “white fish soup”. Asp, cheese, crucian carp, carp, carp, chub, rudd - fish for “black fish soup”. Salmon, sturgeon, beluga, stellate sturgeon, nelma - fish for “red fish soup”. Not suitable for fish soup: roach, herring, mackerel, sabrefish, gudgeon, bleak, bream, roach, ram, gobies.

Third, small fish soup is boiled by first wrapping it in several layers of gauze and dipping it in cold, not hot, water.

Fourth If the fish is frozen, it is not defrosted, but placed frozen in a pan of water. This way, the fish stays fresh longer, and fish soup, as you know, is much tastier from the freshest fish (that’s why fish soup cooked right while fishing is so tasty). And that is why the upper part is better suited for fish soup, since the tail part quickly deteriorates.

Fifthly, an important rule for fish soup, both at home and in nature, is a minimum of vegetables. Potatoes, onions and carrots. By the way, only potatoes and onions are put in live fish soup.

Well, another important rule for homemade fish soup: do not cover the pan and cook over low heat.

We will cook homemade soup collection, departing from some of the rules of classic fish soup. Let's mix red and white sea fish: salmon and pangasius. Another deviation would be overcooking carrots and onions (our family members like it better this way).

Ingredients:

For 2-3 liters of fish soup:

Salmon(head, abdomen, tail) - 500 grams

Pangasius or sole- 1000 grams

Potato- 3-4 pieces of medium size

Bulb onions- 2 medium sized onions

Carrot— 1 piece of medium size

Greenery: dill, parsley, green onions,

Spices: salt, black pepper, bay leaf, saffron (if the salmon broth is too oily).

How to cook fish soup at home

1. Cook broth for red fish soup. To do this, put the fish (if it is frozen, do not defrost it) in cold water and put it on low heat. Add the onion, peeled and cut in half. Salt, bay leaf. After the water boils, cook for another 15 minutes. We remove the dirty foam.

2 . Then the fish broth needs to be strained. And put it on fire again. If the broth is too oily, add a pinch of saffron. Now you can pepper your fish soup.

3 . Add peeled and chopped potatoes.

4 . When the soup begins to boil, cut pangasius or sole into large pieces. This fish is good because it is boneless and is quite suitable for fish soup.

5 . Without waiting for the fish soup to boil, add the overcooked carrots and onions. Do not forget that the soup must be kept on low or medium heat all the time, without a lid. Pangasius is boiled in the ear for 10-12 minutes, otherwise it may become overcooked.

6 . Remove the bones from the salmon meat and place the red fish in the fish soup. The final readiness of the fish soup is determined by the readiness of the potatoes.

Important! Add the greens to the soup when it has already been poured onto the plates. After all, herbs very quickly lose their beneficial substances when heated.

Delicious fish soup at home is ready

Bon appetit!

Ear at home

Anyone who loves hiking, sitting by the fire, and fishing, probably knows and has tasted such a wonderful and light dish as fish soup. The smell of fire and smoke, this aroma that makes your mouth full of saliva... Eh, but we’ll talk about something a little different, the highlight of our program today - ear at home. This is a clear broth, the history of which begins a long time ago, however, in the old days it was a rich soup made from poultry, mainly roosters. But history is changing, and soup began to be called soup made from freshly caught river fish, which is served exclusively with cool vodka and fragrant black bread. Hot, it is grabbed by both cheeks immediately from the fire, according to the principle of a cooled ear - not an ear.

The fish soup, as most fishermen say, is real, and can only be cooked over a fire from freshly caught fish. And they will be right, but nevertheless, you can also cook this wonderful aromatic broth at home. The only thing is that in order for the ear to be correct at home, you need to follow some rules.

What you need to remember. Ukha is just broth, without cereals, as many are used to doing. The maximum you can add is a little potatoes, onions and carrots. With cereal, you no longer get soup at home, but soup. We use only a standard set of products to prepare fish soup broth. This:

Fresh fish, river. Here you need to be careful, choose only the fish that will help make the broth very rich, it must be strong. You can use several types of fish, but it is better not more than three. Of course, you can even add red, expensive, sea fish, but this is no longer a classic fish soup broth. Select fish carefully, because you can use about ten types, but one will interrupt the taste of the other, this may not help in any way, but on the contrary. We wrote about which fish is better to choose at the beginning of the article.
Salt and black pepper. Bay leaf to enhance the scent.
Greens – to improve taste and pleasant aroma. Dill is ideal.
Onion - to boil, and then whole and throw it away.

So where do we start? The first thing you need is to gut the fish, get rid of the intestines, but you can leave the fins, just rinse it with water and throw it into boiling water. Small fish are not cleaned, but boiled in gauze folded in several layers. We start stocking with heads, tails and small fish - you don’t have to clean them, then just strain the broth, it will even be tastier, like experienced fishermen do over a fire. All this needs to be boiled well, add spices, and then, after about 40 minutes, take it out, strain the broth, and lower the carcasses and fish until they are fleshy. You need to cut it into large pieces so that the fish meat does not overcook and fall apart too quickly, so that you can feel the taste of the meat in the plate, and not just slurp the soup. We also remove all unnecessary parts - fins, scales, entrails. Now our fish soup at home will be cooked for another 30 minutes over low heat. As for the cooking time, we can say that it is very individual, depending on the stove, dishes and fish. The main thing is to try, if the fish starts to fall off the bone easily, turn it off, it will come into the pan on its own. Overcooked fish soup will become a thick, cloudy soup, and the fish will fall apart into small and not very attractive pieces.

Important! The fish soup must be kept on low heat, let the fish cook longer, but the fish soup cannot be rushed, in no case let the broth boil too vigorously, otherwise it will: firstly, become cloudy, secondly, it will lose its aroma, thirdly, it will turn out to be an ordinary soup, but the fish soup won’t even smell. Be sure to remove the foam that forms on the surface, it will also make the broth cloudy and not beautiful.

There is an opinion that it is necessary to salt fish broth at the very end, otherwise the taste of the fish will not be felt. But we will be adding fish a second, or even a third time, a different one, which gives the most flavor, so we will salt it after the first addition. Moreover, the pieces of fish should be boiled in the prepared broth, and not in plain water, otherwise the fish soup at home will not be so ideal. At the very end, 5 minutes before readiness, finely chop the green onion and dill. And then pour homemade fish soup into a deep plate, sprinkle herbs on top, and serve our wonderful broth under fresh black bread with a thin layer of butter.

Any fish from the above species is suitable for homemade fish soup. River fish soup, according to all the rules of classic fish soup, or sea fish soup, which is easier to get nowadays, frozen or fresh, it doesn’t matter, the main thing is that you like the taste.

As for adding spices - individually. But a separate piece of advice: it’s better not to use special packaged seasonings, such as “for fish soup” or “for fish”. They will spoil the taste, enhance the aroma of seasonings and kill the characteristic fishy taste. Our ear at home It should turn out no worse than at the stake. Therefore, we choose sea salt, black peppercorns, or ground pepper, if you like the taste better. We also need a bay leaf, but not a lot, and you can add parsley root. Greens are also to taste, but small dill and green onions are ideal. Saffron if you find the fish broth too oily.

What other additives are included? Every cook and housewife does it their own way, we won’t tell you. But a few tips:

To make the broth more tender, when cooking, add a small piece of butter, about half a tablespoon per 3 liters.
To make the soup clear at home, some cooks pour half a shot of vodka, good and expensive. Vodka in the ear will also help the fish bones become soft and completely boiled, so that the fish does not have to be cleaned even of small bones.

As for the dishes, you should choose a cauldron; it takes longer to heat up and therefore will not allow the broth to boil too much. There is no need to cover with a lid; the broth should be kept in the open air, in our case in the kitchen.

So that the soup at home does not turn out to be an ordinary soup, we limit ourselves to only a few types of vegetables. These are potatoes and carrots. Potatoes can be placed both young and old, according to the season, cut into small cubes, and carrots into circles.

The most important thing is that the ear should be transparent. This is the broth that will be considered real. But there are recipes that turn out no worse than those that we are used to, where fish soup can be prepared at home with milk. This is an incredibly rich first course, the combination of products of which helps to make a full-fledged soup without spending a lot of time, without inventing something new and super creative. The basic rule is that there should be as much water as milk. And a little advice about milky-creamy soup: if you decide to depict just such a soup for your loved ones, use sea fish, it will fit here better than river fish.

But no matter what ingredients you use to cook fish soup at home, it will be incredibly tasty if it is prepared with love.

The national cuisines of many countries around the world have their own recipes for making fish soup. In Finland, it is customary to cook it from rainbow trout with the addition of full-fat milk or cream (and every self-respecting Finn is fluent in the skill of cooking fish soup). In Russia, various types of fish are used, both river and sea. And in Ukraine, millet or other grains are added to the fish soup. This is probably why the question of how to cook fish soup at home is difficult to answer unambiguously. Many housewives look on the Internet to find any secrets from photos and videos. But we will still try to do it!

Fish soup preparation technology

Here are some general guidelines that will help you get great results. Preparing fish soup at home is easy and simple. It turns out very tasty, even a teenager can prepare such a dish. The main thing is to know the recipe step by step.

The key to a delicious fish soup is a strong broth. Cook it from ruff, ide, whitefish, perch, pike perch or other favorite fish.
Use several types of fish, at least two.
If you are preparing fish soup from fresh fish, the only other ingredients can be potatoes and onions.
Ukha differs from soups in the minimal set and quantity of vegetables.
Green onions, parsley, hot and allspice, dill, tarragon, and bay leaves will add a spicy taste to the soup.
The ear will acquire a rich taste when cooked over low heat. Keep the pan open all the time.
If the fish meat comes away from the bones, the fish soup is ready! Do not overcook the fish soup, as the fish will quickly lose its taste and become tough.
The cooking time for fish soup depends on the type of fish. Soup from river fish will be ready in 15-20 minutes, and from sea fish - in 10.
If the ear has lost its transparency, use an egg white pull to lighten it.
If you are preparing fish soup from frozen fish, put it in water straight from the freezer.

How to cook fish soup from river fish

To prepare a real fisherman's soup, any river fish is suitable, the main thing is that there is a lot of it.

You will need:

river fish (small and large) - 1.5 kg,
water - 1.7 l,
egg - 1 pc.,
onion - 1 large head,
potatoes - 4 pcs.,
salt, pepper - to taste.

Cooking method

Wash and gut small fish (perches, ruffes are suitable), leave the gills, eyes and scales - these ingredients will give the fish soup the necessary consistency. For large fish, separate the head, tail and spine.
Place the fish parts in a saucepan and fill with water. Cook until the bones begin to separate easily from the fish.
Strain the broth. If cloudy, add egg white.
Place portioned pieces of large fish, onions, potatoes, salt and pepper into the prepared broth. Cook until done.

How to cook trout soup

If you are still deciding how to make fish soup at home and what fish to use, try this Finnish recipe. The fish soup will be transparent and amazingly tasty. The main thing is not to add too much salt to the fish soup.

You will need:

trout - 500 g,
potatoes - 500 g,
onion - 3 medium sized heads,
cream - 200 ml,
boiled water,
salt and pepper,
greens - parsley, dill.

Cooking method

Clean and wash the trout, leaving the skin intact. Cut the fish into large pieces.
Prepare potatoes and onions: peel and chop. Place potatoes, onions, and trout pieces in layers on the bottom of the pan.
Pour in cold boiled water until it covers the fish by 3-4 cm. Add black peppercorns, salt and ground pepper.
Cook over medium heat until done. At the very end of cooking, add cream to the pan, stir and bring to a boil.
On average, the cooking time is 15 minutes, after which the soup should be allowed to brew for 10 minutes.
Serve the fish soup, garnished with chopped herbs.

Fish soup: recipe from pike perch

How to cook fish soup at home using a classic Russian recipe? Of course, using the simplest and most affordable products!

You will need:

pike perch - 400 g,
onion - 2 medium sized heads,
carrots - 1 pc.,
potatoes - 5 pcs.,
tomato - 1 pc.,
parsley root - 2 pcs.,
greenery,
bay leaf, salt, pepper,
butter - 50 g.

Cooking method

Clean and fillet the fish. Place the heads, ridges, bones, fins in the pan and cook the broth.
When it boils, add parsley root, onions and carrots, bay leaf.
Strain the broth, add chopped potatoes, onions and parsley root.
After 10 minutes, add the fish fillet, tomato and spices.
Add butter before turning off.
You can serve the fish soup in plates or a deep dish, first garnished with herbs.

Try cooking fish soup according to a classic fisherman's, national Finnish or original Russian recipe. And every time you get a new, delicious dish for lunch!

It has long been known that the best fish soup comes from rooster. And this is not a figure of speech: in the old days, all soups were called fish soup, no matter what they were cooked from. But today we call fish soup exclusively fish soup. It is soup, because real fish soup is not diluted with potatoes, cereals and other ingredients, but is a clear, rich, aromatic fish broth. Real fish soup was served hot, with pies and a glass of cold vodka. And such fish soup had to be cooked according to all the rules.

Real Russian ukha

So, the soup should be a rich, strong, very concentrated fish broth. Fish soup is not prepared from any fish, but only from those that are particularly tender, do not smell like mud, and produce a good, rich broth. Previously, they preferred to cook fish soup from one type of fish - sturgeon, for example, or sterlet. Today tastes have become more democratic, and the honor of a double or triple fish soup, so to speak, from an assortment of fish.

Classic double or triple fish soup is cooked by adding several portions of fish. First, all sorts of small fish are dipped into boiling water: ruffs, perch, rudd, small pike, pike perch - in general, illiquid fish. Fishermen usually don’t even bother about cleaning these fish: they put them in the pot as they are – with scales and not gutted. But still, it is recommended to at least gut the fish - you never know what’s inside it. And in order not to bother later with straining the broth, you can put the fish in a gauze bag. The bones and scales of the boiled fish will remain in this bag, and then you can simply throw it away.

After the first addition of fish, the fish soup is cooked for about an hour. Then, if the fish soup is triple, a new portion of fish is added, but larger, cleaned and gutted, and always without gills. After this, the fish soup is boiled for another hour, what is boiled is removed, and for the third time they add the fish, this time the best, cleanest and largest. If the soup is double, after removing the bag with uncleaned fines, put more representative pieces of fish into the broth, and add salt, onion and spices: pepper and bay leaf. After adding the second portion, double fish soup can be served within 20 minutes. Onions, salt and spices are added to the triple fish soup along with the third portion of fish, and also do not cook for too long, otherwise the fish will become overcooked.

Little tricks

It is important to cook the fish soup over low heat so that the broth barely simmers. This way the ear will turn out transparent, and there will be no need to lighten it. Although it is quite easy to lighten the ear if necessary. Good old cookbooks advise using pressed caviar for this, and not egg white, as is fashionable on the Internet these days. And this is called a guy. Caviar in the amount of 50 g is ground with finely chopped onion in a mortar, a glass of cold water and a glass of fish soup are added to this mass, stirred thoroughly, and poured into the pan with the fish soup in two steps. After the first infusion, wait until the ear begins to boil, and only then add the remaining guy. You need to do this about twenty minutes before the fish soup is ready. After the fish soup is removed from the heat, it is allowed to stand for 10-15 minutes so that the guy settles to the bottom. The fish pieces are carefully removed and the fish soup is filtered.

The fish soup is served in a deep plate, in which a piece of fish is also placed and everything is sprinkled with finely chopped herbs. Do not pour greens into the pan with the soup: this will spoil the soup very quickly.

Pies and pies of all kinds (except sweet ones, of course) go well with the fish soup.

If the fish soup is cooked over a fire, do not forget to extinguish the burning brand in it: the meaning of this action is unknown, but this is a fishing tradition that guarantees the fish soup a special, incomparable taste. And you can also pour a little vodka into the hot fish soup shortly before it’s ready. It is believed that this brightens the broth and enriches the taste of the fish soup.

Ukha is rightfully considered a masterpiece of culinary art. The rich soup has received recognition in many countries around the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features that must be taken into account. Experienced chefs have revealed the most delicious recipes, let's look at them in more detail. Let's highlight the main aspects, reveal the secrets of cooking, and consider delicious recipes.

Choosing the right fish

Of course, the first place is the correct selection of the main ingredients. Based on numerous reviews, we can conclude that the most delicious fish soup comes from crucian carp, perch, pike perch, carp, pike, carp and salmon. In addition, fish soup based on halibut, notothenia and cod is gaining wide popularity.
Professional chefs categorically do not recommend preparing a first course of roach, gudgeon, bream, herring and its subspecies, ram and roach. The listed types have a pronounced aroma that spoils the entire impression of consumption.

Additional Ingredients

To fully reveal the taste of the finished dish, it must be supplemented with appropriate ingredients. These include peppercorns, parsley or dill, carrots, bay leaves, onions (both green and onions), salt and potatoes.
When preparing fish soup, it is important to always remember that the main ingredient is fish. To avoid spoiling the taste and aroma, do not add too many additional ingredients to the soup.
To ensure that the onions release their juice into the broth, do not cut them into thin slices. It is enough to chop the onion into 2-4 parts, then place it in the soup. For other vegetables, don't chop them too much.
Depending on individual preferences, you can add herbs and spices of absolutely any direction to the fish soup. Anything will do: lemon, nutmeg, saffron, anise, dill, fennel, ginger, etc.

Cooking process

If you want to get fish soup without a pronounced fish aroma, do not let the mixture boil. Cook the soup over low heat, do not cover. Ultimately, the broth will be rich, transparent, aromatic and concentrated.
To ensure that the fish retains its consistency and opens, place it not in water, but in vegetable broth. Under no circumstances should you overcook seafood, otherwise the soup will look like porridge.
If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Large Siberian fish takes about 25 minutes to cook.

You can use whole fish to make fish soup. If it has a lot of bones, strain the broth before using.
Sturgeon fish has a specific taste if you prepare soup based on it without removing the skin.
To make the fish look like “in nature”, do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
To prepare a golden-hued broth, add onions along with their peels. Once cooked, it can be removed.
It is not recommended to stir the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan slightly to prevent ingredients from sticking to the bottom and sides.
If you are preparing fish soup based on sea fish, salt the dish immediately before serving. Otherwise, the salt will absorb the taste and aroma.
To make the soup rich and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

fish at your discretion (head and tail)
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
seasoning for fish soup
greens for decoration

Peel the potatoes, wash them and soak them for half an hour, then chop the tubers into medium-sized cubes. Peel the onion and cut into 4 parts. Prepare a thick-walled saucepan or cauldron, pour in filtered water and place on the stove.
Bring the liquid to a boil, reduce the power to the minimum mark. Place the chopped potatoes and onions in a container and cook for 10 minutes. After this period, add spices to taste.
Rinse the fish tails and heads and leave to dry. At this time, peel and cut the carrots into half rings, place in a saucepan and simmer for 10 minutes. Next, add the fish and cook the soup until done. Before serving, sprinkle the dish with chopped dill and parsley.

Fish soup with celery

any fish (tail and head)
potatoes - 3 pcs.
celery (root) - 1 pc.
garlic - 3 cloves
carrots - 1 pc.
onion - 1 pc.
seasoning for fish soup
dill for decoration

Prepare a cauldron or saucepan with a thick bottom, pour in drinking water, bring to the first bubbles. After this, reduce the power, add seasoning for the fish soup and other ingredients as desired (pepper, etc.).
Wash the carrots, peel them, chop them into half rings about 3-5 mm wide. If you are using a large celery root, cut off 2 inches of the rhizome. Peel the onion and cut it into 2 parts. Place the listed vegetables in a saucepan and wait until they boil.
Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaves and celery from the pan. Pass the garlic through a press and add to the soup. Chop the potato tubers into cubes and also cook.
When the potatoes are half cooked, remove the onions and add pre-washed and dried fish. Cook the fish soup for another 10-15 minutes, do not let it boil. Before serving, add salt and garnish with herbs.

fish at your discretion - 550 gr.
onion - 1 pc.
carrots - 1 pc.
potatoes - 4 pcs.
fresh parsley
seasonings

Gut the fish, remove the dark film, entrails and gills. Wash the carcass and place it on a paper towel to drain off excess moisture. Cut the fish into pieces about 4-5 cm thick.
Start cooking vegetables. Peel the carrots and cut them into rings. Remove the skins from the onion and chop it into 4 pieces. Remove the skins from the potatoes and chop the tubers into cubes.
Prepare a multibowl. Send the fish into it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Add salt as desired, add other ingredients as desired. Set the “Stew” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into serving bowls, sprinkle with herbs (preferably fresh).

Perch soup

carrots - 1 pc.
onion - 1 pc.
potatoes - 4 pcs.
parsley (preferably root) - 1 pc.
perch - 1.2 kg.
vodka - 45 ml.
butter (fat content from 65%) - 65 gr.

Remove the peel from the onion and cut into 2 parts. Peel the potato tubers and chop them into cubes. Prepare a thick-bottomed pan, pour water and add vegetables inside.
Bring the broth until the first bubbles appear, then reduce the power to low. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Place vegetables in a saucepan and cook for 15 minutes.
Wash, gut and cut the perch into pieces. Pour fish soup spices into the pan and add fish. After a quarter of an hour, salt the soup to taste, pour in vodka, it will eliminate the unpleasant odor.
When the first dish is ready, remove the onions from it. Add oil, stir, cover with a lid, leave for 10 minutes. Serve sprinkled with fresh herbs.

A tasty fish soup is made from different types of fish. Experienced housewives have come up with one important feature: when selecting the number of ingredients, make sure that there is not too much water, fill most of the space in the container with fish. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan carp fish soup

When you hear the word from your ear, your mouth immediately starts flowing and your appetite appears. Anyone who has been fishing knows what it’s like to eat fish soup in the fresh air with smoke around a fire. Ukha smells like fresh, just caught fish, and fish smells like the river.

Today we’ll look at different options for preparing delicious and simple fish soup. The fish soup recipes below can be cooked over a fire or at home. The choice is yours.

Classic - rich soup recipe (2 options)

The most delicious fish soup is made from fish of different breeds, boiled together.

Option 1:

Clean, gut, and rinse fresh fish (pike perch, pike, large perch, ruff). Remove the fillet, first from the bones, then from the skin. Cut out and remove the gills from the head.

Then put in a saucepan: heads (without gills), bones and skin. Pour cold water, add parsley roots, onion, bay leaf, peppercorns, salt and cook over low heat, carefully skimming off the foam for about 1 hour to form a broth. The broth should have a good strong taste.

Then strain the broth and add fish fillets, cut into portions, into it. Remove the cooked fish from the fish soup with a slotted spoon and strain the broth.

Before serving, place pieces of fish into plates, pour in strained broth, sprinkle with finely chopped dill or parsley.

Option 2:

The same fish (as in option 1), also clean and rinse. Pour cold water over: heads (without gills), bones, skin, salt and cook for 1 hour without spices.

Then strain the broth and add chopped onion and parsley root and cook for 15 minutes.

Then put the prepared pieces of fish, bay leaf, peppercorns into the broth and cook over low heat for 15 - 20 minutes, removing the foam.

When serving the fish soup, add dill. The difference between option 1 and option 2 is in the cooking, but the result is the same - fish in broth.

Pike soup video recipe

The soup turns out tasty, rich and appetizing.

How to cook fish soup - with tomatoes

Clean the fish and rinse well. Cut into pieces, put in a saucepan, add cold water and bring to a boil.

When the water boils, add 2-3 whole tomatoes. Boil for 3 minutes, remove and remove the skin. Crush, squeeze out the juice and pour it back into the ear.

By the way, some housewives cut tomatoes into pieces. After some time, the tomatoes are caught, mashed, the skin is separated, and the resulting red liquid is poured back into the saucepan with the fish soup. Thus, the entire ear turns out to be red.

Then put bay leaf, peppercorns to taste, and salt into a saucepan. Cook the fish soup until done.

Before serving, add finely chopped greens.

Ukha recipe - from pollock and hake

In a saucepan, boil chopped pieces of pollock (or hake) fillet with salt. When cooked, remove them to a plate.

Then put potatoes, cut into slices, carrots, onions, peppers, bay leaves into the broth and cook until tender.

After this, place the fish fillets cut into pieces into a saucepan and cook together for 15 - 20 minutes.

Before serving, sprinkle with dill or parsley.

How to cook fish soup - with millet

This method of preparing fish soup contains millet = 100 grams and any large fish.

Clean the fish from scales, gut it, rinse, add water, salt and cook the broth.

Peel the potatoes, wash and cut into cubes.

Peel and chop the carrots and parsley root.

Add potatoes, carrots, parsley root, chopped onion, bay leaf to the boiling broth.

Rinse the millet and put it in the ear 10 minutes before the end of cooking.

Sprinkle with herbs and serve.

How to cook fish soup - with lemon

Gut the small fish, rinse, add water, cook the broth and strain it.

Clean large fish, gut them, cut into pieces, add peppercorns, add broth and cook until the fish is cooked.

Peel and cut the potatoes and carrots (carrots into thin strips, potatoes into cubes).

Pour the broth over the vegetables, put on low heat and cook, periodically skimming off the foam.

Peel the lemon and cut into slices.

Peel the onion, chop, fry in oil and add along with the bay leaf to the soup 5 minutes before the end of cooking. Season the soup with salt and pepper to taste.

Before serving, garnish with chopped parsley and add lemon slices.

Sea fish soup recipe

The taste of sea fish soup depends on the chemical composition and specific properties of the fish. A good broth is obtained from sea fish such as mackerel, sardines, and catfish.

When cooking trout and sturgeon, do not add aromatic vegetables so as not to drown out the pleasant taste and aroma of the fish.

The prepared fish (cleaned, gutted, without gills, cut into pieces) is placed in a saucepan, filled with cold water, salt, chopped parsley or celery roots, sliced onion are added, covered with a lid, and brought to a boil.

Remove the foam periodically and cook at low boil for 25 - 30 minutes. After which the pieces of fish are removed, and the head and fins are boiled for another 15 - 20 minutes.

Strain the broth. Add diced potatoes, coarsely grated carrots, finely chopped onions, peppercorns, bay leaves, and salt to taste. Place the previously removed large pieces of fish here and cook for another 20 minutes.

Cut the lemon into slices and add to the fish soup before serving.

The specific smell and taste can be weakened by adding pickled cucumber peels to the broth.

Recipe for soup with seaweed

Boil fresh seaweed (300 grams) for 30 minutes in plenty of water and then quickly rinse with cold water.

Potatoes (300 grams) cut into strips.

Finely chop onion (100 grams).

Chop carrots (100 grams) into strips or slices and sauté in vegetable oil along with onions.

Cut the fish (600 grams) into portions, combine with potatoes and, pour boiling water, boil for 7 - 8 minutes.

Add prepared seaweed and vegetables, cook until tender.

Shortly before the end of cooking, add bay leaves and peppercorns, salt to taste.

When serving, season with sour cream and crushed garlic.

Delicious salmon soup video recipe

Dishes of fish soup are always a satisfying addition to our daily diet. Ukha has long been known to everyone and its popularity does not need to be proven. Therefore, enjoy your meal and eat it for your health.