Light soup with fish. fish soup

The oldest soup recipe dates back to the 4th century. Since then, cooking in this part has received a noticeable push forward, and today thousands of different soup recipes are known. This first dish, which allows you to start the processes of digestion, saturates the body with the necessary components and vitamins.

Fish soup is a separate category of soups. It does not belong to the category of daily, rather, it is akin to a holiday. You can cook fish soup in different ways - there are a lot of recipes. You can choose any - from ordinary fish, from noble, from canned food.

Menu:

Cooking recipes:

To make fish soup tasty and rich, you must follow the simple rules for its preparation.

1. Classic soup

The recipe for fish soup, which is called classic, will give warmth and taste.

• Fish - 0.5 kg
• Water - 1.5 l
• Rice - 100 g
• Carrot - 1 pc.
• Potato - 3 pcs.
• Onion - 1 pc.
• Greens - to taste
• Salt - to taste
• Bay leaf - 1-2 pcs.

1. First, you should put the fish in the pan (you need to choose bones and ridges for the broth, as well as the head, the pulp should be left to lay closer to the end of cooking) and peeled onions with carrots. Pour in water and cook for 15 minutes. Then take out the fish bones and vegetables. Strain the broth.

2. Peel the potatoes and cut. Put it in the broth and cook for 10 minutes. If foam appears, it must be removed with a slotted spoon.

3. Rinse the rice and add to the soup.

4. Lay the flesh of the fish - it will cook quickly. It will take about 15 minutes. Ready soup should be supplemented with herbs, lavrushka. After that, it remains to cook for another minute. Remove from fire. Before serving, fish meat must be removed from the bones (if not fillet was used).

Pour into bowls and at the table.

Bon appetit!

2. Canned fish soup

Canned fish soup is a real lifesaver in cases where there is no time to cook for a long time.

For its preparation you will need:

• Canned saury - 1 can
• Water - 2 l
• Small vermicelli - 100 g
• Vegetable oil - 30 g
• Potato - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1-2 pcs.
• Salt, pepper - to taste
• Greens - to taste

1. Potatoes must be peeled and cut into cubes.

2. Fill a saucepan with water, salt and bring to a boil.

3. Then put the potatoes in the water and cook until they are ready - about 20 minutes is enough. Prepare the onions and carrots.

Onions should be cut into cubes, and carrots should be grated.

4. Pour oil into the pan and set them to sauté - landmark: the appearance of a golden crust. The frying should be put in a saucepan. Pour pasta into boiling soup. Boil for about 5 minutes.

5. Open the canned food, chop the fish right in the jar (it is convenient to do this with a fork) and put the fish in the soup.

6. Rinse and cut greens. Add it to the soup a minute before the end of cooking. It remains only to pepper and add spices.

Bon appetit!

3. Solyanka fish

You can also make a hodgepodge if you wish. The best solution would be to take fish with a minimum of bones for such a soup.

For this option you will need:

• Mackerel (you can take red fish, you can use assorted) - 2 pcs.
• Potato - 4 pcs.
• Carrot - 1 pc.
• Pickled cucumbers - 3 pcs.
• Water - 2.5 l
• Onion - 1 pc.
• Pitted olives - 100 g
• Tomato paste - 2 tbsp.
• Lemon - to taste
• Salt, pepper - to taste
• Bay leaf - 2 pcs.
• Vegetable oil - 2 tbsp.
• Greens - to taste

1. To prepare such a soup, you need to clean the fish, remove the heads, rinse well. If the fish is whole, it should be cut into pieces in portions and set aside. Take the bones and heads, fill with water and put the broth to boil. After the water boils, boil for 15 minutes, then remove the bones and strain the broth. You can start cooking soup.

2. Remove the skin from the potatoes and cut them into cubes. Pour into water and cook for 15 minutes.

3. Heat up a frying pan and add some oil. When it warms up, put the onions and carrots in the pan - cut the first into thin half rings, the second into quarter rings. Saute for a couple of minutes until golden brown. Place the roast in the soup and cook for 10 minutes.

4. After that, place finely chopped cucumbers in the pan - simmer for 3 minutes. Then put the tomato paste in the pan.

5. Add a little broth from the pan and leave for 10 minutes. Then send everything to the soup. Lay out the pieces of fish set aside earlier. They cook quickly - they only need 15 minutes.

6. Salt, pepper, throw finely chopped greens.

7. Cover and simmer for 10 minutes over low heat. Before turning off the heat, add the olives to the soup. Leave for 10 minutes after cooking.

The soup is ready. Pour and serve.

Bon appetit!

4. Soup with meatballs

To prepare this option, you should use:

• Pollock - 500 g
• Egg - 1 pc.
• Breadcrumbs or bread crumbs - 4-5 tbsp.
• Salt, pepper - to taste
• Green onions - 4 pcs.
• Butter - 30 g

For the soup itself you will need:

• Potato - 3-4 pcs.
• Carrot - 1 pc.
• Green peas - 150 g
• Water - 2 l
• Tomato - 1 pc.
• Basil - 1 bunch
• Salt, pepper - to taste
• You will need sour cream to serve.

This soup is considered light and dietary.

1. First, separate the fish meat from the bones, remove the skin.

2. Fill the bones with water and put the broth to boil.

3. Grind the fillet in a meat grinder, add an egg, bread to it, salt and pepper, mix everything thoroughly. Add oil and finely chopped green onion to the minced meat.

4. Form meatballs (take a small amount of minced meat with a teaspoon or fork) - it is better to make them small, send them to the refrigerator so that they grab a little.

5. Strain the finished broth, put it back on the fire, put the carrots and potatoes here. After 10 minutes, add the peas.

6. Cut the tomato into 4 parts, grate, discard the skin.

7. Send the tomato and meatballs to the soup.

8. Salt and pepper. Cook for about 10 minutes.

9. Wash and finely chop the greens, then send to the soup. Turn it off immediately afterwards. Leave to insist. And you can apply.

Delicious soup and bon appetit!

5. Video - Hake fish soup.

Bon appetit!

Fish soup is a tasty and satisfying first course that is prepared quickly and easily. For such a dish, you can even use canned food. The option with canned fish is so simple that even a student in a hostel can handle it.

Ingredients: a can of saury in oil, 2 potatoes, carrots, 2 liters of purified water, onion, fine salt, a couple of bay leaves.

Canned fish soup is an easily digestible and low-fat dish.

1. Potato cubes are poured with boiling water and sent to boil.
2. The remaining vegetables are chopped and fried until lightly browned.
3. When the potatoes boil for 8-9 minutes, you can shift the roast to it.
4. After another 15-17 minutes, canned fish is laid. They must first be removed from the bones and mashed with a fork. Oil from a jar is also poured into the soup - it will make the dish especially fragrant.
5. It remains to add salt and bay leaves.

After 5-6 minutes of boiling over low heat, canned fish soup will be completely ready.

Rich ear from the head and tail of a trout

Ingredients: trout head and tail, 1-2 potatoes, onion, coarse salt, carrot, half a bunch of green onions, a mixture of spices for soup.

1. The fish head is thoroughly washed, the gills are cut off from it. If you leave them, the finished dish may be bitter. The tail is prepared in the same way. Parts of the fish carcass are filled with water. A whole onion is immediately laid out to them, salt and spices are added.
2. The fish is cooked for 15-17 minutes. Further, its pieces are removed from the water, meat is removed from them. The remaining parts are thrown away with the bow.
3. Carrots and potatoes cut into small pieces are added to the broth.
4. The soup is cooked from the head and tail of the trout until the vegetables soften.

Sprinkle with chopped onion before serving.

Delicate fish soup with cream

Ingredients: a kilo of fresh salmon fillet, salt, 6 glasses of water, a kilo of potatoes, 2 carrots, 2 leeks, 2 tbsp. heavy cream, 3 tbsp. tablespoons of butter, aromatic herbs.

This soup is also called fish soup in Finnish.

1. All vegetables are washed and finely chopped. Leek - in rings, potatoes - in bars, carrots - in thin circles.
2. The fish fillet is washed and cut into medium cubes.
3. In a roaster in melted butter, the onion is first fried until translucent and golden. Then the rest of the vegetables are added to it, water is immediately poured out, salt and seasonings are poured out.
4. The mass is cooked until the vegetables are soft.
5. Then pieces of salmon are added, and cooking continues for another 10-12 minutes.
6. It remains to pour in heavy cream and cook for another 3-4 minutes. You can add salt to taste.

Ready-made fish soup with cream is decorated with chopped dill.

From red fish

Ingredients: 5 potatoes, 370 g of chum salmon, 2 onions, carrots, a large egg, a small piece of butter, bay leaf, salt.

1. The fish is cleaned of scales, filled with water and sent to cook in a whole piece. Potatoes, cut into medium cubes, are immediately added to it.
2. Vegetables are randomly chopped and sautéed in butter. You can add any spices to your taste. When the ingredients are fried, they are poured with 3-4 tbsp. spoons of fish broth and stew for 6-7 minutes.
3. Ready fish (after 20-25 minutes) is removed from the pan, cut into small pieces and returned to the broth. Bones are disposed of.
4. Roasted vegetables are transferred to the newly boiled broth, salt, a leaf of lavrushka are added.
5. After 3-4 minutes of cooking, a raw egg is driven into the soup and vigorously stirred with a spoon until white-yellow threads appear.

The finished dish is removed from the heat, covered with a lid and left to infuse for half an hour.

In a slow cooker

Ingredients: a pound of any fish, 1 pc. onions and carrots, 3-4 potatoes, 2 large spoons of white rice, salt, a bunch of dill, 3-4 peas of allspice.

Soup will always delight your family and diversify your diet

1. The fish gets rid of bones, skin and everything superfluous, cut into large pieces and sent to boil in salted boiling water (1.5-2 liters) in the bowl of the “smart pot” in the program designed for stewing.
2. After 5-6 minutes, all peeled and chopped vegetables, as well as cereals, are added to the container.
3. A couple of minutes before the signal of the device, the dish is salted, chopped greens and pepper are poured into it.

The finished treat is served at the table with homemade sour cream.

From cod

Ingredients: 420 g cod, 2 pcs. carrots, a large onion, a pound of potatoes, 2 large spoons of sifted flour, 60 g of butter, salt, any suitable spices.

1. The fish is thoroughly washed, cleaned of the insides, fins, scales. Then it is rinsed again with water, cut into large pieces, 2 liters of water are poured and sent to boil.
2. Ready-made fish is removed from the pan, cut into pieces. The broth is filtered and the chopped cod fillet is returned to it.
3. Spices and salt are added to the container.
4. After boiling again, you can pour potato bars, carrot cubes.
5. At this time, the onion is chopped and fried in a mixture of butter and vegetable oil. When the vegetable pieces are golden, they are covered with flour and cooked for another couple of minutes with frequent stirring.
6. After adding the roast to the soup, it is cooked for another 7-8 minutes.

When serving, the finished dish is sprinkled with fresh herbs.

Hearty fish soup with millet

Ingredients: 620 g of fish, 5-6 small potatoes, 60 g of millet, 2 medium onions, large carrots, pepper, fine salt.

Fragrant and tasty fish soup.

1. The fish is poured with cold water and simmered over low heat for a little less than half an hour. If heads are used, then the gills must be cut off from them.
2. Chopped vegetables (except potatoes) are fried until golden in any fat.
3. The potatoes are cut into strips, the grits are sorted and washed, after which they are soaked in ice water for several minutes.
4. When the fish is ready, the prepared ingredients from the third step are laid out in the pan. The dish is cooked for another 17-20 minutes.
5. Pepper, salt are poured into the pan.

Cooking soup continues for another 5-6 minutes. It is advisable not to stir it at this time.

Ear on the fire in old Russian

Ingredients: 320 g of perch, 620 g of pike perch, large carrots, onions, a bunch of various fresh herbs, salt, spices to taste.

1. First, small fish are boiled in a pot on a fire for broth. It can not be cleaned - only washed and gutted. When the fish is sufficiently boiled, it is removed from the broth. You can eat it with a side dish.
2. The broth is filtered and returned to the pot. Cleaned and gutted pike perch is sent to it. It cooks for 40-45 minutes.
3. The fish is again removed from the broth. Pieces of fillet are removed from it, and it is placed back.
4. Circles of peeled carrots, a whole onion, chopped herbs are laid out in the liquid, sprinkled with salt and spices.
5. If the broth has boiled away, a little boiled water is added.
6. The ear is cooked for another half an hour at a minimum boil.

The soup should be infused under the lid for 15-17 minutes, after which you can take a sample from it.

Salmon fish soup - step by step

Ingredients: 330 g of salmon, 1/3 of a leek, medium carrots, a handful of cherry tomatoes, 2-3 potatoes, table salt, a mixture of colored ground peppers.

This is a very refined and tasty dish.

1. Salmon without scales is poured with cold water and brought to a boil. The foam is removed from the surface of the liquid. The fish is cooked for a little less than half an hour. The broth is salty.





1. River fish is gutted and boiled until tender in 1.5 liters of salted boiling water. 30-35 minutes of cooking is enough. The resulting broth is filtered, only chopped fish fillets are left in it.
2. Onion cubes, cereals, potato bars and carrots chopped in any convenient way are sent to the pot with the base for the soup.
3. The dish is cooked until the vegetables soften and the cereal is ready, salted, flavored with pepper.

Fish soup belongs to the category of hot first courses. A synonym for such a soup is fragrant and. Ukha is always cooked from fresh river or sea fish.

But fish soup can be made from canned fish, with cereals, potatoes and tomatoes, vegetables. At the same time, cooking can also be from fresh fish of different breeds. The cooking process always takes place in the kitchen.

The first fish dishes are cooked quickly (several minutes) and consumed hot with appetite. Be sure to include them from the home menu.

Delicious canned fish soup

With the help of ordinary canned fish, you can make an excellent soup.

Cooking method:

1. Cut the onion into small pieces. Grate carrots on a coarse grater. In a heated frying pan with oil, fry the onions and carrots together.

2. Boil water in a saucepan and dip 2-3 tablespoons of washed rice into it. After 5 minutes, add the sliced ​​potatoes.

3. As soon as the potatoes are cooked, dip the roasted carrots and onions into the pan.

4. Let all ingredients cook for 1-2 minutes.

5. Open the canned fish and mash the fish pieces with a fork. Knead so that the pieces are then felt on the tongue.

6. Add the prepared canned fish to the pan.

7. Add bay leaves, spices and pepper to the fish soup.

8. Pour the finished soup into bowls, add greens. Cut a lemon in half and squeeze some of the lemon juice into each bowl.

Bon appetit!

Ingredients:

• water - 2 l
• red fish - 250 g
• tomatoes - 2 pcs.
• Bulgarian pepper - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 3 cloves
• rice - 40 g
• spices, bay leaf, salt, pepper

Cooking:

1. Finely chop the onion and garlic. Fry everything in olive oil until golden brown.
2. Grate the carrots, add to the onion and fry until tender.
3. Cut the bell pepper into thin slices, and cut the tomatoes themselves into small cubes. Add all this to the onion with carrots and fry until soft. Sprinkle more salt, pepper and spices to taste.
4. Separately, boil the rice until half cooked in salted water in a soup pot.
5. Rinse red fish thoroughly, cut into pieces and add to rice. Boil everything together for 10 minutes.
6. Add the contents of the pan to the pan and cook for another 3-5 minutes. Add bay leaf and salt to taste.
7. When serving, add finely chopped green onions and greens to each plate.

Nice to eat!

Video on how to make trout head and tail soup

Anyone can make this fish soup.

The first dish turns out to be hearty, rich and healthy for our body.

Products:

• pink salmon - 300 g
• bulb - 1 pc.
• carrots - 1 pc.
• potatoes - 2-3 pcs.
• rice - 50 g
• salt, dill, pepper - to taste

Recipe preparation:

1. Pieces of pink salmon and onion put in a pot of cold water. Put on fire, as it boils, remove the foam and cook for 20 minutes.

2. Then take out the fish and strain the broth.

3. Wash the pan and pour the broth here. See how transparent it is.

4. Put the broth in a saucepan on the stove and, when it boils, lower the carrot cubes. After 10 minutes, lower the chopped potatoes and washed rice to the carrots. Cook everything until the rice and potatoes are ready.

5. Remove bones from pink salmon, divide into pieces.

6. Dip the pink salmon pieces into the pan.

7. Add chopped dill and cook for 1-2 minutes. At the end, add salt, stir, turn off and let it brew.

8. Fish soup is ready. Pour into bowls and eat.

Ingredients:

• mackerel fish - 400 g
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• black pepper, herbs

Cooking:

1. Clean the mackerel, wash and cut into pieces. It will be better if the fish is in a slightly frozen state.

2. Cut carrots into strips. Cut the potatoes into cubes, and the onion into small pieces. Dip everything in boiling water and cook for 10 minutes.

3. Then we lower the pieces of fish, bay leaf, black peppercorns and cook for another 10 minutes until the fish is ready. Salt to taste and put greens. Fish soup is ready to serve.

Video on how to cook fish soup with millet

Make this soup and you won't regret it.

You looked at salmon soup with millet. Many people don't know about this recipe. Prepare and tell.

In addition, the ear is great for those who want to lose weight, as it usually has a fairly low calorie content. The only exceptions are creamy soups. Recipes for fish soups are so diverse that everyone will find something to their liking. In addition to the traditional onions, potatoes, greens and carrots, cream, cheese, shrimp, oatmeal, celery, tomatoes and much more are added. Of course, it cannot do without fragrant spices and fragrant herbs.

The five most commonly used ingredients in recipes are:

Such food can be cooked on the stove, in a slow cooker and on a fire. There is nothing tastier and healthier than traditional fish soup cooked in nature. This dish is not difficult to prepare. You can cope with such work without having serious culinary skills, but it is important to stick to the recipe, especially if this type of dish is cooked for the first time. It is important to observe the indicated proportions, as well as maintain the correct time and temperature so that the pieces of fish and vegetables do not boil soft, but remain soft enough.