Mackerel fish soup. Fresh-frozen mackerel fish soup: recipes with photos

Fish soup is a delicious and very healthy dish. The presence of the necessary set of vitamins, as well as trace elements, makes the fish soup an indispensable dish for humans. Since the final product contains a minimum amount of calories, the fish soup can be safely considered a dietary dish, from which you can hardly gain weight, but on the contrary, if you use it regularly, you can easily get rid of excess weight. Moreover, fish soup is cooked from any fish, and mackerel is no exception. Unfortunately, buying fresh mackerel is problematic, but buying fresh-frozen is not a problem at all.

As a rule, all works contain preparatory operations. As soon as all the ingredients are ready, they immediately begin to prepare the dish. First of all, vegetables are prepared, as they will be the first to start cooking for the future broth. They are well and carefully cleaned, after which they are thoroughly washed. After that, start cooking the fish. But first, freshly frozen mackerel should be thawed. As a rule, no one fixes this process, and the fish is defrosted in natural conditions. The fish is cleaned of the insides, and then washed well in running water under a tap. It is necessary to wash carefully so that there is no foreign taste in the ear. In conclusion, the fish is cut into the optimal size pieces, for ease of serving.

For this you will need:

• Fresh frozen fish. It is advisable to choose fish, otherwise you can buy not fresh fish. The smell of mackerel should be fresh, as well as its appearance. If the fish has a yellow tint, then such a mackerel is not good.
• Several potatoes.
• To make the dish tasty, you need onions and carrots.
• Various spices, the main thing is not to overdo it.

Additional Ingredients

Various cereals, such as rice or millet, are considered additional ingredients. In this case, the ear will be even tastier and more satisfying, although many believe that this cannot be done. Alternatively, you can expand the amount of spices, and not get by with the traditional allspice and bay leaf. The taste characteristics of the dish can be expanded by adding coriander, cardamom, ginger, etc.

Fish soup from freshly frozen mackerel: the most common recipe

To make a dish, you need to prepare:

• one freshly frozen mackerel;
• 300 grams of potatoes;
• one carrot, medium size;
• one bulb of onion;
• salt, black pepper and bay leaf to taste;
• preferably butter.

Fish soup preparation technique:

1. Vegetables need to be peeled, washed and chopped. The onion is cut into two halves so that it gives up the bulk of the nutrients.
2. Gut the fish and wash thoroughly.
3. Water is drawn into the pan, after which vegetables are placed in it. The volume of water is taken as desired, but if there is too much of it, the ear will not have a rich taste.
4. Spices are also added to the broth. The longer they cook, the tastier the broth will be.
5. The broth is cooked for 30-40 minutes after the start of boiling.
6. Mackerel is added to the broth 15-20 minutes before it is ready.
7. At the very end of cooking, butter is added to the dish, and the onion must be removed from the fish soup.
8. After the dish is ready, the fire is turned off, and the dish is left for a while to infuse.

Recipes for cooking fish soup from fresh-frozen mackerel

There are a lot of similar recipes for homemade fish soup from fresh mackerel, so there is always the opportunity to choose and try out any recipe that is the most interesting.

Recipe number 1. Freshly frozen mackerel soup

Need to prepare:

• one carcass of freshly frozen mackerel;
• three medium-sized potatoes;
• one large onion of onion;
• one carrot, not a big one;
• salt, black pepper, bay leaf;
• dill either fresh or dried.

Cooking steps:

1. The fish is cleaned and cut into pieces of any size.
2. 3-4 liters of water are taken and pieces of fish are poured. As a rule, during cooking, some of the water boils away.
3. Cut the onion into two halves and put in a saucepan, add spices there.
4. Next in line are vegetables: they are washed, peeled and chopped into cubes.
5. After 15 minutes of cooking, potatoes are poured into the pan.
6. After 10 minutes of cooking, carrots are added to the dish.
7. A couple of minutes before the end of the cooking process, dill and salt are added to the ear - to taste.

Recipe number 2. Ear with rice

To prepare the dish you will need:

• one carcass of fresh-frozen mackerel;
• 200-300 grams of potatoes;
• one medium bulb;
• one small carrot;
• 1-2 tablespoons of rice;
• spices and salt to taste.

Meal preparation:

1. The fish is cleaned, washed and cut into pieces of the required size.
2. The onion is cut into two halves, and the rest of the vegetables are peeled, washed and cut.
3. Rice is washed.
4. A pot of water is taken and put on fire. Vegetables and seasonings are poured into the pan, after which they are cooked until tender.
5. After that, the mackerel cut into portions is laid out in the pan. The fish is cooked for 10 minutes, no more.
6. The dish is ready, so the fire is turned off. Before use, you should allow the fish soup to brew.

Recipe number 3. Ear from canned mackerel

For this you need to have:

• one mackerel;
• 200-300 g potatoes;
• one small onion;
• one small carrot;
• 1-2 tbsp. spoons of millet;
• salt and spices to taste;
• celery.

Time of preparation:

1. Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots rubbed with a grater. Celery is cut into rings.
2. Washed millet.
3. Potatoes and millet are placed in a pot of water. After that, the dishes are put on fire, and the contents are brought to a boil. After that, the onion cut in half falls into the pan.
4. After the contents of the pan are cooked, carrots are added there.
5. After 10-15 minutes, celery is poured into the pan, as well as salt and spices.
6. At the very end of cooking, canned mackerel is sent to the pan. The dish is cooked for another 10-15 minutes.
7. The fire is turned off, and the dish is left to infuse. During this time, the taste and aroma will become more vivid.

Recipe number 4. Mackerel ear in a slow cooker

Required Ingredients:

• one freshly frozen mackerel;
• 2-3 pieces of medium potatoes;
• one carrot;
• one bulb;
• 3 art. spoons of millet;
• spices to taste.

How to cook:

1. Peel, wash thoroughly and cut all vegetables into cubes.
2. Cut, clean and wash the mackerel, then cut it into optimal pieces.
3. Load fish and potatoes into the multicooker bowl, as well as well-washed rice.
4. Fill the multicooker container with water and set the “extinguishing” mode.
5. Carrots and onions are chopped and fried in a frying pan with the addition of sunflower oil.
6. The frying is added to the slow cooker, after which the soup is cooked for another 10-15 minutes.
7. After this time, the multicooker turns off, and the soup is infused for a few more minutes.

Recipe number 5. Mackerel soup with cream

To get started, prepare:

• one fish (mackerel) of medium size;
• potatoes, somewhere around 200-300 grams;
• onion - 1 pc, not large;
• carrot - 1 piece, small;
• rice - 1-2 tbsp. spoons;
• salt, bay leaf, turmeric, pepper to taste;
• about one and a half glasses of cream;
• sweet pepper - 1 pc.

How to prepare:

1. Mackerel is butchered, cleaned and washed, and also cut into optimal pieces.
2. Vegetables are peeled, washed and cut: potatoes are diced, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
3. Rinse the cereal (rice).
4. A container of water is taken, where pieces of fish are laid out.
5. The fish is cooked until cooked, after which the broth is filtered. The broth is again put on fire, and the fish is laid out on a plate.
6. Carrots, onions and peppers are fried in a pan.
7. Potatoes and rice are added to the broth, as well as black pepper and turmeric.
8. After 40 minutes, frying is added to the dish, as well as pieces of fish. The dish is cooked for another 15 minutes, and then cream is added to it, a couple of minutes before readiness.
9. After turning off, the ear with cream should be infused for another 25-30 minutes.

How to cook a delicious ear:

• fish should be only fresh;
• the fish is cut very carefully and carefully;
• the addition of tomato sauce gives the ear an exquisite taste;
• fish is cooked only on low heat.

Although there are few tips, they are useful and can improve the taste of fish soup.

More Mackerel Recipes

• fresh mackerel - 1 carcass;
• homemade potatoes - 200-300 grams;
• onion, medium - 1 pc;
• carrot is not large - 1 pc;
• salt, pepper, bay leaf to taste.

Cooking technology:

1. The mackerel carcass is cut and washed well.
2. Mackerel is cut into portions, placed in a pot of water, put on fire and boiled until cooked.
3. Vegetables are cleaned and washed. Onions are cut into two parts, carrots and potatoes are cut into strips.
4. When the fish is ready, it is removed from the broth, and the broth is filtered.
5. Vegetables are added to the broth and boiled for about 30 minutes. Salt and all seasonings are added there.
6. All bones are removed from the fish.
7. If the vegetables are already cooked, fish should be added to the dish.
8. If desired, dried dill is added to the soup.
9. After removing from heat, the soup should be infused.

• one mackerel is taken;
• three medium potatoes;
• one carrot;
• one bulb;
• one sweet pepper;
• a little celery;
• fish spices;
• tomato sauce.

Cooking:

1. The fish is cut to obtain a fillet.
2. Prepare and cut peppers, onions, carrots and celery, after which they are fried in a pan, adding tomato sauce.
3. Potatoes cut into cubes are peeled and boiled.
4. After 30 minutes of cooking, frying is added.
5. The dish is salted and seasonings are added to it.
6. Fish is also included.
7. After that, the ear is boiled for another 15 minutes and turned off, after which it should stand.

Third recipe

• you need two small mackerels;
• two small carrots;
• large bulb;
• parsley;
• peppercorns and salt;
• millet, about 2 tbsp. spoons;
• turmeric.

How to weld:

1. The fish is cleaned and thoroughly washed.
2. Millet is washed, carrots are peeled and cut into cubes.
3. The mackerel is cut into pieces, after which the millet and fish are placed in a pot of water. Onions are added and boiled for 30-40 minutes.
4. Carrots are thrown in during the cooking process.
5. After 15 minutes seasonings, pepper and turmeric are added.
6. Finally, chopped parsley is added to the ear.

Mackerel meat is tender, tasty and moderately fatty, so the fish soup is very tasty and nutritious.

If you want to arrange a “picnic without going out into nature” for your household, you won’t find a better first course than fish soup. Easy, quick to prepare and with a set of unpretentious products. It can be fish soup, kalya, hodgepodge, fish and milk, fish and vegetable and fish and cereal soup. I suggest cooking it with fish that you can find on the shelves at any time of the year. I present mackerel. A lot has been written about the value of this fish and its benefits. I will say without false modesty - I am in love with this fish, because it has many advantages: white flesh, a relatively small number of small bones, depending on the dish, it can be tender, dense, and slightly dry, and the broth is transparent when cooked, like a tear. Mackerel aspic has a very peculiar and unforgettable taste.
Men respect homemade salted mackerel with a glass... But fish soups have many options for using additional ingredients. This includes rice, pearl barley, and a variety of seasonal vegetables, but I think the most important is millet. Simple and accessible to all cereals, not deservedly pushed aside by housewives.
And so, fish soup with mackerel and millet. If you live by the sea, then there is every chance to get fresh mackerel. Unfortunately, I am deprived of such an opportunity, so I cooked an excellent fish soup from freshly frozen mackerel.

Taste Info Hot Soups

Ingredients

• frozen mackerel - 1 pc.;
• onions - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• refined sunflower oil - 20 ml;
• millet or other cereals - 2 tablespoons;
• bay leaf - 2 pcs.;
• salt - to taste;
• water - 1.2 l;
• ground black pepper - to taste;
• parsley, dill - 10 g.

How to cook soup from fresh-frozen mackerel with millet

Three medium-sized potatoes, peeled, washed and cut arbitrarily, but not very finely. Put in a saucepan.


Pour the filtered water over the potatoes and place the pot on the stove over medium heat.


Peel and wash a medium-sized onion and one small carrot. Finely chop the onion and finely chop the carrots. You can grate the carrots, but I prefer to chop, as the soup with chopped carrots looks prettier. Pour refined sunflower oil into the pan.


Let the onions and carrots in the pan for 7-8 minutes, stirring. You don't need to overcook the vegetables.

Add the onions and carrots to the pot with the potatoes.

Sort the millet and wash thoroughly. Add to boiling soup. At this point, salt and pepper to taste.

Millet goes well with fish, but if desired, it can be replaced with rice or other cereals.


Defrost mackerel. This is best done on the bottom shelf of the refrigerator. Cut off all fins and head. Gut the fish, wash inside and out. Be sure to remove the black film inside, otherwise the mackerel will be bitter. Cut the fish into portions.


When the carrots, onions and potatoes are almost ready, put the mackerel in the pan.


Add bay leaf to the pot.


Simmer the soup for another 15 minutes on the lowest heat.

At the end of cooking, add chopped parsley or dill.

Helpful Hints:

• If you put various herbs and spices in the soup, they will drown out the fishy aroma. Try to get by with bay leaves and pepper. Then the taste will be ideally combined with the fishy smell.
• Soups that are prepared from fish are salted first, so that the fish is boiled in already salted boiling water.
• The best cereal for mackerel soup is millet. But it can be replaced with rice, bulgur.
• You can also cook soup with green peas and of course with a small pasta.

Soup should be present in the diet of every person every day. Everyone wants the dish to be tasty, fragrant and satisfying. We offer the best recipes for mackerel soup.

Soup from fresh-frozen mackerel with rice

The recipe will help diversify the diet. It is not recommended to cook for the future. Taste will change the next day.

Ingredients:

• salt;
• potatoes - 4 pcs.;
• oregano - 0.5 tsp;
• freshly frozen mackerel - 0.5 carcasses;
• oil - 1 tbsp. spoon;
• lavrushka - 1 sheet;
• carrot - 0.5 pcs.;
• allspice;
• onions - 0.5 pcs.;
• rice - 0.3 cups.

Cooking:

1. Chop potato tubers. Cut carrots. Chop the onion.
2. Pour water over the fish piece and boil. Place potato pieces.
3. Throw in rice grains.
4. Pour oil into the pan. Place onions and carrots. Fry. Send in a soup.
5. Sprinkle oregano. Throw in a lavrushka. Add pepper and salt. Leave for five minutes.

With millet groats

Try cooking fish soup with millet. It will turn out not only fragrant, but also very useful. The grits will help make the stew thick and rich.

Ingredients:

• mackerel - 1 carcass;
• greens - 15 g;
• water - 2.350 ml;
• curry;
• millet - 4 tbsp. spoons;
• vegetable oil;
• potatoes - 3 pcs.;
• fragrant herbs;
• carrot - 0.5 fruit;
• salt;
• onion - 1 pc.;
• garlic - 2 cloves;
• bell pepper - 0.5 pcs.;
• tomato - 3 pcs.;
• red ground pepper.

To remove bitterness from millet, you will need to pour boiling water over the cereal for five minutes in advance.

Cooking:

1. Chop the onion and chop the garlic cloves.
2. Cubes will need pepper and potatoes. Cut the tomatoes. Place in a sieve and grind.
3. Grate carrots. Cut up the carcass. The fish will be in the form of a fillet. Slice.
4. Pour oil into the pan. Place carrots and onions. Sprinkle curry. Fry. Throw in the garlic. Add pepper. Lay out the tomatoes. Simmer for seven minutes.
5. To boil water. Drop the cereal. Boil for a quarter of an hour. Place potatoes. Boil eight minutes.
6. Throw in fish pieces and fry. Sprinkle with herbs and hot peppers. Salt.
7. Chop the greens and sprinkle the stew.

Delicate soup with cream

Cream will help to give the dish a delicate and soft aftertaste.

Ingredients:

• mackerel - 1 carcass;
• parsley;
• corn - 2 tbsp. spoons;
• lavrushka - 1 sheet;
• cream - 360 ml;
• salt;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• turmeric;
• bell pepper - 1 pc.

Cooking:

1. Chop the onion. Cut the pepper into cubes. Potatoes will need straws.
2. Gut the carcass. Slice. Send into the water. Salt. Take out and cool the fish pieces. Remove meat from bone. Strain the broth.
3. Fry the pepper cubes and onion slices in oil. Send to broth. Add potatoes and corn. Sprinkle with turmeric.
4. Place lavrushka and parsley. Return the fish pieces to the stew. Pour in cream. Boil.
5. Get parsley and lavrushka. Turn on the blender and beat.

Unusual shrimp recipe

Seafood is able to saturate and give a special look and taste to any soup.

Ingredients:

• carrot - 1 pc.;
• shrimp - 310 g;
• leek - 1 stalk;
• soy sauce - 100 ml;
• garlic - 3 cloves;
• shiitake - 10 pcs.;
• vegetable oil;
• chili pepper - 0.4 pods;
• rice noodles - 100 g;
• mackerel - carcass fillet.

Cooking:

1. Chop the onion. Chop the carrot. Chop the fish.
2. Soak rice noodles and shiitake.
3. Place noodles in skillet. Fry. The product should acquire a golden hue.
4. Pour water over fish pieces. Pour in soy sauce. Boil. Lay out the shrimp. Boil three minutes. Add noodles. Cook for a minute.
5. Throw in carrot slices, shiitake and onion.
6. Cut hot pepper and garlic cloves. Place in broth. Boil for five minutes.

Canned mackerel fish soup

Soup from canned fish, many ate in childhood. We offer to remember the taste forgotten by everyone and cook an amazing stew.

Ingredients:

• salt - 1 teaspoon;
• black pepper - 7 peas;
• potatoes - 3 pcs.;
• parsley;
• carrots - 1 pc.;
• onion - 1 pc.;
• lavrushka - 2 sheets;
• mackerel in oil - a jar.

Cooking:

1. Chop the onion. Cut carrots.
2. Chop potatoes. To boil water. Place onion. Boil for five minutes.
3. Add carrots. Throw potatoes with lavrushka. Place peppercorns. Boil for a quarter of an hour.
4. Transfer the contents of the jar to the soup. Boil. Boil three minutes. Sprinkle with salt.
5. Chop the parsley. Sprinkle over prepared soup.

Cooking in Chinese

The rich composition of the soup will make the stew nutritious and low-calorie.

Ingredients:

• carrot - 1 pc.;
• mackerel fillet - 370 g;
• salt;
• water - 5 cups;
• Chinese cabbage - 450 g;
• spices;
• round rice - 110 g;
• lemon juice - 1 tbsp. spoon;
• peas - 110 g;
• soy sauce - 3 tbsp. spoons;
• olive oil - 2 tbsp. spoons.

Cooking:

1. Pour oil into a saucepan. Sprinkle rice. Fry.
2. Slice the carrot. Shred the cabbage. Place on rice. Fry.
3. Pour in soy sauce. Pour in the warmed up water. Boil for a quarter of an hour. Add peas.
4. Cut the fillet. Pour in lemon juice. Hold for five minutes. Send in a soup. Boil for a quarter of an hour. Salt. Sprinkle spices. Mix.

Awesome fish soup

Royal, wonderful dish that will satisfy and delight the whole family.

Ingredients:

• carrot - 1 pc.;
• pepper - 5 peas;
• lemon - 3 slices;
• potatoes - 470 g;
• water - 2.450 ml;
• tomato paste - 100 ml;
• mackerel - carcass;
• salt - 1 g;
• onion - 1 pc.;
• olives - 100 g;
• pickled cucumbers - 3 pcs.;
• greens - 20 g.

Cooking:

1. Defrost the carcass. Gut. Slice. Salt.
2. To boil water. Chop potatoes. Add to water.
3. Chop the onion. Cut carrots. Place in skillet with oil. Fry. Cut cucumbers.
4. Put the fish on the potatoes. Boil. Add cucumber cubes. Stir. Pour in the tomato paste. Stir.
5. Place roast. Salt. Throw in a lavrushka. Add peppercorns. Close the lid. Boil for a quarter of an hour. Place olives. Add lemon. Leave for a quarter of an hour.

Ingredients:

• greens - 20 g;
• mackerel - 2 carcasses;
• lavrushka - 2 sheets;
• potatoes - 4 pcs.;
• allspice;
• water - 2300 ml;
• salt;
• onion - 1 pc.;
• semolina - 3 tbsp. spoons;
• carrot - 2 pcs.

Cooking:

1. Cut up the carcass. You need a fillet. Cut into pieces. Pour in water. Salt.
2. Chop the carrots, and just peel the onion. Place in broth. Boil for half an hour.
3. Slice potatoes and add to soup. Boil seven minutes. Pour in the mango. Mix immediately. Boil five minutes.
4. Chop greens. Send to soup. Add bay leaves with pepper. Salt. Cook for three minutes.
5. Cover with a lid. Set aside for half an hour. Insist without fire.

Soup should be present in the diet of every person every day. Everyone wants the dish to be tasty, fragrant and satisfying. We offer the best recipes for mackerel soup.

The recipe will help diversify the diet. It is not recommended to cook for the future. Taste will change the next day.

• salt;
• potatoes - 4 pcs.;
• oregano - 0.5 tsp;
• freshly frozen mackerel - 0.5 carcasses;
• oil - 1 tbsp. spoon;
• lavrushka - 1 sheet;
• carrot - 0.5 pcs.;
• allspice;
• onions - 0.5 pcs.;
• rice - 0.3 cups.

Cooking:

1. Chop potato tubers. Cut carrots. Chop the onion.
2. Pour water over the fish piece and boil. Place potato pieces.
3. Throw in rice grains.
4. Pour oil into the pan. Place onions and carrots. Fry. Send in a soup.
5. Sprinkle oregano. Throw in a lavrushka. Add pepper and salt. Leave for five minutes.

Try cooking fish soup with millet. It will turn out not only fragrant, but also very useful. The grits will help make the stew thick and rich.

Ingredients:

• mackerel - 1 carcass;
• greens - 15 g;
• water - 2.350 ml;
• curry;
• millet - 4 tbsp. spoons;
• vegetable oil;
• potatoes - 3 pcs.;
• fragrant herbs;
• carrot - 0.5 fruit;
• salt;
• onion - 1 pc.;
• garlic - 2 cloves;
• bell pepper - 0.5 pcs.;
• tomato - 3 pcs.;
• red ground pepper.

To remove bitterness from millet, you will need to pour boiling water over the cereal for five minutes in advance.

Cooking:

1. Chop the onion and chop the garlic cloves.
2. Cubes will need pepper and potatoes. Cut the tomatoes. Place in a sieve and grind.
3. Grate carrots. Cut up the carcass. The fish will be in the form of a fillet. Slice.
4. Pour oil into the pan. Place carrots and onions. Sprinkle curry. Fry. Throw in the garlic. Add pepper. Lay out the tomatoes. Simmer for seven minutes.
5. To boil water. Drop the cereal. Boil for a quarter of an hour. Place potatoes. Boil eight minutes.
6. Throw in fish pieces and fry. Sprinkle with herbs and hot peppers. Salt.
7. Chop the greens and sprinkle the stew.

Cream will help to give the dish a delicate and soft aftertaste.

Ingredients:

• mackerel - 1 carcass;
• parsley;
• corn - 2 tbsp. spoons;
• lavrushka - 1 sheet;
• cream - 360 ml;
• salt;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• turmeric;
• bell pepper - 1 pc.

Cooking:

1. Chop the onion. Cut the pepper into cubes. Potatoes will need straws.
2. Gut the carcass. Slice. Send into the water. Salt. Take out and cool the fish pieces. Remove meat from bone. Strain the broth.
3. Fry the pepper cubes and onion slices in oil. Send to broth. Add potatoes and corn. Sprinkle with turmeric.
4. Place lavrushka and parsley. Return the fish pieces to the stew. Pour in cream. Boil.
5. Get parsley and lavrushka. Turn on the blender and beat.

Unusual shrimp recipe

Seafood is able to saturate and give a special look and taste to any soup.

Ingredients:

• carrot - 1 pc.;
• shrimp - 310 g;
• leek - 1 stalk;
• soy sauce - 100 ml;
• garlic - 3 cloves;
• shiitake - 10 pcs.;
• vegetable oil;
• chili pepper - 0.4 pods;
• rice noodles - 100 g;
• mackerel - carcass fillet.

Cooking:

1. Chop the onion. Chop the carrot. Chop the fish.
2. Soak rice noodles and shiitake.
3. Place noodles in skillet. Fry. The product should acquire a golden hue.
4. Pour water over fish pieces. Pour in soy sauce. Boil. Lay out the shrimp. Boil three minutes. Add noodles. Cook for a minute.
5. Throw in carrot slices, shiitake and onion.
6. Cut hot pepper and garlic cloves. Place in broth. Boil for five minutes.

Canned mackerel fish soup

Soup from canned fish, many ate in childhood. We offer to remember the taste forgotten by everyone and cook an amazing stew.

Ingredients:

• salt - 1 teaspoon;
• black pepper - 7 peas;
• potatoes - 3 pcs.;
• parsley;
• carrots - 1 pc.;
• onion - 1 pc.;
• lavrushka - 2 sheets;
• mackerel in oil - a jar.

Cooking:

1. Chop the onion. Cut carrots.
2. Chop potatoes. To boil water. Place onion. Boil for five minutes.
3. Add carrots. Throw potatoes with lavrushka. Place peppercorns. Boil for a quarter of an hour.
4. Transfer the contents of the jar to the soup. Boil. Boil three minutes. Sprinkle with salt.
5. Chop the parsley. Sprinkle over prepared soup.

Cooking in Chinese

The rich composition of the soup will make the stew nutritious and low-calorie.

Ingredients:

• carrot - 1 pc.;
• mackerel fillet - 370 g;
• salt;
• water - 5 cups;
• Chinese cabbage - 450 g;
• spices;
• round rice - 110 g;
• lemon juice - 1 tbsp. spoon;
• peas - 110 g;
• soy sauce - 3 tbsp. spoons;
• olive oil - 2 tbsp. spoons.

Cooking:

1. Pour oil into a saucepan. Sprinkle rice. Fry.
2. Slice the carrot. Shred the cabbage. Place on rice. Fry.
3. Pour in soy sauce. Pour in the warmed up water. Boil for a quarter of an hour. Add peas.
4. Cut the fillet. Pour in lemon juice. Hold for five minutes. Send in a soup. Boil for a quarter of an hour. Salt. Sprinkle spices. Mix.

Awesome fish soup

Royal, wonderful dish that will satisfy and delight the whole family.

Ingredients:

• carrot - 1 pc.;
• pepper - 5 peas;
• lemon - 3 slices;
• potatoes - 470 g;
• water - 2.450 ml;
• tomato paste - 100 ml;
• mackerel - carcass;
• salt - 1 g;
• onion - 1 pc.;
• olives - 100 g;
• pickled cucumbers - 3 pcs.;
• greens - 20 g.

Cooking:

1. Defrost the carcass. Gut. Slice. Salt.
2. To boil water. Chop potatoes. Add to water.
3. Chop the onion. Cut carrots. Place in skillet with oil. Fry. Cut cucumbers.
4. Put the fish on the potatoes. Boil. Add cucumber cubes. Stir. Pour in the tomato paste. Stir.
5. Place roast. Salt. Throw in a lavrushka. Add peppercorns. Close the lid. Boil for a quarter of an hour. Place olives. Add lemon. Leave for a quarter of an hour.

Mackerel Ear

It takes little time to prepare the soup, and all households will be satisfied with the result.

Ingredients:

• greens - 20 g;
• mackerel - 2 carcasses;
• lavrushka - 2 sheets;
• potatoes - 4 pcs.;
• allspice;
• water - 2300 ml;
• salt;
• onion - 1 pc.;
• semolina - 3 tbsp. spoons;
• carrot - 2 pcs.

Cooking:

1. Cut up the carcass. You need a fillet. Cut into pieces. Pour in water. Salt.
2. Chop the carrots, and just peel the onion. Place in broth. Boil for half an hour.
3. Slice potatoes and add to soup. Boil seven minutes. Pour in the mango. Mix immediately. Boil five minutes.
4. Chop greens. Send to soup. Add bay leaves with pepper. Salt. Cook for three minutes.
5. Cover with a lid. Set aside for half an hour. Insist without fire.