Boil fish soup from blue mackerel 3 liters. Delicious fish soup from freshly frozen mackerel - a simple recipe with step-by-step photos on how to cook it right at home

Fish ear is 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. Because the final product contains minimal amount calories, then the ear can be safely counted diet dish, from the use of which it is hardly possible to gain excess weight, but on the contrary, by using 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 vivo. The fish is cleaned of the insides, and then washed well in running water under the 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, like her 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

Additional ingredients are various cereals such as rice or millet. 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. Taste characteristics dishes 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 taste;
• desirable 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 away the bulk 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

Similar recipes home cooking There are a lot of fresh mackerel fish soup, 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 fresh 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 the fish and potatoes into the multicooker bowl, as well as the 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;
• addition tomato sauce gives the ear a refined 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 cut into portioned pieces, is placed in a pot of water, put on fire and boiled until fully prepared.
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.

Step-by-step recipes for delicious mackerel fish soup - with millet, tomato, seafood

2017-11-07 Marina Danko

Grade
prescription

5554

Time
(min)

servings
(people)

In 100 grams ready meal

8 gr.

5 gr.

carbohydrates

8 gr.

133 kcal.

Option 1: A classic recipe for fragrant fresh-frozen mackerel fish soup

The classic fish soup is prepared with so many different roots that it is almost impossible to find them in the city. We simplified the recipe somewhat, and garlic will add taste to the dish, almost indistinguishable from the original. If you decide to add it - do it in the third step.

Ingredients:

• large, freshly frozen mackerel - one fish;
• three to four medium-sized potatoes, not very boiled varieties;
• three small onions;
• two bright orange carrots;
• peas, garlic, bay leaf.

Mackerel fish soup recipe step by step

Rinse the thawed fish, remove the head and gut. We wash the peritoneum with a stream of water.

We cut the carcass, trying to immediately get portioned pieces. Pour three and a half liters of hot boiled water and put on maximum heat, covered with a lid.

We clean two onions and lower them into the pan, rinse the third, remove the husk, but leave its last layer. We put after boiling, unpeeled, it is she who will give the dish an appetizing color. Add the spices along with the onions.

We clean the potatoes, wash them, cut into one and a half centimeter cubes, or small cubes. We do the same with carrots, but the size is smaller, about half.

We put the potatoes, after the fish has boiled for at least a quarter of an hour, we wait another ten minutes, and put the carrots into the pan.

The whole cooking process takes place on low heat, when all the vegetables are ready, add salt to the ear, turn it off, remove the lavrushka, insist under the lid.

Option 2: A quick recipe for hearty canned mackerel fish soup with millet

Ingredients:

• a jar of mackerel in oil, and preferably blanched;
• 200 grams of boiled potatoes;
• one small carrot and onion;
• 2 spoons of sorted millet;
• pepper, peas, bay leaf;
• celery.

How to quickly cook mackerel fish soup

Rinse vegetables, potatoes, peeled, cut into cubes, celery - into rings, three carrots into large chips.

We wash the millet with a stream of water in a colander, shake off excess water. Together with potatoes, fill with water, in a volume of 2.5 liters, and put on intense heating.

After boiling, put the onion, peeled and cut in half. Lower the temperature and cook covered until the potatoes are ready.

We lay the carrots, mark for 10 minutes, after which we salt, put spices and celery.

Let the celery boil for about five minutes, open it and put the canned food into the pan. They have to cook for about 10 more minutes. Be sure to keep the finished fish soup under the lid, preferably wrapping the pan with a thick cloth or towel.

Option 3: A simple recipe for spicy mackerel fish soup with millet - "Russian"

This recipe for fish soup is often called "Pomeranian", although the Pomors themselves do not consider it as such. It is prepared relatively quickly and is good for a male company - the dish is quite satisfying, and spicy lovers will especially like it.

Ingredients:

• mackerel - one freshly frozen carcass;
• three potatoes;
• four tablespoons of millet;
• small sweet carrot and a medium-sized bulb;
• small sweet pepper;
• three tomatoes or a spoonful of pasta;
• a spoonful of chopped garlic;
• a pinch of hot pepper;
• salt, ground coriander, savory;
• green onions and dill.

How to cook

Pour boiling water over millet for five minutes. Drain, rinse hot water- this will help get rid of unpleasant bitterness.

Peel the onion, rinse and cut into very narrow slices. If you had to take half a large one, cut it, slightly tilting the blade with each movement - the slices will be shorter.

We clean the pepper, wash it from seeds, grind it into small cubes. We cut the peeled potatoes a little larger.

We simply cut the tomatoes into 4 parts and rub them through a sieve with effort - we get rid of the seeds and skins. Grate carrots without skin into a large grater.

We rinse and gut the fish, separate the head, tail, cutting, remove the backbone. After rinsing again, cut in portions.

In two liters of boiling water, add a little salt, pour the grits, leave for 10 minutes on low heat. We put the potatoes and mark the same period of time.

During the cooking of potatoes, we will have time to prepare vegetables. Brown the onion in hot oil for about three minutes, put carrots, peppers, garlic, warm up for the same amount of time. By adding fresh tomato(in extreme cases, a slightly diluted pasta with water), salt, pepper. Cover, simmer on very low heat for up to ten minutes.

To the already almost ready millet with potatoes, we spread the fish, roast, spices. Add salt, cook until the potatoes and fish are fully cooked.

Turning off the heat, add chopped onion feathers and dill, leave for a quarter of an hour, or longer.

Option 4: Spicy mackerel fish soup with saltwort style tomato

Good option to use in this recipe green olives, stuffed hot pepper. It is not required to cut them, but by adding brine, we replace the addition of salt with them.

Ingredients:

• two, medium carcasses, frozen mackerel;
• a couple of pickles;
• four potatoes;
• one onion and carrot;
• half a jar of olives;
• two spoons of GOST tomato paste;
• two tablespoons of vegetable oil;
• bay leaf;
• to taste - young greens and lemon pulp.

Step by step recipe

We gut the thawed mackerel, wash it especially carefully, cut it in portions without removing the ridge. We add, a little stronger than for frying.

Boil 2.5 liters of water in a saucepan, dip peeled and sliced ​​​​potatoes into it.

We cut the pickled cucumbers and onions into cubes, peel the carrots and three into large chips.

Pour oil into a preheated frying pan, warm it up a little, put onions and carrots, simmer for several minutes. We put the cucumbers and stew exactly the same amount more.

After a quarter of an hour, from the moment the potatoes were laid, we lower the slices of fish into the pan, add salt, detect another 10 minutes.

We pour an incomplete ladle of broth to the vegetables in the pan, put them on the stove again and put the tomato. Warm up well, reduce the heat, cover and simmer for ten minutes.

We shift the frying into a saucepan, put the spices, boil for 10-12 minutes, and lower the olives. We turn off the heating.

After letting it brew for about half an hour, pour it into plates, put a slice of lemon and greens in each slice. To soften the taste, add a teaspoon of very thick cream.

Option 5: Homemade mackerel fish soup with Mediterranean seafood

Of course, in original recipe none canned food not meet, and we use them for simplification. If you wish, you can use frozen shrimp and squid, cleaned and cooked accordingly. The amount of these products is proportional to canned.

Ingredients:

• 200 gram jar canned squid and shrimp;
• 250 grams of peeled, boiled mussels;
• small mackerel, weighing 400 grams;
• half a glass of white grape wine;
• a mixture of aromatic peppers;
• vegetable oil;
• a handful of chopped parsley;
• spicy ground pepper on the tip of a knife.

Step by step recipe

We cut the mackerel - cut off the fins, cut off the tail, capturing the carcass for a couple of centimeters, cut off the head, gutted. Cut off the gill covers with kitchen scissors and wash them thoroughly. We cut the carcass into slices, three centimeters thick.

incomplete three-liter saucepan bring water to a boil.

We lower the fish tail, “cheeks”, fins into boiling water, cook for about ten minutes, without covering, and remove from the broth. In their place we put the fish pulp, lower the heat to moderately low, cook under the lid for the same period of time.

On three tablespoons of heated oil, fry a little defrosted mussels, squids and shrimps, draining the liquid from canned food. The brine from the squid jar is not useful, but the shrimp brine can be used to partially replace the salt.

Rinse the tomatoes, cut into quarters, divide the mass in half. Fry one part on a spoonful of oil until brownish, put the second, as it is, in a saucepan with the fish when it is almost cooked.

Pour 5-6 tablespoons of broth to the fried tomatoes, stir, add all the spices and pour in half the wine. Uncovered, simmer over medium-high heat until the frying begins to noticeably thicken.

Add seafood to the tomatoes, pour in the rest of the wine and a little broth, warm up and transfer to a saucepan. Sprinkle with parsley, salt or add shrimp brine.

A fisherman with experience probably knows all the secrets real fish soup. But how to cook fish soup in your kitchen? It is enough to know a few basic "chips". Firstly, the ear loves fat. It is in it that lies main secret dishes. And not just a fish broth, but a triple broth, i.e. triple bookmark. Usually used for brew small fish or fish heads. The second feature of a real fish soup is the smell of a fire. It is achieved by extinguishing a burning birch or linden branch right in the ear. Well, the third important nuance is the addition of a glass of vodka, which makes the taste of fish soup more intense and does not spoil it at all! More details about this are written in the article "How to cook an ear - all kinds and tricks". Its author Elena Borisenkova - professional chef, and her advice should definitely be taken into account. And here we are just presenting step by step master class cooking fish soup from mackerel at home.

Products:

You will also need:

Cooking. In a saucepan with a volume of 5 liters, put the head from the pike, carrots, onions, bay leaves and spices. Fill it all up for sure cold water.

We put the pan on a small fire. As soon as the water boils, reduce the heat to a minimum so that the broth does not become cloudy. Remove the foam with a spoon.

After 10-15 minutes, carefully put the second head of pink salmon into the broth and cook for another 10-15 minutes.

While everything is cooking, let's take care of vegetables and fish. Cut the carrot into thin half rings.

We cut the potatoes into large pieces.

The onion can be finely chopped.

We cut the mackerel into pieces.

After 20 minutes, use a slotted spoon to catch the contents of the pan on a plate.

Heads can not be thrown away, but given to your favorite pets - a cat or a cat. Strain the broth through cheesecloth.

We throw fish and carrots into the strained broth.

As soon as this "brew" boils, spread the chopped potatoes and onions. We cook the fish soup for about 10-13 minutes, checking the readiness of the potatoes. A minute before the soup is ready, pour a glass of vodka.

We remove the pan from the fire and extinguish the lit branch in the ear.

Let the ear brew for at least 10 minutes, and you can start eating. Pour over portioned plates and enjoy delicious food.

P.S.: If this tutorial turned out to be useful for you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under publication.

The author's photos of Anna Bykova were used in the design of the master class. Copying is prohibited!

Ukha - Russian national fish soup. Prepared from the most different types fish - both river and sea ​​fish, red and white.

A bit of history

In Rus', fish soup was originally prepared from one type of fish, later they began to cook soup from several varieties of fish at once, mixed.

By the way, it is believed that the original Russian recipe does not contain millet or any other cereals. Fishermen began to add grits in the ear to make the soup thicker and more satisfying. The recipe varied depending on the area where it was prepared. For example, in the southern provinces, tomatoes were added to the ear.

The most delicious is the ear from oily fish, But Not fatty varieties fit too.

By the way, oh healthy eating– oily fish soups are healthy (if there are no contraindications) while for cooking meat broth fatty meats are not recommended.

Mackerel fish soup ingredients

The cooking time is 45 minutes.

I indicate the number of products exactly as much as I had:

• Water - 2.5 liters
• Freshly frozen mackerel - 2 fish (750-850 grams)
• Carrots - 1 piece medium (130-150 grams)
• Onion - 1 medium head (130-150 grams)
• Rice - 3 tbsp. spoons (about 50 grams), instead of rice, you can add millet or barley in the same amount
• Potatoes - 2 small pieces (130-150 grams)
• Bay leaf - 2-3 leaves
• Salt - 2/3 tsp. spoons or according to your taste
• Ground black pepper - ¼ tsp. spoons
• Green onions - 4-5 feathers.

Food preparation

We defrost the fish in the refrigerator - with slow defrosting, it will retain its shape and elasticity.

We cut the mackerel - cut off the heads and tails, cut along the belly, take out the intestines and rinse well. I caught both fish with caviar - excellent, it will also go into the soup.

Fish soup ingredients

Cut the fish into large pieces so that it does not boil soft and the soup does not turn into porridge - from one fish, together with the head, you will get 3-4 pieces.

We clean the carrots and three on a coarse grater.

Cut the onion into two halves - put one half aside, cut the other into medium cubes.

Peel the potatoes and cut into large pieces or slices.

Rice (I have white long-grain unsteamed) is washed well under running cold water 5-6 times so that the water becomes clear. Thus, the soup will turn out clear, not cloudy.

Greens and spices

If you chose millet, we wash it in the same way. If barley, then I recommend soaking it in advance for two hours so that it cooks faster. Rinse well after soaking.

Step-by-step recipe for cooking fish soup with mackerel

The algorithm is the following:

1. Put water on the stove and bring it to a boil.
2. We put the set aside half of the onion in the water and add rice (or the cereal of your choice), cook for 5 minutes.
3. We fall asleep grated carrots, bring to a boil again and cook for 5 minutes.
4. Adding chopped onion and potatoes, cook for 10 minutes.
5. After 10 minutes, lay the fish along with the heads and caviar, wait for the boil. If foam forms, remove it. After the fish has been added, do not stir the soup, as the fish is tender, soft and can fall apart from intense stirring, and the soup will become cloudy. Cook for 10 minutes after boiling.
6. Put the bay leaf, salt and black pepper, mix gently. Optionally, you can add fresh or dried dill or parsley.
7. After 2 minutes, we fall asleep onions, cook for another 3 minutes and turn off the stove.

Appetizing and fragrant fish soup from freshly frozen mackerel is ready. Leave it covered for 5-10 minutes to infuse. Serve sprinkled with fresh chives or any other herb you like.

finished ear

Serving option

And finally, a few tips:

• Do not put too much cereal in the soup, as it will no longer be an ear, and the soup will also lose its transparency.
• Do not digest mackerel - 15 minutes is enough for the fish to remain elastic, not boiled soft, while it retains useful substances and the aforementioned (and so valuable) Omega 3 fatty acid.
• Boil the ear at a moderate boil so that the food does not boil.
• Do not put in a dish a large number of additional spices, they will kill the taste and aroma of fish broth.

Bon appetit. Cook and eat well.

Fish soups are always tasty and healthy. One of the most popular variations of this dish is frozen mackerel fish soup. It will not only bring variety to the usual daily menu, but also provide the body necessary set microelements, useful substances and vitamins. In addition, the product has a low energy value, which makes it a dietary dish.

Mackerel, beneficial features which are conditioned great content nutrients, rich biochemical composition. Mackerel meat contains omega-3 fatty acids, a large amount of vitamins, especially vitamin D, folic acid, iodine, fluorine, calcium, iron, manganese, zinc and other trace elements, protein, useful cholesterol. As a result regular use mackerel (within reasonable limits) the following occurs:

Another plus of fish is that when cooked, it retains all its properties. There are almost no contraindications to the use of mackerel. It is prohibited only with individual intolerance or allergic reactions. Harmful in chronic diseases of the liver, kidneys, hypertension. In all other cases, the fish can be safely introduced into your diet.

Popular soup recipes

There are many ways to cook soup from fresh-frozen mackerel. Each chef does it in his own way, using the whole fish carcass or only parts of it, adding rice, millet or pearl barley, introducing certain favorite spices and ingredients. Each of the recipes is good in its own way.

Cooking method "Classic"

This is the easiest recipe for fish soup made from fresh-frozen mackerel. First you need to prepare the following products:

• Fish - 1 piece.
• Onions and carrots - 1 each.
• Potato - 300 grams.
• Salt, laurel leaves and ground pepper - optional.
• Peasant oil.

You can start cooking:

When serving, chopped fresh herbs can be added to each plate. The dish turns out to be dietary and very light, so it can be consumed by children, the elderly, and people with diseases. gastrointestinal tract(outside the exacerbation phase).

Rice option

Ukha with rice is light, but quite hearty meal. This soup is perfect for family dinner. For cooking you will need:

• One freshly frozen mackerel.
• 200 grams of potatoes.
• One carrot and one medium-sized onion.
• 3 tablespoons of rice.
• Seasonings - to taste.

Cooking steps:

Appetizing soup is ready. If desired, rice can be replaced with other cereals, for example, millet. It will be good to the ear Rye bread and green parsley.

Fish head soup

Thrifty housewives, carving mackerel carcasses for any dish, never throw out their heads. And rightly so, because of them you can make very rich soup. To prepare it you will need:

• Frozen mackerel heads - 5 pieces.
• Millet - 100 grams.
• Potato - 6 medium tubers.
• black pepper, sweet paprika, salt, lemon juice- 10 grams.
• Big carrot.
• 2 liters of water.

Cooking technology:

Simple, budget, but nutritious dish ready. When serving, the ear is poured into portioned plates, and the heads are laid out on one large dish.

canned fish dish

It happens that there is no fresh fish in the refrigerator, but you still want fish soup. In this case, a jar will help out canned mackerel. For cooking, you need the following products:

• Bank of mackerel in oil.
• 300 grams of potatoes.
• Carrot and onion.
• Half a glass of wheat.
• Celery.
• A set of spices for fish soup.

Canned mackerel fish soup recipe:

Method of cooking in a multicooker

A multicooker makes the life of modern cooks much easier. This unit can cook almost any dish, including fish soup. In order to cook fish soup in a slow cooker, you will need:

• Frozen mackerel carcass.
• Three large potatoes.
• Two carrots and an onion.
• Three spoons of rice.
• Optional - spices.

Cooking process:

• Cut the washed and peeled vegetables into cubes.
• Clean the carcass and cut into pieces of the desired size.
• Load potatoes, pieces of mackerel, washed rice into the bowl of the unit, pour water.
• Start the "Extinguishing" mode.
• At this time, fry the onions and carrots.
• Add frying to the multicooker bowl, leave the "Extinguishing" mode for another fifteen minutes.

A quick dish from the multicooker is ready. After the ear is infused a little, you can set the table.

Freshly frozen mackerel soup is a real living food. After all, this product is tasty, healthy, nutritious. In addition, cooking a dish does not require large financial and time costs or a rich culinary experience. Therefore, the ear deserves to be present at the everyday family table.

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