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How to cook fish soup at home from river fish? River fish soup

Each fisherman has his own secrets for preparing fish soup; one adds 50 grams of vodka to an almost finished stew, another dips a smoldering birch cinder into the soup to give it a smoky aroma and get rid of the muddy smell. You can prepare your favorite fishing dish at home. And even if there is no fire or vodka here, crucian fish soup will certainly whet your appetite with its indescribable aroma!

River fish soup - a recipe for how to cook at home

In addition to crucian carp, you will need a standard set of ingredients, as for a regular soup. You can limit yourself to only potatoes, carrots and onions. You can also prepare fish soup with millet, rice and other grains, increasing the amount of liquid so that the soup does not turn out to be too thick. First you need to cook the fish broth, then remove the crucian carp with a slotted spoon, strain the broth and cook the fried potatoes in it. At the very end, all that remains is to return the fish to the pan - whole or just meat (without bones). And flavor it with herbs. Serve hot.

Which fish to choose

For fish soup, crucian carp must be fresh, gutted and cleaned. If the fish is large, then it is cut into portions. The heads are usually left to make the fish broth richer. Crucian carp that is too small for fish soup is also suitable - it is more convenient to cook it whole. By the way, the “trifle” can be wrapped in gauze (you don’t have to peel it, but you must gut it), then you will get rid of the abundance of small bones in the broth.

What to add

The central place in the ear is given to the fish. Fish broth is supplemented with potatoes, onions and carrots, as well as cereals, which will help thicken the soup and make it more satisfying. The range of spices is also limited. They should not interrupt the fishy taste, but only highlight it. Bay leaves, parsley root, black pepper and allspice are suitable. Finely chopped dill and green onions go very well with fish soup. If freshwater fish smells muddy, you can add a little freshly squeezed lemon juice to the list of ingredients, which will help get rid of the unpleasant odor.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 4 servings

Ingredients

fresh crucian carp – 500-700 g
water – 2 l
potatoes – 4 pcs.
carrots – 1 pc.
onions – 2 pcs.
bay leaf – 1 pc.
allspice – 2-3 pcs.
Ground black pepper and salt - to taste
dill – 10 g
vegetable oil – 1-2 tbsp. l.

Preparation

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The basis of a delicious fish soup is a rich broth. First of all, we cut the fish: remove the scales, gut it and wash it. The heads can be cut off or left, but the gills must be removed. Also remember to cut off the fins of large fish and cut the carcass into portions. Small crucian carp can be left whole. If you wish, you can not even clean the “trifle”, but simply wrap it in cheesecloth, then the soup will turn out clean, without seeds, and you will not need to strain it.

I put the crucian carp into the pan, added a couple of allspice peas, a bay leaf and a whole onion with peel. Filled with cold water and put on fire. From the moment of boiling, I cooked for 7-10 minutes (depending on the size of the fish), skimming off the foam on the surface, over low heat so that the broth was not cloudy and the fish retained its integrity. During the cooking process, added salt to taste.

Then, using a slotted spoon, I carefully removed the crucian carp from the broth and placed them on a plate. The liquid was strained to get rid of seeds, onions and spices. I poured the broth back into the pan.

Next I added fried vegetables to the soup to make the soup richer in taste. To do this, I peeled the vegetables, cut the onion into cubes and the carrots into thin slices, and fried everything together in a heated frying pan with vegetable oil until golden brown. Cook the soup until the potatoes are soft, about 15 minutes.

At the very end of cooking, I returned the crucian carp to the broth and added pepper to taste. If you don’t want to “fight” with the bones in a portion plate, then don’t be lazy and disassemble the crucian carp before returning them to the pan - carefully select all the bones, even the smallest ones, leaving only the sirloin part, then it will be more convenient to eat, you will get boneless fish soup. The stew should cook over low heat for another 1-2 minutes, after which all that remains is to add finely chopped dill and immediately remove the pan from the heat.

Let the homemade crucian fish soup sit under the lid for 10 minutes, after which it can be poured into plates. As you can see, the recipe for a real fisherman's fish soup from crucian carp is very simple; for preparation you will need available products and a minimum of time (if you do not take into account the process of cleaning the fish). The dish turns out tasty, rich and aromatic. Bon appetit!

Step 1: prepare the ingredients.

Any large river fish is suitable for preparing this delicious dish, and the more fish there are, the richer the broth will be; in my case, carp is used. You will also need other important ingredients, which we immediately place on the countertop and immediately begin to prepare them. Using a metal scraper, we clean all the fish from scales, one by one we rip open their belly with a knife, remove all the insides and cut off the fins. Then we thoroughly rinse the carcasses under streams of cold running water, dry them with paper kitchen towels, place them on a cutting board and separate the tails from them, as well as the heads, from which we immediately remove the eyes.
We send these parts of the river inhabitants into a deep saucepan, fill them with the required amount of purified water and put them on medium heat. We divide the carp bodies into portioned pieces of the desired length with a thickness of 2.5 to 3 centimeters, move them into a clean bowl and set them aside for a while.

Then, using a clean knife, peel the vegetables indicated in the recipe. We wash them together with the herbs, dry them, put them on a new board and chop them one by one. Chop the potatoes into large cubes or slices up to 3 centimeters in size, place them in a deep bowl of cold water and leave there until used.

Carrots in rings, half rings, cubes, strips or slices up to 1 centimeter thick. Finely chop the greens, and either cut the onions into 2–4 parts or leave them whole. Squeeze the garlic through a special press into a deep bowl and proceed to the next step.

Step 2: cook river fish soup - stage one.

While we were preparing all the components of the dish, the water in the pan with the heads and tails began to boil. Season it with salt to taste and cook these parts of the carp for 20–25 minutes. Next, place a fine mesh sieve on a clean saucepan, strain the fish broth through it and put it back on medium heat. As soon as it starts bubbling again, add potatoes, carrots, and onions into the hot aromatic liquid and cook them 15 minutes.

Step 3: cook river fish soup - stage two.

When the vegetables are almost boiled, put all the spices specified in the recipe into the pan, that is, a bay leaf, as well as two types of peppercorns, black and allspice. We give them the opportunity to dissolve their aroma within 5 minutes and drop portioned pieces of raw carp into the broth.
Reduce the heat to moderate, cover the pan with a lid and cook the fish 30 minutes at a very low boil, without stirring and periodically removing the white foam - coagulated protein - from the surface of the bubbling liquid with a slotted spoon. Next, season the fish soup to taste with salt and chopped herbs, keep it on the stove for another couple of minutes and turn it off completely.

Step 4: prepare the lek.

Now remove the lid from the pan, scoop out a whole ladle of fish broth, pour it over the garlic in the bowl and let it, like the finished fish soup, brew 10–15 minutes covered. Only after this do we distribute the prepared food in portions into deep plates and serve it along with the lek to the table.

Step 5: serve river fish soup.

River fish soup is served hot as the first main course for lunch. Along with it, bowls with garlic lek, fresh fragrant bread, plates with herbs, as well as sliced vegetables, marinades and pickles are placed on the table. Cook delicious food and enjoy life!
Bon appetit!

If you are preparing fish soup from lean river fish, then cook the first broth not only from the heads and tails, but also add 500-600 grams of small cleaned fish to them, and the meat from under it can be sorted out, passed through a meat grinder twice and cooked pate, pie or other delicacy;

Very often, 5–7 minutes before complete readiness, a shot of vodka or a couple of tablespoons of alcohol are added to this type of fish soup. This is done by those who are not very pleased with the weak but present aroma of mud. Also, this alcohol makes the dish more transparent;

Sometimes dried dill is used instead of fresh dill or replaced with parsley or two types of herbs are added at the same time, and chicken broth can be an alternative to purified water;

If you are not going to prepare lek separately for the fish soup, then add a whole, unpeeled but washed head of garlic to the broth along with pieces of chopped fish; this will make the fish soup more flavorful;

The recipe calls for a classic set of spices, but you can season the dish with others, such as turmeric for color, red pepper for heat, or allspice for a richer flavor.

What an ear! Yes, how fat:
It was as if she were shimmering with amber.
Have fun, dear little friend!
Here is bream, giblets, here is a piece of sterlet.
I. A. Krylov, “Demyanov’s ear”

Come on, tell me, who among you doesn’t love rich, aromatic fish soup that smells of the sea, relaxation, good mood, meadow expanses and ocean shores? Uhu, which contains all the happiness of picnics, morning fishing on the river bank and family recreation in nature? The fish soup, which shimmers with amber fat beads, enchants with the pearlescent shine of the broth, attracts with the gold and silver of fish skins?

A short historical excursion

The best rooster soup.

Few people know that initially, from the time of its birth until the end of the 18th century, all first courses in Rus' were hidden behind the word “ukha”, it was a common name for soups, however, over time, broth appeared in the lexicon under the influence of fashionable French trends, and the meaning of fish soup has narrowed to mean only a fish first course.

However, this is not the whole underwater part of the iceberg. Again, previously, fish soup was only concentrated fish broth - it was cooked for a long time and carefully, but they tried to preserve everything valuable that is in the fish. There were no cereals, let alone potatoes and carrots in the soup - a thick, rich broth was served with fresh soft pies and pies and was always accompanied by a glass of ice-cold vodka.

Food culture, like any other branch of culture, fortunately, does not stand still, and therefore fish soup over time was transformed into fish soup of varying degrees of richness. Double fish soup is the one that is cooked with fish added twice, triple fish soup is added to the broth three times. In addition, there is royal, fishermen's, peasant, Hungarian soup, sterlet soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.

Classification of fish soup

In order not to blink your eyes stupidly in a restaurant, seeing incomprehensible names of understandable fish soup, let's figure out how such a popular dish as fish soup is classified.

Depending on the fish used to prepare the first course, ukha is divided into:

- white fish soup (brewed from such varieties of fish as burbot, pike perch, perch, whitefish, ruffe and the like. Characterized by a particularly light broth and delicate taste);

— black fish soup (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white fish soup);

- red fish soup (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red fish soup is called amber);

— triple (double) fish soup is prepared from different varieties of fish, and the first (two first) stock is used only for preparing the broth, and the last variety of fish, as a rule, the most delicious and valuable, ends up on the plate.

In addition, there are varieties of fish soup depending on the method of preparation:
— a collection of fish soup (everything that is in the kitchen goes into the pan);
— sweet soup (there are a lot, a lot of carrots in the broth);
— flaccid fish soup (base – dried fish);
— plastic fish soup (for cooking, they take salted fish, which is cut into thin layers for salting);
— baked fish soup (an egg is added to the finished soup and then baked in a stove or oven);
— poured fish soup (for cooking, live fish is used, which is poured with boiling water).

Another common classification of fish soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk style involves using cod and halibut and adding milk at the end of cooking. Volzhskaya ukha is prepared from sterlet, Prinarovskaya - from lamprey, fresh tomatoes are added to Don, and saffron milk caps are added to Onega.

There are tons of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?

Fish head soup

Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than to run to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in bags, think about whether you would like the simplest fish head soup today. Preparing it is as simple as possible, and the result is incomparable!

Ingredients:
1 head of large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.

Place the prepared head (washed and cleared of gills) into a saucepan, add water or broth, bring to a boil, skim off the foam, then reduce the heat and cook for 15-20 minutes over low heat. After this, remove the head from the broth, leave to cool, and strain the broth. We disassemble the head, return the meat to the broth, add fillet cut into medium pieces, peeled and grated carrots, onions and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce heat, cook until cereals and vegetables are ready (about 15 minutes). At the end, add salt, add bay leaf, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the soup.

River fish soup

If there is a fisherman in your family who regularly brings home a catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problem. Ukha is a great way out of the situation: aromatic, satisfying and simple.

Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.

Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim off foam and simmer until bones begin to pull away from meat (7-10 minutes). Remove the pan from the stove, strain the broth, deal with the fish: if you don’t like fighting with bones in the plate, try to immediately fillet what can be filleted; If you don't mind removing the bones directly during dinner, just remove the large ridges if they are easily removed from the meat.
Add finely chopped onion, millet, and small cubes of potatoes to the pan with the broth. Cook until the potatoes and cereals are ready, then add the fish, boil for another 3-5 minutes, at the end add salt, pepper, and herbs.

Simple homemade carp soup

Of course, you can say that this is not fish soup at all, but just fish soup, but, you see, with the passage of time and the constant change in culinary realities, it is unrealistic to say how real fish soup today should differ from fish soup. And that’s why we’re preparing fish soup! From carp. Rich in taste and very satisfying.

Ingredients:
1 head of large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.

Place the unpeeled onion, parsley root, bay leaf, peppercorns, the head with the gills removed, the tail and pieces of the carp carcass in a saucepan, add water or broth, and bring to a boil. Be sure to skim off the foam, reduce the heat to low and cook for about 15 minutes, then remove the pan from the heat, strain the broth, and throw away everything that was in it except the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a pan. Add potatoes, cut into small cubes, and carrots, cut into cubes. Bring to a boil again, reduce the heat to low, add salt and pepper to taste and cook until the vegetables are tender. At the end, add the greens.

Fish soup in Finnish

It is not for nothing that the Scandinavian peoples are considered experts in preparing fish dishes - centuries of developed fishing culture, of course, left its mark on the kitchen, giving the local population hundreds of recipes from salmon, trout and other delicacies found in abundance in coastal waters. Try Finnish fish soup - you will be surprised to find out how great an ordinary fish soup can turn out!

Ingredients:
500 g trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml low-fat cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt, pepper to taste.

Wash the fish, remove the bones, peel the scales, but do not remove the skin. Cut into fairly large pieces, place in a single layer in a pan in which you have previously melted the butter.
Cut the peeled carrots into slices and scatter them on top of the fish.
If you have nothing against onions in first courses, peel them, cut them into as small cubes as possible, and place them on top of the carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and place them in the pan in this form - after the soup is ready, simply remove the onions: it will have time to impart its aroma to the broth, but will not spoil the appearance of the soup .
Peel the potatoes, cut into small cubes, place in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, pour in the broth and, without stirring, cook until the vegetables are tender - about 15 minutes. Turn off the heat, pour cream into the pan, add chopped parsley and leave to brew under the lid for 10 minutes, after which you can serve Finnish fish soup.

How to cook fish soup in a slow cooker

The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and rushing, saving time on everything they can save on. The family's nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, you can also cook fish soup in a miracle pot!

Ingredients:
500 g of soup fish set (ridges, tails, heads, bellies, ugly pieces of fillet);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.

Soup set (washed, peeled, without gills), unpeeled and halved onion, one whole carrot, one carrot cut into slices, celery, bell pepper without stalk and seeds, cubed potatoes, rice, spices and salt, put in a multicooker bowl, add approx. 1.5 liters of water (this fish soup will be rich and quite thick; if you prefer liquid soups, increase the amount of liquid; in addition, you can cook fish soup without cereals). Close the lid of the multicooker and set the stewing program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves and throw them away. We take out the fish, separate it from the bones, and return the boned pieces to the bowl. Add finely chopped herbs, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.

How to cook fish soup over a fire

Of course, most often we cook fish soup at home - on the stove or in a slow cooker. However, you must agree that this dish is most delicious after it has been cooked over a fire - with the smell of smoke, pine needles accidentally falling into the pot, or a fish caught with your own hands an hour ago. In nature, to the unobtrusive music of a fire and the singing of forest birds, with good company and an excellent mood.

Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, bunch of herbs.

Place a pot over the fire, pour 2 liters of water into it and wait until it boils. Add diced potatoes, carrot slices, a whole onion (can be unpeeled, not cut in half completely), parsnip and parsley root, cook for 15 minutes.
Clean the fish, cut into pieces, place the heads and tails in the pot, cook for another 10-15 minutes, then remove them, cool, separate from the bones, return the meat to the pot, and add the remaining large pieces of fish along with it. Add allspice, bay leaf, remove parsley and parsnip roots, discard onion. Finely chop the greens, add to the pot, remove from the heat and pour into plates.

10 secrets of delicious fish soup

The basis of all first courses is broth: the better it is, the tastier the soup will be. Ukha is no exception: if you want to receive a royal treat, you should make sure that the cooked broth is rich. Traditionally, it is cooked on cheap small fish, which are always caught along with the real catch - crucian carp, ruffe, whitefish, perch, roach, small pike perch and any other small fish caught or purchased are suitable. The more types of fish you put in the pan, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and anything else you find can be safely thrown into the broth.

If you add freshly caught small river fish to the fish soup broth, you don’t have to gut it or peel off the scales, just remove the gills.

If your broth suddenly “bounces” and becomes cloudy, you can lighten it by adding liquid egg white - as it curdles, it will “take” with it what spoiled the appearance of the soup.

A couple of onions added to the pan unpeeled, fish skins (which are often removed), and carrots can improve the color of the broth.

When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Don’t even look at herring fish, minnows, roaches, rams - they are in no way suitable for broth.

The secret to a successful fish soup is not to bring the soup to a boil. The best option is slow simmering under an open lid; this is how you will get the most delicious, thorough, rich fish soup.

To prevent the fish soup from turning into porridge, try not to stir it - rich fish soups are cooked without unnecessary intervention in the process.

If you cook fish soup outdoors, at the very end try dipping a smoldering firebrand directly into the pot of soup for a few seconds - it will add subtle notes to the fish soup, giving your dinner absolutely stunning aromas.

Any connoisseur of this dish will always add a glass of vodka to the “correct” fish soup - the alcohol evaporates, and the soup acquires an interesting spicy note.

Fish soup is traditionally salted at the very end. It is believed that otherwise the salt will “pull” aromas and flavors from the soup, which will simply evaporate or dissolve during further cooking.

Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in the oven or over a fire. Since ancient times, it has been prepared only from small river fish, which can easily be caught close to the shore. Now you can buy perch, crucian carp or crucian carp in any store. But not every cook can prepare aromatic traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to which the dish will be healthy and nutritious. This kind of soup will not weigh down your stomach, but will give you energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potatoes - 300 g;
Onions - 100 g;
Salt and pepper, bay leaf;
Dill, parsley, other greens.

Step-by-step recipe for river fish soup

The most difficult part of cooking is processing the fish. Perches need to be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this stage!

Place the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, add salt and skim off the foam.

Remove the perches from the water and strain the broth. After that, put potatoes, carrots and spices there.

Remove the bones from the fish and fillet it. Return to broth and cook for 10 minutes.

Chop the greens. Add it to the soup, boil for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be tasty even after cooling. For satiety, some housewives add millet and other cereals to the fish soup, but the classic recipe does not contain such ingredients. To make the broth clear, you can add whipped egg white or a small amount of vodka at the end of cooking.

Option 2: Quick recipe for river fish soup

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or ridges. In this case, the broth will remain rich, and their fillet can make a wonderful dinner. And remember that you cannot cook fish for a long time. It instantly boils, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potatoes - 400 g;
Bay leaf, pepper mixture;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables there. Cook for 20 minutes over low heat.

Rinse fish heads or other parts. Remove gills and scales.

Using a slotted spoon, remove the carrots and onions from the broth. Crush the potatoes into a puree with a fork; you can additionally chop them with a blender.

Return the onions and carrots to the pan and add the fish there. Boil for 15 minutes, then add salt and pepper.

Three minutes before turning off the heat, add bay leaf and finely chopped herbs to the soup.

If you are in a hurry, you can try the fish soup immediately after cooking. But it’s better to let it brew for 10 minutes under the lid. In this case, the aromas and tastes will be more pronounced and rich.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to cook the broth in advance, then cool it. It's best to cook it with chicken parts, although vegetable broth will also work.

Ingredients:

Crucian carp - 600 g;
Potatoes - 350 g;
Broth - one and a half liters;
Bulb;
A bunch of dill;
Carrots - 150 g;
Three medium-sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and remove its entrails. Scrape off the scales to prevent them from ending up in the finished soup. Remove the tail and fins, cut the crucian carp into small pieces.

Prepare a three-liter pan in which the crucian carp will be cooked. Fill it with broth and water in a proportional ratio of 2:1, put on fire.

Peel the potatoes and tomatoes. Cut them into cubes. Place the potatoes in the pan with the fish and bring to a boil. After this, reduce the heat to low and add salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add tomatoes and sour cream. Simmer for a couple more minutes, then remove the pan from the heat.

Pour the contents of the frying pan into the saucepan. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes are soft, add chopped dill to the pan. Turn off the heat, cover and wait 10 minutes. During this time, the soup will “reach” and take on a wonderful hue.

It is better to cook the fish soup in small quantities so that the whole family can eat it in 1-2 times. Only a fresh dish contains a maximum of magnesium and B vitamins, which are necessary for the body of people at any age.

Option 4: Fish soup made from two types of river fish

To make the soup as tasty as possible, you need to use at least two types of fish. Ideal for fish soup are ruffe, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you wish. Don't forget to remove the gills, eyes and intestines first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potatoes - 500 g;
Three onions;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaf, pepper and diced potatoes there.

Peel the onions and tomatoes and cut into large pieces. Add them to the broth and simmer over low heat.

Rinse the cereal, add it to the soup and mix well. If necessary, add a little water and cover the pan with a lid.

All ingredients will be ready 25 minutes after being placed in boiling water. Note the time, 5 minutes before the end, put dill, salt and sugar in your ear.

It is in this recipe that adding different spices would be appropriate. Buy a special mixture for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ukha from the healthiest river fish with egg

To prepare this dish, you need to catch or buy pike perch at a fish store. It lives only in the cleanest bodies of water, so the meat will be as healthy and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
White bread - 150 g;
One onion;
Egg;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

First, start cutting up the pike perch. If you bought it frozen, it is better to defrost it in the refrigerator within 24 hours. But if you don’t have time, you can do this at room temperature. The fish will defrost in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses and cut them into large pieces.

Fill the fins, heads and tails of the pike perch with water. Add parsley and celery to the same pan. Place on the fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Half an hour after boiling, you need to strain the broth. Place the pike perch fillet in the remaining water, add salt and cook for 20 minutes.

Separate the white from the yolk. Grind the latter with vinegar, add a little hot broth. When the mixture is hot, gradually add it to the pan.

When serving, place a few croutons on each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch soup is perfect for people losing weight, because the calorie content of this soup is minimal. It is also recommended to eat it after major holidays. This dish will not harm your figure and will help you recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes or cereals, it does not leave a heaviness in the stomach.

River fish soup at home: recipe

River fish soup, prepared according to the presented recipe at home, is a very tasty and rich first course that smells of summer and fire. To prepare this dish you will need a minimum set of ingredients and spices.

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Ingredients

any river fish – 1.5 kilograms;
fresh dill – 1 bunch;
potatoes - 4 pieces;
spices - to taste;
water – 2 liters;
bay leaf – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
peppercorns – 2 pieces;
carrots – 2 pieces.

Homemade recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to suit your taste.

The river fish is peeled, the gills are carefully cut out, and the entrails and eyes are removed. The head and fins do not need to be trimmed. We wash the carcasses several times in water and cut them into portions.
Place the fish in a pan, fill it with water, add carrots, previously cut into half rings. Cook all the contents, not forgetting to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. Place the pieces of fish separated from the bones into the pan.
After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
Boil the broth with added spices for 5 minutes. We wait for the finished soup to brew under a closed lid for several minutes and pour it into portioned plates.

While preparing the fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This way, the added alcohol will make the fish broth more transparent.

How to prepare delicious fish soup from river fish at home?

It’s very easy to prepare a delicious fish soup, you must have fresh river fish, from which we cut off the head, tail and fins and put them on the stove to cook, be sure to put one whole carrot and one large onion there.

When all this has been cooked for about thirty minutes until ready, take a slotted spoon and take everything out of the pan. And put in the potatoes, which we will cut into cubes, and also put in the carrots, which we will grate on a fine grater. When the potatoes boil, you need to put in the fish that has already been peeled and cut into medium pieces.

Then we salt everything and bring it to readiness, after which we put green dill and parsley in the ear, chopping them finely.

Delicious fish soup must be prepared from fresh fish and in no case from frozen fish. I first cook the potato broth, then add peppercorns, you can add allspice, and throw in the whole onion. When the potatoes are cooked, add the fish and bay leaf, the main thing is not to overcook the fish. The fish soup turns out very tasty.

EAR from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pcs medium.

Black peppercorns 6-8 pcs.

Bay leaf 5-6 pcs.

Parsley root 1.

Pour water into a saucepan and add salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onion into rings, divide the parsley root into 4 parts.

Place all the vegetables in a saucepan and cook over medium heat until the potatoes are cooked, then add the pieces of prepared fish and cook for 10 minutes, then remove the parsley root, add bay leaf, peppercorns and dill, and cook for another 1 minute.

The soup is ready. Bon appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off from large fish, the scales, fins and small bony fish were put into the pan, cooked for about 20 minutes, the broth was filtered, the grounds were thrown out, and they were put into this broth good fish, whole onion, carrots. You can add potatoes if you wish. I also remember that in addition to the greens, they added a little beet tops; the soup turned out simply royal. Onions and carrots were also thrown away. You need to add salt and pepper at the very end of cooking, add the herbs when the heat is already off. The soup should sit for a while and then you can pour it into plates.

Step-by-step recipe for making fish soup at home:

To prepare fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root – 2 pcs.

Black peppercorns (if you don’t like peppercorns, you can use regular ground pepper).

Dill (preferably fresh) – 1 small bunch.

Preparation:

1. Take a large saucepan, fill it with water and put it on the stove! Meanwhile, while the water is boiling, chop the vegetables: potatoes, carrots, parsley root and onions! Chop the carrots the way you like them, whether you want them large or small! Potatoes in regular squares, but not small, otherwise they will boil! Well, onions too, as you like, you want them in half rings, you want them small! Just cut the parsley root in half!

2. When the water boils, you need to salt it and throw in all the chopped vegetables! Cook for about 15 minutes. Then add bay leaf and pepper! Everything should simmer for a couple more minutes!

3. Then, throw in the fish! Cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And remove the parsley root from the pan! Be sure to taste for salt! Cook for another 3 minutes and turn off the stove!

How to cook fish soup: the most delicious recipe

There are a huge number of soup recipes that even a novice housewife can prepare. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook fish soup, you need to learn more about the fish used, cutting and some nuances. You can cook either on gas at home or over a fire while fishing or hiking.

Simple and delicious recipes

What kind of fish is best to cook with? The easiest way to cook a delicious fish soup is from river fish. You can do this right on the river bank by catching a fresh carcass. Specimens of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try stews made from pink salmon in a jar or mackerel, as well as from canned saury or marine species.

potatoes – 4 pcs.;
one onion;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, ground black pepper, bay leaves.

How to cook pike soup at home? Remove the gills and eyes, rinse the head well under water. Next, send it to cook over the fire, don’t forget to salt the water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to remove the head. Chop the potatoes into slices and place in boiling broth. Add carrot slices and diced onion there. Keep on medium heat for twenty minutes, during which time you can remove the meat from the bones. Return it to the pan, add chopped herbs and serve the fish soup from the pike head.

River fish cooked over a fire produces a flavorful and nutritious stew. The taste will be much brighter thanks to cooking in the fresh air from fresh carcasses of different types. Usually a kettle or cauldron is used, but a regular saucepan will do. Ingredients:

any small fish (carp, pike perch, pike or roach) – 10-12 pcs.;
onion – 1 pc.;
potatoes – 5-6 pcs.;
carrot – 1 pc.;
tomato – 1-2 pcs.;
greenery;
salt, ground black pepper.

Cooking fish soup over a fire in a cauldron. Remove scales from the fish, make an incision on the belly and pull out the insides, wash. Peel the potatoes, cut into several large pieces, and place on the bottom of the pot. Add fish, add water, salt and pepper. Place on the fire and cook covered for about 5 minutes. Throw in the whole onion and chopped carrots. Next, you need to remove the lid, stir the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and tomato, cut into 4-6 wedges. In a similar way, you can cook river fish soup at home, it turns out just as tasty.

Simple and delicious recipes

Pike fish soup at home is a very rich and tasty dish. The fillets are left for another purpose, such as cutlets. You will need 1 large head (weighing about 500-600 grams) or several medium-sized ones, in addition to this you need other ingredients:

potatoes – 4 pcs.;
one onion;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, ground black pepper, bay leaves.

any small fish (carp, pike perch, pike or roach) – 10-12 pcs.;
onion – 1 pc.;
potatoes – 5-6 pcs.;
carrot – 1 pc.;
tomato – 1-2 pcs.;
greenery;
salt, ground black pepper.

Making catfish chowder in a pot is not difficult; the dish turns out hearty with tender meat. Classic recipes use affordable products that are always available at home. Fish soup is considered one of the popular dishes in Russian folk cuisine. What you need and how to cook it correctly:

carcass – 1.5 kg;
potato tubers – 5-7 pcs.;
carrot – 1 pc.;
onion – 1 pc.;s
fresh herbs – 1 bunch;
vegetable oil – 2-3 tbsp. l;
salt, peppercorns and a few bay leaves.

The fish should be cut: washed and removed, cut off the head (if it is large, it will be ideal to cook the ear from the head) and the tail. When using fillet, be sure to remove large bones and cut the meat into several large pieces. Pour water over the catfish, put it on fire and cook covered for about 45-60 minutes. Add spices, peppercorns and salt; after boiling, it is recommended to remove the foam. Peel the onion and chop into cubes, it is better to grate the carrots on a coarse grater. Peel the potatoes and cut into slices, throw into boiling broth without fish (catch the remains of the carcass to make boneless fish soup), cook for 20 minutes. Break the meat into small pieces and return to the container. Add the sautéed vegetable mixture there and cook for another 5-7 minutes. Leave the catfish soup to infuse and then serve with chopped herbs.

It is possible to cook a very unusual Finnish soup from pike perch at home. They use fillet, cream and several other products that complement each other perfectly. The dish turns out tender with a pleasant creamy taste. So, the list of ingredients:

pike perch – 600 g;
potatoes – 6 pcs.;
cream 30% - 200 ml;
green onions and dill - 1 bunch each;
spices (black pepper, dried basil are suitable) and salt.

Divide the fillet into large pieces, finely chop the onion, chop the potatoes into cubes. Layer fish, potatoes, green onions, sprinkle with spices and salt. Pour water so that it covers 2 fingers of food. Bring to a boil, reduce heat to low and simmer for 30 minutes until all ingredients are soft. Pour in warm cream, boil and serve the dish prepared from pike perch at home with herbs.

Unusual fish soup options

Many people believe that traditional fish soup can only be cooked from river fish. Sea carcasses and even canned fish with rice are suitable for cooking. Such stews are rarely prepared, but they turn out no less tasty than classic dishes.

How to cook sterlet soup? When cooked correctly, the stew resembles a dish cooked over a fire. You don't have to dip a smoldering log into a pan to get the taste of real fish soup. All you need to do is find an interesting and simple recipe and prepare the fish. The most difficult thing in working with sterlet is cleaning it, because the carcass is covered with a thick layer of mucus. Required products for the classic version:

sterlet – 1 kg;
one carrot;
celery root;
vodka – 3 tbsp. l;
bay leaf, peppercorns, salt.

If you want fish soup, but there are no fresh carcasses at home, you can use canned saury or mackerel. This fish cooks much faster and does not require cutting, which significantly reduces cooking time. What you need to take for canned fish soup:

canned food - 1 can;
potatoes – 3 pcs.;
vegetable oil – 40 ml;
carrots and onions – 1 pc.;
salt, mixture of peppers or spices, bay leaf.

Peel the tubers, chop into strips, and place in boiling salted water. Peel the carrots and onions, chop finely and fry with butter until soft. Add frying to the finished potatoes, add spices. Remove the saury from the jar, mash it lightly with a fork and throw it into the pan. Cook over medium heat for 5-7 minutes, remove from heat and pour into plates, garnish with herbs. Before cooking saury or mackerel fish soup, you should choose the right canned product. You cannot cook from spoiled fish, otherwise poisoning cannot be avoided. The carcasses should have a pleasant smell and color, soft bones, and the liquid in the jar should be clear and contain little fat.

Simple tips will help you make delicious red fish soup at home. It is better to buy trout, salmon or whole salmon. Steaks should be fried, fillets should be salted, and soup should be made from fish heads, large bones and tails. One carcass makes 3-4 delicious dishes. Fish soup is prepared from the following products:

red fish – 500 g;
carrots – 2 pcs.;
onions – 2 pcs.;
pearl barley – 100 g;
small potatoes – 4 pcs.;
vegetable oil – 50 ml;
parsley root;
garlic clove;
ground pepper, salt, bay leaf.

Wash the head of the fish, remove the eyes and gills, add water and cook. Wait until it boils, then change the water to clean water and keep it on low heat for at least 20 minutes. Take care of the vegetables: peel and cut the potatoes into strips, onions and carrots into cubes. Immediately throw the parsley root with one whole onion into the pan, add salt and pepper. Fry the prepared vegetables (except potatoes) with butter until golden brown, add chopped garlic. Take out the finished fish, strain the broth and add pearl barley to it. Cook for approximately 25 minutes, stirring occasionally. Next, add potatoes to the pan, and after another 10 minutes, fry and boneless fish meat. Boil until the vegetables are soft, remove the whole onion and parsley root before serving. Pour pink salmon soup (salmon or salmon) into plates and begin the meal.

Fish soup is prepared from different types of fish, but it always turns out delicious. It is enough to know a few simple recipes and secrets, as well as to properly cut the carcass. You can cook fish soup over a fire from freshly caught fish or at home using canned food.

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