Fish soup - 10 recipes

Fish soup is a tasty and satisfying first course, which is prepared quickly and easily. You can even use canned food for such a meal. The canned fish option is so simple that a student in a dormitory will cope with it.

Canned fish soup - a simple recipe

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

1. Cubes of potatoes are poured with boiling water and sent to cook.
2. The remaining vegetables are crushed and fried until light brown.
3. When the potatoes boil for 8-9 minutes, you can shift the frying to it.
4. After another 15-17 minutes, canned fish are laid. First they need to be removed from the bones and knead with a fork. Oil from the can is also poured into the soup - it will make the dish especially aromatic.
5. It remains to add salt and laurel leaves.

After 5-6 minutes of boiling over a quiet fire, canned fish soup will be completely ready.

A rich ear from the head and tail of a trout

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

1. The fish head is thoroughly washed; gills are cut off from it. If you leave them, the finished meal may be bitter. The tail is prepared in the same way. Parts of the carcass are flooded with water. An entire onion is immediately laid out to them, salt and spices are added.
2. Cooked fish for 15-17 minutes. Then its pieces are removed from the water, meat is removed from them. The remaining parts are thrown out with the onion.
3. Sliced ​​in small pieces carrots and potatoes are added to the broth.
4. Soup is made from the head and tail of the trout until the vegetables soften.

Before serving, sprinkle portions with chopped onions.

Creamy Fish Soup

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

1. All vegetables are washed and finely chopped. Leek - in rings, potatoes - in bars, carrots - in thin slices.
2. The fish fillet is washed and cut into medium cubes.
3. In the ducklings, onion is first fried in melted butter until it is transparent and golden. Then the remaining vegetables are added to it, water immediately spills out, salt, seasonings are poured out.
4. The mass is prepared until the vegetables are soft.
5. Then slices of salmon are added, and cooking continues for another 10-12 minutes.
6. It remains to pour in fat cream and boil for another 3-4 minutes. You can add to your taste.

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

Of red fish

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

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

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

In a slow cooker

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

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

Ready meals are served at the table with homemade sour cream.

From cod

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

1. The fish is thoroughly washed, cleaned of the entrails, fins, scales. Then it is rinsed once more with water, cut into large pieces, filled with 2 liters of water and sent to cook.
2. Ready fish is removed from the pan, cut into pieces. The broth is filtered and the crushed cod fillet returns to it.
3. Spices, salt are added to the container.
4. After boiling again, you can fill up the bars of potatoes, cubes of carrots.
5. At this time, onions are chopped and fried in a mixture of butter and vegetable oil. When the slices of vegetables are gilded, they are filled with flour and cooked for a couple of minutes with frequent stirring.
6. After adding the frying to the soup, it boils for another 7-8 minutes.

When serving, sprinkle with fresh herbs when serving.

Hearty fish soup with millet

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

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

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

Ear at the stake in old Russian

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

1. First, a small fish for brew is cooked in a pot on a fire. You can not clean it - just rinse and gut it. When the fish is enough boiled, it is removed from the broth. You can eat it with a side dish.
2. The broth is filtered and returned to the pot. Purified and gutted pike perch is sent to it. It is boiled for 40-45 minutes.
3. The fish is again removed from the broth. Fillet pieces are removed from it, and it is placed back.
4. Circles of peeled carrots are laid out in the liquid, a whole onion, chopped greens, sprinkled with salt and spices.
5. If the broth is very boiled away, a little boiled water is added.
6. The ear is cooked for another half hour with minimal boiling.

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

Salmon fish soup - step by step

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

More materials:salmon soup

1. Salmon without scales is poured with cold water and brought to a boil. Foam is removed from the surface of the liquid. The fish is cooked a little less than half an hour. The broth is salting.
2. All vegetables, except potatoes, are crushed and fried in any fat. It is best to use olive oil. Cherry just cut in half.
3. Finished fish stock is filtered. Recovered fish gets rid of skin and bones. Fillet returns to the broth.
4. When the liquid boils again, potatoes cut into cubes, vegetable frying, and a mixture of peppers are laid in it.

Ready salmon soup is salted and served hot.

From river fish

Ingredients: a pound of river fish, 3 potatoes and the same amount of carrots, a large onion, half a glass of millet, coarse salt, a mixture of peppers.

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

The soup is served hot with a lot of chopped greens and a slice of homemade bread.