Fresh-frozen mackerel soup - 2 quick and tasty recipes

Hello! I offer beginners and experienced housewives to replenish their culinary "piggy bank" with 2 recipes for fresh-frozen mackerel soup. The broth from this fish is rich and tasty, it is combined with many vegetables, seasonings and cereals. The latter makes the dish more satisfying. I’ll tell you about the methods of making fish soup with millet and rice.

Fresh Mackerel Ear with Millet

• Cooking time: 40 minutes.
• Servings Per Container: 5-6.

To make mackerel fish soup, I buy pale yellow millet (the lighter the better). She boils well. But if you prefer whole grains in the soup, take the grits darker.

Ingredients for 2 liters of water:

• mackerel - 1 pc.;
• millet - 100 g;
• potatoes - 3 tubers;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• cream or sour cream - 100 ml;
• dill - a bunch;
• Provencal herbs - 1 tsp;
• peppercorns - 10 pcs.;
• bay leaf - 3-4 pcs.;
• curry - on the tip of a knife;
• vegetable oil - 2 tbsp. l .;
• salt to taste.

Order of preparation:

1. Pour the washed millet with boiling water for 10-15 minutes. This will help remove the bitterness acquired by the cereal during long-term storage.
2. I release the thawed mackerel from the head, tail, fins and entrails, cut into 5-6 pieces.
3. I cook the broth, adding spices and salt. When the fish is ready (after 15-20 minutes), filter it and return it to the stove. I put the mackerel on a plate.
4. I introduce the millet, simmer for 5-7 minutes after boiling, then add the diced potatoes.
5. I pass on chopped onion in vegetable oil, and when it is a little browned, I put grated carrots and garlic passed through a press. Fry the vegetable mixture for several minutes.
6. When the potatoes are almost ready, add the frying, cream or sour cream, introduce the chopped herbs, cook for another 5 minutes.
7. I serve soup to the table, putting in each plate a piece of mackerel.

Important! In the process of preparing the fish broth, do not let it boil violently, make the fire minimal. Otherwise, pieces of mackerel will quickly boil and will look unappetizing in plates.

Rich fish soup with rice and tomatoes

• Cooking time: 45 minutes.
• Servings Per Container: 6-7.

To cook this dish, I recommend taking brown rice. It is rich in nutrients - thiamine, riboflavin, niacin and vitamin B6. White ground grits cannot “boast” of such a rich chemical composition, in addition, they contain less protein and are more easily digested. But still the choice is up to the hostess.

Ingredients for 2 liters of water:

• mackerel - 1 pc.;
• rice - 70 g;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2-3 pcs.;
• tomato paste - 1 tbsp. l .;
• table vinegar 6% - 1 tbsp. l .;
• greens - a bunch;
• vegetable oil - 2 tbsp. l .;
• salt, peas, bay leaf and other spices to taste.

How I cook fish soup:

1. I naturally defrost mackerel, peel and cut into small pieces, wash and cook the broth, adding salt and spices. After 10-15 minutes after boiling, turn off the fire.
2. At this time, I sort and wash the rice, clean the vegetables and cut the greens.
3. When the fish is cooked, put it on a plate, free it from the seeds and take it apart into small pieces.
4. I filter the broth, bring to a boil and pour rice into the pan, and after 5 minutes - sliced ​​potatoes.
5. Finely chop the onion, add in vegetable oil, then add the carrots.
6. When it becomes soft, I introduce diced tomatoes, tomato paste and table vinegar. I keep the mixture on fire for another 5 minutes.
7. Add the frying to the soup, bring to a boil, then put the chopped herbs and pieces of fish. After 3-4 minutes, remove from heat.

Tip. It is better to cook the dish in small portions to eat immediately. The next day, the soup will lose its original taste, and the rice will swell greatly, absorbing a lot of liquid.

Fresh Mackerel Ear with Millet

To make mackerel fish soup, I buy pale yellow millet (the lighter the better). She boils well. But if you prefer whole grains in the soup, take the grits darker.

Training10 mins

Cooking30 mins

Total time40 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Persons: 5

Calories 1894.66kcal

Ingredients

• 1 PC Mackerel
• 300 g Millet
• 3 tuber Potato
• 1 PC Carrots
• 1 PC Bulbs
• 3 cloves Garlic
• 100 ml Cream or sour cream
• beam Dill
• 1 tsp Provencal herbs
• 10 PC Peppercorns
• 3-4 PC Bay leaf
• on the tip of a knife Curry
• 2 tbsp Vegetable oil
• taste Salt

Step-by-step instruction

• Pour the washed millet with boiling water for 10-15 minutes. This will help remove the bitterness acquired by the cereal during long-term storage.
• I release the thawed mackerel from the head, tail, fins and entrails, cut into 5-6 pieces.
• I cook the broth, adding spices and salt. When the fish is ready (after 15-20 minutes), filter it and return it to the stove. I put the mackerel on a plate.
• I introduce the millet, simmer for 5-7 minutes after boiling, then add the diced potatoes.
• I pass on chopped onion in vegetable oil, and when it is a little browned, I put grated carrots and garlic passed through a press. Fry the vegetable mixture for several minutes.
• When the potatoes are almost ready, add the frying, cream or sour cream, introduce the chopped herbs, cook another 5 minutes.
• I serve soup to the table, putting in each plate a piece of mackerel.