Many adults and children like to enjoy fragrant fish soup. A red fish ear cooked for lunch will cause a storm of delight among everyone present at the family table. Simple recipes will help to prepare a treat, following which you can get a healthy and tasty dish for weekdays and holidays.

Classic red fish ear

For the classic red fish soup, it is recommended to use the fillet part of the carcass. The meat of trout, pink salmon, salmon is perfect. With them, the soup will turn out appetizing, satisfying and rich.

Essential Ingredients:

  • red fish - 0.7 kg;
  • bulb;
  • four potatoes;
  • carrot;
  • bay leaf - 2 pcs.;
  • parsley and dill - 100 grams;
  • vodka - 35 ml;
  • water - 3 liters;
  • salt - to your taste.

Cooking:

  1. Clean the fish from scales, gut, cut off the tail and fins. Then wash and chop into small pieces.
  2. Pour water into the pan, put the fish meat and start cooking.
  3. Release the onion from the husk, cut into two parts and send to the broth.
  4. Chop the carrots into thin slices and toss in the soup.
  5. Then reduce the heat, remove the foam and put the laurel leaves. For flavor, you can add three to five peas of black or white pepper.
  6. Remove the fish meat, remove the bones from it and place in the soup.
  7. Cut the peel from the potatoes, cut into cubes and lay in the broth with salt.
  8. After that, add chopped greens and cook for ten minutes.
  9. When the soup is almost ready, pour vodka. It will give piquancy to the ear, make the taste brighter, and alcohol will evaporate during boiling.
  10. Cook for another three to four minutes, then turn off the oven and let the dish stand for a while under the closed lid.

Serve fish treats must be hot, with white bread and vegetable salad.

Millet Recipe

You can cook red fish soup with the addition of cereals - rice, barley or millet. Such a soup will be more nutritious and tender, perfectly satisfy your hunger and give you a good mood.

Essential Ingredients:

  • red fish meat - 500 grams;
  • onion - 2 pcs.;
  • one carrot;
  • potatoes - 0.3 kg;
  • millet - 100 grams;
  • five peas of black pepper;
  • one bell pepper;
  • a bunch of parsley;
  • salt and three leaves of laurel.

Cooking:

  1. Cut the carcass of the fish and rinse thoroughly. Then chop into pieces, put in a cookware, pour water and turn on the stove.
  2. When the liquid begins to boil, remove the formed foam, salt, add pepper and put a bay leaf. Cook for about thirty minutes.
  3. Remove the cooked fish from the pan, remove all the bones, get rid of the skin and cut the meat into small pieces.
  4. Pour millet into a bowl and wash it several times with running water.
  5. Peel the potatoes, cut into slices and send to the broth.
  6. Chop the carrots with long sticks.
  7. Pepper divided in half, free from seeds and cut into rings.
  8. Remove the peel from the onion and cut into squares.
  9. Place vegetables in a skillet and fry in vegetable oil until light brown.
  10. Pour millet into the soup, then add the stewed vegetables and pieces of red fish.
  11. Chop the greens, pour into a saucepan and then darken for another two to three minutes.

Pour the prepared fish soup into deep plates, suggesting a cut of fresh cucumbers and tomatoes.

How to cook from the head

From the head of red fish, a rather rich soup with a rich and bright taste is obtained. As a meat component, it is better to choose the head of pink salmon, and to make the dish more nutritious, add rice to it.

Essential Ingredients:

  • four pink salmon heads;
  • potatoes - 5 pcs.;
  • large onion;
  • carrots - 90 grams;
  • Bay leaf;
  • rice - 110 grams;
  • salt and pepper mixture - 6 grams each.

Cooking:

  1. Remove gills and eyes from fish heads. Then wash them, place in water and cook for twenty minutes.
  2. To cook the soup soup tasty and right, the finished broth must be filtered through a sieve and again poured into the pan.
  3. Peel the prepared vegetables, then chop the potatoes with oblong slices, onions with plates, carrots with round slices.
  4. Rice to sort and wash.
  5. Put all prepared products in a saucepan, add a little salt, add pepper mixture, laurel and cook for fifteen minutes.
  6. When the vegetables are soft, remove from the stove, pour chopped parsley, cover with a lid and let stand for half an hour.

Soup soup cooked from the head of pink salmon is recommended to be served with sauerkraut and slices of grain bread.

From the ranges of red fish

A very tasty and fairly budget version of fish soup, which is prepared from frozen or fresh ranges of chum salmon, pink salmon, and salmon. The treat turns out to be non-greasy, healthy and will definitely appeal to people who monitor their weight.

Essential Ingredients:

  • fish ranges - 1 kg;
  • bulb;
  • potatoes - 4 pcs.;
  • pepper - 5 peas;
  • one carrot;
  • greens - 85 grams;
  • white wine - 50 ml;
  • water - 2.7 liters.

Cooking:

  1. Wash the ridges thoroughly, then cut them into pieces.
  2. Peel the vegetables, then chop the potatoes and onions with cubes, and carrots with straws. Then lay them in water and cook for twenty minutes.
  3. Now add the fish parts to the broth and continue cooking for about four minutes. Then pour pepper, salt and cook for another eight minutes.
  4. At the end of cooking, pour in the wine, and turn off the heat after two minutes.

Sprinkle a dish of red fish ridges abundantly with chopped herbs and serve with toast or garlic buns.

Cooking from canned food

From canned red fish, you can easily and quickly cook the first course for dinner.Salmon canned foods are ideal for such fish soup, and the addition of cheese and vegetables will make the taste of the treat delicious and memorable.

Essential Ingredients:

  • can of fish canned food;
  • cheese (Dutch) - 160 grams;
  • carrot - 75 grams;
  • potatoes - 0.4 kg;
  • water - 1.6 liters;
  • fresh celery - 170 grams.

Cooking:

  1. Peel potatoes, celery and carrots, then chop coarsely.
  2. Dip carrots and celery in salty, hot water, pour four peas of black pepper, toss a leaf of laurel and cook for eight minutes.
  3. When the liquid is saturated with the aroma of vegetables, remove them from the broth and send potatoes to it.
  4. Put the canned fish on a plate, clear of bones and knead a little with a fork.
  5. Grind cheese with a grater.
  6. Add fish to the potato pan, add cheese and mix gently.
  7. Boil the soup for another five minutes, then turn off the oven and hold it a little in a closed pan.

Pour the prepared ear into a ceramic tureen, put on the table and eat in combination with homemade pickles.

With Finnish cream

Finnish creamy treats are best prepared with trout. This fish gives the ear a soft and pleasant taste, and a touch of pungency and piquancy will add horseradish and suitable spices.

Essential Ingredients:

  • trout - 0.6 kg;
  • potatoes - 0.35 kg;
  • carrot;
  • horseradish (fresh) - 30 grams;
  • seasonings for fish;
  • bulb;
  • olive oil - 18 ml;
  • lemon juice - 12 ml;
  • parsley, cilantro - a bunch.

Cooking:

  1. Peel and wash vegetables thoroughly. Then cut them into small squares, and chop horseradish on a grater.
  2. Put onions in a pan with carrots and simmer lightly in oil. After adding horseradish, chopped potatoes and fry everything until golden brown.
  3. Transfer products from the pan to a pan and pour hot water.
  4. Then add cream, lemon juice and cook vegetables until soft.
  5. After that, put the trout cut into pieces, pour seasoning and salt.
  6. Cook the soup for twelve minutes.

Pour chopped parsley with dill into a hot fish soup with cream and let it stand for ten minutes to soak in the aroma of greenery.

The first dish in the multicooker

Red fish soup in a slow cooker cooks much faster and allows housewives to save time on cooking. It is recommended to use salmon here - with it the broth is transparent, and the dish is fresh and mouth-watering.

Essential Ingredients:

  • salmon - 530 grams;
  • one carrot;
  • small onion;
  • potato - 4 pcs.;
  • laurel leaf;
  • spices and pepper - to your liking.

Cooking:

  1. Gut the fish carcass, wash, chop into pieces.
  2. Peel and chop the vegetables in medium slices.
  3. Put pieces of salmon, chopped vegetables in a multicooker bowl, then salt and season with spices.
  4. Pour all the components with water, lower the lid and set the “Soup” mode.
  5. Cook for 60 minutes, then let the ear stand for a quarter of an hour.

Pour hot dishes into plates and serve with a spoon of low-fat sour cream.

Tips and secrets for cutting red fish

To make the ear transparent and nutritious, it is necessary to properly prepare the fish from which it will cook.

salmon fillet with knife on wood board

Butchering meat should be carried out as follows:

  1. Cut off the head. If it is necessary for cooking, remove the gills, as they may contain harmful substances.
  2. Carefully cut the fin at the bottom of the tail.
  3. Separate the ribs from the meat, trying to do this in one motion.
  4. Using a kitchen towel, remove the ridge and remove the meat residues from it with a fork.
  5. With a long-blade knife, clean the fillet from the vertebral bones. And also take out all the costal bones.
  6. Carefully remove the skin from the fish, holding it by the tail and at the same time trimming the skin at the top.

Wash the cleaned fillet with running water, then dry it slightly with a paper towel and begin cooking culinary creations!

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