Buffalo soup recipe. Step-by-step recipe with photos. How to cook trout

According to experts, the secret to preparing fish soup comes down to the following: the proportions of seasonings, the number of fish and the quality of water are very important. The most delicious fish soup is prepared with spring water. The catch is divided into three parts: in one small fish for fat, in the other two (according to the volume of the pot) large fish. There may be: pike perch, chub, ide and everything else that caught the bait but was not bought, otherwise you won’t get fish soup! - say venerable fishermen (we can do it). The only exception is catfish - it is only suitable for frying.

In the first part - ruffs and perches. They are cooked unpeeled, but gutted, with the belly thoroughly washed - otherwise the soup will be cloudy and bitter. The mucus on the ruffs gives the ear a divine taste and aroma - “ambrosia”, which translates as food of the gods. For this quality, the ruff, for example, has an honorary title and, when collecting fish soup, is considered its “commandant”...

Boil broth from small fish for 30-45 minutes. and more until the fines are completely boiled. When the broth is ready, let the broth settle, drain it clean and transparent, and put it back on the fire. Then add large fish (cleaned, gutted and thoroughly washed, of course) with a large onion, carrots, parsley or celery root, and salt. Further, the opinions of experts differ; some recommend adding boiling water to the broth, others claim that this kills the fish soup and the amount of water must be calculated in advance.

Cook the fish soup over low heat for 30 minutes, no more, otherwise the fish will boil over. There is a firm rule: when boiling large fish, do not stir the pot with a spoon, you should not stir it. And so that the fish does not burn, the pot is turned from time to time, shaken a little, and then all the pieces of large fish do not break, they remain intact. After the fish is ready, take it out while it’s hot, add some salt, and put the third portion into the pot and along with it a little pepper. It’s a good idea to add swim bladders of large fish and ribbons of fat removed from the discarded entrails: then the fish soup will be especially rich.

A number of authors claim that bay leaves, parsley, and dill have sharp, specific odors, they drown out the taste of fish, and their presence in the pot is contraindicated. It must be said that the rest of the spices are added very carefully: a little of everything and certainly at the end of cooking. This is the only way to discover and taste all the taste qualities of fisherman’s fish soup. The general corporate rule must be strictly observed: the more fish, the less spices - the sweeter, more aromatic the ear. It has the taste and smell of natural river fish, not bay leaves. A number of authors generally believe that in addition to fish, fisherman’s soup should contain only onions and carrots. They give the ear a special taste, decorate it literally and figuratively: the ear has an amber transparent color and a breathtaking smell. Others refuse even carrots.

Some authors claim that if you put a few petals of sorrel, a slice of lemon or pickled cucumber, and add one clove of garlic into a pot, you won’t be able to pull the fish soup off your ears. Others recommend vodka as a seasoning for finished fish soup.

(You can also choose recipes for this dish by fish species in the menu on the left)

Wash, clean, gut and remove the gills.

Advice. It is advised not to gut or clean freshly caught river fish; you should only remove the gills.

Cut large fish into pieces, leave small ones as is.
Place a third of the small fish or fish head and trimmings into the pan.

Advice. You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is to add fish three times to obtain a richer and more delicious fish broth. The head of salmon or trout is perfect for the broth. If the head is large, it can be cut into 2-3 parts.

Pour cold(!) water over the fish.

Bring to a boil and carefully skim off the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at low boil for about 15-20 minutes, carefully skimming off the foam.
Add the rest of the fish (or head) and bring to the boil again.
Salt the fish soup.

Cook for another 15-20 minutes, skimming off the foam.

Remove fish and onions from the broth using a slotted spoon.

Advice. Throw away the onions - they gave all their flavor to the broth; You can either eat the fish (if you used better pieces of fish rather than fish scraps), or give it to the cats, because the fish also gave all its taste and beneficial properties to the fish broth :)

Strain the broth through several layers of gauze.

Return the pan to the heat and bring the broth to a boil.
Place pieces of fish fillet, peppercorns and bay leaves into the broth.
Cook for about 8-10 minutes at low boil.
2 minutes before it’s ready, pour vodka into the ear, add dill, if desired, add salt and pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant piquant note, while alcohol is not felt at all in the ear. But if you wish, you can omit adding vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can prepare a more satisfying version

Fish soup - ukha will warm the soul and give strength on a stormy day. This aromatic and rich dish will decorate the holiday table and lift your spirits on weekdays.

The key component of fish soup is fish. It is advisable to choose fresh, but if this is not possible, then take frozen.

When you cook fish, leave the backbone, head and tail, they will be useful for making broth. The more such fish by-products, the richer the dish will be.

The additional ingredients of tomatoes, vodka, aromatic roots and special spices will add a zest to the soup. Experts suggest disturbing the ear as little as possible during cooking so that it does not turn into mush.

How to cook soup soup - 15 varieties

Winter salmon soup.

Products:

• Salmon fillet - 400 gr.
• Potatoes - 500 gr.
• Carrots - 200 gr.
• Onion - 150 gr.
• Garlic - 1 gb.
• Tomato paste - 3 tbsp.
• Laurel - 5 pcs.
• Fresh herbs, salt, spices - optional.

Preparation:

Prepare the fish. Place the salmon in a saucepan, add water, and cook the broth for 15 minutes. Add a whole onion, carrots, bay, pepper and salt to the broth. We make cuts in the tomato and send it to the broth 10 minutes before it is ready. Cook for 20 minutes. We take out the vegetables and fish. Strain the liquid and add potatoes, carrots and fillets to it. In 1 min. until ready, add vodka and dry dill. Turn it off.

Homemade soup in a hurry.

Ingredients:

• Fish (tails and heads) - 1 kg.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Laurel - 2 pcs.
• Greens - 1 bunch.
• Salt, spices to taste

Preparation:

Prepare the vegetables. Pour water into a saucepan and add whole onions, carrots and potato pieces and boil. After this, add the prepared fish, salt, pepper and bay. Cook for 20 minutes, turn off the heat and remove the prepared vegetables, cut them into pieces. Add the cooked fillet along with vegetables to the strained broth, sprinkle with herbs.

Finnish version of fish soup.

You will need:

• Trout - 400 g
• Butter - 2 tbsp. l.
• Water - 1.5 l.
• Potatoes - 3-4 pcs.
• Liquid cream - 250 ml.
• Parsley - 1 bunch.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Laurel - 2-3 pcs.
• Salt, pepper - optional.

Preparation:

Cut the fillet and potatoes into cubes, 1 carrot into slices and place in a pan and add water. Boil and cook for 15 minutes. Finely chop the onion and 1 carrot and sauté in butter, then add to the broth, as well as salt, pepper and bay. Turn off, pour in cream, parsley and leave for 10 minutes.

Team rich ear.

Ingredients:

• Pink salmon (head, tail) - 300 gr.
• Tails, ridges of cod and sea bass - 100 g each.
• Onion - 1 pc.
• Celery - 1 pc.
• Carrots - 1\2 pcs.
• Pepper, salt, parsley - optional.
• Laurel - 3 pcs.
• Potatoes - 2 pcs.

Preparation:

Place the prepared fish into the pan. Add onion pieces (1/2), carrots, celery, bay and pepper. Fill the fish with water until it covers. Boil and cook until the fish is done. Remove the contents of the fish soup and strain the broth. Finely chop the onion and potatoes and add to the soup. When the potatoes are soft, separate the flesh from the bones and place in the broth. 5 minutes before turning off, add parsley.

If the broth becomes cloudy, add raw protein to it - it will draw out all the excess.

Red fish soup with frozen vegetables.

Ingredients:

• Red fish - up to 1 kg.
• Salt, pepper - optional.
• Mixed vegetables (Mexican) - 1 pack. They can be replaced with fresh ones.
• Dill greens.

Preparation:

Place clean fish in boiling water. Salt, pepper and cook for 20 minutes until done. Strain the broth through a sieve, remove the fish, and separate the fillet from the bone. Pour the broth into the pan. Throw in the fillet and bring to a boil. Add frozen vegetables and boil for 15 minutes.

Canned saury soup.

Products:

• Canned saury - 1 can.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Laurel - 1 pc.
• Parsley, dill - 0.5 bunch.
• Salt, pepper - optional.

Preparation:

Throw chopped potatoes, chopped onions, carrots into boiling water and cook for 15 minutes. Grate the tomato, pour the resulting juice into the pan and cook for 10 minutes. Drain the liquid from the can. If the pieces of fish are large, then cut them, add to the fish soup and boil for 10 minutes. Add laurel and herbs, salt and pepper. Turn off and let sit for 15 minutes.

Homemade catfish soup.

Products:

• Catfish - 1.2 kg.
• Potatoes - 700 gr.
• Carrots - 150 gr.
• Onion - 150 gr.
• Parsley root - 1 pc.
• Laurel - 3-4 pcs.
• Greens, salt and pepper - to taste.

Preparation:

Fill the head and fins with cold water. When the broth boils, add the laurel, salt, pepper and cook for 30 minutes. Afterwards, throw diced potatoes and onions, grated carrots and celery root into the pan, then catfish fillets. Cook until the potatoes are ready. Let it sit for 15 minutes.

Homemade pike perch soup.

You will need:

• Pike perch - 0.5 kg.
• Potatoes - 400 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - 50 gr.
• Pepper, bay and salt as desired.

Preparation:

Prepare pike perch and vegetables. Place the fish in the water. When the water boils, add the bay, onion, pepper and cook for 20 minutes. Strain the broth and remove the onion and bay. Set the fish aside. Cut carrots and potatoes into pieces. Place butter, carrots, potatoes, and salt into a saucepan with broth. When the potatoes are cooked, the soup is ready. Place the finished fillet on plates and pour over the soup.

Pink salmon soup

Products:

• Pink salmon - up to 1 kg.
• Carrots - 2 pcs.
• Onion - 3 pcs.
• Pepper, bay, salt, herbs - optional,
• Potatoes - 600 gr.
• Rice - a handful.
• Olive oil.

Preparation:

Place clean fish in a saucepan and add water. Boil and cook for 40 minutes, skimming off the foam. Remove the finished fish and strain the broth. Grate the carrots, onions and cut the potatoes into cubes. Add a handful of rice to the broth and cook for 15 minutes. Cut the fillet into pieces. Sauté carrots and onions in olive oil. Add sauteed vegetables, potatoes, fish, and bay to the broth. Salt and pepper to taste. Cook until the potatoes are ready and at the end add the greens, after 3 minutes it’s ready.

Silver carp ear.

You will need:

• Silver lob - 300 gr.
• Potatoes - 250 gr.
• Water - 1.6 l.
• Carrots - 35 gr.
• Onion - 40 gr.
• Salt, pepper, herbs - to taste.
• Laurel - 1 pc.

Preparation:

Prepare fish and vegetables. Cut the potatoes into pieces, put them in a saucepan and cover with water. Boil the potatoes until soft, salt the water and add the fish, grated carrots and 1/4 of the onion. Cook until the fish is ready, first over medium heat, and after boiling over low heat (15 minutes). Remove the onion from the pan, and add laurel, spices and chopped herbs to the fish soup, leave for 10 minutes.

Sea bass fish soup.

Ingredients:

• Seabass - 1kg.
• Onion - 1 pc.
• Potatoes - 1 kg.
• Dill - 50 g.
• Salt, black pepper, laurel - optional.
• Vodka - 1 tbsp.

Preparation:

Preparing the fish. From the head and bones, cook broth with the addition of chopped onion, parsley root, laurel and cook for 25 minutes. Chop the potatoes into pieces, add to the strained broth and cook until the vegetable is ready. About 5 minutes before the end, add fish, spices and vodka. After turning off, decorate with greenery.

A glass of vodka in your ear is a guarantee of a piquant taste. The alcohol will evaporate during cooking.

Sterlet and salmon soup

Ingredients:

• Sterlet - 5 pcs.
• Salmon bellies - 0.5 kg.
• Potatoes - 5 pcs.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Laurel - 2 pcs.
• Pepper, salt, green onions - optional.
• Vodka.

Preparation:

Cut the sterlet by first dousing it with boiling water, rinse and cut into pieces. And the scales will dissolve during cooking and make the fish soup aromatic.

To remove mucus from bone plates, you need to wear gloves and wipe the fish.

Be sure to remove the vizyag (tube inside the spine), it can ruin your ear.

Boil water, put chopped potatoes, peeled onions, and peeled whole carrots into it. Place sterlet and cut salmon bellies into boiling broth and cook for 15 minutes. Then add the laurel, salt and pepper. Remove onions and carrots. 2-3 minutes before readiness, pour in vodka at the rate of 1 tbsp. l. for 1 l. and chopped green onions.

River perch soup.

Ingredients:

• Water - 1.5 l.
• Perch - 3 pcs.
• Potatoes - 3 pcs.
• Onion - 1-2 pcs.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Salt, spices, hot pepper - to taste

Preparation:

Prepare fish and vegetables. Cut the potatoes into cubes, carrots into strips, and onions into small pieces. Place all vegetables into boiling water. After 5 minutes, add sweet pepper into strips and cook for 15 minutes. Season with salt and pepper, then add the perches and continue cooking for 15 minutes. Disable.

Crucian carp soup.

Products:

• Crucian carp - 1 kg.
• Lard - 20 gr.
• Potatoes - 5 pcs.
• Onion - 2 pcs.
• Garlic - 2 g.
• Millet - 95 gr.
• Carrots, parsley root - 1 pc.
• Laurel - 2 pcs.
• Pepper, salt - to taste.
• Green onions.

Preparation:

Prepare the fish, fill with water. Once boiling, remove the fish from the pan. Dip chopped vegetables and roots into the broth: diced onions and potatoes, grated carrots and parsley root. Wash the millet and soak for 2 minutes. boiling water Chop the garlic and mix with lard. When the broth boils, add millet to the pan and cook for about 30 minutes. In min. 10 to the end, add fillet, spices, herbs, salt and grated garlic to the pan.

A fragrant and rich first course.

Ingredients:

• Pollock - 1 carcass.
• Potatoes - 2-4 pcs.
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Rice - 1 tbsp.
• Pepper and salt - optional.
• Onion - 1 pc.

Preparation:

Prepare the fish, set aside the tail and head. Rinse the rice. Cut vegetables into pieces. Add the tail and head to a pan of water and boil. Strain the broth, remove the tail and head and add potatoes and rice to it, cook for 10 minutes. Next, add the fillet and cook until the rice and potatoes are ready. Sauté onions, bell peppers and carrots in vegetable oil. Throw the vegetables into the pan and cook for 10 minutes. Decorate the soup with herbs.

The popularity of this ancient dish has long surpassed the borders of the Russian state, taking pride of place on the menus of elite restaurants around the world. Recommendations on how to prepare fish soup can be found in many culinary sources. However, only true masters of “fish affairs” know unique techniques that capture the imagination of lovers of the ancient dish,

The traditional method of preparing fish soup requires the presence of certain types of fish that are sticky and have a slightly sweet taste.

Product composition:

• carrot;
• onion - 2 pcs.;
• fish (whitefish, asp, ruff or rudd) - 500 g;
• potatoes - 3 pcs.;
• parsley and celery root;
• peppercorns (5 pcs.),
• salt, bay leaf, lemon juice, dill;
• vodka - 25 ml.

Cooking method:

1. For getting Classic fish soup at home requires only fresh fish of one type. Wash the product, gut it, put it in a convenient container, fill it with 2 liters of water. We do not remove the scales. Blooming in the broth, it provides the dish with a thick broth and a special taste. Add an alcoholic drink, a laurel leaf, peppercorns, and an onion with peel.
2. Heat the food over low heat, skimming off the foam, and cook the food for 15 minutes. in an open container.
3. Remove the fish from the pan, strain and salt the broth. We lay out peeled vegetables and root vegetables, chopped into rings or cubes. Peel the potatoes, as they did in Russian cuisine, and add them whole.
4. Pour ½ tbsp into the boiling broth. l. lemon juice, season with allspice, boil the food until tender.

Pour the fish pieces into plates and sprinkle with chopped herbs.

Salmon soup

Dish ingredients:

• ridge, fins, head of salmon - 500 g;
• onion;
• half a lemon;
• pitted olives - 10 pcs.;
• potato tubers - 3 pcs.;
• dill, salt, peppercorns, bay leaf, parsley.

Cooking technology:

1. By separating the fattest parts of the fish (head, fins, spine), we get a rich broth. Place the food in a saucepan with water, add the onion, bay leaf, and peppercorns.
2. We provide heating, boil the products for 30 minutes. without cover. The open cooking method will make the broth, as the cooks say, as clear as a tear.
3. After half an hour, remove the onion and fish parts from the container, place the diced root vegetables and chopped olives into rings. Salt the food according to preference.
4. We disassemble the head and backs, return the separated meat components to the fish soup with the finished potatoes. Add the juice of half a lemon and chopped herbs after 3 minutes. turn off the fire.

Infuse the fish soup from the head and backs of the salmon for 15 minutes, serve the first course in the traditional way.

Hearty trout soup

Required Products:

• carrots, bell peppers, onions - 1 pc. each;
• garlic cloves - 2 pcs.;
• trout - 400 g;
• lemon, bay leaf, dill, salt.

Preparing the fish soup:

1. Place fish heads in a saucepan and fill with filtered water. Add a dill stem, a bay leaf, a mixture of peppers, and boil the products over low heat for 2 hours.
2. Strain the broth, return it to the stove, add diced vegetables, chopped garlic, and separated pieces of fish. We continue heating until the product is ready, at the end of the process we add salt and sprinkle with chopped herbs.

Hearty trout soup is not only tasty, but also a healthy dietary dish.

How to cook pike perch soup

Ingredients:

• carrot;
• fresh fish - 500 g;
• a quarter of a lemon;
• natural butter - 30 g.

Preparation:

1. We separate the ridge and head of the fish from the meat, place it in a saucepan with water, and cook the broth for two hours.
2. Fry the coarsely grated carrots in oil, strain, and place the resulting sauce in a container.
3. Divide the fish into portions, boil for 15 minutes in a small amount of broth (1.5 l).

Place trout pieces into plates and fill with broth. Serve the greens and lemon slices separately.

Finnish soup with cream

List of ingredients:

• fish fillet (pink salmon, salmon, chum salmon) - 400 g;
• carrots, onion;
• cream (20% fat) - 200 g;
• potatoes - 3 pcs.;
• butter - 30 g;
• salt, dill.

Step-by-step preparation:

1. Thinly slice the onion, sauté in oil for 5 minutes, add the chopped carrots, constantly stirring the vegetables, and simmer for several minutes.
2. Boil the chopped potato cubes until half cooked. Add the fish fillet, divided into portions, season the broth with salt and spices, cook for another 10 minutes.
3. Add vegetable dressing to the products, pour in fresh cream, mix everything well. Turn off the heat after boiling again.

Infuse the fish soup in Finnish style for up to a quarter of an hour, serve with chopped dill.

Pike soup

We will be extremely careful with this toothy predator. One careless movement, and your hands will be seriously injured!

Product composition:

• onion (2 small heads);
• carrots (2 pcs.);
• laurel leaf;
• fresh pike;
• a mixture of peppers, including peas, dill, parsley;
• potatoes - 4 pcs.;
• bottled (spring) water - 2 l.

Cooking pike fish soup:

1. Separate the head, tail and ridge, place in a saucepan along with peeled carrots and onions.
2. Add water and cook for an hour.
3. At the beginning of the boil, add salt to taste.
4. Strain the broth, add halves of peeled potatoes, chopped carrots, chopped onions into it, and continue heat treatment of the products. After 15 minutes, add the fillet pieces, bay leaves, and spices. Cook for another quarter of an hour.

At the behest of the pike, at our will, the fabulously tasty fish soup appeared in all its aromatic splendor!

Silver carp - ear from the head of a fish

Set of ingredients:

• silver carp head, tail and fins;
• onion, carrots and potatoes (3 pcs.);
• bay leaves, salt, spices and spices, herbs;
• vodka - 30 ml.

Cooking steps:

1. Chop the fish head in half and place it in a 3-liter saucepan along with spices, herbs, and onions in their skins. Fill the container with water, retreating 3 cm from the top edge.
2. Cook the broth for an hour and a half using the simmer method, remembering to skim off the foam.
3. Next, strain the liquid mixture and add chopped potatoes and carrots. Add the meat separated from the head to the prepared vegetables and pour in vodka.

By using an alcoholic drink, we eliminate the slight smell of mud present in the fish and provide a piquant taste to the food.

The rich soup from the head of silver carp is good not only when served hot, but also after “spending the night” in the refrigerator, where the soup hardens to a jelly-like state, it will acquire exquisite notes.

Homemade royal fish soup

This original dish was prepared by court chefs from delicious products and ceremoniously served to their Majesties. The kings are a thing of the past, but the dish lives on to this day.

Required Products:

• domestic rooster;
• potato tubers (3 pcs.), carrots (3 pcs.);
• salmon (salmon) - 700 g;
• onion;
• champignons (any dry mushrooms) - 150 g;
• vegetable oil - 30 g;
• bay leaves, salt, peppercorns.

Step-by-step preparation:

1. Fill dry mushrooms with water and leave for a while.
2. We prepare the fish, separate the head, and cut the fillets from the bones.
3. We process the domestic cockerel, place it in a large container, pour in 2 liters of water. Add the fish head, ridge, salt the mixture, cook the food until cooked (3 hours).
4. We take the bird and fish parts out of the pan, strain the broth, add cubes of chopped potatoes and shredded carrots.
5. Squeeze the mushrooms, fry them in oil along with chopped onions, and place them in a pan with root vegetables.
6. Divide the fish into portions, add to the rest of the products, boil until tender, adding bay leaves, peppercorns, spices and herbs.

Place portions of fish in soup bowls, pour in aromatic broth, and serve with chicken-stuffed pancakes, pies or kulebyaka. Everything is royal!

Pink salmon soup

List of ingredients:

• potatoes - 4 pcs.;
• carrots, celery root, onion;
• pink salmon (fresh or frozen) - 500 g;
• tomato sauce - 30 g;
• pepper (white and pink), bay leaf, cloves, salt, spinach, spices.

Cooking technology:

1. We process fresh fish in the usual manner. We take out the frozen product in advance so that it thaws.
2. The separated head, fins, ridge, skin cut from the fillet. Place the ingredients in a saucepan, add 2 liters of water, and cook for about an hour.
3. Fry the onion (along with the peel) in a dry frying pan, place it in the strained broth, add salt, a mixture of peppers, a laurel leaf, and a clove inflorescence.
4. Boil the products for 30 minutes, skimming off the foam. Strain the mixture, add coarsely chopped potatoes, chopped carrots and celery, and continue heating.
5. When the vegetables are ready, add pieces of pink salmon and chopped onion. Cook for 7 minutes. from the beginning of a new boil. To add a special flavor, add tomato sauce and after 2 minutes, remove the pan from the heat.

The pink salmon soup turned out great!

Classic first courses of red fish with millet

Required Products:

• onions and carrots - 2 pcs.;
• fresh red fish - 500 g;
• millet - 150 g;
• vegetable oil - 60 ml;
• potatoes - 3 pcs.;
• Sweet pepper;
• peppercorns, bay leaves, salt, herbs.

Cooking fish soup:

1. Fill the fish with 2.5 liters of filtered water. After the boil begins, remove the foam, add salt, add spices and herbs, cook for 30 minutes.
2. We take out the delicacy product with a ladle, strain the broth, add chopped root vegetables, well-washed millet, and cook until tender.
3. Sauté chopped onions, peppers and carrots in oil.
4. Dip separated pieces of fish without skin into the broth, add rosy vegetables and chopped herbs.

We always respect the cooking time for fish products. For marine species it is no more than 15 minutes, for river species - up to 20 minutes.

Let the fish soup sit for a quarter of an hour, covered, and serve hot.

Traditional Donskaya ear

The ancient dish, also called “Rostov”, was traditionally cooked in a cauldron over a fire. Let's find out how to get delicious fish soup at home.

Dish components:

• sea ​​breeze - 1 kg;
• onions - 2 pcs.;
• fresh pike perch - ½ kg;
• potato tubers, tomatoes - 3 pcs.;
• butter - 30 g;
• salt, herbs, spices.

Cooking method:

1. Boil a rich broth from small fish, adding onion with peel, bay leaves, salt, and peppercorns to the water.
2. Strain the mixture, add the quartered tubers and coarsely chopped carrots. Add portioned pieces of pike perch and tomato halves to the almost finished vegetables. Season the food with oil, and after 15 minutes turn off the heat.

Place pieces of fish into soup bowls, add broth, and season the dish with fresh herbs.

River fish soup at home

Ingredients:

• small fish - 1 kg;
• carrot;
• onion - 2 pcs.;
• potatoes - 4 pcs.;
• large fish (whitefish, ruffe, pike perch or perch) - 500 g;
• salt, pepper, spices and seasonings for fish.

Step-by-step preparation:

1. We place small river inhabitants in a pan with bottled water. No ear can tolerate chlorinated liquid from the tap! Add the onion in its husk, herbs, salt and spices. Cook the broth for 1.5 hours.
2. We strain the liquid mixture, add carrot rings, quarters of potatoes, and chopped onions. Add spices and herbs, pieces of prepared fish, and send the food to simmer in the oven for 30 minutes (180 °C).

Be sure to sprinkle the plates with the finished fish soup with chopped herbs.

Fish head ear

Product composition:

• onions, carrots, potatoes;
• fish head;
• rice - 50 g;
• vegetable oil;
• ground paprika, pepper, spices, herbs.

Cooking method:

1. Place the head of the silver carp in a saucepan with two liters of water, cook the broth for 1.5 hours, adding a bay leaf, peppercorns, and salt.
2. We remove parts of the fish, strain the broth, add chopped potatoes, well-washed rice, and boil the food until tender.
3. Next, we disassemble the head, separate pieces of meat, put them in a saucepan along with carrots, chopped into strips and sautéed in vegetable oil. After 5 minutes, sprinkle the food with chopped herbs, add spices and spices.

Fish head soup is the simplest, most nutritious and incredibly aromatic soup, reminiscent of nature and a pleasant holiday in the company of friends.

Fish soup from carp in a slow cooker

Required ingredients:

• carrots and potatoes (3 pcs.);
• onion;
• fresh carp - 500 g;
• bay leaf, salt, spices, seasonings, herbs.

How to cook fish soup in a slow cooker:

1. Peel and cut the potatoes into cubes, carrots into strips. Divide the prepared fish into portions.
2. Place all the vegetables, pieces of carp, bay, peppercorns, 20 g of fresh butter, and chopped herbs into the bowl of the homemade unit.
3. Fill the products with purified water, pepper and salt. Turn on the “Cooking” mode on the device and set the time to 1.5 hours.

At the end of cooking, we switch the program to “Warming” so that the components of the fish soup have time to create the final bouquet of fragrant flavors.

Canned saury fish soup

Ingredients for soup:

• potato tubers - 2 pcs.;
• a can of canned saury;
• onion, carrot;
• bulgur (wheat cereal) - 40 g;
• butter - 50 g;
• pepper, salt, spices.

Cooking process:

1. Fill the pan with 2 liters of water. Place the diced tubers, salt the food, and boil the potatoes until tender.
2. In a frying pan with oil, sauté coarsely chopped carrots and onion, chopped into half rings.
3. When the vegetables become soft, move them to the side of the dish, pour in the bulgur, fry the cereal for 3 minutes, put it in a pan with the prepared potatoes.
4. Mix well, heat the fish soup for half an hour, then add the canned saury. Boil the broth for 2 minutes, add herbs and spices, chopped herbs, remove the dishes from the heat.

The taste of canned saury fish soup is very pleasant, delicate, and exquisitely piquant.

Fish soup on the fire in Old Russian style

Ingredients:

• fishing catch of fresh fish (ruff, perch, other river fish) - up to 2 kg;
• carrots, onions;
• tomatoes - 5 pcs.;
• favorite roots, bay leaf, salt, peppercorns, dill seed.

Preparation:

1. We clean the fish, gut it, separate the heads (remove the gills), bones, tails and fins.
2. Pour bottled water into the pot and place it on the fire. Place fish bones, dill seeds, salt, bay leaf, and cook for half an hour.
3. Wrap carrots, onions (in peel), and tomatoes separately in foil and bake over a fire (at home, in the oven).
4. Remove the bones with a slotted spoon, strain the broth, and return the container to the heat. Now place the chopped potatoes, cook for a quarter of an hour, then drop the pieces of fish into the broth.
5. While our catch is languishing in a saucepan, we take the baked vegetables out of the fire, unwrap them, remove the skins from the onions, cut the carrots into rings, and send the aromatic ingredients into the container with the fish.

Remove the skins from the tomatoes and serve with old Russian fish soup poured onto plates.

Salmon soup

Product composition:

• potatoes and carrots;
• perches (sea or river);
• salt, spices, seasonings, herbs.

Preparation:

1. Clean and wash the fish as usual. We place small perches in cheesecloth, tie them, and place them in a pan with water. Salt the mixture and cook for half an hour.
2. We remove the fabric with the used product, and take its place with chopped potatoes, shredded carrots, and prepared pieces of large perch. Boil until done. At the end, add a laurel leaf, chopped herbs, spices and herbs.

That's how easy it was to get a luxurious double fish soup from perch.

Pollock fish soup

First course components:

• potatoes (3 pcs.);
• onion;
• pollock - 700 g;
• rice - 50 g;
• tomatoes - 3 pcs.;
• vegetable oil;
• laurel leaf, peppercorns, seasonings.

Cooking method:

1. Pour 2 liters of water into a container, heat to a boiling state, place chopped potatoes and thoroughly washed rice.
2. Cook the ingredients until soft.
3. Sauté onions and chopped carrots in oil, add grated tomatoes without peeling, and simmer the vegetables until the liquid has completely evaporated.
4. Add pieces of pollock to the potatoes and rice, salt and pepper, add spices, bay leaves, stewed seasoning, chopped herbs.

Enjoying the prepared pollock fish soup, we are once again convinced of the amazing qualities of such a simple and tasty fish.

Rich mackerel soup

Required ingredients:

• large carrots;
• potato tubers - 5 pcs.;
• onions - 2 pcs.;
• mackerel - 3 pcs.;
• laurel leaf, salt, spices.

How to cook fish soup:

1. We process the fish, cut off the heads, remove the gills. Place the product in a saucepan with water, add bay leaf, salt and spices. To make the soup concentrated and rich, there should be a little liquid, covering the main component by two fingers.

Product composition:

• garlic cloves - 3 pcs.;
• potatoes (4 pcs.);
• carrot;
• fresh carp;
• dill, salt, bay leaf, pepper, spices and seasonings;
• vegetable oil - 30 g;
• onion

Preparation:

1. We separate the head, fins and tail from the carcass, pour in 2.5 liters of water, and after an hour we get an excellent broth for fish soup.
2. Chop the onion and carrots and fry in oil until golden brown.
3. Strain the liquid mixture, bring to a boil, place the quartered potatoes, salt the food, and cook the root vegetables until tender.
4. Next, add chopped pieces of carp, bay leaves, pepper and spices to the broth. Continue heating for another 15 minutes.

We complete our culinary chord by pouring carp fish soup into soup bowls, generously sprinkle with chopped dill and parsley.

Bream soup

What products are needed:

• potatoes - 300 g;
• caught (bought) bream;
• onion;
• carrot;
• vodka - 100 g;
• laurel leaves, salt, pepper, cilantro.

Preparing the first course:

1. Place the chopped root vegetables in a kettle (saucepan), fill with filtered water, put the container on the fire, and cook until the food is half cooked.
2. Dip the cleaned, gutted, cut into pieces bream into the aromatic broth. After a quarter of an hour, add bay leaves, salt, pepper, and chopped herbs.
3. We complete the culinary composition with a glass of vodka, which effectively complements the spicy taste of the prepared bream fish soup.

We stock up on any of the recipes presented, go fishing, learn in practice how to prepare fish soup in our own, original, most delicious version.

Fish is a very healthy product that is simply necessary in the diet of every person. There are a lot of varieties of fish, as well as fish dishes, one of such healthy and very tasty dishes is fish soup.

In ancient times, the word “ukha” itself meant soup, a liquid dish. Ukha has long been considered a national dish of Russian traditional cuisine. It is very healthy, aromatic, and is a type of soup. The number of recipes for this dish is very large. Each recipe has its own flavor and cooking feature. Most real chefs believe that a real fish soup should contain several types of fish. This is due to the fact that each fish has its own taste, its own characteristics, some fish give tenderness, others a sharp taste.

Each fish soup recipe has its own subtleties and characteristics, but in general all recipes are of a general nature. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to a cookbook. Fish soup is a rather old dish, and most housewives often prepare it at home. But there is one “but”: in order for the soup to have an excellent unique taste, it is important to cook it not easily. There are many secrets, and we will share some of them with you.
Knowing the intricacies of preparing the most famous fish soup, you can easily prepare it both at home and on a campfire. Traditionally, it is prepared, of course, while fishing.

The variety of fish in our country is quite rich, so the first question arises: what kind of fish should I cook fish soup from? Depending on the territorial characteristics and the richness of each region in certain types of fish, everyone has their own answer to the question about fish preferences. Some people think that the richer the fish assortment, the tastier the fish soup; others think that fish soup is only tasty from perch or salmon; others prefer to cook fish soup from the head of a large fish.

Let's look at some features and varieties of fish soup.

Fish soup recipes by type

Pike perch, perch, ruff - as a rule, white fish soup is prepared from these fish. Sometimes a portion of burbot, catfish, tench or ide is added.

Crucian carp, carp, carp, rudd are fish that are suitable for black fish soup.

Red fish soup is prepared from sturgeon, beluga, salmon, and stellate sturgeon. You can also tint the red ear with saffron and its name will change to amber.

If the fish soup is called triple, it means that three different types of fish were used.

Types of fish soup according to cooking method

If there are several types of fish in an ear, then this ear is called mixed.

Protected ear, its main difference is the presence of eggs in the ear. There are two ways to prepare this fish soup. In the first option, during cooking, the not fully cooked fish is taken out, rolled in flour with a beaten egg, fried in a frying pan and sent back into the broth until fully cooked. The second preparation option: fish, vegetables and herbs are boiled in a clay pot, after which a beaten egg is added, without stirring, left until fully cooked.

Dry fish soup - made from dried fish and the addition of dried mushrooms.

If you increase the amount of carrots in the ear, you can get a sweet ear.

There are also lovers of crayfish soup; the fish is cooked together with crayfish.

Poured soup is a soup that is prepared from still living fish. Ungutted, live fish are poured with boiling water. Fish giblets can add a specific taste to a dish, so this option for preparing fish soup is not for everyone.

How to cook fish soup correctly?

The first secret: choose the right fish.

Choose only fresh fish for your fish soup. Here are the types of fish that are best suited for this soup: perch, carp, pike perch, crucian carp, carp, pike. Among the sea fish that are suitable for fish broth, cod, sea bass, halibut and notothenia are useful.

Experienced fishermen advise: prepare fish soup from different varieties of fish. In addition, to make the broth rich and tasty, add more fish to less water.

The second secret: a set of ingredients.

For a good fish soup you need to use a minimum of ingredients and spices, otherwise you will overwhelm the main taste and aroma. As a rule, vegetables should be chopped coarsely, except for the onion: it is placed whole or in two halves.

Secret three: preparation.

Cook the fish soup without a lid over low heat, and be sure to remove the foam that appears by the time it boils - then you will have a clean and transparent broth with a unique aroma, but without a characteristic odor.

Cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species – 7–20 minutes (larger pieces – cook longer); marine varieties need even less, 7–12 minutes; large Siberian fish takes about half an hour to cook.

In addition, place the carcasses in a slightly boiled vegetable broth, or just in water - more flavor will be retained.

Secret four: don't stir.

Secret five: salt.

It’s best to salt fish soup in a saucepan only before putting the plates on the table, otherwise you can ruin all your cooking efforts. The best salt is sea salt.

This is where the secrets end. Now, having learned the intricacies of its preparation, you can easily cook excellent soup!

how to cook fish soup step by step photo recipe

Ingredients:

• river fish 1-1.5 kg,
• potatoes 5-6 medium tubers,
• onion 1-2 heads,
• carrots – 1 large or 2 small,
• parsley root - optional
• millet 2-3 tbsp. spoons (optional)
• vodka – 1 glass 50 ml (optional),
• bay leaf or dry dill sprigs,
• pepper.

Cooking process:

We gut fresh fish. In the photo recipe we prepare fish soup from carp.

We also use offal (caviar, liver, bladder, fat) to make soup.

Remove the gills from the head.

A fragrant and rich broth is obtained when small fish are used in cooking. Our fish is large, we cut it into pieces.

Let's prepare all the vegetables. Let's put the water on the fire. Place chopped carrots and parsley root (if using) into boiling water. Place the onions whole (or cut into halves). In addition to fish, potatoes are added to the fish soup, and there should be no potatoes in the fisherman's version. Cook for approximately 10 minutes.

If we have fish soup with millet, add the cereal at the same stage.

We lower the bay leaf, pieces of fish and pepper. Cook everything for about 10 minutes.

Add fish roe. Now you can add salt to the soup, but not before. Boil for another 5 minutes from the moment of boiling.

To get rid of the characteristic smell, add vodka.

When the soup is cooked, remove the bay leaf and onion.

Remove large pieces of fish from the broth.

And add some salt.

Onion, dill or parsley are added at the very end, when serving.

The next day, the rich classic ear is frozen.

And many people eat it like fish jelly.

Bon appetit everyone!