Cook fish soup from a fish head recipe. How to cook delicious fish soup from fish heads - recipe with photos. River fish soup. Fish soup at the stake

Ukha is a rich and appetizing dish with a characteristic strong aroma. The most delicious food comes from fish heads. There are several general recommendations for preparing the dish.

gills and eyes must be removed from the heads;
frozen heads are not defrosted before cooking, otherwise the soup loses its taste;
fish soup is cooked from the heads of different types of fish, excluding red;
Ukha from the head of red fish (salmon, trout, pink salmon) is always cooked separately.

Recipe 1: Salmon head soup with potatoes

Ingredients:

several heads of salmon;
three potatoes;
one carrot;
one head of onion;
three pieces of allspice;
Bay leaf;
ground black pepper;
two pinches of dried herbs;
half a bunch of fresh dill;
salt.

How to cook fish soup from salmon heads - step by step:

We wash the salmon heads, put them in a saucepan and fill them with cold water.
Place the pan over low heat and bring the water to a light boil.
We monitor the formation of foam and, if it occurs, immediately remove it with a slotted spoon. Place allspice into the pan.
Cook the fish soup heads for 30 minutes over very low heat.
At this time, wash and peel the onions, carrots and potatoes. Finely chop them and after 30 minutes add them to the broth. We also put salt and all the spices there. Cook for another 20 minutes.
When the salmon heads are completely cooked, remove them from the broth. Separate the fish meat from the bones. There is enough of it in the head of the salmon. We put the resulting pieces of fish back into the ear.
Let the ear from the heads brew for another 10 minutes. Then put finely chopped dill in it and cover with a lid. At this point the cooking process is completed and our fish soup is ready.

Recipe 2: Pike head soup

The main distinguishing point in cooking fish soup from pike heads is that 300 grams of pike caviar is added to the fish soup. It gives the ear a refined and richer taste. The film must be removed from it.
Cleaned pike heads should be cooked by placing them in cold water and skimming off any foam that appears. Pike heads cook quickly.
Cut the potatoes into large cubes, onions and carrots into rings.
Remove the heads from the broth and add the vegetables.
When the potatoes are cooked, place the peeled pike caviar in the fish soup.
Cook the pike soup for another 5 minutes and turn it off.
Pour the ears into plates, put the heads there and sprinkle with finely chopped dill.

For this recipe, you can use any heads that you have left over from preparing other dishes - mackerel, salmon, perch, etc. are suitable. Be sure to remove their gills, rinse and dry thoroughly, put them in an airtight container and put them in the freezer. When you have enough, prepare this wonderful fish soup.

After defrosting (defrost the heads slowly, on the refrigerator shelf or in the “dry freshness” zone, under no circumstances put them under warm water - you will kill all the taste.) Rinse with cold water, place in a saucepan and add 2 liters of water. Add the bay leaf, parsley stems (reserve the leaves), coarsely chopped onion, peppercorns, place the pan on the stove, bring the broth to a boil on high, then reduce the power and simmer on low for 1.5 hours (to speed up the process of cooking the broth, Boil water in a kettle and pour boiling water over the fish).

Cut the tomatoes in half. Peel the pepper from seeds and cut into small cubes. Do not peel the garlic cloves. Place the vegetables in a baking dish, sprinkle generously with olive oil, sprinkle with oregano, add salt, put in the oven and bake in the automatic “side dish” mode (or in the normal mode at 200°C for about 20 minutes).

Remove the fish heads from the broth, separate the edible pieces of fish from them, and discard the bones. Strain the broth. Wash the pan.

Peel the potatoes, cut into cubes. Return the broth to the pan, add the potatoes, and boil until tender, 15 minutes.

Add baked vegetables to the broth (peel the baked garlic and squeeze into the soup), pieces of fish removed from the heads, heat and serve, sprinkled with chopped parsley leaves. You can leave the fish soup to brew for a day in the refrigerator - the taste will be even more intense.

Ukha is an original Russian food. It is an excellent alternative to traditional borscht, cabbage soup and all kinds of soups, being a complete first course in any family’s meal. Everyone knows what ukha is, but not everyone understands how ukha is cooked from the head of a fish - there are nuances.

Popular dish

Everyone knows in general terms how to cook fish soup. First you need to prepare the necessary ingredients:

Fish heads of pink salmon, salmon or trout - 1.5 kg.
Potatoes - 500 g.
Carrots - 1−2 pcs.
Onion - 1 head.
Ground black pepper. 1-2 pinches are recommended.
Bay leaf - 2 pcs.
Greens (onion, parsley, dill, etc.) - 50 g.
Vegetable oil.
Paprika - 0.5 tsp.

Before preparing the dish, the heads must be freed from gills and cartilage, then washed thoroughly. This will remove the unpleasant bitterness from the soup. Now it's time to move on to the cooking process:

The finished dish is poured into plates and decorated with chopped herbs.

Note to the hostess

The fish soup should not only be rich and satisfying, but also tasty. But not every housewife ends up with the desired result.

Ukha is a fish broth, the best ingredients for which are the tail, head and fins - only under such conditions can you obtain a broth of the required concentration and strength.

The hostess will decide which fish to use for this purpose. Fish should not have any unpleasant odors, such as river mud. And yet, if the fish has any, you can get rid of them with the help of lemon juice - just sprinkle it on the “source material”.

In order for the broth to be transparent and the broth to meet the generally accepted standards of lovers of this dish, the fish soup must be cooked over low heat. The appearance of any soup is half the battle. This soup gives appetite and has a positive effect on the mood of the eater.

If the broth is still cloudy, then you should correct this by putting a so-called guy in it, which will lighten the ear. This remedy can save any broth. Most often, a special mixture is used for this purpose:

Egg white.
Chopped meat.
Cold water.

Egg white plays a major role in this task. It removes the smallest particles that create turbidity. Sometimes only raw protein is used, but this is less common.

In order to give the broth a beautiful color, you can use the onion in its husk. To improve the taste - butter in a small amount. Fresh herbs are used to add flavor.

General rules

The necessary components of fish soup are, as a rule, potatoes and onions. In addition, you can use various cereals (or not put them in the broth at all), carrots and other vegetables.

How long to cook fish soup directly depends on the type of fish used - river fish is cooked a little longer than sea fish.

Subtleties of cooking

The preparation of any dish has its own nuances. Without knowing them, you can do everything, although tasty, but not completely correctly, without giving the much-needed final touch to cooking. Therefore, you need to know some subtleties:

In winter, when there is a shortage and high cost of vegetables and herbs, frozen ingredients can and should be used. They can be purchased at the supermarket, but some housewives themselves prepare these ingredients for the winter by freezing vegetables and herbs taken from their garden. In extreme cases, you can also use dried herbs.

If the starting material for your dish is frozen fish heads, but under no circumstances should they be thawed, the soup will lose its taste. You cannot cook fish soup in a container that oxidizes. The ideal option is an enamel or clay pan. If you used lean fish, then it makes sense to add vegetable oil to the broth - up to three tablespoons. However, this is not for everyone. Many people add oil to any fish.

When, for example, a river salmon head was used for cooking, this does not mean at all that a pike or trout head would not be suitable for achieving the same goal and the result would be a worse fish soup. Recipes from fish heads are not much different from each other, especially when the starting material is of equal “rank”. The main thing is to follow the general cooking rules.

We must not forget about the correct serving of soup. If you put half a hard-boiled egg on a plate, then in addition to its appetizing appearance, you will give the dish a piquant taste.

Red fish gives a unique delicate taste to this dish - everyone knows that it is better to cook fish soup from it.

Fish soup goes well with black (rye) bread or crackers made from it.

Recipe for diet food

People with chronic diseases should be more careful and picky about food, especially the ingredients used and methods of preparation. This is why there is another recipe for cooking this popular food:

Don’t get carried away with salt, remembering that the dish is still dietary. Potatoes can be replaced with parsnips if desired. Having chosen the desired vegetable, start preparing the dish:

Pink salmon option

Pink salmon is a red fish that can be used to prepare many different dishes, including fish soup. The value of such fish and dishes made from it also lies in the fact that it is a low-fat variety and, therefore, dietary soups can be prepared from it.

Very often the soup is cooked with the addition of ruffs. You can add this type of fish to pink salmon if you do not intend to cook a dietary dish, since such an additive makes the broth quite fatty. Before cooking, you need to be especially careful when cleaning pink salmon, which have very small scales. Now prepare the necessary ingredients:

Pink salmon is small in size.
There are half a dozen ruffs (small ones).
Three potatoes.
Seven black peppercorns.
Parsley.
Two bay leaves.
Salt.

Before cooking, you need to gut the already cleaned fish. If you are lucky with caviar, put it in a separate bowl for now. If desired, you can salt it, thus obtaining a real delicacy. Now start cooking the dish:

There is another one with the addition of millet:

Pink salmon - 1 pc.
Three potatoes.
One onion.
Two carrots.
Millet - 2 tbsp. l.
Two bay leaves.
Parsley - 1 bunch.
Salt pepper.

First, the gills are removed from the head, the spine is removed, and the fins and tail are cut off. Everything except the ridge is placed in a saucepan and brought to a boil. Next steps are as follows:

From time to time you need to add variety to your family's menu. In addition, we must remember that ukha is not just a simple soup, but a completely exquisite dish if you approach its preparation with soul, like any other business. The taste of fish soup can be brought to perfection if desired, and this seemingly ordinary food will become the pride of any holiday table.

Attention, TODAY only!

In general, my grandmother always said that without a head is an ear, but not completely. I don’t know, for some reason I really remember this, and now I definitely cook fish soup from carp heads, especially since childhood I’ve been accustomed to taking heads apart and eating them.

In the ingredients I wrote 2 heads, but I looked in the freezer and saw that there was only one in stock, but there was a piece of the tail and the skeleton. And all this wealth remained after. Well, even though I most often cook fish soup from two heads, here’s an example for you - you can always get out of it.

We must remove the gills, as well as the eyes.

Place a pan of water (1.5 liters) on the fire.
While the water is boiling, peel the onions and carrots. I had a piece of leek in the refrigerator, I'll add that too. If you have parsley root, use it too.

So, the water has boiled, and we immediately throw in the vegetables and let them cook over low heat for half an hour.

Potato. In the classic fish soup recipe we see only broth and fish. The vegetables, having given everything to the broth, are simply thrown away. Therefore, we should also throw in potatoes along with onions and carrots. But I don’t really like just broth, so I add the potatoes later, cutting them into cubes, as for ordinary soup.

After half an hour, we take out and throw away the onions and carrots, and throw the fish and all the seasonings into the pan. Cook over low heat for 5 minutes. Then add the potatoes, bring to a boil again and continue cooking for another 15 minutes, turning the heat to low (the boil should be low). Do not close the lid, you can only cover it a little.

After this time, if you are going to eat the soup right away, add greens to it (I used fresh frozen), turn it off immediately and let it sit for 5 minutes, letting the aromas infuse.

If not, then it’s better to add the greens individually on the plates, since the soup with greens doesn’t particularly like to stand, it can turn sour.
Bon appetit and delicious carp fish soup!

Fish soup is the first dish that many of us associate with fishing. In order to recreate the wonderful atmosphere and have a good rest, you don’t need to go out of town to a lake or river. You can prepare aromatic fish soup in your home kitchen. We will tell you how to cook fish soup from a fish head.

Traditions of Russian cuisine

As a rule, the head and tail of the fish are added to the fish soup, and the fillet is used for frying or baking in the oven. If you want to pamper your household with something delicious, prepare fish soup. There's probably a fish head in your freezer.

Preparing fish soup from a fish head will not take you much time. We will describe the most popular and simple recipes for fish soup, but before that, let's learn some useful tips from experienced housewives:

Cook fish head soup in filtered water.
To prepare the described dish, dishes made of non-oxidizing material, for example, enameled, are suitable.
If the fish heads were stored in the freezer, then there is no need to defrost them, otherwise the product will lose its former aroma and taste.
The heads should first be thoroughly washed; be sure to remove the gills and eyes. Some fish have very sharp teeth, keep this in mind when cutting the head.
Boil the fish heads until fully cooked, periodically removing the foam.
The boiled heads are removed from the broth with a slotted spoon, cooled, and then the fillet is separated from the bones.
It is recommended to strain the broth and then bring it to a boil again.
Traditionally, potatoes, carrots, onions and herbs are added to fish soups.

To make the dish more filling, you can add pearl barley, rice, or millet grains to your fish soup.
Peppercorns and bay leaves will add a delicious aroma to the fish soup.
Want to cook a savory dish? Then don't skimp on spices. Add pepper mixture, anise, rosemary, nutmeg, ginger powder, and saffron to taste.
To make the soup tastier, cook it in an open container.
If you are using low-fat fish, add a few tablespoons of refined sunflower oil.
Chop vegetables in a convenient way. Traditionally, whole vegetables are placed in the fish soup.
Parsley adds an exquisite aroma and unique taste to fish soup. Add a few sprigs of fresh herbs or dried root.
To prepare royal fish soup, you can use pink salmon, salmon, trout, and other seafood. As a rule, caviar is added to such dishes.
The fish soup should be served hot, generously seasoning the first dish with fresh herbs.

Many homemakers are interested in how to cook fish soup from the head of a silver carp. Why silver carp, since you can find countless varieties of fish on the domestic market? The exception, of course, is that you caught this fish yourself, and now you want to cook a delicious soup in the lap of nature.

Experienced chefs claim that there are no significant differences in preparing fish soup from different types of fish. The only difference may lie in the cutting and preparation of the carcass.

Today we invite you to cook a delicious fish soup from pink salmon fish head. To make the soup more satisfying, add a little pearl barley. By the way, this dish is suitable for those who observe church canons, that is, fasting, as well as for the dietary diet.

Compound:

1 head of pink salmon;
potatoes – 4-5 pcs.;
1 PC. onions;
1 carrot;
1 PC. sweet bell pepper;
2-3 pcs. garlic cloves;
greens - to taste;
3-4 tbsp. l. pearl barley;
salt, peppercorns, bay leaves and other spices - to taste.

Preparation:

Pour 3 liters of filtered water into a thick-walled container.
Place the dishes on the stove and bring the liquid to a boil.
As soon as the water boils, put the pink salmon head into it, without defrosting it first.

Add a little table salt and cook the broth for 15 minutes.
Peel the potatoes and chop them into equal cubes.
After 15 minutes, place the pink salmon head on a plate, and add chopped potatoes and pearl barley to the broth.

Once the fish head has cooled, we can cut it, separating the fillet from the bone.

Place the fish fillet in the broth and boil with potatoes and pearl barley.
At the same stage, add laurel leaves to the fish soup.
Cut the sweet bell pepper, remove the seeds and stem. Wash thoroughly and chop into strips or equivalent cubes.

As soon as the potatoes and pearl barley are almost ready, add chopped carrots, sweet bell peppers, garlic cloves and onions to the soup.
Mix everything well, add peppercorns, as well as chopped herbs.

Continue cooking the fish soup for 10-15 minutes.
Place the fish soup on portioned plates and serve, seasoned with rye crackers.

Do you see how rich, aromatic and thick fish soup we got? By the way, if you don’t like pearl barley, you can replace it with rice or millet.

You can prepare aromatic fish soup in your home kitchen. You don't have to go out into nature to do this. Some housewives add a few drops of liquid smoke to fish soup. If you are preparing a delicious soup, try to diversify its taste with seafood, for example, squid fillet, shrimp, caviar. For aroma and unique taste, you can add a lemon wedge to the plate before serving. Bon appetit!