Buffalo soup recipe. Triple fish soup, Triple fish soup, Triple fish soup general recipes on Stalkerfish. Homemade soup. Step by step recipe

Description

Ukha at home, cooked on a stove from crucian carp, Probably, it may seem to someone not a very respectable dish, because crucian carp has never been one of the valuable varieties of fish. Nevertheless, it has quite tasty, lean, slightly sweet meat, which even a gourmet will like if cooked correctly. And crucian fish soup really turns out very tasty. You just need to use fresh fish (preferably recently caught) and a special dressing. Which one? Read more about this in our recipe. And the accompanying step-by-step photos will help you quickly get used to cooking, especially since cooking crucian fish soup on the stove is not at all difficult. And soon you will see for yourself!

Ingredients

• 
  (1 kg)
• 
  (3 pcs.)
• 
  (1/2 pcs.)
• 
  (2 pcs.)
• 
  (small bunch)
• 
  (20 g)
• 
  (2 cloves)

Cooking steps

We prepare all the ingredients stated in the list.



We clean the crucian carp from scales, gut it, pull out the gills, wash the carcasses and cut them into pieces. Be sure to remove the fins and gall bladder. Then pour 3 liters of cold water into the pan, put the pieces of fish there and put it all on the stove. Cook the crucian carp for about 20 minutes, skimming off the resulting foam with a slotted spoon.



After this time, wash the onion, cut it in half and send one half directly with the husk to the boiling fish. We also put the washed dill stalks there. Cook everything together for another 10 minutes, after which we remove the onion and dill from the pan (you can throw it away).



Wash, peel and cut the potatoes into small cubes. Place it in the broth. At the same stage of preparation, you can add caviar (if any) or milt, as well as swim bladders to the fish. Cook the fish soup for another 15-20 minutes, and then add the laurel leaves and black peppercorns.



It's time to prepare the dressing. To do this, take... lard and cut it into tiny pieces. Add chopped dill and garlic to it. Grind all this thoroughly in a mortar to make a fragrant paste. After this, add the prepared dressing to the fish broth and mix gently.



Turn off the heat and let the soup brew for another 10-15 minutes. During this time, the lard will dissolve, making the broth more rich (after all, crucian carp is a low-fat fish), and garlic and dill will give it an incredibly appetizing aroma.

Well, now you can sit down at the table and try the amazingly tasty and aromatic crucian fish soup with an unusual dressing of lard, garlic and dill, cooked at home on a gas stove.



Bon appetit!

Your choice of fish when preparing fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruffe, carp, pike perch, carp, pike, rudd) and sea creatures (cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet, there are types of fish from which it is not recommended to cook fish soup - these are roach, roach, bream, gudgeon, ram, mackerel and herring. The fresher the fish you choose, the better the flavor of your soup. The most delicious fish soup comes from freshly caught fish.

It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are intended only to emphasize and highlight the taste of the fish. Although any avid fisherman will tell you that if you have live fish, you don’t even need this - fresh fish already has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. This is usually done in two stages - first, a rich broth is prepared from small fish, which is then removed, and then pieces of large fish are placed in the ear. In this case, you don’t have to clean or gut small fish, but just rinse them well, wrap them in gauze and tie them up - this way it will be convenient for you to remove the fish after preparing the broth. Large fish should be cleaned, gutted and cut into pieces. Another option for two-stage preparation of fish soup is to first cook the broth from fish by-products, then remove them, strain the broth and add fish fillets to it. If there are a lot of bones in the fish, then it is advisable to strain the resulting broth. Do not remove the head or fins from the fish, as these will make the broth very rich.

The constant companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth either whole (except potatoes) or coarsely chopped. The simplest herbs and spices for the soup are bay leaves, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger also perfectly highlight the taste of fish. You should not add an abundance of various ingredients and spices to your fish soup - thereby you can “drown out” the fishy aroma. Cook the fish soup over low heat without a lid, avoiding intense boiling. The ear should slowly languish. Watch the time carefully so that the fish does not overcook - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud in freshwater fish, you can add a little lemon juice or vodka to the fish soup a few minutes before cooking.

When preparing fish soup, not only its taste is important, but also the appearance of the dish, which plays an important role in shaping the impression of what is eaten, so it is very important that the broth is transparent. To do this, be sure to skim the foam from the broth after boiling. If the broth does become dark, whipped egg white will help correct the situation - stir it into the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish soup is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After this, pour the fish soup into plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or around the fire.

Let's start our selection of recipes with traditional river fish soup. The most delicious fish soup comes from predatory species of river inhabitants, so perch, pike and pike perch are perfect for it.

Ingredients:
1.5 kg of river fish,
1 onion,
1 carrot,
4 potatoes,
3-4 bay leaves,
10 black peppercorns,
1 parsley root,
50 g butter,
50 ml vodka,
dill and parsley,
salt to taste.

Preparation:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the backbone and ribs. Place the head and tail in a saucepan and add 3 liters of water. Add the onion cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish parts and onion from the pan, add coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, pieces of fish fillet and spices. Cook for about 10-15 minutes, then add salt and pour in vodka to eliminate the smell of mud. Boil for about 2 more minutes and remove from heat. Remove the bay leaf from the fish soup, add butter, sprinkle with chopped herbs and serve.

The presence of small fish is not a reason to be upset. This is a great opportunity to prepare delicious fish soup.

Small fish soup

Ingredients:
1 kg small fish,
1 onion,
1 carrot,
3 potatoes,
100 g millet,
1 parsley or celery root,
6-7 peas of allspice,
4 bay leaves,
green onions,
salt and ground black pepper to taste.

Preparation:
Gut and wash small fish, then wrap in a piece of gauze. Pour 2.5 liters of water into the pan, place the gauze in the water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, onions and carrots fried in oil, roots and spices to the broth. Cook for 10 minutes. Add the washed millet and cook for about 10 minutes until the potatoes are soft. Remove the roots, bay leaves and peppercorns from the fish soup. Separate the fish from the bones, place in the broth and sprinkle the fish soup with chopped green onions.

Ingredients:
500 g red fish,
3-4 potatoes,
1 onion,
1-2 carrots,
8 black peppercorns
3 bay leaves,
dill or parsley,
ground coriander,
salt.

Preparation:
Place coarsely chopped vegetables in a saucepan and pour in 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaf and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Salt the fish soup, add ground coriander, sprinkle with chopped herbs and cook for another 2-3 minutes. Remove the spices, let the fish soup steep under the lid for 10 minutes and serve.

Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth for it is prepared from fish heads. We invite you to use our next recipe and see for yourself.

Fish head soup

Ingredients:
3 large fish heads,
200 g fish fillet,
3-4 potatoes,
1 onion,
1 carrot,
100 g millet,
4 bay leaves,
5 peas of allspice,
salt and ground black pepper,
greenery.

Preparation:
Clean the heads from the entrails and gills, then rinse well and place in a saucepan with 2 liters of water. Bring to a boil, skim off the foam, reduce heat and simmer for 15-20 minutes. Remove the heads from the broth and set aside. Strain the broth. When the heads have cooled, take them apart and place the meat in the broth along with the fish fillets cut into pieces. Add diced potatoes, chopped onions and carrots (if desired, they can be lightly fried in oil beforehand), washed millet, bay leaf and allspice. Bring to a boil and simmer for about 15 minutes until the potatoes and grains are cooked through. Salt the finished fish soup, sprinkle with black pepper and chopped herbs.

Even when preparing fish soup, a multicooker can come to the aid of housewives. Take advantage of this miracle of technology and see how excellent the final result can be.

Ingredients:
500 g fish,
1 onion,
1 carrot,
5 potatoes,
6 peas of allspice,
3 bay leaves,
greenery,
salt.

Preparation:
Clean the fish from scales, gut it and remove the gills. Rinse well and place in the multicooker bowl along with coarsely chopped vegetables and spices. Fill with water to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Salt the fish soup to taste and sprinkle with chopped herbs.

And in conclusion, we suggest you prepare an unusual alternative to the classic fish soup - the so-called milk fish soup, popular in Finland and Karelia. In these countries, this dish is called “kalakeitto” and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, in Finland milk soup is considered a festive dish. It is advisable to let the soup brew for 24 hours.

Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion,
2 potatoes,
1 liter of water,
500 ml milk or low-fat cream,
40 g butter,
1 tablespoon flour,
5 black peppercorns,
2 bay leaves,
salt and ground black pepper,
dill greens.

Preparation:
Cut the fish into pieces, add water, add half a peeled onion, black peppercorns and a bay leaf. Prepare fish broth by boiling fish for 10 minutes. Salt the finished broth, remove the onion and bay leaf. Remove the fish and set aside. Cool and cut into pieces, separating from the bones.
Add diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter (20 g) and add to the soup. Stir milk or cream with flour and gradually pour into the soup, stirring thoroughly. Add the fish pieces and cook for another 8-10 minutes. Sprinkle the finished soup with chopped dill and serve hot.

As you can see, fish soup can be so different, but at the same time it is always tasty and delightfully aromatic. Use our tips and recipes, and your soup will certainly delight everyone who tries it. Bon appetit!

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 ready. 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.

There are several opinions regarding how to cook classic wow. First: ear always prepared from one type of fish. That's why it happens salmon soup, pike soup, trout soup, carp ear, sterlet ear, perch soup, pink salmon soup, pike perch ear, crucian fish soup, catfish soup, sturgeon soup, carp fish soup, salmon soup, bream ear, saury fish soup, cod fish soup, ear made from ruffs, pollock ear, cod fish soup, mackerel soup, ear from pelengas, silver carp ear, burbot fish soup, roach ear. A second opinion and a second technology allows for cooking fish soup from several varieties of fish - mixed or in several stages. For example, they first boil small fish, and then cook more expensive and tasty fish in this broth. Ukha, recipe which includes changing three portions of fish, is called triple fish soup. Royal fish soup is prepared according to the same principle, however, with chicken or even mushroom broth. Ear, recipe which involves its preparation in chicken broth, also called rooster soup.

Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ukha comes in several types. White ear is an ear made from river fish: from ruff (it is believed that ruffs make the most delicious fish soup - because of the ruff mucus), perch, pike perch, whitefish. Black fish soup is made from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. The fish soup made from red fish is called red fish soup. Fisherman's fish soup stands apart. Fish soup on a fire is not like cooking fish soup at home. Fisherman's soup is prepared from any fish that can be caught. How to cook fish soup Any fisherman knows: the water must be from the river, the smoldering firebrand must be extinguished in the almost finished ear, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to prepare fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors - fish soup made from salmon heads. Typically, the Volga ear is an ear made from sterlet. The original recipe has Finnish soup. Finland is a country of a thousand lakes, and Finns know how to cook fish soup. Finnish soup with cream few will leave anyone indifferent. Today even canned soup is quite popular. The recipe for canned fish soup is captivating in its simplicity: throw canned fish into a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon fish soup recipe, pike fish soup recipe, trout fish soup recipe, perch fish soup recipe, pink salmon fish soup recipe, crucian fish soup recipe, sterlet fish soup recipe, sturgeon fish soup recipe, royal fish soup recipe, fish soup catfish recipe, carp fish soup recipe, fish soup recipe with photos, you will find many options for delicious recipes on our website.

How to cook fish soup correctly.

Do not cook fish soup in an aluminum pan.

How to cook clear fish soup? Don't put potatoes in your ear.

- How long to cook fish soup The eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let the ear sit for a while.

After cooking the fish soup, remove the bay leaf from it, otherwise the fish soup may become bitter later.

Place the greens in a plate with fish soup, not in a pan.

Ukha is rightfully considered a masterpiece of culinary art. The rich soup has received recognition in many countries around the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features that must be taken into account. Experienced chefs have revealed the most delicious recipes, let's look at them in more detail. Let's highlight the main aspects, reveal the secrets of cooking, and consider delicious recipes.

Choosing the right fish

1. Of course, the first place is the correct selection of the main ingredients. Based on numerous reviews, we can conclude that the most delicious fish soup comes from crucian carp, perch, pike perch, carp, pike, carp and salmon. In addition, fish soup based on halibut, notothenia and cod is gaining wide popularity.
2. Professional chefs categorically do not recommend preparing a first course of roach, gudgeon, bream, herring and its subspecies, ram and roach. The listed types have a pronounced aroma that spoils the entire impression of consumption.

Additional Ingredients

1. To fully reveal the taste of the finished dish, it must be supplemented with appropriate ingredients. These include peppercorns, parsley or dill, carrots, bay leaves, onions (both green and onions), salt and potatoes.
2. When preparing fish soup, it is important to always remember that the main ingredient is fish. To avoid spoiling the taste and aroma, do not add too many additional ingredients to the soup.
3. To ensure that the onions release their juice into the broth, do not cut them into thin slices. It is enough to chop the onion into 2-4 parts, then place it in the soup. For other vegetables, don't chop them too much.
4. Depending on individual preferences, you can add herbs and spices of absolutely any direction to the fish soup. Anything will do: lemon, nutmeg, saffron, anise, dill, fennel, ginger, etc.

Cooking process

1. If you want to get fish soup without a pronounced fish aroma, do not let the mixture boil. Cook the soup over low heat, do not cover. Ultimately, the broth will be rich, transparent, aromatic and concentrated.
2. To ensure that the fish retains its consistency and opens, place it not in water, but in vegetable broth. Under no circumstances should you overcook seafood, otherwise the soup will look like porridge.
3. If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Large Siberian fish takes about 25 minutes to cook.

1. You can use whole fish to make fish soup. If it has a lot of bones, strain the broth before using.
2. Sturgeon fish has a specific taste if you prepare soup based on it without removing the skin.
3. To make the fish look like “in nature”, do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
4. If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
5. To prepare a golden-hued broth, add onions along with their peels. Once cooked, it can be removed.
6. It is not recommended to stir the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan slightly to prevent ingredients from sticking to the bottom and sides.
7. If you are preparing fish soup based on sea fish, salt the dish immediately before serving. Otherwise, the salt will absorb the taste and aroma.
8. To make the soup rich and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

• fish at your discretion (head and tail)
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• greens for decoration

1. Peel the potatoes, wash them and soak them for half an hour, then chop the tubers into medium-sized cubes. Peel the onion and cut into 4 parts. Prepare a thick-walled saucepan or cauldron, pour in filtered water and place on the stove.
2. Bring the liquid to a boil, reduce the power to the minimum mark. Place the chopped potatoes and onions in a container and cook for 10 minutes. After this period, add spices to taste.
3. Rinse the fish tails and heads and leave to dry. At this time, peel and cut the carrots into half rings, place in a saucepan and simmer for 10 minutes. Next, add the fish and cook the soup until done. Before serving, sprinkle the dish with chopped dill and parsley.

Fish soup with celery

• any fish (tail and head)
• potatoes - 3 pcs.
• celery (root) - 1 pc.
• garlic - 3 cloves
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• dill for decoration

1. Prepare a cauldron or saucepan with a thick bottom, pour in drinking water, bring to the first bubbles. After this, reduce the power, add seasoning for the fish soup and other ingredients as desired (pepper, etc.).
2. Wash the carrots, peel them, chop them into half rings about 3-5 mm wide. If you are using a large celery root, cut off 2 inches of the rhizome. Peel the onion and cut it into 2 parts. Place the listed vegetables in a saucepan and wait until they boil.
3. Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaves and celery from the pan. Pass the garlic through a press and add to the soup. Chop the potato tubers into cubes and also cook.
4. When the potatoes are half cooked, remove the onions and add pre-washed and dried fish. Cook the fish soup for another 10-15 minutes, do not let it boil. Before serving, add salt and garnish with herbs.

• fish at your discretion - 550 gr.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• fresh parsley
• seasonings

1. Gut the fish, remove the dark film, entrails and gills. Wash the carcass and place it on a paper towel to drain off excess moisture. Cut the fish into pieces about 4-5 cm thick.
2. Start cooking vegetables. Peel the carrots and cut them into rings. Remove the skins from the onion and chop it into 4 pieces. Remove the skins from the potatoes and chop the tubers into cubes.
3. Prepare a multibowl. Send the fish into it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Add salt as desired, add other ingredients as desired. Set the “Stew” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
4. After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into serving bowls, sprinkle with herbs (preferably fresh).

Perch soup

• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• parsley (preferably root) - 1 pc.
• perch - 1.2 kg.
• vodka - 45 ml.
• butter (fat content from 65%) - 65 gr.

1. Remove the peel from the onion and cut into 2 parts. Peel the potato tubers and chop them into cubes. Prepare a thick-bottomed pan, pour water and add vegetables inside.
2. Bring the broth until the first bubbles appear, then reduce the power to low. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Place vegetables in a saucepan and cook for 15 minutes.
3. Wash, gut and cut the perch into pieces. Pour fish soup spices into the pan and add fish. After a quarter of an hour, salt the soup to taste, pour in vodka, it will eliminate the unpleasant odor.
4. When the first dish is ready, remove the onions from it. Add oil, stir, cover with a lid, leave for 10 minutes. Serve sprinkled with fresh herbs.

A tasty fish soup is made from different types of fish. Experienced housewives have come up with one important feature: when selecting the number of ingredients, make sure that there is not too much water, fill most of the space in the container with fish. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan carp fish soup