What you need for fish soup. How to cook fish soup at home: revealing the secrets of chefs

For avid fishermen and simply lovers of fish dishes, there is always one pressing question - how to prepare a delicious fish soup from various fish, so that it is pleasing to both the eye and the stomach.

It is not necessary to cook the fish soup over a fire, in a special pot near the river. Fans of fish soup want to enjoy it not only during seasonal fishing, but at any time of the year, regardless of whether there is an opportunity to fish with a fishing rod or not.

Undoubtedly, fish soup cooked over a fire seems tastier and more aromatic than at home in a pan on gas. But it is quite possible to prepare an equally attractive fish soup at home.

There are many different recipes from fish products, but the first place rightfully occupies, of course, fish soup. If you ask the average person which fish dish is the most important, undoubtedly, the majority will give an affirmative answer in favor of fish soup.

In modern cuisine, there are two types of decoctions - meat and fish. Meat broth is usually called “broth”, fish broth is called “ukha”. So how can you prepare a delicious fish soup with broth at home? First you need to highlight the main stages of preparation.

Step 1: Choose the right fish

In order to get a tasty broth with richness, and not a pitiful semblance of fish soup, first of all, a lot depends on the fish itself. The fish should be fresh, with an elastic, dense carcass that instantly recovers when pressed; the meat should be tender and have sufficient stickiness.

Delicious fish soup can be obtained from both river and sea fish. From crucian carp, perch, carp, ruffe, pike perch, pike, carp, as well as from “red” fish (salmon, salmon, sturgeon, stellate sturgeon).

The fish soup will have a unique taste if you mix several types of fish, ideally two or more. This will give the dish an unforgettable aroma and will please the taste of any gourmet. To make the soup rich and authentic, do not regret adding more fish compared to water. The more fish, the tastier the broth will be.

Stage 2: Spices and vegetables

What would fish soup be without adding vegetables and spices to it? They are needed precisely to emphasize the taste of the fish, and not to drown it out. Therefore, it is better not to overdo it with adding them. Traditionally, potatoes, millet and onions are added to the fish soup. And also carrots, a few bay leaves and black peppercorns. According to your wishes and taste preferences, you can add those spices that you like and want to add appropriately.

There are a huge number of recipes for properly preparing fish soup on the Internet and in books. Each chef cooks it differently. However, you should remember that you don’t need to add a lot of ingredients to it, because it will lose its taste.

Vegetables are cut into large pieces; you can chop them if desired. The onion should be cut into two parts for better juice release. Large fish are cut into several parts: small fish into two parts, or not cut at all.

Abroad, spices and seasonings specific to a given nation are added as additional ingredients. This could be onions, sprigs of dill, lemon slices, etc.

Stage 3: the art of cooking

To obtain a light fish broth with aroma and richness without a strong fish smell, you need to cook it over low heat with the lid open. Skim off the foam after boiling and bring to readiness over low heat. Do not let the broth boil, otherwise the broth will turn out dark and cloudy.

You should put the fish in a vegetable broth, and not just in water, and be sure to ensure that it is not overcooked. Fish caught at sea is boiled for 8 to 12 minutes. Fish caught in freshwater reservoirs is cooked for no more than 7-20 minutes.

It is advisable to add sea salt, but if you don’t have it, then whatever you have on hand will do. If desired, you can add a piece of butter and let it sit covered for at least 10 minutes.

if the fish is small and has a lot of bones, then the broth should be strained;
The fins and head give the fish soup a special taste;
You can get rid of the unpleasant smell of fish by sprinkling it with lemon;
an unpeeled onion will give the broth a beautiful color;
fresh herbs always go well with fish.

Recipe for delicious homemade fish soup

onion head - 1 piece;
medium sized carrots - 1 piece;
laurel leaf - 2 pieces;
black peppercorns - 6 pcs.;
water - 3 l;
fish (optional) - 1 kg;
celery or parsley - 1 root;
potatoes - 2 pcs.;
greens - several branches;
spices - to taste.

Pour water into a saucepan; when the water boils, add peeled and cut into large cubes potatoes and an unpeeled onion, cut in half;
After 10-15 minutes, put chopped celery or parsley root and carrots, cut into large pieces or just in half, into a container with boiling water;
Cook for about 10 minutes;
While everything is cooking, at this time we prepare the fish. We clean it well, gut it and cut it into pieces;
After the expiration date, add spices, pepper, fish to the pan;
Bring to final readiness for another 15-20 minutes. On low heat;
Remove the celery, bay leaf and boiled onion;
Add salt and pepper to taste;
Let stand for about 10 minutes with the lid on. After the fish soup has steeped, place the fish on a plate, pour broth on top and serve with bread and herbs.

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The most delicious fish soup

Ingredients:

fish (salmon head) - 1 piece;
sea bass (without head) - 1 carcass;
parsley - 1 bunch;
dill - 1 bunch;
green onions - 1 bunch;
onions (medium size) - 2 - 3 pieces;
potatoes (medium size) - 5 -6 pieces;
fresh tomatoes - 3 pieces;
bay leaf - 3 - 4 pieces;
allspice (peas) - to taste;
ground white pepper - to taste;

The most delicious soup. Step by step recipe

Pour water into a large saucepan (about half its volume) and throw our fish into it.
Advice: to make the fish soup very tasty and rich, I recommend cooking it from the head of the fish. And the salmon head is also very meaty and tasty, so it makes excellent fish soup.
The fish must first be prepared. We carefully clean the head from any remaining scales, rinse it well under running water and remove the gills. If the gills are not removed, the broth will be cloudy and bitter. A small carcass of sea bass (without the head), also cleaned of scales, washed well (especially inside) and cut into pieces.
Place thick stems of herbs (dill and parsley) in a saucepan, cover with a lid and let it boil.
When the fish is cooked a little, remove the pan from the heat and remove the fish head and green stems to a separate plate. We leave only the fragrant fish broth with pieces of perch.
Peel the onions, chop them fairly large (into 6-8 pieces) and fry them in a completely dry frying pan until browned. (We imitate roasting over a fire).
Place the pan with fish broth on the fire and add the peeled and chopped potatoes.
Then add the onion to the pan.
We also fry the spices in a dry frying pan: bay leaves and allspice peas (several peas). When the leaves and peppercorns darken, add them to the pan with the fish soup.
Add ground white pepper to your taste. But the more common ground black pepper also works great.
We continue to cook our homemade fish soup until the potatoes are ready. When the potatoes become soft, we can consider that the soup is almost ready.
Now fry the coarsely chopped fresh tomatoes in a dry frying pan until browned. The tomatoes need to be tossed in at the end of cooking so they retain their shape and vibrant flavor (which is what I love most about this fish soup recipe). If tomatoes are overcooked, they will become soft and lose their fresh taste and color.
Place the finished tomatoes in a saucepan.
Cover the pan with rich fish soup, tomatoes and potatoes with a lid.
Turn off the heat and leave to brew for 10-15 minutes.
In the meantime, prepare the greens.
Finely chop the green onions, parsley and dill leaves.
We do not throw the chopped greens into the pan, but place them in portions on a plate with the fish soup. This way, it will not lose its bright color and wonderful aroma.
If you have meat in the fish head (as in my case), then we clean it from the bones and put it in plates with the fish soup.
Pour the delicious fish soup with potatoes and tomatoes into portioned plates, sprinkle with chopped herbs and serve.

It turns out very tasty if the fish soup is served hot: with fresh bread or pita bread. It turns out rich, aromatic and bright. Pieces of fish in a light broth with vegetables, a subtle hint of smoke - delicious. Be sure to prepare fish soup with potatoes and tomatoes in your kitchen. The “Very Tasty” website team wishes you bon appetit.

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How to cook delicious fish soup?

Connoisseurs of Russian cuisine claim that only the fish soup that is cooked over a fire, in a smoky, battered pot, soaked in smoke and the free wind, can be considered real. This fish soup should be eaten slowly, with a glass of iced vodka and a friendly conversation.

However, not all fish soup lovers are ready to go fishing or hiking for this delicious dish. They prefer to cook it at home. With a certain amount of culinary skill, the dish turns out no worse than one prepared in field conditions.

Chefs claim that preparing a delicious fish soup is a real culinary art. It can be prepared from different varieties of fish, each of which gives it its own unique taste and aroma.

Dish of sea fish

A wonderful treat made from marine fish can be prepared at home.

The following are well suited for this recipe:

As a result, what will be cooked on the stove is not fish soup at all, but an ordinary fish soup. For the same reason, it is not recommended to mix river and sea fish in one dish. The most important thing for fish soup is the broth. It is this that forms the basis of the dish.

To prepare it at home, you need to properly cut and cook the fish:

first you need to clean it of scales;
Next you need to decapitate it and remove the gills;
then the fish should be thoroughly cleaned of its entrails;
Next you need to cut off all types of fins from it and cut off the tail.

After the cutting process is completed, you can start cooking the broth:

The entrails can be thrown away without regret, and the fish head, fins, tail and milk should be placed in a suitable container and filled with water. After waiting until the water boils, you need to reduce the temperature and cook the broth for about a quarter of an hour. In this case, the foam formed during the boiling process does not need to be removed.
Remove all cooked parts of the fish from the resulting broth and cool it slightly.
Cut the pre-cleaned fish into pieces, and then peel and finely chop a few potatoes.
Place the pieces of fish meat along with the potatoes into the cooled broth and cook over medium heat until the potatoes are completely cooked.
About 10 minutes before the end of cooking, the fish soup should be seasoned with one peeled onion, a couple of bay leaves and a small amount of black peppercorns.
To prevent the fish from overcooking, it is recommended to add salt to the dish only when it is removed from the stove.

A few secrets

To prepare a tasty and rich soup at home, you need to follow professional advice from chefs and use their little secrets:

The only way to add spice to your ear is with black pepper. Red is not suitable for these purposes;
If you want fish soup, but don’t have any fish heads or tails, you can make broth from unpeeled shrimp. Boiled shrimp should be placed in a deep container, poured with the resulting broth, generously salted, seasoned with pepper and various spices and allowed to stand for a little less than half an hour. The broth can be considered ready. Next, the shrimp should be peeled from the shell and returned to the fish soup or eaten as an independent dish;
Some original recipes call for adding diced tomatoes to the broth. Thanks to this, the dish acquires a pink tint and acquires a sour taste;
if you cook millet or rice in broth, instead of fish soup, the result will be fish soup, since the taste of the cereal will prevail over all others.

Dish of river fish

The most popular basis for fish soup has long been considered pike or perch. But at home it is possible to prepare a dish not only from these fish, but also from ruff, burbot, and other types of river fish.

Such a fish soup may well be a prefabricated fish soup, but in this case it should be cooked in stages.

Small fish are boiled without bothering with cleaning and gutting. Some old recipes recommend the use of gauze in which to wrap the fish when boiling, so that it does not turn the broth into a fishy mess. But modern chefs advise using a colander.

Boiled small fish can be thrown away or fed to cats. Add boiled water to the boiled broth to the required volume and add pike, pike perch, large perch or burbot cut into pieces.

Someone will say that fish soup is not prepared in the kitchen, and they will be absolutely right. For fish soup you need nature, a fire, a light fog over the water. But it’s not always possible to go out into nature.

The modern world is intense and complex. Everyone is in a hurry, there are a lot of things to do and things to do. And sometimes you want fish soup. In principle, it’s worth making a fish day at home sometimes.

Homemade soup is very useful. Well? Maybe not fish soup, but fish soup, but it’s necessary.

After successful fishing, there are always heads and tails left. This is certainly not salmon soup, but it’s also delicious.

So, Homemade soup from the heads, at home in the kitchen. Improvisation.

Homemade soup. Very tasty recipe

Ingredients (4 servings)

Fish (heads, tails) 1 kg
Carrot 1 piece
Celery or parsley root 1 piece
Onion 1 piece
Potatoes 1-2 pcs
Garlic 1-2 cloves
Salt, black pepper, allspice, cloves, bay leaf, coriander to taste
Parsley 3-4 sprigs

Homemade fish soup is always a memory of fishing. Pour 2 liters of water into the pan. While the water is boiling, throw all the spices into the pan and add a little salt.
Pike perch heads, tails
As spices we throw in: peas - black pepper 10-12 pcs., allspice 2-3 pcs., coriander 0.5 tsp. In addition, 1-2 cloves and 2 bay leaves.
Black and allspice pepper, cloves and coriander. Bay leaf
Peel the carrots and cut into thick slices or simply cut them in half. Throw in the whole celery root (you can add parsley root, but be careful - it gives a little bitterness). Or cut a piece from a large root. Peel the onion and cut it lightly, literally a quarter of the way, crosswise.
Potatoes, carrots, onions and garlic. Celery root
When the water boils, let the spices and roots simmer for 15 minutes and remove the celery and bay leaf.
Let the spices and roots simmer for 15 minutes
After this, throw the peeled and cut potatoes into 4-6 pieces into boiling water. Discard the cooked onion. Add garlic - the grains should be slightly flattened with the block of a knife.
Throw peeled and cut potatoes into 4-6 pieces into boiling water
Cook potatoes for 10-12 minutes. Then put the fish in your ear.
Then put the fish in your ear
Usually fish are heads and tails, unless they specifically left something better on the ear. We still have pike and pike perch leftovers. Well, sometimes we also buy sets of trout and salmon. And the homemade soup turns out rich.
By the way, if you are preparing fish soup with red fish, you should throw in half a lemon without squeezing it. Then remove the lemon and throw it away.
After adding the fish, homemade fish soup will be better if you do not stir it and do not allow the liquid to boil.
Cook homemade fish soup for 15-20 minutes. Over low heat until the soup simmers gently.
Then you can remove the carrots. Whether or not to leave the cooked carrots in your ear is at your discretion. For example, I love carrots.
Add final salt and pepper to taste.
At this stage, you can put pieces of raw good fish - pike perch, trout, etc. in your ear. After this fish is cooked, you can put it on a plate for everyone, one piece at a time.
Add finely chopped parsley. While the homemade soup is still boiling, add 2 more bay leaves.
Immediately remove the soup from the heat and let stand for 10 minutes. Like the highest squeak - you can splash 50 grams of vodka in your ear. But vodka in your ear is in nature. If you are preparing homemade fish soup for your family, you probably shouldn’t do that. In principle, no one forbids simply pouring a glass for those who wish.
Remove the fish from the fish soup and place it on a separate plate.
Remove the fish from the fish soup and place it on a separate plate. After this, pour the fish soup into plates and eat with fresh bread.

Fish soup on the dinner table is always a small celebration. There is no shame in treating guests to good fish soup. And if the hostess tries and makes it more original, and also serves it beautifully, then no one will resist. But to cook fish soup, you need art, attention, and caution: if you overcook the fish, you’ll ruin its taste and appearance; if you don’t cook it enough, that’s also bad.

In a word, soup is not an easy undertaking. There are many recipes for making fish soup, and although each has its fans, the basis of this dish is common. Before giving free rein to your culinary imagination, you need to firmly grasp the basics.

Cooking fish soup

Finely chopped onion and parsley pour water, boil a little, and then add prepared fish, peppercorns, salt and bay leaf. You can put the fish with roots, and spices at the end of cooking. The ear should be allowed to brew for 20-30 minutes under the lid. On a plate you can put a piece of butter and freshly chopped herbs and ground black pepper. Both small and large fish soup are suitable for fish soup, preferably river fish.

Pike sometimes smell like mud. But the taste of this fish is excellent, and as for the smell, it can be eliminated.

Ingredients:

pike - 800 grams;
potatoes - 2 pieces;
parsley root - two roots;
carrot - 1 piece;
onions - 2 onions;
fresh green parsley - 1 bunch;
butter - optional;
Spices and seasonings - to taste.

Cooking technology

Cut the roots into small strips, finely chop the onions, cut the potatoes into small cubes, put the cut pike fish on it, pour vegetable brine on it, put parsley, then add water and cook until the fish is ready. At the end of cooking, add all the seasonings, including ground cumin seeds. When serving in soup bowls, sprinkle with ground black pepper and season with butter.

5. Ukha team

The fish soup will be much tastier if the fish is lightly pre-fried in butter. After that, put it in a saucepan with chopped parsley and dill, thinly sliced carrots and onions, add salt, add water and put on low heat.

The liquid should cover the fish by 8-10 cm. Cook without a lid, without stirring. Remove the foam carefully so as not to crush the fish. At the end of cooking, add bay leaf and allspice. Small fish can be pre-boiled in a colander, and the broth can be poured over larger pieces of fish. A selection of fish according to taste and availability.

6. Fishing soup

This fish soup is best cooked over a fire from freshly caught fish.

Product composition:

fish - 2 kilograms;
bulbs - 1.5 pieces;
orange root vegetable - 2 pieces;
cereal - half a glass;
potatoes - 200 grams;
tomatoes - 4 tomatoes;
sweet pepper - 2 pieces;
all greens - according to the recipe or your taste;
crushed lard - 2 teaspoons;
seasonings and various vegetables - at your discretion.

Preparing fisherman's fish soup

Cut the potatoes into large cubes, and the carrots and bell peppers into very thin strips, finely chop the onions, finely chop the tomatoes into semicircles. And now the washed millet, chopped dill and parsley. Salt the fish, first the large pieces, and then the small ones, and then the small pieces, add water and put on the fire, but the fire should be low.

When boiling, skim off foam. Before the end of cooking, add crushed old lard, bay leaves and peppercorns. A small “bouquet” of thyme is also desirable; it must be removed immediately as soon as the fish soup is removed from the heat, otherwise it will kill all the odors. The fish soup should be brewed. Serve with fresh bread grated with garlic. Garlic can also be put in your ear. Serve fresh sweet and bitter peppers, tomatoes, dill, parsley and everything else in the set on a plate.

I like to fish and cook fish soup, so there will be more recipes to come.

There are a huge number of soup recipes that even a novice housewife can prepare. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook fish soup, you need to learn more about the fish used, cutting and some nuances. You can cook either on gas at home or over a fire while fishing or hiking.

What kind of fish is best to cook with? The easiest way to cook a delicious fish soup is from river fish. You can do this right on the river bank by catching a fresh carcass. Specimens of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try stews made from pink salmon in a jar or mackerel, as well as from canned saury or marine species.

Pike fish soup at home is a very rich and tasty dish. The fillets are left for another purpose, such as cutlets. You will need 1 large head (weighing about 500-600 grams) or several medium-sized ones, in addition to this you need other ingredients:

potatoes – 4 pcs.;
one onion;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, ground black pepper, bay leaves.

How to cook pike soup at home? Remove the gills and eyes, rinse the head well under water. Next, send it to cook over the fire, don’t forget to salt the water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to remove the head. Chop the potatoes into slices and place in boiling broth. Add carrot slices and diced onion there. Keep on medium heat for twenty minutes, during which time you can remove the meat from the bones. Return it to the pan, add chopped herbs and serve the fish soup from the pike head.

River fish cooked over a fire produces a flavorful and nutritious stew. The taste will be much brighter thanks to cooking in the fresh air from fresh carcasses of different types. Usually a kettle or cauldron is used, but a regular saucepan will do. Ingredients:

any small fish (carp, pike perch, pike or roach) – 10-12 pcs.;
onion – 1 pc.;
potatoes – 5-6 pcs.;
carrot – 1 pc.;
tomato – 1-2 pcs.;
green;
salt, ground black pepper.

Cooking fish soup over a fire in a cauldron. Remove scales from the fish, make an incision on the belly and pull out the insides, wash. Peel the potatoes, cut into several large pieces, and place on the bottom of the pot. Add fish, add water, salt and pepper. Place on the fire and cook covered for about 5 minutes. Throw in the whole onion and chopped carrots. Next, you need to remove the lid, stir the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and tomato, cut into 4-6 wedges. In a similar way, you can cook river fish soup at home, it turns out just as tasty.

Making catfish chowder in a pot is not difficult; the dish turns out hearty with tender meat. Classic recipes use affordable products that are always available at home. Fish soup is considered one of the popular dishes in Russian folk cuisine. What you need and how to cook it correctly:

carcass – 1.5 kg;
potato tubers – 5-7 pcs.;
carrot – 1 pc.;
onion – 1 pc.;s
fresh herbs – 1 bunch;
vegetable oil – 2-3 tbsp. l;
salt, peppercorns and a few bay leaves.

The fish should be cut: washed and removed, cut off the head (if it is large, it will be ideal to cook the ear from the head) and the tail. When using fillet, be sure to remove large bones and cut the meat into several large pieces. Pour water over the catfish, put it on fire and cook covered for about 45-60 minutes. Add spices, peppercorns and salt; after boiling, it is recommended to remove the foam. Peel the onion and chop into cubes, it is better to grate the carrots on a coarse grater. Peel the potatoes and cut into slices, throw into boiling broth without fish (catch the remains of the carcass to make boneless fish soup), cook for 20 minutes. Break the meat into small pieces and return to the container. Add the sautéed vegetable mixture there and cook for another 5-7 minutes. Leave the catfish soup to infuse and then serve with chopped herbs.

What side dish goes best with fish?

You can choose up to 3 different options

Total score

Potato

Total score

Vegetable side dish

Total score

Pasta

Total score

It is possible to cook a very unusual Finnish soup from pike perch at home. They use fillet, cream and several other products that complement each other perfectly. The dish turns out tender with a pleasant creamy taste. So, the list of ingredients:

pike perch – 600 g;
potatoes – 6 pcs.;
cream 30% – 200 ml;
green onions and dill - 1 bunch each;
spices (black pepper, dried basil are suitable) and salt.

Divide the fillet into large pieces, finely chop the onion, chop the potatoes into cubes. Layer fish, potatoes, green onions, sprinkle with spices and salt. Pour water so that it covers 2 fingers of food. Bring to a boil, reduce heat to low and simmer for 30 minutes until all ingredients are soft. Pour in warm cream, boil and serve the dish prepared from pike perch at home with herbs.

Unusual fish soup options

Expert opinion

Federation of Fishing Sports of the Moscow Region

Ask a question to an expert

Many people believe that traditional fish soup can only be cooked from river fish. Sea carcasses and even canned fish with rice are suitable for cooking. Such stews are rarely prepared, but they turn out no less tasty than classic dishes.

How to cook sterlet soup? When cooked correctly, the stew resembles a dish cooked over a fire. It is not necessary to dip a smoldering log into a pan to achieve the taste of real fish soup. All you need to do is find an interesting and simple recipe and prepare the fish. The most difficult thing in working with sterlet is cleaning it, because the carcass is covered with a thick layer of mucus. Required products for the classic version:

sterlet – 1 kg;
one carrot;
celery root;
vodka – 3 tbsp. l;
bay leaf, peppercorns, salt.

If you want fish soup, but there are no fresh carcasses at home, you can use canned saury or mackerel. This fish cooks much faster and does not require cutting, which significantly reduces cooking time. What you need to take for canned fish soup:

canned food - 1 can;
potatoes – 3 pcs.;
vegetable oil – 40 ml;
carrots and onions – 1 pc.;
salt, mixture of peppers or spices, bay leaf.

Peel the tubers, chop into strips, and place in boiling salted water. Peel the carrots and onions, chop finely and fry with butter until soft. Add frying to the finished potatoes, add spices. Remove the saury from the jar, mash it lightly with a fork and throw it into the pan. Cook over medium heat for 5-7 minutes, remove from heat and pour into plates, garnish with herbs. Before cooking saury or mackerel fish soup, you should choose the right canned product. You cannot cook from spoiled fish, otherwise poisoning cannot be avoided. The carcasses should have a pleasant smell and color, soft bones, and the liquid in the jar should be clear and contain little fat.

Simple tips will help you make delicious red fish soup at home. It is better to buy trout, salmon or whole salmon. Steaks should be fried, fillets should be salted, and soup should be made from fish heads, large bones and tails. One carcass makes 3-4 delicious dishes. Fish soup is prepared from the following products:

red fish – 500 g;
carrots – 2 pcs.;
onions – 2 pcs.;
pearl barley – 100 g;
small potatoes – 4 pcs.;
vegetable oil – 50 ml;
parsley root;
garlic clove;
ground pepper, salt, bay leaf.

Wash the head of the fish, remove the eyes and gills, add water and cook. Wait until it boils, then change the water to clean water and keep it on low heat for at least 20 minutes. Take care of the vegetables: peel and cut the potatoes into strips, onions and carrots into cubes. Immediately throw the parsley root with one whole onion into the pan, add salt and pepper. Fry the prepared vegetables (except potatoes) with butter until golden brown, add chopped garlic. Take out the finished fish, strain the broth and add pearl barley to it. Cook for about 25 minutes, stirring occasionally. Next, add potatoes to the pan, and after another 10 minutes, fry and boneless fish meat. Boil until the vegetables are soft; before serving, remove the whole onion and parsley root. Pour pink salmon soup (salmon or salmon) into plates and begin the meal.

Fish soup is prepared from different types of fish, but it always turns out delicious. It is enough to know a few simple recipes and secrets, as well as to properly cut the carcass. You can cook fish soup over a fire from freshly caught fish or at home using canned food.

Rich fish broth called “ukha” is a traditional dish of Russian cuisine. Fish soup recipes can differ significantly from each other, but the technology for preparing the classic dish contains fundamentals and principles that apply to any version. How to cook fish soup correctly to get a tasty, rich and aromatic broth?

Subtleties of cooking fish soup

It seems that there is nothing complicated in cooking fish broth, but there are still some peculiarities in its preparation. First of all, real fish soup is prepared only from fresh fish, preferably live fish. Frozen will not produce a rich, sticky broth, and the aroma of the finished dish will not be as bright and rich. For fish soup, they use varieties of fish whose meat is tender and sweet; after defrosting, not a trace of such inherent sweetness will remain.

What fish to use for making fish soup

Usually, for classic fish soup, one type of fish is used, but a combination of them is also allowed. To obtain a rich broth, you should first boil small fish, gutted but not cleared of scales, then strain the broth and cook large fish, cut into pieces, with the addition of the remaining ingredients.

Not all types of fish are suitable for making fish soup, for example, herring, mackerel, bream, roach, sardines, which have too spicy a taste. You can prepare fish soup from river or sea varieties.

Types of fish soup

There are many varieties of fish soup. Recipes differ in cooking technologies, regions, combinations of fish and other products. Different types of fish can be used - freshwater and sea - this is a collection of fish soup; Amber fish soup is prepared from red fish; with the addition of a large amount of carrots and onions to the broth, a dish called “sweet ear” is obtained. In some recipes, crayfish, mushrooms, and cereals are added to the broth; others are cooked from fish liver.

Important points in preparing fish soup

Some of the main principles in preparing fish soup:

The fish is not placed in cold water for cooking, but in boiling, salted water;
For real fish soup, a large number of additives that we are used to seeing in soups are not used. The fish is cooked in a decoction of vegetables, which are then removed from the broth;
Spices and seasonings must be added: black pepper, bay leaf, parsley (root and herbs) and others;
The broth should not boil too much - cook over moderate or low heat;
The fish soup is prepared without covering with a lid;
Cooking in cast iron or aluminum containers is unacceptable; used clay, glass, enameled or coated: ceramic, Teflon, non-stick.

How long to cook fish soup

It is important not to overcook the fish so that its meat remains intact and does not fall apart throughout the container in which it is cooked. Cooking the broth for too long also has a detrimental effect on its properties: it will not be viscous, rich, and the aroma will change. The cooking time for fish soup depends on the type of fish and its size (or the size of the pieces into which it is cut). On average, small river fish need 7-12 minutes, large ones – 15-20; sea fish is boiled for 10-15 minutes, cut into large pieces.

At the end of cooking, after turning off the heat, the fish soup must be allowed to brew for 10 minutes under the lid.

Cooking fish soup over a fire

The fish soup prepared from freshly caught fish is significantly different from the one prepared at home. It contains many varieties of fish - whatever is caught is cooked. It is more concentrated and usually without the addition of any vegetables. Vodka is poured into such fish soup, cooked from river fish, to get rid of the smell of mud, and at the end of cooking, a burning log from the fire is dipped into the broth.

Classic fish soup recipe at home

For this recipe, take 5-6 pieces of small crucian carp and one large carp.

Clean the fish from giblets and remove the gills. It is not necessary to remove scales from crucian carp.

Pour 2 liters of water into a saucepan, put one whole medium peeled onion, and put on fire. Season with salt, add 5-6 black peppercorns and 2 bay leaves.

When the water boils, place whole crucian carp in it, let it boil, cook for 15 minutes. Skim off the foam periodically.

After the time has passed, strain the broth, remove the fish, onion and spices, return it to the heat, add a shot of vodka, a diced onion and one parsley root, cut into thin circles, bring to a boil, reduce the heat.

After 7 minutes, add one finely chopped carrot and 4 potatoes, cut into slices.

10 minutes after the broth boils, lower the carp, cut into large pieces, into it, cook for 15 minutes, and skim off any foam that forms. At the end of cooking, add a tablespoon of butter, a mixture of ground peppers, and salt if necessary.

If you plan to eat the whole fish soup at once, then finely chop a bunch of parsley, dill and green onions into it, let it sit for 10 minutes and serve. If the finished fish soup will be stored in the refrigerator, do not add the greens to the pan, but to the plates immediately before serving.