Fish soup. Fish soup always turns out light, satisfying, tasty and healthy. At the same time, it is important to understand that soup from fish and fish soup are completely different dishes, since fish soup has its own cooking characteristics, and, unlike soup, it can not be cooked from every fish. Moreover, fish soup can even be made from canned fish! The only thing is that it is important to remember that soups made from bream, roach, roach or carp can sometimes have a slight bitter aftertaste, so these dishes will most likely not be for everyone.

Fish soup can be cooked with the addition of a wide variety of ingredients - pasta, various cereals (mainly rice), legumes, vegetables, seafood and all kinds of spices. Some people like to prepare traditional fish soup, while others strive to periodically treat themselves and their loved ones with a wonderful puree soup. In this case, all options are good!

Very tasty soups are made from red fish - trout, salmon, salmon or pink salmon. The most dietary soup is made from pink salmon, salmon soups are often made from fish heads, and salmon will be especially good in Finnish fish soup with cream. No less tasty soups can be made from cod or mackerel. By the way, hake, cod and many other varieties of lean sea fish will be an excellent basis for preparing fish soups with cheese, millet or barley (tomato soups with barley will be especially good).

Fish for making soups must be fresh - you can determine its freshness by the gills: if they are red, then the fish is fresh and can be safely used. And if the gills turn out to be dark or have some other unusual shade, it means that the fish has already spoiled. Fresh fish must be thoroughly washed and gutted, and also the heads, tails and fins must be cut off - by the way, the latter can always be used to make a wonderful fish broth.

You can boil the whole fish for soup, or you can free it from the ridges and bones and cut it into pieces. It is extremely important not to overcook whole fish (especially if it is river), because overcooked fish often falls into pieces, and all the bones contained in it end up directly in the soup. Therefore, as soon as the first signs that the fish is overcooked become obvious, it must be immediately removed from the pan.

Both fish in tomato and fish in oil are equally suitable for making soups from canned fish. Most often, housewives opt for canned mackerel, pink salmon or saury. And such soups also boast excellent taste!

In addition, ukha is perfect for those who are trying to lose weight, as it usually has a fairly low calorie content. The only exceptions are creamy soups. Fish soup recipes are so varied that everyone will find something to suit their taste. In addition to the traditional onions, potatoes, herbs and carrots, cream, cheese, shrimp, oatmeal, celery, tomatoes and much more are added. Of course, one cannot do without aromatic spices and aromatic herbs.

The five most commonly used ingredients in recipes are:

This food can be cooked on the stove, in a slow cooker, or over a fire. There is nothing tastier and healthier than traditional fish soup prepared in nature. Preparing this dish is not difficult. You can cope with such work without having serious culinary skills, but it is important to stick to the recipe, especially if this type of dish is being prepared for the first time. It is important to observe the specified proportions, as well as maintain the correct time and temperature so that the pieces of fish and vegetables do not boil, but remain soft enough.

Fish soup is a tasty and satisfying first course that is easy and quick to prepare. You can even use canned food for this dish. The version with canned fish is so simple that even a student in a dormitory can handle it.

Ingredients: a can of saury in oil, 2 potatoes, carrots, 2 liters of purified water, an onion, fine salt, a couple of bay leaves.

Canned fish soup is an easily digestible and low-fat dish.

1. Potato cubes are poured with boiling water and sent to cook.
2. The remaining vegetables are chopped and fried until lightly browned.
3. When the potatoes have boiled for 8-9 minutes, you can add the fry to them.
4. After another 15-17 minutes, canned fish is added. First you need to remove the seeds and mash them with a fork. Oil from a jar is also poured into the soup - it will make the dish especially aromatic.
5. All that remains is to add salt and bay leaves.

After 5-6 minutes of boiling over low heat, the canned fish soup will be completely ready.

Rich fish soup from the head and tail of trout

Ingredients: trout head and tail, 1-2 potatoes, onions, coarse salt, carrots, half a bunch of green onions, a mixture of spices for soup.

1. The fish head is thoroughly washed and the gills are cut off. If you leave them, the finished dish may taste bitter. The tail is prepared in the same way. Parts of the fish carcass are filled with water. A whole onion is immediately laid out to them, salt and spices are added.
2. The fish is cooked for 15-17 minutes. Next, its pieces are removed from the water, and the meat is removed from them. The remaining parts are thrown away along with the onion.
3. Carrots and potatoes cut into small pieces are added to the broth.
4. Boil the soup from the head and tail of trout until the vegetables soften.

Before serving, sprinkle the portions with chopped onions.

Delicate fish soup with cream

Ingredients: a kilo of fresh salmon fillet, salt, 6 glasses of water, a kilo of potatoes, 2 carrots, 2 leeks, 2 tbsp. heavy cream, 3 tbsp. spoons of butter, aromatic herbs.

This soup is also called fish soup in Finnish.

1. All vegetables are washed and finely chopped. Leeks - in rings, potatoes - in bars, carrots - in thin circles.
2. The fish fillet is washed and cut into medium cubes.
3. In a duck pot, first fry the onion in melted butter until translucent and golden. Then the rest of the vegetables are added to it, water is immediately poured out, salt and seasonings are poured out.
4. The mixture is cooked until the vegetables are soft.
5. Then pieces of salmon are added and cooking continues for another 10-12 minutes.
6. It remains to pour in the heavy cream and cook for another 3-4 minutes. You can add salt to taste.

The finished fish soup with cream is decorated with chopped dill.

From red fish

Ingredients: 5 potatoes, 370 g chum salmon, 2 onions, carrots, large egg, small piece of butter, bay leaf, salt.

1. The fish is cleaned of scales, filled with water and sent to boil in one piece. Potatoes, cut into medium cubes, are immediately added to it.
2. Vegetables are randomly chopped and sautéed in butter. You can add any spices to your taste. When the ingredients are fried, they are poured with 3-4 tbsp. spoons of fish broth and simmer for 6-7 minutes.
3. The finished fish (after 20-25 minutes) is removed from the pan, cut into small pieces and returned to the broth. The bones are disposed of.
4. Fried vegetables are transferred to the newly boiled broth, salt and a bay leaf are added.
5. After 3-4 minutes of cooking, a raw egg is driven into the soup and stirred vigorously with a spoon until white-yellow threads appear.

The finished dish is removed from the heat, covered with a lid and left to steep for half an hour.

In a slow cooker

Ingredients: half a kilo of any fish, 1 pc. onions and carrots, 3-4 potatoes, 2 large spoons of white rice, salt, a bunch of dill, 3-4 allspice peas.

Soup will always please your family and diversify your diet.

1. The fish gets rid of bones, skin and everything unnecessary, is cut into large pieces and sent to boil in salted boiling water (1.5-2 liters) in the bowl of a “smart pan” in a program intended for stewing.
2. After 5-6 minutes, all peeled and chopped vegetables, as well as cereals, are added to the container.
3. A couple of minutes before the device beeps, the dish is seasoned with salt and chopped herbs and pepper are poured into it.

The finished treat is served with homemade sour cream.

From cod

Ingredients: 420 g cod, 2 pcs. carrots, large onion, half a kilo of potatoes, 2 large spoons of sifted flour, 60 g of butter, table salt, any suitable spices.

1. The fish is thoroughly washed, cleaned of entrails, fins, and scales. Next, it is rinsed again with water, cut into large pieces, 2 liters of water are poured in and it is sent to cook.
2. The finished fish is removed from the pan and cut into pieces. The broth is filtered and the chopped cod fillet is returned to it.
3. Spices and salt are added to the container.
4. After boiling again, you can add potato bars and carrot cubes.
5. At this time, the onion is crushed and fried in a mixture of butter and vegetable oil. When the vegetable pieces turn golden, they are covered with flour and cooked for a couple more minutes with frequent stirring.
6. After adding the fry to the soup, it cooks for another 7-8 minutes.

When serving, the finished dish is sprinkled with fresh herbs.

Hearty fish soup with millet

Ingredients: 620 g fish, 5-6 small potatoes, 60 g millet, 2 medium onions, large carrots, pepper, fine salt.

Fragrant and tasty fish soup.

1. The fish is poured with cold water and cooked over low heat for just under half an hour. If heads are used, then the gills must be cut off.
2. Chopped vegetables (except potatoes) are fried until golden in any fat.
3. The potatoes are cut into strips, the grains are sorted and washed, and then soaked in ice water for several minutes.
4. When the fish is ready, place the prepared ingredients from step three into the pan. The dish is cooked for another 17-20 minutes.
5. Pepper and salt are poured into the pan.

Cooking the soup continues for another 5-6 minutes. It is advisable not to stir it at this time.

Fish soup on the fire in Old Russian style

Ingredients: 320 g perch, 620 g pike perch, large carrots, onions, a bunch of various fresh herbs, table salt, spices to taste.

1. First, small fish are boiled in a pot over a fire for fat. You don’t have to clean it - just wash and gut it. When the fish is cooked enough, it is removed from the broth. You can eat it with a side dish.
2. The broth is filtered and returned to the pot. Cleaned and gutted pike perch is sent into it. It cooks for 40-45 minutes.
3. The fish is again removed from the broth. Pieces of fillet are removed from it and it is placed back.
4. Peeled carrot circles, a whole onion, chopped herbs are placed in the liquid, sprinkled with salt and spices.
5. If the broth has boiled away too much, add a little boiled water.
6. The fish soup is cooked for another half hour at a minimum boil.

The soup should sit under the lid for 15-17 minutes, after which you can take a sample from it.

Salmon fish soup - step by step

Ingredients: 330 g salmon, 1/3 leek, medium carrot, a handful of cherry tomatoes, 2-3 potatoes, table salt, a mixture of ground colored peppers.

This is a very refined and tasty dish.

1. Salmon without scales is poured with cold water and brought to a boil. The foam is removed from the surface of the liquid. The fish is cooked for a little less than half an hour. The broth is salted.





1. River fish is gutted and cooked until tender in 1.5 liters of salted boiling water. 30-35 minutes of cooking is enough. The resulting broth is filtered, leaving only the chopped fish fillet in it.
2. Onion cubes, cereals, potato slices and carrots chopped in any convenient way are sent to the pan with the soup base.
3. The dish is cooked until the vegetables soften and the cereal is ready, add salt and pepper.