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 soups– no less popular category of first courses than meat soups. Tasty and aromatic, they have long become an integral part of home cooking. Moreover, preparing soups based on fresh fish is typical not only for Slavic peoples. They are cooked, perhaps, in almost all countries. However, this is not at all surprising. Fish is a nutritious product, rich in vitamins and minerals. In addition, this product has a mass of extractive (soluble) beneficial substances, which, when cooked, pass into the broth. Thus, fish soups turn out to be as healthy as the fish itself.

Fish is a valuable source of protein, which, among other things, is absorbed many times faster than animal protein.

Fish soups are prepared from fresh, chilled, frozen and even salted fish. In addition, only heads or other food waste, such as skin, bones, fins, and tail, can be used to prepare such first courses.

The best soups are made from fresh and chilled fish. It remains juicier and has a more pronounced taste and aroma. However, a delicious fish soup will only turn out if the main ingredient for its preparation is truly fresh. You should choose fish based on visual signs:

• coloring is uniform and natural;
• there is little mucus on the surface of the carcass, it is transparent and odorless;
• the consistency of the meat is dense;
• the gills are painted bright red;
• the eyes are bulging and transparent.

In addition, fresh fish should not have an unnatural pungent odor.

Numerous recipes for fish soups suggest using almost any fish. It is believed that the richest first courses are made from “fish trifles”, and it does not matter whether it is sea or river. You should not choose fish that crumbles a lot when cooked, as well as those that have a natural specific taste and smell. Of course, you can cook soup from such a fish, but you will have to adjust its aromatic and taste qualities by adding a large amount of spices and herbs or even brine.

Proper cutting of the selected fish is another secret to preparing delicious homemade soups. Scaly fish are cleaned of scales. For this, use either an ordinary knife or a special grater. If the scales are particularly hard and difficult to clean, the fish must first be scalded in boiling water. To do this, the carcass should be immersed in very hot water for fifteen to thirty seconds. Some fish are skinned too thickly. The fins must also be removed.

The next stage is gutting the fish. To carry out this procedure, an incision is made along the abdomen from head to tail. The fish is opened and the insides are carefully removed. It is very important not to crush the gallbladder, otherwise the meat will taste bitter. If the above trouble does happen, all recipes recommend immediately rinsing the fish and rubbing a large amount of salt into the places where the bile got in. Then these pieces of fish will need to be cut out.

After gutting, the fish's gills are cut out. If you leave them, the cooked fish broth will end up being very bitter. The head can be cut off or left.

After cleaning and gutting, fresh fish should be washed in running water. However, this process should not be delayed, otherwise the fish will lose its organoleptic qualities and many useful substances.

You can cook fish for soup whole, or cut it into portions. In addition, you can simply use food waste after cutting the fish - head (without gills), skin, bones, fins, tail. They will make the broth no less rich and tasty, and also no less healthy. The amount of such food waste per three to four liter pan should be at least one kilogram.

If you have to use frozen or salted fish to prepare the soup, it must be prepared first. In the first case, the product should be defrosted. To do this, the fish is placed either in a pan with water at room temperature, or left to thaw in the air. No other defrosting methods are suitable, as they can disrupt the fiber structure of the meat, and in addition they significantly reduce the nutritional value of the fish. As for salted fish, it must first be soaked. To do this, the salted product is poured with cold water at the rate of two liters of liquid per kilogram of meat. First, the fish is soaked for an hour, then gutted. After this, soak for about 6-10 hours, changing the water 3-4 times. The procedure time depends on the degree of salinity of the fish.

In order for the fish soup to be transparent, as well as aromatic and truly tasty, it is recommended to cook it without a lid. The boiling should not be too active, and therefore the cooking process should take place over low heat.

These are, perhaps, all the main secrets in preparing fish soups from fresh, frozen, salted fish, as well as from fish waste (heads and other parts). You will find all the other subtleties of creating this or that first dish in the step-by-step recipes with photos that are present in this section of the site.

How to prepare a delicious first course from canned food?

It is much easier to prepare a delicious fish soup based on canned food than from fresh, frozen or salted fish, because, in fact, the above product is already ready. You just need to choose the fish that is canned in its own juice or with the addition of vegetable oil. Fish in tomato sauce is not suitable for this type of dish.

You need to add canned fish to the soup only at the moment when all its other components are boiled. Otherwise, you risk overcooking the fish, turning it into an unsightly mush.

In general, homemade soups based on canned fish can be called instant soups. This is a real lifesaver when you need to prepare a tasty and at the same time satisfying dish in a short time.

All other recommendations for preparing simple canned fish soups can be found in the recipes with step-by-step photos given in this section of the site.

To sum it up...

Summarizing all of the above, it should be noted that in addition to using secrets and tricks in preparing this or that fish soup, it is necessary to cook with soul. Only in this case will your first dish turn out to be really tasty and will receive a worthy assessment from your household as the best!

In this section of the site you will find a lot of recipes for making fish soups. Choose the one you like, stock up on the necessary ingredients and go cook. Recommendations for the selected recipe and its step-by-step photos will help you with the cooking process.

How to prepare fish soup? It’s not as difficult as it seems to inexperienced housewives who solve this problem by preparing fish soup from a can (from canned fish). Of course, this simplifies the process and reduces cooking time, and this should sometimes be used. But don’t neglect the tasty and healthy broth made from fresh fish.

The order in which the ingredients are added fish soup may or may not be described in the recipe. You can, of course, find in special tables the cooking time for all the components of the soup, but who wants to do that? Therefore, we provide below the basic order of adding ingredients when cooking fresh fish soup. Try to come up with your own version of fish soup.

Fish soup, main stages of preparation:

For 1 kg of fish you will need 2.5 liters of water, 1 onion, 1 medium carrot, bay leaf, pepper and salt. Fish broths and soups can be prepared from any fish. Small fish (for example, pike perch, bream, perch) must be cleaned of scales, the belly must be cut open, the entrails removed, and the head cut off. Wash the fish and cut into portions.

1. Pour water, salt well, let the water boil, add chopped onions; potatoes, cut into slices, bars or cubes; carrots - into strips.

2. 15 minutes after boiling, add fish, cut into equal pieces (no more than 10x4 cm), cook for 10-12 minutes. At the end of cooking, add bay leaf, pepper, herbs (parsley, tarragon, dill).

3. If desired, you can add one of the following ingredients:

a) pickles, cucumber pickle or lemon and boil for another 1-3 minutes;

b) half a glass of tomato juice or 2-3 tablespoons of tomato paste, keep on low heat, do not bring to a boil;

c) rice (2-3 tablespoons per 3 liters), add along with vegetables;

d) a little celery.

Pieces of fish can be removed and used for the second course. When cooking soups from fish species such as sturgeon, sturgeon or beluga, you need to carefully clean off the bone growths - “bugs” (sides and back of the fish) from the skin. To do this, place a piece of fish in hot water for 2-3 minutes, remove it and immediately remove the bone plates with a knife, the skin should remain smooth. Rinse the fish, cover with cold water, add roots, salt and cook at low boil for 20-30 minutes. Fish can be used as a second dish, broth - for making soup.

Fish soup based on whole fish broth:

Small fish, for example, sea crucian carp, sea bass, sea rooster, umbrine, after removing the entrails, can be boiled whole.

1. Place the cleaned fish in cold water and bring to a boil, carefully removing the scale. When the fish boils, add salt, add spices and cook for 30-40 minutes over low heat. At the end of cooking, remove the fish and strain the broth.

2. Make soup based on the broth (see above). At the end of cooking the vegetables, you can add pieces of boiled fish.

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.