Each nation has its own recipes for preparing fish soup at home. There are a lot of fish soup recipes. I offer five easy-to-prepare, time-consuming homemade fish soup recipes.

To prepare homemade fish soup you will need the most common vegetables and fish. The fish can be river or sea, depending on your taste.

Fishing soup recipe at home

Number of products:

Recipe information

• Cuisine:Russian
• Type of dish: hot dish
• Cooking method: on the stove
• Servings:10
• 40 min

• 300-350 grams of small fish or heads, tails, bones;
• 350-400 grams of large fish, cut into pieces (pike perch, silver carp);
• 1 large onion;
• 1 parsley (root and greens);
• 2 bay leaves;
• 5-7 black peppercorns;
• 2.5 liters of water;
• 4-5 potato tubers;
• 1 medium sized carrot;

Preparation procedure:

To prepare fish soup at home, first of all you need to prepare the fish: clean it of scales, remove the giblets and gills. Rinse well with running water.

Gut the pike perch, cut off the head, tail, and fins. Cut the carcass into portions. Rinse well to remove blood and fish mucus.

Peel the potato tubers, wash them, cut them into cubes.

Peel parsley root, carrots and onions, chop into pieces with a knife. Place the parsley sprigs in a bowl, changing the water several times, and chop finely. Carrots can be cut into several pieces. After it is cooked, it is removed from the broth.

Place the head, tail, fins, and small fish in gauze and tie a knot. Boil the fish in a gauze bundle so you don’t have to pick out the bones later. You can cook without gauze, then strain the broth through a sieve.

Pour clean drinking water into a saucepan and place a bundle of small fish in it.

Place the pan on the stove burner and bring the water to a boil. As soon as foam appears, it must be removed with a slotted spoon.

After the water boils, add chopped parsley root, onion, bay leaf, and black pepper to the pan. Cover the pan with a lid and reduce the burner to low flame. Cook for 30-35 minutes.

Remove the gauze bag with small fish from the pan. Bring the fish soup to a boil, place the potato cubes in it. Boil the potatoes until half cooked, then add the pieces of pike perch carcass. Cook until done for 10-15 minutes. 2-3 minutes before the end of cooking, do not forget to salt the fish soup prepared at home.

When serving, place a little chopped parsley on each plate.

Homemade perch soup

Very often, wives whose husband is a fishing enthusiast have to rack their brains: “Where should I put the perches?” Perch is very difficult to peel from scales, but its meat is tasty and there are no small bones. You can make fish soup from perch.

Number of products:

• 80 grams of millet cereal or rice;
• 1 onion;
• 1 carrot;
• 1 clove of garlic (optional);
• 9-10 black peppercorns;
• 1 bay leaf;
• 400-700 grams of small perches;

Operating procedure:

The smallest fish need not be cleaned. Just take out the insides with the gills. Rinse the gutted fish well with water. Transfer to a cooking vessel and add water. The water should be 1.5-2 centimeters above the fish.

You need to cook the fish longer to get a rich broth. Carrots, onions and spices are boiled along with the fish. Vegetables are cut into large pieces.

From large perches, the scales are cut off with a knife along with the skin.

After 25-30 minutes, the entire contents of the pan are filtered through a colander with a fine mesh. The broth is poured back into the cooking vessel and brought to a boil.

The cereal, washed from dirt and flour residues, is dipped into a boiling liquid along with large fish, salted and cooked until tender. 3-4 minutes before the end, add greens to the soup.

Mediterranean fish soup

If you live on the seashore, then naturally fish becomes the main product for cooking. Fish soup prepared according to southern recipes has a sharper taste and tomatoes added to the soup.

Number of products:

• 650-700 grams of fish;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 2-3 tomatoes;
• 2-3 potato tubers;
• 1-2 bay leaves;
• 2-3 tablespoons olive oil (can be replaced with sunflower oil);
• salt, ground black pepper to taste;
• 15 grams of parsley or cilantro;

Operating procedure:

Wash all vegetables for fish soup. Cut the peeled potatoes into cubes. Cut the tomatoes into slices, chop the onions and carrots into small pieces.

Remove the scales from the fish, gut it, wash it, and cut it into fillet pieces. Remove the eyes and gills from the head. Boil broth from the tail, fins, ridge and head. Remove the foam from the surface of the broth with a slotted spoon. Strain the finished broth through a fine sieve so that no small bones remain.

In a large saucepan, fry garlic, carrots, and onions in vegetable oil. Stir the vegetables constantly to prevent them from burning.

Fry for about five minutes, then add the tomato slices. Simmer over low heat for another five minutes.

Pour fish broth into the prepared vegetable dressing, bring to a boil, then add pieces of fish fillet. Cook over low heat for 7-9 minutes. At the end of cooking, add bay leaf and salt.

Serve hot, sprinkled with finely chopped parsley.

Recipe for Georgian fish soup prepared at home.

People living in the south often use walnuts, hot spices and herbs to prepare dishes. The addition of these products completely changes the taste of our usual dishes. Homemade Georgian soup is prepared using a decoction of vegetables and spices.

Number of products:

For the decoction

• 1 parsley root;
• 4-5 peas of allspice;
• 1-2 laurel leaves;
• 1 stalk of celery;
• 1 onion;

• 3 onions;
• 2-3 tomatoes or 2 tablespoons of tomato sauce;
• 1 tablespoon flour;
• 500-550 grams of fish fillet;
• 60-70 grams of peeled walnut kernels;
• 2-3 cloves of garlic;
• 2.5 liters of water;
• 5-6 sprigs of parsley;
• 4-5 sprigs of cilantro and dill;
• salt to taste;

Operating procedure:

For the vegetable broth, prepare spices and herbs: wash the celery, peel the parsley root, cut into small pieces.

Boil water with parsley, celery, onion, pepper and bay leaf. After boiling it for five minutes, strain and cool.

Cut the fish fillet into pieces, put it in the broth, and put it on the fire to cook. Skim off the floating foam, trying to leave the fat behind. Then use a spoon to scoop up the fat.

Pour the fat into a saucepan or frying pan. Peel the onions and garlic. Wash and cut into small pieces with a knife. Sprinkle the onions with flour, then dip them in the fish oil. Simmer over low heat, covered, until soft.

Grind the nut kernels using a blender, crush the garlic and mix with salt.

If you don't have a blender, you can crush the kernels with a rolling pin.

Add the prepared onion to the fish and bring to a boil. After 5-6 minutes, season the fish soup with crushed garlic, tomato sauce and nut kernels. Boil for 10 minutes.

Place the washed and chopped greens on a plate when serving.

Video: river fish soup at home

Greetings, dear readers! Today I will tell you how to cook classic fish soup, and which fish makes the most delicious soup. Real fish soup is usually prepared from live, freshly caught fish. Perch, pike perch, whitefish and ruff are best suited for this dish. For simple recipes, you can take crucian carp, carp, rudd or carp.

Among marine species, preference should be given to halibut, cod or sea bass. Ram, roach, mackerel, gobies, and herring are not suitable for fish soup. Fishermen recommend choosing small and large fish. Small pieces add richness to the broth, and large pieces look beautiful in the finished dish.

Fish soup recipe

Video recipe

The benefits of fish soup

1. Sea fish contains many vitamins and minerals, including iron, potassium, cobalt, sodium, zinc and others, necessary for the full functioning of the body.
2. Soup saturates the body with valuable fatty acids, lowers cholesterol levels in the blood, reduces the risk of developing atherosclerosis, and normalizes the functioning of the cardiovascular system.
3. Fish contains phosphorus and iodine, which improves the functioning of the nervous and endocrine systems.
4. Promotes the production of proteins and collagen. They increase skin elasticity and smoothness.
5. It is allowed to be consumed while following a diet, since fish soup is considered a low-calorie dish.

1. The soup should be simmered over low heat; rapid boiling will spoil the appearance and taste of the dish.
2. I recommend adding a variety of spices to the dish - parsley, bay leaf, tarragon, green onions, allspice, dill.
3. In order to eliminate the specific smell, sprinkle the fish with lemon juice.
4. A perfectly cooked fish soup should be transparent. If the broth becomes cloudy, you can lighten it. To do this, I recommend adding egg white, which, when curdled, will absorb all the dregs during the cooking process. After this, the protein should be removed.
5. You need to salt the soup at the end of cooking.
6. You cannot stir the fish soup, you can only turn the pan slightly. Moving the ladle or spoon will cause the fish and vegetables to disintegrate, resulting in a porridge.
7. Serve the fish soup hot immediately after cooking. This is the only way to fully reveal the rich fishy taste.
8. You can prepare the soup for a festive dinner, complementing it with main courses, which also contain seafood.
9. To make the broth rich, add fatty layers of fish during cooking and cook with the lid open.

5 best variations

A tasty, aromatic and nutritious dish. It contains pink salmon, potatoes, carrots, black peppercorns, bay leaves, parsley and onions. To make the soup more filling, add millet or rice to it. For piquancy, you can use cream.

A classic Russian dish, famous for its hearty and at the same time light taste. You can cook it at home from freshly frozen whole fish. The recipe also includes carrots, potatoes, onions, bay leaves, dill, and black pepper. To give the soup a rich aroma, add celery root. Experienced fishermen often add a couple of tablespoons of vodka to the fish soup at the end of cooking.

If the soup is not eaten all at once, when heated, the vodka will act as a preservative. Then the dish will not lose its original taste. To avoid straining the broth, I recommend putting fish trimmings in a gauze bag before cooking. You can give the broth a golden color using onion peels.

• From trout

A delicacy soup that is included in the menu of many restaurants. You can prepare it at home simply and quickly. To do this, just take fish, potatoes, carrots, spices, and fresh dill. When serving, add a little sour cream. The dish is not very high in calories and fat. It looks noble on the holiday table and is perfect for lunch.

It is worth considering how long the fish is cooked. It should be added to the soup 10 minutes before it is finally ready, or boil the fish in advance, then transfer it to a separate bowl, strain the broth and use it to make fish soup.

• From zander

Rich and thick soup. Pike perch has very soft meat and minimal bones. The dish is ideal for both adults and children. For proper preparation you will need pike perch, potatoes, carrots, onions, bay leaves, butter, and spices. When serving, use dill and green onions and fresh black pepper.

• From salmon

One of the most aromatic, light and delicious fish dishes. Many chefs call salmon a royal fish not only because of its delicate taste. It contains Omega-3 fatty acids, which reduce the risk of cardiovascular disease. Fish also contains vitamin D and melatonin, which ensure healthy skin. To prepare the soup, take a couple of salmon steaks, potatoes, carrots, onions, and bay leaves.

The finished ear needs to brew for 25-35 minutes. Before serving, add a little olive oil, garlic and pepper to the plate. Use a sprig of parsley for decoration.

Conclusion

In the article, we looked at the classic fish soup recipe, found out which fish is best for fish soup, what is added to the broth and how to make it transparent. You can cook fish soup with both sea and river fish. It is better to give preference to a fresh product rather than a frozen one.

Do you like to cook fish soup? Tell us about it in the comments!

Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in the oven or over a fire. Since ancient times, it has been prepared only from small river fish, which can easily be caught close to the shore. Now you can buy perch, crucian carp or crucian carp in any store. But not every cook can prepare aromatic traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to which the dish will be healthy and nutritious. This kind of soup will not weigh down your stomach, but will give you energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

• Perch - 400 g;
• Carrots - 150 g;
• Potatoes - 300 g;
• Onions - 100 g;
• Salt and pepper, bay leaf;
• Dill, parsley, other greens.

Step-by-step recipe for river fish soup

The most difficult part of cooking is processing the fish. Perches need to be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this stage!

Place the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, add salt and skim off the foam.

Remove the perches from the water and strain the broth. After that, put potatoes, carrots and spices there.

Remove the bones from the fish and fillet it. Return to broth and cook for 10 minutes.

Chop the greens. Add it to the soup, boil for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be tasty even after cooling. For satiety, some housewives add millet and other cereals to the fish soup, but the classic recipe does not contain such ingredients. To make the broth clear, you can add whipped egg white or a small amount of vodka at the end of cooking.

Option 2: Quick recipe for river fish soup

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or ridges. In this case, the broth will remain rich, and their fillet can make a wonderful dinner. And remember that you cannot cook fish for a long time. It instantly boils, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

• Fish - 1 kg;
• Carrot;
• Bulb;
• Potatoes - 400 g;
• Bay leaf, pepper mixture;
• Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables there. Cook for 20 minutes over low heat.

Rinse fish heads or other parts. Remove gills and scales.

Using a slotted spoon, remove the carrots and onions from the broth. Crush the potatoes into a puree with a fork; you can additionally chop them with a blender.

Return the onions and carrots to the pan and add the fish there. Boil for 15 minutes, then add salt and pepper.

Three minutes before turning off the heat, add bay leaf and finely chopped herbs to the soup.

If you are in a hurry, you can try the fish soup immediately after cooking. But it’s better to let it brew for 10 minutes under the lid. In this case, the aromas and tastes will be more pronounced and rich.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to cook the broth in advance, then cool it. It's best to cook it with chicken parts, although vegetable broth will also work.

Ingredients:

• Crucian carp - 600 g;
• Potatoes - 350 g;
• Broth - one and a half liters;
• Bulb;
• A bunch of dill;
• Carrots - 150 g;
• Three medium-sized tomatoes;
• Sour cream - 1 glass;
• Salt, white pepper.

Step by step recipe

First, wash the fish and remove its entrails. Scrape off the scales to prevent them from ending up in the finished soup. Remove the tail and fins, cut the crucian carp into small pieces.

Prepare a three-liter pan in which the crucian carp will be cooked. Fill it with broth and water in a proportional ratio of 2:1, put on fire.

Peel the potatoes and tomatoes. Cut them into cubes. Place the potatoes in the pan with the fish and bring to a boil. After this, reduce the heat to low and add salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add tomatoes and sour cream. Simmer for a couple more minutes, then remove the pan from the heat.

Pour the contents of the frying pan into the saucepan. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes are soft, add chopped dill to the pan. Turn off the heat, cover and wait 10 minutes. During this time, the soup will “reach” and take on a wonderful hue.

It is better to cook the fish soup in small quantities so that the whole family can eat it in 1-2 times. Only a fresh dish contains a maximum of magnesium and B vitamins, which are necessary for the body of people at any age.

Option 4: Fish soup made from two types of river fish

To make the soup as tasty as possible, you need to use at least two types of fish. Ideal for fish soup are ruffe, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you wish. Don't forget to remove the gills, eyes and intestines first.

Ingredients:

• Perch - 400 g;
• Carp - 400 g;
• Potatoes - 500 g;
• Three onions;
• Four tomatoes;
• A handful of millet or rice;
• Bay leaf, peppercorns;
• Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaf, pepper and diced potatoes there.

Peel the onions and tomatoes and cut into large pieces. Add them to the broth and simmer over low heat.

Rinse the cereal, add it to the soup and mix well. If necessary, add a little water and cover the pan with a lid.

All ingredients will be ready 25 minutes after being placed in boiling water. Note the time, 5 minutes before the end, put dill, salt and sugar in your ear.

It is in this recipe that adding different spices would be appropriate. Buy a special mixture for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ukha from the healthiest river fish with egg

To prepare this dish, you need to catch or buy pike perch at a fish store. It lives only in the cleanest bodies of water, so the meat will be as healthy and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

• Pike perch - 500 g;
• White bread - 150 g;
• One onion;
• Egg;
• Vinegar 6% - 5 g;
• Salt and pepper;
• Celery, parsley and dill.

Step by step recipe

First, start cutting up the pike perch. If you bought it frozen, it is better to defrost it in the refrigerator within 24 hours. But if you don’t have time, you can do this at room temperature. The fish will defrost in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses and cut them into large pieces.

Fill the fins, heads and tails of the pike perch with water. Add parsley and celery to the same pan. Place on the fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Half an hour after boiling, you need to strain the broth. Place the pike perch fillet in the remaining water, add salt and cook for 20 minutes.

Separate the white from the yolk. Grind the latter with vinegar, add a little hot broth. When the mixture is hot, gradually add it to the pan.

When serving, place a few croutons on each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch soup is perfect for people losing weight, because the calorie content of this soup is minimal. It is also recommended to eat it after major holidays. This dish will not harm your figure and will help you recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes or cereals, it does not leave a heaviness in the stomach.

River fish soup at home: recipe

River fish soup, prepared according to the presented recipe at home, is a very tasty and rich first course that smells of summer and fire. To prepare this dish you will need a minimum set of ingredients and spices.

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Ingredients

• any river fish – 1.5 kilograms;
• fresh dill – 1 bunch;
• potatoes - 4 pieces;
• spices - to taste;
• water – 2 liters;
• bay leaf – 1 piece;
• onion – 1 piece;
• garlic – 2 cloves;
• peppercorns – 2 pieces;
• carrots – 2 pieces.

Homemade recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to suit your taste.

1. The river fish is peeled, the gills are carefully cut out, and the entrails and eyes are removed. The head and fins do not need to be trimmed. We wash the carcasses several times in water and cut them into portions.
2. Place the fish in a pan, fill it with water, add carrots, previously cut into half rings. Cook all the contents, not forgetting to periodically remove the foam.
3. Strain the finished fish broth through a sieve and place over medium heat. Place the pieces of fish separated from the bones into the pan.
4. After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
5. Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
6. Boil the broth with added spices for 5 minutes. We wait for the finished soup to brew under a closed lid for several minutes and pour it into portioned plates.

While preparing the fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This way, the added alcohol will make the fish broth more transparent.

How to prepare delicious fish soup from river fish at home?

How to prepare delicious fish soup from river fish at home?

It’s very easy to prepare a delicious fish soup, you must have fresh river fish, from which we cut off the head, tail and fins and put them on the stove to cook, be sure to put one whole carrot and one large onion there.

When all this has been cooked for about thirty minutes until ready, take a slotted spoon and take everything out of the pan. And put in the potatoes, which we will cut into cubes, and also put in the carrots, which we will grate on a fine grater. When the potatoes boil, you need to put in the fish that has already been peeled and cut into medium pieces.

Then we salt everything and bring it to readiness, after which we put green dill and parsley in the ear, chopping them finely.

Delicious fish soup must be prepared from fresh fish and in no case from frozen fish. I first cook the potato broth, then add peppercorns, you can add allspice, and throw in the whole onion. When the potatoes are cooked, add the fish and bay leaf, the main thing is not to overcook the fish. The fish soup turns out very tasty.

EAR from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pcs medium.

Black peppercorns 6-8 pcs.

Bay leaf 5-6 pcs.

Parsley root 1.

Pour water into a saucepan and add salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onion into rings, divide the parsley root into 4 parts.

Place all the vegetables in a saucepan and cook over medium heat until the potatoes are cooked, then add the pieces of prepared fish and cook for 10 minutes, then remove the parsley root, add bay leaf, peppercorns and dill, and cook for another 1 minute.

The soup is ready. Bon appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off from large fish, the scales, fins and small bony fish were put into the pan, cooked for about 20 minutes, the broth was filtered, the grounds were thrown out, and they were put into this broth good fish, whole onion, carrots. You can add potatoes if you wish. I also remember that in addition to the greens, they added a little beet tops; the soup turned out simply royal. Onions and carrots were also thrown away. You need to add salt and pepper at the very end of cooking, add the herbs when the heat is already off. The soup should sit for a while and then you can pour it into plates.

Step-by-step recipe for making fish soup at home:

To prepare fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root – 2 pcs.

Black peppercorns (if you don’t like peppercorns, you can use regular ground pepper).

Dill (preferably fresh) – 1 small bunch.

Preparation:

1. Take a large saucepan, fill it with water and put it on the stove! Meanwhile, while the water is boiling, chop the vegetables: potatoes, carrots, parsley root and onions! Chop the carrots the way you like them, whether you want them large or small! Potatoes in regular squares, but not small, otherwise they will boil! Well, onions too, as you like, you want them in half rings, you want them small! Just cut the parsley root in half!

2. When the water boils, you need to salt it and throw in all the chopped vegetables! Cook for about 15 minutes. Then add bay leaf and pepper! Everything should simmer for a couple more minutes!

3. Then, throw in the fish! Cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And remove the parsley root from the pan! Be sure to taste for salt! Cook for another 3 minutes and turn off the stove!

How to cook fish soup: the most delicious recipe

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.

Simple and delicious recipes

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.

• 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.;
• greenery;
• 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.

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

They say that real fish soup can only be prepared while fishing. They say the fish here is fresh and the atmosphere is conducive. So-so arguments, because it will turn out delicious in the kitchen, the main thing is to know how to cook fish soup at home. To do this, we will give you some important tips and two recipes for rich fish soup.

Masters of making fish soup claim that you can’t learn it: you need talent. Nonsense! All you need to do is follow the basic rules and practice.

So, here are the main secrets of preparing this dish:

1. Not every fish is suitable. The best broth is obtained from perch, carp, crucian carp, pike perch, pike, salmon and carp. Their meat is sweetish, tender and has sufficient stickiness. Of the marine species, safely send notothenia, cod and halibut to the cauldron.

Important: useless fish soup comes from the meat of ram, roach, and any herring. Bream and roach are also not suitable.

Experienced cooks advise putting several types of fish in the broth. This makes the ear richer.

1. There is one main recommendation regarding vegetables: there should not be too many of them, otherwise the fish soup will turn into fish soup. Experts advise cutting potatoes and carrots into large pieces. The bulbs are cut in half, so they release their juice better.

As for herbs and spices, the list is practically unlimited. In various recipes, in addition to parsley and dill, you can find: nutmeg, anise, saffron, ginger and fennel.

1. How to cook fish soup? Always remember that it is cooked over low heat. Also, do not cover the cauldron with a lid. This is necessary to ensure that the broth is aromatic and clear.

To ensure that the fish soup has a rich taste, the fish is not placed in raw water, but in a decoction of vegetables. Try not to leave the cauldron for a long time in order to remove the foam in time.

It is important not to overcook the meat on the fire. It should take at least 10–15 minutes for sea fish to be ready, and 8 to 20 minutes for river fish, depending on the size of the pieces. Large northern species need to be simmered in broth for at least half an hour. When the fish is ready, its meat falls away from the bones.

A few things to add to the load:

• Remove the skin from sturgeon: it has an unpleasant taste.
• Do not stir the broth so as not to turn the fish soup into mush. Instead, shake the pan slightly.
• Salt the fish soup immediately before serving on plates, otherwise you risk ruining the taste.
• The head and fins are required ingredients.
• To get rid of a specific smell, throw a small slice of lemon into the cauldron.
• It is better to strain the decoction of bony fish before serving.

How to cook crucian fish soup

The recipe for crucian fish soup is simple, as it is an affordable and unpretentious fish to process. Besides, it is very tasty. To prepare you will need:

• crucian carp - 1 kg;
• carrots - 1–2 pcs.;
• water - 2 l;
• onions - 2 medium onions;
• parsley root (or celery) - 1 pc. or 30 g;
• potatoes - 3–4 tubers;
• parsley - 1 tbsp. l;
• millet - 70–100 g;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• ground pepper - 3 g;
• allspice - 3 pcs.;
• black pepper (peas) - 5 pcs.

How to cook crucian fish soup:

1. Clean the fish from scales and entrails. Cut off the heads and be sure to remove the gills and preferably the eyes.
2. Rinse the carcasses thoroughly and place them in a saucepan along with the heads.
3. Bring to a boil over low heat and simmer for twenty minutes. Don't forget to remove the foam during the process.
4. When the crucian carp are almost cooked, place them on a separate plate and take care of the vegetables (you can do this at the same time).
5. Peel the potatoes and cut the tubers into 4-6 pieces. Peel the onions and cut in half.
6. Chop the carrots into rings. Finely chop or grate the parsley root.
7. Wash the millet. Additionally, you can pour boiling water over it.
8. Cut the garlic into small pieces.
9. Place the vegetables and parsley root in the broth and bring to a boil, add the millet and cook for about 20–25 minutes until the potatoes are cooked.
10. Return the crucian carp to the company of garlic, bay leaf, pepper and parsley. Let it simmer for another 10 minutes and you can remove it.

Salt the fish soup and serve. If this recipe doesn't suit you, consider another one.

Pike perch soup: recipe

Pike perch fish soup is considered one of the most delicious. The broth from this fish turns out rich, and it cooks relatively quickly.

To prepare the dish, stock up on the following ingredients:

• pike perch - 400–500 g;
• potatoes - 3–4 medium tubers;
• onions - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• parsley or dill - to taste;
• peppercorns - 3–5 pcs.;
• salt - to taste;
• ground black pepper - to taste.

Some “experts” foam at the mouth and prove that there should be nothing in the pike perch ear except fish, onions and potatoes. Well, everyone has the right to an opinion, however, to make the dish more rich, you cannot do without carrots, herbs and spices. Sometimes, to make the ear denser, millet is added to it.

How to cook pike perch soup:

1. Clean the fish from scales, remove the internal organs and gills, and cut off the head. To make the carcass easier to clean, keep it in boiling water for a few seconds.

Note: pike perch is a spiny fish, so it is recommended to cut off the fins and tail before cleaning.

1. Place the cut pieces of fish in a pan of cold water. Bring to a boil over low heat and simmer for 30 minutes. Don't forget to skim off the foam.
2. Peel the carrots and onions. Chop the carrots into medium circles and divide the onion in half. Throw all this, along with the bay leaf, into the broth and cook for another half hour.
3. Strain the broth. The head, fins and tail can be removed. Return the carrots and onions.
4. Peel the potatoes and cut into 4-6 pieces. Divide the fish carcass into portions and place them in the broth along with the potatoes.
5. Add ground black pepper and peas. Cook over medium heat until the potatoes are done. On average, this takes about 10–15 minutes.
6. A few minutes before the end, add salt to the fish soup and add finely chopped parsley or dill.
7. Let sit for about 10 minutes more before serving.

There is nothing complicated in preparing fish soup; the main thing is to follow the procedure and keep track of the time. To make the dish tastier, adopt the little tricks that we discussed at the beginning of the article.

We hope you will like the recipes. Good luck and bon appetit!