Norwegian salted herring soup. Simple recipes - chicken, herring, borscht

Ukha is one of the most favorite and popular dishes among tourists who like to relax near water bodies. Of course, the classic version of this soup is not prepared from herring and not on the stove, but even in these conditions and with this kind of fish, an incredibly tasty meal can turn out. Here are a few herring soup recipes that your whole family will love.

A simple cooking recipe

This version of the dish can be called a budget one, it does not use a large number of ingredients, everything is extremely simple and fast. For cooking, you need to take:

1 herring;
2 medium onions;
one large carrot;
semolina - 1 tablespoon with a slide;
300 g peeled potatoes.

From spices, you should take bay leaf, ground pepper and peas, suneli hops. You can use a bouillon cube if you like.

Cooking method

The first step is to boil the fish and make the broth. To do this, draw water into the pan and put the peeled herring. When the liquid boils, it must be drained, the fish washed, pour new water and put on fire. Bring to a boil and reduce heat. In the meantime, peel all the vegetables that are listed in the food list.

Cut the potatoes into cubes, put in a saucepan, where the whole herring is already cooked. Grind carrots and onions, fry until half cooked in olive or vegetable oil.

After 10 minutes, send semolina and fried vegetables to the pan, remove the fish. When it cools down a bit, separate the meat from the bones. At this stage of preparation, it is already very easy to do. Return the clean meat to the pot. Put all the necessary spices and bring to taste. At the very end of cooking, you can add a small amount of chopped herbs.

Delicious herring ear

In this case, more different products will be used, and the cooking process itself will be more complicated, but the end result will exceed all expectations.

Required ingredients for the dish:

one herring;
300 g carp;
150 g of cancer necks (can be replaced with shrimp);
200 g of onions and carrots;
350 g peeled potatoes.

To improve the taste of herring soup, it is recommended to use parsley root, bouillon cube, celery, herbs, allspice and black pepper.

How to cook?

Fill a pot with water and put it on fire. Mill the herring, remove all the bones from the meat part, you do not need to throw them away and the backbone, but rinse and put in a container on the stove. Carry out the same procedure with carp. Also put the parsley root and celery in the pan. They will give the broth a unique flavor.
After 30 minutes, the liquid from the pan must be filtered through several layers of gauze, and the water should be poured back, put on fire. Put herring and carp fillets here.
Meanwhile, peel all vegetables. Cut the potatoes into cubes or medium cubes, put to the fish. Saute chopped onions and carrots until tender.
Send all the vegetables to the pan, cook for 10 minutes, then put the crayfish necks, cook for 20 minutes.
After the allotted time, put the bouillon cube and all the spices, bring the soup to taste. Boil it for 10 minutes, test the readiness of the vegetables and, if they are soft, turn off the heat.
Put any kind of chopped greens in a saucepan, cover it with a lid and let it brew for about 30 minutes. After the allotted time, the herring ear will be ready for use.

Now you know some fairly simple, but very tasty recipes for fish soup. To make a dish truly original, it is not necessary to use expensive products. For fish soup from fresh herring, it is recommended to use only the right spices, such as rosemary, marjoram, suneli hops, various types of peppercorns.

Country diet, as a rule, does not differ in variety | It's time to break the stereotypes!

In summer we get a lot of energy from the sun, heat, fresh vegetables from the garden | But in winter you can't last on potatoes and cucumbers alone | Need animal protein and long carbohydrates | And we are actively starting to empty the stocks of cereals and stew, rich, alas, with harmful cholesterol, feast on sausages and sausage | There is only one way out - to cook meat, poultry, fish

There are many delicious dishes that will give energy and you can make them without the hassle.

One chicken - three hundred dishes

I rarely buy cut up chicken. My choice is a whole carcass: it is economical and you can cook several dishes from one chicken. When buying, check on the GOST label. This is a guarantee that you are buying chicken with a permitted water content of no more than 3%. If this sign is not present, then the manufacturer can pump the chicken with water up to 30% of its original weight during freezing. Thoroughly defrost the frozen chicken, wash with cold water, butcher, remove the skin and, if the chicken was not raised by yourself, remove the fat. It is in fat and skin that all harmful substances accumulate. Cut as follows: cut off the legs and wings, separate the breast from the bone. Cook the broth from the wings and bones. The legs can be stewed with garlic and herbs, cook chakhokhbili, roast, stew the breast in white sauce or chop for a steak.

Chicken breast will be juicy if lightly beaten and stuffed with prunes and pickled cucumbers.

Borscht fast countryside

Somehow I wanted borscht, and to be honest, I was too lazy to make a fry from beet onions and carrots. I decided not to fry, but just boil everything. It turned out that borsch is tasty and satisfying, but not so heavy for the pancreas and liver. Less time is spent on its preparation, and you can do without extra frying pans.

Boil the beetroot, let it cool, grate on a coarse grater or cut into a thin bar.
Throw chopped cabbage, onions and carrots into the broth.
Bring the cabbage to half-cooked, add the potatoes.
When the potatoes are ready, put the beets, spices, minced garlic, bring to the first signs of a boil and remove from heat.
In order for the borscht to retain its rich beetroot color, add a tablespoon of lemon juice or brine from pickled vegetables.

Armenian spicy chicken

This is a recipe from a wonderful friend Oleg from Nevinnomyssk, whom we met on a trip to Karachay-Cherkessia. He is Armenian and teaches extreme tourism, so he knows a lot about proper food. The dish is tasty, satisfying, fragrant and warming. Exactly what a summer resident needs in winter work.

Required

a couple of legs,
1 kg potatoes
carrots - 2 medium pieces,
dill and parsley half a bunch,
salt,
bay leaf and
half a teaspoon of red hot pepper,
half a spoon of vegetable oil and
half a spoon of butter,
thick adjika or tomato paste and garlic.

Cut the chicken into large pieces.
Peel potatoes and carrots and chop coarsely.
Heat the oil mixture in a saucepan, lightly fry the chicken pieces.
Put the potatoes and carrots, mix, pour a quarter of the height of a container of hot water, bring to a boil, cover, reduce the heat and leave to simmer, stirring occasionally.
Five minutes before readiness, put coarsely chopped greens, red pepper and 2 tablespoons of adjika. After five minutes, remove from heat, let it brew for fifteen minutes.

Herring– our everything!

Herring has more useful omega-3 and omega-6 fatty acids than Norwegian trout, it is very rich in phosphorus and potassium. I hope I convinced you that the second winter product of the summer resident is herring. You can cook many delicious dishes from it. For a summer resident, a herring is also good because it does not have scales. Therefore, you won’t have to waste time, water and dishes on cutting it. When buying fresh-frozen herring, pay attention to the following: the eye must be transparent; gills - red-brown; the skin is silvery, without reddish smudges and without cracks; the carcass is even, without creases. Defrost herring either on the bottom shelf in the refrigerator without removing the packaging, or on a cold terrace.

Herring ear "Friendly" with lek

Recipe from my dad's fishermen friends. They cook such fish soup in their five-day fishing trips and from any fish, but they prefer herring most of all. The main ingredient of their friendly fish soup is the fisherman's seasoning "lek". I have tried many recipes and settled on one.

When frying fish, the smell will be weaker if you put a couple of slices of rye bread next to the pan.

Cut fresh herring: remove the head, entrails, black film, tail and fins. Cut into large pieces.
Finely chop the onion, grate the carrots on a coarse grater, cover with cold water, bring to a boil and cook for several minutes.
Then put the peeled and cut into large pieces of potatoes and bring it to half-cooked.
And only after that put herring, peppercorns and bay leaf in the soup. Herring meat is tender, cooked quickly.
For lek, chop the garlic, add a couple of tablespoons of tomato paste or a couple of pickled tomatoes without skin, salt, black pepper and finely chopped dill.
Thoroughly crush and mix the ingredients until smooth, add the broth from the fish soup to make the mass thicker than fatty kefir. Each one adds lek to his plate to taste.

Herring with currant "Snack bar"

A neighbor at my mother's dacha gave us this recipe. Now he is one of the most beloved in the family. For the sake of preparing it, my mother freezes a couple of kilograms of blackcurrant for the winter. Fortunately, we collect her crops in buckets. It is prepared quickly, marinated at lunchtime - by the evening it was served on the table.

Required:

1 salted herring,
100 g fresh or frozen blackcurrants,
1 head of red onion,
half a tablespoon of sugar
juice of half a lemon
a mixture of ground peppers to taste.

Cut the herring, cut into slices.
Rinse fresh currants and lightly crush. Frozen - thaw in a bowl and use with thawed juice.
Mix lemon juice with sugar and ground pepper mixture.
Peel the onion and cut into half rings.
Layer the herring, onions and currants, pour over the marinade, lightly tamp and refrigerate for several hours.

There are many recipes that are easy to prepare, but at the same time original, tasty and varied. A little imagination and courage - and your country table will burst with dishes.

Bon appetit!

Herring soup and herring soup are easy-to-prepare, but very tasty and fragrant first courses. They can be prepared from fresh-frozen, salted or canned fish. Any of these options will turn out excellent and very appetizing. Herring ear usually does not contain extra spices and fillers, because. The main role in it is played by the fish itself. But herring soup can be supplemented with cereals, vegetables and roasts. This hearty lunch is sure to please the whole family. Next, consider a step-by-step recipe with a photo of each of the dishes and give some cooking tips.

Ear from herring

Servings: 4-5.

Time: 40 minutes.

Calories per 100 grams: 95 kcal.

Ingredients:

1 herring (freshly frozen);

4 potatoes;

2 onions;

1 tbsp decoys;

1 lavrushka;

1 tbsp sunflower oil;

2 liters of water;

1 pinch of peppercorns;

a little table salt.

Cooking process:

The question of whether it is possible to cook fish soup from freshly frozen herring can be answered in the affirmative. This dish will turn out better than any other fish.

If we are preparing an ear from frozen fish, then we first defrost the carcass at room temperature. We gut the carcass, wash it well, separate the fillet and cut it into cubes.

We heat water in a saucepan, salt a little and put raw chopped onions, potatoes and fish to boil. To make the fat stronger, you can put the head and tail. Cook the ear until the potatoes are soft.

In the meantime, carefully rub the semolina with vegetable oil, season the fish soup recipe with this composition. Then add lavrushka with peppercorns.

Serve the finished recipe, sprinkled with fresh greenfinch.

Servings: 6.

Time: 70 minutes.

Calories per 100 grams: 53 kcal.

Ingredients:

0.5 kg of canned herring in oil;

6 potato tubers;

1 onion;

70 g leek;

1 carrot;

2 liters of water;

a little salt and black pepper.

Cooking process:

You can prepare fish soup from salted herring or canned herring in oil.

It will be a little faster to cook soup from canned "Herring in oil". This fish soup has a bright rich taste. Because vegetables are sautéed in the oil in which the fish was.

Pour water into a saucepan, bring it to a boil. Meanwhile, clean the vegetables. Cut the onion into cubes, and the leek into thin rings. Heat the fish oil in a frying pan. We spread both types of onions, fry for 5-7 minutes. We free the pieces of fish from the bones, divide them into portions.

We clean, rinse the roots. Cut the potatoes into slices, and the carrots into small cubes.
We put chopped root vegetables in boiling water, cook them until half cooked. Add onion frying to almost ready vegetables, cook for 7 minutes at medium heat.

At the end, add the fish and spices, after 10 minutes the first canned food in oil is ready. Before serving, the first dish with canned fish must be infused for about 10 minutes. This dish with herring received a lot of positive reviews, so everyone at home will surely like it.

Bon appetit!

When you cook your first fresh or salted fish, be sure to consider the following points:

when cutting the carcass, be sure to remove the black film, which covers the entire abdominal cavity;

if you want to make the soup a little more satisfying, then you can cook it with rice or barley;

if you have the opportunity to get fresh fish, then be sure to prepare a recipe for fish soup from fresh herring, because. it will taste the best.

Herring soup at home is prepared easily and simply, but the original taste will delight all lovers of fish dishes. After all, few people come up with the idea of \u200b\u200bcooking an ear from an ordinary herring, and very much in vain!
Of course, real fish soup is cooked in a cauldron, on a fire, and certainly not from herring, I offer you a rather economical, quick and simple herring fish soup recipe for a homemade dinner. It turns out very tasty, but be careful with salt - the herring itself is very salty, so do not oversalt! I think you will succeed, because now you know how to cook herring soup!
Servings: 3-4
A simple recipe for Russian herring soup step by step with a photo. Easy to cook at home in 40 minutes. Contains only 290 kilocalories.

Preparation time: 9 minutes
Cooking time: 40 min
Amount of calories: 290 kilocalories
Servings: 10 servings
Reason: For lunch

Complexity: simple recipe
National cuisine: Russian kitchen
Dish type: Soups, Ear

Ingredients for eight servings
Herring - 1 piece
Onion - 2 Pieces
Potatoes - 4 Pieces
Water - 2 Liters
Semolina - 1 Art. spoon
Vegetable oil - 1 Art. spoon
Peppercorns - 1 pinch
Salt - to taste
bay leaf - to taste

Step by step cooking
Finely chop the onion, or chop in a blender.
We clean the potatoes and cut into strips.
Boil water, salt and add onions.
Immediately add the potatoes and the herring, peeled and peeled. Can be whole or cut into pieces.
In a bowl, mix semolina with butter, stir until smooth, and then, when the potatoes soften, pour into the pan.
Add the selected spices, bay leaf and pepper.
Cook until cooked, and sprinkle with fresh herbs when serving. Good luck!