How to prepare classic fish soup at home using a step-by-step recipe with photos. Wholesale sale of jig heads Step-by-step recipe for making fish soup

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 skins of 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.

Rate the recipe RateApply

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.

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.
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.
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.
After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
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?

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 it 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.

Fish soup is one of the most controversial first courses. Some consider it a full-fledged fish soup, others argue that it is just a rich fish broth, to which it is not even necessary to add other ingredients other than the fish itself. Who is right after all? In order to answer this question, you need to understand all the intricacies of preparing fish soup.

There is no exact recipe for fish soup, but there are basic principles that are important to follow. First of all, try to choose only fresh or, in extreme cases, frozen fish. No canned fish should be added to this dish, although many do so. The fish soup is cooked in several stages, and to obtain a rich broth, it is better to use several types of fish with bones.

Fish soup preparation technology

Of course, every real fisherman has his own fish soup recipe. But here too everything depends on the catch. The taste of the dish directly depends on what kind of fish we add to it. It is best to cook fish soup in a pot over a fire, but it will turn out just as good in your home kitchen, especially if you follow all our recommendations.

At the very beginning, the first broth is cooked from small fish. Minnows, ruffs and perches are perfect for this. The fish must be gutted, but the scales can be left. It is believed that it gives fish broth a richer taste. The proportion here is 1:1, that is, for half a pan of fish you will need half a pan of clean cold water.

Do not allow the water to boil strongly during cooking. When the fish's eyes turn white, you can remove the pan from the stove. Next, we recommend leaving the broth in the pan for 10-15 minutes so that it has time to infuse a little, and then strain through cheesecloth or a fine sieve. The fish itself is usually thrown away.

At the next stage of preparation, water and larger fish, cut into pieces, are added to the fish broth. This could be pike, trout or, for example, pike perch. Gutted and cleaned fish are boiled in broth until tender over low heat, avoiding strong boiling. Also, try not to stir the contents of the pan. Otherwise, the pieces of fish will fall apart and the soup will turn out cloudy.

Then all we have to do is carefully transfer the boiled fish to a plate and lightly salt it. It will be served separately, and in the meantime we will proceed to the final and not at all obligatory stage of preparing the fish soup - adding vegetables to the broth.

Additional Ingredients

As we already said at the very beginning, many people call this fish broth soup, which is supplemented only with boiled fish. In order to get a more satisfying soup, you can add onions, as well as coarsely chopped potatoes and carrots. By the way, it is carrots that help neutralize the pungent fishy smell and give the soup a pleasant color and sweetish taste.

In order to eliminate the strong smell of fish, celery and parsley root are sometimes added to the soup. When the cooking process is completely completed, real fish soup connoisseurs recommend adding a glass of vodka to the soup. It is believed that vodka not only makes the taste more intense, but also eliminates the muddy taste that can appear when using some types of river fish. At the same time as the vodka, the soup is salted and peppered.

Proper serving of fish soup

If you cook fish soup outdoors, then compliance with the formalities discussed below is not at all necessary. However, do not ignore these nuances if you want to please your family and guests by serving rich fish soup prepared according to all the rules. Divide the soup into bowls and add some chopped herbs and a quarter of a lemon. It will be very cool if you put a piece of butter directly on the plate. When melted, it will give the soup a softer and slightly creamier taste.

But the fish on which the second broth was cooked is served in a separate plate, and then everyone, if desired, adds it to the soup. Boiled seafood and crayfish tails are also served separately. They are added to the fish soup, which instantly turns this simple fishing dish into a real delicacy. True gourmets will definitely appreciate and feel the difference.

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

Sea fish contains many vitamins and minerals, including iron, potassium, cobalt, sodium, zinc and others, necessary for the full functioning of the body.
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.
Fish contains phosphorus and iodine, which improves the functioning of the nervous and endocrine systems.
Promotes the production of proteins and collagen. They increase skin elasticity and smoothness.
It is allowed to be consumed while following a diet, since fish soup is considered a low-calorie dish.

The soup should be simmered over low heat; rapid boiling will spoil the appearance and taste of the dish.
I recommend adding a variety of spices to the dish - parsley, bay leaf, tarragon, green onions, allspice, dill.
In order to eliminate the specific smell, sprinkle the fish with lemon juice.
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.
You need to salt the soup at the end of cooking.
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.
Serve the fish soup hot immediately after cooking. This is the only way to fully reveal the rich fishy taste.
You can prepare the soup for a festive dinner, complementing it with main courses, which also contain seafood.
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!

Ukha is an exclusively fish dish, with a small amount of vegetables and a certain set of spices and seasonings. To prepare it, you can use different types of fish, either freshly caught or purchased at the nearest store. But there are several differences between this dish and ordinary fish soup. I will tell you about them in this simple recipe for delicious homemade fish soup.

Use my tips, and this dish at home on the stove will turn out no worse than in a cauldron over a fire. I bring to your attention a recipe with a photo of a classic fish soup, which you can also cook in a slow cooker.

Kitchen appliances and supplies: pan, strainer, spoon, board, knife.

Ingredients

How to choose the right products

The first distinguishing feature of fish soup from fish soup is that it is prepared exclusively from fresh fish. You can take almost any fish - pike perch, perch, crucian carp, carp and others will do, it is important to remember that the fresher the fish, the tastier the result will be. However, you should not take roach, bream, roach, ram and mackerel.

It is believed that it is better to take 2-3 types of fish - both small and larger. The fines will add richness to the broth, and pieces of large fish will look beautiful on your plate.

Step-by-step preparation

We clean the fish (several pieces, weighing about a kilogram), remove the entrails and gills. We rinse. Separate the fillet from the bones and cut it into small pieces.
Fill the heads, ridges, tails and fins with 2 liters of cold water. Bring to a boil and be sure to skim off the foam. Also, the foam must be periodically removed during the cooking process of the fish soup so that the broth is transparent.
Wash dill (50 g) and cut off its stems. Chop the greens.
Peel the onions (2 pcs.), wash them and make a cut in them without cutting all the way through.
Place the onion in the broth, add dill stems and bay leaves (2-3 pcs.). Cook the broth for about 20-25 minutes, stirring occasionally and skimming off the foam.
Strain the broth.
We put 3-4 potatoes, peeled and cut into any shape, into it. I usually cut it into large cubes. Cook for 10 minutes.
Salt the broth, add pieces of fish, chopped peppercorns (5-6 pieces, more if you want the fish soup spicier).
Pour in 2 tablespoons of vodka. This is another secret of real fish soup. Don't be afraid of alcohol - it evaporates instantly.
Cook for about 5 minutes. Add dill and turn off our super dish.

Video recipe for making classic fish soup

Watch how professional chefs prepare this dish. They will also share their cooking secrets with you.

Secrets of delicious fish soup

You can add a piece of butter, 50 grams, to the pan with the fish soup and let it brew under the lid for 10 minutes. After that, put the dish on plates and sprinkle with herbs.
Along with the potatoes, you can add pieces of chopped carrots to the broth, if desired. However, you should not “overload” the fish soup with vegetables and make it thick - the first place should be given to the fish, and everything else is necessary to emphasize its taste.
If you have very small fish, gut it, remove the heads, and, without cleaning, put it in cheesecloth. Tie small fish in gauze and cook in broth.
If the fish contains milk and caviar, they can also be added to the broth.

Other cooking options

When cooking fish soup in a slow cooker, use the “Soup/Cooking” mode. First, cook the broth from the heads, ridges and fins for 20 minutes (from 2-3 medium-sized fish, filled with 2 liters of water), then add 3-4 large potatoes, 1-2 onions, pieces of fish to the strained broth. 5 minutes before the fish soup is ready, add salt, spices, 2 tablespoons of vodka, 50 grams of chopped herbs.

Simple and delicious recipes

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.

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.

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.

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

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. You don't have to dip a smoldering log into a pan to get 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;
clove of garlic;
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, remove the whole onion and parsley root before serving. 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.