Tail or scales? How to cook royal fish soup | Nutrition and diets

The most delicious homemade recipe

Despite the fact that fish soup is usually cooked in the fresh air, most recipes are adapted for home cooking. You can also cook a good first course of fish on the stove - you just need to use little tricks. In addition to the classic recipe, Usha lovers will find several more interesting options.

Classic recipe

It is impossible to single out the most authentic royal fish soup recipe, since each person prepares it using their own secrets. The main difference is the triple broth, for which 3 types of different fish are taken at once. Both small and large carcasses will be required. You can choose varieties to suit your taste, but it is not advisable to deviate too much from the recipe. Classic royal fish soup recipe:

perch - 650 g;
bream - 150 g;
pike - 200 g;
onions - 2 heads;
carrots - 1 pc.;
parsley root;
bay leaf - 2 pcs.;
black pepper - 5 peas;
salt - 1 tbsp. l.;
fresh greens - to taste.

First you need to cook the first perch broth. Remove scales from the carcasses, gut them and cover with cold water. Add one whole onion, pepper and bay leaves. Cook for half an hour over low heat, skimming foam from the surface. After the time has passed, strain the liquid and transfer the fish to a plate.

Add pieces of chopped bream to the yushka and bring to a boil. Again, remove the foam, reduce the heat to low and simmer for about 25 minutes. Remove the bream slices and strain the broth again. Add carrots cut into slices and chopped onions. After 10 minutes, you can put the pike, cut into large pieces, into the pan.

From now on, simmer over low heat for about 20 minutes until the fish is cooked. Add salt to taste at the end, pour in a shot of vodka (optional). Remove from heat and let sit for 15-20 minutes. When serving, season with chopped parsley or dill.

An ancient cooking recipe

Triple fish soup is often prepared according to an old recipe, which was first mentioned in a book from 1896. This is exactly the first dish that was served to Russian tsars and emperors, but now they have forgotten about it. Yushka was considered an ideal snack for a strong alcoholic drink - vodka. Today everyone can prepare a hearty stew according to the original recipe with video. You need to take the following ingredients for 5 liters of water:

small fish (for example, crucian carp, perch or rudd) - 1.5 kg;
trout - 800 g;
sterlet or sturgeon - 800 g;
white onion - 2-3 heads;
carrots - 2 pcs.;
black caviar - 2 tbsp. l.;
potatoes - 6-8 tubers;
salt and pepper - to taste;
a bunch of fresh parsley;
a shot of vodka.

Clean and gut small fish, place in a gauze bag and place in boiling water. Cook for one hour, then throw it away - the first broth is ready.

Cut the trout into small portions, wrap again in gauze and place in a pan. Bring to a boil again, reduce heat. Add one onion and one carrot to the soup - wash the vegetables, but do not peel or cut them. After 30 minutes, the fish, onions and carrots can be removed. Cool the trout, remove the bones, and mash the fillet with a fork.

Clean the sterlet or sturgeon from scales, remove the entrails, heads and fins, as well as the chord. Cut into fillets, which are cut into pieces approximately 3 by 5 cm. Peel the potatoes, chop into large cubes and place in a saucepan. Add salt (about 1.5 tsp), after boiling, cook for 15 minutes, then add the fillet, throw in the spices.

Introduce black caviar into the ear - it will lighten the broth. If you don’t have it on hand, you can beat one chicken protein into a foam with salt, add 2 tbsp. l. water. Boil for another 5 minutes, then add boiled trout and a shot of vodka. Remove from heat and let rest under the lid.

Denis Borisov

The first fish course is served hot. Before this, more fresh herbs are poured into the yushka. It would also be nice to put pancakes with red caviar or pies on the table.

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With cream

Yushka with cream and red fish can be considered royal. Despite the abundance of different ingredients (compared to the classics), preparing the fish soup is very simple. It differs from the usual dish - it has a more delicate consistency and a unique taste. For cooking you will need the following products:

fines for the first broth - 400 g;
pike - 4-5 pieces;
trout or salmon fillet - 300 g;
potatoes - 4 tubers;
heavy cream - 200 ml;
carrots - 1 pc.;
onion - 1 head;
bell pepper - ½ piece;
olive oil - 20 ml;
salt, pepper mixture - to taste.

It's time to find out what kind of fish they start cooking royal fish soup with. First of all, place the cut small fish in water for half an hour, turning on low heat. Next, strain the broth, put pieces of pike in it, cook for 20-25 minutes. Remove the fish, place it on a plate, and strain the broth through a sieve.

Peel the potatoes, chop them into small cubes and throw them into the pan. Add salt to taste and cook for 15 minutes. During this time, fry the vegetables. Cut the onion into cubes and place in a frying pan with heated oil, sauté for 5-7 minutes until transparent. Add diced carrots and bell pepper. Fry for another 5 minutes until half cooked, then transfer the vegetables to the potatoes.

When the vegetables become soft, you can add salmon fillet cut into small slices into the broth. Simmer over low heat for 7-10 minutes, as the fish cooks very quickly. Pour in the cream and bring to a boil - turn off the heat immediately, otherwise it will curdle! Cover with a lid and wait for the creamy soup to brew.

Before serving, pour chopped herbs into the soup and add a slice of lemon. The fish from the second broth (pike) is placed on the table separately or a piece is added to each plate.

With chicken broth

For some reason, many people are surprised that fish soup can be cooked in chicken broth. It adds nutrition to the dish, while giving it a unique aroma and taste. The dish is often called “Monastic” or “Bishopish”. There is a story that the monks tried to deceive everyone during Lent by disguising chicken soup as fish. One way or another, it is still served in restaurants. It’s easy to cook by studying the recipe for royal fish soup using the following ingredients:

chicken or rooster broth - 3 l;
sturgeon head - 1 pc.;
soup set (tails, heads, ridges) - 400 g;
any white fish - 300 g;
salmon - 300 g;
onion - 1 head;
carrots - 2 pcs.;
celery - 2 stalks;
tomato - 1 fruit;
parsley root - 1 pc.;
a small bunch of parsley and dill;
lemon - 1 pc.;
bay leaf - 2 pcs.;
allspice - 3-5 peas;
salt - 1 tbsp. l.;
vodka (optional) - 50 g;
vegetable oil - for frying.

There is no point in stopping at cooking chicken broth - it's simple. Homemade chicken will cook from 1.5 to 3 hours, store-bought chicken will take about 45-70 minutes. Cook the yushka over low heat, do not add salt or pepper, and there is no need to add additional ingredients. Be sure to strain and cool the broth before the next step!

Return the pan to the heat, add small cut fish to the broth and simmer over low heat. It should boil in about 30-40 minutes. From this moment the fish soup is cooked for at least three hours. At this time, cut white and red fish into fillets, rub with spices (enough salt and black pepper), sprinkle with lemon juice. After a quarter of an hour, immerse the slices in cool water, in which 1 tsp is previously dissolved. salt and sugar. Leave for 30 minutes, but no more - the fish will become too soft and may “spread” during cooking.

Place white fish in strained chicken and fish broth. Heat the oil, fry the chopped onion and sliced carrots until half cooked. Add chopped celery, stir and sauté over low heat until golden brown.

If necessary, dilute the prepared broth with boiling water, but it is better to calculate the required volume of liquid in advance. Send chopped potatoes into it, after 15 minutes, fry vegetables, salt and spices. Simmer over medium heat until the vegetables are ready, then add the red fish fillet, cut into medium cubes, to the soup. Let it simmer for just a couple of minutes and remove the fish soup from the stove.

All that remains is to season the dish with vodka and let it sit under the lid. Before serving, add finely chopped herbs.

Royal sterlet fish soup

At all times, sterlet was considered one of the most expensive and noble species of fish. Even now, not everyone can afford it, not to mention in past centuries. However, it is the most suitable option for preparing royal yushka, so any gourmet simply must try it. What is needed in the recipe for royal fish soup:

sterlet - 750 g;
water - 2 l;
potatoes - 4 tubers;
carrots - 1 pc.;
onions - 2 heads;
bay leaf - 2 pcs.;
dried dill flower - a little less than 1 tsp;
salt - 1 tsp;
allspice and other spices of your choice.

Denis Borisov

Before you start cooking, you need to properly cut the sterlet. They have sharp spines on their back and sides that need to be carefully cut off. If there is a sticky layer on the carcass, then first scald it with boiling water and wash it thoroughly. Only after removing the “bugs” is the fish gutted.

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Cut the chopped sterlet into large pieces (4-5 cm thick). It is better not to use the head and other offal for royal fish soup - this can negatively affect the color of the broth. Pour water over the fish and place on moderate heat until it boils. Skim off the foam, add pepper, bay leaves and dill, reduce heat. Cook for 15-20 minutes, skimming off the foam.

Remove the finished sterlet steaks from the pan and place on a plate, strain the broth. Return it to the stove and let the potatoes cut into large cubes cook. After a couple of minutes, put the carrots and onions shredded with washers into the pan (it is enough to cut it into 4-6 parts). Continue simmering until all products are ready.

At the end, return the sterlet pieces and season with spices. It is recommended to serve royal fish soup with fresh bread or croutons.

With bell pepper

Bell peppers are often added to first courses cooked from fish. It makes the yushka sweeter and juicier, and gives a beautiful color to the broth. You can add the vegetable to almost any fish soup, but it goes especially well with halibut, salmon or trout. Chowder is a great idea for a light but satisfying lunch on a hot day. The following ingredients will be required:

soup set - 500 g;
salmon fillet - 200 g;
potatoes - 3 tubers;
tomato - 1 fruit;
bell pepper (red or yellow) - 1 pc.;
white onion - 2 heads;
carrots - 1 pc.;
bay leaf - 1 pc.;
Ground black pepper and salt - to taste.

Wash the soup set, which includes fins, tails, ridges and heads (they must be without gills!). Add water and cook for 25 minutes. First you need to bring to a boil over high heat and remove the foam from the surface, and then reduce the heat to a minimum. If the soup is bubbling, the broth will be cloudy and not very rich.

Catch the fish with a slotted spoon (you will need it later), and strain the broth through cheesecloth or a sieve. Place potatoes cut into large pieces into it, after 5 minutes add finely chopped onions and carrots. Peel the bell pepper from the seeds, chop into cubes and place in a saucepan.

Cut the red fish fillet into slices (2 by 2 cm), add to the soup. Cook over low heat for 5 minutes, then add the tomato cut into small slices and spices. Cut up the previously cooked fish, remove bones and skin, and return it to the stew. Let it boil and turn off the heat.

Season the royal salmon soup with seasonings and herbs, and add salt to taste. Wait until it brews and serve. You can also add a slice of fresh tomato for beauty.

With tomatoes

Tomato soup is no less popular than the classic one. It has an unusual taste with a slight sourness, which is very refreshing on a hot day. You can even prepare the dish in the fresh air, because there are not many ingredients you need to take with you on vacation. What is required in the recipe with photographs:

salmon trimmings or small fish - 1.5 kg;
salmon fillet - 450 g;
water - 3.5 l;
onions - 2 heads;
potatoes - 3 tubers;
carrots - 2 pcs.;
tomatoes - 2-3 fruits;
a couple of bay leaves;
black pepper - 5-8 peas;
salt;
fresh dill.

Cook broth from small fish or fish scraps (head, tail, spine). The pieces just need to be poured with cold water and simmered over low heat for half an hour, remembering to remove the foam. Strain the broth through a sieve to get rid of small seeds or scales.

Peel the potatoes and cut into large cubes. Place it in the boiling broth, after 10 minutes add the chopped carrots (you can grate them). Throw small onions whole, making cuts, or divide into a couple of parts. Leave to simmer until the vegetables are ready - this will take about another 15 minutes.

Next, the fish fillet, cut into large pieces, is sent to the pan. Throw in the bay leaf, pepper and salt to the fish soup. Peel the tomatoes and cut into small cubes or slices. From this point on, cook for no more than 10 minutes on the lowest heat. Add chopped dill to the soup and serve.

Many people like tomato puree rather than chunks. You can peel the tomatoes, make cross-shaped cuts and place them in boiling broth. After finishing cooking, all that remains is to mash the tomatoes into a paste with a fork.

Royal ear with cancer

True connoisseurs of Russian cuisine should definitely try fish and crayfish soup. Its taste cannot be compared with a classic dish - it is so original and memorable. The cooking technology does not change much, which means that even a beginner can please loved ones with yushka. The following products are required:

chicken - 500 g;
salmon soup set - 500 g;
crayfish - in each serving;
trout fillet - 1 kg;
potatoes - 3 tubers;
carrots - 1 pc.;
white onion - 1-2 heads;
champignons - 500 g;
lemon - 1 pc.;
bay leaf - 1 pc.;
dill - a small bunch;
salt and seasonings are at the discretion of the cook.

Cook broth from chicken using the usual method, but it is not advisable to add anything to it. The broth is filtered and returned to the stove. Place the head, tail and other parts of the salmon left after cutting into it. Peel the onions, make cuts on them and put them in the bowl. Throw in the bay leaf, peppercorns and cook for 20 minutes over low heat. Periodically you need to remove the foam - this will make the ear transparent.

Cut the carrots into small cups, chop the potatoes a little larger. Peel the champignons, rinse and chop into slices. Chop the greens as finely as possible (stems!) and leave the vegetables aside for now.

Wait until the broth is cooked, add dill stems (greens are needed for serving) and washed crayfish. Cook for about 15-20 minutes depending on size. Next, they are laid out on a plate, and the broth must be filtered through cheesecloth. Place potatoes, carrots and mushrooms into boiling liquid. Simmer until done, but no more than 20 minutes.

Rub the fish fillet with spices and salt in advance, sprinkle with lemon juice. Let it sit for a while, cut into pieces and put into the boiling fish soup. Continue cooking for 5 minutes, add dill before turning off the heat.

Crayfish soup is served in a special way. A liquid dish is poured into a plate, pieces of red fish are placed, and several crayfish are placed on top.

It is permissible to peel the crayfish from their shells and place only the crayfish necks on each plate.

Cooking in pots

One can argue for a long time about where and how exactly the right fish soup is cooked. Of course, the stew fresh from the fire has a distinctive aroma. It’s not always possible to go fishing or hiking, so it’s worth knowing how to cook yushka at home. Every cook has many secrets, but the simplest and most accessible option is to cook the fish in clay or ceramic pots. Thanks to slow simmering, products retain maximum nutrients, smell and taste. You can choose any ingredients, one of the famous recipes for royal fish soup in pots:

sturgeon fillet, salmon, trout and chum salmon - 100 g each;
chicken broth - 1.5 l;
onions - 4-5 heads (small);
carrots - 2 pcs.;
garlic - a few cloves;
parsley root - 2 pcs.;
fresh herbs (onion, parsley) to taste;
bay leaf - 3-5 pcs.;
black peppercorns;
salt;
dried thyme;
vodka - 50 g.

Tsar's fish soup is often prepared in fish broth, but there is nothing difficult about it. In addition, the cooking technology has been described many times. The finished broth is filtered through a sieve, especially if it turns out cloudy.

Cut the fillet into medium-sized slices so that they fit into the bowl. Chop the carrots and parsley root into pieces, focusing on the size and number of pots. Boil chicken broth, add carrots, parsley root, salt and pepper. Cook for 10 minutes until the vegetables are half cooked.

Place the fish in 300-500 ml pots. If necessary, the broth can be lightened with egg or caviar. Add a sprig of thyme, a clove of garlic, one bay leaf and a couple of peppercorns to each bowl. Pour in the broth, throw in the small onions (or cut the big ones into a couple of pieces).

Place the pots in the oven, preheated to 180 degrees. Simmer for no more than 10-15 minutes, as fish fillets and vegetables cook quickly. Pour a spoonful of vodka into each pot and season with spices, salt and herbs if desired.

Tsar's fish soup: an old recipe

This recipe is closest to the old version. At present, such preparation will seem quite complicated, but the result is worth it.

In no case should you use bay leaves to prepare chicken broth, as it greatly masks the true smell of the bird. Meanwhile, double or triple broth is prepared precisely so that the smell of chicken dulls the fishy aroma.

Ingredients:

Half a chicken.
Little pike.
Small fish – 850 g.
Small pike perch.
Vodka – 50 ml.
One carrot.
One onion.
Butter – 65 g.
Potatoes – 5 pcs.
Two chicken squirrels.
A glass of flour.
Clove of garlic.
Milk – 350 g.
Vegetable oil – 35 ml.
Chicken egg – 2 pcs.
Salt and spices.
Sugar – 20 g.
Greenery.

Cooking over a fire

In conclusion, it’s worth revealing all the secrets of cooking real triple fish soup over a fire. The abundance of different types of fish makes the yushka very rich and aromatic. When the broth hardens, it will resemble aspic, so it is better to eat the dish right away. It is also prepared with chicken broth, but this recipe uses a rooster. List of products for 9 liters of water (can be halved):

cupid - 3 kg;
pike perch - 2.5 kg;
rooster (for cooking broth) - 1.5-2 kg;
onions - 3 heads;
carrots - 2 pcs.;
potatoes - 15-18 tubers;
parsley and green onions - a bunch each;
bay leaf - 4-5 pcs.;
ground pepper;
salt;
vodka - 100 g.

Place the prepared rooster carcass in a cauldron with cold water, wait for it to boil (this can be done under the lid), remove the foam from the surface. Throw the whole onion and carrots (do not peel!), and parsley stems into the container. Cook over low heat for two hours, as the broth should simmer. Don’t forget to remove the greens after half an hour of cooking.

While there is enough free time to prepare the remaining ingredients. Cut up all the fish, removing the heads and tails - they will also go into the broth. Cut carp and pike perch into large portions. Cut out the gills from the heads, otherwise all efforts will be in vain, since the fish will become bitter during cooking.

Remove the rooster carcass, onion and carrots from the pot. Instead, put prepared heads and tails, cook at moderate heat for 40 minutes, without covering. After boiling, be sure to remove the foam with a slotted spoon. Next you can throw in the pepper and bay leaves. Remove the finished giblets and, if possible, strain them or at least remove the bones with a slotted spoon.

Denis Borisov

Straining stew in nature is not so easy. You can avoid this by boiling the fish in a gauze bag or metal sieve.

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Return the fish and rooster broth to the heat, and then add the potatoes, cut into large cubes, into it. After 10 minutes, add the carrots chopped into slices, cut the onion into large slices - it’s juicier. Continue cooking for another 15 minutes until the vegetables are soft.

Place fish steaks into the slowly boiling broth and add salt to taste. Cook for no more than 15 minutes, add vodka at the end. You can do without it, but this step makes the yushka a real ear. After this, remove the cauldron from the heat and add chopped herbs. The pulp is separated from the heads and also placed in the stew. There's just one small step left - put out the coal in the dish and let it sit for 20 minutes before serving.

Double ear

First, we sort the caught fish into large and small. We clean the large ones, gut them, then cut them into small pieces. We gut and wash small fish; you don’t have to peel them.
Prepare broth from small fish, first wrapping it in gauze. After preparing the broth, you can throw it away.
Add pieces of large fish and continue cooking.
Next, add onions, carrots, potatoes, and herbs. Pepper and salt to taste, don’t forget about the bay leaf.

Important !!! Pork shish kebab in beer

The dish is ready.

Calorie content of the dish

Dish	Serving Size	KBZHU
Classic royal pike fish soup	100 g	Calories - 42 kcal, proteins - 4.3 g, fats - 1.9 g, carbohydrates - 3 g
First course with chicken broth	100 g	Calories - 74 kcal, proteins - 8 g, fats - 2.6 g, carbohydrates - 3.5 g
Tsar's Usha with crayfish	100 g	Calories - 98 kcal, proteins - 12 g, fats - 5.2 g, carbohydrates - 2.4 g