How to cook fish soup at home from river fish

River fish soup

sergey02/Depositphotos.com

Ingredients

• 800 g of fresh river fish;
• 2–3 potatoes;
• 1 carrot;
• 1 onion;
• 5–6 sprigs of dill or parsley;
• 1¾ liters of water;
• 1 bay leaf;
• 6–8 black peppercorns;
• salt - to taste.

Preparation

Clean the fish from scales, gut it, remove the gills and cut into large pieces.
Use the small ones entirely. Divide the potatoes and carrots into medium pieces. Peel the onion. Chop the greens.

Boil water in a saucepan, add onion, carrots and potatoes. Cook over medium heat for 15–20 minutes until the vegetables are soft.

Then add fish, bay leaf and pepper. Cook for another 7-15 minutes, depending on the size of the pieces. Then remove the onion and add salt to the soup. Sprinkle with herbs before serving.

Option 1: Classic river fish soup recipe

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.

Red fish soup with parsley root

ecobabka.ru

Ingredients

• 3 carrots;
• 2 onions;
• 2–3 parsley roots;
• 4–5 sprigs of dill;
• 500 g of red fish, such as salmon (you can use tails and trimmings);
• 2½ liters of water;
• 2–3 tablespoons of vegetable oil;
• 1 bay leaf;
• salt - to taste;
• black and white peppercorns - to taste.

Preparation

Cut the carrots, onions and parsley root into medium pieces. Chop the greens.

Cut the fish into large pieces, wash and place in a pan. Pour in 1 liter of water and cook over medium heat for 2-3 minutes after boiling. Then drain in a colander and rinse. Rinse the pan.

Pour oil into a frying pan and heat over medium heat. Fry the vegetables until golden brown, about 5-7 minutes.

Place fish and vegetables in a pan. Pour in the remaining water, add bay leaf, salt and pepper. Cook over medium heat for about 20 minutes. A few minutes before readiness, add the greens.

Varieties of fish soup from river fish

There are many varieties of first courses. Uha happens:

• flaccid - from dried fish with dried or salted mushrooms;
• team - from 2-3 varieties of fish;
• crucian carp - from this type of fish with cereals;
• baked - with fish, boiled and fried in batter until crusty;
• sweet - with double the amount of carrots;
• Donskaya - with tomatoes without skin;
• Onega - with dried small fish and saffron milk caps.

Interesting! Fish soup exists in many countries around the world. For example: in France - bouillabaisse, in Finland - milk kalakeitto, Cossack - shcherba with lard, in Ireland - thick ukha with the addition of sour cream.

Pike soup with vodka and millet

Khan_risk/Depositphotos.com

Ingredients

• 300 g pike;
• 100 g millet;
• 1 onion;
• 1 carrot;
• 3 potatoes;
• 1 bunch of greens;
• 2 bay leaves;
• 5–6 peas of allspice;
• 2½ liters of water;
• ½ teaspoon thyme;
• salt - to taste;
• ½ teaspoon ground black pepper;
• 50 g vodka.

Preparation

Clean the pike, gut it, rinse and cut into medium pieces. The head and tail can also be added to the soup.

Wash and soak the millet.

Meanwhile, cut the onion in the peel into halves, the carrots into quarters, and the potatoes into medium pieces. Chop the greens.

Place fish, onion, carrots, bay leaf and peppercorns in a saucepan. Fill with water and cook over medium heat, skimming off the foam periodically. After 10–15 minutes, remove the pike, onion, carrots and bay leaf from the pan.

Strain the remaining broth through a sieve and return it to the pan along with the fish, boiled vegetables, potatoes, thyme, salt and ground pepper. After boiling, add millet and cook for another 15 minutes. Add almost all the greens, pour in vodka. Cook for another 5 minutes.

Before serving, let the soup sit for a quarter of an hour. Decorate with greens.

Calorie content of dishes

River fish soup is a delicious dish that can be cooked both at home and on the shore of a reservoir. The traditional version includes only the necessary ingredients. However, every outdoor enthusiast has his own recipe: with rice, millet, semolina, fried vegetables. One thing remains the same - you need to put out the wood chips in the dish and pour in a shot of vodka to achieve a unique taste.

You can ask your question to our author:

Pike perch soup with tomatoes

Rawlik/Depositphotos.com

Ingredients

• 1 large potato;
• 2 onions;
• 10–12 cherry tomatoes or 4–6 regular tomatoes;
• 7–8 stalks of green onions;
• 5–6 sprigs of parsley;
• 5–6 sprigs of dill;
• 2120 ml water;
• 4 tablespoons of wheat cereal;
• 700 g pike perch;
• 3 peas of allspice;
• 1 bay leaf;
• salt - to taste;
• ⅓ teaspoon ground black pepper;
• 2 tablespoons ghee.

Preparation

Cut the potatoes into medium cubes, one onion into small ones. Divide the cherry into halves. Finely chop the green onions, parsley and dill.

Pour 120 ml of water into the pan. Boil, add wheat grits and cook for 15 minutes. Cover with a lid and leave to cool.

Clean the pike perch, gut it, rinse and cut into medium pieces. Pour in the remaining water and bring to a boil over medium heat. As soon as foam begins to appear, reduce the heat to low. Add peppercorns, bay leaf and whole onion. Season with salt and pepper. Cook for 15 minutes, constantly removing foam.

Place the fish in a bowl and cover with a lid. Strain the broth through a sieve and boil again. Add chopped onions and potatoes. Cook over medium heat for 10–15 minutes. Then add the prepared fish, herbs, tomatoes and wheat grits. After 3 minutes, drop in the oil. Turn off the heat and let the soup sit for about a quarter of an hour.

Step-by-step fish soup recipe

We will prepare the soup in a three-liter saucepan.

40 minutes

Boil water in a three-liter saucepan and put the washed fish in it.

Reduce the heat and simmer the fish over low heat for 20 minutes, skimming off the foam during the process.

Prepare the vegetables: grate the carrots, cut the potatoes into small strips, and cut the onion into cubes. I love grated carrots, you can cut them differently: cubes or half rings - to suit your taste.

Pour 2 liters of water into another pan and add vegetables there. Bring to a boil.

We take out the finished fish, filter the broth and combine it with vegetable broth.

Add spices, salt, pepper, bay leaf.

We sort the fish, remove the bones. Add to soup. Cook the broth for another 5 minutes.

When serving, add fresh herbs to the plate.

Crucian fish soup with parsnips

thedailymeal.com

Ingredients

• 1½ kg crucian carp;
• 1 parsnip root - optional;
• 1 parsley root;
• 1 small carrot;
• 8–10 sprigs of dill and parsley;
• 2 tablespoons rice;
• 2 liters of water;
• 3 bay leaves;
• 8 black peppercorns;
• salt - to taste.

Preparation

Clean the fish and gut it. Separate the heads and remove the gills from the crucian carp.

Cut the parsnip and parsley roots into strips, carrots into small cubes. Chop the greens. Rinse the rice.

Place the heads in a saucepan of boiling water and simmer over low heat for 25–30 minutes. Skim off the foam. Then strain the broth through a sieve or cheesecloth and pour it back into the pan.

Throw in the parsnip and parsley roots, carrots, bay leaves and pepper. After 5 minutes, increase the heat to medium, add the fish carcasses and rice. Cook for 15–20 minutes. Add salt, add herbs and let the fish soup sit for a quarter of an hour before serving.

Adviсe

River fish is ideal for fish soup; when cooked, the broth becomes light (white): pike perch, ruff or perch. If you take crucian carp, carp or carp, the fish soup will turn black, and with sturgeon, beluga, salmon and stellate sturgeon it will turn red (amber). Among the marine species, halibut, sea bass and cod produce a rich broth.

You can use one type of fish or mix several types, but it is better to cook red fish separately. The fresher the fish, the better and richer the taste of the fish soup. To prevent the flesh from spreading after cooking, do not defrost frozen carcasses first, but immediately throw them into water (preferably running river water). You also need non-oxidizing dishes - enameled or stainless steel.

Vodka is added to the fish soup to remove the swampy smell that occurs in river fish. Also, vodka (can be replaced with well-purified moonshine or diluted with ethyl alcohol to 40%) makes the broth clear. The amount of strong alcohol is minimal and most of it will evaporate in hot water, so the soup will have a strength of less than 0.5%, that is, virtually non-alcoholic. Simmering the steaming log in the finished broth introduces smoky notes into the soup, but this is only possible if cooked over a fire.

Ingredients:

• fish (one or more types) – 700 grams;
• water – 2 liters;
• potatoes – 2 pieces (medium);
• carrots – 1 piece;
• onions – 1 piece;
• vodka (moonshine, diluted alcohol) – 50 ml (1 full shot glass);
• bay leaf and chopped herbs - to taste;
• salt, pepper, other seasonings and spices - to taste.

Ear protected

smak.ua

Ingredients

• 1½ kg of river fish;
• 1 parsnip root;
• 2 onions;
• 2 potatoes;
• ½ small carrot;
• 5–6 sprigs of dill or other herbs;
• 1 egg;
• 1 tablespoon flour;
• 3 bay leaves;
• 8 peas of allspice;
• 1¾ liters of water;
• 2 teaspoons salt;
• 40 g butter.

Preparation

Clean the fish, gut it, cut off the tails and heads. Separate the pulp from the bones and cut into medium pieces.

Chop the parsnips and onions finely, the potatoes and carrots a little larger. Chop the greens.

In a separate bowl, beat the egg with flour.

Place the heads, tails, ridges and bones, bay leaves and peppers into the pan. Pour in water and cook over medium heat for about 20–30 minutes. Strain the broth, add potatoes, carrots and parsnips. Add some salt.

Place the fish pieces in the pan for 5 minutes. Then remove, cool slightly, dip in the egg mixture and fry in a frying pan with butter until crispy. Return to pan and cook for another 4-5 minutes. Sprinkle with herbs before serving.

How to cook “Fisherman’s soup”

1. This simple fish soup recipe uses a pair of crucian carp and pike perch as the base. But, of course, it all depends on what exactly you managed to catch.

2. Clean and rinse the fish. Place everything that will be used as broth in a saucepan or cauldron and place on the fire.

3. Cut the pike perch fillet into medium pieces.

4. While the broth is boiling, you can prepare vegetables, roots, and herbs. Use what you love most and what you have on hand. Peel and rinse everything, chop if necessary.

5. When it boils, carefully skim off the foam and place the roots and vegetables in the pan. Cook over low heat for about an hour.

6. The classic recipe for fisherman's fish soup involves the use of potatoes. This is what sets him apart from the rest. If you have young potatoes, then you don’t have to peel them, just rinse them under water and brush them with a stiff brush.

7. When the broth is cooked, carefully strain it and bring to a boil again. Add the potatoes and cook over medium heat until almost soft. Then add the fish fillet cut into pieces. Add salt and favorite spices to taste. After 10-12 minutes, you can remove it from the heat, cover with a lid and let it brew.

8. Here is a simple option on how to prepare fisherman’s soup. Before serving, you can add some fresh herbs and a slice of lemon to the plate. Bon appetit!

Fish soup in chicken broth with olives

taste.com.au

Ingredients

• 500 g of silver carp or other fish (several types can be used);
• 2 potatoes;
• 2 tomatoes;
• ½ sweet pepper;
• 6–7 sprigs of greenery;
• 500–600 g chicken meat (for example, thigh);
• 1 bay leaf;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 2½ liters of water;
• 10–15 olives;
• salt and ground black pepper - to taste;
• ¼ teaspoon seafood seasoning.

Preparation

Cut the cleaned fish into small pieces, potatoes, tomatoes and sweet peppers into small pieces. Chop the greens.

Place the chicken, bay leaf, whole carrots, onion and garlic into the pan. Cover with water and cook over medium heat until the bird is cooked through, about 25 minutes. Then strain.

Boil the fish in the same broth for 10 minutes over medium heat. Then remove, strain the liquid, and return to the pan along with the fish. Add potatoes, tomatoes, bell peppers, olives, salt, black pepper and spices. Cook for another 20–25 minutes. Sprinkle with herbs before serving.

Cod fish soup with cream

simplyrecipes.com

Ingredients

• 1 onion;
• 1 potato;
• 1 carrot;
• 1 clove of garlic;
• 1–2 tomatoes;
• 1 cod steak;
• 700 ml water;
• 1 bay leaf;
• salt - to taste;
• 1 teaspoon butter;
• 1 tablespoon flour;
• 100 ml cream 10% fat

Preparation

Peel the onion. Cut potatoes and carrots into small pieces. Chop the garlic. Peel the tomatoes and cut into cubes.

Place the fish in a saucepan and cover with water. Bring to a boil over medium heat, skim off the foam, add bay leaf and whole onion. After 8-10 minutes, add the cod, cool and remove the bones.

Strain the broth, pour back into the pan and boil. Then add salt, add potatoes and carrots and cook for 10–15 minutes until the vegetables are soft. Remove them with a slotted spoon, add 1-2 tablespoons of broth to them and beat with a blender.

Melt butter in a frying pan over medium heat. Fry the flour on it for 2-3 minutes, stirring constantly. Add garlic and stir again.

Add vegetable puree and flour with garlic to the broth. Stir well so that there are no lumps left. Once boiling, add tomatoes. After 3-4 minutes, place the fish pieces into the soup and pour in the cream. Bring to almost a boil and remove from heat. Let sit for a few minutes before serving.

Chowder of three types of fish

thespruceeats.com

Ingredients

• 1½ kg of crucian carp (can be replaced with rudd or perch);
• 800 g trout (can be replaced with pike);
• 800 g sturgeon (can be replaced with sterlet or white fish);
• 2 carrots;
• 2 onions;
• 800 g potatoes;
• 1 small bunch of parsley;
• 5 liters of water;
• salt - to taste;
• 50 g black caviar (can be replaced with egg white, beaten with salted water) - optional;
• 50 ml vodka.

Preparation

Clean all the fish, gut them, remove the gills, and from the sturgeon the chord. Rinse the carcasses under running water.

Leave the crucian carp whole. Cut the trout into large pieces, sturgeon into small portions.

Peel the carrots and onions, cut the potatoes into small pieces. Chop the parsley.

Wrap the crucian carp in cheesecloth, add water and cook for about 1 hour. Then take it out and throw it away.

Also pack the trout in cheesecloth and cook in the same broth along with whole onions and carrots for about 30 minutes. Then remove the vegetables and leave the broth on the fire for another 30 minutes. Place the trout and cool slightly. Remove bones and skin and mash with a fork.

Add sturgeon pieces and potatoes to the boiling broth. Add some salt. Cook for 25–30 minutes. If the broth is cloudy, add caviar to it. Afterwards, pour vodka into the ear and place the trout. Cover with a lid and leave for 10 minutes. Sprinkle with herbs before serving.

Recipe for real fisherman's soup step by step photo recipe

Ingredients:

• All the roach you catch while fishing is 1-2 kg.
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Potatoes - 5-7 pcs.
• Lemon - 1 pc.
• Bunch of parsley - 1 piece
• Bunch of dill - 1 piece
• Salt, black pepper, black peppercorns, bay leaf
• A piece of butter (for the finished fish soup)

A simple recipe for fish soup, which is made exclusively during fishing, from freshly caught fish.
Do not confuse this masterpiece with a prosaic fish soup recipe! The best part about this recipe is that we need to catch some fish to make it! I can’t even begin to describe what entered my fish soup, I remember exactly that there was a lot of chebak, roach, a couple of perches, several crucian carp and rudd... Well, that was my fishing luck, but your fish soup composition may be completely different. The main thing is that it is caught, and the main thing is that it still flutters! I’ll be honest, this is not the best fish soup recipe, but unfortunately, on that very day, I didn’t manage to get the hang of it to make a masterpiece. But even in this situation, it was necessary to prepare the fish soup! So, this recipe has a right to exist.

So, first, let's prepare the ingredients. As I already wrote, we catch fish, clean them, gut them, and tear out the gills from their heads. When your main catch is small fry, it will be difficult to prepare fish soup without the help of brave people. To be honest, they helped me a lot in this process (or rather, they did this most important part of preparing the fish soup for me). We clean the vegetables, wash the greens, pour water into a bucket (it’s in the bucket that fish soup is prepared), and put the bucket on the fire.

First of all, coarsely chop the onion. A log placed “on its butt” works well as a cutting board for fishing.

And without waiting for the water to boil, we throw the onion, coarsely chopped into squares, into the bucket.

Then cut the carrots into large slices (although, if you’re interested, you can make them smaller)

And as soon as the water starts to boil in the bucket, throw the carrots into the bucket.

While the onions and carrots are cooking...

Cutting potatoes

After which, according to what has already become a tradition, we also pour it into a bucket

Then we chop off the stems of parsley and dill, wrap them with thread (so that later you can easily pull the stems out of the bucket) and throw them in there, i.e. We haven’t heard it yet. Vegetables and herbs should be cooked until the potatoes are done and once the potatoes are tender.

We remember where we cleaned our fish,

We throw it into a bucket, where it should cook for no more than 5-10 minutes. The readiness of the fish is determined by its eyes, as soon as they turn white - the fish soup can be kept in a boiling state for no more than three minutes, otherwise it will boil, and then you will be tortured with the bones...

So, while our soup is boiling

Coarsely chop the parsley and dill (which we have without stems), cut a slice of lemon, prepare a few bay leaves and a handful of peppercorns, take out the salt, and then pour it all into the fish soup (half of the greens should be left for the finished dish).

Next, pour 100 grams of vodka into a glass/glass and... solemnly tip it into your ear

And finally, the last stage of preparation - we take the burning flame and extinguish it in our ear! It is the last two stages, according to many, that turns ordinary fish soup into a real fisherman's fish soup!

Immediately after the ceremonial infusion of vodka and stewing in the soup, remove the soup from the heat, let it brew for 5 minutes, and...

You can pour it into deep bowls, and sprinkle ground pepper on top and the other half of chopped herbs - eat real smokey fish soup to your heart's content with vodka!

Fish soup in a pot with sweet pepper

deskgram.net

Ingredients

• 700 g fish fillet (red or any other to your taste);
• 6–8 potatoes;
• 2 carrots;
• 4–5 onions;
• 1 small bunch of greens;
• 1 sweet pepper;
• 1 liter of water;
• salt and black pepper - to taste;
• 1 pinch of fish seasoning;
• 2 tablespoons olive oil.

Preparation

Chop the fish not very large. Potatoes, 1 carrot and onion - in medium pieces (leave 1 onion whole and unpeeled). Chop the greens.

Place whole carrots and onions, half of the chopped onion, bell peppers and herbs into the pan. Fill with water, salt, pepper, add spices and cook for 25–30 minutes.

Pour oil over the potato and carrot pieces, add salt, black pepper and stir.

Place the remaining chopped onions, potatoes and carrots in the pots. Add the fish and pour in the broth. Then cover with lids and cook in the oven at 180°C for 35–45 minutes.