A simple recipe for river fish soup in the field and at home

Fish soup recipe

30 minutes

Gut and wash the fish, leaving the head and tail.

Place the carp carcass on the bottom of the pan, pour cold water, add washed carrots, onions and bay leaves. Cook the contents until boiling and 15 minutes after.

Strain the broth through a colander or cheesecloth. Remove the fish and separate the fillets. Sprinkle with salt, dill and black pepper.

Peel and cut the potatoes into cubes.

Cut the onion into small slices.

Pour the broth back into the pan and bring to a boil. Add salt and lemon juice. Cook the fish soup until the vegetables become soft. Pour it into plates and lay out pieces of fish, decorate with herbs on top. Bon appetit!

How to cook fish soup at home - 4 best recipes

Basically, the recipes differ from each other only in the ingredients. Almost everywhere the cooking time is 30 minutes. In some cases, the fish soup is cooked longer - this makes the dish more rich. To make the soup aromatic, they use spicy spices.

Classic recipe for fish soup with millet

For 12 servings you will need the following products:

• 400 g fish;
• 5 pieces. small potatoes;
• 1 piece each carrots, onions and sweet peppers;
• 2 liters of water;
• 0.5 tbsp. l millet;
• fresh herbs;
• salt and pepper to taste.

The fish is cleaned, cut into medium-thick pieces and placed in a pan with cold water. Turn on the heat and cook for 40 minutes.

As soon as the water boils, the fish are removed and boned. Place the fillet back into the pan and add chopped potatoes to it.

At this time you need to prepare the millet. It is washed and poured into a container. Cook the cereal for 10-12 minutes.

Next, chop the onions and carrots. Sweet pepper, peeled from seeds, is added to them. Vegetables are fried with vegetable oil. As soon as they soften, the frying must be transferred to the ear. At this stage, add bay leaves to the pan and add salt. Then cook for another 5 minutes.

According to the classic recipe, greens are added to the ear with millet. After this, you need to let the dish brew for 20 minutes, and then you can serve it.

Recipe for fish soup from canned pink salmon

To prepare 10 servings, you need to take:

• 2 liters of water;
• 1 can of canned fish;
• 3 pcs. potatoes;
• 2 tbsp. l. rice;
• 1 onion and 1 carrot;
• Bay leaf;
• salt, black or allspice to taste.

Place a pan of water on the fire and bring to a boil. At this time, cut the vegetables. They should be added as soon as the water boils. At the same time pour out the rice. Cook cereals with vegetables for 10-15 minutes.

Finely chopped pink salmon from a jar is added to the prepared broth, and then seasoned with herbs. According to the recipe, fish soup made from canned pink salmon should be allowed to brew for a couple of minutes.

Red fish soup with cream

For 9 servings you will need:

• 250 g salmon;
• 1 PC. carrots and onions;
• 3-4 sprigs of parsley;
• 100 ml 20% cream;
• 100 g butter;
• salt and pepper.

The fish must be deboned and added to the boiling broth. While it is cooking, you should chop the vegetables. They need to be added when the salmon is ready. It will take about half an hour to prepare. And together with the vegetables, the broth must be cooked for another 10 minutes.

After the cream is mixed with butter and poured into the broth. All you have to do is wait 5 minutes, and the red fish soup with cream is ready.

Trout head fish soup recipe

Here you will need the same ingredients as for previous recipes. With only one exception - you need to take not the whole fish, but only the head. Also for 6-7 servings you will need:

• 2.5 liters of water;
• 2 pcs. large potatoes;
• 1 PC. carrots and onions;
• 3 sprigs of parsley;
• slice of lemon;
• salt and pepper.

According to the recipe for trout head soup, you need to boil water and add fish there. Then add chopped vegetables to the pan and cook for 40 minutes. At the final stage, you need to add a slice of lemon, salt and pepper.

The benefits of fish soup

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

Pike soup with vodka and millet

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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.

Useful tips

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

River fish soup

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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.

Simplified recipe

And there is also a version of homemade fish soup made from river fish. You can not prepare the first rich broth, but immediately begin actions from the second step. To do this, take a kilogram of large fish and fillet it (but you can leave the skin). Naturally, we will also separate the heads. We use the same all other ingredients. Then cooking proceeds in a faster way. Place the fillet in water and boil for a while. Add the vegetables and cook until the potatoes are ready - this is the best indicator. Cover and set aside to steep. Serve with chopped herbs and bread.

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.

Fragrant soup at home from heads and tails

Large carcasses are also suitable for preparing the first course. As a rule, they take carp, catfish, pike perch or carp. Fillet or steaks can be left for baking, and fish soup can be cooked from the heads and tails. They make an equally rich broth, but you need to use about 1 kg of fish.

Ingredients and step-by-step recipe for soup from river fish heads at home:

• heads, tails of catfish - 1 kg;
• water - 2 l;
• potatoes - 3-4 tubers;
• onions - 2 heads;
• carrots - 1 pc.;
• allspice peas - 5-8 pcs.;
• bay leaf - 2 pcs.;
• table salt - about 1 tsp;
• fresh dill - for serving.

It is imperative to remove the gills and eyes from the fish heads, otherwise the broth will be bitter and cloudy. Rinse the parts, add cold water and put on fire. Tossing a whole onion in its skin will allow you to achieve a beautiful golden color in the broth. If the carrots are large, then you can cut off a small piece and throw it into the pan too. Cooking broth from large heads takes about 25-30 minutes.

During this time, you can prepare the remaining products. Peel the potatoes and cut into bars. Chop the second onion into cubes, chop the carrots into slices.

When the broth is ready, remove the fish from it with a slotted spoon, discard the boiled vegetables, and strain the liquid. After cooling, disassemble the catfish, leaving only the pulp. Add chopped raw vegetables to the boiling broth, add salt and spices. Simmer over medium heat for 15-20 minutes until done. Lastly, the fish meat is returned and chopped herbs are added.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Real lovers of fish soup made from river or lake fish advise pouring in 50 ml of vodka, letting it boil and only then removing from the heat. Serve after 10-15 minutes, when the dish has steeped. This trick allows you to get rid of the smell of mud and also lighten the broth (although an egg will do an excellent job of this).

Pike perch soup with tomatoes

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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.

How to cook trout soup

If you are still deciding how to make fish soup at home and what fish to use, try this Finnish recipe. The fish soup will be transparent and amazingly tasty. The main thing is not to add too much salt to the fish soup.

You will need:

• trout - 500 g,
• potatoes - 500 g,
• onion - 3 medium sized heads,
• cream - 200 ml,
• boiled water,
• salt and pepper,
• greens - parsley, dill.

Cooking method

1. Clean and wash the trout, leaving the skin intact. Cut the fish into large pieces.
2. Prepare potatoes and onions: peel and chop. Place potatoes, onions, and trout pieces in layers on the bottom of the pan.
3. Pour in cold boiled water until it covers the fish by 3-4 cm. Add black peppercorns, salt and ground pepper.
4. Cook over medium heat until done. At the very end of cooking, add cream to the pan, stir and bring to a boil.
5. On average, the cooking time is 15 minutes, after which the soup should be allowed to brew for 10 minutes.
6. Serve the fish soup, garnished with chopped herbs.