Fish soup - 10 step by step recipes

The benefits of fish soup are undeniable. The broth is saturated with vitamins of groups B, C, E, H and PP, and also contains iron, zinc and iodine. Therefore, it is periodically necessary to include this nutritious dish in your diet. Especially for this, we have selected 10 recipes for fish soup.

How to make delicious canned fish soup?

The easiest and fastest way to make fish soup is to use canned fish. To do this, it is better to choose fish of more fatty varieties: mackerel, pink salmon or saury.

Cooking time: 35 minutes

Cooking time: 35 minutes

Servings: 5-6.

• 
  Peel, rinse and dice the potatoes.
• 
  Peel the onion and chop finely.
• 
  Rinse the carrots, peel and grate on a medium grater.
• 
  Mash the fish with a fork.
• 
  Boil water in a saucepan. First lay out the potatoes, salt and cook for 5 minutes.
• 
  Then add onions and carrots, cook for another 5-7 minutes.
• 
  Add bay leaves and pepper soup.
• 
  Place the fish last, stir and continue cooking the soup until the potatoes are done.
• 
  At the end, add chopped herbs and you can serve fish soup on the table.

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Bon Appetit!

Fish soup with rice and potatoes

Fish soup will warm you up and satisfy your hunger. Soup broth can be cooked using canned fish or special soup sets, which can now be found in almost any store.

Cooking time: 50 minutes

Cooking time: 35 minutes

Servings: 6.

Ingredients:

• Salmon trimmings - 250 gr.
• Rice - 0.5 tbsp.
• Green peas - 100 gr.
• Celery stalk - 1 pc.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• White onion - 1 pc.
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Black peppercorns - 3 pcs.
• Dried marjoram - 0.5 tsp
• Nutmeg - 1 pinch.
• Vegetable oil - 3 tablespoons
• Dill to taste.
• Salt to taste.

Cooking process:

1. Wash the fish, cut and put in a saucepan. Pour in 1.5-1.7 liters of water and put on fire. bring broth to a boil, remove froth, add salt and simmer for 10 minutes.
2. Peel, wash and dice the potatoes. Rinse the rice several times with water. Place the potatoes and rice in a saucepan. Also add bay leaves and peppercorns. Bring the broth to a boil and cook for 10-15 minutes.
3. Cut onions, carrots and celery into small cubes.
4. Fry vegetables in vegetable oil until soft.
5. Put the sautéed vegetables in a saucepan and continue to cook the soup for another 5 minutes.
6. Finally add the green peas, marjoram, nutmeg and herbs. Bring the soup to a boil, cover it, remove from heat and let it brew for 5-7 minutes.

Bon Appetit!

Classic salmon head ear at home

Ukha is a great dish that can be prepared at a picnic and at home. For the base of the broth, take a salmon head and you are provided with a rich and healthy soup.

Cooking time: 65 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Salmon head - 1 pc.
• Bulb onions - 2 pcs.
• Greens - 1 bunch.
• Salt to taste.
• Bay leaf - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.

Cooking process:

1. Defrost the salmon head completely and wash. Peel the vegetables.
2. Put the salmon head in a saucepan, pour in water, add bay leaf and onion. Cook the ingredients after boiling for 20 minutes.
3. Cut the second onion, potatoes and carrots into cubes.
4. Place vegetables in a saucepan and cook for another 15 minutes.
5. While the vegetables are boiling, remove the head from the broth, disassemble it, return the meat to the pan. Finally, salt the ear to taste and add herbs. Let the soup sit under the lid for 10 minutes, then serve.

Bon Appetit!

Trout head and tail fish soup

Trout is a fairly fatty fish. It has a large fleshy head and tail, so broths from these parts are nourishing and rich. We suggest you prepare a delicious fish soup from trout.

Cooking time: 50 minutes

Cooking time: 50 minutes

Servings: 6-8.

Ingredients:

• Trout head and tail - 600 gr.
• Potatoes - 100 gr.
• Carrots - 50 gr.
• Bulb onions - 60 gr.
• Dill - 10 gr.
• Black peppercorns - 8 pcs.
• Bay leaf - 4 pcs.
• Cumin - 0.5 tsp.
• Corn groats - 2 tablespoons
• Salt - 10 gr.
• Water - 1.5 liters.

Cooking process:

1. Wash the head and tail of the salmon well, remove the gills and cut off the fin.
2. Put pieces of salmon in a saucepan, add half of the onion and carrots, pour in water and put the pan on fire. When the water comes to a boil, skim off the foam and simmer for 10 minutes at a low boil.
3. Dice the potatoes, carrots and onions.
4. Add vegetables and dill to the pot and cook for another 10 minutes.
5. Then add bay leaf, caraway seeds, peppercorns and salt to the soup, stir and cook for another 7-8 minutes.
6. Remove the fish from the soup and separate the fillets from the bones. Pour corn grits into the broth and simmer it over low heat while you fish.
7. Place the salmon fillet in the soup, stir. Add greens to taste and serve fish soup.

Bon Appetit!

Canned saury soup with millet

Various cereals, rice or millet are usually added to fish soup. With millet, the soup is thicker and more satisfying. And most importantly, canned fish soup is prepared very quickly.

Cooking time: 35 minutes

Cooking time: 30 minutes.

Servings: 6-8.

Ingredients:

• Water - 2 liters.
• Canned saury - 1 can.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Millet - 3 tablespoons
• Bay leaves - 1-2 pcs.
• Greens to taste.
• Ground black pepper - to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

1. Peel the vegetables, wash, cut the onion into cubes, grate the carrots on a medium grater. Fry onions and carrots in vegetable oil.
2. Cut the potatoes into small cubes.
3. Rinse millet with running water several times.
4. Boil water in a saucepan, add millet and cook for 7 minutes. Then add the potatoes and cook for another 10 minutes. After that, lay out the onion and carrot roast, stir and salt the soup.
5. Open the canned food and mash the fish with a fork.
6. Put the fish in a saucepan, add bay leaves and peppercorns. Cook the soup until the potatoes are done. Finally, add the herbs to taste, stir and serve the fish soup.

Bon Appetit!

Finnish fish soup with cream

This is a true culinary masterpiece. Delicious, rich with a pronounced creamy taste and aroma, fish soup according to the Finnish recipe. The soup cooks quickly and is eaten even faster. It is impossible to stop at just one serving.

Cooking time: 45 minutes

Cooking time: 45 minutes

Servings: 5.

Ingredients:

• Salmon or salmon soup set - 1 pack.
• Bay leaf - 2 pcs.
• Carrots - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Fish sauce - 1 tablespoon
• Greens to taste.
• Onions - 2 pcs.
• Black peppercorns - 5 pcs.
• Potatoes - 3 pcs.
• Salmon fillet - 200 gr.
• Cream - 200 ml.
• Vegetable oil - for frying.

Cooking process:

1. Prepare the necessary ingredients, peel and wash the vegetables.
2. Put the soup set, bay leaf, peppercorns and onion in a saucepan. Pour in 1-1.2 liters of water, put the pan on fire and bring to a boil, then reduce heat and cook for 20 minutes, remove the foam from the surface.When the broth is done, strain it and remove the pulp from the bones.
3. Pour some vegetable oil into a saucepan, fry the onion in it until golden brown.
4. Next, lay out the chopped potatoes and carrots, pour in the fish broth, salt to taste and cook the soup until the potatoes are tender.
5. After that, put the salmon fillet in the soup, cook for 5 minutes. Put the boneless pulp into the soup and pour in the cream, bring the soup to a boil.
6. Add fish sauce to the soup, stir, remove the pan from heat, cover and let the soup steep for 5-7 minutes. Finnish fish soup is ready, serve with fresh bread.

Bon Appetit!

Mackerel canned fish soup in oil

A very simple but delicious soup made from mackerel in oil and the most common vegetables. This soup can be called a lifesaver, because you can always make it when there is no time, but you want homemade food.

Cooking time: 40 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Mackerel in oil - 245 gr.
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Rice - 1 tablespoon
• Water - 1-1.5 liters.
• Salt to taste.
• Dried oregano - to taste.
• Dried basil - to taste.
• Bay leaf - 1 pc.

Cooking process:

1. Peel, wash and cut the potatoes into small pieces.
2. Peel the carrots, wash, cut into semicircles.
3. Peel the onion and chop finely.
4. Boil water in a saucepan, add vegetables and cook for 5 minutes.
5. Next, add the washed rice to the pot and cook for another 10 minutes.
6. Mash the mackerel with a fork and place in a saucepan, add oregano, basil and bay leaf. Stir and cook the soup until the potatoes are tender.
7. Serve the soup immediately after cooking, if you wish, you can add fresh herbs.

Bon Appetit!

A simple and delicious recipe for fish soup with cream cheese

Delicious fish soup with melted cheese that will feed the whole family. The soup looks beautiful and appetizing, and its aroma is simply magical. It is important to use natural cheese because vegetable-based cheese will not melt in the broth.

Cooking time: 40 minutes

Cooking time: 40 minutes

Servings: 4-6.

Ingredients:

• Sea perch - 800 gr.
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Processed cheese - 400 gr.
• Spices for fish - 1 tablespoon
• Greens to taste.
• Ground black pepper - to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

1. Scale the sea bass and place in a saucepan. Pour in water, add half of carrots and onion. Boil the broth over low heat for 20 minutes after simmering. Skim off the foam while cooking.
2. Peel, wash and cut the potatoes into small cubes. Cook the potatoes in a separate saucepan until tender.
3. Finely chop the rest of the onions and carrots and fry in vegetable oil.
4. Strain the fish broth, separate the perch fillet from the bones.
5. When the potatoes are cooked, drain the water. Put potatoes, perch fillets and vegetable frying in fish broth, season to taste. Place a pot of soup over medium heat.
6. Cut the melted cheese into small cubes. Place the cheese in a saucepan and, stirring constantly, cook the soup until the cheese is completely dissolved. Finally, add the chopped herbs and serve the fish soup.

Bon Appetit!

Step-by-step recipe for making pollock fish soup

Almost any type of fish is suitable for cooking fish soup. For example, pollock makes a delicious and light fish soup. The recipe is very simple: add vegetables, fresh herbs and fish spices to the broth.

Cooking time: 40 minutes

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pollock - 400 gr.
• Bulgur - 50 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 1 tsp
• Spices for fish - to taste.

Cooking process:

1. Pour vegetable oil into a saucepan with a thick bottom and fry the chopped onions and carrots. Roast vegetables until soft.
2. Then add pollock fillets to the pan and simmer for a few minutes.
3. Pour water into a saucepan, add salt and spices to taste, bring the broth to a boil.
4. After the water boils, add bulgur and cook the soup over medium heat for 15-20 minutes.
5. Finally, add the chopped herbs and serve the fish soup.

Bon Appetit!

Canned fish soup in tomato sauce

The classic of Soviet cooking is canned soup in tomato sauce. We suggest you use this simple recipe and remember the taste familiar from childhood. This is the perfect first course for a delicious and nutritious meal.

Cooking time: 45 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Canned sardine in tomato sauce - 240 gr.
• Water - 1.5 liters.
• Rice - 2 tablespoons
• Potatoes - 2 pcs.
• Carrots - 0.5 pcs.
• Onions - 1 pc.
• Garlic - 1-2 teeth.
• Vegetable oil - 1.5 tablespoons
• Bay leaf - 1 pc.
• Allspice peas - 2 pcs.
• Chili flakes - 0.2 tsp
• Parsley - for serving.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel, wash and dice the potatoes. Pour water into a saucepan, add potatoes, bring water to a boil and cook for 5 minutes.
2. Rinse the rice with cold water, put in a saucepan and continue to cook for another 10 minutes.
3. Finely chop the onion and carrots and fry in vegetable oil until golden brown. When the rice is almost done, add the vegetable fry to the soup and cook the soup for 10 minutes over low heat.
4. Then place the canned food, chili flakes, garlic and pepper in a saucepan.
5. Bring the soup to a boil, cover, remove from the stove and let it brew for 10 minutes. Add chopped parsley before serving.

Bon Appetit!