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Fish soup recipe. How to cook fish soup: the most delicious recipe

Someone will say that fish soup is not prepared in the kitchen, and they will be absolutely right. For fish soup you need nature, a fire, a light fog over the water. But it’s not always possible to go out into nature.

The modern world is intense and complex. Everyone is in a hurry, there are a lot of things to do and things to do. And sometimes you want fish soup. In principle, it’s worth making a fish day at home sometimes.

Homemade soup is very useful. Well? Maybe not fish soup, but fish soup, but it’s necessary.

After a successful fishing trip, there are always heads and tails left. This is certainly not salmon soup, but it’s also delicious.

So, homemade soup from the heads, at home in the kitchen. Improvisation.

Ingredients (4 servings)

Fish (heads, tails) 1 kg
Carrot 1 piece
Celery or parsley root 1 PC
Onion 1 piece
Potatoes 1-2 pcs
Garlic 1-2 cloves
Salt, black pepper, allspice, cloves, bay leaf, coriander taste
Parsley 3-4 sprigs

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Homemade soup. Step by step recipe

Homemade fish soup is always a memory of fishing. Pour 2 liters of water into the pan. While the water is boiling, throw all the spices into the pan and add a little salt.
Pike perch heads, tails
As spices we throw in: peas - black pepper 10-12 pcs., allspice 2-3 pcs., coriander 0.5 tsp. In addition, 1-2 cloves and 2 bay leaves.
Black and allspice pepper, cloves and coriander. Bay leaf
Peel the carrots and cut into thick slices or simply cut them in half. Throw in the whole celery root (you can add parsley root, but be careful - it gives a little bitterness). Or cut a piece from a large root. Peel the onion and cut it lightly, literally a quarter of the way, crosswise.
Potatoes, carrots, onions and garlic. Celery root
When the water boils, let the spices and roots simmer for 15 minutes and remove the celery and bay leaf.
Let the spices and roots simmer for 15 minutes
After this, throw the peeled and cut potatoes into 4-6 pieces into boiling water. Discard the cooked onion. Add garlic - the grains should be slightly flattened with the block of a knife.
Throw peeled and cut potatoes into 4-6 pieces into boiling water
Cook potatoes for 10-12 minutes. Then put the fish in your ear.
Then put the fish in your ear
Usually fish are heads and tails, unless they specifically left something better on the ear. We still have pike and pike perch leftovers. Well, sometimes we also buy sets of trout and salmon. And the homemade soup turns out rich.
By the way, if you are preparing fish soup with red fish, you should throw in half a lemon without squeezing it. Then remove the lemon and throw it away.
After adding the fish, homemade fish soup will be better if you do not stir it and do not allow the liquid to boil.
Cook homemade fish soup for 15-20 minutes. Over low heat until the soup simmers gently.
Then you can remove the carrots. Whether or not to leave the cooked carrots in your ear is at your discretion. For example, I love carrots.
Add final salt and pepper to taste.
At this stage, you can put pieces of raw good fish in your ear - pike perch, trout, etc. After this fish is cooked, you can put it on a plate for everyone, one piece at a time.
Add finely chopped parsley. While the homemade soup is still boiling, add 2 more bay leaves.
Immediately remove the soup from the heat and let stand for 10 minutes. Like the highest squeak - you can splash 50 grams of vodka in your ear. But vodka in your ear is in nature. If you are preparing homemade fish soup for your family, you probably shouldn’t do that. In principle, no one forbids simply pouring a glass for those who wish.
Remove the fish from the fish soup and place it on a separate plate.
Remove the fish from the fish soup and place it on a separate plate. After this, pour the fish soup into plates and eat with fresh bread.
After this, pour the fish soup into plates and eat with fresh bread.
Be sure to put a salt shaker and ground black pepper on the table.
Homemade soup is ready

Homemade fish soup - easy to cook at home in the kitchen

Soups, Recipe for delicious homemade fish soup, How to cook homemade fish soup Soups

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Visitor reviews

Lachin
- I liked it, but we don’t have celery (parsley) roots, what can we do without them somehow? And I don’t even understand what allspice, cloves, and coriander are.
Danil
- Thank you very much for the recipe! Everything is straightforward and understandable, even for beginners. The soup turned out awesome, especially with point 15))
Amalia Greece
- I’m cooking fish soup at the moment. Since I haven’t cooked for a long time, I decided to look at the recipe for accuracy. I found yours and am absolutely delighted. Not only from the recipe, but also from the detailed description, tips and tricks. Thank you very much!!
Zhanna
- I recommend to everyone!!! Simple and so successful that even my well-fed husband after the corporate party said: “Pour it)).” Very simple recipe! Tasty!
Lilya
- I cooked fish soup from the salmon backbone, it turned out to be a wonderful soup. Thank you
Olga
- Very, very tasty! Thank you very much for the recipe. I found the recipe I was looking for for a long time, thank you!)
Lyudmila
- I prepared fish soup according to your recipe from pink salmon, it turned out very tasty! True, lately, red fish has become more expensive than meat in our country.
Oleg Pankin
- 50 gr. vodka for 2 liters of fish soup. What kind of alcohol are we talking about? But the taste is different. Be careful not to get confused!
Victoria
- I wanted fish soup, so I bought a set of salmon head with ribs. I’m cooking this for the second time in my life. I did everything according to the recipe, with spices, and added lemon, and even simmered it a little longer. It turned out delicious, but the question is - could there be a LOT of lemon in the ear? I put in less than half a lemon when cooking, it gave off a pronounced sourness. At the same time, there is not enough fish pulp in the soup, probably not for everyone, but I liked it. The lemon took 25 minutes to cook, is that a lot?
Alexander Sivtsov
- the boiling point of alcohol is about 70 degrees - i.e. There will be no alcohol.
It's more of a tradition. So both children and mothers can add vodka to fish soup.
Vladimir
- a piece of old lard about half the size of a palm, even less. Add exactly the old, yellowed one during cooking. Then remove it. Neutralizes fish odor
Paul
- Vodka is a must, it narmolises the taste and removes unpleasant odors and tastes from the fish soup. Refers more to the ear made from purchased carp.
Antonina
- Wonderful thing, I’ll definitely try it!
Thanks for the recipe!
Larisa Mudraya
- Thank you for the recipe. I’ll definitely try to cook it tomorrow) It’ll be my first time))
Romik Dmitriev
- thanks for the recipe
Novel
- Thank you!!!
The whole family is already running to the kitchen. I feel like there’s nothing left for me now! :)
Svetlana
- The soup turned out amazing!!! Thank you so much for the recipe!!!
Victoria Fedotova
- I’ll do as you write right now, my mouth is already running
Dmitriy
- Thanks for the recipe, the soup turned out great))
Anonymous
- wow, it turned out very tasty, but I also added carp caviar))))
Vladimir Borovik
- Everything is correct! But there’s still not enough burning wood to add! The smell... like a fire!
Janet
- Seryozha, it turned out great! The order of food delivery was always different. And your recipe is just finger-licking)))
Martinika
- I made it today, the fish I took was cod, trout and pike perch, it turned out very tasty!!!
Julia
- Thank you very much for the recipe, I’m off to prepare this yummy)
Paul
- you need to add 50 grams of vodka to the ear itself at the end
ana
- Thank you, I took it into account and prepared it for my father - we’ll try it today! =)
Kira
- It seems that it turned out very tasty! Only since I was cooking for a child, I added a teaspoon of millet.
Kira
- Wow, thanks for the recipe. I’ve never cooked it before, but the child really loves soups, and his fisherman dad froze several heads. So I decided to undertake a culinary feat, and took your recipe. I can’t wait to cook it now! And then I’ll be sure to write down what happened. Good luck to me in this difficult task!

Show all reviews

Greetings, dear readers. At the mere mention of words such as “bonfire, classic fish soup recipe,” drooling begins to flow and stomach juices actively secrete. I, an experienced fisherman, have the honor to tell you the secrets of real fish soup!

Basics

I’ll tell you about the general principles of preparing fish soup. How is it different from fish soup? The main difference is that classic Russian ukha does not require frying vegetables for the broth. It is also prepared on. You can cook on a gas or electric stove, but there will be no real aroma, the so-called “smoke”.

What are simple, double and triple ear?

Any parts of gutted and scaled fish will be useful to us; the main thing is to remove the gills from. Did you catch a bag of perch or ruff? They will go to work; ruffs make the richest first broth. Simple soup will be called such fish soup, which is cooked in the same broth with a single addition of fish, no matter one or several types. The double is prepared like this: first, fins, tails, and small fish are added. Then they are removed with a slotted spoon and either thrown away, or parts of the meat are separated from the bones and used for the second filling. The second tab contains more noble species - pike perch, pike, etc. are added to the broth. Triple fish soup is prepared in the same way, only there are already three additions to the broth; the third batch includes the most noble fish, like salmon or salmon.

What to cook from?

You can cook fish soup from almost any river fish that is available to you. It doesn't matter whether you caught it yourself or bought it in a store. It is especially tasty from pike, pike perch, salmon, and sterlet. But remember that sturgeon species are in the Red Book, so such fish can only be purchased. Independent catching of sturgeon is prohibited in Russia, as it constitutes poaching. But you can also cook fish soup from hake, but the taste will be different; the fish is more suitable for soups.

About firebrands, vodka and cereals

You've heard that before finishing cooking the fish soup, you must pour a glass of vodka into it and dip a firebrand into it. Here is an example with a photo:

Why is this being done? It's simple - vodka fights off the smell of mud, and the firebrand adds color and a special "smoky" aroma to the broth. What cereal to add to the classic fish soup is a subject of heated debate. You can cook it with any cereal - with, with pearl barley, there are even fans of rice.

Nuances of preparation

I will take the amount of ingredients based on a 5-liter pot and five people.

Recipe for a simple classic fish soup

Ingredients:

Fish – 0.7-0.8 kg.
Water – 4 – 4.5 l.
Salt to taste, pepper – 5-7 peas, bay leaf – 3-4 leaves.
Carrots – 2 pcs.
Potatoes (large) – 4 pcs.
Onion – 1 head.
Millet – 100 gr.

Step by step recipe:

1. Bring water to a boil, add fish there, cook for 15 minutes.

2. Cut the carrots, potatoes into cubes, peel the onion, but do not cut it, then throw away the onion.

3. After 15 minutes of cooking, add carrots, potatoes, onions, millet, cook for another 20 minutes.

4. 2-3 minutes before readiness, add salt, pepper, and bay leaves. If desired, pour in a glass of vodka and dip the firebrand into the broth for 2-3 seconds.

5. Remove the pot and let it brew for 15-20 minutes. Then throw away the onions and pour into plates.

Double fish soup recipe

It is cooked in the same way as in the previous recipe, but 1-1.2 kg of fish is required, cook the first broth for 15 minutes from small fish, tails, heads, then throw it away, and add already portioned pieces of the main fish along with vegetables and cereals. This video shows an option for preparing double fish soup from carp (carp):

Salmon fish soup recipe

Ingredients:

Salmon – 1.5 kg.
Potatoes – 4 pcs.
Carrots – 2 pcs.
Onion - 1 pc.
Greens – 1 bunch.
Bay leaf – 2-3 leaves.
Peppercorns – 4-5 pcs.
Salt - to taste.

Step by step recipe:

1. Add the head, fins, tail to boiling water, cook for 40-50 minutes.

2. Using a slotted spoon, remove the fish and separate the meat from the bones and head.

Fish soup, called fish soup, is considered one of the oldest dishes of Russian cuisine.

It is especially revered by fishermen and their families, but this does not mean that other people do not enjoy delicious fish soup from time to time.

But how to cook fish soup at home?

Choosing the right fish

It is not difficult to prepare a delicious fish soup from river fish, but this is only if you choose the fish itself correctly.

There are several main rules, following which you can easily buy a good quality product:

Freshness. The first and most important thing is the freshness of the fish. Ideally, it should be freshly caught, then the soup will turn out simply magnificent. If you buy fish in a supermarket, we advise you to take whole fish, since when cut it is more difficult to determine the freshness of the product;
Size. Medium and large fish are best suited for fish soup. If it so happens that you come across small fish, be sure to cut off their heads, as they can give the soup a slight bitterness;
Suitable option. Choose fish depending on the type of fish soup. For red fish soup, sturgeon, trout or stellate sturgeon are best suited. The ideal option for white fish soup is pike perch and perch, and for black fish soup – carp and asp.

River fish soup, general cooking rules and tips

You should think about how to cook fish soup at home only after you familiarize yourself with some rules.

It is worth noting that these rules apply to both classic recipes and variations on this theme.

So, the cooking rules:

Always use fresh and high-quality products;
Do not cook fish soup from bream, roach and roach;
To highlight the taste of fish, you need to use additional ingredients, often vegetables and spices;
Watch the preparation of food, especially the main ingredient, it is important that it is not overcooked.

A simple recipe for river fish soup, stewed in a pot in the oven

Perhaps one of the most delicious variations on the theme of fish soup is cooking the dish in the oven.

Even those who don’t really like classic fish soup will enjoy this soup.

So, you will need:

Any river fish to your taste – about 400-450 g
Tomato – 1 pc.
Potatoes – 2 pcs.
Vodka (wheat) – 40 ml
Bay leaf – 1-2 pcs.
Sunflower oil – how much will it take (for frying)
Onion – 1 pc.
Water – half a liter
Carrots – 1 pc.
Spices - to taste

Preparation:

First you need to gut and wash the fish thoroughly. Cut it into pieces (large) and put it in a clay pot with a capacity of more than 0.5 liters;
Peel and chop the onion, and then fry it in a frying pan until nicely browned;
Grate the carrots on a coarse grater and add to the onion for 1-2 minutes, then add the fry to the main ingredient;
Blanch the tomato, cut into cubes and place in a pot;
Wash the potatoes and cut into medium cubes. Add to other ingredients;
Add spices;
Fill the container with water and simmer for about half an hour in the oven at 180 degrees;
When the time is up, remove the pot and add vodka to the mixture. Let stand for 20 minutes.

Finnish soup with cream

Finns prepare incredibly tasty fish soup at home.

The secret of the dish lies in a not entirely traditional set of products.

This type of fish soup is suitable for serving on holidays as a first course.

Ingredients:

River trout – 0.5 kg
Cream – 200-250 ml
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3-4 pcs.
Dill - to taste
Bay leaf – 3 pcs.
Pepper and salt - to taste

How to cook:

Wash the trout and cook for 15 minutes;
Meanwhile, peel and dice the potatoes and onions;
Grate the carrots;
Rinse the dill under running water and chop finely;
Fry onions and carrots (brown in a frying pan);
Remove the half-cooked fish from the broth, separate from the bone and cut into large pieces;
Strain the broth. Add potatoes and bay leaf; place over medium heat;
After 3-5 minutes, add fried trout and trout to the broth, as well as spices to taste. Leave to cook for 7-10 minutes;
After time, add cream to the soup. Bring to a boil and let stand for at least 20 minutes

Fragrant fish soup with soy sauce from river fish

This recipe smells of something Japanese, perhaps it’s the soy sauce, but how the dish is prepared also plays an important role.

You will need the following products:

River predator (pike perch or pike) – 0.5 kg
Onion – 1 pc.
Potatoes – 200-300 g
Carrots (large) – 1 pc.
Soy sauce – 45-50 ml
Cereals (wheat) – 70-80 g
Bay leaf – 3 pcs.
Vodka (wheat) – 40-50 ml
Peppercorns – 5 peas
Ground pepper (black) – 0.5 tsp.

Preparation:

The first step is to clean the fish from the entrails and husks. Send the head and tail to simmer over low heat;
Peel the ray, cut into two parts and send to the fish;
Add peeled carrots and bay leaves, as well as peppers (peas), to the future soup, cut into several large pieces;
Fill the wheat grits with water and leave aside for now;
After 20 minutes, remove all ingredients from the pan and strain the broth. Put it back on the fire and add the previously removed food and potatoes;
Drain the water from the millet and also add to the soup;
Boil for 10-13 minutes;
Pour in vodka and soy sauce and simmer for another 5 minutes;
Remove from heat and let steep thoroughly.

Recipe for river fish soup with vegetables and apple

This variation of fish soup can be classified as a dietary and at the same time very tasty dish, so if you are losing weight or simply prefer low-fat food, then this recipe is what you need.

Ingredients:

Perches and ruffs – 400-500 g
Apples – 1 pc.
Millet cereal - to taste
Onion – 1 pc.
Bay leaf – 2-3 pcs.
Potatoes – 1-2 pcs.
Spices - to taste

Cooking process:

Start by cleaning the ruffs and perches. Wash and cut them into pieces. Send to cook for 10-25 minutes;
Wash and peel the vegetables. Cut the onions and potatoes into cubes, and grate the carrots;
Wash the apple, remove the center and cut into 4 parts;
Fry onions and carrots;
Remove the fish and strain the broth;
Put the broth back on the fire (slow) and add millet, potatoes, frying and fish;
Add spices, bay leaf and apple there;
Boil for 15 minutes. Remove from stove. Remove the apples. Let it brew.

Brass soup in a pot with Tatar cream

The Tatar fish soup recipe will definitely appeal to men, and this dish would also be appropriate for a large family celebration.

The difference between this fish soup and the others is its special tenderness and pleasant aftertaste.

Ingredients:

Large river fish (to your taste) – 800 g
Potatoes – 4-5 pcs.
Dill - several sprigs
Cream – 500 ml
Young onions (feathers) - to taste
Bay leaf – 2 pcs
Spices - to taste

Preparation:

Prepare the food;
Cut the potatoes into slices and place them on the bottom of the pot. Season with salt and pepper, add bay leaf and your favorite seasonings;
Place part of the cut and chopped fish (fillet) on the potatoes;
Next, lay out the onion, cut into rings;
Add these layers one after another until the pot is filled to the top;
Pour in cream, cover with foil;
Place in the oven at 200 degrees. Check the potatoes for readiness;
At the end, sprinkle with herbs.

Recipe for dietary river fish soup in Rostov style from pike perch

And here is another dietary recipe that will appeal not only to girls on a diet, but also to men who love to eat well.

You will need the following products:

Pike perch – half a kilogram
Any small fish - about a kilogram
Onion – 1 pc.
Potatoes (medium) – 4 pcs.
Tomatoes – 4 pcs.
Carrots – 2 pcs.
Dill and parsley - several sprigs each
Bay leaf – 4 pcs
Water – 2 l
Spices - to taste

Cooking process:

First, cook the broth from small fish. Be sure to strain the finished broth. Then put it back on low heat;
Peel the onions and carrots and cut into thin slices, then add to the broth;
Cut the potatoes into cubes and add them to the rest of the ingredients. Cook for about 12-15 minutes;
Cut the pike perch fillet into pieces and add to the soup;
Blanch the tomato and cut into slices, send to the future ear along with bay leaves and spices;
At the end of cooking, add finely chopped greens, simmer for 1-2 minutes. Cover with a lid and leave to brew for 10-20 minutes.

That's all the fish soup recipes for today. We advise you not to hesitate and try at least one of them. Good luck in your culinary career and bon appetit!

Fish soup is the main fishing dish; it is often cooked on fishing trips and river trips. But it turns out well at home, on the stove, in an ordinary pan. The main thing is to take good fish.

What is ukha

Ukha is not just fish soup. More precisely, it is not fish soup at all. The soup is distinguished by a very small amount of vegetables, transparency and richness of the broth. And also a limited amount of spices. That is, in the ear, the first place is given to fish. Everything else is just to emphasize her taste.

What kind of fish to take

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every type of fish can be used for fish soup. The fish needs to be sticky and have a delicate, sweetish taste and aroma. The best are: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.

Not suitable for fish soup: roach, bream, gudgeon, bleak, roach, ram, herring, mackerel, sabrefish, gobies.

Although fish soup is made primarily from freshwater fish, sea fish can also be used. Suitable: cod, halibut, grenadier, notothenia, ice fish, sea bass.

How many types of fish to take

It is believed that you need at least 2 varieties of fish. But more than 4 is already too much. It is best to choose small and large fish. The fines will give a rich broth, and pieces of large fish will look beautiful in the broth.

Preparing the fish

All fish must be gilled and gutted. You can leave only milk and caviar. It is better to boil freshwater fish with the head, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in gauze, tie it, boil it, and then remove it all together.

Large fish must be cleaned and cut into large pieces. They are often called "links".

What to add

Usually the fish soup is supplemented with carrots, potatoes, and onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish soup

This is the most delicious soup; you don’t need anything else for it, except maybe an onion. You don’t even need spices, since live fish has a unique taste that does not need to be emphasized or softened.

What is yushka

This is the name for fish broth, broth, or soup liquid. Yushka should be transparent and rich. Therefore, the fish is placed in cold water. The heads and tails are not removed (the gills must be cut out) - they add a rich taste. But the fins can be trimmed. After boiling, cook the fish over low heat with the lid open.

How to achieve transparency

The best fish soup is with a light transparent broth. So be sure to remove the foam from it after boiling, several times. If the broth has darkened, it can be cleared with whipped egg whites. You need to stir the protein foam into the broth, bring to a boil, then strain.

In the old days they used a caviar guy. If you come across fish with caviar, you can lighten the broth according to old recipes. Grind 1/3 cup of fish roe, pour in ½ cup of cold water and a glass of hot, strained broth. Pour the mixture into the ear and stir. Cover the fish soup with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

Spices, herbs, roots

Parsley root, black peppercorns, bay leaf - all the well-known and beloved spices are suitable for fish soup. Sometimes freshwater fish smell like mud, to get rid of the smell you need to add a little lemon juice.

It’s good to add chopped green onions and parsley-dill to the finished fish soup.

And a glass of vodka

It is added if the fish soup is cooked using small fish. This fish gives off a very strong smell of mud as it feeds on it. And vodka takes away the smell perfectly. Moreover, it improves the taste of the fish soup. There is no need to be afraid of alcohol - it instantly evaporates in the hot broth.

In the end

You can add a piece of butter to the soup, cover with a lid and let it sit for about 10 minutes. Then place the chopped herbs on plates and pour into the soup.

Triple ear

Triple ear Photo: Shutterstock.com

It is called that because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third round, a large noble fish.

1 kg of small fish (ruffes, perches, minnows)

1 kg of white fish (catfish, bream, crucian carp)

1 kg carp, pike perch, sterlet, taimen

3 onions

5-6 potatoes

Bay leaf

Parsley root

50 ml vodka

Greens for serving

Step 1. Wash small fish, gut them, remove gills. Clean and trim the fins of large fish.

Step 2. Tie it all in a gauze knot and put it in cold water. Add salt, onion and parsley root.

Step 3. When it boils, remove the foam, turn down the heat and cook for half an hour. Then remove the fish, onions and roots, and strain the broth.

Step 4. Prepare large fish: clean, gut, cut into large pieces.

Step 5. Place the fish of the second run into the pan. Cook for 15 minutes. Remove the fish from the broth.

Step 6. Peel and coarsely chop the potatoes and place in the soup. Cook for 15 minutes.

Step 7. Place the fish of the third run in the ear. And also bay leaf and peppercorns. Cook until the fish is done. Pour in vodka.

Step 8. Turn off, cover with a lid and let the ear stand for 5-7 minutes. Serve with greens.

Pomeranian milk soup

Pomeranian fish soup Photo: Shutterstock.com

0.5 l milk

500 g cod or halibut

2 potatoes

1 onion

1 tbsp. ghee

Salt and pepper

Step 1. Cut the frozen fish into pieces.

Step 2. Peel the potatoes, chop them coarsely and steam in hot water. Adding pepper and salt.

Step 3. Chop the onion coarsely and fry it a little in melted butter.

Step 4. Add cod and onion. Cook until the fish is done. Then add hot milk and a little ghee.

What fisherman hasn't cooked fish soup? Everyone knows that fish soup is the main fishing dish; it is often cooked on fishing trips and on river trips. But it turns out well at home, on the stove, in an ordinary pan. The main thing to prepare a real tasty fish soup is to take good fish.

What is ukha

What kind of fish to take for fish soup

The best fish for fish soup: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.
Not suitable for fish soup: roach, bream, gudgeon, bleak, roach, ram, herring, mackerel, sabrefish, gobies.
Although fish soup is made primarily from freshwater fish, sea fish can also be used. Will do for preparing sea fish soup: cod, halibut, grenadier, notothenia, ice fish, sea bass.

How many types of fish to use for making fish soup?

It is believed that to prepare the right tasty fish soup you need at least 2 types of fish. But more than 4 is already too much. It is best to choose small and large fish. The fines will give a rich broth, and pieces of large fish will look beautiful in the broth.

Preparing fish for fish soup according to recipe

Before preparing fish soup, you should properly prepare the fish. All fish must be gilled and gutted. You can leave only milk and caviar.

It is better to boil freshwater fish with the head, but if the fish is small (and this is great for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in gauze, tie it, boil it, and then remove it all together.

Large fish must be cleaned and cut into large pieces. They are often called "links".

What to put in your ear

Usually the fish soup is supplemented with carrots, potatoes, and onions. Vegetables are either boiled whole (carrots and onions) or cut into large pieces.

Live fish soup

What is yushka

How to cook transparent fish soup

What to add to the soup - spices, herbs, roots

It’s good to add chopped green onions and parsley-dill to the finished fish soup.

And a glass of vodka

In the end

You can add a piece of butter to the soup, cover with a lid and let it sit for about 10 minutes. Then place the chopped herbs on plates and pour into the soup.

Triple fish soup - a recipe for delicious fish soup

It is called that because it is cooked in triple broth. First - a broth of small fish, then a medium white fish, and finally, in the third round, a large noble fish.

What you need for triple fish soup:

1 kg of small fish (ruffes, perches, minnows)
1 kg of white fish (catfish, bream, crucian carp)
1 kg carp, pike perch, sterlet, taimen
3 onions
5-6 potatoes
Bay leaf
Parsley root
50 ml vodka
Greens for serving

How to cook triple fish soup