Sokolova Svetlana

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Ukha is an ancient Slavic dish based on fresh fish. It has been brewed for a long time, but it is still popular today. The top spot in terms of taste characteristics is occupied by white fish soup. It is usually prepared from ruff, pike perch, or perch. The second position belongs to black fish soup, for the preparation of which chub, beluga, carp, or. The red ear closes the top three. It is based on stellate sturgeon, salmon, salmon, and sturgeon.

Red fish soup recipes

Salmon soup

The uniqueness of fish soup lies in the fact that it has no analogues in other national cuisines. Fish soup is often called fish soup; this is not entirely correct, since flour, cereals and fried vegetables are not used in its preparation.

I only use salmon tails, heads and trimmings. The rest of the fish.

Ingredients

Servings: 10

• salmon 800 g
• water 3-4 l
• bulb onions 2 pcs
• carrot 1 PC
• potato 3 pcs
• greens to taste
• bay leaf to taste
• ground black pepper taste

Per serving

Calories: 51 kcal

Proteins: 6.05 g

Fats: 1.95 g

Carbohydrates: 2.94 g

50 min. Video recipe Print

I put a pan of water on the stove. While the water is boiling, I rinse the salmon thoroughly. I do not use aluminum utensils to prepare fish soup, since the combination of fishy taste and aluminum creates a metallic taste.

I always try to keep the broth clear. To do this, I first let the water boil, add salt and only then add the fish.

After the broth boils, I skim off the foam and add the onions and peppers to the pan. I make sure to turn down the heat.

I determine the cooking time by the eyes of the fish - they should turn white. The fish takes no more than 20 minutes to cook.

I peel the potatoes and cut them into large cubes. I peel the carrots and chop them coarsely. If you have a grater on hand, you can use it.

I remove the finished fish from the pan, let it cool and separate the meat from the bones. I strain the broth, return it to the pan, add potatoes, carrots and boneless fish. I put a little noble laurel in the pan with the fish soup. Cook until the potatoes are ready.

I steep the finished treat for about 20 minutes. I put the greens directly into the plates with the fish soup.

In our regions we have to buy salmon. If you can afford it, be sure to make salmon chowder. It will delight you with its unusual taste. If you want a little variety, crack a few raw eggs into a saucepan with boiling fish soup and stir quickly. The result is a satisfying mess.

Recipe for red salmon soup

Ingredients:

• salmon -- 1 kg
• water -- 2.7 l
• potatoes -- 6 pcs.
• carrots -- 1 pc.
• onion -- 1 pc.
• bay leaf, pepper, herbs and salt

Preparation:

1. I'm preparing the fish. I take out the insides of the salmon, trim off the fins, and cut them into small pieces.
2. I wash, peel and cut the vegetables indicated in the recipe into cubes.
3. I pour water into the pan, put it on the stove and let it boil.
4. After boiling, add chopped vegetables, add a little salt and pepper, and boil for 7 minutes.
5. I add pieces of fish to the broth, reduce the heat to low and cook for about a third of an hour until tender.
6. Before the end of cooking, I add a few bay leaves to the pan with the fish soup. I close the lid and leave for a few minutes.

Making salmon soup is not difficult. Before serving fish soup, do not forget to put a little chopped herbs in each plate. It will decorate the dish and make it more flavorful.

River fish soup recipes

Cooking carp soup

Carp soup is not difficult to prepare. For comparison, cooking it from sterlet is much more difficult. I cook carp fish soup over low heat, without covering the pan.

Ingredients:

• carp -- 1.5 kg
• onion -- 1 pc.
• potatoes -- 2 pcs.
• small tomatoes -- 8 pcs.
• water -- 2 l
• greens, salt, pepper and bay leaf

FOR THE SAUCE:

• garlic -- 4 cloves
• lemon juice -- 50 g
• vegetable oil -- 100 ml

Preparation:

1. I process the fish: I clean the scales, remove the entrails, and rinse well. I cut the carp into pieces up to 3 cm.
2. I take a 5 liter pan. I put in it diced potatoes, peeled onions and pieces of fish along with the head. Then I fill it with water and set it to cook.
3. I cover the dish with a lid. After the water boils, remove the lid and reduce the heat to low. I cook for about 20 minutes. Then I examine the head of the fish. If the eyes pop out and turn white, the ear is almost ready.
4. Salt, add bay leaf, tomatoes, pepper and herbs. If the tomatoes are large, I cut them into pieces. I cook for about 10 more minutes. I mash the tomatoes in a plate to give the fish broth a sour taste.
5. I place pieces of boiled fish on a dish and pour garlic sauce over it, which is not difficult to prepare. I finely grind the garlic, gradually adding sunflower oil. At the end I add lemon juice.

Video recipe

I serve the finished fish soup on the table with chopped herbs. If you don't like the sour taste, don't add tomatoes or reduce the amount.

How to cook crucian fish soup

Popular wisdom says that it is impossible to cook delicious fish soup from crucian carp. This is wrong. A wonderful fish soup is made from crucian carp if the fish is fresh and cooked over a fire.

My family leads a healthy lifestyle and loves to relax in nature. I often cook crucian fish soup when we go to the river.

Ingredients:

• crucian carp -- 1 kg
• potatoes -- 5 pcs.
• onion -- 2 pcs.
• parsley root
• allspice
• greenery

Preparation:

1. I clean and gut the crucian carp, remove the entrails, cut off the tails and fins. I wash the fish pieces well, put them in a saucepan and put them on the fire, after filling them with water.
2. While cooking crucian carp, I tend to vegetables. I wash the onions and potatoes, peel them and cut them into cubes. I definitely keep an eye on the broth: skim off the foam, add salt and pepper.
3. I put allspice, half an onion, bay leaf, chopped parsley root and potatoes into the pan with the crucian carp. I cook for about half an hour, constantly skimming off the foam.
4. I remove the fish soup from the fire and let it brew under the lid for 15 minutes.

Before serving, be sure to sprinkle the fish soup with chopped herbs. You will receive a beautiful and aromatic dish that you won’t be ashamed to present to guests or family members, especially if it’s for the second course.

Perch fish soup recipe

Perch soup is a dish created by Slavic chefs. According to sources, in the 12th century all soups were called fish soup, regardless of the ingredients. Some varieties of ancient fish soup resembled modern compote.

Ingredients:

• perch -- 1 kg
• potatoes -- 800 g
• onion -- 150 g
• carrots -- 150 g
• greens, salt, bay leaf and pepper

Preparation:

1. I clean the perch. I put the tail and head in a four-liter saucepan, fill it with water and boil for half an hour. Then I take it out and filter the resulting broth.
2. I cut the peeled perch crosswise into pieces 3 cm long. I chop the onion and sauté. I grate the carrots and fry them.
3. I cut the washed and peeled potatoes into cubes and place them in a pan with boiling broth, add pepper and salt. As soon as the liquid boils again, add the perch and cook for about 10 minutes.
4. Then I add the bay leaf, remove the pan from the heat and let the fish soup brew for about half an hour.

How to cook fish soup at home

The most delicious fish soup is cooked over a fire. This does not mean that it cannot be prepared at home.

In this recipe I add a little pearl barley to make a rich and satisfying treat.

Ingredients:

• carp head -- 3 pcs.
• medium potatoes -- 5 pcs.
• pearl barley -- 150 g
• small carrots - 2 pcs.
• large onion - 1 head
• greens, pepper, salt, noble bay

Preparation:

1. I boil the pearl barley until tender and rinse it well.
2. I remove the gills from the carp heads and start cooking. I remove the foam with a slotted spoon.
3. While the broth is preparing, I tend to the vegetables. I clean it and rinse it with cold water. I cut the potatoes into cubes and throw them into a saucepan. Salt.
4. After about 10 minutes, add chopped onion and grated carrots. Stir and cook until done.
5. At the end of cooking, I add pearl barley, herbs, pepper and bay laurel to the pan. I turn off the heat and let the soup brew.

As you can see, you don’t even need to fry vegetables or make dressing to prepare it.

How to cook fish soup over a fire

Many people are interested in fishing. Especially men who happily spend their free time on the shore of a picturesque body of water.

The most suitable dish for fishing is fish soup cooked from freshly caught fish.

Preparation:

1. I carefully sort the caught fish. I choose the smallest fish and gut them. I don’t always clean it, but I definitely wash it.
2. I clean, gut and cut larger fish into pieces.
3. I make broth from trifles. Before cooking, I put it in cheesecloth and put it in water. The result is a broth, on the basis of which the fish soup is prepared. After preparing the broth, I throw away the small fish.
4. If there is no gauze, I make the broth in a different way. I cook small fish for about half an hour. Then I remove the cauldron from the heat and wait until the fines sink to the bottom. Then I pour the broth into another bowl.
5. I put a couple of pieces of large fish into the fish broth and cook until done. I remove the finished fish from the pot and continue to cook the soup.
6. I send the remaining pieces of fish into the broth along with potatoes, herbs, carrots and onions. If the soup turns out thick, add a little water. This does not affect the taste.
7. I mix all the ingredients well and boil for about 40 minutes. I focus on the readiness of the vegetables.
8. During cooking, I often don’t stir it so that the fish doesn’t fall apart and you end up with a runny porridge instead of fish soup.
9. To prevent the soup from burning, I shake the cauldron periodically. I don’t cover the dishes with a lid, but take water from a spring. As a result, the dish absorbs the aromas of nature, and the taste becomes multifaceted.

Step-by-step video recipe for fish soup from salmon head

When cooking fish soup over a fire, I don’t use dill or parsley. This greenery has a pronounced taste that easily overpowers the aroma of fish.

I decided to end the article with a few tips that will make your fish soup even tastier.

1. You need to eat the finished fish soup from a pot using wooden spoons.
2. Fish is the main ingredient. Try to put in as many fish as possible. You shouldn't overdo it with vegetables.
3. You can safely add salt and pepper to the finished dish. At the very end of cooking the fish soup, you can add a little laurel to the pot. It is recommended to remove it when cooking is complete. Otherwise, the treat will become bitter.
4. If the company consists mainly of men, add a little and a few coals from the fire to the soup. As a result, the alcohol will soften the bones, and the coal will bring the aroma of the fire, removing unpleasant odors.

Finally, I’ll pay a little attention to spices and seasonings. Most often I use bay leaf, parsley, parsnips, black pepper, dill and green onions. In some cases I add fennel, anise, ginger and saffron.

When choosing spices for fish soup, I am guided by the type of fish. If it is oily, I take more spices. If I cook perch, I don’t add any spices at all.

The popularity of this ancient dish has long surpassed the borders of the Russian state, taking pride of place on the menus of elite restaurants around the world. Recommendations on how to prepare fish soup can be found in many culinary sources. However, only true masters of “fish affairs” know unique techniques that capture the imagination of lovers of the ancient dish,

The traditional method of preparing fish soup requires the presence of certain types of fish that are sticky and have a slightly sweet taste.

Product composition:

• carrot;
• onion - 2 pcs.;
• fish (whitefish, asp, ruff or rudd) - 500 g;
• potatoes - 3 pcs.;
• parsley and celery root;
• peppercorns (5 pcs.),
• salt, bay leaf, lemon juice, dill;
• vodka - 25 ml.

Cooking method:

1. For getting Classic fish soup at home requires only fresh fish of one type. Wash the product, gut it, put it in a convenient container, fill it with 2 liters of water. We do not remove the scales. Blooming in the broth, it provides the dish with a thick broth and a special taste. Add an alcoholic drink, a laurel leaf, peppercorns, and an onion with peel.
2. Heat the food over low heat, skimming off the foam, and cook the food for 15 minutes. in an open container.
3. Remove the fish from the pan, strain and salt the broth. We lay out peeled vegetables and root vegetables, chopped into rings or cubes. Peel the potatoes, as they did in Russian cuisine, and add them whole.
4. Pour ½ tbsp into the boiling broth. l. lemon juice, season with allspice, boil the food until tender.

Pour the fish pieces into plates and sprinkle with chopped herbs.

Salmon soup

Dish ingredients:

• ridge, fins, head of salmon - 500 g;
• onion;
• half a lemon;
• pitted olives - 10 pcs.;
• potato tubers - 3 pcs.;
• dill, salt, peppercorns, bay leaf, parsley.

Cooking technology:

1. By separating the fattest parts of the fish (head, fins, spine), we obtain a rich broth. Place the food in a saucepan with water, add the onion, bay leaf, and peppercorns.
2. We provide heating, boil the products for 30 minutes. without cover. The open cooking method will make the broth, as the cooks say, as clear as a tear.
3. After half an hour, remove the onion and fish parts from the container, place the diced root vegetables and chopped olives into rings. Salt the food according to preference.
4. We disassemble the head and backs, return the separated meat components to the fish soup with the finished potatoes. Add the juice of half a lemon and chopped herbs after 3 minutes. turn off the fire.

Infuse the fish soup from the head and backs of the salmon for 15 minutes, serve the first course in the traditional way.

Hearty trout soup

Required Products:

• carrots, bell peppers, onions - 1 pc. each;
• garlic cloves - 2 pcs.;
• trout - 400 g;
• lemon, bay leaf, dill, salt.

Preparing the fish soup:

1. Place fish heads in a saucepan and fill with filtered water. Add a dill stem, a bay leaf, a mixture of peppers, and boil the products over low heat for 2 hours.
2. Strain the broth, return it to the stove, add diced vegetables, chopped garlic, and separated pieces of fish. We continue heating until the product is ready, at the end of the process we add salt and sprinkle with chopped herbs.

Hearty trout soup is not only tasty, but also a healthy dietary dish.

How to cook pike perch soup

Ingredients:

• carrot;
• fresh fish - 500 g;
• a quarter of a lemon;
• natural butter - 30 g.

Preparation:

1. We separate the ridge and head of the fish from the meat, place it in a saucepan with water, and cook the broth for two hours.
2. Fry the coarsely grated carrots in oil, strain, and place the resulting sauce in a container.
3. Divide the fish into portions, boil for 15 minutes in a small amount of broth (1.5 l).

Place trout pieces into plates and fill with broth. Serve the greens and lemon slices separately.

Finnish soup with cream

List of ingredients:

• fish fillet (pink salmon, salmon, chum salmon) - 400 g;
• carrots, onion;
• cream (20% fat) - 200 g;
• potatoes - 3 pcs.;
• butter - 30 g;
• salt, dill.

Step-by-step preparation:

1. Thinly slice the onion, sauté in oil for 5 minutes, add the chopped carrots, constantly stirring the vegetables, and simmer for several minutes.
2. Boil the chopped potato cubes until half cooked. Add the fish fillet, divided into portions, season the broth with salt and spices, cook for another 10 minutes.
3. Add vegetable dressing to the products, pour in fresh cream, mix everything well. Turn off the heat after boiling again.

Infuse the fish soup in Finnish style for up to a quarter of an hour, serve with chopped dill.

Pike soup

We will be extremely careful with this toothy predator. One careless movement, and your hands will be seriously injured!

Product composition:

• onion (2 small heads);
• carrots (2 pcs.);
• laurel leaf;
• fresh pike;
• a mixture of peppers, including peas, dill, parsley;
• potatoes - 4 pcs.;
• bottled (spring) water - 2 l.

Cooking pike fish soup:

1. Separate the head, tail and ridge, place in a saucepan along with peeled carrots and onions.
2. Add water and cook for an hour.
3. At the beginning of the boil, add salt to taste.
4. Strain the broth, add halves of peeled potatoes, chopped carrots, chopped onions into it, and continue heat treatment of the products. After 15 minutes, add the fillet pieces, bay leaves, and spices. Cook for another quarter of an hour.

At the behest of the pike, at our will, the fabulously tasty fish soup appeared in all its aromatic splendor!

Silver carp - ear from the head of a fish

Set of ingredients:

• silver carp head, tail and fins;
• onion, carrots and potatoes (3 pcs.);
• bay leaves, salt, spices and spices, herbs;
• vodka - 30 ml.

Cooking steps:

1. Chop the fish head in half and place it in a 3-liter saucepan along with spices, herbs, and onions in their skins. Fill the container with water, retreating 3 cm from the top edge.
2. Cook the broth for an hour and a half using the simmer method, remembering to skim off the foam.
3. Next, strain the liquid mixture and add chopped potatoes and carrots. Add the meat separated from the head to the prepared vegetables and pour in vodka.

By using an alcoholic drink, we eliminate the slight smell of mud present in the fish and provide a piquant taste to the food.

The rich soup from the head of silver carp is good not only when served hot, but also after “spending the night” in the refrigerator, where the soup hardens to a jelly-like state, it will acquire exquisite notes.

Homemade royal fish soup

This original dish was prepared by court chefs from delicious products and ceremoniously served to their Majesties. The kings are a thing of the past, but the dish lives on to this day.

Required Products:

• domestic rooster;
• potato tubers (3 pcs.), carrots (3 pcs.);
• salmon (salmon) - 700 g;
• onion;
• champignons (any dry mushrooms) - 150 g;
• vegetable oil - 30 g;
• bay leaves, salt, peppercorns.

Step-by-step preparation:

1. Fill dry mushrooms with water and leave for a while.
2. We prepare the fish, separate the head, and cut the fillets from the bones.
3. We process the domestic cockerel, place it in a large container, pour in 2 liters of water. Add the fish head, ridge, salt the mixture, cook the food until cooked (3 hours).
4. We take the bird and fish parts out of the pan, strain the broth, add cubes of chopped potatoes and shredded carrots.
5. Squeeze the mushrooms, fry them in oil along with chopped onions, and place them in a pan with root vegetables.
6. Divide the fish into portions, add to the rest of the products, boil until tender, adding bay leaves, peppercorns, spices and herbs.

Place portions of fish in soup bowls, pour in aromatic broth, and serve with chicken-stuffed pancakes, pies or kulebyaka. Everything is royal!

Pink salmon soup

List of ingredients:

• potatoes - 4 pcs.;
• carrots, celery root, onion;
• pink salmon (fresh or frozen) - 500 g;
• tomato sauce - 30 g;
• pepper (white and pink), bay leaf, cloves, salt, spinach, spices.

Cooking technology:

1. We process fresh fish in the usual manner. We take out the frozen product in advance so that it thaws.
2. The separated head, fins, ridge, skin cut from the fillet. Place the ingredients in a saucepan, add 2 liters of water, and cook for about an hour.
3. Fry the onion (along with the peel) in a dry frying pan, place it in the strained broth, add salt, a mixture of peppers, a laurel leaf, and a clove inflorescence.
4. Boil the products for 30 minutes, skimming off the foam. Strain the mixture, add coarsely chopped potatoes, chopped carrots and celery, and continue heating.
5. When the vegetables are ready, add pieces of pink salmon and chopped onion. Cook for 7 minutes. from the beginning of a new boil. To add a special flavor, add tomato sauce and after 2 minutes, remove the pan from the heat.

The pink salmon soup turned out great!

Classic first courses of red fish with millet

Required Products:

• onions and carrots - 2 pcs.;
• fresh red fish - 500 g;
• millet - 150 g;
• vegetable oil - 60 ml;
• potatoes - 3 pcs.;
• Sweet pepper;
• peppercorns, bay leaves, salt, herbs.

Cooking fish soup:

1. Fill the fish with 2.5 liters of filtered water. After the boil begins, remove the foam, add salt, add spices and herbs, cook for 30 minutes.
2. We take out the delicacy product with a ladle, strain the broth, add chopped root vegetables, well-washed millet, and cook until tender.
3. Sauté chopped onions, peppers and carrots in oil.
4. Dip separated pieces of fish without skin into the broth, add rosy vegetables and chopped herbs.

We always respect the cooking time for fish products. For marine species it is no more than 15 minutes, for river species - up to 20 minutes.

Let the fish soup sit for a quarter of an hour, covered, and serve hot.

Traditional Donskaya ear

The ancient dish, also called “Rostov”, was traditionally cooked in a cauldron over a fire. Let's find out how to get delicious fish soup at home.

Dish components:

• sea ​​breeze - 1 kg;
• onions - 2 pcs.;
• fresh pike perch - ½ kg;
• potato tubers, tomatoes - 3 pcs.;
• butter - 30 g;
• salt, herbs, spices.

Cooking method:

1. Boil a rich broth from small fish, adding onion with peel, bay leaves, salt, and peppercorns to the water.
2. Strain the mixture, add the quartered tubers and coarsely chopped carrots. Add portioned pieces of pike perch and tomato halves to the almost finished vegetables. Season the food with oil, and after 15 minutes turn off the heat.

Place pieces of fish into soup bowls, add broth, and season the dish with fresh herbs.

River fish soup at home

Ingredients:

• small fish - 1 kg;
• carrot;
• onion - 2 pcs.;
• potatoes - 4 pcs.;
• large fish (whitefish, ruffe, pike perch or perch) - 500 g;
• salt, pepper, spices and seasonings for fish.

Step-by-step preparation:

1. We send small river inhabitants into a pan with bottled water. No ear can tolerate chlorinated liquid from the tap! Add the onion in its husk, herbs, salt and spices. Cook the broth for 1.5 hours.
2. We strain the liquid mixture, add carrot rings, quarters of potatoes, and chopped onions. We add spices and herbs, pieces of prepared fish, and send the food to simmer in the oven for 30 minutes (180 °C).

Be sure to sprinkle the plates with the finished fish soup with chopped herbs.

Fish head ear

Product composition:

• onions, carrots, potatoes;
• fish head;
• rice - 50 g;
• vegetable oil;
• ground paprika, pepper, spices, herbs.

Cooking method:

1. Place the head of the silver carp in a saucepan with two liters of water, cook the broth for 1.5 hours, adding a bay leaf, peppercorns, and salt.
2. We remove parts of the fish, strain the broth, add chopped potatoes, well-washed rice, and boil the food until tender.
3. Next, we disassemble the head, separate pieces of meat, put them in a saucepan along with carrots, chopped into strips and sautéed in vegetable oil. After 5 minutes, sprinkle the food with chopped herbs, add spices and herbs.

Fish head soup is the simplest, most nutritious and incredibly aromatic soup, reminiscent of nature and a pleasant holiday in the company of friends.

Fish soup from carp in a slow cooker

Required ingredients:

• carrots and potatoes (3 pcs.);
• onion;
• fresh carp - 500 g;
• bay leaf, salt, spices, seasonings, herbs.

How to cook fish soup in a slow cooker:

1. Peel and cut the potatoes into cubes, carrots into strips. Divide the prepared fish into portions.
2. Place all the vegetables, pieces of carp, bay, peppercorns, 20 g of fresh butter, and chopped herbs into the bowl of the homemade unit.
3. Fill the products with purified water, pepper and salt. Turn on the “Cooking” mode on the device and set the time to 1.5 hours.

At the end of cooking, we switch the program to “Warming” so that the components of the fish soup have time to create the final bouquet of fragrant flavors.

Canned saury fish soup

Ingredients for soup:

• potato tubers - 2 pcs.;
• a can of canned saury;
• onion, carrot;
• bulgur (wheat cereal) - 40 g;
• butter - 50 g;
• pepper, salt, spices.

Cooking process:

1. Fill the pan with 2 liters of water. Place the diced tubers, salt the food, and boil the potatoes until tender.
2. In a frying pan with oil, sauté coarsely chopped carrots and onion, chopped into half rings.
3. When the vegetables become soft, move them to the side of the dish, pour in the bulgur, fry the cereal for 3 minutes, put it in a pan with the prepared potatoes.
4. Mix well, heat the fish soup for half an hour, then add the canned saury. Boil the broth for 2 minutes, add herbs and spices, chopped herbs, remove the dishes from the heat.

The taste of canned saury fish soup is very pleasant, delicate, and exquisitely piquant.

Fish soup on the fire in Old Russian style

Ingredients:

• fishing catch of fresh fish (ruff, perch, other river fish) - up to 2 kg;
• carrots, onions;
• tomatoes - 5 pcs.;
• favorite roots, bay leaf, salt, peppercorns, dill seed.

Preparation:

1. We clean the fish, gut it, separate the heads (remove the gills), bones, tails and fins.
2. Pour bottled water into the pot and place it on the fire. Place fish bones, dill seeds, salt, bay leaf, and cook for half an hour.
3. Wrap carrots, onions (in peel), and tomatoes separately in foil and bake over a fire (at home, in the oven).
4. Remove the bones with a slotted spoon, strain the broth, and return the container to the heat. Now place the chopped potatoes, cook for a quarter of an hour, then drop the pieces of fish into the broth.
5. While our catch is languishing in a saucepan, we take the baked vegetables out of the fire, unwrap them, remove the skins from the onions, cut the carrots into rings, and send the aromatic ingredients into the container with the fish.

Remove the skins from the tomatoes and serve with old Russian fish soup poured onto plates.

Salmon soup

Product composition:

• potatoes and carrots;
• perches (sea or river);
• salt, spices, seasonings, herbs.

Preparation:

1. Clean and wash the fish as usual. We place small perches in cheesecloth, tie them, and place them in a pan of water. Salt the mixture and cook for half an hour.
2. We remove the fabric with the used product, and take its place with chopped potatoes, shredded carrots, and prepared pieces of large perch. Boil until done. At the end, add a laurel leaf, chopped herbs, spices and herbs.

That's how easy it was to get a luxurious double fish soup from perch.

Pollock fish soup

First course components:

• potatoes (3 pcs.);
• onion;
• pollock - 700 g;
• rice - 50 g;
• tomatoes - 3 pcs.;
• vegetable oil;
• laurel leaf, peppercorns, seasonings.

Cooking method:

1. Pour 2 liters of water into a container, heat to a boiling state, place chopped potatoes and thoroughly washed rice.
2. Cook the ingredients until soft.
3. Sauté onions and chopped carrots in oil, add grated tomatoes without peeling, and simmer the vegetables until the liquid has completely evaporated.
4. Add pieces of pollock to the potatoes and rice, salt and pepper, add spices, bay leaves, stewed seasoning, chopped herbs.

Enjoying the prepared pollock fish soup, we are once again convinced of the amazing qualities of such a simple and tasty fish.

Rich mackerel soup

Required ingredients:

• large carrots;
• potato tubers - 5 pcs.;
• onions - 2 pcs.;
• mackerel - 3 pcs.;
• laurel leaf, salt, spices.

How to cook fish soup:

1. We process the fish, cut off the heads, remove the gills. Place the product in a saucepan with water, add bay leaf, salt and spices. To make the soup concentrated and rich, there should be a little liquid, covering the main component by two fingers.

Product composition:

• garlic cloves - 3 pcs.;
• potatoes (4 pcs.);
• carrot;
• fresh carp;
• dill, salt, bay leaf, pepper, spices and seasonings;
• vegetable oil - 30 g;
• onion

Preparation:

1. We separate the head, fins and tail from the carcass, pour in 2.5 liters of water, and after an hour we get an excellent broth for fish soup.
2. Chop the onion and carrots and fry in oil until golden brown.
3. Strain the liquid mixture, bring to a boil, place the quartered potatoes, salt the food, and cook the root vegetables until tender.
4. Next, add chopped pieces of carp, bay leaves, pepper and spices to the broth. Continue heating for another 15 minutes.

We complete our culinary chord by pouring carp fish soup into soup bowls, generously sprinkle with chopped dill and parsley.

Bream soup

What products are needed:

• potatoes - 300 g;
• caught (bought) bream;
• onion;
• carrot;
• vodka - 100 g;
• laurel leaves, salt, pepper, cilantro.

Preparing the first course:

1. Place the chopped root vegetables in a kettle (saucepan), fill with filtered water, put the container on the fire, and cook until the food is half cooked.
2. Dip the cleaned, gutted, cut into pieces bream into the aromatic broth. After a quarter of an hour, add bay leaves, salt, pepper, and chopped herbs.
3. We complete the culinary composition with a glass of vodka, which effectively complements the spicy taste of the prepared bream fish soup.

We stock up on any of the recipes presented, go fishing, learn in practice how to prepare fish soup in our own, original, most delicious version.

Since the 18th century this name refers exclusively to liquid hot fish dishes prepared using a certain technology. Classic ukha is a clear, concentrated decoction with the addition of onions, spices and herbs. Potatoes and carrots may also be present. The right fish soup has a rich taste and aroma, and in addition, it is extremely healthy and nutritious. Its preparation does not take much time, but requires compliance with certain rules and knowledge of some subtleties. How to cook fish soup correctly?

First of all, you should understand that there is a difference between fish soup and fish soup. For fish soup, only fresh or live fish is used. If canned, frozen or dried fish is used, the result is fish soup. In addition, as noted earlier, only roots (onions, parsley), sometimes carrots and potatoes, and a lot of herbs and spices are added to the fish soup. No grains are ever added. Fish soup is cooked as usual: any finely chopped vegetables, fried onions, and cereals are used. These are the main differences between fish soup and soup.

Not all types of fish are suitable for classic fish soup; only those whose meat has a delicate, sweetish taste and is sticky are suitable. The best fish for fish soup are carp, whitefish, ruffe and perch. A good profit is also obtained by using asp, carp and rudd. Of course, you can also cook fish soup from other types of fish, but its taste will be different from the traditional one. Roach, mackerel, herring, gudgeon, gobies, sabrefish and bream are not at all suitable for fish soup. But they make a good fish soup.

You can prepare a dish from one type of fish or from several varieties. There are species that cannot be used independently in the ear (silver carp, burbot, catfish). It is first recommended to boil small fish - ruffs and perches, which give the broth viscosity, remove them, strain the broth, and then add pieces of the main type of fish. The same rule applies to fish soup, which is cooked from one valuable type of fish, for example, sterlet, pike perch, or sturgeon. The exception is red fish soup, to which you should not add other types. You should know that small fish can be boiled without removing their scales, but it is necessary to gut them, and the gills of the perches should be removed so that the broth does not have a bitter aftertaste.

A tasty and rich fish soup can be obtained from fresh sea fish: halibut, sea bass, cod, ice fish, grenadier.

• Before you start preparing fish soup, you need to choose the right utensils. Enameled pans or clay pots are suitable for this. In aluminum or cast iron dishes, food oxidation occurs, and the broth acquires an unpleasant odor and taste.
• The fish should not be placed in water, but in boiling salted vegetable broth. To prepare it you will need water (2.5-3 liters per 1 kg of fish) and onions (at the rate of 1 head per 1 kg of fish), which are then thrown away. If live fish is used, then other vegetables are not needed. In other cases, coarsely chopped potatoes and whole carrots are added, which are then removed from the broth.
• A wide range of spices and herbs are used for fish soup. Black peppercorns, bay leaves, dill, parsley (root and herbs) must be present. It is advisable to add leeks and parsnips; for certain types of fish soup, ginger, nutmeg and saffron are used. As a rule, the fattier the fish, the more spices you need to add. However, we must remember that excess spices can overwhelm the taste of the fish and ruin the dish. It is better to put the greens at the very end of cooking or directly on the plate before serving the fish soup.
• The main condition for obtaining proper and tasty fish soup is to adhere to the cooking time. For freshwater fish it is 10-20 minutes, and for marine species - no more than 15 minutes. The duration of cooking is determined both by the type of fish and its size or the size of the cut pieces. Overcooked fish will turn out tough, and the taste and aroma of the broth will deteriorate. It is very important that the fish soup is cooked in a container without a lid and over moderate heat. Do not allow the broth to boil violently.
• Often, small fish, as well as bones and heads, are first boiled in vegetable broth. Then they are thrown away, and pieces of fish are prepared in the strained broth, which are directly consumed as food along with the fish soup.
• The finished fish soup must be removed from the heat and allowed to brew under the lid for at least 10 minutes. You can serve it with black bread, kulebyaka, pies or pies.

Properly cooked fish soup should be aromatic and transparent, should not have a pronounced odor, and the fish should remain juicy and tasty. The given rules are the basis for preparing any type of fish soup. Recipes may offer a variety of additional ingredients, such as using lemon, tomatoes, bell peppers, etc. It all depends on individual taste preferences.

Broth hood

If for some reason it was not possible to obtain a clear broth during the cooking process, you can clarify it. This is not at all difficult to do. You will need the caviar left after gutting the fish. Its quantity is determined at the rate of 2 tbsp. spoons per 1 liter of broth. The caviar is ground with a small amount of cold water until a paste is obtained. After this, the ground caviar is diluted with a glass of cold water and a glass of hot broth, stirred and added to the pan with the broth. After the broth boils, reduce the heat and simmer over low heat for 10-15 minutes. Then leave the broth, wait another 10 minutes for the guy to settle to the bottom, and carefully strain.

Features of fishing soup

Fisherman's soup can be considered a unique dish. It has no recipe or preparation rules. Ukha is cooked from all types of live fish that are present in the catch, and it always turns out rich because a large amount of fish is used in relation to the liquid. In addition, there is a fishing tradition of pouring a small amount of vodka into the fish soup, which helps remove the smell of mud from some types of fish and improve the taste of the dish. Ukha cooked over a fire has a unique smoky aroma. It is impossible to cook such broth on the stove.

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Cook potatoes for 10-12 minutes. Then put the fish in your ear.

   Then put the fish in your ear

7. 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.
8. 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.
9. After adding the fish, homemade fish soup will be better if you do not stir it and do not allow the liquid to boil.
10. Cook homemade fish soup for 15-20 minutes. Over low heat until the soup simmers gently.
11. 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.
12. Add final salt and pepper to taste.
13. 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.
14. Add finely chopped parsley. While the homemade soup is still boiling, add 2 more bay leaves.
15. 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.

16. 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.

17. 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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Thank you for the likes! Thanks to everyone who shares recipes. You are best!

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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

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.