How to cook fish soup at home from river fish. How to cook fish soup: the most delicious recipe Classic fish soup recipe

Wash, clean, gut and remove the gills.

Advice. It is advised not to gut or clean freshly caught river fish; you should only remove the gills.

Cut large fish into pieces, leave small ones as is.
Place a third of the small fish or fish head and trimmings into the pan.

Advice. You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is to put the fish in three times to obtain a richer and more tasty fish broth. The head of salmon or trout is perfect for making fat. If the head is large, it can be cut into 2-3 parts.

Pour cold(!) water over the fish.

Bring to a boil and carefully skim off the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at low boil for about 15-20 minutes, carefully skimming off the foam.
Add the rest of the fish (or head) and bring to the boil again.
Salt the fish soup.

Cook for another 15-20 minutes, skimming off the foam.

Remove fish and onions from the broth using a slotted spoon.

Advice. Throw away the onions - they gave all their flavor to the broth; You can either eat the fish (if you used better pieces of fish rather than fish scraps), or give it to the cats, because the fish also gave all its taste and beneficial properties to the fish broth :)

Strain the broth through several layers of gauze.

Return the pan to the heat and bring the broth to a boil.
Place pieces of fish fillet, peppercorns and bay leaves into the broth.
Cook for about 8-10 minutes at low boil.
2 minutes before it’s ready, pour vodka into the ear, add dill, if desired, add salt and pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant piquant note, while alcohol is not felt at all in the ear. But if you wish, you can omit adding vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can prepare a more satisfying version

Ukha is rightfully considered a masterpiece of culinary art. The rich soup has received recognition in many countries around the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features that must be taken into account. Experienced chefs have revealed the most delicious recipes, let’s look at them in more detail. Let's highlight the main aspects, reveal the secrets of cooking, and consider delicious recipes.

Choosing the right fish

1. Of course, the first place is the correct selection of the main ingredients. Based on numerous reviews, we can conclude that the most delicious fish soup comes from crucian carp, perch, pike perch, carp, pike, carp and salmon. In addition, fish soup based on halibut, notothenia and cod is gaining wide popularity.
2. Professional chefs categorically do not recommend preparing a first course of roach, gudgeon, bream, herring and its subspecies, ram and roach. The listed types have a pronounced aroma that spoils the entire impression of consumption.

Additional Ingredients

1. To fully reveal the taste of the finished dish, it must be supplemented with appropriate ingredients. These include peppercorns, parsley or dill, carrots, bay leaves, onions (both green and onions), salt and potatoes.
2. When preparing fish soup, it is important to always remember that the main ingredient is fish. To avoid spoiling the taste and aroma, do not add too many additional ingredients to the soup.
3. To ensure that the onions release their juice into the broth, do not cut them into thin slices. It is enough to chop the onion into 2-4 parts, then place it in the soup. For other vegetables, don't chop them too much.
4. Depending on individual preferences, you can add herbs and spices of absolutely any direction to the fish soup. Anything will do: lemon, nutmeg, saffron, anise, dill, fennel, ginger, etc.

Cooking process

1. If you want to get fish soup without a pronounced fish aroma, do not let the mixture boil. Cook the soup over low heat, do not cover. Ultimately, the broth will be rich, transparent, aromatic and concentrated.
2. To ensure that the fish retains its consistency and opens, place it not in water, but in vegetable broth. Under no circumstances should you overcook seafood, otherwise the soup will look like porridge.
3. If you cook fish soup from freshwater fish, simmer it over low heat for no longer than 8 minutes (in the case of small pieces). If we are talking about marine life, the duration of heat treatment must be increased to 10-15 minutes. Large Siberian fish takes about 25 minutes to cook.

1. You can use whole fish to make fish soup. If it has a lot of bones, strain the broth before using.
2. Sturgeon fish has a specific taste if you prepare soup based on it without removing the skin.
3. To make the fish look like “in nature”, do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
4. If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
5. To prepare a golden-hued broth, add onions along with their peels. Once cooked, it can be removed.
6. It is not recommended to stir the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan slightly to prevent ingredients from sticking to the bottom and sides.
7. If you are preparing fish soup based on sea fish, salt the dish immediately before serving. Otherwise, the salt will absorb the taste and aroma.
8. To make the soup rich and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

• fish at your discretion (head and tail)
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• greens for decoration

1. Peel the potatoes, wash them and soak them for half an hour, then chop the tubers into medium-sized cubes. Peel the onion and cut into 4 parts. Prepare a thick-walled saucepan or cauldron, pour in filtered water and place on the stove.
2. Bring the liquid to a boil, reduce the power to the minimum mark. Place the chopped potatoes and onions in a container and cook for 10 minutes. After this period, add spices to taste.
3. Rinse the fish tails and heads and leave to dry. At this time, peel and cut the carrots into half rings, place in a saucepan and simmer for 10 minutes. Next, add the fish and cook the soup until done. Before serving, sprinkle the dish with chopped dill and parsley.

Fish soup with celery

• any fish (tail and head)
• potatoes - 3 pcs.
• celery (root) - 1 pc.
• garlic - 3 cloves
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• dill for decoration

1. Prepare a cauldron or saucepan with a thick bottom, pour in drinking water, bring to the first bubbles. After this, reduce the power, add seasoning for the fish soup and other ingredients as desired (pepper, etc.).
2. Wash the carrots, peel them, chop them into half rings about 3-5 mm wide. If you are using a large celery root, cut off 2 inches of the rhizome. Peel the onion and cut it into 2 parts. Place the listed vegetables in a saucepan and wait until they boil.
3. Simmer the soup for about 10 minutes after the first bubbles appear, then remove the bay leaves and celery from the pan. Pass the garlic through a press and add to the soup. Chop the potato tubers into cubes and also cook.
4. When the potatoes are half cooked, remove the onions and add pre-washed and dried fish. Cook the fish soup for another 10-15 minutes, do not let it boil. Before serving, add salt and garnish with herbs.

• fish at your discretion - 550 gr.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• fresh parsley
• seasonings

1. Gut the fish, remove the dark film, entrails and gills. Wash the carcass and place it on a paper towel to drain off excess moisture. Cut the fish into pieces about 4-5 cm thick.
2. Start cooking vegetables. Peel the carrots and cut them into rings. Remove the skins from the onion and chop it into 4 pieces. Remove the skins from the potatoes and chop the tubers into cubes.
3. Prepare a multibowl. Send the fish into it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Add salt as desired, add other ingredients as desired. Set the “Stew” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
4. After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into serving bowls, sprinkle with herbs (preferably fresh).

Perch soup

• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• parsley (preferably root) - 1 pc.
• perch - 1.2 kg.
• vodka - 45 ml.
• butter (fat content from 65%) - 65 gr.

1. Remove the peel from the onion and cut into 2 parts. Peel the potato tubers and chop them into cubes. Prepare a thick-bottomed pan, pour water and add vegetables inside.
2. Bring the broth until the first bubbles appear, then reduce the power to low. Cut the parsley root into small squares, peel the carrots and chop them into half rings. Place vegetables in a saucepan and cook for 15 minutes.
3. Wash, gut and cut the perch into pieces. Pour fish soup spices into the pan and add fish. After a quarter of an hour, salt the soup to taste, pour in vodka, it will eliminate the unpleasant odor.
4. When the first dish is ready, remove the onions from it. Add oil, stir, cover with a lid, leave for 10 minutes. Serve sprinkled with fresh herbs.

A tasty fish soup is made from different types of fish. Experienced housewives have come up with one important feature: when selecting the number of ingredients, make sure that there is not too much water, fill most of the space in the container with fish. Consider a recipe for making soup in a slow cooker or on the stove.

Video: classic Astrakhan carp fish soup

There are several opinions regarding how to cook classic wow. First: ear always prepared from one type of fish. That's why it happens salmon soup, pike soup, trout soup, carp ear, sterlet ear, perch soup, pink salmon soup, pike perch ear, crucian fish soup, catfish soup, sturgeon soup, carp fish soup, salmon soup, bream ear, saury fish soup, cod fish soup, ear made from ruffs, pollock ear, cod fish soup, mackerel soup, ear from pelengas, silver carp ear, burbot fish soup, roach ear. A second opinion and a second technology allows for cooking fish soup from several varieties of fish - mixed or in several stages. For example, first they boil small fish, and then cook more expensive and tasty fish in this broth. Ukha, recipe which includes changing three portions of fish, is called triple fish soup. Royal fish soup is prepared according to the same principle, however, with chicken or even mushroom broth. Ukha, recipe which involves its preparation in chicken broth, also called rooster soup.

Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ukha comes in several types. White ear is an ear made from river fish: from ruff (it is believed that ruffs make the most delicious fish soup - because of the ruff mucus), perch, pike perch, whitefish. Black fish soup is made from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. The fish soup made from red fish is called red fish soup. Fisherman's fish soup stands apart. Fish soup on a fire is not like cooking fish soup at home. Fisherman's soup is prepared from any fish that can be caught. How to cook fish soup Any fisherman knows: the water must be from the river, the smoldering firebrand must be extinguished in the almost finished ear, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to prepare fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors - fish soup made from salmon heads. Typically, the Volga ear is an ear made from sterlet. The original recipe has Finnish soup. Finland is a country of a thousand lakes, and Finns know how to cook fish soup. Finnish soup with cream few will leave anyone indifferent. Today even canned soup is quite popular. The recipe for canned fish soup is captivating in its simplicity: throw canned fish into a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon fish soup recipe, pike fish soup recipe, trout fish soup recipe, perch fish soup recipe, pink salmon fish soup recipe, crucian fish soup recipe, sterlet fish soup recipe, sturgeon fish soup recipe, royal fish soup recipe, fish soup catfish recipe, carp fish soup recipe, fish soup recipe with photos, you will find many options for delicious recipes on our website.

How to cook fish soup correctly.

Do not cook fish soup in an aluminum pan.

How to cook clear fish soup? Don't put potatoes in your ear.

- How long to cook fish soup The eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let the ear sit for a while.

After cooking the fish soup, remove the bay leaf from it, otherwise the fish soup may become bitter later.

Place the greens in a plate with fish soup, not in a pan.

Ukha: recipes

A simple, step-by-step, delicious recipe with photos and videos of preparing classic fish soup at home, as well as cooking fish soup in a slow cooker. Treat your family with fish soup!

55 min

72 kcal

5/5 (1)

There are a lot of fish soup recipes on the Internet. All of them sometimes differ only in different additives, such as cereals, tomatoes, celery or sweet peppers. But the classic technology for preparing fish soup always remains unchanged. The main ingredient of fish soup is fish.

It can be absolutely anything: in the ear you can cook from ordinary river carp to salmon or pink salmon. You can cook from several types of fish at once, and also use only the head and ridge with tail or meaty fish steaks.

Various cereals are also often added to fish soup, such as pearl barley, millet, rice, and some even prefer semolina. Naturally, the most correct and delicious fish soup is prepared in a cast iron pot and over a fire. But not everyone has this opportunity. In the absence of a fire, you can cook the same delicious fish soup in simple home conditions on the stove or even in a slow cooker. Let's look at the preparation step by step.

Kitchenware: pan, cutting board.

List of required ingredients

Step-by-step preparation

1. Peel the onions and potatoes. Cut the potatoes into arbitrary pieces. You can boil the onion whole, but if you cut it in half, it will make the broth more rich. And if you don’t remove the peel from the onion, but simply trim the edges, then it will give the broth, in addition to aroma, a beautiful color. Of course, you can finely chop the onion, but not everyone likes boiled onions.
   
   
   
   
2. Place the vegetables in a saucepan, add water and cook for 15 minutes. If desired, you can add carrots, cut into thin rings, and half a glass of millet. It will turn out delicious if you add a few small tomatoes, pierced in several places with a fork, as well as a chopped celery stalk or bell pepper.
   
   
3. For this soup I use fish steaks. But you can cook it from heads, ridges and tails, and even from small river fish. In this case, first boil the fish for 30-35 minutes, and then add the vegetables. It is necessary to remove the gills from the fish heads; they add an unpleasant bitterness to the broth.
4. Place the fish steaks in the pan with the vegetables. Add bay leaves, peppercorns, chopped herbs, salt and cook for about another 15-20 minutes. All cooking of the fish soup should be done with the lid open.
   
   
5. At the very end of cooking, pour vodka into the ear, bring to a boil and turn off the heat.
6. While the soup is infused according to this simple recipe for cooking at home, we set the table.
   
   
7. Pour the fish soup into plates. Sprinkle with fresh herbs, add a small piece of butter and serve with rye bread. You can also add a boiled egg, chicken or quail, cut into halves, to the plates.
   
   

It’s also easy to prepare or - crucian carp fish soup recipe -.

Fish soup in a slow cooker

For this we need the same ingredients. The recipes with photos differ only in that the fish soup is prepared in a slow cooker, and all the ingredients are added at once. Then turn on the “Soup” or “Cooking” mode with a timer for 50 minutes.

Each nation has its own recipes for preparing fish soup at home. There are a lot of fish soup recipes. I offer five easy-to-prepare, time-consuming homemade fish soup recipes.

To prepare homemade fish soup you will need the most common vegetables and fish. The fish can be river or sea, depending on your taste.

Fishing soup recipe at home

Number of products:

Recipe information

• Cuisine:Russian
• Type of dish: hot dish
• Cooking method: on the stove
• Servings:10
• 40 min

• 300-350 grams of small fish or heads, tails, bones;
• 350-400 grams of large fish, cut into pieces (pike perch, silver carp);
• 1 large onion;
• 1 parsley (root and greens);
• 2 bay leaves;
• 5-7 black peppercorns;
• 2.5 liters of water;
• 4-5 potato tubers;
• 1 medium sized carrot;

Preparation procedure:

To prepare fish soup at home, first of all you need to prepare the fish: clean it of scales, remove the giblets and gills. Rinse well with running water.

Gut the pike perch, cut off the head, tail, and fins. Cut the carcass into portions. Rinse well to remove blood and fish mucus.

Peel the potato tubers, wash them, cut them into cubes.

Peel parsley root, carrots and onions, chop into pieces with a knife. Place the parsley sprigs in a bowl, changing the water several times, and chop finely. Carrots can be cut into several pieces. After it is cooked, it is removed from the broth.

Place the head, tail, fins, and small fish in gauze and tie a knot. Boil the fish in a gauze bundle so you don’t have to pick out the bones later. You can cook without gauze, then strain the broth through a sieve.

Pour clean drinking water into a saucepan and place a bundle of small fish in it.

Place the pan on the stove burner and bring the water to a boil. As soon as foam appears, it must be removed with a slotted spoon.

After the water boils, add chopped parsley root, onion, bay leaf, and black pepper to the pan. Cover the pan with a lid and reduce the burner to low flame. Cook for 30-35 minutes.

Remove the gauze bag with small fish from the pan. Bring the fish soup to a boil, place the potato cubes in it. Boil the potatoes until half cooked, then add the pieces of pike perch carcass. Cook until done for 10-15 minutes. 2-3 minutes before the end of cooking, do not forget to salt the fish soup prepared at home.

When serving, place a little chopped parsley on each plate.

Homemade perch soup

Very often, wives whose husband is a fishing enthusiast have to rack their brains: “Where should I put the perches?” Perch is very difficult to peel from scales, but its meat is tasty and there are no small bones. You can make fish soup from perch.

Number of products:

• 80 grams of millet cereal or rice;
• 1 onion;
• 1 carrot;
• 1 clove of garlic (optional);
• 9-10 black peppercorns;
• 1 bay leaf;
• 400-700 grams of small perches;

Operating procedure:

The smallest fish need not be cleaned. Just take out the insides with the gills. Rinse the gutted fish well with water. Transfer to a cooking vessel and add water. The water should be 1.5-2 centimeters above the fish.

You need to cook the fish longer to get a rich broth. Carrots, onions and spices are boiled along with the fish. Vegetables are cut into large pieces.

From large perches, the scales are cut off with a knife along with the skin.

After 25-30 minutes, the entire contents of the pan are filtered through a colander with a fine mesh. The broth is poured back into the cooking vessel and brought to a boil.

The cereal, washed from dirt and flour residues, is dipped into a boiling liquid along with large fish, salted and cooked until tender. 3-4 minutes before the end, add greens to the soup.

Mediterranean fish soup

If you live on the seashore, then naturally fish becomes the main product for cooking. Fish soup prepared according to southern recipes has a sharper taste and tomatoes added to the soup.

Number of products:

• 650-700 grams of fish;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 2-3 tomatoes;
• 2-3 potato tubers;
• 1-2 bay leaves;
• 2-3 tablespoons olive oil (can be replaced with sunflower oil);
• salt, ground black pepper to taste;
• 15 grams of parsley or cilantro;

Operating procedure:

Wash all vegetables for fish soup. Cut the peeled potatoes into cubes. Cut the tomatoes into slices, chop the onions and carrots into small pieces.

Remove the scales from the fish, gut it, wash it, and cut it into fillet pieces. Remove the eyes and gills from the head. Boil broth from the tail, fins, ridge and head. Remove the foam from the surface of the broth with a slotted spoon. Strain the finished broth through a fine sieve so that no small bones remain.

In a large saucepan, fry garlic, carrots, and onions in vegetable oil. Stir the vegetables constantly to prevent them from burning.

Fry for about five minutes, then add the tomato slices. Simmer over low heat for another five minutes.

Pour fish broth into the prepared vegetable dressing, bring to a boil, then add pieces of fish fillet. Cook over low heat for 7-9 minutes. At the end of cooking, add bay leaf and salt.

Serve hot, sprinkled with finely chopped parsley.

Recipe for Georgian fish soup cooked at home.

People living in the south often use walnuts, hot spices and herbs to prepare dishes. The addition of these products completely changes the taste of our usual dishes. Homemade Georgian soup is prepared using a decoction of vegetables and spices.

Number of products:

For the decoction

• 1 parsley root;
• 4-5 peas of allspice;
• 1-2 laurel leaves;
• 1 stalk of celery;
• 1 onion;

• 3 onions;
• 2-3 tomatoes or 2 tablespoons of tomato sauce;
• 1 tablespoon flour;
• 500-550 grams of fish fillet;
• 60-70 grams of peeled walnut kernels;
• 2-3 cloves of garlic;
• 2.5 liters of water;
• 5-6 sprigs of parsley;
• 4-5 sprigs of cilantro and dill;
• salt to taste;

Operating procedure:

For the vegetable broth, prepare spices and herbs: wash the celery, peel the parsley root, cut into small pieces.

Boil water with parsley, celery, onion, pepper and bay leaf. After boiling it for five minutes, strain and cool.

Cut the fish fillet into pieces, put it in the broth, and put it on the fire to cook. Skim off the floating foam, trying to leave the fat behind. Then use a spoon to scoop up the fat.

Pour the fat into a saucepan or frying pan. Peel the onions and garlic. Wash and cut into small pieces with a knife. Sprinkle the onions with flour, then dip them in the fish oil. Simmer over low heat, covered, until soft.

Grind the nut kernels using a blender, crush the garlic and mix with salt.

If you don't have a blender, you can crush the kernels with a rolling pin.

Add the prepared onion to the fish and bring to a boil. After 5-6 minutes, season the fish soup with crushed garlic, tomato sauce and nut kernels. Boil for 10 minutes.

Place the washed and chopped greens on a plate when serving.

Video: river fish soup at home