How to cook fish soup over a fire. Wholesale sale of jig heads Step-by-step recipe for fish soup

There is an opinion that only true fishermen know how to prepare proper fish soup. However, modern housewives already know all the culinary secrets, and they are ready to delight their households with a variety of versions of this soup. Using the heads or carcasses of mackerel, crucian carp, silver carp, and sturgeon, you can constantly obtain a new type of fish soup.

How does a fish soup recipe differ from fish soup?

It is worth distinguishing between dishes such as fish soup and fish soup. In the first case, this is a first course using salmon, chum salmon, cod or any other fish. In addition, you can prepare the soup with the addition of cereals, vegetables, seasonings, cream and other things. If in everyday life people often confuse these dishes, then good restaurants strictly distinguish between recipes, because the original unique taste of fish soup is a piece of the culture of the Russian people.

A traditional dish of Russian cuisine is usually prepared from fresh or live fish (sometimes from nature). It produces a rich, sticky broth. Often river fish soup is prepared using small ruffs, perches or bream, after which pieces of the main species are added to the broth: pike, pike perch or burbot. The classic cooking method involves the use of river inhabitants, but with fresh sea trout, coho salmon or pollock, you also get a tasty and original dish.

How to cook fish soup

A real ear should be transparent, aromatic, rich. An unpleasant fishy taste or overcooked pieces are unacceptable for this dish. In addition to the main component, onions, potatoes, sometimes carrots and millet are added. You should be careful with seasonings so as not to interrupt the aroma and specific taste of the main ingredient. The cooking time will depend on the main ingredient (8-15 minutes if the fish is sea, 20-30 minutes if it is river fish). It is recommended to serve the fish soup with rice cakes, black bread or kulebyaka. The boiled pieces are evenly divided among plates.

From salmon

Red fish soup is very tender in taste and festive. For preparation you will need the following products:

• soup set (head, ridge, fins, tail);
• fillet – 300 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• dill, basil, celery (root);
• tomato – 1 pc.;
• carrots – 1 pc.

How to cook fish soup:

1. All parts of the soup set are washed well, the gills are removed from the head, and the broth is set to boil.
2. Add chopped carrots, herbs, and seasonings to the container after the broth boils.
3. Keep on the stove for half an hour and strain.
4. Add pieces of salmon.
5. Cook for 10 minutes.
6. Peel and cut the potatoes, finely chop the onion and tomato.
7. Add all ingredients to the pan.
8. Wait 15 minutes.
9. It is recommended to leave for 20 minutes before serving.

Classic ear

There are many new recipes for this unique dish, but the main way to cook fish soup is not forgotten by modern cooks. To do this you will need the following products:

• fresh perch – 1 kg;
• carrots – 1 pc.;
• vodka – 50-80 ml;
• onions – 2 pcs.;
• potatoes – 5 pcs.;
• oil – 1 spoon.

How to cook fish soup:

1. Potatoes, peeled and chopped, and onions in peels are added to boiling water.
2. Wait 25 minutes.
3. Chop carrots with root parsley and add to potatoes.
4. Cook for 10 minutes.
5. While the vegetables are cooking, you can do the fish (clean, cut).
6. Add spices, salt, and pieces of perch to the pan.
7. Wait 15 minutes.
8. Add vodka and insist.

From pink salmon

There is another simple recipe using pink salmon. To prepare the dish you will need the following ingredients:

• soup set (parts of pink salmon: tail, head, fins);
• pink salmon – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• oil – 1 spoon.

How to cook:

1. Cook the broth from the soup set with spices.
2. Strain the liquid, add chopped potatoes.
3. Cook for 5 minutes.
4. Add prepared pieces of pink salmon.
5. Chop the onion and carrots, fry, add to the pan.
6. When it boils, turn it off.
7. Leave for 20 minutes before serving.

Pike perch fish soup

This dish will decorate your everyday or holiday table. For cooking you will need the following products:

• fish – 500 g;
• potatoes – 5-6 pcs.;
• onion – 1 pc.;
• butter – 50 g;
• lemon – ½ part;
• spices.

Cooking steps:

1. They clean the fish, cut off the head, fins, tail, and divide it into two parts. The fillet is sprinkled with lemon juice.
2. Boil broth from the head and fins of pike perch (place the parts in a cauldron or pan, add water, boil for 30 minutes).
3. Wash and cut vegetables.
4. Carrots are fried.
5. Strain the broth.
6. Add vegetables.
7. Cook as needed to get the ingredients ready. (The boiling should not be too intense).
8. 15 minutes before the end of cooking, add pike perch fillet, cut into several pieces.

From river fish

What products will be needed:

• fresh fish – 1 kg;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• cereals (millet, rice) – 50 g.

How to cook:

1. Small fish are cleaned, gutted, and boiled for 20 minutes.
2. Strain the broth.
3. Large fish are cleaned and cut into pieces.
4. Vegetables are peeled and finely chopped.
5. Add pieces of fish, cereals and vegetables to the broth.
6. Cook for 25 minutes.

Royally

What you need for the recipe:

• chicken for soup – ½ part;
• small fish – 0.8 kg;
• pike – 0.5 kg;
• carp – 0.5 kg;
• vodka – 50 ml;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 4 pcs.;
• egg – 2 pcs.;
• milk – 0.3 l.;
• flour – 1 tbsp.

How to cook:

1. Boil chicken broth, strain, add small fish.
2. Boil until the fish is cooked. Strain.
3. The carcasses of pike and carp are cleaned, cut into pieces, and boiled.
4. ½ cup of broth is cooled, mixed with whipped chicken protein, and added to the pan. (This is necessary to clear the broth and make it transparent).
5. Slice the potatoes.
6. Carrots and onions are chopped and sautéed.
7. Add all ingredients to the soup and cook.
8. Pour in vodka when the royal ear is ready.

A real relic. The author, who does not need to be introduced to anyone, tells, analyzes, teaches how to cook both the simplest and most complex Russian, Ukrainian and Belarusian dishes.

An ancient Russian soup - ukha can be prepared in different ways. Here are five recipes from culinary researcher William Vasilyevich Pokhlebkin:

Common fish soup (from sea fish)

RECIPE FOR PRIVATE FISH CUP

NECESSARY:

1.5 kg fish or 1.25 kg fillet (about 0.5 kg each cod, halibut, sea bass)
1.75 l water
2 onions
0.5 carrots
3 potatoes
4 bay leaves
10-12 black peppercorns
1 leek
1 parsley
2 tbsp. l. dill
4-5 saffron stamens
2 tsp. salt
4 slices (circles) of lemon

HOW TO COOK:

1. Place diced potatoes, chopped carrots and parsley, and finely chopped onions into salted boiling water.

2. Boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then add all the spices except dill and part of the leek, and after 3 minutes add fish cut into large pieces and continue cooking for another 8 minutes over moderate heat. If necessary, add salt.

3. A minute before it’s ready, add dill and leeks.

4. Remove from heat, close the lid and let it brew for 7-8 minutes, add lemon.

Ukha team Ukha team

It is called the fish soup because it contains river and red fish in an arbitrary ratio.

RECIPE FOR COMBINED OVEN FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The composition of the fish soup includes river and red fish in a ratio of 2:1 or 1:1.

HOW TO COOK:

The cooking procedure is the same as for ordinary fish soup. Among the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (at the tip of a knife).

Ear protected

Ukha is so called because the fish fillet is first lightly boiled, and then dipped in beaten egg and flour and fried, or “baked.”

RECIPE FOR FISH FISH
from the book “Cuisines of Slavic Peoples”

NECESSARY:

The set of products is the same as for ordinary fish soup.

Baked fish soup can be cooked in two ways.

HOW TO COOK:

First way:

1. Boil heads, tails, bones from cut fish for 20-30 minutes over moderate heat.

2. Strain the broth and boil large pieces of fish fillet in it for 5 minutes.

3. Then remove the fish, dip in whipped water with 1 tsp. flour, lightly fry the egg (opechi - hence “baked”) in a frying pan in butter and again immerse in boiling fish broth to finish cooking for another 3-5 minutes.

Second way:

1. Place the fish, vegetables, and spices in a clay pot, pour boiling water over it, close it, and place in a preheated oven over high heat for 15 minutes.

2. When the soup starts to boil, remove from the oven, add 1 tbsp. l. butter, pour 1-2 well-beaten eggs on top and place in the oven again for 15 minutes until the eggs are completely baked.

Carp ear

As the name suggests, ukha is made from crucian carp.

RECIPE FOR KARASEVA CUP FISH
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Cook in the same way as ordinary river fish soup (see above), but instead of potatoes add 2 tbsp. l. washed rice. First, boil the heads of the crucian carp separately, and then strain the broth and put the crucian carp into it without cutting them into pieces. This fish soup is not salted.

Plast ear

Plast fish soup is made from salted and dried fish spread out lengthwise, hence its name.

RECIPE FOR PLASTIC FISH SOUP
from the book “Cuisines of Slavic Peoples”

HOW TO COOK:

Prepare it in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise.

Greetings, dear readers! Today I will tell you how to cook classic fish soup, and which fish makes the most delicious soup. Real fish soup is usually prepared from live, freshly caught fish. Perch, pike perch, whitefish and ruff are best suited for this dish. For simple recipes, you can take crucian carp, carp, rudd or carp.

Among marine species, preference should be given to halibut, cod or sea bass. Ram, roach, mackerel, gobies, and herring are not suitable for fish soup. Fishermen recommend choosing small and large fish. Small pieces add richness to the broth, and large pieces look beautiful in the finished dish.

Fish soup recipe

Video recipe

The benefits of fish soup

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

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

5 best variations

A tasty, aromatic and nutritious dish. It contains pink salmon, potatoes, carrots, black peppercorns, bay leaves, parsley and onions. To make the soup more filling, add millet or rice to it. For piquancy, you can use cream.

A classic Russian dish, famous for its hearty and at the same time light taste. You can cook it at home from freshly frozen whole fish. The recipe also includes carrots, potatoes, onions, bay leaves, dill, and black pepper. To give the soup a rich aroma, add celery root. Experienced fishermen often add a couple of tablespoons of vodka to the fish soup at the end of cooking.

If the soup is not eaten all at once, when heated, the vodka will act as a preservative. Then the dish will not lose its original taste. To avoid straining the broth, I recommend putting fish trimmings in a gauze bag before cooking. You can give the broth a golden color using onion peels.

• From trout

A delicacy soup that is included in the menu of many restaurants. You can prepare it at home simply and quickly. To do this, just take fish, potatoes, carrots, spices, and fresh dill. When serving, add a little sour cream. The dish is not very high in calories and fat. It looks noble on the holiday table and is perfect for lunch.

It is worth considering how long the fish is cooked. It should be added to the soup 10 minutes before it is finally ready, or boil the fish in advance, then transfer it to a separate bowl, strain the broth and use it to make fish soup.

• From zander

Rich and thick soup. Pike perch has very soft meat and minimal bones. The dish is ideal for both adults and children. For proper preparation you will need pike perch, potatoes, carrots, onions, bay leaves, butter, and spices. When serving, use dill and green onions and fresh black pepper.

• From salmon

One of the most aromatic, light and delicious fish dishes. Many chefs call salmon a royal fish not only because of its delicate taste. It contains Omega-3 fatty acids, which reduce the risk of cardiovascular disease. Fish also contains vitamin D and melatonin, which ensure healthy skin. To prepare the soup, take a couple of salmon steaks, potatoes, carrots, onions, and bay leaves.

The finished ear needs to brew for 25-35 minutes. Before serving, add a little olive oil, garlic and pepper to the plate. Use a sprig of parsley for decoration.

Conclusion

In the article, we looked at the classic fish soup recipe, found out which fish is best for fish soup, what is added to the broth and how to make it transparent. You can cook fish soup with both sea and river fish. It is better to give preference to a fresh product rather than a frozen one.

Do you like to cook fish soup? Tell us about it in the comments!

Fish soup is one of the most controversial first courses. Some consider it a full-fledged fish soup, others argue that it is just a rich fish broth, to which it is not even necessary to add other ingredients except the fish itself. Who is right after all? In order to answer this question, you need to understand all the intricacies of preparing fish soup.

There is no exact recipe for fish soup, but there are basic principles that are important to follow. First of all, try to choose only fresh or, in extreme cases, frozen fish. No canned fish should be added to this dish, although many do so. The fish soup is cooked in several stages, and to obtain a rich broth, it is better to use several types of fish with bones.

Fish soup preparation technology

Of course, every real fisherman has his own fish soup recipe. But here too everything depends on the catch. The taste of the dish directly depends on what kind of fish we add to it. It is best to cook fish soup in a pot over a fire, but it will turn out just as good in your home kitchen, especially if you follow all our recommendations.

At the very beginning, the first broth is cooked from small fish. Minnows, ruffs and perches are perfect for this. The fish must be gutted, but the scales can be left. It is believed that it gives fish broth a richer taste. The proportion here is 1:1, that is, for half a pan of fish you will need half a pan of clean cold water.

Do not allow the water to boil strongly during cooking. When the fish's eyes turn white, you can remove the pan from the stove. Next, we recommend leaving the broth in the pan for 10-15 minutes so that it has time to infuse a little, and then strain through cheesecloth or a fine sieve. The fish itself is usually thrown away.

At the next stage of preparation, water and larger fish, cut into pieces, are added to the fish broth. This could be pike, trout or, for example, pike perch. Gutted and cleaned fish are boiled in broth until tender over low heat, avoiding strong boiling. Also, try not to stir the contents of the pan. Otherwise, the pieces of fish will fall apart and the soup will turn out cloudy.

Then all we have to do is carefully transfer the boiled fish to a plate and lightly salt it. It will be served separately, and in the meantime we will proceed to the final and not at all obligatory stage of preparing the fish soup - adding vegetables to the broth.

Additional Ingredients

As we already told at the very beginning, many people call this fish broth soup, which is supplemented only with boiled fish. In order to get a more satisfying soup, you can add onions, as well as coarsely chopped potatoes and carrots. By the way, it is carrots that help neutralize the pungent fishy smell and give the soup a pleasant color and sweetish taste.

In order to eliminate the strong smell of fish, celery and parsley root are sometimes added to the soup. When the cooking process is completely completed, real fish soup connoisseurs recommend adding a glass of vodka to the soup. It is believed that vodka not only makes the taste more intense, but also eliminates the muddy taste that can appear when using some types of river fish. At the same time as the vodka, the soup is salted and peppered.

Proper serving of fish soup

If you are preparing fish soup outdoors, then observing the formalities discussed below is not at all necessary. However, do not ignore these nuances if you want to please your family and guests by serving rich fish soup prepared according to all the rules. Divide the soup into bowls and add some chopped herbs and a quarter of a lemon. It will be very nice if you put a piece of butter directly on the plate. When melted, it will give the soup a softer and slightly creamier taste.

But the fish on which the second broth was cooked is served in a separate plate, and then everyone, if desired, adds it to the soup. Boiled seafood and crayfish tails are also served separately. They are added to the fish soup, which instantly turns this simple fishing dish into a real delicacy. True gourmets will definitely appreciate and feel the difference.

There are a huge number of soup recipes that even a novice housewife can prepare. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook fish soup, you need to learn more about the fish used, cutting and some nuances. You can cook either on gas at home or over a fire while fishing or camping.

Simple and delicious recipes

What kind of fish is best to cook with? The easiest way to cook a delicious fish soup is from river fish. You can do this right on the river bank by catching a fresh carcass. Specimens of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try stews made from pink salmon in a jar or mackerel, as well as from canned saury or marine species.

Pike fish soup at home is a very rich and tasty dish. The fillets are left for another purpose, such as cutlets. You will need 1 large head (weighing about 500-600 grams) or several medium-sized ones, in addition to this you need other ingredients:

• potatoes – 4 pcs.;
• one onion;
• one medium carrot;
• fresh parsley and green onions - a small bunch;
• salt, ground black pepper, bay leaves.

How to cook pike soup at home? Remove the gills and eyes, rinse the head well under water. Next, send it to cook over the fire, don’t forget to salt the water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to remove the head. Chop the potatoes into slices and place in boiling broth. Add carrot slices and diced onion there. Keep on medium heat for twenty minutes, during which time you can remove the meat from the bones. Return it to the pan, add chopped herbs and serve the fish soup from the pike head.

River fish cooked over a fire produces a flavorful and nutritious stew. The taste will be much brighter thanks to cooking in the fresh air from fresh carcasses of different types. Usually a kettle or cauldron is used, but a regular saucepan will do. Ingredients:

• any small fish (carp, pike perch, pike or roach) – 10-12 pcs.;
• onion – 1 pc.;
• potatoes – 5-6 pcs.;
• carrot – 1 pc.;
• tomato – 1-2 pcs.;
• green;
• salt, ground black pepper.

Cooking fish soup over a fire in a cauldron. Remove scales from the fish, make an incision on the belly and pull out the insides, wash. Peel the potatoes, cut into several large pieces, and place on the bottom of the pot. Add fish, add water, salt and pepper. Place on the fire and cook covered for about 5 minutes. Throw in the whole onion and chopped carrots. Next, you need to remove the lid, stir the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and tomato, cut into 4-6 wedges. In a similar way, you can cook river fish soup at home, it turns out just as tasty.

Making catfish chowder in a pot is not difficult; the dish turns out hearty with tender meat. Classic recipes use affordable products that are always available at home. Fish soup is considered one of the popular dishes in Russian folk cuisine. What you need and how to cook it correctly:

• carcass – 1.5 kg;
• potato tubers – 5-7 pcs.;
• carrot – 1 pc.;
• onion – 1 pc.;s
• fresh herbs – 1 bunch;
• vegetable oil – 2-3 tbsp. l;
• salt, peppercorns and a few bay leaves.

The fish should be cut: washed and removed, cut off the head (if it is large, it will be ideal to cook the ear from the head) and the tail. When using fillet, be sure to remove large bones and cut the meat into several large pieces. Pour water over the catfish, put it on fire and cook covered for about 45-60 minutes. Add spices, peppercorns and salt; after boiling, it is recommended to remove the foam. Peel the onion and chop into cubes, it is better to grate the carrots on a coarse grater. Peel the potatoes and cut into slices, throw into boiling broth without fish (catch the remains of the carcass to make boneless fish soup), cook for 20 minutes. Break the meat into small pieces and return to the container. Add the sautéed vegetable mixture there and cook for another 5-7 minutes. Leave the catfish soup to infuse and then serve with chopped herbs.

It is possible to cook a very unusual Finnish soup from pike perch at home. They use fillet, cream and several other products that complement each other perfectly. The dish turns out tender with a pleasant creamy taste. So, the list of ingredients:

• pike perch – 600 g;
• potatoes – 6 pcs.;
• cream 30% - 200 ml;
• green onions and dill - 1 bunch each;
• spices (black pepper, dried basil are suitable) and salt.

Divide the fillet into large pieces, finely chop the onion, chop the potatoes into cubes. Layer fish, potatoes, green onions, sprinkle with spices and salt. Pour water so that it covers 2 fingers of food. Bring to a boil, reduce heat to low and simmer for 30 minutes until all ingredients are soft. Pour in warm cream, boil and serve the dish prepared from pike perch at home with herbs.

Unusual fish soup options

Many people believe that traditional fish soup can only be cooked from river fish. Sea carcasses and even canned fish with rice are suitable for cooking. Such stews are rarely prepared, but they turn out no less tasty than classic dishes.

How to cook sterlet soup? When cooked correctly, the stew resembles a dish cooked over a fire. You don't have to dip a smoldering log into a pan to get the taste of real fish soup. All you need to do is find an interesting and simple recipe and prepare the fish. The most difficult thing in working with sterlet is cleaning it, because the carcass is covered with a thick layer of mucus. Required products for the classic version:

• sterlet – 1 kg;
• one carrot;
• celery root;
• vodka – 3 tbsp. l;
• bay leaf, peppercorns, salt.

If you want fish soup, but there are no fresh carcasses at home, you can use canned saury or mackerel. This fish cooks much faster and does not require cutting, which significantly reduces cooking time. What you need to take for canned fish soup:

• canned food - 1 can;
• potatoes – 3 pcs.;
• vegetable oil – 40 ml;
• carrots and onions - 1 pc.;
• salt, mixture of peppers or spices, bay leaf.

Peel the tubers, chop into strips, and place in boiling salted water. Peel the carrots and onions, chop finely and fry with butter until soft. Add frying to the finished potatoes, add spices. Remove the saury from the jar, mash it lightly with a fork and throw it into the pan. Cook over medium heat for 5-7 minutes, remove from heat and pour into plates, garnish with herbs. Before cooking saury or mackerel fish soup, you should choose the right canned product. You cannot cook from spoiled fish, otherwise poisoning cannot be avoided. The carcasses should have a pleasant smell and color, soft bones, and the liquid in the jar should be clear and contain little fat.

Simple tips will help you make delicious red fish soup at home. It is better to buy trout, salmon or whole salmon. Steaks should be fried, fillets should be salted, and soup should be made from fish heads, large bones and tails. One carcass makes 3-4 delicious dishes. Fish soup is prepared from the following products:

• red fish – 500 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• pearl barley – 100 g;
• small potatoes – 4 pcs.;
• vegetable oil – 50 ml;
• parsley root;
• clove of garlic;
• ground pepper, salt, bay leaf.

Wash the head of the fish, remove the eyes and gills, add water and cook. Wait until it boils, then change the water to clean water and keep it on low heat for at least 20 minutes. Do the vegetables: peel and cut the potatoes into strips, onions and carrots into cubes. Immediately throw the parsley root with one whole onion into the pan, add salt and pepper. Fry the prepared vegetables (except potatoes) with butter until golden brown, add chopped garlic. Take out the finished fish, strain the broth and add pearl barley to it. Cook for about 25 minutes, stirring occasionally. Next, add potatoes to the pan, and after another 10 minutes, fry and boneless fish meat. Boil until the vegetables are soft, remove the whole onion and parsley root before serving. Pour pink salmon soup (salmon or salmon) into plates and begin the meal.

Fish soup is prepared from different types of fish, but it always turns out delicious. It is enough to know a few simple recipes and secrets, as well as to properly cut the carcass. You can cook fish soup over a fire from freshly caught fish or at home using canned food.