How long to cook mackerel in soup. Light soup with fresh mackerel for lunch - a simple recipe with photos

Why you should make mackerel soup ? Firstly, mackerel is a very fatty fish, and secondly, mackerel contains virtually no small bones. Thirdly, this fish has a strong, pronounced taste and goes well with various spices. The process of cutting mackerel is very simple and convenient. All this makes mackerel ideal product for preparing the first course.

Useful properties of mackerel and fish dishes

Mackerel soup is rich and aromatic and will be useful for both adults and children. Mackerel is an excellent source of protein, which is easily absorbed by the body, and is rich in fish and Omega-3 fatty acids. Scientists have concluded that regular use of fish dishes in the diet (3-4 times a week) reduces the likelihood of ischemic stroke and myocardial infarction by almost half. Learn more about the effect of Omega-3 fatty acids on nervous system and human thought processes, as well as other beneficial properties of omega-3, you can see.

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Now let's move on to preparing mackerel fish soup

Mackerel soup - composition and preparation

Mackerel soup recipe ingredients:

• 2.5 liters per pan
• two frozen or fresh mackerel
• millet cereal half a cup
• potatoes 4 pcs.
• onions 2 pcs.
• bell pepper 1 pc.
• carrots 1 pc.
• pepper mixture (optional)
• parsley or dill
• vegetable oil refined

How to make mackerel soup

1. If you cook from frozen mackerel, the fish must first be thawed.
2. First, we prepare the mackerel: we cut off the head, tail and fins, remove the insides and always the black film (as the black film gives a bitter taste). Cut the mackerel into pieces, place in a pan with water and boil. Cook the fish for 10 minutes from the moment the water boils.
3. We take out the mackerel pieces from the pan. When the fish has cooled, separate the bones.
4. Prepare the potatoes: peel and cut for soup. We wash the millet.
5. Strain the fish broth and continue cooking the soup.
6. When the broth boils, add potatoes and millet. Add salt to taste. Cook potatoes and millet over medium heat for 15 minutes.
7. While the millet and potatoes are cooking, prepare the remaining vegetables for the soup. Grate three carrots, finely dice bell peppers, finely chop the onion. Prepare sautéing in vegetable oil from chopped vegetables.
8. Add the sauté to the soup, cook for 5 minutes, then add the fish and cook the soup for another 2-3 minutes.
9. Turn off the soup and add chopped fresh herbs to the pan.

Mackerel soup is ready. Bon appetit!

Mackerel soup is no more difficult to prepare than any other fish soup. The cooking principle for all such dishes is common: we cook broth from cut fish, then add chopped vegetables to it and cook until tender.

As for seasonings, in addition to salt and black pepper, you can add white pepper, bay leaf, allspice, turmeric, dry herbs or special spices for cooking first courses. Carrots, onions and potatoes are most often added to mackerel soup; it can also be bell peppers, tomatoes, celery and other vegetables. To make the dish more satisfying, you can add a little rice or pearl barley to it.

Recently, they have been gaining popularity creamy puree soups, which can also be boiled and their mackerel. First, boil the fish, strain the broth, cook the vegetables in it until tender, then add cream and boiled fish fillet. After the soup has boiled a little, it needs to be pureed with a blender.

Mackerel soup - preparing food and utensils

To cook mackerel soup, you will need a saucepan (the volume depends on the amount of fish and the desired volume of the soup), a frying pan, a knife, a cutting board, a grater and other kitchen “accessories.” Mackerel soup can also be cooked in a slow cooker. To strain the fish broth, prepare clean gauze or a fine sieve.

Remove and defrost the fish in advance, then gut and cut off the head and tail (they can be frozen for later preparing fish stock). Rinse the carcass thoroughly, cut it and cook. It is advisable to strain the finished broth. We prepare the vegetables as usual: cut the potatoes into cubes, cubes or strips, cut the carrots into strips, circles or coarsely grate them, chop the onion.

Mackerel soup recipes:

Recipe 1: Mackerel soup

This soup is prepared quickly and easily; most of the time is spent preparing vegetables and fish. To cook regular soup from mackerel, in addition to fish you will need potatoes, onions, carrots and spices.

Required ingredients:

• Mackerel;
• Potato;
• Carrot;
• Salt;
• Pepper;
• Dill;
• Parsley;
• Lavrushka.

Cooking method:

We gut the fish, cut off the head and rinse thoroughly. Cutting the carcass in portioned pieces average size. Take 3-4 potatoes, peel and cut them into cubes, fill them with water and put them on the stove. After boiling, reduce the heat and cover the pan with a lid.

Cut the carrots into thin strips. Chop the onion. Add vegetables to the pan as soon as the potatoes are almost ready. Add salt and add fish. Reduce heat and cook the soup for 20 minutes under the lid. Finely chop the parsley and dill and throw them into the pan along with the pepper and bay leaf 3 minutes before cooking. Let the finished mackerel soup brew for 15 minutes.

Recipe 2: Mackerel soup with rice

With rice, mackerel soup is heartier and more nutritious, although it takes a little longer to cook than usual. So hearty lunch you can definitely feed the whole family. Feature of this dish is that in addition to the main set of products, tomato paste is also used (those who like it spicy can take adjika).

Required ingredients:

• Mackerel;
• Several potatoes;
• Bulb;
• Carrot;
• Half a glass of rice;
• Seasonings;
• Adjika or tomato paste;
• Dill;
• Parsley;
• Salt.

Cooking method:

We sort the rice, wash it and boil it separately. Place in a bowl for now. We gut the fish, cut off the head, wash and cut into pieces. Boil water in a saucepan and add some salt. Place the fish in boiling water and cook until done. We take out the pieces and separate the meat from the bones. It would be a good idea to strain the broth.

We cut the potatoes into cubes, carrots and onions into thin strips. Place all the vegetables in boiling fish broth and cook until tender. At the end we throw boiled rice and add boiled fish.

Boil the mackerel soup for a few more minutes and turn off the heat. Let the soup brew before serving. Adjika or tomato sauce can be added to common pan along with fish and rice, or you can just put it on each plate. Serve this mackerel soup with chopped fresh herbs.

Recipe 3: Canned mackerel soup

Those who do not like to cut up fresh fish can cook tasty soup from canned mackerel. This is one of the most best soups on a quick fix, for the preparation of which it is not necessary large quantity products.

Required ingredients:

• Can of mackerel;
• Potato;
• Carrot;
• Spoon of rice;
• Dill;
• Salt;
• Pepper.

Cooking method:

Finely chop the onion, cut the carrots into thin strips or grate. Slice potatoes small cubes or straws.

Pour a little vegetable oil into the pan in which we will cook the mackerel soup. Add carrots and onions and lightly fry.

Then lay out the potatoes. Immediately pour in 1.5 liters of boiling water, add salt to taste and pepper. Do not add a lot of salt at once, as the canned food itself may be salty. It is better to add salt at the end if necessary.

Wash the rice and place it in the pan with the vegetables after the water boils. Cook for about half an hour. Mash the fish with a fork. Add mackerel, fresh or dried dill to the soup and boil for a few minutes. Turn off the heat and leave the soup to steep. When serving, you can throw a clove of garlic into the plate.

Recipe 4: Mackerel soup in a slow cooker

Recipe for those who have a slow cooker. With this device, preparing mackerel soup is as easy as shelling pears. The dish is prepared from the same ingredients as classic soup made from mackerel, only the cooking technique differs.

Required ingredients:

• Mackerel;
• Some rice;
• Carrot;
• Onion;
• Large potatoes;
• Salt;
• Pepper.

Cooking method:

We gut the fish, cut off the head and tail. Rinse the carcass thoroughly and cut into pieces. Take some rice and wash it thoroughly. Cut the potatoes into cubes.

Pour water into the multicooker, add fish, rice and potatoes. Turn on the “Extinguishing” mode for one hour.

Finely chop the onion and grate the carrots on a coarse grater. Fry the onion until golden, then add the carrots and fry everything together a little more.

Place the sauté into the soup and season with salt and pepper. We'll be cooking for a little while longer. Serve mackerel soup with fresh herbs.

Recipe 5: Mackerel soup with cream

You can make many delicious creamy soups from fish. Mackerel soup with cream turns out very tender, light and appetizing.

Required ingredients:

• Mackerel;
• Cream 10% - 1.5 cups;
• Potato;
• Onion;
• Bulgarian pepper;
• Salt;
• White pepper;
• Turmeric;
• Parsley;
• Fish broth;
• A few spoons of corn.

Cooking method:

Cut the onion and pepper into cubes. Cut the potatoes into strips. We gut the fish, cut off the head and tail, and rinse. Cut into pieces and cook until tender in a liter of salted water. Boiled fish remove, separate the meat from the bones and set aside for now. Strain the broth.

Pour a little oil into another pan, add the onion and pepper, and lightly fry. Then lay out the potatoes and pour everything fish broth. Season with turmeric and white pepper. After boiling, add parsley stalks to the soup and Bay leaf.

After 5 minutes, add the fish (reserve some for serving) and corn. Pour in the cream. Bring to a boil, simmer for one or two minutes and remove the pan from the heat. Take out the bay leaf and parsley stems. Let the soup cool slightly and blend until homogeneous mass. When serving, add a piece of fish and a sprig of fresh herbs to each plate.

• You need to cook the fish over low heat, otherwise it will become tough;

• if you don’t want the soup to be bitter, be sure to peel off the dark films from the mackerel;

• mackerel goes well with tomatoes, so at the end of cooking you can add a little to the pan or to an already portioned plate tomato sauce or adjika.

Fresh frozen mackerel soup is an excellent treat for children and the whole family. This recipe is easy to prepare and has simple ingredients. Moreover, main ingredient You can buy it frozen at any time of the year. This representative depths of the sea has tender, but at the same time dense white meat with a small number of small bones. Mackerel fish soup dietary recipe enough of this oily fish, whose calorie content is 211 kcal per 100 g. IN boiled it is not saturated with other fats from the outside, and gives part of its fats to the broth. Next, let's look at recipes with photos that have received the best reviews.

Classic recipe for fresh frozen mackerel soup

Servings: 8.

Time: 35 minutes.

Calorie content per 100 grams: 35.7 kcal.

Ingredients:

The process of preparing fresh frozen mackerel soup

Making delicious mackerel fish soup is not difficult at all. Fill the pan with water, place it on the stove, and wait until it boils actively. In the meantime, rinse, gut, and fillet the carcass. Cut the pulp into medium pieces. If we prepare yushka from frozen fish, then first defrost the product in a gentle way.
To fry vegetables, peel carrots and onions. Grate the root vegetable and cut the onion into cubes. Transfer the vegetables to a frying pan with vegetable oil, first the onion, after 2 minutes add the carrots, fry them together until soft and lightly browned.

Peel the potatoes and cut into small pieces. Although you can cook fish soup without it.

When the water in the pan has boiled, we begin to prepare the soup. First, add chopped potatoes with fried vegetables, season with spices, mix and continue cooking for 10 minutes.

We add the main ingredient to fresh frozen mackerel fish soup. If you don’t know how long to cook mackerel pieces for soup, then you can’t go wrong by boiling the fish for no more than 10 minutes.

To the almost finished dish, add chopped herbs, salt to taste, mix gently, and leave for a little before serving. Using the same algorithm, you can cook fish soup from fresh mackerel.

Recipe for fish soup with mackerel and rice

Servings: 5.

Time: 1 hour.

Calorie content: 40.2 kcal per 100 g.

Ingredients:

Cooking process:

To prepare, fill the pan with water, put it on the fire, heat it to 100 degrees. In the meantime, wash the carcass, cut off the fins, gut it and cut it into 2 parts. If you need to save money, then we prepare soup from mackerel heads, but before that, be sure to remove the gills from the heads.

Place the fish in boiling water for the broth, add salt, add bay leaves, and cook for no more than 10 minutes.
Meanwhile, cut the peeled potatoes into medium cubes. Grate three carrots and cut the onion into cubes, as for the recipe above.

When the fish is ready, add the potatoes and cook until done. Meanwhile, heat the vegetable oil in a frying pan. First fry the onions in it, and then the carrots.

Wash the rice for the dish thoroughly in several waters. Add the cereal to the half-cooked potatoes. Add the fried vegetables with the rice and mix. Season the dish with oregano and pepper. Simmer it for a few more minutes until all the ingredients are ready.

Novice cooks are interested in whether it is possible to cook soup with other grains. Of course, they also cook it with pearl barley or millet.

The variety of recipes for the first one with this representative of perch is amazing. The list includes original recipes with processed cheese, cold smoked product or salted fish. But some rules apply to all these dishes:

Step-by-step recipes for delicious and healthy mackerel fish soup - quickly and on a budget

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

10 gr.

Carbohydrates

146 kcal.

Option 1. Classic recipe for mackerel fish soup

Mackerel - healthy and nutritious fish. It is delicious in any form: fried, boiled, salted or smoked. The soup made from it is no less tasty and healthy, which can fill you up perfectly and at the same time not overload your stomach. It is prepared quickly, easily, from the most affordable products.

Ingredients:

• 2 fresh frozen mackerel;
• 435 g potatoes;
• 130 g carrots;
• 115 g onions;
• 1 handful each of chopped parsley and dill;
• black pepper, salt, any seasoning - 35 g each:
• refined oil - 80 ml.

Step-by-step recipe for mackerel fish soup

Cut the belly of the thawed mackerel, remove all the entrails, remove the fins, head, tail, rinse, cut into portions.

On medium heat Place a pan with salted water, wait until it boils and add pieces of fish, boil for 25 minutes, do not forget to remove the foam.

Remove the finished fish onto a plate using a slotted spoon, and pour the broth into another saucepan through a sieve.

Cut the carrots, freed from contaminants, into small cubes, the onion into crumbs, sauté in a frying pan in oil for 7 minutes.

Peel the potatoes, cut into medium squares and place in the broth, add salt, season with seasoning, place over moderate heat and cook until softened.

After the potatoes have softened, add the sauté mixture to the soup and boil for 3 minutes.

Add chopped parsley and dill and boil for another 2 minutes.

Turn off the stove, cover the pan with a lid and leave the soup for half an hour.

Pour into plates, put a piece of mackerel in each, sprinkle with herbs.

While cooking mackerel, you can optionally add a variety of roots to the broth. It is best to prepare this soup for one time only, since after reheating it loses its taste and aroma.

Option 2. Quick recipe for mackerel fish soup

To cook delicious fish soup quickly, you can use smoked mackerel. With it, the dish will turn out just as light, appetizing, with a pleasant smoky aroma. And thanks to the addition of millet, it is also very nutritious.

Ingredients:

• 2 smoked mackerel;
• 5 potatoes;
• 130 g millet;
• carrots, onions - 1 piece each;
• 1 bay leaf;
• 5 allspice peas;
• 7 sprigs of parsley, dill;
• salt - 45 g.

How to quickly prepare mackerel fish soup

Cut off the head of the mackerel, remove the entrails, remove the skin, remove the backbone and existing bones, cut the flesh into small pieces, and place in a deep plate.

Cut the peeled potatoes into cubes.

Place a saucepan of water over medium heat.

When the water boils, add the potatoes, pre-sorted and washed millet, bay leaf, allspice and cook until tender.

Peel the carrots and onions, cut into small cubes and add to the soup as soon as the potatoes become soft, boil for a few more minutes.

Add the greens to the soup at the same time as the fish and boil for 3 minutes.

Leave for a few minutes and serve in portioned bowls, sprinkled with dill.

Similar to this recipe, you can prepare fish soup with canned mackerel or salted fish, just be careful when adding salt to the dish.

Option 3. Mackerel fish soup with rice and tomato paste

Original family dinner- mackerel fish soup with rice and tomato paste, very appetizing and nutritious. And included in the dish hot pepper makes it savory, with a slight spiciness.

Ingredients:

• 1 small fresh frozen mackerel carcass;
• 3 small carrots;
• 2 onions;
• 125 g long grain rice;
• potatoes - 320 g;
• 1 piece of hot fresh pepper;
• 2 pinches each of dill and parsley;
• a little pepper and salt;
• spices intended for cooking fish - 50 g.

Step by step recipe

Rinse the cereal, place it in a small saucepan, add water (somewhere pilaf) and boil from the moment of boiling for 25 minutes over moderate heat, do not forget to stir frequently so that the rice does not stick to the bottom.

Gut the thawed mackerel, rinse, cut off the head and fins, cut into small pieces and place in a container with rice, boil for twelve minutes.

Cut the peeled potatoes into cubes, carrots into thin strips, and onions into crumbs.

Throw the potatoes into a container with rice and cook for about half an hour.

Saute the carrots and onions in a saucepan for seven to eight minutes. After a few minutes of frying, add the tomato.

Transfer the sautéed mixture into the soup along with the chopped chili pepper, season with salt, pepper, seasoning, add herbs, and boil a little.

To serve, place pieces of fish in each plate and sprinkle with herbs.

To make the soup even healthier, use instead of tomato paste. fresh tomatoes without skin or not very spicy adjika.

Option 4. Mackerel fish soup with cream

By next recipe Mackerel fish soup is not only tasty and satisfying, but also very tender thanks to the addition of cream. The bell pepper included in the composition gives the dish a special spicy taste and an unusual pleasant aroma. It is also quick, simple and easy to prepare. Great option diversify the usual family dinners.

Ingredients:

• mackerel;
• two large potatoes;
• 130 g each of bright carrots and onions;
• 85 g rice;
• salt, black pepper - 25 g each;
• medium fat cream - 310 g;
• laurel leaf;
• turmeric seasoning - 55 g;
• bell pepper - 1 piece;
• refined oil - 70 ml;
• 50 g each of chopped parsley and dill.

How to cook

Cut the defrosted and gutted mackerel into medium pieces.

Peel the carrots, onions and potatoes, cut them: potatoes into medium squares, carrots on a grater with small holes, onions into crumbs. U bell pepper remove the stalk with seeds, rinse, chop into strips.

Rinse the cereal in several waters.

Place mackerel pieces in a deep saucepan half filled with water, place on the stove over medium heat and simmer for 15 minutes, skimming off the foam. Remove the fish to a plate.

Pour oil into the pan, add carrots, onions and peppers, saute for 5 minutes, stir constantly.

Strain the fish broth and add potatoes and cereal into it, add salt, pepper, season with turmeric and cook for a little less than an hour.

Add the sauteed sauce to the soup along with fish pieces, boil for a few minutes.

Pour in the cream, throw in the bay leaves, and boil for another 2 minutes.

Turn off the stove and leave the soup covered for half an hour.

Serve in tureens, sprinkled with herbs.

And for variety, you can add buckwheat instead of rice. It will also turn out very tasty, unusual and appetizing.

Option 5. Mackerel fish soup with semolina

And this recipe for fish soup will appeal most to lovers of thick and rich firsts dishes. Unusual combination tender fish with baby cereal gives it a very beautiful, snow-white, jelly-like consistency and excellent aroma. It differs from other options in its special nutritional value.

Ingredients:

• 2 fresh frozen mackerel;
• one hundred g of potatoes;
• fifty g each of carrots and onions;
• 135 g semolina;
• 15 peas of allspice;
• 5 bay leaves;
• salt - 40 g;
• a bouquet of greenery.

Step by step recipe

Thaw the mackerel, gut it, cut off the head and fins, rinse thoroughly, cut into not very large pieces.

Peel a potato, half a carrot and half an onion, cut the onion into strips, chop the carrots on a grater with small holes, chop the potatoes into cubes.

Boil water in a saucepan over medium heat, add salt and add potatoes, carrots and semolina, cook for 25 minutes. Stir constantly while adding semolina to prevent lumps from forming.

At the same time, throw in the bay leaves and allspice.

Add onion to soup and cook for 12 minutes.

Place the fish pieces and cook for the same amount of time.

Turn off the heat and leave the soup, covering the container with a lid, for about ten minutes to simmer.

Sprinkle with herbs.

To make the soup even more attractive appearance When serving, you can decorate the dish with various carved figures of boiled vegetables.

Option 6: Classic mackerel soup recipe

A light lunch of mackerel soup will quickly satisfy your hunger without feeling heavy in your stomach. The soup is prepared very quickly and from the most simple products, which are available to everyone.

Mackerel is very healthy fish, since its meat is rich in fat and vitamins, which are beneficial for the growth of the body and strengthening bones. In addition, mackerel is a source of protein, so soup made from it can successfully replace meat or poultry dishes.

Ingredients:

• two mackerel carcasses;
• 400-450 gr. potatoes;
• two carrots;
• a couple of small onions;
• a small bunch of parsley;
• ground black pepper;
• vegetable oil;
• salt.

Step-by-step recipe for mackerel soup

Thaw the mackerel, make a cut along the belly and remove the entrails. Cut off the fins, tail and head. Rinse the carcasses well with water and divide them into several parts with a knife.

Heat water in a saucepan and add salt. After boiling, add pieces of mackerel and cook for about 20-25 minutes, removing the foam that appears on the surface.

Remove the cooked fish from the broth onto a plate. Strain the broth through a sieve.

Wash the carrots, cut off the peel. Peel the onion, rinse cold water. Finely chop the vegetables with a knife and fry in oil until soft.

Wash the potatoes and peel them. Cut into small squares and transfer to strained broth. Add salt, ground pepper and cook over medium heat until the root vegetables are soft.

Pour the vegetables sautéed in oil into the pan and cook for 3-4 minutes.

Rinse the parsley in water, chop finely with a knife and add to the soup. Cover the pan with a lid and remove from heat. Leave for about half an hour.

Pour the soup into bowls and place a piece of mackerel in each bowl.

Option 7: Quick mackerel soup recipe

To whip up fish soup, it is recommended to take smoked mackerel. With it, the dish will turn out just as aromatic and light. Millet cereals in this soup will make it even more nutritious.

Ingredients:

• two smoked fish;
• five potatoes;
• a little more than a glass of millet cereal;
• carrot;
• bulb;
• bay leaf;
• black peppercorns;
• parsley and dill;
• salt.

How to quickly make mackerel soup

Cut off the heads of the fish and remove the entrails. Cut off the skin, remove the spine and large seeds. Cut the meat into small pieces and place in a deep cup.

Peel the potatoes, rinse well and cut into small cubes.

Pour water into a saucepan and heat over moderate heat.

Sort the millet and rinse thoroughly in several waters. Place in a saucepan of boiling water along with the potatoes, bay leaf and a few peppercorns. Cook until the cereals and potatoes are ready.

Peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a medium grater. add to soup when potatoes are soft.

Wash the greens and chop finely. Transfer to the pan along with the fish pieces and continue boiling for a couple more minutes.

Leave the soup covered for 15-20 minutes and serve, garnishing each serving with a spoonful of sour cream.

Option 8: Mackerel soup in a slow cooker

A multicooker is the first assistant in the kitchen when there is no time to constantly monitor the soup that is being cooked on the stove. In addition, this smart technology will allow you to save maximum useful substances and vitamins that mackerel and vegetables are rich in.

Ingredients:

• half a kilo of mackerel;
• carrot;
• bulb;
• a tablespoon of rice;
• liter of water;
• four potatoes;
• salt;
• ground black pepper;
• vegetable oil.

How to cook

Thaw mackerel before cooking. Cut along the belly, remove the entrails. Cut off the fins, tail and head. Rinse the carcass thoroughly with running water, remove large bones and cut into small pieces.

Cut the peel from the carrots and divide it into thin slices. Peel the onion and chop into small cubes.

Peel the potatoes and cut each into 4 slices.

Pour vegetable oil into the multicooker bowl and turn on the frying mode. After a couple of minutes, add chopped carrots and onions and cook for 8-10 minutes.

Add pieces of fish and potatoes to the vegetables, add water. Rinse the rice several times and add to the rest of the ingredients in the slow cooker.

On the multicooker display, press the button with the “quenching” mode and set the time to 120 minutes. After finishing cooking, let the soup sit for 10 minutes. closed lid.

The soup turns out very rich and appetizing. Before serving for dinner, it is recommended to add finely chopped dill and parsley.

Option 9: Mackerel, cheese and mushroom soup

Unusual creamy taste Fish soup with mackerel will be appreciated by any gourmet. Mushrooms go well with these ingredients, giving the soup a unique aroma.

Ingredients:

• mackerel carcass;
• salt;
• 3-4 black peppercorns;
• 300-350 gr. champignons;
• carrots and onions;
• a glass of low-fat cream;
• 170-200 gr. cheese.

Step by step recipe

Thaw the mackerel, remove the entrails and fins, remove the head, tail and large bones. Rinse with water, remove the skin, and cut the fillet into cubes.

Pour water into a saucepan and place on the stove. When it starts to boil, add a little salt, add a few allspice peas and a couple of bay leaves, and transfer the fish into it.

Rinse the champignons with water, dry with a napkin and cut into thin slices or small cubes.

Peel the carrots and onions, rinse with water. Chop carrots into circles, onions into small cubes.

Pour vegetable oil into a frying pan. Heat over moderate heat, add mushrooms and fry for several minutes. Then add the onion - when it begins to turn golden, add the carrots, stir and cook for another five minutes, occasionally stirring the frying with a spatula.

Add the fried vegetables and mushrooms to the fish soup and stir. Add salt if necessary. Bring to a boil and then grate the cheese into the soup using a medium grater. Stir with a spoon until it is completely dissolved in the broth.

Pour the cream into the soup, wait until it boils again and remove the pan from the stove.

Infuse the soup under a closed lid and serve. Optional, ready soup can be pureed in a blender to obtain a creamy consistency.

Option 10: Mackerel soup with barley

Pearl barley - useful product, but not everyone loves pearl barley porridge. And fish soup with mackerel and this cereal is very tasty, satisfying and light dish, which will appeal to all family members, without exception.

Ingredients:

• three liters of water;
• 100 gr. barley;
• five potatoes;
• two mackerel;
• carrots and onions;
• Bay leaf;
• a little fresh parsley;
• half a hot capsicum.

How to cook

Pour a liter of water into a saucepan. Bring to a boil over medium heat. Rinse the cereal and pour it into boiling water, cook for about 20-25 minutes. Place the pearl barley in a colander and rinse again under the tap.

Drain the water in which the pearl barley was cooked, rinse the pan and fill it with three liters of new clean water. After boiling, put the re-washed pearl barley into it.

Peel the onions and carrots, rinse in water. Transfer the whole vegetables into the pan and continue to cook until the cereal is completely cooked. This will take approximately 25-35 minutes.

Remove carrots and onions from the pan with cereal; they will no longer be needed. Place a couple of bay leaves and potatoes, cut into small cubes, into the broth. Add salt to taste and ground black pepper.

Gut the thawed mackerel, cut off the fins, head and tail, and remove the skin. Remove bones from the fillet and cut into several pieces. Add to soup when potatoes are half cooked. Continue cooking over medium heat for another 10-12 minutes.

Rinse the parsley with water and chop into small pieces with a knife. Place the pepper and pepper into the soup, cover the pan with a lid and wait 10-15 minutes.

Pour the prepared fish soup into plates and serve. Goes well with sour cream or shitty snack, and homemade adjika- for lovers spicy dishes. Bon appetit!

For those who love first courses without meat. But, of course, this is all conditional, since it is tasty and healthy mackerel fish soup, recipe preparations which I want to offer you will also appeal to lovers of meat dishes. This a fish dish, although not Lenten, it will be appropriate during the period of non-strict fasting. And by slightly changing the recipe, this first dish without meat easily turns into dietary dish , in which you can use everything for the benefit of your health beneficial properties of mackerel. To do this, it is enough not to fry the onions and carrots, but spicy seasonings replace with dried or fresh herbs.

Some might say that mackerel dishes contraindicated in certain diseases, for example, kidney disease, liver disease, gastrointestinal tract. But I dare to reassure you, boiled mackerel, unlike salted or smoked, is not contraindicated for such diseases. I recommend reading the relevant article about the benefits and harms of mackerel, from which you will gain a lot of useful and necessary information and understand that this fish is not only tasty, but also very beneficial for our health.

I hope after reading beneficial properties mackerel, it will now be more often present on your table in various dishes. And diversify fish dishes is possible not only through the use various recipes, but also due to choice various types fish. For example, the same fish soup can be cooked from the bellies and ridges of salmon and salmon, or from sprat. You can view recipes for such soups by following these links “” and “”.

There are other delicious ones on the website. mackerel recipes and not only. There are many both fish and meat dishes presented variety of salads, snacks, delicious pastries and so on. Don't be lazy, but go through the entire site. I think you will find a lot delicious dishes, and you will definitely like something.

I wish you health, prosperity and good luck, and I move on to the recipe for the first mackerel dish.

Mackerel fish soup, recipe

The recipe for this fish soup is not at all complicated, and anyone can do it, even a novice housewife. Its preparation does not take much time, and all the products are very affordable and simple.

For cooking I will need the following products:

Fresh frozen mackerel – 1 piece (about 500 grams);

Potatoes – 2 pieces;

Carrots – 1 piece;

Onion – 1 piece;

Rice – 3 – 4 tablespoons;

Seasoning for fish;

Bay leaf – 3 leaves;

Sunflower oil – 2 tablespoons;

How to cook mackerel fish soup with rice, step-by-step recipe with photos

To prepare mackerel soup with rice, you need to clean, wash and cut the fish. Peel and cut potatoes, onions and carrots. Boil water in a saucepan and add potatoes to cook. Fry onions and carrots in oil. Place pieces of fish, fried vegetables into the boiling potatoes, add rice, seasonings, salt and cook everything until tender.

Now I will tell you in more detail and show with photos how I prepare delicious mackerel soup.

My mackerel is freshly frozen, I take it out of the freezer in advance and leave it to defrost when room temperature. This takes about 30 minutes. You can defrost the fish in the microwave.

While the fish is defrosting, I take a saucepan with a volume of about 3 liters, pour two liters of water into it and put it on the fire.

Let's start with the vegetables. I peel potatoes, carrots and onions.

I cut the peeled potatoes into small cubes and wash them under running water.

I cut the carrots into strips.

I cut the onions into small cubes.

During this time, water boiled in my pan. I put diced potatoes in it and cook them for about 15 minutes.

While the potatoes are cooking, put a frying pan on the fire and pour two spoons into it sunflower oil. When the frying pan with oil is hot, I put chopped carrots and onions in it to fry.

Fry the carrots and onions over medium heat, stirring constantly so that they do not burn. This literally takes 4 – 5 minutes, no more. After this, I turn off the heat and leave the pan on the stove. But if you decide to prepare a purely dietary dish, then you can not sauté the onions and carrots first, but boil them raw and put them along with the potatoes.

Next I start cutting the fish. I cut off the head and tail of the mackerel. I cut off the fins, although mackerel have very small ones, but they are there. I cut open her belly and take out her insides. I make sure to remove the black film from the belly so that the fish does not taste bitter, and rinse it very well.

I cut the finished mackerel carcass into pieces approximately 3–4 centimeters wide.

About 15 minutes passed since I started cooking the potatoes. My potatoes are almost cooked, I put the chopped pieces of mackerel into the pan, then I put the carrots fried with onions in there from the pan. I rinse the rice under running water and pour it into the pan as well. Instead of rice, you can put it in soup pearl barley, but it needs to be cooked for a long time, or millet. But you can choose all this to your liking. I like the combination of fish and rice better, so that's what I add.

After boiling, cook all the ingredients placed in the pan for another ten minutes. Two minutes before the end of cooking, add a tablespoon of fish seasoning, bay leaf, and add a little salt. I also put a little dried parsley, of course better fresh herbs, but for lack of anything better, dried will do.

I let all the seasonings simmer for another two minutes and remove the pan from the heat.

Mine is very tasty and healthy mackerel fish soup ready. And these are not just beautiful words, it really is exactly like that, and there is practically no smell of fat in it. If you don’t believe it, you can easily see this for yourself. And believe me, you won’t go to waste with this fish soup.

Cook at home homemade food always tastier and healthier.