How to cook tasty fish soup at home

The popularity of the ancient dish has long since crossed the borders of the Russian state, taking pride of place in the menu of elite restaurants in the world. Recommendations on how to prepare fish soup can be found in many culinary sources. However, only the true masters of "fishing" know the unique tricks that amaze the imagination of lovers of ancient food,

The traditional way of cooking fish soup requires the presence of certain types of fish that are sticky and slightly sweet in taste.

Composition of products:

• carrot;
• onion turnip - 2 pcs.;
• fish (whitefish, asp, ruff or rudd) - 500 g;
• potatoes - 3 pcs.;
• parsley root and celery;
• 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 the same variety. Wash the product, gut it, put it in a convenient container, pour 2 liters of water. Scales are not removed. Dissolving in the broth, it provides the dish with a thick fat and a special taste. Add an alcoholic drink, a bay leaf, peppercorns, an onion with a husk.
2. We heat the food over low heat, removing the foam, cook the food for 15 minutes. in an open container.
3. We remove the fish from the pan, filter and salt the broth. We spread peeled vegetables and root crops chopped into rings or cubes. Potatoes, as they did in Russian cuisine, are peeled and put whole.
4. Pour ½ tbsp into the boiling broth. l. lemon juice, flavored with allspice, boil the food until tender.

Pour the pieces of fish on plates, sprinkle with chopped herbs.

Salmon ear

Dish Ingredients:

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

Cooking technology:

1. Separating the fattest parts (head, fins, spine) from the fish, we get a rich broth. We place the products in a saucepan with water, lay out the onion, bay leaf, peppercorns.
2. We provide heating, boil the products for 30 minutes. without cover. An open cooking method will make the broth, as the chefs say, transparent, like a tear.
3. After half an hour, we remove the onion and fish parts from the container, place the diced root crops, chopped olives into rings. Salt food according to preference.
4. We disassemble the head and backs, return the separated meat components to the ear with ready-made potatoes. Add the juice of half a lemon, chopped greens, after 3 minutes. turn off the fire.

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

Hearty trout ear

Required products:

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

Cooking ear:

1. We put the fish heads in the pan, fill it with filtered water. Add a dill stalk, a bay leaf, a mixture of peppers, boil the food over low heat for 2 hours.
2. We filter the broth, return it to the stove, put the diced vegetables, chopped garlic, divided pieces of fish. We continue heating until the product is ready, at the end of the process we salt, sprinkle with chopped herbs.

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

How to cook an ear from pike perch

Ingredients:

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

Cooking:

1. We separate the ridge and the head of the fish from the meat, put it in a saucepan with water, cook the broth for two hours.
2. Coarsely grated carrots are fried in oil, filtered, the resulting sauce is sent to a container.
3. We divide the fish into portions, boil for 15 minutes in a small amount of broth (1.5 l).

We spread the pieces of trout in plates, pour the broth. Separately serve greens and lemon slices.

Finnish fish soup with cream

List of ingredients:

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

Step by step preparation:

1. Finely chop the onion, sauté in oil for 5 minutes, spread the carrots chopped into strips, constantly stirring the vegetables, simmer for several minutes.
2. Boil the cubes of chopped potatoes until half cooked. Add the fish fillet divided into portions, season the broth with salt and spices, cook for another 10 minutes.
3. We attach vegetable dressing to the products, pour in fresh cream, mix everything well. Turn off the fire after a new boil.

We insist fish soup in Finnish for up to a quarter of an hour, serve with chopped dill.

Pike ear

With this toothy predator, we will be extremely careful. One careless movement, and a very painful injury is provided to the hands!

Composition of products:

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

Cooking fish soup from pike:

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

At the behest of the pike, at our desire - a fabulously tasty fish soup appeared in all its fragrant splendor!

Silver carp - ear from the head of a fish

A set of ingredients:

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

Cooking steps:

1. We chop the fish head in half, put it in a 3-liter saucepan along with spices, spices, onions in the husk. We fill the container with water, retreating 3 cm from the top edge.
2. We cook the broth for an hour and a half in the way of languishing, not forgetting to remove the foam.
3. Next, filter the liquid composition, spread the chopped potatoes and carrots. Add the meat separated from the head to the prepared vegetables, pour in the vodka.

By using an alcoholic drink, we eliminate the slight smell of ooze present in the fish, providing a spicy taste to the food.

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

Royal ear at home

Court chefs prepared this original dish from gourmet products and solemnly served them to Their Majesties. The kings are in 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. Pour dry mushrooms with water, leave for a while.
2. We prepare the fish, separate the head, cut the fillets from the bones.
3. We process a domestic cockerel, put it in a large container, pour in 2 liters of water. Add the fish head, ridge, salt the composition, cook the food until tender (3 hours).
4. We take out the bird and fish parts from the pan, filter the broth, put the cubes of chopped potatoes, chopped carrots.
5. We squeeze the mushrooms, fry in oil with chopped onions, send them to the pan with root vegetables.
6. We divide the fish into portions, attach to the rest of the products, boil until tender, adding lavrushka, peppercorns, spices and spices.

Put portions of fish in soup bowls, fill with fragrant broth, serve with pancakes stuffed with chicken meat, pies or kulebyaka. Everything is royal!

Ear from pink salmon

List of ingredients:

• potatoes - 4 pcs.;
• carrot, celery root, turnip 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 way. We take out the frozen product in advance so that it thaws.
2. Separated head, fins, spine, skin cut from fillet. We place the components in a saucepan, pour in 2 liters of water, cook for about an hour.
3. Fry the onion in a dry frying pan (together with the husk), put it in the strained broth, add salt, a mixture of peppers, bay leaf, clove inflorescence.
4. Boil the products for 30 minutes, removing the foam. We filter the composition, place coarsely chopped potatoes, chopped carrots and celery, continue heating.
5. When the vegetables are ready, lay out the pieces of pink salmon, chopped onion. Cook 7 min. from the start of a new boil. To give a special flavor, pour in the tomato sauce, after 2 minutes we set the pan aside from the fire.

It turned out to be an ear of pink salmon!

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;

Soup preparation:

1. Fill the fish with 2.5 liters of filtered water. After the start of boiling, remove the foam, salt, put spices and spices, cook for 30 minutes.
2. We take out a delicacy product with a ladle, filter the broth, spread the chopped root crops, well-washed millet, cook until tender.
3. Sauté chopped onions, peppers and carrots in oil.
4. We lower the divided pieces of fish without skin into the broth, add ruddy vegetables, chopped greens.

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

We leave the ear for a quarter of an hour to infuse under the lid, serve hot.

Traditional Don ear

The old dish, which is also called "Rostov", was traditionally cooked in a pot on a fire. Learn how to get delicious fish soup at home.

Dish ingredients:

• sea ​​trifle - 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 fish trifles, adding onion with husks, bay leaves, salt, peppercorns to the water.
2. We filter the composition, add quartered tubers, coarsely chopped carrots. We add portioned pieces of pike perch, halves of tomatoes to almost ready-made vegetables. We fill the food with oil, after 15 minutes we turn off the fire.

We place pieces of fish in soup bowls, add broth, season the dish with fresh herbs.

Ear from river fish at home

Ingredients:

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

Step by step preparation:

1. We send small river inhabitants to a pot with bottled water. Any ear does not tolerate chlorinated liquid from the tap! Add the onion in the husk, spices, salt and spices. Boil the broth for 1.5 hours.
2. We filter the liquid composition, send carrot rings, quarters of potatoes, chopped onions into it. We add spices and spices, pieces of prepared fish, send the food to languish in the oven for 30 minutes (180 ° C).

Sprinkle plates with ready-made fish soup with chopped herbs.

Fish head ear

Composition of products:

• onion, carrot, potato;
• fish head;
• rice - 50 g;
• vegetable oil;
• ground paprika, pepper, spices, herbs.

Cooking method:

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

Fish head ear is the simplest, most nutritious and incredibly fragrant soup, reminiscent of nature, a pleasant stay with friends.

Carp fish soup 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. We clean and cut the potatoes into cubes, carrots into strips. We divide the prepared fish into portions.
2. We put all the vegetables, pieces of carp, laurel, peppercorns, 20 g of fresh butter, chopped greens into the bowl of the home unit.
3. Pour the products with purified water, pepper and salt. We turn on the "Cooking" mode on the device, set the time to 1.5 hours.

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

Ear from canned saury

Soup ingredients:

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

Cooking process:

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

The taste of fish soup from canned saury is very pleasant, delicate, exquisitely spicy.

Ear on the fire in old Russian

Ingredients:

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

Cooking:

1. We clean the fish, gut it, separate the heads (remove the gills), bones, tails and fins.
2. We pour bottled water into the pot, put it on the fire. We spread the bones of fish, dill seeds, salt, bay leaf, cook food for half an hour.
3. Carrots, onions (in the husk), tomatoes are wrapped individually in foil, baked on a fire (at home - in the oven).
4. We remove the bones with a slotted spoon, filter the broth, return the container to the fire. Now we put the chopped potatoes, cook for a quarter of an hour, then dip the pieces of fish into the broth.
5. While our catch is languishing in a saucepan, we take out the baked vegetables from the fire, unfold them, remove the husk from the onion, cut the carrots into rings, send the fragrant components to the container with the fish.

We free the tomatoes from the skin, serve to the fish soup poured on plates in the old Russian way.

Salmon ear

Required products:

• potatoes (3 pcs.);
• carrot;
• bulb;
• salmon - 700 g;
• peppercorns, bay leaf, salt, herbs.

Step by step preparation:

1. We put the prepared fish in a convenient dish, fill it with water, cook for 20 minutes, removing the foam.
2. We take out the salmon, separate the meat from the bones. We filter the broth, put on fire. We place the chopped potatoes, salt the composition, boil until tender.
3. After 15 min. add chopped carrots, bay leaf, peppercorns, pieces of fish, chopped greens. We heat the ear for another 2 minutes, set aside.

A delicacy dish awaits its admirers.

Cooking perch at home

Composition of products:

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

Cooking:

1. We clean, wash the fish, as usual. We put small perches in gauze, tie them up, put them in a pot of water. Salt the composition, cook for half an hour.
2. We remove the fabric with the used product, we take its place with chopped potatoes, chopped carrots, prepared pieces of large perches. Boil until ready. At the end, add a leaf of laurel, chopped greens, spices and spices.

Just like that, a luxurious double perch fish soup turned out just like that.

Pollack fish soup

First course ingredients:

• potatoes (3 pcs.);
• turnip 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, thoroughly washed rice.
2. Cook ingredients until soft.
3. Saute onions and chopped carrots in oil, spread the tomatoes grated without peel, stew vegetables until the liquid has completely evaporated.
4. Add pieces of pollock to potatoes and rice, salt, pepper, add spices, bay leaf, stewed seasoning, chopped greens.

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

Mackerel Ear

Required Ingredients:

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

How to prepare the ear:

1. We process the fish, cut off the heads, remove the gills. We spread the product in a saucepan with water, put a bay leaf, salt and spices. To make the ear concentrated and rich, there should be a little liquid, two fingers covering the main component.
2. We cook the fish for a quarter of an hour on a quiet fire, then remove it from the container. We filter the broth, boil the chopped root crops, then return the pieces of mackerel, after 2 minutes turn off the fire.

We insist in a sealed container, serve hot food with pleasure, seasoning with chopped herbs.

How to cook an ear from a carp

Composition of products:

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

Cooking:

1. We separate the head, fins and tail from the carcass, pour 2.5 liters of water, after an hour we get an excellent soup broth.
2. Cut the onion and carrot, fry in oil until golden brown.
3. We filter the liquid composition, bring it to a boiling state, place the potatoes divided into quarters, salt the food, cook the root crops until tender.
4. Next, put the chopped pieces of carp, bay leaf, pepper and spices into the broth. Continue heating for another 15 minutes.

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

Ear from bream

What products are needed:

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

Preparing the first course:

1. We spread the chopped root crops in a pot (pan), fill it with filtered water, put the container on the fire, cook until the products are half cooked.
2. We lower the cleaned, gutted, cut into pieces bream into a fragrant broth. After a quarter of an hour, put bay leaves, salt, pepper, chopped herbs.
3. We complete the culinary composition with a glass of vodka, which effectively complements the piquant taste of cooked fish soup from bream.

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