Fresh frozen mackerel soup: two best recipes

Fresh frozen mackerel soup is a good treat for children and the whole family. This recipe is easy to make and has simple ingredients. Moreover, the main ingredient can be purchased frozen at any time of the year. This representative of the deep sea has tender, but at the same time dense, snow-white meat with a small number of small bones. Mackerel fish soup is the most dietary recipe from this fairly fatty fish, the calorie content of which is 211 kcal per 100 grams. When boiled, it is not saturated with other fats from the outside, and gives part of its own fats to the broth. Next, let's look at the recipes with photos that received the best reviews.

Traditional recipe for fresh frozen mackerel soup

Calorie content per 100 g: 35.7 kcal.

Ingredients:

The process of making fresh frozen mackerel soup

Making delicious mackerel fish soup is not at all difficult.
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 are preparing yushka from frozen fish, then we defrost the product in advance using a gentle method. 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.

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

In the actual finished dish, add chopped herbs, salt to taste, mix gently, and let sit a little before serving. Using the same method, you can cook fish soup from the freshest mackerel.

Recipe for fish soup with mackerel and rice

Calorie content: 40.2 kcal per 100 g.

Ingredients:

Manufacturing process:

To make it, 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, then we prepare soup from mackerel heads, but before doing this, we certainly 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 well 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 couple more minutes until all the ingredients are ready.

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

Useful tips

The abundance of recipes for the first one with this representative of perch is amazing. The list includes unique recipes with processed cheese, cold-smoked cheese, or salted fish. But there are certain rules that apply to all these dishes:

Whether the yushka is cooked from fresh or frozen fish, the dish does not have to boil vigorously;

mix very carefully and very occasionally;

We prepare the dish in small portions, because... on the 2nd day it loses its initial taste.

Mackerel soups

A collection of mackerel soup recipes with step-by-step photos. Our chefs share their best ideas for making mackerel soups at home and outdoors!

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Mackerel soup recipes

Ingredients

Mackerel – 1 piece;

Potatoes – 2-3 pieces;

Onion – 0.5 heads;

Carrots – 0.5 pieces;

Rice (or pearl barley) – 0.3-0.5 cups;

Water – 1.5-2 liters;

Spices - to taste;

Tomato paste, adjika, tom yum paste - optional;

Ingredients

Canned mackerel – 245 g

Potatoes – 2 pcs.

Oregano, basil - to taste

Bay leaf – 1 pc.

Ingredients

Potatoes – 2 pcs.

Celery (greens) – 0.5 bunch (15 g)

Salt and pepper - to taste

Bay leaf – 3-4 pcs.

Ingredients

Fresh frozen mackerel – 1 pc.

Potatoes – 3 pcs.

Onions – 1 pc.

Salt, peppercorns - to taste

Ingredients

Mackerel head – 2 pcs.

Potatoes – 3-4 pcs. (400 g)

Carrots – 1 pc. (75 g)

Fresh parsley – 4 sprigs

Lemon juice – 10 ml

For frying:

Vegetable oil – 4 tbsp.

Ingredients

Mackerel fillet – 150 g

Potatoes – 50 g

Onion – 30 g

Stem celery – 20 g

Fresh tomatoes – 60 g

Pickled tomatoes – 50 g

Sunflower oil – 30 g

Cumin seeds – 5 g

Ingredients

Potatoes – 350 g

Onions – 1 pc.

Garlic – 1 clove

Tomato sauce – 2-3 tbsp.

Bay leaf – 1 pc.

Pepper, h.m. - taste

Vegetable oil - for frying

Fresh greens - a few sprigs

Ingredients

Fresh mackerel – 250 g

Fresh tomatoes – 200 g

Tomato juice – 200 ml

Onion – 30 g

Bay leaf – 2 pcs.

Peppercorns – 6 pcs.

Cumin seeds – 3 g

Ingredients

Fresh frozen mackerel – 250 g

Potatoes – 180 g

Onion – 40 g

Celery stem – 20 g

Sunflower oil – 1 tbsp.

Peppercorns – 4 g

Bay leaf – 2 pcs.

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Fresh mackerel fish soup

Anyone who once tried mackerel will forever include it in their diet. It is good in any form - fried, smoked, boiled. And mackerel soups will not leave anyone indifferent.

With millet

Everyone knows millet porridge. But among some peoples, especially the Slavs, it has long been customary to add millet to the first dishes, first to fish. This soup can completely be called fish soup. The list of products to make is quite small.

Mackerel 1 pc.
Potatoes 3 pcs.
Millet cereal 3 tbsp. spoons
Carrot 1 pc.
Tomato sauce 1 tbsp. spoon
Sunflower oil 3 tbsp. spoons
Bay leaf 2 pcs.
Onion 1 pc.
Salt, pepper and herbs are added to taste

With rice

In this recipe, millet is replaced with rice. The taste of the soup will change, but both soups are equivalent. Who likes what. This way you can vary your menu. The soup takes a little longer to prepare than with millet and is a little higher in calories. Rice is a good addition to fish soup made from savory mackerel, which adds thickness and richness to it. The best choice is round-grained cereal, which is used for cooking porridge.

Fresh frozen mackerel carcass – 1 pc.
Potatoes – 3 pcs.
Round grain rice – 50 g
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomato – 1 pc.
Sunflower oil – 3 tbsp. l.
Bay leaf – 2 pcs.
Onions – 1 pc.
Salt, pepper and herbs are added to taste.

Frozen fish is thawed. To add more flavor and increase in richness, first boil the head with the ridge and tail, wrapped in gauze. Peeled onions and carrots are cooked together with them.
Once the fish broth is ready, the bones and onions are removed, and the carrots are chopped for future use.
Sliced potatoes and well-washed rice are loaded into the bubbling broth.
Fry chopped tomatoes and bell peppers in a frying pan and add them to the broth.
Once the rice and potatoes are ready, mackerel cut into pieces and boiled carrots are added to the soup.
When the fish is cooked, add greens at the very end. The soup needs to sit.

With potato

It is clear that this soup contains more potatoes than the previous two. There are other significant changes in the recipe compared to the previous one... Due to potatoes, olives, butter, croutons, the calorie content of the soup increases. To properly cook tender mackerel soup, you must follow the recipe.

Mackerel carcass – 1 pc.
Potatoes – 5 pcs.
Pitted olives (any) – 150 g
Butter – 30 g
Carrots – 1 pc.
Snow white bread – 2 pieces
Soy sauce – 2 tbsp. l.
Sunflower oil – 4 tbsp. l.
Onions – 1 pc.
Salt, pepper and fresh herbs are added to taste.

Peel potatoes, carrots. Chop not very finely.
Gut the fish, remove all excess.
Boil 2 liters of water in a saucepan on the stove, put potatoes, carrots, chopped onions in it. Cook for 20 minutes.
Add half the prepared sunflower oil, butter, soy sauce, and olives to the broth. Add mackerel and salt.
In a frying pan over high heat, fry the croutons in sunflower oil.
After the mackerel is ready, add greens if desired. The soup is cooked for another 10 minutes, after which it is infused for some time.
Add a slice of lemon to each serving of prepared mackerel soup. The soup is served with croutons.

The craftsmen pay their attention to observing the mackerel production time. There is no need to digest it. Otherwise, it will be tasteless and not as healthy.

Preparation time: 15 minutes, production time: 45 minutes.

Number of servings: 4

Energy value of one serving:

calorie content – 442 kcal; proteins – 18 g; fats – 27 g; carbohydrates – 20 g.

With cream

For lovers of dairy cuisine, culinary experts have developed this mind-blowing recipe for fish soup. The photo below shows how it looks when finished. The broth, in addition to water, contains a huge amount of cream. Here's what you'll need to make the most delicious dish:

Mackerel carcass – 1 pc.
Potatoes – 250 g
Cream 10% – 300 g
Carrots – 1 pc.
Bell pepper – 1 pc.
Onions – 1 pc.
Round grain rice – 2 tbsp. l.
Salt, pepper, turmeric and fresh herbs are added to taste.

Preparation for making soup includes cleaning and cutting vegetables and cutting mackerel. The fish must be cut into small pieces.
The rice is carefully washed.
Pieces of mackerel are placed in a pan, water is poured (approximately 2 liters).
The fish is cooked until cooked and then placed on a plate.
Carrots, onions and bell peppers are fried in a frying pan.
Cooked rice and potatoes are placed in the broth, ground pepper and turmeric are added.
After about half an hour, the mackerel is placed in the broth and cooking continues.
After 10 minutes the cream is poured in, after three minutes the stove turns off. The soup should now sit for at least 20 minutes.

Preparation time: 15 minutes, production time: 50 minutes.

Number of servings: 4

Energy value of one serving:

calorie content – 317 kcal; proteins – 24 g; fats – 19 g; carbohydrates – 8 g.

With shrimps

It is said that this recipe first originated in China. The soup comes out very rich and tasty.

Mackerel (clean weight) – 300 g
Peeled shrimp – 300 g
Leek – 50 g
Carrots – 2 pcs.
Soy sauce – 4 tbsp. l.
Vegetable broth – 2 l
Garlic – 3 cloves
Egg noodles – 100 g
Salt, black pepper, chili pepper and herbs are added to taste.

First you need to prepare at least some vegetable broth. It is cooked as follows. Approximately 500 g of vegetables are taken per liter of water. Take one medium carrot, one onion, a celery trunk, half a bell pepper and the trunks of any greenery. Spices are added. The broth is cooked for half an hour, then infused.
The fish must be filleted and cut into small portions.
The broth is brought to a boil, soy sauce is poured in and the noodles are added.
After 5-7 minutes, add mackerel fillets, shrimp, leeks, and carrots.
The soup is cooked for another 5-7 minutes. At the end, carrots, herbs, black pepper and chili pepper are added. Before the meal, let the soup steep.

Mackerel dishes, Fish soup

First course recipes → Soups → Fish soup

Mackerel dishes

Fish soup is prepared even faster than soup made with meat broth - this is a huge advantage of fish soups. You can make soup from just one type of fish, or from several. You can also use canned food for this purpose. Well, now we will prepare mackerel soup. This is a fairly fatty fish, so the soup will be rich. The recipe for a tasty, healthy and nutritious mackerel soup with potatoes and rice will please the most demanding gourmets.

I wanted some tasty soup. Or fish soup. I ended up making fish soup for lunch. Rate it.

Mackerel fish soup is a more casual and frisky version of a hot dish. Mackerel is a fairly oily fish, which makes the broth very rich and with a pronounced taste. Adding millet makes the soup richer.

Hearty and tender, also quick to make, mackerel soup with rice, sour cream and rosemary. I recommend that all fish soup lovers try it.

Naturally, fish solyanka can be prepared from any kind of fish, preferably not bony fish (salmon, trout, mackerel). I have an economical option. Try it and you won’t regret it.

A simple and tasty soup made from canned fish in tomato sauce with rice and vegetables.

The rich fishy taste of the mackerel, the vegetable broth and the sweetness of the corn make this soup incredibly tasty and light.

A very ordinary and tasty fish soup with mackerel. I highly recommend it.

Amazing quick fish soup. Soup with vegetables, rice and mackerel is very nutritious and tasty, I recommend it to those who are saving their figure.

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