Fish soup - traditional recipe with photos step by step

In order to taste the tasty, rich fish soup, you need to gather a pleasant company, prepare a cauldron, a bundle of firewood and go into nature, taking fishing rods or visiting the fish department of the store, at least. But what can you create if you want fish soup, but there’s bad weather outside? So, is everyone at home doing well? Do not deny yourself the pleasure of enjoying the taste of a fish dish! Moreover, it is absolutely easy to prepare fish soup in an apartment.

And if desired, a couple of drops of watery smoke or a piece of lard, fried over a fire, thrown into the ear at the end will help give the dish a smell like it was cooked over a fire.

Traditional fish soup recipe from our reader

Ingredients

Manufacturing process

That's all! The rich, savory soup is ready! You can serve it to the table with a slice of lemon and a glass of strong drink.

Pike perch fish soup

The traditional version of making fish soup involves the introduction of fatty fish, which will produce a fragrant, rich broth, which should be strong. Pike perch is suitable for these purposes, and spices, specifically black pepper, bay leaf and parsley, will give the dish a pleasant taste and smell.

Ingredients:

Pike perch ─ 1.5 kg.
Fresh tomatoes ─ 3 pcs.
Onions ─ 2 pcs.
Black peppercorns ─ 10 pcs.
Large bay leaf ─ 3 pcs.
Water ─ 3 l.
Potatoes ─ 6 pcs.
Fresh parsley ─ a large bunch.
Carrots ─ 1 pc.
Salt and other spices to taste.

Manufacturing process:

Wash, clean and gut the fish, add salt and leave for 1 hour. It is necessary to remove the gills from the fish so that the broth does not become bitter.
Pour water into a saucepan and bring to a boil. Place the fish only in boiling water and cook. After boiling, remove the formed foam or strain the broth.
Peel the carrots, cut into strips and add to the bubbling broth. Chop the onion into half rings and simmer it in a saucepan with a small amount of oil.
After the fish is cooked, it is removed from the broth, and the liquid is poured again into another pan through a fine sieve. Place the pan with the broth on the fire and bring to a boil.
The potatoes are washed and peeled, cut into cubes. Immerse in bubbling broth.
Boil for 5 minutes and start making the frying. Place tomatoes in a frying pan on the stove, simmer them for a couple of minutes, season with bay leaves and peppercorns.
The roast is poured into the pan and the soup continues to cook until all the vegetables are cooked.
Remove the bones from the boiled fish, pour the fish soup into tureens and add chopped parsley.

The rich soup according to the traditional recipe is ready. It is necessary to pour into portions and serve.

Delicious reddish fish soup

To make fish soup according to this recipe, it is not necessary to use whole fish. Production waste is suitable, namely ribs, heads and other trimmings of trout, salmon or pink salmon. Separately, you need to take a small amount of fish fillet. It is better to “dilute” pink salmon with some fatty fish, otherwise the fish soup will be the least rich. As in the traditional version of production, the flavor of the broth is given by spices: aromatic pepper and bay.

Ingredients:

Unsullied water ─ 3 l.
Fish or trimmings ─ 1 kg.
Fish fillet ─ 0.5 kg.
Onions ─ 2 pcs.
Bay leaf ─ 2 pcs.
Flavored peppercorns ─ 4 pcs.
Vodka ─ 50 ml.
Dill or parsley ─ to taste
Salt to taste.
Ground pepper ─ to taste.

Manufacturing process:

Wash the fish used under cool water, clean it, remove the giblets and gills. If the fish is fresh, you only need to remove the gills. If the fish is large, it must be cut into pieces. Place the fish in cool water, bring the broth to a boil, and skim off any foam that has formed.
Add the second part of the fish or another head.
Peel the onion, cut into two halves and add to the bubbling broth.
Boil the broth over low heat for 20 minutes, constantly skimming off the foam.
Add a third of the fish and bring the broth to a boil again, add salt. Continue cooking it for another 20 minutes, removing the foam from time to time.
Remove fish and onions from the broth using a slotted spoon. The onion must be thrown away - it gave its own smell to the broth.
Strain the broth through a sieve or cheesecloth to remove all remaining fish.
Place the purified broth on the fire and bring to a boil. Place fish fillet, peppercorns and bay leaf into the broth. Cook over low heat for about 15 minutes. 2 minutes before it’s ready, add vodka, dill, salt and pepper to the fish soup.
Vodka gives the ear a special note. Production according to traditional recipes constantly requires the use of strong alcohol.

Ukha according to the traditional recipe with vodka and reddish fish is ready. The dish can be served to the table.

A hearty version of fish soup with potatoes and tomatoes

Fish soup cannot be called a hearty dish. The traditional manufacturing option involves the use of fish and excludes the use of potatoes. A dish that will be served for a hot lunch can be prepared with potatoes and tomatoes. The recipe involves the introduction of all the necessary spices, so the taste will not fundamentally change.

Ingredients:

Unsullied water ─ 3 liters.
Fish trimmings ─ 1 kg.
Fish fillet ─ 500 g.
Onions ─ 3 pcs.
Carrots ─ 2 pcs.
Potatoes ─ 4 pcs.
Tomatoes ─ 3 pcs.
Bay leaf ─ 2 pcs.
Black peppercorns ─ 4 pcs.
Dill and parsley ─ a bunch.
Salt to taste.
Ground pepper ─ to taste.

Manufacturing process:

Water is sent to the fire and brought to a boil. After boiling, add 1 part of fish trimmings. After boiling, remove the foam and boil the broth for 20 minutes.
After 20 minutes, add the second part of the fish scraps to the broth and repeat the function.
After 20 minutes, add a third of the fish, boil it for 15 minutes, remove the broth from the stove and strain it through a sieve.
The purified broth is sent to the fire, and a whole onion without peeling is added to it. Boil for 20 minutes.
The potatoes are washed under running water, peeled and cut into cubes. Carrots are cut into circles, semi-circles or strips. Vegetables are placed in the broth and cooked for 15 minutes at low simmer.
Add fish fillet, peppercorns and bay leaf to the broth
Boil the fish over low heat for 7-10 minutes.
Immediately after adding the fish, add small tomatoes cut in half. If desired, you can pour a shot of vodka into the pan.
Before the fish soup is ready, add chopped dill and add salt and pepper to taste.
Remove the dish from the stove and leave under a closed lid for about 15 minutes.

Traditional fish soup in Finnish

The traditional version of making fish soup with vodka in triple broth is common in Russia. In Finland, a completely different development is valued, which requires adding heavy cream to fish soup, which can be replaced with milk. Typically the dish includes leeks and dill. Preparing foreign soup is very simple.

Ingredients:

Salmon or trout ─ 500 gr.
Water ─ 1 l.
Onions ─ 1 pc.
Salt ─ 1 tsp.
Potatoes ─ 4 pcs.
Leek ─ 300 g.
Cream ─ 200 ml.
Flour ─ 1 tbsp.
Reddish pepper ─ pinch.
Dill ─ 1 bunch.

Ear recipe

Ukha brass

Who here loves reddish fish? Come on. ))) I just can’t get away from my newest acquisition – a heat-resistant saucepan, everything in it comes out so deliciously.

Capelin soup “Uyok in Sakhalin style”

Naturally, it would be prepared from freshly harvested capelin that smells like the freshest cucumbers, but how annoying it would sound and oh! You will say I was mistaken - fish are not collected, but caught. No, specifically on Sakhalin it is possible to collect capelin and there it is called funny and amusingly - “uyok”. I was lucky, and more than once, to watch the silver shore of the Sea of Okhotsk and try to catch fish before the waves. These are indelible memories, now I cook and remember with pleasure. Help yourself.

Fish soup

I want to show you the most ordinary and real Ukha, it’s done in a trivial way. Yes, yes, specifically a real one, which has nothing to do with the fisherman’s soup “Ukha”, which for some reason is categorically considered “true fish soup” and nothing else, everything else is said to be not an ear. But this is not so, because since ancient times, every fish soup has been called a stew made from all the ingredients -) So, I’m showing a real fish soup , and how it’s served with a glass, in bad weather. goes... And on the festive table, there is no shame in serving it first, the guests will be happy. In general, an all-purpose soup.

Homemade soup with the smell of a fire

Variant of fish soup made from coho salmon with semolina. I usually add rice to my soup, but someone once treated me to soup with semolina. At first I was quite taken aback - what is it like, semolina in your ear? And you see, I was completely fascinated. So now, as an option, I also cook it with semolina. But the ear is not ordinary. For real gourmets and those who miss summer on long winter evenings.

Creamy soup

Delicious fish soup, very rich and tender)))

Fish broth “Cock soup”

They say that the royal fish soup is made with chicken broth and with reddish fish and sturgeon. Am I a ruler, or not a ruler?! – I thought about it. Naturally, no, I’m not a ruler or a queen, but with a “king in my head” - this is literally, oh, he doesn’t give me peace, he often invents such things. Like, for example, now - a couple of recipes for the “Immaculate Couple” competition. It’s up to you to judge what and how, but we had a tasty, very tasty bite, no weaker than royalty. I suggest you pamper your family and “reign” in pleasure.

Fish soup in Finnish

My mother's recipe. My favorite creamy soup!

Ukha in Nikolaev style

The history of this dish originates in the Kinburn Spit, Nikolaev region. The spit in the north is washed by the Dnieper-Bug estuary, the Yagorlytsky Bay in the south, and in the west by the Black Sea. Behind this unique area for us is the mouth of the Dnieper River. The length of the Kinburn Spit is approximately 40 km, and the width is about 9 km. The population is just over 800 people. On the ground, due to sea waters on the one hand and river waters on the other, a specific local climate is created. The peninsula is covered with feather grass steppe, where a huge number of coniferous trees, willows, birches, and oaks grow. In total, more than 500 varieties of medicinal plants are represented on the spit: thyme, St. John's wort, immortelle, valerian, chamomile, a huge number of types of mint, centaury and other herbs. On the Kinburn Spit in Nikolaev you can witness the nesting of more than 200 species of birds: pink pelicans, storks, swans, pheasants and cranes. There are a large number of lakes with healing mud, as well as salt and fresh water. The Kinburn Spit in the Nikolaev region is a large nature reserve in Ukraine, with untouched areas, a boundless sea and rich steppe nature. I was very lucky, because my relatives live in this wonderful region, I had the opportunity to enjoy the nature given to us. The spit is cut off from the outside world; getting there requires a 4-hour ferry ride. Therefore, people there mainly eat what they themselves grew, including fish, which their region was always rich in. They catch the fish themselves and prepare a lot of dishes from it, such as dumplings, cutlets, and fish soup according to a recipe that I wanted to share with you now, because in my family, as far as I can remember, this is the only way they cook it. I would also like to add a few words about this area for us, the water in it has a very unique composition, and in combination with everything else, such as healthy nutrition, excellent ecology, from the very small population that lives on the spit, there are a lot of long-livers, whose age has jumped 100 years. As an example, I will say that my niece has her ancestors, grandparents, great-grandfathers and great-great-grandfathers alive and living there! I can talk about this for a very long time, so I’ll get started.

Triple vodka soup with firebrand

Here. Taking into account all sorts of complaints about vodka and firebrands, without which ear, supposedly no ear... and absolutely! Summer is just around the corner, there's all sorts of fishing there. washes whoever needs it.

Royal soup

Cock soup. Or it is best known in reliable sources, i.e. in old books about food, under the title “Royal soup”. An apologist for the history of culinary of the Russian period, William, I’m not afraid of this word, Pokhlebkin, published the name of the fish soup given to us “in the bishop’s style.” And he even invented several legends that seem to confirm this title. No matter how much I found in old sources, I did not find evidence of this. Well, I agree with the view that this ear could not be called that. Why? Yes, that's all. Bishops, they are all monks. But monks do not eat meat and poultry. Hence the conclusion... about the title. Well, okay. The essence is not in the title.

Ear . Ukha is a liquid dish made from the freshest fish. Chefs say that fish soup made from salted or frozen fish becomes fish soup.

The dish is prepared quickly. Real fish soup is made from several types of fish, at least three or four. Do not add cereal, butter or flour to the fish soup. Usually, only potatoes, carrots and onions are put in the soup. The number of vegetables is small. But there are a lot of spices and different seasonings in the ear. This includes bay leaf, parsley, dark pepper, onion, and dill. And gourmets can add saffron, ginger, anise, nutmeg, and fennel to the soup.

There are varieties of fish soup. It can be bulk, triple, cockerel (chicken meat is added), crayfish, combined (when sea fish and freshwater are mixed), flaccid (from small river fish with the addition of mushrooms), sweet (when a lot of carrots are added), etc.

To make the fish soup tasty and fragrant, you need to cook it in compliance with certain rules. First, the broth is cooked: potatoes are dipped into boiling salted water, then carrots and onions. Add fish to the purchased vegetable broth. Depending on the type of fish and size, it takes from 7 to 20 minutes.

So, freshwater fish is cooked for 15 to 20 minutes, sea fish for 7 to 12. The main thing is not to overcook sea fish, otherwise it will become hard and the fish soup will lose its smell.
It is best to cook the fish soup over moderate or slow heat without covering the pan with a lid.

To find out whether the fish soup is ready or not, you need to look at the color of the broth, it should be transparent, and for fish, its meat should simply separate from the bones and be snow-white. It is forbidden to allow the fish to boil; this will worsen the taste and properties of the fish soup.

Making noble fish soup: recipes and secrets

Fish soup is one of the ancient dishes in the cuisines of various nations. It is cooked from fish, but it is not allowed to be called fish soup. After all, its manufacturing design and composition are special. There are many types of this dish, and in each country it is prepared differently. But no matter what housewife can find her own recipe for making fish soup, which will amuse loved ones with its special taste and smell.

Manufacturing development

Ukha is a fish broth. No cereals or other ingredients are added to the traditional dish, only spices and, from time to time, root vegetables. It is believed that fish soup can only be cooked over a fire from freshly caught fish. It doesn’t matter what kind of small fish is used, but to fight off the smell of mud, vodka is added. But you can cook delicious fish soup at home if you know the details of how it’s made.

This is a common economical dish, which is cooked from any kind of fish, bones, heads, tails. It is recommended to take at least two varieties, then the soup will turn out rich and fragrant. It is impossible to say with absolute certainty which fish produces the most delicious fish soup. The basic rule is to cook the broth from fines and trimmings, and later add larger pieces. However, it is recommended to add less water and a small amount of additional ingredients.

In addition to the choice of products for this dish, it is necessary to follow the manufacturing technology. It is recommended to first cook fish broth from fines and trimmings. Later, strain the broth and boil the vegetables in it. The main ingredient of fish soup - large pieces of fish - is best placed in vegetable broth, so it will retain its own smell, taste and remain juicy. You need to cook it for 10-20 minutes, the most important thing is not to overcook it. When the meat begins to fall away from the bones, the dish is ready.

You need to know how real fish soup is cooked. It is not allowed to stir it, because fish is a very delicate product; with a spoon you can destroy it and it will turn out to be porridge. For production, it is recommended to use enamel dishes; there is no need to close the lid so that the fish does not boil over. The fish soup is cooked over a slow fire; it is not allowed to allow it to come to a powerful boil. During the cooking process, you should watch the broth, skimming off any foam that forms.

It is important when to add various ingredients to the broth. It is recommended to add spices immediately, with the first portion of fish, and then strain the broth so that it is clear. Not everyone knows when it is necessary to salt your fish soup. Be sure to do this at the very end so that the fish does not come out hard. It is best to use sea salt for this.

Attention! After turning off the heat, close the pan and let the dish sit for 10 minutes. You can eat fish soup not only hot, but also cold.

Secrets of delicious fish soup

Not everyone knows how to properly prepare delicious fish soup at home. If you cook it like an ordinary first course, you will get just fish soup. The secret of the fish soup is that the broth should be transparent, and the fish should be added to it in large pieces.

There are several tips that will help you understand how to properly prepare fish soup.

The fish in the finished dish must be completely. If it has a lot of small bones, for convenience, before putting them in the pan, they need to be cut in several places.

The best fish for fish soup is the freshest, even alive. If you cook it from frozen, you do not need to defrost it.

When cleaning, it is necessary to remove the entrails and gills. It’s better to throw away the fins, tails and head; it’s from them that the richest broth comes out. From time to time they even leave scales behind.

Some types of fish have a specific taste. It is recommended to remove the skin from sturgeon, it is tasteless. And if the aftertaste remains, you need to add lemon juice or vodka to the dish.

It is better to add the onion completely, even with the peel, and then throw it away. This will help achieve a nice golden color to the broth.

Almost everyone knows what is most often added to the ear, but they do not always assign meaning to it. In fact, spices are absolutely necessary; in particular, aromatic pepper, bay leaf, parsley and dill are often added. Moreover, the fattier the fish, the more spices there should be.

Ukha in a plate looks very appetizing.

What's included

The main ingredient for fish soup is fish. There is no specific idea of what it should be; this dish is cooked from various types. But it is believed that it tastes better if you take several varieties, any of which will give the broth a unique taste. Traditional fish soup is made from freshly caught fish, but at home you can even use frozen fish.

Fundamentally! The fish must certainly be fresh; to check this, pay attention to the color of the gills, fins, transparency of the eyes and smell.

Any housewife herself chooses which fish to cook the broth from. The most commonly used fish are ruffe, pike perch, carp, pike, carp, trout, salmon, and halibut. The best fish soup comes from sticky fish, for example, burbot or perch. Herring, roach, roach, bream, and mackerel are not suitable for this dish.

The uniqueness of this first course is that, apart from fish, it is permissible to use a small set of goods. From time to time, nothing is added to the fish soup, except for herbs and spices. There are recipes containing carrots, onions, and potatoes. The most common spices are:

Ear recipe

Ukha is an eternal Russian dish. According to the traditional recipe, the fish soup is prepared immediately from several types of fish. The broth should be rich and transparent. Recipes differ not only in the types of fish, but also in the cooking methods and in the general range of goods. For example, in some recipes, apart from fish and spices, there is nothing in the soup, and other fish soup recipes involve the addition of cereals and vegetables. The choice is yours.

Aljotta – Maltese fish soup (Aljotta)

Agliotta is a light, warming soup that is prepared in various versions, but they all have one thing in common - there is always a lot of garlic in the soup. The broth is made from an assortment of small fish, and from the head and spine of 2-3 large fish. From time to time, cook the rice separately and put it on a plate.

Pink salmon soup

If when baking pink salmon you need to make sure that the fish does not dry out and retains its juiciness, then preparing fish soup from it is easier than usual. Try to prepare a rich clear broth and then add vegetables to it. At the very end, into the finished ear.

Ear from the Black Sea scorpionfish (sea ruff)

The scorpionfish (sea ruffe) has snow-white and unusually tender meat, and the head and fins secrete a gelling substance that turns ordinary fish soup into aspic when it hardens. But we should work with this fish very carefully - the largest fins and spines contain me.

Red mullet soup

Red mullet soup is simply cooked, it comes out fragrant and tastes tender. Naturally, it's all about the fish. Red mullet (aka sultana) is delicious in any form. It’s just that when the fish is very small, you don’t feel like frying it, but boiling fish soup is always welcome. Not p.

Hake soup

Hake soup is a tried and tested option when the culinary muse has left, but fish soup needs to be prepared. The dish turns out nourishing, rich and very tasty, and the smell is such that it is simply impossible to resist. All products in the recipes are affordable, so, on a budget.

Fish soup with mushrooms

Have you tried fish soup with mushrooms? Naturally, fish soup can be prepared with champignons or oyster mushrooms, but with forest mushrooms the broth is much more aromatic and tastier. In this recipe I added honey mushrooms to the fish broth. It turned out delicious. Let's try.

Mullet soup

It’s easy to make a delicious fish soup from the freshest mullet. The soup recipe is simple, but there are several points that affect the taste and appearance of the finished dish. Naturally, it is more pleasant to put clear fish broth into plates, which means that you need to cook the fish soup.

Catfish soup

Catfish are a common inhabitant of freshwater bodies. It is incorrectly believed that catfish feed on carrion. In fact, the catfish is an active nocturnal predator. Its diet includes not only fish, but also freshwater crustaceans and mollusks. And catfish meat is very tasty. Kostya in N.

Ukha from the freshest chebak

Try the most common recipe for making fish soup from the freshest chebak. The result is a rich, satisfying fish soup. Chebak or Siberian roach is a relative of carp. The recipes for making it are ordinary, because the fish is tasty and does not require special preparation methods.

Ear from the head and tail of salmon

Ukha is an ancient type of soup that remains popular among modern housewives and chefs of fish restaurants. If you see a “soup set” of generous reddish fish (salmon, salmon, etc.) on the counter of the fish department, feel free to grab it.

Tomato cream soup with fish

Almost all housewives have a rather cool attitude towards fish as a base for soup. It seems that apart from fish soup, nothing can be prepared from fish broth. But that's not true. Fish mixes well with both creamy and tomato flavors. We offer a tomato recipe.

Creamy mackerel soup

For mackerel fish soup, fresh or frozen fish is suitable. It is not just the carcass that is used, but the fish head. Just don’t forget to cut out the gills in advance; they are not necessary in fish soup. To make the soup have a creamy taste, add ter to the broth.

Fisherman's soup

No matter what kind of freshwater fish is suitable for making fish soup. Usually it is prepared directly in nature, from freshly caught fish, but a homemade pan is completely suitable. Very tasty fish soup comes from catfish, pike, pike perch, and crucian carp. For the fish recipe.

Finnish fish soup with smoked fish and cream

Which Finn first came up with the idea of cooking fish soup with the addition of cream is a mystery to me, but I like this version of fish soup. Now I prepared a rich broth on the head and tail of salmon, and later added salmon fillet to the broth, in addition to vegetables.

Finnish fish soup with trout

Now the recipe for Finnish trout soup. First, a clear broth is boiled from fish heads and ridges with a whole onion and spicy roots. Then you can put a hefty piece of fish fillet and vegetables into the strained broth. When the fish is ready, send it.

Carp fish soup

A good fish soup is made from carp, to which you can add juicy summer vegetables, which will make the fish soup even richer and tastier. I strongly advise you to add stem celery to the soup, the essential oils of which fit very harmoniously into the finished dish.

Fish soup with celery recipe

Despite the simplicity of the recipe, the soup turned out to be unusually tasty, and at the same time dietary - there was not a single gram of oil. But it’s delicious if you add butter or sour cream to the plate. Then comes an option for guys - completely satisfying.

Lohikeito – Finnish reddish fish soup with cream

salmon, leek (white part), onion, celery, potatoes, bay leaf, thyme (fresh), dark pepper (peas), cream (10%), flour, butter, dill, salt, pepper

section: Finnish cuisine, Ukha

Fishing soup

small river fish (ruff, minnows, dip), pike perch or burbot, onion, parsley, salt, bay leaf, peppercorns, parsley, dill

Chowder in Marseilles

sea fish, olive oil (or any vegetable oil), onions, fresh tomatoes, potatoes, garlic, pepper and saffron, collection of herbs (finely chopped)

section: Chowder, French cuisine

Common fish soup from river fish

fish, water, onions, carrots, fresh parsley with roots, parsnip root, potatoes, dill, bay leaf, dark pepper, tarragon, salt

section: Ukha, Russian cuisine

Protected ear (I)

fish, water, onions, carrots, parsley (fresh with roots), parsnip root, potatoes, dill, bay leaf, dark pepper, tarragon (greens), salt

section: Ukha, Russian cuisine

Protected ear (II)

fish, water, onions, carrots, fresh parsley with roots, parsnip root, potatoes, dill, bay leaf, dark pepper, tarragon, salt

section: Ukha, Russian cuisine

Sterlet soup

small fish (ruff, dip, etc.), parsley root, celery, leek, onion, dark pepper, bay leaf, water, sterlet, lemon, dill or parsley, salt

section: Ukha, Russian cuisine

Black Sea soup

fish (preferably mullet), carrots, celery root, onion, vegetable oil, flour, dark ground pepper, parsley, salt

section: Ukha, Bulgarian cuisine

Rostov fish soup

broth (or water), pike perch, potatoes, parsley root, onions, tomatoes, butter, bay leaf, pepper, salt, herbs