River fish soup at home: 5 delicious recipes

Have a nice day, dear subscribers. Ukha is a common Russian dish. In ancient times, this word was used to describe any first dish, regardless of the basis on which it was prepared. And already since the 18th century, this became the name for a dish that is prepared only on the basis of fish. In my family, river fish soup has become an undisputed winner, and we cook it often.

I’m sharing with you a few secrets of a perfect soup. To make the broth fragrant and tasty, you need to use only the freshest fish, a certain number of species as a standard. In a word, whatever you catch, cook it with. The question may arise: which river fish makes the most delicious fish soup? You can prepare it from ide, perch, crucian carp. Not long ago I wrote a recipe for making catfish soup.

How long to cook depends on the size of the pieces you take. But cook the broth for no more than 10-15 minutes. Later, strain it, and disassemble the meat and remove the bones.

For greater richness, in addition to potatoes, add various cereals to the broth. With all this, you can cook either over a fire or at home: in a slow cooker or a saucepan.

Traditional river fish soup with potatoes at home

My family absolutely loves this soup recipe. It prepares very quickly, but the main thing is simple. The calorie content of the dish is 26.7 kcal per 100 g. This is a very dietary dish, so you don’t have to count calories and think about your figure. And its usefulness for the body is simply invaluable!

Required ingredients:

1 kg of fish;
3 huge potatoes;
1 carrot;
1 onion;
1-2 bay leaves;
5 peppercorns;
1.5 liters of water;
fresh herbs - to taste.

Start making:

1. Clean and gut the fish. For the broth, take the heads, tails and ridges. Set aside the meat pieces for now.

2. Fill the fish with water and put on fire. Bring the broth to a boil and skim off any foam that forms. Add salt and cook over medium heat for 10-15 minutes. Strain the finished broth, remove the pieces and return it back to the heat.

3. Cut the potatoes into large cubes and place them in the pan. Disassemble the fish meat.

4. Cut the onion into cubes and the carrots into slices. Place the chopped vegetables into the broth. Add pepper and bay leaf. Cook over low heat for 15 minutes.

5. Cut the reserved fish steaks into portions. After 15 minutes, place them in a pan with vegetables and cook for another 15 minutes.

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Remove the fish soup from the heat and let it brew. And lek is perfect as a spice. To do this, crush 2 cloves of garlic into a separate container. Add 1-2 ladles of bubbling broth to it and let it brew for 10-15 minutes. Pour the soup into serving bowls, garnish with finely chopped herbs and serve with lek and homemade yeast-free bread. Bon appetit!

I also recommend trying the traditional version of Finnish trout fish soup with cream. A dish from the category of “try it once and want to cook it again”

River fish soup on the fire, quickly and deliciously

The soup according to this recipe comes out unusually fragrant and rich. The smell of a fire beckons you to try it faster, and a tomato added at the end of cooking will add a slight pleasant sourness and a nice color to the soup.

Prepare for the recipe:

3 crucian carp;
2 roaches;
3 saps;
2 rams;
2 perches;
5 liters of water;
5 medium potatoes;
1 onion;
1 bay leaf;
1 medium tomato;
0.5 bunch of parsley;
0.5 bunch of dill;
salt, pepper to taste.

Step-by-step cooking steps with photos:

1. Clean, gut and thoroughly wash the fish.

2. Peel the potatoes and cut them into three parts. Peel the onion.

3. Place chopped potatoes on the bottom of the cauldron. Place the fish on top and fill with water. Salt, pepper, add bay leaf and leave for 10 minutes.

4. Place the cauldron on the fire and cover with a lid. After boiling, do not remove the foam, but stir it carefully. Do not cover the container with a lid anymore and make sure that the boiling is not intense. After 10-12 minutes, remove the fish from the broth.

5. Cut the tomato into 4 parts and add to the soup. Add salt and pepper as needed. Add the herbs and cook until the potatoes are fully cooked.

The fragrant and tasty fish soup is ready. You can enjoy yourself!

How to prepare a delicious fish soup with millet from river fish?

A rather special recipe, since in this case little vodka is added to the broth. It adds an exciting taste and at the same time neutralizes the bile that may be secreted by the fish. This soup can also be consumed by children, because the alcohol quickly evaporates during cooking.

It will be useful for you:

1 medium carp;
2 carrots;
5 liters of water;
4-5 potatoes;
1 onion;
0.5 cups of millet;
a glass of vodka;
Bay leaf;
salt, black pepper;
greenery.

How to cook:

1. Cut carrots and potatoes into large cubes.

2. Make shallow cuts on the onion. Coarsely chop the greens.

3. Place cooked vegetables into boiling water: onions, potatoes and carrots. Boil them for 10 minutes.

4. Add millet, salt to taste, add pepper and bay leaf. Close the cauldron with a lid.

5. Cut the cleaned fish carcasses into portions and add to the vegetables. Cook the broth until almost done.

At the end of cooking, add vodka and herbs to the soup and remove from heat. Remove the onion from the soup, let it brew for a while and serve. I recommend serving with a boiled egg. Cut it in half and place half on a serving plate.

Recipe for making homemade fish soup from small river fish

Real Russian fish soup was previously prepared only from small fish. There's virtually no fiddling around with it, so you'll save a lot of time. In order to properly prepare such a dish, I suggest you watch the video recipe.

The most delicious river fish soup with rice

This soup can easily be prepared at home. To add flavor, add watery smoke to it. Then the dish will acquire the smell of a fire, which will simply blow your guests away.

For the recipe take:

2 heads of silver carp;
5 potatoes;
1 carrot;
1 onion;
0.5 cups rice;
greenery;
dill trunks;
1 tsp salt.

Manufacturing process:

1. Fill the fish heads with cool water and put on fire.

2. Cut the onion in half and place in the pan. Add dill stems.

River fish soup

Option 1: Traditional river fish soup recipe

Introduction (general information about the dish, history, degree of usefulness, and so on)

The most delicious fish soup comes out in the oven or on the fire. For a long time it was prepared only from small river fish, which can simply be caught not far from the shore. At the moment, perch, crucian carp or crucian carp can be purchased at any store. But not every cook can prepare a fragrant classic fish soup from them.

The traditional recipe uses perch. It is moderately fatty, thanks to which the dish will be healthy and nutritious. This kind of soup will not weigh down your stomach, but will give you energy for the whole day. Even newbies in the kitchen can easily prepare it.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potatoes - 300 g;
Onions - 100 g;
Salt and pepper, bay leaf;
Dill, parsley, other greens.

Step-by-step recipe for river fish soup

The most difficult part of production is processing the fish. Perches must be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this step!

Place the perches in a saucepan, cover with cool water and put on fire. Add the peeled onion to the same container. Bring to a boil, add salt and skim off the foam.

Boil the fish over low heat for 10-15 minutes. While the dipping is cooking, peel and cut the potatoes and carrots.

Remove the perches from the water and strain the broth. After this, put potatoes, carrots and spices there.

Remove the bones from the fish and fillet it. Return to broth and cook for 10 minutes.

Chop the greens. Add it to the soup, boil for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it will be delicious even after cooling. For satiety, some housewives add millet and other cereals to the fish soup, but the traditional recipe does not contain such ingredients. To create a clear broth, you can add whipped egg white or a small amount of vodka to it at the end of production.

Option 2: Frisky recipe for river fish soup

For fish soup, it is not necessary to use whole fish carcasses. You can limit yourself to heads, tails or ridges. In this case, the broth remains rich, and their fillet can be prepared as an excellent dinner. And remember that it is not allowed to cook fish for a long time. It immediately boils, losing its own taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only later add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Lukovka;
Potatoes - 400 g;
Bay leaf, pepper mixture;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables there. Cook for 20 minutes over low heat.

Wash the fish heads or other parts. Remove gills and scales.

Using a slotted spoon, remove the carrots and onions from the broth. Crush the potatoes into a puree with a fork, you can additionally chop them with a blender.

Return the onions and carrots to the pan and add the fish there. Boil for 15 minutes, then add salt and pepper.

Three minutes before turning off the heat, add bay leaf and finely chopped herbs to the soup.

If you are in a hurry, you can try the fish soup immediately after making it. But it’s better to let it brew for 10 minutes under the lid. In this case, the smells and tastes will be most pronounced and rich.

Option 3: River fish soup in broth

To make a dish according to this recipe, you will have to cook the broth in advance, then cool it. It's best to cook it with chicken parts, although vegetable broth will also work.

Ingredients:

Crucian carp - 600 g;
Potatoes - 350 g;
Broth - one and a half liters;
Lukovka;
A bunch of dill;
Carrots - 150 g;
Three medium-sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and remove its entrails. Scrape off the scales so they don't end up in the finished soup. Remove the tail and fins, cut the crucian carp into small pieces.

Prepare a three-liter pan in which the crucian carp will be cooked. Fill it with broth and water in a proportional ratio of 2:1, put on fire.

Peel the potatoes and tomatoes. Cut them into cubes. Place the potatoes in the pan with the fish and bring to a boil. After this, reduce the heat to low and add salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add tomatoes and sour cream. Simmer for a few more minutes, then remove the pan from the heat.

Pour the contents of the frying pan into the saucepan. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes become soft, add chopped dill to the pan. Turn off the heat, cover and wait 10 minutes. During this period of time, the soup will “reach” and acquire an excellent color.

It is better to cook the fish soup in small quantities so that the whole family can eat it in 1-2 times. Only the freshest dish contains a maximum of magnesium and B vitamins, which are necessary for the body of people at any age.

Option 4: Fish soup from 2 types of river fish

To make the soup very tasty, you need to eat at least 2 types of fish. Ruffs, ides, dips, zander and crucian carp are perfect for fish soup. This recipe uses perch and carp, but you can add other fish if you wish. Don't forget to remove the gills, eyes and intestines first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potatoes - 500 g;
Three onions;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaf, pepper and diced potatoes there.

Option 5: Fish soup from the healthiest river fish with egg

To make this dish, you need to catch or purchase pike perch at a fish store. It lives only in the cleanest bodies of water, so the meat will be very healthy and tasty. Each carcass of the fish given to us contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
Snow-white bread - 150 g;
One onion;
Testicle;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

First, start cutting up the pike perch. If you purchased it frozen, it is better to defrost it in the refrigerator within 24 hours. But if you don’t have time, you can create this at room temperature. The fish will defrost in 2-3 hours.

Remove scales, fins and heads with tails. Rinse the fish carcasses and cut them into large pieces.

Fill the fins, heads and tails of the pike perch with water. Add parsley and celery to the same pan. Place on fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Half an hour after boiling, you need to strain the broth. Place the pike perch fillet in the remaining water, add salt and cook for 20 minutes.

Separate the white from the yolk. Grind the last one with vinegar, add a little hot broth. When the purchased mixture is hot, pour it evenly into the pan.

When serving, place a few croutons on each plate. If you are on a diet, limit yourself to whole grain breads.

Pike perch soup is perfect for people losing weight, because the calorie content of this soup is low. It is also recommended to eat it after large-scale holidays. This dish will not harm your figure and will help you come to your senses more easily after a feast with a lot of mayonnaise salads. It does not contain potatoes or cereals, it does not leave a heaviness in the stomach.

River fish soup

River fish soup is a truly delicious first course if you know how it is prepared. For this, ordinary products and spices, sold in virtually any store or hypermarket, will be useful to everyone; there is also little effort and desire. My family loves this dish for its rich, pleasant smell, gentle, unobtrusive taste, simplicity and benefits. Try it and you will like it!

Ingredients for making river fish soup

Main products:

River fish (carp, trout, roach or other) 1.5 kilograms
Purified water – 2 liters to taste
Potatoes 3–4 pieces (medium)
Carrots 2–3 pieces (medium)
Onion 1 piece (large)
Dill 1 bunch (medium)

Spices:

2 bay leaves or to taste
Flavored peppercorns 4–6 pieces or to taste
Dark peppercorns 4–6 pieces
Salt to taste

Garlic 3-6 cloves or to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Scraper for cleaning fish, paper kitchen towels, cutting board - 2 pieces, kitchen knife - 2 pieces, stove, deep saucepan with lid (capacity 4 liters), deep bowl - 2 pieces, garlic press, deep bowl, ladle, deep portion dish plate.

Making fish soup from river fish:

Step 1: prepare the ingredients.

Step 2: cook river fish soup - step 1.

Step 3: cook river fish soup - step 2.

Step 4: prepare the lek.

Step 5: serve river fish soup.

Tips for the recipe:

– if you are preparing fish soup from lean river fish, then cook the first broth not only from the heads and tails, but also add 500-600 grams of small clean fish to them, and you can sort out the meat from under it, skip two times through a meat grinder and prepare pate, pie or other delicious food;

– quite often, 5-7 minutes before complete readiness, a shot of vodka or a couple of tablespoons of alcohol are added to this type of fish soup. This is done by those who are not very pleased with the faint but present smell of mud. Also, this alcohol makes the dish more transparent;

– from time to time, instead of fresh dill, use dried dill or replace it with parsley, or add two types of herbs at once, and chicken broth can be a candidate for clean water;

– if you are not going to prepare lek separately for the fish soup, then add a whole, unpeeled but washed head of garlic to the broth along with pieces of chopped fish; this will make the fish soup the most fragrant;

– the recipe specifies a traditional set of spices, but you can season the dish with others, for example, turmeric for color, reddish pepper for spiciness, or allspice for a richer flavor.

River fish soup

Option 1: Traditional river fish soup recipe

Introduction (general information about the dish, history, degree of usefulness, and so on)

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potatoes - 300 g;
Onions - 100 g;
Salt and pepper, bay leaf;
Dill, parsley, other greens.

Step-by-step recipe for river fish soup

The most difficult part of production is processing the fish. Perches must be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this step!

Place the perches in a saucepan, cover with cool water and put on fire. Add the peeled onion to the same container. Bring to a boil, add salt and skim off the foam.

Boil the fish over low heat for 10-15 minutes. While the dipping is cooking, peel and cut the potatoes and carrots.

Remove the perches from the water and strain the broth. After this, put potatoes, carrots and spices there.

Remove the bones from the fish and fillet it. Return to broth and cook for 10 minutes.

Option 2: Frisky recipe for river fish soup

Ingredients:

Fish - 1 kg;
Carrot;
Lukovka;
Potatoes - 400 g;
Bay leaf, pepper mixture;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables there. Cook for 20 minutes over low heat.

Wash the fish heads or other parts. Remove gills and scales.

Using a slotted spoon, remove the carrots and onions from the broth. Crush the potatoes into a puree with a fork, you can additionally chop them with a blender.

Return the onions and carrots to the pan and add the fish there. Boil for 15 minutes, then add salt and pepper.

Three minutes before turning off the heat, add bay leaf and finely chopped herbs to the soup.

Option 3: River fish soup in broth

To make a dish according to this recipe, you will have to cook the broth in advance, then cool it. It's best to cook it with chicken parts, although vegetable broth will also work.

Ingredients:

Crucian carp - 600 g;
Potatoes - 350 g;
Broth - one and a half liters;
Lukovka;
A bunch of dill;
Carrots - 150 g;
Three medium-sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and remove its entrails. Scrape off the scales so they don't end up in the finished soup. Remove the tail and fins, cut the crucian carp into small pieces.

Prepare a three-liter pan in which the crucian carp will be cooked. Fill it with broth and water in a proportional ratio of 2:1, put on fire.

Peel the potatoes and tomatoes. Cut them into cubes. Place the potatoes in the pan with the fish and bring to a boil. After this, reduce the heat to low and add salt.

Pour the contents of the frying pan into the saucepan. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes become soft, add chopped dill to the pan. Turn off the heat, cover and wait 10 minutes. During this period of time, the soup will “reach” and acquire an excellent color.

Option 4: Fish soup from 2 types of river fish

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potatoes - 500 g;
Three onions;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaf, pepper and diced potatoes there.

Peel the onions and tomatoes and cut into large pieces. Add them to the broth and cook over low heat.

Wash the cereal, add it to the soup and stir well. Add a little water as needed and cover the pan with a lid.

All ingredients will be ready 25 minutes after being placed in boiling water. Note the time, 5 minutes before the end, put dill, salt and sugar in your ear.

In this particular recipe, it would be appropriate to add various spices. Buy a special mixture for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Fish soup from the healthiest river fish with egg

Ingredients:

Pike perch - 500 g;
Snow-white bread - 150 g;
One onion;
Testicle;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

Remove scales, fins and heads with tails. Rinse the fish carcasses and cut them into large pieces.

Fill the fins, heads and tails of the pike perch with water. Add parsley and celery to the same pan. Place on fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Half an hour after boiling, you need to strain the broth. Place the pike perch fillet in the remaining water, add salt and cook for 20 minutes.

Separate the white from the yolk. Grind the last one with vinegar, add a little hot broth. When the purchased mixture is hot, pour it evenly into the pan.

When serving, place a few croutons on each plate. If you are on a diet, limit yourself to whole grain breads.