Sea cocktail soup

Sea cocktail soup

A regular and low-calorie vegetable soup with a seafood cocktail - for seafood lovers and weight watchers. Ideal for weight watchers (1 serving out of 8 – 1 point).

Ingredients for Sea Cocktail Soup:

• Carrots (medium) - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Cauliflower (can be frozen) - 200 g
• Sea cocktail (frozen, no need to defrost! I used 500 g, because I really like sea creatures) - 300 g
• Water - 2 l
• Seasoning (mixture of vegetables)
• Tomato paste - 1 tbsp. l.
• Salt
• Dark pepper

Production time: 50 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Sea Cocktail Soup:

Peel the carrots, potatoes, onions, divide the cabbage into florets (if using the freshest). Place all the vegetables completely (!) in a saucepan and cover with cool water. As soon as the soup boils, add salt and spices. Cook for about half an hour.

Remove the prepared vegetables from the broth.

Place the seafood cocktail in a saucepan with broth and add tomato paste. Cook for 10-15 minutes.

Chop carrots, cabbage, potatoes, place on plates (discard onions), pour broth with seafood.

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May 15, 2009 inna_2107 #

June 4, 2009 Frau Dod # (recipe creator)

May 15, 2009 Fox on a sleigh #

May 15, 2009 Frau Dod # (recipe creator)

May 15, 2009 Mrs. Kasia #

May 15, 2009 Frau Dod # (recipe creator)

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Recipes for making soups from sea cocktails

Nowadays, various seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and at the same time low in calories. That’s why more housewives use it to contrast their home diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood contains:

• Squid;
• Shrimps;
• Rapana;
• Mussels;
• Octopuses.

From time to time it contains lobsters, scallops and cuttlefish.

Seafood producers and traders do not always comply with the conditions for freezing and storing goods. Therefore, when purchasing, carefully examine the contents of the package. The huge amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail in food. Food poisoning is a nasty thing, they are not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Having made sure of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main dishes are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and captivating taste.

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Wash the rice. When the water boils, add the rice to the pan. Cook rice for 5-6 minutes;

Place the cocktail into the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Send lemon juice and chili pepper to rice and seafood;

Pour soy sauce into the pan and add fragrant peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and garnished with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It differs not only in its distinctive taste, but also in its usefulness and nutritional value. This soup is perfect for all lovers of seafood.

• Tomato juice – 350 ml;
• Sea cocktail – 300 gr.;
• Tomato – 1 pc.;
• Testicles – 2 pcs. chicken or 4 quail;
• Small onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Lemon juice – 1 tbsp;
• Vegetable oil (for frying);
• Garlic cloves – 3 pcs.;
• Turmeric;
• Basil;
• Provencal spices – 1 tsp;
• Water – 500 ml.

Production time: 30 minutes.

Calorie content: 200 kcal.

1. 1. Pour boiling water over the seafood platter;

1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
2. Chop the garlic, finely chop the onion. Fry them in a frying pan;
3. Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
4. Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
5. Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
6. Squeeze the juice of 1 lemon and add half to the pan. Boil over low heat for 5-7 minutes;
7. Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix together;
8. Pour the eggs into the soup in a narrow stream, making sure to stir it all the time. Cook for 1 minute;
9. Remove the resulting soup from the heat. Give it 5 minutes to brew;
10. Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their smooth mixture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a unique and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

• Champignons - 300 gr.;
• Broth (chicken, fish, vegetable) - 2 l.;
• Sea cocktail – 500 gr.;
• Cream (10-35%) – 200-250 ml;
• Onion – 2 pcs.;
• Snow white wine – 150 ml (optional);
• Garlic – 1 clove;
• Greenish dill - several sprigs;
• Salt;
• Butter - 1 tbsp;
• Vegetable oil.

Production time: 30 minutes.

Calorie content: 140 kcal.

1. Finely chop the onion, chop the garlic;
2. Cut the champignons into slices;
3. Pour boiling water over the assorted seafood and discard through a colander after 5 minutes;
4. Heat oil (vegetable and butter) in a saucepan. Add onion, pepper and little salt. Fry it until soft;
5. Add garlic. Fry it for 1 minute;
6. Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
7. Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
8. Add broth to the pan, salt it. Boil for 5 minutes;
9. Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
10. Pour in the cream. Bring creamy soup to a boil. It is not allowed to boil; you must immediately turn off the fire;
11. Give the creamy soup 15 minutes to brew;
12. Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the diet of the inhabitants of the Mediterranean. And seafood soups are a more popular dish, as they are easy to prepare, hearty and tasty.

One of these exciting soups is Sea Cocktail soup.

Sea cocktail soup recipes

The world's oceans are rich in their inhabitants, most of which are edible for people. Various fish, fatty and lean ones, shrimp, squid, lobsters, mussels and crustaceans, this is not the entire list of seafood that people eat, and which are combined under the title - sea cocktail. Soup based on it can be classified as a frisky and ordinary first course option, since in our latitudes it is usually prepared from a purchased frozen set of seafood. There, all the ingredients are already prepared, peeled, cut into portions and all that remains is to fry them. Such ready-made sets can have different compositions, choose the one that suits your taste best!

Traditional recipe for soup with frozen sea cocktail

Wash the leek, cut into thin rings and dry for soup. Cut the peeled potatoes into small cubes. In a heavy-bottomed saucepan, heat 1 tablespoon of butter, add the leek and cook for 5-7 minutes over low heat until soft for soup. Add the chopped potatoes to it, increase the heat to medium and leave for another 5 minutes (remember to stir according to the recipe).

Add warm broth to the pan, bring it to a boil and leave to simmer for 10 minutes. Add the undefrosted green peas, bring everything back to a boil and cook for about 3 minutes. Then remove the pan from the heat and leave to brew for 5 minutes. Pour the infused soup into a blender and blend until smooth. Pour the resulting mixture through a sieve into a clean pan. Add cream to the seafood cocktail soup, stir and season with salt and pepper to taste. Place on the fire and heat until almost boiling (but do not boil).

Thaw the seafood cocktail in advance and dry it. Heat the remaining oil in a frying pan, add chopped garlic cloves and sliced ​​ginger. Fry them for about 2 minutes. When the garlic begins to brown, remove it together with the ginger. Increasing the heat to high, add the seafood mixture to the pan and fry it for approximately 2-4 minutes. Pour the soup into prepared plates, add paprika and fried pieces of seafood. Serve immediately.

How to make sea cocktail soup with orange juice

According to the recipe for sea cocktail soup, place leeks, carrots, fish trimmings in a huge saucepan, pour in wine, salt and add 2 liters of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain and set aside 1.5 liters of broth. Heat the olive oil in a heatproof saucepan, add the onion and fry over low heat for 5 minutes, stirring the soup constantly.

Pour in half of the reserved broth and simmer for 20 minutes or until the onion is softened. Place hake, grayish mullet, scorpionfish, tongue, cod, squid and cuttlefish in a huge pan, pour in the remaining broth, add salt and cook over low heat for half an hour. Sort the terminals and remove those with damaged or open shells; they are not suitable for soup.

Add the onion mixture, orange juice, langoustines or shrimp, clams, tomatoes and basil, season with salt and pepper, cover and cook for about 3 minutes until the clam shells open. Remove unopened terminals. You can serve the soup with croutons.

Unique soup with snow-white wine and sea cocktail - recipe

To make the seafood cocktail soup recipe, sort the mussels, clams and cockles (varieties of edible shellfish), remove the shells with warped and open shells. Pour the wine into a large saucepan, add the parsley and celery leaves, onion, lemon zest, scallops and all other shellfish. Cover the pot and cook over medium-high heat until the soup shells open.

Remove unopened shells. Season generously with pepper, but taste first before adding salt, because the clams are quite salty on their own. Serve the soup with lemon slices.

Recipes for making soups from sea cocktails with cream and tomatoes

No lunch meal is complete without first courses. If you are bored with cabbage soup, borscht, fish soup, vegetable soups, broths, try to vary your diet. The hearts and stomachs of your household will be captured by seafood soup. The recipe for “Sea Cocktail” is very simple and does not require any mind-blowing culinary skills or knowledge from you.

The most common option

In the culinary community, there are a huge number of recipes for making seafood soups. If you do not understand the quality and freshness of the goods that the sea gave us, it is better to take ready-made sets. Typically, the following marine inhabitants are found in such sets:

• shrimps;
• rapana;
• squid;
• mussels;
• scallops;
• cuttlefish, etc.

On a note! Pay attention to the smell and color of seafood. If there is a thick layer of ice on them, it means that the assortment has been frozen more than once. This indicates poor or expired products.

First, let's prepare the most delicate sea cocktail soup with cream. This fermented milk product can be safely replaced with whole milk.

Compound:

• 4 things. squid fillet;
• 6-7 pcs. shrimp;
• 0.6 kg bream fillet;
• a sprig of cilantro;
• 2 pcs. hot capsicums;
• 1 garlic clove;
• 150 g lemon;
• 0.4 l cow's milk;
• salt and aromatic pepper to taste.

Manufacturing:

1. We will prepare the products indicated in the list.
2. Let's defrost seafood using the natural method.
3. Rinse them with running water and remove excess water with a cardboard towel.
4. Cut the seafood into small pieces.
5. Cut the hot pepper, remove the tail and seeds. Cut into small cubes.
6. We do the same with garlic.
7. Wash the lemon well and peel the zest from it.
8. Squeeze the juice out of the pulp.
9. Pour room temperature cow's milk into a thick-walled bowl.
10. Add 1 liter of filtered water.
11. As the liquid boils, add salt and pepper to taste. Add the cooked seafood and bring it to a boil again.
12. Cook for a few minutes until the seafood is ready.
13. Now let's add other ingredients.
14. Boil the soup for almost a few more minutes.
15. You can serve a light, tasty and fragrant soup to the table.

Let's fantasize about a culinary theme

Here is another option for an unusual lunch - tomato soup with seafood. You can take a ready-made semi-finished set of “Assorted Seafood” or take the necessary ingredients separately, for example, mussels or shrimp.

Compound:

• 0.25 kg frozen mussels;
• 2 pcs. bouillon cubes;
• 5 g dried thyme;
• 2 tbsp. l. breadcrumbs;
• 0.9 liters of canned tomatoes in their juice;
• 1-2 pcs. garlic cloves;
• 1 onion;
• 1 tbsp. l. soft butter;
• 10 g salt;
• aromatic pepper to taste;
• parsley - to taste.

Manufacturing:

1. We usually start by preparing the necessary ingredients.
2. Frozen mussels must be defrosted naturally. To speed up this process, fill the seafood with filtered water and leave for 10-15 minutes.
3. Peel the onion and garlic cloves.
4. Chop the vegetables.
5. Melt the butter in a frying pan.
6. Add chopped onion and garlic and sauté until golden.
7. Place canned tomatoes in their juice into a saucepan.
8. We put them on the fire and bring them to a boil.
9. Add bouillon cubes to the boiling tomato base.
10. Stir until completely dissolved.
11. Add breadcrumbs and dried thyme to the tomato mass.
12. Add the sautéed vegetables and mix.
13. Salt and pepper to taste.
14. Boil the soup over low heat for 20 minutes.
15. Then we grind everything to a puree mixture using an immersion blender.
16. Put the puree soup on the fire again.
17. After boiling, add the mussels.
18. Boil for 5-7 minutes and set aside from the stove.
19. Before serving, add finely chopped parsley to the soup.

Soup with sea cocktail: recipe

Lovers of unusual dishes will appreciate the taste of this unusual soup. The first dish will have a spicy and sweet and sour taste. Soy sauce combined with lemon juice will give a special smell and unique taste. This soup can be called nutritious due to the addition of rice cereal.

Compound:

• 100 g rice cereal;
• 350 g sea cocktail;
• 1-2 pcs. new tomatoes;
• 1 chili pepper;
• 1 lemon;
• 4-5 pcs. garlic cloves;
• salt and aromatic pepper to taste;
• a bunch of parsley;
• 50 ml soy sauce;
• 1 liter of filtered water.

Manufacturing:

1. Boil water separately.
2. Place the seafood cocktail in a deep bowl and pour boiling water over it.
3. After 5 minutes, salt the water and place the seafood in a colander.
4. Pour 1 liter of filtered water into a saucepan and place on the stove.
5. Peel the garlic cloves and finely chop them with a knife.
6. Add garlic mass and salt to taste to boiling water.
7. Rinse the rice grains with running water.
8. Place the washed rice in boiling water and boil for 5-7 minutes.
9. Next add the sea cocktail.
10. Cook it for about three minutes.
11. Squeeze the juice from the lemon.
12. Grind the chili pepper.
13. Place crushed hot pepper and freshly squeezed lemon juice into a saucepan.
14. After a few minutes, add soy sauce and aromatic pepper.
15. Mix everything well.
16. Pour boiling water over the tomatoes and leave for a few minutes.
17. Carefully remove their skin and cut into cubes.
18. Place the tomatoes in the soup.
19. After a few minutes, remove the soup from the stove.
20. At the end, add finely chopped parsley.

Seafood soup with creamy notes

This soup can safely be called a delicacy. This is an unusual combination of the taste of seafood, mushrooms and cream. You will love this dish, you just have to try it.

Compound:

• 0.3 kg of new champignons;
• 2 liters of broth;
• 0.5 kg of sea cocktail;
• 2 onions;
• 150 ml snow-white wine;
• 0.25 liters of cream with any percentage of fat content;
• 1-2 pcs. garlic cloves;
• 1 tbsp. l. refined sunflower oil;
• 1 tbsp. l. soft butter;
• a bunch of fresh dill, salt to taste.

Manufacturing:

1. Let's start by preparing the vegetables.
2. Peel the onion heads and garlic cloves and finely chop them with a knife.
3. We wash the freshest champignons and cut them into slices.
4. As in the previous recipe, scald the sea cocktail with boiling water and leave for a couple of minutes.
5. Then we drain the water.
6. Place soft butter in a saucepan and melt it.
7. Add refined sunflower oil and add chopped onion.
8. Salt to taste and sauté until softened.
9. Add finely chopped garlic and sauté for almost one minute.
10. Place the chopped champignons in a saucepan and stir.
11. In a sealed container, simmer the mushrooms for approximately 5-7 minutes.
12. After this time, add wine.
13. Now we simmer in an open container so that the alcohol evaporates.
14. Transfer this mass to the bubbling broth.
15. After a few minutes, add seafood, which we cook for 5 minutes.
16. Now is the time to pour in the cream and bring the soup to a boil.
17. We immediately remove it from the stove.
18. Before serving, steep the soup for a quarter of an hour, and then add finely chopped dill.

Read also:

You can come up with your own recipe and cook a real seafood masterpiece. Don't stop impressing your household with your culinary creations. Bon appetit!