How to cook fish soup so that you want more: 6 unique recipes

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1. River fish soup

Perch, pike perch, and pike are an ideal option for making traditional fish soup from river fish. This dish will definitely please both adults and children.

• Fresh river fish – 800 g;
• Potatoes – 2-3 pcs;
• Carrots – 1 piece;
• Onions – 1 piece;
• Dill and parsley – 5–6 sprigs;
• 1¾ liters of water;
• Bay leaf – 1-2 pcs;
• Black pepper – 6–8 peas;
• Salt to taste.

• Remove scales from fish;
• Remove the gills;
• Gut;
• Wash with cool water and cut into large pieces;
• If the fish is small, then consume completely;
• Cut carrots and potatoes into medium pieces;
• Peel the onion;
• Finely chop the greens;
• Boil water in a deep saucepan;
• Place onions, carrots, potatoes in boiling water;
• Cook for 15-20 minutes until the vegetables are soft;
• Then add fish and spices;
• Cook for another 7-15 minutes;
• Then take out the onion;
• And salt the soup;
• Before serving, garnish with fresh herbs.

2. Reddish fish soup with parsley root

This fish soup can be considered a truly royal dish. But with all this, it is absolutely not necessary to spend a lot of money on precious fish. It is completely possible to get by with the most economical option, using pink salmon, chum salmon, and coho salmon.

• Reddish fish (tails and trimmings can be used) – 500 g;
• 2½ liters of water;
• Carrots – 3 pcs;
• Onions – 2 pcs;
• Parsley root 2-3 pcs;
• Dill – 4–5 sprigs;
• Vegetable oil – 2-3 tbsp;
• Bay leaf – 1 piece;
• Black and white peppercorns to taste;
• Salt to taste.

• Cut the fish into large pieces;
• Wash and place in a saucepan;
• Fill with 1 liter of water;
• Cook over medium heat for 2-3 minutes after boiling;
• Afterwards, discard the fish in a colander;
• Excellent wash;
• Rinse the pan;
• Cut the onion, carrots and parsley root into medium pieces;
• Chop the greens;
• In a heated frying pan, fry vegetables until golden brown;
• Place the fried vegetables in a pan with the fish;
• Add bay leaf, pepper and salt;
• To fill with water;
• Cook over medium heat for approximately 20 minutes;
• A few minutes before cooking, add the herbs.

3. Pike soup with vodka and millet

Pike fish soup with vodka and millet is a very original dish that is definitely worth trying to prepare in order to amaze yourself and your guests.

• Pike – 300 g;
• Millet – 100 g;
• Onions – 1 piece;
• Carrots – 1 piece;
• Potatoes – 3 pcs;
• Greens – 1 bunch;
• Bay leaf – 2 pcs;
• Allspice – 5–6 peas;
• 2½ liters of water;
• ½ teaspoon thyme;
• ½ teaspoon ground black pepper;
• Salt to taste;
• Vodka – 50 g.

• Clean the pike;
• Gut;
• Wash;
• Cut into medium pieces;
• The head and tail can also be added to the soup;
• Wash and soak millet;
• Cut the onion in the peel into halves;
• Quartered carrots;
• Potatoes into medium pieces;
• Finely chop the greens;
• Place fish, onions, carrots, bay leaves, and peppercorns in a deep saucepan;
• To fill with water;
• Cook over medium heat, removing foam from time to time;
• After 10-15 minutes, remove the pike, onion, carrots and bay leaf from the pan;
• Strain the broth through a sieve;
• Then return to the pan with vegetables and fish;
• Salt, pepper, add thyme;
• After boiling, add millet;
• Cook for another 15 minutes;
• Add herbs and pour in vodka;
• Cook for another 5 minutes;
• Before serving, let it sit for a quarter of an hour;
• Decorate with greenery.

4. Pike perch soup with tomatoes

Have you ever tried pike perch fish soup with tomatoes? No? Then it's time to try such an original dish.

• Pike perch – 700 g;
• Large potatoes – 1 piece;
• Onions – 2 pcs;
• Cherry tomatoes – 10-12 or 4-6 regular tomatoes;
• Green onions – 7–8 stalks;
• Parsley – 5–6 sprigs;
• Dill – 5–6 sprigs;
• Water – 2120 ml;
• Wheat grits – 4 tbsp;
• Allspice – 3 peas;
• Bay leaf – 1 piece;
• ⅓ teaspoon ground black pepper;
• Ghee – 2 tbsp;
• Salt to taste.

• Clean the pike perch;
• Gut;
• Wash;
• Cut into medium pieces;
• Add water and bring to a boil over medium heat;
• Collect foam and reduce heat;
• Add peppercorns, bay leaf and whole onion;
• Salt and pepper;
• Cook for 15 minutes, constantly removing foam;
• Cut the potatoes into medium cubes;
• Finely chop the second onion;
• Divide the cherry into halves;
• Finely chop green onions, dill, parsley;
• Boil wheat groats;
• Cover with a lid and leave to cool;
• Place the fish in a bowl;
• Strain the broth;
• And boil again;
• Add finely chopped onion and potatoes;
• Cook over medium heat for 10-15 minutes;
• Then add the prepared fish, herbs, cereals and tomatoes;
• After 3 minutes add oil;
• Turn off the fire;
• Let it brew for a quarter of an hour.

5. Fish soup with chicken broth and olives

This ear contains a very unusual combination of ingredients, and this only makes its taste tastier and its smell richer.

• Silver carp or other fish (a number of species can be consumed) – 500 g;
• Potatoes – 2 pcs;
• Tomatoes – 2 pcs;
• ½ sweet pepper;
• Greens to choose from – 6–7 sprigs;
• Chicken meat (for example, thigh) – 600-700 g;
• Bay leaf – 1 piece;
• Carrots – 1 piece;
• Onions – 1 piece;
• Garlic – 1 clove;
• 2½ liters of water;
• Olives – 10-15 pcs;
• Salt and ground black pepper to taste;
• ¼ teaspoon seafood seasoning.

• Cut the cleaned fish into small pieces;
• Finely chop potatoes, tomatoes, sweet peppers;
• Chop the greens;
• Boil the chicken, a whole carrot and a whole onion, and a clove of garlic;
• Afterwards, strain the broth;
• Boil the fish in the prepared broth;
• 20-25 minutes before readiness, add potatoes, tomatoes, sweet peppers, olives;
• Salt and pepper;
• Before serving, sprinkle with fresh herbs.

6. Cod fish soup with cream

Cod fish soup with cream is a dish that pleasantly amazes with its unusual taste, and the tender and immediately juicy meat melts on the tongue, demanding more.

• Salmon fillet (salmon, trout, chum salmon) – 500 g;
• Water – 1.5 liters;
• Potatoes – 4-5 pcs;
• Leek – 1 piece;
• Butter – 30 g;
• Cream 20-22% – 200 g;
• Salt and pepper to taste;
• Greenery for decoration.

• Pour water into a saucepan and put on fire;
• Peel the potatoes, cut into cubes and add to boiling water;
• Thoroughly wash the leek and cut the white part into rings;
• Cut the fish fillet into uniform pieces;
• 10 minutes before the potatoes are ready, add leeks, fish, butter, salt and spices to the pan;
• Cook for 8-10 minutes over medium heat;
• At the end of production, add cream to the ear;
• Stir and bring to a boil;
• Remove the fish soup from the heat, cover with a lid and leave to brew for 10 minutes;
• Decorate the fish soup with the freshest herbs and serve.

Fish soup is, of course, excellent, but why not try some unique vegetable salads that you can treat even guests.

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Best ear

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 the unique terrain given to 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, the water in it has a very unique composition, and in combination with everything else, such as healthy nutrition, good 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.

13 tricks for perfect fish soup

Fish soup is the main fishing dish; it is often cooked during fishing trips and river trips. But the fish soup also turns out well at home, on the stove, in an ordinary saucepan. The main thing is to take good fish.

What is ukha

Ukha is not just fish soup. More precisely, this is not fish soup at all. The soup is distinguished by a very small amount of vegetables, the transparency and richness of the broth. Also limited amount of spices. In other words, the first space in the ear is given to the fish. Everything else is just to highlight her taste.

What kind of fish to take

The fresher the better. The best fish soup comes from live, freshly caught fish. But not every type of fish can be used for fish soup. It is necessary that the fish has stickiness and a gentle, sweetish taste and smell. The best are: pike perch, perch, ruff and whitefish, but asp, carp, chub, crucian carp, carp, rudd are also suitable.

Not suitable for fish soup: roach, bream, gudgeon, bleak, roach, ram, herring, mackerel, sabrefish, gobies.

Although fish soup is made mostly from freshwater fish, sea fish can also be consumed. Suitable: cod, halibut, grenadier, notothenia, icefish, sea bass.

How many types of fish to take

It is believed that at least 2 types of fish are needed. But more than 4 is already too much. It is best to choose small and large fish. Small fish will give a rich broth, and pieces of large fish will look great in the broth.

Preparing the fish

All fish must be gilled and gutted. You can only throw in milk and caviar. It is better to boil freshwater fish with the head, but if the fish is small (and this is excellent for fish soup), then it is easier to cut off the heads than to remove the gills.

It is also better not to clean small fish. And wrap it in gauze, tie it, boil it, and later extract everything together.

Large fish need to be cleaned and cut into large pieces. They are often called “links”.

What to add

Usually the fish soup is supplemented with carrots, potatoes, and onions. Vegetables are either boiled completely (carrots and onions) or cut into large pieces.

Live fish soup

This is the most delicious soup; you don’t need anything else for it, except maybe an onion. You don’t even need spices, because live fish has a unique taste that does not need to be emphasized or softened.

What is yushka

This is the name given to fish broth, broth, and soup liquid. Yushka must be transparent and rich. That’s why the fish is placed in cool water. The heads and tails are not removed (the gills must be cut out) - they impart a rich taste. But the fins can be trimmed. After boiling, cook the fish over low heat with the lid open.

How to achieve transparency

The best fish soup is with a light, transparent broth. So be sure to remove the foam from it after boiling, a couple of times. If the broth has darkened, you can clear it with whipped egg whites. It is necessary to stir the protein foam into the broth, bring to a boil, and then strain.

In the old days they used a caviar guy. If you come across fish with caviar, you can lighten the broth according to ancient recipes. Grind 1/3 cup of fish roe, pour in ½ cup of cool water and a glass of hot, strained broth. Pour the mixture into the ear and stir. Cover the fish soup with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again.

Spices, herbs, roots

Parsley root, dark peppercorns, bay leaf - all the well-known and beloved spices are suitable for fish soup. From time to time, freshwater fish smells like mud, to get rid of the aroma you need to add a little lemon juice.

It’s great to add chopped green onions and parsley-dill to the finished fish soup.

And a glass of vodka

It is added if the fish soup is cooked on the basis of small fish. This fish gives off a very powerful smell of mud because it feeds on it. And vodka unsurpassedly repels the smell. Moreover, it improves the taste of the fish soup. There is no need to be afraid of alcohol - it instantly evaporates in the hot broth.

In the end

You can add a piece of butter to the ear, cover with a lid and let it sit for about 10 minutes. After that, arrange the chopped herbs on plates and pour into the ear.

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 eat 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 consume a small range 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: