Recipe for delicious river fish soup. How to cook fish soup: the most delicious recipe. Cooking carp fish soup

Real Russian fish soup was prepared only from river coastal trifles!

For fish soup, a fish such as, is perfect. These fish will give the ear the same optimal fat content, besides, such an ear will definitely be able to please your stomach!

In order to prepare fish soup from small river fish, we need the following components:

• Perch - 3 pieces
• Glue - 3 pieces
• Umber - 3 pieces
• Chop - 3 pieces
• Bystryanka - 3 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Salt
• Pepper
• Millet - 50 grams
• Vodka - 1 shot
• Bay leaf
• Parsley, dill and onion

So, let's start preparing the ingredients for the future fish soup. To begin with, we will deal with the most difficult, and for some unpleasant process - cleaning the fish. The whole fish:, and - rinse well in running water. Remove the gills from the fish's head. And you should definitely do it! The fact is that during heat treatment, the gills emit bitter taste, which spoils any, even the most refined, taste of the dish. Then, gut the fish and rinse thoroughly in running water again. By the way, you don't need to remove the scales from the fish.

When the fish is cleaned and washed, we send them to a pan filled with water. We put the pan on the fire to boil the water. By the way, when cooking fish, a lot of penalties will appear - do not forget to remove it in time with a slotted spoon.

Together with the fish, send the onion to the pan, having previously peeled and washed it.

When the broth boils and all the foam has been removed, add salt to taste.

The fish is cooked for fifteen to twenty minutes over medium heat. At this time, you can start peeling vegetables.

Peel the potatoes, wash them well and cut into medium cubes. Do not grind with potatoes.

Do the same with carrots. Only I advise you to cut the carrots into slices.

When the fish broth boils for the allotted time, remove the fish and onions from it.After that, the broth must be passed through a strainer or cheesecloth in order to clean it of scales, bones, fish surplus that have fallen off during the cooking process, as well as unnecessary foam.

When the broth is clear, return it to the heat and bring it to a boil. When the broth boils, place chopped potatoes, carrots in it. Send to vegetables and spices.

Pour hot water over the millet. Let it steam for seven minutes in boiling water, then send it to the broth.

While the vegetables are boiling, let's take care of the fish. If possible, we need to get rid of the fish bones, and cut the fish into small pieces. This can be done with a fork.

When the fish is cut, send it to cook for another ten minutes with vegetables and cereals.

Rinse the parsley, dill and onions well. Chop it finely. By the way, greens can be sent to the ear immediately when they are ready, about a minute before we remove them from the heat, or maybe sprinkled directly into the plates.

When the ear is ready, remove it from the heat and add one glass of vodka.

We close the ear with a lid and let it stand for seven minutes. After that, the soup can be served by adding a teaspoon of butter to it.

BON APPETIT!

This fish soup is recommended to be prepared from any fresh river fish. For cooking, you can use both the whole fish, and only the tails and heads, ridges, because the carcass of the fish can be baked or fried, and from the tails and heads you always get a delicious ear. The dish turns out to be rich and hearty, a wonderful and quick lunch!

Before cooking fish soup, the head must be cleaned of the gills and rinsed well.

You cannot cook the fish for a long time, so that it not only does not boil, but also does not lose its taste, so first you need to cook the vegetable broth, lay the potatoes and only then, last of all, the fish.

Ingredients for making fish soup:

• Water ~ 2 l
• Carrots 1 pc.
• Bulb onions 2 pcs.
• Fish ~ 1 kg
• Potatoes 3 pcs.
• Black peppercorns 6-10 pcs.
• Ground black pepper
• Bay leaves 1-2 pcs.
• Salt to taste
• Parsley or dill

Fish soup recipe:

1. Prepare vegetable broth. To do this, peel carrots, onions and potatoes. Cut the carrots into slices, cut the onion into 2-3 pieces. Coarsely chop the potatoes.
Put onions, carrots and potatoes in boiling water, simmer for 15-20 minutes.

To add even more flavor to the fish ear, I recommend pre-frying carrots and onions in a dry frying pan for a few minutes before placing them in water.

2. Prepare the tails and heads for laying (ridges, fins and other parts can also be used), remove the gills from the heads, rinse.

3. You can remove part of the carrots from the broth, remove the onion completely, it gave its aroma and is no longer needed. Take out some of the potatoes, crush them into mashed potatoes with a fork and pour back into the broth. At this stage, you can lay the fish.

4. After laying the fish, cook the fish soup for no more than 15 minutes. For 3 minutes, put bay leaf, peppercorns, salt to taste. At the very end of cooking, add black pepper and chopped herbs.

So the summer is coming to an end. It is still very hot during the day, but the nights are getting cooler and cooler, and fishing with an overnight stay, when you go out for two or three weekends, becomes more energy-intensive: you need to dress warmly, make a fire harder to get warm. And in order not to get bored in the evening, you can recall the recipe for fish soup from river fish, however, before that you also need to catch it. Well, that’s how lucky! In general, as a rule, not a single avid fisherman is left without fish, because he knows for sure how to fish it out and what means to use for this. And the fish can be caught very different (both large and small), just for a real fishing meal.

River fish soup recipe. Equipment

So, let's start cooking real, fishing, aromatic fish soup. The equipment for cooking, frankly, is simple. There must be a capacious pot of traditional shape, so for 5-6 liters. Simply for the reason that it is much more convenient to cook in it than in shallow dishes (in extreme cases, if it is not there, you can use a saucepan of similar volumes). Accordingly, a tripod is also needed for a bowler hat so that it proudly rises above the fire. As for the fire itself: it should consist of well-smoldering coals (but at the first stage of boiling and cooking the broth, strong combustion is also permissible). Or - another option: try to raise the pot over the burning fire to such a height that it barely touches the flames. This can be adjusted using a tripod. For cooking, you also need auxiliary bowls, a cutting board, a straining sieve, a sharp knife, a wooden spatula for stirring the brew, and access to running water. It seems everything, you can start!

Ingredients

The river fish soup recipe does not particularly shine with a variety of ingredients. For 5 liters of water, you need to take from a kilogram of small fish for broth. Small fish is taken that is at hand, that is, caught fishing today. A roach, bleak, brush, small crucian carp, perch are perfect. We will also need a larger fish (1 kg), also flooded by you. Pike perch, perch, bream, carp, crucian carp are the most suitable. From it you need to make a boneless fillet, but with skin. Cut off the heads, discard the gills and add them to the small things. You also need a kilo of potatoes, three or four onions, a bunch of parsley and its small root, "fish" spices. Some people use cereals: millet, barley - in small quantities (a handful) to choose from. But this is not necessary, you can do it completely, since this ingredient may be absent in the classics of execution.

River fish soup. Recipe with photo

Where do we start cooking? The river fish soup recipe is quite simple to perform.

1. We put small fish, without peeling, as well as large heads without gills in a pot and prepare a rich and thick broth. How much should you cook? It is advisable to take a longer time, so that the small fish give all its usefulness to the broth, and the heads are properly boiled. Cook, stirring with a wooden spatula.
2. Then the resulting broth must be drained quite thoroughly, through a sieve and gauze, in order to avoid small bones getting into the ear.
3. After straining the fish broth, pour it back into the pot and throw in the prepared pieces of boneless large fish fillets.
4. Since fish is usually cooked for a short time, then we send chopped potatoes, chopped onions, parsley, spices. Some also add cereals at this stage. But this time we will do without her.
5. Cook the fish soup until the potatoes are cooked. At the very end of cooking, avid fishermen also add a small glass of vodka to the fish soup to heighten the taste.
6. Then we set aside, cover with a lid and let it brew for some time by the fire. At this time, we cut fresh herbs for refueling, take out bread and a hundred grams of fishing - where can we go without them, especially when it gets colder at night.
7. Such is it - a fishing fish soup made from river fish. The recipe, as you can see, is simple, like everything ingenious. Serve the fish soup, fragrant and appetizing, in bowls, seasoned with herbs.

At home

The recipe for homemade fish soup from river fish is practically no different from fishing in nature, except for the absence of smoke from the fire and a certain amount of midges in the broth itself. Well, there is not enough romance in nature, of course, the one that accompanies a real fishing fish soup from river fish. We implement the homemade recipe according to the same rules and recommendations, only instead of a kettle we use an ordinary saucepan.

Simplified recipe

And there is also such a variant of homemade fish soup. You can not prepare the first rich broth, but immediately start with the second step. To do this, we take a kilogram of large fish and make fillets from it (but you can leave the skin). The heads, of course, are also separable. All other ingredients are the same. Then the preparation proceeds according to the accelerated method. Put fillets in water, boil for a while. We put vegetables and cook until the potatoes are ready - this is the best indicator. Cover and set aside to infuse. Serve with chopped herbs and bread.

Step 1: prepare the ingredients.

Any large river fish is suitable for preparing this delicious dish, and the more there is, the more rich the broth will turn out, in my case, carp is used. You will also need other important ingredients, which we immediately spread on the countertop and immediately begin to prepare them. Using a metal scraper, we clean all the fish from the scales, in turn rip the belly with a knife, remove all the insides from them and cut off the fins. Then we thoroughly rinse the carcasses under streams of cold running water, dry them with paper kitchen towels, put them on a cutting board and separate the tails from them, as well as the heads, from which we immediately take out the eyes.
We send these parts of the river dwellers into a deep saucepan, fill them with the required amount of purified water and put them on medium heat. We divide the carp bodies into portioned pieces of the desired length with a thickness of 2.5 to 3 centimeters, move them into a clean dish and set them aside for a while.


Then, using a clean knife, remove the peel from the vegetables specified in the recipe. We wash them along with the herbs, dry them, put them on a new board and grind them one by one. Chop the potatoes into large cubes or slices up to 3 centimeters in size, move them into a deep bowl of cold water and leave there until use.


Carrots in rings, half rings, cubes, straws or slices up to 1 centimeter thick. Finely chop the greens, and either cut the onions into 2–4 pieces, or leave them whole. Squeeze the garlic through a special press into a deep bowl and proceed to the next step.

Step 2: cook fish soup from river fish - stage one.

While they were preparing all the components of the dish, the water in the pan with the heads and tails boiled. Season it with salt to taste and cook these carp parts for 20-25 minutes. Then we set a sieve with a fine mesh on a clean pan, filter the fish broth through it and put it back on medium heat. As soon as it starts bubbling again, we throw potatoes, carrots, onions into the hot aromatic liquid and cook them 15 minutes.

Step 3: cook fish soup from river fish - stage two.

When the vegetables are practically boiled, put in the pan all the spices indicated in the recipe, that is, a laurel leaf, as well as two types of peas, black and allspice. We give them the opportunity to dissolve their scent for 5 minutes and dip portions of raw carp into the broth.
Reduce heat to a moderate level, cover the saucepan with a lid and cook the fish 30 minutes at a very low boil, without stirring and periodically removing a white foam from the surface of the bubbling liquid with a slotted spoon - coagulated protein. Then season the fish soup to taste with salt, chopped herbs, keep it on the switched on stove for a couple of minutes and turn it off completely.

Step 4: prepare the lek.

Now we remove the lid from the pan, scoop up a whole ladle of fish broth, pour it in the garlic in a bowl and let it brew, as well as the finished ear 10-15 minutes covered... Only after that we distribute the cooked food in portions on deep plates and serve it along with the lek to the table.

Step 5: serve river fish soup.

River fish soup is served hot as the first main course for dinner. Together with her, bowls with garlic lek, fresh fragrant bread, plates with herbs, as well as vegetable slices, marinades and pickles are placed on the table. Cook delicious food and enjoy life!
Bon Appetit!

If you cook fish soup from low-fat river fish, then cook the first broth not only from the heads and tails, but also add 500-600 grams of small peeled fish to them, and the meat from under it can be sorted out, minced twice and cooked pate, pie or other yummy;

Very often, 5-7 minutes before complete readiness, a glass of vodka or a couple of tablespoons of alcohol is added to this type of fish soup. This is done by those who are not very pleased with the faint, but present scent of ooze. Also, from this alcohol, the dish becomes more transparent;

Sometimes, instead of fresh dill, dried dill is used, or it is replaced with parsley, or two types of greens are put at the same time, and chicken broth can become an alternative to purified water;

If you are not going to separately prepare lek for the ear, then add a whole unpeeled, but washed head of garlic to the broth together with pieces of chopped fish, this ear will turn out to be more fragrant;

The recipe specifies a classic set of spices, but you can season the dish with others, for example, turmeric for color, red pepper for pungency, or allspice for a richer aroma.

Hello experienced and novice cooks! It is not always possible to please yourself with a transparent rich ear with the aroma of a fire. But you can cook delicious fish soup at home. Of course, for some it is just a variety in the menu, but for me it is a feast for the soul (from any fish)

Your attention recipe for fish soup at home:

There is no strict composition of products. I offer a traditional recipe with a photo step by step, but everyone can adjust it to suit their taste.

We need:

1. River gutted fish - 1.5 kg.
2. Filtered water - 2 liters.
3. A couple of potatoes.
4. Medium carrots.
5. Two onions.
6. Hot pepper - 8 peas.
7. Allspice - 3-4 pcs.
8. Salt - 2 tsp

Secrets for cooking from river or small-boned fish:

• Since river fish is replete with small scales and it is difficult to clean it, I boil it in a bag of gauze. To do this, you need to wrap the gutted carcasses from all sides with gauze to make a "candy". Tighten the edges with a thread.
• Gently lower the bag and simmer for 10-15 minutes. Remove the roll and place in a bowl until it cools completely. Sort thoroughly, separating the fish pulp. As a result, you will get a clean, beautiful broth without a single scale, pulp without bones and sharp needles of fins.
• This ear can be offered to children from 1 year old and not worry that the baby will choke. If you want to cook carp soup, pay attention to this particular cooking technology. After all, carp is distinguished by a large number of long and small bones.
• The beauty of this method is that you can cook the dish in stages. The broth can be stored for several days in the refrigerator or even frozen in portioned containers.

Cooking fragrant fish soup from ready-made broth step by step:

1. Boil the broth and immerse the potatoes. You can cut tubers as you like: in large slices, cubes, plates.
2. Chop the onion into half rings, and coarsely chop the carrots.
3. Add chopped vegetables, pepper and salt to the potatoes and cook until tender. Many people prefer a thicker ear. To do this, initially cut the potatoes into small cubes and crush a little with a potato crush at the end of cooking.

That's the whole simple classic recipe for fish soup at home. Let it be the base for your creativity and invention. And let's take a look at the variations of this delicious instant soup.

Homemade fish soup of the most common types of fish:

From sterlet. Not entirely simple, but the taste is imperial:

• Be sure to cook sterlet fish soup at least once, and then you will cook it regularly. Fish gives a hazy broth due to its high protein content, but I will teach you how to make a clear, beautiful soup. It will take a little more time than preparing a classic recipe, but you will be surprised by this real delicacy among hot dishes.
• So what does it take to cook homemade fish soup? You will need about 1.5 kg of fish, a stalk of leeks and onions, a glass of dry white wine, a bunch of parsley and celery, a little garlic and black pepper.
• It is important to buy a whole carcass, cut off the fins, head and tail. Put to simmer under the lid over low heat. Cut the fillet in portions and put in the refrigerator. Cut both varieties of onion into rings 2-3 mm thick, and tie the greens with a thread.
• Pour wine into the boiling liquid, add vegetables, a bunch of herbs and leave to boil for 20 minutes without a lid. Then add salt, 6-7 peppercorns, a clove of garlic and bay leaf and cook for ten minutes under the lid. Drain the liquid into a separate saucepan and lower the sterlet fillet there for 7-8 minutes. Place the fish chunks in a bowl and cover.

It's time to reveal the secret of transparency. To make your ear come out for real royal, follows:

• Strain the hot broth through several layers of cheesecloth.
• Put it back on high heat and make a draft out of egg white and ice. To do this: beat two egg whites and crushed ice.
• Put the proteins in a boiling liquid. Reduce the heating temperature immediately.
• After a few minutes, foam will begin to rise, be sure to remove it with a slotted spoon.

When the liquid is clear, it's time to invite everyone to the table. After all, this soup should be eaten hot, in the heat of the heat. Put a piece of sterlet in a serving plate, pour in 2 soup ladles and add chopped herbs if desired. This is perhaps the most difficult recipe, but worth the effort.

It is more simple to prepare ear from catfish:

1. Separate the head (0.5 kg) and put on fire in 2 liters of water for half an hour. Then lower the fillet (0.5 kg) and boil for 15 minutes.
2. Strain the broth and boil 3 potatoes in cubes, sautéed onions and carrots (1 pc. Each) in the same saucepan. Add salt, a couple of bay leaves, peppercorns to taste.
3. Return the fillet to the ear and let it brew. Be sure to add a couple of tablespoons of chopped greens.

There is not always a lot of time to prepare the first course, so I suggest simpler algorithms. For example, you can cook from salmon - a win-win option for a beginner in cooking. The meat is dense, not boiled. The broth comes out beautiful, transparent and very tasty!

To make salmon soup, you will need:

• Salmon - half a kilo.
• Three potatoes.
• Bulb.
• Carrots - 1 pc.
• Salt, fresh herbs.
• Tomato - optional.

Cooking procedure:

• Boil one and a half liters of water and cook vegetables (chop the onion smaller, carrots - large, and potatoes if desired).
• Butcher the carcass and leave only the salmon fillets on the thin skin. Add fish to the pot and simmer for 20-30 minutes, stirring and skimming.
• At the end, add salt, add allspice as desired and let the ear steep under the lid.
• At this stage, you can add the grated tomato (the skin should not go into the soup).
• According to this algorithm, fish soup is prepared from any kind of red fish.

The pike will become the highlight of the fish soup:

Whose men are fishing? In order to gain the glory of the goddess of cooking, I will describe in detail the secret recipe for pike fish soup.

You only need 1 hour of time and these are the ingredients:

1. Pike - 1 carcass (300-400 g).
2. One onion and one carrot.
3. Potatoes - a couple of pieces.
4. Allspice - 5 pcs.
5. Laurel - 2 leaves.
6. Millet - 80 g.
7. Soy sauce - 80 ml.
8. Thyme - ½ tsp
9. Vodka - 50 g.

Preparation:

• Cut the unpeeled onions in half, the carrots are also coarsely cut into 4 parts, and the pike into pieces. Put everything in a cauldron or saucepan except potatoes and millet.
• Pour one and a half liters of cold water and cook until the carrots are cooked. Separately put the millet to swell, and cut the potatoes.
• When the contents of the saucepan are browning after boiling for a quarter of an hour, strain the liquid and boil the potatoes in it.
• Return the pike and chopped carrots to the broth (remove the onion).
• The very last to add cereals. When it is cooked, pour in soy sauce, vodka, sprinkle with fresh herbs and serve fragrant pike ear with a secret ingredient.