How to cook fish soup at home from river fish

Option 1: Classic river fish soup recipe

Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in the oven or over a fire. Since ancient times, it has been prepared only from small river fish, which can easily be caught close to the shore. Now you can buy perch, crucian carp or crucian carp in any store. But not every cook can prepare aromatic traditional fish soup from them.

The classic 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. It is easy to prepare even for beginners in the kitchen.

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 cooking is processing the fish. Perches need to be thoroughly washed, gills and other inedible parts removed. There is no need to peel the husks at this stage!

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

Remove the perches from the water and strain the broth. After that, 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 tasty even after cooling. For satiety, some housewives add millet and other cereals to the fish soup, but the classic recipe does not contain such ingredients. To make the broth clear, you can add whipped egg white or a small amount of vodka at the end of cooking.

How to choose fish for fish soup: tips, what type of fish soup is tastier and better?

Ukha is tastier and better from good large fish: carp, pike, trout
Ukha is a traditional hot dish, which is usually prepared from several types of fish. The most important rule for preparing this soup is freshly caught fish. A dish made from stale or, especially, frozen fish no longer has any relation to real fish soup. It will be regular fish soup. How to choose fish for fish soup? Below you will find useful tips. What type of fish soup is tastier and better?

As mentioned above, it is better to prepare fish soup from freshly caught fish. However, if you don’t have one, then read the tips below:

The best choice for preparing fish soup would be river fish; it has a special sweetish taste and will give the dish the stickiness and aroma that is characteristic of the traditional recipe.
The most delicious fish soup is made from representatives of red fish - sturgeon, salmon, beluga, trout . In tsarist times, a dish of such fish was served only to noble rich people.
Which sea fish is the healthiest, read this link .
Good fish soup is also obtained from river representatives - pike perch, perch, ruffe, carp, crucian carp, perch .
Professional chefs also prepare a similar soup from fish such as cod, halibut, and gobies.
It is not recommended to take herring fish for fish soup, as well as roach, roach, and ram . This fish is suitable for regular soups, salting and drying.

Interesting: According to traditional recipes of real chefs, red fish soup can be cooked only from one type of fish.

In other options, in fish soup from other types of fish, it is worth adding from 2 to 4 types . Read another article on our website about advice from experienced fishermen .

Option 2: Quick recipe for river fish soup

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or ridges. In this case, the broth will remain rich, and their fillet can make a wonderful dinner. And remember that you cannot cook fish for a long time. It instantly boils, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
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.

Rinse 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 cooking. But it’s better to let it brew for 10 minutes under the lid. In this case, the aromas and tastes will be more pronounced and rich.

Delicious perch soup: recipe

Delicious perch soup
Perch meat is particularly juicy and tender. It makes fish soup tasty, rich and aromatic. Many fishermen and cooks prefer perch for their dishes. In this recipe, the fish soup is prepared outdoors in a cauldron, using small perches as the base.

Ingredients:

Water – 5 l
Small perches – 15 pcs.
Onions – 2 pcs.
Pepper mixture – 1 tsp.
Large carrots – 1 pc.
Salt – 1 tsp.
Lavrushka – 2-3 pcs.
Allspice – 4-5 pcs.
Fresh herbs - 4-5 sprigs.

Preparation:

Let's deal with the fish first. We take our perches, wash them thoroughly and take out all the insides, cut off the gills and wash them again. Do not cut off the head and fins; they make the dish richer.
We light a fire and place a cauldron filled with water on it, wait until the water boils, and send onions and carrots there ( 1 whole piece ).
After 5 minutes , we send the fish to them, season the broth with bay leaf and a few black peppercorns.
for about 15 minutes , the main thing is to make sure that the water does not boil too much.
Foam will appear periodically, be sure to skim it off, otherwise the broth will be cloudy.
We throw out the boiled vegetables, set aside the fish, very small ones can also be thrown out, leave the larger ones and serve them separately with the main dish.
Pour the greens and other spices into the prepared dish under the lid or add portions to each person’s plate.

Tip: If you cook fish soup outdoors, there is a fishing custom - just before the end of cooking, put out a burning birch firebrand in the fish soup. To this custom, a couple more glasses of vodka are added directly to the soup, so the broth turns out clean and transparent.

Option 3: River fish soup in broth

To prepare 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;
Bulb;
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 to prevent them from ending 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 couple 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 are soft, add chopped dill to the pan. Turn off the heat, cover and wait 10 minutes. During this time, the soup will “reach” and take on a wonderful hue.

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

Option 4: Fish soup made from two types of river fish

To make the soup as tasty as possible, you need to use at least two types of fish. Ideal for fish soup are ruffe, ide, perch, pike perch and crucian carp. 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.

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

Rinse the cereal, add it to the soup and mix well. If necessary, add a little water 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.

It is in this recipe that adding different spices would be appropriate. Buy a special mixture for fish or experiment, depending on the variety. Rosemary, thyme and basil go well with perch.

? Which fish makes the most delicious fish soup?

In the middle zone, fish soup is mainly prepared from river fish.

The most suitable types of fish for fish soup: pike perch, perch, sterlet, trout, burbot and ruff. From sea fish: cod, halibut, notothenia, ice fish, sea bass, flounder, mackerel, sturgeon, blue whiting, sardinella, salmon.

It is impossible to name one fish that makes the best fish soup. Because to get a tasty fish soup you need at least two types of fish. It is desirable to have small and large fish. For example, ruff and pike perch.

Small ones will make a big contribution to the broth. It will be rich. Pieces of pike perch will look beautiful in soup. And it will also give the main taste to the ear. Don't overdo it, two or three types of fish will be enough. A fish soup made from several fish is very useful.

❌ You should not cook fish soup from the following river fish: crucian carp, bream, gudgeon, roach, carp, smelt, eel, bleak. Also, bad fish soup comes from sea fish: lamprey, roach, gobies, mackerel, navaga, herring, sabrefish, ram.

Luxurious fish soup is made from expensive fish: salmon and sturgeon. But the head and tail of these fish are inexpensive, just what you need for fish soup! They are often sold in sets in stores at normal prices.

Option 5: Ukha from the healthiest river fish with egg

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

Ingredients:

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

Step by step recipe

First, start cutting up the pike perch. If you bought it frozen, it is better to defrost it in the refrigerator within 24 hours. But if you don’t have time, you can do 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 the 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 latter with vinegar, add a little hot broth. When the mixture is hot, gradually add it to 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 minimal. It is also recommended to eat it after major holidays. This dish will not harm your figure and will help you recover more easily after a feast with an abundance of mayonnaise salads. It does not contain potatoes or cereals, it does not leave a heaviness in the stomach.

? A simple and delicious fish soup recipe

✍ Ingredients:

Pike perch – 500 grams
Ruff – 300 grams
Onions – 80 grams
Carrots – 70 grams
Salt - to taste
Black pepper - to taste
Bay leaf – 1 piece
Greens - to taste

? Preparation:

Gut the fish, remove the gills. If there is caviar or milk, then put them aside for separate cooking. You can leave it. A matter of taste. We do not remove the gills from the ruff, but simply cut off the heads. You can also put the brush in gauze. After cooking, it will be easy to remove it from the pan.
Cut the pike perch into pieces. We leave the head. It makes a good broth and has a lot of tasty meat. Some people take the eyes out of fish. Some people eat them with pleasure. Your choice. We cut off the fins.
To ensure that the broth is clear and thick, place the fish in cold water. The water should cover the fish with a small margin. Place the whole peeled onion there. Carrots need to be grated on a coarse grater. You can just cut it. We also put the rest of the ingredients in the pan, everything except the greens. We add it at the end of cooking. A couple of minutes before the end.
Cook for 20 minutes. Even before boiling, foam appears. We remove it with a tablespoon all the time it appears. This is necessary for the transparency of the broth. We count down the time from the moment the boil begins.
5 minutes before the end, throw a small piece (10-15 grams) of butter into the broth. It will give the ear a special taste.

When cooking ruffes, pike and some other fish, a muddy smell occurs. To eliminate this smell, pour 50 grams of vodka into your ear.

So with a small set of products you can get a tasty and healthy fish soup. Some people add potatoes to their soup. This is not bad, but then, as experienced fishermen say, we are cooking soup, not fish soup.

Ingredients

any river fish – 1.5 kilograms;
fresh dill – 1 bunch;
potatoes - 4 pieces;
spices - to taste;
water – 2 liters;
bay leaf – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
peppercorns – 2 pieces;
carrots – 2 pieces.

Homemade recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to suit your taste.

The river fish is peeled, the gills are carefully cut out, and the entrails and eyes are removed. The head and fins do not need to be trimmed. We wash the carcasses several times in water and cut them into portions.
Place the fish in a pan, fill it with water, add carrots, previously cut into half rings. Cook all the contents, not forgetting to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. Place the pieces of fish separated from the bones into the pan.
After about 10 minutes, add potatoes cut into medium cubes, chopped onions and carrots. Salt, pepper and continue cooking until done.
Peel the garlic cloves, finely chop or crush them using a press. Add bay leaf, peppercorns and chopped dill.
Boil the broth with added spices for 5 minutes. We wait for the finished soup to brew under a closed lid for several minutes and pour it into portioned plates.

We recommend:

Helpful Tips:

While preparing the fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This way, the added alcohol will make the fish broth more transparent.

How to cook fish soup: the most delicious recipe

There are a huge number of soup recipes that even a novice housewife can prepare. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook fish soup, you need to learn more about the fish used, cutting and some nuances. You can cook either on gas at home or over a fire while fishing or hiking.