How to cook fish soup at home? +video lessons

Of course, it’s hard to imagine fish soup without a camp pot, a fire, wind, and fisherman’s conversation. But the question “how should you prepare fish soup at home?” still does not have a clear answer and we will present only some of the recipes for homemade fish soup, excluding intimate fisherman's conversations and a sooty kettle, but guaranteeing you a taste no worse than “real” fish soup.

Carp ear

For it we need carp weighing six hundred grams, seven potatoes, an onion, a carrot and two small tomatoes, as well as herbs, pepper, bay leaf, salt, sugar and spices.

Throw the tail and head of the carp into boiling water, skim off the foam, add salt, cook for about twenty minutes and remove. We put carrots and potatoes there, then onions. If you don’t like the taste of boiled onions, then you shouldn’t cut the onion, but throw it in whole and remove it after cooking. Cook the broth for ten minutes over medium heat, then add the fish and tomatoes, as well as four balls of pepper. We wait for it to boil, try again, add salt if necessary and add half a spoon of sugar. Cook for another fifteen minutes, add the greens and turn off the gas.

? 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.

See also: Preparing pumpkin puree soup in Tupperware

? The recipe can be simplified further: fish, onions, carrots. This is the minimum set. If there are no small fish, it’s also not a problem. Pike, catfish, pike perch, even without small change, will give a tasty fish soup.

If you want to get a thick, rich broth, cook double or even triple fish soup. First, cook the trifle for half an hour. We get the first broth.

Then add the large fish with all the ingredients and cook as usual. So we get a double ear. To get a triple fish soup, after the small fish we throw a medium fish into the broth, and after the medium fish, a large one.

Find out how to quickly clean fish from the previous article.

Sterlet soup

We need one and a half kilogram sterlet, onions, a leek stem, a clove of garlic, a sprig of parsley, two sprigs of celery, thyme, two hundred and fifty grams of dry white wine, a bay leaf and four peppercorns, as well as salt and two egg whites.

Clean the fish, cut out the gills, remove the entrails, cut off the head and tail. Separate the fillet from the bones, cut into pieces and place separately. Boil the head and tail in water until foam appears, skim off the foam. Cut the onions and green onions into rings, cut the garlic into slices, tie the washed greens into a bunch.

Then add salt to the broth and add it all there. Also pour in the wine and bring it all to a boil for thirty minutes. Ten minutes before readiness, add pepper and bay leaf, remove the tail and head. Add the fillet and cook for another seven minutes, then put the fillet in a bowl, strain the broth and put it back on the fire. Beat the yolks with ice cubes, then pour into the broth, stir and let it boil. Infuse for ten minutes, removing the foam. Then place the fillet on plates and pour out the soup, decorated with herbs.

? 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.

How to cook the most delicious fish soup at home

After a good fishing trip, what could be better than fish soup?
Dad returned from fishing and brought fish. One was fried, the other was frozen, but the fish soup still needs to be cooked. Tradition, it’s not for nothing that men went fishing. Today we will prepare together river fish soup according to a real fisherman’s recipe. The most delicious fish soup I've ever tried is catfish soup. It has very tender and pleasant meat. Of course, we will not take the whole catfish, but the meat from the fins and its head, which also contains meat. But first of all, the head will make a wonderful rich broth. Catfish carcass can be prepared according to this recipe. We will also need other river fish, for example pike perch. Let's take him without the head, we only need the carcass. After all, it is necessary for the fish to swim in your ear. Fish soup is a magical dish and a golden tradition of fishermen. And if you go fishing, be sure to cook it over a fire right on the shore to feel the whole atmosphere of fishing. In the meantime, let's cook catfish and pike perch soup at home! Ingredients (for a 3 liter pan):

catfish head and fins; 1 pike perch weighing approximately 1 kg; 1 large carrot (150 g); 2 onions (200 g); 5 small potatoes (400 g); 2 bay leaves; a few black peppercorns; 1 tbsp. vodka; 0.5 bunch of dill; lemon; salt to taste.

Recipe for fish soup from pike perch and catfish heads.

1. Wash all fish well under running water. Pike perch have a lot of small scales, but they do not need to be cleaned. Place the head and fins of the catfish and the carcass of the pike perch into a 3-liter saucepan. Fill with water. Let it cook on the stove. After the water boils, cook for another 15 minutes. In the wild, fish soup is cooked over a fire and, according to tradition, at this stage a burning firebrand is dipped into a cauldron for flavor.

2. Then place the fish on a plate to cool.

3. Pour the broth through a fine sieve into another 3-liter saucepan to get rid of scales and other small waste. Bring to a boil over medium heat.

4. Meanwhile, cut the carrots into large cubes. In general, all vegetables in real fish soup should be chopped coarsely.

Delicious, classic river fish soup - how to cook: recipe for homemade carp fish soup, ruff with photo

Delicious, classic river fish soup.
The peculiarity of this recipe is the double broth. In this case, be sure to cook the first broth on small ruffs, and the second on any other fish. Below you will find a recipe for a delicious, classic homemade river fish soup with a photo. In it, the second broth will be cooked from carp, and the first from ruff.

Ingredients:

Ruffs – 250 g
Carps – 300 g (or other river fish)
Onion – 1 head
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Salt - to taste
Bay leaves - a couple of pieces
Black pepper (corns)

Preparation:

Fish soup is almost ready

Let's start processing the catch. The most important thing is to have ruffs available, because it is on them that the first broth will be cooked. The second, and if desired, the third and even fourth broth, can be cooked with any fish, depending on your imagination and catch. If the fish is small, then we do not clean off the scales, but only cut off the gills. Then we thoroughly rinse the fish from the inside to remove the intestines.
We put the washed and cleaned fish aside for now and proceed to the rest of the products. Chop the onions and carrots and fry them in sunflower oil. Some people make it with cream, which produces a slightly different taste. We also cut the potatoes, either into cubes or into wedges, the main thing is larger ones.
While we were chopping the vegetables, the water should already be boiling, reduce the heat a little and add the prepared fish, salt the broth and cook for a minute 15-20.
We remove the boiled ruffs from the pan, strain the fish soup, and add the second type of fish, cook again for about 15 minutes . If you are using another type of fish, repeat the procedure. Thus, you will get a triple broth, and the soup will be called a team. But don’t overdo it; using more than four types is not recommended.
When the dish is almost ready, add the onion-carrot mixture, bay leaf and spices. Be sure to add peppercorns, the rest is as you wish.

We remove carp and other fish from the finished dish and serve separately. Bon appetit!

Delicious, classic fish soup from big fish: a recipe for preparing good fish

Delicious, classic fish soup from a large fish
If it so happens that you bought it in a store or caught a large fish, such as bream, you can prepare a delicious rich dish from it. Here is a recipe for preparing good fish - a classic fish soup made from big fish:

Ingredients:

1.5-2 kg bream
1 large carrot
1 onion (onion)
2 new potatoes
50 grams of millet or other cereal
2 sprigs of fresh herbs (dill, parsley)
5-6 peas of allspice
Sunflower oil for frying vegetables
1 tsp. salt, pepper, favorite spices

Preparation:

First, we gut large bream, best if they are freshly caught.
We cut off their heads, tails, and cut out their gills.
If the fish is large, it is worth cleaning it from scales.
We wash the fish in water and cut it into steaks, sending them to cook on the stove or on the fire. Throw in whole onions and carrots.
After boiling, cook the fish for about 15 minutes .
When foam appears, remove it with a slotted spoon. If you neglect this rule, the broth may become cloudy.
When the fish is cooked, remove it from the broth.
We do the same with vegetables. You can safely throw away the onions and carrots; they have already done their job. But if you like carrots, you can chop them up and add them back to the soup. Set the bream steaks aside.
Strain the broth; this can be done using a sieve. If you don’t have it on hand, take regular gauze.
Now you will need millet or other cereals. Fishermen do not recognize the addition of grain to the fish soup, but if you want to make it thicker, then feel free to add it. Place the washed millet and chopped potatoes into the soup and cook until they are ready.
At the very end, add all the other ingredients - tomato paste, salt, pepper, spices, bay leaf and leave under the lid for a while, the dish will become even tastier.

To serve, pour the hot dish into plates. Place 1-2 pieces of boiled bream into each serving.