How to cook fish soup at home is not worse than fishing!

Every housewife will find your answer to the question how to cook soup that it turned out delicious, hearty and nourishing. But our simple tips will help not to make it a regular dining dish, but a real culinary masterpiece. Use the secrets of professional cooks to cook an amazing soup, like fishing!

40 min 8 particletree complexity

In the national cuisines of many countries of the world have their own recipes for soup. In Finland it is customary to cook from rainbow trout with the addition of whole milk or cream (and the skill of cooking the soup is fluent in every self-respecting Finn). Russia uses different varieties of fish such as river and sea. And in Ukraine, in soup add millet or other grains. Perhaps that is why the question of how to cook fish soup at home, it is difficult to answer unequivocally. But we will try to do it!

The technology of preparation of soup

Here are some General recommendations that will help you get a great result.

  • Deposit tasty soup, a strong broth. Cook it from ruffe, IDE, whitefish, perch, walleye or other favorite fish.
  • Use several varieties of fish, at least two.
  • If you cook soup from fresh fish, other ingredients can be just potatoes and onions.
  • From soups ear features a small set and quantity of vegetables.
  • Ear spicy taste add green onion, parsley, bitter and allspice, dill, tarragon, Bay leaf.
  • The rich taste of the ear will get when cooking on low heat. Pot keep open.
  • If fish meat behind the bones, the ear is ready! Ear not overcook, as fish will quickly lose flavor and become tough.
  • The cooking time of the soup depends on the type of fish. River fish soup will be ready in 15-20 minutes, and from the sea — in 10.
  • If the ear has lost the transparency, use egg-protein quickdraw for clarification.
  • If you cook soup from frozen fish, put it in water directly from the freezer.

How to cook soup of river fish

For making a real fisherman’s soup any river fish, the main thing that it was a lot.

You will need:

  • freshwater fish (small and large) — 1.5 kg
  • water 1.7 l,
  • egg — 1 PC.;
  • onion — 1 large head,
  • potatoes — 4 PCs.,
  • salt, pepper — to taste.

Method of preparation

  • Rinse and gut small fish (perch, ruffe), leave the gills, eyes and scales — these ingredients will give ear necessary consistency. Large fish remove the head, tail and backbone.
  • Fold the fish in a saucepan and cover with water. Boil until bones will not start easily separated from the fish.
  • Strain the broth. When you enter the dimness of egg protein.
  • In stock ready to lower portions of large fish, onion, potatoes, salt and pepper. Cook until tender.
  • How to cook soup of trout

    If you still decide how to cook fish soup at home, and what fish to use, adopt this recipe for Finnish cuisine. The ear will become clear, and delicious.

    You will need:

    • trout — 500 g
    • potatoes — 500 g
    • onions — 3 heads of medium size,
    • cream — 200 ml
    • boiled water,
    • salt and pepper,
    • herbs — parsley, dill.

    Method of preparation

  • Clean and wash the trout, leaving the skin intact. Cut the fish into large chunks.
  • Prepare potatoes and onions: peel and chop. On the bottom of the pan, put layers of potatoes, onions, slices of trout.
  • Pour cold boiled water to cover the fish for 3-4 cm Add black pepper, salt and pepper.
  • Cook until tender on medium heat. At the end of cooking, add in a saucepan the cream, stir and bring to a boil.
  • The average cooking time is 15 minutes, after which the ear should be allowed to stand 10 minutes.
  • Serve soup, garnished with chopped herbs.
  • Soup: a recipe of perch

    How to cook fish soup at home on a classic Russian recipe? Of course, using very simple and affordable products!

    You will need:

    • pike — 400 g
    • onions — 2 heads of medium size,
    • carrot — 1 PC.;
    • potatoes — 5 PCs.,
    • tomato — 1,
    • root parsley — 2 PCs.,
    • greens,
    • Bay leaf, salt, pepper,
    • butter — 50 g

    Method of preparation

  • Clean and have to fillet the fish. Put in a saucepan to the head, ridges, bones, fins and cook the broth.
  • When it begins to boil, add parsley root, onion and carrot, Bay leaf.
  • Sieve the broth, add sliced potatoes, onions and parsley root.
  • After 10 minutes, place fish fillet, tomato and spices.
  • Before switching off add butter.
  • To apply CCS in the plate or deep dish, pre-garnished with greens.
  • Try to prepare your ear for a classic fishing, national native Finnish or Russian recipe. And every time you get a new, delicious dish for dinner!

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