Fish soup

The benefits of fish soup are undeniable. The broth is rich in vitamins B, C, E, H and PP, and also contains iron, zinc and iodine. Therefore, it is necessary to periodically include this nutritious dish in your diet. Especially for this, we have selected 10 fish soup recipes.

How to cook delicious canned fish soup?

The easiest and fastest way to prepare fish soup is to use canned fish. To do this, it is better to choose fish of fattier varieties: mackerel, pink salmon or saury.

1. 
   How to cook a simple and tasty fish soup? Peel the potatoes, rinse and cut into cubes.
2. 
   Peel the onion and chop finely.
3. 
   Wash the carrots, peel and grate on a medium grater.
4. 
   Mash the fish with a fork.
5. 
   Boil water in a saucepan. First add the onions and carrots and cook for 15 minutes.
6. 
   After the time has passed, add the chopped potatoes, salt and cook for another 15 minutes.
7. 
   Add bay leaf and pepper the soup.
8. 
   Lastly, add the fish, stir and continue cooking the soup until the potatoes are ready.
9. 
   At the end, add chopped herbs and you can serve the fish soup on the table.

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Bon appetit!

Fish soup with rice and potatoes

Fish soup will warm you up and satisfy your hunger. The soup broth can be prepared using canned fish or special soup kits, which can now be found in almost any store.

Cooking time: 50 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Salmon trimmings – 250 gr.
• Rice – 0.5 tbsp.
• Green peas – 100 gr.
• Celery stalk – 1 pc.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• White onion – 1 pc.
• Bay leaf – 2 pcs.
• Allspice peas – 3 pcs.
• Black peppercorns – 3 pcs.
• Dried marjoram – 0.5 tsp.
• Nutmeg – 1 pinch.
• Vegetable oil – 3 tbsp.
• Dill - to taste.
• Salt - to taste.

Cooking process:

1. Wash the fish, cut it and put it in a pan. Pour in 1.5-1.7 liters of water and put on fire. bring the broth to a boil, skim off the foam, add salt and simmer over low heat for 10 minutes.

2. Peel, wash and cut the potatoes into cubes. Rinse the rice several times with water. Place the potatoes and rice in the pan. Also add bay leaf and peppercorns. Bring the broth to a boil and cook for 10-15 minutes.

3. Cut the onion, carrots and celery into small cubes.

4. Fry vegetables in vegetable oil until soft.

5. Place the sautéed vegetables in the pan and continue cooking the soup for another 5 minutes.

6. Finally add green peas, marjoram, nutmeg and herbs. Bring the soup to a boil, cover it with a lid, remove from heat and let simmer for 5-7 minutes.

Bon appetit!

Classic salmon head soup at home

Fish soup is a great dish that can be prepared on a picnic or at home. For the base of the broth, take a salmon head and you are guaranteed a rich and healthy soup.

Cooking time: 65 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Salmon head – 1 pc.
• Onions – 2 pcs.
• Greens – 1 bunch.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Carrot – 1 pc.
• Potatoes – 3 pcs.

Cooking process:

1. Completely defrost the salmon head and wash it. Peel the vegetables.

2. Place the salmon head in a saucepan, pour in water, add bay leaf and onion. Cook the ingredients after boiling for 20 minutes.

3. Cut the second onion, potatoes and carrots into cubes.

4. Place the vegetables in the pan and continue cooking for another 15 minutes.

. While the vegetables are cooking, remove the head from the broth, disassemble it, and return the meat to the pan. At the end, salt the fish soup to taste and add herbs. Let the soup simmer, covered, for 10 minutes, then serve.

Bon appetit!

Fish soup from trout head and tail

Trout is a fairly fatty fish. It has a large, fleshy head and tail, so broths made from these parts are nourishing and rich. We invite you to prepare a delicious trout fish soup.

Cooking time: 50 min.

Cooking time: 50 min.

Servings: 6-8.

Ingredients:

• Trout head and tail – 600 gr.
• Potatoes – 100 gr.
• Carrots – 50 gr.
• Onions – 60 gr.
• Dill – 10 gr.
• Black peppercorns – 8 pcs.
• Bay leaf – 4 pcs.
• Cumin – 0.5 tsp.
• Corn grits - 2 tbsp.
• Salt – 10 gr.
• Water – 1.5 l.

Cooking process:

1. Wash the head and tail of the trout well, remove the gills and cut off the fin.

2.Place the trout parts into the pan, add half the onion and carrots, pour in the water and put the pan on the fire. When the water boils, skim off the foam and cook for 10 minutes at a low simmer.

3. Cut potatoes, carrots and onions into cubes.

4. Add vegetables and dill to the pan and continue cooking for another 10 minutes.

5. After this, add bay leaf, cumin seeds, peppercorns and salt to the soup, stir and cook for another 7-8 minutes.

6. Remove the fish from the soup and separate the fillets from the bones. Pour corn grits into the broth and simmer over low heat while you work on the fish.

7. Place the trout fillet in the soup and stir. Add herbs to taste and serve the fish soup.

Bon appetit!

Canned saury soup with millet

Various cereals, rice or millet are usually added to fish soup. With millet, the soup turns out thicker and more satisfying. And most importantly, canned fish soup is prepared very quickly.

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 6-8.

Ingredients:

• Water – 2 l.
• Canned saury – 1 can.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Millet – 3 tbsp.
• Bay leaf – 1-2 pcs.
• Greens - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Peel and wash the vegetables, cut the onion into cubes, and grate the carrots on a medium grater. Fry onions and carrots in vegetable oil.

2. Cut the potatoes into small cubes.

3. Rinse the millet with running water several times.

4. Boil water in a saucepan, add millet and cook for 7 minutes. Then add the potatoes and cook for another 10 minutes. After this, add the fried onions and carrots, stir and salt the soup.

5. Open the canned food and mash the fish with a fork.

6.Place the fish in the pan, add bay leaf and peppercorns. Boil the soup until the potatoes are ready. At the end, add herbs to taste, stir and serve the fish soup.

Bon appetit!

Finnish fish soup with cream

This is a real culinary masterpiece. Delicious, rich with a pronounced creamy taste and aroma, fish soup according to a Finnish recipe. The soup cooks quickly and is eaten even faster. It is impossible to stop at just one portion.

Cooking time: 45 min.

Cooking time: 45 min.

Servings: 5.

Ingredients:

• Salmon or salmon soup set – 1 package.
• Bay leaf – 2 pcs.
• Carrot – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Fish sauce – 1 tbsp.
• Greens - to taste.
• Onion – 2 pcs.
• Black peppercorns – 5 pcs.
• Potatoes – 3 pcs.
• Salmon fillet – 200 gr.
• Cream – 200 ml.
• Vegetable oil - for frying.

Cooking process:

1. Prepare the necessary ingredients, peel and wash the vegetables.

2. Place the soup set, bay leaf, peppercorns and onion into the pan. Pour in 1-1.2 liters of water, put the pan on the fire and bring to a boil, then reduce the heat and simmer for 20 minutes, skim off the foam from the surface. When the broth is ready, strain it and remove the pulp from the bones.

3. Pour a little vegetable oil into the pan and fry the onion in it until golden brown.

4. Next, lay out the chopped potatoes and carrots, pour in the fish broth, add salt to taste and cook the soup until the potatoes are ready.

5. After this, place the salmon fillet in the soup and cook for 5 minutes. Place the pulp removed from the bones into the soup, pour in the cream, and bring the soup to a boil.

6. Add fish sauce to the soup, stir, remove the pan from the heat, cover with a lid and let the soup brew for 5-7 minutes.Finnish fish soup is ready, serve it with fresh bread.

Bon appetit!

Canned mackerel fish soup in oil

A very simple but tasty soup made from mackerel in oil and the most common vegetables. This soup can be called a lifesaver, because you can always prepare it when you don’t have time, but want homemade food.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Mackerel in oil – 245 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Rice – 1 tbsp.
• Water – 1-1.5 l.
• Salt - to taste.
• Dried oregano - to taste.
• Dried basil - to taste.
• Bay leaf – 1 pc.

Cooking process:

1. Peel, wash and cut the potatoes into small bars.

2. Peel the carrots, wash them, cut them into half circles.

3. Peel the onion and chop finely.

4. Boil water in a saucepan, add vegetables and cook for 5 minutes.

5. Next, add the washed rice to the pan and continue cooking for another 10 minutes.

6. Mash the mackerel with a fork and place it in a saucepan, add oregano, basil and bay leaf. Stir and cook the soup until the potatoes are ready.

7. Serve the soup immediately after cooking; you can add fresh herbs if desired.

Bon appetit!

A simple and delicious recipe for fish soup with melted cheese

Delicious fish soup with the addition of melted cheese that will feed the whole family. The soup looks beautiful and appetizing, and its aroma is simply magical. It is important to use natural cheese because vegetable fat-based cheese will not melt in the broth.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 4-6.

Ingredients:

• Sea bass – 800 gr.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Processed cheese – 400 gr.
• Spices for fish – 1 tbsp.
• Greens - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Remove scales from sea bass and place in a pan. Pour in water, add half the carrots and onions. Cook the broth for 20 minutes after boiling over low heat. Skim off foam during cooking.

2. Peel, wash and cut the potatoes into small cubes. Boil the potatoes in a separate pan until tender.

3. Finely chop the remaining onions and carrots and fry in vegetable oil.

4. Strain the fish broth, separate the perch fillet from the bones.

5. When the potatoes are cooked, drain the water. Place potatoes, perch fillet and fried vegetables into the fish broth, season to taste. Place the pot of soup over medium heat.

6. Cut the processed cheese into small cubes. Place the cheese in the pan and, stirring constantly, cook the soup until the cheese is completely dissolved. At the end, add chopped herbs and serve the fish soup.

Bon appetit!

Step-by-step recipe for making pollock fish soup

Almost any type of fish is suitable for cooking fish soup. For example, from pollock you can make a delicious and light fish soup. The recipe is very simple: add vegetables, fresh herbs and fish spices to the broth.

Cooking time: 40 min.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pollock – 400 gr.
• Bulgur – 50 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Vegetable oil – 1 tsp.
• Spices for fish - to taste.

Cooking process:

1. Pour vegetable oil into a thick-bottomed pan and fry the chopped onions and carrots. Fry vegetables until soft.

2. Then add the pollock fillet to the pan and simmer for several minutes.

3. Pour water into the pan, add salt and spices to taste, and bring the broth to a boil.

4.After the water boils, add the bulgur and cook the soup over medium heat for 15-20 minutes.

5. At the end, add chopped herbs and serve the fish soup.

Bon appetit!

Canned fish soup in tomato sauce

A classic of Soviet cooking is canned tomato soup. We invite you to use this simple recipe and remember the taste familiar from childhood. This is the perfect first course for a delicious and nutritious lunch.

Cooking time: 45 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Canned sardines in tomato sauce – 240 gr.
• Water – 1.5 l.
• Rice – 2 tbsp.
• Potatoes – 2 pcs.
• Carrots – 0.5 pcs.
• Onion – 1 pc.
• Garlic – 1-2 teeth.
• Vegetable oil – 1.5 tbsp.
• Bay leaf – 1 pc.
• Allspice peas – 2 pcs.
• Chili flakes – 0.2 tsp.
• Parsley - for serving.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel, wash and cut the potatoes into cubes. Pour water into the pan, add potatoes, bring water to a boil and cook for 5 minutes.

2. Rinse the rice with cold water, place in a saucepan and continue cooking for another 10 minutes.

3. Finely chop the onion and carrots and fry in vegetable oil until golden brown. When the rice is almost ready, add the fried vegetables to the soup and cook the soup for 10 minutes over low heat.

4. Then add the canned food, chili flakes, garlic and pepper into the pan.

5. Bring the soup to a boil, cover with a lid, remove from the stove and let simmer for 10 minutes. Before serving, add chopped parsley.

Bon appetit!