Fish soup is a dietary and satisfying first course. Such recipes can be found in any kitchen in the world. Carcasses of pink salmon, trout or salmon can be used to cook the broth; in addition, more affordable soups made from mackerel or canned fish are also very popular. In addition to fish for soup, you may need vegetables, cereals and spices. For lovers of creamy taste, we have provided recipes with cream and melted cheese.
Canned fish soup with potatoes
Canned fish soup with potatoes is the most budget-friendly first course option. In addition, the preparation time for such a wonderful soup will take just a few minutes. The combination of ingredients for the soup is simple, harmonious and easy on the stomach.
- Potato 4 (things)
- Saira in oil 240 (grams)
- Butter 20 (grams)
- Salt taste
- Bay leaf 2 (things)
- Dill taste
- Bulb onions 1 (things)
- Ground black pepper taste
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How to cook delicious fish soup? Peel the potatoes and wash them well. Place a pan of water on the fire and boil it. -
Cut the peeled potatoes into medium-sized cubes. -
Peel the onion head, cut off the tail and roots. Cut the onion into small cubes. -
Wash a small bunch of fresh dill under the tap and finely chop with a knife. -
When the water in the pan boils, salt it and add the potatoes. Cook it for 5 minutes over medium heat. -
After 5 minutes from the start of cooking the potatoes, place the chopped onion in the pan and continue cooking the soup, covered, for 10-15 minutes. -
Open the can of canned fish and place all its contents in the pan. -
Pepper the fish soup, add dried bay leaf and butter or vegetable oil. Cook for another 5-7 minutes over moderate heat. -
At the end, add chopped dill, stir and remove the pan from the heat. -
Fish soup with canned food and potatoes can be served immediately with a slice of rye bread. Bon appetit!
Fish soup with rice and potatoes
Fish soup with rice and potatoes is a great option for a light and nutritious lunch at any time of the year. For the broth, you can use almost any fish that you have in your refrigerator. Preparing soup is not at all difficult, especially since you have detailed instructions at your fingertips.
Cooking time – 35 min.
Cooking time – 35 min.
Portions – 6.
Ingredients:
- Potatoes – 2 pcs.
- Red oily fish fillet with skin on – 250 gr.
- Table salt - to taste.
- Rice groats – 0.5 tbsp.
- Black peppercorns – 3 pcs.
- Frozen green peas – 100 gr.
- White onion – 1 pc.
- Celery stalk – 1 pc.
- Carrot – 1 pc.
- Unscented vegetable oil – 3 tbsp.
- Bay leaf – 2 pcs.
- Allspice peas – 3 pcs.
- Dried marjoram – 0.5 tsp.
- Ground nutmeg – 0.3 tsp.
- Dill - to taste.
- Water – 1.6 l.
Cooking process:
Step 1. Wash the fish fillet parts with cold water and cut into portions.Place the fish in a saucepan and pour in about 1.6 liters of cold water. Place the container on the fire, bring the broth to a boil, remove the foam from the surface, add salt and reduce the heat. Boil the broth for 10 minutes.
Step 2. Peel, wash and cut the potatoes into cubes. Rinse the rice grains thoroughly several times with running water. Place the potatoes and rice in the pan, also add the bay leaf and peppercorns. Bring the soup back to a boil and continue cooking for 10-15 minutes.
Step 3: Peel the carrots, onions and celery stalks. Wash these vegetables and cut them into small cubes.
Step 4. In a separate frying pan or saucepan with a thick bottom, fry the chopped vegetables in vegetable oil for 5-7 minutes.
Step 5. Place the mixture of sauteed vegetables in a saucepan with soup, stir and cook for another 5 minutes.
Step 6. Next, add all the ground spices, their quantity can be adjusted to taste, also add green peas and adjust the taste with salt. Cook for another 5 minutes from the point of boiling. Then remove the pan from the heat and let the soup simmer for a while.
Step 7. Before serving, sprinkle the fish soup with chopped herbs. Bon appetit!
Finnish fish soup with cream
Finnish fish soup with cream or lohikeito is a great dish for the whole family. The soup has a delicate creamy aroma and thick consistency; it is prepared mainly from salmon, but it can be replaced with other red fish.
Cooking time – 60 min.
Cooking time – 60 min.
Portions – 5.
Ingredients:
- Salmon (head, tail and fillet) – 700 gr.
- Onions – 2 pcs.
- Bay leaf – 2 pcs.
- Potatoes – 300 gr.
- Dill – 20 gr.
- Vegetable oil – 20 ml.
- Butter – 20 gr.
- Wheat flour – 1 tbsp.
- Allspice peas – 5 pcs.
- Cream – 300 ml.
- Carrots – 2 pcs.
- Table salt – 2 tsp.
Cooking process:
Step 1. Wash the parts of the salmon carcass, remove the eyes and gills, place everything except the fillet in the pan. Pour cold water over the fish and put on fire. Bring the broth to a boil; when foam appears on its surface, collect it. Turn down the heat. Next, add whole peeled carrots, onions, bay leaves and peppercorns to the broth. Continue to simmer the soup over low heat for 25-30 minutes.
Step 2. When the broth is ready, strain it and add a couple of teaspoons of salt.
Step 3. Peel and wash the remaining carrots and onions. Cut the onion into small cubes and grate the carrots on a coarse grater. Fry vegetables until soft in vegetable oil.
Step 4. Place the broth back on the fire and bring to a boil. Dip the diced potatoes into it.
Step 5. Melt the butter in a frying pan, add wheat flour and pour in a little fish broth. Stir and fry until golden brown, breaking up any lumps.
Step 6. When the potatoes are almost ready, add the sauteed vegetables and flour frying, mix well.
Step 7. Cut the fish fillet into large pieces and add to the soup.
Step 8. At the end, 3-5 minutes before readiness, pour in the cream and add finely chopped herbs. The soup should boil again, then you can remove it from the heat.
Step 9. The Finnish soup is ready, you can serve it for lunch immediately after cooking. Bon appetit!
Salmon head ear
Salmon head fish soup will delight lovers of seafood and healthy food. The soup turns out thick and rich, with a strong broth. The wonderful taste of the broth comes from the fish we use, as well as the right spices.
Cooking time – 60 min.
Cooking time – 40 min.
Portions – 6.
Ingredients:
- Salmon head – 1 pc.
- Potatoes – 6 pcs.
- Dill – 50 gr.
- Salmon belly – 400 gr.
- Table salt - to taste.
- Onions – 2 pcs.
- Carrots – 2 pcs.
- Black peppercorns – 6 pcs.
- Allspice peas – 2 pcs.
- Bay leaf – 2 pcs.
- Vegetable oil - for frying.
Cooking process:
Step 1. Wash the salmon head well, remove the eyes and gills, and also wash the belly. Place everything in a saucepan, add salt, black peppercorns and allspice. Pour in water and cook the broth for half an hour.
Step 2. Peel, wash and cut the potatoes into cubes.
Step 3. Cut the peeled onion into small cubes.
Step 4. Peel the carrots, wash them and cut them into thin semicircles.
Step 5. Pour vegetable oil into a well-heated frying pan. Fry the onion and carrots until golden brown over moderate heat.
Step 6. Remove the fish from the finished broth, let it cool and separate the fillets from the bones. Strain the broth itself.
Step 7. Pour the broth into the pan and put it back on the fire. Add potatoes, cook for 10 minutes. Then add the sauteed vegetables and fish pulp, cook for another 5 minutes. After that, add the bay leaf and cook the fish soup over low heat until the potatoes are ready.
Step 8. Cover the pan with the finished fish soup with a lid and let it brew for 20 minutes. Then you can serve the soup. Bon appetit!
Fish soup from trout head and tail
Fish soup from the head and tail of trout is a nutritious and rich soup. It can be cooked not only on weekdays, but also prepared especially for the second day of large feasts. Ukha perfectly fills with strength and invigorates. And besides, it can be cooked from any part of a fish carcass.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 4.
Ingredients:
- Potatoes – 3-4 pcs.
- Table salt - to taste.
- Trout head – 1 pc.
- Carrots – 1 pc.
- Black peppercorns - to taste.
- Trout tail – 1 pc.
- Bay leaf – 1 pc.
- Onions – 1 pc.
Cooking process:
Step 1. You can cut the carcass yourself or buy a ready-made soup set in the store. Before cooking the broth from the head, remove the gills and eyes, and clean the scales from the tail.
Step 2. Place the fish in a saucepan, cover with water, add salt, bay leaf and peppercorns for flavor. Boil the broth for half an hour. When foam appears on the surface of the broth after boiling, you don’t have to remove it.
Step 3. Remove the head and tail from the finished broth and let cool. Add chopped potatoes, onions and carrots to the broth. Vegetables need to be cooked for about 20 minutes.
Step 4. Once the trout is cool, separate the flesh from the bones and skin.
Step 5. Return the fish fillet to the pan with the broth. You can also add chopped herbs if desired. Serve trout fish soup hot. Bon appetit!
Fish soup with millet
Fish soup with millet is another delicious first course option that can be safely included in the family diet. The soup is a light, rich broth with a lot of fish, millet and various types of vegetables.
Cooking time – 1 hour
Cooking time – 20-30 min.
Portions – 5.
Ingredients:
- Fish – 0.6 kg.
- Carrot – 1 pc.
- Onions – 2 pcs.
- Spices for fish - to taste.
- Potatoes – 5 pcs.
- Salt - to taste.
- Vegetable oil - for frying.
- Ground black pepper - to taste.
- Millet – 50 gr.
Cooking process:
Step 1. If you use fish heads to cook the broth, then you need to remove the gills from them.Pour cold water over the fish and put on fire. Simmer the fish stock over low heat for 25 minutes.
Step 2: Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater. First fry the onion slices in vegetable oil, then add carrot shavings and continue frying until the vegetables are ready.
Step 3. Sort the millet grains and rinse well. To get rid of bitterness, soak millet in cold water. Peel the potatoes and cut into bars.
Step 4. When the broth has boiled for 15-20 minutes, add potatoes and millet, continue cooking for about 20 minutes. After this, add the roasted vegetables to the soup, add spices, salt and herbs. Cook the fish soup for another 5 minutes, stirring gently from time to time.
Step 5. When the fish soup is ready, remove the pan from the heat and remove the heads from the broth.
Step 6. Serve the fish soup hot with bread. Bon appetit!
Canned mackerel soup
Canned mackerel soup is an incomparable dish, but at the same time simple and affordable. Surely you can always find a jar of canned fish in any refrigerator. With this semi-finished product you can prepare a delicious and nutritious lunch in a matter of minutes.
Cooking time – 60 min.
Cooking time - 30 min.
Portions – 4.
Ingredients:
- Mackerel, canned in oil – 1 can.
- Potatoes – 2 pcs.
- Table salt – 2 gr.
- Rice cereal – 1 tbsp.
- Carrot – 1 pc.
- Onions – 1 pc.
- Water – 1.5 l.
- Odorless vegetable oil - for frying.
- Dried dill – 0.5 tsp.
Cooking process:
Step 1. Peel the carrots and onions and wash them. Cut the vegetables into small cubes.
Step 2. Peel, wash and cut the potatoes into medium-sized cubes.Pour vegetable oil into a thick-bottomed pan. First, fry the onions and carrots. Then add chopped potatoes on top.
Step 3. Pour about one and a half liters of water into the pan with vegetables, add a little salt to the broth. When the water boils, add the washed rice and stir. Wait for it to boil again and simmer the soup over low heat for half an hour.
Step 4. Open the can and mash the fish with a fork.
Step 5. Place the fish mixture in a pan with vegetables and add dried dill. Bring the fish soup to a boil and remove the pan from the heat.
Step 6. Serve warm fish soup with canned mackerel for lunch. Bon appetit!
Fish soup with melted cheese
Fish soup with melted cheese is tender, very tasty and aromatic. Despite the simple composition of the ingredients, the dish turns out simply magical. Red fish fillet goes especially harmoniously with melted cheese, be sure to try it.
Cooking time – 50 min.
Cooking time – 50 min.
Portions – 3.
Ingredients:
- Red fish – 200 gr.
- Ground black pepper - to taste.
- Water – 1 l.
- Vegetable oil - for frying.
- Carrot – 1 pc.
- Potatoes – 150 gr.
- Processed cheese – 200 gr.
- White onion – 1 pc.
- Bay leaf – 1 pc.
- Table salt - to taste.
- Butter – 30 gr.
Cooking process:
Step 1. Take a small part of any red fish and wash it. Wash and peel the vegetables, prepare all other products according to the list.
Step 2. Cut the fish carcass into pieces and place in a pan. Pour in a liter of water and set the fish broth to simmer. When the water boils, remove the foam, strain the broth and remove the fish from it.
Step 3. Cut the potatoes into medium-sized cubes, place them in a saucepan with broth, and cook for 15 minutes.
Step 4.Finely chop the carrots and onions. Heat vegetable oil in a frying pan and fry these vegetables until soft. Then place the roast into the broth.
Step 5. Processed cheese must have a natural composition, otherwise it will not melt. Place the cheese in the broth and stirring constantly, dissolve it in the broth.
Step 6. Separate the boiled fish fillet from bones and skin, disassemble into small pieces. Place the pulp into the soup.
Step 7. Salt the fish soup and season to taste, bring to a boil and you can remove the pan from the heat.
Step 8. Your loved ones will definitely like fish soup with melted cheese; you can decorate it with fresh herbs. Bon appetit!
Canned fish soup in tomato sauce
Canned fish soup in tomato sauce is an original dish for lunch. To make cooking as quick and convenient as possible, use canned fish in tomato sauce. The taste of this broth is excellent, unlike anything else.
Cooking time - 30 min.
Cooking time - 20 minutes.
Portions – 8.
Ingredients:
- Canned sprat in tomato – 230 gr.
- Potatoes – 3 pcs.
- Table salt - to taste.
- Rice groats – 2 tbsp.
- Carrot – 1 pc.
- Onions – 1 pc.
- Greens - to taste.
- Odorless vegetable oil - for frying.
- Tomato juice/tomato paste – 200 ml/1 tbsp.
- Water/broth – 2 l. + 200 ml. for tomato paste
Cooking process:
Step 1. Open the canned fish. Prepare the vegetables, wash and peel them. You can use any greens for the soup according to your taste.
Step 2. Cut the potatoes into small cubes.
Step 3. Pour water into a fairly large saucepan; you can also use ready-made broth. Boil water and add potatoes.
Step 4. Rinse the rice several times and place it in the pan.
Step 5.Simmer the broth over low heat until the potatoes are tender, about 10 minutes, add salt to taste.
Step 6. Cut the carrots into strips and the onions into cubes. Fry the onion in vegetable oil for 1-2 minutes, then add the carrots and cook everything together for another 3-4 minutes.
Step 7. Next, add tomato juice or diluted tomato paste to the pan, stir and simmer for 2-3 minutes.
Step 8. Place the roasted vegetables in the pan when the potatoes are ready.
Step 9. After this, add the sprat in tomato sauce to the broth, stir the soup, and boil for a minute. Then remove the pan from the heat and let it sit for 10 minutes.
Step 10. Chop the greens in random order and add to the soup. Serve hot soup with canned fish in tomato sauce with fresh bread. Bon appetit!
Fish soup with barley
Fish soup with barley can be prepared from any fish. The beauty of fish dishes lies not only in their taste and nutritional value, but also in the speed of preparation. This type of soup is prepared in stages; all these steps are described in detail in the recipe.
Cooking time – 40 min.
Cooking time – 40 min.
Portions – 4.
Ingredients:
- Potatoes – 3-4 pcs.
- Pearl barley – 100 gr.
- Fish fillet – 500 gr.
- Butter – 70 gr.
- Green onion – 1 bunch.
- Parsley - to taste.
- Table salt - to taste.
- Ground black pepper - to taste.
- Bay leaf – 3 pcs.
- Ground red pepper - to taste.
- Water – 3 l.
Cooking process:
Step 1. Wash and finely chop a small bunch of green onions.
Step 2. To cook the soup, take a saucepan with a thick bottom. Melt butter in it.
Step 3. Fry the green onions in melted butter for 4 minutes.
Step 4. Pour water into the pan.
Step 5. Rinse pearl barley with cold water.
Step 6.Cut the potatoes into strips or cubes, as you prefer.
Step 7. Add potatoes, pearl barley, spices to the broth and cook over moderate heat for 20 minutes.
Step 8. Cut the fish fillet into portions.
Step 9. Place the fillet in the boiling broth and cook the soup for another 7 minutes.
Step 10. At the end, add any fresh chopped herbs (parsley, dill, cilantro) to the soup. Let the finished dish stand under the lid for a few more minutes and serve it on the table. Bon appetit!
