Mixed fish soup recipe. Calorie, chemical composition and nutritional value.

How to make fish soup

You can prepare broths from many types of fish.
Before cooking, the main component is thoroughly washed, the gills and entrails are removed. Small varieties are cooked whole, while large ones are cut into portions. To improve the taste, cooks use several varieties of fish at once, for example, a combination of burbot and whitefish makes the broth sweetish and tender. The secret to making delicious fish soup lies in the correctly selected main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Salmon or salmon and trout are also popular for recipes. You can achieve excellent taste by cooking any freshwater or marine species, except bream, roach, carp and roach, they make the broth bitter.

If the fish soup is prepared from a limited set of products, then the fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that contain flour and wine. Potatoes and rice are the ingredients that go best with fish broth. Spices often include bay leaf, ginger root, rosemary sprigs, and peppercorns.

Video on how to prepare fish soup with millet

Prepare this soup and you will not regret it.

You looked at salmon soup with millet. Many people don’t know about this recipe. Prepare and tell.

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So are fish soup and fish soup the same thing or not? Both experts and amateurs have different opinions. But both of them agree on one thing: fish soup is very tasty. And this is with proper cooking. Then whatever you call the food, it won’t get any worse!

Fish soup from any canned food

Time: 30 min.
Number of servings: 8 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

If you don’t know how to cook lunch quickly and tasty, try a recipe for the first course of canned fish, for example, canned pink salmon or sardines. It will take no more than half an hour for a plate with a rich first course to appear on the table. It will be easy for a novice cook to understand how to cook soup from canned fish if you take the instructions with the photo. It is also prepared with canned saury.

Ingredients:

saury in oil – 1 b.;
potatoes – 5 pcs.;
onions, carrots – 1 pc.;
smoked lard – 30 g;
paprika, salt - to taste;
peppercorns, bay leaves – 2-3 pcs.

Cooking method:

Peel the potatoes and carrots, cut into cubes and circles.
Place the potato cubes and carrot slices in a pan of boiling water.
Drain the oil from the saury and place the fish in a pan. Add spices.
Lightly fry the lard, chopped into small pieces, in a frying pan.
Add chopped onions to the lard, fry, and place in a saucepan.
Serve canned fish soup with sour cream.

The fastest and easiest way to make delicious fish soup is to use canned fish in oil. If you don’t have time to spend a long time fiddling with gutting and processing fresh or frozen fish, I recommend taking this recipe into your arsenal.

You will need to take for preparation:

Any canned food, for example, sardine, saury or mackerel in oil - one can.
3 potatoes.
2 liters of water.
50-70 gr. noodles or any pasta for soup (small stars and the like are great).
1 carrot.
1 medium sized onion.
A bunch of greenery.
Any spices for fish or soup - to taste.
Salt – a couple of pinches (do not overdo it with this ingredient, remember, canned food already contains salt).
2-3 tablespoons of vegetable oil (it’s best to use the one that was in the jar with the fish; if it’s not enough, then add more simple refined oil separately).
2 bay leaves.
2 black peppercorns.

Wash potatoes, carrots, greens.

Peel onions, potatoes, carrots.

Opening canned food.

Let the water heat up.

Cut the potatoes into cubes, grate the carrots, chop the greens and onions to taste, it is best to chop the onions finely.

As soon as bubbles appear in the water, add potatoes and cook for 20 minutes.

While cooking the vegetable, sauté the onions and carrots in a frying pan with the addition of sunflower seeds.

At the end of sautéing, add the greens, leaving a little for decoration, and mix.

Pour your frying into the potatoes, salt and pepper, add laurel and prepared spices, cook for another 5 minutes.

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Add vermicelli and continue cooking for the same amount of time as with frying.

3-4 minutes before cooking, turn the contents of the can of canned food into the pan. Cover everything with a lid, take it off the heat and let it sit for a few more minutes.

Pour the finished fish soup into beautiful tureens, decorate the top with herbs, and serve hot with bread, toast, crispbread or pita bread.

Delicious additions to soup with canned saury

Even such a simple and uncomplicated soup can be changed according to your mood. I offer you several options for additional ingredients that will help make the soup tastier.

Tomato paste or fresh tomatoes

Fish soup is perfectly complemented by the tomato sourness in the broth, which can be easily achieved using tomato paste or fresh tomatoes added during cooking. And the color becomes brighter and more appetizing.

Both pasta and tomatoes can be added to vegetables when preparing stir fry. When you have fried the onions and carrots and achieved the desired golden color and bright taste, put 1-2 tablespoons of tomato paste directly into the pan and stir. Fry the vegetables with the paste, stirring constantly for 2-3 minutes, until the paste acquires a slightly different color and bright aroma. After this, add the tomato sauce to the soup.

If you want to use fresh tomatoes, finely chop them or grind them with a meat grinder or blender, then add them to the fry to fry and evaporate the juice a little. You can also immediately put tomatoes into boiling broth. But the fried version is tastier and richer.

Raw or boiled egg

In the first case, the egg is added when the soup is almost ready and has a few minutes left to simmer. Take a raw egg and break it into a cup, stir a little with a fork so that the white and yolk are mixed. Then stir the soup to create a vortex in the liquid and slowly pour the egg from the cup into it in a small stream. The egg will almost immediately brew into small white-yellow flakes. The more you stir the soup, the finer the egg flakes you will get.

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You can also hard boil the eggs and add them to the soup after cooking. Peel the boiled eggs, chop them finely with a knife and add to the plate as desired. It will be very tasty and satisfying.

Processed cheese for cheese broth

Cheese soup is very easy to prepare and we have already looked at these recipes. Canned saury, like pink salmon, are great for cheese fish soup. The broth will be very smooth and rich. To prepare, you can take your favorite hard processed cheese or soft cheese in a jar with a classic creamy taste.

Cheese is added to the soup during the active boiling phase, that is, when the vegetables are almost ready and the fish from the can is added. At the same time, add a few spoons of melted cheese and stir the broth until it acquires a uniform color and the cheese has dissolved.

Hard processed cheese in blocks dissolves more slowly, so it is better to cut it into small pieces or even grate it on a coarse grater. You will need about 100 grams of cheese for fish soup, no more. You can add less if you like a light cheese note rather than a strong rich creamy broth. Add a little at a time and decide when you have enough as you go, you can’t go wrong.

Recipe for delicious red fish soup

https://www.youtube.com/watch?v=9Tk-Pjf6JxM

Very fast and at the same time incredibly tasty, and most importantly, a filling and healthy soup that even a child can make.

Ingredients:

Any red fish, you will need fillet (I usually take salmon or trout) - 0.5 kg.
Potatoes – 2-3 small tubers.
One carrot and one onion each.
About 1.5 liters of water, maybe a little less, then the dish will be richer, or a little more, then you will get a more liquid result.
Butter – 30-40 gr.
A small bunch of parsley.
1-2 bay leaves.
Salt – 1⁄2 teaspoon with a heap (it is better to take it to your own taste).

Wash the salmon and cut into pieces large enough to fit in your mouth at a time.

We clean the vegetables, cut the potatoes into small pieces, three carrots or cut them into thin half rings, chop the onion and parsley in our own way, that is, as you like best.

We put the water on the fire, and at this time heat the butter in a frying pan and fry the vegetables in it - onions and carrots. This process will take about 3-5 minutes. There is no need to overcook the food, otherwise it will give the soup a bitter taste.

Add potatoes, laurel, salmon, salt, spices to the water, wait until the ingredients boil. From this time, reduce the heat, cover everything with a lid and cook for 20 minutes.

Open the lid, add the roast, stir, continue cooking for about five minutes and that’s it.

Infuse the finished fish soup after cooking for 10 minutes and serve, garnishing the dish with chopped parsley.

You can serve this soup with black or white bread, croutons, and donuts.

This cooking method came to us from the Scandinavian countries. This fish soup can be found on the menu in Norway or Finland.

I hope everyone who likes to cook fish soup will use at least one of these recipes, they are all good. In my opinion.

Good luck and all the best!

Time: 50 min;
Number of servings: 4 persons.
Calorie content of the dish: 49 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: easy.

Classic Finnish puree soup is made from red fish. If your family has already tried well-known fish soup recipes, try surprising them with an unusual first course. The fish broth soup turns out delicious, so it’s perfect for a holiday dinner. Sea trout or pink salmon are the best choices, providing a nice texture and great flavor.

Ingredients:

salmon – 0.5 kg;
onions, carrots - 1 pc.;
cream – 1 tbsp;
potatoes – 2 pcs.;
leek – 20 cm;
butter – 1 tsp;
salt, pepper, bay leaf - to taste.

Separate the fillet from the bones. Make broth with onion from the bones, cut the fillet into pieces.
Boil chopped potatoes, leeks in broth, add fillet and spices.
Add cream and a spoonful of butter 5 minutes before readiness.
Beat with a blender until smooth.

From fresh fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 55 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: medium.

The traditional recipe for fish soup from Lapland, lohikeitto, involves the use of red fish. Fresh chum salmon, salmon, and pink salmon are suitable. This dish is a wonderful warming and satisfying meal, a portion of which will not let you freeze even in the coldest weather. You need to cook fresh fish soup following the instructions, use the recipe with photos to get an unforgettable treat.

Ingredients:

onion – 1 pc.;
carrots – 2 pcs.;
potatoes – 6 pcs.;
water – 2 l;
red fish – 600 g;
lemon – ½ piece;
cream – 200 g;
butter – 30 g;
bay leaf, horseradish, herbs - to taste.

Sauté chopped onion and grated carrots in a saucepan with butter.
Add chopped potatoes and pour boiling water over them.
Cook vegetables over low heat until tender.
Peel pink salmon or trout, cut into pieces, sprinkle with lemon juice.
Place the pieces into the vegetable broth when the potatoes are ready.
Pour in 200 g of heavy cream, add spices and cook for 10 minutes.
When serving Finnish soup, sprinkle it with dill.

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Cold soup with cucumber

If you have okroshka, cold soup, then why not make cold soup with fish? Moreover, there is a recipe. A serving of salmon soup will only take half an hour.

fish soup recipe

Components

Product	Quantity
Ogurtsov	230 grams
Cucumber juice	115 milliliters
Sahara	10 grams
Salts	2-3 grams
Wine vinegar	8 grams
Ginger syrup	6 milliliters
Salmon	100 grams
Cottage cheese	50 grams

Cooking process

This interesting recipe is designed for gourmets who can appreciate the delicate taste of the food. But the dish is great and not for sophisticated culinary experts: it is tasty and original.

fish soup recipe with photo

Step 1

In a blender, beat cucumber juice with vinegar, syrup, salt, and sugar for about two minutes. The base is filtered through a sieve and left to cool to one degree.

Step 2

The cottage cheese is whipped, rubbed through a sieve, and left to cool for half an hour to form balls. Pour the resulting mousse over the soup.

Step 3

When serving, decorate the dish with cucumber cubes, removing the peel from the fruit and removing the seeds. Add a few pieces of boiled salmon.

canned fish soup recipe

Healthy fish soup made from fresh frozen fish

This recipe is suitable for anyone who is looking for something unusual for their daily menu and has frozen mackerel in the freezer. This fish is most suitable in this case, although you can take other types, for example, capelin, herring, sea bass, etc.

Soup ingredients:

2 medium-sized or large mackerel.
Pearl barley – 200-250 gr. (pre-soak in hot water for 4 hours).
2.5 liters of water.
4 potatoes.
A spoon of tomato paste or 2 spoons of any ketchup.
2 pickled cucumbers.
Bulb.
Carrots – 1-2 pcs.
Sunflower or olive oil – 3 tablespoons.
Add spices and salt to your own taste; add a bay leaf.

From frozen fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

If you are pretty tired of the classic rassolnik with pearl barley from Russian cuisine, try its unusual version - fish. Fish soup can be cooked from frozen products, preferably sea varieties. Sea bass, mackerel are suitable, you can take bellies, backs or fillets of salmon. Fish broths are absorbed better than mushroom dressing soups and meat broths.

Ingredients:

fish – 0.5 kg;
water – 3 l;
pearl barley (boiled until half cooked) – 250 g;
potato tubers – 5 pcs.;
onion – 1 pc.;
pickled cucumbers – 3 pcs.;
tomato paste (you can use tomato puree) – 1 tbsp. l.;
spices - to taste;
vegetable oil - for frying.

Pour water over the defrosted fish and put on fire, bring to a boil, add salt and pepper.
Peel and chop the vegetables.
Remove the fish and add potatoes and boneless fish slices to the prepared broth.
Fry onions, carrots, add cucumbers, pour in tomato sauce.
Place the browned barley and barley into the soup; when the potatoes are cooked, add herbs and spices.

Dish with fish balls

The recipe includes:

White bread (two slices).
Celery root in the amount of 100 g.
Onion.
A small amount of milk.
Pepper, salt.
Egg.
Fish fillet (about 1 kilogram).
Two tablespoons of butter.
Carrot.

Fish soup with meatballs is a nutritious and tasty dish.

This section describes its preparation.

First you need to cook the broth. Place the fish in a pan and add a liter of water. Place on fire and bring to a boil. Boil and remove the finished fillet from the vessel. Cool and grind. Bread should be mixed with milk. Squeeze well. Combine with fish. The onion is crushed. Fry in vegetable oil for three minutes, stirring all the time. Combine with minced fish. Add beaten egg and salt. The products are well ground. Form meatballs 2 cm in size from the mass. Peel the remaining vegetables and divide them into small square pieces. The broth is brought to a boil. Add vegetables, pepper and salt to it. Cook for ten minutes. Add meatballs. Cook the soup for another 10 minutes. Then it is removed from the fire.

Homemade, spicy fish soup

An incredibly satisfying dish that is very popular with the stronger half of humanity. Do you want to surprise and please your beloved man? Then this recipe is your chance!

Product set:

Any fish fillet (you can take mackerel, trout, salmon fillets, you can use the trim (back) of red fish, the main thing is that the product has a minimum of bones or no bones at all) – 500-700 g.
Head of a red fish.
Potatoes (young ones are best, I take them the size of an egg and cut them only in half or into 4 parts) – 4 pcs.
Small carrots.
About two liters of water.
Two lightly salted or barrel pickled cucumbers (do not take too large, preferably small ones with fewer seeds).
One bulb.
Tomato paste – 2 tablespoons (if you use ketchup, take a little more).
Pitted olives - to taste, 7-10 pieces.
Lemon – 2 mugs or 4 semicircles.
Lavrusha – 2 leaves.
Herbs (parsley, fresh dill), salt, seasonings - to taste.
Any vegetable oil – 20-30 ml.
Peppercorns and ground.

Fish fillet, if frozen, then defrost and cut into portions. Wash, dry and cut the unfrozen product.

We put the head in a saucepan with water, add a little salt and cook for 15 minutes, then remove it from the water, and use the broth to prepare our own hodgepodge.

Peel the potatoes, cut into slices or cubes, and cook in the broth for fifteen minutes.

Fry the chopped onion and grated carrots until the food becomes a beautiful golden color and the carrots are soft.

Transfer the ingredients from the frying pan to the pan and continue cooking for another 5 minutes.

In a frying pan, simmer finely chopped cucumbers for 3-4 minutes, pour in tomato paste, stir, cook for another couple of minutes.

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Transfer the cucumbers to a saucepan, draining and remaining oil.

Add fish to the soup, spices, bay leaves, add salt, and cook for about seven to ten minutes.

Chop the greens, cut the olives into 4 halves or cut into rings, cut the lemon into very thin rings, halves of rings or finer.

Turn off the heat, add the prepared olives and herbs to the soup, stir, cover, wait for five to seven minutes.

Pour the hodgepodge into bowls, add a lemon and you’re ready to eat.

From sea fish

Time: 30 min;
Number of servings: 5 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

First courses are not always cooked from pieces of fillet; sometimes they are prepared with minced fish from marine varieties of fish. The main difficulty is to ensure that the tender meatballs do not become overcooked. Chefs have their own secrets; in the presented recipe, the trick is to use breadcrumbs, which “glue” the chopped fillet in rice soup.

Ingredients:

minced sea fish – 300 g;
rice – 1/3 cup;
egg – 1 pc.;
garlic – 2 teeth;
parsley, green onions - 1 bunch each;
potatoes – 3-4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
breadcrumbs - 1 handful;
salt, ground pepper - to taste.

Boil the rice until half cooked.
Finely chop the onion, garlic and herbs. Mix the listed ingredients with minced meat and egg.
Salt and pepper the meatball base, form balls, roll them in breadcrumbs.
Chop the potatoes, onions and carrots.
Place potatoes, onions, carrots, and meatballs in boiling water.
After the fish balls are ready, sprinkle the soup with parsley.

Classic recipe

Fish soup according to the classic recipe is prepared like this.

Pour cold water into the pan. Add bay leaf, parsley root, salt. Place fish in a bowl and prepare broth from it. Then the broth needs to be filtered. The spines are removed from the fish. The fillet is placed in another bowl. Parsley root and bay leaf are removed from the pan. They put it on the fire again. Onions and carrots need to be peeled and chopped. Fry in butter. The potatoes are divided into small fragments. Combine with strained broth. Cook for 15 minutes. Add pieces of pulp. Place sautéed vegetables in a bowl. Prepare the dish for ten minutes. At the end of cooking, combine the dish with black pepper and chopped dill. Remove the pan from the heat.

From white fish

Time: 40 min.
Number of servings: 10 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: for lunch.
Cuisine: Mediterranean.
Difficulty: easy.

Fish chowder with a lot of vegetables according to the classic Mediterranean recipe turns out delicious even for cooks who are just learning the basics of the art. You don't need a recipe with a photo - everything is extremely simple. The dish is used for dietary purposes due to its low calorie content. The finished soup is laid out on plates, sour cream and fresh herbs are added.

Ingredients:

water – 3 l;
white fish – 1 kg;
fresh tomatoes, onions – 3 pcs.;
parsley – 1 bunch;
garlic – 6 teeth;
paprika – 1 tbsp. l.;
olive oil – 50 g;
spices, salt - to taste.

Place 1 onion and bay leaves in a saucepan with water. Bring to a boil.
Rinse the fillet, cut into large pieces, place them in water, add chopped herbs and 3 chopped garlic cloves.
Chop the remaining onion and fry in a frying pan. After 5 min. add chopped garlic.
Chop the peeled tomatoes, add to the frying, and keep on the burner for another 5 minutes.
Place the roast in a saucepan, cook over low heat for 20 minutes, sprinkle with fresh parsley.

Fish soup from the head

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Not just any fish is suitable for head fish soup. Small sprat is an unsuitable ingredient for a rich dish. A larger fish, such as pike or salmon, is more appropriate here. If you are making broth from frozen food, let it thaw at room temperature and then submerge it in water for 30 minutes to get rid of any remaining blood.

Ingredients:

salmon head – 1 pc.;
carrots, onions – 2 pcs.;
potatoes – 3 pcs.;
greens - a bunch;
water – 2 l;
spices, salt - to taste.

Remove the gills and eyes and place the head, whole onion and carrot in boiling water.
Chop the remaining vegetables.
Remove the boiled head and vegetables from the pan. Remove the edible parts, return them to the broth along with chopped raw vegetables, add spices.
Cook until done, sprinkle with herbs.

Fish soup with rice

This Asian grain is best added to river fish soup. Here is a description of how to cook carp soup with rice.

We cut up the fish.
We cook a thick broth from the heads (without gills), fins and tails.
Let's salt it.
Separately prepare the frying of onions and carrots.
We draw out the heads and fins.
Add 4-5 tablespoons of rice.
Add frying.
Cook until the cereal is almost ready.
We cut the carp carcass into pieces and lower it into the broth.
At the end of cooking, season the fish soup with spices.

As you can see, any cereal is suitable for fish soup. The main thing is not to overdo it, otherwise it won’t turn out to be soup, but porridge.

Cooking: 25 minutes

For lunch we have pink salmon fish soup with wheat cereal and tomatoes. I really like red fish soups because they do not have a pronounced fishy smell, as if you were cooking white fish soup, for example. In addition, the acid contained in tomatoes and lemon completely neutralizes this smell and you get a delicious, light, dietary soup!

Only fresh tomatoes are used in this soup; under no circumstances replace them with tomato paste; the result will be a completely different dish. As for greens, dill, parsley and green onions work well. Tip: if you want the soup to be clear, then add one peeled onion to the broth along with the bay leaf and pepper and strain the broth after the broth is ready.