Fish soup recipes. Step-by-step recipe for making classic fish soup Ukha how to prepare the best recipes

Wash, clean, gut and remove the gills.

Advice. It is advised not to gut or clean freshly caught river fish; you should only remove the gills.

Cut large fish into pieces, leave small ones as is.
Place a third of the small fish or fish head and trimmings into the pan.

Advice. You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is to add fish three times to obtain a richer and more delicious fish broth. The head of salmon or trout is perfect for the broth. If the head is large, it can be cut into 2-3 parts.

Pour cold(!) water over the fish.

Bring to a boil and carefully skim off the foam.
Add another part of the fish (or part of the fish head) and raw peeled onions.

Cook at low boil for about 15-20 minutes, carefully skimming off the foam.
Add the rest of the fish (or head) and bring to the boil again.
Salt the fish soup.

Cook for another 15-20 minutes, skimming off the foam.

Remove fish and onions from the broth using a slotted spoon.

Advice. Throw away the onions - they gave all their flavor to the broth; You can either eat the fish (if you used better pieces of fish rather than fish scraps), or give it to the cats, because the fish also gave all its taste and beneficial properties to the fish broth :)

Strain the broth through several layers of gauze.

Return the pan to the heat and bring the broth to a boil.
Place pieces of fish fillet, peppercorns and bay leaves into the broth.
Cook for about 8-10 minutes at low boil.
2 minutes before it’s ready, pour vodka into the ear, add dill, if desired, add salt and pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant piquant note, while alcohol is not felt at all in the ear. But if you wish, you can omit adding vodka.

Let the ear brew under the lid for about 10-15 minutes.

Advice. You can prepare a more satisfying version

Ukha: recipes

A simple, step-by-step, delicious recipe with photos and videos of preparing classic fish soup at home, as well as cooking fish soup in a slow cooker. Treat your family with fish soup!

55 min

72 kcal

5/5 (1)

There are a lot of fish soup recipes on the Internet. All of them sometimes differ only in different additives, such as cereals, tomatoes, celery or sweet peppers. But the classic technology for preparing fish soup always remains unchanged. The main ingredient of fish soup is fish.

It can be absolutely anything: in the ear you can cook from ordinary river carp to salmon or pink salmon. You can cook from several types of fish at once, and also use only the head and ridge with tail or meaty fish steaks.

Various cereals are also often added to fish soup, such as pearl barley, millet, rice, and some even prefer semolina. Naturally, the most correct and delicious fish soup is cooked in a cast iron pot and over a fire. But not everyone has this opportunity. In the absence of a fire, you can cook the same delicious fish soup in simple home conditions on the stove or even in a slow cooker. Let's look at the preparation step by step.

Kitchenware: pan, cutting board.

List of required ingredients

Step-by-step preparation

Peel the onions and potatoes. Cut the potatoes into arbitrary pieces. You can boil the onion whole, but if you cut it in half, it will make the broth more rich. And if you don’t remove the peel from the onion, but simply trim the edges, then it will give the broth, in addition to aroma, a beautiful color. Of course, you can finely chop the onion, but not everyone likes boiled onions.
Place the vegetables in a saucepan, add water and cook for 15 minutes. If desired, you can add carrots, cut into thin rings, and half a glass of millet. It will turn out delicious if you add a few small tomatoes, pierced in several places with a fork, as well as a chopped celery stalk or bell pepper.
For this soup I use fish steaks. But you can cook it from heads, ridges and tails, and even from small river fish. In this case, first boil the fish for 30-35 minutes, and then add the vegetables. It is necessary to remove the gills from the fish heads; they give the broth an unpleasant bitterness.
Place the fish steaks in the pan with the vegetables. Add bay leaves, peppercorns, chopped herbs, salt and cook for about another 15-20 minutes. All cooking of the fish soup should be done with the lid open.
At the very end of cooking, pour vodka into the ear, bring to a boil and turn off the heat.
While the fish soup is infused according to this simple recipe at home, we set the table.
Pour the fish soup into plates. Sprinkle with fresh herbs, add a small piece of butter and serve with rye bread. You can also add a boiled egg, chicken or quail, cut into halves, to the plates.

It’s also easy to prepare or - crucian carp fish soup recipe -.

Fish soup in a slow cooker

For this we need the same ingredients. The recipes with photos differ only in that the fish soup is prepared in a slow cooker, and all the ingredients are added at once. Then turn on the “Soup” or “Cooking” mode with a timer for 50 minutes.

Someone will say that fish soup is not prepared in the kitchen, and they will be absolutely right. For fish soup you need nature, a fire, a light fog over the water. But it’s not always possible to go out into nature.

The modern world is intense and complex. Everyone is in a hurry, there are a lot of things to do and things to do. And sometimes you want fish soup. In principle, it’s worth making a fish day at home sometimes.

Homemade soup is very useful. Well? Maybe not fish soup, but fish soup, but it’s necessary.

After a successful fishing trip, there are always heads and tails left. This is certainly not salmon soup, but it’s also delicious.

So, homemade soup from the heads, at home in the kitchen. Improvisation.

Homemade soup. Step by step recipe

Ingredients (4 servings)

Fish (heads, tails) 1 kg
Carrot 1 piece
Celery or parsley root 1 PC
Onion 1 piece
Potatoes 1-2 pcs
Garlic 1-2 cloves
Salt, black pepper, allspice, cloves, bay leaf, coriander taste
Parsley 3-4 sprigs

Homemade fish soup is always a memory of fishing. Pour 2 liters of water into the pan. While the water is boiling, throw all the spices into the pan and add a little salt.
Pike perch heads, tails
As spices we throw in: peas - black pepper 10-12 pcs., allspice 2-3 pcs., coriander 0.5 tsp. In addition, 1-2 cloves and 2 bay leaves.
Black and allspice pepper, cloves and coriander. Bay leaf
Peel the carrots and cut into thick slices or simply cut them in half. Throw in the whole celery root (you can add parsley root, but be careful - it gives a little bitterness). Or cut a piece from a large root. Peel the onion and cut it lightly, literally a quarter of the way, crosswise.
Potatoes, carrots, onions and garlic. Celery root
When the water boils, let the spices and roots simmer for 15 minutes and remove the celery and bay leaf.
Let the spices and roots simmer for 15 minutes
After this, throw the peeled and cut potatoes into 4-6 pieces into boiling water. Discard the cooked onion. Add garlic - the grains should be slightly flattened with the block of a knife.
Throw peeled and cut potatoes into 4-6 pieces into boiling water
Cook potatoes for 10-12 minutes. Then put the fish in your ear.
Then put the fish in your ear
Usually fish are heads and tails, unless they specifically left something better on the ear. We still have pike and pike perch leftovers. Well, sometimes we also buy sets of trout and salmon. And the homemade soup turns out rich.
By the way, if you are preparing fish soup with red fish, you should throw in half a lemon without squeezing it. Then remove the lemon and throw it away.
After adding the fish, homemade fish soup will be better if you do not stir it and do not allow the liquid to boil.
Cook homemade fish soup for 15-20 minutes. Over low heat until the soup simmers gently.
Then you can remove the carrots. Whether or not to leave the cooked carrots in your ear is at your discretion. For example, I love carrots.
Add final salt and pepper to taste.
At this stage, you can put pieces of raw good fish in your ear - pike perch, trout, etc. After this fish is cooked, you can put it on a plate for everyone, one piece at a time.
Add finely chopped parsley. While the homemade soup is still boiling, add 2 more bay leaves.
Immediately remove the soup from the heat and let stand for 10 minutes. Like the highest squeak - you can splash 50 grams of vodka in your ear. But vodka in your ear is in nature. If you are preparing homemade fish soup for your family, you probably shouldn’t do that. In principle, no one forbids simply pouring a glass for those who wish.

In order to taste a tasty, rich fish soup, you need to gather a pleasant company, prepare a cauldron, a bundle of firewood and go into nature, taking fishing rods or visiting the fish department of a store, at worst. But what to do if you want fish soup, but there’s bad weather outside? And is everyone at home busy? Do not deny yourself the pleasure of enjoying the taste of a fish dish! Moreover, preparing fish soup even in apartment conditions is not at all difficult.

And if desired, a couple of drops of liquid smoke or a piece of lard fried over a fire thrown into the ear at the end will help give the dish a flavor like after cooking over a fire.

Classic fish soup recipe from our reader

Ingredients

Servings: – + 6

Fish kg.
Potatoes kg.
Carrot 1 PC.
Onion 1 PC.
Millet 1 glass
Sunflower oil 3 tablespoons
Greenery
Salt, pepper, seasonings

40 min. Seal

That's all! The rich, delicious soup is ready! You can serve it to the table with a slice of lemon and a glass of strong drink.

Pike perch fish soup

The classic version of preparing fish soup involves using fatty fish, which will produce a flavorful, rich broth that should be strong. Pike perch is suitable for these purposes, and spices, namely black pepper, bay leaf and parsley, will give the dish a pleasant taste and aroma.

Ingredients:

Pike perch ─ 1.5 kg.
Fresh tomatoes ─ 3 pcs.
Onions ─ 2 pcs.
Black peppercorns ─ 10 pcs.
Large bay leaf ─ 3 pcs.
Water ─ 3 l.
Potatoes ─ 6 pcs.
Fresh parsley ─ large bunch.
Carrots ─ 1 pc.
Salt and other spices to taste.

Cooking process:

Rinse, clean and gut the fish, add salt and leave for 1 hour. The gills must be removed from the fish so that the broth does not become bitter.
Pour water into a saucepan and bring to a boil. Place the fish only in boiling water and cook. After boiling, remove the formed foam or strain the broth.
Peel the carrots, cut into strips and add to the boiling broth. Chop the onion into half rings and simmer it in a saucepan with a small amount of oil.
After the fish is cooked, it is removed from the broth, and the liquid is poured again into another pan through a fine sieve. Place the pan with the broth on the fire and bring to a boil.
The potatoes are washed and peeled, cut into cubes. Immerse in boiling broth.
Boil for 5 minutes and start preparing the frying. Place tomatoes in a frying pan on the stove, simmer them for a few minutes, season with bay leaves and peppercorns.
The roast is poured into the pan and the soup continues to cook until all the vegetables are cooked.
The boiled fish is removed from the bone, the fish soup is poured into tureens and chopped parsley is added.

The rich soup according to the classic recipe is ready. It needs to be poured into portions and served.

Delicious red fish soup

To prepare fish soup for this recipe, it is not necessary to use whole fish. Production waste is suitable, namely ribs, heads and other trimmings of trout, salmon or pink salmon. Separately, you need to take some fish fillet. It is better to “dilute” pink salmon with some fatty fish, otherwise the fish soup will be less rich. As in the classic version of cooking, the flavor of the broth is given by spices: allspice and bay.

Ingredients:

Clean water ─ 3 l.
Fish or trimmings ─ 1 kg.
Fish fillet ─ 0.5 kg.
Onions ─ 2 pcs.
Bay leaf ─ 2 pcs.
Allspice peas ─ 4 pcs.
Vodka ─ 50 ml.
Dill or parsley ─ to taste
Salt to taste.
Ground pepper ─ to taste.

Cooking process:

Rinse the used fish under cold water, clean it, remove the giblets and gills. If the fish is fresh, you only need to remove the gills. If the fish is large, it needs to be cut into pieces. Place the fish in cold water, bring the broth to a boil, and skim off any foam that has formed.
Add the second part of the fish or another head.
Peel the onion, cut into two halves and place in boiling broth.
Boil the broth over low heat for 20 minutes, constantly skimming off the foam.
Add a third of the fish and bring the broth to a boil again, add salt. Continue cooking it for another 20 minutes, periodically removing the foam.
Remove fish and onions from the broth using a slotted spoon. The onion needs to be thrown away - it gave its flavor to the broth.
Strain the broth through a sieve or cheesecloth to remove all remaining fish.
Place the purified broth on the fire and bring to a boil. Place fish fillet, peppercorns and bay leaf into the broth. Cook over low heat for about 15 minutes. 2 minutes before it’s ready, add vodka, dill, salt and pepper to the ear.
Vodka gives the soup a spicy note. Cooking according to the classic recipe always requires the use of strong alcohol.

The fish soup according to the classic recipe with vodka and red fish is ready. The dish can be served to the table.

A hearty version of fish soup with potatoes and tomatoes

Fish soup cannot be called a hearty dish. The classic cooking option involves the use of fish and excludes the use of potatoes. The dish that will be served for a hot lunch can be prepared with potatoes and tomatoes. The recipe involves using all the necessary spices, so the taste will not fundamentally change.

Ingredients:

Clean water ─ 3 liters.
Fish trimmings ─ 1 kg.
Fish fillet ─ 500 g.
Onions ─ 3 pcs.
Carrots ─ 2 pcs.
Potatoes ─ 4 pcs.
Tomatoes ─ 3 pcs.
Bay leaf ─ 2 pcs.
Black peppercorns ─ 4 pcs.
Dill and parsley ─ a bunch.
Salt to taste.
Ground pepper ─ to taste.

Cooking process:

The water is sent to the fire and brought to a boil. After boiling, add 1 part of fish trimmings. After boiling, remove the foam and boil the broth for 20 minutes.
After 20 minutes, add the second part of the fish scraps to the broth and repeat the procedure.
After 20 minutes, add a third of the fish, boil it for 15 minutes, remove the broth from the stove and strain it through a sieve.
The purified broth is sent to the fire, and a whole onion without husk is added to it. Boil for 20 minutes.
The potatoes are washed under running water, peeled and cut into cubes. Carrots are cut into circles, semi-circles or strips. Vegetables are placed in the broth and cooked for 15 minutes at low boil.
Add fish fillet, peppercorns and bay leaf to the broth
Boil the fish over low heat for 7-10 minutes.
Immediately after laying the fish, add small tomatoes cut in half. If desired, you can pour a shot of vodka into the pan.
Before the fish soup is ready, add chopped dill and add salt and pepper to taste.
Remove the dish from the stove and leave under a closed lid for about 15 minutes.

Bon appetit.

Classic fish soup in Finnish

The classic version of preparing fish soup with vodka in triple broth is common in Russia. In Finland, a completely different technology is valued, which requires adding heavy cream to fish soup, which can be replaced with milk. Traditionally, the dish includes leeks and dill. Preparing foreign soup is very simple.

Ingredients:

Salmon or trout ─ 500 gr.
Water ─ 1 l.
Onions ─ 1 pc.
Salt ─ 1 tsp.
Potatoes ─ 4 pcs.
Leek ─ 300 g.
Cream ─ 200 ml.
Flour ─ 1 tbsp.
Red pepper ─ pinch.
Dill ─ 1 bunch.

Cooking process:

For Finnish fish soup, you need to properly prepare the fish, that is, clean it of scales and separate the fillet from the bone.
Peel the onions and chop coarsely. It is enough just to cut one head into 4 parts.
Red fish ribs are dipped in cold water, brought to a boil and chopped onions are added. At this point, add black pepper and salt to the pan. The backbone of the red fish is boiled for 20 minutes.
The potatoes are peeled, washed under cold water and cut into thin slices. Leeks are cut into rings.
The finished broth is poured into another pan through a sieve. The onions are thrown away along with the fish spines.
The strained broth is put on the fire until it boils, potatoes and leeks, cut into slices, are added to the pan. Boil for 15 minutes.
The fish fillet is cut into portions, sent to the fish soup, and boiled for 10 minutes.
Flour is mixed with cream, added to the pan, passing through a sieve to avoid lumps.
Continue cooking the dish for a few minutes until done. Chop the greens and place them in the pan.

Dishes are served hot. When serving, the Finnish fish soup is sprinkled with red ground pepper.

They say that real fish soup can only be prepared while fishing. They say the fish here is fresh and the atmosphere is conducive. So-so arguments, because it will turn out delicious in the kitchen, the main thing is to know how to cook fish soup at home. To do this, we will give you some important tips and two recipes for rich fish soup.

Masters of making fish soup claim that you can’t learn it: you need talent. Nonsense! All you need to do is follow the basic rules and practice.

So, here are the main secrets of preparing this dish:

Not every fish is suitable. The best broth is obtained from perch, carp, crucian carp, pike perch, pike, salmon and carp. Their meat is sweetish, tender and has sufficient stickiness. Of the marine species, safely send notothenia, cod and halibut to the cauldron.

Important: useless fish soup comes from the meat of ram, roach, and any herring. Bream and roach are also not suitable.

Experienced cooks advise putting several types of fish in the broth. This makes the ear richer.

There is one main recommendation regarding vegetables: there should not be too many of them, otherwise the fish soup will turn into fish soup. Experts advise cutting potatoes and carrots into large pieces. The bulbs are cut in half, so they release their juice better.

As for herbs and spices, the list is practically unlimited. In various recipes, in addition to parsley and dill, you can find: nutmeg, anise, saffron, ginger and fennel.

How to cook fish soup? Always remember that it is cooked over low heat. Also, do not cover the cauldron with a lid. This is necessary to ensure that the broth is aromatic and clear.

To ensure that the fish soup has a rich taste, the fish is not placed in raw water, but in a decoction of vegetables. Try not to leave the cauldron for a long time in order to remove the foam in time.

It is important not to overcook the meat on the fire. It should take at least 10–15 minutes for sea fish to be ready, and 8 to 20 minutes for river fish, depending on the size of the pieces. Large northern species need to be simmered in broth for at least half an hour. When the fish is ready, its meat falls away from the bones.

A few things to add to the load:

Remove the skin from sturgeon: it has an unpleasant taste.
Do not stir the broth so as not to turn the fish soup into mush. Instead, shake the pan slightly.
Salt the fish soup immediately before serving on plates, otherwise you risk ruining the taste.
The head and fins are required ingredients.
To get rid of a specific smell, throw a small slice of lemon into the cauldron.
It is better to strain the decoction of bony fish before serving.

How to cook crucian fish soup

The recipe for crucian fish soup is simple, as it is an affordable and unpretentious fish to process. Besides, it is very tasty. To prepare you will need:

crucian carp - 1 kg;
carrots - 1–2 pcs.;
water - 2 l;
onions - 2 medium onions;
parsley root (or celery) - 1 pc. or 30 g;
potatoes - 3–4 tubers;
parsley - 1 tbsp. l;
millet - 70–100 g;
garlic - 2 cloves;
bay leaf - 2 pcs.;
ground pepper - 3 g;
allspice - 3 pcs.;
black pepper (peas) - 5 pcs.

How to cook crucian fish soup:

Clean the fish from scales and entrails. Cut off the heads and be sure to remove the gills and preferably the eyes.
Rinse the carcasses thoroughly and place them in a saucepan along with the heads.
Bring to a boil over low heat and simmer for twenty minutes. Don't forget to remove the foam during the process.
When the crucian carp are almost cooked, place them on a separate plate and take care of the vegetables (you can do this at the same time).
Peel the potatoes and cut the tubers into 4-6 pieces. Peel the onions and cut in half.
Chop the carrots into rings. Finely chop or grate the parsley root.
Wash the millet. Additionally, you can pour boiling water over it.
Cut the garlic into small pieces.
Place the vegetables and parsley root in the broth and bring to a boil, add the millet and cook for about 20–25 minutes until the potatoes are cooked.
Return the crucian carp to the company of garlic, bay leaf, pepper and parsley. Let it simmer for another 10 minutes and you can remove it.

Salt the fish soup and serve. If this recipe doesn't suit you, consider another one.

Pike perch soup: recipe

Pike perch fish soup is considered one of the most delicious. The broth from this fish turns out rich, and it cooks relatively quickly.

To prepare the dish, stock up on the following ingredients:

pike perch - 400–500 g;
potatoes - 3–4 medium tubers;
onions - 1 pc.;
carrots - 1 pc.;
bay leaf - 2 pcs.;
parsley or dill - to taste;
peppercorns - 3–5 pcs.;
salt - to taste;
ground black pepper - to taste.

Some “experts” foam at the mouth and prove that there should be nothing in the pike perch ear except fish, onions and potatoes. Well, everyone has the right to an opinion, however, to make the dish more rich, you cannot do without carrots, herbs and spices. Sometimes, to make the ear denser, millet is added to it.

How to cook pike perch soup:

Clean the fish from scales, remove the internal organs and gills, and cut off the head. To make the carcass easier to clean, keep it in boiling water for a few seconds.

Note: pike perch is a spiny fish, so it is recommended to cut off the fins and tail before cleaning.

Place the cut pieces of fish in a pan of cold water. Bring to a boil over low heat and simmer for 30 minutes. Don't forget to skim off the foam.
Peel the carrots and onions. Chop the carrots into medium circles and divide the onion in half. Throw all this, along with the bay leaf, into the broth and cook for another half hour.
Strain the broth. The head, fins and tail can be removed. Return the carrots and onions.
Peel the potatoes and cut into 4-6 pieces. Divide the fish carcass into portions and place them in the broth along with the potatoes.
Add ground black pepper and peas. Cook over medium heat until the potatoes are done. On average, this takes about 10–15 minutes.
A few minutes before the end, add salt to the fish soup and add finely chopped parsley or dill.
Let sit for about 10 minutes more before serving.

There is nothing complicated in preparing fish soup; the main thing is to follow the procedure and keep track of the time. To make the dish tastier, adopt the little tricks that we discussed at the beginning of the article.

We hope you will like the recipes. Good luck and bon appetit!