Red fish soup - 10 recipes for fish soup at home

What could be tastier than a rich and thick red fish soup. This soup is rich in protein and healthy fats and can be easily prepared at home. For a hearty lunch, we have selected 10 recipes for delicious red fish soup.

The classic recipe for red fish soup at home

Real red fish soup is tasty, satisfying and healthy. And the main secret of the recipe is that the fish in the ear is laid in stages, which makes the broth rich and nutritious.

Cooking time: 90 minutes

Cooking time: 50 minutes

Servings: 8.

• 
  Wash the fish thoroughly under running water, cut off the head. Pour cold water into a saucepan, put your head in it, bring to a boil and continue to cook for 5 minutes.
• 
  Peel the onion. Add the onion and tail to the pot. Continue simmering for 20-30 minutes. Then remove the fish and onion from the broth, they are no longer needed.
• 
  Strain the broth through a double layer of cheesecloth, pour back into the pot and bring to a boil again. Put fish fillets, bay leaves, salt, black and allspice into the boiling broth. Cook for 10 minutes on a low boil.
• 
  Wash the dill and chop finely. Add vodka and herbs to the ear, cook for 2 minutes, then remove the pan from heat, cover and let it brew for 15 minutes.
• 
  Pour the hot soup into bowls and serve with bread.

Bon Appetit!

Delicious fish soup cooked from the head and tail of a trout

Fish soup broth is usually cooked on the basis of the head and tail of a trout, it turns out rich and aromatic. This first course can be served on a weekday at home or cooked at a picnic on the weekends.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 8.

Ingredients:

• Trout - 1 kg.
• Potatoes - 3 pcs.
• Carrots - 0.5 pcs.
• Onions - 0.5 pcs.
• Bay leaf - 3 pcs.
• Allspice peas - to taste.
• Lemon - 10 gr.
• Greens - for serving.

Cooking process:

1. Rinse the parts of the fish thoroughly to remove the remnants of blood and entrails. Remove the gills from the head. Transfer the trout to a saucepan, add water and heat. Bring broth to a boil over moderate heat.
2. Add half an onion, coarsely chopped carrots to the boiling broth, cook for 25-30 minutes. The broth will acquire a beautiful golden color and will be filled with vitamins.
3. After that, remove the fish parts from the broth, cool slightly. Strain the broth, if it turns out to be very greasy, then you can dilute it with boiled water.
4. Finely chop the potatoes and the other half of the onion. Add vegetables to broth and cook until half cooked.
5. Remove the pulp from the tail and head, put it in the broth, also add spices and salt. Boil the fish soup until the potatoes are tender, then remove from heat and let it brew under the lid for 10-15 minutes.
6. Pour hot soup into bowls, add a couple of lemon slices and herbs to taste.

Bon Appetit!

How to cook Finnish red fish soup with cream?

Finns know a lot about cooking red fish soup. This soup will win your heart from the first spoon. Thanks to the combination of salmon fillet and delicate cream, the taste of the dish is simply delicious and unlike anything else.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Salmon steak - 400 gr.
• Salmon ridge - 400 gr.
• Potatoes - 5 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Cream 10% - 200 ml.
• Salt to taste.
• Ground black pepper - to taste.
• Dill - 15 gr.
• Allspice peas - 5 pcs.
• Bay leaf - 1 pc.
• Water - 1-1.5 liters.
• Lean oil - for frying.

Cooking process:

1. Peel and wash onions and carrots under running water. Wash the fish parts well and separate the fillets from the skin.
2. Pour water into a saucepan, add the salmon ridges and cook the broth for 25-30 minutes after boiling. After 20 minutes from boiling, add peppercorns and bay leaves.
3. In parallel, in another saucepan with a thick bottom, heat the vegetable oil, put the onions and carrots diced into cubes. Saute vegetables until light golden brown.
4. Strain the fish broth and pour into a saucepan to the fried vegetables. Once the broth boils, add the diced potatoes and cook for 15-20 minutes until tender.
5. Cut the salmon fillet into large pieces, send to the broth and cook for 3-5 minutes.
6. If the ear is very thick, add water, salt and season to taste, add cream, stir, bring the broth to a boil. Then add the chopped dill, bring to a boil and remove from heat.
7. Let the ear steep under the lid for 10-15 minutes, then serve.

Bon Appetit!

Step-by-step recipe for making salmon fish soup with millet

Rich and thick salmon soup with millet will warm and fill you with strength throughout the day. In a beautiful presentation, such a dish can even diversify the festive menu.

Cooking time: 70 minutes

Cooking time: 40 minutes

Servings: 5.

Ingredients:

• Soup set of salmon parts - 1 pc.
• Potatoes - 2 pcs.
• Onions - 0.5 pcs.
• Carrots - 0.5 pcs.
• Spices to taste.
• Millet - 0.5 tbsp.

Cooking process:

1. Defrost the soup set completely and rinse under running water. Remove the gills from the fish head.
2. Transfer the salmon to a saucepan, cover with water and place over high heat.
3. Skim off the foam periodically from the surface of the broth. After boiling, add spices, reduce heat, cover the pan with a lid and cook for 15-20 minutes.
4. Peel and wash vegetables. Cut onions and potatoes into cubes, carrots into thin strips.
5. Rinse millet and discard in a colander.
6. Remove the fish from the broth and place on a plate. Add millet and chopped vegetables to the broth. Cook until tender, about 15 minutes.
7. Disassemble the salmon, separate the fillet from the bones. Add fillets to broth, stir, season with salt to taste, bring to a boil and remove from heat. Serve the fish soup with a slice of fresh bread.

Bon Appetit!

A simple and delicious recipe for homemade red fish soup with rice

Red fish is great for first and second courses. The ear is incredibly tasty. At home, in no time can you cook a rich soup for lunch of red fish, vegetables and rice.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Fillet of red fish - 250 gr.
• Dill - 2-3 branches.
• Allspice peas - 3-5 pcs.
• Bay leaf - 1 pc.
• Onions - 0.5 pcs.
• Carrots - 1 pc.
• Potatoes - 1 pc.
• Rice - 0.5 tbsp.
• Salt to taste.
• Ground pepper - to taste.

Cooking process:

1. Wash the fillet, cut into portions and transfer to a saucepan.
2. Add dill, peppercorns and bay leaf, pour in water.
3. Peel the onions and carrots. Finely chop half of the onion, grate the carrots. Add vegetables to a saucepan and simmer for 20 minutes over medium heat.
4. After that, add potatoes and rice to the broth, continue to cook for 15 minutes.
5. Salt the ear to taste, add greens, boil for 2-3 minutes and remove from heat.
6. Pour hot soup into bowls and serve.

Bon Appetit!

How to cook rich and aromatic salmon fish soup with potatoes?

Salmon fish soup is so aromatic and appetizing that even if you are not very fond of fish dishes, you will not be able to resist here. The dish is prepared quickly and without much difficulty.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Salmon carcass - 1 kg.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Black peppercorns to taste.
• Bay leaf to taste.
• Salt to taste.
• Greens to taste.

Cooking process:

1. Rinse the salmon carcass thoroughly under running water, remove blood clots, remnants of viscera and gills.
2. Cut off the head and tail. Cut the fillet into portions.
3. Peel the onion and chop finely.
4. Peel the carrots and cut into cubes, you can grate on a coarse grater.
5. Peel and dice the potatoes. Finely chop the greens with a knife.
6. Put the head and tail in a saucepan, cover with water and put on medium heat. When the broth boils, reduce heat and cook for 25-30 minutes. After that, remove the tail and head, strain the broth.
7. Put the saucepan with the broth on the fire again, bring to a boil, add the potatoes and salmon fillets, cook for 15 minutes. After this add carrots and onions, continue to cook for 5-7 minutes. Finally, add herbs, spices and salt to taste. Remove the pan from the heat, cover with a lid and after 10 minutes the ear can be poured into plates.

Bon Appetit!

Real red fish soup on a fire in a cauldron

The most correct and rich ear is cooked in a cauldron with a scorched firebrand. If there is no fresh catch, then red fish soup sets are suitable for fish soup. It turns out to be no less tasty and satisfying.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Red fish - 500 gr.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Greens - 1 bunch.
• Salt to taste.
• Spices to taste.

Cooking process:

1. Peel the vegetables, defrost the fish completely.
2. Cut off the head from the carcass, remove the gills. Put the head, onion and spices in a cauldron, pour in water and cook for 20 minutes.
3. Cut the potatoes and carrots into large cubes. Remove the fish head from the broth.
4. Add potatoes, carrots and fish fillets to the broth. Continue to cook the fish soup for 15 minutes.
5. At the end, salt to taste, add herbs and you can pour the fragrant fish soup into plates.

Bon Appetit!

Incredibly delicious trout fish soup with melted cheese

Trout soup with melted cheese is a delicate universal soup for dinners. The dish is prepared quickly enough, which only plays into the hands of the hostesses.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Trout - 800 gr.
• Water - 2.5 liters.
• Salt to taste.
• Greens to taste.
• Potatoes - 5 pcs.
• Processed cheese - 150 gr.
• Canned green peas - 0.5 cans.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Butter - 20 gr.
• A mixture of peppers to taste.
• Bay leaf - 2 pcs.

Cooking process:

1. Fill the fish with water, bring to a boil, remove the foam. Add salt, pepper and herbs to the broth, cook for 20 minutes.
2. Then strain the broth, pour into a saucepan, add the diced potatoes and cook for 5 minutes.
3. Finely chop the onion and carrots and fry in butter until light golden brown.
4. Separate the flesh of the fish from the bones.
5. Add the sautéed vegetables and green peas to the broth, continue to cook for 5 minutes.
6. Next, add the processed cheese and cook, stirring constantly, until the cheese is completely dissolved.
7. After that, put the fish in the broth, mix, bring to a boil. remove the pan from heat.
8. Add chopped greens and pour the fish soup into bowls.

Bon Appetit!

How to cook fish soup from salmon belly at home?

In stores, very often on the shelves you can find salmon bellies at reasonable prices. This product is ideal for a rich fish soup broth. This recipe will make the perfect nutritious soup for lunch.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Salmon bellies - 500 gr.
• Rice - 100 gr.
• Potatoes - 400 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Salt to taste.
• Bay leaf - 1 pc.
• Cloves - 2 pcs.
• Allspice peas - 5 pcs.

Cooking process:

1. Pour water into a saucepan and put on fire. Wash the bellies of the salmon and separate the fillets from the skin.
2. Rinse the rice in several waters and transfer to a saucepan.
3. Peel the potatoes, wash, randomly chop and place in a saucepan.
4. Add the bellies to the pan, cook the ear for 15 minutes.
5. Peel the onion, chop finely.
6. Peel the carrots, wash and grate on a medium grater. Add carrots, onions to the broth and cook for 10 minutes. Then add salt and spices.
7. Boil the fish soup for a couple more minutes, then remove the pan from heat, cover and leave for 15 minutes. Chopped herbs can be added if desired before serving.

Bon Appetit!

A simple and quick recipe for fish soup from a red fish soup set

Favorite of many version of light red fish soup. The ear is not only tasty and appetizing in appearance, but also useful for the body due to the high content of healthy fats and Omega acids.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Water - 2.5 liters.
• Red fish soup set - 0.8-1 kg.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Allspice peas - to taste.
• Greens to taste.

Cooking process:

1. Pour water into a saucepan, put a soup set and one onion into it, put on fire.
2. Bring the broth to a boil, remove the foam and reduce the heat. Cook for 40 minutes until fish is done.
3. Then remove the fish from the broth and separate the fillets from the bones. Strain the broth through cheesecloth.
4. Put the broth on the fire again, when it boils, add the chopped potatoes, cook for 10-15 minutes, salt to taste. Finely chop the onion and carrots and fry in vegetable oil.
5. When the potatoes are boiled, add fish fillets, fried vegetables, spices and herbs to the fish soup, bring to a boil and pour the fish soup into plates.

Bon Appetit!