The recipe for a classic fish soup at home. Step by step recipe with photo

Greetings, dear readers. At the mere mention of words such as "fire, ear recipe classic", my drool starts to flow and gastric juice is actively secreted. I, an angler with great experience, had the honor to tell you the secrets of this fish soup!

The foundation of the basics

I'll tell you about the general principles of cooking fish soup. How is it different from fish soup? The main difference is that the classic Russian fish soup does not require frying vegetables for the broth. It is also cooked for. You can cook on a gas or electric stove, but there will be no real aroma, the so-called "haze".

What are single, double and triple ear?

Any parts of fish gutted and cleaned of scales will be useful to us, the main thing is to remove the gills from. Have you caught a package of perches or ruffs? They will go into business, from the ruffs the most rich first broth is obtained. A simple ear will be called such, which is cooked in one broth with a single laying of fish, it does not matter, one or several types. Double is prepared like this - first, fins, tails, small fish are laid. Then they are removed with a slotted spoon and either thrown away, or parts of the meat are separated from the bones and used for the second laying. More noble species go to the second tab - pike perch, pike, are added to the broth. A triple fish soup is prepared in the same way, only there are three bookmarks in the broth, the third batch is filled with the noblest fish, like, or salmon.

What to cook from?

Wuhu can be cooked from almost any river fish that is available to you. It doesn't matter if you caught it yourself or bought it in the store. It is especially tasty from pike, pike perch, salmon, sterlet. But remember that sturgeon species are in the Red Book, so you can only buy such fish. Self-fishing of sturgeon breeds in Russia is prohibited, being poaching. But you can also cook fish soup from hake, but the taste will be different, the fish is more suitable for soups.

About embers, vodka and cereals

You have heard that before the end of boiling the fish soup, it is imperative to pour a glass of vodka into it and dip the firebrand from the fire. Here's an example with a photo:

And why is this done? Everything is simple - vodka beats off the smell of mud, and the firebrand gives color and a special "haze" aroma to the broth. What cereal to add to a classic ear is a subject of heated debate. You can cook with any cereal - with, with barley, there are even fans of rice.

Cooking nuances

I will take the amount of ingredients based on a 5-liter pot and five people.

Simple classic fish soup recipe

Ingredients:

Fish - 0.7-0.8 kg.
Water - 4 - 4.5 liters.
Salt to taste, pepper - 5-7 peas, bay leaf - 3-4 leaves.
Carrots - 2 pcs.
Potatoes (large) - 4 pcs.
Onion - 1 head.
Millet - 100 gr.

Step by step recipe:

1. Bring the water to a boil, put the fish there, cook for 15 minutes.

2. Cut carrots, potatoes into cubes, peel the onion, but do not cut it, then discard the onion.

3. After 15 minutes of cooking, add carrots, potatoes, onions, millet, cook for another 20 minutes.

4. For 2-3 minutes until cooked, put salt, pepper, lavrushka. If desired, pour in a glass of vodka and dip the firebrand into the broth for 2-3 seconds.

5. Remove the pot, let it brew for 15-20 minutes. Then we throw out the onion, pour it into plates.

Double fish soup recipe

It is cooked in the same way as in the previous recipe, but the fish requires 1-1.2 kg, we cook the first broth for 15 minutes from fines, tails, heads, then we throw it away, and along with vegetables and cereals we add pieces of the main fish that are already portioned cut. This video shows an option for cooking double fish soup from carp (carp):

Salmon fish soup recipe

Ingredients:

Salmon - 1.5 kg.
Potatoes - 4 pcs.
Carrots - 2 pcs.
Bulb onions - 1 pc.
Greens - 1 bunch.
Bay leaf - 2-3 leaves.
Pepper-peas - 4-5 pcs.
Salt to taste.

Step by step recipe:

1. Add the head, fins, tail to boiling water, cook for 40-50 minutes.

2. Take out the fish with a slotted spoon, separate the meat from the bones and head.

Introduction (general information about the dish, history, degree of usefulness, etc.)

The most delicious fish soup is made in a stove or on a fire. For a long time, it was prepared only from small river fish, which can be easily caught near the coast. Nowadays, you can buy perch, crucian carp or carp at any store. But not every chef will be able to prepare a fragrant traditional fish soup from them.

The classic recipe uses perch. It is moderately fatty, thanks to this the dish will be healthy and nutritious. Such an ear will not weigh down the stomach, but it will give energy for the whole day. It is easy to prepare even for beginners in the kitchen.

Ingredients:

Perch - 400 g;
Carrots - 150 g;
Potatoes - 300 g;
Onions - 100 g;
Salt and pepper, bay leaves;
Dill, parsley, other herbs.

Step-by-step river fish soup recipe

The hardest part of cooking is processing the fish. Perch should be thoroughly rinsed, gills and other inedible parts removed. There is no need to peel the husk at this stage!

Put the perches in a saucepan, cover with cold water and put on fire. Add the peeled onion to the same container. Bring to a boil, season with salt and skim.

Remove the perches from the water, strain the broth. Then add potatoes, carrots and spices there.

Remove the bones from the fish, cut it into fillets. Return to broth, cook for 10 minutes.

Chop the greens. Add it to the soup, simmer for another 5-7 minutes. You can additionally sprinkle each serving with dill and parsley.

The soup is served hot, but it tastes good when it cools. For satiety, some housewives add millet and other cereals to the ear, but there are no such ingredients in the classic recipe. To make the broth clear, you can add whipped protein or a small amount of vodka to the broth at the end of cooking.

Option 2: A quick river fish soup recipe

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or a ridge. In this case, the broth will remain rich, and their fillets can make a wonderful dinner. And remember that you cannot cook fish for a long time. It boils down instantly, losing its flavor. Therefore, it is better to first cook the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potatoes - 400 g;
Bay leaf, pepper mix;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and add all vegetables to it. Cook for 20 minutes over low heat.

Rinse the fish heads or other parts. Remove gills and scales.

Use a slotted spoon to remove the carrots and onions from the broth. crush the mashed potatoes with a fork, you can additionally grind them with a blender.

Return the onions and carrots to the pan, put the fish there. Boil for 15 minutes, then season with salt and pepper.

Three minutes before turning off the heat, add bay leaves and finely chopped herbs to the soup.

If you are in a hurry, you can taste the fish soup immediately after cooking. But it is better to let it brew for 10 minutes under the lid. In this case, aromas and tastes will be more pronounced, saturated.

Option 3: River fish soup in broth

To prepare a dish according to this recipe, you will have to cook the broth in advance, then cool it. It is best to cook it with chicken pieces, although vegetable broth will work as well.

Ingredients:

Crucian carp - 600 g;
Potatoes - 350 g;
Broth - one and a half liters;
Bulb;
A bunch of dill;
Carrots - 150 g;
Three medium sized tomatoes;
Sour cream - 1 glass;
Salt, white pepper.

Step by step recipe

First, wash the fish and clean it from the insides. Scrape off the scales so they don't end up in the finished soup. Remove the tail and fins and cut the crucian carp into small pieces.

Prepare a three-liter saucepan in which the crucian carp will be boiled. Fill it with broth and water in a 2: 1 proportion, put on fire.

Peel potatoes and tomatoes. Cut them into cubes. Put the potatoes in a saucepan with the fish, bring to a boil. After that, reduce heat to low, season with salt.

Onions and carrots also need to be peeled and finely chopped or grated. Fry them in hot vegetable oil until soft. When the onion turns golden, add the tomatoes and sour cream to it. Simmer for a couple more minutes, then remove the pan from heat.

Pour the contents of the skillet into the pot. Add salt, pepper and spices to taste. Check the potatoes for doneness.

When the potatoes are soft, add the chopped dill to the pot. Turn off heat, cover and wait 10 minutes. During this time, the soup will "reach" and acquire a wonderful shade.

It is better to cook the fish soup in small quantities so that the whole family can eat it in 1-2 times. Only a fresh dish contains a maximum of magnesium and B vitamins, which are necessary for the body of people at any age.

Option 4: Ukha from two types of river fish

To make the soup as tasty as possible, you need to use at least two varieties of fish. Ideal for fish soup, ruff, ide, perch, pike perch and crucian carp. This recipe uses perch and carp, but you can add other fish if you like. Remember to remove the gills, eyes, and intestines first.

Ingredients:

Perch - 400 g;
Carp - 400 g;
Potatoes - 500 g;
Three onions;
Four tomatoes;
A handful of millet or rice;
Bay leaf, peppercorns;
Salt, a pinch of sugar.

How to cook

Cut the fish into portions and place them in boiling water. Add bay leaves, peppers and diced potatoes.

Peel the onions and tomatoes, cut into large pieces. Add them to the broth, cook over low heat.

Rinse the cereal, put it in the soup and stir well. Add a little water if necessary, cover the pan with a lid.

All ingredients will be ready 25 minutes after being boiled. Timed the time, 5 minutes before the end, put dill, salt and sugar in the ear.

It is in this recipe that the addition of different spices will be appropriate. Purchase a special fish mix or experiment depending on the variety. Rosemary, thyme and basil go well with perch.

Option 5: Ear of the healthiest river fish with egg

To prepare this dish, you need to catch or buy pike perch in a fish store. He lives only in the cleanest reservoirs, so the meat will be as healthy and tasty as possible. Each carcass of this fish contains a huge amount of magnesium, potassium, chromium and iodine.

Ingredients:

Pike perch - 500 g;
White bread - 150 g;
One onion;
Egg;
Vinegar 6% - 5 g;
Salt and pepper;
Celery, parsley and dill.

Step by step recipe

Start by cutting the pike perch. If you bought it frozen, it is best to defrost it in the refrigerator for 24 hours. But in the absence of time, you can do this at room temperature. The fish will thaw in 2-3 hours.

Remove scales, fins, and heads with tails. Rinse the fish carcasses, cut them into large pieces.

Fill the fins, heads and tails of the walleye with water. Add parsley and celery to the same saucepan. Put on fire and bring to a boil.

Cut the bread into small cubes, dry it in the oven or in a frying pan.

Strain the broth half an hour after boiling. Put the pike perch fillet in the remaining water, salt and cook for 20 minutes.

Separate the white from the yolk. Grind the latter with vinegar, add a little hot broth. When the mixture heats up, gradually add it to the saucepan.

Place a few croutons on each plate as you serve. If you're on a diet, stick to whole grain crisps.

Pike perch fish soup is perfect for people who are losing weight, because the calorie content of this soup is minimal. It is also recommended to eat it after large-scale holidays. Such a dish will not harm the figure, it will help to recover more easily after a feast with an abundance of mayonnaise salads. There are no potatoes or cereals in it, it does not leave heaviness in the stomach.

River fish soup at home: a recipe

Ukha from river fish, cooked according to the presented recipe at home, is a very tasty and rich first dish that smells like summer and a fire. To prepare this dish, you will need a minimum set of products and spices.

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Ingredients

any river fish - 1.5 kilograms;
fresh dill - 1 bunch;
potatoes - 4 pieces;
spices to taste;
water - 2 liters;
bay leaf - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
peppercorns - 2 pieces;
carrots - 2 pieces.

Home cooking recipe

The fish soup prepared according to this recipe turns out to be very light and non-greasy. For this recipe, you can use different types of river fish to taste.

The river fish is peeled, carefully cut out the gills, and the entrails and eyes are removed. The head and fins do not have to be trimmed. We wash the carcasses several times in water and cut into portions.
We spread the fish in a saucepan, fill it with water, add the carrots, previously cut into half rings. We cook all the contents, remembering to periodically remove the foam.
Strain the finished fish broth through a sieve and place over medium heat. Put the pieces of fish separated from the bones in a saucepan.
After about 10 minutes add the potatoes, chopped into medium cubes, chopped onions and carrots. Salt, pepper and continue to cook until tender.
Peel the cloves of garlic, chop finely or chop with a press. Add bay leaf, peppercorns and chopped dill.
We boil the broth with the added spices for 5 minutes. We are waiting for the finished ear to infuse under a closed lid for several minutes and pour it into portioned plates.

During the preparation of fish soup, you can add a few tablespoons of alcohol or a glass of vodka. This will make the fish broth more transparent from the added alcohol.

How to cook delicious river fish soup at home?

It is very simple to prepare a delicious fish soup, you should have fresh river fish, from which we cut off the head, tail and fins and put them on the stove to cook, be sure to put one whole carrot and one large head of onion there.

When all this is cooked for about thirty minutes until cooked, we take a slotted spoon and take everything out of the pan. And put the potatoes there, which we cut into cubes, and also put the carrots, which we rub on a fine grater, when the potatoes boil, we need to put the fish there, which was already peeled and cut into medium pieces.

Then we salt everything and bring to readiness, after that we put green dill and parsley in the ear, chopping them finely.

Delicious fish soup must be prepared from fresh fish and by no means because of ice cream. First, I cook the potato broth, then add the peppercorns, you can put the fragrant one, throw the whole onion head. When the potatoes are cooked, I add fish and bay leaves, the main thing is not to digest the fish. The fish soup is very tasty.

UHA from river fish at home.

Ingredients

Any fish 1-1.5 kg.

Potatoes 2 pcs medium.

Black peppercorns 6 - 8 pcs.

Bay leaf 5 - 6 pcs.

Parsley root 1.

Pour water into a saucepan and season with salt.

Cut the potatoes into slices, cut the carrots into slices, cut the onions into rings, divide the parsley root into 4 parts.

Put all the vegetables in a saucepan and cook over medium heat until the potatoes are boiled, then put the pieces of prepared fish and cook for 10 minutes, then remove the parsley root, add bay leaves, peppercorns and dill, and cook for another 1 minute.

The ear is ready. Bon Appetit.

I remember how they used to cook delicious fish soup from different fish, the fish was cleaned, the scales were washed well, the fins were cut off from the large fish, the scales, fins and bony trifles were lowered into the pan, cooked for about 20 minutes, filtered the broth, threw out the thick, and put it in this broth good fish, whole onion, carrots. Optionally, you can add potatoes. I also remember that in addition to greens, a little beet tops was added, the ear turned out to be simply royal. Onions and carrots were also thrown away. You need to salt and pepper at the very end of cooking, add greens when the fire is already off. The ear should stand a little and then you can pour it into plates.

Step-by-step recipe for making fish soup at home:

To cook fish soup at home, we need:

Fish (any) 1 kg.

Bay leaf 4-5 leaves

Parsley root - 2 pcs.

Black peppercorns (if you don't like peas, you can use the usual ground).

Dill (preferably fresh) - 1 small bunch.

Preparation:

1. We take a large saucepan, pour water and put it on the stove! Meanwhile, while the water is boiling, we cut vegetables: potatoes, carrots, parsley root and onions! Cut the carrots the way you like, want large, want small! Potatoes in ordinary squares, but not small, otherwise it will boil! Well, onions too, as you like, you want in half rings, you want finely! Just cut the parsley root in half!

2. When the water boils, you need to add salt and add all the chopped vegetables there! Cook for about 15 minutes. Then toss in the bay leaf and pepper! All together should boil for a couple of minutes!

3. Then, we throw the fish! Cook the fish for about 8-9 minutes!

4. At the end, add the washed and chopped dill! And extract the parsley root from the pan! Be sure to try the salt! Cook for another 3 minutes and turn off the stove!

How to cook fish soup: the most delicious recipe

There are a huge number of soup recipes that even a novice housewife can cook. They are made from vegetables, various types of meat, sea or river fish, as well as legumes and cereals. Before you cook the fish soup, you need to find out more about the fish used, cutting and some of the nuances. You can cook both on gas at home and on a fire while fishing or hiking.

Simple and delicious recipes

What kind of fish is best for cooking? The easiest way is to cook delicious fish soup from river fish. This can be done right on the river bank by catching a fresh carcass. Instances of any size are suitable: small ones are used whole, and large ones are cut into several parts. At home, it is recommended to try salmon stews in a jar or mackerel, as well as from canned saury or sea species.

potatoes - 4 pcs.;
one onion;
one medium carrot;
fresh parsley and green onions - a small bunch;
salt, black pepper, bay leaves.

How to cook pike fish soup at home? Remove gills and eyes, rinse the head well under water. Then send to cook over the fire, do not forget to add salt water and add spices. Wait until it boils, remove the foam and cover with a lid. It will take about 40 minutes to prepare, then you need to get the head out. Chop the potatoes into slices, put them in a boiling broth. Add carrot circles and diced onions there. Keep on medium heat for twenty minutes, during this time you can take the meat from the bones. Return it to the pan, add chopped greens and serve the ear from the pike's head to the table.

From river fish on a fire, a fragrant and nutritious soup is obtained. The taste will be much brighter, thanks to the outdoor cooking with fresh carcasses of different types. Usually a pot or cauldron is used, but a regular saucepan will do. Ingredients:

any small fish (carp, pike perch, pike or roach) - 10-12 pcs.;
onion - 1 pc .;
potatoes - 5-6 pcs.;
carrots - 1 pc.;
tomato - 1-2 pcs.;
greens;
salt, black pepper.

Cooking fish soup over a fire in a cauldron. Peel the fish, make an incision on the abdomen and pull out the insides, wash. Peel the potatoes, cut them into several large pieces, and put them on the bottom of the pot. Add fish, add water, salt and pepper. Put on fire and cook, covered, for about 5 minutes. Toss in the whole onion and chopped carrots. Next, you need to remove the lid, mix the foam, continue to cook over low heat until the fish and carrots are soft. Remove the onion from the finished fish soup, add fresh herbs and a tomato, cut into 4-6 slices. In a similar way, you can cook fish soup from river fish at home, it turns out to be just as tasty.

There are several opinions as to how to prepare a classic ear... First: ear always prepared from the same type of fish. Therefore, it happens salmon ear, pike ear, trout ear, carp ear, sterlet ear, perch ear, pink salmon ear, pike perch ear, fish soup, catfish ear, sturgeon ear, carp ear, salmon ear, bream ear, saury ear, cod ear, ear ruff, pollock ear, cod ear, mackerel ear, pelengas ear, silver carp ear, burbot ear, roach ear... Second opinion and second technology allows cooking fish soup from several varieties of fish - mixed or in several steps. For example, small fish are boiled first, and then more expensive and tasty fish are cooked in this broth. Ear, cooking recipe which includes the change of three portions of fish, is called a triple ear. The royal fish soup is prepared according to the same principle, however, in chicken or even mushroom broth. Ear, recipe which involves cooking it in chicken broth, also called rooster ear.

Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ear can be of several types. White ear - ear from river fish: from a ruff (it is believed that the most delicious ear is obtained from ruffs - because of a ruff of mucus), perch, pike perch, whitefish. Black ear - from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. An ear made from a red fish is called a red ear. Fishing fish soup stands apart. Ukha on a fire - this is not for you cooking fish soup at home. Fishing fish soup is prepared from any fish that has been caught. How to cook fish soup any fisherman knows: the water must come from the river, in an almost finished ear you need to extinguish the smoldering firebrand, and be sure to add a little vodka or pepper vodka to the ear at the end. As you can see, there are many ways to cook fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors - an ear made from salmon heads. Typically Volga ear is a sterlet ear. The original recipe has a Finnish ear. Finland is a country of a thousand lakes, the Finns know how to cook fish soup. Finnish ear with cream few will leave indifferent. Even canned fish soup is quite popular today. The recipe for canned fish soup captivates with its simplicity: you put canned fish in a decoction of vegetables, and the canned fish soup is ready.

If you are looking for: salmon ear recipe, pike ear recipe, trout ear recipe, perch ear recipe, pink salmon ear recipe, crucian carp ear recipe, sterlet ear recipe, sturgeon ear recipe, royal ear recipe, catfish recipe, carp ear recipe, ear recipe with photos, you will find on our website many options for delicious recipes.

How to cook fish soup properly.

Do not cook the fish soup in an aluminum pot.

How to cook a transparent fish soup? Do not put potatoes in your ear.

- How much to cook fish soup the fish's eyes will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let your ear brew a little.

After cooking the fish soup, remove the bay leaf from it, otherwise the ear may then taste bitter.

Put greens in a bowl with fish soup, not in a saucepan.

Wash the fish, clean it, gut and remove the gills.

Advice. Freshly caught river fish are advised not to gut or clean, just remove the gills.

Cut large fish into pieces, leave small fish as they are.
Place a third part of fish fines or fish head and trimmings in a saucepan.

Advice. Even one type of fish will make a delicious fish soup. The secret of delicious fish soup is in the triple fish setting for a richer and more delicious fish broth. For a broth, a salmon or trout head is perfect. If the head is large, it can be cut into 2-3 pieces.

Pour the fish with cold (!) Water.

Bring to a boil and skim thoroughly.
Add more fish (or fish head) and raw peeled onions.

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

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

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

Advice. Throw the bulbs out - they gave all their aroma to the broth; You can either eat the fish (if you used better pieces of fish instead of fish scraps), or give it to the cats, because the fish also gave all its taste and useful properties to the fish broth :)

Strain the broth through a cheesecloth folded in several layers.

Return the pot to the heat and bring the broth to a boil.
Put pieces of fish fillet, peppercorns and bay leaves in the broth.
Cook for about 8-10 minutes with a low boil.
2 minutes before being ready, pour vodka into the ear, if desired, add dill, add salt, pepper to taste and remove from heat.

Advice. Vodka gives the ear a pleasant spicy note, while alcohol is not felt in the ear at all. But if you wish, you do not need to add vodka.

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

Advice. You can make a more satisfying option

Each nation has its own recipes for making fish soup at home. There are many recipes for fish soup. Here are five easy-to-prepare, fast homemade fish soup recipes.

To prepare homemade fish soup, you will need the most common vegetables and fish. The fish can be river or sea fish, depending on your taste.

Fish soup recipe at home

Number of products:

Recipe Information

Cuisine: Russian
Type of dish: hot dish
Cooking method: on the stove
Servings: 10
40 minutes

300-350 grams of small fish or heads, tails, bones;
350-400 grams of large fish cut into pieces (pike perch, silver carp);
1 large onion;
1 parsley (root and herbs);
2 leaves of laurel tree;
5-7 peas of black pepper;
2.5 liters of water;
4-5 potato tubers;
1 medium carrot;

Cooking procedure:

To cook fish soup at home, first of all, you need to prepare the fish: clean it from scales, remove the giblets, gills. Rinse well with running water.

Gut the pike perch, cut off the head, tail, fins. Cut the carcass into portions. Rinse well to remove blood and fish mucus.

Peel potato tubers, wash, cut into cubes.

Peel the parsley root, carrots and onions, chop into pieces with a knife. Dip the sprigs of parsley into a bowl, changing the water several times, also finely chop. Carrots can be cut into several pieces. After it is cooked, it is removed from the broth.

Put the head, tail, fins, small fish in gauze, tie a knot. Boil the fish in a knot of gauze so that you do not choose bones later. You can cook without cheesecloth, then strain the broth through a sieve.

Pour clean drinking water into a saucepan, dip a bundle with small fish into it.

Put the saucepan on the stove burner fire, bring water to a boil. As soon as foam appears, it must be removed with a slotted spoon.

After boiling water, add chopped parsley root, onions, bay leaves, black pepper to the pan. Cover the pan with a lid, reducing the heat of the burner to low flame. Cook for 30-35 minutes.

Remove the gauze bag with fish fines from the pan. Bring the fish soup to a boil, dip the potato cubes into it. Boil potatoes until half cooked, then add pieces of pike perch carcass. Cook until tender for 10-15 minutes. 2-3 minutes before the end of cooking, do not forget to salt the fish soup prepared at home.

When serving, add some chopped parsley to each plate.

Homemade perch soup

Very often wives, whose husband is a lover of fishing, have to "puzzle" their brains: "Where to attach the perches?" It is very difficult to clean the perch from the scales, but its meat is tasty and there are no small bones. Perch can be used to make fish soup.

Number of products:

80 grams of millet or rice;
1 onion;
1 carrot;
1 clove of garlic (optional)
9-10 peas of black pepper;
1 lava leaf;
400-700 grams of small perches;

Operating procedure:

The smallest fish need not be cleaned. Just take out the insides with gills. Rinse the gutted fish well with water. Transfer to a cooking bowl, add water. The water should be 1.5-2 centimeters higher than the fish.

You need to cook the fish longer to get a rich broth. Carrots, onions and spices are boiled with the fish. Vegetables are cut in large pieces.

From large perches, the scales are cut with a knife along with the skin.

After 25-30 minutes, the entire contents of the pan are filtered through a colander with a fine mesh. The broth is poured back into the cooking container, brought to a boil.

The groats, washed from dirt and flour residues, are dipped into a boiling liquid along with large fish, salted and boiled until tender. 3-4 minutes before the end, greens are thrown into the soup.

Mediterranean fish soup

If you live on the seashore, then naturally, fish becomes the main product for cooking. Ukha, cooked according to southern recipes, has a spicier taste and tomatoes added to the soup.

Number of products:

650-700 grams of fish;
1 onion;
1 carrot;
2 cloves of garlic;
2-3 tomatoes;
2-3 potato tubers;
1-2 leaves of laurel;
2-3 tablespoons of olive oil (can be replaced with sunflower oil);
salt, black pepper to taste;
15 grams of parsley or cilantro;

Operating procedure:

Wash all vegetables for fish soup. Cut the peeled potatoes into cubes. Cut the tomatoes into slices, chop the onion, carrots into small pieces.

Remove scales from fish, gut, wash, cut into loin pieces. Remove eyes and gills from the head. Cook the broth from the tail, fins, ridge and head. Collect the foam from the broth surface with a slotted spoon. Strain the finished broth through a fine sieve so that no small bones remain.

In a large saucepan, fry the garlic, carrots, onions in vegetable oil. Stir the vegetables constantly so that they do not burn.

Fry for about five minutes, then add the tomato slices. Simmer over low heat for another five minutes.

Pour the fish broth into the finished vegetable dressing, bring to a boil, then put the fish fillet pieces. Cook over low heat for 7-9 minutes. At the end of cooking, add bay leaves and season with salt.

Serve hot, sprinkle with finely chopped parsley.

Recipe for Georgian fish soup cooked at home.

For cooking, peoples living in the south often use walnuts, hot spices and herbs. From the addition of these products, the dishes that are familiar to us completely change the taste. Homemade fish soup in Georgian is prepared with a decoction of vegetables and spices.

Number of products:

For broth

1 parsley root;
4-5 peas of allspice;
1-2 leaves of laurel;
1 celery stalk;
1 onion;

3 onions;
2-3 tomatoes or 2 tablespoons of tomato sauce;
1 tablespoon flour;
500-550 grams of fish fillet;
60-70 grams of peeled walnut kernels;
2-3 cloves of garlic;
2.5 liters of water;
5-6 sprigs of parsley;
4-5 sprigs of cilantro and dill;
salt to taste;

Operating procedure:

For the vegetable broth, prepare spices and herbs: wash the celery, peel the parsley root, cut into small pieces.

Boil water with parsley, celery, onion, pepper and bay leaf. After boiling it for five minutes, drain and cool.

Cut the fish fillet into pieces, dip in the broth, put on the fire to simmer. Remove the floating foam, trying to keep the fat. Then use a spoon to scoop up the fat.

Pour the fat into a saucepan or frying pan. Peel the onion and garlic. Wash, cut with a knife into small pieces. Sprinkle flour on the onion, then dip in fish oil. Simmer on low heat, covered until soft.

Chop the kernels with a blender, crush the garlic and mix with salt.

If a blender is not available, the kernels can be crushed with a rolling pin.

Add the prepared onion to the fish, bring to a boil. After 5-6 minutes, season the fish soup with crushed garlic, tomato sauce and walnut kernels. Boil for 10 minutes.