Red fish soup is a low-calorie dish with a delicate taste.
There are many variations of this dish, but each of them retains one cooking principle.
General principles for making red fish soups
Red fish soups are made from an unlimited range of products. It all depends on desire and imagination. Red fish is the main ingredient in the dish. Pieces of salmon, trout, salmon are most often thrown into soup.
If a fresh product is used for soup, it must be thoroughly washed and properly divided. And if only fish fillet is added to the dish, the ingredient should be cut into portions.
Fish broth from the head, tail and large bones can be used as a basis for soup.
Required vegetables should be washed, peeled and chopped. Onions with carrots are best spasserovat and put in a pan. Next, add potato slices, vegetables, cereals, and other complementary foods. In red fish soup, you can add rice, millet, pearl barley.
Red fish should be thrown into the soup only when all the ingredients are almost ready. You should let her cook for a few minutes. Add spices. At the very end, you can put chopped garlic. Close the container with a lid and remove from heat. Fragrant dish must be allowed to infuse for a while.
You can decorate red fish soup with a delicate taste with lemon rounds. Slices of citrus should be laid on the surface of the dish.
Creamy red fish soup
Ingredients
parsley - 4 branches
red fish - 320 g
onion - 65 g
large carrots - 55 g
tomato - 115 g
celery - 45 g
nonfat cream - 90 ml
butter - 55 g
salt
ground black pepper - a pinch
Cooking method
1. A piece of fish to get rid of scales. Remove bones.
2. Pour water into the pan.
3. Add salt.
4. Add pepper.
5. Boil the liquid.
6. Put chopped celery root.
7. Peel the potato. Cut into small strips. Put in a boiling liquid mixture.
8. Cut the fish fillet into strips. Put in a container with broth.
9. Cook the soup until the potatoes are ready.
10. Remove the peel from the onion. Finely chop.
11. Peel the carrots. Grate.
12. Melt the butter in a hot pan.
13. Pass the vegetable slices until soft.
14. Tomatoes dip in boiling water. Remove the peel. Get rid of the seeds.
15. Finely chop the pulp of tomatoes. Add to vegetables.
16. Extinguish the aromatic mixture under the lid over low heat.
17. Combine the broth and stewed vegetables. Mix.
18. Cook the dish for another 7 minutes.
19. Pour in the cream.
20. Bring the soup to a boil.
21. Remove the pan from the heat.
22. Pour soup with red fish into plates.
23. Pour chopped parsley into each plate.
24. Serve a dish with white bread.
Red fish soup with millet and vegetables
Ingredients
red fish (tail, ridge, fillet)
millet - 175 g
bay leaf - 1 pc.
onion bulbs - 135 g
fresh parsley - 220 g
carrots - 280 g
black pepper peas - 2 g
potatoes - 310 g
tomatoes - 90 g
salt - 8 g
Cooking method
1. Rinse the fish under running water. Send to the pan. Pour cool water.
2. Boil the broth. Get rid of the foam.
3. Put the whole peeled onion.
4. Sprinkle peas of pepper.
5. Salt.
6. Simmer for about 25 minutes.
7. Chop the remaining onion with a shallow straw.
8. Grind carrots with a grater.
9. Cut the potatoes into strips.
10. Chop the tomatoes into small slices.
11. Remove the fish from the pan.
12. Strain the broth. Pour into a clean pan.
13. Separate fish meat from bones. Disassemble into pieces.
14. Vegetables sent to the broth.
15. Add the tomatoes.
16. Put a sheet of laurel.
17. Cook for 10 minutes.
18. Millet rinse under cool running water.
19. Pour into a container with broth.
20. Put chopped parsley and pieces of fish.
21. Turn off the fire. Give a brew of red fish for about 16 minutes.
22. Serve warm with croutons.
Red fish soup with olives
Ingredients
salmon - 165 g
sturgeon - 120 g
pike perch - 90 g
pitted olives - 25 g
pickled mushrooms - 40 g
lemon - 6 cloves
pickled cucumber - 50 g
onion - 80 g
vegetable oil - 35 ml
capers - 24 g
flour - 22 g
cucumber pickle - 145 ml
spices - 14 g
Cooking method
1. To clear fish from scales and bones. Grind pieces of medium size.
2. Prepare 900 ml of strong broth from zander.
3. Fry the finely chopped onion in oil in a saucepan.
4. Pour flour there. Mix.
5. Add broth without fish.
6. Pour in the brine. Bring the mixture to a boil.
7. Pour boiling water over salmon and sturgeon pieces. Fry in a pan with butter.
8. Cut the peel from cucumbers. Chop straws. Add to filet.
9. Put tomato paste there.
10. Pour the mixture into the pan.
11. Boil red fish soup over low heat until fish meat is cooked.
12. 3 minutes before ready to put spices.
13. Serve with lemon slices, olives and herbs for lunch.
Red fish soup with cognac
Ingredients
Dry rice - 85 gr.
Cognac - 75 ml
Potato - 175 gr.
Bulbs - 3 pcs.
Tomatoes - 1 pc.
Carrots - 2 pcs.
Trout fillet - 210 gr.
Bay leaf - 3 gr.
Black pepper peas - 6 pcs.
Fresh greens - 110 gr.
Cooking method
1. Rinse the trout meat. Fold in the pan.
2. Pour in cool water.
3. Wait until the broth boils. Remove the foam.
4. Cook the broth for about 50 minutes.
5. Add peeled whole carrot and onion.
6. Sprinkle spices.
7. Remove the fish from the tank.
8. Cut the greens coarsely.
9. Cut the skin off the potato. Cut into strips.
10. Grind the remains of carrots.
11. Tomato chop into circles.
12. Put prepared foods into broth.
13. Rinse the rice in several waters.
14. Add to the soup. Boil for 12 minutes.
15. Throw fish fillets there.
16. Pour cognac. Boil.
17. Remove the pan from the heat.
18. Insist red fish soup under a closed lid for about 20 minutes.
19. Pour into plates.
20. Sprinkle with herbs.
21. Serve with vegetables.
Soup with seaweed and slices of red fish
Ingredients
salmon - 85 g
trout - 60 g
salmon - 55 g
round rice - 125 g
nori seaweed without additives and salt - 30 g
fish and soy sauce - 10 ml each
greens - a bunch
marjoram powder
Cooking method
1. Pour water into the container.
2. Bring to a boil.
3. Pour rice cereal.
4. Cool the prepared rice.
5. Boil 1.75 liters of water in a separate container.
6. In boiling water put the fillet of each type of fish, cut into portions. Cook for 4 minutes.
7. Take out the fish.
8. Pass the broth through a sieve with gauze.
9. Add fish sauce to the clear broth.
10. Pour in soy sauce.
11. Salt.
12. Cook for another 2 minutes.
13. Seaweed cut into strips. Throw in the pan.
14. Add pic.
15. Put slices of fish.
16. Sprinkle with marjoram.
17. Put several cubes of crackers in the plates.
18. Sprinkle chopped chives and parsley.
19. Pour red fish soup into plates.
Soup with green peas from red fish
Ingredients
half fish carcass
water - 1.4 l
laurel sheets - 2 pcs.
onions - 45 g
allspice peas - 4 g
dill greens, basil - 2 branches each
canned green peas - 80 g
rice groats - 90 g
canned olives - 70 g
Cooking method
1. Rinse the rice groats. Soak in boiling water.
2. Pour the required amount of water into the goose bowl.
3. Put the fish divided into pieces into it.
4. Bring to a boil.
5. Make the fire weaker. Remove foam. Cook for 8 minutes.
6. Add onion.
7. Pour peas of allspice.
8. Put bay leaves.
9. Add stalks of greenery.
10. Cook on low heat for 9 minutes.
11. Strain the liquid through a colander.
12. Pieces of fish set aside.
13. Pour the clean broth into the bowl.
14. Put on fire.
15. Put the rice there.
16. Bring the soup to a boil. Turn down the fire. Cook until rice is cooked.
17. Add some water.
18. Extract the bones from the fish. Send the meat to the soup.
19. Pour green peas.
20. Add chopped olives.
21. Salt.
22. Cook red fish soup with peas for another 2 minutes.
23. Turn off the fire.
24. Cover the container. Allow to stand for 12 minutes.
25. Serve the soup in a deep dish. Add a spoonful of butter and chopped herbs.
Red fish shrimp soup
Ingredients
Fish - 580 gr.
Red tomatoes - 160 gr.
Shrimp - 210 gr.
Onion - 95 gr.
Olive oil - 78 ml
Green onion - 55 gr.
Dill - 60 gr.
Vegetable broth - 1.9 L
Dried thyme -4 gr.
Dried Rosemary - 5 g.
Salt and pepper
Cooking method
1. Dip the tomatoes in boiling water. Get rid of the skin. Cut the pulp into pieces.
2. Peel the bulbs. Chop into pieces.
3. Rinse and chop the green onions and dill.
4. Pour oil into a pan with a thick bottom. Fry the onions.
5. Add the fish slices. Fry on all sides.
6. Put chopped tomatoes.
7. Pour sliced green onions.
8. Add the dill.
9. Stew for another 4 minutes.
10. Pour the boiling broth.
11. Send there peeled shrimp.
12. Sprinkle with salt.
13. Pepper.
14. Bring to readiness.
15. Ready soup of red fish with shrimp pour on plates. Serve with brown bread.
Delicate broccoli and red fish soup
Ingredients
broccoli - 160 g
carrots - 105 g
onion - 75 g
cream - 220 g
salted red fish - 70 g
salt and spices - optional
Cooking method
1. Broccoli divided into inflorescences.
2. Put in a pan with a little water. Sprinkle salt. Boil it.
3. Put the finished inflorescences in a separate bowl.
4. Leave the broth.
5. Cut onions without husks.
6. Wash the carrots. Grind using a grater. Simmer until tender.
7. Steamed vegetables sent to the container with broccoli.
8. Pour 240 ml of broth.
9. Puree with a blender.
10. Put the container on fire.
11. Add a small amount of vegetable broth.
12. Put the cream there.
13. Sprinkle with salt.
14. Pour spices.
15. Bring the mixture to a boil. Remove the container from the stove.
16. Cut salted fish into small pieces.
17. Arrange on plates.
18. Pour in mashed soup.
Red Fish Soups: Tips and Tricks
For the broth, you can use the ridge, head, red fish fillet.
Cut fresh fish as follows: start from the head, then cut it into 2 parts, separate the ridge and remove small bones, cut the skin. Fillet must be cut into several parts and sent to the pan.
You can add both fresh and salted fish to red fish soup.
If you put chopped herbs in a hot soup with fish, the dish will acquire a unique flavor.
Any kind of fish should be thrown into the container at the end of cooking.
Overcooked fish will fall into small pieces.
If the fish fillet is cooked, but the other ingredients are not, the pieces of fish should be removed from the soup and put in plates.
Potatoes need to be cut quite medium-sized so that the product is cooked faster and more uniformly.
To remove from the broth the remnants of unrefined foam, the liquid must be filtered: put a linen napkin on the colander and pour the broth into it.
After filtering, the fish broth becomes lighter and more transparent.
A small amount of red fish gives a rich and strong broth.
Passion onions until soft.
You can put marjoram, rosemary, cloves, saffron, ginger in the broth.
Red fish soup is served for lunch or dinner with croutons and herbs.
It is better to salt the broth after boiling. Salt must be put together with a leaf of laurel, then the potato also absorbs salt.
To prepare soup with red fish, cereals are boiled in advance. It is necessary to cook it, lay it on a sieve and add it to the container with the broth at the very end of cooking. You can pour the cereal with water several hours before use or fry in a saucepan without fat.
If you plan to cook cereals before starting to cook the soup, it is recommended to use a 2: 1 ratio of liquid to cereal.
When the cereal is being prepared, you can put a small amount of butter in it, it will turn out friable.
Parsley root will help the dish acquire a more pleasant aroma.
Almost every version of fish soup offers to take out the finished fish fillet and add it only when serving goodies. Slices of cooked red fish can be used for other dishes, and soup can be consumed without them.
