10 recipes for fish soup from pike, crucian carp, pike perch, salmon and more

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Any fish will make the dish rich and delicious.

1. Ukha from river fish

Ingredients

• 800 g of fresh river fish;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 5-6 sprigs of dill or parsley;
• 1¾ l of water;
• 1 bay leaf;
• 6–8 black peppercorns;
• salt to taste.

Preparation

Peel the fish, gut, remove the gills and cut into large pieces. Use the small one entirely.

Divide the potatoes and carrots into medium pieces. Peel the onion. Chop the greens.

Boil water in a saucepan, put onion, carrots and potatoes in it. Cook over medium heat for 15-20 minutes, until vegetables are tender.

Then add fish, bay leaf and pepper. Cook for another 7-15 minutes, depending on the size of the pieces. Then remove the onion and salt the soup. Sprinkle with herbs before serving.

2. Red fish ear with parsley root

Ingredients

• 3 carrots;
• 2 onions;
• 2-3 parsley roots;
• 4-5 sprigs of dill;
• 500 g of red fish, such as salmon (tails and trimmings can be used);
• 2½ liters of water;
• 2-3 tablespoons of vegetable oil;
• 1 bay leaf;
• salt to taste;
• black and white peppercorns - to taste.

Preparation

Cut carrots, onions and parsley root into medium pieces. Chop the greens.

Cut the fish into large pieces, wash and put in a saucepan. Pour 1 liter of water and cook over medium heat for 2-3 minutes after boiling. Then fold in a colander and rinse. Rinse the pot.

Pour oil into a skillet and heat over medium heat. Fry vegetables until golden brown, about 5-7 minutes.

Place fish and vegetables in a saucepan. Pour over the rest of the water, add bay leaf, salt and pepper. Cook over medium heat for about 20 minutes. Add the herbs a few minutes before cooking.

3. Pike ear with vodka and millet

Ingredients

• 300 g of pike;
• 100 g of millet;
• 1 onion;
• 1 carrot;
• 3 potatoes;
• 1 bunch of greens;
• 2 bay leaves;
• 5-6 peas of allspice;
• 2½ liters of water;
• ½ teaspoon thyme;
• salt to taste;
• ½ teaspoon ground black pepper;
• 50 g of vodka.

Preparation

Peel the pike, gut, rinse and cut into medium pieces. The head and tail can also be added to the soup.

Rinse millet and soak.

Meanwhile, cut the onion in the husk into halves, the carrots into quarters, the potatoes into medium pieces. Chop the greens.

Place fish, onions, carrots, bay leaves and peppercorns in a saucepan. Cover with water and cook over medium heat, periodically remove the foam. After 10-15 minutes, remove the pike, onion, carrot and bay leaf from the pan.

Strain the remaining broth through a sieve and return back to the pan along with the fish, boiled vegetables, potatoes, thyme, salt and ground pepper. After boiling, add millet and cook for another 15 minutes. Add almost all the greens, pour in the vodka. Cook for another 5 minutes.

Let the ear steep for a quarter of an hour before serving. Decorate with herbs.

3. Pike perch soup with tomatoes

Ingredients

• 1 large potato;
• 2 onions;
• 10-12 cherry or 4-6 ordinary tomatoes;
• 7-8 stalks of green onions;
• 5-6 sprigs of parsley;
• 5-6 sprigs of dill;
• 2120 ml of water;
• 4 tablespoons of wheat grits;
• 700 g pike perch;
• 3 allspice peas;
• 1 bay leaf;
• salt to taste;
• ⅓ a teaspoon of ground black pepper;
• 2 tablespoons of ghee

Preparation

Cut the potatoes into medium cubes, one onion into small ones. Divide the cherry into halves. Finely chop the green onion, parsley and dill.

Pour 120 ml of water into a saucepan. Boil, add wheat grits and cook for 15 minutes. Cover and leave to cool.

Peel the pike perch, gut, rinse and cut into medium pieces. Cover with remaining water and bring to a boil over medium heat. As soon as foam starts to appear, reduce heat to low. Add peppercorns, bay leaves, and whole onion. Season with salt and pepper. Cook for 15 minutes, constantly remove the foam.

Place the fish in a bowl and cover. Strain the broth through a sieve and boil again. Add chopped onions and potatoes. Cook over medium heat for 10-15 minutes. Then add the cooked fish, herbs, tomatoes and wheat grits. Throw in the oil after 3 minutes. Turn off the heat and let the ear steep for about a quarter of an hour.

4. Carp fish soup with parsnips

Ingredients

• 1½ kg of carp;
• 1 parsnip root - optional;
• 1 parsley root;
• 1 small carrot;
• 8-10 sprigs of dill and parsley;
• 2 tablespoons of rice;
• 2 liters of water;
• 3 bay leaves;
• 8 black peppercorns;
• salt to taste.

Preparation

Clean the fish, gut it. Separate the heads and remove the gills from the crucians.

Cut parsnip and parsley roots into strips, carrots into medium-sized cubes. Chop the greens. Rinse the rice.

Place the heads in a saucepan of boiling water and simmer over low heat for 25-30 minutes. Skim off the foam. Then strain the broth through a sieve or cheesecloth and pour back into the saucepan.

Throw in parsnip and parsley roots, carrots, bay leaves and peppers. After 5 minutes, increase the heat to medium, add the fish and rice. Cook for 15-20 minutes. Season with salt, add herbs and let the ear steep for a quarter of an hour before serving.

6. Ear patronized

Ingredients

• 1½ kg of river fish;
• 1 parsnip root;
• 2 onions;
• 2 potatoes;
• ½ a small carrot;
• 5-6 sprigs of dill or other herbs;
• 1 egg;
• 1 tablespoon flour;
• 3 bay leaves;
• 8 allspice peas;
• 1¾ l of water;
• 2 teaspoons of salt
• 40 g butter.

Preparation

Clean the fish, gut, cut off the tails and heads. Separate the flesh from the bones and cut into medium slices.

Chop parsnips and onions finely, potatoes and carrots - a little larger. Chop the greens.

In a separate bowl, beat the egg and flour together.

Place the heads, tails, ridges and bones, bay leaves and peppers in a saucepan. Cover with water and cook over medium heat for about 20-30 minutes. Strain the broth, add potatoes, carrots and parsnips. Salt.

Place the fish pieces in a saucepan for 5 minutes. Then remove, cool slightly, dip in the egg mixture and fry in a pan with butter until crisp. Return to the pot and cook for another 4-5 minutes. Sprinkle with herbs before serving.

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7. Ear on chicken broth with olives

Ingredients

• 500 g silver carp or other fish (several types can be used);
• 2 potatoes;
• 2 tomatoes;
• ½ sweet pepper;
• 6-7 sprigs of greenery;
• 500-600 g of chicken meat (for example, thigh);
• 1 bay leaf;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 2½ liters of water;
• 10-15 olives;
• salt and ground black pepper - to taste;
• ¼ teaspoon seafood seasoning.

Preparation

Cut the peeled fish into small pieces, finely chop the potatoes, tomatoes and bell peppers. Chop the greens.

Place chicken, bay leaf, whole carrots, onion and garlic in a saucepan. Cover with water and cook until poultry is cooked over medium heat, about 25 minutes. Then strain.

Boil the fish in the same broth for 10 minutes over medium heat. Then take it out, strain the liquid, return it to the pan along with the fish. Add potatoes, tomatoes, bell peppers, olives, salt, black pepper and spices. Cook for another 20-25 minutes. Sprinkle with herbs before serving.

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8. Cod fish soup with cream

Ingredients

• 1 onion;
• 1 potato;
• 1 carrot;
• 1 clove of garlic;
• 1-2 tomatoes;
• 1 cod steak;
• 700 ml of water;
• 1 bay leaf;
• salt to taste;
• 1 teaspoon butter
• 1 tablespoon flour;
• 100 ml of cream, 10% fat.

Preparation

Peel the onion. Cut the potatoes and carrots into small pieces. Chop the garlic. Peel the tomatoes and cut into cubes.

Place the fish in a saucepan and cover with water. Bring to a boil over medium heat, skim off, add bay leaf and whole onion. After 8-10 minutes, add the cod, cool and deboned.

Strain the broth, pour back into the pot and boil. Then add salt, add potatoes and carrots and cook for 10-15 minutes, until vegetables are tender. Remove them with a slotted spoon, add 1-2 tablespoons of broth to them and beat with a blender.

In a skillet, melt the butter over medium heat. For 2-3 minutes, fry the flour on it, stirring constantly. Add garlic and stir again.

Add vegetable puree and garlic flour to the broth. Stir well so that there are no lumps left. After boiling, add the tomatoes. After 3-4 minutes, add the pieces of fish to the soup and pour in the cream. Bring to a near boil and remove from heat. Let it sit for a few minutes before serving.

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9. Ear of three types of fish

Ingredients

• 1½ kg of crucian carp (can be replaced with redfin or perch);
• 800 g of trout (can be replaced with pike);
• 800 g sturgeon (can be replaced with sterlet or white fish);
• 2 carrots;
• 2 onions;
• 800 g potatoes;
• 1 small bunch of parsley
• 5 liters of water;
• salt to taste;
• 50 g of black caviar (can be replaced with egg white, whipped with salted water) - optional;
• 50 ml of vodka.

Preparation

Clean all the fish, gut, remove the gills, and from the sturgeon and chord. Rinse the carcasses under running water.

Leave the carp intact. Cut the trout into large pieces, the sturgeon into small portions.

Peel the carrots and onions, cut the potatoes into small pieces. Chop the parsley.

Wrap the carp in cheesecloth, cover with water and cook for about 1 hour. Then remove and discard.

Pack the trout in cheesecloth and cook in the same broth with whole onions and carrots for about 30 minutes. Then remove the vegetables, and leave the broth on the fire for another 30 minutes. Place the trout and cool slightly. Peel and mash with a fork.

Add sturgeon pieces and potatoes to the boiling broth. Salt. Cook for 25-30 minutes. If the broth is cloudy, add caviar to it. After that, pour vodka into the ear and put the trout. Cover and let sit for 10 minutes. Sprinkle with herbs before serving.

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10. Ear in a pot with sweet pepper

Ingredients

• 700 g fish fillet (red or any other according to your taste);
• 6-8 potatoes;
• 2 carrots;
• 4-5 onions;
• 1 small bunch of greens;
• 1 sweet pepper;
• 1 liter of water;
• salt and black pepper to taste;
• 1 pinch of fish seasoning
• 2 tablespoons of olive oil.

Preparation

Cut the fish not very coarsely. Potatoes, 1 carrot and onion - in medium pieces (leave 1 onion whole and unpeeled). Chop the greens.

Place whole carrots and onions, half chopped onions, bell peppers and herbs in a saucepan. Pour in water, salt and pepper, add spices and cook for 25-30 minutes.

Pour the slices of potatoes and carrots with oil, add salt, black pepper and stir.

Place the remaining chopped onions, potatoes and carrots in the pots. Add fish and cover with broth. Then cover with lids and cook in the oven at 180 ° C for 35–45 minutes.

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