Everyone will like fish soup: 16 best recipes for first courses

Frozen salmon without potatoes

Ingredients:

100 gr. salmon / any red fish;
onions, carrots - one piece;
sunflower oil - 20 grams;
salt - about 7 grams;
black pepper - optional;
2 liters of water.

1 serving – 29 Kcal.

Protein – 1.4 g, fat – 1.4 g, carbohydrates – 2.9 g

Preparation/cooking time – 8/80 min.

With fish broth

Products for the dish:

potatoes - 4 pcs.;
2 liters of fish broth;
25 grams of greens;
3 tomatoes;
green pepper - 1 pc.;
leek - 25 grams;
boiled fish - 200 grams.

1 serving – 22.8 Kcal.
Protein – 1.9 g, fat – 0.4 g, carbohydrates – 3.6 g

Preparation/cooking time – 8/40 min.

How to cook:

Boil the fish. Remove from pan to make fish stock. It should be transparent.
Heat the broth.
Cut the potatoes and add them directly to the fish soup.
Chop the onion and then put it in the pan.
Cut tomatoes into wedges and peppers into strips. Add all ingredients to fish soup.
Finely chop the leeks and herbs.
Cook the fish soup for ten minutes, adding the boiled fish at the end. When answering how many bowls of fish soup you can get from this number of ingredients, we can confidently say that it will be no less than eight.

From white fish

Ingredients:

fish/vegetable broth – liter;
water - liter;
white fish fillet – 400 grams;
potatoes, any onion, bay leaf - one piece;
garlic – 4 pcs.;
cream – 200 ml;
melted butter, hard cheese, salt, pepper, paprika - depending on taste preferences;
parsley - 3 branches.

In 3 servings – 69.4 Kcal.

Protein – 5.9 g, fat – 2.3 g, carbohydrates – 10.6 g

Preparation/cooking time – 8/40 min.

How to cook it yourself:

Chop the potatoes as finely as possible.
Place it in a saucepan.
Fill with cold water.
Be sure to add parsley and bay leaf. After this, bring the broth to a boil.
Cut the cod into medium-sized pieces and cook the fish soup for another 7-10 minutes.
Remove bay leaf and parsley from fish soup.
Beat everything until smooth, adding cream.
Pepper, salt, heat.
Serve this traditional Russian soup, home-cooked, and be sure to add grated cheese to each plate. Many people also add paprika and garlic with potatoes.

From river fish

Ingredients for delicious fish soup:

river fish – 1.8 kg;
potatoes – 2 pcs.;
carrots, onions - 1 pc.;
parsley, dill - 40 grams each.
peppercorns, salt - optional;
3 liters of water;
2 bay leaves.

In 14 servings – 647.6 Kcal.
Protein – 108.4 g, fat – 101.3 g, carbohydrates – 124.9 g

Preparation/cooking time – 10/60 min.

How to cook classic fish soup: step by step sequence:

Gut the fish and remove the gills. Rinse it without touching the scales.
Place in a saucepan, add cold water.
Peel the onion, put it in water with the fish, add salt, and put it on the stove.
Bring to a boil, carefully skim off the foam, continue cooking for 10-12 minutes over low heat.
Cut the potatoes into cubes and carrots into slices.
After 12 minutes, remove the fish and instead add carrots, potatoes, peppers and bay leaves to the broth. Cook for another 15 minutes.
Fillet the fish and add to the soup. Continue cooking.
Preparing a simple thick soup will take no more than an hour in total, after which it can be served, making sure to sprinkle each plate with herbs.

Ocean fish soup

Cut the fish (pollock, hake, navaga) into fillets. Pour cold water over the fins, bones and heads without gills, bring to a boil and cook for 30-40 minutes, then strain the broth and put it back on the fire, add sliced potatoes, carrot slices, bay leaves, pepper, salt, small pieces. fish fillet and cook for another 15 minutes. Before serving, season with finely chopped dill or parsley.

Ingredients:

3 liters of water
1 kg fish
8-10 pcs. potatoes
2 carrots
1-2 onions
2 bay leaves
4-6 peppercorns
greenery
salt to taste

From sea fish

Ingredients:

sea fish – 0.3 kg;
3 liters of water;
potatoes – 4 pcs.;
1 onion;
100 gr. dill;
bay leaf – 5 pcs.;
black peppercorns – 10 pcs.;
salt - to taste.

In 5 servings – 112.6 Kcal.
Protein – 9.7 g, fat – 2.6 g, carbohydrates – 21.6 g

Preparation/cooking time – 5/70 min.

Sequencing

Clean and wash any sea fish (It could be mackerel).
Cut off the head, remove the gall bladder.
Peel onions, potatoes, wash.
Cut the potatoes into medium-sized pieces.
Pour water into a saucepan and bring to a boil. Place potatoes in it. Cook for another 20 minutes after boiling. Get rid of the foam.
Cut the fish into medium-sized pieces. To make them look like in the photo from cookbooks, you need to choose fresh fish.
Place bay leaf and pepper in a saucepan with potatoes. Cook for 7-8 minutes. After adding the fish, cook for another 5 minutes.
A couple of minutes before the end of cooking, it is correct to add spices and herbs to taste.
Turn off the heat, cover with a lid, and be sure to let it sit for about 10 minutes.

This simple fish soup, when hot, will reveal its truly rich taste.

Hake fish soup

Moderately thick and rich soup is equally good in summer and winter.

You will need:
400 g hake, 1.7 liters of water, 2 onions, 1 carrot, 50 g rice, 3 potatoes, herbs, spices.
Preparation:

Separate the backbone from the fish and send it to cook for 20 minutes with spices, a whole onion and half a carrot. Strain the broth and put in the potato pieces and rice. After 7-8 minutes - pieces of hake and frying, and cook for another 15 minutes under the lid. At the end, season the dish, add herbs and leave the soup to brew a little.

Diet without rice and potatoes

In 1 serving – 37.6 Kcal.

Protein – 3.4 g, fat – 1.2 g, carbohydrates – 6.2 g

Preparation/cooking time – 8/65 min.

Ingredients:

water - 2 l;
pike perch - 300 gr. fillet;
trout - 300 gr.;
celery - 3 stalks;
1 carrot;
onion - 1 pc.;
sunflower oil - 2 tbsp;
pepper - to taste.

Recipe:

Cut the fillet into large pieces and place on the fire in a saucepan.
After the water boils, remove the hard fibers from the celery and cut them like sausage.
When the broth boils, be sure to salt it. Cook for about 12 more minutes, then remove the pieces of trout and pike perch.
Using a sieve and cheesecloth, carefully strain the broth.
20 minutes. celery is cooked in a saucepan.
Finely chop the carrots and onions for subsequent sautéing.
Sauté briefly in a frying pan over low heat.
Place the sautéed fillet into the pan.
Add pepper.
Turn off the stew and let it sit for no more than ten minutes. It's not called dietary for nothing. As you can see, using a minimum of ingredients you can get a good fish soup with low calorie content.

Pollock fish soup

Light and flavorful fish soup with egg and green onions.

You will need:
1 pollock fillet, 1 egg, 1 bunch of green onions, 2 potatoes, 1 onion, 1 carrot, 1 bunch of parsley, spices.
Preparation:

Thinly slice the carrots and onions and prepare the fry and boil the egg. Separately, cut the potatoes into cubes, and the pollock into portions. Send them to boil in water for half an hour, add frying, and after 2 minutes – chopped egg and herbs.

With cheese and pollock

1 serving contains 24.6 calories.

Protein – 2.2 g, fat – 0.9 g, carbohydrates – 4.2 g

Preparation/cooking time – 10/40 min.

What to buy for the dish:

1 liter of water;
2 potatoes;
100 gr. carrots;
fish - 0.2 kg;
100 gr. any processed cheese;
pepper, herbs, salt, any oil - to your taste.

Recipe steps:

Prepare all the ingredients at the first stage: wash them thoroughly, then peel them.
Boil a liter of water.
For subsequent sautéing, finely chop all the vegetables.
Fry in sunflower oil until done.
Cut the potatoes, pollock.
Place the potatoes first. Cook for literally 6 minutes.
Continue cooking, adding fish.
Add herbs, vegetables, cheese. Boil for a couple of minutes. Autumn fish soup is ready. There are no secrets in its preparation. Suitable for diet menu.

With cod meatballs

The calorie content of the dish is as follows: in 4 servings – 93.8 calories.

Protein – 8.2 g, fat – 2.4 g, carbohydrates – 15.3 g

Preparation/cooking time – 6/65 min.

Ingredients for classic fish soup:

large cod, carrots, onions, egg - 1 pc.;
3 potatoes;
1 piece of wheat bread;
30 ml vegetable oil;
3 bay leaves;
2 liters of water;
4 stalks of dill;
salt, black pepper - depending on taste preferences.

How to cook:

Cut the potatoes into cubes. Place it in a saucepan with bay leaves and black pepper.
Boil for a quarter of an hour.
Cut the fillet from the backbone, discard the skin.
Chop the dill coarsely.
It is better to grind the cod as much as possible using a blender, add salt and egg.
Sauté carrots in sunflower oil. Divide it into two equal parts - one for seasoning the fish soup, the other for minced meat.
A couple of stems, finely chop the pepper, add to the minced meat.
Roll the meatballs into ball shapes. Add them to fish soup. As soon as they rise to the top of the broth, the dish can be considered ready.
Add the remaining dill with carrots. Boil for another 3-5 minutes. Hot light soup can be poured into deep plates.

Cod fish soup

Cod soup turns out to be very harmonious and equally healthy.

You will need:
300 g cod, 1 carrot, half a chili, 3 potatoes, 1 onion, half a pepper, 40 g butter, spices.
Preparation:

Cut the potatoes into cubes and let them cook, chop the carrots and onions and fry them in butter. Finely chop the bell pepper and chili. After 10 minutes, add pieces of cod to the potatoes, and after another 7-8 - frying, pepper and spices. Cook the soup until the vegetables are ready.

Trout head and tail

1 serving – 50.1 Kcal.

Protein – 5.4 g, fat – 2.1 g, carbohydrates – 1.8 g

Preparation/cooking time – 5/70 min.

You can prepare a very tasty light soup using almost any cereal. But it is thanks to millet that the dish can acquire a beautiful golden hue, as in the photo from magazines.

Ingredients:

trout – head, tail;
100 gr. millet;
3 potatoes;
carrots, onions, bay leaves - 1 pc.;
a mixture of peppers, herbs - depending on taste preferences;
4 liters of water;
1 tsp salt.

Sequencing:

Place the already cleaned parts of the fish on the stove, after filling them with water. Wait until the broth boils. Reduce the heat slightly; you won’t be able to cook it in less than half an hour. Be patient.
Peel the potatoes and onions and cut them into cubes.
Grate the carrots.
Sort through and rinse the millet.
Transfer the trout tail and head from the pan to a plate to cool.
Add carrots, potatoes, onions to a delicious fish soup and simmer for a couple of minutes.
Pour millet and spices into it. Cook for 10-12 minutes.
Add meat to fish soup.
Finely chop the greens and boil them with the soup for a couple more minutes. That's the whole secret of a delicious dish. It is great for a diet menu.

Fish soup with noodles

For this recipe, use any river fish.

You will need:
300 g of fish, 1 liter of water, 1 potato, 1 carrot, 1 onion, 3 tbsp.
fine vermicelli, 1 bunch of dill, spices. Preparation:

Cut the potatoes into cubes, finely chop the onion, and grate the carrots. Place all the vegetables in boiling water and let them cook. Add slices of fish there, and after 20 minutes - spices, vermicelli and herbs. Boil the soup for another 5-7 minutes and remove from heat.

From canned food

In 6 servings – 133.4 Kcal.

Protein – 10.8 g, fat – 3.8 g, carbohydrates – 22.3 g

Preparation/cooking time – 10/30 min.

Ingredients for six servings:

canned sardines – 220 gr.;
potatoes – 2 pcs.;
rice - 30 gr.;
onions, carrots;
150 ml tomato juice;
bay leaf, black peppercorns, parsley, salt - to taste;
2 liters of water;
sunflower oil - for frying.

Step by step quick recipe:

Finely chop the onion. Grind the carrots using a grater.
Heat sunflower oil in a frying pan. If desired, you can replace it with butter.
Add the onion and fry for half a minute.
Add carrots and fry them.
Pour tomato juice into the pan. Stir all the contents and continue frying.
Pepper and salt. Remove the pan from the heat after stirring.
Cut the potatoes into cubes, put them in a saucepan, add rice.
Fill the contents of the pan with water and put on fire. Bring to a boil, covering with a lid.
Salt and pepper. Place the bay leaf in the pan. Next, the dish is cooked for about 15 minutes, always with the lid closed.
Add frying, canned fish - sardines, parsley. Mix everything again.

That's all. When asked what the most delicious fish soup is, most men talk about thick canned soup according to this recipe. Girls who watch their figure often emphasize its low calorie content precisely because of canned sardines.

How to make fish soup

You can prepare broths from many types of fish. Before cooking, the main component is thoroughly washed, the gills and entrails are removed. Small varieties are cooked whole, while large ones are cut into portions. To improve the taste, cooks use several varieties of fish at once, for example, a combination of burbot and whitefish makes the broth sweetish and tender.

Which fish is best to make soup from?

The secret to making delicious fish soup lies in the right main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Salmon or salmon and trout are also popular for recipes. You can achieve excellent taste by cooking any freshwater or marine species, except for bream, roach, carp and roach, they make the broth bitter.

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Ingredients for fish soup

If the fish soup is prepared from a limited set of products, then the fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that contain flour and wine. Potatoes and rice are the ingredients that go best with fish broth. Spices often include bay leaf, ginger root, rosemary sprigs, and peppercorns.

From hake

1 serving – 38.6 Kcal.

Protein – 2.8 g, fat – 1.1 g, carbohydrates – 4.4 g

Preparation/cooking time – 8/80 min.

What products will you need:

hake fish – about 350 gr.;
one and a half liters of water;
onions, potatoes – 2 pcs.;
50 gr. rice;
10 gr. any greenery;
carrot;
various spices - optional;
oil for frying - a couple of tablespoons.

How to cook:

Preparation of almost any fish dish begins with preliminary cutting. Defrost, rinse thoroughly. There is nothing wrong with putting fish with its bones in a dish, but in this case, the question will subsequently arise of what to cook the broth from. And few people like to choose bones from soup from time to time while eating.
Removing the ridge is very simple as follows. Allow the hake to thaw just a little after being severely frozen. Then rinse it under running water. Carefully cut off the head immediately. Get rid of all the insides. Remove all scales. Using your hands, carefully separate the entire backbone from the meat. This is easy to do, but for convenience you can trim the fillet itself using a knife.
Cut the fish into pieces. The width of each should not be more than a couple of centimeters.
Prepare a container in which you will cook the fish soup. Fill it with water. Lower the ridge straight down there. If it is too big and does not fit, then simply cut it into two parts. Add carrots, onions, and spices to the container for a spicy aroma.
Be sure to cook over low heat so that the soup does not boil too much. Otherwise, it will not be transparent.
Add salt at the very beginning.
Remember that the foam needs to be removed. Literally a quarter of an hour is enough for the broth to acquire all the necessary aromas and acquire a golden hue.
Strain it using a regular sieve. This way you will get rid of all unwanted bones, vegetables, foam, husks.
Return all the broth to the pan.
Peel and cut potatoes and carrots into cubes.
Make a fry. To do this, use small pieces of onion and carrot, grated. Everything is fried in a frying pan. If you like pepper, you can add it for taste.
First, potatoes are added to the fish soup. It cooks for 8 minutes.
Next, rice is lowered into the broth. It can be long or round-grained. It won't make any significant difference in taste. Cook for another 6 minutes.
Then the main ingredient of the soup is added - pieces of hake.
Finally, add the roast with a bunch of herbs and cook for a quarter of an hour.
That's the whole secret of the perfect soup. Turn off the heat and let the soup sit for 10 minutes to absorb the flavors.

Finnish for children

In 1 serving – 157.6 Kcal.

Protein – 10.4 g, fat – 4.8 g, carbohydrates – 16.2 g

Preparation/cooking time – 5/40 min.

Ingredients:

water / fish broth – 1 l;
potatoes – 0.3 kg;
onion – 100 gr.;
butter – 20 gr.;
fish fillet (trout/salmon) – 0.2 kg;
salt, herbs, pepper - to taste;
cream / milk – 150 ml.

Cooking instructions:

Prepare fish broth in advance. To do this, boil the fins, bones, and fish head in slightly salted water with the addition of carrots, onions, peppers and bay leaves. Strain the broth. It will later be used when preparing Finnish soup.
Heat the butter in a saucepan over medium heat.
Sauté onions and potatoes cut into small cubes in it.
Add broth with pepper. Bring to a boil. In most cases this takes about 15 minutes.
Cut the fish fillet into medium-sized pieces. Add to soup along with milk. Bring back to a boil and cook for about 5 minutes.
This fish soup is best served hot, garnished with herbs.

Pike fish soup

Pike meat is dietary, so it is suitable for children and those who care about their figure.

You will need:
500 g of pike, 1.7 liters of water, 1 carrot, 4 potatoes, 1 onion, spices.
Preparation:

Cut the potatoes into small cubes and let them cook. When it is ready, add spices and pike pieces, and cook for another 7 minutes. Make a fry of grated carrots and onions, add to the soup, bring to a boil and let it brew under the lid.

15 recipes for delicious fish cutlets for the whole family

With dumplings

In 1 serving – 204.8 Kcal.

Protein – 30.5 g, fat – 5.4 g, carbohydrates – 22.6 g

Preparation/cooking time – 7/60 min.

Products:

2.5 l of water;
1 kg of fish;
salt, herbs, onions - depending on taste preferences;
chicken egg, potatoes, carrots - 2 pcs each;
wheat flour – 150 gr.

Step-by-step sequence of actions:

Prepare all ingredients on the table according to the recipe description.
Cook the broth. This will take no more than half an hour.
Strain it. Place the fish on a plate. She won't be needed anymore. Answering the question why, it is worth emphasizing that in this recipe it is not the main ingredient.
Cut the potatoes into cubes, carrots in half. Add vegetables to broth.
You need to make dough from flour of any name. The consistency should be approximately like sour cream. Add some salt.
Place the resulting dough in a bag, then in the refrigerator. It will not be needed until the potatoes are cooked in the broth.
Reduce gas to minimum. Cut off a small corner of the bag of dough and squeeze it in small portions directly into the broth. Don't forget to stir it.
Fry the onion and add to the soup along with the herbs.
Close the lid of the pan. Cook the soup for another 3-4 minutes.
That's it. Everything is ready. Enjoy a hot fish dish.