Fresh frozen mackerel soup. Recipes with rice, millet, eggs, pearl barley, buckwheat, tomatoes. Photo step by step

Classic recipe

This is a hearty dish with pieces of tender mackerel, aromatic vegetables and spices in a golden broth. Classic fish soup is prepared without any additives in the form of cereals, cream or butter.

What ingredients will you need?

To cook 4.5 liters of classic mackerel fish soup, you need to take the following products:

Fresh frozen mackerel – 1 kg.
Water – 3 l.
Table salt – 1 tbsp. l.
White onion – 2 large onions.
Celery – 1/3 of the root.
Fresh carrots – 2 pcs.
Potatoes – 6 tubers.
Bay leaf – 3 pcs.
Sweet peas – 6 pcs.

Step-by-step cooking process

Following the step-by-step description, preparing a delicious dish will not be difficult:

Mackerel should be thawed, the insides cleaned and rinsed well.
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The tails and heads need to be cut off, and the gills removed from the heads. Next, you need to put the cut pieces into a saucepan and fill with cold water.
1 unpeeled onion must be cut into 2 parts and placed cut side down in a dry, hot frying pan. You need to fry until the cut blackens.
The pan with the future fish broth should be set on fire, add the onion halves and cook for 20 minutes. after boiling. When cooking the broth, it is necessary to remove all the foam that has formed on the surface.
Mackerel carcasses should be cut into pieces and sprinkled evenly with salt.
Next, all vegetables need to be washed and peeled.
The potatoes need to be coarsely cut into cubes and the excess starch washed off.
Celery and onion should be finely chopped with a knife.
Carrots for classic fish soup need to be cut into slices 5 mm thick.
Heads, onions and tails should be removed from the broth and chopped vegetables should be added to it.
After boiling, you need to remove the foam and put pieces of mackerel into the pan. At the same time, you can pour in 50 ml. vodka.
You need to cook the fish soup for 20-25 minutes, add bay leaves, peppercorns and continue cooking for about 5 minutes.
After finishing cooking, cover the pan with the fish soup with a lid and let the dish sit for 15 minutes.

Rules for serving dishes, decoration

Fresh frozen mackerel soup, prepared according to the classic recipe, served with plenty of chopped parsley and thin slices of lemon. Traditionally, first fish courses are accompanied by slices of rye or whole grain bread.

Easy and quick mackerel soup with rice

A tasty and low-calorie version of mackerel fish soup (100 g contains only 35-37 kcal) is perfect for a light lunch or dinner.

Rice goes harmoniously with boiled fish and sautéed vegetables.

What ingredients will you need?

Products for fish soup with the addition of rice can always be found in the kitchen.

The set of ingredients is very simple:

Long grain rice – 1/2 tbsp.
Fresh frozen mackerel – 500 g.
Onion – 2 pcs.
Potato tubers – 4 pcs.
Carrots – 2 small.
Water – 2.5 l.
Bay leaf – 2-3 pcs.
Hot pepper – 1 pod (optional).
Salt and pepper to taste.
Green onions and dill - a bunch.

Step-by-step cooking process

Cooking a hearty fish soup with rice takes a little time and occurs in several stages:

Thawed fish must be washed, gutted and freed from heads, tails and fins. Next, the carcasses should be cut into thin pieces.
Water must be poured into the prepared pan and boiled.
Vegetables should be washed and peeled, rice should be rinsed well.
You need to put 1 whole onion and 1 whole carrot in the water. The heat needs to be reduced and the broth simmered for 10-15 minutes.
The potatoes must be cut and placed in the broth along with the washed rice.
Next, you need to chop the carrots through a coarse grater, finely chop the onion and fry in vegetable oil until soft.
Sautéed vegetables should be added to rice and potatoes, and pieces of mackerel should be added.
You need to cook the soup for 20 minutes, periodically removing the foam.
Spices and salt must be added 5 minutes before the end of cooking.

Rules for serving dishes, decoration

Fish soup with mackerel rice must be seasoned with butter. This emphasizes the delicate taste of sea fish. Finely chopped dill and green onions should be placed on each plate.

Recipes for making fish soup from fresh frozen mackerel

There are quite a lot of similar recipes for homemade fish soup from fresh mackerel, so you always have the opportunity to choose and try any recipe that is most interesting.

Recipe No. 1. Fresh frozen mackerel soup

You need to prepare:

one carcass of fresh frozen mackerel;
three medium-sized potatoes;
one large onion;
one carrot, not a big one;
salt, black allspice, bay leaf;
Dill is either fresh or dried.

Cooking steps:

The fish is cleaned and cut into pieces of any size.
Take 3-4 liters of water and pour in pieces of fish. As a rule, some of the water boils away during cooking.
Cut the onion into two halves and put it in a saucepan, add spices there.
Vegetables are next in line: they are washed, peeled and chopped into cubes.
After 15 minutes of cooking, add potatoes to the pan.
After 10 minutes of cooking, carrots are added to the dish.
A couple of minutes before the end of the cooking process, add dill and salt to the ear - to taste.

Recipe No. 2. Fish soup with rice

To prepare the dish you will need:

one fresh frozen mackerel carcass;
200-300 grams of potatoes;
one medium onion;
one small carrot;
1-2 tablespoons rice;
spices and salt to taste.

Cooking:

The fish is cleaned, washed and cut into pieces of the required size.
The onion is cut into two halves, and the remaining vegetables are peeled, washed and cut.
Rice is washed.
Take a pan of water and put it on the fire. Vegetables and seasonings are poured into the pan, after which they are cooked until tender.
After this, mackerel cut into portions is placed in the pan. The fish cooks for 10 minutes, no more.
The dish is ready, so turn off the heat. Before use, you should allow the fish soup to brew.

Recipe No. 3. Canned mackerel soup

To do this you need to have:

one mackerel;
200-300 g potatoes;
one small onion;
one small carrot;
1-2 tbsp. spoons of millet;
salt and spices to taste;
celery.

Cooking time:

Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots grated. Celery is cut into rings.
The millet is washed.
Potatoes and millet are placed in a pan with water. After this, the dishes are placed on the fire and the contents are brought to a boil. After this, the onion cut in half goes into the pan.
After the contents of the pan are cooked, carrots are added there.
After 10-15 minutes, celery, as well as salt and spices, are poured into the pan.
At the very end of cooking, canned mackerel is added to the pan. The dish is prepared for another 10-15 minutes.
The fire is turned off and the dish is left to brew. During this time, the taste and aroma will become more vibrant.

Recipe No. 4. Mackerel soup in a slow cooker

Required ingredients:

one fresh frozen mackerel;
2-3 pieces of medium potatoes;
one carrot;
one onion;
3 tbsp. spoons of millet;
spices to taste.

How to cook:

Peel, wash thoroughly and cut all vegetables into cubes.
Cut, clean and wash the mackerel, then cut it into optimal pieces.
Place fish and potatoes, as well as well-washed rice, into the multicooker bowl.
Fill the multicooker container with water and set the “quenching” mode.
Carrots and onions are chopped and fried in a frying pan with the addition of sunflower oil.
The frying is added to the slow cooker, after which the soup is cooked for another 10-15 minutes.
After this time, the multicooker turns off, and the soup is infused for a few more minutes.

Recipe No. 5. Mackerel soup with cream

To begin, you should prepare:

one medium-sized fish (mackerel);
potatoes, about 200-300 grams;
onion – 1 piece, not large;
carrots – 1 piece, small;
rice - 1-2 tbsp. spoons;
salt, bay leaf, turmeric, pepper to taste;
about one and a half glasses of cream;
sweet pepper – 1 pc.

How to prepare:

The mackerel is dressed, cleaned and washed, and cut into optimal pieces.
Vegetables are peeled, washed and cut: potatoes are cubed, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
Rinse the cereal (rice).
Take a container of water into which pieces of fish are placed.
The fish is cooked until cooked, after which the broth is filtered. The broth is put back on the fire, and the fish is laid out on a plate.
Carrots, onions and peppers are fried in a frying pan.
Potatoes and rice are added to the broth, as well as black pepper and turmeric.
After 40 minutes, frying is added to the dish, as well as pieces of fish. The dish is cooked for another 15 minutes, and then cream is added to it, a couple of minutes before it is ready.
After turning off, the soup with cream should brew for another 25-30 minutes.

How to cook delicious fish soup:

fish should only be fresh;
the fish is cut very carefully and thoroughly;
the addition of tomato sauce gives the fish soup a refined taste;
The fish is cooked only on low heat.

Although there are few tips, they are useful and can improve the taste of the fish soup.

Mackerel soup with tomatoes and seafood

This interesting recipe for delicious fish soup was born in Portugal. National Portuguese cuisine is distinguished by a variety of seafood and vegetable dishes. Ukha with tomatoes has a bright and harmonious taste.

What ingredients will you need?

The amount of ingredients is given for 8-10 servings.

Products	Quantity
Frozen shrimp	400 g
Fresh frozen mackerel	800 g
Fresh frozen mussels	500 g
Medium size potatoes	6 pcs.
Tomatoes	2 pcs.
Carrot	2 pcs.
Onion	1 PC.
Carrots for broth	1 PC.
Unpeeled onion for broth	1 PC.
Black peppercorns	7 pcs.
Bay leaf	2 pcs.
Parsley	50 g
The water is cold	4 l
Salt	1.5 tbsp. l.

Step-by-step cooking process

Using the step-by-step cooking instructions, everyone can make an exquisite first course:

Fish and seafood should be defrosted naturally before cooking fish soup.
The mackerel must be freed from its entrails, head and tail. Next, you need to cut each fish into 3-4 parts.
All vegetables should be washed and peeled well.
The shrimp need to be peeled and the mussels rinsed with running water.
Place whole fish, shrimp, mussels, onions and carrots for the broth in the pan. Next, you need to add spices and 2-3 sprigs of parsley, then pour cold water over the contents of the pan and cook for 15 minutes.
Then you need to take the contents out onto a plate, disassemble the fish into pieces, remove the carrots, parsley and onions.
The broth should be strained using a sieve and put on fire.
Potatoes need to be cut into small cubes, carrots for fish soup cut into rings, tomatoes into large pieces.
In the boiling broth you need to put potatoes, carrots and boneless fish.
After 20 min. You should return the shrimp and mussels to the pan, and then the prepared tomatoes.
Next, cook the fish soup until it boils, then let it brew for 15 minutes. before serving.

Rules for serving dishes, decoration

Serve mackerel soup with tomatoes in deep bowls, generously sprinkled with chopped parsley and green onions. Separately, this dish is served with mussels in shells, cooked in white wine. Fresh garlic buns go perfectly with this soup.

From fresh frozen

Number of servings – 4.

What you will need for preparation:

Mackerel – 1 piece;
Onion – 1 piece;
Potatoes – 4 pcs;
Salt pepper;
Bay leaf;
Fresh or dried dill.

How to cook:

Cut the fish, removing entrails, bones and gills. Separate the fillet from the backbone and cut into 2 cm wide slices.
Place the fish pieces in water and bring to a boil.
Cut the onion into 2 parts and add to the fish.
Peel the potatoes and carrots and cut them into cubes and slices, respectively. Throw into the pan and leave to cook, covered, for 20 minutes.
After cooking, add dill.

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Recipe for mackerel fish soup with buckwheat

Fresh frozen mackerel soup with buckwheat has an unusual taste and is both a satisfying and light dish.

Fresh frozen mackerel soup with buckwheat.

Bright fish soup with the addition of green peas is suitable for those who are on a diet, and will also be a godsend on fish days of fasting.

What ingredients will you need?

To prepare 4-6 servings of aromatic fish soup you will need the following ingredients:

700 g of fresh frozen mackerel (weight of already gutted fish without head).
1 onion.
3-4 pcs. potatoes.
70 g buckwheat.
1 parsley root.
150 g green peas (you can use fresh or frozen).
Chopped dill.
3 bay leaves.
Ground black pepper, optional, salt.

Step-by-step cooking process

Describing the cooking process step by step will save time and guarantee a delicious result. Preparing fish soup with buckwheat is quick and easy.

Recipe:

The prepared mackerel must be cut in half, filled with cold water, about 2 liters, and simmered over low heat for about 30 minutes.
Next, remove the fish, strain the broth and return it to the pan.
Potatoes need to be peeled, cut into cubes and washed to remove excess starch.
The onion and parsley root need to be peeled and finely chopped.
In a frying pan, heat the vegetable oil and butter, fry the chopped vegetables for 7-10 minutes. until the potatoes are half cooked.
You need to bring the broth to a boil, put the fried vegetables into the pan, add buckwheat. Cook over low heat for about 5 minutes.
Then you need to add green peas, salt the fish soup, season with bay leaf and pepper, and then boil for another 7 minutes. and remove from heat.
Remove the mackerel from the bones and divide into portions.

Rules for serving dishes, decoration

Fish soup with buckwheat is served in soup bowls with wide sides. Place pieces of mackerel at the bottom and then pour the soup over them.

The dish is decorated with chopped dill, which is placed in a heap in the center of the portion and fried onion rings.

Mackerel soup with millet

Another delicious lunch option. Mackerel soup with millet is a healthy dish, rich in protein and minerals. Millet contains large quantities of B vitamins, PP, amino acids, iron, calcium and magnesium. Thanks to this grain, the soup turns out thick and satisfying.

What ingredients will you need?

To prepare fish soup according to this recipe, you will need the following set of products:

2 fresh frozen mackerel.
4 tbsp. l. millet.
2 carrots.
1 medium sized onion.
2-3 pcs. potatoes.
1 small bell pepper.
0.5 tsp. ground black pepper.
2 tbsp. l. tomato paste.
0.5 tsp. chili powder.
Salt to taste.
2 bay leaves.
4 tbsp. l. oils for frying vegetables.
Fresh herbs if desired.

Step-by-step cooking process

Aromatic and spicy mackerel soup can be easily prepared in several steps:

The fish must be washed, the entrails and head removed, and then cut into pieces.
The cereal needs to be washed and soaked in clean water for 10 minutes to get rid of bitterness.
Vegetables need to be peeled and chopped. Potatoes and onions should be cut into cubes, peppers into strips, and carrots should be grated on a coarse grater.
In a frying pan, heat the sunflower oil and fry the onions and carrots until soft.
Next, you need to put pepper and tomato paste in a frying pan and fry together for 10 minutes.
You need to pour 2 liters into the pan. cold water and put on fire.
The millet should be poured into the pan and after boiling, cook for 15 minutes.
Then add potatoes to the millet and boil for 10-15 minutes.
Roasted vegetables should be added to the soup along with pieces of mackerel and spices.
After this, it takes about 15-20 minutes to cook the fish soup, then let the dish sit for 10 minutes. before serving.

Rules for serving dishes, decoration

Fresh frozen mackerel soup with millet is served with fresh dill, slices of rye bread and juicy pickled onion rings. For added spice, you can add half a lemon wedge and a few rings of fresh chili to each plate.

Delicious mackerel soup with pearl barley “Dachnaya”

A simple and successful recipe for a flavorful first course. Pearl barley is the most popular addition to any fish soup. Using it in this dish allows you to get a rich, thick first course that is ideal for eating in the cold season and outdoors.

Preparation next.

What ingredients will you need?

The products for making the recipe for fish soup with barley are the simplest and most affordable:

Pearl barley – 0.5 tbsp.
Small potatoes (ideal for young ones) – 8 pcs.
Large carrots – 1 pc.
White onion – 1 pc. in the ear and 1 for the broth.
Coarse salt - 1 tbsp. l.
Peppercorns – 8 pcs.
Bay leaves – 2 pcs.
Juice of ½ lemon.

Step-by-step cooking process

This recipe for fish soup made from fresh frozen mackerel will turn out delicious if you follow these steps:

The pearl barley needs to be rinsed well, changing the water 4-5 times, then add 0.7 liters. boiling water and leave for 20 minutes. for swelling.
The fish must be thawed, cleaned, cut and placed in a pan where the fish soup will be cooked.
The onion prepared for cooking the broth must be peeled, placed with the fish and filled with cold water. Next, place the pan on medium heat and cook for 25-30 minutes. after boiling.
Onions and carrots must be peeled and chopped with a knife, and then fried in a small amount of unrefined vegetable oil.
Young potatoes need to be washed and brushed well; they do not need to be peeled. If this is not available, you should use any small potatoes, after peeling them. Cut the tubers in half or into 3 parts.
Next, you need to remove the onion from the broth, add the swollen cereal and potatoes, and cook for 20 minutes.
Then add the prepared roast, salt, spices to the fish soup and cook at minimum heat for 10 minutes. until ready.

At the end of cooking, pour lemon juice into the pan.

Rules for serving dishes, decoration

It is customary to serve fish soup with pearl barley in round wooden bowls or deep bowls. The best additions to the dish are sprigs of dill, parsley and green onion stalks. It is appropriate to serve this type of fish soup with toasted black bread and garlic.

Ear soup with pearl barley

To prepare this delicious dish you will need the following ingredients:

Number of servings – 4.

Trout fillet – 500 g;
Potatoes – 4-5 pcs;
Onion – 2 pcs;
Carrots – 1 piece;
Pearl barley – ½ cup;
Black pepper, salt to taste;
A bunch of parsley;
Green onions.

Cooking method:

Place a pan of water on the fire.
While the water is heating up, cut the fish, dividing it into small pieces, but not too small so that it does not boil over.
When the water boils, add the fish and cook for 15 minutes over low heat, constantly skimming off the foam.
Wash the onion and cut into 4 parts, throw into water;
Peel the potatoes and cut into cubes (1.5 cm), add to the fish, salt and pepper.
Rinse the cereal under water and add to cook, leave for 15 minutes.
After cooking, leave to simmer covered for 5 minutes.
Serve sprinkled with herbs.

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Cooking time – 50 minutes.

The difficulty of preparation is medium.

Quick recipe for mackerel fish soup with egg

Fresh frozen mackerel soup with egg is an option for preparing a quick and budget-friendly dish. You can add beaten raw eggs or chopped boiled eggs to the soup. In any case, the taste of the fish dish will only benefit from this.

What ingredients will you need?

The ingredients for cooking fish soup with eggs are the simplest, and their quantity is minimal.

For 4 servings of a delicious first course you will need:

1 fresh frozen mackerel 300-400 g.
3 pcs. potatoes.
1 PC. onions.
2 large chicken eggs.
2 l. cold water.
Table salt – 1 tsp. with top.
Ghee – 1.5 tbsp. l.
1-2 bay leaves.
1 carrot.

Step-by-step cooking process

To cook a delicious dish for lunch in a matter of minutes, you need to prepare the necessary ingredients in advance and follow the instructions:

The fish must be defrosted, gutted and filleted in advance.
Potatoes, carrots and onions must be peeled and coarsely chopped.
Break the eggs into a small bowl, add a pinch of salt, a little water and beat with a fork.
Pour cold water into a saucepan, add mackerel and cook over medium heat until it boils.
Next, you need to remove all the foam from the surface of the broth and add chopped potatoes to the fish.
After 5-7 minutes. After the boil begins, add the onions and carrots to the pan and cook until the potatoes are fully cooked, about 15 minutes.
In 5 min. Before the fish soup is ready, add bay leaf, salt and pour in the prepared eggs, stirring the soup.
After 5 min. You should remove the pan from the heat, season the finished dish with melted butter and let it brew under the lid for 15 minutes.

Rules for serving dishes, decoration

Fresh dill and red pepper are a good addition to this version of fish soup. The dish is served to the table, garnished with slices of boiled egg.

Fresh frozen mackerel soup: the most common recipe

To make the dish, you need to prepare:

one fresh frozen mackerel;
300 grams of potatoes;
one carrot, medium size;
one onion bulb;
salt, black pepper and bay leaf to taste;
preferably butter.

Technique for preparing fish soup:

Vegetables need to be peeled, washed and chopped. The onion is cut into two halves so that it gives away the bulk of its nutrients.
Gut the fish and wash thoroughly.
Water is filled into the pan, after which vegetables are placed in it. The amount of water is taken as desired, but if there is too much of it, the soup will not have a rich taste.
Spices are also added to the broth. The longer they cook, the tastier the broth will be.
The broth is cooked for 30-40 minutes after it starts boiling.
15-20 minutes before readiness, mackerel is added to the broth.
At the very end of cooking, butter is added to the dish, and the onion must be removed from the fish soup.
After the dish is ready, turn off the fire and leave the dish for a while to steep.

Cooking tips and tricks

To prepare a real delicious fish soup from fresh frozen mackerel, it is important to follow a few simple rules. This is a fairly simple dish to prepare, but the choice of ingredients, cooking method and some nuances determine how tasty it will turn out.

Adviсe:

For tasty fish soup, you should choose Atlantic mackerel. Pacific fish has a brighter specific taste and dark meat.
It is equally important to defrost mackerel correctly. Quick methods are completely unsuitable for this. You need to defrost the fish on the refrigerator shelf. Otherwise, when cutting, the pieces may lose their shape and fall apart.
Transparent broth is the calling card of fish soup. In order for it to turn out exactly like this, it is necessary to monitor the formation of foam on the surface of the soup, carefully remove it and prevent strong boiling. You should also wash the potatoes before putting them in your ear.
To prevent the grains added to the fish soup from boiling, turning the first dish into porridge, you must first heat the grains in a dry frying pan or fry them in hot oil for 2-3 minutes.
The bay leaf must be set on fire before adding it to the ear. This way the spice will reveal a more piquant taste, and the finished dish will acquire a subtle aroma of smoke.

By following these simple recommendations, using any of the proposed recipes, you can prepare a tasty and healthy fish soup from freshly frozen fish. Mackerel is an excellent base for the famous dish.