Burbot soup at home: 4 best recipes

Publication in the group: Fish and seafood dishes

Burbot is often called the king fish because it has tender and slightly sweetish meat, which is very healthy and nutritious. It is suitable for frying, baking and making basic snacks. First courses are also prepared using this fish. The soup comes out very aromatic and rich. It can be prepared at home and outdoors. There are quite a lot of recipes for preparing a hot product that involve various cereals, vegetables and dairy products.

The liver and meat of burbot contain a large amount of vitamins, so the fish is very nutritious. It contains easily digestible protein and amino acids necessary for the normal functioning of the whole organism.

Classic recipe

At home, burbot fish soup has a rich fishy taste and smell. The first dish is quite filling, so it can be prepared for both adults and children.

The fish carcass contains a lot of pulp, which is moderately fatty and has a distinct odor. The nutritional value of fish soup will be approximately 50 kcal per 100 g serving.

Composition of ingredients

The products necessary for making burbot fish soup yourself are displayed in the following paragraphs:

• potatoes – 300 g;
• bay leaf – 2 pcs.;
• carrots – 75 g;
• burbot – 1 piece;
• onion head – 75 g;
• salt, ground black pepper - as needed.

The listed proportions of ingredients are designed to make 5 servings of the dish.

Step-by-step cooking process

The process of creating a burbot-based dish yourself is described in the following steps:

1. The fish must be cleaned, gutted, washed and cut into portions.
2. Next, the potatoes should be chopped into large slices, and the carrots should be chopped into rings.
3. The onions will need to be chopped into medium-sized cubes.
4. You need to boil the broth from the bones and head of the fish, then place the listed vegetables in it and boil them until tender.
5. Next, you need to place the fish in the pan and boil the ingredients for another 20 minutes.
6. In 5 min. Before the end of cooking, you need to season the fish soup with salt and pepper, adding a bay leaf so that the dish is saturated with the aroma of spices.

Ready.

What can I add?

If desired, the soup can be supplemented with herbs in the form of parsley and celery roots. To make the taste more delicate, you can add liquid cream at the end of cooking.

To get a hearty and nutritious treat, the fish soup can be cooked with the addition of rice grains, millet or capers.

How to serve a dish

When serving, the fish soup is seasoned with sour cream and sprinkled with chopped fresh herbs. The first course is consumed both hot and cold.

Royally

Tsar's fish soup made from burbot, sometimes called bishop's fish soup. Burbot fish soup, according to the recipe, can be prepared from fresh or freshly frozen fish. This rather complex recipe can be used as a way to surprise and delight your guests with the unusual taste of burbot. How long does it take to prepare burbot soup? It will take about 2 hours to prepare; the recipe is included for 12 servings.

KBZHU (100 gr):

• Protein – 5.4 g.
• Fat – 5.0 gr.
• Carbohydrates – 5.5 g.
• Calorie content – ​​77 kcal

Ingredients:

• Chicken – 1/2 pcs.
• Small fish (dace) – 500 gr.
• Perch – 1 pc.
• Pike – 1 piece, about 1.5 kg.
• Burbot – 1 piece about 3 kg.
• Onion – 2 pcs.
• Black pepper – 1 tsp.
• Bay leaf – 5 pcs.
• Potatoes – 500 gr.
• Dill – 1 bunch.
• Butter – 70 gr.

Step-by-step cooking method:

1. The broth is prepared using a chicken carcass; the carcass itself is no longer needed and can be used to prepare another dish.
2. Fish are gutted and scaled: perch, pike and burbot. Please note: small fish cannot be processed; they do not need to be scaled.
3. Bones, tails and fish heads are placed in the boiling broth, then dace and perch. Onions and peppers are added, after which you need to cook it all for 30 minutes.
4. Pike and burbot are cut into portions, another onion is also cut into small, but not too small pieces.
5. After time has passed, the broth is strained through a sieve, then placed on the fire again. After boiling, add the remaining fish and onions. It is necessary to remove the foam. You need to cook for about 20 minutes.
6. The pike is removed from the pan and fried in butter. Salt and bay leaf are added to the soup, then it is removed from the heat, covered with a lid and infused for half an hour.
7. Before serving, the potatoes are boiled and, together with the fish soup, served as a side dish. At home this dish will definitely be appreciated. Bon appetit!

With capers

Burbot fish soup at home will turn out to be more appetizing and rich if you catch the fish from the end of December to the beginning of February. During this period of time, the fish begin to spawn. For cooking, it is advisable to take fish that contains milk.

Composition of ingredients

Fish soup with capers must be prepared from the ingredients described in the following table:

Olives can be used instead of olives. In any version, the products must be seedless. The above components will be enough to make 4 servings of fish soup.

Step-by-step cooking process

The process of creating fish soup is shown in the following paragraphs:

1. The burbot will need to be gutted, then the skin must be pulled off, the pulp separated from the bones and placed in a bowl.

2. Then you need to put the tail part with the head and fins in the pan, fill everything with liquid and bring the contents to a boil.
3. Then you need to add onions with bay leaves and peppercorns, as well as chopped carrots with chopped parsley.
4. Upon completion of 20 min. After cooking, the broth must be filtered into another container, and the fish fillet must be passed through a meat grinder.
5. At this stage, add the egg with salt, pepper and flour to the minced fish, stirring thoroughly and making a roll 3 cm thick.
6. Then the semi-finished product will need to be placed in a bubbling broth for approximately 5 minutes. Afterwards it needs to be removed, cooled and cut into slices.
7. Afterwards, you need to add milk with burbot liver to the broth and boil the ingredients until fully cooked.
8. In 3 min. Before the end of cooking, you need to add slices of fish with capers and butter into the pan, stirring thoroughly.

How to serve a dish

Upon completion of cooking, the first dish is poured into portioned plates and decorated with lemon slices and olives, which must first be cut into 2 parts. Sour cream is suitable as a dressing.

With the addition of vodka

When adding an alcoholic drink to the first fish dish, it gives the broth strength and a richer aroma. At the same time, upon completion of cooking, the alcohol is not felt. Cooking will take very little time, since the burbot has almost no scales, so you just need to rinse the carcass under water and rub it with a brush. The meat is quite dense and tender, it contains very few bones.

The energy value of the delicacy varies within 90 kcal per 100 g of composition.

Composition of ingredients

You can create fish soup with the addition of vodka if you have the following products:

• vodka – 50 ml;
• green onion feathers - 50 g;
• potatoes – 600 g;
• onion – 75 g;
• carrots – 75 g;
• burbot – head with tail;
• salt, pepper - to your taste.

Carrots can be excluded from the list of ingredients, since they are required only to give the dish color and aroma.

After cooking the broth, it is necessary to separate the cheeks and the flesh that is present in it from the head of the fish.

Step-by-step cooking process

The process of creating fish soup is described in the following paragraphs:

1. Onions, potatoes and carrots need to be peeled, then cut into medium pieces.

2. Next, the listed vegetables need to be placed in a pan, covered with liquid and brought to a boil over medium heat.
3. After 7 min. To the vegetables you need to add the tail part and head of the burbot, as well as salt and pepper.
4. After letting the dish simmer for about 20 minutes, add vodka and bay leaf to the pan. Afterwards, you need to turn off the broth and, after leaving the soup for 10 minutes, serve the treat to the table.

How to serve a dish

The cooked first course is poured into plates and complemented with a slice of rye bread and green onions. You also need to add the pulp separated from the head.

With rice

At home, fish soup can be cooked with the addition of rice cereal, which will give the first dish a thicker consistency. At the same time, a hot delicacy cooked from burbot can be supplemented with smaller fish carcasses, which will give the broth a richer taste.

Burbot soup. Recipe with rice.

You can also achieve saturation by using a small volume of liquid or a large amount of fish.

Composition of ingredients

The list of ingredients that may be required to make fish and rice is described in the following paragraphs:

• sunflower seed oil - for frying;
• carrots – 75 g;
• burbot – 1 kg;
• rice grains – 50 g;
• any small fish carcasses – 300 g;
• salt, spices - as needed;
• sorrel – 400 g.

Instead of sorrel, it is permissible to use spinach taken in a similar volume. From the above ingredients you can cook approximately 2 liters of fish soup.

Step-by-step cooking process

Creating fish soup based on fish and rice is possible by following these steps:

1. The burbot fish carcass must be cleaned, then the meat must be separated from the bones and skin.
2. The small fish should then be placed in a pan with the bones, skin, fins and tail, adding the head. Having removed the gills with the eyes, you need to fill the composition with water and place it on the stove.
3. After adding spices and salt, you will need to boil the broth, then strain it into a separate pan. The remaining components of the decoction can be removed.
4. Then you need to add rice, chopped pieces of fish liver and, if available, milk to the filtered broth. Then you need to put the pan on low heat. Before doing this, the rice needs to be washed.

5. At this stage, you need to cut the burbot fillet, then fry it in sunflower seed oil, adding chopped carrots.
6. Next, you need to add chopped sorrel, stir and simmer the ingredients a little.
7. When the sorrel becomes soft, the contents of the saucepan should be transferred to the broth, stir and, after boiling the dish for about 15 minutes, turn off the heat and let the treat brew.

How to serve a dish

The first course is served hot, sprinkled with chopped fresh herbs. The latter would be parsley or dill. The fish soup can be seasoned with mayonnaise or sour cream and supplemented with crackers.

Recipes

There are a lot of options for burbot fish soup. The simplest one is to throw the fish with vegetables into the pan and the fish soup is ready. But that's not interesting. It's better to do something original.

Split burbot fish soup

To be honest, this fish soup is good to cook while fishing, when in addition to the filling you have caught a lot of different small fish. But you can make it at home, you just have to buy some fish. You can do without it. For example, to give the broth the desired richness, you can pour less water or add more fish. In general, for separate fish soup you will need:

• burbot – a whole carcass slightly more than 1 kg; • small fish – 300 g; • rice – 50 g; • sorrel – 400 g (spinach can be used in the same quantities); • carrots – 1 medium-sized root vegetable; • vegetable oil – for frying; • salt and spices to taste.

This amount of food is enough to prepare approximately 2 liters of fish soup. Preparing a separate ear is quite simple. Clean the burbot carcass prepared in the above manner from bones (fillet). In this case, there is no need to throw away the bones, but rather put them in a pan along with the skin, fins, tail and small fish. The head must be sent there, after removing the gills and eyes. Pour water over it all, add spices and salt to taste and cook. Strain the resulting strong fish broth into a separate bowl, and whatever remains after this procedure can be thrown away. Place rice, chopped liver and, if available, burbot milk into the filtered broth, then cook over low heat. While the fish soup is slowly boiling, you need to cut the burbot fillet and fry in vegetable oil. By the way, it is better to cut the meat into large pieces. Add chopped carrots to the pan with the fish. As soon as the oil turns orange, add coarsely chopped sorrel and simmer a little. When the sorrel becomes soft, the fish and vegetables need to be transferred to the broth and cooked for another 10-15 minutes. The finished fish soup should be allowed to stand for a little while, but not for long, since it is best to serve it hot.

Thick burbot soup with garlic

This recipe is unusual in that the fish soup is quite thick, which is not typical for this dish. To prepare 2 liters of this soup, you need to stock up on:

• burbot – gutted carcass 0.7-1 kg; • carrots – 1 medium-sized root vegetable; • garlic – 5 large cloves; • butter – 100 g; • cream – 50 ml; • flour – 2 tablespoons; • rosemary, salt and pepper to taste.

Cut the burbot carcass into steaks 3-4 cm thick, put in a pan and add water (for the specified amount of food it will require approximately 1.5 liters). Place carrots cut into strips or large cubes there and cook. At the same time, melt the butter in a frying pan and add rosemary. It is better to take this spice fresh, but it can also be dried. When a characteristic aroma begins to spread throughout the kitchen, you can add crushed or finely grated garlic to the oil. After a minute, carefully and slowly pour in the flour, constantly stirring the resulting mass. When the flour turns golden brown, pour the cream into the pan and mix well. Pour the finished sauce into the pan with the fish soup, then cook the soup until the fish is ready. The resulting thick fish soup should also be eaten hot. Chefs recommend serving it as follows: • put a piece of fish in each plate, pour in the soup, sprinkle finely chopped boiled egg and herbs (cilantro or parsley) on top; • serve homemade wheat bread croutons with your ear.

Tsar's ear

This type of fish soup takes quite a long time to prepare, but the result is truly royal. Of course, you won’t be able to cook such a dish every day, but on a holiday you can surprise your family or guests with an unusual soup. For royal fish soup you will have to purchase:

• burbot carcass – 1 kg; • chicken – 1.25-1.5 kg; • small fish – 0.8-1 kg; • potatoes – 4 medium-sized potatoes; • carrots – 1 medium-sized root vegetable; • eggs – 2 pcs. (you will only need proteins to lighten the broth); • butter – 50 g; • salt and herbs - to taste.

In addition, you will have to stock up on ingredients for pancakes: • flour – 200 g (1 cup); • milk – 300 ml; • eggs – 2 pcs.; • butter – 50 g; • sugar and salt - to taste.

And a little for minced meat: • boiled chicken fillet – 150 g (can be taken from the broth); • boiled burbot fillet – 150 g (can be taken from the broth); • onion – 1 small head; • butter – 50 g.

You can start cooking. First you need to cook chicken broth. To do this, the chicken carcass should be placed in a large pan, filled with water, lightly salted and cooked until tender. After this, remove the chicken and set it aside, and put small fish, previously wrapped in a gauze bag, into the resulting broth. Cook the fish mince until it is cooked through, after which the bag can be removed and thrown away. The broth should be strained. Now it’s time to move directly to the burbot. It needs to be cleaned (skinned), gutted, and the head and tail cut off. Cut the resulting carcass into large pieces and place in strained broth. The burbot does not need to be cooked for long, about 10-15 minutes, after which it needs to be removed. The fish soup base is almost ready, all that remains is to strain the broth again and lighten it with two whites. While the burbot is cooking, you should peel the potatoes, cut them into slices and boil until half cooked, about 10 minutes. During the same time, you need to peel the carrots and onions, cut them into strips and fry them in oil. The final stage of preparing royal fish soup no longer requires serious labor. Place pieces of fish, potatoes, fried carrots and onions into pots prepared in advance, fill it all with broth and put it in the oven. Cooking time is about half an hour at a temperature of 180-200°C. While the soup is cooking in the oven, you need to prepare the pancakes. First, beat the eggs with milk, sugar and salt. Then add flour to the resulting mixture and stir until smooth. Bake pancakes from the prepared dough. Minced meat for pancakes is very simple to make. Boiled chicken and burbot fillets are passed through a meat grinder one by one and into different dishes. Mix both with fried onions. Two types of filling are ready, all that remains is to wrap it in pancakes, put them in a heat-resistant bowl, pour melted butter and bake in the oven (10-15 minutes). It is worth paying attention that you need to make pancakes with exactly two fillings - half with chicken, half with fish. The royal fish soup should be served directly in pots. Well, instead of bread, of course, pancakes.

Benefit

Burbot is valued not only for its taste. The meat and liver of this freshwater cod are very beneficial for the human body. Firstly, burbot meat is very nutritious, and its protein is almost completely digestible. Secondly, it contains seven essential amino acids for humans and a huge amount of vitamins. There are a lot of them in the liver of burbot. First of all, these are vitamins A and D. Moreover, the liver itself consists of 60% fat, which is also good. True, there is one “but”. In addition to its beneficial properties, burbot liver also contains a substance that destroys vitamin B (thiamine) in our body. Although during cooking this substance itself is destroyed. So burbot soup will be useful in any case. But it is not recommended to particularly lean on fried burbot.

Video

With cream

Homemade burbot fish soup, supplemented with liquid cream, acquires a rather thick consistency, which is uncharacteristic for this first course. Rosemary sprigs with garlic cloves add piquancy to the delicacy.

Composition of ingredients

You can make your own fish soup with cream using the ingredients described in the following list:

• butter – 100 g;
• carrots – 75 g;
• flour – 70 g;
• burbot – 1 kg;
• rosemary branches, salt, pepper - as needed;
• cream – 50 ml;
• garlic - 5 cloves.

Rosemary can be taken either fresh or dried. However, it is recommended to choose the first option, since it has a more pleasant and rich taste and smell. Liquid cream can be taken with any percentage of fat content. The proportions of the listed ingredients are designed to make about 2 liters of food.

Step-by-step cooking process

The process of making fish soup based on cream and fish is shown in the following stages:

1. The burbot carcass will need to be cleaned of its entrails, then cut into portions up to 4 cm thick.
2. Next, you need to transfer the components into a saucepan, add water, then add the peeled and cut into strips carrots, sending the container to the fire.
3. Then you need to melt the butter in a saucepan and add rosemary and finely chopped garlic. After 2 min. you need to add flour and cook the mixture with constant stirring until it turns golden brown.
4. Then you need to pour in the cream and bring the ingredients to a boil, removing the pan from the stove and letting it sit for a while.
5. At this stage, the finished sauce should be placed in a container with vegetables and fish, mix everything well, boiling the treat until the burbot is completely cooked.

Ready.

How to serve a dish

For tasting, each serving plate is supplemented with a piece of fish pulp, then the fish soup is poured, sprinkled with chopped parsley or cilantro on top. The treat is also complemented with chopped boiled egg. Croutons made from wheat bread are suitable as an addition.

With millet

Burbot soup at home turns out to be very rich and appetizing, since it contains millet, which makes the delicacy more satisfying. The calorie content of the first course will be minimal. There are approximately 45 kcal per 100 g serving. This product is useful to eat for those who adhere to the principles of proper and dietary nutrition. The treat is also suitable for the children's menu.

Composition of ingredients

You can make millet-based fish soup yourself from the products described in the following list:

• water – 2 l;
• allspice – 4 pcs.;
• potatoes – 200 g;
• carrots – 75 g;
• burbot – 350 g;
• peppercorns – 3 pcs.;
• millet – 100 g;
• onion head – 75 g;
• salt - to your taste.

To cook the broth, it is advisable to use fresh fish that has not been pre-frozen. It will contain more beneficial nutrients.

From the specified amount of ingredients you can make approximately 6 servings of the first course.

Step-by-step cooking process

You can create fish soup using burbot and millet by following these steps:

1. The fish should be washed, gutted, dried a little, then cut the carcass into portions.
2. The onions will need to be peeled.

3. Then place in a saucepan along with the fish, allspice and black peppercorns with salt.
4. After filling the food with water, put the container on the fire, bring to a boil and simmer the contents over low heat for 30 minutes, skimming off the foam periodically.
5. The potatoes need to be peeled, cut into medium cubes, and the peeled carrots should be chopped using a large shredder.
6. Afterwards, you need to remove the fish from the pan, strain the broth, then return it back to the container and bring it to a boil again.
7. The millet should be sorted, washed and added to the boiling broth.
8. Then you will need to add the carrots and potatoes, stir everything well and simmer the treat over low heat until the potatoes are completely cooked.
9. At the end, you need to return the fish pieces to the soup, adding salt to taste. Cook the dish for about 3 minutes, then let it brew for 10 minutes. and serve to the table.

How to serve a dish

The fish soup is consumed hot. Before sending it to the table, you can decorate it with chopped dill or green onion feathers. Rye bread or croutons are suitable as an addition. You can use sour cream for dressing.

Triple burbot fish soup

There are two types of triple fish soup with burbot:

1. In the first case, the burbot is the main character in this culinary performance, and it is he who goes into the third, final bet.
2. In the second they put bream (large, fatty, there is not enough fat from the bream), pike-perch, large perch... Of the carp fish, it is very good for raw fish, but with pike you need to be careful - if caught in other grassy reservoirs, it can ruin your fish soup pungent odor and taste. I have already spoken about the inadmissibility of crucian carp, tench and silver bream; it is better not to use catfish, especially its tail part, which is too rich in fat with a specific smell.

The second option is if you managed to catch a noble fish: sterlet, salmon, trout... Then the burbot, with all due respect to it, goes into the second stock, and is served together with fish soup as a second course.

If a certain amount of potatoes can be allowed in a single ear, especially when there is not enough fish, then in a triple - no cereals and no vegetables (the only exception is onions)! Even with spices, the greatest caution must be observed: pepper - the very minimum at the same time as the third addition, bay leaf - one or two leaves shortly before readiness. But you can do without spices at all; triple is so rich in all sorts of flavors that it will make you lick your fingers

In principle, for a triple burbot fish soup, all you need is fish (but a lot of different fish), salt and water. By the way, it’s better not to draw water from the river - look for a spring, or even grab a clean artesian bottle from home.

They cook fish soup in the same way as double fish soup, but the procedure of changing the ingredients is repeated once again. All fishermen have their own little secrets and tricks to ensure that their triple fish soup turns out “the best”: someone, after putting the fish soup to finish ripening, adds a slice of pickled cucumber or a clove of garlic; Siberian fishermen often put several stems of wild garlic into the pot. There are those who like to put one carrot, cut into slices, into the pot (in my opinion, this is completely unnecessary and spoils the dish).

But all experts agree on one thing - if there are no ruffs in the catch, it is better not to try a triple fish soup, more time will be spent, and the taste is almost no different from a double fish soup. This is how valuable a small, prickly brush is sometimes! The only adequate replacement for it is a close relative of the privet, also known as the nose ruff, but the habitat of this fish is much narrower.

Theoretically, the so-called “bishop’s fish soup” can also be considered a triple fish soup - instead of fish soup, the first ingredient in it is not fish, but chicken. The dish turns out delicious, but is it just fish soup? Or chicken soup seasoned with fish? The question is controversial.

Watch the video recipe for making triple burbot fish soup

Useful tips

Useful tips and recommendations that will be useful to the cook when cooking:

• During the gutting process, it is very important not to damage the gallbladder with a knife, since if it gets on the surface of the meat or liver, it will be very difficult to get rid of the resulting bitterness.

• If there is caviar or liver when cutting the carcass, the fish soup can be made by adding a mixture of these components to it.
• When making burbot fish soup, the carcass should be cleaned of its entrails and then rinsed under running water. There is no point in throwing away the head and tail with fins, since it is from these parts that the most rich, satisfying and tasty broth is obtained.
• It is recommended to prepare fish soup directly from fresh fish. If this is not possible, the fish must be defrosted naturally, without exposing it to sudden temperature changes. Otherwise, the quality of the product may deteriorate significantly, which will radically affect the taste of the final dish.
• To increase the thickness, it is recommended to add a small portion of rice, millet or pearl barley porridge to the composition of the treat.
• Burbot is a fish that is covered on the outside with a thick layer of mucus. To solve this problem, it is recommended to completely remove the skin from the carcass, like a stocking.
• Very important components of the fish soup are spices in the form of bay leaf, parsley and ground black pepper. These ingredients perfectly highlight the fishy aroma and do not interfere with its taste.
• If you have lean fish, the soup can be created using broth made from chicken by-products.
• Fish soup is a seasonal dish, which is why you need to choose fish at the right time of year. Since the fish go to spawn in winter, it is during this period of time that active weight gain occurs. Therefore, you should purchase the product at this time.
• Burbot fillets need to be added to the boiling broth approximately 20 minutes before. until the end of cooking.

When preparing broth for fish soup in nature from small fish, peppercorns and burbot heads, these components are transferred to a piece of gauze and then removed. At home, it is enough to strain the broth through a colander and sieve.

My method of cutting frozen burbot

They brought me a burbot - what a “handsome” he is. “Now I’ll defrost it and cut it into pieces, and tomorrow I’ll cook burbot fish soup,” I thought. It turns out I was wrong in both cases.

In the first case, it needs to be defrosted. As the same friend told me, it’s better to cut frozen burbot into pieces. First of all, it's faster. Secondly, if you defrost burbot meat and then freeze it again, it will become rubbery. And I believed him, because it’s hard to argue with him on the fish issue. He took a hacksaw and began sawing the burbot on the ear.

Here's what I got. With this method of cutting burbot, there is a risk of damaging the gallbladder, but the risk is a noble cause.

In the second case, my thoughts were wrong, because as soon as the next day I was getting ready to cook burbot fish soup, I found out that my neighbor’s wheels had been removed from his car at night, and in order to avoid the same fate, I had to resolve the issue of installing a garage. It’s the right thing, let the ear wait a little.

I’ve been wanting to put it up for a long time and there seems to be a place, but I don’t have enough time, and most importantly, I don’t have enough funds. Now I have finally decided. Guided by the well-known proverb that the miser pays twice, he took out another loan from the bank and ordered the installation of a garage. The guys worked quickly and by evening my garage was already in place. Burbot soup has been waiting for me for a long time and I finally started preparing it.

Now, as you know, it’s Lent and fish soup will come in handy on your table, but it can’t be prepared during the entire period of Lent. When you can do this, you will find out by reading the article on how to fast correctly.