Delicious and healthy creamy fish soup

Benefits and harms

The taste and calorie content of the dish may vary depending on the type of fish and spices. The condition of the main ingredient is also an important factor.

IMPORTANT! It is advisable to use fresh or chilled fish. Frozen carcasses may be spoiled or thawed several times.

In addition to taste characteristics, it is worth considering the benefits and harms of the dish. Nutritionists and doctors, when preparing diverse diets, do not always include fish broth in the diet, although the dish is very useful from a culinary point of view.

What are the benefits of fish broth:

• The broth contains vitamins: H, PP, B, C and E. The list goes on, if we take into account the type of spices.
• Minerals present: fluorine, calcium, sodium, potassium, zinc, phosphorus, iodine, and iron.
• The dish is easily absorbed by the body due to the presence of quickly broken down fats.
• Has a positive effect on the digestive, nervous, and cardiovascular systems.
• Due to its high nutritional value, it is a very nutritious first course option.
• Can prevent tooth enamel destruction and improve skin condition.
• Improves metabolism and helps cope with cholesterol.

What could be the dangers of consuming broth? Allergic reactions may occur to some types of fish. Elderly people should also not overuse broth due to the unpredictable reactions of the body.

The dish can aggravate the course of kidney and liver diseases. The main product can accumulate toxic substances that negatively affect the body's excretory system. During consumption, you may choke on a bone or part of a fin. You should eat the broth carefully and chew the fish meat thoroughly. If you use stale fish, there is a high risk of poisoning.

Benefits of fish broth

This dish contains vitamins PP, H, C, B, E, as well as minerals: iodine, calcium, sodium, potassium, fluorine, zinc, phosphorus and iron. The usefulness of fish broth, as well as its calorie content, depends on the type of fish that is in it. The ease and speed of digestion of this dish is not affected by the fat content of the fish used. Therefore, it is advisable to use fish broth as food for children, athletes and people who have undergone serious operations. The broth normalizes the functioning of the digestive system. It is also useful for diseases of the gastrointestinal tract. Doctors also recommend that people with thyroid problems use it. This product helps maintain healthy teeth and bones, as well as avoid nervous system disorders. Fish broth is a source of strength and vigor. This dish leads to increased immunity and energy levels of the body. Broth has a positive effect on the metabolic process.

Varieties

A dish is prepared from various parts of a large river or sea carcass. Not every type is suitable for creating a healthy and low-calorie fish broth. The optimal nutritional option is broth, which contains from 2 to 6 calories per 100 g of product. You can prepare yushka from almost any type of fish, but there are exceptions and recommendations:

Creamy fish soup

• It is not advisable to use mackerel or herring varieties.
• You should not use river fish that lived in silted reservoirs.
• The ideal option is white sturgeon meat.
• The decoction will be tasty if you prepare it from burbot, tench, and pike perch.
• Red fish (sturgeon, stellate sturgeon, lean parts of salmon) is also suitable.

You can cook broth from any part of the fish: head, fins, ridge, tail. It is important to prepare products well. Small fish and large steaks are the best options for creating a very tasty fish soup.

Rich decoctions are made from pike perch, ruffe or perch. When using carp, pike perch or carp, you may get a bitter aftertaste.

The benefits of fish soup

The ear is one of the main storehouses of aliphatic monobasic carboxylic acids of various groups and numerous minerals. Therefore, its usefulness for the body lies in improving the condition and functionality of the central nervous system organs, including the brain.

The level of “bad” cholesterol contained in the blood also decreases, and the functional action of the organs of the cardiovascular and nervous systems is normalized. The high content of iodine in marine fish species helps saturate the body with it, which has a positive effect on the functionality of the organs of the endocrine system.

Classic fish broth recipe

There is a huge variety of recipes for preparing the decoction. Each option has its own differences, determined by the nationality of the cuisine. The simplest recipe to prepare is the classic recipe. The nuances can only relate to the peculiarities of preparing the type of fish. A standard set of products can be used.

Advice! To diversify the taste, you can use several varieties.

You need to prepare the following ingredients:

• 500 g carcass;
• 1 large onion;
• small parsley root;
• 3 liters of water.

Additionally, you need to prepare salt and ground black pepper. This amount of food should yield 6 servings.

The principle of preparing a decoction of small fish

Cook fish broth according to the following instructions:

1. Prepare the carcass. Wash it well, remove scales, remove the entrails, remove the gills, and cut into small pieces.
2. Cut the onion into cubes, peel the parsley root and wash well.
3. Place the fish in a pan, fill with water. Salt the liquid and pour the onion into the container, add a whole parsley root.

The mixture in the pan should boil for at least 30 minutes. Remove all parts of the carcasses except the heads. They should simmer for another 2 minutes.

Ear soup for weight loss with celery. Recipe and video

It satisfies perfectly, while being low in calories and tasty.

• any lean fish – 1.3 kg;
• celery root – 1 pc.
• water – 2 liters;
• purple onion – 1 pc.;
• carrot - 1 pc.;
• parsley, dill - half a bunch;
• bay leaf - a couple of leaves;
• a mixture of salt and ground pepper - to taste.

• Wash the celery root, peel and cut into cubes;
• Chop the onion and carrots too;
• add celery, onion and carrots to boiling water;
• cut the fish into fillets and cut into portions;
• after 10 minutes add fish fillet and spices;
• turn off the heat after a few minutes.
• serve hot.

Using recipes, preparing a light, low-calorie, tasty dish is very easy and inexpensive. You can treat yourself to it without the risk of getting extra calories.

Source https://slimim.com/23973/uha/

Ukha is a traditional Russian first dish. In ancient times, fish soup was the name given to any first course, regardless of the basis on which it was prepared. Starting from the 18th century, fish soup began to be called the first dish prepared exclusively on the basis of fish.

In modern cooking, ukha is considered a unique fish dish. Depending on the method of preparation and its contents, this dish is classified into different types. There are many recipes for preparing this dish, which allows you to significantly diversify the diet of any person.

Broth of large fish and parts

First you need to pull out the gills, remove the entrails, remove the skin, cut off the fins, fillet the carcass and chop the bones. Cooking features:

1. Place the fillets, heads, bones and fins in the pan.
2. Place the peeled whole onion and parsley root prepared according to the same principle.
3. Pour the ingredients with water, salt and pepper.

Cook the broth for 1 hour over low heat. You need to stir the broth periodically. When serving, remove root vegetables.

Secrets of cooking fish dishes

To make the fish broth tasty and aromatic, it is worth considering several nuances:

• During the cooking process, you must take into account how long the type of fish you use needs to be cooked.
• After cooking, strain the broth to remove small bones. It is advisable to repeat the procedure 2 times.
• When using river fish, water can be replaced with cucumber brine. The marinade will muffle the bright smell of the main product.
• To make the broth transparent, you should remove all the fat from the fish carcass. If this does not help, at the end of cooking you will need to draw off the broth.
• During the cooking process, you need to constantly remove the foam that collects on the surface of the water at the moment of boiling.

If you take into account all the recommendations, the broth will turn out to be appetizing in appearance, tasty and aromatic. Another guarantee of the quality of the dish will be the choice of fish. The resulting broth can be used as a base for other dishes or as an independent option. Such a menu item can significantly diversify the diet of a person who needs to eat nutritious and healthy dishes.

How to make trout soup

There are a lot of trout soup recipes. The most popular options are those that require the use of simple and affordable ingredients.

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Classic recipe

According to the classic recipe, trout soup is prepared from fish with vegetables. The following ingredients are needed for the fish soup:

• trout - 600 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• bay leaf - 3 pcs.;
• salt - to taste;
• water - 2.5 l;
• onion - 2 pcs;
• dill - 1 bunch;
• peppercorns - 10 pcs.;
• ground pepper - to taste.

Step-by-step preparation looks like this:

1. The head, tail and fillet of trout are filled with water.
2. Add one peeled carrot and onion to the pan; there is no need to pre-cut them.
3. Add bay leaves and peppercorns and boil the broth for half an hour.
4. Remove trout, vegetables and fish bones from the pan.
5. Strain the broth and return it to the stove.
6. After boiling again, add chopped potatoes and the remaining carrots and onions, having previously chopped them, and also add fish fillets without skin and bones.
7. Sprinkle the soup with finely chopped dill.
8. Boil over moderate heat for another 15 minutes.

The hot soup is immediately poured into bowls and served. It is not customary to season trout fish soup with sour cream, but if desired, you can add a slice of lemon to the dish.

Trout soup according to the classic recipe is as light and low-calorie as possible

Trout head soup with garlic

You can prepare a tasty and healthy soup from fish trimmings, in particular the head, and from simple vegetables and spices. Ingredients you will need:

• trout heads - 600 g;
• potatoes - 3 pcs.;
• butter - 30 g;
• bay leaf - 2 pcs.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• onions - 1 pc.;
• water - 2.5 l;
• dill - 1 bunch;
• garlic - 2 cloves;
• salt - to taste;
• black pepper - to taste;
• allspice - to taste.

The recipe for preparing the soup looks like this:

1. The trout heads are poured with water in a large saucepan and boiled for 30 minutes, and then the broth is filtered.
2. Cut carrots, onions and potatoes into cubes, and also chop bell peppers and seasonings.
3. Along with a slice of butter, add the ingredients to the broth and cook over low heat for another 15 minutes.
4. Add garlic and dill to the soup.
5. Remove from the stove and leave covered for ten minutes.

After the soup has infused a little and acquired a rich aroma, it can be poured into plates and tasted.

It takes on average no more than 45 minutes to prepare trout soup.

Cream of trout soup

An unusual recipe suggests preparing a delicate and delicious creamy soup based on trout. The ingredients for the dish are quite affordable:

• trout fillet - 400 g;
• onions - 1 pc.;
• cream - 200 ml;
• potatoes - 300 g;
• peeled shrimp - 15 pcs.;
• butter - 15 g;
• water - 750 ml;
• vegetable oil - 15 ml;
• lemon juice - 2 tsp;
• ground paprika - to taste;
• salt - to taste;
• pepper - to taste.

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The step-by-step preparation of the tender soup is quite simple:

1. Dissolve butter and vegetable oil in a deep frying pan or thick-bottomed pan, and then lightly fry the onion, cut into half rings.
2. Add diced potatoes and pour boiling water over the ingredients.
3. Boil over medium heat until the vegetable softens.
4. Add slices of fish fillet and simmer on low heat for another five minutes.
5. Add cream, lemon juice, salt and pepper to the pan.
6. Bring the broth to a boil and remove from the stove.
7. Pour hot soup into a blender.
8. Grind until smooth and creamy.

The soft, tender soup is laid out in bowls and several whole shrimp are added to each of them, sprinkled with paprika on top and garnished with a slice of lemon.

Creamy trout soup is especially recommended for people with sensitive stomachs.