In former times, useful and nutritious fish soups were considered a symbol of prosperity and family well-being, and the gathering place - a large soup tureen with fragrant fish - attracted all household members. Times have changed, but such soups have not lost their popularity and are still pleasing with a variety of recipes.
Incredibly light and useful fish cream soups and puree soups, cooked on the basis of broth from vegetables, with the participation of a variety of seafood. Consider the recipes of different fish soups.
Cheese soup of red fish - recipe
Fish soup is a recipe in which classic ingredients: onions, carrots and fresh herbs, are appropriately combined with cheese, adding to the fish dish a pleasant color and a tender taste.
Ingredients:
- fillet of salmon - 250 g;
- onions - 30 g;
- carrots - 35 g;
- potatoes - 155 g;
- fresh dill - 15 g;
- water -1,2 l;
- processed cheese - 145 g;
- sweet pepper - 45 g.
Preparation
- Peeled potatoes, divide tubers into cubes and place in medium-high boiling water.
- Peel the onions, carrots and peppers. Grind the ingredients with straws and combine with the potatoes.
- Cook the vegetables for a quarter of an hour, then add crushed cheese and let it dissolve in the vegetable mixture.
- Cut the salmon fillets into small cubes, dip them to vegetables, hold for several minutes on the fire, add the chopped dill and turn off the fish soup.
Milk soup with fish
Soup of fresh fish on milk is a traditional dish of the Baltic countries. Not roasted vegetables permanently retain vitamins, and fish, boiled in milk, has a soft and juicy texture.
Ingredients:
- Hake fillet - 350 g;
- milk - 345 ml;
- water 350 ml;
- potato - 110 g;
- onions - 40 g;
- bay leaves - 2 pcs.
Preparation
- Cut the diced hake fillets with water and cook for a quarter of an hour.
- Peeled potatoes, coarsely grind and combine with fish broth. Hold on the fire for a couple of minutes, then pour the finely chopped onion and put the laurel.
- Cook the fish soup for a few minutes and pour in the milk. Bring the liquid to a boil and remove the prepared soup from the plate.
Canned fish soup
Soup from canned fish - the legacy of the Soviet past, allowing for half an hour to prepare a hearty hot dish for the whole family.
Ingredients:
- canned saury - 180 g;
- onions - 45 g;
- carrots - 35 g;
- potatoes - 350 g;
- rice - 55 g;
- vegetable oil - 35 ml;
- Bay leaf;
- water - 1.8 liters.
Preparation
- Prepare the onion-carrot fry, chop the vegetables and save them in oil.
- In a deep saucepan, pour the water, bring to a boil and place the peeled and diced potatoes.
- Cook a few minutes, add the rice, fried vegetables and keep the soup base from the canned fish on fire for a quarter of an hour.
- Open the canned fish, drain the oil and chop the fish pieces with a fork. Combine the fish with the rest of the ingredients and cook for a few minutes.
Fish soup
At the heart of cooking fish soup puree is vegetable or fish broth , which makes the dish a diet and low-calorie. The use of cream in this recipe, gives the dish a rich creamy taste and reveals the aromas of fish.
Ingredients:
- salmon fillet - 490 g;
- potatoes - 90 g;
- onion - 55 g;
- fish broth - 560 ml;
- water 250 ml;
- olive oil - 25 ml;
- fresh parsley - 15 g.
Preparation
- In a deep saucepan, fry the chopped onion for a couple of minutes, pour in water and fish broth, add cubes of potato tubers and cook until it is cooked.
- Drain the broth in a separate bowl and chop the vegetables in a blender.
- Adjust the consistency of the soup, gradually adding previously cooked broth.
- Bring the soup to a boil and send into it sliced salmon fillets.
- Add cream to the soup and cook for a few minutes.
- Cooked soup-puree from fish, decorate with chopped parsley.