Excellent taste, maximum benefit
There are several varieties of fish soup.White fish is prepared from fish varieties with white meat: whitefish, pike perch, ruff, perch, black - from pike, chub, carp. Red, respectively, is prepared from red fish: salmon, salmon, chum salmon, pink salmon. All varieties of this wonderful hot dish are good in their own way, but fish soup from red fish is not only tasty, but also especially useful, since red fish contains unique, nowhere else found fatty acids Omega-3, as well as a large number of trace elements and vitamin D. Regular consumption of red fish will reduce the risk of heart attacks and strokes, strengthen bones, improve vision, have a beneficial effect on the nervous system, help to forget about chronic fatigue. Red fish will benefit everyone, but especially children and expectant mothers. Therefore, to see your loved ones not only well-fed, but also healthy and cheerful, full of energy, spoil them more often with this luxurious first course - red fish soup.
Ear is royally with cream and red caviar
This first course will turn out amazingtender, rich in various flavors and filling, and thanks to the addition of cream, the fish will literally melt in your mouth. The recipe requires the following ingredients:
- bones and red fish fillets in the amount of 300-500 g (it will be much more convenient to purchase a special soup set);
- 3-4 medium sized potatoes;
- 1 PC. carrots;
- 1-2 small onions;
- You will also need celery, green onions, dill, half a lemon and spices: white and black pepper, basil, thyme, coriander, salt - all to taste;
- 2-3 tbsp. spoons of olive oil;
- 1.5 liters of water;
- a glass of fatty cream.
The dish is prepared as follows:The head, tails and bones should be thoroughly washed and sent to boil for 30-40 minutes, while you must not forget to constantly remove the foam that appears. Peeled and finely chopped onions, chopped carrots and celery are lightly fried in a small amount of olive oil, the fish fillet is finely chopped, after removing the bones. The finished fish broth must be filtered through cheesecloth: it will serve as the basis for the fish soup. Cubed potatoes, fried vegetables and small pieces of fillet are put into the clear, tear-like broth. Cook for 10-15 minutes. Then pour the cream into a ladle and heat it. In no case should it be added to the soup cold, as it will curdle. Having poured hot cream into the pan in a thin stream, cook for another 5 minutes. Then add salt, pepper, season to taste, mix everything well, remove the pan from the heat and leave the dish to simmer under the lid for 5 minutes. Pour the hot aromatic fish soup into plates, generously sprinkle with herbs, add one or two slices of lemon and 1 teaspoon of red caviar. This recipe can be varied as follows: if you want the fish soup to be fatter, you can add 1 tablespoon of butter along with the cream. For greater thickness, after pouring in the cream, you can add 2-3 tablespoons of potato starch. If, on the contrary, you want the soup to be less caloric, replace the cream with milk.
Cooking rich soup in the multivark
Delight your loved ones with a delicious first courselunch, dinner and even breakfast will be even easier if you have such a multi-useful device as a multicooker at home. According to the recipe for cooking you need to take:
- trout soup set - fillet, bones and head weighing approximately 500-700 g;
- 4-5 medium-sized potatoes;
- 1 pc of large carrots;
- 1-2 onion bulbs;
- half a lemon, salt, pepper, a variety of greens;
- although this somewhat contradicts the classical recipe, you can add another 2-3 st. spoons of rice or millet.
So, to prepare it you need to pour it into a bowl4 cups of water in a multicooker, put the bones and head in there, as well as lemon. It is necessary to put lemon so that the multicooker does not become saturated with the smell of fish, because you still have to cook many other delicious dishes in it. After laying the bones and head, set the "Stewing" mode for 1 hour. After the broth is cooked, put finely chopped fillet and vegetables in it. If necessary, add water. Add salt, pepper, bay leaf. Then set the "Steam" mode for 40 minutes. Season the finished fish soup with herbs and lemon. Before serving, it is a good idea to let it sit for 10-15 minutes in the "Heating" mode. Fish soup prepared according to this recipe is low in calories and therefore ideal for those who are concerned about a slim figure. 100 g of fish soup contains approximately 67 kcal or about 200 kcal per deep plate.
A real ear cooked in the wild
Although you can make excellent fish soup at home,nothing compares to a real fish soup cooked on a campfire right after a successful fishing trip. To make the dish turn out properly, you need to remember that aluminum or cast iron cookware is not suitable for cooking fish soup. It is much better to use an enamel bucket or a stainless steel cast iron pot. To make the fish soup even tastier, cook it without a lid over moderate heat. So, according to the recipe, you will need:
- red fish in the amount of 1 kg, salmon or trout is suitable;
- a large onion;
- 4-5 medium-sized potatoes;
- greens, bay leaf, pepper, salt.
The fish and peeled onion are placed in a pot,pour water, bring to a boil, pepper, salt, add bay leaf. Continue cooking until the fish is ready. When the fish becomes soft, take it out, put it aside and let it cool. Meanwhile, strain the fish broth and add not too finely chopped potatoes. When the potatoes are cooked, cut the boiled red fish into small pieces and put it in a saucepan. Add 50 g of vodka and simmer on low heat for another 5 minutes. Then pour the fish soup into plates, add herbs and lemon juice and enjoy the unforgettable taste, enticing aromas, the smell of a campfire and unity with nature.
