Fish soup is a very healthy and satisfying dish that contains a storehouse of vitamins and nutrients. Mackerel is a fatty and aromatic fish, so mackerel soup turns out doubly tastier and richer. Another advantage is that this fish has practically no small bones, so cleaning the fish will be quite easy. There are many ways and options for preparing this dish.
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.
Fish soup with rice
Ingredients:
- Mackerel – 1 piece;
- Onions – 2 medium;
- Rice ½ cup;
- Carrot – 1 medium;
- Salt, pepper.
Cooking method:
- Peel fresh or frozen and divide into small parts. Place in water and bring to a boil.
- Peel and cut the onions and carrots as you wish. Throw them into water and leave to cook for 15 minutes.
- Rinse the rice cold water and add to the broth. Cook for 10-15 minutes. Add pepper and salt.
- After turning off, add dill and let it brew under the lid.
- Serve to the table.
In this case, the soup turns out very tasty and satisfying, the rice is very nutritious. Suitable for lunch and evening snacks.
Soup with mackerel and millet
This option is prepared using the same technology as soup with rice. Vegetables can be replaced or new ones added, for example, bell pepper.
Cooking method:
- Add mackerel pieces to boiling water and bring to a boil, constantly skimming off the foam.
- Add peeled vegetables, cook for 20 minutes.
- Add the cereal and leave to cook under the roof for 15 minutes, add salt and pepper.
- At the end, sprinkle with herbs and serve.
Ear soup with pearl barley
To prepare this delicious dish you will need the following ingredients:
Number of servings – 4.
Cooking time – 50 minutes.
The difficulty of preparation is medium.
Cooking fish soup in a slow cooker
This cooking option does not require much effort and a lot of time. Using a multicooker, you can prepare a dish at the right time.
Many housewives using this method leave only positive reviews. Since it saves time, it frees you up for more important things. And the taste remains unforgettable.
Canned mackerel soup
To make the dish not ordinary, you can experiment and choose canned fish as the main product.
The dish is designed for 4 servings.
- mackerel – 1 package;
- Potatoes – 2 pcs;
- Carrot – 1 piece;
- Onion – 2 medium onions;
- Millet/rice;
- Salt, pepper;
- Green.
So:
- First of all, we prepare the vegetables, peel all the vegetables. Cut the potatoes into cubes, three carrots on a coarse grater, cut the onion into 4 parts.
- We wash the cereal.
- Pour the cereal and potatoes into the water, bring to a boil, skimming off the foam.
- Reduce heat and add onion.
- After boiling, add carrots and cook for 10-15 minutes.
- Salt and pepper the broth.
- Add mackerel at the very end and bring to a boil.
- Turn off the heat and let sit for a few minutes.
- Serve with sprinkled herbs.
Whatever version of fish soup you choose, the dish will turn out very tasty and aromatic. The feeling of fullness will last for a long time and everyone will be delighted.
Fish soups are always tasty and healthy. One of the popular versions of this dish is fish soup. fresh frozen mackerel. It will not only bring variety to the usual daily menu, but will also provide the body with the necessary set of microelements, nutrients and vitamins. In addition, the product has low energy value, which makes it a dietary dish.
A little about the beneficial properties of mackerel
Mackerel, beneficial properties which is due to the high content nutrients, has a rich biochemical composition. Mackerel meat contains omega-3 fatty acids, large number vitamins, especially vitamin D, folic acid, iodine, fluorine, calcium, iron, manganese, zinc and other trace elements, protein, healthy cholesterol. As a result regular use mackerel (within reasonable limits) the following occurs:
Another advantage of fish is that when cooked it retains all its properties. There are almost no contraindications to eating mackerel. It is prohibited only in case of individual intolerance or allergic reactions. Harmful for chronic diseases of the liver, kidneys, and hypertension. In all other cases, fish can be safely introduced into your diet.
Popular fish soup recipes
There are many ways to cook fresh frozen mackerel soup. Each cook does this in his own way, using the whole fish carcass or only parts of it, adding rice, millet or pearl barley, introducing certain favorite spices and ingredients. Each of the recipes is good in its own way.
Cooking method "Classic"
This is the simplest recipe for fish soup made from fresh frozen mackerel. First you need to prepare the following products:
- Fish - 1 piece.
- Onions and carrots - 1 piece each.
- Potatoes - 300 grams.
- Table salt, bay leaves and ground pepper - optional.
- Peasant oil.
You can start cooking:
When serving, you can add chopped fresh herbs to each plate. The dish turns out to be dietary and very light, so it can be consumed by children, the elderly, and people with diseases gastrointestinal tract(outside the exacerbation phase).
Option using rice
Fish soup with rice is a light but quite filling dish. This soup is perfect for a family lunch. To prepare you will need:
- One fresh frozen mackerel.
- 200 grams of potatoes.
- One carrot and one medium-sized onion each.
- 3 tablespoons rice.
- Seasonings - to taste.
Cooking steps:
The delicious soup is ready. If desired, rice can be replaced with another grain, for example, millet. It will be good to serve to the ear rye bread and green parsley.
Fish head soup
Thrifty housewives, when cutting up mackerel carcasses for any dish, never throw their heads away. And rightly so, because you can make a very rich soup from them. To prepare it you will need:
- Frozen mackerel heads - 5 pieces.
- Millet - 100 grams.
- Potatoes - 6 medium tubers.
- Black pepper, sweet paprika, salt, lemon juice - 10 grams each.
- Big carrot.
- 2 liters of water.
Cooking technology:
A simple, budget-friendly, but nutritious dish is ready. When serving, the fish soup is poured into portioned plates, and the heads are laid out on one large dish.
Canned fish dish
It happens that there is no fresh fish in the refrigerator, but you still want fish soup. In this case, a jar of canned mackerel will help out. For cooking you need the following products:
- A can of mackerel in oil.
- 300 grams of potatoes.
- Carrots and onions.
- Half a glass of millet.
- Celery.
- A set of spices for fish soup.
Recipe for canned mackerel fish soup:
Cooking method in a slow cooker
A multicooker makes the life of modern cooks much easier. This unit can prepare almost any dish, including fish soup. To cook fish soup in a slow cooker, you will need:
- Fresh frozen mackerel carcass.
- Three big potatoes.
- Two carrots and an onion.
- Three spoons of rice.
- Spices if desired.
Cooking process:
- Cut the washed and peeled vegetables into cubes.
- Clean the carcass and cut into pieces of the desired size.
- Load potatoes, pieces of mackerel, washed rice into the bowl of the unit, add water.
- Start the “Extinguishing” mode.
- At this time, fry the onions and carrots.
- Add the roast to the multicooker bowl, leave the “Stew” mode for another fifteen minutes.
A quick multicooker dish is ready. After the soup has infused a little, you can set the table.
Fresh frozen mackerel soup is real live food. After all, this product is tasty, healthy, and nutritious. In addition, preparing the dish will not require large financial and time expenditures or extensive culinary experience. Therefore, the soup deserves to be present on the everyday family table.
Attention, TODAY only!
To prepare two liters of this simple, but very delicious soup, it will be enough to take one medium-sized fish weighing approximately 350-400 grams. Frozen fish will need to be carefully defrosted - you should not pour cold water on the fish or defrost it in the air, just put it on the bottom shelf of the refrigerator. We carefully cut the carcass of the defrosted fish - the tail and head will need to be cut off, and the fish divided into several medium pieces.
Medium-sized potatoes will need to be peeled, washed and cut into not very large cubes.
The potatoes need to be washed well to remove excess starch - this will make the mackerel ear transparent.
Pour water into a convenient saucepan, bring it to a boil and carefully add the potatoes. Cook the potatoes over medium heat until fully cooked.
To flavor the soup fresh vegetables, there is no need to fry onions and carrots. Once the potatoes are boiling, add the vegetables to the pan and add salt to taste.
Once the vegetables are completely soft, add the mackerel pieces and reduce the heat.
It is enough to boil the mackerel over medium heat for 15-20 minutes.
Before cooking mackerel soup, wash the fresh dill and parsley and chop it finely with a knife. Divide the greens into approximately two equal parts - one will need to be added to the broth when the fish is cooked, the other will be used to prepare sour cream sauce.
Mix fresh sour cream with finely chopped herbs and put in the refrigerator - the longer the sauce sits, the more aromatic the sour cream will be. This sauce is perfect for the finished soup; if desired, you can add finely chopped garlic.
When the mackerel soup is completely ready, add bay leaf, cover the pan with a lid and let stand for a few minutes. It is advisable to serve fish soup hot with sour cream sauce.
Now you know how to cook mackerel soup - everything is very quick and extremely simple. You can take any spices for the fish soup according to your taste - you can use green onions instead of onion, instead of fresh herbs, you can use dried mixtures.
Fish soup is not only a great way to replace missing vitamins, but also a great opportunity to remove extra pounds. Mackerel soup is very nutritious and satisfying, so sticking to fasting diet this dish will be a real salvation for you. Bon appetit!
Mackerel is sea fish small sizes. Its meat contains a large amount of vitamins and more than 15% fat. There are no small bones in the carcass, which makes cooking much easier. This section contains recipes for fresh frozen mackerel fish soup. Classic frozen mackerel soup
There are many ways to prepare mackerel soup, but the classic fish soup is made from the following products: 1 fish carcass; 4-5 potato tubers; onion; dill; peppercorns; bay leaves; salt and seasonings. How to cook mackerel soup step by step: Cut the fish into pieces, rinse and boil, adding salt, peppercorns and bay leaves. Peel the onion and throw it whole into a container, and remove it after a quarter of an hour. Peel and cut the potatoes, and when the broth is ready, add them to the dish. Wait for the fish soup to boil, add chopped herbs and simmer on the fire until the potatoes become soft. Attention! To make the soup beautiful and transparent, when cooking the fish you will need to constantly remove the floating foam with a spoon. Recipe with rice You can make a delicious fish soup by combining fatty mackerel with low-calorie rice. You are allowed to take any cereal, with round or long grains.
For cooking you will need: fresh frozen mackerel; 130 g rice; bulb; carrot; a little butter; sprigs of greenery; bay leaves; salt and seasonings. Sequence of actions: Wash the rice grains, put them in a deep bowl and pour boiling water over them. Wash the mackerel, cut into pieces and cook, not forgetting to add salt, seasonings and bay leaves. Chop the onion and carrots, simmer a little in butter, and then pour the rice, strained from the water, into the frying pan and fry until it becomes transparent. Add the rice and vegetable mixture to the fish broth and cook until the grain is cooked. Delicious fish soup with fried rice is served to the table, sprinkled with herbs. How to cook with millet
The fish soup prepared this way will be spicy and piquant. It is made from the following products: fresh frozen mackerel; 170 g millet; onion head; garlic cloves; carrot; sweet bell peppers; hot seasonings; a little salt. Method of preparation: Wash the millet, add water and cook, stirring. Cut the mackerel into pieces and add to the cereal, adding a little salt. Finely chop the onion, grate the carrots, chop the bell peppers into cubes, and crush the garlic cloves in a press. Simmer the vegetables in a frying pan, adding hot seasonings at the end of cooking. Transfer the roast into the broth, wait until it boils and cook the soup until the cereal is cooked. Spicy fish soup is served with a large number white or black bread. Delicious mackerel soup with egg To prevent the fatty mackerel soup from seeming too cloying, you can add fresh sorrel and chopped eggs to it.
For cooking you will need: fish carcass; 2-3 potatoes; 3 eggs; onion head; 10-15 sprigs of sorrel; salt and seasonings. Method of preparation: Cut the potatoes, put them in a pan with water and boil. Cut the washed mackerel along the ridge, remove large bones and cut the fillet into small pieces. When the potatoes boil, add the fish to the pan, add salt and season. Boil the eggs, cool and finely chop or grate. Sauté finely chopped onion in a frying pan. Rinse the sorrel, chop with a knife and pour into a container after the potatoes have softened. Just before turning off the heat, add the onion fry and chopped eggs. Eat the soup when it has steeped a little, adding sour cream to the plate. Attention! You need to add sorrel to the dish when the potatoes are cooked, otherwise they will remain tough. Cooking in a slow cooker
500 g fresh frozen mackerel; 4-5 potatoes; onion head; carrot; some greenery; salt and seasonings. Method of preparation: Grind the onion and carrots, sauté in the bowl of the device in refined fat. Cut the fish, remove the bones and add to the vegetables. Cut the potatoes, add them to the dish, add water, add salt, season and cook the fish soup in the “Soup” mode until done. Shortly before the end of the process, add fresh herbs to the fish soup, and then let it brew for a while. Delicate fish soup with cream
Cream is often added to soups; it helps make them tender and incredibly tasty. To do creamy soup with mackerel, the following products are needed: fish carcass; 3-4 potatoes; 120-160 g of green peas (fresh, canned or frozen); onion head; carrot; 200 ml cream; sprigs of greenery; salt and seasonings. Cooking method: Cut the mackerel and put it on the fire, adding salt and seasonings to the water. Peel the potatoes, cut into semicircular slices, and when the broth is ready, send to the fish. Make a fry of onions and carrots and add to the dish when the potatoes reach the half-cooked stage. Pour into soup green peas, pour in the cream and continue cooking over low heat, and before removing the container from the burner, add chopped herbs.
Ukha is a Russian national fish soup. It is prepared from the most different types fish - both river and sea fish, red and white, are suitable.
A little history
In Rus', fish soup was initially prepared from one type of fish; later they began to cook soup from several types of fish at once, mixed together.
By the way, it is believed that the original Russian recipe for the dish does not contain millet or any other grain. Fishermen began adding grain to their fish soup to make the soup thicker and more satisfying. The recipe changed depending on the area where it was prepared. For example, in the southern provinces tomatoes were added to the fish soup.
The most delicious soup is made from fatty fish, but low-fat varieties are also suitable.
By the way, about healthy eating– fatty fish soups are healthy (if there are no contraindications), while fatty meats are not recommended for preparing meat broth.
Ingredients for mackerel soup
Cooking time: 45 minutes.
I indicate the quantity of products exactly as I had:
- Water – 2.5 liters
- Fresh frozen mackerel – 2 fish (750-850 grams)
- Carrots – 1 medium (130-150 grams)
- Onion – 1 medium head (130-150 grams)
- Rice – 3 tbsp. spoons (about 50 grams), instead of rice, you can add millet or pearl barley in the same amount
- Potatoes – 2 small pieces (130-150 grams)
- Bay leaf – 2-3 leaves
- Salt – 2/3 teaspoon spoons or to your taste
- Ground black pepper – ¼ teaspoon. spoons
- Green onions - 4-5 feathers.
Food preparation
We defrost the fish in the refrigerator - with slow defrosting it will retain its shape and elasticity.
We cut up the mackerel - cut off the heads and tails, cut along the belly, take out the intestines and rinse well. I got both fish with caviar - great, it will also go into the soup.
Ingredients for fish soup
We cut the fish into large pieces so that it does not boil over and the soup does not turn into porridge - from one fish, together with the head, you will get 3-4 pieces.
Peel the carrots and grate them on a coarse grater.
Cut the onion into two halves - set one half aside, cut the second into medium cubes.
Peel the potatoes and cut them into large pieces or slices.
Rinse the rice (I have white long-grain unparboiled) well under running cold water 5-6 times until the water becomes clear. This way the soup will be clear and not cloudy.
Herbs and spices If you choose millet, wash it in the same way. If it’s pearl barley, I recommend soaking it in advance for two hours so that it cooks faster. After soaking, rinse well too.
Step-by-step recipe for making fish soup with mackerel
The algorithm is as follows:
- Place the water on the stove and bring it to a boil.
- Place the reserved half of the onion in the water and add rice (or the cereal of your choice), cook for 5 minutes.
- Add the grated carrots, bring to a boil again and cook for 5 minutes.
- Add chopped onion and potatoes, cook for 10 minutes.
- After 10 minutes, add the fish along with the heads and caviar and wait for it to boil. If foam has formed, remove it. After adding the fish, do not stir the soup, as the fish is tender, soft and can fall apart from intense stirring, and the soup will become cloudy. Cook for 10 minutes after boiling.
- Add bay leaf, salt and black pepper and mix gently. If desired, you can add fresh or dried dill or parsley.
- After 2 minutes, add the onion, cook for another 3 minutes and turn off the stove.
An appetizing and aromatic fish soup made from fresh frozen mackerel is ready. Leave it covered for 5-10 minutes to let it brew. Serve sprinkled with fresh chives or other herbs you like.
Finished ear 
Serving option And finally, a few tips:
- Do not put too much cereal in the soup, as it will no longer be fish soup, and the soup will lose its transparency.
- Do not overcook the mackerel - 15 minutes is enough for the fish to remain firm and not overcooked, while retaining the nutrients and the aforementioned (and so valuable) Omega 3 fatty acids.
- Cook the fish soup at a moderate boil so that the food does not boil over.
- Do not add a large amount of additional spices to the dish; they will interrupt the taste and aroma of the fish broth.
Bon appetit. Cook and eat healthily.
