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Delicious fish soup: cook right. Video
Fish soups allow you to diversify the usual menu, while their recipes can be different in the degree of complexity and the number of ingredients. The taste of the finished dish and the complexity of preparation is influenced by the selected type of fish, which makes it possible to cook completely different soups.
Delicious fish soup: pelengasa, pike
How to make delicious pelengas soup
For this recipe you need: – 0,5 kg of pelengas (the whole carcass or separately the head and tail); – 2 heads of onions; – 1 carrot; – 200 g of millet; – 3 potatoes; – 3 tbsp. l. vegetable oil; – 2 bay leaves, 5 black peppercorns; salt to taste; – a bunch of dill.
Wash the fish, if you use the head for cooking, then remove the gills from it, set it to cook, adding bay leaf, spices and salt to the broth. This amount of fish will require 2 liters of water. Remove the fish from the broth after 10 minutes, otherwise it will boil. Rinse the millet thoroughly, put it in the broth. Chop onions and carrots, potatoes, put them in soup. 5 minutes before cooking, add vegetable oil, chopped dill to a saucepan, bring the broth to a boil, turn it off and pour into plates, into which put the fish taken apart from the bones.
If time permits, it is better to boil millet separately, add it to the soup already half finished, pouring out the water in which it was cooked. This will completely remove the bitterness from the cereal.
How to make fish head soup
If there is a large fish available, then not only the carcass, but also the head and tail can be used to make the soup. For such a recipe you will need:
– 1 large fish head; – 2 potatoes; – 1 carrot; – 1 onion head; – 50 g of rice; – 15 g tomato paste; – 1 bell pepper; – salt to taste, bay leaf, allspice peas; – parsley.
Rinse the head, remove the gills from it, then fill it with water so that it covers the fish by 2–2,5 cm. Add salt and spices and cook the head for half an hour. Then remove the head from the broth, strain it, put chopped carrots, onions and potatoes, rice into it, after 15 minutes add herbs, pasta and chopped bell peppers to the soup. Serve the soup on the table either neat or mixed with the meat parts obtained by parsing the fish head. But not everyone loves the latter, although in terms of nutritional and taste, meat from the head is no different from meat from other parts of the carcass.
How to make pike soup properly
It is believed that pike fish soup is one of the most delicious, so for those who want to know how to make white soup from river fish varieties, this recipe should come in handy. It requires:
– 1 kg of pike; – 2 heads of onions; – 1 carrot; – 50 g of parsley roots; – 30 g of vegetable oil; – 5 ml of vinegar; – salt, nutmeg, bay leaf to taste.
Peel and gut the fish, boil it for 10 minutes, then remove it from the broth and disassemble it into fillets, and strain the broth itself. Cut carrots and onions and fry in vegetable oil. Chop the potatoes into sticks and put in the broth, cook the soup for 10 minutes, then add parsley roots, carrots, onions, spices to it. When the soup is ready, put the fish fillets in it and bring to a boil, when you turn off the stove, pour a teaspoon of vinegar into a saucepan and leave the soup to infuse for 10 minutes. It should be served with fresh herbs.