10 recipes for soup from a pike, carp, perch, salmon, and not only

1. Ear of river fish

Ingredients

• 800 g of fresh water fish;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 5-6 sprigs dill or parsley;
• 1¾ liters of water;
• 1 bay leaf;
• 6-8 pea black pepper;
• salt - to taste.

preparation

Clean the fish from the scales, gutted, remove the gills and cut into large chunks. Fine use entirely.

Potatoes and carrots on a separate medium pieces. Onions clean. Chop the greens.

The pot boil water, put it in an onion, carrot and potato. Cook over medium heat for 15-20 minutes, until the vegetables are tender.

After add the fish, bay leaf and pepper. Cook 7-15 minutes more, depending on the size of the pieces. Then, remove the onion and season with salt soup. Before serving, sprinkle greenery.

2. Ear of red fish with parsley root

Ingredients

• 3 carrots;
• 2 onions;
• 2-3 parsley root;
• 4-5 sprigs of dill;
• 500 grams of salmon, for example salmon (tails can be used and cutting);
• 2½ liters of water;
• 2-3 tablespoons of vegetable oil;
• 1 bay leaf;
• salt - to taste;
• Black and white pepper - to taste.

preparation

Carrots, onions and parsley root cut into medium-sized pieces. Chop the greens.

The fish is cut into large pieces, wash and fold in a saucepan. Pour 1 liter of water and cook over medium heat for 2-3 minutes after boiling. After the fold in a colander and rinse. Rinse the pan.

In a pan pour oil and heat over medium heat. Fry the vegetables until golden brown, about 5-7 minutes.

Fold in the pan fish and vegetables. Pour the remaining water, add bay leaf, salt and pepper. Boil for about 20 minutes on medium heat. In just a few minutes until cooked add the greens.

3. Ear pike with vodka and millet

Ingredients

• 300 g pike;
• 100 g of millet;
• 1 onion;
• 1 carrot;
• 3 potatoes;
• 1 bunch of greens;
• 2 bay leaves;
• 5-6 peas allspice;
• 2½ liters of water;
• ½ teaspoon thyme;
• salt - to taste;
• ½ teaspoon ground black pepper;
• 50 g of vodka.

preparation

Pike clean, disembowel, rinse and cut into medium-sized pieces. Head and tail can also add to the soup.

Millet rinse and soak.

Meanwhile, the onion in the husk, cut in half, carrots - quartered potatoes - to medium pieces. Chop the greens.

In a saucepan add the fish, onions, carrots, bay leaf and peppercorns. Cover with water and cook over medium-high heat, periodically removing the foam. After 10-15 minutes, remove from pan pike, onion, carrot and bay leaf.

The remaining broth through a sieve and return back into the pan together with the fish, boiled vegetables, potatoes, thyme, salt and pepper. After boiling, pour millet and cook for another 15 minutes. Add most of the greens, pour vodka. Cook another 5 minutes.

Before serving, give ear to infuse quarter of an hour. Garnish with herbs.

3. Ear of perch with tomatoes

Ingredients

• 1 large potato;
• 2 onions;
• 4-6 or 10-12 cherry tomatoes normal;
• 7-8 stalks of green onions;
• 5-6 sprigs of parsley;
• 5-6 sprigs of dill;
• 2120 ml of water;
• 4 tablespoons of wheat grains;
• 700 g perch;
• 3 pea allspice;
• 1 bay leaf;
• salt - to taste;
• ⅓ teaspoon ground black pepper;
• 2 tablespoons melted butter.

preparation

Potatoes cut into medium cubes, one onion - small. Cherry split into halves. Green onions, parsley and dill finely chop.

The pan Pour 120 ml of water. Boil, pour wheat groats and simmer for 15 minutes. Cover and leave to cool.

Sudak clean, disembowel, rinse and cut into medium-sized pieces. Pour the remaining water and bring to a boil over medium heat. As soon begin to appear foam, reduce heat to a minimum. Add the peppercorns, bay leaf and whole onion. Salt and pepper. Cook for 15 minutes, constantly remove the foam.

Put the fish in a bowl and cover with a lid. Broth strain through a sieve and boil again. Pour the chopped onions and potatoes. Cook over medium heat for 10-15 minutes. Once ready, add the fish, greens, tomatoes and wheat. After 3 minutes, the oil drop. Turn off the heat and let it brew ear about quarter of an hour.

4. Ear of carp with parsnips

Ingredients

• 1½ kg carp;
• 1 parsnip root - optional;
• 1 parsley;
• 1 small carrots;
• 8-10 sprigs of dill and parsley;
• 2 tablespoons rice;
• 2 liters water;
• 3 laurel leaves;
• 8 peas black pepper;
• salt - to taste.

preparation

Clean fish, disemboweled. Separate the head and remove the gills of carp.

The roots of parsnip and parsley cut into julienne carrots - middle-sized cubes. Chop the greens. Figure rinse.

In a saucepan of boiling water, place the head and simmer for 25-30 minutes. Shoot foam. After strain broth through a screen or cheesecloth and pour back into the pan.

Cast the roots of parsnip and parsley, carrots, bay leaf and pepper. After 5 minutes, increase the heat to medium, put the carcasses of fish and rice. Cook for 15-20 minutes. Season with salt, add the greens and give ear to infuse quarter of an hour before serving.

6. ear to patronize

Ingredients

• 1½ kg of freshwater fish;
• 1 parsnip root;
• 2 onions;
• 2 potatoes;
• ½ small carrot;
• 5-6 sprigs dill or other greenery;
• 1 egg;
• 1 tablespoon flour
• 3 laurel leaves;
• 8 peas allspice;
• 1¾ liters of water;
• 2 teaspoons of salt;
• 40 g of butter.

preparation

Clean fish, disemboweled, cut the tails and heads. Separate the flesh from the bones and cut into medium-sized pieces.

Parsnip and onion finely chop, potatoes and carrots - a little larger. Chop the greens.

In a separate bowl, whisk the egg with flour.

In a saucepan put the heads, tails, and ridges of bone, bay leaf and pepper. Cover with water and simmer for about 20-30 minutes over medium heat. Strain the broth, add the potatoes, carrots and parsnips. Season with salt.

For 5 minutes, place in a pan fish pieces. After remove slightly cool, dip into the egg mixture and fry in the pan with butter until crisp. Go back to the pan and cook for 4-5 more minutes. Before serving, sprinkle with herbs.

7. Fish soup with chicken broth with olives

Ingredients

• 500 g of carp or other fish (multiple species can be used);
• 2 potatoes;
• 2 tomatoes;
• ½ sweet pepper;
• 6-7 sprigs of greenery;
• 500-600 g of poultry (e.g., thigh);
• 1 bay leaf;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 2½ liters of water;
• 10-15 olives;
• salt, ground black pepper - to taste;
• ¼ teaspoon seasoning for seafood.

preparation

The cleaned fish cut into small pieces, potatoes, tomatoes and peppers - finely. Chop the greens.

The pot put chicken, bay leaves, whole carrot, onion and garlic. Pour the water and cook until cooked poultry over medium heat, about 25 minutes. After strain.

Fish boil in the same broth for 10 minutes on medium heat. After remove, strain the liquid, return to the pan along with the fish. Add the potatoes, tomatoes, peppers, olives, salt, black pepper and spices. Cook for 20-25 minutes more. Before serving, sprinkle with herbs.

8. Ear of cod with cream

Ingredients

• 1 onion;
• 1 potato;
• 1 carrot;
• 1 clove of garlic;
• 1-2 tomatoes;
• 1 cod steak;
• 700 ml of water;
• 1 bay leaf;
• salt - to taste;
• 1 teaspoon of butter;
• 1 tablespoon flour
• 100 mL of cream, 10% fat.

preparation

Onions clean. Potatoes and carrots cut into small pieces. Chop the garlic. With tomatoes, remove the peel and cut into cubes.

The fish is put into a pot and pour water. Bring to the boil over medium heat, remove froth, add bay leaf and whole onion. After 8-10 minutes Put the cod, cool and clean the bones.

Strain broth, pour back into the pot and boil. After the salt, pour the potatoes and carrots and simmer for 10-15 minutes until the vegetables are not soft. Remove them with a slotted spoon, add to them 1-2 tablespoons broth and whisk blender.

In a frying pan, melt the butter over medium heat. Fry for 2-3 minutes on it the flour, stirring constantly. Add the garlic and stir again.

In the broth, add the flour and vegetable puree with garlic. Stir well to avoid lumps remain. After boiling, add the tomatoes. After 3-4 minutes, lay in pieces of fish soup and pour cream. Bring almost to a boil and remove from heat. Before serving, let it brew for a few minutes.

9. Ear of three fish species

Ingredients

• 1½ kg of goldfish (krasnoporok can be replaced by or perches);
• 800 g trout (can substitute for pike);
• 800 g of sturgeon (can be replaced by white salmon or sturgeon);
• 2 carrots;
• 2 onions;
• 800 g of potato;
• 1 small bunch of parsley;
• 5 liters of water;
• salt - to taste;
• 50 g caviar (can replace egg whites whipped with salted water) - optional;
• 50 ml of vodka.

preparation

All the fish cleaned, gutted, remove the gills, and from sturgeon notochord. Rinse the carcass under running water.

Carp, leave whole. Trout cut into large chunks, sturgeon - in small portions.

Carrots and onions clean the potatoes cut into small pieces. Chop the parsley.

Goldfish in a gauze wrap, cover with water and boil for about 1 hr. After remove and discard.

Trout also be packed in gauze and cook in the same broth with whole onions and carrots for about 30 minutes. After remove the vegetables and broth, leave the fire for another 30 minutes. Put the trout and a little bit cool. Remove any bones and skin, mash with a fork.

In the boiling broth, add the slices of sturgeon and potatoes. Season with salt. Cook for 25-30 minutes. When the broth turned cloudy, add the caviar. After pour vodka in your ear and place the trout. Cover and leave for 10 minutes. Before serving, sprinkle with herbs.

10. Ear in a pot with sweet pepper

Ingredients

• 700 g of fish fillets (red or any other of your choice);
• 6-8 potatoes;
• 2 carrots;
• 4-5 bulbs;
• 1 small bunch of greens;
• 1, the sweet peppers;
• 1 liter water;
• salt and black pepper - to taste;
• 1 pinch seasoning for fish;
• 2 tablespoons olive oil.

preparation

The fish is cut is not very large. Potatoes, 1 carrot, and onion - slices of medium (1 onion, leave whole and unpeeled). Chop the greens.

Fold in the pan whole carrots and onion, half minced onion, sweet pepper and fresh herbs. Cover with water, salt, pepper, add the spices and simmer for 25-30 minutes.

Shredded potatoes and carrots pour oil, add salt, black pepper and mix.

The pots fold the remaining sliced ​​onions, potatoes and carrots. Add the fish and pour the broth. After the cover and cook 35-45 minutes in the oven at 180 ° C.