Mackerel soup with egg. Mackerel head soup. Step-by-step preparation of mackerel fish soup

Mackerel is a small-sized marine fish. 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.

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;
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.

Sequencing:

Wash the rice grains, place 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.

Cooking method:

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 lot of white or black bread.

Delicious mackerel soup with egg

To prevent 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.

Cooking method:

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

When you have a multicooker, the cooking process is greatly simplified. To make fish soup, you will need the following ingredients:

500 g fresh frozen mackerel;
4-5 potatoes;
onion head;
carrot;
some greenery;
salt and seasonings.

Cooking method:

Chop the onion and carrots and sauté in the bowl of the appliance 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 make creamy mackerel soup, you need the following products:

fish carcass;
3-4 potatoes;
120-160 g of green peas (fresh, canned or frozen);
onion head;
carrot;

To cook fish soup, it is not necessary to use a whole carcass; fish heads are enough. The rest of the mackerel can be used as a second dish.

To cook a rich and tasty fish soup, you need the following ingredients:

several heads of mackerel;
4-5 potato tubers;
carrot;
2-3 bell peppers;
2-3 juicy tomatoes;
some greenery;
salt and spices.

Cooking method:

Rinse the fish heads, boil in salted water, and then remove from the container and strain the broth.
Pour the soup base back into the pan, boil, add seasonings and chopped potatoes.
Fry the chopped onion, carrots and bell peppers.
After the vegetables have softened, add the tomatoes cut into slices and continue cooking.
When the potatoes are cooked, transfer the tomato dressing into the soup, wait for it to boil, keep it on the burner for a couple more minutes and finish cooking.

Fish soup with tomato is served with sour cream, generously sprinkled with chopped herbs.

Fish soups are always tasty and healthy. One of the popular versions of this dish is fresh frozen mackerel soup. 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, whose beneficial properties are due to its high content of nutrients, has a rich biochemical composition. Mackerel meat contains omega-3 fatty acids, a large amount of vitamins, especially vitamin D, folic acid, iodine, fluorine, calcium, iron, manganese, zinc and other trace elements, protein, and healthy cholesterol. As a result of regular consumption of 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 of the gastrointestinal tract (outside the acute 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 would be good to serve the fish soup with 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!

Ukha is a Russian national fish soup. It is prepared from a wide variety of fish species - 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 varieties 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 good for health (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.

Preparation of products

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 to prevent the food from overcooking.
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 healthy.

To prepare two liters of this simple but very tasty 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 give the soup the flavor of fresh vegetables, there is no need to fry the 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 place 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 the 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 use any spices for the fish soup according to your taste - you can use green onions instead of onions, 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 lose extra pounds. Mackerel soup is very nutritious and satisfying, so if you adhere to a fasting diet, this dish will be a real salvation for you. Bon appetit!

Fish soup is a tasty and very healthy dish. The presence of the necessary set of vitamins, as well as microelements, makes fish soup an indispensable dish for humans. Since the final product contains a minimal amount of calories, fish soup can safely be considered a dietary dish, from the consumption of which you are unlikely to gain excess weight, but on the contrary, by eating it regularly, you can easily get rid of excess weight. Moreover, fish soup is cooked from any fish, mackerel is no exception. Unfortunately, buying fresh mackerel is problematic, but purchasing fresh frozen mackerel is not a problem at all.

As a rule, all work contains preparatory operations. As soon as all the ingredients are ready, immediately begin preparing the dish. First of all, vegetables are prepared, since they will be the first to begin cooking for the future broth. They are cleaned well and carefully, and then washed thoroughly. After this, they begin to prepare the fish. But first, freshly frozen mackerel should be thawed. As a rule, no one records this process, and the fish is defrosted under natural conditions. The fish is cleaned of its entrails and then washed well in running water under the tap. It is necessary to wash carefully so that there is no foreign taste in the ear. Finally, the fish is cut into optimal size pieces for ease of serving.

For this you will need:

Fresh frozen fish. It is advisable to choose fish, otherwise you may not buy fresh fish. The smell of mackerel should be fresh, as should its appearance. If the fish has a yellow tint, then such mackerel is not suitable.
A few potatoes.
To make the dish tasty, you will need onions and carrots.
Various spices, the main thing is not to overdo it.

Additional Ingredients

Additional ingredients include various cereals, such as rice or millet. In this case, the fish soup will be even tastier and more satisfying, although many people believe that this should not be done. Alternatively, you can expand the number of spices, rather than making do with the traditional allspice and bay leaf. The taste characteristics of the dish can be expanded by adding coriander, cardamom, ginger, etc.

Fresh frozen mackerel soup: the most common recipe

To make the dish, you need to prepare:

one fresh frozen mackerel;
300 grams of potatoes;
one carrot, medium size;
one onion bulb;
salt, black pepper and bay leaf to taste;
preferably butter.

Technique for preparing fish soup:

Vegetables need to be peeled, washed and chopped. The onion is cut into two halves so that it gives away the bulk of its nutrients.
Gut the fish and wash thoroughly.
Water is filled into the pan, after which vegetables are placed in it. The amount of water is taken as desired, but if there is too much of it, the soup will not have a rich taste.
Spices are also added to the broth. The longer they cook, the tastier the broth will be.
The broth is cooked for 30-40 minutes after it starts boiling.
15-20 minutes before readiness, mackerel is added to the broth.
At the very end of cooking, butter is added to the dish, and the onion must be removed from the fish soup.
After the dish is ready, turn off the fire and leave the dish for a while to steep.

Recipes for making fish soup from fresh frozen mackerel

There are a lot of similar recipes for homemade fish soup from fresh mackerel, so you always have the opportunity to choose and try any recipe that is most interesting.

Recipe No. 1. Fresh frozen mackerel soup

You need to prepare:

one carcass of fresh frozen mackerel;
three medium-sized potatoes;
one large onion;
one carrot, not a big one;
salt, black allspice, bay leaf;
Dill is either fresh or dried.

Cooking steps:

The fish is cleaned and cut into pieces of any size.
Take 3-4 liters of water and pour in pieces of fish. As a rule, some of the water boils away during cooking.
Cut the onion into two halves and put it in a saucepan, add spices there.
Vegetables are next in line: they are washed, peeled and chopped into cubes.
After 15 minutes of cooking, add potatoes to the pan.
After 10 minutes of cooking, carrots are added to the dish.
A couple of minutes before the end of the cooking process, add dill and salt to the ear - to taste.

Recipe No. 2. Fish soup with rice

To prepare the dish you will need:

one fresh frozen mackerel carcass;
200-300 grams of potatoes;
one medium onion;
one small carrot;
1-2 tablespoons rice;
spices and salt to taste.

Cooking:

The fish is cleaned, washed and cut into pieces of the required size.
The onion is cut into two halves, and the remaining vegetables are peeled, washed and cut.
Rice is washed.
Take a pan of water and put it on the fire. Vegetables and seasonings are poured into the pan, after which they are cooked until tender.
After this, mackerel cut into portions is placed in the pan. The fish cooks for 10 minutes, no more.
The dish is ready, so turn off the heat. Before use, you should allow the fish soup to brew.

Recipe No. 3. Canned mackerel soup

To do this you need to have:

one mackerel;
200-300 g potatoes;
one small onion;
one small carrot;
1-2 tbsp. spoons of millet;
salt and spices to taste;
celery.

Cooking time:

Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots grated. Celery is cut into rings.
The millet is washed.
Potatoes and millet are placed in a pan with water. After this, the dishes are placed on the fire and the contents are brought to a boil. After this, the onion cut in half goes into the pan.
After the contents of the pan are cooked, carrots are added there.
After 10-15 minutes, celery, as well as salt and spices, are poured into the pan.
At the very end of cooking, canned mackerel is added to the pan. The dish is prepared for another 10-15 minutes.
The fire is turned off and the dish is left to brew. During this time, the taste and aroma will become more vibrant.

Recipe No. 4. Mackerel soup in a slow cooker

Required ingredients:

one fresh frozen mackerel;
2-3 pieces of medium potatoes;
one carrot;
one onion;
3 tbsp. spoons of millet;
spices to taste.

How to cook:

Peel, wash thoroughly and cut all vegetables into cubes.
Cut, clean and wash the mackerel, then cut it into optimal pieces.
Place fish and potatoes, as well as well-washed rice, into the multicooker bowl.
Fill the multicooker container with water and set the “quenching” mode.
Carrots and onions are chopped and fried in a frying pan with the addition of sunflower oil.
The frying is added to the slow cooker, after which the soup is cooked for another 10-15 minutes.
After this time, the multicooker turns off, and the soup is infused for a few more minutes.

Recipe No. 5. Mackerel soup with cream

To begin, you should prepare:

one medium-sized fish (mackerel);
potatoes, about 200-300 grams;
onion – 1 piece, not large;
carrots – 1 piece, small;
rice – 1-2 tbsp. spoons;
salt, bay leaf, turmeric, pepper to taste;
about one and a half glasses of cream;
sweet pepper – 1 pc.

How to prepare:

The mackerel is dressed, cleaned and washed, and cut into optimal pieces.
Vegetables are peeled, washed and cut: potatoes are cubed, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
Rinse the cereal (rice).
Take a container of water into which pieces of fish are placed.
The fish is cooked until cooked, after which the broth is filtered. The broth is put back on the fire, and the fish is laid out on a plate.
Carrots, onions and peppers are fried in a frying pan.
Potatoes and rice are added to the broth, as well as black pepper and turmeric.
After 40 minutes, frying and pieces of fish are added to the dish. The dish is cooked for another 15 minutes, and then cream is added to it, a couple of minutes before it is ready.
After turning off, the soup with cream should brew for another 25-30 minutes.

How to cook delicious fish soup:

fish should only be fresh;
the fish is cut very carefully and carefully;
the addition of tomato sauce gives the fish soup a refined taste;
The fish is cooked only on low heat.

Although there are few tips, they are useful and can improve the taste of the fish soup.

More recipes with mackerel

fresh mackerel – 1 carcass;
home potatoes – 200-300 grams;
onion, medium – 1 piece;
small carrot – 1 piece;
salt, pepper, bay leaf to taste.

Cooking technology:

The mackerel carcass is cut and washed well.
The mackerel is cut into portions, placed in a pan of water, placed on the fire and cooked until fully cooked.
Vegetables are peeled and washed. The onion is cut into two parts, carrots and potatoes are cut into strips.
When the fish is ready, it is removed from the broth, and the broth is filtered.
Vegetables are added to the broth and cooked for about 30 minutes. Salt and all seasonings are also added there.
All bones are removed from the fish.
If the vegetables are already cooked, fish should be added to the dish.
If desired, dried dill is added to the soup.
After removing from heat, the soup should sit.

Did you like the article? Share it

Print this article