Delicious mackerel fish soup recipe. Mackerel ear

Description

Mackerel ear it turns out tasty, appetizing and very fragrant. Mackerel itself (by the way, it is also called mackerel and troublemaker) today is one of the available fish. Its meat is very tender and rich in healthy fats. It is rich in useful elements (phosphorus, iodine, potassium, sodium, fluorine, manganese) and vitamins (a lot of D and B12). At the same time, its benefits for the body as a whole are invaluable. It allows you to relieve headaches and joint pain, have a cleansing and strengthening effect on blood vessels, and ensure the regulation of hormonal balance. And also regular consumption of mackerel allows you to rejuvenate the skin, strengthen hair, improve heart function and blood circulation in the brain, activate memory and strengthen the skeletal system. All this indicates that mackerel must be in the diet, for example, in the form of fish soup.

The taste of mackerel is undeniable. The fish is very tender and has practically no small bones, which is an important advantage. That is why mackerel ear is so tasty, appetizing and fragrant. And green onions and dried herbs will help shade its taste. By the way, in the ear, the fish fillet is very juicy and tender. It tastes much better than fried. From other ingredients, you can add cereals (rice, millet, barley), chicken or quail eggs. The soup will be richer.

We will prepare an ear from fresh frozen mackerel. Of course, it must first be defrosted. You can use both fresh and canned mackerel. We will also add potatoes. By the way, if you accidentally make the fish soup too salty, you can simply add more potatoes or cereals. Cooking will be correct both on the stove and in the slow cooker on the "Soup" mode. Choose the method that is more convenient for you.

Let's start cooking. To do this, we suggest that you familiarize yourself with a simple step-by-step recipe with a photo, according to which cooking will seem extremely simple. The process of cooking fish soup from mackerel does not imply any pitfalls, so the dish is guaranteed to turn out appetizing even for a novice hostess. Despite the fact that there are very few ingredients in the composition, this will not affect the taste of the first course.

We wish you good luck in your culinary experiments!

Ingredients

• 
  (1 PC.)
• 
  (5-6 pieces)
• 
  (1 PC.)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (1 PC.)
• 
  (taste)

Cooking steps

Prepare the ingredients you will need: mackerel (if it is frozen, put it on the bottom shelf of the refrigerator in the evening, it will melt until morning), onions, potatoes and dried herbs. Additionally, you can prepare green onions, this is a matter of taste.



Now let's start cleaning the fish. It needs to be gutted, then cut off the head, get rid of the gills (they will not be needed). The tail must be cut off. And also remove the black film. It can give bitterness, which we do not need at all. Then wash the fish well and dry it. You can use paper towels for this.



Remove the fish fillets from the spine. And then cut the fillet in half. The ridge does not need to be thrown away.



Send a pot of water to the stove. Put the tail, backbone, fillet and head of mackerel in it. Boil ordinary fish broth. As the liquid boils, foam will form, remove it so that the broth is clear.



At this time, potatoes should be peeled, washed, dried and cut into medium-sized cubes.



Then take the onion, peel it from the husk, wash and dry it. Then chop the onion. If this vegetable is not to your liking, you can put it whole in the broth, and then discard it.



Five minutes after the broth boils, you need to remove the mackerel fillet. Transfer it to a plate and let it cool. Put potatoes and onions into the broth. Boil vegetables for fifteen minutes over moderate heat. At this time, select the bones from the fish that could be left there. If you miss something, do not worry, because the bones are already very soft.



Now cut the fish into portions. It is desirable that they are all approximately the same.



Prepare dried herbs, namely bay leaf, dried parsley and dill.



Now mash the dry herbs into powder with a mortar or just with your hands. Send the greens to the broth, salt to taste. Now put the sliced ​​​​fish into the broth and cook the first dish for another five minutes. Then turn off the stove, cover the pan with a lid and let the ear brew for 7-10 minutes.



It remains to pour the ear on plates. It turns out rich, fragrant and very tasty. The broth will be delicious independent form if someone loves. If desired, chopped green onions can be added to the ear, which will add interesting taste qualities to the dish.



Bon appetit!

Mackerel is a very tasty and satisfying fish, which is why it makes incredibly fragrant and healthy soups. There are practically no bones in this fish, only a ridge with large bones, so cleaning it is quite simple, you just need to separate the head and take out the insides. Mackerel soup is cooked from completely inexpensive and easily accessible products. At the same time, the ear comes out especially tasty, rich, tender and healthy.

I would like to note that the preparation of such a fish soup requires very little time. But, do not forget about ingredients such as fresh herbs. You need to use more fragrant greens, because the fish is quite oily and has a peculiar taste. Mackerel soup is extremely healthy for both adults and children, it is for this reason that it has the right to be in your diet.

Ingredients:

Mackerel, fresh is better, but for lack of it, fresh-frozen is suitable - 1-2 carcasses.
- Potatoes - 3-4 pcs.
- Water - 2-2.5 liters.
- Onion - 1 pc.
- Carrot - 1-2 pcs.
- Various greens, in our case - dill and parsley - 1 bunch.
- Semolina (you can use rice instead of semolina) - 3 tbsp. l.
- Salt and allspice - to your taste
- Bay leaf - 1-2 pieces

How to cook fish soup from mackerel

For 2 - 2.5 liters of this delicious and not difficult to prepare soup, you need one - two medium / large fish, weighing 350 -500 gr. We process the thawed carcass, cut off the head, tail, gut, rinse and cut into several pieces of the same size, as shown in the photo.

We fill a pot suitable for our soup with water, put our fish there, add salt to taste and put on fire.

We clean and wash vegetables. We cut the carrots into rings, and the onion will come in handy as a whole. Note that we do not fry the carrots, by this we will add flavor to the ear fresh vegetables.

As soon as the soup boils, remove the scale and cook the fish over low heat, about 20-25 minutes. When the fish is cooked, take it out, and add the previously chopped carrots and onions to the soup.

Medium / large potatoes, depending on how much water we boil the soup for, peel, wash and cut into medium cubes, like any other soup.

As soon as the vegetables boil, we send the potatoes after them and cook it over medium heat until half cooked.

When the potatoes are cooked to the floor of readiness, carefully, in our ear, pour semolina in a thin stream. Mix the soup well so that the semolina does not take lumps, and cook until the potatoes are fully cooked.

While the soup is cooking, we disassemble the already cooled mackerel into small pieces of fillet. We remove all the bones, the skin, if someone does not eat it, and add meat to the ear.

Next, we take the greens, in our case, parsley and dill (the choice of greens is not limited, everything is to your taste), rinse thoroughly, finely chop it with a knife and add to the soup, following the fish fillet. We cook our ear for another 2-3 minutes.

And finally, the final touch - add bay leaf and cover the pan with a lid. Let the ear brew for 20-25 minutes and pour into portioned plates.

It turns out unusually tender, satisfying, delicious and, importantly, healthy first course.

Mackerel is a medium-sized marine fish. Its meat contains a large number of vitamins and more than 15% fat. There are no small bones in the carcass, which greatly facilitates cooking. This section contains recipes for freshly frozen mackerel fish soup. Classic fish soup from fresh-frozen mackerel

There are many ways to make 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 fish soup step by step: Cut the fish into pieces, rinse and boil, putting salt, peppercorns and bay leaves. Peel the onion and throw it into the container as a whole, and take it out after a quarter of an hour. Peel and cut the potatoes, and when the broth is ready, add it to the dish. Wait for the fish soup to boil, pour chopped greens and sweat over a 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 pop-up foam with a spoon. Recipe for cooking with rice You can cook delicious fish soup by pairing fatty mackerel with low-calorie rice. Groats are allowed to take any, with round or long grains.

For cooking you will need: freshly frozen mackerel; 130 g of rice; bulb; carrot; a little butter; sprigs of greenery; lavrushka leaves; salt and seasonings. Sequence of actions: Rinse the rice grains, put them in a deep bowl and pour boiling water over them. Wash the mackerel, cut it into pieces and put it to boil, remembering to add salt, seasonings and parsley leaves. Chop the onion and carrot, sauté a little butter, and then pour the rice, strained from the water, into the pan and fry until it becomes transparent. Pour the mixture of rice and vegetables into the fish broth and cook until the grits are cooked through. Delicious fish soup with fried rice is served to the table, sprinkled with herbs. How to cook with millet

Ukha prepared in this way will turn out spicy and spicy. It is made from such products: fresh-frozen mackerel; 170 g of millet; onion head; garlic cloves; carrot; sweet bell peppers; hot seasonings; some salt. Cooking method: Wash the millet, add water and cook, stirring. Cut the mackerel into pieces and put to the grits, 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 vegetables in a pan, adding hot seasonings at the end of cooking. Transfer the frying to the broth, wait for it to boil and cook the soup until the cereal is cooked. Spicy fish soup is served at the table with a lot of white or black bread. Delicious mackerel fish soup with egg To make the oily mackerel soup not 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 put to boil. Cut the washed mackerel along the ridge, pull out large bones and cut the fillet into small pieces. When the potatoes boil, add the fish to the pan, salt and season. Boil eggs, cool and finely chop or grate. Pass the finely chopped onion in a frying pan. Rinse the sorrel, chop with a knife and pour into a container after the potatoes have softened. Shortly before turning off the heat, put onion fried and chopped eggs. They eat soup when it is a little infused, putting sour cream in a plate. Attention! It is necessary to add sorrel to the dish when the potatoes are cooked, otherwise they will remain tough. Cooking in a multicooker

500 g freshly frozen mackerel; 4-5 potatoes; onion head; carrot; some greenery; salt and seasonings. Method of preparation: Grind the onion and carrot, sauté in the bowl of the device on refined fat. Cut the fish, pull out the bones and put to the vegetables. Cut the potatoes, add to the dish, add water, salt, season and cook the fish soup in the "Soup" mode until tender. Shortly before the end of the process, pour fresh herbs into the fish soup, and then let it brew a little. Delicate fish soup with cream

Cream is often added to soups to help make them tender and delicious. To make a creamy soup with mackerel, you need the following products: fish carcass; 3-4 potatoes; 120-160 g 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 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 roast of onions and carrots and add to the dish when the potatoes reach the half-cooked stage. Pour green peas into the soup, pour in the cream and continue cooking over low heat, and before removing the container from the burner, add chopped greens.

A rich mackerel fish soup is an ideal hot dish for lunch, which even children will enjoy eating with pleasure. It takes only 20 minutes to prepare, but if you are going to create an fish soup for adults, then at the end of cooking, pour 50 ml of vodka into the container, add a couple of chopped garlic cloves, pre-peeled and washed, as well as a couple of pieces of chili pepper - for a sharp taste, and let the soup steam under the lid. Children do not welcome such additives, and vodka is generally contraindicated for them.

I like the fish soup from mackerel because such fish is cooked in a matter of minutes, so you need to judge the readiness of the dish by the potato slices - it should become soft. Do not forget about celery greens - it is she who gives the dish that very unique flavor that distinguishes fish soup from ordinary fish soup. By the way, many people recommend adding rice to it for greater satiety, but this is optional!

So, prepare the necessary ingredients and start cooking!

Rinse the mackerel in water, rip open its belly and remove all the insides along with the black hymen, walk along the ridge - dried blood often accumulates under it. Rinse the carcass thoroughly, otherwise you will end up with a cloudy broth. Separate the head and remove the gills from the head. Rinse again and cut into portions. Peel potatoes, onions and carrots, rinse and cut into large pieces.

Put everything in a saucepan or cauldron. Rinse the tomatoes, remove the green cores with a knife, cut into slices directly into the pan. Salt and pepper, add bay leaves.

Pour in warm water and place the container on the stove, bringing to a boil. Remove the foam with a slotted spoon, reduce the heat to medium and boil the ear for about 15 minutes.

Rinse the celery greens and add them to the pot. At the same stage, you can supplement the dish with other herbs. Turn off the heat after 5 minutes. If cooking for adults, pour in vodka, add garlic or chili, cover and leave to steam for 2-5 minutes.

Put the parts of the fish and boiled vegetables in deep portioned plates, pour in the broth and serve the fish soup from the mackerel to the table.

Happy you!

Mackerel is a medium-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 greatly facilitates cooking. This section contains recipes for freshly frozen mackerel fish soup.

There are many ways to cook mackerel soup, but the classic fish soup is made from such products:

• 1 fish carcass;
• 4-5 potato tubers;
• dill;
• peppercorns;
• bay leaves;
• salt and seasonings.

How to cook mackerel fish soup step by step:

1. Cut the fish into pieces, rinse and boil, putting salt, peppercorns and bay leaves.
2. Peel the onion and throw it into the container as a whole, and take it out after a quarter of an hour.
3. Peel and cut the potatoes, and when the broth is ready, add it to the dish.
4. Wait for the soup to boil, pour in chopped greens and simmer over a 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 pop-up foam with a spoon.

Rice Recipe

You can make a delicious fish soup by combining fatty mackerel with low-calorie rice. Groats are allowed to take any, with round or long grains.

For cooking you will need:

• freshly frozen mackerel;
• 130 g of rice;
• bulb;
• carrot;
• a little butter;
• sprigs of greenery;
• lavrushka leaves;
• salt and seasonings.

Sequencing:

1. Rinse rice grains, put in a deep bowl and pour boiling water.
2. Wash the mackerel, cut it into pieces and put it to boil, remembering to add salt, seasonings and parsley leaves.
3. Grind the onion and carrots, stew a little in butter, and then pour the rice strained from the water into the pan and fry until it becomes transparent.
4. Pour the mixture of rice and vegetables into the fish broth and cook until the grits are cooked through.

Delicious fish soup with fried rice is served to the table, sprinkled with herbs.

How to cook with millet

Ukha prepared in this way will turn out spicy and spicy. It is made from the following products:

• freshly frozen mackerel;
• 170 g of millet;
• onion head;
• garlic cloves;
• carrot;
• sweet bell peppers;
• hot seasonings;
• some salt.

Cooking method:

1. Wash the millet, add water and cook, stirring.
2. Cut the mackerel into pieces and put to the grits, adding a little salt.
3. Finely chop the onion, grate the carrots, chop the bell peppers into cubes, and crush the garlic cloves in a press.
4. Simmer vegetables in a pan, adding hot seasonings at the end of cooking.
5. Transfer the frying to the broth, wait for it to boil and cook the soup until the cereal is cooked.

Spicy fish soup is served at the table with a lot of white or black bread.

Delicious mackerel fish soup with egg

So that the fatty mackerel soup does not seem too sugary, 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:

1. Cut potatoes, put in a pot of water and boil.
2. Cut the washed mackerel along the ridge, pull out large bones and cut the fillet into small pieces.
3. When the potatoes boil, add the fish to the pan, salt and season.
4. Boil eggs, cool and finely chop or grate.
5. Pass the finely chopped onion in a frying pan.
6. Rinse the sorrel, chop with a knife and pour into a container after the potatoes have softened.
7. Shortly before turning off the heat, put onion fried and chopped eggs.

They eat soup when it is a little infused, putting sour cream in a bowl.

Attention! It is necessary to add sorrel to the dish when the potatoes are cooked, otherwise they will remain tough.

Cooking in a multicooker

When there is a multicooker, the cooking process is greatly simplified. To make an ear, you will need the composition of the products:

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

Cooking method:

1. Grind the onion and carrot, sauté in the bowl of the appliance on refined fat.
2. Cut the fish, pull out the bones and put to the vegetables.
3. Cut the potatoes, add to the dish, add water, salt, season and cook the fish soup in the "Soup" mode until tender.
4. Shortly before the end of the process, pour fresh herbs into the fish soup, and then let it brew a little.

Delicate fish soup with cream

Cream is often added to soups to help make them tender and delicious. To make a creamy soup with mackerel, you need the following products:

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

For cooking fish soup, it is not necessary to use a whole carcass, fish heads are enough. From the rest of the mackerel, you can make a second dish.

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

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

Cooking method:

1. Rinse the fish heads, boil in salted water, and then remove from the container and strain the broth.
2. Pour the soup base back into the pot, boil, add seasonings and chopped potatoes.
3. Fry the chopped onion, carrots and bell peppers.
4. After the vegetables soften, add the sliced ​​tomatoes and continue cooking.
5. When the potatoes are cooked, transfer the tomato dressing to the soup, wait for it to boil, hold it on the burner for a couple more minutes and finish cooking.

Fish soup with tomato is served on the table with sour cream, generously sprinkling portions of chopped herbs.