Mackerel is a very tasty and satisfying fish. An excellent source of protein, healthy fatty acids, vitamins and minerals. It is a pleasure to cook it, because it has practically no small bones and is cooked very quickly, has a pronounced taste and goes well with many vegetables and spices.
Onions, carrots and potatoes are often added to mackerel soup, you can also find bell peppers, tomatoes, parsley root and celery. For greater saturation of the dish, rice or millet is often added. And seasoned with various spices and fresh herbs. The fish itself is used both raw and smoked, and sometimes even canned.
In order to get rid of the pungent smell of fish, you need to sprinkle the carcass itself with lemon, also add lemon to the soup.
Raw fish is first boiled whole or in large pieces, then the broth is filtered, the meat is separated from the bone, vegetables are boiled in a clean broth, and then the fish is added. Also, creamy soups are now gaining popularity, among which there are also mackerel. Next, I propose to consider some examples of cooking mackerel first courses.
How to cook mackerel soup - 15 varieties
Rich and hearty fish soup will be a pleasant dinner for the whole family.
Ingredients:
- Fresh mackerel fish - 1 pc.
- Rice - 50 gr.
- Potatoes - 5 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Bulgarian pepper - 1 pc.
- Fresh tomato - 1 pc.
- Vegetable oil - 2 tbsp.
- Bay leaf - 2 pcs.
Cooking:
Clean the fish from the insides, fins, skin, head, separate from the bone and cut into pieces. Rinse the rice thoroughly with cold running water. Wrap the ridge and tail of the fish in cheesecloth, throw it into a saucepan, add water and put the fish broth to boil.
Add a whole peeled onion and carrot. Meanwhile, peel and cut potatoes into cubes. When the broth is ready, discard the gauze with bones and onion. Remove the foam formed on the broth. Cut carrots.
Now send potatoes and rice to boil in a clean broth. Meanwhile, fry the peeled and finely uncut tomato and red pepper in a pan. Add this stir-fry to your soup. Season to taste with salt and pepper. Add bay leaf. When the rice and potatoes are almost ready, add the fish, boiled carrots and cook for another 5 minutes. Then add fresh herbs.
A very simple recipe for fresh mackerel fish soup.
Ingredients:
- Fresh mackerel - 1 pc.
- Onion - 1 pc.
- Carrot - 1 pc.
- Potatoes - 4 pcs.
- Sunflower oil - 1 tbsp.
- Greens - 1 bunch.
- Salt, ground pepper - to taste.
Cooking:
Peel and wash all vegetables. Put the water to boil, and in the meantime, clean the fish from the entrails, head, fins and skins. Cut it into pieces. Add sunflower oil to a frying pan and sauté onions and carrots until translucent. Cut the potatoes and add to the water, then send the fried vegetables and fish. Season to taste. Cook until done. Decorate with fresh herbs.
Great light soup and low calories.
Ingredients:
- Fresh-frozen mackerel - 1 pc.
- Potatoes - 3-4 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Leek - 1 pc.
- Fresh herbs - 1 bunch.
- Spices - to taste.
Cooking:
First, the fish must be thawed and cleaned. Then cut into several pieces. Pour 2 liters of water into the pan and send chopped potatoes and carrots to boil. Also, add onion, cut into 2 parts. When the vegetables are ready, add spices to taste and fish, then add the leek cut into rings and cook for another 5 minutes. And catch and discard the onions, we needed it for the flavor of the broth. When the soup is ready, chop finely fresh herbs and decorate the dish. Bon Appetit.
An unusual combination of smoked fish and shrimp with milk will delight your taste buds.
Ingredients:
- Tiger shrimps - 4 pcs.
- Smoked mackerel - 1 pc.
- Vegetable broth - 1 l.
- Potatoes - 3 pcs.
- Green onion - 50 gr.
- Canned corn - 3 tbsp.
- Canned peas - 2 tbsp.
- Celery stalk - 1 pc.
- Milk - 100 ml.
- Spinach leaves -4 pcs.
- Sour cream - 2 tsp
- Greens - 1 bunch.
- Butter - 20 gr.
- Spices - to taste.
Cooking:
Wash and dry all ingredients. Peel and cut potatoes. Chop the green onion and celery stalk. Fry all the vegetables in butter in a pan. Add sour cream. Combine the broth with milk, bring to a boil and add the peeled shrimp, mackerel fillet, peas, corn and fried vegetables. Season the soup with spices and cook until the potatoes are ready. At the end, add spinach and chopped greens.
This dish has a special aroma and richness.
Ingredients:
- Parsley root - 1 pc.
- Celery root - 100 gr.
- Celery stalk - 1 pc.
- Mackerel fillet - 300 gr.
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Fish broth - 2 l.
- Salt, black pepper - to taste.
- Ground coriander - 0.5 tsp
- Parsley - 1 bunch.
Cooking:
Peel the parsley root and celery. Cut into several pieces. Throw in broth and bring to a boil. Add whole, clean onion and celery stalk. Cook for 15 minutes. Then strain the broth. Peel and cut potatoes and carrots. Send to cook in a clean broth. Season the soup with coriander, salt, pepper and add the bay leaf. Then send the mackerel fillet to the pan and cook until tender. At the end, add fresh herbs.
The spicy and rich taste of this soup will not leave you indifferent.
Ingredients:
- Canned mackerel - 300 gr.
- Onion - 1 pc.
- Garlic - 1 clove.
- Ginger - 5 gr.
- Chinese cabbage - 400 gr.
- Chili pepper - 1 pc.
- Soy sauce - 3 tbsp.
- Sugar - 1 tsp
- Tomato juice - 50 ml.
- Green onion - 30 gr.
Cooking:
Peel the ginger and garlic, finely chop and place in a bowl. Add soy sauce, chilli and sugar. Mix everything. Chop the cabbage and fry in butter in a saucepan, add chopped onion and canned mackerel. Mix tomato juice with ginger - garlic dressing and add to the pan. Then add 300 milliliters of water and cook over low heat for 15 minutes. Then decorate with greens.
This dish is for spicy lovers.
Ingredients:
- Canned mackerel - 2 cans.
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Adjika - 4 tablespoons
- Garlic - 2 cloves.
- Chili pepper - 1 pod.
- Greens - 1 bunch.
- Salt, pepper - to taste.
- Lemon - ½ pc.
- Vegetable oil - 2 tbsp.
Cooking:
Peel the potatoes with carrots and send to the pan to boil. Meanwhile, heat sunflower oil in a frying pan and fry chopped garlic and chili peppers, add adjika and simmer for several minutes. Pour the resulting sauce into the soup. Season with salt and pepper to taste. When the potatoes are ready, add canned mackerel, without liquid.
If you cook soup from canned food, then you need to add them at the very end so that they do not fall apart in the soup.
Bring to a boil and turn off. Squeeze lemon juice into the soup and throw in chopped greens.
A light soup for lovers of proper nutrition.
Ingredients:
- Carrot - 1 pc.
- Onion - 1 pc.
- Potato tubers - 4 pcs.
- Fish - 2 pcs.
- Sweet pepper - 1 pc.
- Fresh tomatoes - 2 pcs.
- Spices - to taste.
- Greens - 1 bunch.
Cooking:
Clean and wash the fish. Cut into pieces. Send diced potatoes to the pan to boil. Finely chop the onion, carrot rings. Also send to the soup. Finely chop the pepper and toss into the pan. Cook for 10 - 15 minutes. Then add the fish and chopped tomato. Season with pepper, bay leaf, salt. Cook until ready. Add greens.
Delicious soup, easy and quick to prepare.
Ingredients:
- Millet - 3 tablespoons
- Mackerel - 1 pc.
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Tomato sauce - 1 tbsp.
- Green onion - 50g.
- Spices - to taste.
Cooking:
Put potatoes to boil in salted water. Rinse the millet thoroughly and add to the pot. Separately, fry the carrots in a pan, add the tomato sauce and simmer for a few minutes. Then send to the soup. When potatoes and millet are cooked, add chopped fish and spices. Cook until the fish is done. At the end, add finely chopped green onions.
Delicious lunch with common ingredients.
Ingredients:
- Mackerel - 1 pc.
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Bay leaf - 2 pcs.
- Spices - to taste.
Cooking:
Place a pot of water on the stove, bring to a boil. Clean the fish, wash and cut into large pieces. Throw finely chopped onions and carrots into boiling water. Peel potatoes and cut into strips. Add to soup. Throw salt, ground black pepper and bay leaf as well. Next, add the fish, cook until tender, then remove, separate from the bone and throw into the soup. Sprinkle with fresh herbs.
Very rich and tasty fish soup.
Ingredients:
- Mackerel fillet - 300 gr.
- Shrimps - 300 gr.
- Carrots - 2 pcs.
- Leek - 1 stalk.
- Garlic - 3 cloves.
- Vegetable broth - 1.5 l.
- Egg noodles - 100 gr.
- Soy sauce - 4 tablespoons
- Ground pepper - to taste.
- Chili pepper - 1 pc.
Cooking:
Mix the broth with soy sauce and put on the stove, bring to a boil, add the egg noodles and cook for 5 minutes. Then add chopped fish fillet and peeled shrimp. Throw in the leeks and carrots, cut into circles. Cook for 5 more minutes. At the end, add chopped garlic, chili peppers and herbs. Let it brew.
If you suddenly have a hangover, this soup will ease the condition.
Ingredients:
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Mackerel - 1 pc.
- Dill - to taste.
- Bay leaf - 2 pcs.
- Allspice - 4 pcs.
- Peppercorns - 4 pcs.
- Salt - to taste.
- Seasoning for fish - to taste.
- Lemon - 1 slice.
Cooking:
Pour the chopped potatoes with filtered water and put to boil. Add peppercorns and bay leaf. Boil 10 minutes. Finely chop the onion. Grate carrots on a coarse grater. Clean the fish and cut it into pieces. Add carrots, onions and fish to the soup. Season with spices and add lemon.
In order for the broth to be transparent, it must be cooked over very low heat.
A quick, hearty and tasty meal.
Ingredients:
- Mackerel in oil - 1 can.
- Potatoes - 3 pcs.
- Steamed rice - 3 tbsp.
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- Fish broth - 1.5 l.
- Vegetable oil - 2 tbsp.
- Ground paprika - 0.5 tsp
- Salt - to taste.
- Allspice - to taste.
- Dry herbs (basil, marjoram) - 1 tsp
Cooking:
Boil potatoes in broth. Peel carrots and bell peppers, chop and fry with spices and herbs in vegetable oil. Then add to soup. Also, add well-washed rice. When the rice and potatoes are cooked, add fish to the soup, bring to a boil and remove from heat. Add fresh dill.
Rich and tasty soup of three types of fish.
Ingredients:
- Salmon fillet - 300 gr.
- Sea tongue fillet - 200 gr.
- Mackerel - 200 gr.
- Pickled cucumbers - 3 pcs.
- Olives - 1 bank.
- Lemon - 1 pc.
- Salt, pepper - to taste.
- Greens - 1 bunch.
- Onion - 1 pc.
- Carrot - 1 pc.
- Potatoes - 3 pcs.
- Tomato sauce - 3 tablespoons
Cooking:
Cut the fish into cubes. Peel and cut all vegetables. In a saucepan, heat a few tablespoons of vegetable oil and fry the onion, carrot, pickle and tomato ketchup. Add 2 liters of water and bring to a boil. Then add potatoes and all spices as desired. Cook until potatoes are tender and add fish. When the fish is ready add olives, lemon and herbs.
Great light soup for a homemade dinner.
Ingredients:
- Mackerel - 1 pc.
- Carrot - 1 pc.
- Parey onion - 50 gr.
- Potatoes - 2 pcs.
- Celery root - 200 gr.
- Vegetable broth - 1 l.
- Allspice, salt - to taste.
- Fresh greens - 1 bunch.
- Lemon juice - 1 tbsp.
Cooking:
Boil coarsely chopped carrots, potatoes and celery root in vegetable broth. Add spices. Then add pieces of mackerel and cook until tender. At the end, throw in the chopped leek, greens and add lemon juice.
Mackerel is a versatile fish: it can be smoked, marinated, salted, fried and made into delicious first courses. They are always useful, and they are prepared easily and quickly. Freshly frozen mackerel soup turns out to be rich, fragrant, light and appetizing. And if you try fish soup from this fish, you will probably cook it all the time.
Mackerel soups are no more difficult to prepare than any other fish. It goes well with classic seasonings, cereals and vegetables. The meat of this inhabitant of the depths is healthy, tasty, there are few bones in it. Fish is easy to get in the store, and the first courses are light, low-fat, but very nutritious.
A very simple and quick soup made from freshly frozen carcasses. A minimum of hassle - and an appetizing tasty first is ready.
Ingredients:
- 1 mackerel;
- 2 medium potatoes;
- 1 onion;
- 1 carrot;
- 2 liters of water;
- salt, pepper, bay leaf;
- greenery.
Cooking:
Tomato fish soup
Mackerel goes great with tomatoes. The first turns out to be very satisfying, rich in taste and fragrant.
Ingredients:
- 1 mackerel;
- 2 tomatoes;
- 1 carrot;
- 1 onion;
- 2 liters of water;
- salt;
- adjika or spices: black and red pepper, bay leaf, allspice peas, cloves;
- greenery.
Cooking:
- Put the fish cut into portions into a saucepan and cover with cold water, cook for 20 minutes. The fire should not be strong, otherwise the meat will be tough.
- Sauté carrots and onions until golden brown.
- Peel the tomatoes from the skin, cut and put to the roasting vegetables, simmer for 5 minutes.
- Add the vegetable mixture to the broth, season with spices (except allspice, cloves and bay leaf) or adjika.
- A couple of minutes before cooking, put the remaining seasonings in the soup, boil for 2 minutes, add finely chopped greens. The soup is ready. Let it stand for a while so that the aroma of spices and herbs is fully revealed.
Fish soup with grits
In the first for greater nutritional value and satiety, you can add cereals. Then it will be rich and thick, and its taste will be more saturated.
Ingredients:
- 1 mackerel;
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 80-100 g of cereals (rice, barley or millet);
- 2 liters of water;
- salt pepper.
Cooking:
- Pre-cook the grits and cut the fish. Carefully clean its insides from dark films, otherwise the broth will go rancid.
- Salt the water, boil and lower the fish there, cook for 20 minutes over medium heat.
- Fry the carrots over low heat until soft, and the onions until transparent, put them in the broth.
- Together with vegetables, add cereals, boil all the ingredients together for 5 minutes. Let the soup rest for a while and serve.
The ear must be rich and fragrant. Skilled chefs add a burning birch or linden branch to the broth so that the soup is saturated with the smell of a fire, and a glass of vodka for a richer taste.
Ingredients:
- 2 whole mackerels (with heads, fins and tails);
- 5 pieces. potatoes;
- 5 pieces. carrots;
- 3 onions;
- Bay leaf;
- a glass of vodka (optional);
- a small branch of birch or linden;
- salt pepper.
Cooking:
- Separate the fins, tails and head from the body of the mackerel.
- In a 5-liter saucepan, put the fins, head and tail from one fish, whole onions and carrots (1 each), salt and bay leaf.
- Bring to a boil over medium heat, then reduce the heat to the lowest possible, otherwise the broth will become cloudy. Boil 15 minutes. If foam forms, be sure to skim it off.
- After 15 minutes, add the head, fins and tail from the second fish and cook for another 15 minutes.
- When the time is up, fish out all the ingredients (including the bay leaf) with a slotted spoon, strain the broth through cheesecloth.
- Cut the remaining carrots into thin rings, potatoes into large slices, chop the onion into smaller pieces.
- Put the vegetables in the strained broth, add the fish cut into pieces and bring everything to a boil.
- As soon as the ear boils, put the chopped vegetables that were boiled in the broth.
- Boil the soup for 15 minutes, and a minute before it is ready, pour in a glass of vodka.
- Remove the ear from the fire and, if possible, take a birch or linden twig, light it and extinguish it by dipping it in fish broth.
- Let the finished ear stand for 10 minutes and serve.
If you want to arrange a “picnic without going out into nature” for your household, you won’t find a better first course than fish soup. Easy, quick to prepare and with a set of unpretentious products. It can be fish soup, kalya, hodgepodge, fish and milk, fish and vegetable and fish and cereal soup. I suggest cooking it with fish that you can find on the shelves at any time of the year. I present mackerel. A lot has been written about the value of this fish and its benefits. I will say without false modesty - I am in love with this fish, because it has many advantages: white flesh, a relatively small number of small bones, depending on the dish, it can be tender, dense, and slightly dry, and the broth is transparent when cooked, like a tear. Mackerel aspic has a very peculiar and unforgettable taste.
Men respect homemade salted mackerel in a glass... But fish soups have many options for using additional ingredients. This includes rice, pearl barley, and a variety of seasonal vegetables, but I think the most important is millet. Simple and accessible to all cereals, not deservedly pushed aside by housewives.
And so, fish soup with mackerel and millet. If you live by the sea, then there is every chance to get fresh mackerel. Unfortunately, I am deprived of such an opportunity, so I cooked an excellent fish soup from freshly frozen mackerel.
Taste Info Hot Soups
Ingredients
- frozen mackerel - 1 pc.;
- onions - 1 pc.;
- carrots - 1 pc.;
- potatoes - 3 pcs.;
- refined sunflower oil - 20 ml;
- millet or other cereals - 2 tablespoons;
- bay leaf - 2 pcs.;
- salt - to taste;
- water - 1.2 l;
- ground black pepper - to taste;
- parsley, dill - 10 g.
How to cook soup from fresh-frozen mackerel with millet
Three medium-sized potatoes, peeled, washed and cut arbitrarily, but not very finely. Put in a saucepan. 
Pour the filtered water over the potatoes and place the pot on the stove over medium heat. 
Peel and wash a medium-sized onion and one small carrot. Finely chop the onion and finely chop the carrots. You can grate the carrots, but I prefer to chop, as the soup with chopped carrots looks prettier. Pour refined sunflower oil into the pan. 
Let the onions and carrots in the pan for 7-8 minutes, stirring. You don't need to overcook the vegetables. 
Add the onions and carrots to the pot with the potatoes. 
Sort the millet and wash thoroughly. Add to boiling soup. At this point, salt and pepper to taste.
Millet goes well with fish, but if desired, it can be replaced with rice or other cereals. 
Defrost mackerel. This is best done on the bottom shelf of the refrigerator. Cut off all fins and head. Gut the fish, wash inside and out. Be sure to remove the black film inside, otherwise the mackerel will be bitter. Cut the fish into portions. 
When the carrots, onions and potatoes are almost ready, put the mackerel in the pan. 
Add bay leaf to the pot. 
Simmer the soup for another 15 minutes on the lowest heat.
At the end of cooking, add chopped parsley or dill. 
Helpful Hints:
- If you put various herbs and spices in the soup, they will drown out the fishy aroma. Try to get by with bay leaves and pepper. Then the taste will be ideally combined with the fishy smell.
- Soups that are prepared from fish are salted first, so that the fish is boiled in already salted boiling water.
- The best cereal for mackerel soup is millet. But it can be replaced with rice, bulgur.
- You can also cook soup with green peas and of course with a small pasta.
Soup should be present in the diet of every person every day. Everyone wants the dish to be tasty, fragrant and satisfying. We offer the best recipes for mackerel soup.
The recipe will help diversify the diet. It is not recommended to cook for the future. Taste will change the next day.
Ingredients:
- salt;
- potatoes - 4 pcs.;
- oregano - 0.5 tsp;
- freshly frozen mackerel - 0.5 carcasses;
- oil - 1 tbsp. a spoon;
- lavrushka - 1 sheet;
- carrot - 0.5 pcs.;
- allspice;
- onions - 0.5 pcs.;
- rice - 0.3 cups.
Cooking:
- Chop potato tubers. Cut carrots. Chop the onion.
- Pour water over the fish piece and boil. Place potato pieces.
- Throw in rice grains.
- Pour oil into the pan. Place onions and carrots. Fry. Send in a soup.
- Sprinkle oregano. Throw in a lavrushka. Add pepper and salt. Leave for five minutes.
With millet groats
Try cooking fish soup with millet. It will turn out not only fragrant, but also very useful. The grits will help make the stew thick and rich.
Ingredients:
- mackerel - 1 carcass;
- greens - 15 g;
- water - 2.350 ml;
- curry;
- millet - 4 tbsp. spoons;
- vegetable oil;
- potatoes - 3 pcs.;
- fragrant herbs;
- carrot - 0.5 fruit;
- salt;
- onion - 1 pc.;
- garlic - 2 cloves;
- bell pepper - 0.5 pcs.;
- tomato - 3 pcs.;
- red ground pepper.
To remove bitterness from millet, you will need to pour boiling water over the cereal for five minutes in advance.
Cooking:
- Chop the onion and chop the garlic cloves.
- Cubes will need pepper and potatoes. Cut the tomatoes. Place in a sieve and grind.
- Grate carrots. Cut up the carcass. The fish will be in the form of a fillet. Slice.
- Pour oil into the pan. Place carrots and onions. Sprinkle curry. Fry. Throw in the garlic. Add pepper. Lay out the tomatoes. Simmer for seven minutes.
- To boil water. Drop the cereal. Boil for a quarter of an hour. Place potatoes. Boil eight minutes.
- Throw in fish pieces and fry. Sprinkle with herbs and hot peppers. Salt.
- Chop the greens and sprinkle the stew.
Delicate soup with cream
Cream will help to give the dish a delicate and soft aftertaste.
Ingredients:
- mackerel - 1 carcass;
- parsley;
- corn - 2 tbsp. spoons;
- lavrushka - 1 sheet;
- cream - 360 ml;
- salt;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- turmeric;
- bell pepper - 1 pc.
Cooking:
- Chop the onion. Cut the pepper into cubes. Potatoes will need straws.
- Gut the carcass. Slice. Send into the water. Salt. Take out and cool the fish pieces. Remove meat from bone. Strain the broth.
- Fry the pepper cubes and onion slices in oil. Send to broth. Add potatoes and corn. Sprinkle with turmeric.
- Place lavrushka and parsley. Return the fish pieces to the stew. Pour in cream. Boil.
- Get parsley and lavrushka. Turn on the blender and beat.
Unusual shrimp recipe
Seafood is able to saturate and give a special look and taste to any soup.
Ingredients:
- carrot - 1 pc.;
- shrimp - 310 g;
- leek - 1 stalk;
- soy sauce - 100 ml;
- garlic - 3 cloves;
- shiitake - 10 pcs.;
- vegetable oil;
- chili pepper - 0.4 pods;
- rice noodles - 100 g;
- mackerel - carcass fillet.
Cooking:
- Chop the onion. Chop the carrot. Chop the fish.
- Soak rice noodles and shiitake.
- Place noodles in skillet. Fry. The product should acquire a golden hue.
- Pour water over fish pieces. Pour in soy sauce. Boil. Lay out the shrimp. Boil three minutes. Add noodles. Cook for a minute.
- Throw in carrot slices, shiitake and onion.
- Cut hot pepper and garlic cloves. Place in broth. Boil for five minutes.
Canned mackerel fish soup
Soup from canned fish, many ate in childhood. We offer to remember the taste forgotten by everyone and cook an amazing stew.
Ingredients:
- salt - 1 teaspoon;
- black pepper - 7 peas;
- potatoes - 3 pcs.;
- parsley;
- carrots - 1 pc.;
- onion - 1 pc.;
- lavrushka - 2 sheets;
- mackerel in oil - a jar.
Cooking:
- Chop the onion. Cut carrots.
- Chop potatoes. To boil water. Place onion. Boil for five minutes.
- Add carrots. Throw potatoes with lavrushka. Place peppercorns. Boil for a quarter of an hour.
- Transfer the contents of the jar to the soup. Boil. Boil three minutes. Sprinkle with salt.
- Chop the parsley. Sprinkle over prepared soup.
Cooking in Chinese
The rich composition of the soup will make the stew nutritious and low-calorie.
Ingredients:
- carrot - 1 pc.;
- mackerel fillet - 370 g;
- salt;
- water - 5 cups;
- Chinese cabbage - 450 g;
- spices;
- round rice - 110 g;
- lemon juice - 1 tbsp. a spoon;
- peas - 110 g;
- soy sauce - 3 tbsp. spoons;
- olive oil - 2 tbsp. spoons.
Cooking:
- Pour oil into a saucepan. Sprinkle rice. Fry.
- Slice the carrot. Shred the cabbage. Place on rice. Fry.
- Pour in soy sauce. Pour in the warmed up water. Boil for a quarter of an hour. Add peas.
- Cut the fillet. Pour in lemon juice. Hold for five minutes. Send in a soup. Boil for a quarter of an hour. Salt. Sprinkle spices. Mix.
Awesome fish sauce
Royal, wonderful dish that will satisfy and delight the whole family.
Ingredients:
- carrot - 1 pc.;
- pepper - 5 peas;
- lemon - 3 slices;
- potatoes - 470 g;
- water - 2.450 ml;
- tomato paste - 100 ml;
- mackerel - carcass;
- salt - 1 g;
- onion - 1 pc.;
- olives - 100 g;
- pickled cucumbers - 3 pcs.;
- greens - 20 g.
Cooking:
- Defrost the carcass. Gut. Slice. Salt.
- To boil water. Chop potatoes. Add to water.
- Chop the onion. Cut carrots. Place in skillet with oil. Fry. Cut cucumbers.
- Put the fish on the potatoes. Boil. Add cucumber cubes. Stir. Pour in the tomato paste. Stir.
- Place roast. Salt. Throw in a lavrushka. Add peppercorns. Close the lid. Boil for a quarter of an hour. Place olives. Add lemon. Leave for a quarter of an hour.
Mackerel Ear
It takes little time to prepare the soup, and all households will be satisfied with the result.
Ingredients:
- greens - 20 g;
- mackerel - 2 carcasses;
- lavrushka - 2 sheets;
- potatoes - 4 pcs.;
- allspice;
- water - 2300 ml;
- salt;
- onion - 1 pc.;
- semolina - 3 tbsp. spoons;
- carrot - 2 pcs.
Cooking:
- Cut up the carcass. You need a fillet. Cut into pieces. Pour in water. Salt.
- Chop the carrots, and just peel the onion. Place in broth. Boil for half an hour.
- Slice potatoes and add to soup. Boil seven minutes. Pour in the mango. Mix immediately. Boil five minutes.
- Chop greens. Send to soup. Add bay leaves with pepper. Salt. Cook for three minutes.
- Cover with a lid. Set aside for half an hour. Insist without fire.
Freshly frozen mackerel soup is a great treat for children and the whole family. This recipe is easy to prepare and simple ingredients. Moreover, the main ingredient in frozen form can be bought at any time of the year. This representative of the deep sea has tender, but at the same time dense white meat with a small amount of small bones. Mackerel fish soup is the most dietary recipe from this rather fatty fish, the calorie content of which is 211 kcal per 100 g. In boiled form, it is not saturated with other fats from the outside, and gives part of its fats to the broth. Next, consider the recipes with photos that received the best reviews.
Classic frozen mackerel soup recipe
Servings: 8.
Time: 35 minutes.
Calories per 100 grams: 35.7 kcal.
Ingredients:
The process of making soup from fresh-frozen mackerel
It is not difficult to prepare a delicious fish soup from mackerel. We fill the pan with water, put it on the stove, wait for an active boil. In the meantime, we rinse, gut, fillet the carcass. Cut the pulp into medium pieces. If we are preparing a yushka from frozen fish, then we first defrost the product in a gentle way.
For vegetable frying, peel carrots and onions. Three root crops on a grater, and cut the onion into cubes. We shift the vegetables to a pan with vegetable oil, first the onion, after 2 minutes add the carrots, fry them together until soft and lightly browned.
Peel potatoes, cut into small pieces. Although you can cook fish soup without it.
When the water in the pan boils, we begin to cook the soup. First, lay the chopped potatoes with roasted vegetables, season with spices, mix and continue cooking for 10 minutes.
We put the main ingredient in fresh-frozen mackerel fish soup. If you don’t know how much to cook mackerel in pieces for soup, then you can’t go wrong by boiling the fish for no more than 10 minutes.
In a practically ready dish, add chopped greens, salt to taste, mix gently, insist a little before serving. According to the same algorithm, you can cook fish soup from fresh mackerel.
Recipe for mackerel fish soup with rice
Servings: 5.
Time: 1 hour.
Calorie content: 40.2 kcal per 100 gr.
Ingredients:
Cooking process:
To prepare, fill the pan with water, put it on the fire, heat it to 100 degrees. In the meantime, we wash the carcass, cut off the fins, gut and cut into 2 parts. If you need to save money, then we prepare a soup from the heads of mackerel, but before that, be sure to remove the gills from the heads.
We lower the fish into the boiled water for the broth, salt it, throw the parsley, cook for no more than 10 minutes.
Meanwhile, cut the peeled potatoes into medium cubes. Three carrots on a grater, and cut the onion into cubes, as for the recipe above.
When the fish is ready, add the potatoes, cook it until tender. Meanwhile, heat the vegetable oil in a frying pan. In it, fry first, onions, and then carrots.
Rice for the dish is thoroughly washed in several waters. Add grits to half-cooked potatoes. Add fried vegetables with rice, mix. Season the dish with oregano and pepper. Let it simmer for a few more minutes until all the ingredients are ready.
Novice cooks are wondering if it is possible to cook soup with other cereals. Of course, they also cook with barley or millet.
The variety of recipes for the first with this perch representative is amazing. The list contains original recipes with processed cheese, from a cold-smoked product or from salted fish. But all these dishes are subject to some rules:
