Red fish puree soup recipe. Calorie, chemical composition and nutritional value.

Before the blender appeared in almost every home, the process of making creamy soups was not simple. The products had to be ground through a sieve, and it took a lot of time to prepare even one serving. Not every housewife had the opportunity to spend so much effort on cooking. Puree fish soup could be found on restaurant menus, but few people cooked it at home. Now almost any family can afford this delicacy.

How to cook puree soups

There is nothing complicated in preparation; the soup consists of the same ingredients as the dressing dishes. The difference is that for dressing dishes, the ingredients are only cut and the ingredients are boiled into pieces. In the puree soup, you need to grind it using a blender or grind it through a sieve, then pour the broth into the resulting mixture and add a thickener.

Choosing fish

It is best to take fresh fish (even live) rather than canned; red fish fillets fit perfectly into the composition. But you need to take into account the fact that it contains a sufficient amount of fat. If this option does not suit you, you can use such types of fish as navaga, cod, tilapia, escolar, carp, catfish, pink salmon, pike perch, smelt, and chum salmon. Marine crustaceans such as crab, lobster, and lobster are also excellent.

There are also types of fish that are never used for making puree soup:

• vobla;
• ram;
• gudgeon;
• bleak;
• bream;
• roach;
• herrings of all types;
• saberfish;
• mackerel;
• bulls.

Large fish will give the broth a delicate and sweetish taste, small fish will give it stability and stickiness.

Herbs and spices

In order to improve the taste of the puree soup, it is recommended to use spices such as:

• onion;
• garlic;
• dill;
• rosemary;
• sage;
• nutmeg;
• allspice;
• black pepper;
• Red pepper;
• marjoram.

but they should be used carefully and not all together.

Natural thickeners for dishes

Usually, a variety of natural thickeners are added to puree soup - flour (sautéed flour), starch, milk, cream, butter, sour cream, bechamel sauce, lezon (egg mixture), processed or hard cheese, grated white bread crumb, pureed pearl barley and rice (helmet), mashed potatoes. It should be added immediately before serving so that the pureed products do not settle in the broth, but are distributed evenly in it. To give the soup the desired volume, add flour at the very beginning of cooking (before adding the broth). Dry sautéing will give you the opportunity to add butter to the soup without fear of exposing it to high temperatures.

Creamy fish soup with chips, cheese and croutons

Compound:

• fish (any) – 0.5 kg;
• water or broth (fish, vegetable) – 1.5 l;
• potatoes – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• cream – 0.25 l;
• garlic – 2 cloves;
• soy sauce – 40 ml;
• hard cheese – 40 g;
• wheat bread – 0.2 kg;
• parsley and dill – 30 g;
• paprika - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Peel the potatoes. Cut two tubers into thin circles, cut the rest of the potatoes into cubes about 1.5 cm in size.
• Scrape the carrots, wash them, cut them into slices or small cubes.
• Cut the fish into small pieces, after removing bones and skin. If you have pike or similar fish that have a lot of bones, grind the fish fillets through a meat grinder. If it is not too bony, you can grind it in a blender.
• Peel the onion and chop it into small pieces.
• Place diced potatoes, onions and carrots in a saucepan and add water or broth. Cook until the vegetables are soft.
• Blend the contents of the pan into a homogeneous mass using an immersion blender.
• Add chopped fish to the soup. Cook the dish for another 15 minutes. Add salt to the soup 5 minutes before it’s ready.
• Fry the potatoes, cut into circles, in vegetable oil until golden brown.
• Finely grate the cheese.
• Cut the bread into thin slices and brown in a frying pan.
• Mix garlic crushed with a hand press with finely chopped herbs and soy sauce. Grease the bread with this mixture.

Ladle the soup into bowls, place a few potato chips in each bowl and sprinkle with cheese. Serve the croutons separately. You can decorate the soup just before serving, otherwise the potatoes will get soggy and the dish will lose its appetizing appearance.

Cooking features

Kitchen appliances make life much easier for chefs. Even an inexperienced housewife, armed with a blender, can prepare creamy soup, which is still considered a gourmet dish. However, there are several subtleties that you need to know about when starting to prepare pureed fish soup.

• Any fish can be used to prepare puree soup, as long as it is of high quality. However, if there are a lot of small bones in the fish, you need to carefully ensure that they do not get into the finished dish. It is advisable to strain the broth twice, remove the bones from the fish by hand, and then grind it using a meat grinder. In this case, whole pieces of fish are not added to the soup.
• If the fish is not too bony, it can be added to the finished puree soup cooked in fish broth without chopping it. This soup looks very appetizing.
• Frozen fish that you plan to use for cooking soup should be removed from the refrigerator in advance. If you try to speed up the defrosting process using a microwave or hot water, you will make the fish drier and deprive it of some of its beneficial minerals.
• Use caution when using an immersion blender. If you immerse it in a liquid mass without turning it off, splashes fly out to the sides. The same applies to the moment of removing the device from the soup (at this time it should also be turned off).
• Do not skimp on aromatic herbs and seasonings: they neutralize the specific fishy smell, which not everyone likes.

Pumpkin

Ingredients in addition to the main ones:

• pumpkin pulp, cut into small slices – 200 g;
• croutons (croutons) for decoration - 100 gr.

The cooking process is practically no different from the first recipe.

1. While preparing the main part of our dish, boil the pumpkin until tender in a separate pan.
2. Before using the blender (step 5 of the main recipe), add boiled pumpkin to the total contents. Grind.
3. Simmer for a minute, stirring, over low heat. Ready! Serve with crackers and herbs.

Reference! If desired, you can grate a little cheese on top on a fine grater. You'll lick your fingers, I guarantee it!

Take note of recipes for pureed pumpkin soups (with cream, for health), Brussels sprouts or cauliflower, broccoli, potatoes, and corn.

Salmon fish soup

The recipe for red fish puree soup is very simple and the result is a very tender and dietary dish that will add a good mood to both children and adults, especially those 95% of the population who have stomach ache :))

• Salmon or Trout fillet 250 g;
• Medium size potatoes 3 pcs.;
• Filtered water 1 liter;
• Small carrots 1 pc.;
• Small onion 1 head;
• Sea salt 1 teaspoon;
• Cream 20% or butter - to taste

Cooking method:

• Pour cold water and add fish fillets, after rinsing with running water.
• You can take fillets of either salmon or trout. Salmon and any type of salmon fish will also work.
• You can take fillet, you can take steak, you can put it in water directly with the skin and bones. Bring to a boil and let cook for a couple of minutes.
• Using a slotted spoon, carefully remove the fish and remove skin and bones. Everything comes off easily.
• Strain the broth and put the fish pulp back into the broth. Salt. Wash the potatoes, peel them, cut them into small pieces, and add them to the fish soup.
• Peel the carrots, grate them, and add them to salmon fish soup. We also finely chop the onion and add it to our future puree soup.
• Please note that we are preparing a dietary, light soup that is ideal for baby food.
• That's why we don't fry anything, don't sauté, don't pepper, don't add any seasonings. All this can be done separately, in portions, to suit everyone’s taste.
• Our children's puree soup cooks for about 15 minutes, you can taste the potatoes and when the potatoes are ready, the soup is definitely ready.
• We take out the vegetables and fish, throw them into a blender or food processor and grind them, first checking again for small bones.
• It is preferable to grind in a blender, since a blender produces finer grinding compared to a food processor.
• Next, put our vegetable and fish puree back into the saucepan, fill it with broth, and mix gently.
• Basically, the soup is ready.
• To make the soup more filling, you can add cream or butter.
• Before serving, the soup can be peppered and garnished with fresh herbs.
• Can be served with crouton or croutons.
• Pairs perfectly with ciabatta.
• I suggest you look at another delicious salmon soup here.

Bon appetit!

Steamed protein omelette

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