Flounder soup - a simple and tasty recipe with photos

Tasty and healthy fish should appear in the diet of every person. A significant amount of vitamins, amino acids, fats and minerals make it possible to replenish the daily requirement. Flounder has tender meat with a pleasant taste. Hot soups with its meat are useful for children and adults with serious digestive problems. The product is easily digestible, so it does not cause a feeling of heaviness in the stomach, and microelements help fight many chronic pathologies. There are many recipes for flounder soups - you can choose any one and cook it at home.

Homemade flounder soup

Fish dishes should be present in every person’s diet - this is necessary to saturate the body with healthy fats and vitamins. Tender meat in combination with other products gives an amazing taste with light notes of spice from seasonings and herbs. The soup is prepared simply and easily, without requiring special knowledge and skills. The fish soup will become a true decoration of the table, and household members will ask for more. Product set:

flounder – 500 g;
vodka – 100 g;
tomato – 1 piece;
carrots – 1 piece;
water – 3 l;
potatoes – 2 pcs;
onion – 2 pcs;
dill – 25 g;
bay leaf – 2 pcs;
allspice – 6 peas;
salt – 18 g;
vegetable oil – 60 ml;
black pepper – 11 g.

Carrots should be cut into half rings, onions into small cubes, potatoes and tomatoes into large pieces. Cut the flounder into even pieces, rinse with water. Heat a frying pan over medium heat, add oil and add onions and carrots. Fry until golden brown. Add potatoes, tomatoes and bay leaves to the vegetables. Pass for 5-10 minutes. Place a pan with water and vegetables on the burner. After boiling, lower the fish. Cook for another 10 minutes. Add seasonings and salt, leave for 5-10 minutes to allow the soup to simmer. Serve with greens.

Cooking method

In short, you need to carefully cut the skin near the head without damaging the gall bladder, and then separate the head. The gills and eyes need to be cleaned. Then leave the heads in the water for a while. Put a pan of water (0.7 l) on gas, put any herbs (stems) and the head, fins and tail of the flounder into the boiling water.

By the way, before cleaning the fish you need to boil one or two potatoes and carrots to make a light broth. Then, when the vegetables are cooked, take them out, and add carrots to this broth, which we cut as desired. It will be very tasty in this soup.

Peel, wash and cut the second potato (if medium, then two pieces). Let's send her to the carrot.

The bones can be put back into the pan for more richness, but that would be if the portion were larger. We’ll leave the pieces of fish on the plate; they’ll get their turn later.

If your remission is stable, add bell pepper. It will be very unusual, but tasty and healthy. Let's cut the tomato and pepper into a convenient format.

Put a bay leaf in a saucepan, pour in vegetable oil, let the soup boil and immediately turn off the gas. Cover the saucepan with a lid and let the fish soup simmer.

Flounder soup - recipe for children

Feeding your child healthy food is quite difficult. But he definitely won’t refuse flounder soup. This tender and pleasant-tasting dish with the rich aroma of sea fish has a large amount of vitamins and microelements that are especially necessary for children's bodies. Vegetables and herbs complement the soup with pleasant notes, which children will especially like. The recipe is simple, so it's easy to prepare. Ingredients:

flounder – 600 g;
water – 2 l;
potatoes – 4 pcs;
onion – 1 piece;
spinach – 200 g;
carrots – 1 piece;
greens – 25 g;
bay leaf – 1 piece;
allspice – 4 peas;
black pepper – 5 peas;
salt – 18 g;
black pepper – 9 g.

The fish must be gutted, cut into portions and washed with cool water. Place a saucepan of water over medium heat, throw in the fish, bay leaf and peppercorns. Cook for 30 minutes. Remove from heat and pass through a sieve, and separate the fillet from the bone. Cut the potatoes into bars and place in the broth. Cook for 5 minutes. Chop the carrots into even circles and add to the potatoes. Leave on fire for up to 20 minutes. Cut onion, spinach and greens into small pieces. Pour into broth with fish fillets. Boil for another 10 minutes. Remove from heat and leave for 15 minutes to steep.

Useful tips

The dish will turn out excellent if you take into account some points:

Ushitsa is always cooked over low heat;
the fish soup from the head of a flounder turns out just as tasty, and the fillet can be baked with your favorite sauce;
The fish soup can also be offered to children, but in this case vodka is not added.

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Ukha is a traditional Russian fish soup. For its preparation, only fresh or frozen fish is always used. In our recipe we will use flounder. This fish is not only very tasty, but also healthy. Therefore, the soup with it turns out simply divine.

Flounder soup with potatoes

Almost every housewife is faced with the problem of what to cook delicious for lunch or dinner for her family. Lean and tasty flounder meat will please everyone, and hot soup will diversify the usual menu. The dish has a wonderful aroma with characteristic fishy notes, and the tender meat will be a true decoration of the clear broth. Required Products:

flounder – 500 g;
potatoes - 3 pcs;
millet cereal – 70 g;
bay leaf – 2 pcs;
onions – 4 pcs;
green onion – 25 g;
butter – 50 g;
carrots – 1 piece;
pepper – 9 g;
dried celery – 9 g;
salt – 18 g;
water – 3 l.

Clean the fish, cut into portions and rinse under water. Peel the onions - cut 2 into small cubes, divide the carrots into 2 equal parts and chop one into even rectangles. Boil water over medium heat. Add 2 onions, bay leaf, celery and half the carrots. Boil for 5-7 minutes. Place fish in boiling water and cook for 7 minutes. Cut the potatoes into large pieces. Rinse the millet with cool water and leave aside.

Pass the broth through a sieve and put it back on the fire. Add potatoes and millet, cook for 10-15 minutes. Remove bones from fish. Place butter, carrots and onions in a frying pan. Sauté over medium heat until golden brown. Place fried vegetables and flounder fillet into the broth. Season and add seasonings. Keep on fire for another 3-4 minutes. Garnish the finished soup with finely chopped herbs.

Flounder soup - a simple and tasty recipe with photos

Fish soup is included in the list of one of the most favorite dishes, which has many ways of preparation. Hot flounder soup is included in the diet menu due to the complete absence of fat and a significant range of useful microelements. The taste of the finished dish amazes with its amazing aroma with characteristic notes of fish with the freshness of herbs. Product set:

water – 2 l;
flounder – 700 g;
potatoes – 5 pcs;
onion – 2 pcs;
celery – 100 g;
salt – 18 g;
pepper – 9 g.

Gut the fish, remove the fins and tail and cut into portions. Boil water over medium heat and add the removed parts from the carcass - head, tail, fins. Cook for 15-20 minutes. Pass the finished broth through a sieve. Cut the potatoes into bars, celery into even rings, and the onion into small cubes. Place the flounder, vegetables in a saucepan and pour in the prepared broth. Add salt and pepper. Cook for 10-15 minutes. Remove from heat and let steep for 5-7 minutes.

Features of cleaning and cutting fish

Housewives rarely cook fish soup from flounder, as they are afraid of lengthy cleaning and cutting. In fact, there is nothing difficult if you know the basics to make the process easier. The carcass has an unusual shape; everyone noticed that it was flat and very wide. Fish does not contain many calories, but is healthy, juicy and rich in vitamins. At least for this reason, it should be included in the diet.

Most often you can find frozen flounder in stores, so you need to know how to defrost it correctly. It is better to do this slowly, that is, first transfer the fish from the freezer to the refrigerator, and after another 10-12 hours, defrost it at room temperature. If there is no time, then it is permissible to place the carcass in cold water with salt (1 teaspoon of salt per 1 kg of fish). It is prohibited to place the product in hot water!

There are several types of flounder - with and without scales, but all carcasses have thick skin. It must be removed, otherwise the flounder soup with vegetables will not be as tasty. Small fish can be left with the skin on.

Flounder must be gutted in a certain order, because it has a special body structure. The internal organs are located under the gills, but first the fin is cut off from the back. Next, cuts are made on both sides of the head and it is removed along with the gills. All that remains is to gut and rinse the carcass thoroughly.

Flounder soup - recipe with photo

The dish is rich in vitamins and microelements, so it is an excellent preventative against a number of diseases. The soup turns out to be low-fat and pleasant to the taste. Can be included in diet and children's menus. The pronounced fishy aroma is softened by the incoming herbs and vegetables, creating a rich bouquet of taste. A clear broth combined with herbs will become a true decoration of the dinner table. Ingredients:

flounder – 1 kg;
sweet pepper (it’s better to take red) – 1 piece;
potatoes - 3 pcs;
onion – 1 piece;
garlic – 1 clove;
lemon juice - from half the fruit;
cilantro with dill and parsley – 50 g;
hot pepper – 1 piece;
water – 3 l;
olive oil – 30 g;
cumin – 5 g;
cinnamon – 5 g;
tomato – 3 pcs;
salt – 18 g.

Cut the onion, garlic and pepper into small cubes, potatoes into bars. Cut the fish into even pieces. Pour oil into a saucepan and fry the onion over medium heat until golden brown. Add pepper and garlic to the onion. Sauté for about 3-4 minutes. Pour water over vegetables and add potatoes. Once boiling, reduce heat and cook for about 10 minutes. Carefully cut the tomatoes, pour boiling water over them and remove the skins. Grind the pulp with a knife. Finely chop the greens. Add fish, tomatoes, lemon juice, pepper and herbs to the broth. Cook for 7-10 minutes. Leave for 15 minutes for the soup to infuse.

Saturday, April 15, 2021

Flounder and mullet soup

9 out of 10 points. Excellent aromatic fish soup with a mild taste.

Cooking time: 1 hour 30 minutes. 6 servings

Ingredients: 500 g small mullet 1 kg flounder 2 liters of water 2-3 tomatoes 200 g onions 1 parsley root 100 g celery root 2 sweet peppers 100 g carrots 300 g potatoes, cut into cubes 2 bay leaves 4-5 peas black pepper 4 peas allspice 1 tsp. without a hill of coriander grains 50 g of vodka a bunch of parsley, leaves only Preparation:

Flounder fish soup

The best way to cook fish soup is in nature - this is a great opportunity to enjoy the process and taste with the light aroma of smoke from the fire. Making soup on the seashore is quite difficult, but at home you can get an excellent dish. The recipe is simple, so it does not require serious knowledge. The aroma of ready-made fish soup combined with herbs will awaken your appetite in a short time. Product set:

flounder – 500 g;
water – 1 l;
onion – 2 pcs;
potatoes – 4 pcs;
tomato paste – 30 ml;
butter – 50 g;
garlic – 1 clove;
bay leaf – 1 piece;
salt – 18 g;
black pepper – 9 g;
greens – 50 g.

Clean the fish and cut into even steaks. Cut 1 head of onion into half rings and the other into small cubes. Chop the potatoes into large pieces and chop the garlic finely. Place a pan of water on the burner. Add fish with onion half rings, salt and pepper with bay leaf. Cook for 15-20 minutes. Remove from heat, remove food and pass liquid through a sieve. Pour the broth into the pan and add the potatoes. Cook for 10-15 minutes. Place oil and onion in a frying pan. Sauté until golden brown. Add fried onions to the broth. Keep on fire for 5-7 minutes. Add garlic and remove from heat. Leave for 10-15 minutes to infuse. Finely chop the greens and decorate the finished soup.

Ingredients:

Flounder (medium)	3 pcs.
Flour	for breading
Vegetable oil	for frying
For the sauce:
Soy sauce	4 tbsp. l.
Vinegar (apple or rice)	2 tbsp. l.
Sesame oil	2.5 tsp.
Sesame seed	2 tsp.
Sugar syrup	2 tsp. (or granulated sugar 1 tsp)
Garlic	3 cloves
Green onion (chopped)	2 tbsp. l.

First clean the flounder from the entrails, remove the head and cut off the fins and tail with scissors. Wash the fish and dry with a paper towel. Make several cross cuts on the back (dark side).

Dip the flounder in flour (without adding salt) and fry on both sides in vegetable oil until golden brown.

Carefully transfer the flounder to a plate.

And remove the oil from frying the fish from the frying pan. The easiest way to do this is with a paper towel.

For the sauce, mix soy sauce, sugar syrup, vinegar, sesame oil, sesame seeds, green onions (I used frozen) and squeeze out the garlic. If desired, you can add ground red pepper. But I cooked without it, since a small child ate the fish. Mix the sauce well.

Return the fish to the pan and pour the sauce over each one. Cover with a lid and simmer for 3-4 minutes over medium heat.

The flounder turns out very tasty and aromatic. Unleavened rice is perfect as a side dish.

Cooking time: 40 min.

Number of servings: 4 pcs.

Type of cuisine: European

Type of dish: first courses

Recipe suitable for: lunch.

Flounder fish soup - favorite recipe

Fish soup is often prepared from canned fish, but it is better to use fresh fish. This will give the dish a rich aroma and characteristic taste. The absence of fat and the presence of nutrients makes the soup healthy and nutritious, therefore it is recommended for baby food. The fish soup recipe is quite simple, and the combination of ingredients makes it filling and tasty. Ingredients:

flounder – 700 g;
water – 1.5 l;
bay leaf – 2 pcs;
onion – 1 piece;
porcini mushrooms – 20 g;
celery – 70 g;
carrots – 1 piece;
butter – 40 g;
tomato – 1 piece;
rice – 60 g;
peas – 30 g;
leeks – 2 pcs;
chili pepper – 1 piece;
dill – 25 g;
allspice – 5 g;
salt – 18 g;
black pepper – 9 g.

Boil the peas and rice in separate containers until fully cooked. Cut the fish into even steaks and rinse with water. Place a pot of water on the fire. Add fish, bay leaf and allspice. Cook for 15-20 minutes, removing foam. Cut the onion into small cubes, celery into rings, and carrots into thin strips. Place oil, onion and carrots in a frying pan. Fry until golden brown. Soak mushrooms in cold water. Add celery with mushrooms and a little water to the vegetables in the pan. Simmer for 15-20 minutes. until fully prepared. Finely chop the tomato and herbs. Place the stewed ingredients, rice, peas, leeks, tomato, chili pepper and dill with salt into the broth. Cook for another 5-7 minutes. Decorate the finished soup with herbs.

Flounder soup is a nutritious and satisfying dish that can decorate the dinner table. The fish soup has an excellent appearance and taste, so it can be included in the holiday menu. The healthy broth combined with tender fish meat will appeal to both children and adults on a diet. There are a huge number of recipes - you can find a suitable option for yourself and please your loved ones.

Calorie table for different types of fish soup

Fish soup with flounder, although nutritious, is low in calories. The calorie content of different dishes with fish is presented in the table.

Dish	Serving Size	KBZHU
Fish soup without cereals with vegetables	100 g	Calories - 33 kcal, proteins - 3.5 g, fats - 1 g, carbohydrates - 3.6 g
Soup with fish and rice	100 g	Calories - 39 kcal, proteins - 3 g, fats - 1 g, carbohydrates - 4.2 g
Fish soup with pearl barley and flounder	100 g	Calorie content - 66.3 kcal, proteins - 5 g, fats - 1 g, carbohydrates - 5.5 g

You can prepare many dishes from flounder, but the most delicious is the fish soup. The regular recipe does not include cereals, carrots or tomatoes. However, each housewife prepares soup in her own way, choosing her favorite ingredients.