How to make fresh herring soup. Simple recipes

Herring soup and herring soup are easy to prepare, but very tasty and aromatic first courses. They can be prepared from fresh frozen, salted or canned fish. Any of these options will turn out excellent and very appetizing. Herring soup usually does not contain unnecessary spices and fillers, because... The main role in it is played by the fish itself. But herring soup can be supplemented with cereals, vegetables and frying. This hearty, budget-friendly lunch is sure to please the whole family. Next, we’ll look at a step-by-step recipe with photos of each dish and give some cooking tips.

How to cook herring soup

The answer is banal: the same as from any river or lake fish. The main thing is to clean the fish properly, removing the entrails from the abdomen and removing the gills. Inside, it is necessary to remove the film lining the abdominal cavity, otherwise it will give the ear an unpleasant bitterness. Should we cut off the heads? They give fat, so any fish soup is often boiled with heads and even from just fish heads.

The so-called double fish soup is cooked like this: boil the heads (fins and tails) for 40-45 minutes, pouring water over them, slightly covering the surface. Strain the broth, cook pieces of fish in it for 15-20 minutes, adding spices. Then take out the fish so that it does not boil, put vegetables in the pan and cook the fish soup until the vegetables are completely cooked.

Classic ear soup does not accept any unnecessary additives. Fish, water (in a ratio of 1:1, 1:2, 1:3), potatoes, carrots, onions (often a whole, uncut onion) are the classic components of fish soup, and spices, including fresh and dry herbs and roots.

When fish soup is cooked from live fish, only onions are added to it. If the fish is fresh, but has already fallen asleep, add a small amount of vegetables to the fish soup: non-crumbly varieties of potatoes, bell peppers, carrots and onions.

For variety, cereals are added (wheat, semolina, pearl barley, rice, millet). It is more correct to call this fish soup fish soup than fish soup. All kinds of fried vegetables are not for fish soup. Of course, exceptions can be made for variety.

The fish in the ear should not be boiled, but should remain juicy. Therefore, it should not be digested. It is better to take the essence out earlier, remove it from the bones and arrange it on plates. A little later, pour in the prepared fish soup and serve.

Herring soup

Calorie content per 100 grams: 95 kcal.

Ingredients:

Cooking process:

The question of whether it is possible to cook fish soup from freshly frozen herring can be answered in the affirmative. This dish will turn out better than any other fish.

If we prepare fish soup from frozen fish, then first defrost the carcass at room temperature. We gut the carcass, wash it well, separate the fillet and cut it into cubes.

Next, for the fish soup recipe, peel the potatoes and onions. We cut the root vegetables into fairly large cubes, and the onions into cubes.

Heat water in a saucepan, add a little salt and add raw chopped onions, potatoes and fish to cook. To make the broth stronger, you can put the head and tail. Cook the fish soup until the potatoes are soft.

In the meantime, thoroughly grind the semolina with vegetable oil and season the fish soup recipe with this mixture. Next add bay leaf with peppercorns.

Serve the finished recipe sprinkled with fresh greenberries.

What spices and spices go well with herring soup?

Most often, in addition to salt and peppercorns (black and allspice), a pinch of red pepper is used. According to tradition, laurel leaves are placed in the ear and immediately taken out as soon as the brew is removed from the heat.

Of the roots, crushed roots of ginger, parsley, parsnip, and celery along with stems and leaves are most often added. Usha is delicious with chopped green onions and leeks. Herbs go well with fish soup - dill, fennel, anise, caraway, tarragon, saffron - and additives such as nutmeg.

The fattier the fish, the more varied and more spices are added.

Volga herring fish soup recipe

Volga herring is quite tasty, especially when boiled. It is overshadowed by the abundance of nasty small seeds, reducing its gastronomic value. But for the sake of taste, you can endure such an inconvenience as removing bones.

For 1 kg of fresh or marinated fish:

onion - 1 pc.
potatoes - 2-3 pcs.
Chai soy paste - 1 tbsp. l.
spices, herbs, roots, salt - to taste and desire
water - 2 liters.

Throw a whole onion and potatoes, cut into large pieces (cut into 4-6 pieces), into boiling water. Boil the potatoes for 10 minutes, then drop in the fish pieces and add peppercorns. Ukha from fresh fish is immediately salted; from marinated fish, add salt at the end of cooking if necessary.

Cook the fish soup over low heat, avoiding rapid boiling, for about 14-20 minutes after adding the fish. 5 minutes before the end of cooking, add soybean paste and bay leaf. Turn off the heat, let it brew for 10-15 minutes and serve, sprinkled with fresh herbs: onions, dill, cilantro and other herbs.

According to the Volga herring soup recipe, soups are prepared from any other herring and other types of river and lake fish.

Step-by-step preparation

Finely chop the onion, or grind it in a blender.
Peel the potatoes and cut into strips.
Boil water, salt and add onion.
Immediately add the potatoes and peeled herring. You can whole, you can cut into pieces.
In a bowl, mix semolina with butter, stir until smooth, and then, when the potatoes have softened, pour into the pan.
Add the selected spices, bay leaf and pepper.
Cook until done and sprinkle with fresh herbs when serving. Good luck!

Fish soup is one of the most beloved and popular dishes among tourists who like to relax near bodies of water. Of course, the classic version of this soup is not prepared from herring or on the stove, but even under these conditions and with such a variety of fish you can get incredibly tasty food. Here are several recipes for herring soup that your whole family will certainly enjoy.

Creamy fresh herring soup

For 1 medium sized fish

water - 1.5 liters
onion - 2 small onions
potatoes - 3 roots
carrots - 1 pc.
parsley and celery roots
peppercorns - 5-6 pcs.
allspice - 3-4 pcs.
semolina - 1-1.5 tbsp. l.
vegetable oil - the same amount, 1-1.5 tbsp. l.
salt - to taste
laurel - 1-2 pcs.

The fish is dipped into boiling water, salted a little, and pepper is added. After it boils, remove the foam and cook for 10 minutes, stirring. They pull it out, take out the bones.

The broth is filtered. Add finely chopped onion, parsley and celery roots, grated carrots, potatoes cut into strips or cubes. Bring the soup to a boil, adding more salt if necessary. After 10 minutes, add semolina, thoroughly ground with vegetable (or ghee) oil. Cook until the potatoes are ready. Shortly before the end of cooking, add a bay leaf and deboned fish.

Recipe variations:

Semolina gives the ear a creaminess. If all ingredients (except fish) are pre-mixed in a blender, you will get soup puree. All that remains is to sprinkle it with herbs and serve, placing pieces of fish on plates and pouring puree-like broth over it.

Note and Tips:

When cooking fish soup from frozen herring, the fish is defrosted in the air, but not under running water. The defrosting process should occur naturally. Completely defrosted fish is washed, dried and added to the soup.
When cooking salted herring fish soup, the fish is first soaked in milk. Place in a suitable container, pour in milk so that the carcasses are completely covered and put in the refrigerator overnight.
Thawed and soaked salted fish may fall apart when cooked. To prevent the bones from falling out into the ear, it is placed in a gauze bag and cooked in it until tender. Then you won't have to strain the broth.

Enjoy your dishes from Volga herring and other varieties of herring!

Do you have original recipes for making herring soup?

Be sure to prepare it.

Thick soup of vegetables and fresh frozen herring

Frozen or chilled herring tastes no different from fresh herring. The cooking steps remain practically the same: prepare the carcass, cook the broth and throw in the necessary products. Buckwheat, pearl barley or rice will make fresh frozen herring soup more nutritious.

What is required for cooking fish soup:

one herring or several iwasi;
water - 1500 ml;
white onion - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.;
celery root;
pepper (peas and allspice) - 3-4 pcs.;
semolina - 1 tbsp. l.;
sunflower oil - 2 tbsp. l.;
salt;
bay leaves.

Thaw the carcass in advance and cut it into large pieces. It is better to put it in boiling water so that the herring does not turn into mush. Add salt, add bay leaf, celery root and pepper - cook for 15 minutes. After the time has passed, take out the fish and disassemble it into slices, and strain the broth through a sieve or cheesecloth (all spices can be thrown away).

After boiling, the heat should be reduced to a minimum and be sure to skim off the foam. This is done to ensure that the broth is as transparent as possible.

Finely chop the onion, grate or chop the carrots into strips. Heat the oil in a frying pan, fry the onion first, then add the carrots and sauté for 5-7 minutes until soft. Throw the potatoes cut into cubes into the boiling strained broth, and after a couple of minutes fry the vegetables. Let the soup simmer for 10 minutes, then add the semolina and stir.

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Fresh frozen herring soup will be cooked for about 10 minutes until the potatoes are soft, last of all, return the herring pieces to the pan. If necessary, add salt and pepper again and you can serve the dish.

Simple recipe

This version of the dish can be called budget, it does not use a large number of ingredients, everything is extremely simple and fast. To prepare you need to take:

1 herring;
2 medium onions;
one large carrot;
semolina - 1 heaped tablespoon;
300 g peeled potatoes.

From the spices you should take bay leaf, ground pepper and peas, suneli hops. If desired, you can use a bouillon cube.

Cooking method

The first step is to boil the fish and make the broth. To do this, fill the pan with water and put the peeled herring. When the liquid boils, you need to drain it, rinse the fish, add new water and put it on the fire. Bring to a boil and reduce heat. Meanwhile, peel all the vegetables listed on the grocery list.

Cut the potatoes into cubes and place them in a saucepan where the whole herring is already being cooked. Chop the carrots and onions, fry until half cooked in olive or vegetable oil.

After 10 minutes, add semolina and fried vegetables to the pan, remove the fish. When it cools down a little, separate the meat from the bones. At this stage of preparation, this is already very easy to do. Return clean meat to the pan. Add all the necessary spices and bring to taste. At the very end of cooking, you can add a small amount of chopped herbs.

Fragrant fish soup with fresh herring

Of course, you should start with fresh herring, and it is better to cook fish soup from it. The dish turns out to be budget-friendly, since no expensive products are required - only what is in the refrigerator. So, the list of ingredients for the recipe with photos:

Cut the fish to prepare fish soup, rinse thoroughly, add cold water and put on fire. After boiling, change the water to fresh water and add spices. Reduce heat and simmer for about 15 minutes.

Peel the potatoes, cut into bars and set aside. Grate the carrots, chop the onion into cubes and fry in oil until soft. Remove the fish from the broth and strain the liquid. Throw the potatoes into the boiling broth and cook for 10-15 minutes. Allow the herring to cool slightly, then disassemble into small slices without bones or skin.

Return the herring meat to the pan, add the roasted vegetables and semolina. Stir for several minutes to avoid lumps. Check the fresh herring soup for salt and spices, simmer over low heat for another 5-7 minutes until all ingredients are soft.

The soup must stand under the lid without fire. It is recommended to add some finely chopped herbs, cover with a lid and leave the dish for 10-15 minutes before serving. It will be perfectly complemented by fresh black bread.

What's your favorite soup? Borscht 33.11% Shchi 7.76% Rassolnik 6.19% Kharcho 10.32% Pea 9.74% Ukha (fish soup) 7.02% Solyanka 12.06% Okroshka 6.52% Puree soup 1.24% Mushroom 4.95% Onion 1.07% Votes: 1211

Delicious herring soup

In this case, a larger number of different products will be used, and the cooking process itself will be more complex, but the end result will exceed all expectations.

Required ingredients for the dish:

one herring;
300 g carp;
150 g crayfish necks (can be replaced with shrimp);
200 g of onions and carrots;
350 g peeled potatoes.

To improve the taste of herring soup, it is recommended to use parsley root, bouillon cube, celery, herbs, allspice and black pepper.

How to cook?

Fill a saucepan with water and put it on fire. Fillet the herring, remove all the bones from the meat part; you don’t need to throw them and the backbone away, but rinse them and put them in a container on the stove. Carry out the same procedure with carp. Also add parsley and celery root to the pan. They will give the broth a unique flavor.
After 30 minutes, strain the liquid from the pan through several layers of gauze, pour the water back, and put it on the fire. Place herring and carp fillets here.
Meanwhile, peel all vegetables. Cut the potatoes into wedges or medium cubes and add to the fish. Fry chopped onions and carrots until tender.
Place all the vegetables in a saucepan, cook for 10 minutes, then add the crayfish tails and cook for 20 minutes.
After the allotted time, add the bouillon cube and all the spices and bring the soup to taste. Cook it for 10 minutes, taste the vegetables for doneness and, if they are soft, turn off the heat.
Place any kind of chopped herbs in a saucepan, cover it with a lid and let it brew for about 30 minutes. After the allotted time, the herring soup will be ready to eat.

Now you know several fairly simple but very tasty fish soup recipes. To make a dish truly original, you don’t have to use expensive products. For fresh herring soup, it is recommended to use only the right spices, such as rosemary, marjoram, suneli hops, and various types of peppercorns.

How to make fish soup from frozen herring?

Once upon a time, in the bad old days, I cooked soup from frozen herring. No grain at all. More likely, it was an ear.

Potatoes, carrots, parsley, celery and onions are boiled before adding the fish, as it really cooks quickly. And if you boil it, it will turn out ugly and tasteless.

You don't have to do the frying. Herring itself is fatty.

You can season it with tomatoes and even do what fishermen call quot;lkquot;.

A mixture of chopped garlic, grated tomatoes, herbs, salt, pepper and other spices. It is already placed in a bowl of soup. With a spoon. Quantity as desired. Fish can also be dipped in this varnish.

Small fish soup is also cooked.

Thaw two fresh frozen herrings at room temperature, separate the heads and gut them. Rinse the fish under running water, cut each into 3 pieces, put in a saucepan along with two peeled onions and one carrot cut into thick rings and add two liters of water. Salt by adding two level teaspoons of salt to the water. Throw 2 bay leaves into the water, a few peas each of black and allspice. Place the pan over moderate heat, bring the contents to a boil, stir and cook for 15-20 minutes. Remove the herring with a slotted spoon to a plate, cool slightly and carefully separate from the bones. Strain the broth, transfer boneless fish pieces into it, bring to a boil again and put potatoes, cut into cubes or cubes, into the broth, after peeling 6 medium potatoes. Prepare the frying with onions and carrots and add it to the soup 10 minutes after the broth and potatoes have boiled. Stir, cook for another five minutes, and finally season the fish soup while stirring with two full tablespoons of semolina. Turn off the heat after 3-4 minutes and throw a handful of chopped dill under the lid. The soup has a delicate consistency and is usually very popular with children.

Fish soup from fresh frozen herring can be prepared as a pickle soup, adding rice or pearl barley potatoes at the same time as the potatoes, and adding diced pickles and tomato paste to the frying. Any cereal should be taken at the following rate: for one liter of broth - 1 full tablespoon without a heap of rice or pearl barley. It’s delicious to add fried chopped onions, grated carrots, diced fresh tomatoes and red tomatoes to rice fish soup.

I recently talked about how to prepare a universal soup dressing. I want to show an example of how, with such a dressing, soup can be prepared in literally 15 minutes. Potato soup with herring

, despite its simplicity, is one of the five most favorite soups in our family. I know for sure that a cooked 2-liter pan of this soup “goes to the mountains” in just 24 hours. But I usually don’t cook anything else – just a little of the good stuff so that it doesn’t get boring.

Potato soup with herring

Total cooking time - with soup dressing available - 30 minutes Active cooking time - 15 minutes Cost - $2.5 Calories per 100 g - 33 kcal Number of servings - 2 liter saucepan

How to make potato soup with herring

Ingredients:

Potatoes – 6 pcs. (small or 4 large tubers) Herring – 1 pc. (salted or prepared herring fillet 250 g) Universal dressing for soup – 4 tbsp. Or: Carrots – 1 pc. Onion – 2 pcs. Tomato – 1 pc. Roots – 1 pc. (for example, celery) Vegetable oil – 2 tbsp. Bay leaf - to taste Herbs - to taste Salt - to taste Pepper - to taste

Preparation:

Add soup dressing to boiling water and let simmer for 5 minutes.

During this time, cut the herring fillet into pieces.

Add potatoes and herring to the pan. Cook everything together for 15 minutes. If the soup dressing is not salty enough, then five minutes before the soup is ready, add potatoes and herring

You can add more salt. Sprinkle with herbs before serving. Bon appetit!

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