Mackerel soup with potatoes and rice
This soup is not only tasty and nutritious, but, in addition, it is also healthy. It will please every gourmet.
You will need:
- 350 grams – mackerel
- 2 pcs. – medium sized potatoes
- 70 grams – carrots
- 45 grams – rice
- 50 grams – onion
- 100 milliliters - sour cream
- Salt and pepper - to taste
- 1 clove – garlic
- 0.25 teaspoon – rosemary
- 0.5 lemon
- 50 grams – sunflower oil
- 3 sprigs – parsley
- 750 milliliters – water
How to cook:
1. Potatoes, onions and carrots must be peeled. Rice is washed in several changes of water. Remove the zest from the lemon.
2. The mackerel is washed and the entrails are removed. The fins, tail, and head are also removed. The fish is filled with water and put on fire for 10 minutes. Next, remove the fish from the pan. The broth is filtered.
3. Mackerel fillets are separated from the bones. Potatoes and onions are cut into cubes. However, the onion should be cut smaller. Finely grate the carrots. Garlic is cut into slices.
4. Heat the frying pan and add oil. Add onions and carrots and sauté for 7-8 minutes over medium heat. After this, add the garlic and fry again for a few minutes.
5. Vegetables are placed in the broth. Rice is also sent there. Cook the dish until the rice is half cooked. Salt and potatoes are added to the broth.
6. Cook for 10 minutes. Sour cream should be mixed with one ladle of broth. Sour cream is added to the soup. In order to get amazing flavor, you need to add rosemary and lemon zest to the soup. When serving, you can add a slice of lemon to the plates.
Calorie content per 100 g. – 53 kcal
Bon appetit!
Cooking tips
- fish should be used fresh without any unpleasant odor;
- Do not put mackerel in water at the very beginning of cooking, otherwise it will quickly boil;
- onions and carrots can be fried or laid out fresh;
- at the end it is better to sprinkle with fresh herbs, it will add a pleasant aroma.
Mackerel soup is a great first course for lunch. This soup is very flavorful and nutritious. If you follow the recipe, you can make an excellent stew that will perfectly satiate you and will remain in your memory for a long time.
Mackerel soup with millet
Thanks to millet, mackerel fish soup becomes more satisfying. This means that this hot dish can easily be served to a hungry guest or family member.
You will need:
- 350 grams – mackerel
- 60 grams – millet cereal
- 200 grams – potatoes
- 80 grams – carrots
- 100 grams – onion
- Salt - to taste
- 2-3 grains of black pepper, ground to taste
- 10 grams – fresh parsley
- 1 tablespoon – sunflower oil
- 2 liters – water
How to cook:
1. Potatoes, carrots and onions need to be peeled. The fish is gutted, the black film is removed from the abdomen, and cut into portions.
2. Pour water into the pan and bring to a boil. Pieces of fish are dipped into water. Remove the foam and cook the broth for 10 minutes.
3. Cut the onion into cubes and the carrots into a semicircle. Potatoes are chopped into pieces of arbitrary size. Millet should be washed in cold water.
4. Heat sunflower oil in a frying pan. Lay out carrots and onions. Fry for 3 minutes. The ingredients are stirred so that they do not burn.
5. 10 minutes after cooking the broth, put the potatoes into the pan. Add fried carrots and onions. Millet is poured into the pan. Salt and pepper are also added there.
6. Boil the soup for 25 minutes over low heat. The parsley is washed, dried and finely chopped. If desired, you can set aside a few leaves for serving.
7. When the soup is almost ready, add chopped parsley. The soup is poured into bowls and decorated.
Calorie content per 100 g. – 40 kcal
Bon appetit!
Recipe with rice
You can make a delicious fish soup by combining fatty mackerel with low-calorie rice. You are allowed to take any cereal, with round or long grains.
For cooking you will need:
- fresh frozen mackerel;
- 130 g rice;
- bulb;
- carrot;
- a little butter;
- sprigs of greenery;
- bay leaves;
- salt and seasonings.
Sequencing:
- Wash the rice grains, place in a deep bowl and pour boiling water over them.
- Wash the mackerel, cut into pieces and cook, not forgetting to add salt, seasonings and bay leaves.
- Chop the onion and carrots, simmer a little in butter, and then pour the rice, strained from the water, into the frying pan and fry until it becomes transparent.
- Add the rice and vegetable mixture to the fish broth and cook until the grain is cooked.
Delicious fish soup with fried rice is served to the table, sprinkled with herbs.
Mackerel fish soup with rice, sour cream and rosemary
This dish is very tender and unusual. Anyone who loves fish soup should definitely try the dish prepared according to this recipe.
You will need:
- 100 grams – rice
- 700 grams – mackerel
- 4 things. – potatoes
- 1 PC. - onion
- 1 carrot
- 3 tablespoons – sunflower oil
- 150 grams – sour cream
- 3 sprigs of fresh rosemary
- 1 lemon
- 2 cloves – garlic
- Salt - to taste
- 2 liters – water
How to cook:
1. The mackerel needs to be cut, heads, tails and entrails removed. The fish is washed and cut into 3 centimeter pieces. Place the mackerel in a pan of water and put it on the fire. Bring the water to a boil, remove the foam, and cook for 15 minutes.
2. The fish is taken out and left to cool. Strain the broth and put it back on the fire. Next, peel the potatoes, wash them, and cut them into cubes. When the broth boils, add rice and potatoes and cook for 10 minutes.
3. Peel the onion and chop finely. Peel the carrots and grate them on a coarse grater. Heat the frying pan and add sunflower oil. Add carrots and onions and fry for 2-3 minutes. Stir the ingredients periodically.
4. Peel the garlic. It is added to carrots and onions after frying. Carrots, onions, garlic are added to the broth. Remove the zest from the lemon. Requires 1 teaspoon. Finely chop the rosemary. Pour sour cream into the pan with the broth, add half the rosemary and lemon zest.
5. Cook the soup for another 5 minutes. Mackerel fillets are separated from skin and bones. The fish is placed in the soup. The fire is reduced to minimum. Boil the soup for 5 minutes, add salt. When serving, each serving is decorated with finely chopped rosemary and a slice of lemon.
Calorie content per 100 g. – 57 kcal
Bon appetit!
In a slow cooker
A slow cooker allows you to cook mackerel soup quickly, without burning. Juicy mackerel and aromatic vegetables undergo the most gentle processing in a slow cooker, preserving all important nutrients. As you can see in the photo, the fish soup in the slow cooker turns out very appetizing.
Cooking time – 10-15 minutes.
Cooking time – 30 minutes.
Nutritional value: proteins 56 g, fats 40 g, carbohydrates 30 g
Energy value – 578.6 kilocalories
Quantity: 2 pcs servings
Ingredients:
- Mackerel – 1 piece
- Potatoes – several potatoes, about 250 grams
- Carrots – 1 small size
- Onions – 1 onion
- Dill, cilantro, tarragon, parsley - to personal taste
- Salt, black pepper, bay leaf to taste.
Cooking process step by step:
- Cut all vegetables into cubes.
- Clean the mackerel from entrails and giblets so that they do not become bitter. Afterwards, rinse thoroughly. Cut clean fish into pieces 4-5 cm in size
- Place chopped juicy mackerel and tender potato cubes into the multicooker bowl.
- Fill the container halfway with water and turn on the “quenching” mode for 20 minutes. This mode will allow you to cook the fish most tenderly.
- 10-15 minutes before the fish soup is ready, add carrots and onions.
- After turning off the multicooker, leave it in the “warm” mode for 10 minutes. This will give the ear a chance to brew.
Fish solyanka from frozen mackerel
Fish solyanka can be prepared from any fish, but it is especially tasty from mackerel.
You will need:
- 2 pcs. – frozen mackerel
- 3-4 pcs. – potatoes
- 1 carrot
- 2-3 pcs. – pickled cucumbers
- 1 PC. - onion
- 2 tablespoons – tomato paste
- 1 bay leaf
- 100 grams – olives
- Lemon to taste
- 5-7 peas – black pepper
- Salt - to taste
- 30 grams – sunflower oil
- Greens - to taste
How to cook:
1. The fish is defrosted. The head is cut off, the entrails and black film are removed. The carcass is washed well.
2. Mackerel is boiled in 2.5 liters of water. While the water is warming up, the potatoes are peeled, washed, and cut into cubes.
3. Next, peel and wash the onions and carrots. The carrots are cut into thin strips, and the onions into cubes. Pickled cucumbers are cut into cubes. When the water boils, add the potatoes and cook for another quarter of an hour.
4. Heat the frying pan, pour sunflower oil into it, lay out onions and carrots. It is necessary to simmer them over medium heat for 2-3 minutes.
5. Add fish to the pan and cook for 10 minutes. After this, add cucumbers. The ingredients are mixed. Simmer for 2-3 minutes. Now add tomato paste into the frying pan. Add 100 grams of broth from the pan and simmer over low heat for 5-6 minutes.
6. Place the roast in a pan. Salt, add bay leaf and peppercorns. Cover with a lid. Solyanka is boiled on the lowest heat for 10 minutes.
7. Shortly before it’s ready, add olives and juice to the soup. Before serving, the soup must be allowed to stand for a quarter of an hour. Place greens and a slice of lemon on each plate.
Calorie content per 100 g. – 37 kcal
Bon appetit!
With corn and mussels
Fresh frozen mackerel soup - step-by-step recipe with photos
Ukha is a Russian national fish soup. It is prepared from a variety of types of fish - both river and sea fish, red and white, are suitable.
Today I decided to make fish soup from fresh frozen mackerel and share with you my step-by-step recipe with photos. By the way, mackerel contains almost the largest amount of Omega 3 fatty acids among all types of fish.
A little history
In Rus', fish soup was initially prepared from one type of fish; later they began to cook soup from several varieties of fish at once, mixed together.
By the way, it is believed that the original Russian recipe for the dish does not contain millet or any other grain. Fishermen began adding grain to their fish soup to make the soup thicker and more satisfying. The recipe changed depending on the area where it was prepared. For example, in the southern provinces tomatoes were added to the fish soup.
The most delicious soup is made from fatty fish, but low-fat varieties are also suitable.
By the way, about healthy eating - fatty fish soups are good for health (if there are no contraindications), while fatty meats are not recommended for preparing meat broth.
Ingredients for mackerel soup
Cooking time: 45 minutes.
I indicate the quantity of products exactly as I had:
- Water – 2.5 liters
- Fresh frozen mackerel – 2 fish (750-850 grams)
- Carrots – 1 medium (130-150 grams)
- Onion – 1 medium head (130-150 grams)
- Rice – 3 tbsp. spoons (about 50 grams), instead of rice, you can add millet or pearl barley in the same amount
- Potatoes – 2 small pieces (130-150 grams)
- Bay leaf – 2-3 leaves
- Salt – 2/3 teaspoon spoons or to your taste
- Ground black pepper – ¼ teaspoon. spoons
- Green onions - 4-5 feathers.
Food preparation
We defrost the fish in the refrigerator - with slow defrosting it will retain its shape and elasticity.
We cut up the mackerel - cut off the heads and tails, cut along the belly, take out the intestines and rinse well. I got both fish with caviar - great, it will also go into the soup.
Ingredients for fish soup
We cut the fish into large pieces so that it does not boil over and the soup does not turn into porridge - from one fish, together with the head, you will get 3-4 pieces.
Peel the carrots and grate them on a coarse grater.
Cut the onion into two halves - set one half aside, cut the second into medium cubes.
Peel the potatoes and cut them into large pieces or slices.
Rinse the rice (I have white long-grain unparboiled) well under running cold water 5-6 times until the water becomes clear. This way the soup will be clear and not cloudy.
Herbs and spices
If you choose millet, wash it in the same way. If it’s pearl barley, I recommend soaking it in advance for two hours so that it cooks faster. After soaking, rinse well too.
Soup with mackerel, mussels and corn
The dish has an amazing sweet vegetable flavor. At the same time, like the previous options, it is satisfying and easy to prepare.
You will need:
- 300 grams – mackerel
- 2 pcs. – potatoes
- 1 head – onion
- 1 PC. - carrot
- 2 pcs. – tomatoes
- 100 grams – fresh or canned corn
- 50 grams – peeled mussels (optional)
- 0.5 teaspoon – paprika
- Salt - to taste
- 2 tablespoons – vegetable oil
How to cook:
1. The fish's head and entrails are removed. The carcass is washed. They cut it into pieces, pour it in, and set it to cook.
2. Finely chop the potatoes and add to the soup. Now, while the broth is cooking, you can start preparing the frying. Fry the onion until golden brown. Add paprika, stir, fry for 1 minute.
3. The carrots are grated and added to the onions. Fry for another 5 minutes. Corn kernels are placed in a saucepan in the broth. Sliced and fried tomatoes are also sent there. Salted. Add mussels if desired. Cook the soup for another 10 minutes.
Calorie content per 100 g. – 43 kcal
Bon appetit!
Fish soup with vegetables
A light soup for those who love healthy eating.
Ingredients:
- Carrots – 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.
Preparation:
Clean and wash the fish. Cut into pieces. Place diced potatoes in a saucepan to boil. Finely chop the onion and carrots into rings. Add to soup too. Thinly slice the pepper and throw it into the pan. Cook for 10 – 15 minutes. Then add fish and chopped tomato. Season with pepper, bay leaf, and salt. Cook until done. Add greens.
