Fish soup made from fish scraps. How to prepare delicious fish soup?

It is not difficult to prepare a tasty, satisfying and healthy soup at home, and this dish does not always require purchasing expensive food products. For example, fish soup with rice. It is incredibly tasty, nutritious and completely easy to prepare. This dish can be prepared from both fresh fish and canned fish.

Basic recommendations for preparing fish soup with rice

Soup with canned fish and rice is not so difficult to prepare. The cooking process will not take much time from the hostess. Instead of canned food, you can use fresh fish fillet or its bone part (tail or body). The fish is boiled, the bones are then removed from the container, and the finished broth is filtered. This procedure will prevent small fish bones from getting into the dish, improve the taste and make the color of the broth transparent. If canned fish is used instead of fresh fish, they are added to the dish shortly before the end of cooking.

Fish broth soup with rice has at least two cooking options. An important role here is played by the fact that cooking fish takes less time than cooking rice. And therefore it is recommended to boil the fish first, remove the bones and strain the broth. And only then add well-washed rice and the rest of the ingredients necessary for preparing the soup. You can do it differently by first boiling the rice and vegetables, and at the end (10-15 minutes before the dish is completely ready) add fish or canned food. There is another option - boil the rice separately, and then add it to the prepared fish broth.

The best recipes for fish soups with rice

There are many recipes for making fish soup with rice, we have selected the most interesting and simple ones. We present them to the attention of our readers.

How to cook fish soup with rice - 15 varieties

1. Fish soup with rice – tomato
2. Fish soup with rice and green peas
3. Fish soup with rice and shrimp
4. Fish soup with rice and mussels
5. Fish soup with hake rice
6. Fish soup with rice and beans
7. Fish soup with rice and squid
8. Fish soup with pike perch rice
9. Fish soup with rice and salmon
10. Fish soup with rice and mushrooms
11. Fish soup with rice - a simple recipe
12. Fish soup with rice – assorted vegetables
13. Fish soup with rice and broccoli
14. Fish soup with rice and corn
15. Fish soup with canned rice

The benefits of first courses

The recipes for first fish courses are impressive. They can be prepared from almost any type and part of fish. Everyone will be able to prepare their own fish soup made from fatty silver carp, lean fish soup with rice and beans, “Traktirnaya” solyanka with salmon, or “Bouillabaisse” soup with shrimp and mussels. The price of the latter, by the way, sometimes exceeds 200 euros per serving!

Fish soups are light and easily digestible. In addition, they contain beneficial oleic acids, which help fight bad cholesterol in blood vessels. First fish dishes are recommended for people who have undergone surgery or suffer from metabolic problems. Soup recipes are included in the menu of many diets, since their calorie content is less than 150 kcal per 100 grams.

Fish soup with rice and green peas

A great dish for a light lunch or dinner.

Ingredients:

• Carp – 500 gr.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Green peas – 1 can
• Onion – 1 pc.
• Spices
• Rice – 150 gr.
• Greenery
• Salt

Preparation:

Cut the fish and wash thoroughly.

Cut into fairly large pieces.

Bring water to boil and add salt.

Peel and cut the potatoes, then place them in boiling water.

After 5 minutes, add spices to taste, as well as coarsely chopped carrots and a whole onion.

After 5 minutes, add the fish and cook over low heat until done.

Rinse the rice and boil until done, rinse.

At the end of cooking, add rice to the soup along with green peas.

Can be served with greens.

Recipe: Light red fish soup with rice. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Light red fish soup with rice.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of light red fish soup with rice is 36.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fish soup with rice and shrimp

For soups, it is best to purchase shrimp that have already been peeled.

An incredibly tasty dish for a summer day.

Ingredients:

• Som – 400 gr.
• Shrimp – 300 gr.
• Potatoes – 1 pc.
• Rice – 100 gr.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Salt
• Spices
• Greenery

Preparation:

Rinse the shrimp and dry.

Cut the fish into large pieces.

Put the water on the fire, then add the potatoes, which you chop coarsely.

Then add the whole onion.

Boil the rice separately and rinse.

After 10 minutes of cooking, add the fish to the soup, along with the spices, and let it cook until done.

Fry the shrimp with spices for about 2 minutes in vegetable oil.

At the end of cooking, add the rice along with the shrimp to the soup.

Serve with green leaves.

Fish soup with rice and mussels

Both marinated and fresh mussels are suitable for this recipe.

Ingredients:

• Mussels – 400 gr.
• Pike perch – 300 gr.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Salt
• Greenery
• Spices

Preparation:

Clean the fish and cook until fully cooked along with finely chopped potatoes.

Add some salt.

Finely chop the carrots and onions and fry until tender. Add to soup at the end of cooking.

Fry the mussels separately for about two minutes.

Add to soup.

Rice should also be boiled separately. Add it along with the mussels.

Serve with vegetables.

From river fish

Small fish are considered especially suitable material for such fish soup. What we need:

• perch, rotan or roach – half a kilogram or a kilogram;
• 4–6 potato tubers;
• 1 large carrot;
• 1 onion;
• salt - to taste;
• 1/2 cup washed rice;
• peppercorns – 5–10 pieces;
• bay leaf – 3 pieces;
• greens – optional.

Clean and wash the fish. We peel the potatoes, carrots and onions. Pour 2.5 liters of water into a saucepan and add fish, an onion cut into two parts, bay leaves and pepper. After boiling, add salt and cook for half an hour or forty minutes.

Strain the fish soup base and pour the liquid into the depths of the pan. Roughly chop potatoes and carrots. We send the vegetables to the fish soup and, adding rice, cook until the potatoes are ready. During the cooking process, do not forget to remove the foam. 5 minutes before removing the soup from the stove, place the fish here. Can be served.

Fish soup with hake rice

An incredible light dish suitable for those who are watching their figure.

Ingredients:

• Milk hake – 200 gr.
• Potatoes - 2-3 pcs.

• Rice - 2 tbsp.
• Onion - 1 pc.
• Carrots - 1 pc.
• Refined vegetable oil - 1 tbsp.
• Salt
• Bay leaf - 1-2 pcs.
• Parsley - 1 tbsp.
• Dried dill - 0.5 tsp.
• Water - 1.5 l.

Preparation:

Separate the hake and cut into pieces.

Chop potatoes, carrots, onions and add to the pan, add vegetable oil, pour in water and cook until tender, add salt.

Wash the rice and add it to the pan.

Cook until done.

When the ingredients are ready, take out spoonfuls of the contents, mash and return to the pan.

Then add the hake and cook for 10 minutes.

Add the greens at the end.

Let the soup brew for 15 minutes and serve.

Creamy trout soup with rice

Creamy fish soup, regardless of the recipe, always turns out so tasty that it is eaten in one sitting. For some reason, it is not customary to add rice to it, but it allows you to make fish soup even more satisfying. It is still recommended to use potatoes, since it is thanks to them that the broth acquires a velvety consistency.

Grocery list:

• trout soup set - 1 kg;
• water - 3 l;
• potatoes - 5 tubers;
• cream - 250 ml;
• onion - 1 head;
• carrots - 1 pc.;
• butter - 2 tbsp. l.;
• rice - 3-4 tbsp. l.;
• ground black pepper;
• salt - to taste.

It is advisable to take heavy cream - from 15%. A product with less fat content may curdle during cooking. Still, you don’t need to boil the creamy soup for a long time.

First, prepare the fish for cooking the broth. If you use a trout head, the gills must be removed, otherwise the soup will turn out bitter. Rinse the red fish, cover with cold water and cook for 20 minutes, adding pepper, salt and bay leaves if desired. Remove the trout and, after cooling, separate the pieces of meat; be sure to strain the broth.

Throw diced potatoes and washed rice into the pan. Cook over medium heat for about 15 minutes. At this time, you can fry: fry chopped onions in melted butter, then add grated carrots. Transfer the sautéed vegetables into the broth.

Once the cereal and potatoes are ready, you can return the pieces of red fish to the pan. Let it simmer for a couple of minutes, pour in the cream and immediately after boiling turn off the heat. Stir and serve the soup to the table.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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An excellent addition to the creamy fish soup would be green onions and a slice of fresh tomato.

Fish soup with rice and beans

It is best to boil rice for soup separately from the other ingredients, since it requires rinsing.

Sufficiently nutritious soup for you and your loved ones.

Ingredients:

• Mackerel – 500 gr.
• Beans – 1 can
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Salt
• Spices
• Greenery

Preparation:

Clean and cut the fish.

Bring finely chopped potatoes and whole onions to boil.

Salt the water. Add spices.

After 5 minutes, add the carrots, which you chop finely.

Then add the fish and cook until done.

At the end of cooking, add beans and cook for 2 minutes.

Serve with crispy croutons.

Fish soup with rice and squid

A hearty enough soup for a late dinner.

Ingredients:

• Squid – 500 gr.
• Rice – 100 gr.
• Trout – 500 gr.
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Greenery
• Spices
• Salt
• Sour cream

Preparation:

Peel and chop the potatoes into even cubes, let them cook, and add salt.

Clean the fish, cut into large portions, and place in the soup.

Add spices.

Squids, rinse, cut into strips, fry in vegetable oil and sour cream.

Cook the rice separately.

At the end of cooking, add squid with rice.

Serve with greens.

Fish soup with pike perch rice

An unusual soup for you and your friends.

Ingredients:

• Pike perch – 1 kg. 100 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onion - 1 onion
• Round rice – 4 tbsp.
• Dill – 0.5 bunch
• Parsley – 0.5 bunch
• Vegetable oil – 3 tbsp.
• Water – 2.8 l.
• Bay leaf – 2 pcs.
• Black pepper
• Salt to taste

Preparation:

Clean the fish and cook the head, fins, and spine.

Chop the onion and carrots finely and fry in vegetable oil until tender.

Chop the potatoes into strips.

Chop the fish fillet into slices.

Remove the fish from the soup and add the fillets and potatoes.

Add some salt.

Add spices.

Once the soup is ready, serve it with herbs.

Soup with canned fish and rice

To prepare canned fish soup with rice you will need the following set of ingredients:

• · Canned food in oil in the amount of 1 can;
• · 1 carrot and small potato;
• · Rice – 2 tablespoons;
• · 1 medium sized onion;
• · Bay leaf;
• · Parsley and dill;
• · Ground black pepper and salt;
• · Vegetable oil.

The procedure for preparing the soup is as follows.

1. Pour clean water into the container where the soup will be cooked and bring to a boil.
2. After boiling, add washed rice and boil for 15 minutes.
3. After this, vegetables and raw potatoes cut into small cubes are added to the rice. Salt, spices, and bay leaves are also added to the water. All this is boiled for another five minutes.
4. Carrots and onions are chopped, sautéed over low heat, and then added to the other ingredients in the water.
5. The soup is cooked for another five minutes.
6. At the end, finely chopped dill and parsley are added, the fire under the pan is extinguished, and the soup is infused for several minutes. The dish is ready!

Fish soup with rice and mushrooms

You can purchase the mushrooms for this recipe whichever you like.

Ingredients:

• Champignons – 300 gr.
• Rice – 100 gr.
• Trout – 500 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Salt
• Spices
• Greenery

Preparation:

Put the potatoes to boil, which you have previously cut into slices.

Add the whole onion.

Clean the fish from bones and cut into cubes.

Cook the rice separately, do not add salt.

Cut the mushrooms and fry along with finely chopped carrots.

Add the fish to the soup and season with spices.

At the end of cooking, add mushrooms and rice, simmer for about 3 minutes.

You can serve immediately to the table.

Fish soup with rice - a simple recipe

The recipe is easy to prepare and won't take much time.

Ingredients:

• Red fish (pink salmon, coho salmon) – 300 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Rice – 40 gr.
• Greenery
• Salt
• Spices

Preparation:

Clean the fish and put it in water.

Cook with one whole onion for no more than 20 minutes.

When the fish is ready, remove it and strain the broth.

Cut carrots into cubes, greens finely, potatoes into cubes.

When the broth boils, add carrots, after 10 minutes add rice and potatoes.

Add some salt.

Cut the fish and separate the flesh.

When the soup is ready, throw the fish back in.

You can serve it to the table.

Fish soup with rice – assorted vegetables

A wonderful light dish that will delight you with its aftertaste.

Ingredients:

• Salmon – 500 gr.
• Bell pepper – 3 pcs.
• Tomatoes – 2 pcs.
• Rice – 100 gr.
• Corn - half a jar
• Salt
• Spices
• Potatoes – 2 pcs.
• Greenery

Preparation:

Remove all bones from the fish. Chop into cubes.

Chop the potatoes into even cubes and let them cook, add salt to taste.

Cook the rice separately.

Add fish spices.

At the end of cooking, add all the diced vegetables along with the rice.

Protomite.

Season with herbs.

Serve with sour cream or sauces.

Fish soup with rice and broccoli

If desired, broccoli can be either boiled or fried.

Ingredients:

• Rice – 100 gr.
• Som – 500 gr.
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Broccoli – 300 gr.
• Salt
• Pepper
• Spices

Preparation:

Cut the fish into large pieces and wash.

Let it cook, along with the potatoes chopped into even cubes.

Then salt the water.

Carrots and onions, cut into cubes and fry until cooked.

Add spices to the soup.

Boil the rice separately. Rinse.

Divide the broccoli into umbrellas.

5 minutes before readiness, add rice, broccoli, and fried vegetables.

Serve with various sauces.

Fish soup with canned food, rice and potatoes

You can prepare a budget lunch if you have some canned fish in your bins. However, even their absence won’t stop us: let’s go to the nearest store and buy the required ingredient. Here's what you need to make the recipe for canned saury fish soup:

• can of saury – 250 grams;
• half a glass of round rice;
• 2 liters of water;
• carrots – 1 piece;
• onion – 1 piece;
• potatoes – 2–3 pieces;
• salt and pepper to taste;
• lean oil, without aroma - for frying vegetables.

Fish soup with rice and corn

The rather sweetish taste of the soup can please gourmets.

Ingredients:

• Two types of fish to suit your taste – 600 gr.
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Rice – 100 gr.
• Salt
• Pepper
• Spices
• Greenery
• Corn – 1 can

Preparation:

Peel the potatoes and let them cook, chopping them into cubes.

Cut the fish coarsely and add it to the potatoes.

Cook the rice separately, rinse.

Carrots and onions, fry in vegetable oil.

At the end of cooking, combine all ingredients and add spices.

Boil lightly and you can serve.

How to cook “Fish soup with rice”

Place a piece of fish along with bones and skin in a saucepan and fill with cold water. Bring to a boil and cook for about 15 minutes. Then we take out the fish and strain the broth so that the soup is clear and beautiful, and therefore more appetizing.

Add chopped potatoes and washed rice to the broth. We also add spices (marjoram, oregano, nutmeg), salt, bay leaf, pepper. Bring everything to a boil again, then reduce the heat and cook for about 10-15 minutes.

At the same time, in a frying pan in vegetable oil over medium heat, fry finely chopped onion and grated carrots until golden brown (about 7 minutes).

Place the finished frying in a saucepan. We clean the fish from bones and skin, then divide it into small pieces and return it to the pan. Add chopped fresh herbs and cook for about 5-7 minutes. Then turn off the soup and let it sit for a while.

Bon appetit!