Mackerel soup - general principles of cooking
Mackerel soup is prepared no more difficult than any other fish soup. The principle of preparation of all such dishes is common: boil broth from boiled fish, then add chopped vegetables to it and cook until ready.
In addition to salt and black pepper, you can add white pepper, lavrushka, allspice, turmeric, dried herbs or special spices for cooking first courses. In mackerel soup, carrots, onions and potatoes are most often added, as well as bell peppers, tomatoes, celery and other vegetables. To make the dish more satisfying, you can add a little rice or pearl barley.
Recently, creamy cream soups are gaining popularity, which can also be cooked with their mackerel. First boil the fish, filter the broth, boil the vegetables in it until ready, then add the cream and boiled fish fillet. After the soup has boiled for a while, it needs to be baked through with a blender.
Mackerel soup - preparing food and dishes
To cook mackerel soup, you will need a pan (the volume depends on the number of fish and the desired volume of soup), a frying pan for cooking roast, a knife, a cutting board, a grater and other kitchen “accessories”. Mackerel soup can be cooked in a slow cooker. To filter the fish broth, prepare a clean gauze or a fine sieve.
Remove and thaw the fish beforehand, then gut and cut off the head and tail (they can be frozen for subsequent preparation of fish broth). Wash the carcass thoroughly, chop it and boil it. Ready broth is desirable to filter. Prepare the vegetables as usual: cut the potatoes into cubes, cubes or straws, cut the carrots into straws, mug or coarsely rub, chop the onion.
Recipes for mackerel soup:
Recipe 1: Mackerel Soup
Such a soup is prepared quickly and simply, most of the time it takes to prepare vegetables and fish. To cook the usual soup of mackerel, in addition to fish need potatoes, onions, carrots and spices.
Fish giblets, cut off the head and how to rinse. Cut the carcass portions of medium size. Potatoes take 3-4 pieces, peel and cut into cubes, fill with water and put on the stove. After boiling, reduce the fire, cover the pan with a lid.
Carrot cut into thin strips. Onion chop. Put the vegetables in the pan as soon as the potatoes are almost ready. Add salt, lay out the fish. Reduce the fire, cook the soup for 20 minutes under the lid. Parsley with dill finely shred, throw into the pan with pepper and bay leaf for 3 minutes before cooking. We give 15 minutes to the prepared mackerel soup.
Recipe 2: Mackerel Soup with Rice
With rice, mackerel soup is more satisfying and nutritious, although it boils a little longer than usual. So you can feed the whole family with such a hearty lunch. A special feature of this dish is that, in addition to the main set of products, tomato paste is also used (who loves a bit sharper - they can take adjika).
- Several potatoes;
- Half a cup of rice;
- Adjika or tomato paste;
Rice we sort, wash and boil separately. Spread while in the bowl. Fish giblets, cut off the head, washed and cut into pieces. Boil water in a saucepan, add some salt. Put fish in boiling water, cook until ready. We get pieces, we separate meat from bones. Do not be amiss to strain the broth.
Potatoes cut into cubes, carrots and onions - thin straws. Put all the vegetables in boiling fish broth and cook until ready. At the end we add boiled rice and add boiled fish.
Boil the mackerel soup for a few more minutes and turn off the fire. Give before serving soup insist. Adjika or tomato sauce can be added to a common pot along with fish and rice, or you can simply put in each plate. Serve this mackerel soup with chopped fresh herbs.
Recipe 3: Canned Mackerel Soup
Those who do not like cutting fresh fish can boil a delicious soup of canned mackerel. This is one of the best soups in a hurry, for the preparation of which is not needed a large number of products.
- Mackerel Bank;
- Spoon of rice;
Finely chop the onion, cut the carrots into thin strips or rub them. Cut potatoes into small cubes or strips.
Pour into a saucepan in which we will cook mackerel soup, some vegetable oil. Lay carrots with onions and lightly fry.
Then lay out the potatoes. Immediately pour in 1.5 liters of boiling water, add salt to taste, pepper. Do not add a lot of salt at once, as the canned food itself can be salty. It is better if necessary dosolit at the end.
Wash the rice, put it in the pan to the vegetables after the water boils. Cook for about half an hour. Fish mash with a fork. Put mackerel in the soup, fresh or dried dill and boil for a few minutes. Turn off the fire, leave the soup to infuse. When serving in a plate, you can throw a garlic slider.
Recipe 4: Mackerel soup in a slow cooker
Recipe for those who have a slow cooker. With this device mackerel soup is easier to prepare. Preparing a dish of the same ingredients as the classic mackerel soup, differs only cooking technique.
- Some rice;
- Potato large;
Fish giblets, head and tail cut off. The carcass should be rinsed and cut into pieces. Take some rice, carefully rinse. Potatoes cut into cubes.
Pour water into the slow cooker, lay the fish, rice and potatoes. We turn on the “Quenching” mode for one hour.
Finely chop the onion, rub the carrot on a coarse grater. Fry the onion until golden, then lay out the carrots to it and fry everything together a little more. We spread passirovaniyu in soup, seasoned with salt and pepper. Cooking for a short time. Mackerel soup served with fresh herbs.
Recipe 5: Mackerel Soup with Cream
Many tasty creamy soups can be made from fish. Mackerel soup with cream is very tender, light and appetizing.
- Cream 10% - 1.5 cups;
- Bulgarian pepper;
- White pepper;
- Fish broth;
- A few spoonfuls of corn.
Dice onion and pepper. Potatoes cut into strips. Gut fish, cut off the head and tail, rinsing. Cut into pieces and cook until done in a liter of salted water. We take out the boiled fish, separate the meat from the bones, while putting it off. Strain the broth.
Pour some oil into another pan, lay onions with pepper, lightly fry. Then lay out the potatoes and pour all the fish broth. Season with turmeric and white pepper. After boiling, we throw parsley stalks and bay leaves into the soup.
After 5 minutes, lay the fish (part of the leave for submission) and corn. Pour in the cream. Bring to a boil, boil for a minute or two and remove the pan from the heat. We take out the bay leaf and parsley stalks. Give the soup a little cool and blend until smooth. When serving in each plate, put a piece of fish and a sprig of fresh greens.
Mackerel soup - secrets and useful tips from the best chefs
- Boil the fish on low heat, otherwise it will become harsh;
- if you don’t want the soup to be bitter, be sure to clean off the dark films on mackerel;
- Mackerel goes well with tomatoes, so at the end of cooking you can add a little tomato sauce or adjika to the pan or in an already portioned plate.