Soup can be made from any fish, and not only fresh or frozen. Often it is boiled from canned fish. A safe option is to add millet to this soup, as it goes well with any kind of fish.
When all your favorite dishes are fed up and your head is spinning from thoughts - how to feed your family this time, stop at one of the suggested recipes.
Perhaps your menu did not have just such a dish, well, or in a pinch, you can always threaten to repeat the “fish day” if someone pips up.
General principles of cooking fish soups with millet
• Fish soups with millet are cooked not only in the usual way - on an open fire in a saucepan. Stewed in a pot in the oven such dishes have a richer taste. The slow cooker may well replace both, and even help save time.
• Of course, it is advisable to cook fish soup from fresh fish, but this most likely refers to river dwellers. Sea fish is available mainly in frozen form. If the quality of fresh fish is not difficult to determine, then the frozen product should be given increased attention. Do not take fish from packages with a large amount of ice or in its absence. In the first case, part of the money you actually pay for the water, and in the second - its meat will be dry and the broth will not be sufficiently saturated. Choose a fillet or carcass covered with a thin ice coat, through which you can see the color and assess the quality of fish meat.
• For canned fish soup with millet, any canned food is suitable - be it salmon or ordinary sardines. The taste is not complete, but depends largely on the quality of canned food. It is preferable to take the fish in oil, but not with its addition.
• The quality of millet groats, like fish, is important for soup. It is preferable to choose brightly colored millet, without gloss. Before use, it must be sorted and washed until clear water comes out. • Fish soup with millet is almost always complemented with potatoes and seasoned with roasted onions and carrots. There are options for dishes, the preparation of which requires neither one nor the other.
• One of the basic rules is the minimum amount of spices. Ground pepper and Lavrushka, in rare cases, special spices “For the preparation of fish dishes”. The exception is fish soup with millet “A-la Kharcho”, it adds traditional spices.
• Fish loves fresh greens - classic parsley and dill, in special cases cilantro. Finely chopped greens sprinkled with any fish soup with millet when serving or added to the pan before removing from heat.
Fish soup with mackerel millet
Ingredients for a capacity of 2.5 liters of soup:
• mackerel, fresh or frozen - 2 carcasses;
• half a cup of millet;
• two medium sized onions;
• a pound of potatoes;
• one Bulgarian pepper;
• small carrot;
• refined oil;
• young dill.
Preparation:
1. Defreeze the fish beforehand, spread the carcasses from the bag into the bowl and leave them warm. It is best to place the fish overnight in a common refrigerator compartment.
2. As soon as the mackerel is completely thawed, we cut off the fins from the carcasses, cut off the heads, cut off the tails. We take out the insides and try to remove the black film from the abdomen as much as possible. Rinse thoroughly, cut into pieces.
3. Pour about two liters of water into the pan and dip the fish into it. Putting it on intensive heating, we wait for the very beginning of boiling, then cook at a low boil for 10 minutes. Prior to boiling, we repeatedly remove foam from the broth.
4. Get ready mackerel out of the pan, let it cool a little. Break open the pieces and separate them from the bone meat. Strain the fish broth.
5. In cold running water, on the sieve, rinse the millet to clean water. Cut the potatoes into small, not very thin sticks.
6. Place the saucepan with the broth on the stove again. Waiting for boiling, we lower the potato, and after it the millet. After the second boil, reduce the temperature to medium and cook for about a quarter of an hour. 7. Cooking roast. In vegetable oil lightly fry crushed onions. Then add large chips of carrots and medium-sized slices of Bulgarian pepper. Cook, stirring, until the vegetables soften.
8. Spread roast in fish soup, count five minutes, and put boiled mackerel. Cooking, not allowing to boil, no more than five minutes. At the end add dill, add some salt to your liking and remove from heat.
Fast fish soup with canned millet
Ingredients:
• canned food - “Sardines” in oil;
• a pound of potatoes;
• half a cup of millet groats;
• carrot;
• two leaves of laurel;
• high-quality sunflower, refined oil - 2 tbsp. l .;
• small lettuce.
Preparation:
1. Cut potatoes for soup into cubes or cubes.
2. Enumerated millet pour on a sieve and begin to rinse under pressure, all the while stirring his hand. As soon as clean water begins to flow, put the strainer in a bowl and let the water drain and the millet dry.
3. First boil the potatoes in boiling water, and wait for the second time to boil, we pour in the millet. On a low heat, not allowing to boil intensely, boil the potatoes with cereal for 20 minutes.
4. At this time, fry onions in a vegetable oil in a frying pan until transparent. Put to him a large shabby carrot and continue to cook until golden.
5. Open canned food. Carefully remove the fish from the jar and put it in a flat plate. Fork or knife break the pieces, remove the ridge and visible bones.
6. Put the fish pieces, bay leaves and vegetable roasting in the pan to the finished potato. Bringing to boil, we set the heat to a little less than the average and we cook fish soup under the lid for two minutes.
7. Let the prepared soup stand for a while before serving.
The recipe for a simple fish soup with millet for a slow cooker
Ingredients:
• pollock, hake - the carcass of any fresh-frozen sea fish; • 2 heads of bitter onions;
• sweet pepper is preferably red;
• three large potatoes;
• small bay leaves;
• three spoons of high-quality vegetable oil;
• two medium carrots;
• fresh parsley or dill;
• polished millet - 1/2 cup;
Preparation:
1. With a margin of several hours, ideally, in the evening and in the refrigerator, we thaw fish. Then we cut the fins off the carcass, scrap it with a knife, cut off the tail. Cut the abdomen to remove the insides and black film. If you leave her soup can bitter.
2. We shift the fish in the bowl of the multicooker and put the whole onion and the carrot cut along it. We pour in two liters of water and run the “Soup” or “Cooking” program for half an hour. Close the lid.
3. After the end of the program, carefully remove the fish from the broth and put it on a plate to cool. Fish broth is filtered through a sieve.
4. Crush the remaining onions and carrots. The onion is shredded and the carrot is ground on a medium grater. Pour some odorless oil into the bowl and fry the chopped root vegetables to golden color.
5. We send potatoes and small slices of pepper to the vegetable roasting cut into thin cubes. Bay all strained fish broth, poured into it washed millet. A little salt, season the soup with ground pepper. After closing the lid, run the “Quenching” option for one hour.
6. Do not forget about the fish. After cooling, it must be disassembled into pieces, choosing all the large and small bones. We drop the fish in the soup, a quarter of an hour before readiness. At the same time, we take a sample for salt and, if necessary, add saliva.
7. In the finished fish soup, we lower the lavrushka and let it stand for a while in the multivarion off.
“Suvorov-style” soup - fish soup with millet in the oven in a pot
Ingredients:
• carcass perch with a head - 250 gr .;
• four medium potatoes;
• large onion; • small celery root;
• three fresh tomatoes;
• garlic;
• two spoons of sweet cream butter;
• fresh parsley or dill;
• four dried ceps.
Preparation:
1. Pour dried mushrooms for a quarter of an hour with slightly cooled boiling water. Then rinse and boil until softened. Cool, chop quite finely.
2. We rinse the millet to clean water and dry the cereal on a sieve.
3. We clean the scales and entrails of pike perch. Cut off the head, remove the gills. Carefully wash the carcass with cold water and, after cutting off the fins, we divide it into fillets.
4. Place the head, tail and ridge in a suitable volume pot. Fill with water and begin to cook the broth. Cook about 20 minutes from boiling, in the process carefully remove the entire var. Ready broth must be filtered to remove small bones from it.
5. Grind the cleaned carrot on a grater with medium cells. Pike perch fillet cut into large pieces, potatoes - diced or medium-sized slices, shredded onions and celery root.
6. Cooking roast for soup. On a small fire, melt butter in a frying pan. We put chopped onion, celery and carrot in it. Stirring, fry the vegetables until softened, put the mushrooms and fry all together for another five minutes.
7. Pour hot water over a voluminous earthen pot. Put potatoes and vegetables saved with mushrooms in it, add fish and millet pieces. Fill with fish broth, sprinkle over and place in a hot oven.
8. About half an hour later, when the fish and potatoes are cooked until cooked, add medium-sized slices of fresh tomatoes to the fish soup, add them and then let them cook in the oven for another five minutes.
9. Before serving, crush into soup three large cloves of garlic, sprinkle with fresh dill.
Fish soup with millet “A-la Kharcho”
Ingredients:
• roots (celery and parsley) - two small;
• kilogram of red fish; • three small bulbs;
• two spoons of the sifted millet;
• garlic;
• carrot - a small root vegetable;
• teaspoon ground paprika;
• ready-made spices, “For fish”;
• one third of a spoon of coriander;
• peeled walnuts - 250 gr .;
• spoon classic hop-suneli;
• Fresh cilantro or dill;
• non-aromatic oil;
• one sweet pepper;
• Fresh tomatoes - two large and fleshy.
Preparation:
1. Boil the fish until half cooked with spices in two liters of water. Carefully remove and let cool well, cut into small portions.
2. Fry medium-sized onion slices in a small amount of butter until transparent.
3. Strain the fish broth into a clean pan, spread the browned onion into it, bring to a boil and pour in the washed millet. Boil on a low heat for about ten minutes, drop the pieces of fish.
4. Cook, not letting it boil too intensively, for two minutes, and add the garlic in a chopped form - three cloves. Omit the sliced peppers, add coriander and hops-suneli. Add tomatoes grated on a large grater.
5. Pre-chopped walnut kernels are diluted in a small amount of broth and poured into soup. Boil for about 10 minutes and remove from heat.
6. Grinding greens, decorate her soup when serving ..
Simple recipe for fish soup with millet and melted cheese - “Creamy”
Ingredients:
• pink salmon, chum salmon, trout or similar canned fish in oil - 1 can;
• millet groats - 100 gr .;
• one large potato;
• young tender dill;
• two spoons of homemade thickened cream;
• 100 gr. high-quality processed cheese.
Preparation:
1. Enumerate the grits, rinse and boil until cooked. We do not add salt to water, boil it with minimal heat, not allowing it to boil intensively.
2. Spread the fish out of the jar. Break open the pieces and remove from them all large bones and ridges. Well inspect the remaining liquid in the bank. In the presence of remove and from her bones, as well as spices such as peas, pepper and Lavrushka. 3. In a separate saucepan, boil 1.5 liters of water. Omit the chopped potatoes for soup and, turning down the heat, cook until softened. Foam, formed on the surface, must be removed.
4. In the broth, to the potato that has come to readiness, we introduce melted cheese and stir well, so that it is completely sold. Fall asleep millet, lay out pieces of canned fish, add some salt.
5. Tomim fish soup with millet on the minimum heat for about five minutes, then put the butter in it. Once melted, add greens, put out the fire and insist the soup for a quarter of an hour.
Tips and tips for cooking fish soup with millet
• Even ground millet can give the soup a characteristic bitterness. In order not to spoil the dishes, scald the croup with boiling water.
• So that the fish broth does not become cloudy, boil the millet separately and on low heat. With intensive boiling, millet can be boiled soft and turn into porridge.
• Be sure to filter the broth, especially if it is made from small fish. This will help get rid of the small bones and unsung scales that have fallen into it when the fish is boiled.
