Like all fish soups, fresh-frozen mackerel soup is cooked very quickly. Such a dish can be done even by an aspiring hostess who has never cooked such a thing.
Such fish light soups are very good for lunch, a hot dish allows you to satisfy your hunger, but not feel heavy in the stomach. Moreover, mackerel, no matter how it was cooked, fried, in the oven, salted, it is always very tasty.
And this fish is useful for absolutely everyone, white meat is saturated with fat, which we need to grow and strengthen bones, and there are plenty of vitamins in it, again, very valuable protein, which can completely replace protein from beef or chicken meat.
Fish soup from mackerel - cooking rules
The main thing in fish, as in meat soups - cooking broth, it should get beautiful, transparent and clean. Some, after cooking, filter it through gauze.
To make the soup broth for fish soup beautiful, you need to dip the mackerel pieces in hot water, and salt in the end, when vegetables will be laid.
From vegetables, you can use what you like more or what is on hand. You can make a onion with a carrot, then add potatoes. You can fry more tomatoes, with slices of Bulgarian pepper. There are gourmets who love the “pure” taste of fish, without spices and zazharok, with millet or rice, it also turns out very tasty.
Of the spices, they usually put various seasonings in the mackerel soup, which are suitable for fish dishes. Well emphasizes the fishy taste of white pepper, its aroma is thinner and softer than that of other peppers. Indian turmeric spice will be suitable for our soup, it will not only give taste and aroma, but also a golden color.
Strain the ready broth through gauze, folded in two layers, so that all small inclusions are removed, then certainly the soup will turn out beautiful.
Mackerel soup - what is needed for cooking
To make soup, we, of course, need mackerel itself. The fish needs to be chosen correctly, the taste of our soup depends on it. Sometimes in our stores they sell so packaged that you don’t see what quality it is. It is better to take one that can be discerned so that it is with a shiny back, clear eyes and no spots.
For fish soup, we need a stainless steel pot or enamel. Volume choose based on the number of servings. You will also need a fish knife and a cutting board. Let the gauze for straining be at hand or, if there is, a small strainer.
Defrosting fish can be filled with water. I don't like to use the microwave for defrosting fish, it seems as if it is dry. Be sure to clean well all the insides and films, which will give the broth bitterness. If you want to cook soup from the heads of mackerel, then you need to remove the eyes and gills, just rinse everything well.
Fresh-frozen mackerel soup, recipes
Recipe for mackerel soup №1
The simplest fish soup, fragrant and light, with vegetables that are always at hand. Prepares very quickly, eats too. By the way, cook the soup from the calculation that you will eat everything at once, so as not to reheat a second time, then it is not so tasty.
For this soup we will need:
- One mackerel
- 4 medium potatoes
- 1 carrot is not very big
- 1 onion
- a bunch of greens to taste, parsley, dill
- 1 \ 2 leaflets of laurel
- white pepper
- salt to your taste
How to make mackerel soup:
Already gutted and cut into pieces, the fish is sent to the hot, but not boiling water. Cook the fish until tender, that is, when the meat is soft, but will not fall apart. We take out the skimmer pieces on a plate, spill the broth through the gauze. Carrot melenko cut into pieces or you can rub on a grater, onion also cut into small cubes. Fry very quickly in a pan, in vegetable oil, preferably purified, odorless.
While the vegetables are fried, we cut the potatoes into cubes and send them to boil in the broth. It must now be salted, add spices. As soon as our potatoes are half cooked, we spread the onion and carrot fry. 5 minutes before the end of cooking, we add finely chopped greens and return to the broth pieces of slaves, previously separated from the bones.
Fresh-frozen mackerel soup in a slow cooker
Such a soup is very easy to prepare, it turns out to be rich and beautiful, all because mackerel belongs to fatty fish varieties, in a slow cooker, due to the tight lid the aromas are well preserved, and the vitamins do not evaporate.
For this soup, we will need:
- One mackerel
- One onion
- One carrot
- A pair of medium potatoes
- One and a half tablespoons of rice
- Salt to your taste
- Spices for fish
- White pepper
How to cook fish soup in a slow cooker:
We will again need to gut well and wash the fish thawed beforehand. Pour water into a multi-bowl, drop fish pieces and diced potatoes into the bowl. Wash rice thoroughly and ship there.
We extinguish the mode of "extinguishing", time 1 hour. While the slow cooker is cooking, we will prepare vegetables for refueling our soup. Wash, brush the onion with the carrot, cut everything into cubes, very finely, you can even wipe the carrots on a grater.
Vegetables spread on a frying pan with a small amount of vegetable oil and fry until soft.
When fish with rice and potatoes are cooked, we add a dressing and spices to them, if desired, you can crumble fresh greens and set another five minutes. The finished dish immediately served to the table.
Mackerel soup with rice
Soup for dinner for the whole family is fish soup with rice, very tasty, appetizing and satisfying. Boil because of rice will have a little longer, but not much. I love this option sharper, you can change the recipe to your liking.
For the soup, we will need:
- One fresh-frozen mackerel
- One medium carrot
- One onion of average size
- Half a cup of rice
- Three medium sized potatoes
- One bunch of greens, you can take dried
- To taste adjika, fresh tomato or tomato paste
- Salt and pepper
- Seasonings for fish dishes for an amateur
Cooking process:
Wash rice and pour water in a saucepan. While it boils, in the meantime, we clean and drain the fish, cut it into pieces and dip it into hot water, where there is already rice.
Potatoes cut into cubes or strips, as we cut carrots into strips, and onion into cubes. When the fish is cooked until half cooked, vegetables can be dipped in broth. Some people like to make such a soup without dressing, then immediately add carrots and onions with potatoes, but I fry onions and carrots to golden brown and add a spoon of adjika or spicy tomato sauce at the end, if you do not like spicy, you can just mash and add fresh tomato or tomato paste.
When adding vegetables, we immediately season the soup with all the spices and salt. If you want to add greens, then order it and add it 5 minutes before the soup is ready.
Mackerel Soup
Yes, there are lovers of this soup. Try it, maybe you will like it too. The more heads you take, the broth will be correspondingly rich.
This soup will require
- Six heads from mackerel
- Fins from red fish
- Three Medium Potatoes
- One onion
- One carrot
- A pair of spoons of millet
- Spices to taste.
- Greens
How to cook fish head soup:
We clean heads, remove eyes and gills and soak for several hours, constantly changing the water to get the smell.
Soaked heads are joined with fins and filled with water. Cook until cooked and remove from broth. We filter the broth through cheesecloth, add spices, add salt, pour out the washed millet and cubes of potatoes.
While the potatoes are boiling, we make a dressing of fried onions and carrots. But here, too, for the amateur, some in this ear like to throw the carrot whole, and the onions in the husk, but as you like.
Season the soup when the potatoes are almost ready. And immediately add finely chopped greens, it can be taken to taste.
Canned mackerel soup
A nice quick lunch option. Moreover, all vegetables as usual at hand and invent nothing special is necessary. Soup is nourishing, but light and pleasant to the taste.
For him you need to take:
- A jar of mackerel in oil
- Three medium sized potatoes
- One small carrot
- One medium bulb
- One and a half to two tablespoons of rice
- Spices
- Greens at your request
How to cook canned mackerel soup:
At the very beginning we prepare all the vegetables, cut the potatoes into cubes, carrots and onions can be cut into strips. Now, right in our saucepan, cooked for cooking soup, pour a little vegetable oil on the bottom and fry our onions with carrot on it. After that, pour water there and lay the potatoes. You can immediately put the spices, pepper, Lavrushka, but salting such soup is better at the very end, because canned food is sometimes quite salty. Let's wait until the water boils and throw washed rice there. Let the vegetables boil for half an hour, and in the meantime we will open the canned food and chop the contents a little with a fork, then send it to our soup. And at the very end, add greens, dried or fresh.
Mackerel soup in tomato sauce
Such a soup is very tasty in a slow cooker, especially well-flavored with roots. It turns out quickly and very tasty.
For this dish you need to take:
- A jar of mackerel in a tomato
- Three Medium Potatoes
- One small carrot
- One medium bulb
- By a piece of parsley, celery and parsnip roots
- Spoonful of rice
- Spices and salt
- Greens at will
- A piece of butter butter
How to cook such soup:
We spread a piece of butter in the bowl and there we also fall asleep finely chopped roots, onions and carrots. We set the “baking” mode and fry everything.
The next stage is a liter of water, potato cubes, washed rice and mackerel, chopped with a fork. Immediately salt to taste and add all the spices. Now set the extinguishing mode and time for one hour. When ready, you can sprinkle the soup with greens on each plate.
