Fish heads soup - recipes and cooking subtleties. Soups from fish heads with rice, millet, vegetables

Fish heads soup - recipes and cooking subtleties. Soups from fish heads with rice, millet, vegetables

Fish head soup - recipes and cooking subtleties. Soups from fish heads with rice, millet, vegetables

Fish heads make a delicious, aromatic, hearty soup. To prepare such a dish, you can use almost any fish: trout, salmon, hake, carp, perch. Especially tasty is obtained if you cook from the heads of predatory fish: pike, zander. You can cook the soup according to our recipes, both at home and in nature.

Fish Head Soup - General Principles

Despite the fact that the dish is cooked simply, does not require the purchase of expensive products, is cooked from what is currently in the kitchen, neither the preparation process nor the cooking process takes much time, for success it is important to follow the general principles of cooking:

1. Clean the fish heads thoroughly, then remove the gills and eyes. Otherwise, the soup will turn out with an unpleasant bitter taste.

2. Heads should be laid out in a pan with cold water so that the liquid completely covers them. To cook until the meat is ready, from time to time removing the foam.

3. Here, for taste, you can add roots to the broth, onions, peeled, but not chopped carrots, as well as spices and laurel leaves. For color, put onion peel in a small amount

4. Remove the head, cut. Used vegetables, roots to throw out. Broth strain.

5. If the dish contains cereal, wash it and pour it into the broth, boil.

6. Add chopped carrots, onions, potatoes. You can pre-make passerovka.

7. After all the ingredients are ready, return the fillet from the fish head to the broth, salt and pepper to taste. Soak for a few minutes.

8. Serving on the table, sprinkle with fresh herbs.

As you can see, there are no difficulties; one recipe differs from another unless the presence of certain ingredients, the order of laying the products and the supply.

1. Fragrant fish head soup


• 2 large fish heads; • onion head;

• carrot - 1 piece;

• potatoes - 2 tubers;

• A bunch of green dill;

• 10 g of coriander powder;

• black pepper, salt - on a pinch;

• allspice - 10 peas;

• Lavrushka - 1 leaf.


1. Rinse the heads of the fish, cut out all the gills, clean off excess dirt, put in a metal container, cover with water and cook until boiling at maximum heat, constantly removing the foam.

2. After boiling add peas, lavrushka and cook for another half an hour depending on the size of the heads.

3. Cut the potatoes into medium cubes, throw in the strained broth, boil for half an hour.

4. Add carrots and onions, cut into thin strips, add a little salt, pepper, pour coriander and boil for a few minutes, remove from heat and leave for 30 minutes.

5. Serve in plates with sour cream, sprinkle with chopped dill. If there is enough meat in the heads, then put the fillets before serving in the soup.

2. Fish carp fish soup with rice


• 1 middle carp head;

• 100 g of fish fillet for broth;

• potato - 2 tubers;

• carrot - 1 piece;

• onion head;

• rice cereal - 30 g;

• salt - pinch;

• a bunch of parsley;

• allspice - 8 peas;

• leaf of laurel;

• 1 tomato.


1. Clean the carp head completely from dirt and gills, thoroughly rinse.

2. Rinse the fish fillet, put the enameled container with water together with the heads, add some salt, add the peeled onion head, seasoning if desired and bring to the boil, removing the foam several times.

3. Boil the fish for 20 minutes, gently remove with a slotted spoon on a plate, throw out the onions, and strain the broth.

4. Remove fillets from the heads, return to the broth.

5. Bring the broth with fish to a boil, add potatoes, diced, boil on low heat for 25 minutes.

6. In the soup, add the carrot - a small cube, cook for several minutes.

7. Add the washed rice, first boil to a boil over high heat, then kill and cook for another 8-11 minutes.

8. Remove the peel from a tomato, finely chop and put in the soup. 9. Put laurel, peppercorns, remove from heat and leave to infuse for half an hour.

10. Serve in plates, sprinkled with parsley, next to put the bread box with black bread.

3. Fish mackerel soup with celery and greens


• 2 heads of mackerel;

• 5 potatoes;

• 4 tbsp. spoons of rice;

• 3 celery roots;

• carrot - 1 piece;

• onion head;

• chopped dry parsley;

• 2 leaves of laurel;

• salt - pinch.


1. Put the washed and peeled heads of mackerel into a saucepan with water, boil for 30 minutes after boiling, often removing the foam that forms.

2. Put the cooked heads in a separate bowl, strain the broth.

3. Put potatoes in medium boiling broth, medium-sized dice, boil until softened.

4. Add rice, cook for 10 minutes.

5. Put chopped celery root in the soup.

6. Add the carrot - chopped on a grater with medium teeth and chopped onions, boil a little less than half an hour.

7. Add lavrushka and dry parsley, add some salt, season, pepper and boil for a few more minutes.

8. While the soup comes to readiness, disassemble the heads on the bones and fillets.

9. Put the separated fish meat into the soup, boil a little, remove from the heat and insist for half an hour.

10. Pour into plates.

4. Simple fish heads soup


• 3 any fish heads;

• 3 potatoes;

• dill - bouquet floor;

• 1 onion;

• leaf of laurel;

• salt - pinch;

• any seasoning - 10 g.


1. Thoroughly flush clean heads from eyes and gills.

2. Peel and dice the potatoes, put them into a container of boiling water with seasoning and lavrushka, add some salt and cook for 15 minutes.

3. When the water and the potatoes boil, put the heads, cook until the potatoes soften.

4. Remove the heads from the soup, separate the fillets and put them back into the soup.

5. Put 10 grams of fresh onion, chopped in fine chippings, into deep plates and pour in fish heads soup, sprinkle with chopped dill.

5. Fish head soup with millet


• 3 small fish heads;

• potatoes - 2 pieces;

• carrot - 1 piece;

• onion head;

• 1 small parsley root;

• 1 tomato;

• half of Bulgarian pepper;

• 20 g of millet groats;

• thick dill stalks - 3 pieces;

• leaf of laurel;

• cumin powder, salt, black pepper powder - 40 g each.


1. Put the peeled fish heads in a container with water, cook until boiling over high heat.

2. From the surface of the broth to remove the foam, adjust the fire to the smallest and cook for another 22-25 minutes.

3. While heads are boiled, peel carrots, potatoes and onions, remove seeds from sweet pepper, cut it into small squares, and chop the stalks of dill with a knife.

4. Remove the cooked heads into a plate, set aside, strain the broth.

5. Put all the vegetables in the prepared broth, thoroughly washed millet, salt and pepper, add cumin and cook until all the components of the dish are softened.

6. When serving on plates, put a little fish fillet, extracted from the heads, pour the soup.

6. Fish trout soup in a slow cooker


• 1 trout head;

• onion head;

• 1 medium carrot;

• potatoes - 5 tubers;

• millet groats - 50 g;

• 5 parsley leaves.


1. Cut carrots into straws, onions - half-rings, put in a multicooker container, fry in the “frying” mode for 5 minutes. Transfer to a clean plate.

2. Put the washed head of the trout without gills and excess scales into the capacity of the multicooker, pour water on the cooking mode until boiling with the lid closed, open the lid afterwards and continue cooking for a little more than half an hour, removing the froth if necessary.

3. After the beep of the multicooker, remove the heads and all the bones in the broth.

4. In the resulting fish broth, pour the washed millet groats and cook for the previous mode for 10 minutes.

5. Put the potatoes, cut into small cubes.

6. Add a little salt and previously fried vegetables, cook with the lid closed for 15 minutes.

7. Add fish fillets from the head. 8. Pour chopped greens into the soup, sprinkle with pepper, bring to a boil, turn off the appliance and leave with the lid closed for 35 minutes.

9. Pour into plates.

Fish Head Soup - tips and tricks of cooking

• You can buy whole fish, cut it, remove the fillet for cooking second courses, and leave the heads for soup.

• Also, the soup turns out to be delicious from the heads that were previously deposited in the freezer, and you can even take an assorted head (that is, from different fish). It is recommended that the heads be prepared for cooking before freezing: clean, trim the gills. Then you just need to remove the product and immediately throw it into the water.

• If you use frozen heads for making soup, it is better to put them in cold water, not boiled, otherwise the dish, and the fish meat itself will not be so tasty.

• You can put other “illiquid” parts of the fish in the water along with the heads: tails, fins, ridges.

• The most delicious, rich and rich soups are obtained from perch, pike perch, ruffs, as well as from sturgeon family fish.

• Soup broth will be beautiful, transparent, if you simmer a dish on low heat, periodically removing the foam.

• Experienced chefs claim that there will be less protein foam if you keep the heads for 40-60 minutes in cold water before cooking.

• Fish head soup is tasty in both freshly prepared and well-settled form. It can also be cooked in larger quantities, because on the second day it does not lose its taste.

• Delicious fish heads soup, if served with chopped greens, boiled egg, fresh bread or homemade croutons, bread crumbs.

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