Mackerel fish soup. Mackerel soup recipes Hot smoked mackerel soup

Smoked mackerel soup will harmoniously complement your lunch menu. The simple and accessible recipes presented in this article will help diversify your diet.

Both cold and hot smoked fish are suitable for soup and okroshka. Read about how it is here.

Option 1

Try this smoked mackerel soup recipe. It's easy to prepare, and the result will pleasantly surprise you. An unusual combination of products makes this dish incredibly tasty.

Ingredients:

smoked mackerel – 400 g;
potatoes – 3 pcs.;
celery – 20 g;
onions – 2 pcs.;
tomato juice – 2 glasses;
water – 2 glasses;
flour - 1 tbsp. l.;
olive oil – 3 tbsp. l.;
parsley - to taste;
ground black pepper – 5 g;
salt – 5 g.

Preparation of products

The fish is cut into clean fillets and cut into cubes. Potatoes are washed, peeled and cut into cubes. The onions are peeled, washed, and cut into small pieces. Finely chop the celery. Parsley is sorted, removing yellow leaves, washed, and finely chopped.

Cooking procedure

Place the onion in a frying pan heated with olive or other vegetable oil, sauté for 2-3 minutes, add flour, stirring, heat for another 1 minute.

Advice! When sautéing onions, do not allow the formation of a fried crust; to do this, maintain the temperature no higher than 110 °C.

Boil water for the soup, add tomato juice, add potatoes, sauteed onions, celery, salt, pepper and cook for 10 minutes. Add smoked fish and cook for another 5 minutes. When serving, pour the soup into a bowl and sprinkle with parsley.

Option 2

Ingredients:

smoked fish (fillet) – 350 g;
fresh frozen peas – 600 g;
high fat milk or cream – 1 l;
nutmeg - to taste;
freshly ground black pepper – 5 g;
sea salt – 7-10 g;
juice of 1 lemon.

Preparation of products

The fish is cut into pieces. The peas are defrosted.

Cooking procedure

Boil green peas in milk for 8-10 minutes, grind in a blender until smooth. Season the soup to taste with salt and pepper, add lemon juice and nutmeg. When serving, the soup is poured into a portioned plate and smoked mackerel fillet is placed on top. You can sprinkle with chopped herbs.

This is such a hearty and nutritious soup. Mackerel can also be used for the everyday menu and for the holiday table. You can learn more about them in our article.

Okroshka with smoked mackerel

We present to your attention an unusual recipe for okroshka with smoked mackerel. This is the perfect cold soup for hot weather.

Ingredients:

smoked mackerel – 150 g;
radishes – 4 pcs.;
fresh cucumbers – 2 pcs.;
eggs – 3-4 pcs.;
green onions - to taste;
green garlic - to taste;
kefir – 300 g;
dill - to taste;
salt, coriander - to taste.

If you wish, you can add 100 g of smoked chicken breast to this okroshka along with smoked fish.

Preparation of products

The radishes are washed and cut into slices. Wash the cucumbers and cut them into cubes. The eggs are boiled, peeled and cut in the same way. Onions, dill, and green garlic are sorted, washed, and finely chopped. The fish fillet is cut into cubes.

Cooking procedure

Smoked mackerel, radishes, cucumbers, onions, garlic, eggs are placed in a saucepan and poured with chilled kefir. Adjust to taste with salt and coriander. When serving, pour okroshka into a soup bowl and sprinkle with dill.

For making okroshka it is suitable as tea. You can find out how to prepare it here.

Advice! You can prepare okroshka with the addition of potatoes boiled in their skins. Kefir can be replaced with bread kvass. If kefir or kvass is not available, you can use water acidified with lemon juice.

Soup is a dish without which not a single lunch is complete in our kitchen. Experiment with smoked meats. Smoke fish at home and prepare delicious soups from it.

Read the tips and instructions on our website using the link.

It turns out that fish soups are not limited to fish soup. Have you ever tried smoked fish soups? They are easy to prepare and have an unusual taste. We are sure you will definitely like it! It is difficult to prepare such soups on the shore of a reservoir, although nothing can compare with the taste of fish soup made from freshly caught fish. Not everyone can organize such a feast on the street, but at home it is quite possible to enjoy an unusual “a la ukha”.

Today we will tell you how to cook with smoked fish, and bring to your attention several wonderful recipes that may regularly appear on your table.

Video recipe for delicate cream soup with salmon:

Delicious smoked fish soup

Ingredients for fish soup:

1.5 liters of water;
2 onions;
green onions;
1 parsley root;
3 carrots;
2 tbsp. l. butter;
3 tomatoes or 1 tbsp. l. tomato paste;
500 g potatoes;
salt;
400 g of any, for example, mackerel, hake, halibut, sea bass, cod;
herbs to taste (parsley and dill);
sour cream.

Cooking method

Chop the green onions and cut the onions into rings. We cut the carrots into thin strips, and also finely chop the parsley. Next, saute the green and onions, carrots and parsley in oil, adding tomato paste or tomatoes. Then pour boiling water in there and add pre-peeled and cut into small cubes potatoes. At this stage of cooking, seasonings will be very appropriate.

The soup is boiled until the potatoes are ready, and then neat pieces of smoked fish fillet are added to it, which must first be cleared of skin and bones. Then a lot of finely chopped dill is added to the soup. Before serving the soup, place tomato slices, sour cream and herbs into plates. This one turned out to be very easy to prepare and made from smoked fish.

And here is another recipe for making a fragrant soup that Australians love to enjoy.

Australian smoked fish soup

Ingredients for fish soup (for 4 persons):

750 ml fresh milk;
2 large potatoes;
2 medium onions;
500 g cold smoked fish fillet;
Bay leaf;
1 clove of garlic;
½ tea cup of thick sour cream;
2 hard-boiled eggs;
parsley sprigs;
ground white pepper.

Cooking method

Pour milk into the pan, add onions, previously cut into quarters and shredded crosswise, potatoes, cut into small pieces, bay leaf. Bring all this over low heat to a preliminary boil, but do not let it boil. Reduce heat, stir the contents and cook until the potatoes are ready.

Remove the potatoes and all the soft mass from the pan, place them in a vertical mixer, and beat.

Add the smoked fish fillet to the remaining broth and cook it over low heat for 15 minutes until lightly separated (medium softened). It is necessary to cook until the fish is immersed in milk at the bottom of the pan.

Then remove the bay leaf from the pan and take out the fish. Separate the skin, “flaky” parts and bones when the fish has cooled. We cut it up and select the most “attractive” pieces. Mix the remaining pieces with the mixture whipped in a mixer and the remaining milk broth until a homogeneous mass is formed, and heat. Add sour cream, finely chopped garlic clove and ground white pepper to taste. Next, dilute the soup with milk to obtain the required consistency. Add salt to taste.

The finished soup is poured warm into deep soup cups, pieces of fish fillet, two halves of a hard-boiled egg and finely chopped fresh parsley are also added there. This delicious Australian smoked fish soup is ready to eat! Bon Appetit everyone!

We bring to your attention another wonderful recipe for a fresh, light and healthy soup with yogurt, smoked fish and cucumber, which is perfect as a first course and will be an excellent dinner on a hot summer day.

Cold soup with smoked fish

Ingredients for Cold Soup with Smoked Fish

1 onion;
1 clove of garlic;
1 sweet and sour apple;
1 large cucumber;
500 ml low-fat yogurt;
1 tbsp. l. vegetable oil, preferably olive;
1 bunch of fennel or any other greens;
200 g smoked fish;
half a lemon.

Cooking method

Coarsely chop the onion, peel and flatten the garlic. Sauté the onion and garlic in vegetable oil until transparent, without allowing them to brown.

Coarsely chop ¾ of the cucumber. Next, take half an apple, peel it and also chop it coarsely. Using a blender, make a puree from garlic, onion, cucumber, apple, yogurt and several sprigs of fennel. Salt and pepper to taste. For spiciness, you can add a pinch of chili pepper. Cover the puree and put it in the refrigerator.

Finely chop the remaining cucumber and apple into cubes; the apple must first be peeled. Sprinkle with lemon juice and add a little lemon zest, as well as finely chopped fennel.

Use your hands to separate the smoked fish into pieces or cut into small cubes. Next, combine it with chopped apple and cucumber.

For proper serving, you need to place a few spoons of the fish-cucumber mixture in the center of the plate and pour in the pre-chilled puree soup. The dish will be not only healthy, but also attractive if you decorate it with drops of good olive oil. Bon Appetit everyone!

Share your original and traditional recipes on our blog. We'll definitely cook it and try it.

Why you should make mackerel soup ? Firstly, mackerel is a very fatty fish, and secondly, mackerel contains practically no small bones. Thirdly, this fish has a strong, pronounced taste and goes well with various spices. The process of cutting mackerel is very simple and convenient. All this makes mackerel an ideal product for preparing a first course.

Useful properties of mackerel and fish dishes

Mackerel soup is rich and aromatic and will be useful for both adults and children. Mackerel is an excellent source of protein, which is easily absorbed by the body, and is rich in fish and Omega-3 fatty acids. Scientists have concluded that regular use of fish dishes in the diet (3-4 times a week) reduces the likelihood of ischemic stroke and myocardial infarction by almost half. You can see more details about the effect of Omega-3 fatty acids on the nervous system and human thought processes, as well as other beneficial properties of Omega-3.

Mackerel soup - composition and preparation

Mackerel soup recipe ingredients:

2.5 liters per pan
two frozen or fresh mackerel
millet cereal half a cup
potatoes 4 pcs.
onions 2 pcs.
bell pepper 1 pc.
carrots 1 pc.
pepper mixture (optional)
parsley or dill
refined vegetable oil

How to make mackerel soup

If you cook from frozen mackerel, the fish must first be thawed.
First, we prepare the mackerel: we cut off the head, tail and fins, remove the insides and always the black film (as the black film gives a bitter taste). Cut the mackerel into pieces, place in a pan with water and boil. Cook the fish for 10 minutes from the moment the water boils.
We take out the mackerel pieces from the pan. When the fish has cooled, separate the bones.
Prepare the potatoes: peel and cut for soup. We wash the millet.
Strain the fish broth and continue cooking the soup.
When the broth boils, add potatoes and millet. Add salt to taste. Cook potatoes and millet over medium heat for 15 minutes.
While the millet and potatoes are cooking, prepare the remaining vegetables for the soup. Grate three carrots, finely dice bell peppers, finely chop the onion. Prepare sautéing in vegetable oil from chopped vegetables.
Add the sauté to the soup, cook for 5 minutes, then add the fish and cook the soup for another 2-3 minutes.
Turn off the soup and add chopped fresh herbs to the pan.

Mackerel soup is ready. Bon appetit!

Choose fish of sufficient fat content, with a low content of small bones. Any soup recipes that require smoked fish instead of meat are suitable for preparation:

red and green borscht;
soups with various grains or pasta;
okroshka;
smoked fish soup with vegetable broth.

It is advisable to cook a fish dish one time at a time, since reheating will lose the original taste.

Smoked fish soup is served hot or cold.

Greens, sour cream, mayonnaise are added according to the individual taste of the person.

Red smoked fish borscht

Ingredients:

red fish - salmon, chum salmon, pink salmon, salmon and others cold smoked - 300 gr.;
water 1.5 liters;
potatoes 2-3 pieces;
500 gr. fresh raw cabbage or 300 gr. pickled;
1 root vegetable each of carrots, red beets, onions, parsnips, grate on a coarse grater;
1 piece of sweet bell pepper;
chopped dill, garlic, onion, parsley, basil;
salt to taste, it is advisable to take into account salt in smoked fish;
tomato paste 1 table. spoon. You can use 1-2 fresh tomatoes;
vegetable oil, preferably refined, 2-3 tables. spoons;
spices: black peppercorns - 4-5 pcs.; allspice pepper - 2-3 pcs.; 1 bay leaf; ground ginger - 2-3 g; mustard seeds about 2-3 grams;
sour cream.

Preparation:

Bring the water to a boil, throw the potatoes cut into cubes into the boiling water;
After boiling, add shredded cabbage;
Place smoked fish, freed from scales, and cut into portions into the broth. Salt;
In a frying pan, sauté vegetables in vegetable oil, adding them one by one - onions, carrots, parsnips, peppers, beets;
Add 1 full glass of cold water, tomato paste and simmer over low heat until tender;
Add contents of skillet to smoked fish soup;
Add spices, bring to a boil and leave without heating for 15-30 minutes;
Place chopped herbs and sour cream to taste on each plate.

Soup with processed cheese and smoked fish

Ingredients:

2 liters of cold water;
100 gr. processed cheese, preferably of soft consistency;
3 pcs. potatoes;
200 gr. hot smoked fish, separated from bones and skin;
1 onion, carrot, parsley root;
50 gr. butter, or melted butter;
spices: black bitter and allspice 2-3 peas each, 1 laurel leaf;
salt to individual taste.

Cooking technology:

Divide the cheese into small parts and throw into heating water, stirring until it is completely dissolved;
Add diced potatoes to the milky broth;
Sauté root vegetables, cut into thin strips, in a frying pan with butter until soft;
Add all ingredients to smoked fish soup, add salt to taste;
When serving, sprinkle the soup with chopped dill, basil, and thyme.

Fish soup with the addition of processed cheese has high satiating properties. A small amount of soup eaten is enough to satisfy your hunger and keep you full for several hours.

Smoked fish soup with rice in a slow cooker

The best dish is made from cold smoked red fish. But you can use mackerel, cod, perch, halibut.

Ingredients:

2 liters of water;
250 gr. cold smoked fish;
2-3 medium sized potatoes;
1 root vegetable each of carrots, onions, parsnips;
3-4 cloves of garlic;
2 tablespoons fine grain rice;
1 medium tomato or 1 table. a spoon of tomato paste;
1-2 tablespoons of refined vegetable oil;
add salt to taste;
spices: black bitter and allspice 2-3 peas each, mustard and coriander seeds, take one pinch each, 1 bay leaf.

Preparation:

Layer the ingredients in layers, adding water last;
Cut the potatoes into cubes, onions into half rings, carrots and parsnips into small strips. Put the garlic in whole cloves;
Chop the tomato into slices;
Set the timer for “soup” and turn it off when cooking is complete;
Leave for 15-20 minutes;
You can add chopped herbs and sour cream to each serving if desired.

Smoked fish soups are extremely healthy and nutritious. It is recommended to add fish dishes to your diet at least 2 times a week to supply the body with the substances and components necessary for life. The smell of smoked products stimulates the appetite and promotes better digestibility of food.

The mackerel family, which includes more than 12 genera of fish with numerous species. The mackerel fish is an excellent swimmer, so it can make long migrations, is ubiquitous in Atlantic waters, sometimes reaches the waters of the Barents and White Seas, and also lives along the American coast of the North Atlantic. The maximum size is 65-66 cm, it feeds on pelagic crustaceans and small fish.

Mackerel is an incredibly tasty and very healthy fish, which is why it is successfully used in cooking. This wonderful fish can well be called exquisite, as it has a lot of useful qualities. Quite fatty, it contains a lot of protein, which is absorbed much faster than, for example, beef protein, as well as microelements such as sulfur, phosphorus, zinc, potassium, manganese and sodium.

Everyone who has ever tried this wonderful fish notes its wonderful taste, which goes exceptionally well with a wide variety of dishes and products. Many restaurants offer soup from various pates and rolls with her “participation” in their menus. It is very nourishing and tasty, it is used in making soups, it is stuffed, fried, baked and used as a filling for pies. Mackerel stroganina is also very tasty and is prepared quite simply and quickly. If possible, it is best to buy frozen or fresh mackerel for these purposes.

mackerel with pearl barley

Ingredients: one large mackerel, onions, three potatoes, carrots, a tablespoon of pearl barley, 50-70 grams of butter, one tomato or 30 grams of tomato puree, dill, parsley, cloves, peppercorns, salt.

Mackerel soup is very easy to prepare; the combination of pearl barley and fish gives it a special, piquant taste and thick fat.

Clean the fish, rinse, chop coarsely and place in boiling water for 10-15 minutes. Skim off foam as it arises to avoid clouding the broth. Remove the finished fish and let cool. Remove the skin, separate the fillet from the bones and cut into medium-sized pieces. Rinse the pearl barley thoroughly and boil. Strain the fish broth through cheesecloth or a sieve to remove the bones. Peel the potatoes, cut into cubes or cubes and cook in fish broth. Meanwhile, peel the onion and grate or chop in a food processor, cut the onion into cubes, place in a frying pan with heated oil and fry. Add boiled pearl barley and fried vegetables to the broth, boil for a couple of minutes, add salt, bay leaf, pepper and cloves. After the broth has boiled, place the chopped fish in the pan and cook for another couple of minutes. Mackerel soup is served sprinkled with finely chopped herbs.

Smoked mackerel soup

Ingredients: 400 grams of smoked mackerel, leeks, 2 onions, 30 grams of tomato or 3 tomatoes, 2-3 tbsp. spoons of butter, one carrot, 500 grams of potatoes, for broth 1.5-2.0 liters of water, salt, sour cream, parsley and dill.

Wash the leeks, dry them with a paper towel and cut them. Peel, wash and cut the onions into rings. Wash the carrots, peel them, cut them into bars or thin strips. Wash the parsley, dry it, chop it. Then saute the carrots, leeks, onions and parsley in oil for several minutes and add the tomato and 50-70 ml of hot water and stir. Peel the potatoes, wash them, cut them into cubes or slices. Boil water, place potatoes in it, cook until tender. Remove the skin from smoked mackerel, separate the fillets from the bones, and remove the small bones. Then add stewed vegetables, prepared pieces of smoked mackerel fillet and chopped herbs to the broth with the prepared potatoes.

If tomato paste was not used during cooking, when serving the mackerel soup, it is necessary to decorate it with tomato slices and be sure to sprinkle with fresh chopped herbs.