Fresh mackerel soup with barley. Fresh frozen mackerel soup, recipes with photos

Step-by-step recipes for delicious and healthy mackerel fish soup - quickly and on a budget

2018-02-03 Liana Raimanova

Grade
recipe

3746

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

10 gr.

Carbohydrates

9 gr.

146 kcal.

Option 1. Classic recipe for mackerel fish soup

Mackerel is a healthy and nutritious fish. It is delicious in any form: fried, boiled, salted or smoked. The soup made from it is no less tasty and healthy, which can fill you up perfectly and at the same time not overload your stomach. It is prepared quickly, easily, from the most affordable products.

Ingredients:

• 2 fresh frozen mackerel;
• 435 g potatoes;
• 130 g carrots;
• 115 g onions;
• 1 handful each of chopped parsley and dill;
• black pepper, salt, any seasoning - 35 g each:
• refined oil - 80 ml.

Step-by-step recipe for mackerel fish soup

Cut the belly of the thawed mackerel, remove all the entrails, remove the fins, head, tail, rinse, cut into portions.

Place a pan of salted water over medium heat, wait until it boils and add the fish pieces, cook for 25 minutes, do not forget to skim off the foam.

Remove the finished fish onto a plate using a slotted spoon, and pour the broth into another saucepan through a sieve.

Cut the carrots, freed from contaminants, into small cubes, the onion into crumbs, and sauté in a frying pan in oil for 7 minutes.

Peel the potatoes, cut into medium squares and place in the broth, add salt, season with seasoning, place over moderate heat and cook until softened.

After the potatoes have softened, add the sauté mixture to the soup and boil for 3 minutes.

Add chopped parsley and dill and boil for another 2 minutes.

Turn off the stove, cover the pan with a lid and leave the soup for half an hour.

Pour into plates, put a piece of mackerel in each, sprinkle with herbs.

While cooking mackerel, you can optionally add a variety of roots to the broth. It is best to prepare this soup for one time only, since after reheating it loses its taste and aroma.

Option 2. Quick recipe for mackerel fish soup

To whip up a delicious fish soup, you can use smoked mackerel. With it, the dish will turn out just as light, appetizing, with a pleasant smoky aroma. And thanks to the addition of millet, it is also very nutritious.

Ingredients:

• 2 smoked mackerel;
• 5 potatoes;
• 130 g millet;
• carrots, onions - 1 piece each;
• 1 bay leaf;
• 5 allspice peas;
• 7 sprigs of parsley, dill;
• salt - 45 g.

How to quickly prepare mackerel fish soup

Cut off the head of the mackerel, remove the entrails, remove the skin, remove the backbone and existing bones, cut the flesh into small pieces, and place in a deep plate.

Cut the peeled potatoes into cubes.

Place a saucepan of water over medium heat.

When the water boils, add the potatoes, pre-sorted and washed millet, bay leaf, allspice and cook until tender.

Peel the carrots and onions, cut into small cubes and add to the soup as soon as the potatoes become soft, boil for a few more minutes.

Add the greens to the soup at the same time as the fish and boil for 3 minutes.

Leave for a few minutes and serve in portioned bowls, sprinkled with dill.

Similar to this recipe, you can prepare fish soup with canned mackerel or salted fish, just be careful when adding salt to the dish.

Option 3. Mackerel fish soup with rice and tomato paste

An original family lunch - mackerel fish soup with rice and tomato paste, very appetizing and nutritious. And the hot pepper included in the dish makes it piquant, with a slight spiciness.

Ingredients:

• 1 small fresh frozen mackerel carcass;
• 3 small carrots;
• 2 onions;
• 125 g long grain rice;
• potatoes - 320 g;
• 1 piece of hot fresh pepper;
• 2 pinches each of dill and parsley;
• a little pepper and salt;
• spices intended for cooking fish - 50 g.

Step by step recipe

Rinse the cereal, place it in a small saucepan, add water (somewhere pilaf) and boil from the moment of boiling for 25 minutes over moderate heat, do not forget to stir frequently so that the rice does not stick to the bottom.

Gut the thawed mackerel, rinse, cut off the head and fins, cut into small pieces and place in a container with rice, boil for twelve minutes.

Cut the peeled potatoes into cubes, carrots into thin strips, and onions into crumbs.

Throw the potatoes into a container with rice and cook for about half an hour.

Saute the carrots and onions in a saucepan for seven to eight minutes. After a few minutes of frying, add the tomato.

Transfer the sautéed mixture into the soup along with the chopped chili pepper, season with salt, pepper, seasoning, add herbs, and boil a little.

To serve, place pieces of fish in each plate and sprinkle with herbs.

To make the soup even healthier, use fresh peeled tomatoes or mild adjika instead of tomato paste.

Option 4. Mackerel fish soup with cream

According to the following recipe, mackerel fish soup is not only tasty and satisfying, but also very tender thanks to the addition of cream. The bell pepper included in the composition gives the dish a special piquant taste and an unusual pleasant aroma. It is also quick, simple and easy to prepare. A great option to diversify your usual family dinners.

Ingredients:

• mackerel;
• two large potatoes;
• 130 g each of bright carrots and onions;
• 85 g rice;
• salt, black pepper - 25 g each;
• medium fat cream - 310 g;
• laurel leaf;
• turmeric seasoning - 55 g;
• bell pepper - 1 piece;
• refined oil - 70 ml;
• 50 g each of chopped parsley and dill.

How to cook

Cut the defrosted and gutted mackerel into medium pieces.

Peel the carrots, onions and potatoes, cut them: potatoes into medium squares, carrots on a grater with small holes, onions into crumbs. Remove the stem with seeds from the bell pepper, rinse, and chop into strips.

Rinse the cereal in several waters.

Place mackerel pieces in a deep saucepan half filled with water, place on the stove over medium heat and simmer for 15 minutes, skimming off the foam. Remove the fish to a plate.

Pour oil into the pan, add carrots, onions and peppers, saute for 5 minutes, stir constantly.

Strain the fish broth and add potatoes and cereal into it, add salt, pepper, season with turmeric and cook for a little less than an hour.

Add the sauteed sauce to the soup along with the fish pieces and boil for a few minutes.

Pour in the cream, throw in the bay leaves, and boil for another 2 minutes.

Turn off the stove and leave the soup covered for half an hour.

Serve in tureens, sprinkled with herbs.

And for variety, you can add buckwheat instead of rice. It will also turn out very tasty, unusual and appetizing.

Option 5. Mackerel fish soup with semolina

And this recipe for fish soup will be most liked by lovers of thick and rich first courses. The unusual combination of tender fish with baby cereal gives it a very beautiful, snow-white, jelly-like consistency and excellent aroma. It differs from other options in its special nutritional value.

Ingredients:

• 2 fresh frozen mackerel;
• one hundred g of potatoes;
• fifty g each of carrots and onions;
• 135 g semolina;
• 15 peas of allspice;
• 5 bay leaves;
• salt - 40 g;
• a bouquet of greenery.

Step by step recipe

Thaw the mackerel, gut it, cut off the head and fins, rinse thoroughly, cut into not very large pieces.

Peel a potato, half a carrot and half an onion, cut the onion into strips, chop the carrots on a grater with small holes, chop the potatoes into cubes.

Boil water in a saucepan over medium heat, add salt and add potatoes, carrots and semolina, cook for 25 minutes. Stir constantly while adding semolina to prevent lumps from forming.

At the same time, throw in the bay leaves and allspice.

Add onion to soup and cook for 12 minutes.

Place the fish pieces and cook for the same amount of time.

Turn off the heat and leave the soup, covering the container with a lid, for about ten minutes to simmer.

Sprinkle with herbs.

To give the soup an even more attractive appearance, when serving, you can decorate the dish with various carved figures of boiled vegetables.

Option 6: Classic mackerel soup recipe

A light lunch of mackerel soup will quickly satisfy your hunger without feeling heavy in your stomach. The soup is prepared very quickly and from the simplest ingredients that are available to everyone.

Mackerel is a very healthy fish, as its meat is rich in fat and vitamins, which are beneficial for the growth of the body and strengthening bones. In addition, mackerel is a source of protein, so soup made from it can successfully replace meat or poultry dishes.

Ingredients:

• two mackerel carcasses;
• 400-450 gr. potatoes;
• two carrots;
• a couple of small onions;
• a small bunch of parsley;
• ground black pepper;
• vegetable oil;
• salt.

Step-by-step recipe for mackerel soup

Thaw the mackerel, make a cut along the belly and remove the entrails. Cut off the fins, tail and head. Rinse the carcasses well with water and divide them into several parts with a knife.

Heat water in a saucepan and add salt. After boiling, add pieces of mackerel and cook for about 20-25 minutes, removing the foam that appears on the surface.

Remove the cooked fish from the broth onto a plate. Strain the broth through a sieve.

Wash the carrots, cut off the peel. Peel the onion and rinse with cold water. Finely chop the vegetables with a knife and fry in oil until soft.

Wash the potatoes and peel them. Cut into small squares and transfer to strained broth. Add salt and ground pepper and cook over medium heat until the root vegetable is soft.

Pour the vegetables sautéed in oil into the pan and cook for 3-4 minutes.

Rinse the parsley in water, chop finely with a knife and add to the soup. Cover the pan with a lid and remove from heat. Leave for about half an hour.

Pour the soup into bowls and place a piece of mackerel in each bowl.

Option 7: Quick mackerel soup recipe

To whip up fish soup, it is recommended to take smoked mackerel. With it, the dish will turn out just as aromatic and light. Millet cereals in this soup will make it even more nutritious.

Ingredients:

• two smoked fish;
• five potatoes;
• a little more than a glass of millet cereal;
• carrot;
• bulb;
• bay leaf;
• black peppercorns;
• parsley and dill;
• salt.

How to quickly make mackerel soup

Cut off the heads of the fish and remove the entrails. Cut off the skin, remove the ridge and large bones. Cut the meat into small pieces and place in a deep bowl.

Peel the potatoes, rinse well and cut into small cubes.

Pour water into a saucepan and heat over moderate heat.

Sort the millet and rinse thoroughly in several waters. Place in a saucepan of boiling water along with the potatoes, bay leaf and a few peppercorns. Cook until the cereals and potatoes are ready.

Peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a medium grater. add to soup when potatoes are soft.

Wash the greens and chop finely. Transfer to the pan along with the fish pieces and continue boiling for a couple more minutes.

Leave the soup covered for 15-20 minutes and serve, garnishing each serving with a spoonful of sour cream.

Option 8: Mackerel soup in a slow cooker

A multicooker is the first assistant in the kitchen when there is no time to constantly monitor the soup that is being cooked on the stove. In addition, this smart technique will allow you to preserve the maximum of nutrients and vitamins that mackerel and vegetables are rich in.

Ingredients:

• half a kilo of mackerel;
• carrot;
• bulb;
• a tablespoon of rice;
• liter of water;
• four potatoes;
• salt;
• ground black pepper;
• vegetable oil.

How to cook

Thaw mackerel before cooking. Cut along the belly, remove the entrails. Cut off the fins, tail and head. Rinse the carcass thoroughly with running water, remove large bones and cut into small pieces.

Cut the peel from the carrots and divide it into thin slices. Peel the onion and chop into small cubes.

Peel the potatoes and cut each into 4 slices.

Pour vegetable oil into the multicooker bowl and turn on the frying mode. After a couple of minutes, add chopped carrots and onions and cook for 8-10 minutes.

Add pieces of fish and potatoes to the vegetables, add water. Rinse the rice several times and add to the rest of the ingredients in the slow cooker.

On the multicooker display, press the button with the “quenching” mode and set the time to 120 minutes. After finishing cooking, let the soup sit for 10 minutes with the lid closed.

The soup turns out very rich and appetizing. Before serving for dinner, it is recommended to add finely chopped dill and parsley.

Option 9: Mackerel, cheese and mushroom soup

Any gourmet will appreciate the unusual creamy taste of fish soup with mackerel. Mushrooms go well with these ingredients, giving the soup a unique aroma.

Ingredients:

• mackerel carcass;
• salt;
• 3-4 black peppercorns;
• 300-350 gr. champignons;
• carrots and onions;
• a glass of low-fat cream;
• 170-200 gr. cheese.

Step by step recipe

Thaw the mackerel, remove the entrails and fins, remove the head, tail and large bones. Rinse with water, remove the skin, and cut the fillet into cubes.

Pour water into a saucepan and place on the stove. When it starts to boil, add a little salt, add a few allspice peas and a couple of bay leaves, and transfer the fish into it.

Rinse the champignons with water, dry with a napkin and cut into thin slices or small cubes.

Peel the carrots and onions, rinse with water. Chop carrots into circles, onions into small cubes.

Pour vegetable oil into a frying pan. Heat over moderate heat, add mushrooms and fry for several minutes. Then add the onion - when it begins to turn golden, add the carrots, stir and cook for another five minutes, occasionally stirring the frying with a spatula.

Add the fried vegetables and mushrooms to the fish soup and stir. Add salt if necessary. Bring to a boil and then grate the cheese into the soup using a medium grater. Stir with a spoon until it is completely dissolved in the broth.

Pour the cream into the soup, wait until it boils again and remove the pan from the stove.

Infuse the soup under a closed lid and serve. If desired, the finished soup can be pureed in a blender to obtain a creamy consistency.

Option 10: Mackerel soup with barley

Pearl barley is a healthy product, but not everyone likes pearl barley porridge. And fish soup with mackerel and this grain is a very tasty, satisfying and light dish that will appeal to all family members, without exception.

Ingredients:

• three liters of water;
• 100 gr. barley;
• five potatoes;
• two mackerel;
• carrots and onions;
• Bay leaf;
• a little fresh parsley;
• half a hot capsicum.

How to cook

Pour a liter of water into a saucepan. Bring to a boil over medium heat. Rinse the cereal and pour it into boiling water, cook for about 20-25 minutes. Place the pearl barley in a colander and rinse again under the tap.

Drain the water in which the pearl barley was cooked, rinse the pan and fill it with three liters of new clean water. After boiling, put the re-washed pearl barley into it.

Peel the onions and carrots, rinse in water. Transfer the whole vegetables into the pan and continue to cook until the cereal is completely cooked. This will take approximately 25-35 minutes.

Remove carrots and onions from the pan with cereal; they will no longer be needed. Place a couple of bay leaves and potatoes, cut into small cubes, into the broth. Add salt to taste and ground black pepper.

Gut the thawed mackerel, cut off the fins, head and tail, and remove the skin. Remove bones from the fillet and cut into several pieces. Add to soup when potatoes are half cooked. Continue cooking over medium heat for another 10-12 minutes.

Rinse the parsley with water and chop into small pieces with a knife. Place the pepper and pepper into the soup, cover the pan with a lid and wait 10-15 minutes.

Pour the prepared fish soup into plates and serve. Pairs well with sour cream or horseradish appetizer, as well as homemade adjika - for lovers of spicy dishes. Bon appetit!

If you want to give your household a “picnic without going out into nature,” you won’t find a better first course than fish soup. Easy, quick to prepare and with a set of simple ingredients. It can be fish soup, kalya, solyanka, fish-milk, fish-vegetable and fish-cereal soup. I suggest preparing it from fish, which you can find on the shelves at any time of the year. I imagine - mackerel. A lot has been written about the value of this fish and its benefits. I will say without false modesty - I am in love with this fish, because it has many advantages: white flesh, a relatively small number of small seeds, depending on the dish, it can be tender, dense, and slightly dry, and the broth is transparent when cooked, like a tear. Mackerel aspic has a very unique and unforgettable taste.
Men respect home-salted mackerel with a glass... But fish soups have many options for using additional ingredients. This includes rice, pearl barley, and various seasonal vegetables, but I think the most important thing is millet. A simple and accessible cereal for everyone, undeservedly pushed aside by housewives.
And so, fish soup with mackerel and millet. If you live by the sea, then there is every chance of purchasing fresh mackerel. Unfortunately, I am deprived of this opportunity, so I made an excellent fish soup from fresh frozen mackerel.

Taste Info Hot soups

Ingredients

• frozen mackerel – 1 piece;
• onions – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• refined sunflower oil – 20 ml;
• millet or other cereal – 2 tbsp;
• bay leaf – 2 pcs.;
• salt - to taste;
• water – 1.2 l;
• ground black pepper - to taste;
• parsley, dill – 10 g.

How to prepare fresh frozen mackerel soup with millet

Peel, wash and chop three medium-sized potatoes as desired, but not very finely. Place in a saucepan.


Pour filtered water over the potatoes and place the pan on the stove over medium heat.


Peel a medium-sized onion and one small carrot and wash thoroughly. Chop the onion finely and the carrots randomly. You can grate the carrots, but I prefer to chop them, as the soup with chopped carrots looks prettier. Pour refined sunflower oil into the pan.


Simmer the onions and carrots in the pan for 7-8 minutes, stirring. There is no need to fry vegetables too much.

Add the onions and carrots to the pot with the potatoes.

Sort the millet and wash thoroughly. Add to boiling soup. At this stage, add salt and pepper to taste.

Millet goes well with fish, but if desired, it can be replaced with rice or other cereals.


Thaw the mackerel. The best place to do this is on the bottom shelf of the refrigerator. Cut off all fins and head. Gut the fish, wash the outside and inside. Be sure to remove the black film inside, otherwise the mackerel will taste bitter. Cut the fish into portions.


When the carrots, onions and potatoes are almost ready, add the mackerel to the pan.


Add bay leaf to the pan.


Cook the soup for another 15 minutes over low heat.

At the end of cooking, add chopped parsley or dill.

Helpful Tips:

• If you put various herbs and spices in the soup, they will drown out the fishy aroma. Try to make do with bay leaves and pepper. Then the taste will be ideally combined with the fishy smell.
• Soups that are prepared from fish are salted first, so that the fish is boiled in already salted boiling water.
• The best grain for mackerel soup is millet. But it can be replaced with rice, bulgur.
• You can also make soup with green peas and, of course, small noodles.

Mackerel soup is a very nutritious and tasty dish. There is probably no housewife who does not have a recipe for this wonderful dish. Mackerel fish soup can be prepared in many ways, but we tried to collect the most delicious ones for you.

By the way, fish soup will not only be healthy, but will also not harm your figure - there are only two hundred calories per hundred grams of mackerel meat. That is, you don’t have to worry about how hearty meat will affect your figure.

Mackerel, however, is very high in fat - 30 grams of fat per hundred grams of fish. So don’t overindulge in eating fish – it may not have a very good effect on your well-being. But mackerel contains 18 grams of quickly digestible proteins - they will be absorbed in your body three times faster than beef proteins, for example.

So, today we are preparing mackerel soup.

You will need:

• Two liters of water;
• One can of canned mackerel;
• Three potatoes;
• One carrot;
• One onion;
• Three tablespoons of millet;
• Greens to taste.

Recipe:

1. Cut the potatoes into small pieces.
2. Three carrots on a grater.
3. Finely chop the onion.
4. Place everything in a saucepan with water.
5. Cook the potatoes over low heat until half cooked.
6. We spread the washed millet and mackerel.
7. Cook everything until done.
8. Add greens.
9. Serve the soup hot. This canned mackerel soup will be very filling and will fill you with energy for the rest of the day.

Instant mackerel soup recipe

Ingredients:

• One can of canned mackerel;
• Carrot;
• Two onions;
• Half a teaspoon of salt.

Cooking:

1. Pour two liters of water into the pan.
2. Throw grated carrots and chopped potatoes into the water.
3. Add whole onions to the pan.
4. Bring to a boil.
5. Cook for fifteen minutes.
6. Add mackerel to the pan and add salt.
7. Cook for five minutes and remove from heat. Canned mackerel soup is ready.

Fresh mackerel soup

Compound:

• 200 grams of pearl barley;
• Three headless mackerel;
• Four medium-sized potatoes;
• Three onions;
• Three carrots;
• 15 grams of dry parsley, the same amount of dry dill;
• 25 grams of salt;
• Four seeds of cloves.

Cooking process:

1. Boil water in a saucepan. At this time, cut the mackerel into pieces without cleaning the insides or removing the skin.
2. Place the fish in boiling water for twenty minutes.
3. Cook the pearl barley for fifteen minutes in a separate pan.
4. We take out the fish and place it on a plate.
5. Place the chopped potatoes in the broth and cook over low heat.
6. We also add the fried carrots and onions to the pan.
7. Mix everything thoroughly.
8. Add pearl barley and mix everything again.
9. We clean each piece of fish and place it in a pan.
10. Turn up the heat and boil for ten minutes.
11. Remove from heat.
12. Stir spices and dry herbs into the soup.
13. Cover with a lid and let sit for twenty minutes.
14. Soup with fresh mackerel is ready.

Frozen mackerel soup

Ingredients:

• Fresh frozen mackerel – one piece;
• Carrot;
• Bulb;
• Four potatoes;
• Four tablespoons of pearl barley;
• Greenery.

How to cook:

1. We defrost the mackerel, wash it, and remove the entrails, tail, and head.
2. Place the mackerel in a pan of water.
3. After the water boils, add salt and cook for another ten minutes over low heat.
4. We wash the pearl barley.
5. We take out the fish and throw in pearl barley instead.
6. Cook for twenty minutes.
7. Then add the potatoes, previously cut into cubes.
8. Fry the onion half rings until half cooked. Add grated carrots and simmer for a few minutes.
9. Remove bones and skin from the cooled mackerel. Divide the fish into small pieces.
10. Add the roast and fish to the soup. At the end, add the greens.

Fish soup with mackerel

You will need:

• 2.5 liters of water;
• Two carrots;
• Six potatoes;
• One onion;
• 2 cans of mackerel canned in oil;
• Parsley dill.

Recipe:

1. Place the whole onion into boiling water, lightly cutting it crosswise on top.
2. Place the carrots cut into half circles into the pan.
3. Take out the cooked onion.
4. We cut the potatoes as for frying and place them in the pan.
5. Keep an eye on the potatoes - as soon as they are almost ready, put the mackerel in the pan along with the oil.
6. Cook until done, sprinkle with herbs.
7. Season with spices and cook for another minute. Mackerel soup in oil is ready!

Fish soup is a tasty and very healthy dish. The presence of the necessary set of vitamins, as well as microelements, makes fish soup an indispensable dish for humans. Since the final product contains a minimal amount of calories, fish soup can safely be considered a dietary dish, from the consumption of which you are unlikely to gain excess weight, but on the contrary, by eating it regularly, you can easily get rid of excess weight. Moreover, fish soup is cooked from any fish, mackerel is no exception. Unfortunately, buying fresh mackerel is problematic, but purchasing fresh frozen mackerel is not a problem at all.

As a rule, all work contains preparatory operations. As soon as all the ingredients are ready, immediately begin preparing the dish. First of all, vegetables are prepared, since they will be the first to begin cooking for the future broth. They are cleaned well and carefully, and then washed thoroughly. After this, they begin to prepare the fish. But first, freshly frozen mackerel should be thawed. As a rule, no one records this process, and the fish is defrosted under natural conditions. The fish is cleaned of its entrails and then washed well in running water under the tap. It is necessary to wash carefully so that there is no foreign taste in the ear. Finally, the fish is cut into optimal size pieces for ease of serving.

For this you will need:

• Fresh frozen fish. It is advisable to choose fish, otherwise you may not buy fresh fish. The smell of mackerel should be fresh, as should its appearance. If the fish has a yellow tint, then such mackerel is not suitable.
• A few potatoes.
• To make the dish tasty, you will need onions and carrots.
• Various spices, the main thing is not to overdo it.

Additional Ingredients

Additional ingredients include various cereals, such as rice or millet. In this case, the fish soup will be even tastier and more satisfying, although many people believe that this should not be done. Alternatively, you can expand the number of spices, rather than making do with the traditional allspice and bay leaf. The taste characteristics of the dish can be expanded by adding coriander, cardamom, ginger, etc.

Fresh frozen mackerel soup: the most common recipe

To make the dish, you need to prepare:

• one fresh frozen mackerel;
• 300 grams of potatoes;
• one carrot, medium size;
• one onion bulb;
• salt, black pepper and bay leaf to taste;
• preferably butter.

Technique for preparing fish soup:

1. Vegetables need to be peeled, washed and chopped. The onion is cut into two halves so that it gives away the bulk of its nutrients.
2. Gut the fish and wash thoroughly.
3. Water is filled into the pan, after which vegetables are placed in it. The amount of water is taken as desired, but if there is too much of it, the soup will not have a rich taste.
4. Spices are also added to the broth. The longer they cook, the tastier the broth will be.
5. The broth is cooked for 30-40 minutes after it starts boiling.
6. 15-20 minutes before readiness, mackerel is added to the broth.
7. At the very end of cooking, butter is added to the dish, and the onion must be removed from the fish soup.
8. After the dish is ready, turn off the fire and leave the dish for a while to steep.

Recipes for making fish soup from fresh frozen mackerel

There are quite a lot of similar recipes for homemade fish soup from fresh mackerel, so you always have the opportunity to choose and try any recipe that is most interesting.

Recipe No. 1. Fresh frozen mackerel soup

You need to prepare:

• one carcass of fresh frozen mackerel;
• three medium-sized potatoes;
• one large onion;
• one carrot, not a big one;
• salt, black allspice, bay leaf;
• Dill is either fresh or dried.

Cooking steps:

1. The fish is cleaned and cut into pieces of any size.
2. Take 3-4 liters of water and pour in pieces of fish. As a rule, some of the water boils away during cooking.
3. Cut the onion into two halves and put it in a saucepan, add spices there.
4. Vegetables are next in line: they are washed, peeled and chopped into cubes.
5. After 15 minutes of cooking, add potatoes to the pan.
6. After 10 minutes of cooking, carrots are added to the dish.
7. A couple of minutes before the end of the cooking process, add dill and salt to the ear - to taste.

Recipe No. 2. Fish soup with rice

To prepare the dish you will need:

• one fresh frozen mackerel carcass;
• 200-300 grams of potatoes;
• one medium onion;
• one small carrot;
• 1-2 tablespoons rice;
• spices and salt to taste.

Cooking:

1. The fish is cleaned, washed and cut into pieces of the required size.
2. The onion is cut into two halves, and the remaining vegetables are peeled, washed and cut.
3. Rice is washed.
4. Take a pan of water and put it on the fire. Vegetables and seasonings are poured into the pan, after which they are cooked until tender.
5. After this, mackerel cut into portions is placed in the pan. The fish cooks for 10 minutes, no more.
6. The dish is ready, so turn off the heat. Before use, you should allow the fish soup to brew.

Recipe No. 3. Canned mackerel soup

To do this you need to have:

• one mackerel;
• 200-300 g potatoes;
• one small onion;
• one small carrot;
• 1-2 tbsp. spoons of millet;
• salt and spices to taste;
• celery.

Cooking time:

1. Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots grated. Celery is cut into rings.
2. The millet is washed.
3. Potatoes and millet are placed in a pan with water. After this, the dishes are placed on the fire and the contents are brought to a boil. After this, the onion cut in half goes into the pan.
4. After the contents of the pan are cooked, carrots are added there.
5. After 10-15 minutes, celery, as well as salt and spices, are poured into the pan.
6. At the very end of cooking, canned mackerel is added to the pan. The dish is prepared for another 10-15 minutes.
7. The fire is turned off and the dish is left to brew. During this time, the taste and aroma will become more vibrant.

Recipe No. 4. Mackerel soup in a slow cooker

Required ingredients:

• one fresh frozen mackerel;
• 2-3 pieces of medium potatoes;
• one carrot;
• one onion;
• 3 tbsp. spoons of millet;
• spices to taste.

How to cook:

1. Peel, wash thoroughly and cut all vegetables into cubes.
2. Cut, clean and wash the mackerel, then cut it into optimal pieces.
3. Place fish and potatoes, as well as well-washed rice, into the multicooker bowl.
4. Fill the multicooker container with water and set the “quenching” mode.
5. Carrots and onions are chopped and fried in a frying pan with the addition of sunflower oil.
6. The frying is added to the slow cooker, after which the soup is cooked for another 10-15 minutes.
7. After this time, the multicooker turns off, and the soup is infused for a few more minutes.

Recipe No. 5. Mackerel soup with cream

To begin, you should prepare:

• one medium-sized fish (mackerel);
• potatoes, about 200-300 grams;
• onion – 1 piece, not large;
• carrots – 1 piece, small;
• rice – 1-2 tbsp. spoons;
• salt, bay leaf, turmeric, pepper to taste;
• about one and a half glasses of cream;
• sweet pepper – 1 pc.

How to prepare:

1. The mackerel is dressed, cleaned and washed, and cut into optimal pieces.
2. Vegetables are peeled, washed and cut: potatoes are cubed, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
3. Rinse the cereal (rice).
4. Take a container of water into which pieces of fish are placed.
5. The fish is cooked until cooked, after which the broth is filtered. The broth is put back on the fire, and the fish is laid out on a plate.
6. Carrots, onions and peppers are fried in a frying pan.
7. Potatoes and rice are added to the broth, as well as black pepper and turmeric.
8. After 40 minutes, frying is added to the dish, as well as pieces of fish. The dish is cooked for another 15 minutes, and then cream is added to it, a couple of minutes before it is ready.
9. After turning off, the soup with cream should brew for another 25-30 minutes.

How to cook delicious fish soup:

• fish should only be fresh;
• the fish is cut very carefully and thoroughly;
• the addition of tomato sauce gives the fish soup a refined taste;
• The fish is cooked only on low heat.

Although there are few tips, they are useful and can improve the taste of the fish soup.

More recipes with mackerel

• fresh mackerel – 1 carcass;
• home potatoes – 200-300 grams;
• onion, medium – 1 piece;
• small carrot – 1 piece;
• salt, pepper, bay leaf to taste.

Cooking technology:

1. The mackerel carcass is cut and washed well.
2. The mackerel is cut into portions, placed in a pan of water, placed on the fire and cooked until fully cooked.
3. Vegetables are peeled and washed. The onion is cut into two parts, carrots and potatoes are cut into strips.
4. When the fish is ready, it is removed from the broth, and the broth is filtered.
5. Vegetables are added to the broth and cooked for about 30 minutes. Salt and all seasonings are also added there.
6. All bones are removed from the fish.
7. If the vegetables are already cooked, fish should be added to the dish.
8. If desired, dried dill is added to the soup.
9. After removing from heat, the soup should sit.

• take one mackerel;
• three medium potatoes;
• one carrot;
• one onion;
• one sweet pepper;
• a little celery;
• fish spices;
• tomato sauce.

Preparation:

1. The fish is cut until filleted.
2. Prepare and chop the peppers, onions, carrots and celery, after which they are fried in a frying pan, adding tomato sauce.
3. Peel and cook potatoes, cut into cubes.
4. After 30 minutes of cooking, frying is added.
5. The dish is salted and seasonings are added to it.
6. Fish is also added here.
7. After this, the soup is cooked for another 15 minutes and turned off, after which it should stand.

Third recipe

• you need two small mackerel;
• two small carrots;
• large onion;
• parsley;
• peppercorns and salt;
• millet, about 2 tbsp. spoon;
• turmeric.

How to cook:

1. The fish is cleaned and washed thoroughly.
2. The millet is washed, the carrots are peeled and cut into cubes.
3. The mackerel is cut into pieces, after which the millet and fish are placed in a pan of water. Add onion and cook for 30-40 minutes.
4. During the cooking process, carrots are thrown in.
5. After 15 minutes, seasonings, pepper and turmeric are added.
6. Finally, chopped parsley is added to the soup.

Mackerel meat is tender, tasty and moderately fatty, which is why the fish soup turns out to be very tasty and nutritious.

Mackerel is a very tasty and filling fish. An excellent source of protein, healthy fatty acids, vitamins and microelements. It is a pleasure to cook, because it has practically no small bones and cooks very quickly, has a pronounced taste and goes well with many vegetables and spices.

Onions, carrots and potatoes are often added to mackerel soup; you can also find bell peppers, tomatoes, parsley root and celery. To make the dish more rich, rice or millet is often added. And seasoned with various spices and fresh herbs. The fish itself is used both raw and smoked, and sometimes even canned.

In order to get rid of the pungent smell of fish, you need to sprinkle the carcass itself with lemon, and also add lemon to the soup.

Raw fish is first boiled whole or in large pieces, then the broth is filtered, the meat is separated from the bone, vegetables are boiled in clean broth, and then the fish is added. Also, cream soups are now gaining popularity, including those with mackerel. Next, I propose to consider some examples of preparing mackerel first courses.

How to make mackerel soup - 15 varieties

Rich and satisfying fish soup will be a pleasant lunch for the whole family.

Ingredients:

• Fresh mackerel fish - 1 pc.
• Rice - 50 gr.
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bell pepper - 1 pc.
• Fresh tomato - 1 pc.
• Vegetable oil - 2 tbsp.
• Bay leaf - 2 pcs.

Preparation:

Clean the fish from the entrails, fins, skin, head, separate from the bone and cut into pieces. Rinse the rice thoroughly with cold running water. Wrap the ridge and tail of the fish in gauze, throw it into a pan, add water and set the fish broth to cook.

Add whole peeled onion and carrots. Meanwhile, peel and dice the potatoes. When the broth is ready, discard the cheesecloth with bones and onion. Skim off any foam that has formed on the broth. Chop the carrots.

Now add potatoes and rice to the clean broth to cook. Meanwhile, fry the peeled and finely chopped tomato and red pepper in a frying pan. Add this roast to the soup. Season to taste with salt and pepper. Add bay leaf. When the rice and potatoes are almost ready, add the fish, boiled carrots and cook for another 5 minutes. Then add fresh herbs.

A very simple recipe for fish soup made from fresh mackerel.

Ingredients:

• Fresh mackerel - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Sunflower oil - 1 tbsp.
• Greens - 1 bunch.
• Salt, ground pepper - to taste.

Preparation:

Peel and wash all vegetables. Bring the water to boil, and in the meantime clean the fish from the entrails, head, fins and skin. Cut it into pieces. Add sunflower oil to a frying pan and saute the onion and carrots until transparent. Chop the potatoes and add to the water, followed by the fried vegetables and fish. Season to taste. Cook until done. Garnish with fresh herbs.

Excellent light soup and minimal calories.

Ingredients:

• Fresh frozen mackerel - 1 pc.
• Potatoes - 3-4 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Leek - 1 pc.
• Fresh herbs - 1 bunch.
• Spices - to taste.

Preparation:

First, the fish must be defrosted and cleaned. Then cut into several pieces. Pour 2 liters of water into a saucepan and cook the chopped potatoes and carrots. Also, add onion, cut into 2 parts. When the vegetables are ready, add spices to taste and fish, then add leeks cut into rings and cook for another 5 minutes. And catch and throw away the onions; we needed them to flavor the broth. When the soup is ready, finely chop fresh herbs and decorate the dish. Bon appetit.

An unusual combination of smoked fish and shrimp with milk will delight your taste buds.

Ingredients:

• Tiger shrimps - 4 pcs.
• Smoked mackerel - 1 pc.
• Vegetable broth - 1 l.
• Potatoes - 3 pcs.
• Green onion - 50 gr.
• Canned corn - 3 tbsp.
• Canned peas - 2 tbsp.
• Celery stalk - 1 pc.
• Milk - 100 ml.
• Spinach leaves -4 pcs.
• Sour cream - 2 tsp.
• Greens - 1 bunch.
• Butter - 20 gr.
• Spices - to taste.

Preparation:

Wash and dry all ingredients. Peel and cut the potatoes. Chop green onions and celery stalk. Fry all the vegetables in a frying pan in butter. Add sour cream. Combine the broth with milk, bring to a boil and add peeled shrimp, mackerel fillets, peas, corn and fried vegetables. Season the soup with spices and cook until the potatoes are ready. Finally add spinach and chopped herbs.

This dish has a special aroma and richness.

Ingredients:

• Parsley root - 1 pc.
• Celery root - 100 gr.
• Celery stalk - 1 pc.
• Mackerel fillet - 300 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Fish broth - 2 l.
• Salt, black pepper - to taste.
• Ground coriander - 0.5 tsp.
• Parsley - 1 bunch.

Preparation:

Peel the parsley and celery root. Cut into several pieces. Throw into the broth and bring to a boil. Add a whole, clean onion and celery stalk. Cook for 15 minutes. Then strain the broth. Peel and cut potatoes and carrots. Send to cook in clean broth. Season the soup with coriander, salt, pepper and add bay leaf. Then place the mackerel fillets into the pan and cook until tender. At the end add fresh herbs.

The spicy and rich taste of this soup will not leave you indifferent.

Ingredients:

• Canned mackerel - 300 gr.
• Onions - 1 pc.
• Garlic - 1 clove.
• Ginger - 5 gr.
• Peking cabbage - 400 gr.
• Chili pepper - 1 pc.
• Soy sauce - 3 tbsp.
• Sugar - 1 tsp.
• Tomato juice - 50 ml.
• Green onion - 30 gr.

Preparation:

Peel the ginger and garlic, chop finely and place in a bowl. Add soy sauce, chili pepper and sugar. Mix everything. Chop the cabbage and fry in butter in a saucepan, add chopped onions and canned mackerel. Mix tomato juice with ginger-garlic dressing and add to the pan. Then add 300 milliliters of water and cook over low heat for 15 minutes. Then decorate with greens.

This is a dish for spicy lovers.

Ingredients:

• Canned mackerel - 2 cans.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Adjika - 4 tbsp.
• Garlic - 2 cloves.
• Chili pepper - 1 pod.
• Greens - 1 bunch.
• Salt, pepper - to taste.
• Lemon - ½ pc.
• Vegetable oil - 2 tbsp.

Preparation:

Peel the potatoes and carrots and put them in a saucepan to cook. Meanwhile, heat the sunflower oil in a frying pan and fry the chopped garlic and chili pepper, add adjika and simmer for a few minutes. Pour the resulting sauce into the soup. Season with salt and pepper to taste. When the potatoes are ready, add the canned mackerel, without liquid.

If you prepare soup from canned food, you need to add them at the very end so that they do not fall apart in the soup.

Bring to a boil and turn off. Squeeze lemon juice into the soup and add chopped herbs.

A light soup for those who love healthy eating.

Ingredients:

• Carrots - 1 pc.
• Onion - 1 pc.
• Potato tubers - 4 pcs.
• Fish - 2 pcs.
• Sweet pepper - 1 pc.
• Fresh tomatoes - 2 pcs.
• Spices - to taste.
• Greens - 1 bunch.

Preparation:

Clean and wash the fish. Cut into pieces. Place diced potatoes in a saucepan to boil. Finely chop the onion and carrots into rings. Add to soup too. Thinly slice the pepper and throw it into the pan. Cook for 10 - 15 minutes. Then add fish and chopped tomato. Season with pepper, bay leaf, and salt. Cook until done. Add greens.

Very tasty soup, easy and quick to prepare.

Ingredients:

• Millet - 3 tbsp.
• Mackerel - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Tomato sauce - 1 tbsp.
• Green onion - 50g.
• Spices - to taste.

Preparation:

Boil the potatoes in salted water. Rinse the millet thoroughly and add to the pan. Separately, fry the carrots in a frying pan, add tomato sauce and simmer for a few minutes. Then add to the soup. When the potatoes and millet are cooked, add chopped fish and spices. Cook until the fish is done. At the end add finely chopped green onions.

A delicious lunch made from common ingredients.

Ingredients:

• Mackerel - 1 pc.
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Spices - to taste.

Preparation:

Place a pot of water on the stove and bring to a boil. Clean the fish, wash and cut into large pieces. Throw finely chopped onions and carrots into boiling water. Peel the potatoes and cut into strips. Add to soup. Also add salt, ground black pepper and bay leaf. Next, add the fish, cook until done, then remove, separate from the bone and throw into the soup. Crush with fresh herbs.

Very rich and tasty fish soup.

Ingredients:

• Mackerel fillet - 300 gr.
• Shrimp - 300 gr.
• Carrots - 2 pcs.
• Leek - 1 stalk.
• Garlic - 3 cloves.
• Vegetable broth - 1.5 l.
• Egg noodles - 100 gr.
• Soy sauce - 4 tbsp.
• Ground pepper - to taste.
• Chili pepper - 1 pc.

Preparation:

Mix the broth with soy sauce and put on the stove, bring to a boil, add egg noodles and cook for 5 minutes. Then add chopped fish fillets and peeled shrimp. Throw in leeks and carrots, cut into slices. Cook for another 5 minutes. At the end, add chopped garlic, chili pepper and herbs. Let it brew.

If you suddenly have a hangover, this soup will relieve the condition.

Ingredients:

• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Mackerel - 1 pc.
• Dill - to taste.
• Bay leaf - 2 pcs.
• Allspice - 4 pcs.
• Peppercorns - 4 pcs.
• Salt - to taste.
• Seasoning for fish - to taste.
• Lemon - 1 slice.

Preparation:

Pour filtered water over the chopped potatoes and cook. Add peppercorns and bay leaf. Cook for 10 minutes. Finely chop the onion. Grate the carrots on a coarse grater. Clean the fish and cut it into pieces. Add carrots, onions and fish to the soup. Season with spices and add lemon.

To ensure that the broth is clear, it must be cooked over very low heat.

A quick, filling and tasty dish.

Ingredients:

• Mackerel in oil - 1 can.
• Potatoes - 3 pcs.
• Steamed rice - 3 tbsp.
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Fish broth - 1.5 l.
• Vegetable oil - 2 tbsp.
• Ground paprika - 0.5 tsp.
• Salt - to taste.
• Allspice - to taste.
• Dry herbs (basil, marjoram) - 1 tsp.

Preparation:

Boil the potatoes in the broth. Peel carrots and bell peppers, chop and fry with spices and herbs in vegetable oil. Then add to the soup. Also, add well-washed rice. When the rice and potatoes are cooked, add fish to the soup, bring to a boil and remove from heat. Add fresh dill.

A rich and tasty soup made from three types of fish.

Ingredients:

• Salmon fillet - 300 gr.
• Sea fillet - 200 gr.
• Mackerel - 200 gr.
• Pickled cucumbers - 3 pcs.
• Olives - 1 jar.
• Lemon - 1 pc.
• Salt, pepper - to taste.
• Greens - 1 bunch.
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Tomato sauce - 3 tbsp.

Preparation:

Cut the fish into cubes. Peel and chop all vegetables. Heat a few tablespoons of vegetable oil in a saucepan and fry the onion, carrots, pickled cucumber and tomato ketchup. Add 2 liters of water and bring to a boil. Then add potatoes and all the spices as desired. Cook until the potatoes are done and add the fish. When the fish is ready add olives, lemon and herbs.

A great light soup for a homemade lunch.

Ingredients:

• Mackerel - 1 pc.
• Carrots - 1 pc.
• Parey onion - 50 gr.
• Potatoes - 2 pcs.
• Celery root - 200 gr.
• Vegetable broth - 1 l.
• Allspice, salt - to taste.
• Fresh greens - 1 bunch.
• Lemon juice - 1 tbsp.

Preparation:

Boil coarsely chopped carrots, potatoes and celery root in vegetable broth. Add spices. Then add mackerel pieces and cook until tender. At the end, throw in the chopped leeks, herbs and add lemon juice.