Mackerel soup - general principles of preparation
Mackerel soup is no harder to prepare than any other fish soup. The principle of preparation for all such dishes is common: we cook the broth from the cut fish, then add the chopped vegetables to it and cook until tender.
From seasonings, in addition to salt and black pepper, you can add white pepper, lavrushka, allspice, turmeric, dried herbs or special spices for cooking first courses. Carrot, onions and potatoes are most often added to mackerel soup, as well as bell peppers, tomatoes, celery and other vegetables. To make the dish more satisfying, you can add a little rice or barley to it.
In recent times, creamy mashed soups, which can also be boiled and their mackerels, are gaining popularity. First, boil the fish, filter the broth, cook vegetables in it until tender, then add the cream and boiled fish fillet. After the soup boils a little, it needs to be mashed with a blender.
Mackerel soup - preparation of products and utensils
To cook mackerel soup, you need a pot (the volume depends on the amount of fish and the desired amount of soup), a frying pan for cooking, a knife, a cutting board, a grater and other kitchen "accessories". Mackerel soup can also be cooked in a slow cooker. To filter the fish stock, prepare a clean gauze or fine sieve.
Remove and unfreeze the fish in advance, then gut and cut off the head and tail (they can be frozen for subsequent preparation of the fish broth). Rinse the carcass properly, cut and put to cook. Ready broth is desirable to strain. We prepare the vegetables as usual: we cut the potatoes into cubes, sticks or straws, cut the carrots into strips, mugs or coarsely rub them, chop the onion.
Mackerel Soup Recipes:
Recipe 1: Mackerel Soup
Such a soup is prepared quickly and simply, most of the time it takes to prepare vegetables and fish. To cook a regular mackerel soup, in addition to fish, you will need potatoes, onions, carrots and spices.
Ingredients Required:
- Mackerel;
- Potato;
- Carrot;
- Bow;
- Salt;
- Pepper;
- Dill;
- Parsley;
- Lavrushka.
Cooking method:
We gutted the fish, cut off the head and rinse properly. We cut the carcass into medium sized portions. Take 3-4 pieces of potatoes, peel and cut into cubes, fill with water and put on the stove. After boiling, reduce the fire, cover the pan with a lid.
Cut the carrots into thin strips. Onion chop. We put vegetables in the pan as soon as the potatoes are almost ready. Add salt, spread the fish. Reduce the fire, cook the soup for 20 minutes under the lid. Finely chop the parsley with dill, throw it into the pan along with pepper and bay leaf 3 minutes before cooking. We give the prepared mackerel soup 15 minutes to brew.
Recipe 2: Mackerel Soup with Rice
With rice, mackerel soup is more satisfying and nutritious, although it boils a little longer than usual. With such a hearty dinner, you can definitely feed the whole family. A feature of this dish is that in addition to the main set of products, tomato paste is also used (whoever likes it more sharply, they can take adjika).
Ingredients Required:
- Mackerel;
- Several potatoes;
- Bulb;
- Carrot;
- Half a cup of rice;
- Seasonings;
- Adjika or tomato paste;
- Dill;
- Parsley;
- Salt.
Cooking method:
Rice sorted, washed and boiled separately. Spread until in a bowl. We gutted the fish, cut off the head, rinse and cut into pieces. Boil water in a saucepan, add salt. We spread the fish in boiling water, cook until tender. We take out the pieces, separate the meat from the bones. It will not be superfluous to strain the broth.
Cut the potatoes into small cubes, carrots and onions with thin strips. We spread all the vegetables in a boiling fish broth and cook until tender. At the end, we pour boiled rice and add boiled fish.
Boil the mackerel soup for a few more minutes and turn off the heat. Let the soup brew before serving. Adjika or tomato sauce can be added to a common pan along with fish and rice, or you can simply put it on each plate. Serve such mackerel soup with chopped fresh herbs.
Recipe 3: Canned Mackerel Soup
Those who don’t like to cut fresh fish can cook delicious canned mackerel soup. This is one of the best soups in a hurry, for the preparation of which is not needed a large number of products.
Ingredients Required:
- Bank of mackerel;
- Potatoes;
- Carrot;
- Bow;
- A spoon of rice;
- Dill;
- Salt;
- Pepper.
Cooking method:
Finely chop the onion, cut the carrots with thin strips or rub. Cut the potatoes into small cubes or straws.
Pour into a pan in which we will cook a soup of mackerel, a little vegetable oil. We lay carrots with onions and lightly fry.
Then put the potatoes. Immediately pour 1.5 liters of boiling water, add salt to taste, pepper. Do not add a lot of salt immediately, since canned food itself may turn out to be salty. It is better to add salt at the end if necessary.
We wash the rice, put it in a pan to the vegetables after the water boils. Cook for about half an hour. Knead the fish with a fork. We spread mackerel, fresh or dried dill in the soup and boil for several minutes. Turn off the fire, leave the soup to infuse. When served in a plate, you can throw a clove of garlic.
Recipe 4: Mackerel Soup in a Multicooker
The recipe for those who have a slow cooker. With this appliance, mackerel soup is easy to make. A dish is prepared from the same ingredients as the classic mackerel soup, only the cooking technique differs.
Ingredients Required:
- Mackerel;
- A bit of rice;
- Carrot;
- Onion;
- Large potato;
- Salt;
- Pepper.
Cooking method:
We gutted the fish, cut off the head and tail. Rinse the carcass properly and cut into pieces. Take a little rice, rinse thoroughly. Cut the potatoes into cubes.
Pour water into the slow cooker, lay fish, rice and potatoes. We turn on the "Extinguishing" mode for one hour.
Finely chop the onion, rub the carrots on a coarse grater. Fry the onion until golden, then spread the carrots to it and fry all together a little more.
Put the passions in the soup, season with salt and pepper. Cooking for a short time. Mackerel soup served with fresh herbs.
Recipe 5: Cream of Mackerel Soup
You can make a lot of delicious creamy soups from fish. Mackerel soup with cream is very tender, light and mouth-watering.
Ingredients Required:
- Mackerel;
- Cream 10% - 1.5 cups;
- Potato;
- Onion;
- Sweet pepper;
- Salt;
- White pepper;
- Turmeric;
- Parsley;
- Fish broth;
- A few tablespoons of corn.
Cooking method:
Dice onion and pepper. Cut the potatoes into strips. We gutted the fish, cut off the head and tail, rinse. Cut into pieces and cook until ready in a liter of salted water. We take out the boiled fish, separate the meat from the bones, while we postpone it. Filter the broth.
Pour a little oil into another pan, put onion and pepper, lightly fry. Then put the potatoes and fill everything with fish broth. Season with turmeric and white pepper. After boiling, we throw parsley stalks and bay leaf into the soup.
After 5 minutes we lay the fish (we leave part for serving) and corn. Pour in the cream. Bring to a boil, boil one or two minutes and remove the pan from the heat. We take out the bay leaf and parsley stalks. Let the soup cool slightly and blend until smooth. When serving, put a piece of fish and a sprig of fresh herbs in each plate.
Mackerel soup - secrets and tips from the best cooks
- you need to cook the fish over low heat, otherwise it will become harsh;
- if you do not want the soup to be bitter, be sure to peel off the dark films from the mackerel;
- mackerel goes well with tomatoes, so at the end of cooking, you can add a little tomato sauce or adjika to the pan or to the portioned plate.
