Red fish soup is incredibly tasty and aromatic

Such a soup is not inferior in any way to the taste and usefulness of meat, in addition, it can always be cooked in fasting. Soup of red fish should be cooked after it is thawed, thoroughly washed and gutted. If the fillet is supposed to cook something else, then cut off the tail, head and fins, extract the ridge and from them we make broth. And if not, then all the same cut off, and cut the fish into portions.

Before you prepare the broth, you must remove the gills from your head, put a whole bulb in the pan, which you then take out. There are a lot of options for such a soup, soup with red fish can be made as an ear, only with potatoes and spices, and you can add various ingredients. It's hard to spoil, any recipe is suitable for lovers of fish cuisine, but be sure to remember that the dish should be well salted, the salted fish soup is not tasty. When you prepare this soup for the first time, you will appreciate the speed of its preparation and then you will often treat your family members and guests to them.

The recipe for a red fish soup

Salmon, salmon or trout cook together with vegetables, finely chopped. Vegetables are the most common: onions, carrots. Add spices. If you follow a diet, then soup is brewed without potatoes, and if not, before you put the fish, you need to boil potatoes for five minutes. Lovers can pour cream before serving on a table (or for those who are on a diet - skim milk).

Red fish soup , a recipe with a different set of ingredients. In order not to lose the taste, the head, tail, fins and ridge are cooked for about fifteen minutes, then taken out. Cut the vegetables finely and spread a little over a small fire, add to the broth along with the potatoes. When she is almost ready, put portioned fish. Add a glass of cream or milk and served on the table, do not forget the spices. To give a specific flavor and flavor, you can wipe the plate with a clipped garlic clove.

Soup of red fish can be varied by adding tomatoes, green or red bell peppers. In other respects, practically the same set: butter for the passage of vegetables (not more than a spoon), cream, salt, pepper ground (preferably white), as well as parsley and a little lemon juice.

Cut the fillet of red fish, cut into pieces, on melted butter in a saucepan, stirring constantly, almost immediately add a shallow onion, fry until a golden hue appears. Cut the tomatoes and pepper into the pan, adding water and cream gradually. Then, when everything boils, pour seasonings and turn off the fire. Soup insists for about five minutes - and on the table! Before serving, add lemon juice, but very little.

Soup options: add shrimp for a minute or two until ready, you can not do it before, otherwise they will be tough. Some housewives fry vegetables on vegetable oil or do not put parsley because of its specific smell. Someone does not like lemon juice or tomatoes along with cream. If you still add them to the soup, then very little, so as not to curdle the cream. Recommend to put a lemon slice.

You can make soup from red fish in the form of mashed potatoes. The cooking process is the same as in the rest, but in the end all the ingredients, except the fish (we take it out, take off the skin and put it in portions), mixed with a blender.

Water for soup is taken in an amount of about one and a half liters (plus or minus). Cream - a glass, and fish - who loves how much. If there are a lot of fish, then you need to put it gradually, taking out the previous pieces, already cooked, and replacing them with fresh ones. Also, do not cook first fish, and then potatoes. While the potatoes are being cooked, the fish can completely boil. The broth will turn out to be rich, better than in the restaurant. Spices can be used dry, for fish dishes.