Fresh frozen mackerel soup is an excellent treat for children and the whole family. This recipe is distinguished by its simplicity of preparation and unpretentious ingredients. Moreover, main ingredient frozen can be purchased at any time of the year. This representative of the deep sea has tender, but at the same time dense white meat with a small amount small bones. Fish soup from mackerel the most diet recipe of this pretty oily fish, the calorie content of which is 211 kcal per 100 g. V boiled it is not saturated with other fats from the outside, and gives part of its fats to the broth. Next, consider the recipes with photos that have received the best reviews.

The classic recipe for frozen mackerel soup

Servings: 8.

Time: 35 minutes.

Caloric content per 100 grams: 35.7 kcal.

Ingredients:

The process of making fresh frozen mackerel soup

Making delicious mackerel fish soup is a snap. We fill the pot with water, put it on the stove, wait for the active boil. In the meantime, we rinse, gut, mill the carcass. Cut the pulp into medium pieces. If we cook a yushka from frozen fish, then pre-defrost the product in a gentle way.
For vegetable frying, peel carrots and onions. Three root vegetables on a grater, and cut the onion into cubes. We shift vegetables to a frying pan with vegetable oil, first the onion, after 2 minutes add the carrots, fry them together until soft and lightly browned.

Peel the potatoes, cut into small pieces. Although you can cook fish soup without it.

When the water in the pot has boiled, we begin to prepare the soup. First, put chopped potatoes with vegetable fry, season with spices, stir and continue cooking for 10 minutes.

We put the main ingredient in fresh frozen mackerel fish soup. If you don't know how much to cook mackerel in pieces for soup, then you can't go wrong by boiling the fish for no more than 10 minutes.

Add chopped herbs to an almost finished dish, salt to taste, mix gently, insist a little before serving. Using the same algorithm, you can cook fish soup from fresh mackerel.

Recipe for fish soup with mackerel and rice

Servings: 5.

Time: 1 hour.

Caloric content: 40.2 kcal per 100 g.

Ingredients:

Cooking process:

For cooking, fill the pan with water, put it on fire, heat it to 100 degrees. In the meantime, we rinse the carcass, cut off the fins, gut and cut into 2 parts. If you need to save money, then we cook soup from mackerel heads, but before that we must remove the gills from the heads.

Put the fish in boiling water for the broth, salt, throw in the lavrushka, cook for no more than 10 minutes.
Meanwhile, cut the peeled potatoes into medium cubes. Three carrots on a grater, and cut the onion into cubes, as for the recipe above.

When the fish is ready, add the potatoes, cook until tender. In the meantime, we heat it up in a pan vegetable oil... First, fry the onion in it, and then the carrots.

Rice for the dish is thoroughly washed in several waters. Add cereals to half-finished potatoes. Add vegetable fry with rice, mix. Season the dish with oregano and pepper. We simmer it for a few more minutes until all the ingredients are ready.

Novice cooks are interested in whether it is possible to cook soup with other cereals. Of course, they also cook it with pearl barley or millet.

The variety of recipes first with this perch representative is amazing. The list contains original recipes with melted cheese, cold smoked product or salted fish. But some rules apply to all these dishes:

Ingredients:

First, let's prepare the fish. The mackerel must be washed. Frozen fish must be completely defrosted in order to feel for all the bones that need to be reached. In poorly thawed fish, the bones break, remaining in the carcass.

With a sharp knife, we make a transverse cut behind the head, in the direction from the back to the stomach. To keep the intestines attached to the head, we cut the abdomen not to the very end. Slowly gently pull the fish by the head, pulling all the insides out of it.

Having removed the intestines from the mackerel, we make an incision along the abdomen to the tail. Then, starting from the head, we pull out the abdominal bones one by one, without separating them from the spine.

Use your fingers to detach the flesh of the back from the bones. Having separated the pulp on both sides, we proceed to extract the skeleton. We lift it carefully so as not to damage the skin.

At the base of the caudal fin, turn the bone up, bend it towards the tail, and break it. After such preparation of fish carcasses, fresh mackerel soup does not contain bones, it is pleasant to eat, and can be given to small children. Prepared fish fillets should be cut into pieces and placed in a ceramic pot.

Peel the potatoes, cut them into cubes. Add potatoes to fish. Cut the onion into half rings, chop the carrots into coarse grater, Fry vegetables over medium heat in butter. While onions and carrots are being cooked, finely chop the parsley root and garlic with a knife. Add them at the end of frying.

Add the sautéed vegetables to the pot. Mix the contents of the pot well, add salt, put pepper, dill seeds and bay leaf, pour about one and a half liters of water into the pot, cover with a lid. Cook the soup for thirty minutes.

This is a potted mackerel soup recipe, but it can also be made in ordinary saucepan... The soup is delicious, aromatic and full-bodied. Place in soup a few minutes before cooking small piece butter. Before serving, sprinkle the soup with chopped dill and parsley.

This soup is light and healthy, it is a recipe for every day. Mackerel soups contain phosphorus and all the B vitamins; it makes sense for people of mental labor to cook them at least a couple of times a week. Boiled mackerel, unlike smoked or dried, has no contraindications, which makes it an irreplaceable product for children and dietary food.

Fish soup is delicious and very healthy dish... The presence of the necessary set of vitamins, as well as trace elements, makes the ear irreplaceable dish for a person. Since the final product contains minimal amount calories, then the ear can be safely counted dietary meal, from the use of which you can hardly gain excess weight, but on the contrary, using it regularly, you can easily get rid of excess weight... Moreover, fish soup is boiled from any fish, and mackerel is no exception. Unfortunately, buying fresh mackerel is problematic, but buying fresh frozen is not a problem at all.

As a rule, all works contain preparatory operations. As soon as all the ingredients are ready, they immediately start preparing the dish. First of all, vegetables are prepared, since they will be the first to start cooking for the future broth. They are well and carefully cleaned, after which they are thoroughly washed. After that, they begin to cook the fish. But first, fresh-frozen mackerel should be thawed. As a rule, no one fixes this process, and the fish is thawed in natural conditions... The fish is cleaned of entrails, and then rinsed 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 pieces of optimal size for easy serving.

For this you will need:

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

Additional ingredients

Additional ingredients are considered various cereals such as rice or millet. In this case, the ear will be even tastier and more satisfying, although many believe that this should not be done. Alternatively, you can expand the amount of spice, rather than go for traditional allspice and bay leaves. Taste characteristics dishes can be expanded by adding coriander, cardamom, ginger, etc.

Fresh frozen mackerel ear: the most common recipe

To make a dish, you need to prepare:

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

Fish soup cooking technique:

1. Vegetables need to be peeled, rinsed and chopped. The onion is cut in half to provide the bulk of the nutrients.
2. Gut the fish and wash thoroughly.
3. Water is collected in a saucepan, after which vegetables are put into it. The volume of water is taken at will, but if it is too much, then the ear 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 the start of the boil.
6. Mackerel is added to the broth 15-20 minutes before readiness.
7. At the very end of readiness, 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 infuse.

Recipes for making fish soup from freshly frozen mackerel

Similar recipes homemade There are a lot of fresh mackerel fish soup, so there is always the opportunity to choose and try any recipe that is most interesting.

Recipe number 1. Frozen mackerel soup

You need to prepare:

• one carcass fresh frozen mackerel;
• three medium-sized potatoes;
• one large onion onion;
• one carrot, not large;
• salt, allspice, bay leaf;
• dill or fresh or dried.

Cooking steps:

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

Recipe number 2. Ukha 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 of rice;
• spices and salt to taste.

Cooking a dish:

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

Recipe number 3. Canned mackerel ear

To do this, you must have:

• one mackerel;
• 200-300 g potatoes;
• one not large onion;
• one small carrot;
• 1-2 tbsp. spoons of millet;
• salt and spices taste;
• celery.

Cooking moment:

1. Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots are rubbed with a grater. The celery is cut into rings.
2. Millet is washed.
3. Potatoes and millet are placed in a pot of water. After that, the dishes are put on fire, and the contents are brought to a boil. After that, the onion, cut in half, lies in the pan.
4. After the contents of the pan have cooked, the carrots are added there.
5. After 10-15 minutes, celery is poured into the pan, as well as salt and spices.
6. At the very end of cooking, canned mackerel is sent to the pan. The dish is being 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 brighter.

Recipe number 4. Mackerel ear in a slow cooker

Required Ingredients:

• one freshly 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, peel and rinse the mackerel, then cut it into optimal pieces.
3. Load fish and potatoes, as well as well-washed rice into the multicooker bowl.
4. Fill the multicooker capacity with water and set the “extinguishing” mode.
5. Chop carrots and onions and fry in a pan with the addition of sunflower oil.
6. Frying is added to a 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 number 5. Mackerel soup with cream

First you need to prepare:

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

How to prepare:

1. The mackerel is cut, cleaned and washed and cut into optimal pieces.
2. Vegetables are peeled, washed and cut: potatoes are diced, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
3. Rinse the groats (rice).
4. A container of water is taken, where pieces of fish are laid out.
5. The fish is cooked until tender, after which the broth is filtered. The broth is again put on fire, and the fish is laid out on a plate.
6. Carrots, onions and peppers are fried in a skillet.
7. Potatoes and rice are added to the broth, as well as black pepper and turmeric.
8. After 40 minutes, fry 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 until cooked.
9. After turning off, the ear with cream should be infused for another 25-30 minutes.

How to cook delicious fish soup:

• fish should only be fresh;
• fish is cut very carefully and thoroughly;
• addition tomato sauce gives the ear an exquisite taste;
• fish is cooked only on low heat.

Although there are not many tips, they are useful and can improve the taste of the fish soup.

More recipes with mackerel

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

Cooking technology:

1. The mackerel carcass is cut and washed well.
2. Mackerel is cut into portions, put in a pot of water, put on fire and cook until cooked.
3. Vegetables are cleaned and washed. The onion is cut in two, the 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 added there.
6. All bones are removed from the fish.
7. If the vegetables are already cooked, add fish to the dish.
8. If desired, add dried dill to the soup.
9. After removing from heat, the soup should be infused.

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

Preparation:

1. The fish is cut to fillet.
2. Prepare and chop peppers, onions, carrots and celery, after which they are fried in a skillet with tomato sauce.
3. Diced potatoes are cleaned and cooked.
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 that, the ear is cooked for another 15 minutes and turned off, after which it should stand.

Third recipe

• need two small mackerels;
• two small carrots;
• large onion;
• parsley;
• peppercorns and salt;
• millet, about 2 tbsp. spoons;
• turmeric.

How to cook:

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

Mackerel meat is tender, tasty and moderately fatty, therefore the fish soup is very tasty and nutritious.

Soup should be present in the diet of every person every day. Everyone wants the dish to be tasty, aromatic and satisfying. We offer best recipes mackerel soup.

The recipe will help diversify your diet. It is not recommended to cook for future use. Taste qualities the next day will change.

• salt;
• potatoes - 4 pcs.;
• oregano - 0.5 tsp;
• freshly frozen mackerel - 0.5 carcasses;
• oil - 1 tbsp. a spoon;
• lavrushka - 1 sheet;
• carrots - 0.5 pcs.;
• allspice;
• onions - 0.5 pcs.;
• rice - 0.3 cups.

Preparation:

1. Chop the potato tubers. Chop the carrots. Chop the onion.
2. Pour fish piece with water and cook. Place potato pieces.
3. Add rice grains.
4. Pour oil into the pan. Place onions and carrots. Fry. Send to the stew.
5. Sprinkle in oregano. Throw in the lavrushka. Add pepper and salt. Insist for five minutes.

Try fish soup with millet. It will turn out not only fragrant, but also very useful. The groats will help make the stew thick and rich.

Ingredients:

• mackerel - 1 carcass;
• greens - 15 g;
• water - 2.350 ml;
• curry;
• millet - 4 tbsp. spoons;
• vegetable oil;
• potatoes - 3 pcs.;
• aromatic herbs;
• carrot - 0.5 fruit;
• salt;
• onion - 1 pc.;
• garlic - 2 cloves;
• bell pepper - 0.5 pcs.;
• tomato - 3 pcs.;
• Red ground pepper.

To remove the bitterness from millet, you will need to pour boiling water over the cereal for five minutes in advance.

Preparation:

1. Chop the onion and chop the garlic cloves.
2. Peppers and potatoes are needed in cubes. Cut the tomatoes. Place in a sieve and grind.
3. Grate carrots. Butcher the carcass. The fish will be needed in the form of fillets. Slice.
4. Pour oil into the pan. Place carrots and onions. Sprinkle curry. Fry. Throw in the garlic. Add pepper. Lay out the tomatoes. Simmer for seven minutes.
5. To boil water. Throw in the cereal. Cook for a quarter of an hour. Place the potatoes. Cook for eight minutes.
6. Throw fish pieces and frying. Sprinkle with herbs and hot pepper... Salt.
7. Chop the herbs and sprinkle over the chowder.

The cream will help give your food a delicate and mellow flavor.

Ingredients:

• mackerel - 1 carcass;
• parsley;
• corn - 2 tbsp. spoons;
• lavrushka - 1 sheet;
• cream - 360 ml;
• salt;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• turmeric;
• bell pepper - 1 pc.

Preparation:

1. Chop the onion. Dice the peppers. You will need potatoes in strips.
2. Gut the carcass. Slice. Send into the water. Salt. Take out and cool the fish pieces. Remove the meat from the bone. Strain the broth.
3. Fry the pepper cubes and onion pieces in oil. Send to broth. Add potatoes and corn. Sprinkle with turmeric.
4. Place lavrushka and parsley. Return fish pieces to stew. Pour cream over. Boil.
5. Get the parsley and lavrushka. Turn on the blender and beat.

Unusual shrimp recipe

Seafood can saturate and give a special look and taste to any soup.

Ingredients:

• carrots - 1 pc.;
• shrimp - 310 g;
• leeks - 1 stalk;
• soy sauce - 100 ml;
• garlic - 3 cloves;
• shiitake - 10 pcs.;
• vegetable oil;
• chili pepper - 0.4 pods;
• rice noodles - 100 g;
• mackerel - carcass fillet.

Preparation:

1. Chop the onion. Chop the carrots. Chop the fish.
2. Soak rice noodles and shiitake.
3. Place the noodles in a skillet. Fry. The product should take on a golden hue.
4. Pour fish pieces with water. Pour in soy sauce. Boil. Lay out the shrimp. Boil for three minutes. Add noodles. Cook for a minute.
5. Throw in carrot circles, shiitake and onions.
6. Slice hot pepper and garlic cloves. Place in broth. Cook for five minutes.

Canned Mackerel Fish Soup

Soup from canned fish many ate as children. We offer you to remember the taste forgotten by everyone and cook an amazing stew.

Ingredients:

• salt - 1 tsp;
• black pepper - 7 peas;
• potatoes - 3 pcs.;
• parsley;
• carrots - 1 pc.;
• onion - 1 pc.;
• lavrushka - 2 leaves;
• mackerel in oil - jar.

Preparation:

1. Chop the onion. Chop the carrots.
2. Chop the potatoes. To boil water. Place the bow. Cook for five minutes.
3. Add carrots. Throw in potatoes with lavrushka. Place the peppercorns. Boil for a quarter of an hour.
4. Transfer the contents of the jar to the stew. Boil. Boil for three minutes. Sprinkle with salt.
5. Chop the parsley. Sprinkle over the prepared chowder.

Cooking in Chinese

The rich composition of the soup will make the chowder nutritious and low in calories.

Ingredients:

• carrots - 1 pc.;
• mackerel fillet - 370 g;
• salt;
• water - 5 mugs;
• Chinese cabbage - 450 g;
• spices;
• round rice - 110 g;
• lemon juice - 1 tbsp a spoon;
• peas - 110 g;
• soy sauce - 3 tbsp spoons;
• olive oil - 2 tablespoons spoons.

Preparation:

1. Pour oil into a saucepan. Add rice. Fry.
2. Chop the carrots. Chop the cabbage. Place over rice. Fry.
3. Fill soy sauce... Pour in water that was previously warmed up. Boil for a quarter of an hour. Add the peas.
4. Cut the fillets. Pour over lemon juice... Hold for five minutes. Send to the stew. Boil for a quarter of an hour. Salt. Add spices. Mix.

Awesome fish hodgepodge

Tsarskoe, wonderful dish that will satisfy and delight the whole family.

Ingredients:

• carrots - 1 pc.;
• pepper - 5 peas;
• lemon - 3 slices;
• potatoes - 470 g;
• water - 2,450 ml;
• tomato paste - 100 ml;
• mackerel - carcass;
• salt - 1 g;
• onion - 1 pc.;
• olives - 100 g;
• pickled cucumbers - 3 pcs.;
• greens - 20 g.

Preparation:

1. Defrost the carcass. Gut. Slice. Salt.
2. To boil water. Chop the potatoes. Add to water.
3. Chop the onion. Chop the carrots. Place in a skillet with oil. Fry and cut the cucumbers.
4. Place the fish over the potatoes. Boil. Add cucumber cubes. Stir. Pour in tomato paste. Stir.
5. Place the fry. Salt. Throw in the lavrushka. Add peppercorns. Close the lid. Cook for a quarter of an hour. Place the olives. Add lemon. Insist for a quarter of an hour.

Rich mackerel ear

Little time is spent to prepare the soup, and all households will be satisfied with the result.

Ingredients:

• greens - 20 g;
• mackerel - 2 carcasses;
• lavrushka - 2 leaves;
• potatoes - 4 pcs.;
• allspice;
• water - 2300 ml;
• salt;
• onion - 1 pc.;
• semolina - 3 tbsp. spoons;
• carrots - 2 pcs.

Preparation:

1. Butcher the carcass. You will need a fillet. Cut into pieces and cover with water. Salt.
2. Chop the carrots and peel the onion. Place in broth. Boil for half an hour.
3. Chop the potatoes and add to the stew. Boil for seven minutes. Pour semolina. Stir instantly. Cook for five minutes.
4. Chop greens. Send to soup. Add bay leaves and pepper. Salt. Cook for three minutes.
5. Cover with a lid. Set aside for half an hour. Insist without fire.

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

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams ready meal

3 gr.

10 gr.

Carbohydrates

146 kcal.

Option 1. The classic recipe for mackerel fish soup

Mackerel is useful and nutritious fish... It is delicious in any form: fried, boiled, salted or smoked. No less tasty and healthy soup is obtained from it, which can be perfectly satiated and at the same time not overload the stomach too much. 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 of chopped parsley and dill;
• black pepper, salt, any seasoning - 35 g each:
• refined oil - 80 ml.

Step-by-step recipe for fish mackerel soup

In defrosted mackerel, cut the belly, take out all the insides, remove the fins, head, tail, rinse, cut into portions.

On the medium fire put a pan with salted water, wait for a boil and put the fish pieces, boil for 25 minutes, do not forget to remove the foam.

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

Cut the carrots freed from contamination into small cubes, the onion into crumbs, sauté in a pan in butter for 7 minutes.

Peel the potatoes, cut into a medium square and place in broth, salt, season with seasoning, place on moderate heat and cook until softened.

After softening the potatoes, put the sautéer in the soup, 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 bowls, put a piece of mackerel in each, sprinkle with herbs.

When boiling mackerel, you can add a variety of roots to the broth if desired. It is best to cook such a soup only once, since after reheating it loses its taste and aroma.

Option 2. A quick recipe for fish mackerel soup

To make delicious fish soup for hastily, can be used smoked mackerel... With her, the dish will turn out to be the same light, mouth-watering, with a pleasant smoking aroma. And thanks to the addition of millet, it also comes out very nutritious.

Ingredients:

• 2 smoked mackerels;
• 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 Make Mackerel Fish Soup

Cut off the head of the mackerel, remove the entrails, remove the skin, remove the ridge and existing bones, cut the pulp into small pieces, put in a deep plate.

Cut the peeled potatoes into cubes.

Place a saucepan of water over medium heat.

When the water boils, throw in the potatoes, millet, sorted and washed in advance, lavrushka, allspice and cook until tender.

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

Add greens to the soup at the same time with fish, boil for 3 minutes.

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

Similar to this recipe, you can make 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

Original family dinner- mackerel fish soup with rice and tomato paste, very appetizing and nutritious. And included in the dish hot pepper makes it spicy, with a slight pungency.

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 of dill and parsley;
• some pepper and salt;
• spices for cooking fish - 50 g.

Step by step recipe

Rinse the groats, put them in a non-bulky saucepan, pour in water (about half) 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 thawed mackerel, rinse, cut off the head, fins, cut into small pieces and put in a container with rice, boil for twelve minutes.

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

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

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

Put the sautéed dish into the soup at the same time with chopped chili, season with salt, pepper, seasoning, add herbs, boil a little.

When serving, put pieces of fish in each plate, sprinkle with herbs.

To make the soup even healthier, instead of tomato paste, use fresh tomatoes skinless or not very spicy adjika.

Option 4. Mackerel fish soup with cream

By following recipe mackerel fish soup is not only tasty and satisfying, but also very tender due to the addition of cream. Included in bulgarian pepper gives the dish a special spicy taste and unusual pleasant aroma... Preparing is also quick, simple and easy. Great option diversify the usual family meals.

Ingredients:

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

How to cook

Cut the thawed and gutted mackerel into medium pieces.

Peel carrots, onions and potatoes, chop: potatoes in a medium square, carrots - on a grater with small holes, onions - in crumbs. Have bell pepper remove the stalk with seeds, rinse, chop into strips.

Rinse the groats in several waters.

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

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

Strain the fish broth and throw in the potatoes with cereals, salt, pepper, season with turmeric and cook for a little less than an hour.

Put the sautéed sauté in the soup along with the fish pieces, boil for a few minutes.

Pour in the cream, throw in the lavrushka, boil for another 2 minutes.

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

Serve in tureens, sprinkled with herbs.

And for a change, 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 fish soup most of all will be liked by lovers of thick and rich first courses. Unusual combination delicate fish with baby groats gives it a very beautiful, snow-white, jelly-like consistency and excellent aroma. It differs from the rest of the options for its special nutritional value.

Ingredients:

• 2 fresh frozen mackerels;
• one hundred g of potatoes;
• fifty grams of carrots and onions;
• 135 g semolina;
• 15 peas of allspice;
• 5 leaves of lavrushka;
• salt - 40 g;
• a bunch of greens.

Step by step recipe

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

Peel the potato, half a carrot and half an onion, cut the onion into strips, chop the carrots on a small-perforated grater, 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 so that no lumps form.

Drop at the same time bay leaves and allspice.

Add the onion to the soup, cook for 12 minutes.

Lay out the pieces of fish, cook for the same time.

Turn off the heat and leave the soup with the lid on for about ten minutes to infuse.

Sprinkle with herbs.

To give the soup an even more attractive appearance, you can decorate the dish with various cutouts made from boiled vegetables when serving.

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 most simple products that are available to everyone.

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

Ingredients:

• two carcasses of fresh mackerel;
• 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 mackerel soup recipe

Thaw the mackerel, make an incision along the abdomen and remove the insides. Cut off fins, tail and head. Rinse the carcasses well with water and cut them into several parts with a knife.

Heat water in a saucepan, add salt. After boiling, put 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, rinse cold water... Finely chop the vegetables with a knife and fry in oil until soft.

Wash the potatoes, 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 tender.

Pour the vegetables sautéed in oil into a saucepan, cook for 3-4 minutes.

Rinse the parsley in water, chop finely with a knife and pour into the soup. Close the pan with a lid and remove from the flame. Insist for about half an hour.

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

Option 7: Quick Mackerel Soup Recipe

To whip up fish soup, it is recommended to take smoked mackerel. With her, the dish will turn out to be the same fragrant and light. Millet groats in such a soup will make it even more nutritious.

Ingredients:

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

How to make mackerel soup quickly

Cut off the heads from the fish, remove the insides. Cut off the skin, remove the ridge and large bones. Cut the meat into small pieces and fold in a deep bowl.

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

Pour water into a saucepan and heat over medium heat.

Sort the millet and rinse thoroughly in several waters. Transfer to boiling water in a saucepan along with potatoes, bay leaves and a few peppercorns. Cook until cereals and potatoes are cooked.

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

Rinse greens, chop finely. Transfer to a saucepan along with the fish pieces, continue to boil for a couple of minutes.

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

Option 8: Multicooker Mackerel Soup

The 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 save the maximum nutrients and vitamins with which mackerel and vegetables are saturated.

Ingredients:

• a pound of mackerel;
• carrot;
• bulb;
• a tablespoon of rice;
• litere of water;
• four potatoes;
• salt;
• ground black pepper;
• vegetable oil.

How to cook

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

Cut the peels off the carrots and divide them into thin slices. Peel the onion, chop into small cubes.

Peel the potatoes, cut each into 4 slices.

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

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

On the multicooker display, press the button with the "extinguishing" mode and set the time to 120 minutes. After the end of cooking, let the soup stand for 10 minutes under closed lid.

The soup is very rich and delicious. Before serving for dinner, it is recommended to sleep with finely chopped dill and parsley.

Option 9: Mackerel, Cheese and Mushroom Soup

Unusual creamy taste fish soup with mackerel will be appreciated by any gourmet. Together with these ingredients, mushrooms are also perfectly combined, which give the soup a unique aroma.

Ingredients:

• mackerel carcass;
• salt;
• 3-4 peas of black pepper;
• 300-350 gr. champignons;
• carrot and onion;
• a glass of low fat cream;
• 170-200 gr. cheese.

Step by step recipe

Thaw the mackerel, peel the entrails and fins, remove the head, tail and big bones... Rinse with water, remove the skin and cut the fillets 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 put the fish in it.

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

Peel carrots and onions, rinse with water. Chop: carrots into slices, onions into small cubes.

Pour vegetable oil into a skillet. Heat over medium heat, add mushrooms and fry for a few minutes. Then add the onion - when it starts to cover with a golden color, pour in the carrots, stir and cook for another five minutes, sometimes stirring the frying with a spatula.

Sleep vegetable frying with mushrooms in fish soup, stir. Add salt as needed. Bring to a boil and then grate the cheese on a medium grater into the soup. Stir with a spoon until it is completely dissolved in the broth.

Pour the cream into the soup, wait for it to boil again and remove the pan from the stove.

Insist the soup under a closed lid and serve. Optional, ready-made soup can be mashed with a blender for a creamy consistency.

Option 10: Mackerel Soup with Barley

Pearl barley - useful product but not everyone loves pearl barley... And fish soup with mackerel and this cereal is very tasty, satisfying and light dish, which will appeal to all family members, without exception.

Ingredients:

• three liters of water;
• 100 g pearl barley;
• five potatoes;
• two mackerels;
• carrots and onions;
• Bay leaf;
• some fresh parsley;
• half hot chilli pepper.

How to cook

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

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

Peel onions and carrots, rinse in water. Put the whole vegetables in a saucepan, continue cooking until the cereal is completely cooked. This will take approximately 25-35 minutes.

Remove the carrots and onions from the pan with cereals; they are no longer needed. Put a couple of bay leaves in the broth, and the potatoes, cut into small cubes. Salt to taste, add black pepper.

Gut the thawed mackerel, cut off the fins, head and tail, remove the skin. Peel the fillet and cut into several pieces. Put in soup when potatoes are half cooked. Continue simmering over medium heat for another 10-12 minutes.

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

Pour the prepared fish soup into bowls and serve. It goes well with sour cream or shitty snack, as well as homemade adjika- for lovers spicy dishes... Bon Appetit!