Calorie content of soup with canned saury. Canned fish soup

Video from youtube - How to cook fish soup from the tail and head of pink salmon

In this video you will learn another simple and delicious fish soup recipe.
Please your loved ones with a hearty lunch! Experienced housewives know how valuable, at first glance, unnecessary waste after cutting fish is. Namely, these are the head, tails, fins and abdomen. What a unique brew they give! In addition, you can remove a lot of valuable fish meat from them.

If you have never cooked fish soup like this before, I recommend giving it a try! After all, this option is very economical. Fish heads, spines and tails can be purchased at supermarkets or markets at an affordable price. Also, if you bought pink salmon, for example, for frying, then you can also prepare soup from everything that you cut off, as a complement to the fried fish.

Take this delicious selection to your wall! Let your fish soup recipes always be at hand.

Recipe: “Classic fish soup from pink salmon heads with millet”

In order to prepare fish soup with fish heads, you can add some types of cereals at your discretion, such as millet, pearl barley, rice; sometimes there is a recipe with the addition of buckwheat and peas. All this is solely at the discretion and preference of the cooks.

Products for the recipe:

Pink salmon heads – 2 pcs.
Wheat cereal – 150g.
Potatoes – 4-5 pcs.
Carrots – 1 (large) pcs.
Onions – 2-3 pcs.
Vodka – 1 glass.
Spices (bay leaf, salt, peppercorns, cloves) - to taste
Lemon juice or lemon slices - to taste, to add sourness and remove fishy smell.
For tenderness: Sour cream or cream - 200g.

Cooking:

1.Prepare a saucepan for cooking soup. If we are talking about a large company, then you can limit the volume of dishes to 2.5–3 liters. The same volume of dishes will be optimal for preparing a family dinner;

2. Pour cold water into the pan according to the load of fish heads;

3. For this volume of preparation of the first course, two medium heads of pink salmon will be enough; Place the heads in water and place over high heat;

4. While the water in the pan is boiling, rinse 100–150 grams of millet cereal. Millet cereals should be of high quality: bright, clean, uniform. Thus, the dish is provided with both beauty and benefits. The cereal can be washed a couple of times, drained and set aside;

5. Meanwhile, take 3-4 medium potatoes, peel, rinse, remove eyes and cut into large cubes;

6. Take a large garden carrot and peel it. There are two options for cutting carrots: you can either thinly cut into strips or simply grate on a medium grater;

7. Then peel two small onions and cut into small cubes;

8. At the moment the water boils in the pan, slightly reduce the flame and pour the washed millet cereal into the future broth;

9. The cereal should be boiled over moderate heat for about 10 minutes, after which it is necessary to season the fish soup with potato, carrot and onion preparations;

10. Adjust the heat of the fire and cook the soup until the vegetables are ready. The total cooking time is about 20 minutes. The size of cutting vegetables also plays an important role here;

11. In the last minutes of cooking, if desired, you can add a laurel leaf, a few cloves, or add your preferred herbs. At this stage, the soup should be salted to taste;

12. If you want to add tenderness and satiety to the soup, it is recommended to pour in 200 ml of fresh cream or country sour cream;

13. If you don’t want to make the recipe high-calorie or don’t have a particular passion for dairy products, you can add a teaspoon of natural lemon juice to the already prepared soup. This will add piquancy to the taste, highlight the taste of the fish and give the resulting dish an unusual aftertaste. Of course, in this case you should not add sour cream or cream;

14. Vodka can also be the final ingredient in fish soup. In a similar order, at the final stage of cooking, a standard shot of vodka is poured into the contents of the pan. This recipe should be considered, naturally, in the absence of children in the company or at dinner. According to proponents of this recipe, exactly one hundred grams of vodka provides the dish with an excellent taste, completely neutralizes the specific fishy smell and eliminates the bitter taste even if the fish gills were not removed before the start of cooking. It is also worth noting that according to Far Eastern traditions, fish soup will be fish soup until vodka is added to it.

The fish soup recipe implies the presence of countless variations in execution. Having studied the basics of cooking, you can independently fantasize about preparing such a tasty and healthy dish. An excellent variety of soup would be the first one made with fish broth and with the addition of red beans, replacing cereals with fine paste, variations of compositions of spices and herbs added during cooking, replacing sour cream with butter or even cheese. Thus, among such an abundance of cooking methods, everyone can choose for themselves exactly what suits him and his company.

A dish such as fish soup made from the tail and head of pink salmon is very popular among most housewives. To cook it, all you need is the tail and head of the fish. As for additional ingredients, they can be purchased at any grocery store.

Ukha has a very low calorie content. Despite this, fish soup cooked from pink salmon has unique therapeutic and prophylactic properties due to the presence of vitamins and microelements. This soup is especially useful during diets. In addition, it can be used even by children.

Soup with pink salmon and egg

Light and nutritious soup is perfect on a hot summer day. It will satiate you for a long time, without leaving a feeling of heaviness.

Ingredients:

Frozen pink salmon – 350 g
Onion – 1 pc.
Egg – 5 pcs
Potatoes – 3 pcs.
Carrots – 1 pc.
Water – 1.5 l
Greenery

Wash and cook the pink salmon, adding the whole onion. When ready, take it out.

Chop the carrots and potatoes and send them to boil in the broth.

Boil and cut the eggs into quarters.

Separate the fish meat from the bones and add to the broth.

Cook until the vegetables are ready.

Before serving, place the egg on plates and sprinkle with chopped herbs.

Ear

Category: Broths and soups Hot soups Fish soup

The most important thing in cooking fish soup is a good mood and a couple of best friends, maybe more if it’s a day off; )Looking out the window and seeing a beautiful autumn morning, we called our friends and decided to go into the forest and cook a delicious fish soup. Of course, we captured this moment on video and this is what we came up with. True, we had to take a lot of dishes, a bucket, glasses, plates, spoons, of course, planks, an ax, and most importantly a cauldron. Without a cauldron, you won’t get the fish soup, also a knife, a ladle, an oilcloth, and plenty of water for soaking the fish and for washing food. And of course, the ingredients from which we will prepare the fish soup. Fish that can be used for fish soup are silver carp, pike, carp, pike perch, perch, be sure to put the head in the fish soup. In general, we loaded the car as much as I could and went out into the countryside. And the forest is beautiful, the clearing is covered with yellow leaves. The sun is shining, the air is fresh, the day is simply delightful. Well, now we can start preparing our wonderful dish. Many thanks to our main actor, fisherman and cook Maxim.

Pink salmon soup - useful tips and tricks

• The fish soup tastes better if you let it sit for half an hour after cooking.

• To give pink salmon soup a campfire flavor, you can light the sticks and simmer them in the soup, as described in the first recipe. But there is an even simpler option - pour a little liquid smoke into the saucepan. The soup will smell not only of fire, but also of smoked meats.

• Fish soup can be prepared from one type of fish, or you can use assorted fish. This will make the first dish tastier. Wise housewives simply place unwanted pieces left after cooking fish in the freezer and use them at the right time.

• How much spices should I put in, and are they needed in the ear? Opinions differ on this matter. Some people can’t imagine a first course without spices, others argue that the fish soup should smell like fish and have no foreign tastes. Don't listen to anyone and cook the way you like.

• When cooking broth, never stir the fish. This product is quite delicate and the pieces quickly fall apart when touched. As a result, you can end up with fish mush with a cloudy broth, which will ruin the final result.

• The broth will turn out especially aromatic and beautiful if, along with pink salmon, you add an unpeeled onion, carrots cut into large pieces, and a parsley root. Then it all comes out. And for a beautiful color, you can simply add a little onion peel to the pan. But don't overdo it, otherwise the soup will turn brown.

The best products from AliExpress without intermediaries: Everything for storage:

Fashion clothes:

Beautiful handbags:

Everything for handmade:

Stylish sneakers:

Beauty products:

Creative tableware:

Useful links:

Pink salmon cheese soup

For fans of cheese soups there is a wonderful, delicious recipe. Be sure to cook it for your family or impress your guests.

Ingredients:

Frozen pink salmon – 400 g
Potatoes – 3 pcs.
Carrots – 1 pc.
Processed cheese – 200 g
Onion – 2 pcs.
Cream – 100 g
Water – 1.5 l

Prepare the broth. We wash and cut the fish. We let it cook with whole onions, then we just take them out and throw them away.

Finely chop the potatoes and carrots into cubes.

When the fish is ready, take it out and separate it from the bones.

Meanwhile, add vegetables to the broth.

When the potatoes are ready, return the pink salmon to the soup, add the melted cheese and pour in the cream. Bring to a boil and turn off.

Options for preparing sea fish soup

In Soviet cooking, soup was not prepared from sea fish. But modern housewives often use it, because the soup it makes is very healthy, appetizing and aromatic. In this article we have collected several options for preparing fish soup, in which the main ingredients are sea inhabitants.

Salmon soup

Ukha prepared with salmon is not just a tasty soup, but also a real medicine. We will tell you how to prepare red fish soup, which the Slavs call “Tsarskaya”, because the main ingredient of this soup is an expensive product.

We present a step-by-step recipe for preparing “Tsar’s” fish soup:

Wash 3 tomatoes (remove their skins). Chop (preferably into cubes). Fry in a frying pan (use butter instead of vegetable oil).
Add carrots and onions to the tomatoes (do not use more than one onion so that the broth does not taste bitter). Externally, the pieces should resemble a quarter of a semicircle.
On another stove, heat water in a sufficiently capacious pan (it is advisable to use an enameled one). Pour the roast into boiling water and throw in the potatoes, cut using the brunois method (you will need 4 potatoes).

Remove the bones from the salmon fillet (you will need 300 g of fish), cut it, and then place it in boiling vegetable broth. Immediately add salt and pepper and a few bay leaves along with the fish.
Add greens (it is preferable to choose dill and parsley).
Remove the fish soup from the heat, pour half a glass of vodka into the soup and cover with a lid. After 20 minutes, serve the soup. Garnishing the soup is optional, but add lemon if you like.

Pink salmon soup

This is the very case when you don’t need to use fish fillets. Culinary experts recommend using the fins, tail or head of pink salmon to prepare fish soup.

We will tell you how to prepare fish soup from pink salmon heads:

Place a deep container with a pink salmon head filled with water on the fire. Boil the broth for half an hour, and then add bay leaves (literally a couple of pieces) to it.
While the broth is boiling, the frying is being prepared: onions and carrots are fried in a frying pan.
When the broth boils, you need to remove it from the heat, remove the head from it (it will no longer be needed), and strain. Put the finished broth to cook again, but immediately add the fried potatoes to it.
Check the pink salmon fillet to make sure there are no bones in it, cut it and add it to the soup when the potatoes are completely cooked.
Before removing the fish soup from the stove, add salt, pepper, and dried dill (some people also add a beaten egg). Remove the soup from the heat, cover it with a lid and let it brew for 15-20 minutes.

Ear on pike perch

Pike perch is an incredibly healthy fish that is often eaten by people on a diet. This fish contains a lot of microelements that enrich the human body with everything necessary for the normal functioning of internal organs.

We will present you an original recipe for pike perch fish soup, which has a spicy and unusual taste:

Carefully clean the fish from husks and entrails. Cut off the head, from which you need to remove the gills, fins and tail. All parts of the fish should be washed in clean water.
Place the head with fins, tail and a whole onion in a deep saucepan, fill everything with water and set to cook.
Skim the foam from the boiling broth. If this is not done, the color of the fish soup will deteriorate and it will become cloudy. Let it boil well.
Remove the broth from the heat, remove the fish from it (everything that was cooked in the broth will no longer be needed in the process of preparing the fish soup). Strain the broth and set aside.
In another deep pan, frying is prepared in vegetable oil: garlic, sweet peppers and tomatoes are fried. Then the broth is poured into it.

As soon as the soup boils, place in it the pike perch fillet, pre-cut into steaks, and diced potatoes (you will need 4 pieces).
When the potatoes are completely cooked, add a pinch of curry, salt, black pepper and chopped cilantro to the soup. Cover the ear with a lid. Do not serve immediately, let it soak in all the flavors a little.

Pink salmon soup with vegetables

A very interesting and spicy version of the soup. It takes time to prepare, but this masterpiece is worth it.

Ingredients:

Frozen pink salmon – 700 g
Carrots – 3 pcs.
Leek – 100 g
Celery greens – 50 g
Snow crab – 200 g
Cream – 200 g
Sunflower oil – 1-2 tbsp. l
Onion – 1 pc.
Butter – 40 g
Spices

We clean pink salmon from fins, bones and skin. Cut the boneless part of the back into medium cubes and bake in the oven to decorate the soup.

We put the pan and start cooking the fish trimmings first, they will make the broth richer.

https://www.youtube.com/watch?v=4J9LsJlwsuY

We cut the remaining fish randomly, it will still fluff up.

To get a beautifully colored soup, add only the white parts of the leek and celery.

The green part of the leek must be “burned” in oil. When burned, leeks acquire a spicy, smoked aroma; we use it later for decoration.

We cut the onion randomly, the carrots into half rings and start frying them in a frying pan with the addition of a large amount of butter.

When the carrots are almost ready, add the leeks and onions cut into strips.

We select fish trimmings from our broth. Cut the green part of the celery and add it to the soup.

Coarsely chop the snow crab sticks. Together with the frying and pieces of pink salmon, we send it to the broth to cook. Salt, add a pinch of sugar.

After preparing the ingredients, beat everything in a blender with the addition of cream.

Return the soup to the stove and bring to a boil. That's it, no need to boil. On top of each serving we place baked pieces of pink salmon and burnt leeks.

Perhaps the most dietary and healthy version of pink salmon soup. Does not contain fat and potatoes. Prepares in 30 minutes.

Ingredients:

Pink salmon (tail, head, ridges) – 600 g
Mexican vegetable mix – 400 g
Spices
Water -1.5 l

Wash and boil the fish. When ready, we take it out. Separate the meat from the bones and return to the soup.

Pour a mixture of Mexican vegetables into the broth (broccoli, carrots, onions, corn, peas, green beans). Cook for 15 minutes. Let it sit and serve.

Option 2: Quick recipe for pink salmon soup in the microwave

This option is for those who have little time to prepare lunch. The recipe is very simple, it does not require any special ingredients, just a small fish, some vegetables and pots in which the fish soup will be cooked.

The result is four servings of rich, aromatic and healthy soup.

Ingredients:

carrots – 75 g;
potatoes - 4 pieces;
canned pink salmon – 1 can;
cream (10%) – 1 glass;
black pepper and salt - to taste.

How to quickly cook pink salmon soup

Step 1:

Wash, peel and cut the vegetables as you prefer: cubes or strips.

Step 2:

Place vegetables in pots (one potato and ¼ carrots per pot), fill halfway with hot water. Bake in the microwave for ten minutes at maximum power. Step 3:

Place the canned food from the jar onto a plate, mash, mix with juice, and place on top of the vegetables in the pots.

Step 4:

Sprinkle vegetables and fish with salt and pepper, pour cream.

Step 5:

Microwave for seven minutes.

Pink salmon meat contains valuable proteins that are easily absorbed by the human body; it also contains a lot of vitamins of groups A, B, C and PP and unsaturated fatty acids. Among them, Omega-3 occupies a special place, which helps rejuvenate the body.

Diet pink salmon soup

Do you urgently need to lose a few kilos easily and safely? A fasting, dietary soup to help you.

Ingredients:

Frozen pink salmon – 400 g
Carrots – 1 pc.
Onion – 1 pc.
Greenery
Water – 2 l

Add chopped onions and carrots to boiling water.

We cut the pink salmon into pieces.

Add to vegetable broth and cook for half an hour.

When ready, add chopped herbs.

Tricks for cooking fish soup

The taste of the soup will be more piquant if, at the end of cooking, it is left to stand a little under the lid;
You can add a little liquid smoke to the soup, then it will have the aroma of a fire;
It is possible to prepare soup from one type of fish, or you can use several different fish;
The amount of spices depends on taste preferences. Some people like to add a lot of different seasonings, while others don’t add them at all;
It is better not to stir the broth during cooking, as the fish fillet can quickly fall apart;
It is better to cook the broth over low heat so that it does not become cloudy.

Fish soup is the easiest to prepare and low-calorie dish. If desired, you can cook it daily and not worry about the family budget. Any housewife can easily prepare this dish.

From canned food

Cooking time: 20 minutes.
Number of servings: for 3-4 persons.
Calorie content: 63 kcal.
Purpose: lunch, hot first course.
Cuisine: Russian.
Difficulty of preparation: easy.

A quick option for a family dinner is canned pink salmon soup, which can be cooked very quickly. To add calories and make the soup more satisfying, add rice, millet, semolina or pearl barley. Each of the options is charming in its own way, each can saturate and give pleasure to the palate. The recipe is extremely simple, even a child can handle this dish.

Ingredients:

canned pink salmon – 1 can;
potatoes – 3 pcs.;
pearl barley - 1/3 cup;
carrots – 1 pc.;
onion – 1 pc.;
butter – 30 g;
salt, herbs, pepper.

Cooking method:

Rinse the cereal, pour it into boiling water (1 liter), cook until half cooked for about fifteen minutes.
Prepare vegetables: cut potatoes, onions into cubes, chop carrots using a grater.
Fry the onion in butter. Add all the vegetables to the pan where the cereal is cooked. Cook until done. Don't forget to add salt and pepper.
While the vegetables are cooking, open the canned fish, remove the bones and cut into pieces. Dip pink salmon into the soup, add chopped dill and parsley.
Allow the soup to simmer to develop the flavor and aroma of the fish.

How to cook pink salmon soup

Ingredients:

Pink salmon – 1 pc.
Water – 2.5 l
Onions – 1 pc.
Potatoes – 4 pcs.
White pepper - to taste
Pink pepper - optional
Spinach - optional
Salt - to taste

Preparation:

Frozen pink salmon is easier and more accessible to us than freshly caught pink salmon and, especially, than caught with our own hands... For soup, buy medium-sized pink salmon and preferably with the head on.

It is recommended to defrost fish gradually: first, transfer it from the freezer to the refrigerator for several hours, and then after refrigeration, let it defrost completely at room temperature. Thawed quickly and due to sudden temperature changes, fish loses much of its taste. And it is not at all recommended to defrost fish in microwaves, even the most modern ones, although if you need to cook it very quickly, then as an exception you can do it in a microwave, if your modern model has a power of 100.

There are tips for defrosting fish in water, but this is also not the case, i.e. spoils both the taste of the final dish and its appearance.

Prepare pink salmon for fish soup. Be sure to remove the gills from your head! If necessary, gut the insides and rinse the cavity. It is the gills and the remains of the entrails that can spoil the fish broth with bitterness or an unpleasant aftertaste, and the remains of the gall bladder completely kill all efforts to cook the fish soup!

Cut off the fillet. To do this, use a sharp knife to first remove the fillet along with the skin from the backbone, and then cut the fillet from the skin. As a result, the head, tail, fins, skin both without scales and with scales, and the ridge of pink salmon with the remains of fish on it will be used to cook the broth, and we will then add the fillet itself to the finished strained broth.

Lightly salt the fillet and, while the broth is cooking, put it in the refrigerator if it’s hot in the kitchen.

Place a saucepan with about 2-2.5 liters of water on the stove. While it is boiling, prepare the onions and spices. Cut the onion in half and lightly fry the sections in a dry, hot frying pan. For a golden-colored fish stock, use the onions directly in their skins.

For spices, I recommend allspice, not hot peppers, for example, white and/or pink. Fans can add a couple of cloves and a bay leaf.

The water needs to be salted, and then everything that has been prepared is thrown into the boiling water. Please note that pink salmon is a sea fish and is already somewhat salty. Except for the head, tail, etc. for pink salmon you can add some other small fish and even shrimp.

Cook the broth for about half an hour over medium heat, do not forget to remove the scum. If you are distracted and the scum is mixed in the broth, then pour in a little water and wait for it to boil again. At this point, the scale will collect again and can be removed traditionally with a spoon or in a modern way with special napkins for broths. Despite the fact that the broth will be strained, it is better not to leave it and cook it with scale.

Strain the broth through a fine sieve or cheesecloth.

The rich and rich pink salmon broth is ready, you can continue cooking the fish soup. To do this, place the pan with it on the stove again.

When the broth boils, add potatoes, cut into cubes or strips. If you wish, then at this stage you can add fresh carrots, celery root, onions or leeks, tomatoes, as well as cereals, usually rice, less often millet.

At the next boil, it’s time to add pieces of pink salmon fillet. Reduce the heat and cook the fish soup over medium heat until the potatoes are ready, i.e. about 15 minutes.

A simple but rich pink salmon soup is ready. For some, it is enough to serve it only with pieces of rye bread.

What else can you add to this basic version of fish soup? There are plenty of options for variety. At the end of cooking, this is a glass of vodka as a flavor enhancer, tomato sauce or tomato paste for lovers of fish in tomato, ready-made tom yum paste to give the usual spicy and oriental flavor to the usual soup. Directly when serving pink salmon fish soup in portions, fresh chopped dill and/or parsley, fresh onion or its green feather, a slice of lemon, a hard-boiled egg are appropriate if desired and to taste.

As one of the options, I suggest adding defrosted spinach to the fish soup or, as I did, to part of the fish soup at the end of cooking. The product is considered very useful, not losing its properties either from freezing or cooking. Spinach has a neutral taste, i.e. It has virtually no effect on the ear, but it looks very lively, especially when you don’t want to sprinkle portions with fresh herbs.

Posted by: Nina Minina | in the category: First courses, Everyday recipes, Soups for autumn, What to cook for lunch and dinner 09/26/2014

Might you like these recipes?

Pink salmon cutlets
Fish soup with vodka and logs (over an open fire)
Crucian fish soup
Pike soup in a slow cooker
Salmon soup
Carp head ear

How to prepare fish soup from the head and fins of pink salmon with millet?

Are there any head and tail left from the pink salmon? Don't know what to do? – Make a delicious and light soup!

Ingredients:

Head and tail of pink salmon
Potatoes – 5 pcs.
Carrots – 1 large
Onion – 1 pc.
Seasonings

Cut the potatoes and onions into quarters, carrots into large rings.

Bring the water to a boil and add all the vegetables at the same time.

When the broth boils and cooks for 5 minutes, add the head and tail of the pink salmon to it.

After 15-20 minutes the soup is ready.

We already know about the benefits of pink salmon soup, but if you add millet to it, its benefits will increase significantly. Millet is the richest grain in vitamins and microelements; it is also called golden grain.

Ingredients:

Frozen pink salmon – 500 g
Carrots – 2 pcs.
Onion – 2 pcs.
Millet – 120 g
Potatoes – 4 pcs.
Seasonings, herbs
Water – 2 l

Soak the millet in warm water.

We cut up the fish carcass. We divide it into pieces.

We cut vegetables as you like.

Pour millet into boiling water and wait for it to boil.

First, prepare the vegetable broth with cereal until half cooked. Then add fish. It cooks quickly and should not be overcooked.

Surprise children and guests! Prepare green cream soup. Spinach, broccoli and pink salmon are a vitamin boom for everyone.

Ingredients:

Frozen pink salmon – 400 g
Potatoes – 3 pcs.
Carrots – 1 pc.
Spinach – 150 g
Broccoli – 300 g
Onion – 1 pc.
Cream – 80 g
White bread or crackers – 100 g
Spices
Water – 1 l

Put the whole pink salmon carcass to boil in cold water, add spices and a whole onion. Cook for 20 minutes. Afterwards, we take out the fish and separate the meat.

Chop the potatoes and carrots and send them to boil.

5-7 minutes before cooking vegetables, add chopped broccoli to the soup.

In the meantime, let's take care of the spinach. Chop the greens, pour them into a blender, add 50 g of water and crush at high speed.

Are the vegetables ready? We make puree from them and fish meat.

Add cream and liquid spinach. Bring to a boil and turn off.

Cook croutons in the oven or in a frying pan and sprinkle over the soup.

Any housewife can handle this dish! To make the broth clear, rinse the fish well and skim off the foam with a slotted spoon. Also, during the cooking process, salt the broth not all at once, but several times a little at a time. The calorie content of this dish is only 32.5 kcal.

Required Products:

head and trimmings of pink salmon;
1 carrot;
2 onions;
2-3 potatoes;
vegetable oil;
salt, ground pepper;
bay leaf, herbs, seasonings to taste.

1. Prepare the fish (rinse and remove the gills), place in a saucepan and almost bring to a boil. Drain the first broth and add clean water. Drop in the peeled onion and half the carrot. Cook for 15 minutes, skim off foam periodically.

2. Remove the fish and vegetables and strain the liquid through a sieve. Disassemble the fish pieces, separating the meat from the bones.

3. Cut the potatoes into cubes, finely chop the onion, grate the carrots on a coarse grater. Add potatoes to broth and cook for 10 minutes.

4. Saute the onions and carrots in a small amount of oil until soft, 5 minutes.

Place the roast and fish into the pan, add seasonings. Cook for 7-10 minutes, add salt if necessary. Add the herbs and let sit for 10-15 minutes.

Fish soup with rice is more satisfying than other recipes. I take regular rice, with round grains, it cooks better. Be sure to taste the dish for salt - the rice absorbs it, so the fish soup may turn out unsalted.

What you will need:

head, tail, fish trimmings;
2 liters of water;
3 tbsp. rice;
2 onions;
1 medium carrot;
2 potatoes;
1 bay leaf;
salt, peppercorns, dried parsley, herbs.

1. Pour water over the prepared fish, bring to a boil and skim off the foam. Add the peeled onion, black pepper and cook for 20 minutes after boiling.

We suggest you read: How to peel pine nuts from their shells at home

2. Remove the fish parts and disassemble them, strain the liquid and return to the stove. Add dried parsley and washed rice. Add salt and cook until the rice is half cooked.

3. Finely chop the onion and carrots, place in a saucepan, cook for another 5 minutes. Add peeled, diced potatoes. Cook until done.

Add the meat removed from the bones and cook for 5 minutes. At the end, add the greens and bay leaves, then turn off the heat.

If you don't like rice, but want to cook a hearty dish, use millet. I like this dish best: the cereal gives it thickness, but does not add calories. The dish fills you up perfectly - you can easily do without a second meal at lunch.