Fish soup with cream - an alternative to the ear. The best recipes for fish soup with cream of salmon, mackerel, pollock, trout and pink salmon

Fish soup with cream - an alternative to the ear. The best recipes for fish soup with cream of salmon, mackerel, pollock, trout and pink salmon

Fish soup can be made from almost any sea or river fish. It can be fresh, salted or smoked. The difference will be only in its preliminary processing.

The main thing is that in any variant the soup will turn out fragrant and healthy. And if you add cream to it, the consistency of the broth will be so soft and tender that it will be impossible to resist. With its creamy-milky taste, this soup will appeal to even the most fastidious gourmets.

Fish soup with cream - the general principles of cooking

Before preparing the soup, the fish must first be gutted, remove all unnecessary and wash it if necessary. Salted fish should first be soaked in water to remove excess salt.

Fresh fish should be cooked until tender. Salted and smoked fish - until such time as the water boils. Broth is desirable to filter, so that it does not remain small bones.

Vegetables can be boiled immediately with the fish or pass them and add at the very end of cooking.

Before you put the cream in the soup, they must first be heated, or boiled. Add cream better in small portions in boiling broth, then immediately remove the dish from the fire.

Finished soup should be allowed to brew for a couple of minutes.

Fish soup with salmon cream


• half a kilo of salmon (you can soup set);

• one potato tuber;

• one bow;

• one carrot;

• 40 g butter;

• 40 g of millet groats;

• parsley;

• 140 ml of cream;

• salt;

• ground pepper.


1. Peel salmon, wash, pour water in a saucepan. Turn on the heat and boil until boiling. Foam clean. Next cook over moderate heat.

2. Pull out the fish and strain the broth. So all small stones which can be in broth will be removed.

3. Wash the potatoes, peel and wash again. Then chop. You can use any cutting method, but preferably with a cube, since millet groats are used in the soup. Cutting all products should be similar. 4. Peel and wash carrots and onions. After that, cut into small cubes.

5. Sort the parsley, add cool water and dry in a few minutes. Finely chop.

6. Pour the washed millet into the broth, bring to the boil. Do not forget to stir.

7. After putting the potatoes. When the soup boils, remove the foam.

8. Make passaged from chopped carrots and onions in butter. Put it in the soup. Boil 10 minutes.

9. Add salt and pepper to the soup.

10. Separate the flesh of boiled fish from the bones, cut it into cubes and send it to the soup.

11. When the potatoes are soft and the grain is boiled soft, add cream of room temperature to the soup and bring to the boil.

12. Cover the greens and turn off the soup heat.

13. Serve spilled in deep plates and sprinkled with croutons.

Fish soup with cream and canned mackerel


• one can of canned mackerel;

• 40 g rice groats;

• one carrot;

• one bow;

• half sweet pepper;

• vegetable oil;

• 190 ml of cream (fat does not matter);

• pinch of dry mint or a sprig of fresh;

• pinch of dry basil;

• salt;

• ground pepper.


1. Rinse the rice until the water is clear, pour it into the pot, pour clean water and put on fire. When water boils, reduce heat to a moderate state.

2. Peel and wash the carrots, sweet peppers and onions. Cut vegetables into small cubes. Fry in vegetable oil until soft, first onion with carrot, then add sweet pepper to them. Send ready passaged rice. Boil a few minutes.

3. Wash and open a can of canned food. Fish in large chunks to send to the soup.

4. Add salt, pepper and dry herbs. If fresh herbs are used, you must first sort them, wash, chop and add to the soup last.

5. At the moment when the rice will be fully prepared (it can be checked for taste and appearance) pour warm cream into the soup. Boil.

6. Ready soup served with vegetable or mushroom salad.

Fish soup with cream and trout


• 350 g of trout;

• two bulbs;

• 80 g parsley root;

• two carrots;

• 3 potato tubers;

• 30 grams of wheat flour;

• 180 mg of cream;

• two processed cheese;

• 40 g butter;

• a couple of peas allspice;

• salt;

• two bay leaves;

• ground black pepper;

• a few pinches of a mixture of dry greens.


1. Trout clean, wash, chop large and put to cook.

2. Wash one onion and one carrot, cut it in half and place the inside on a greased baking sheet in a preheated oven. Bake about 15 minutes at a temperature of 180-200 ° C. Then pull out the vegetables and put them in the broth to the fish. There you can send the washed and peeled parsley root, bay leaf and peppercorns.

3. When the fish is cooked (the flesh of the fish will easily move away from the bones), pull out the fish and strain the broth.

4. Separate the fish from the bones and for the time being set aside.

5. Peel, wash and chop the potatoes.

6. Onions with carrots clean, wash and finely chop. Make a passaging and send it to the boiling broth.

7. Add potatoes to the soup. Boil until ready.

8. Put in the soup finely chopped processed cheese. Mix.

9. Warm the wheat flour in a dry frying pan to a brownish hue. Send it to the soup.

10. When all the products in the soup have been brought to full readiness, add heated cream, salt, dry greens and ground pepper into the soup. Insist all for 20 minutes.

11. Serve with black bread and fresh herbs.

Fish soup with cream and smoked salmon


• 250 g smoked pink salmon;

• 300 g potato tubers;

• one bow;

• half the average carrot;

• 35 g butter;

• 130 ml of cream;

• 2 tbsp. l without top wheat flour;

• pinch of nutmeg;

• salt.


1. Wash smoked fish and place in a saucepan, add water and start cooking.

2. Peel potatoes, wash off dirt and cut into cubes.

3. Peel and wash carrots and onions. Cut into cubes, make the passaging. 4. When the fish is ready, pull it out of the pan and chop it. If there are bones, head and fins, then remove them.

5. Strain the broth, bring to a boil and throw the potatoes there, and after a few minutes, sauté.

6. Sift the flour and dry it in a dry frying pan until it is brownish.

7. Heat cream separately or bring to a boil.

8. When the vegetables are half cooked, put chopped fish into the soup, boil for a few minutes.

9. Then chop the soup using an immersion blender to a puree homogeneous mass.

10. After put back the soup to heat and add cream, flour, salt, nutmeg. Mix. Wait until the soup boils and turn off the heat.

11. Serve with breadcrumbs.

Spicy fish soup with cream


• 420 g fillets of any marine fish;

• a pair of garlic cloves;

• one bow;

• 2 tbsp. l wheat flour;

• 2 tbsp. l lemon juice;

• 120 ml of cream;

• several sprigs of green thyme, dill and cilantro;

• Bay leaf;

• 0.2 g cloves;

• pinch of white pepper powder;

• pinch of dry ginger;

• salt.


1. Fish clean, wash, coarsely chopped. Place the pieces in a saucepan and cover with cold water. Put to boil. Clean up the foam.

2. Peel and wash the onion, then dry and insert the carnation buds into it. Put the onion in the pan to the fish.

3. Sorts of thyme, dill and cilantro sort, wash and chop.

4. Peel and chop the garlic.

5. When the fish is cooked, pull it out of the pan, remove the bones and chop finely.

6. Strain the broth and put on heat, put fish, spices, salt, garlic and greens in it. Boil for about 5-7 minutes.

7. Heat the cream and add to the soup along with the flour diluted with broth. Boil.

8. A few seconds before turning off the heat, add lemon juice to the soup.

9. Serve, garnished with lemon slices and greens.

Fish soup with cream, mintai and mushrooms


• 650 g of pollock fillet;

• 170 ml of cream;

• two bows; • two champignons;

• one carrot;

• a couple of parsley sprigs;

• 2 tbsp. l wheat flour;

• 30-35 ml of vegetable oil;

• salt.


1. Wash fish fillet, divide into two parts. One part to put to boil with half of the cleaned and washed carrots.

2. The second part of the fish cut and put the stew, along with pre-chopped onions and the remaining carrots. After 10 minutes, add the sliced ​​champignons.

3. Dry the flour in a dry pan to brownish, dilute with vegetable oil and 100 ml of broth from the pan.

4. Pull the fish fillet out of the broth and cut into large pieces with boiled carrots.

5. Grind stewed vegetables with mushrooms and fish to a gruel with a blender.

6. Strain the broth, put on heat and add mashed stew ingredients and flour in the broth. Put the sliced ​​fish with carrots and cook for a couple of minutes.

7. Add cream, boil for another 5 minutes and let it brew.

8. Serve garnished with parsley sprigs.

Fish soup with cream - tricks and useful tips

• It is not advisable to digest the fish, otherwise it will turn out dry.

• When cooking soup from salted, smoked or canned fish, it is better to add salt at the end so as not to over-salt the dish.

• Greens are advisable to add when boiling soup is boiling, otherwise it will lose its green color and will be brown.

• Cream suitable for any soup fat, the taste of this does not change much.

• If desired, several types of fish can be used in the soup.

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