Pollock soup - a dish with excellent taste! Cooking the right pollack fish soup with vegetables, eggs, cereals, cheese, milk

Pollock soup - a dish with excellent taste! Cooking the right pollack fish soup with vegetables, eggs, cereals, cheese, milk

Pollock - a modest cod fish.

But despite this, from it you can cook a huge number of different dishes, including soups.

Yes, they are made from pollock very tasty and fragrant.

And the preparation of excellent first course - this is the height of culinary excellence.

Cook a delicious soup of this fish?

Pollock Soup - General Cooking Principles

If the fish is frozen, then before preparing the dish you need to let it thaw. To do this, simply leave on the shelf in the refrigerator. And if there is no time, then keep at room temperature. Then sand the skin and the internal cavity, remove the tail and head. They can be used for boiling broth. Often, pure fish fillets are used to make fish soup.

Which vegetables to put in the soup:

• potatoes;

• bulb and green onions;

• carrot;

• tomatoes;

• pepper.

Vegetables can be roasted before laying in a pan or toss in raw. For satiety and taste, cereals are often added: rice, millet, pearl barley, sometimes soups are cooked with lentils and green peas. Some dishes put cheese, add dairy products, eggs.

Season fish soups with mintai greens. Of the spices leading: black pepper and peas, bay leaf, cloves, basil and lemon balm. When cooking dishes, you can add spices to your taste. Some housewives prefer to use ready-made mixture of spices for fish.

Recipe 1: Pollock Vegetable Soup

Recipe of pollock soup with lung vegetables in every sense of the word. It is low-calorie, easy to prepare and is well absorbed by the body.


• 800 grams of pollock;

• 5 potatoes;

• 2 onions;

• 1 leaf of laurel;

• 20 ml of oil;

• 3 peppercorns;

• 2 carrots;

• salt;

• parsley.


1. We wash and gut pollock, cut off the heads, tails and put them in a saucepan. Add cold water, peppercorns, laurel leaf, one onion cut in half and cook broth for half an hour, strain. 2. Cut potatoes into cubes. Put in boiling broth and cook for 5 minutes.

3. Add salt and diced onions into cubes, then carrot cut into strips. Boil two more minutes.

4. Cut the carcasses of pollock into pieces of 3 centimeters and also run into the pan.

5. Cook at a slow boil until the potatoes are completely soft.

6. Refill parsley, pour in oil and turn it off.

Recipe 2: Pollock Fish Soup with Rice

For the preparation of fish soup from pollock we need fillets. But if you want to get a more rich dish, you can first boil the heads with ridges and tails in water, and then prepare the soup in the filtered broth according to the recipe.


• 700 grams of pollock fillet;

• a handful of rice;

• spices;

• 1 onion;

• 3 potatoes;

• 1 carrot;

• greenery;

• 3 tomatoes.


1. Boil 1.7 liters of water, throw coarsely chopped potatoes, cook for about five minutes.

2. Add the washed rice, you can salt the soup.

3. After boiling add chopped pollock fillet. Pieces can be any size, but not large.

4. Fry the carrot and chopped onion in a skillet.

5. We rub tomatoes, we throw out a skin. Sent to the pan, evaporate the moisture for a couple of minutes, the fire can be made big.

6. Once the rice is cooked, add the vegetable roast.

7. Put in the soup greens, bay leaf, you can add other spices. Turn off. We do not give the dish for a long time to stand on the stove, otherwise the rice will get fermented.

Recipe 3: Pollock soup with millet

Millet is an ideal supplement for fish soups. It does not interrupt their taste and adds to the heartiness.


• 400 grams of pollock;

• 1 carrot;

• 2 liters water;

• 1 sweet pepper;

• 0.5 glass of millet;

• 1 onion;

• spices;

• butter;

• 6 potatoes.


1. Cut the peeled pollock into large chunks, pour in water and bring to a boil. Remove the foam.

2. Cut and throw potatoes to the fish. Boil two minutes. 3. Millet sorted, washed and thrown into the pan. Now you can salt the soup.

4. Fry chopped onion in butter, add grated carrots and diced pepper. Fry vegetables until ready.

5. Check the potatoes in the soup. If it is easily pierced, then send fried vegetables to the pan.

6. Boil for about two minutes, throw the bay leaf, greens and you're done! Before serving, let the soup stand for about ten minutes.

Recipe 4: Pollock fish soup with lentils

For this pollock fish soup, it is better to use orange or red lentils. With green or yellow cereal it turns out not so tasty. It is not necessary to soak the lentils in advance, it will cook perfectly well.


• 300 grams of pollock fillet;

• 100 grams of lentils;

• 1 celery stalk;

• 1 carrot;

• 2 potatoes;

• greenery;

• spices.


1. Pour in 1.5 liters of water, let it boil and add lentils. Cook for 10 minutes.

2. While the lentils are cooked, peel and dice the potatoes. Carrots and celery sticks.

3. Add carrots to the pan first, potatoes in a minute. Five minutes later, we toss celery.

4. Cut the pollock fillet into small pieces and throw after the vegetables, salt the dish and cook until done.

5. At the end add chopped greens, throw pepper and bay leaf. Turn off and let stand twenty minutes on the stove to reveal the taste of the dish.

Recipe 5: Pollock soup with eggs

Egg version of fish soup with mintai. Fast and very simple. Eggs can be boiled separately and added to each plate, but it is better to proceed as in this recipe.


• 0.5 kg pollock;

• 6 potatoes;

• 1 bow;

• 1 carrot;

• 1 bay leaf;

• greenery;

• salt with pepper;

• 2 eggs.


1. Chopped potatoes into large cubes and boil for five minutes.

2. Now we cut the fish and send it to the soup, add some salt. 3. Cut the carrot, chop the onion and throw over the fish after boiling.

4. Cover and cook at a slight boil for about 10-12 minutes. It all depends on the potato, if there is a lot of starch in it, then it will cook quickly.

5. We taste, add salt and pepper, keep the chopped greens in the ready, but do not throw them yet.

6. Break eggs into a bowl and whisk with a whisk.

7. Add the fire to the soup began to gurgle, pour the eggs with one hand, and take the spoon with the other hand, stir the stream intensively. This should be done so that the eggs are distributed in fish soup with a thin spider web.

8. We throw greens, give boil and is ready! Soup does not need to insist, it can be immediately poured into plates.

Recipe 6: Pollock Fish Soup with Cheese

The combination of processed cheese and fish for someone may seem unusual, but in fact it is very tasty. The dish turns out very fragrant, nourishing, with a rich broth. Cheese we take the most simple, in aluminum foil.


• litere of water;

• 2 potatoes;

• 200 grams of pollock fillet;

• 1 small carrot or 0.5 from a large root;

• 1 onion;

• butter;

• spices;

• any greens;

• 100 grams of cheese.


1. Immediately throws the cheese in the freezer, so it will be easier to rub it.

2. Boil water, throw potatoes, chopped into cubes. Boil five minutes.

3. Salt the soup and throw in slices of pollock. Cook together almost to readiness.

4. Make the usual roast of chopped onions and carrots. It is necessary to brown them well to make the broth beautiful. Butter is better to use cream.

5. Once the potatoes are cooked, put the vegetables from the pan into the pan.

6. Next, we get cheese, remove the foil and rub into large chips. Throw in the soup and give boil, stir, so that the pieces melt faster in the broth.

7. We throw greens, pepper, if necessary, add more salt and turn it off.

Recipe 7: Pollock Soup with Milk

Recipe of milk fish soup from pollock, for which fillets are required. The dish is unusual, but very aromatic and rich, has a pleasant creamy taste.


• 400 grams of fish fillets;

• 4 potatoes;

• 2 spoons of butter, it is better to take cream;

• 2 tablespoons of flour;

• 1 onion;

• 600 grams of medium fat milk;

• 500 ml of water;

• parsley leaves;

• spices.


1. Clean the onion, finely chop.

2. Melt the butter in a skillet and fry the cooked onion a little.

3. As soon as the onions redden, add flour, stir and give it a little to fry.

4. Put the flour and onions in the pan, add water. You can pour boiling water immediately.

5. Peel the potatoes, then cut into cubes and send to the pan, salt and cook for about ten minutes.

6. Cut fish fillets in small pieces. You can simply strip across one centimeter. Add to the soup and cook for about 10 minutes.

7. Separately, boil the milk and send it to the dish, stir it, cook a few more minutes.

8. At the end put another salt, pepper and fill the dish with greens.

Recipe 8: Pollock Fish Soup with Barley

Not for nothing that pearl barley was called pearl before. It is able to transform and enrich any dish. And pollock soup is no exception. Groats must be soaked overnight in cold water, and you can boil in advance, then the cooking time of the dish itself will be reduced to a minimum.


• 500 grams of pollock;

• 70 grams of cream. oils;

• 3 potatoes;

• 100 grams of barley;

• 1 onion;

• 1 medium sized carrot;

• spices;

• parsley;

• green onion.


1. Boil barley almost to readiness, water is drained.

2. In the pan, we throw in the pieces of pollock, pour about two liters of water and let it boil. We catch foam.

3. Add the potato pieces, cook for seven minutes. Now you can salt. 4. In the pan melt the butter, put the onion in it, fry.

5. Add grated carrot to onion, fry until rosy color, turn it off.

6. Add pearl barley to the pan and bring the soup to readiness.

7. Dress with spices, throw bay leaves, add chopped parsley.

8. Pour the pearl-barley soup into plates and thickly sprinkle with green onions, pre-washed and chopped.

Pollock Fish Soup - Tips and Tricks

• A tasty soup made from pollock will only come out on a good broth. If you have time, then you can pre-boil heads with tails, abdomens and various illiquid pieces. Or cook vegetable broth from the roots and spices. Then the broth must be filtered and cooked for the selected recipe.

• Pollock is quite dry and contains a bit of fat. Therefore, adding fat to the soup is welcome. Especially good with this fish is butter. On it you can fry vegetables or just throw a slice into the pan.

• Lemon is an aromatic additive that perfectly matches fish soups. You can add a fragrant lobule to the plate when serving, or squeeze out some juice in a saucepan. But it is not recommended to add slices to the total mass, since the rind will transfer bitter taste to the hot dish.

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