Catalog

Fish soup

Recipes found: 392

Perch soup

Hearty and aromatic soup. A delicious and very fragrant recipe for ruffe soup that will delight not only you, but also your loved ones. Thanks to its seasoning, this soup turns out to be hearty and rich.

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60 min4 serv.

Sturgeon Fish Soup over a Campfire

Hearty and aromatic soup. Fish soup is the perfect dish for a hike or picnic. You can use numerous types of fish and even crayfish to make it. Today I'll tell you. Serve the soup hot.

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50 min4 serv.

Fish Head Soup

Perfect for lunch. You can make fish soup using the heads of any large fish; if they're large, you can cut them into pieces. Be sure to remove the gills and eyes—gills will make the soup bitter, and eyes will make the broth cloudy. If you don't like dealing with fish heads in your bowl, remove the meat from the heads and add it directly to the soup. Serve the soup hot.

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180 min4 serv.

Classic with pickled cucumbers

The recipe won't take much time. "Harcho" has a very rich flavor thanks to the meat and spices. Sugar is needed to balance the acidity from the tomatoes. Use long-grain rice, but avoid parboiled rice as it will alter the taste. Dry adjika, hot pepper, and coriander work perfectly for cooking, and cilantro, parsley, and dill are great as fresh herbs. If you're trying any spices for the first time, be sure to add them carefully. Serve with fresh herbs and sour cream.

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30 min4 serv.

Pike soup with tomatoes

A hearty first course. Colorful pike soup is not only delicious but also healthy. Both adults and children will gladly eat it. Serve the soup with fresh unsweetened baked goods, various spicy sauces, etc. It takes only 25-30 minutes to prepare. Ladle into bowls and serve.

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40 min4 serv.

Fennel and Celery Soup

A hearty first course. It's best to prepare the soup fresh and serve immediately, as a crust forms on the surface as it cools, and stirring will result in lumps. When serving, you can garnish the soup with croutons, breadcrumbs, or sprinkle with grated Parmesan. If you replace the chicken broth with water, you'll get an excellent Lenten soup. Serve the soup hot.

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60 min4 serv.

Double pike soup with millet

A hearty first course. For preparing the soup, millet is used and potatoes are not added. The onion imparts its flavor and aroma during the broth cooking stage, making it a great option if you dislike boiled onions. Also, there's no need to spend much time preparing small fish—just remove the gills and innards. The scales are left on, as the fish is only used for making the broth and not consumed afterward. Millet has a slightly bitter taste, so to remove it, be sure to soak the millet in hot water and thoroughly rinse it in warm water.

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35 min4 serv.

Salmon Belly and Millet Soup

Hearty and aromatic soup. All fish lovers will truly appreciate salmon belly soup. It turns out very rich and nutritious. The dish should be served hot, straight from the stove, together with bread products, garlic, or garlic sauce. The soup is ready to serve.

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40 min4 serv.

Fennel Cream Soup

Perfect for lunch. This soup can be made with any broth—chicken, mushroom, meat, or simply vegetable broth. Fennel gives the soup a distinct, vibrant flavor. In addition to fennel, you can use your favorite vegetables. For extra heat, add chili and spices. Serve the soup with croutons, fresh herbs, and sour cream.

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60 min4 serv.

Chicken soup with eggs

Hearty and aromatic soup. We prepare the soup using chicken broth; you can use any part of the chicken available in your fridge. Be sure to add a sauté of carrots and onions, as well as potatoes. Another essential component of the soup is the batter made from eggs and flour. The soup turns out aromatic, filling, rich, and simply delicious. I hope you'll like this recipe and will cook this soup more than once. Serve the soup hot.

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60 min4 serv.

Lentil purée soup with bacon

The recipe won't take much time. We'll prepare a light broth using chicken legs. The soup gets its bright flavor and rich aroma from the addition of bacon—preferably smoked bacon. Lentils will give the soup a unique silky texture and pleasant taste. This soup can be served with bread, croutons, or fresh herbs. Be sure to keep this recipe in mind—it's a perfect option for varying your diet. Ladle into bowls and serve.

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60 min4 serv.

Salmon fish soup cooked over an open fire

If you're on a hiking trip and it's quite cold, I recommend adding some grain for heartiness. Usually, millet or rice is added. I have a 12-liter pot; if you have fewer people to feed, reduce the ingredients proportionally. Fish soup cooked outdoors turns out incredibly delicious and aromatic! This wonderful dish is also very simple to prepare. Be sure to try it!

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25 min4 serv.

Mushroom pie from frozen mushrooms

You can prepare this colorful mushroom pie any time of the year and serve it for lunch to the whole family. It is especially delicious with garlic croutons, toasted bread, and lavash. Serve the dish hot.

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40 min4 serv.

Zucchini puree soup with processed cheese

The recipe won't take much time. You can use zucchini of any ripeness for the soup. Young zucchinis don't necessarily need to be peeled or deseeded. To make grating easier, slightly freeze the cheese or grease the grater with vegetable oil. You can make the croutons yourself or simply add store-bought ones. Serve the soup hot.

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60 min4 serv.

Red fish soup with cream

Hearty and aromatic soup. To me, there's no better soup in late autumn or winter than a rich fish soup made with red fish and cream. And even more so if the soup isn't just reheated, but freshly made, right off the stove.

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30 min4 serv.

Trout soup with rice

Hearty and aromatic soup. You can prepare this flavorful fish soup in just half an hour if you have trout or parts of this fish. To make the dish more filling, add rice to the soup. Don't forget garlic and fresh herbs—they perfectly enhance the taste of this hot dish. The soup is ready to serve.

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60 min4 serv.

Fish soup with fennel

The soup is simple and quick to prepare. I've long dreamed of making bouillabaisse at home, but never dared to — after all, its preparation is quite complex and time-consuming. At the same time, I really love the most basic, yet incredibly tasty Russian fish soup, ukha. I combined the two recipes, and ended up with a very delicious fish soup with fennel. This fish soup with fennel turns out just as tasty and rich as traditional Russian ukha, but thanks to more luxurious ingredients, it looks more elegant on the table. I highly recommend giving it a try. Ladle into bowls and serve.

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35 min4 serv.

Pike and millet soup

A hearty and aromatic soup. If you're preparing pike soup for adults, be sure to add an uncut chili pepper pod while cooking. You can also pour 50 ml of good-quality vodka into the broth at the end of cooking—this is especially appropriate on cold, frosty days.

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40 min4 serv.

White ukha

Perfect for lunch. White ukha is very easy and quick to prepare. Add millet if desired. Either way, you'll get a fragrant, healthy, and delicious soup. The soup is ready to serve.

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60 min4 serv.

Beef borscht with butter and vinegar

The recipe won't take much time. Aromatic borscht is the perfect hot dish for a family lunch. Butter will add a subtle sweetness and creaminess to its flavor, while vinegar will provide a pleasant tang. You won't even notice how quickly your plate empties! Don't forget to serve the dish with bread, lavash, croutons, toast, or garlic pampushky. Serve the soup hot.

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30 min4 serv.

White amur borscht

The recipe won't take much time. You can happily enjoy a rich fish soup at home by buying or catching a grass carp. This meaty fish will make a very aromatic and delicious soup—everyone will surely ask for seconds. Serve the soup hot.

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25 min4 serv.

Fish soup with capelin caviar

Colorful and delicious soup with smelt roe can be served even during Lent when fish is allowed. Children will enjoy this dish too, especially with the addition of sour cream. Serve the fragrant soup with bread, lavash, toasted croutons or garlic bread. Garnish with herbs and sour cream.

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60 min4 serv.

Soup

The recipe won't take much time. Despite all the simple ingredients, the soup turns out very tasty, aromatic, and thick. Sometimes polivka is prepared without potatoes, but with them it becomes not only tastier but also thicker. If desired, you can add the aromatic water in which the mushrooms soaked to the soup—this will make it even more delicious. Serve the soup hot.

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25 min4 serv.

Fish soup

A hearty and aromatic soup. A truly golden fish soup is made from red fish with the addition of turmeric or curry to the broth. If you don't have these spices on hand, you'll need a bit more carrot, but it should be grated on a fine grater before adding to the broth. Ladle into bowls and serve.

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60 min4 serv.

Pike and zander soup

The soup is simple and quick to prepare. The fish soup becomes so rich that after cooling a few hours in the refrigerator, it resembles aspic. You can add fish to the soup in bone-in pieces or as fillet. Use any herbs you prefer. The soup is ready to serve.

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30 min4 serv.

Salmon soup

Perfect for lunch. Salmon (or fish set) soup is not only delicious but also healthy! If preparing the soup for children, do not add garlic, and you can replace parsley with dill or celery greens—they will give the soup an unforgettable taste and aroma. Serve the soup hot.

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30 min4 serv.

Fish soup from frozen fish

The soup is easy and quick to prepare. A simple yet very tasty and aromatic fish soup made with basic ingredients at home. Your family will surely appreciate it—give it a try when you get the chance. Serve the soup hot.

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40 min4 serv.

Pollock soup with rice

A hearty soup dish. Pollock fish soup is quick and easy to prepare. This fragrant, healthy, and delicious soup is perfect for all fish lovers. Feel free to add your favorite spices and seasonings for fish soup. Serve hot.

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60 min4 serv.

Beef and zucchini soup

The soup is easy and quick to prepare. This delicious soup will keep you warm on cool days, nourish your body, and fill you with great mood for further work. Serve it with croutons, toast, breadsticks, lavash, etc. Serve with fresh herbs and sour cream.

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35 min4 serv.

Red bean soup (vegan)

Perfect for lunch. Bean soups, thanks to the beneficial properties of this excellent legume, play an important role in our diet. After all, the plant-based proteins in beans can replace animal proteins and are even better absorbed by the body. Therefore, bean dishes are always healthy and quite filling. A vegetarian bean soup is a simple dish that won't take much of your time. You can use dried beans in the recipe, provided you soak them beforehand. However, any dish should not only taste good but also look appealing. Dried red beans will turn the soup dark after cooking, making it less visually attractive. Yet the taste and nutritional value remain the same. I prefer using canned beans. Serve the soup in bowls and enjoy.

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360 min4 serv.

Bone broth in a multicooker

A hearty and aromatic soup. Bone broth made in a multicooker is delicious both hot and cold. Serve it with garlic sauce, mustard, or horseradish with beetroot, along with bread slices, croutons, toasted bread, etc. Serve the soup hot.

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60 min4 serv.

Sturgeon soup

A hearty first course. Let me warn you right away—this is by no means ukha, but simply a sterlet soup! Ukha, of course, is prepared in a completely different way. Whenever I have the chance to buy fresh, high-quality sterlet, I grab it without hesitation and make this soup. The dish has become a favorite not only of my husband, but even of the children, who are usually quite indifferent to soups. So let's dive into the recipe and cook it ourselves. Good luck!

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