Few people know how to cook fish soup. Indeed, in our country, such a dish is usually made on the basis of beef broth. But if you want to diversify your diet and surprise your household with an unusual dinner, we recommend making delicious and rich fish soup for them.
In this article we will tell you how to cook this dish from a frozen product and canned.
We make a hearty and tasty borsch with fish
If you decided to use frozen fish for cooking red soup, then before heat treatment it should be kept in the refrigerator until it thaws. After all, the only way you can remove all inedible elements from the product. But first things first.
So, homemade fish soup requires the use of the following ingredients:
- fresh-frozen pollock - 1.5 pcs.;
- filtered drinking water - about 2 l;
- medium-sized potatoes - 2 pcs.;
- deodorized sunflower oil - 35-45 ml (for frying vegetables);
- carrots as juicy and fresh as possible - 1 pc.;
- medium-sized beets - 2 tubers;
- bitter white onion - 1 large head;
- sauerkraut - a few large spoons with brine;
- greens, salt and pepper - apply at discretion.
Treatment
Fish soup is delicious with any kind of fish. We decided to use pollock. It should be thawed, rinsed, and then cleaned from the insides, remove the fins and tail. Further, it is required to pull off the whole skin from the fish, and clear the meat from stones. As a result, you should get a clean fillet, which must be divided into large pieces.
Vegetable preparation
The presented dish includes the same set of products as borscht cooked in beef broth. So, you need to thoroughly wash the acquired vegetables and start chopping them. Onions and potatoes should be cut into cubes, and grate carrots and beets on a large grater. As for fresh herbs, it only needs to be chopped.
Passing some components
Due to the fact that borsch with fish is cooked using low-fat varieties of the product, it is necessary to lay out additional vegetables in it. To do this, in a saucepan, heat the vegetable fat, and then put the carrot and onion in it. Fry these ingredients until they are brownish. At the end, vegetables should be seasoned with pepper and salt, and then left aside (while the borsch is being cooked).
Cooking red soup on the stove
After processing vegetables and fish, you can start the heat treatment of the entire first dish. First you need to boil water in a pan, and then put slices of pollock in it, season with pepper and salt. After 20 minutes, the fish must be removed from the broth and left on a plate. Next, add sauerkraut and grated beets to the soup. It is advisable to cook these ingredients within 24 minutes. After that, they should add potatoes with chopped herbs, and then cook everything for about ¼ hour.
Final stage
After the potatoes become soft, the previously cooked fish and sauteed vegetables should be lowered into the broth. Having tasted the dish, it requires additional spices to be laid out (according to personal desire). After five minutes, the borsch should be removed from the heat, and then kept closed for about ¼ hour.
Correctly bring red soup to the table
About how to make borsch with canned fish, we will talk a little further. Now I want to tell you how to serve the dish described above to the family table.
After a short exposure under the lid, red soup needs to be poured into plates and presented to family members. In addition, such a dinner should be seasoned with sour cream or mayonnaise, as well as sprinkled with chopped parsley. Enjoy your meal!
Cooking delicious and fragrant borsch with sprats in tomato
If you do not want to bother with fresh-frozen fish for a long time, then we suggest using a canned product instead. For cooking borsch, we decided to use sprats in tomato.
So, we need the following ingredients:
- canned sprat in tomato - standard jar;
- filtered drinking water - about 2 l;
- unreserved red beans - ½ cup;
- carrots as juicy and fresh large as possible - 1 pc.;
- medium-sized beets - 2 tubers;
- bitter white onion - 1 large head;
- greens, table salt and pepper - apply at discretion;
- fresh white cabbage - about ¼ of a small head of cabbage.
Ingredient preparation
Borsch with beans and fish is an ideal dish for a hearty family dinner. Besides the fact that such a soup turns out to be very tasty, its preparation time pleasantly surprises. So, to create a full-fledged hot dish of canned fish, you may need only 40-50 minutes of free time.
To make a delicious borsch with sprats in tomato, first you need to carefully process the vegetables. They must be washed, cleaned and started grinding. White cabbage needs to be finely chopped, carrots and beets should be grated, and cut the onion into cubes.
As for beans, it should be washed well in a colander beforehand, and then put in a bowl and pour with ordinary filtered water. In this state, it is desirable to leave the bean ingredient for a day. During this time, it absorbs all the liquid, so for its heat treatment it will not take much time.
Cook delicious red soup
Having prepared the ingredients, you should start cooking them on a stove. To do this, pour drinking water into the pan, and then boil it quickly. Next, in a much-boiling liquid, you need to put white cabbage, soaked beans and beets. Cook these vegetables preferably for 26 minutes. After that, they need to add carrots and onions. Cook all the ingredients together for about another ¼ hour. At the same time, it is recommended to additionally flavor them with pepper and salt.
Final stage
After the vegetables and red beans become soft, you should add canned sprat directly with tomato dressing to them, mix thoroughly with a large spoon. Having seasoned the soup with fresh herbs, it must be cooked with the lid open. After boiling the ingredients for about 5-8 minutes, they need to be removed from the stove and kept closed for about ¼ hour.
We serve a delicious and rich dish to the table
As you can see, borsch with sprats is prepared very easily and simply. After the red first dish is infused and absorbs all the flavors of canned fish, it can be safely distributed on the plates. Additionally, such a lunch is required to flavor with mayonnaise or sour cream. Serve it for a family dinner should be along with a slice of white or dark bread. Enjoy your meal!
To summarize
Cooking borsch with sprats or with fresh-frozen fish is much easier and simpler than using beef. Firstly, it does not take much time to prepare such a meal, and secondly, this meal is much cheaper. After all, fish, including canned, costs much less than a piece of meat.
If you want to make such a soup for the festive table, then instead of pollock or sprats in tomato it is recommended to use salmon or trout. With the aforementioned fish, your borscht will turn out to be even more satisfying, aromatic and rich. To verify this, we suggest making such a red dish yourself.