Quick & Tasty Mackerel Soup

Quick to prepare, very tasty and low-calorie fish soup. In total, mackerel soup takes only half an hour to cook. The recipe is very easy, even a novice cook can handle it. Mackerel is a very tasty fish, but it has few bones and no scales at all, i.e. the fish does not require special preparation or cleaning.
cook time: 30 min
Ruby Colston
Quick & Tasty Mackerel Soup

Nutrition Facts (per serving)

28
Calories
1g
Fat
3g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt 0.5 tbsp
Water 2.5 l
Potato 3 pc
Bay leaf 1 pc
Carrot 1 pc
Dill 1 tbsp
Semolina 1 tbsp
Mackerel 1 pc
Allspice 4 pc

Recipe instructions

Step 1

Step 1
How to cook fresh frozen mackerel soup? To cook aromatic mackerel soup, take one medium-sized fresh-frozen mackerel and leave it at room temperature for 15-20 minutes. It is not necessary to completely defrost, the fish defrosts quickly while the fish soup is cooking, and when slightly frozen, it is even better cut into pieces. Also for the fish soup, peel and wash the potatoes, onions and carrots well.

Step 2

Step 2
Fish cooks very quickly, so start not by cooking the broth, but by boiling the vegetables. Place a pan of water on the fire. While the water is boiling, cut the peeled potatoes into small cubes.

Step 3

Step 3
Ukha does not like fried vegetables. Real fish soup is cooked over a fire and contains only boiled vegetables. Cut the carrots into slices. To make carrots look more elegant in soup, you can cut them into shapes. To do this, make shallow cuts along the carrot and then cut 3-4 strips from different sides.

Step 4

Step 4
Then cut the carrots crosswise, you will get something similar to flowers. The remaining carrot strips can be eaten or, as I do, cut into several pieces and also sent to the ear.

Step 5

Step 5
Place the chopped carrots and potatoes into a pan of boiling water at the same time. Cook for 10 minutes.

Step 6

Step 6
Meanwhile, finely chop one onion. Send the onion to the soup with the potatoes and carrots. Cook for another 10 minutes.

Step 7

Step 7
Clean the slightly thawed mackerel from the entrails, cut off the head and fins, and wash. Then cut into portions (6-7 pieces).

Step 8

Step 8
As I said, the fish cooks quickly, so add it to the pan last. A little trick: at the same time as the fish, add one level tablespoon of semolina to the fish soup to thicken the broth. The semolina in the ear will be almost unnoticeable, but the broth will become richer and richer.

Step 9

Step 9
Also add half a spoon of salt, one bay leaf, allspice. Cook for another 10 minutes. Add finely chopped dill and turn off the heat. Let the ear sit for a while.

Additional rubrics

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