How to cook fish soup? Lenten dish - borsch with fish

A few people can cook fish soup. After all, in our country, this dish is usually done on the basis of beef broth. But if you want to diversify your diet and surprise your family with an unusual dinner, we recommend making a tasty and rich fish soup for them.

In this article, we will tell you how to prepare this dish from a frozen product and canned.

We make rich and tasty borscht with fish

If you decide to use frozen fish to make a red soup, then it should be kept in the refrigerator before heat treatment until it recoils. After all, only so you can remove all inedible elements from the product. But first things first.

So, home-made fish soup requires the use of the following ingredients:

• Alaska pollock - 1,5 pieces;
• Drinking water filtered - about 2 liters;
• Potatoes of medium size - 2 pcs .;
• Sunflower oil deodorized - 35-45 ml (for roasting vegetables);
• Carrots the most juicy and fresh - 1 piece;
• Beets of medium size - 2 tubers;
• Onion white bitter - 1 large head;
• Sauerkraut - a few large spoons with brine;
• Greens, salt, and pepper - apply at your discretion.

Treatment

Fish soup is delicious with the use of any kind of fish. We decided to use pollock. It should be thawed, rinsed, and then cleaned of the viscera, removed fins and tail. Further from the fish it is required to pull all the peel, and the meat is cleaned from the bones. As a result, you should get a clean filet, which must be divided into large pieces.

Preparation of vegetables

The presented dish includes the same set of products as borscht prepared on beef broth. So, the vegetables you need to be carefully washed and start to grind them. Bulbs and potatoes should be cut into cubes, and carrots and beetroot should be rubbed on a large grater. As for fresh greens, it is only needed to chop it.

Passekrovka some components

In view of the fact that borsch with fish is prepared with the use of low-fat varieties of the product, it should be additionally put out the seasoned vegetables. To do this, it is necessary to warm vegetable fat in the saucepan, and then put a carrot and an onion in it. Fry these ingredients until they are brownish. In the end, vegetables should be sprinkled with pepper and salt, and then left aside (while borsch is being cooked).

Boiling red soup on the stove

After processing vegetables and fish, you can begin to heat the entire first dish. First, you need to boil the water in a saucepan, and then put into it pieces of Alaska pollack, sprinkle with pepper and salt. After 20 minutes, the fish should be removed from the broth and left on a plate. Then in the soup should be added sauerkraut and grated beets. Prepare these ingredients preferably for 24 minutes. After that, they should be added to the potato with chopped greens, and then cook all about ¼ hour.

The final stage

After the potatoes become soft, you must lower the previously cooked fish and the vegetables in the broth. Having tasted the dish, it is required to additionally lay out any spices (at personal request). After five minutes, the borsch should be removed from the fire, and then kept in the closed position for about ¼ hour.

Correctly present the red soup to the table

About how to make borsch with fish canned food, we will tell a little further. Now I want to tell you about how to serve the dish described above to the family table.

After a short exposure under the lid, the red soup should be poured over plates and presented to family members. In addition, such a dinner should be sour with sour cream or mayonnaise, and sprinkle with chopped parsley. Bon Appetit!

We prepare a delicious and aromatic borsch with sprat in tomato

If you do not want to fuss with fresh-frozen fish for a long time, we suggest using a canned product instead. To prepare the borsch we decided to apply the sprat in tomato.

So, we need the following ingredients:

• Sprat canned in tomato - standard jar;
• Drinking filtered water - about 2 liters;
• Red kidney beans - ½ cup;
• Carrots the most juicy and fresh large - 1 pc .;
• Medium-large beet - 2 tubers;
• Onion white bitter - 1 large head;
• Greens, salt and pepper - apply at discretion;
• Fresh cabbage - about ¼ small head.

Preparation of ingredients

Borsch with beans and fish is an ideal dish for a hearty family dinner. In addition to the fact that such a soup is very delicious, its cooking 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 properly treat the vegetables. They need to be washed, cleaned and commenced grinding. White cabbage must be finely chopped, carrots and beets must be grated, and the onion cut into cubes.

As for beans, it should be washed well in a colander well beforehand, and then put into a bowl and poured with ordinary filtered water. In such a state, the bean ingredient should be left for a day. During this time, he absorbs all the liquid, so for its heat treatment will not take much time.

We cook tasty red soup

After preparing the ingredients, you should start cooking them on the stove. To do this, you need to pour the drinking water into the pan, and then quickly boil it. Then, in a high-boiling liquid, white cabbage, soaked beans and beetroot are required. Cook these vegetables preferably for 26 minutes. After that, you need to add carrots and onions to them. Prepare all the ingredients together for another ¼ hour. In this case, they are recommended to be additionally flavored with pepper and salt.

The final stage

After the vegetables and red beans become soft, they should be added canned sprats directly with tomato dressing, mix thoroughly with a large spoon. Having sprinkled the soup with fresh herbs, it must be cooked with the lid open. Boiling ingredients about 5-8 minutes, they need to be removed from the plate and kept in closed form for about ¼ hour.

We serve a tasty and rich dish to the table

As you can see, borsch with sprat cooks very easily and simply. After the red first dish is infused and absorbs all the aromas of canned fish, it can be safely distributed around the plates. In addition, such a lunch should be flavored with mayonnaise or sour cream. Serve him to a family dinner followed by a piece of white or dark bread. Bon Appetit!

Let's sum up the results

Boil borscht with sprat or with freshly frozen fish is much easier and easier than using beef. Firstly, it does not take much time to prepare such a dinner, and secondly, this lunch costs much less. After all, fish, including canned, costs much less than a piece of meat.

If you want to make such a soup to a festive table, then instead of pollock or sprat in tomato it is recommended to use salmon or trout. With the mentioned fish, your borsch will turn out even more nutritious, aromatic and rich. To see this, we suggest making such a red dish yourself.