Mackerel Soup

Mackerel is a thermophilic schooling pelagic fish of the Smokbrian family, which includes more than 12 genera of fish with numerous species. Fish mackerel is a wonderful swimmer, so it can make extensive migrations, is widespread in the Atlantic waters, sometimes reaches the waters of the Barents and White Seas, and also lives along the American coast of the North Atlantic. The maximum size is 65-66 cm, it feeds on pelagic crustaceans and small fishes.

Mackerel - an unusually tasty and very useful fish, so it is successfully used in cooking. This wonderful fish may well be called exquisite, since it has a mass of useful qualities. Fish mackerel is fat enough, it has a lot of protein, which is much more quickly absorbed than, for example, beef protein, as well as trace elements such as sulfur, phosphorus, zinc, potassium, manganese and sodium.

Everyone who has ever tried this wonderful fish, is noted for its excellent taste, which is exceptionally combined with a wide variety of dishes and products. Many restaurants offer in their menu a soup of mackerel, stuffed mackerel, various pâtés and rolls with its "participation." It is very nutritious and tasty, it is used for soups, it is stuffed, fried, baked and used as a filling for pies. Also very delicious is the mackerel sauerkraut, which is cooked quite simply and quickly. If possible, it is best to buy quick-frozen or fresh mackerel for these purposes.

Fish soup from mackerel with pearl barley

Ingredients: one large mackerel, onion, three potatoes, carrots, a tablespoon of pearl barley, 50-70 grams of butter, one tomato or 30 grams of tomato puree, dill, parsley, cloves, peppercorns, salt.

Mackerel soup is very simple to prepare, the combination of pearl barley and fish gives it a special, piquant taste and thick flavor.

The fish should be cleaned, rinsed, cut into large quantities and sent to boiling water for 10-15 minutes. Remove foam as soon as possible to avoid clouding the broth. Remove the prepared fish and allow to cool. Remove the skin, separate the fillets from the bones and cut them into pieces of medium size. Wash the pearl barley thoroughly and boil it. Through the cheesecloth or strainer strain the broth to get rid of the pits. Peel potatoes, cut into cubes or cubes and send to boil in fish broth. In the meantime, peel the onions and carrots, grate the carrots or grind them in a combine, cut the onions into cubes, send them to a skillet with hot oil and fry. In broth add the boiled pearl rump and fried vegetables, boil for a couple of minutes, add salt, add bay leaf, pepper and cloves. After the broth was boiled, put the cut fish into the pan and cook for a couple of minutes. A soup of mackerel is served on the table, sprinkled with finely chopped herbs.

Smoked Mackerel Soup

Ingredients: 400 grams of smoked mackerel, leeks, 2 onions, 30 grams of tomato or 3 tomatoes, parsley root, 2-3 tbsp. Tablespoons of butter, one carrot, 500 grams of potatoes, for broth 1.5-2.0 liters of water, salt, sour cream, parsley and dill.

Wash the leeks, dry with a paper towel and cut. Peel onion, wash, cut into rings. Carrots should be washed, brushed, cut with bars or thin strips. Wash the parsley, dry it, grind it. Then carrot, leeks, onions and parsley to pass in the oil for several minutes and put the tomato and 50-70 ml of hot water, mix. Peel the potatoes, wash them, cut them into slices or slices. Boil water, dip potatoes into it, cook until cooked. With smoked mackerel, remove the skin, separate the fillets from the bones, select small bones. Then add stewed vegetables, prepared slices of smoked mackerel fillet and chopped greens to the broth with the prepared potatoes.

If the tomato paste is not used during cooking, when serving the soup of mackerel, decorate with tomato slices and sprinkle with fresh shredded greens.