Step-by-step recipes for preparing cod fish soup with vegetables and cream

2017-11-08 Mila Kochetkova

Grade
recipe

10948

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

3 gr.

Carbohydrates

5 gr.

91 kcal.

Option 1: Classic recipe for making cod fish soup

Classic cod fish soup always smells like summer, reminiscent of warm days, relaxing on the banks of a river or lake, although in nature, this dish can be prepared at home, and even from frozen fish. And if you want fish soup, but there is no opportunity to go into nature, you can cook it from simple and affordable products at home.

Ingredients:

• 10 gr. coarse table salt;
• 2 large potatoes;
• A bunch of dill;
• Lemon - 1/2 pcs.;
• 2 onions;
• 1 kg. cod fillet;
• 2-3 bay leaves;
• 2 parsley roots;
• Medium carrot;
• 10 peppercorns;
• A little vegetable oil.

Step-by-step recipe for making cod fish soup

Grind the peeled onion, cutting it into thin strips. Peel and cut the remaining vegetables, potatoes into large cubes, and root vegetables into half rings.

Pour water into the pan, add salt and wait until it boils, reduce heat and continue cooking. Fry the onion in a saucepan with butter, add celery and parsley root, you can also fry the potatoes. Transfer the vegetables to boiling water and reduce the heat.

Cut the fish into portions, and as soon as the vegetables become soft, add it to the vegetables along with the spices. Bring to a boil, skim off the foam, add dill stalks to the broth and simmer for 10 minutes.

Pour the hot fish soup into bowls, add chopped dill and a slice of fresh, juicy lemon. You shouldn’t abandon the tradition, which is observed by real fishermen, and serve a steamy decanter with a real Russian drink separately with the soup.

Option 2: Quick cod fish soup recipe

If you want to make cod fish soup for lunch, but you have very little free time, then this recipe is for you. It is simple and will save you a lot of free time, and the family will really like the soup with its delicate taste and aroma, and fresh aromatic herbs.

Ingredients:

• Cod tail - 450 gr.;
• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Onions - 2 pcs.;
• Salt and pepper;
• Spices and herbs.

How to quickly cook cod fish soup

Pour water over the tail, rinsing it with running water first, and cook over medium heat. When boiling, skim off the foam and simmer for 15 minutes. Strain the broth into a clean pan, cut the fish after it has cooled.

Add coarsely chopped vegetables, salt and spices to the broth; as soon as they are cooked, return the fish to the broth, add herbs and simmer a little over low heat.

When serving the soup, you should sprinkle it with fresh herbs in a plate, add a slice of lemon or a little thick homemade sour cream to taste.

Option 3: Recipe for cod and trout fish soup with cream

In fact, ukha is considered a Russian dish, but you can prepare it in Finnish very simply by whitening the broth with heavy cream to give the soup tenderness and additional flavor. This cod fish soup will be aromatic and satisfying.

Ingredients:

• Trout - 300 gr.;
• Cod fillet - 300 gr.:
• Homemade heavy cream - 400 ml;
• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Leek - 1 stalk;
• Garlic - 3 cloves;
• Salt and spices;
• Seasonings and fresh herbs.

Cut fish fillets into cubes. Peel the onions and carrots, chop and fry in a saucepan with some oil. Pour water over the fish and let it cook; after boiling, remove the foam, add salt and spices, and fried vegetables.

After the carrots and onions have been boiled for 5-8 minutes, sliced ​​potatoes and whole (but crushed with a knife) cloves of garlic are added to the soup. Boil the soup for some more time until the potatoes become soft.

Pour the cream into the broth, bring to a boil and add fresh herbs; they can easily be replaced with dried ones.

Serve the soup poured into deep plates, with a slice of lemon and fresh herbs, and always fresh bread with a crispy crust.

Option 4: Recipe for cod fish soup with tomatoes and melted cheese

In the 19th century in Rus', almost all liquid dishes were called fish soup, but this recipe for cod fish soup came to us from Finland. Instead of sweet cream, salty processed cheese is used, and fresh tomatoes add a special piquancy and beautiful color to the dish.

Ingredients:

• 500 gr. cod (without skin and bones);
• 5 potatoes;
• 3 juicy tomatoes;
• 2 onions;
• 1 carrot;
• Processed cheese - 200 gr.;
• A pinch of dry thyme;
• Salt and spices;
• A little butter and herbs.

Step-by-step cooking recipe

Cut the peeled potato tubers into medium cubes. Chop the onions, fill the potatoes with water and let them cook. Place the onion in a saucepan and fry. Add grated carrots to the onions, saute, and transfer to the potatoes.

We cut the fish, wash it and put it in the soup to boil. While the broth with fish and vegetables is boiling, cut the tomatoes, take out the white part of the stalk, cut them into slices and add them to the soup.

As soon as all the ingredients are almost ready, the fish soup should be salted and seasoned with spices, add melted cheese, stir until it dissolves and sprinkle the cod fish soup with thyme on top. Close the lid, let it brew for 10 minutes, and you are ready to serve.

The soup is so tasty and aromatic that there is no need to add anything to it, but according to the traditions of Russian cuisine, a little fresh bread will not go amiss.

Option 5: Recipe for cod fish soup with bell pepper and hot chili

Unfortunately, we do not always have the opportunity to prepare fish soup from freshly caught fish. In cod fish soup that has been frozen, the taste of the dish is just as important and can be enhanced by making it hot and spicy.

Ingredients:

• Cod - 1 kg;
• Bulgarian meaty pepper - 400 gr.;
• Hot chili pepper - 1 pc.;
• Garlic - 3 cloves;
• Onion - 1 head;
• Potatoes - 300 gr.;
• A little salt and pepper;
• Parsley root - 2 pcs.;
• Celery - 200 gr.;
• Bay leaf and black pepper;
• Ripe tomatoes - 2 pcs.;
• Greenery.

Step-by-step cooking recipe

Cut the peeled potato tubers into large quarters, add water and cook. Peel the remaining vegetables, cut into large pieces and sauté with a small amount of butter until golden brown.

Transfer the vegetables to the potatoes, add salt to the broth and add spices to taste. 10 minutes before cooking, add chopped cod cubes without skin and bones to the vegetables. If foam appears on the surface, it must be removed.

Add greens and hot pepper to the boiling soup; the pan can be removed from the stove and wrapped so that the vegetables are steamed.

Serve spicy soup with cold sour cream, a crust of fresh bread and green onions.

Option 6: Recipe for cod fish soup with butter and rice

In fact, the classic recipe is complemented by rice and the delicate taste of butter. And even despite its addition, the calorie content of the dish is low, due to the absence of potatoes.

Ingredients:

• Fish trimmings, skeleton and head - for broth;
• 400 gr. cod fillet;
• A large handful of rice;
• Leek or onion - 1 pc.;
• Carrots - 1 pc.;
• Butter - 80 gr.;
• Salt pepper;
• Laurel, greens.

Step-by-step cooking recipe

Let the broth from the fish parts simmer, you can leave the foam on, simmer for about half an hour over low heat and strain the broth into a clean saucepan.

Add large slices of potatoes and chopped pieces of fish to the broth and bring to a boil. Skim off the foam, add salt and season the broth with spices.

Add washed rice to the soup and cook until done. While the rice swells and becomes ready, simmer the chopped onions and carrots in butter over medium heat. Transfer vegetables to broth.

Cook the soup until done, check the balance of salt and spices, add fresh herbs, and cook the soup for a few minutes - remove from heat.

One can only dream about pike perch fish soup with the simmered taste of butter on cold winter evenings, remembering summer and fishing on the lake.

Ukha is a fish soup. But this is not broth. When starting to prepare fish soup, you need to prepare not only the fish, but also vegetables, seasonings, and spices. Additionally, you can add millet, celery, and cream to the ear.

The most delicious fish soup is made from fresh fish, cooked over a fire. But if you approach the preparation of the dish correctly, then cooked at home, on the stove, it will turn out no worse. And if you use a modern multicooker, which gives the dish a rich taste due to the fact that the lid is tightly closed, then you will definitely want to ask for more.

The simplest cod fish soup recipe

To cook quick soup - 40 minutes is enough to prepare it, you need to prepare:

• cod tail – approximately 450 g;
• water – 1.3 l;
• medium carrot – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• greens: dill, parsley, onion;
• seasonings: salt, different types of pepper,
• 1 piece bay leaf.

The fish is cleaned, cut into portions, placed in a pan in a special mesh for cooking or in a colander. Cold water is poured into the container.

Bring to a boil, add onion to the pan, salt and cook for 25 minutes. Be sure to remove the foam.

The fish, cooked until done, is removed. Add diced carrots and potatoes to the boiling broth. Carrots are cut smaller. Vegetables are cooked until tender.

When the vegetables are almost cooked, finely chopped greens and bay leaves are added to the soup, and the contents of the pan are peppered.

While the vegetables are cooking, remove the bones from the fish.

When the cod fish soup is cooked, it is poured into plates, portioned pieces of boneless cod are placed in them and served.

Algorithm for cooking complex cod fish soup

How to cook cod fish soup with beans?

To the ingredients already mentioned should be added:

• half a glass of white beans;
• medium-sized tomatoes - 4 pcs.;
• vegetable oil;
• several peas of allspice and black pepper.

A part of the fillet is selected from the cod - 500 g.

It is advisable that the volume of the pan be at least 2.5 liters.

They eat beans in the evening. It is sorted and washed, filled with water. There is no need for boiling water, the beans will “shrink” and their shell will peel off. In the morning, drain the water, add new water, and set the beans to cook until tender.

At this time, vegetables begin to be prepared. Potatoes are cut into cubes, carrots are grated. The onion is finely chopped. Peel the tomatoes by making a cross-shaped cut and treating them with boiling water. Then finely chop.

Sauté the vegetables, adding them gradually. They start with onions, then carrots are placed in the pan, then tomatoes.

The cod fillet is cut into small portions and the bones are removed.

They put the potatoes on to boil. When it boils, add beans.

Place the cod fillet in a pan, cook for 10 minutes, then add the already chopped and pre-prepared remaining components of the future dish.

After 7 minutes, the pan can be removed from the heat.

Before they start pouring the fish soup into plates, it is advisable to wait about 15 minutes. It should brew.

Fish soup with added cereal

Fish soup can be cooked with millet or rice. Cereals are selected depending on taste. As an example, a method for cooking cod fish soup with millet is given.

The ingredients are the same, only instead of beans you should prepare 70 g of millet. Any part of cod is suitable for this fish soup.

To prepare fish soup, the first method is used, that is, they start cooking with fish. The foam must be removed, add the onion - which is then removed - and salt. When the fish is cooked, remove it from the pan and separate the meat from the bones.

Then the fish is set aside, and millet is boiled in fish broth, to which spices are added.

Vegetables are laid out after 10-15 minutes.

After the cereals and vegetables are cooked, the fish is placed in the pan and the fish soup is allowed to brew.

Milk soup

It turns out very tasty if cream is added to the fish soup.

For such fish soup, you need to change the list of ingredients as follows: the list of products from 1 recipe, only a glass of cream is added to it and carrots are removed.

Broth is prepared from the fish; the foam must be skimmed off. You need to add salt; do not add onions at this stage.

The onion is cut into rings, the potatoes into cubes.

Almost finished fish is removed from the broth, cleaned, cut into portions, put back in the pan along with vegetables, and cooked for 10-15 minutes, adding spices.

When there are 3 minutes left until it is completely ready, add cream to the pan, which has been heated but not boiled.

As soon as the contents of the container boil, it is immediately removed from the heat, sprinkled with fresh herbs, and tightly closed with a lid.

To make it tasty, the dish must be steeped before serving.

A non-trivial recipe for ordinary fish soup

You can get the original taste of fish soup by cooking it with celery.

The ingredients for this dish are as follows:

• cod fillet – 0.5 kg;
• tomato: it is best to dilute the paste - 2 tbsp. spoons;
• bulb;
• flour, not pancake flour - 2 tbsp. spoons;
• butter – 2 tbsp. spoons;
• 2 large cloves of garlic;
• sour cream – 2 tbsp. spoons;
• celery root;
• dill;
• ground black pepper;
• Bay leaf;
• salt.

Fish broth is cooked in the usual way - in cold water with onion and salt. After the fish is almost ready, it is taken out, the meat is separated from the bones, placed again in a saucepan, poured with broth, and cooked with the addition of chopped herbs and celery root. These ingredients should be listed as 3 tablespoons and 2. Fibers should be removed from the celery root.

While the fish is cooking, you need to prepare the dressing: sauté the flour in hot oil until yellowish, adding 2 tablespoons of fish broth to it.

3 minutes before the fish is completely ready, add the following to the pan:

• gas station;
• chopped garlic;
• tomato paste;
• greenery;
• spices.

As soon as everything boils, remove the pan from the heat. The soup will taste better if you let it sit.

Features of using a multicooker in preparing fish soup

The one who invented the modern multicooker needs to be erected a monument. It is very difficult to understand why products with different cooking times placed simultaneously in an airtight container do not boil over, and the dish turns out to be rich in taste.

You can cook in a slow cooker in any way: steam, fry, bake, boil, stew.

The output is pies, porridges, and soups.

If you want to cook fish soup in a slow cooker, you can choose any recipe. The dish will be so tasty that you will want to lick your fingers.

Cod fish soup is cooked in a slow cooker in different ways. You can add all the ingredients at the same time, raw, or you can use a slow cooker like a regular saucepan and gradually add the components of the dish separately.

Ukha is a dish for any time of year. In winter, it perfectly saturates and warms, and in summer it is an integral component of any fishing or camping trip. You can cook from a huge variety of fish, but today we will talk about recipes for fish soup with cod - a cheap and year-round fish.

How to cook cod fish soup?

Ingredients:

• cod (tail) – 1/2 kg;
• onions – 1 pc.;
• potatoes – 2-3 pcs.;
• carrots – 1 pc.;
• greens (parsley, dill, onion) - to taste;
• salt and allspice - to taste;
• bay leaf – 1-2 pcs.

Preparation

There is no need to prepare the cod before cooking the broth, since the tail has probably already been cleaned by the seller and all you have to do is rinse the fish under cold water. Now put the tail in a pan and fill it with 1.5 liters of water. Bring the fish to a boil. Then reduce the heat and cook the broth, adding the bay leaf, for about 15-20 minutes. Do not forget to periodically remove the foam from the surface of the broth so that it does not lose its transparency. We filter the finished broth, cool the fish and separate the flesh from the bones. Chop the onion and grate the carrots on a coarse grater. We fry vegetables in vegetable oil.

Return the broth to the stove and add potatoes, cut into small cubes. Cook the potatoes for 15-20 minutes, then add the roast, cod pulp and spices to taste. Before serving, the finished fish soup needs to sit for about 20-30 minutes, and then you can serve it, garnished with herbs.

Cod fish soup according to this recipe can be prepared in a slow cooker. To do this, put all the ingredients into the bowl at the same time, fill it with water and cook in the “Stew” mode for 1 hour. Next, remove the fish, separate the flesh and return it to the soup. That's it, everything is ready!

Recipe for cod fish soup with millet

Ingredients:

• fresh cod -1 kg;
• millet – 100 g;
• potatoes – 2-3 pcs.;
• water – 2.5-3 l;
• onions – 2 pcs.;
• bay leaf – 2 pcs.;
• salt, pepper - to taste;
• greens - to taste.

Preparation

We clean, gut and rinse the fish with cold water. Place the carcass in a saucepan, add water and cook for 15-20 minutes, remembering to skim off the foam. Strain the finished broth and remove the pulp from the fish bones.

Return the broth to the stove and add chopped onion and millet to it. Don't forget about spices: salt, pepper, plus a couple of bay leaves. After 10-15 minutes, add peeled and chopped potatoes. Millet will not only make the dish filling, but will also thicken the broth.

Cook the fish soup over low heat until the vegetables are ready, and then add fish and herbs to it.

Cod fish soup can also be prepared with rice if you don’t like millet.

Cod fillet soup with cream

Ingredients:

• cod fillet – 500 g;
• potatoes – 3-4 pcs.;
• onions – 2 pcs.;
• cream – 1 tbsp;
• salt, pepper - to taste;
• greenery.

Preparation

Wash the cod fillet and cut into large cubes. Cook the broth from the head (without gills) and bones of the fish for 15-20 minutes, remembering to skim off any foam that forms.

Cut the onion into large rings, peeled potatoes into cubes.

Place prepared vegetables and pieces of fish on the bottom of the pan and fill them with hot broth. Place the pan on low heat and cook the fish soup for 10-15 minutes. During the cooking process, add salt and pepper to taste; a laurel leaf or a bouquet of your favorite herbs would not be out of place. 2-3 minutes before readiness, add slightly warmed cream to the soup and let the soup come to a low boil. As soon as the soup begins to boil, immediately remove it from the heat, add chopped fresh herbs and cover with a lid. Before serving, the soup should sit for 15-20 minutes, after which it can be proudly served.

Ukha always smells like summer. You can remind yourself of warm days in nature even in winter if you prepare delicious cod fish soup. Many people like its aroma and delicate taste and do not even get tired of it. A great way to diversify your menu.

Simple recipe

Cooking process:

The most delicious cod fish soup

• 450 g cod (tail);
• 3 potatoes;
• 4 tomatoes;
• 40 g of greens;
• 1 onion;
• 120 g white beans;
• 1300 ml water;
• 1 carrot;
• 1 laurel leaf;
• 5 g pepper mixture;
• 25 ml sunflower oil.

How long to cook – 1 hour and 20 minutes.

Calorie content per 100 g – 39 kcal.

Cooking process:

1. Sort the beans and add cold water. It's best to leave it overnight, but seven hours of soaking is enough. Then drain the water;
2. Pour new water into the pan and cook the beans completely. You can add a little salt;
3. Wash the peeled potatoes and cut into pieces of any size;
4. Remove the skin from the carrots and grate coarsely;
5. Chop the peeled onion very finely;
6. In a frying pan with heated sunflower oil, fry onions and carrots;
7. Tomatoes need to be blanched. To do this, you need to wash them, then make a cross-shaped cut at the bottom and put them in boiling water. Remove after two minutes and remove the skin with a knife. Cut out the stalk too, and finely chop the pulp itself and add it to the frying pan with the root vegetables;
8. Clean the fish and wash it, cut into portions;
9. Boil the potatoes with a small amount of salt. When it is about to be ready, put the beans in;
10. After five minutes, add the fish pieces and let the mixture simmer for another ten minutes;
11. Transfer everything from the frying pan into the broth and stir, season;
12. After seven minutes of boiling, turn off the soup and let stand for twenty minutes. Add chopped herbs.

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For dessert, prepare cookies with mayonnaise. Despite its simplicity, the baked goods turn out airy and extremely tasty. will help you prepare baked goods correctly.

Cod fillet soup with cream

• 120 g celery root;
• 550 g cod;
• 1 carrot;
• 1 yolk;
• 1 leek;
• 440 ml fish broth;
• 1 potato;
• 35 ml olive oil;
• 25 g of greens;
• 240 ml cream.

How long to cook – 50 minutes.

Calorie content per 100 g – 75 kcal.

Cooking process:

1. Place the fish, cleaned of scales, giblets, fins, head and tail, into a pan, fill it with water and cook until tender. It will take about twenty minutes to cook;
2. After this, strain the broth, and when it has cooled a little, disassemble the fish into meat, that is, separate it from the bones. It should be in large pieces;
3. The celery root should be peeled and cut into strips. Do the same with carrots;
4. The white part of the leek needs to be washed and cut into rings;
5. Peeled potatoes should be cut into cubes;
6. Take a bowl with a thick bottom, pour a drop of oil into it and fry the leek in it until it becomes softer;
7. Then add carrots and celery, mix and fry in the same way. The process takes no more than ten minutes;
8. Then pour in the broth, add the potatoes and bring the mixture to a boil. After this, it needs to be seasoned;
9. Close the container with a lid and let the products boil for fifteen minutes;
10. Place the fish fillet in the soup, keep it there over low heat for ten minutes, then take it out again;
11. Remove about a cup of liquid from the soup and cool it. In a separate bowl, mix it with cream and yolk. You may need less cream than indicated, it depends on the amount of water in the soup;
12. Return that glass of liquid along with the cream to the total mass and mix carefully;
13. Keep on fire for another three minutes and turn off. When serving, first place the fish on a plate, then pour the soup over it, and finally garnish with herbs.

Multicooker to help busy housewives

• 550 g fish base (ridge, head, etc.);
• 2 laurel leaves;
• 2 potatoes;
• 1 carrot;
• 120 g millet cereal;
• 1 onion;
• 10 g dill.

How long to cook – 1 hour and 10 minutes.

Calorie content per 100 g – 58 kcal.

Recipe for cod fish soup in a slow cooker step by step:

1. It is necessary to remove the gills from the head of the fish so that the future soup is not bitter. Then rinse all parts of the fish under running water;
2. Place all this in a multicooker bowl, add bay leaf and spices. Pour in about one and a half liters of water and select the “Soup” mode, the timer is fifteen minutes. The water should be cold and the lid closed;
3. Chop the peeled onion as finely as possible;
4. Peel the carrots and grate them on a medium grater;
5. Rinse the millet and then pour boiling water over it. Leave for ten minutes, then drain the water;
6. Peel the potatoes and cut into several pieces;
7. Remove the finished fish and separate the meat, and the broth itself must be strained;
8. Return the broth to the bowl of the device and immediately put carrots, potatoes, onions and millet into it;
9. Add salt and season to taste, select the “Soup” mode again and cook for half an hour;
10. Open the lid of the multicooker, place the meat on top, close the lid and let the soup sit for ten minutes. When serving, sprinkle with chopped dill or you can replace it with green onions.

It is important not to overcook the fish so that it does not lose its shape. This will prevent the meat from separating and the cod pieces will look neater. No fish takes long to cook, so you need to keep an eye on it.

But you can add a variety of spices to the broth: from the already mentioned saffron to turmeric, spicy mixtures of herbs, various peppers (including chili). For satiety, it is recommended to add a little millet cereal, but some people prefer pearl barley. Less often, ukha is prepared with rice or even with buckwheat.

To enhance the taste of vegetables in a dish, it is advisable to first fry them in oil in a frying pan. The oil can be anything: peanut, sesame, hemp, etc. Only after this can root vegetables be added to the soup.

Cod fish soup is a fairly simple and very appetizing first course. Its low calorie content allows the soup to be eaten even by those who are on a diet. Ukha does not burden the stomach, fills the body with energy and significantly saves time on cooking, this is especially important if you need to cook after a hard day.

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