Hake soup is a classic recipe. Hake soup: several recipes
First, the fish is gutted, peeled and cut into heads and boneless fillets. A fish broth is cooked from the head and bones, to which bay leaves, pepper and salt are added. Then the broth is filtered through a fine sieve.
After that, carrots, onions and potatoes are peeled, cut into small cubes and transferred to fish broth. Fish fillets, pre-cut into small pieces, are added and cooked until tender over medium heat.
Then carrots, onions and potatoes are peeled, cut into small cubes and transferred to fish broth. Then add fish fillet, pre-cut into small pieces, and cook until tender over medium heat.
The hake soup is almost ready. Now the green parsley is washed, dried with a paper or cloth towel and finely chopped. After that, it is placed in a saucepan with soup and infused for ten minutes.
Also, if desired, various seasonings and spices, other herbs can be added to the ear. For example, you can chop a green dill with a green onion. You can also use dried herbs. The finished soup is poured into plates and served on the table. Sour cream is poured into a separate container and also served with fish soup.
When there is fish in the house, I like to make soup out of it for lunch, and only then everything else. I especially like to cook hake fish soup. The dish turns out to be rich, tasty, with the aroma of seafood. You can cook soup in two versions - completely dietary without browning and ordinary with its addition. But in any case, the dish will not be too greasy. It is ideal for dietary and baby food. In addition, hake soup is a budget recipe, which is also nice.
Ingredients
- hack 1 pc. (about 300 g)
- water 1.5-1.7 l
- carrots 1 pc.
- onion 1 pc.
- potatoes 3-5 pcs.
- salt, pepper to taste
- Bay leaf
- vegetable oil
How to make fish hake soup
Such a wonderful lunch is very healthy and satisfying. Both adults and kids will like it.
On a note:
- You can cook fish soup using any sea fish, including red.
- For cooking, you do not need to defrost the hake to the end, but at the same time wash it thoroughly. It is important to remove the black film inside the belly so that the fish does not taste bitter. It is also worth cutting off all the fins with scissors immediately before cooking. Most often, defrosting is indispensable here.
- Do not re-freeze fish. So if it thawed you, then you need to figure out what to cook from the product right away.
- You can add rice or other cereals to fish soup from hake, but then reduce the amount of potatoes.
Hake soup is always tasty and rich. The dish has a pleasant aroma, because the hake has no pronounced smell. The first of this fish can be considered dietary, because it is low-fat, but very useful. This fish can be easily found on the shelves, and it costs mere pennies. The hake soup recipe will appeal to thrifty housewives who care about the health of their families. It will take a little time to prepare the dish, as in the photo, because the fish is cooked quickly. The only condition for a healthy dish is the correct defrosting of the product.
Ingredients:
The process of making hake soup
Hake soup is very simple to prepare. To begin with, we take a fish out of the freezer, leave it for a while in the refrigerator chamber. It is not necessary to completely defrost the fish; it must remain frozen.
While the fish is thawing, we thoroughly rinse the rice to wash off all the starch and the dish does not resemble cloudy jelly. To cook a hearty and tasty fish soup, be sure to add vegetables. To do this, peel the potatoes, carrots and onions, chop them into cubes.
We divide the carcasses of semi-frozen hake into pieces 2 cm thick.
Pour rice into boiling water, boil cereals for 5 minutes. To get a classic ear, lay the vegetables in turn. First comes the potatoes, after 7 minutes we throw in the carrots, and after 5 minutes the onion. Season the dish to taste with spices.
Following the instructions step by step, in the last place we lower the fish with lavrushka and after 10 minutes the ear is ready.
To prepare a delicious fish soup, you should remember some rules:
When preparing the dish "Ukha Iz Heck in a Multicooker", you must remember the main rule: not every fish is suitable for it, but only certain types of it, which have soft sticky meat - ruff, perch, pike perch. From dry varieties of fish, the ear can turn out to be less rich.
Hake is a healthy and tasty fish. For homemade fish soup, it is an excellent starting product.
Ingredients of the first course "Ukha Iz Hake in a Multicooker"
- - 700 g
- - 1 piece
- Onion - 1 piece
- - 1 tablespoon
- - 4-5 pieces
- - 1 piece
- - 1 piece
- Green, green and
- - 1-2 pieces
- , allspice and peas
Cooking the first dish "Ukha Iz Hake in a Multicooker"
- Cut the onion into small cubes, carrots into strips.
- Put oil in the multicooker bowl, set the "Fry" mode, add onions and carrots, sauté for 10 minutes.
- Peel the fish and cut into pieces, cut the potatoes into cubes, finely chop the tomato and bell pepper and put everything in a slow cooker. Season with salt, add pepper and bay leaf, pour 2 liters. hot water.
- Set the "Broth" mode, cook for 1 hour. For a pressure cooker: product selection - fish, cook for 30 minutes.
When serving, sprinkle with finely chopped herbs.
The benefits of fish soup
Ukha is very useful because fish contains many useful and easily assimilated substances. The ear contributes to the early recovery from illness. The beneficial properties of the fish soup are manifested precisely in the hot state, therefore, it is not recommended to eat a cold ear.
Fish serves to saturate our body with very valuable fatty acids (the very same omega-3 and omega-6). These acids are found in the composition of brain cells. Omega 6 acid is useful for lowering cholesterol in the blood, it also minimizes the risk of developing atherosclerosis, so the functioning of the cardiovascular system is normalized.
Useful properties of fish soup
Fish serves to saturate our body with very valuable fatty acids (the very same omega-3 and omega-6). These acids are found in the composition of brain cells. Omega 6 acid is useful for lowering cholesterol in the blood, it also minimizes the risk of atherosclerosis, so the functioning of the cardiovascular system is normalized.
Due to the fact that there is a lot of phosphorus in fish, the nervous system improves, and human performance increases. Iodine is very valuable for the functioning of the endocrine system.
Despite the fact that there are so many nutrients in fish, it is low in calories. This allows fish to be included in the diet in the diet.
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Hake soup is a moderately thick rich dish that will suit absolutely all family members. It can be cooked all year round because all ingredients are constantly on sale. The recipe for fish hake soup is very simple and even a beginner can do it. For density, various cereals are often introduced into the composition: rice, millet, wheat groats or semolina. The first course retains all the properties of fish and is an essential source of energy. It is abundant in proteins, amino acids, minerals and vitamins. The following step-by-step recipe for hake soup with a photo will help you understand all the intricacies and cook it correctly.
Servings: 4.
Time: 75 min.
Caloric content: 38 kcal per 100 grams.
Ingredients:
Making hake fish soup with rice is very simple. To begin with, we gently defrost the carcass, but not completely. It should be slightly frostbitten inside. We wash, remove the remnants of the entrails from the fish and separate the fillets.
In a saucepan with water, lower the ridge, lavrushka, peppercorns, one whole onion in the husk, salt and coarsely chopped carrots. When the foam comes up, remove it, cook the broth for about 20 minutes. with rather slow heating. We filter the finished base, return it to the pan.
We clean the vegetables, rinse them. Cut the potatoes into medium cubes, coarsely chop half of the carrots, and finely cut the remaining three. Remove the husk from the onion, grind it into small cubes. From grated carrots and onions we make vegetable fry on a spoonful of sunflower oil.
Dip the potatoes into the boiled broth. In 10 minutes. add the washed rice many times. After 7-8 minutes, lower the fillet pieces and vegetable fry. Cover with a lid, cook hake soup with rice for about a quarter of an hour.
At the end of the preparation of the dish, which we describe step by step with a photo, add washed, chopped herbs and turn off the stove. Let the dish brew for 10 minutes under the lid. It will be very useful for both adults and children.
Servings: 4.
Time: 40 min.
Caloric content: 28 kcal per 100 g.
Ingredients:
Hake fish soup for a child is prepared without frying, and vegetables are simply laid separately raw.
To cook hake soup for a child, prepare vegetables. We clean the carrots, cut them into strips. Peel off the husk from the onion, cut into cubes. Dip the prepared vegetables in boiling water, cook until tender.
Children's soup will be more satisfying if you add potatoes. We clean the tubers, cut them into medium pieces, add to the dish for the baby. Also toss in a slice of butter.
Meanwhile, we cut the fish, cut the flesh into small slices. We dip the fillet cut into the dish for the child, when the potatoes are almost boiled. Prepare the hake fillet recipe for another 5 minutes, set aside.
On the basis of this dish, you can make hake puree soup for your baby. For an older child, you can cook the first one with millet or other cereals.
Everyone can cook a delicious first, but you need to know the main points of this process: