Saltwater fish are a good source of phosphorus and omega-3 fatty acids and should therefore be included in the diet. Among the various types of marine fish, Russian consumers often prefer hake. Usually, various main courses are prepared from this fish, but excellent soups also come from it.
It is necessary
- Hake ear:
- - 2 liters of water;
- - 0.5 kg hake fillet;
- - 3 medium potatoes;
- - 3 tablespoons of rice;
- - 1 large onion;
- - 1 medium-sized carrot;
- - 2 bay leaves;
- - salt and black pepper to taste;
- - a few sprigs of fresh parsley and dill.
- Hake Cheese Soup:
- - 2 liters of water;
- - 0.5 kg hake fillet;
- - 2 medium onions;
- - 1 processed cheese;
- - 5 tbsp. spoons of thin vermicelli;
- - a few sprigs of fresh dill;
- - 2 bay leaves;
- - salt and black pepper to taste;
- - 2 tbsp. tablespoons of vegetable oil;
- - 1 teaspoon of butter.
- Hake tomato soup:
- - 1.5 liters of water;
- - 0.7 kg hake fillet;
- - 400 g of tomatoes canned in their own juice;
- - 1 onion;
- - 2 cloves of garlic;
- - 5 tbsp. tablespoons of vegetable oil;
- - a few sprigs of fresh basil or parsley;
- - 1 lemon;
- - salt and ground black pepper to taste.
Instructions
Step 1
Hake ear
Peel potatoes, onions and carrots. Cut the potatoes into medium-sized slices, chop the carrots into thin slices, chop the onions into small cubes. Rinse the rice. Boil water in a saucepan, put vegetables and rice in it, boil them for 10 minutes. Rinse the hake fillets under water and pat dry with paper towels. Cut the fish fillets into small pieces that can fit in a spoon. Add the fish to the pot and cook the soup for another 7-10 minutes. 5 minutes before the end of cooking fish soup, add bay leaves, salt and pepper to taste. Wash and dry the parsley and dill, finely chop the herbs. Pour the fish soup into bowls and sprinkle with chopped herbs.
Step 2
Hake cheese soup
Peel the onion, cut it into half rings. Heat vegetable oil in a skillet. Saute the onions until they are translucent and light creamy. Do not fry the onions until they are golden brown and crusty. When the onion is ready, add the butter to it. Stir the frying until the butter melts. Rinse the hake fillets under water and pat dry with paper towels. Cut the fish into small portions. Grate the processed cheese on a medium grater. The cheese will be much easier to grate if it is frozen first. Boil water, add grated cheese to it. Stir the soup until the cheese is melted. Then place the sliced fish fillets, onion fry, noodles and bay leaves in a saucepan. Boil the soup for 10 minutes. Pepper and salt to taste 3 minutes before the soup is ready. Typically, this soup should be salted less than usual, since processed cheese also contains salt. Sprinkle the finished soup with finely chopped dill.
Step 3
Hake tomato soup
Peel the onion and chop it into cubes. Pass the garlic through a press. Pour some vegetable oil into a heavy-bottomed saucepan and heat it up. Fry the onions in vegetable oil until translucent. Then add the crushed garlic. Sauté the onion and garlic for another 1 minute. Open a jar of tomatoes in their own juice and transfer the contents of the jar to a deep bowl. Mash the tomatoes with a fork and stir in the juice. Boil water. Add boiling water and tomato mass to a saucepan with onion and garlic frying, stir. Wash and dry the fish fillets, cut them into small pieces. Place the fish in the soup, bring it to a boil and simmer over low heat for 10 minutes. In a separate bowl, mix 3 tbsp. tablespoons of vegetable oil, juice of 1 lemon, finely chopped basil or parsley, black pepper and salt. Rub the sauce well. Pour the finished hake fillet soup into bowls, add 1 tbsp.a spoonful of sauce.
