Mackerel soup

Fragrant ear from mackerel is very rich and tasty due to the fact that mackerel itself is rich in useful fats and has a pleasant aroma.

Mackerel soup
Mackerel soup
Rate this post

45 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 1 large mackerel
  • 2 potatoes
  • 2 bulbs
  • 1 carrot
  • 30 ml of vodka (optional)
  • a small bunch of dill and parsley
  • 3 peas of black pepper
  • 1 bay leaf
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Fresh or defrosted mackerel, rinse, dry, remove head with fins, gut. Separate the fillets from the skin and bones, cut into small pieces. In a saucepan add the ridge, bones, fins and mackerel head (after removing the gills), pour about 2.2-2.3 liters of cold water and put on fire.
  2. After boiling add to Boiling broth salt to taste, pea pepper and bay leaf. Cook soup broth for half an hour with a weak boil. Meanwhile, peel the potatoes and cut them into small cubes of the same size.
  3. Carrots clean and cut into very thin mugs / small cubes or grate on a large grater. Peel onion and cut very finely. Wash the greens and chop. Ready broth strain through a sieve and return to the fire.
  4. Immediately after boiling, pour the potatoes into the broth and stir. Cook it with a weak boil for about 5 minutes, add the carrots and cook for another 5 minutes. Then add chopped onions and fish fillets. Cook soup of mackerel for about 10 minutes on the same fire.
  5. At the end add vodka, chopped greens, spices to taste and immediately remove from the plate. Leave the ear from the mackerel for 10-15 minutes. Remove the lid, pour the fish soup on plates and serve to the table. Bon appetit!
Are you like this recipe?
No ratings yet

Related recipes:

Your feedback and advice