Soups should be in the human diet, otherwise problems with the gastrointestinal tract may occur. It’s not necessary to spend several hours a day cooking, there are simple options. Fish soups are cooked for 30-40 minutes, while it turns out quite hearty and tasty.
Lunch must be tight, but do not forget about the taste of food. You can serve fish soup with pasta , which satisfies hunger for a long time. It is permissible to use spirals or snails, as well as vermicelli or spaghetti. The chowder is cooked quickly, because you do not need to cook meat for several hours. If you add pasta letters, then even the smallest gourmet will like the dish.
Hearty and delicious pasta fish soup
This recipe is suitable for those who cook for a large family. The dish is very hearty and aromatic due to freshly caught river fish, and you can use both fillet and tails or heads.
- river fish – 300 g;
- water – 1 liter;
- potatoes – 1-2 tubers;
- carrots – ½ pcs.;
- onions – 1 head;
- large pasta – 1-2 handfuls;
- salt and spices to taste.
Long preparation is not required, so you can immediately put boiling water. Peel the potatoes, chop them with cubes, send them to the pan. Finely chop the onions and carrots and pour into boiling water. If desired, vegetables are passaged in a pan with a small amount of vegetable oil.
Cut the fish in advance in fillet, remove large bones and skin. Cut into small pieces and cook everything together over medium heat for 20 minutes. Pour pasta and boil for another 10 minutes until they are ready. Soup with pasta and potatoes is ready, you can serve it with greens.
Vermicelli and canned soup
Even simpler is to cook canned fish and noodles soup, because all products are quickly boiled. It takes literally 20-25 minutes to cook.
What you need from the ingredients:
- canned food (saury, tuna, salmon) – 1 jar;
- water – 700 ml;
- vermicelli – 100 g;
- potatoes – 2-3 pcs.;
- carrots and onions – 1 pike each;
- vegetable oil – 40 ml;
- spices, bay leaf, dill, garlic – to taste.
Peel vegetables, finely chop the onion into cubes, grate the carrots. Heat the oil in a pan and fry vegetables on it until a rosy shade. Cut the potatoes into slices and send into boiling water, cook for 7-10 minutes over medium heat. Add frying to the potatoes and boil for a couple of minutes.
Drain the liquid from the canned food, and knead the fish with a fork into small pieces. Add it to the pan, send vermicelli there, spices – cook everything for no more than 7 minutes, otherwise the pasta will not taste good. It is recommended to check for salt at the end of cooking, as the fish is already salty. Leave under the lid for 5 minutes, after which you can serve fish soup with vermicelli, adding chopped garlic or a small bunch of greens.
Original pollock and pasta soup
A quick soup with an interesting taste due to tomatoes. In winter, you can add pasta, in the summer it is still better to use fresh tomatoes. From pasta choose spirals, shells or other large species.
The fish soup requires:
- pollock fillet – 500 g;
- tomatoes – 3 pcs.;
- water – 2 l;
- pasta – 100 g;
- butter – 1 tbsp. l .;
- flour – 1 tbsp. l .;
- salt, black pepper and green onions to taste.
Boil the pasta immediately until half cooked, then rinse under cold water and leave on a plate. Cut the fish into large pieces, cook in warm water for 10-15 minutes. Melt the butter in a frying pan, fry the flour on it and send the diced tomatoes. First remove the skin from them, scalding with boiling water. Add a few tablespoons of fish stock to the pan.
Pour tomato sauce with broth and toss pasta . Boils on medium heat for no more than three minutes. At the end, add salt, pepper to taste, and add finely chopped green onions. The calorie content of three soups is presented in the table, it is worth considering whether the dish will not be too fat if you fry vegetables.
|Soup with pasta and river fish||100 g||Calories – 52 kcal, proteins – 2.5 g, fats – 2.2 g, carbohydrates – 5.7 g|
|With canned goods and noodles||100 g||Calories – 48 kcal, proteins – 2.5 g, fats – 2 g, carbohydrates – 5 g|
|Soup with pollock and pasta||100 g||Calories – 128 kcal, proteins – 11.3 g, fats – 1.8 g, carbohydrates – 16.7 g|