Soup with sea water instructions for use. We prepare a delicate seafood soup. Seafood soup: original recipe

Seafood is gaining more and more space on the home table. There are many reasons for this: they are extremely healthy, have a pleasant taste and give room for culinary imagination. Seafood soup offers a palette of flavors that gourmets will appreciate.

Not a single day can go by without liquid hot food, especially if there are children in the family. Grandma's usual soups are boring, and housewives are trying to diversify the menu. Seafood is just the secret that will greatly expand the book of your favorite family recipes. At the same time, mothers will not have to spend more time.

Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. These products are simply necessary in the human diet, as they have a beneficial effect on health.

The principle of preparing “sea” soups is similar: you need a rich broth from fish, vegetables, or dairy products. Puree lunch is prepared using a meat grinder or blender.

Seafood is interchangeable in taste. Frozen semi-finished products, which are abundant in stores, or fresh delicacies are suitable for use. Do not skimp on greens and herbs that will complement the flavors of the fish menu. Soups cook quickly, so you will certainly have time for an unexpected visit from guests.

Cream soup of mussels and corn

Seafood soup is often cooked only with shellfish, as they are combined with different foods. They are used to prepare thick tomato soup and cheese soup with seafood.

Mussels in their own juice – 300 grams
Light light wine – 200 ml.
Bay leaf
Half a liter of milk or cream
One onion and one carrot each
1 stalk of celery

Cook the mussels in alcohol. If large shellfish are confused by their shape, cut them into pieces aesthetically. Cut carrots, celery and onion into medium-sized squares. In this form, sauté in oil. Pour the corn into the liquid along with the canned juice and cook for a while. We leave the broth, and pour most of the corn into the frying vegetables, and keep it on the stove. After this, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and add dry herbs. Bring the seafood cream soup to a boil, only then add the mussels and the rest of the corn grains into it. Serve with wheat bread croutons.

How to cook seafood soup - 15 varieties

The most delicate and very aromatic creamy seafood soup will be a light, satisfying dinner for the whole family.

Ingredients:

Seafood - 100 grams
Salmon – 160 grams
White wine – 50 grams
Cream - 30 milliliters
Carrots - 20 grams
Leek - 20 grams
Celery – 20 grams
Garlic - 1 clove
Parmesan - 30 grams
Fish or meat broth - 150 milliliters

Preparation:

Throw coarsely chopped pieces of salmon into the boiling broth; while the fish is cooking, you can fry it. To do this, fry finely chopped carrots along with seafood, leeks, celery and garlic until tender, about five minutes. Pour white wine over the roast and wait three minutes for the alcohol to evaporate. Pour the cream into the roast, add salt and pepper, mix thoroughly. Add fried salmon and grated Parmesan to the prepared salmon and let the soup cook for another three minutes.

For spicy lovers, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will reveal a new side.

Ingredients:

Seafood cocktail - 250 grams
Rice - 100 grams
Tomatoes – 100 grams
Potatoes - 100 grams
Carrots - 50 grams
Lemon juice - 50 milliliters
Soy sauce - 10 milliliters
Water - 1 liter
Chili pepper - 1 piece
Spices - dried garlic, salt

Preparation:

Place chopped carrots, potatoes, garlic and washed rice into boiling water. Add salt. Cook until vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces and add them to the soup. Next add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.

A light and refreshing seafood soup that will help keep you energetic and in a good mood throughout the day!

Ingredients:

Seafood - 500 grams
Tomatoes in their own juice - 1 can
Onion - 1 piece
Garlic - 2-3 cloves
Carrots - 1 piece
Celery – 5 stalks
Potatoes - 3 pieces
Spices - thyme, mint, salt. pepper

Preparation:

Cut the onion into half rings and fry in vegetable oil. Next, grate the carrots, chop the celery and garlic, and send them to fry with the onions. Peel the tomatoes and grind in a blender. Cut the potatoes. Pour a liter of boiling water into the pan, add the resulting frying, tomatoes with juice, and potatoes. Cook until the potatoes are ready for about twenty minutes. Add defrosted seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.

If you don’t have a blender at hand, you can simply grate the tomatoes on a coarse grater, after first freeing them from the skin.

This soup can really make your head spin, but not because of the wine in its composition, but because of the delicious aromas that float around the kitchen during its preparation.

Ingredients:

Assorted seafood - 700 grams
Celery – 200 grams
Onion - 1 piece
Tomato paste - 200 grams
Potatoes - 2 pieces
Carrots - 1 piece
Parsley root - 1 piece
Bell pepper - 50 grams
Dry white wine – 100 milliliters
Salt pepper

Preparation:

Chop the onion, carrots, celery and parsley root, add water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth, take the vegetables and season it with defrosted seafood, which we leave to cook for another 40 minutes. Fry bell peppers with onions and tomato paste for 10 minutes. Add fried seafood, chopped potatoes, salt, pepper, and wine to the seafood. Continue cooking the soup for 40 minutes. At the very end of cooking, you need to add a teaspoon of wine vinegar. Before serving, the soup should be given time to brew.

This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

Salmon – 200 grams
Shrimp – 200 grams
Potatoes - 4 pieces
Carrots - 1 piece
Onion - ½ onion
Noodles - 100 grams
Spices - salt, pepper, dill, bay leaf

Preparation:

Fill the pan with three liters of water and put it on fire. Cut the potatoes into cubes and put them in a saucepan to cook. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. We make a fry from chopped onions and shredded carrots. Place the roast over the potatoes, sprinkle with seasonings and add soy sauce. We remove the shells from the finished shrimp, cut the salmon into small squares and place the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. The finished dish is served in this way: noodles are laid out on the bottom of the plate, the soup base is on top and the broth is poured over everything.

Super dietary soup, very easy to prepare and requiring a minimum of time.

Ingredients:

Assorted frozen seafood - 1 package
Onion - 1 piece
Carrots - 1 piece
Celery - 1 stalk
Cauliflower - 1 head
Salt pepper

Preparation:

Thaw seafood. Chop the onion, celery, chop the carrots and fry the vegetables. Separate the cauliflower into florets and chop if necessary. Place seafood, roast and cauliflower into boiling water. Salt and pepper. Cook until done for 25-30 minutes.

It’s impossible to imagine our regular diet without cheese soups, but to diversify it, you can cook this delicious dish!

Ingredients:

Seafood - 500 grams
Potatoes - 3 pieces
Onion - 1 piece
Carrots - 1 piece
Celery – 2 stalks
Processed cheese - 250 grams
Salt pepper
Greens for decoration

Preparation:

From chopped onions, celery and shredded carrots we will make a frying soup for the soup. Cut the potatoes into cubes. Place the cheese in boiling water and wait for it to completely dissolve. Add some salt to the broth. Add potatoes and fry. Cook for 15 minutes, then pepper. Add seafood to the almost finished soup and continue cooking for 7 minutes. Boiled soup can be decorated with fresh herbs.

For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Choose a classic creamy taste or a shrimp-flavored one.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can amaze with its harmonious taste and delicate texture.

Ingredients:

Shrimp – 200 grams
Potatoes - 2 pieces
Leek - 1 stalk
Carrots - 1 piece
Champignons – 400 grams
Processed cheese - 400 grams
Parsley - 1 bunch
Spices - salt, pepper, nutmeg

Preparation:

Chop the leeks and champignons and fry them in a hot frying pan with oil. Add peeled shrimp. Continue frying for three minutes. Place the roast into boiling water. Cut the potatoes and carrots into cubes. Dip the vegetables into the soup. Salt, pepper, add nutmeg. After 15 minutes, add processed cheese to the soup and wait for it to completely dissolve, on average 5-10 minutes. Decorate the finished dish with fresh herbs.

The seafood in this soup is simply off the scale, because in addition to seafood, it also includes seaweed. The dish turns out not only tasty, but also healthy.

Ingredients:

Seafood - 400 grams
Sea kale - 400 grams
Rice - 100 grams
Boiled eggs - 2 pieces
Onion - 1 piece
Soy sauce - 3 tablespoons
Garlic - 4 cloves

Preparation:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Cut the onion into half rings. Finely chop the garlic. Place rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, and soy sauce to the finished rice. Let the dish cook for another 5-7 minutes. The soup should sit for 30 minutes before use.

Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for both hot summer days and celebrations.

Ingredients:

Shrimp – 500 grams
Onion - half a head
Tomatoes - 6 pieces
Cucumber - 1 piece
Bell pepper - 2 pieces
Tomato juice - one and a half glasses
Wine vinegar - 2 tablespoons
Spices

Preparation:

Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. Mix the resulting puree with tomato juice, vinegar and spices to your taste. Garnish the finished soup with fried shrimp.

The optimal soup for any budget and taste preferences; its ingredients do not contain expensive products, and it is prepared very quickly indeed.

Ingredients:

Frozen seafood - 500 grams
Any fish fillet - 300 grams
Rice - 100 grams
Onion - 150 grams
Garlic - 3 cloves
Salt pepper

Preparation:

Boil the rice until done. Chop onions and fish, fry these products. Place the prepared fried seafood into boiling water and cook for 2-3 minutes. Add rice to the soup and continue cooking for a couple more minutes. At the end of cooking, add garlic, passed through a press, to the soup.

Of course, this recipe can be considered a culinary masterpiece, because such a successful combination of products still needs to be looked for.

Ingredients:

Seafood - 350 grams
Cod fillet – 200 grams
Mix of frozen vegetables - 200 grams
Potatoes - 3 pieces
Onion - 1 piece
Tomato - 3 pieces
Garlic - 1 clove
Spices - saffron, bay leaf
Fish broth - 1 liter

Preparation:

Heat the fish broth, add saffron and bay leaf. Let's make a frying of garlic and onions. Let the frying go into the boiling broth. Cut the potatoes into large pieces and add them to the soup. Cook until the potatoes are half cooked for 10 minutes. Next is a turn of frozen vegetables. Bring the soup to a boil, add peeled tomatoes, chopped cod and seafood mixture. Cook the soup until the cod is white and firm, about 10 minutes more. The dish is ready!

To remove the skin from a tomato, you need to immerse the tomatoes in boiling water for a couple of minutes. Then make cross-shaped cuts on the top of the tomato. The skin should easily separate from the pulp.

Seafood is such a versatile ingredient that even when combined with pumpkin, the result is a dish worthy of the most luxurious restaurants.

Ingredients:

Seafood - 300 grams
Pumpkin – 700 grams
Celery root - 1 piece
Potatoes - 500 grams
Onion - 1 piece
Garlic - 2-3 cloves
Butter - 30 grams
Cream - 200 grams
Salt pepper

Preparation:

Boil peeled and large-diced vegetables until tender: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain the water from the vegetables. Fry the onion and garlic in butter. Separately, fry seafood in butter. Add fried onions and garlic to the boiled vegetables. Salt and pepper. Puree the soup with a blender. Add cream. Mix the puree soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls and top with fried seafood.

Since childhood, we have been familiar with milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

Frozen seafood - 350 grams
Milk - 350 milliliters
Cream - 150 milliliters
Sour cream - 50 grams
Onion - ½ head
Flour - ½ tablespoon
Butter - ½ tablespoon
Salt pepper

Preparation:

Defrosting seafood. Bring the milk to a boil; if foam appears, remove it. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, add salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!

A very interesting soup, the preparation of which requires a little tinkering with seafood, but the result will be worth it!

Ingredients:

Large shrimps - 20 pieces
Canned white beans - 1 can
Celery - 1 stalk
Onion - 1 piece
Garlic - 2 cloves
Fine breadcrumbs - 1 tablespoon
Parsley - 5 sprigs
Thyme - 2 sprigs
Vegetable broth - 500 milliliters
Spices - salt, pepper, thyme, bay leaf

Preparation:

Open the can of beans and drain the excess liquid. Finely chop the onion, garlic and celery and fry these ingredients. Bring the broth to a boil, add beans, bay leaf and thyme. Cook for 10 minutes, then puree in a blender. Bring the puree back to a boil. To make a breading mixture for shrimp, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, place them on a greased baking sheet and bake in the oven at 200 degrees for 7 minutes. Divide the finished puree soup into bowls and garnish with baked shrimp.

Text: Kira Bravina

Delicate, refined, incredibly healthy - this is all about creamy seafood soup. And in order to try it, you don’t have to go to an expensive restaurant.

Creamy shrimp and corn soup

Can of canned corn
2 tbsp. flour
100 grams of butter
Shrimp without shell
2 glasses of milk
Salt, herbs and spices

Let's start cooking seafood soup with corn. Using a blender, grind into a soft mass, add water and boil. Fry the flour in a frying pan, pour in hot milk, and get a thick liquid. Bring to 100 degrees, combine with corn broth. Cook, stirring, so as not to burn. Reduce the temperature and cook the dish with shrimp for 7-10 minutes. At the end, add a piece of butter, spices, and fresh herbs.

Creamy shrimp soup with asparagus

Vegetable broth – 750 ml.
Green asparagus – 500 grams
3 shallots
50 grams butter
125 ml. cream – 3 tbsp.
Light white wine
Shrimp – 100 grams
Spices: ground white pepper, nutmeg, salt

Take the bottom of the asparagus stalks, divide them into quarters, and discard the tough top. Chop the shallots into cubes. Fry both ingredients. When the onion turns golden, add the broth and simmer covered. Beat the prepared boiled vegetables in a blender, add the dairy product, spices and alcohol, and simmer again for 15 minutes. Fry shrimp in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.

Italian tomato soup with seafood

Tomatoes in their own juice – 300 grams
1 tomato and onion each
Salmon – 300 grams
Mussels – 150 grams
Shrimp – 150 grams
Squid – 150 grams
Celery stalks – 1-2 pcs.
Liter of water
Olive oil
For seasoning: basil, pepper, mixture of herbs.

We use the salmon limbs to make broth for tomato soup with seafood, and reserve the fillet. Sauté the onion until fragrant. In a blender, blend the soup base: tomatoes, fried onions, celery, fresh tomato and seasonings. Fry mussels and shrimp in oil. Cut the salmon flesh into cubes, and the squid flesh into thin strips. Pour the puree into the fish broth, distribute evenly, add seafood. One moment and we serve the guests, sprinkled with dill.

The benefits of creamy seafood soup

Today ingredients for creamy seafood soup

can be purchased at any supermarket - if not fresh, then at least fresh frozen. Remember that you can defrost frozen foods only once; they cannot be re-frozen, as they lose a large number of nutrients, and eating them can be dangerous to health. Seafood is also not a product you should skimp on: if it is bred in polluted waters, it will do you more harm than good.

Eating seafood significantly improves the quality of your health, improves brain function, skin color, healthy hair and nails, prevents cardiovascular diseases, etc. And all thanks to the rich composition of seafood - omega3 and omega6 fatty acids, vitamin D and B vitamins, phosphorus, potassium, zinc, magnesium, iron and many other useful substances, vitamins and microelements.

Creamy seafood soup has an exquisite taste due to the seafood it contains and a delicate consistency due to the cream added to it. This can be either a cream soup, in which seafood is boiled and chopped, or a cream soup with the addition of whole boiled or fried seafood, depending on the recipe of the dish.

Tomato soup with seafood and cheese

Liter of water
Dry white wine – 100 ml.
Olive oil – 50 gr.
Hard cheese – 100 gr.
Tomatoes in their own juice – liter
1 onion and 1 carrot each
Shrimp – 400 gr.
Lemon
Sugar - tsp.
Oregano

Chop the vegetables and simmer in olive oil. Add lemon juice, seasonings and wine. Keep on the fire for about 7 minutes, pour in the tomatoes and grind in a blender until pureed. Dilute the puree with water and cook covered for 20 minutes. The hot base is ready, and bake the shrimp separately in the oven. Place on top of a plate and sprinkle the tomato soup with seafood with cheese shavings.

Soup with seaweed and egg

Rich, rich, aromatic soup.

Required Products:

one 250-gram jar of canned seaweed;
medium carrot;
three medium-sized potatoes;
one onion;
120 grams of canned green peas;
one chicken egg;
sour cream;
two liters of meat broth;
refined vegetable oil;
pepper and salt.

Preparation:

To make seaweed soup according to this recipe, first peel the vegetables: carrots, onions and potatoes and boil the egg.
Cut the potatoes into small cubes, finely chop the onion, and grate the carrots on a coarse grater.
Fry the prepared onion and carrots in a small amount of vegetable oil.
Place the chopped potatoes into the boiling broth, cook for 10 minutes, then add the fried vegetables.
Drain the liquid from the canned green peas and seaweed and add them to the broth.
Grate the egg on a coarse grater and also throw it into the soup. Mix everything well and cook for another 5 minutes.
Based on your taste, add salt and pepper.

This soup is served hot with sour cream added to the plate.

Seafood soup “Sea Cocktail”

Sea cocktail – half a kilo
Butter – 50 grams
2 stalks of celery
1 bell pepper and onion each
Handful of flour
2 cups milk and cream each
Chicken broth - half a glass
Dried thyme, nutmeg, salt and pepper

Sea cocktail soup is easy and quick to prepare. Fry seafood in butter and set aside. Using the remaining oil, continue to fry the finely chopped celery, onion and pepper. We achieve softness of the vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now pour the sea cocktail into it. Serve to the table when the broth has brewed a little.

Fish soup with seaweed

Ingredients:

two liters of water;
100 grams of rice;
one large potato;
medium carrot;
one 250-gram can of canned pink salmon in its own juice;
one can of seaweed;
vegetable oil, salt and pepper.

Let's start cooking:

Bring water to a boil, add washed rice and finely chopped potatoes.
Chop the onion, grate the carrots on a medium grater, fry them in vegetable oil.
When the potatoes and rice are cooked, add the fried vegetables to the soup and cook for 5 minutes.
Mash the canned fish with a fork and drain the seaweed. Add all this to the soup you are preparing. Cook for another 5 minutes. Salt and pepper according to your taste preferences.

This soup will be delicious both hot and cold.

Tomato soup with shrimp

Tomatoes in their own juice – 800 ml.
Shrimp – 340 grams
Celery – 180 grams
Leek - 110 grams
A pinch of hot pepper
3 cloves of garlic
Cumin, cilantro, seafood spices
Olive oil
Finely chop the pepper, onion and celery until the juice comes out.

Cooking method

This dish is called “Tomato soup with seafood” because shrimp can easily be replaced with other types of sea creatures: scallops, mussel meat, fish, squid. Grind fresh tomatoes into puree or replace them with tomato juice. Simmer juicy vegetables over medium heat, add seasonings, garlic, hot pepper. If there is not enough liquid, do not let it fry, it is better to add water. Pour tomato puree into the finished sauté and dilute with water to the desired consistency. Bring to a boil until foam appears on top. Add shrimp. Cooking time for shrimp is 5-7 minutes. Add chopped herbs and continue heating the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon on the plates.

How to cook “Kachukko Soup”

We prepare fish and seafood. Cut the squid and octopus into small pieces (about 2.5 cm). Cut the fish fillet larger into 5 cm pieces. Rinse the mussels.

Take a five-liter saucepan. Heat oil in it. Add parsley, sage, chilli and 4 minced garlic cloves. Fry for about 1 minute until a pleasant aroma appears.

Add chopped squid with octopus. Continue cooking, stirring occasionally, about 4 minutes. Add tomato paste, mix well, continue cooking until paste darkens slightly.

Add wine. Continue cooking, stirring frequently, until the liquid has evaporated (about 20 minutes).

Add chopped canned tomatoes (with juice), salt and pepper. Cook, stirring, until the seafood is softened, about 10 minutes.

Now pour in the broth and cover the pan with a lid. Let the contents simmer over low heat for about 10 minutes. Add white fish fillets, keep covered for another 5 minutes. Add perch, shrimp and mussels. Cook covered without stirring for about 10 minutes more. The perch should be cooked and the mussels should open.

Toast the pieces of bread (conveniently in a toaster) and rub them a little with the crushed remaining garlic cloves. Ladle the soup into bowls and serve with bread.

Tomato soup with rice and seafood

Half a cup of long grain rice
Canned tomatoes – 700 grams (or 5 fresh)
Chicken broth – 2 cups
Seafood – 300 grams
Celery – 2 stalks chopped
Half an onion (chopped)
Carrots (grated)
Olive oil – 2 tbsp.
Basil

Fry celery, onion and carrots in oil until soft. Add rice and keep on fire for a few more minutes. We also pour canned tomatoes here, or peel fresh tomatoes, cut them and put them to stew. The last ingredient in the process is broth. Pour in and cook for about 20 minutes. After this, add semi-finished fish or shellfish and continue cooking over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original taste to a hot dish.

Bouillabaisse

Sea fish – 2 kg.
Fennel – 1 pc.
3 tomatoes
3 cloves of garlic
Leeks – 3 pcs.
Water - 2 liters
Celery – 2 stalks
Bouquet garni

Preparation

The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish and prepare a rich broth. Fry fennel, tomatoes, sliced onions and garlic until softened. Place the vegetable filling of the soup in the strained broth, add salt and pepper, add bouquet garni, and cook for 15 minutes. At the same moment add pieces of fish. You need to eat bouillabaisse right away, piping hot.

Salmon and sea cocktail soup

Packaging of prefabricated seafood - 200 grams
Salmon – half a kilogram
Heavy cream - to taste
A couple of sprigs of basil
Ground black pepper and salt

Description of preparation

Sea cocktail soup begins by preparing the broth. Cook a piece of salmon for about 15 minutes. Remove the fish, put the sea cocktail into the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return it to the soup. Salt, pepper, add chopped basil. Other spice branches will also work. And the brighter their taste, the richer the taste sensations. We wait another 10 minutes and pour in the cream. Let it sit and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. Ukha is cooked using the same principle.

How to make “Sea Cocktail Soup”

Initially, peel all vegetables (carrots, potatoes, onions), divide the cabbage into inflorescences (if fresh).

Place all the vegetables whole in a saucepan and add water. As soon as everything starts to boil, add spices and salt. Cook for about 30 minutes

After everything is cooked, you need to clear the broth from the vegetables, while keeping the vegetables in a separate plate, we will need them later.

In the broth that remained after we cooked the vegetables, add a sea cocktail and cook for about 10-15 minutes.

Chop the carrots, cabbage and potatoes that we left and put them on plates (discard the onions). Next, pour the seafood broth into plates. Ready! Bon appetit.

Cheese soup with seafood

Creamy seafood soup with turmeric turns out a sunny color and will cheer you up in winter. Add ingredients in the order described in the recipe. Ingredients

Liter of water
Processed cheese – 4 packs
Package of prefabricated seafood – 400 grams
2 potatoes
Bulb
Turmeric, saffron, ground white pepper
Greens to taste
Vegetable oil

We wash the seafood packaging and remove the ice. Simmer in a frying pan in a small amount of water for 5 minutes until it boils. Pour more oil and fry. Separately sauté the chopped onion. Boil water in a saucepan. As soon as bubbles appear, pour grated cheese into the liquid. Here it is important to stir monotonously so that the cheese mass disperses and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in the cheese mixture until tender. Add fried onions, spices, and salt. At the end, add seafood to the soup, immediately turn off the stove and close the lid. Leave for 15 minutes and pour into plates. Don't forget the green sprigs, which will give the seafood an unforgettable aroma. The first course based on seafood is best served with croutons as an aftertaste. Therefore, do not be lazy to fry the pieces in oil or, showing skill, prepare garlic croutons.

Seafood soup occupies a special place in cooking. It can easily be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu of the best restaurants in the world. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.

They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.

Recipe: Creamy Seafood Soup

Step-by-step preparation of cream soup with seafood cocktail and cream:

Wash and peel the vegetables - onions and carrots. Cut them into large pieces and place them in a saucepan with water. Add garlic and bay leaf. When the vegetables boil, salt them and cook until the carrots are ready.

At this time, remove the seafood from the bag and chop it finely. Melt the butter in a hot frying pan, add flour, and stirring constantly over low heat, dilute it with cream. Grate the cheese coarsely and add to the creamy dressing. Stir everything until the cheese is completely melted.

Remove the boiled vegetables from the broth. And add seafood to the pan. Bring them to a boil and cook for another five minutes.

As soon as the seafood is ready, grind the contents using a blender or food processor, then add cream cheese dressing and nutmeg. Bring everything to a boil and simmer for a few minutes.

You can serve cream soup in different ways, both with pieces of vegetables and shrimp. Croutons and lemon go well with creamy seafood soup. That's probably all - cream soup with seafood cocktail is ready to eat! Right now, healthy eating is in fashion. Eating tasty and healthy is quite possible. But to do this, you need to know which foods are low in calories and still nutritious. It is also important to successfully combine the ingredients. Creamy seafood soup prepared according to our recipe will make your whole family enjoy dinner.

Not all adults and even fewer children like fish soup. Parents have to make enormous efforts to cram such a useful but unloved product into their precious child. But with seafood soup with cream, everything is different - after trying the dish once, you will cook it again and again, since there is simply no one left indifferent after eating it. In addition, it is easy to “hide” any amount of fish in its creamy contents (after sorting out the bones). And the soup is prepared quickly, within half an hour.

Ingredients

Steps

There are no difficulties in preparing seafood soup, the only thing is that in the Redmond multicooker it will have to be done in three stages. The first (or second) step is to bring the cream to a boil in the frying mode. Otherwise, there is a chance that they will curl up. Empty the multicooker bowl and place the vegetables there.
Cut the onions and bell peppers into small cubes, carrots into thin rings and saute it all for 15 minutes on the frying mode. If you are cooking for a child, it is advisable to pre-cook the carrots so that they become even softer.
Place the prepared vegetables in a bowl and blend everything with a blender until smooth.
Pour 2 liters of water into the bowl, add salt, squeeze out half a lime and add the seafood there, even if not defrosted. 15 minutes is enough for the broth to boil under a closed lid. Don't forget about your favorite spices - they will transform the taste of the broth and add piquant notes. The only thing is that you must remove undigested pieces of algae from mussels.
You can cook seafood in fish broth. Then clean the fish fillets from the bones and also grind them in a blender. This enriches the taste of the soup and makes it easy to feed fish to a child who doesn’t like it.
Pour the cream into the broth, add the vegetables and grate the melted cheese into it. While the soup is boiling under a closed lid, the cheese will have time to completely dissolve.
And all you have to do is fill the bowl, squeeze the rest of the lime into the liquid, add pepper and enjoy the wonderful taste of creamy seafood soup.
Seafood soup with cream is ready

Product proportions

To prepare the soup, take the following ingredients per 1 liter of water:

seafood - 350 g;
carrots, onions - 1 piece each;
butter - 2 tbsp. l.;
greens - a bunch;
salt, black and white pepper, bay leaf.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. You can often see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Glass (rice) noodles or the smallest soup noodles are often added to seafood soup. You can also use regular potatoes for thickening - they need to be well boiled and crushed. The soup should have a creamy consistency. Cream soups occupy a special place - part of the water is replaced with heavy cream.

If the soup uses red fish, which we will use to replace some of the seafood, it can be cooked initially in broth. Salmon and salmon contain practically no bones, so they can be easily cut into pieces and immersed in a future cream soup with seafood. Pink salmon can be unpleasant. Therefore, you need to boil it in a whole piece, remove it from the broth, carefully sort it out, breaking it into pieces, and return it to the broth. If necessary, the water should be filtered to avoid unpleasant surprises in the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. Under no circumstances should you put seafood in the broth for the entire cooking period! Cooking time for most seafood is very short and overcooking is harmful. Tender squid will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan, placing them in heated oil. The released juice is enough for the stewing process to begin. In 3 minutes, the aromatic seafood will be ready.

If frozen preparations are used, they can be boiled without allowing them to melt. But then you will have to cut the already cooked ones into pieces. Or you can defrost it first and finely chop it. There is no need to cut shrimp and mussels into pieces; they are added whole to the seafood soup. Small squids can be cut into rings. But the larger ones are better finely chopped into cubes.

Description of preparation:

Once, after visiting Italy and going to a restaurant, my friends advised me to try this soup.
I didn’t think for a long time, I agreed immediately and did not regret it. Now, for holiday dinners, I always cook Cacchuco soup and remember with nostalgia that same vacation in Italy. The main thing is that it can be cooked from any fish that you see in the supermarket. I just take seafood and 2 types of fish. Please your loved ones, bon appetit! Purpose: For lunch Main ingredient: Fish and seafood / Seafood Dish: Soups Geography of cuisine: Italian / European

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Preparation:

First of all, prepare the ingredients for making the soup. The soup cooks quite quickly and you will have practically no free time during cooking. Peel the onion, garlic and ginger root. Do not overdo it with ginger, otherwise too much of it can drown out the flavors of all other components of the soup.

So, finely chop one small onion and pour the onion into a preheated pan with a few tablespoons of sunflower oil at the bottom. While the onion is frying, squeeze 3 cloves of garlic and ginger root into the same pan. If you like, you can grate the garlic and ginger on a fine grater.

Since garlic begins to burn quite quickly, do not be distracted from the process under any circumstances. As soon as you add the garlic and ginger, immediately pour in 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. After mixing the contents, pour one and a half to two liters of cold water into the pan and increase the heat to maximum.

I'll say a few words about sesame oil. The variety of its types can be safely reduced to two. The first type is oil made from raw sesame seeds. It has about the same color as olive oil, but it does not have a particularly strong taste.

The second type is roasted sesame seed oil. It has a fairly sharp, persistent taste and smells very pleasant. You need the second type of sesame oil for the soup. Just add it with caution, otherwise its taste will dominate over all other components in the soup.

While the soup is boiling, transfer the dry wakame seaweed to a bowl and fill with cold water. In about 5 minutes they will look like in the photo. If you are satisfied with the size of the seaweed, then you can throw it in this form into the boiling soup.

The size of the algae is apparently due to the fact that they are usually eaten with chopsticks rather than spoons. In my opinion, the wakame pieces are a little large to eat with a spoon, so I recommend crushing them before adding them to the soup.

The soup with seaweed added to it boils almost immediately. Reduce heat and let it simmer for 5 minutes. Meanwhile, cut the fish into small pieces. Almost like in the photo. In this recipe I used cod fillet, but any other boneless fish that does not have too much of its own flavor will work. After cutting the fish, add it to the boiling soup.

Once the soup comes back to a boil after adding the fish, add a handful of rice noodles. The best choice is noodles that practically do not boil and do not increase in volume. Thin rice noodles cook in about 3 minutes, so as soon as the soup boils again, wait a minute or two, taste it, add salt to your taste and remove from heat. Let sit for about 10 minutes and serve.

Serve on the table

The tenderness of the soup can be emphasized by exquisite serving. White deep dishes and light table textiles in a classic or marine style are suitable. This noble dish is self-sufficient; it does not require any additions. You can serve it with homemade bread, bruschetta, and crispy pita. Fresh herbs on the table will also come in handy.

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

Squid;
Shrimps;
Rapana;
Mussels;
Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

Tomato juice – 350 ml;
Sea cocktail – 300 gr.;
Tomato – 1 pc.;
Eggs – 2 pcs. chicken or 4 quail;
Small onion – 1 pc.;
Sweet pepper – 1 pc.;
Lemon juice – 1 tbsp;
Vegetable oil (for frying);
Garlic cloves – 3 pcs.;
Turmeric;
Basil;
Provencal spices – 1 tsp;
Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

Pour boiling water over the seafood platter;

After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
Chop the garlic, finely chop the onion. Fry them in a frying pan;
Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
Remove the resulting soup from the heat. Let it brew for 5 minutes;
Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

Champignons - 300 gr.;
Broth (chicken, fish, vegetable) - 2 l.;
Sea cocktail – 500 gr.;
Cream (10-35%) – 200-250 ml;
Onion – 2 pcs.;
White wine – 150 ml (optional);
Garlic – 1 clove;
Green dill - several sprigs;
Salt;
Butter - 1 tbsp;
Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

Finely chop the onion, chop the garlic;
Cut the mushrooms into slices;
Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
Add garlic. Fry it for 1 minute;
Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
Add broth to the pan, salt it. Boil for 5 minutes;
Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
Give the creamy soup 15 minutes to steep;
Serve sprinkled with dill.

Sea cocktail soup recipes

(108) The best selection of recipes for soup with sea cocktail is collected here. You will always find it in recipes with sea cocktail. We also have four hundred and seventy-five recipes for salads with sea cocktail.

Sea cocktail soupIngredients: Onion 1 piece, Potatoes 4 pieces, Carrots 1 piece, Cauliflower 200 grams, Sea cocktail 400 grams (frozen), Seasoning - To taste (mixture of vegetables), Water 2 liters, Salt to taste, Pepper To taste taste The dish “Sea cocktail soup” at home is an excellent option for a light lunch on your table. The soup is low in calories, and therefore can be suitable for various types of diets. However, there is a second side to the coin: seafood these days is not cheap, but...

Soup “Sea Cocktail” with creamIngredients: Seafood cocktail 300 grams, Sweet pepper 1 piece, Lemon 1 piece, Cream 150 Milliliters, Butter 50 grams, Processed cheese 50 grams, Bay leaf 1 piece, Salt 1 pinch, Pepper 1 pinch, Dried herbs 1 pinch, Green onions 1 bunch1. The first step is to pour water into a small saucepan and bring to a boil. Add a pinch of salt, bay leaf and any other spices to taste. 2. Place the seafood cocktail immediately, without defrosting. 3. Squeeze the juice of half a lemon and add to the water. 4. From…

Fresh fish soup with sea cocktailIngredients: Fish (fresh) - 500 g, Sea cocktail - 500 g, Onion - 2 pcs., Carrots - 1 pc., Tomatoes - 3 pcs., Celery - 2 pcs., Garlic - 4 cloves ., White wine (dry) - 1 glass. (200 ml), Salt - to taste, Ground black pepper - to taste, Parsley - 1 tbsp, Olive oil - 2 tbsp. Everything you need to prepare fish soup Clean the fish, cut it, put the fillets in a saucepan add tails, fins, heads, celery stalks, whole onions, carrots and a clove of garlic and cook a strong broth Finely chop the onion and garlic In olive oil...

Tomato soup with sea cocktailIngredients: Sea cocktail - 250 g, Bell pepper - 1 pc., Tomatoes - 1 pc., Onion - 1 pc., Garlic - 3 cloves, Saffron - 1 teaspoon, Mix of herbs (Provencal herbs) - to taste, Basil - 1 teaspoon, Table salt - to taste, Cayenne pepper - to taste, Chicken eggs - 1 pc., Tomato juice - 0.35 l, Water (boiling water) - 0.5 l, Lemon juice - 1 tablespoon. Chop the garlic and onions. Bell pepper and tomato. Squeeze the juice from the lemon. Prepare the spices Wash the cocktail with freshly boiled water. Let it drain, put it in a saucepan, fill it with hot water (0.5 liters), bring it to a boil and leave it...

Sea cocktail soupIngredients: Carrots (medium) - 1 piece, Onion - 1 piece, Potatoes - 4 pieces, Cauliflower (can be frozen) - 200 g, Water - 2 l, Seasoning (mixture of vegetables), Tomato paste - 1 tbsp . l., Salt, Black pepper Peel the carrots, potatoes, onions, divide the cabbage into florets (if using fresh). Place all the vegetables whole (!) in a saucepan and cover with cold water. As soon as the soup boils, add salt and spices. Cook for about half an hour. Remove the prepared vegetables from...

Seafood soup “Sea cocktail”Ingredients: Sea cocktail 250 grams, Chili pepper 1 piece, Soy sauce 1 tbsp. spoon, Champignons 100 Grams, Lime 1-2 Pieces, Rice 100 Grams, Sea moth To taste, Tomato 1 Piece, Water 1000 Milliliters, Allspice 2 Grams, Parsley 2 Tbsp. spoons, Garlic 2 cloves Serve this soup hot, garnishing it with parsley leaves. It has a pungent, sour-salty taste, which is unusual for our cuisine, but nevertheless very tasty. One of the important advantages is the speed of preparation and the absence of the need for advance…

Sea cocktail soup recipe with photoIngredients: Water (2 l.), Frozen sea cocktail (1 pack), Potatoes (500 g.), Onions (1 pc.), Olive oil (3 tbsp. spoons), Table salt (1.5 tbsp), Ground black pepper (1.5 tsp), Tomato paste (3 tbsp), Fresh herbs (1 bunch) Sea cocktail soup is very tasty and light (both in preparation and in taste characteristics ), with a rich seafood flavor. Can be prepared for lunch and dinner. So, to begin with, it’s tedious to put a pan of water on the stove and wait until...

Soup with sea cocktail and pineappleIngredients: Sea cocktail - 400 g, Fish fillet (any of your choice) - 250 g, Water (or any broth) - 1 l, Tomato (large) - 1 piece, Pineapple (canned) - 150 g, Marinade sauce (Teriyaki from Kikkoman) - 3 tbsp. l., Vegetable oil - 1 tbsp. l., Sugar - 1 tsp., Lemon (large) - 1/2 pcs., Anise (seeds) - 1/2 tsp., Green onions (optional), Mint (dried) - 1/2 tsp. l.Thaw seafood cocktail and marinate in Teriyaki sauce from Kikkoman. While the seafood is marinating, cut the fish into small slices, add water, add anise seeds and cook over low heat for 10 minutes after boiling, skimming off the foam. If you want…

Soup “Sea Cocktail”Ingredients: Sea cocktail - 200 g, Onion (medium size) - 1 piece, Rice (I boiled the rice in bags) - 80 g, Bell pepper (medium size) - 1 piece, Vegetable oil - 50 ml , Lemon - to taste, Red hot pepper - to taste, Leeks (can be green with 0.5 bunches) - 0.5 pcs, Broth (fish) - 2 l Cut the onions into thin strips, sauté in vegetable oil. When the onion has become translucent, add the bell pepper in strips. Cook over medium heat. Add a seafood cocktail (mussels, shrimp, squid and octopus) to the browned vegetables...

Soup with sea cocktail and beansIngredients: onions - 1 pc., garlic - 2 cloves, cream - 200 ml (I use 10%), sea cocktail - 430 g., canned white beans - 400 g., nutmeg - pinch, ground ginger - a pinch, ground black pepper to taste, salt to taste, water - 1-1.5 liters, butter 30 g, vegetable oil, dill Cut the onion into cubes and fry in a saucepan over low heat... for about five minutes. Then I added finely chopped garlic cloves to the onion and fried for another two minutes. I drained the liquid from the can of beans and added the beans to the pan. You need to pour it in right away...