Seafood is an important part of a healthy diet, because its low calorie content and high nutritional qualities are worth their weight in gold. Soups based on them are very light and can be prepared in a matter of minutes.

General cooking principles

The soup is prepared as simply as possible: all ingredients are chopped and boiled, seafood is usually added at the end. They should first be doused with boiling water so that they quickly reach the desired degree of readiness.

Sometimes frying from a frying pan is added to the soup, but most often it can be done directly in the pan. The soup is always served warm.

Creamy seafood cocktail soup with mushrooms

Cooking time

calorie content per 100 grams

How to cook:

Tip: to make the creamy taste more pronounced, the amount of butter can be increased. It must be added along with cream.

Tomato soup with sea cocktail

A dish with a very rich tomato flavor. Eggs add nutritional value.

How much time - 36 minutes.

What is the calorie content - 200 calories.

How to cook:

1. Pour boiling water over the seafood cocktail for five minutes, then drain the water and transfer the ingredients to a saucepan. Fill with water and put on fire.
2. Finely chop the peeled garlic and onion and place them in a frying pan with sunflower oil. Fry.
3. Wash the tomato, remove the stem and cut the pulp into cubes.
4. Remove the seed pod from the pepper and chop it in the same way as a tomato.
5. Add the vegetables to the onion and fry everything together for another three minutes.
6. Place the vegetable mixture in a saucepan and let it boil.
7. Then pour in tomato juice and add spices, including turmeric. Wait for it to boil again.
8. Add lemon juice. Simmer on fire for six minutes.
9. Beat the eggs in a bowl with a fork, then pour into the soup and stir vigorously. Cook for another minute.
10. Season before serving.

Tip: tomato juice and the tomato itself can be replaced with three tablespoons of tomato paste.

Seafood soup “Sea Cocktail”

A vibrant soup that brings out the flavor of every ingredient. The quantity of potatoes can be increased.

How much time - 45 minutes.

What is the calorie content - 180 calories.

How to cook:

1. Remove the skin from the celery root and then chop it into small cubes.
2. Remove the skin from the onion and chop it finely.
3. Wash peppers without seeds and cut into small squares.
4. Remove the seafood from the packaging and pour boiling water over it. Leave for five minutes, then drain the water.
5. Pour a spoonful of oil into a saucepan set on fire and add the onion. Fry it until soft.
6. Next, add the pepper and celery here, stir, and cook for another five minutes.
7. Rinse the tomatoes, remove the stem, cut them into small pieces and place in a saucepan, cook for two minutes.
8. Add the desired amount of water here, usually about 2 liters. Let it boil.
9. Chop the peeled potatoes into cubes, not too large, and add to the soup. Boil for fifteen minutes.
10. Next, add seafood, season, and boil for another five minutes.
11. Remove from heat and let sit for ten minutes before serving. Serve with herbs and chopped garlic.

Tip: it is advisable to blanch the tomatoes, that is, pour boiling water over them to remove the skin.

How to make coconut milk soup with cheese

An original soup with a delicate consistency. It is very nutritious and aromatic.

How much time - 40 minutes.

What is the calorie content - 151 calories.

How to cook:

1. Thaw seafood first.
2. Chop the onion without peeling as finely as possible.
3. Peel the carrots and grate them. Chop the celery stalk in the same way.
4. Pass the garlic through a press.
5. Cut the peeled potatoes into cubes.
6. Pour some water into a saucepan and place the potatoes in it. Boil it until fully cooked.
7. Fry the onion in oil in a frying pan until it becomes transparent. Next, add celery and garlic and stir.
8. After a minute, add the carrots and cook for another three minutes.
9. Transfer the frying from the frying pan to the pan, stir, cook for ten minutes.
10. Remove from heat, cool slightly and puree everything with an immersion blender.
11. Pour in coconut milk and stir. Add more water if necessary and return to heat.
12. Boil and stir in the cheese, crushed into crumbs, and then add seafood.
13. Season. Simmer for about five minutes and then serve.

Tip: Instead of blue cheese, you can use both processed and hard cheese. For example, Parmesan cheese works well.

Asian recipe

Hot and sour soup that characterizes the entire East. Men really like this dish.

How much time - 50 minutes.

What is the calorie content - 126 calories.

How to cook:

1. Boil the indicated amount of water in a saucepan.
2. Pour boiling water over the seafood for five minutes and then drain the water.
3. Finely chop the garlic and place it in a saucepan.
4. Rinse the rice, then transfer it to boiling water and cook for six minutes.
5. Next, add seafood to the rice and boil for about three minutes, no more.
6. Squeeze juice from lime. You can also use lemon. Remove the zest.
7. Cut the chili into thin strips without using the seeds.
8. Transfer the juice, pepper and zest to the soup.
9. Next add soy sauce and seasonings.
10. Cut the tomato into cubes, without using the stem, and place in the soup. Cook for four minutes.
11. After this, you can immediately serve the soup with chopped parsley on top.

Tip: chili pepper can be easily replaced with Tabasco sauce; it is quite spicy.

Seafood spoils quickly, so you only need to defrost it before cooking. Soup based on them will also spoil quickly, so it is better to cook in small portions.

You can decorate the soup with whole shrimp or squid rings. In addition, the dish is often served with toast.

Healthy and very tasty seafood allows you to prepare a wide variety of dishes and soups. This is one of the most delicious lunch solutions.

Few people are ready to honestly say that they hate seafood. Almost everyone loves them. True, seafood in its natural form is most accessible to those who live in close proximity to the place where they are mined. Residents of remote areas can only buy this delicacy in the form of frozen semi-finished products. But there's nothing wrong with that.

Prepared in compliance with the rules of the technological process, sea cocktails are in no way inferior in quality to the “live” product. And you can make anything from such seafood - soup, an excellent appetizer, and a very tasty second course.

Today we will talk about such a dish as sea cocktail soup. We'll give you some great recipes, and also tell you how to cook it in a newfangled miracle saucepan - a multicooker. So let's begin. But first, a short educational course on the topic: “What is sea cocktail soup.”

Culinary secrets

There are many recipes for preparing the first course of sea cocktail. Each housewife already has her own, tested one, and sometimes based on it she experiments, removes or adds various ingredients, and in the end creates a completely different dish. However, there are several basic rules that must be taken into account if you decide to make seafood cocktail soup.

• The more main ingredients a dish contains, the tastier and more aromatic it turns out.
• Like any other first course, this soup is prepared using broth. What it will be like depends on the recipe.
• A seafood cocktail usually includes the following seafood: oysters, fish, shrimp, mussels, squid. You need to know this if the housewife decides not to buy a ready-made cocktail in a bag, but to make it herself.
• Sea cocktail soup can also be prepared with a milk or tomato base. It all depends on the chosen recipe. In addition, sometimes cheese, pasta and even seaweed can be added to it as additional ingredients.

Now let's move on to our recipes. Ready?

Let's agree right away that each of our recipes involves the use of a ready-made frozen semi-finished product as the main ingredient - a sea cocktail. So we buy it, and at the same time we stock up:

Ingredients

• a cube of chicken broth;
• cream 20% fat (200 g);
• dry white wine (you will need 250 ml);
• champignons (150 g);
• butter (50 g);
• celery.

How will we cook?

1. Defrost the seafood cocktail and boil it as directed on the package.
2. Melt the butter in a saucepan, fry the champignons and our cocktail in it. This will take about five minutes.
3. And then pour in wine, cubed chicken broth (250 ml), when it boils, add celery and salt.
4. Cook over low heat for twenty minutes. Let the dish cool, get rid of the celery, and put the rest of the pan into a blender. After this, add cream. Ready!

Soup with seafood and cream

To prepare this exotic dish, we “arm ourselves” with the following products:

Ingredients

• allspice – 2 g;
• chili pepper – 1 pc.;
• garlic – 4 cloves;
• soy sauce – 50 ml;
• lime – 1 pc.;
• long grain rice - 100 g;
• parsley – 1 bunch;
• tomato – 1 pc.;
• salt (as much as you need).

Cooking process

1. Chop the garlic very finely with a knife, place it in a pan with water (one liter will be enough), add salt. After the contents boil, throw in the rice and cook it for no more than five minutes.
2. Add the previously defrosted seafood cocktail, after three minutes pour in the lime juice and throw in the chili pepper, cut into thin strips. Season with pepper and add diced tomato. Cook for another three minutes. Before serving, sprinkle with parsley.

Sea cocktail in a slow cooker

And, of course, one cannot ignore the multicooker that has become so popular today. Therefore, in conclusion, a few words about how you can prepare such a soup in it. I must say that absolutely all recipes for sea cocktail soup are suitable for the miracle pan. That is, simply put, there are practically no specific ones specifically for a multicooker. Everything that is offered on culinary forums and is interpreted as a recipe for cooking in a slow cooker is based on a traditional recipe. So don’t rack your brain too much!

Hot, aromatic, incredibly tasty seafood soup is a hearty and very healthy lunch option for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a delicate and refined taste, which is important to highlight with the right ingredients. First courses with seafood will be an excellent alternative to regular soups with vegetable or meat broth and will make your diet balanced and varied. The main thing is to choose a good, proven recipe.

How to make seafood soup

In order to make a truly delicious soup from assorted healthy seafood, you need to remember a few important rules. The aromatic soup can be prepared with either broth or water. Shrimp, scallops, octopus and other seafood lose vitamins, become “rubbery” and tasteless if overcooked, so heat treatment takes literally a few minutes. If the first course contains additional ingredients, such as rice, beans, potatoes, cauliflower or pumpkin, they should be boiled or fried beforehand.

Seafood soup recipe

There are many ways to prepare hearty first courses with a sea cocktail. Seafood is combined with aromatic tomatoes, bacon, heavy cream, mushrooms, processed cheese and hard cheese, dumplings, and sea fish. Additional ingredients are cut into portions, fried or boiled in broth until tender, then blended in a blender until smooth and creamy or left whole. It all depends on the complexity of the recipe, taste preferences and available products.

Creamy

• Time: 40 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 89 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Mediterranean.
• Difficulty: medium.

Delicate creamy seafood soup is one of the most delicious, popular and refined dishes of classic Mediterranean cuisine. Cod can be replaced with any other sea fish, for example, flounder, salmon, halibut, golden salmon, trout, salmon. This fish contains virtually no carbohydrates and goes perfectly with juicy squid, mussels, and octopus. If desired, you can use rich fish broth instead of water, which will make the soup even more flavorful. The cream should be full fat (at least 33-35%), it gives a velvety texture and thickness.

Ingredients:

• seafood – 500 g;
• cream – 200 ml;
• egg yolk – 1 pc.;
• dry white wine – 250 ml;
• water – 500 ml;
• cod – 200 g.

Cooking method:

1. Wash the cod and cut into pieces.
2. Add cleaned, thoroughly washed seafood.
3. Add water and boil.
4. Pour in the wine.
5. Cook for 15 minutes without covering with a lid.
6. Use a slotted spoon to catch pieces of cod and assorted seafood.
7. Strain the broth.
8. Combine cream and raw egg yolk in a blender, beat until smooth.
9. Gradually add the strained broth.
10. Place the mixture in a saucepan, add pieces of cod and seafood.
11. Heat through without bringing the soup to a boil.

How to make frozen seafood soup

• Time: 45 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 87 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for preparing delicious soup. Squid, shrimp, mussels, scallops and other components of a sea cocktail cannot simply be poured into cold water, otherwise they will give up almost all the beneficial substances to the liquid. A win-win option is to subject the assorted seafood to shock heat treatment. To do this, the ingredients are immersed in a saucepan, filled with clean cold water, brought to a boil and abundant foam appears, after which they are immediately washed under running water.

Ingredients:

• frozen seafood – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 250 ml;
• flour – 2 tbsp. l.;
• celery root – 50 g;
• green peas – 100 g;
• milk – 500 ml;
• butter – 50 g.

Cooking method:

1. Place seafood in a waterproof bag and immerse in cold water until completely thawed.
2. Chop the onion.
3. Fry in oil until golden brown.
4. Add peas, diced carrots and peeled celery root to the pan.
5. Fry for 10 minutes.
6. Pour in half a portion of water. Simmer until the vegetables are almost ready.
7. Add seafood.
8. After 2 minutes, pour in hot milk and boil.
9. Pour in the remaining half portion of water mixed with flour. Mix.
10. Boil, cook for 3 minutes.

Spicy

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 36 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The taste of spicy seafood soup will be rich, interesting and truly royal if you add 300 grams of mussels, shrimp and squid to the broth, which must be peeled. The natural flavors of the seafood cocktail can be “sealed” by pre-frying each ingredient in a frying pan for a couple of minutes. In this case, the time of their subsequent heat treatment should be reduced. The soup will be even more piquant and spicier if you add apple cider vinegar, Japanese soy sauce, and a few more herbs and spices, for example, cardamom, anise, cumin.

Ingredients:

• seafood – 900 g;
• fish broth – 1.5 l;
• chili pepper – 0.5 pcs.;
• paprika – 1 tsp;
• garlic – 1 tooth;
• tomatoes – 3 pcs.;
• vegetable oil – 1.5 tbsp. l.;
• lemon juice – 4 tbsp. l.;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• cilantro - to taste.

Cooking method:

1. Bulgarian pepper, cut onion into cubes.
2. Grate the garlic.
3. Finely chop the chili pepper.
4. Heat oil in a large saucepan and add prepared ingredients.
5. Fry for 5-8 minutes.
6. Pour in fish broth.
7. Add paprika, lemon juice.
8. Boil, cook for 10 minutes.
9. Add cilantro, peeled and chopped tomatoes, seafood.
10. Cook for 5 minutes.

Miso soup

• Time: 45 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 93 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Japanese.
• Difficulty: medium.

Misoshiru with juicy shrimp is a famous first course of Japanese cuisine, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are easy to hold to your lips to sip the rich, salty broth over the edge. The dashi broth will be even more flavorful if you replace the carrots with a handful of dried smoked tuna flakes (katsuobushi) or sardines (irikodashi). It is not recommended to reheat dishes with miso paste, so you should not cook miso soup for future use.

Ingredients:

• shrimp – 300 g;
• miso paste – 4 tbsp. l.;
• nori – 3 pcs.;
• tofu cheese – 700 g;
• eggs – 2 pcs.;
• water – 2.5 l;
• carrots – 1 pc.

Cooking method:

1. Remove shells and heads from shrimp.
2. Cut the peeled carrots into large cubes.
3. Combine carrots, 1 sheet of nori, broken into several pieces by hand, and shrimp heads and shells in a saucepan.
4. Pour water, cook for 20 minutes.
5. Strain the broth using a sieve or cheesecloth.
6. Mix about 150 ml of broth with miso paste, it should completely dissolve.
7. Combine clean strained broth, a mixture of broth with miso paste, shrimp, tofu cut into large cubes, 2 sheets of nori, broken by hand, in a saucepan.
8. Cook over medium heat for 2 minutes, stirring.
9. Beat in the eggs one at a time, keeping the yolks intact.
10. Cook the soup for another 4 minutes.

Tomato

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Thick, rich soup with pasta, aromatic tomatoes in their own juice and seafood has an appetizing amber color. It will acquire a unique Italian “character” if you use traditional Mediterranean seasonings - oregano, marjoram, rosemary, thyme. You can choose any pasta, but conchiglie shells, thin strips of tagliatelle, farfalle butterflies, spiral-shaped fusilli and anelli rings will look especially impressive in a hearty first course. Each serving can be decorated not only with greens, but also with king prawns, cooked separately on the grill.

Ingredients:

• seafood – 400 g;
• tomatoes (fresh or in their own juice) – 250 g;
• vegetable broth – 400 ml;
• onion – 1 pc.;
• garlic – 2 teeth;
• lemon juice – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• basil - to taste.

Cooking method:

1. Cut the onion into cubes, chop the garlic.
2. Sauté in oil in a thick-walled pan.
3. Add washed, cleaned seafood.
4. Fry over high heat for 4 minutes.
5. Add tomatoes. Simmer until the liquid is reduced by half (for tomatoes in their own juice).
6. Pour in vegetable broth.
7. Add lemon juice. Boil.
8. Add pasta, cook for 15 minutes on low heat.
9. Sprinkle the soup with fresh basil.

With cheese

• Time: 50 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 57 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Golden cheese soup with large shrimp and potatoes has an amazing creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and herbs. For piquancy and aroma, it is good to add paprika, bay leaf, a little nutmeg or crushed chili pepper, seeded. The finished soup is served with croutons or fresh bread in portioned bowls. Sprinkle each serving with grated Parmesan.

Ingredients:

• shrimp – 400 g;
• processed cheese – 400 g;
• water – 2 l;
• potatoes – 400 g;
• carrots – 3 pcs.;
• vegetable oil – 3 tbsp. l.;
• dried dill – 1 tsp.

Cooking method:

1. Cut the carrots into strips or grate them.
2. Fry in oil until soft.
3. Boil water.
4. Add melted cheese to a saucepan with water and melt.
5. Add diced potatoes.
6. When the potatoes are almost ready, add carrots and peeled shrimp. Mix.
7. After boiling, add dried dill.
8. Before serving the soup, you need to let it cool and brew under a closed lid.

Fish soup with seafood

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 34 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The seafood soup will be especially tasty if you cook it with white sea fish - perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. This dietary and very healthy first course is served in portions or in a beautiful communal tureen with croutons or fresh white bread. If necessary, white rice can be replaced with boiled potatoes, cut into medium-sized cubes, or a ready-made mixture of any frozen vegetables. The taste of the original soup will become richer and more concentrated if you use rich fish broth instead of water.

Ingredients:

• sea ​​cocktail – 500 g;
• white fish fillet – 300 g;
• rice – 100 g;
• onion – 1 pc.;
• water – 2.5 l;
• garlic – 4 teeth;
• Sunflower oil – 2 tbsp. l.

Cooking method:

1. Boil rice (white or wild) until tender.
2. Cut the fillet into medium-sized pieces, and the onion into cubes.
3. Fry in oil in a thick-walled pan.
4. Pour in water and boil.
5. Add seafood cocktail to the pan with fish and onions and cook for 3 minutes.
6. Add rice. Remove from heat after 3 minutes.
7. Add grated garlic, cover with a lid.

With mushrooms

• Time: 40 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 86 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

A nutritious soup with mussels, shrimp and champignons has a pleasant, slightly spicy creamy taste and a subtle aroma of garlic that instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, boletus, porcini mushrooms, which go well with assorted seafood. The taste of mushrooms will be helped by spices - allspice, thyme, bay leaf, but you should not add a lot of seasonings. If desired, the sharp onions are replaced with more tender leeks, and healthy asparagus or celery is added to the broth.

Ingredients:

• mussels – 200 g;
• shrimp – 200 g;
• champignons – 300 g;
• cream – 400 ml;
• dry white wine – 200 ml;
• onions – 2 pcs.;
• butter – 50 g;
• chicken broth – 1.4 l;
• garlic - 2 teeth.

Cooking method:

1. Cut the champignons into slices.
2. Grate the garlic, chop the onion. Fry in oil until translucent in a thick-walled pan.
3. Add mushrooms to the pan and simmer for 8 minutes.
4. Add wine. Simmer for another 8 minutes without covering.
5. Pour in chicken broth and boil.
6. Add mussels and shrimp after 5 minutes.
7. After 3 minutes, gradually add cream.
8. Stir and boil again.

Lagman

• Time: 30 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 62 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Central Asian.
• Difficulty: medium.

The original lagman in fish broth, cooked with healthy seafood is a bold modern fusion, combining notes of Uzbek and European cuisines. The classic version of a rich dish is prepared in a large, thick-walled cauldron, which allows all ingredients to heat evenly and exchange flavors. Egg noodles made from durum wheat should be of high quality, long, and not too thin. The finished soup is served hot in portioned ceramic bowls that retain heat for a long time, and optionally garnished with finely chopped parsley, dill or cilantro.

Ingredients:

• seafood – 500 g;
• noodles – 300 g;
• tomatoes – 2 pcs.;
• fish broth – 1.5 l;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• garlic - 2 teeth.

Cooking method:

1. Tomatoes, bell peppers, onions cut into cubes.
2. Fry in oil for 5 minutes.
3. Pour in warm fish broth.
4. Add seafood.
5. Boil. Reduce heat, cook until done.
6. Separately, boil the noodles until done. Drain in a colander.
7. Divide the noodles among deep plates.
8. Pour in the seafood broth.
9. Sprinkle the soup with grated garlic.

Thai

• Time: 45 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Thai.
• Difficulty: medium.

A savory first course with green curry paste, oyster sauce and seafood, one of the many variations of tom yum soup, which is popular in Thailand, Malaysia, Indonesia and Singapore. A low-calorie, incredibly aromatic dish of Thai cuisine has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. If desired, lime wedges or large shrimp, pre-fried in oil with hot spices and a crushed clove of garlic, can be used as a decoration and additional ingredient.

Ingredients:

• seafood – 700 g;
• squid – 300 g;
• lemongrass – 3 pcs.;
• oyster sauce – 4 tbsp. l.;
• green curry paste – 1 tbsp. l.;
• fish broth – 800 ml;
• coconut milk – 800 ml;
• lime leaves – 3 pcs.;
• ginger root – 50 g;
• cilantro – 50 g.

Cooking method:

1. Add ginger, lime leaves, cilantro stems and lemongrass, cut into pieces up to 3 cm long, to the broth.
2. Boil, reduce heat. Simmer for 20 minutes.
3. Pour in coconut milk and Asian oyster sauce.
4. Boil again, simmer for 10 minutes.
5. Add curry and seafood.
6. After 3 minutes, remove the Thai soup from the heat.
7. Sprinkle with finely chopped cilantro leaves.
8. Separately, grill the squid.
9. Place a portion of squid in each bowl of soup when serving.

Video

Seafood dishes have long gained popularity around the world. They are exquisite, tasty and incredibly healthy. All seafood contains protein, quickly absorbed by the body, vitamin D and B vitamins, omega-3 and omega-6 acids, phosphorus, sulfur, sodium, magnesium, zinc.

At the same time, airy but hearty seafood soups are popular in a number of cuisines around the world: Asian, Italian and French. Any housewife can make this dish; you can choose a recipe and make it unique by including special ingredients.

Original seafood soup: recipe

Compound:

1. Seafood - 150 gr.
2. Shrimp - 100 gr.
3. Cream - 100 ml.
4. Tomato - 1 pc.
5. Garlic - 2 cloves
6. Carrot - 1 pc.
7. Potatoes - 1 pc.
8. Celery root - 50 gr.
9. Green peas - 150 gr.
10. Parsley, basil - to taste
11. Spider web vermicelli - 4 tbsp. l.
12. Salt, black pepper, ginger, nutmeg, aromatic herbs - to taste

Preparation:

• You should not defrost seafood before cooking; you should put it in water, bring it to a boil, drain it and set it aside.
• All vegetables must be peeled: chop the potatoes into cubes, carrots and celery into medium cubes.
• Peel the garlic and finely chop it using a sharp knife, cut the onion into medium half rings.
• Chop the greens, prepare the cream and vermicelli.
• Tomatoes must be peeled; to do this, scald the tomatoes with boiling water, then with cold water, after this procedure the skin will easily come off. Cut, remove seeds and chop the tomato with a knife.
• Then heat a small amount of olive oil in a frying pan, add the tomato pulp and simmer a little until it thickens and looks like a sauce.
• Pour 1 liter of water into a saucepan and bring to a boil, add potatoes, carrots and celery root. Boil until soft, add garlic, frozen green peas and onions, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. a mixture of Mediterranean herbs.
• Bring all vegetables to full readiness over low heat at a low simmer. As soon as they are ready, add seafood and peeled shrimp, boil for 1-2 minutes.
• After this, pour in the tomato sauce and cook for a couple more minutes.
• Add the smallest vermicelli, which is cooked for 2-3 minutes. As soon as it becomes soft, pour in the cream and wait until the soup boils.
• Sprinkle with finely chopped basil and parsley and remove from heat.

Tomato soup with seafood cocktail

Compound:

1. Seafood cocktail - 250 gr.
2. Onion - 1 head
3. Garlic - 3 cloves
4. Sweet pepper - 1 pc.
5. Tomatoes - 1 pc.
6. Tomato juice - 350 gr.
7. Saffron - 1 tsp.
8. Dried basil - 1 tsp.
9. Provençal herbs - 1 tsp.
10. Chicken egg - 2 pcs.
11. Lemon juice - 1 tbsp. l.

Preparation:

• Place the frozen cocktail in a deep bowl and pour boiling water over it. Leave for 7 minutes, then drain in a colander and cool slightly. Place in a saucepan, add 500 ml of water and place over medium heat.
• In a frying pan, heat 1 tbsp. l. vegetable oil and fry the onion and garlic until golden brown. Add the onion-garlic mixture to the pan with seafood.
• Wash the tomatoes and paprika, remove the stems and cut into small cubes. Pour into the pan where the onion and garlic were and, stirring quickly, fry for a few minutes.
• Place the vegetables in a saucepan, stir and bring to a boil. Lightly salt, pepper and add a couple of black peppercorns.
• Then pour in the tomato juice, add saffron, herbes de Provence and dried basil, and bring to a boil again.
• Squeeze about 1 tbsp from the soup. l. lemon juice, stir and let simmer for 5-7 minutes. Meanwhile, beat 2 eggs in a small bowl.
• Carefully and gently pour the eggs into the boiling soup in a thin stream, stirring continuously. Remove the dish from the heat and let sit for 20 minutes.
• Cool the finished tomato soup with seafood, serve, garnish with black pepper and sprinkle with lemon juice.

Seafood cream soup: recipe

Compound:

1. Carrots - 1 pc.
2. Onions - 1 pc.
3. Fresh celery - 1 bunch
4. Chicken or fish broth - 500 ml.
5. Milk - 1 l
6. Shrimp - 250 gr.
7. Seafood cocktail - 700 gr.
8. Canned salmon - 1 can
9. Corn - ½ can
10. Butter - 70 gr.
11. Olive oil - 2 tbsp. l.
12. Garlic - 2 cloves
13. Hard cheese - 100 gr.
14. Nutmeg - ½ tsp.
15. Bay leaf - 1 leaf
16. Pepper, salt - to taste

Preparation:

• Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
• Pour olive oil into a deep saucepan or saucepan, heat it and place the chopped vegetables in it. Fry for 5-7 minutes, then pour in 200 ml of broth. milk and cook for about 20 minutes.
• You need to prepare seafood for the soup. If they were frozen, they must be thawed, washed, the mussels must be cleared of their shells, the shrimp must be peeled, and the heads of the squid must be removed.
• At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into the saucepan, cook until the soup thickens.
• Add seafood and cook until done, then remove half of it from the soup and set aside in a separate plate.
• Grind the soup using a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.

Creamy soup of scallops and leeks

Compound:

1. Leek - 700 gr.
2. Heavy cream - 400 ml.
3. Canned scallops - 200 gr.
4. Butter - 50 gr.
5. Salt, pepper - to taste

Preparation:

• Wash the leek well, cut off the white part and cut it into thin slices.
• Place the leek in a saucepan, add enough water to cover the onion, and cook until half cooked.
• Meanwhile, the scallops must be cut into round pieces, added to the pan with the onions and chopped in a blender.
• Pour cream into the soup, bring to a boil and season with salt and pepper.
• Creamy scallop and leek soup is ready. When serving, place a piece of butter on each plate.

How to make creamy seafood soup?

Compound:

1. Mussels - 1.5 kg
2. Potatoes - 750 gr.
3. Bacon - 3 strips
4. Chicken or fish broth - 350 ml
5. Milk - 0.5 l.
6. Cream - 125 ml
7. Water - 1 tbsp.
8. Vegetable oil - 30 ml
9. Onions - 1 pc.
10. Garlic - 1 clove
11. Parsley - a small bunch
12. Salt, pepper - to taste

Preparation:

• It is necessary to sort through the mussels and remove open or broken shells. Then soak in cold water for a couple of hours, drain and dry on a towel.
• Place the mussels in a saucepan, add water, cover with a lid and let warm through.
• As soon as the water boils, reduce the heat and simmer for about 5 minutes.
• Then drain the liquid into another container; mussels with unopened shells should be thrown away. Carefully remove the remaining meat and set aside for now.
• Peel and chop the onions into strips, and the bacon into strips.
• Pass the garlic through a press.
• Heat vegetable oil in a deep saucepan, add garlic, onion and bacon, fry until golden brown, stirring constantly.
• Peel and cut the potatoes into cubes, place in a saucepan with the onion, bacon and garlic and stir.
• Add 300 ml of clean water to the mussel liquid and pour everything into the pan, immediately pour in the broth and milk. Bring the soup to a boil and reduce heat.
• Cook the creamy soup over low heat until the potatoes are completely cooked. Then open the lid and cook for another 10-15 minutes.
• Then add cream, mussel meat, season with salt and pepper and heat for another 10-20 minutes.

Seafood cream soup in a “bread plate”

This delicious and tender soup is easy to prepare. Thanks to the unusual way of serving, where white bread serves as a plate, you can surprise your guests or family.

Compound:

1. Onions - 1 pc.
2. Unpeeled shrimp - 500 gr.
3. Scallops - 300 gr.
4. Cream 10 percent fat - 500 ml.
5. Processed cream cheese "Philadelphia" or regular in tubs - 200 gr.
6. Round white bread - 1 pc.
7. Salt, pepper - to taste

Preparation:

• Peel and chop the onion, place in a saucepan, add 1 liter of water and cook for about 25 minutes.
• While the onion is soft, peel the shrimp and cut the scallops into cubes.
• Once the onion is cooked, add the seafood to the pan and cook for 5 - 7 minutes.
• Pour in the cream, add the cheese, salt and pepper. Cook until the cheese has melted and the soup has a creamy consistency.
• Take a round bread, cut out the middle of it so that you get a depression into which you need to pour the seafood cream soup.

Seafood soup is an original and very tasty dish, but quite simple to prepare. Even a novice housewife can do it. The soup will take pride of place among your favorite culinary recipes and will appeal to both adults and children.