There is nothing tastier than fresh fish soup – even though it needs to be cleaned, gutted, gills removed, heads and tails removed. When there is carp, pike perch or salmon at home, the question of how to cook fish soup ceases to be rhetorical. Everyone knows that for real fish soup it is enough to have good fish, some cereals, potatoes, carrots and onions. In fact, of course, in addition to the products mentioned above, patience is needed (cleaning fish is not an activity for the faint of heart), ingenuity and a creative outlook on the world. Only in this case, you can understand how to cook fish soup without looking at a cookbook – with inspiration, thoughtfulness and taste! Fish soup fans claim that the best fish soup recipes (photos sent in by our readers) include at least two types of fish, at least put more spicy spices and complement the dish with vegetables. There are a few more rules on how to cook soup with fish. First, do not boil it to the end, because the meat should only slightly move away from the bones. Secondly, remove the foam as soon as the broth boils, otherwise the soup will lose its appetizing transparency. And thirdly, boil the fish soup in an open dish over low heat so that it is fragrant and tasty. We offer interesting recipes for soups with fish from our pros – mussels with white wine and onions, catfish and ruff with vodka and mint, salmon fillet with milk and apple, red fish with millet and dill. How to cook fish soup if only pollock, potatoes, carrots and onions are available? In fact, from these products you can cook a masterpiece called “lick your fingers” – you just have to try.