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Trout soup is a delicious fish soup. Recipe for making fish soup from the head and tail of trout

17.10.2019

Trout is an incredibly healthy fish, enriched with micro- and macroelements necessary for the human body. Prepare delicious steaks from the trout carcass, but don’t rush to throw away the head and tail. Trout head soup will be the dish of the day.

Are you bored with your usual fish dishes? Try preparing aromatic fish soup. Even the most whimsical members of the household will enjoy this soup. In order to cook fish soup, it is not necessary to buy fish fillets or steaks. You will get an excellent trout soup. All you need is a head and a tail. The recipe for preparing such a first course is so simple that even an inexperienced cook can cope with this task.

For satiety, various grains are added to fish soups. Most often pearl barley, millet or rice. Don't forget about vegetables. They give soups an incredible taste and exquisite aroma.

Compound:

trout carcass;
2 pcs. bay leaves;
1 tbsp. l. refined sunflower seed oil;
½ tbsp. millet cereals;
2-3 pcs. potato tubers;
1 onion;
1 carrot;
salt, ground allspice and herbs to taste.

Preparation:

Before you start preparing the fish soup, you need to defrost the trout carcass and clean the scales.
Separate the head and tail, remove the fins.
We use the carcass to prepare steaks or other dishes.
We remove the gills and rinse the head thoroughly with filtered water.
We do the same with the tail section.
We wash everything thoroughly again.
To eliminate bad smell, sprinkle parts of the trout carcass with freshly squeezed lemon juice.

We wash millet cereals several times with running water.
Place the head and tail of the trout in a saucepan and fill with water.
Place on the stove and bring the liquid to a boil.
We clean all the vegetables and rinse them thoroughly.
Cut the potato tubers into small cubes.

We do the same with the onion. If desired, the onion can be cut into cubes.
Pour refined vegetable oil into a separate pan.
Warm it up and put the carrots and onions in the pan.

When the broth boils, foam will appear.

Continue cooking the broth over low heat for another half hour.
Simmer the fried vegetables over low heat until golden.
Strain the finished fish broth through a sieve and pour into a pan with vegetables.

Bring the broth to a boil.

After a couple of minutes, add the potatoes.
Cook the fish soup over low heat until the potatoes and millet are ready.
Add bay leaf, salt to taste and season with ground allspice.

Note! Before serving, do not forget to decorate the dish with sprigs of herbs.

Trout soup with creamy notes

Fish is not only a healthy product, but also low in calories. One serving of fish soup made from trout head contains approximately 50 kilocalories. This dish diversifies your diet. Fresh tomatoes and cream will give the soup a special taste. Try cooking fish soup in a new way.

Compound:

trout head and tail;
2 pcs. ripe tomatoes;
1 onion;
2-3 pcs. potato tubers;
1 carrot;
2 tbsp. cream with 20% fat content;
2 tbsp. l. refined sunflower seed oil;
seasonings for fish, salt and herbs - to taste.

Preparation:

We clean the parts of the trout carcass and rinse thoroughly with running water.
Cut the peeled onion into rings.
Pour refined sunflower seed oil into the pan in which we will cook the fish soup.
Warm it up and add the onion.
Sauté it until it turns golden brown.
Meanwhile, grate the peeled carrots on a medium grater.
Add the carrots to the onions, mix and fry together for about 5 minutes.
On fresh tomatoes, make cross-shaped cuts on top.
Place the tomatoes in boiling water for a couple of minutes and then carefully remove the skins.
Cut the tomato pulp into cubes and add to the vegetables.
Stir and fry for a few more minutes.
Cut the potatoes into cubes and add to the vegetables.
Fill everything with filtered water.
Once the broth reaches a boil, add the trout head and tail.
After 15-20 minutes, carefully remove the head and tail with a slotted spoon.
Let's add cream.
Pour in the cream in a thin stream.
Stir until smooth, add salt to taste and season with fish spices.
Cook the fish soup until the potatoes are ready.
All that remains is to decorate the dish with herbs.

Ear soup is very useful and delicious dish Russian cuisine. Classic recipe fish soup is prepared in a large cauldron over a fire from freshly caught fish. However, it is quite possible to prepare a wonderful and rich soup at home, even according to Dukan.

To prepare fish soup, you can use almost any type of fish. Trout is often used in the Dukan nutrition system. Recipes from it are completely different, but each of them is superior in its own way. Trout soup turns out rich, but at the same time low in calories.

Trout soup. Recipe according to Dukan

To cook real trout soup, you need a rich and aromatic fish broth. The recipe for its preparation is simple. Just like meat, it must be cooked over low heat, but the cooking time is shorter (from 1 hour). However, pure fillet will not work. For fat you need bones, and even better, heads. It is thanks to them that the broth acquires its richness. So, to prepare Dukan fish soup from river trout you will need:

Fish heads – 4 pcs.;
Fish fillet – 200 g;
Onion, Bulgarian sweet pepper and carrots - one piece each;
Garlic;
Spices (white pepper and bay leaf);
Salt;
Greens (dill);
Lemon.

We clean the heads, remove the gills and wash them. Place in a saucepan and fill with water. Add a few lemon slices, dill stems, some white and allspice peppers and a bay leaf. You need to cook everything for a couple of hours. After this, strain the broth and put it back on the stove.
The heads will no longer be needed, so you can throw them away.
Cut all vegetables (except garlic) into small cubes and add to the broth. Then add the chopped fillet and squeeze the garlic through a press.
After this, just cook until done and add chopped herbs at the end.

Trout soup according to Dukan is ready. As you can see, in order to prepare dietary fish soup, you do not need to have a set of expensive products.

Finnish trout soup according to Dukan

The classic Finnish fish soup recipe is made with potatoes and cream. But since these products are strictly prohibited according to Dukan, we will replace the cream with milk with a fat content of up to 1%, and remove the potatoes altogether.

Despite such changes, the dish will still be rich and tasty. To prepare the fish soup, we need:

Trout – 700 g;
Turnip onion – 350 g;
Zero milk – 250 ml;
Fresh parsley;
Ground and allspice;
Salt.

Cooking fish soup according to this recipe is very simple. First you need to clean the fish, then rinse it. Cut it into steaks (2 cm thick).
Pour the onion into the bottom of the pan. Place fish on top. Fill everything with boiling water, but ensure that the water level is a maximum of 1 cm above the fish. Cook for a third of an hour. Add spices.
6-8 minutes before the end, pour out the milk.
The dish is ready. It is recommended to let it sit for a few minutes under a closed lid before serving. Serve with chopped parsley.

If you have a whole fish before cooking, you can first boil the broth on the head and tail, and only after that proceed to preparing a full dish. You can also replace fresh herbs with dry ones. However, in this case it must be added to the trout soup during cooking.

Trout fish soup. Recipe according to Dukan

This recipe is a great way to start your lunch. And despite low calorie content, the soup will appeal to many seafood lovers. To prepare it you will need:

Fresh trout fillet – 300 g;
Tomatoes – 400 g;
Onion - 1 head;
Fresh carrots - 2 medium pieces;
Milk with fat content up to 1.5% – 500 ml;
Salt;
Green.

Finely chop the vegetables (carrots, onions and tomatoes). Wash the trout and cut into large cubes.
Place the empty pan on the fire. Fry the onion until half cooked and add the carrots. Fry the tomato last, when the carrots are already soft.
Fill everything up cold water(1 l). When the liquid is heated, add milk and cook until tender. At the end we bring it to taste. The aromatic Dukan trout fish soup is ready.

Fish soup with trout and shrimp according to Dukan

In addition to fish soup, other first courses can be prepared from trout. For example, by adding shrimp, you get an excellent soup with a mix of seafood. For one liter of water we need:

Fish fillet – 200 g;
Shrimp – 150 g;
Carrots and onions – 100 g each;
Spices.

Boil the washed trout fillet until half cooked and remove.
Add finely chopped vegetables to the resulting light broth. A couple of minutes before they are completely cooked, add starch, previously diluted in a small amount of liquid.
After this, add peeled shrimp and half-cooked fish. Bring it to taste.

Light dietary creamy soup with mushrooms and trout. Recipe according to Dukan

On the Dukan diet, it is not often possible to pamper yourself with dishes with a delicate dietary taste, because fatty and high-calorie cream is strictly prohibited for consumption. However, this soup recipe includes a light processed cheese ok, which will ultimately give the dish that creamy taste. In addition, this trout fish soup is prepared with the addition of mushrooms. This will make the dish even more delicious.

So, we will need:

Trout – 200 g (fillet);
Leeks;
Fresh champignon mushrooms – 200 g;
Light processed cheese (according to Dukan) – 50 g;
Herbs, spices and salt.

We chop the chopped fillet and set it to cook.
At this time, cut the onion into thin strips and the champignons into slices and fry in a non-stick frying pan or with a little olive oil.
Add the fried mixture and grated processed cheese to the finished broth with fish. For convenience, it is recommended to freeze it slightly.

When the cheese has completely melted, remove the soup from the heat and let it sit. After steeping for a few minutes, serve the dish to the table.

You might also be interested in:

ducandieta.ru

Trout soup: benefits for the body and impeccable taste in one plate. The best trout fish soup recipes

We can talk for a long time about the taste and benefits of trout. Many dishes are prepared from this fish and they all turn out really tasty. One of these dishes includes trout soup: juicy fish, aromatic, rich broth - it’s hard to resist, and there’s no need to, because this soup is light and easy to prepare, and there are so many recipes and they are all varied that you can choose a recipe to suit your taste preference is not difficult.

Trout soup - general principles of preparation

First, boil the broth, prepare it from scaled fish. You can use fillets, fish with the head, or only its components: heads, ridge with a small amount of meat, tail. Boil the trout for 10-20 minutes, add a whole onion and carrots to the broth if desired. But you shouldn’t use a lot of spices, so as not to overwhelm the taste of the fish itself.

Next, add vegetables and, if used, cereals. Usually a standard set is placed in trout fish soup: potatoes, onions, carrots. The latter can, if desired, be fried with the addition of minimum quantity vegetable oil. Tomatoes, celery and others are added less often. Cream added at the end of cooking will add richness and special taste.

Before serving, trout fish soup is infused, sprinkled with herbs, and seasoned with sour cream, cream or butter.

1. Trout soup with potatoes

300-400 grams of trout;

400 grams of potatoes;

A teaspoon of salt;

Half a bunch of tarragon greens.

1. The fish is cut and peeled, washed, and cut into small pieces.

2. Peel the onion and chop it coarsely.

3. Wash the parsley root.

4. Cleaned and gutted trout are poured with 1-1.5 liters of cold water. Add salt, parsley, onions. Cook the fish soup for 15-18 minutes over low heat.

5. The potatoes are washed, peeled, and cut into small cubes.

6. The finished trout is removed from the broth. The broth itself is filtered, getting rid of onions and herbs.

7. Add black and allspice and coarsely chopped potatoes to the broth. Cook the soup for about 22 minutes at low simmer.

8. At the end, add the trout, stir, remove the pan from the heat.

2. Finnish trout soup

500 grams of trout;

200 milliliters of cream or milk;

Half a tablespoon of flour;

A teaspoon of salt;

1. Clean the fish and separate the fillets from the bones.

2. Onions are peeled and coarsely chopped.

3. Add bones, coarsely chopped onions, salt and black pepper to the water. Cook for about 20 minutes.

4. Potatoes are peeled, washed, cut into thin slices.

5. Leeks are cut into rings.

6. The fish broth is poured into another pan, leaving all the ingredients used for cooking at the bottom.

7. Add chopped leeks and potatoes to the boiling broth. Cook for about 15 minutes.

8. Fish fillets are cut into pieces. Add to the ear and cook for 5-10 minutes.

9. Mix flour with cream or warm milk. Stir until smooth. The mixture is poured into the ear.

10. Cut the washed greens and add to the soup. The finished soup is served hot.

3. Trout soup with celery and tomatoes

Trout (fillet, bellies and bones);

One juicy tomato;

2 onions;

A mixture of white and black pepper;

1. Prepare the broth: fish bones and bellies are placed in cold water. The boiled water is drained. The fish is re-filled with water and set to boil.

2. Potatoes are washed, peeled and cut into small cubes.

3. Chop one onion.

4. Celery is cut into cubes, carrots into the thinnest strips. Save half the celery and carrots for the broth.

5. Onions, the rest of the carrots, and celery are fried on vegetable oil over low heat until cooked.

6. Add carrots and celery root, which were left in advance, to the boiling fish broth. One onion is also placed. Cook the fish soup over low heat.

7. Bones with fish fillet deleted. Cut the fish into large cubes.

8. Peel the tomato and cut it into large cubes.

9. Tomatoes are added to the finished sauté. Stir and turn off the gas.

10. After 30 minutes, add potatoes to the fish broth.

11. After 5-8 minutes, add fish fillet.

12. After another 7-8 minutes, take out the fish bones, carrots, celery and onions.

13. Add fried vegetables and tomatoes to the fish soup.

14. The almost finished dish is salted and peppered. Add chopped garlic. The soup is ready.

4. Fish soup made from trout, pike perch, shrimp and mussels

Several juicy tomatoes;

30 grams of wine;

A teaspoon of tomato paste;

Half a teaspoon of sugar;

Half a clove of garlic;

A sprig of fresh basil;

Black ground pepper;

250 milliliters of water.

1. Peel the onion and chop it large.

2. Turn on maximum fire. Chopped onions are fried in vegetable oil.

3. Wash the tomatoes and cut them into large pieces.

4. Pour wine into the fried onions. After the alcohol has evaporated, tomatoes are added. Leave on fire for 2 minutes.

5. Add tomato paste, sugar. Stir.

6. Add all previously washed and prepared seafood. Simmer for about 4-5 minutes.

7. Pour in water to cover the seafood. The ear is left for 10 minutes.

9. Add chopped garlic and basil. The soup is ready.

5. Trout soup with rice

6 trout steaks;

100 grams of rice;

1. Rice is washed. Pour into a pan of boiling water.

2. Peel and grate the carrots.

3. Finely chop the onion.

4. Carrots and onions are added to the rice. If desired, vegetables can be pre-sautéed.

5. Peel the potatoes. Cut into strips. Place in a saucepan for cooking.

6. Cleaned trout is cut into portions.

7. Shortly before cooking the potatoes, place the fish in the pan. Salt and pepper. Add a bay leaf.

8. Beat the egg with a small amount of cold water. After the broth boils, pour in the egg. Cook for three minutes. Remove the soup from the heat.

9. The fish soup is infused for about half an hour. Served to the table.

6. Trout soup with cream

500 milliliters of cream 20% fat;

Ground black pepper;

1. Washed and cleaned trout fillet is cut into small pieces.

2. Potatoes, onions, carrots are washed and peeled. The onion is cut very finely, the carrots are grated, the potatoes are cut into medium-sized cubes.

3. Peel the tomatoes. To make the task easier, the tomatoes are placed in boiling water and then in cold water. Peeled tomatoes are cut into small pieces.

4. To prepare fish soup, take large saucepan(optimal volume - 3 liters). Pour in a little oil. Fry the onion in a saucepan until golden brown.

5. Add carrots to the onions. Fry until soft.

6. Tomatoes are added to the pan. Fry a little.

7. Fill with a liter of cold water. Heat the water and let it boil.

8. Add potato slices and salt to boiling water. Cook for about 20 minutes.

9. Place chopped trout.

10. Pour in cream. Cook until the potatoes are tender for about 5 minutes.

11. Ukha is seasoned with fresh herbs. The soup is served to the table.

7. Trout soup with millet

One large head (or three small ones);

Black pepper; cumin, turmeric, coriander;

1. The head is rinsed and placed in a pan of water. Bring to a boil, add the peeled but not cut onion.

2. Simmer the soup for half an hour, remove the head and onion. The onion is thrown away, the trout is cut up.

3. Add washed millet and bring to a boil.

4. The second onion and carrots are chopped and sautéed in butter.

5. Diced potatoes are placed in the broth, and the frying is also sent here.

6. Add salt and spices to taste. Bring the potatoes until done.

7. Add trout and mix. After the next boil, turn off the gas.

8. Serve trout fish soup after the soup has steeped for 10-12 minutes.

9. If desired, you can season the trout soup with millet with sour cream or heavy cream. Dill and parsley will decorate and diversify the dish.

The tastiest fish soup comes from fresh, not frozen fish.

The soup turns out more satisfying if you add cereals and vegetables.

To ensure a beautiful broth, cook the soup over low heat. The broth should simmer, not boil and seethe.

Greenery will add new flavor to trout soup taste qualities and freshness.

Do not overcook trout; prolonged heat treatment spoils the taste of red fish.

To add new flavor facets, use not only trout, but also other fish for cooking.

Usually vodka is added to the fish soup, but you should not use this ingredient when preparing trout fish soup - it will spoil the taste of the soup.

A fish fillet will make a dietary soup; if you use the head, gills, and bones, it will be hearty.

Trout soup turns out tastier if you cook it in the first broth. Simply pouring the broth into another pan will help you get rid of the bones that have sunk to the bottom.

beic.ru

Classic trout soup recipe

Ukha made from fresh red fish surpasses all first courses in its nutritional properties.

Vegetable borscht and soups cannot boast of having a large amount of vitamins and microelements; even the usefulness of meat broths is inferior to fish broth. And transparent trout soup according to the classic recipe is a universal food that will appeal to all fish lovers.

The trout fish soup will have a beautiful golden yellow color. It will be moderately fatty and filling.

The fish soup can become the basis for red fish jellied jelly. To do this, add 25 grams of instant gelatin and a few cloves of garlic to the hot fish soup. Fish jelly from red fish is present even in medical nutrition.

salmon soup set (trout in the recipe) – 500 gr.
water – 2 liters
large carrots – 1 pc.
onion – 1 pc.
bay leaves – 3 pcs.
allspice peas – 5 pcs.
salt - to taste
dill

Cooking trout fish soup according to a classic recipe with photos:

When a red fish carcass is cut, the head and tail with adjacent pieces of red flesh remain unclaimed. But these pieces can make an excellent rich soup.

Carefully remove the scales, cut out the eyes and gills. At the "wild" sea fish The gills are fixed very tightly; they have to be cut out with a sharp knife.

The trout is washed with double thoroughness so that the fish soup is transparent and placed in a pan.

Add peeled onion, chopped in large pieces carrots, dill sprigs.

Pour water. An abundance of spices is used when cooking fish soup from some lean fish; salmon does not need powerful flavoring.

You can throw only a few bay leaves and allspice peas into the trout fish soup; according to the classic recipe, nothing “heavy” is added. To taste, for additional satiety, you can add potatoes and rice to the trout fish soup.

The fish soup is salted and placed on medium heat.

A cap of foam appears on the boiled ear. If left, the liquid will lose clarity. Therefore, all the foam is removed. Set the heat to low and boil the trout fish soup for 20 minutes according to the recipe.

The fish soup should not be overcooked; the pulp should remain pleasantly dense. Boiled soft trout will not be tasty. Pieces of fish are placed on a plate. The broth is filtered, the vegetables and spices are discarded. Separate the pulp from the bones and skin and throw it into the broth.

The classic fish soup is served in broth cups. Instead of bread, you can offer puff pastries with fish or cheese. Garlic croutons made from white bread will also work.

The trout fish soup will have a beautiful golden yellow color. It will be moderately fatty and filling. The ear can become the basis for jelly aspic. To do this, add 25 grams of instant gelatin and a few cloves of garlic to the hot fish soup. Fish jelly from red fish is present even in medical nutrition.

www.woman56.ru

Trout soup

Fish soup can be prepared with almost any fish and, what is even more important and pleasant, from almost any fish parts. Everything is used, from the head to the fins. I really liked cooking fish soup with trout ridges - there is plenty of meat left on them, such ridges are inexpensive, and the fish soup turns out rich and tasty.

By the way, it is not necessary to buy trout separately and separate the ridges from the fish - many stores now sell ready-made ridges, which can be bought in quantities of several pieces at a fairly inexpensive price. It turns out to be both tasty and easy on the pocket.

So, to prepare fish soup you will need the following ingredients.

3. Carrots – 1 medium pc.

4. Onion – 2 medium heads.

5. Bay leaf – 2 pcs.

6. Salt, black pepper - to taste

How to cook trout fish soup, step-by-step recipe with photos:

Wash the trout ridges and place in a pan of water. At the same time, add a bay leaf, peeled whole onion, and add a little salt and pepper. If desired, you can add special spices for fish soup or fish. By the way, fish cooks very quickly - most often fifteen minutes is enough.

Wash and peel potatoes, onions, carrots.

When the fish is cooked, remove the backbones from the pan.

You can determine that the ridges are cooked not only by taste, but also by the fact that they float to the top.

Separate the meat from the ridges and chop. Filter the water using gauze (or a fine sieve) so that the fish soup is transparent, put the fish meat back into the pan and continue cooking.

Cut the potatoes into cubes and pour into the pan.

Chop the onion and carrots and pour into the pan.

If you wish, if you find it too liquid, you can add one of the following - for example, rice or spider web noodles. In this case, you need to wait until the cereal or pasta is cooked until tender.

As soon as the vegetables are cooked, add salt to the fish soup, reduce the heat to low and simmer under the lid for another 10-15 minutes. After this, turn off the stove and let it sit for a few more minutes. If desired, you can add greens at the end of cooking.

Ideally, the soup should be at the same time not thick and lean, but at the same time rich and satisfying. Some people don’t like the “mud” taste of fish; in this case, it is recommended to add more spices (for example, black pepper or a special set of spices for fish).

recipe-cook.ru

I wish I could remember everything

Salmon soup: recipe

Fish soup is usually cooked not from just one type of fish, but from at least two, and at most four. This trout soup with cream is prepared.

Trout is not a simple fish, but extremely tasty and healthy, as described in lately Doctors and nutritionists tirelessly repeat this everywhere. However, motivation in terms of benefits in the case of trout is not at all necessary, because it is very tasty, and even those who do not really like fish in general love such fish. It is also important that you need to cook the trout soup in the first broth - it is not strained before adding the potatoes. You've read the recipe. The taste of the fish soup is rich and fishy with a pleasant sweetish aftertaste.

Place butter in a frying pan and fry vegetables in it until golden brown. The soup should sit for about an hour; it is better to leave it on a hot stove and cover it with a lid. We decided to pamper our family and baked trout fillet in the oven. Trout is a noble fish and it’s a shame to throw away the leftovers. Yes, I read it, but, you see, trout different sizes and the heads are different.

If you stick to classic version When preparing fish soup, then all vegetables, and especially fish, are never fried. The finished soup is best served with herbs and finely chopped onions. Trout soup should not be included in the diet in the stage of exacerbation of gastrointestinal diseases, kidney diseases and exacerbation of diseases of the cardiovascular system.

Every housewife has her own answer to the question of how to properly cook fish soup so that it turns out tasty, satisfying and rich. Use the secrets of professional chefs to cook amazing fish soup, just like on a fishing trip!

Maria Golovina, a speech pathologist and speech pathologist from Kemerovo, decided to move. After all, now you can buy anything and in any quantity. However, each of us has special things - a favorite dress, blouse or skirt, which we would never part with voluntarily. There are many options for preparing Finnish fish soup. This is my version of the Finnish fish soup recipe. Fish soup in Finnish - a recipe for fish soup with cream. Finnish fish soup, the recipe for which necessarily includes leeks and dill, is prepared quite simply.

To prepare this delicious first course, you need to know how to cook trout fish soup. There are some secrets on how to cook trout fish soup deliciously. Ukha is considered a traditional Russian dish, which was prepared back in Ancient Rus'. You can cook fish soup from a wide variety of fish, both river and sea.

But salmon soup has always been considered the most delicious. Today, there are many recipes for red fish soup, for example, with the addition of capers, celery, leeks, cream or sour cream. Salmon soup not only has excellent taste, but is also healthy dietary dish. The vegetables in the soup not only give it the main taste, but are also responsible for the presentation side of this dish, so everything must be cut very carefully.

There is no need to strain such a broth, since it will already have a transparent appearance. But if the fish soup is prepared not with vegetable broth, but with fish scraps, then the broth must be strained. The fish and vegetables are boiled for just a few minutes, because salmon cooks very quickly. Let the soup brew for a few minutes, and you can proceed to serving. Your “delicious” life is entirely in your hands, so not only the preparation, but also the serving needs to be creative.

Pieces of vegetables and fish are laid out in a deep plate, all this is filled with broth and decorated with lemon and dill. Lemon gives the ear an unusual taste, fresh and slightly sour. Fish loves lemon very much, so this combination will also be relevant in the ear. Real fishermen believe that the fish soup must definitely have “smoke.” If you like this taste, then there is one secret. After cooking, you need to set fire to the bay leaf and dip it in the pan for a few minutes. The soup will turn out as if it had just been removed from the fire.

The main attribute of any hike is fish soup on a campfire. It’s hard to imagine a tourist or fisherman who would spend the night without fish soup. Let's try to figure out what fish soup is and what is needed to prepare it. What and how to prepare fish soup? Large quantity The fish available in Russia divides the classic fish soup into several types: white, black, red, triple.

To properly prepare fish soup over a fire, you must follow some rules. Thirdly, it is better not to stir the fish soup, do not dilute it with water, or add oil or bouillon cubes. You will get a rich and tasty soup without outside help. In no case should you put cereal in your ear, otherwise you will end up with fish soup. You also need very few vegetables: onions, potatoes and carrots, parsnip and parsley roots.

Video recipe for trout fish soup

2. Cook the dish over low heat for about 10 minutes. After this, skim off the foam and strain the broth. 4. Boil the fish soup for another five minutes, then increase the heat and lower the prepared pieces of fish into the broth. The pieces should be quite large, about 5 centimeters wide. 5. Cook the seasoned fish soup over moderate heat for about 15 minutes, without letting the broth boil.

Homemade fish soup (with potatoes and millet)

Relaxing in nature around a campfire with fish soup will leave vivid memories. Ukha soup is one of the most popular dishes of Russian cuisine, known for several centuries. If you like fresh fish, then you will surely like this hot dish, which is served as a starter.

What could be more appetizing and tastier than rich fish soup made from freshly caught fish? Have you already imagined how delicious it is? Of course! I offer you this simple and cool recipe without much hassle. Trout head fish soup tastes great, with delicate aroma the first dish that will not leave anyone indifferent.

I want to tell you how to cook royal fish soup according to old recipe. This is a rich soup with a rich taste made from two types of fish and a classic set of vegetables for fish soup. Treat yourself to an old dish. Ukha with millet and potatoes is considered an original Russian dish.

How to cook fish soup over a fire

For a change, I would like to invite you to try cooking a very rich, incredibly aromatic and appetizing fish soup. This fish soup will definitely not leave you indifferent, so I recommend it as a note!

The traditional dish of fishermen is, of course, fish soup. It tastes best when cooked over a fire. Watch how to cook salmon soup with tomatoes. The fish soup in our family always goes with a bang. They love it even more than soups with meat broth. And all because I know how to cook it correctly and always guess with the amount of spices. I'm sharing the recipe. Tasty, rich and very pleasant fish dish, which will appeal even to those who have not yet eaten fish soups.

Try it, I’ll tell you how to cook trout soup over a fire! Tasty, satisfying, simple and aromatic. If you are planning to prepare a delicious first course, but do not want it to be based on meat broth, then take a closer look at this recipe for red fish soup, which turns out rich and aromatic.

Classic Russian fish soup is made from those fish that produce a clear broth and are distinguished by their stickiness, tenderness and “sweetness.” The fish soup is made from red fish: sturgeon, beluga, stellate sturgeon, nelma, salmon. So, let's prepare fish soup at home - a simple but tasty and healthy soup.

Trout soup is a tasty and healthy stew. It turns out to be very aromatic and rich, especially if you cook it directly in nature or while fishing.

In addition, preparing it is not so difficult, everything is quite simple and easy. The main thing in this matter is to have good imagination and ingenuity, then you can prepare a real masterpiece of culinary art.

How to cook trout fish soup?

You will need:

Fresh potatoes – 450 grams;
500 grams of trout;
One onion;
2-3 pieces of laurel;
One medium carrot;
6-8 sprigs of basil and minced meat;
A little table salt and ground black pepper.

Cooking:

We clean the fish, remove the giblets and wash it;
The carcass must be cut into pieces. Then we put them on a plate;
Add water to a medium saucepan and heat to a boil;
As soon as the water boils, add the trout slices and leave to boil for 20 minutes;
After 20 minutes, remove the container from the stove, take out the fish and strain the broth through a sieve;
Next, pour the broth into the pan, add the fish and place on the fire;
Peel the potatoes, wash them and cut them into slices. We wash the carrots and cut them into slices;
Peel the onion and place it in its entirety in the soup;
Place potato pieces and carrot slices in the ear;
Cook everything until the vegetables are soft;
After this, take out the fish and remove the bones from it. Place fish slices in broth;
Add a few bay leaves, salt and ground pepper;
Boil everything for 3-5 minutes. Sprinkle with herbs;
After cooking, let it sit for half an hour.

Recipes

Ear from the head and tail of trout

We will need:

3 trout heads, 3 tails;
Potatoes – 2 tubers;
1 medium onion;
Sweet pepper – 1 piece;
One carrot;
Garlic – 2 cloves;
Butter;
4-6 peas of allspice;
Dill greens – 1 bunch;
A little salt and black pepper;
Lavrushka – 2 pieces.

Let's start cooking:

Add water to the pan, put it on gas and heat it to a boil;
Peel the potatoes, rinse and cut into cubes;
Remove the seeds from the pepper, rinse and cut into strips;
Peel the onion and chop into cubes;
Pour all the vegetables into the water, season with salt, pepper and add sweet peas. Leave to cook;
Then we rinse the heads and tails of the fish, clean them of scales, and cut out the gills from the heads;
Place the heads and tails in the soup with vegetables, add butter;
We clean the carrots, rinse and grind them with a grater, remove the skin from the garlic cloves and cut into small slices;
Throw carrots and garlic into the ear;
Rinse the bunch of dill and cut into small pieces;
Sprinkle the fish soup with dill and boil for another 15 minutes. Close the finished ear and leave for 10 minutes.

What you will need:

How to catch more fish?

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

Half a kilo of trout;
3-4 potato tubers;
3 onions;
A piece of butter for 30-40 grams;
Cream - half a glass;
5-6 peas of allspice;
Cloves – 2 pieces;
Lavrushka – 3 pieces;
A clove of garlic;
A bunch of parsley;
Vegetable oil.

Let's start cooking:

We clean the fish and cut it into pieces;
Place water on the fire, heat it up, add the fish and cook until done;
Remove the finished trout and remove the seeds;
Peel the potatoes, rinse them, cut them into bars;
We peel the husks from the bulbs and chop them into bars;
Add butter to the frying pan and heat until liquid. Place the onion in the melted butter and fry until golden brown;
Place the potatoes in a saucepan with soup and boil for 10 minutes;
Then add the fish slices, add some salt, season with allspice, reduce the heat and leave to cook for another 5 minutes;
Next, add the onion, boil for 3 minutes and pour in the cream;
Bring to a boil, turn off the heat and leave for 10 minutes;
Pour the finished fish soup into plates and sprinkle greens on top.

Trout soup with rice

Let's prepare the following:

6 trout steaks;
Fresh potatoes – 6-8 tubers;
Onion head;
One carrot root;
100 rice cereal;
Chicken egg;
Salt - to your taste;
Ground black pepper - a pinch;
Laurel - a couple of leaves.

Cooking:

Place a container of water on gas and heat it up;
Wash the rice cereal and pour it into boiling water;
Meanwhile, wash the carrots, peel and grind into large strips. Remove the skin from the onion and cut into cubes. Add chopped vegetables to rice;
Remove the skins from the potatoes and cut into strips. Throw into the pan;
Cut the trout carcass into small steaks. After 10 minutes, place the trout in the pan, add salt and pepper, and add a bay leaf. Leave to cook until done;
Remove the shell from the chicken egg, place it in a cup, and beat until foamy;
After 10 minutes, pour the egg into the pan, stir and cook for 5 minutes;
Then remove the fish soup from the heat, cover the lid and leave for 30-40 minutes.

Components needed:

400 grams of trout;
3-4 potato tubers;
Half a glass of millet cereal;
Onion – 1 piece;
One carrot;
4-5 peas of allspice;
6-8 green onions;
Chopped tomato or ketchup - 2 large spoons;
A little salt;
Lavrushka – 2 pieces.

How to do:

Place a container of water on the gas and heat it to a boil;
Cut the fish into slices and place in boiling water. Season with salt and add allspice. Leave to cook for 20 minutes;
Wash the carrots and cut into rings. Place in a frying pan with oil and leave to fry for 5-7 minutes;
Peel the onion, cut into pieces and add to the carrots. Fry everything for about 5 minutes. At the end, add tomatoes or ketchup;
Remove the trout from the broth with a slotted spoon;
Remove the skin from the potatoes and cut them into slices. Place in the broth and leave to boil for 15-20 minutes;
We wash the millet and put it in boiling water so that the bitterness comes out;
Then add the millet grains to the soup with potatoes and leave to cook for 20 minutes;
Cut the trout pieces into small slices and place in the fish soup;
Salt everything, add bay leaf, add herbs and leave to cook for 5 minutes;
Leave the finished fish soup to steep for 10 minutes.

Trout soup with tomatoes

Components:

300-400 grams of trout fillet;
Onion head;
2 small tomatoes;
Potato tubers – 3-4 pieces;
A couple of stems of greenery;
A little salt and ground black pepper;
Bay leaf – 2-3 pieces.

Preparation:

Water is poured into the container, placed on the fire, and heated;
Trout carcass, washed with cold water and cut into slices;
Remove the skin from the potatoes and cut into strips;
Peel the onion and chop into cubes;
Rinse the tomatoes and cut them into squares;
As soon as the liquid boils, add the potatoes, salt and add onion slices;
After 10 minutes, add pieces of trout and tomatoes. Cook for 10-12 minutes;
Then put black pepper and bay leaves in the ear and remove from the stove;
Sprinkle with herbs and let stand for 30 minutes.

Components:

Half a kilo of trout - head, tail, ridges;
Trout fillet – 300 grams;
2-3 potatoes;
Pearl barley – 1/3 of a glass;
2 carrots;
One onion;
A little salt and black pepper;
Parsley, dill - several stems;
Bay leaf – 2-3 pieces;
Vegetable oil.

How to prepare;

Place water on the stove and heat to a boil;
Throw the heads, tails and ridges of trout into the boiling liquid. Add salt and season with black pepper;
We wash the carrots, peel them and chop them into strips. Pour into soup with fish;
Boil everything for 15 minutes, remove the fish and carrots;
Add pearl barley to the broth and cook until medium done;
Peel the potatoes, rinse them and chop them into cubes;
Cut the trout fillet into cubes;
Throw potatoes and fish into the soup;
Peel the carrots and onions. Then we grind it with shavings and chop the onion into small squares. Fry vegetables in vegetable oil until golden;
Throw the roast into the soup, throw in a bay leaf and cook for 10 minutes;
At the end, sprinkle with herbs and let stand for 20-30 minutes.

You will need:

500 grams of trout fillet;
3-4 potato tubers;
One onion;
Carrot root – 1 piece;
Rice – 80 grams;
Parsley with dill - optional;
A little salt and ground black pepper.

How to prepare:

Rinse the trout fillet, cut into medium pieces and place in a multicooker container;
Peel the potatoes and carrots and cut them into strips. We fall asleep with the fish;
We clean the onion and place it whole with the other ingredients;
Wash the rice and put it into the slow cooker;
Add warm water, salt and pepper;
Set the “Soup” mode and time to 90 minutes;
After cooking, remove the onion and sprinkle with herbs.

Classic trout soup

For cooking you will need:

450 grams of trout;
Six potatoes;
Two carrot roots;
Lukovka;
Six sprigs of parsley;
Bay leaf - a couple of pieces;
A little salt and ground black pepper.

How to do:

The water is put on fire and warmed up;
Remove the skin from the potatoes and cut into cubes;
Peel the carrots and cut into circles;
Peel the onion and chop it into small pieces;
Rinse and chop the sprigs of greenery;
As soon as the water boils, add vegetables, add salt and black pepper. Cook for 15-20 minutes;
We clean the trout carcass, rinse it and cut it into pieces. Place in soup;
Boil for 20 minutes, add bay leaf, sprinkle with herbs. Remove from the stove and leave for 15 minutes.

Trout soup with cream and tomatoes

Components:

Half a kilogram of trout fillet;
2 tomatoes;
2-3 potato tubers;
Onion – 1 piece;
A couple of carrot roots;
170 ml cream;
Bay leaf – 2 pieces;
A little salt and allspice peas.

Let's start cooking:

Cut the trout fillet into medium pieces, place in a pan with water, add salt, boil until tender, 15-20 minutes;
Remove the finished fish, remove bones and cut into pieces;
Peel the potatoes, cut into squares, add to the soup, cook for 15 minutes;
Peel carrot roots and onions and chop them into bars. Fry in olive oil for a few minutes;
Then add the roast into the soup, season with allspice, and cook for 5 minutes;
Cut the tomatoes into squares and place them in the broth along with the fish. Cook for 10 minutes;
Next, pour in the cream, add the bay leaf, and boil for 10 minutes;
Sprinkle the finished fish soup with herbs and leave for 30 minutes.

Cream soup

Components:

600 grams of trout;
2 medium potatoes;
One carrot;
150 ml cream;
A little salt and black pepper.

Cooking:

Wash the trout, cut into pieces and boil until tender. Add some salt;
Peel the potatoes and carrots and cut them into cubes;
Take out the fish, add vegetables to the broth;
Remove the bones from the boiled fish and chop or mash with a fork;
Once the vegetables are cooked, pour everything into a blender and grind until pureed;
Then pour everything back into the pan, add the fish, pour in the cream, pepper and mix.

- This is an amazing stew that will appeal to everyone without exception. The fish turns out very tender and gives the broth a pleasant aroma. This treat will be an excellent option for a treat on an outdoor vacation or fishing trip. It can also be prepared for a family dinner!

What is the best way to cook trout fish soup?

Step-by-step recipes for preparing aromatic, delicious trout fish soup with cream, millet, rice and potatoes on the stove and in a slow cooker

Marina Danko

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

4 gr.

1 gr.

Carbohydrates

41 kcal.

Option 1: Classic recipe for trout head soup

Choosing a classic fish soup recipe is much more difficult than preparing it. There are a lot of them, sometimes they differ so radically that if they didn’t have one hundred percent in common - fish, one would think that we are looking at completely different dishes. Therefore, we will take the simplest, no-frills fish soup as a classic, and this time we are preparing it from trout heads - wonderfully suitable for soup.

Ingredients:

two heads of trout - a total of half a kilogram;
three large potatoes;
onion head;
small carrot;
fresh dill.

Step-by-step recipe for trout head soup

Preparing the heads. After scraping with a knife, remove the gills and rinse thoroughly with a stream of water. Inspect the gill boxes especially closely; random remains of gills can spoil the ear, it will taste bitter.

Place the processed heads in a saucepan and pour in one and a half liters of cool drinking water. We place the pan on the highest heat, and before boiling, carefully collect the varnish - the coagulated protein rising to the surface.

Peel the carrots and onions. We cut the carrots into small thin cubes.

Place a whole onion in boiling fish broth. Reducing the heat, boil the fish for forty minutes. Do not let it boil intensely, otherwise the broth will become cloudy.

Cut the skins off the potatoes, wash the tubers well, and cut them coarsely.

We catch the heads on a plate, strain the fish broth through a sieve into a clean pan. Add carrots and place on the stove.

After boiling, put the potatoes in the pan, skim off the foam, and let it boil again. Next, cook over low heat until the potatoes are softened as required.

While the vegetables are cooking, collect the fish meat from the heads and put it in the fish soup. A few minutes before it’s ready, add some salt. Serve the fish soup, seasoning portions with finely chopped dill.

The finished ukha must stand for some time so that its taste becomes more expressive and richer. Fish does not like a lot of spices; to refine the fish soup, just add a peppercorn to the broth.

Option 2: Quick recipe for trout head soup with pearl barley for a slow cooker

Unfortunately, it is impossible to reduce the cooking time of heads, but there is an option to improve the technology. A multicooker can significantly reduce cooking time. All products are placed into the cooking bowl at the same time; the process itself does not require supervision. Let's supplement the classic recipe with pearl barley, which will make the already rich fish soup even more satisfying.

Ingredients:

four small fish heads;
potatoes - three tubers;
half a glass of clean, high-quality pearl barley;
a small bunch of dill;
two medium onions;
three peppercorns.

How to quickly cook fish soup from a trout head

After removing the gills, thoroughly wash the fish heads several times. Place in the multicooker bowl.

We clean the vegetables and rinse with water. We cut the potatoes into small cubes, the carrots into short strips, and the onions into medium-sized slices. Add chopped vegetables to the fish. If you don’t like boiled onions, lower the whole peeled onion and remove it when ready.

Wash the pearl barley thoroughly in cool water. After decanting the liquid, place the cereal in the cooking bowl of the multicooker.

Fill with two liters of filtered water. Add peppercorns and add a little salt.

After closing the lid, prepare the fish soup from the heads in the “Soup” program. Cooking can take from an hour to an hour and a half, depending on the type of multicooker. The fish soup can be served immediately after the program is completed. For decoration, use finely chopped dill.

Try to cook fish soup only with filtered or purchased bottled water. Tap water, as a rule, is too hard; in many areas it contains impurities that significantly distort the taste of the dish and do not allow it to be cooked transparent.

Option 3: Finnish trout head soup

There are many recipes for making fish soup in Finnish. It is prepared with milk, cheese and cream. Regardless of the products chosen, the taste of the soup is formed by spices; without adding any of the recommended ones, the soup will noticeably lose its taste.

Ingredients:

potatoes - 600 gr.;
trout heads - 700 gr.;
three small onions;
a glass of 10 percent cream;
coriander, thyme, dried basil - a third of a teaspoon each;
three peas of allspice.

How to cook

We cook a clear broth from the processed heads. Place the heads on a plate to cool, and strain the broth through a sieve.

Peel the potatoes and onions. Cut the potatoes into large cubes, finely chop the onions.

Remove the meat from the slightly cooled heads.

Place the prepared products into the pan in layers. First, we lower the allspice peas to the bottom, then the onions and potatoes.

Pour in the strained broth so that it covers the contents by two centimeters. Place the pan on maximum heat.

After boiling, add spices to the broth, add some salt to the fish soup and cook over medium heat for about twenty minutes until the potatoes are ready.

Add the meat removed from the heads, pour in the cream, and bring to a boil. After checking for salt, slowly simmer the fish soup for about two minutes. After removing from the stove, let the soup sit for at least half an hour. Serve sprinkled with chopped herbs.

Don't try to use heavy cream, it won't make the soup any better. Fatty dairy product may curdle when boiling.

Option 4: Hearty trout head soup with millet and soy sauce

Grains are often added to the fish soup along with vegetables, and most often it is millet. Cereals add richness to the dish, but real fishermen also like the special taste of millet soup. Try organizing a competition for your favorite fish soup, in a stern male company - the recipe with millet will almost 100% win.

Ingredients:

trout (heads) - 450 gr.;
large onion;
300 gr. potatoes;
small carrot;
5 peppercorns;
soy concentrate - 50 ml;
0.5 spoon of thyme;
vodka high quality- 40 ml;
80 gr. polished millet;
two small bay leaves.

How to cook

We remove the gills from the heads and thoroughly wash the gill boxes. Pour the heads into a 2.5 liter saucepan. cool water.

After removing the husk from the onion, cut it in half and lower it to the fish. We also add carrots cut lengthwise, bay leaves and black peppercorns.

Bringing the broth to a boil over medium heat, carefully remove the broth from its surface. Reduce heat and cook the heads, covered, for half an hour.

We sort and wash the millet. Scald the cereal with boiling water, place it on a sieve, and set it aside.

After boiling for half an hour, we take out the heads. Remove vegetables from the pan. We remove the meat from the heads and put its pieces into the fish broth.

Cut the boiled carrots finely into cubes, peeled potatoes into cubes. Add vegetables to the broth and season the fish soup with spices and bring to a boil.

Place the dried millet into the boiling fish soup, stir well, and cook over moderate heat until the potatoes are soft enough.

Pour mixed with vodka into the finished ear soy sauce. Cover the pan with a lid and simmer over low heat for five minutes. After removing from the stove, let it stand under the lid for at least 10 minutes.

It is advisable to take brightly colored millet, without visible signs of spoilage. Don't skip scalding the cereal with boiling water. Often even high-quality millet is bitter, but after washing with boiling water, the bitterness usually goes away.

Option 5: Spicy trout head soup

Do you want to try the fish soup that Mediterranean residents treat themselves and their guests to? It will, of course, be hot and spicy; it can be prepared from almost any fish, and trout, even in the form of heads, will suit perfectly.

Ingredients:

thawed trout heads - 400 gr.;
medium sized onion;
four potatoes;
one medium-sized, sweet carrot;
bay leaf;
ground coriander - 1 spoon;
150 grams of sweet pepper;
70 grams of rice;
vegetable oil;
two full large spoons of finely ground paprika;
a third of a spoon of red pepper.

How to cook

On moderate heat, without heating, pour 4 tablespoons of oil into the pan, without delay add onion semicircles and carrots cut into strips.

After keeping it on the heat for a couple of minutes and warming the vegetables sufficiently, add strips of pulp to them bell pepper. Continue simmering until the vegetables are half cooked.

Add the tomato and, after stirring, keep at the same heat for another two minutes.

Pour 1.5 liters of water into the sauteed vegetables, raise the temperature to maximum and bring the soup to a boil.

We will add the main products sequentially to the boiling water. First, the fish heads - they take the longest to cook. Don't forget to lightly salt the dish at this stage.

The next component in line is fig. Of course, the cereal must be sorted and washed; the more thoroughly this is done, the more transparent the ear will be. Add the rice after 10 minutes from adding the heads.

After letting the rice cook for the same 10 minutes as the fish, add the potatoes, cut into small cubes. The rising foam must be completely collected, for which immediately after boiling we slightly reduce the heat.

The last thing we put in the ear are the spicy ingredients - pepper, paprika and coriander. Set the heat to medium and cook, checking the potatoes for readiness. It begins to boil, depending on the variety, after 15 minutes. After making sure that the potatoes are ready, add a bay leaf, after which you can turn off the heat and keep the fish soup under the lid for a few minutes to half an hour.

Time: 50 min.
Number of servings: 8
Proteins per 100 g: 4.21
Fats per 100 g: 0.48
Carbohydrates per 100 g: 2.58
Calorie content 100 g: 31.65

To prepare a tasty and unusual first course, you don’t have to spend half a day at the stove! Today we will tell you how to make trout head soup in less than an hour, and at the same time it will turn out satisfying, unusually aromatic and, of course, appetizing. Several of our recipes and recommendations will allow you to choose and prepare the first one with ease, so even a novice cook can get down to business.

The soup from trout heads and trimmings turns out to be fatty and rich, but don’t worry about it. To all champions low calorie diets You need to remember that fish oil is one of the healthiest. It contains no cholesterol, but is rich in OMEGA-3 fatty acids, which have a positive effect on the functioning of blood vessels and the quality of skin and hair.

So, first, let's prepare the soup ourselves. simple recipe with a minimum of ingredients.

Trout head ear

Ingredients

Trout head - 1 pc. + -
Fins, ridge— 300-400 g + -
— 3 pcs. + -
— 1 pc. + -
— 1 pc. + -
— 2 pcs. + -
— pinch or to taste + -
— 1/2 bunch or to taste + -
— 1/2 tbsp. or to taste + -
— 2 l + -

Making fish soup from trout heads

Fill your head with cold water and place it on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the remaining trimmings.
If there are scraps, good, the broth will be richer. If not, that’s okay too, the soup will turn out a little leaner.
When the broth boils again, remove the foam again, cover with a lid and cook over low heat for another half hour.
Meanwhile, peel the onions, potatoes and carrots. Finely chop everything: dice the potatoes, chop the onions and carrots. The latter can be grated, as you prefer.
When the trimmings cook for half an hour after boiling, strain the broth so that there are no seeds or scales left. We lay out the fish to cool, and add vegetables to the fish soup.
The head, if it is large, can be left to cook until the soup is finished, or it can be caught along with the ridge and fins.
When the vegetables boil, add spices to the soup, cover with a lid and cook until the potatoes are ready.
Wash the greens, dry them and chop them finely. We remove the meat from the cooled trimmings and the head. Add everything 5 minutes before the soup is ready. The finished trout head soup can be left to brew for 25-30 minutes, or it can be poured into portioned plates immediately. It will be especially tasty with sour cream.
Bon appetit!

Trout head soup with millet

The soup prepared according to this recipe will be more satisfying than the previous version. It is especially good in the winter season.

For a two-liter pan we need the head of 1 large fish or 3 smaller trout.

Fill them with cold water and set to cook. If you want the broth to have a richer taste, add 1 peeled onion to the heads after boiling.
Let the heads simmer for an hour and remove them with a slotted spoon, strain the broth, and put them back on the fire.
Pour 4-5 tbsp into the broth. washed millet and bring to a boil again.
Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. Place the potatoes in the broth, and sauté the onions and carrots in butter until golden.
When the frying is ready, send it to the fish soup, also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the fish soup a beautiful golden hue).

We remove the meat from the heads, put it in the soup, boil for another 2-3 minutes and turn it off.

Trout soup is ready!

Additional ingredients in trout head soup

Butter

It can be added to soup cooked according to any of these recipes. Oil will add tenderness and depth to the taste.

For 2 liters, 5 minutes before turning off, add 2 tbsp.

Celery

Celery root is good both fresh and dried.

In the first case, we add literally 1 tsp if we decide to grate it, or a few circles if we cut it with a knife.

In the second, 1/2 tsp is enough. for this volume.

If you don’t really like the taste of millet or simply don’t have this grain on hand, you can safely add rice to the soup.

Since it does not boil as much as millet, we put 6 tbsp per 2 liters of water. cereals

Cream

We add them to the finished soup, to each serving plate instead of sour cream. With them, the ear will become richer and more tender.

You can use either 10% or 20% cream. 1-2 tbsp is enough. on a plate.

Now you know how to easily and quickly prepare delicious fish soup from trout heads without spending a lot of time. All ingredients are very simple and can be found in any store.

Try making this soup and treat yourself and your loved ones to an unusual, flavorful first course.