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
Ingredients:
300-400 grams of trout;
400 grams of potatoes;
Parsley root;
Onions;
Black pepper;
Allspice;
A teaspoon of salt;
Half a bunch of tarragon greens.
How to cook:
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. The soup is boiled 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
Ingredients:
500 grams of trout;
1 liter of water;
Onions;
4 potatoes;
200 milliliters of cream or milk;
Half a tablespoon of flour;
A teaspoon of salt;
Leek;
Red pepper;
How to cook:
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
Ingredients:
Trout (fillet, bellies and bones);
3 potatoes;
Carrot;
Celery root;
One juicy tomato;
2 onions;
A mixture of white and black pepper;
Vegetable oil.
How to cook:
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. Almost ready dish salt, pepper. Add chopped garlic. The soup is ready.
4. Fish soup made from trout, pike perch, shrimp and mussels
Ingredients:
Tiger prawns;
Onions;
Several juicy tomatoes;
30 grams of wine;
Vegetable oil;
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.
How to cook:
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.
8. Salt and pepper.
9. Add chopped garlic and basil. The soup is ready.
5. Trout soup with rice
Ingredients:
6 trout steaks;
6-7 potatoes;
Onions;
One carrot;
100 grams of rice;
Black pepper;
Bay leaf;
One egg.
How to cook:
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
Ingredients:
Half a kilogram of potatoes;
Juicy tomatoes;
Onions;
Fresh carrots;
500 milliliters of cream 20% fat;
Fresh herbs;
Ground black pepper;
Vegetable oil.
How to cook:
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 allow it to 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
Ingredients:
Two liters of water;
One large head (or three small ones);
2 onions;
2 potatoes;
Black pepper; cumin, turmeric, coriander;
Carrot;
Butter;
5 tbsp. l. millet;
How to cook.
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.
Fish soup from the head and tail of trout is a very tasty, aromatic, healthy and rich soup that will become a worthy part of any table. The dish turns out special if you prepare it from fresh fish directly on the shore of a reservoir. To prepare, you will need a small amount of time, simple ingredients and minimal culinary skills.
The first step is to ensure that you have inventory of both the major and ancillary components. The main place, of course, is reserved for trout.
The step-by-step recipe for trout head soup can be described as follows:
A number of housewives prefer to get rid of heads, tails and fins when cutting trout, not even knowing how tasty the first course can be from them. For preparation you will need:
Pour at least two liters of water into the pan and bring to a boil. The potatoes are peeled, washed, cut into cubes approximately 1 cm thick. The pepper is cut, peeled and cut into strips. The onion is peeled and finely chopped.
Place the peeled vegetables in a saucepan, salt and pepper. At this stage, add allspice to the broth. Vegetables should be cooked until tender. During their cooking, prepare the heads and tails, clean them, and wash them under a weak stream of running water. The cleaned parts of the fish are added to the vegetables and oil is added.
While the fish is boiling, the carrots are peeled and grated on a fine grater. Dill is chopped and added to the dish, cooked for another 15 minutes. The soup should sit for at least 10 minutes.
Classic version
There are various recipes that give you the opportunity to try something new every time and enjoy a pleasant taste. The classic trout fish soup recipe contains the following ingredients:
The broth is made from heads and tails with the addition of bay leaf and peppercorns; a whole onion with carrots is also placed in the bowl. The fish is cleaned of skin and bones, the broth is filtered, brought to a boil again, chopped potatoes are added, the remains of carrots and onions, peeled fish meat and fresh herbs are chopped. Keep on medium heat for 15 minutes. Using the same recipe, you can cook river trout fish soup.
Original recipes
Fish soup from trout head is tender, rich, with medium fat content. Its wonderful taste will not leave any lover of fish delicacies indifferent.
Rice lovers can prepare an excellent first course based on it. In addition to the above products, you will also need:
- at least 100 g of rice;
- chicken egg.
Rice cereals are washed well and placed in boiling water. The carrots are cut into thick strips, the onions into small cubes. A little later, chopped potatoes are added to the boiling water.
The fish is divided into small pieces. After about 15 minutes from the start of cooking, put the slices, bay leaf into the pan, season with salt and pepper. Cook until done. The egg is broken and beaten until foam appears, it is poured into the dish and cooked over low heat for no more than three minutes. Turn off the stove and let it brew for 30-45 minutes.
Cereals are added to fish soups to give dishes additional thickness. After reading the recipe for trout fish soup with millet, you can prepare a delicious hot dish at home in just 40 minutes. Additional products you can't do without:
- ½ cup millet;
- fresh tomato or a few tablespoons of tomato paste.
It should be noted that if you use cereal, then add less potatoes to the dish. The carrots are cut into half rings and sautéed in oil for 6-8 minutes. Then add onion to it, fry for another 5 minutes, then season with tomatoes or pasta.
The millet is washed and poured with enough boiling water to remove the bitterness, added to the broth and boiled for 20 minutes. The fish is returned to the broth. Season the dish 5 minutes before the end of cooking and leave to steep for another 10 minutes.
Attention, TODAY only!
Trout is a very tasty and at the same time healthy fish, rich in vitamins, fatty acids and microelements. Dishes made from it turn out very juicy, but the trout fish soup is rich and appetizing. The most important thing is not to overcook the fish, since trout meat is very tender and you can lose its exquisite taste.
What parts of fish are best to cook fish soup from?
Every angler knows that real fish soup can only be cooked from a fresh catch, but, unfortunately, in our conditions it is not possible to catch trout and cook fish soup over a fire. Here shops come to the rescue where you can buy any fish. And even if you can’t find fresh trout, you can buy frozen. The main thing is no repeated frosts or unpleasant odors.
You can use any part of trout to make fish soup. The head, fins, bones and tail will give the broth a thick, good broth. Taste, aroma and beautiful view will add parts such as belly and fillet pieces. It doesn’t matter what parts of the fish you have, you can always cook a rich and appetizing fish soup.
If you find a thin birch twig, you can add the smell of smoke from a fire to a dish at home. Just set fire to a birch splinter, and as soon as the ukha is ready, simmer it right in the pan.
Table: calorie content of the finished first course
Trout soup - classic recipe
Trout is a noble and delicious fish, from which you can prepare a wide variety of dishes. Prepare the fish soup classic recipe Even novice housewives can do it. The rich broth will be complemented by vegetables, and the freshness will be complemented by aromatic herbs.
Cooking method:
- For fish soup, you can use different parts of the fish, but we will take 500 g of fillet. Cut into portions and place them in boiling water, reduce the heat and cook for 15 minutes.
- Peel the onions, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the soup.
- Cook the fish soup until the vegetables are fully cooked; serve the finished soup with fresh herbs.
Tender fish soup with cream in Finnish style
Traditional Finnish trout soup is cooked in a cast iron pot and only in the oven. As soon as the dish is ready, the Finnish fish soup with trout cream should steep for 24 hours and only then can it be served. As the Finns claim, this cooking method gives the fish soup a rich taste.
To prepare Finnish soup, you can use not only trout fillets, but also other parts of the carcass. So the salmon head is large in size and contains enough pulp for a rich broth.
Ingredients:
- 200 g trout fillet;
- soup set;
- carrot;
- potatoes (3-4);
- white onion;
- a glass of cream (10%);
- two tablespoons of butter;
- two spoons of flour:
- pepper, salt, bay leaf.
Cooking method:
- First of all, boil the fish broth from the soup set. As soon as the broth boils, remove the foam and cook for 15 minutes.
- In a frying pan with olive (vegetable) oil, sauté chopped onions and carrots.
- Cut the trout fillet into cubes.
- Remove fish parts from the broth, add vegetables and chopped potatoes. As soon as the potatoes are cooked, add the fillet.
- Dry the flour in a dry frying pan, then add the butter, after a couple of minutes add the cream and a little water. Simmer in a frying pan and season the soup with the creamy mixture, add spices and chopped herbs, cover with a lid and cook for another 5 minutes. The soup should simmer, but not boil.
From head and tail
When cutting up fish, some housewives leave only the fillets and throw away the rest of the carcass. But they don’t even realize that they can be used to make a delicious rich soup.
Cooking method:
- We wash the head and tail of the fish, remove the gills from the head, as they add bitterness to the soup. Fill the parts with water and put on fire.
- As soon as the broth boils, remove the foam, reduce the heat and cook for another 30 minutes.
- Chop the onions and carrots, the vegetables can be lightly fried in vegetable oil. Cut the potatoes into cubes.
- As soon as the broth is ready, remove the tail and head, and strain the broth itself to remove small scales and seeds.
- Add vegetables, spices and cook until the potatoes are fully cooked.
- We collect the meat from the head and tail, and add it together with chopped herbs 5 minutes before the soup is completely ready. The ear from the head and tail is ready.
Fish belly soup with millet
In order to add thickness to fish soup, many cooks add cereals. We offer a simple recipe for making fish soup with millet, but if desired, you can replace it with rice or pearl barley.
Ingredients:
- trout belly (400-500 g);
- 3-4 potatoes;
- bulb;
- carrot;
- ½ cup millet;
- salt, pepper, herbs.
Cooking method:
- Fill the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
- Sauté chopped carrots and onions in butter. If desired, you can add two spoons homemade ketchup or crushed tomatoes.
- We take the fish out of the broth and add the prepared potatoes along with salt.
- We wash the millet, it is better to pour boiling water over it and leave for a couple of minutes to get rid of the bitterness.
- As soon as the potatoes become soft, add the millet and cook for 20 minutes.
- Cut the boiled fish into small pieces and, together with sautéed vegetables, add it to the broth and cook for 5-10 minutes. A few minutes before readiness, add chopped green onions, salt and pepper if necessary.
Recipe with lemon
For many gourmets, trout soup is their favorite fish soup. Preparing fish soup is easy and simple, especially since stores sell ready-made soup kits for fish dishes. The soup turns out tasty, appetizing and rich, but most importantly, do not forget to add lemon to the dish, which will reveal the taste of the fish soup in a special way.
Cooking method:
- Place the fish in a saucepan, add water and cook for 15 minutes over medium heat.
- Cut the potatoes into small cubes. Cut the carrots into quarters or half circles.
- As soon as the fish is ready, remove it from the broth, put carrots, onions and potatoes in the pan, cook until done.
- Cut the trout into pieces and, together with the spices, place them in the broth with vegetables, cook for 3-5 minutes.
- Pour the finished fish soup into plates and add a slice of lemon.
Cooking like a king
Trout fish soup is also called “Tsar’s fish soup”. The secret of preparing the dish is that several types of fish are used in the recipe. And it doesn’t matter what kind of fish you add to the soup, the main thing is that the ratio is 1:1, only then the taste will be simply amazing. To make your soup more filling, you can add cereal: rice, millet or pearl barley.
Ingredients:
- 300 g trout fillet;
- 300 g sturgeon fillet;
- bulb;
- three potatoes;
- carrot;
- spices, parsley.
Cooking method:
- Cut sturgeon and trout fillets into large pieces.
- Peel the vegetables and chop finely.
- Place vegetables and salt in boiling water and cook until half cooked.
- Add fish pieces and cook for another 20 minutes.
- Turn off the heat, add the herbs, cover with a lid and let the soup brew for 15-20 minutes.
Fish soup in a slow cooker
Today, the process of cooking has become even more accessible, thanks to the appearance of a multicooker in the kitchen. We offer a simple recipe for trout fish soup.
Cooking method:
- Turn on the multicooker in the “Baking” or “Frying” mode, add a little vegetable oil, chopped onion, carrots to the bowl, and fry the vegetables for 10 minutes.
- Then add pieces of fish, diced potatoes, bay leaves, spices and pour cold water. Set the “Soup” or “Stew” mode for an hour. Serve the finished fish soup along with chopped fresh herbs.
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 mint;
- 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?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- 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 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 the sprigs of greenery and chop them;
- As soon as the water boils, add vegetables, add salt and black pepper. Cook for 15-20 minutes;
- 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 recreation or fishing trip. It can also be prepared for a family dinner!
What is the best way to cook trout fish soup?
Ingredients:
1 kg trout,
500 gr. potatoes,
150 gr. carrots,
100 gr. Luke,
salt, pepper to taste,
black peppercorns, bay leaf,
- Very delicious dish. And if you are thinking about what soup to treat your family with today, prepare wow, For example trout.That's what happened to me. There was some of this wonderful fish left at home, so without thinking twice, I prepared a rich, delicious lunch
Ukha is national Russian dish. There are many varieties of fish soup: according to the preparation technology and the set of products. There is even a division along regional lines, that is, different parts Russia, your own version of cooking. I suggest cooking fish soup from such a tasty fish as trout. Although this recipe is suitable for absolutely any other. The quantity of products is indicated for a 4-liter pan.
How to cook delicious trout soup?
1. Clean the fish, cut off the head and tail (I only had the tail). Cook broth from these parts. Time: 30 minutes.
2. Cut the rest of the fish into small pieces, potatoes into cubes, finely chop the onion, and grate the carrots on a medium grater.
3. After the broth is cooked, take out the heads and tails; they will no longer be useful to us. And add potatoes to the boiling broth. Salt and pepper.
4. After the potatoes boil, add the fish. Cook for 10 minutes.
5. Add onions and carrots. I don't pre-fry them, but that's optional. Cook for another 10 minutes.
6. Add a few bay leaves and 4-5 black peppercorns. At the end of cooking, sprinkle the soup with herbs. I had frozen dill. It will also be very good with green onions: smile:.
7. After preparing the soup, it is better to let it brew for 30 minutes.
Our lunch is ready. it turned out transparent, beautiful and very delicious)
Bon appetit!
You will find the recipe fish dish for the smallest member of your family. And for his parents, for the second course you can serve it cooked in a slow cooker.