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

01.10.2019 Restaurant notes

Trout is a very tasty and healthy fish, rich in vitamins, fatty acids and microelements. The dishes from it are very juicy, but the trout fish soup is rich and appetizing. The most important thing is not to digest the fish, since the trout meat is very tender and you can lose its exquisite taste.

What parts of fish are better to cook fish soup

Every fisherman knows that real fish soup can only be cooked from fresh catch, but, unfortunately, in our conditions, there is no way to catch trout and cook fish soup on the fire. Here, shops come to the rescue, where you can buy any fish. And even if you don't find fresh trout, you can buy frozen one. The main thing is that there are no repeated frosts and unpleasant odors.

Any part of the trout can be used to prepare fish soup. A thick good broth will give the broth the head, fins, bones and tail. Taste, aroma and beautiful appearance will be given by such parts as the 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, then the smell of smoke from the fire can be added to the dish at home. Just light a birch splinter, and as soon as the ear is ready, put it out right in the pan.

Table: Calorie content of the finished first course

Trout fish soup - a classic recipe

Trout is a noble and tasty fish that can be used to prepare a wide variety of dishes. Even novice housewives can cook fish soup according to the classic recipe. 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 put them in boiling water, reduce heat and cook for 15 minutes.
Peel the onions, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the ear.
Cook the fish soup until the vegetables are fully cooked, serve the finished soup with fresh herbs.

Delicate fish soup with Finnish cream

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 ukha with trout cream should be infused for 24 hours and only after that it can be served. According to the Finns, this cooking method gives the ear a rich taste.

For the preparation of Finnish soup, you can use not only trout fillets, but also other parts of the carcass. So the head of salmon is large in size and has enough pulp for a rich broth.

Ingredients:

200 g trout fillet;
soup set;
carrot;
potatoes (3-4);
white onions;
a glass of cream (10%);
two tablespoons of butter;
two tablespoons of flour:
pepper, salt, bay leaf.

Cooking method:

First of all, we will 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.
We take out parts of the fish 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 pour in the cream and a little water. Then simmer in a frying pan and season the soup with the creamy mixture, add spices, chopped herbs, cover and cook for another 5 minutes. The soup should languish, but not boil.

From head and tail

Some housewives, when cutting fish, leave only fillets, and discard the rest of the carcass. But they don't even know 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 onions and carrots, vegetables can be lightly fried in vegetable oil. Cut the potatoes into cubes.
As soon as the broth is ready, take out the tail and head, and filter the broth itself from small scales and bones.
Add vegetables, spices and cook until the potatoes are fully cooked.
We collect the meat from the head and tail, and add together with the chopped herbs 5 minutes before the soup is fully cooked. The ear from the head and tail is ready.

Fish belly ear with millet

In order to make the fish soup thick, many cooks add cereals. We offer a simple recipe for making fish soup with millet, but if you wish, you can replace it with rice or pearl barley.

Ingredients:

trout belly (400-500 g);
3-4 potatoes;
bulb;
carrot;
½ glass of millet;
salt, pepper, herbs.

Cooking method:

Pour the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
Saute chopped carrots and onions in butter. Add two tablespoons of homemade ketchup or chopped tomatoes if desired.
We take out the fish from the broth, and lower the prepared potatoes together with salt.
We wash the millet, it is better to pour boiling water over it and leave it for a couple of minutes to get rid of the bitterness.
As soon as the potatoes are tender, pour in the millet and cook for 20 minutes.
Cut the boiled fish into small pieces and, together with the sautéed vegetables, send them into the broth, cook for 5-10 minutes. A few minutes before cooking, add chopped green onions, salt and pepper if necessary.

Lemon recipe

For many gourmets, trout soup is a favorite fish soup. It is easy and simple to prepare fish soup, especially since ready-made soup sets for fish dishes are sold in stores. The soup turns out to be 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:

Put fish in a saucepan, fill with water and cook for 15 minutes over medium heat.
Cut the potatoes into small cubes. Cut the carrots into quarters or semicircles.
As soon as the fish is ready, take it out of the broth, and put the carrots, onions and potatoes in a saucepan, cook until tender.
The trout mode is cut into pieces and, together with the spices, put in the broth with vegetables, cook for 3-5 minutes.
Pour the prepared fish soup into plates and add a slice of lemon.

Cooking royally

Trout fish soup is also called "Tsar's fish soup". The secret of this dish is that the recipe uses several types of fish. And no 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 turn out to be simply amazing. For satiety, you can add cereals in the ear: rice, millet or barley.

Ingredients:

300 g trout fillet;
300 g sturgeon fillet;
bulb;
three potatoes;
carrot;
spices, parsley.

Cooking method:

Cut the sturgeon and trout fillets into large pieces.
Peel and chop the vegetables.
Put vegetables, salt in boiling water and cook until half cooked.
Add fish pieces and cook for another 20 minutes.
Turn off the heat, add herbs, cover and let the soup brew for 15-20 minutes.

Ear in a multicooker

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:

We turn on the multicooker in the “Baking” or “Frying” mode, add a little vegetable oil, chopped onions, carrots to the bowl, and fry the vegetables for 10 minutes.
Then put the fish pieces, diced potatoes, bay leaf, spices and pour cold water. We set the "Soup" or "Stew" mode for an hour. Serve the prepared fish soup along with chopped fresh herbs.

Ukha is a very healthy and tasty dish of Russian cuisine. The classic fish soup recipe is prepared in a large cauldron over a fire from freshly caught fish. However, it is quite possible to cook a wonderful and rich soup at home, even according to Dukan.

Almost any kind of fish can be used to cook fish soup. Trout is often used in the Ducan feeding system. Recipes from it are completely different, but each of them is superior in its own way. Trout fish soup is rich, but at the same time low in calories.

Trout fish soup. Ducan recipe

To cook a real trout fish 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, a clean fillet will not work. For the broth, bones are needed, and even better, the head. It is thanks to them that the broth acquires its richness. So, to cook Dukan fish soup from river trout you will need:

Fish heads - 4 pcs.;
Fish fillet - 200 g;
Onions, bell peppers and carrots - one at a time;
Garlic;
Spices (white pepper and bay leaves);
Salt;
Greens (dill);
Lemon.

We clean the heads, remove the gills and rinse them. Place in a saucepan and fill with water. Add a few slices of lemon, dill stalks, some white and allspice and bay leaf. It takes a couple of hours to cook everything. After that we filter the broth and put it on the stove again.
The heads are no longer required, 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 that, it remains to cook until tender and at the end add chopped greens

Dukan trout fish soup is ready. As you can see, in order to prepare a dietary ear, it is not necessary to have a set of expensive products.

Finnish trout fish 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 we will completely remove the potatoes.

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

Trout - 700 g;
Turnip onions - 350 g;
Nero 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. Cut it into steaks (2 cm thick).
Pour the onion at the bottom of the pan. We put the fish on top. Fill everything with boiling water, but so that the water level is at most 1 cm above the fish. We cook the whole third of an hour. Add spices.
6-8 minutes before the end, pour out the milk.
The dish is ready. It is recommended to insist it for several minutes under a closed lid before serving. Serve with chopped parsley.

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

Trout fish soup. Ducan recipe

This recipe is a great start to your lunch. And, despite the 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;
Turnip onions - 1 head;
Fresh carrots - 2 medium pieces;
Milk with a fat content of up to 1.5% - 500 ml;
Salt;
Greens.

Finely chop vegetables (carrots, onions and tomatoes). Rinse the trout and cut into large cubes.
We put an empty pan on the fire. Fry the onion until half cooked and add the carrots. Fry the tomato last when the carrots are soft.
Fill everything with cold water (1 l). When the liquid is warmed up, pour in the milk and cook until tender. In the end, we bring it to taste. Dukan's flavored fish soup with trout is ready.

Trout fish soup with shrimps according to Ducan

In addition to fish soup, other first courses can be prepared from trout. For example, adding shrimp makes 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;
Spice.

Boil the washed trout fillet until half cooked and take out.
Add finely chopped vegetables to the resulting light broth. A couple of minutes before they are completely cooked, we introduce starch, previously diluted in a small amount of liquid.
Then add the peeled shrimp and half-cooked fish. We bring it to taste.

Light dietary creamy soup with mushrooms and trout. Ducan recipe

On the Ducan diet, you can not often pamper yourself with dishes with a delicate dietary taste, because fatty and high-calorie cream is strictly prohibited for use. However, the recipe for this soup includes a light cream cheese, which ultimately gives the dish that very creamy taste. Plus, this trout fish soup is made with mushrooms. This will make the dish even more delicious.

So, we need:

Trout - 200 g (fillet);
Leek;
Fresh mushrooms champignons - 200 g;
Light processed cheese (according to Dukan) - 50 g;
Herbs, spices and salt.

Chop the fillet and set to cook.
At this time, cut the onion into thin strips, and the mushrooms into slices and fry in a non-stick 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 is completely dispersed, remove the soup from heat and insist. After brewing for several minutes, we serve the dish to the table.

You might also be interested in:

ducandieta.ru

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

You 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 to be really tasty. One of these dishes includes trout fish soup: juicy fish, fragrant, rich broth - it's difficult to resist, and you don't need to, because this soup is easy and simple 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 fish soup - general cooking principles

To begin with, boil broth, prepare it from fish peeled from fish scales. You can use fillets, fish with a head, or only components: heads, a ridge with a little meat, a tail. Boil trout for 10-20 minutes, add a whole head of onion and carrots to the broth, if desired. But you should not use a lot of spices, so as not to kill the taste of the fish itself.

Next add vegetables and, if used, cereals. Usually, a standard set is put in a trout ear: potatoes, onions, carrots. From the latter, you can, if desired, make frying with the addition of a minimum amount of vegetable oil. Less often put tomatoes, celery and others. The cream added at the end of the preparation will add saturation and special taste.

Before serving, the trout soup is insisted, sprinkled with herbs, seasoned with sour cream, cream or butter.

1. Trout fish soup with potatoes

300-400 grams of trout;

400 grams of potatoes;

A teaspoon of salt;

Half a bunch of green tarragon.

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

2. Peel and chop the onion.

3. Parsley root is washed.

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

5. Potatoes are washed, peeled, 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. Black and allspice, coarsely chopped potatoes are added to the broth. The soup is boiled for about 22 minutes with a low boil.

8. Finally add the trout, stir, remove the pan from the heat.

2. Finnish trout ear

500 grams of trout;

200 milliliters of cream or milk;

Half a tablespoon of flour;

A teaspoon of salt;

1. Fish is cleaned and fillets are separated from seeds.

2. Peel and coarsely chop the onions.

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. Cut the leek into rings.

6. Pour the fish broth into another saucepan, 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, boil 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, add to the ear. Ready soup is served hot.

3. Trout fish soup with celery and tomatoes

Trout (fillets, bellies and bones);

One juicy tomato;

2 onions;

A mixture of white and black pepper;

1. Prepare the broth: fish bones, abdomens are spread in cold water. The boiled water is drained. The fish is re-poured with water and put to a boil.

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

3. Chop one onion.

4. Celery is cut into cubes, carrots are cut into thinner strips. Half the celery and carrots are left for the broth.

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

6. In boiling fish broth add carrots and celery root, which were left in advance. One onion is also laid. Boil the fish soup over low heat.

7. The bones are removed from the fish fillets. 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, turn off the gas.

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

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

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

13. Send fried vegetables with tomatoes to the ear.

14. An almost finished dish is salted and pepper. Chopped garlic is added. The soup is ready.

4. Fish soup 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;

Ground black pepper;

250 milliliters of water.

1. Peel the onion, chop it coarsely.

2. Turn on maximum fire. Sliced \u200b\u200bonions are fried in vegetable oil.

3. Tomatoes are washed, cut into large pieces.

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

5. Add tomato paste, sugar. Stir.

6. Add all pre-washed and prepared seafood. Stew for about 4-5 minutes.

7. Pour in water, topping the seafood. The ear is left for 10 minutes.

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

5. Trout fish soup with rice

6 trout steaks;

100 grams of rice;

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

2. Peel and rub the carrots.

3. Chop the onion finely.

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

5. Peel the potatoes. Cut into strips. Sent to a cooking pot.

6. Peeled trout is cut into portions.

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

8. Beat the egg with a little cold water. After boiling the broth, pour in the egg. Cook for three minutes. The soup is removed from the heat.

9. The ear is insisted 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 peeled trout fillets are cut into small pieces.

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

3. Tomatoes are peeled. To facilitate this task, tomatoes are placed in boiling water, and then in cold water. Peeled tomatoes are cut into small pieces.

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

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

6. Add the tomatoes to the pot. Fry a little.

7. Pour in 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. Stack the chopped trout.

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

11. Uhu is seasoned with fresh herbs. The soup is served at the table.

7. Trout fish soup with millet

One large head (or three small ones);

Black pepper; cumin, turmeric, coriander;

1. The head is rinsed and lowered into a pot of water. Bring to a boil, put onion, peeled but not cut.

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

3. Pour washed millet, 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 fry is sent here.

6. Add salt and spices to taste. Bring the potatoes to readiness.

7. Put trout, mix. After the next boil, the gas is turned off.

8. Serve trout fish soup after steeping for 10-12 minutes.

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

Fish soup is most delicious from fresh, not frozen fish.

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

For a beautiful broth, cook the soup over low heat. The broth should languish, not boil and boil.

The greens will add new taste and freshness to the trout ear.

You should not overcook trout, long heat treatment spoils the taste of red fish.

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

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

Fish fillets will make a dietary soup, if you use the head, gills, bones - hearty.

Trout fish soup is tastier if cooked in the first broth. A simple pouring of the broth into another pot will help get rid of the bones released to the bottom.

beic.ru

Classic trout ear recipe

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

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

Trout fish soup will have a beautiful golden yellow color. It will be moderately fat and satisfying.

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

salmon soup set (in the trout 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 a photo:

When the carcass of a red fish is cut, the head and tail with adjoining pieces of red flesh remain unclaimed. But these pieces can make a great rich ear.

The scales are carefully removed, the eyes and gills are cut out. In "wild" sea fish, the gills are fixed very tightly, they have to be cut with a sharp knife.

The trout are washed with double care to make the ear transparent and put in a saucepan.

Add peeled onions, carrots cut into large pieces, dill sprigs.

Pour in water. The abundance of spices is used when fish soup is cooked from some lean lard fish; salmon does not need powerful flavoring.

You can throw only a few bay leaves and allspice peas into the trout ear; 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 soup is salted and placed on medium heat.

A head of foam appears on the boiled ear. If you leave it, the liquid will lose its transparency. Therefore, all the foam is removed. Set the fire to a minimum, trout fish soup, boil for 20 minutes according to the recipe.

The ear cannot be digested, the pulp should have a pleasant density. Boiled soft trout will not taste good. Pieces of fish are laid out on a plate. The broth is filtered, vegetables and spices are thrown away. The pulp is separated from the bones and skin and thrown into the broth.

Serve the classic fish soup in bouillon cups. Instead of bread, you can offer puff pastries with fish or cheese. Garlic white bread croutons are also suitable.

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

www.woman56.ru

Trout fish soup

Wuhu can be cooked with almost any fish and, more importantly and pleasantly, with almost any fish parts. Everything is used, from the head to the fins. I really liked to cook fish soup with trout ridges - there is plenty of meat on them, such ridges are inexpensive, and the fish soup is rich and tasty.

By the way, it is not necessary to buy trout separately and separate the ridges from the fish - in many stores ready-made ridges are now sold, which can be bought in quantities of several pieces at once at a fairly inexpensive price. It turns out at the same time tasty and not expensive for the pocket.

So, for cooking fish soup, you need the following ingredients.

3. Carrots - 1 medium

4. Onions - 2 medium heads.

5. Bay leaf - 2 pcs.

6. Salt, black pepper - to taste

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

Rinse the trout spines, put in a saucepan with water. At the same time put a bay leaf, a peeled whole onion, salt and pepper a little. If desired, you can add special spices for fish soup or fish. By the way, fish is cooked very quickly - more often than not fifteen minutes is enough.

Wash and peel potatoes, onions, carrots.

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

It is possible to determine that the ridges are welded not only by taste, but also by the fact that they have surfaced to the top.

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

Cut the potatoes into cubes, pour into a saucepan.

Chop onions, carrots, pour into a saucepan.

Optionally, in your ear, if it seemed too liquid to you, you can add one of the following - for example, rice or spider web vermicelli. In this case, you need to wait for the cereals or pasta to cook until tender.

As soon as the vegetables are cooked, add salt to the fish soup, reduce the heat to a minimum and simmer under the lid for another 10-15 minutes. After that, turn off the stove and let it stand for a few more minutes. Add herbs at the end of cooking if desired.

Ideally, the ear should not be thick and lean at the same time, but at the same time rich and satisfying. Some people do not like the fishy taste of "mud" - in this case, it is recommended to add more spices (for example, black pepper or a special set of spices for fish).

recepty-cook.ru

To recall everything

Salmon fish soup: recipe

Uhu is usually cooked not from one kind of fish, but from two, at least, and four, as a maximum. Such fish soup is prepared from trout with cream.

Trout is not a simple fish, but extremely tasty and healthy, as doctors and nutritionists have been tirelessly repeating lately. However, motivation from the point of view 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 like such fish. It is also important that you need to cook trout fish soup in the first broth - it is not strained before adding the potatoes. You have read the recipe. The fish soup has a rich, fishy taste with a pleasant sweetish aftertaste.

Put butter in a frying pan and fry vegetables in it until golden brown. The ear should stand for about an hour, it is better to leave it on a hot stove and close it with a lid. We decided to indulge the homemade and baked trout fillets in the oven. Trout is a noble fish and it is a pity to throw away the leftovers. Yes, I read it, but, you see, trout of different sizes and heads are different.

If you adhere to the classic version of cooking fish soup, then all vegetables, and even more so fish, are never fried. Ready soup is best served with herbs and finely chopped onion. Trout soup soup should not be included in the diet at the stage of exacerbation of gastrointestinal diseases, kidney disease and exacerbation of diseases of the cardiovascular system.

Each housewife has her own answer to the question of how to cook the fish soup properly so that it turns out to be tasty, satisfying and rich. Use the secrets of professional chefs to cook amazing fish soup!

Maria Golovina, speech therapist-defectologist 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, with which we will never part voluntarily. There are many options for cooking Finnish fish soup. This is my version of the Finnish fish soup recipe. Finnish fish soup - recipe for fish soup with cream. Finnish fish soup, the recipe of which necessarily includes leek 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 in Ancient Russia. You can cook fish soup from a wide variety of fish, both river and sea.

But the salmon fish 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 fish soup has not only excellent taste, but is also a healthy dietary dish. The vegetables in the ear not only give it the main taste, but are also responsible for the presentation side of this dish, so everything must be very neatly sliced.

There is no need to filter such a broth, since it will already have a transparent appearance. But if the fish soup is not prepared in vegetable broth, but from fish scraps, then the broth must be filtered. The fish is cooked together with vegetables for only a few minutes, because salmon is cooked very quickly. Let the ear steep for a few minutes, and you can proceed to serving. Your “tasty” life is entirely in your hands, so you need to be creative not only in cooking, but also in serving.

Pieces of vegetables and fish are laid out in a deep plate, all this is poured with broth and decorated with lemon and dill. Lemon gives the ear an unusual taste, fresh and slightly sour. The fish loves lemon very much, therefore this combination will also be relevant in the ear. Real fishermen believe that the ear should certainly be "smoky". 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 a saucepan for a few minutes. The ear will turn out as if it had just been removed from the fire.

The main attribute of any hike is an ear on a fire. It is difficult to imagine a tourist or fisherman who would be left for the night without fish soup. Let's try to figure out what ear is and what is needed for its preparation. What and how to cook fish soup? A large number of fish available in Russia divides the classic fish soup into several types: white, black, red, triple.

For proper cooking fish soup over a fire, certain rules must be followed. Thirdly, it is better not to interfere with the ear, do not dilute with water, do not add oil and bouillon cubes. A rich and tasty ear will turn out without outside help. In no case should you put cereals in the ear, otherwise you will get fish soup. You also need very few vegetables: onions, potatoes and carrots, parsnip and parsley root.

Trout fish soup video recipe

2. Cook the dish over low heat for about 10 minutes. Then skim off the foam and strain the broth. 4. Boil the fish soup for another five minutes, then increase the heat and dip the prepared pieces of fish into the broth. The pieces should be fairly 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)

Camping around the 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 love fresh fish, then you will surely love this hot dish, which is served as the first.

What could be more appetizing and tastier than rich fish soup from freshly caught fish? Have you already imagined how delicious it is? Still would! Here's a simple and cool recipe for you without much hassle. Trout fish soup is a delicious first dish with a delicate aroma that will not leave anyone indifferent.

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

How to cook fish soup over the fire

For a change, I would like to suggest that you try to cook a very rich, incredibly aromatic and mouth-watering ear. This fish soup will definitely not leave you indifferent, so I recommend it for a note!

The traditional dish of fishermen is, of course, ukha. It tastes best at the stake. See how to cook salmon fish soup with tomatoes. The ear in our family always goes with a bang. Even more loved than soups with meat broth. And all because, I know how to cook it correctly and I always guess with the amount of spices. I share the recipe. Delicious, rich and very pleasant fish dish that will appeal even to those who have not eaten fish soups before.

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

The classic Russian fish soup is boiled from those fish that give a transparent broth, are distinguished by stickiness, tenderness and “sweetness”. The fish soup is made from red fish: sturgeon, beluga, stellate sturgeon, nelma, salmon. So, we are preparing fish soup at home - a simple but tasty and healthy soup.

Trout fish soup

Trout fish soup, recipe with photo. How to cook trout soup, recipe. How to cook trout fish soup. Trout head ear.

Trout fish soup - a dish excellent in its taste. Easy to cook and eat deliciously. Trout soup children love, but before giving - choose the bones carefully. Although the troutthere are no small bones, but large bones will come across.

What do you need:

Trout heads 3-4 pcs.
Whole trout or steaks 1-1.5 kg.
Carrots 2 pcs.
Onion 1 pc.
Bay leaf - 3 pcs.
Allspice 6-7 pcs.
Black peppercorns 15 pcs.
Potatoes 6-7 pcs.
Salt to taste.

I love trout. And on my site there are many dishes made with trout.

Every time I buy a whole trout, I cut off her head, belly, tail and freeze it all.

It's time to use our blanks. Defrost the heads and tails.

We cut the fish.

We peel potatoes, onions and carrots for fish soup.

Cut the fish soup into portions and set them aside together with the bellies.

Fill the heads with water, put a whole onion and peppercorns there.

Bring to a boil and cook for thirty minutes over low heat, so that it gurgles a little. Remove the foam.

Cut the carrots into slices.

Cut the potatoes into cubes.

We take out the heads and onion from the broth. Let's throw out the onion, we'll eat the heads later. If you don't eat, then throw it away.

Put potatoes and carrots in the boiling broth.

We send the fins and tails after the potatoes.

Cook the whole thing until the vegetables are ready, i.e. 15-20 minutes, add bay leaves, allspice, salt.

It's steak time. Dip the fish into the boiling broth and cook for 8-10 minutes. The broth should boil all this time.

Trout fish soup ready. It turned out awesome, I will say that the 15 liter pan flew away in three days.

Trout meat cooked in this way turns out to be very tasty.

Sprinkle before serving trout soup freshly ground pepper from the mill.

One of the most delicious options for trout dishes is ukha. Fish lovers will not remain indifferent to the aromatic and aesthetically beautiful red fish ear. This dish is prepared quite simply.

In order for you to have a trout ear from the first time, the recipe recommends cooking soup in the first broth and from uncut fish: the skin of this dietary fish will make the dish rich, and the bones separate and settle to the bottom.

Classic trout fish soup

The classic ear is prepared from the following products:

Cooking begins with the preparation of the fish, it must be washed, cleaned and separated from the head, fins, tail, cut into portions. Water is poured into a four-liter saucepan or cauldron, brought to a boil. Then 6 - 8 pieces of trout and a whole onion with a bay leaf are laid.

In the broth that is cooking for about 10 minutes over low heat, put potatoes cut into large cubes (400 g) and well-washed millet (120 g).

After 10 minutes, fill the ear with finely chopped onions and carrots, cut into curly stars or cubes (vegetables, 1 piece).

After 5 minutes, add salt, pepper and ground coriander, a few black peppercorns in peas. Greens, parsley and dill are added 2 minutes before removing the fish soup from the heat. There is one more secret of making trout fish soup: the recipe in the classic version does not include the addition of vodka or coal from the fire, as for white fish soup.

Finnish trout fish soup

Trout fish soup options can vary in grits, parts of fish used, and vegetable fillings. Fishermen make trout fish soup on a fire in a cauldron, the head and tail are always used in it.

Whole fish ear

The composition of products for Finnish trout fish soup for 5 liters of water is as follows:

whole large trout 600 g;
pearl barley or millet groats ½ cup;
cream 20% fat 250 ml;
potatoes;
onions and leeks, in the same proportion, 300 g each;
spice;
salt;
greens: white peppercorns, black pepper, coriander, basil, thyme sprig, parsley.

Initially, the head and tail of the fish must be scalded well with boiling water and cleaned with a knife. Cut out the gills from the head and remove the eyes. The meat from the neck and cheeks on the head of the trout has gelling properties and gives a good fat gain.

Cut the head of a large trout into 2 parts, divide the carcass into portions and send it along with the tail into boiling water. Add chopped potatoes and onions immediately and add the washed cereals. If barley is used, it is pre-soaked for 30 minutes in water with a pinch of baking soda for quick softening.

Bring the fish soup to a boil and simmer for 15 minutes until the potatoes are tender. Then cream is poured and spices and salt are added. After 3 minutes, remove from heat. Finnish ear is good on the second day, when it is infused well. But if the smell does not give you patience to wait, 30 minutes after taking it off the fire, you can savor this masterpiece by sprinkling greens on your ear.

Ear from head

Common in Russian cuisine and trout head ear. The head of a large trout, stripped of eyes and gills, produces a good rich broth that is even used for aspic fish. Since there is less meat in such an ear from the head of a trout than in soups from a whole carcass, the broth is filled with a lot of vegetables.

After bringing to a boil, it is recommended to drain the first broth with a trout head. The onion cut into half rings is fried at the bottom of the pan in oil, then the scalded fish head is put, chopped garlic, potatoes and carrots are added in large quantities. Groats are not used. All this is filled with water and brought to a boil.

After boiling, the heat is reduced and the ear is cooked for 30 minutes at a low temperature. Take the head out of the finished fish soup and cut it on a separate plate. Ready broth with vegetables can be eaten in liquid form or in a blender, knocked down in mashed potatoes, add pieces of fish from the head and sprinkle with herbs.

vkusno-kushaem.ru

Trout fish soup - delicious fish soup

Trout fish soup is sure to please fans of fish dishes. The taste of this delicacy is very delicate, while it is accompanied by a spicy aroma of spices. For a rich and hearty soup, you need very few products, so trout fish soup will definitely fit into the family budget.

Trout wuhu can be made from fillets or from any part of the fish. Heads, fins, ridges, tails, etc. are suitable for the broth. They are boiled in water with the addition of vegetables and seasonings, then the bones are removed, leaving only the meat itself for the fish soup. Potatoes, onions, carrots, roots, as well as various cereals are boiled in the resulting broth. With rice or millet, trout ear is especially satisfying and nutritious.

At home, trout fish soup is cooked in a saucepan on the stove or in a slow cooker. Moreover, such a soup can be made in nature, using a kettle. The most difficult process during the preparation of the dish will be cutting the fish. Otherwise, trout fish soup is no different from any other first course, and even an inexperienced cook will definitely succeed.

Trout fish soup is often associated with Finnish cuisine, because local chefs know a lot about red fish soups. A feature of their traditional fish soup is the addition of dairy products - cream or milk to the dish. The result is a very delicate and unusual taste that you can surprise your household with.

To make the aroma of trout fish soup more piquant, cumin, coriander, red and black pepper, turmeric, dried herbs, lemon juice, etc. are added to it.

Trout head and tail ear in a slow cooker

Trout fish soup is a low-calorie dish that can be used as a light and hearty meal for the whole family. In a slow cooker, such a soup is prepared very simply, it turns out to be quite rich and nutritious. In addition to the head and tail of the trout, you can also add fins, ridges and other parts of the fish. It is recommended to sprinkle the finished soup with dried or fresh herbs, but not the one with which the broth was cooked.

700 g of trout (head + tail);
5 potatoes;
2 onions;
2 tbsp. l. rice;
1 carrot;
1 bunch of greens (dill + parsley);
1 tsp peppercorns;
2 bay leaves;
2.5 liters of water;
Salt pepper.

Put the head and tail of the trout in the multicooker bowl.
Peel the onion and add to the whole fish.
Cut potatoes and carrots into small pieces and put them in a slow cooker.
Wash the rice thoroughly and add it to the rest of the ingredients.
Add a whole bunch of greens to fish and vegetables (do not chop), as well as bay leaves and peppercorns.
Pour all the ingredients with the specified amount of water, close the lid of the multicooker.
Cook trout fish soup in a slow cooker in the "Soup" mode for 1 hour 30 minutes.
Remove the onions and herbs from the multicooker saucepan (discard).
Take out pieces of trout and separate the meat from the bones, return the meat to the ear.

Trout head soup with millet

For this fish soup you need a head of a large fish or 3 heads of smaller fish. It is better to strain the finished broth twice so that pieces of scales or small bones do not come across in it. Turmeric will make the trout fish soup very appetizing - it will give the soup a beautiful golden hue. Together with trout meat, you can also add a couple of pieces of butter to the soup. So the ear will become more tender and rich, the taste of all the ingredients will be revealed. The ready-made soup can be decorated with fresh herbs of your choice.

Put the trout head in a saucepan, add water and boil.
Add the peeled onion to the broth, cook for 1 hour at a low boil.
Remove the trout head from the saucepan using a slotted spoon, strain the broth.
Put the broth back on the stove, rinse the millet and add it to the saucepan.
Peel potatoes, onions and carrots, cut everything into small cubes.
Add potatoes to a saucepan with broth after boiling.
Melt the butter in a frying pan and fry the onions and carrots until golden brown.
Pour the finished frying into a common saucepan, add turmeric, coriander, salt and pepper to taste.
Separate the meat from the head of the trout and put it in the soup.
Boil trout fish soup for a couple of minutes and remove from heat.

Finnish trout fish soup with cream at home

Finnish trout soup with cream is a real delicacy that can turn an ordinary meal into a royal dinner at home. The dish turns out to be incredibly tender and nutritious, and its aroma attracts households to the kitchen long before the soup is completely ready. Too heavy cream is not needed - 10-20 percent fat is enough. If you wish, you can exclude starch or, on the contrary, add more of it - the thickness of the soup will depend on this.

350 g trout fillet;
1 leek;
3 tbsp. l. olive oil;
1 tbsp. l. butter;
1 glass of cream;
1 bay leaf;
1 tbsp. l. starch;
300 g potatoes;
1 bunch of dill;
3 glasses of water;
Salt pepper.

Chop the leeks and heat the olive oil in a heavy-bottomed saucepan.
Saute the onion until soft, then pour in the indicated amount of water.
Add bay leaf to the same saucepan and bring everything to a boil.
Peel the potatoes, cut into cubes and pour into the soup after boiling the water.
Reduce heat, cook the fish soup until the potatoes are soft.
Cut the trout fillet into small pieces and put in a common saucepan, cook for 5 minutes.
Pour cream over fish and vegetables, mix.
Combine starch with a tablespoon of water, mix thoroughly.
Add the resulting gruel to the trout fish soup, cook the soup until thickened over low heat.
Add butter, salt and pepper to taste into a saucepan, mix well again and remove from heat.
Sprinkle the prepared trout fish soup with chopped dill.

Now you know how to cook trout fish soup according to the recipe with the photo. Enjoy your meal!

Trout fish soup is an exquisite dish that is very easy to prepare at home. It is not at all necessary to wait for a big catch to create this culinary masterpiece - all the necessary ingredients are easy to get at your nearest supermarket. Before cooking trout fish soup, it is better for novice cooks to study the following recommendations from professionals:

Wuhu made of trout, regardless of the recipe chosen, is a great addition to fresh or dried celery. It goes well with red fish and gives the dish an amazing aroma. For a saucepan of soup, 1 tsp is enough. celery. You can also complement the dish with caraway seeds, coriander, turmeric, white or black pepper, dried basil, etc.;
If you use a trout head for broth, before cooking the fish soup, be sure to remove the gills and rinse the fish pieces thoroughly;
To make the fish broth more rich and aromatic, add peeled onions, carrots and herbs to it. After the broth is ready, remove the additional ingredients and start cooking trout fish soup;
To prepare Finnish trout fish soup, cream can be added during cooking using the classic recipe, or you can pour 1-2 tablespoons into each plate before serving the fish soup.

101eda.ru

Trout head and tail ear - recipe with photo

Savvy housewives know how to properly use fish heads, fins and tails. From these products, rich first courses are obtained, which you are not ashamed to treat your friends and family with. And if you used "noble" types of fish to prepare your dinner, then the leftovers can make a wonderful soup. How is trout head and tail ear prepared? You will learn cooking secrets and recipes from our article.

You will be surprised, but a thick and hearty soup can be made from fish heads and tails. Therefore, do not rush to throw these healthy products away. You'd better study our recipe carefully and repeat it in your kitchen.

Trout heads and tails - three each.
Onions - one piece.
Potatoes - 4-5 medium.
Bay leaf.
Peppercorns - 10 or 12 pieces.
Eggs - five pieces.
Green onions - one bunch.
Salt to taste.

How to cook fish soup from the head and tail of a trout? The recipe for a delicious soup is very simple:

Pour cold water into a saucepan and place the dishes over the fire. When the water boils, dip your heads and tails into it. Cook the broth for at least half an hour, remembering to periodically skim off the foam.
When the indicated time has passed, strain the liquid. Chill the pieces of fish, and then separate the meat from the bones. Return the pulp to the broth.
Peel the vegetables, then cut the potatoes into cubes and the onions into half rings. Dip prepared foods into soup. Add salt, spices and bay leaves.
Boil the eggs in a separate saucepan, peel them and chop them coarsely (you can just cut them in half)
When the potatoes are done, remove the fish soup from the heat.

Divide the soup into bowls, with eggs and finely chopped green onions in each serving.

Ukha with rice

What ingredients are needed to make a delicious trout fish soup? Head and tail! Read the recipe for a hearty and beautiful soup below.

Fish head and tail.
Two onions.
One carrot.
Three tablespoons of rice.
Five potatoes.
One bunch of greens.
Salt, oil and spices to taste.

How to cook trout head and tail fish soup? You will find out the secret of a delicious dish when you read our instructions:

Rinse the fish pieces thoroughly and place them in the pot. Add a peeled onion, bay leaf and a few peas of allspice to them. Pour cold water over the food and send it to the stove. As soon as the broth comes to a boil, reduce the heat and cook for another 20 minutes.
Remove all food from the pan and strain the liquid.
Return the pot to the heat and place the well-washed rice in it. When it's half done, add the diced potatoes.
In a frying pan, fry the onion, cut into half rings, and grated carrots. Add fish spices such as coriander, a mixture of peppers, thyme and paprika.
When the potatoes are ready, add the frying and fish to the pan (the flesh must be separated from the bones).

Salt the fish soup, add spices and finely chopped herbs. When the soup boils, turn off the heat and let the treat stand for a quarter of an hour. After that, pour it into plates and carry it to the table.

Ear with millet

For this simple dish, you will need:

Trout head and tail.
400 grams of potatoes.
100 grams of millet.
One onion.
Salt and spices.

Dip chopped potatoes in hot fish broth.
After a quarter of an hour, send the millet washed under running water to the pan.
Lastly, place finely chopped onions, salt and spices in the ear.

The finished soup should be allowed to brew for half an hour.

Trout ear "Head and tail". Recipe with photo

Thrifty housewives can prepare an exquisite soup without special economic costs. For this dish you will need:

The tail and head of the fish are of medium size.
Bulb.
Carrot.
Three or four potatoes.
Half a glass of 20% cream.
Two liters of water.
Two bay leaves.
Dill.
Allspice.

The ear from the head and tail of a trout is prepared like this:

First, process the parts of the fish, rinse them and remove the gills. After that, put them in a saucepan and cover with cold water. Put the cookware on the fire and bring the broth to a boil. Put bay leaves, peeled onion and a few peppercorns to the fish.
Peel the vegetables, then cut the carrots into cubes and the potatoes into cubes.
After half an hour, strain the broth, take apart the head and tail. Return the meat to the pan, send the prepared vegetables there.
When the soup is ready, pour the warm cream into it.

Pour the fish soup and sprinkle each serving with chopped dill.

Finnish-style creamy ear

Cooking fish soup from fish fillets in our time of crisis is not very profitable. However, there is a great way out! You can make a delicious Finnish soup using the minimum amount of food and in a fairly short time.

Bay leaf.
Garlic to taste.
Greens.
One carrot.
One onion.
The head and tail of a medium trout.
Bulgarian pepper.
Potatoes.
Processed cheese - one piece per liter of broth.

How is Finnish-style trout ear and tail prepared? Read the recipe below:

Process and boil the fish in cold water.
Take out the head and tail half an hour after boiling.
Put chopped potatoes, chopped onions, bell pepper strips, chopped garlic and black pepper into the broth.
Add spices and fish meat.
Dissolve the processed cheese in a little broth or water, and then add the mixture to the broth.

Garnish each serving before serving with fresh herbs. If you wish, you can add a slice of lemon or some lemon juice to each plate.

A simple recipe for fish soup from the head and tail of trout

This fragrant creamy soup is sure to find fans in your family. Even if your relatives do not like the ear too much, they will definitely like this option.

Two tablespoons of butter.
Leeks - two pieces.
Potatoes - one and a half kilograms.
The tail and the head are one each.
Bay leaf.
Salt, dill and pepper to taste.
Water - six glasses.
Cream - one liter.

Cook fish broth as described above. Strain it and then separate the trout pieces.
Take a clean saucepan and put it on fire. Place the butter on the bottom.
Fry the leeks, cut into strips, until soft.
Pour in fish broth, add salt and spices to taste.
Place medium diced potatoes and trout slices in a saucepan. For flavor, add bay leaves and simmer for five minutes.
Pour the warmed cream, chopped herbs and another spoonful of butter into the soup.

Heat the ear over medium heat for a few minutes, and then serve it immediately.

Ear in Hungarian

Trout - tail and head.
Potatoes - two pieces.
Bulgarian pepper.
Tomatoes - two.
The bow is one piece.
Tomato paste - one tablespoon.
Sweet paprika - one teaspoon
Hot paprika - a quarter teaspoon.
Egg.
Bay leaf.
Ground black pepper - two pinches.
Dill and parsley greens - 20 grams.
Vegetable oil - two tablespoons.
Salt is a teaspoon.
Water is three liters.

How to cook Hungarian fish soup:

Prepare the broth from the head and tail of the trout with the addition of bay leaves and black peppercorns, separate the pieces of fish.
Fry the onion until golden brown, then add paprika to it. After a couple of minutes, put the peeled and finely chopped tomatoes and tomato paste into the pan.
Cut the bell peppers and potatoes into strips. Put the vegetables in the broth and cook for seven or eight minutes.
Place fish and sauce in your ear. Taste with salt and pepper.

When the ear is ready, beat the egg and pour the mixture in a thin stream into the saucepan (you can skip this step). Serve the dish to the table, garnish it with fresh herbs.

Conclusion

We will be glad if you like the ear from the head and tail of the trout. As you can see, this dish only needs the most affordable products. Thanks to our recipes, you can save your family budget by treating your loved ones with delicious and hearty soup.

aikido-mariel.ru

Trout head ear

Trout fish soup is a delicious first dish with a delicate aroma that will not leave anyone indifferent. Cooking such a budget fish soup is quite simple, and eating is tasty and healthy.

Hardly anyone can refuse tasty fish soup. Although real fish soup is cooked over a fire, we can easily cope with this business at home. And if you have a trout head, then there is a great first course for lunch. And I will tell you how to cook fish soup from a trout head, because it is not difficult at all. The ear for this recipe turns out to be very tasty, aromatic and healthy.

Trout head - 1 Piece
Potatoes - 1-2 Pieces
Onions - 1 Piece
Carrots - 1 Piece
Salt - 1 Teaspoon (to taste)
Ground black pepper - 1-2 pinches (to taste)
Greens - 1/2 Bunch (green onions)
Bay leaf - 1-2 pieces
Black peppercorns - 1-2 Pieces

Servings: 3-4

How to cook Trout Head Ear

Wash the head of the trout well, remove the gills. Then fill it with water, add a whole head of onion, salt, pepper, bay leaf and half a carrot.

Once the water in the pot has boiled, make a small fire and cook the trout for about 15 minutes. Then we take out the head and cool it. Strain the broth, discard the carrots.

Add diced potatoes and diced carrots to the fish broth. Cook vegetables for 10-15 minutes.

Disassemble the cooled trout head into parts, add the meat to the broth. The onions can be taken out and discarded.

Cook the fish soup for another 10 minutes, then cover and leave for 10 minutes. Serve the fish soup from the head of the trout, sprinkle with finely chopped herbs.

gotovit-doma.ru

From the belly ..))

Delicious trout fish soup.

500 gr. potatoes,

salt, pepper to taste,

black peppercorns, bay leaf,

And that's what happened to me. A part of this wonderful fish remained at home, so without thinking twice, I prepared a rich appetizing lunch

Ukha is a national Russian dish. There are many varieties of fish soup: according to the cooking technology and according to the set of products. There is even a regional division, that is, in different parts of Russia, their own version of cooking. I suggest boiling fish soup from such delicious fish as trout. Although this recipe is suitable for absolutely any other. The quantity of food is indicated for a 4 liter saucepan.

How to cook delicious trout fish soup?

1. We clean the fish, cut off the head and tail (I only had a tail). We cook broth from these parts. Time - 30 minutes.

2. Cut the rest of the fish into small pieces, potatoes - into cubes, finely chop onions, carrots - on a medium grater.

3. After the broth is cooked, we take out the heads and tails, they will no longer be useful to us. And add potatoes to the boiling broth. Salt, pepper.

4. After boiling the potatoes, add the fish. Cook for 10 minutes.

5. Add onions and carrots. I do not fry them beforehand, but this is 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 a green onion: smile :.

7. After cooking, it is better to let the ear steep for 30 minutes.

Our lunch is ready. Trout fish soup turned out transparent, beautiful and very delicious)

Here you will find a recipe for a fish dish for the smallest member of your family. And for his parents, for the second, you can serve potatoes with sour cream, cooked in a slow cooker.

Trout fish soup is a tasty and healthy stew. It turns out to be very fragrant and rich, especially if it is cooked directly in nature or when fishing.

In addition, cooking it is not so difficult, everything is quite simple and easy. The main thing in this business 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 lavrushka;
One medium carrot;
6-8 sprigs of basil and metrus;
A little table salt and ground black pepper.

Cooking a dish:

We clean the fish, take out the giblets and rinse;
The carcass must be cut into pieces. Then we put them on a plate;
Pour water into a medium saucepan and heat to a boil;
As the water boils, start the trout slices and leave to boil for 20 minutes;
After 20 minutes, remove the container from the stove, take out the fish and filter the broth through a sieve;
Next, pour the broth into a saucepan, put the fish and place on the fire;
Peel off the peel from the potatoes, wash them and cut them into slices. We wash the carrots and cut into circles;
We clean the onion and put it as a whole in the soup;
We put pieces of potatoes and carrot circles in the ear;
We cook everything until the vegetables are soft;
After that, we take out the fish, take out the bones from it. Put fish slices in broth;
We put a few leaves of lavrushka, salt, ground pepper;
We boil for 3-5 minutes. Sprinkle with herbs;
After cooking, leave to infuse for half an hour.

Recipes

Ear from the head and tail of a 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:

Pour water into the pan, put on gas and heat to a boil;
We clean the potatoes, rinse and cut into cubes;
We clean the seeds from the pepper, rinse and cut into strips;
Peel and chop the onion into cubes;
Pour all the vegetables into 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, cut out the gills from the heads;
Put the heads and tails in the vegetable soup, add the butter;
We clean the carrots, rinse and grind with a grater, peel the skin from the cloves of garlic and cut into small slices;
We throw a carrot with garlic in the ear;
Rinse a bunch of dill, cut into small pieces;
Sprinkle the ear with dill, boil for another 15 minutes. Close the finished ear, leave for 10 minutes.

What you need:

How to catch more fish?

Bite activator. Attracts fish in cold and warm water with the help of pheromones and stimulates their appetite. Pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate guides for your specific tackle type on the pages of my site.
Baits based on pheromones.

A pound of trout;
3-4 potato tubers;
3 onion heads;
A piece of butter, 30-40 grams;
Cream - an incomplete glass;
5-6 peas of allspice;
Cloves - 2 pieces;
Lavrushka - 3 things;
A slice of garlic;
A bunch of parsley;
Vegetable oil.

Let's start cooking:

We clean the fish, cut it into pieces;
We put water on the fire, heat it up, put the fish and cook until tender;
Take out the finished trout, peel it;
We clean the potatoes, rinse, cut into bars;
We peel the husks from the bulbs, chop into bars;
Add butter to the brazier, heat to a liquid state. Throw the onion onto the melted butter, fry until golden brown;
Put the potatoes in a saucepan with soup and boil for 10 minutes;
Then put the fish slices, add some salt, season with allspice, lower the heat and leave to cook for another 5 minutes;
Next, put 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 prepared fish soup into plates and pour greens on top.

Trout fish soup with rice

Let's prepare the following:

6 trout steaks;
Fresh potatoes - 6-8 tubers;
Onion head;
One carrot root vegetable;
100 rice groats;
Chicken egg;
Salt - to your liking;
Ground black pepper - a pinch;
Lavrushka - a couple of leaves.

Cooking:

We put a container with water on the gas and warm it up;
We wash the rice groats, pour into boiling water;
In the meantime, rinse the carrots, peel and grind with coarse straws. Remove the skin from the onion and cut into cubes. We fall asleep vegetable slices for rice;
Peel the potatoes, cut them into strips. We put it in a saucepan;
Cut the trout carcass into small steaks. After 10 minutes, put the trout in a saucepan, salt, pepper, put the bay leaf. Leave to cook until tender;
Free the chicken egg from the shell, put it in a cup, beat until foam;
After 10 minutes, pour an egg into a saucepan, stir and cook for 5 minutes;
Then we remove the ear from the heat, cover the lid and leave for 30-40 minutes.

You will need components:

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

How to do:

We place a container with water on the gas and heat it to a boil;
Cut the fish into slices and put in boiling water. Add salt, add allspice. Leave to cook for 20 minutes;
We wash the carrots, cut into rings. We put it in a skillet with butter and leave to fry for 5-7 minutes;
We clean the onion, cut into pieces and add to the carrots. We fry everything for 5 minutes. At the end add tomatoes or ketchup;
Take the trout out of the broth with a slotted spoon;
Remove the skin from the potato and cut it into slices. Put in broth, leave to boil for 15-20 minutes;
We wash the millet, pour it into boiling water so that bitterness comes out of it too;
Then we throw the millet groats into the soup with potatoes, leave to cook for 20 minutes;
Cut pieces of trout into small slices and put in the ear;
Salt everything, put the bay leaf, pour in the herbs and leave to cook for 5 minutes;
Leave the finished ear to infuse for about 10 minutes.

Trout fish soup with tomatoes

Component components:

300-400 grams of trout fillet;
Onion head;
2 small tomatoes;
Potato tubers - 3-4 pieces;
A pair of stems of greenery;
A little salt and black pepper;
Lavrushka - 2-3 pieces.

Preparation:

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

Ingredients:

A pound 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 - a few stalks;
Lavrushka - 2-3 things;
Vegetable oil.

How is it prepared;

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

Would need:

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

How to prepare:

Rinse the trout fillet, cut into medium pieces and put in a multicooker container;
Peel the potatoes with carrots and cut into strips. We fall asleep with the fish;
We clean the onion and place it as a whole to the rest of the components;
We wash the rice and put it in a slow cooker;
Pour in warm water, salt, pepper;
We set the "Soup" mode and the time is 90 minutes;
After cooking, remove the onion and sprinkle with herbs.

Trout fish soup classic

For cooking you will need:

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

How to do:

Water is put on fire and warmed up;
Remove the skin from the potatoes, cut into cubes;
Peel the carrots and cut into circles;
We peel the onion and chop it into small bars;
Rinse the sprigs of greens, grind;
As the water boils, pour vegetables there, add salt and black pepper. Cook for 15-20 minutes;
We clean the trout carcass, rinse and cut into pieces. Put it in the soup;
Boil for about 20 minutes, add bay leaves, sprinkle with herbs. We remove from the stove, we insist 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 root vegetables;
170 ml cream;
Bay leaf - 2 pieces;
A little salt and allspice peas.

Let's start cooking:

Cut the trout fillet into medium pieces, put in a saucepan with water, add salt, boil until tender, 15-20 minutes;
Take out the finished fish, peel it of bones, cut into pieces;
We peel the potatoes, cut them into squares, put them in the soup, cook for 15 minutes;
Peel and chop the carrot roots and the onion. Fry in olive oil for a few minutes;
Then we throw the frying into the soup, season with allspice, cook for 5 minutes;
Cut the tomatoes into squares and put them in the broth together with the fish. Cook for 10 minutes;
Next, pour in the cream, put the lavrushka, boil for 10 minutes;
Sprinkle the prepared ear with herbs and leave for 30 minutes.

Soup-puree

Ingredients:

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

Cooking:

We wash the trout, cut into pieces and boil until tender. Add some salt;
Peel the potatoes and carrots, cut into cubes;
We take out the fish, pour the vegetables into the broth;
We peel the boiled fish and grind or knead it with a fork;
As the vegetables are cooked, pour everything into a blender and chop until puree;
Then pour everything into a saucepan again, add fish, pour cream, pepper and stir.

- this is an amazing chowder that everyone, without exception, will like. The fish is very tender and gives the broth a pleasant aroma. This treat would be a great option for a camping or fishing treat. And also it can be prepared for a family dinner!

How best to cook trout fish soup