A simple recipe for fish soup from a trout head. Trout fish soup is an exquisite fish soup. Finnish fish soup with trout recipe

Step 1: Clean and cook the fish.

To prepare fish soup from trout, you can take both fresh fish and fresh frozen. If you use the second option, then you must first defrost it, then peel and rinse thoroughly. If you want to cook broth from fresh fish, then it must, first of all, be properly cleaned. At the very beginning, the trout is cleaned of scales with a kitchen knife. Next, cut off the head and very carefully rip open the belly. We take out the giblets and gills. After that, the fish is thoroughly washed in running water. We cut it into several parts and put it in a pot of water, along with the head of the fish. We put the saucepan over medium heat and cook for 20 minutes.

Step 2: Cook the fish soup.

After the fish broth is ready, you need to get the trout pieces into a bowl with a slotted spoon, and strain the liquid itself through a fine sieve or cheesecloth. Then we put the broth of fish on fire again. The potatoes and carrots must be peeled and cut into cubes and slices, respectively. Put chopped vegetables in boiling broth and kiss cleaned onion... Cook the composition until the ingredients are soft.

Step 3: Serve the trout fish soup.

Cooked trout meat must be divided into small parts, removing all bones from it. When the vegetables are cooked in the broth, add the fish to the pan. You also need to add washed bay leaves, salt and pepper the soup to taste. Chop the herbs finely and pour them into a saucepan. Cover the ear with a lid and cook it in this form for 2-3 minutes. Then we extinguish the fire, and insist the dish for about 30 minutes. Fish soup can be served. Most often, the ear is eaten with sour cream or mustard. Bon Appetit!

In order to cook such a fish soup, it is not necessary to use all the fish. The dish can be prepared with the tail, fins and head. Thus, from the leftovers of trout, which you often throw away, you can prepare an appetizing and rich soup.

In order to make the first dish more satisfying, you can add a little rice or wheat groats at the time of its preparation. The taste will not change from this, but it will be easier to fill the ear.

To enhance the taste of trout fish soup, you can add a few peeled tomatoes. To do this, it is enough to scald them with boiling water. Add the tomatoes whole to the boiling broth, without cutting.

You can cook trout fish soup in different ways, but the most rich one is obtained with the addition of the heads and tails of this fish. In fact, real ear is prepared only from these products. Moreover, in the classic version, the fish should be alive at the time of cooking. It is believed that the middle part of the carcass is used for the preparation of second courses, and those that remain, the heads and tails, are used for fish soup or fish soup.

The five most commonly used ingredients in trout ear recipes are:

Trout fish soup can also be called red if it is made from red varieties. To give the broth a more pronounced color, saffron is added to it. From vegetables, onions with a whole head can be added to a real fish soup. Which is then removed from the soup. If desired, the onion can be chopped. Potatoes and carrots are also acceptable. They are pawned whole to get a broth, then they are also removed from the stew. But these rules all worked before. In modern conditions, fish soup is cooked in a completely different way.

First of all, a variety of vegetables are added. And cut them into cubes, slices, cubes, which then remain in the dish. And what we call trout fish soup today is, in fact, fish soup. Although this does not in any way affect its quality, taste and popularity among users.

Given that this fish has a delicate texture, it is added to the broth last. First, the potatoes are laid. Then carrots and onions. If there are other vegetables, then the order of adding them will be described in the recipe itself. Frying is done at will - in principle, raw are also suitable. Pieces of fish, cut into large pieces, are dipped into the already boiling broth.

The five fastest recipes for trout fish soup:

When the fish soup is cooked, it is better to remove the fish from it and keep it separately. Again, this is done to keep it from falling apart. Soup is poured into portioned bowls, and trout is already added to them. In this case, it turns out beautiful presentation with a whole piece of fish. Guests will be satisfied. Gourmets and lovers of everything tender can cook trout fillet fish soup. Navar will not work out very well, but the appearance will win.

It has long been known that trout, like any fatty fish, is very useful for the human body, possessing a valuable substance - polyunsaturated fatty acids Omega-3, it compensates for their deficiency and has a beneficial effect on health. If you follow your figure, the standing of your skin, hair and nails, you just need to introduce this fish into your diet.

You decided to surprise your homemade dish of delicious trout, and the usual recipes are no longer interesting, try to cook fish soup from it.

Classic recipe

The classic recipe for trout fish soup is quite simple, even a novice cook can easily cope with it and, at the same time, it will certainly be appreciated by fish lovers.

If you have a whole fish, you need to clean it, remove all the insides and cut into small pieces, and only then put the broth to boil. Optionally, you can buy ready-made steaks in the store. Bring the broth to a boil and leave to simmer over low heat for another half hour, so that it thickens.

At this time, we begin to prepare vegetables for the fish soup: peel carrots, potatoes, onions, cut everything into small cubes or cubes.

When the fish is cooked, we take it out carefully so as not to damage it with a slotted spoon, filter the broth. Now you can salt the broth, add millet and all cooked vegetables, season with spices and cook for another 8 minutes.

While vegetables with millet are boiling, separate the trout flesh from the bones, remove all excess and divide into small pieces, then, along with chopped herbs, add the fish to the soup and cook on the lowest heat for another 10 minutes.

After the ear is cooked, let it brew a little under the lid, and add sour cream or a little butter before serving.

Butter is just right for the trout ear, it enhances the creamy taste of the soup and gives it a special aroma.

Trout head and tails ear with rice

Very often, after cutting the fish, heads and tails remain, which many inexperienced housewives simply throw away. But even from these leftovers, you can cook a tasty and rich fish soup with vegetables and rice.

For the dish you will need:

• trout head - 3 pcs.;
• trout tail - 3 pcs.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• rice - 50 gr.;
• onions - 1 pc.;
• garlic - 2 teeth.;
• greens - 1 bunch;
• butter - 1 tablespoon;
• salt, bay leaves, favorite spices, peppercorns.

Cooking time: 45 min.

Calorie content of the finished dish (per 100 g.): 35 kcal.

In order to prepare fish soup from the heads and tails of trout, they must first be thoroughly rinsed, cleaned of scales and removed from the heads of the gills. Rinse or soak the rice and wait until the water in which it soaks becomes clear.

Wash the vegetables, peel, remove the seeds from the pepper and cut them into small cubes or cubes. We begin to cook the broth from vegetables: pour potatoes, carrots, peppers and onions with water, send them to the fire, season with spices, salt, be sure to add peppercorns and lavrushka. When the broth boils, pour the rice and cooked trout tails and heads into it. Cook for another 20 minutes.

Chop the greens and garlic with a knife, and when the rice is ready, add them together with butter into the ear.

Cook with different toppings. We have collected some amazingly delicious recipes.

Trout fish soup with cream and tomatoes

For gourmets and lovers of unusual tastes, simply boiling trout fish soup may seem too boring and ordinary. To add flavor to your home dinner, cook trout fish soup with cream and tomatoes. This ear can rightfully become your signature dish. The combination of these products gives a delicate taste.

For the dish you will need:

• trout - 350 gr.;
• onion - 1 pc .;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 2 pcs.;
• cream 20% - 2 cups;
• vegetable oil - 2 tablespoons;
• bay leaf, peppercorns;
• spices for fish, salt.

Cooking time: 60 min.

Calorie content of the finished dish (per 100 g.): 43 kcal.

Prepare pieces of trout in advance: wash, clean and remove all unnecessary. Pour vegetable oil into a saucepan and put on low heat, while it warms up, peel and cut onions into rings. Put the onion in the oil and leave to simmer, at this time we peel and grate the carrots and then send them to the onions, fry the vegetables for 5 minutes.

While the carrots and onions are fried, remove the peel from the tomato - dip them in boiling water for a minute, after which the peel will easily come off. Cut the peeled tomatoes and put them to fry with the vegetables. After the vegetables are fried, fill everything with water. Peel the potatoes, cut them into strips or small cubes and send them to the broth.

Now it's time for the trout: as the broth boils, put the pieces of trout, cook everything together for another 15 minutes and add the cream. After that, salt the ear, add your favorite spices, a couple of bay leaves and peppercorns.

Before serving, you can decorate the soup with herbs, you are guaranteed a bright and unusual dinner!

Trout head ear with pearl barley in a slow cooker

There are times when a dish needs to be prepared quickly, without wasting precious time, but at the same time not to the detriment of its quality. In this situation, as always, an irreplaceable thing in the household will come to the rescue - a multicooker. Even a dish like trout fish soup can be cooked in this wonderful pot.

For the dish you will need:

• trout head - 4 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• pearl barley - 0.5 cups;
• onions - 2 pcs.;
• greens - 1 bunch;
• favorite spices, salt.

Cooking time: depending on the model, usually 90 minutes.

Calorie content of the finished dish (per 100 g.): 33 kcal.

The simplicity of cooking in a multicooker lies in the fact that all products are added at the same time, which significantly reduces the time spent in the kitchen.

We thoroughly wash the heads of the trout, clean and remove the gills. We put them in the multicooker bowl. Next, wash, peel and chop vegetables into small cubes or cubes: onions, potatoes, carrots and send them to the heads in the bowl.

If you do not like the onion pieces in the soup, you can put the peeled onion whole, and at the end of cooking, simply remove it, thereby the broth will acquire the necessary taste, and you will not have to eat the unloved vegetable.

We wash and add pearl barley to the fish heads and vegetables, fill everything with water, salt the broth and season with your favorite spices and set the “soup” mode on the multicooker. Depending on the model of the multicooker, cooking will take you from 60 to 90 minutes. At the end of the program, the soup can be served on the table, pre-decorated with herbs and sour cream.

Trout fish soup is very satisfying and extraordinary delicious dish... The consistency turns out to be very tender, and the broth is rich, besides, the tureen with this fragrant and beautiful broth, in truth, will be a decoration of any table.

Like any dish, such an ear has its own characteristics, which it is advisable to learn before cooking.

For example, if you are used to adding stalk or vodka when cooking fish soup, then this should not be added categorically to the fish soup. It will just ruin the whole taste of your trout fish soup.

Unlike other types of fish, you do not need to cut the trout in advance: put the fish cut into pieces in the broth, due to the scales, the broth will turn out to be more rich, and all the bones will go down to the bottom by themselves.

If you have heads and tails left from the fish, do not rush to throw them away or give them to our smaller brothers. Rinse and scrub them thoroughly for a great rich broth.

Trout fish soup is always cooked only in the first broth. That is, it does not need to be drained or strained, you can immediately add vegetables.

Soup with meatballs, green peas, beans, cabbage soup, borscht - everything has been cooked a long time ago and more than once. When the question of how to pamper your family is especially acute, we will cook an incredibly tasty and healthy trout fish soup. This soup is cooked quickly, does not require any special ingredients, and is eaten even faster, because it turns out to be very light and aromatic.

The most important component of any fish soup is, of course, the broth, and the taste and quality of our first course depends on how it is cooked.

There are two basic options for making trout fish soup.

• We first cook the broth from the fish parts directly with the scales (it is better to take the head and tail) to make it thicker and more rich. We filter it and only then add vegetables.
• We cook everything together, alternately adding potatoes, onions, carrots to the water and only then fish.

Note that in the first case, the ear turns out to be much more fragrant, satisfying, and it will be easier to put trout meat from the tail and head into it. Let's consider it.

Ingredients

• Trout (half or tail / head)- 400 g + -
• - 2.5 liters + -
• - 3-4 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• - 1/2 bundle + -
• - 1/2 bundle + -
• - 1 tbsp. l. + -
• - 1-2 leaves + -
• Allspice peas- 3-4 peas + -

Preparation

As you can see, one cannot do without seasonings, so it is better to stock up on them in advance, this is what will make our ear a real gorge!

1. Berm a 3-liter saucepan, fill the fish with water, and, bringing to a boil, cook for another 30 - 40 minutes so that the broth becomes thick.
2. While the trout is boiling, we wash and peel the vegetables. We immediately cut the potatoes into cubes, chop the onion, and three carrots on a coarse grater or cut into small cubes.
3. After the time has elapsed, we catch large parts of the fish with a slotted spoon, and filter the broth through a sieve or sieve.
4. After pouring back salt it, put the chopped vegetables and cover with a lid. Now the fish soup is cooked for another half hour. Then add bay leaf, allspice to it, cook for another 10 minutes.
5. In the meantime, we separate the trout meat from the bones and put it together with chopped herbs in the soup. We boil for 5 minutes and turn off.
6. Now the ear should be allowed to rest under the lid for 15 - 20 minutes. Once infused, it will become even tastier.

We serve such yummy with sour cream or 1 tablespoon of butter. Its creamy flavor goes especially well with the trout flavor.

Ideas for creative housewives

This recipe can be improved, if, apply the method of fishermen and cook a "double" fish soup.

"Double" ear

• In the resulting broth from one batch of fish, cook another 200 - 300 g of raw trout. So the soup will turn out to be so rich that the potatoes can not be put at all and will be limited to onions and carrots.
• If desired, add one 300 g can of canned green peas or the same amount of fresh peas to such an ear.
• Nothing else is needed, since we will add meat in the ear immediately from 2 servings of trout, this will make the soup thicker.

Soup-puree

If you are a fan of puree soups - no problem! Trout fish soup is great for creating just such a first dish.

Before adding the boiled meat from the bones to the ready-made soup, puree the vegetables with an immersion blender. Add greens and finely chopped fish pieces as usual.

Cream soup

It will be very good to make a cream soup based on fish soup.

• To do this, simply pour a glass of 20% cream into the broth before pouring greens into it. This can be done both in the recipe with puréed vegetables and in the one where we left them in slices.

Do not be intimidated by the combination of cream, fish and tomatoes, you will get a very delicate pleasant taste.

Ingredients

• Trout - 350 g
• Cream 20% - 2 cups
• Water - 2 liters.
• Potatoes - 3 - pcs.
• Tomatoes - 3 pcs.
• Medium carrots - 1 pc.
• Onions - 1 pc.
• Bay leaf, black pepper and allspice - optional
• Salt - 1 tablespoon

Preparation

The trout should already be washed and cut into portions.

1. Pour ½ tbsp into the bottom of a 3-liter saucepan vegetable oil and while it is warming up, clean and chop the onion.
2. Let it languish, and in the meantime we will peel and grate the carrots, send them to the onion. We fry vegetables together.
3. During this time, we clean the tomatoes from the film in the standard way - put them in boiling water for 1 minute. Chop them finely and put them on the roast.
4. Having let the vegetables down, fill them with water and cover with a lid.
5. We clean the potatoes, cut them into cubes, as for ordinary soup, and send them to boil in boiling water.
6. After 10 minutes, put pieces of trout in the ear. Cook for another 15 minutes and pour in the cream.
7. Bring everything to a boil, salt, pepper, add bay leaf if necessary.
8. Add chopped herbs 5 minutes before the end of cooking.

Serve hot creamy trout soup. It can be seasoned with green onions if desired.

It would seem that an elementary recipe for making trout fish soup can be so different, but equally tasty every time!

Let the prepared soup cool slightly and serve.

The recipe for rainbow trout fish soup with a photo can be found on the Internet. The soup looks beautiful, bright and very appetizing.

As you might have figured out, the recipe for rainbow trout fish soup quite simple, but the dish turns out to be very tasty and appetizing. The main benefit of fish soup is that the main component is fish, which is a source of vitamins and nutrients.

In fact, rainbow trout are a popular member of the salmon family. The fish has a beautiful color, as a result of which it received this name. From river fish rainbow trout differ in that they have a longer body and bright stripes. During spawning, the color of the scarlet strip of trout changes to purple or red. It is noted that this type of fish is not so high in calories, so it can be safely consumed if you follow your figure. The composition of rainbow trout contains a huge amount of protein, which, moreover, it is easily absorbed by the body. Fish also contains omega-3 acids, vitamins A, E, D. It is noteworthy that it contains potassium, selenium, zinc, iron, sodium and phosphorus. If you eat trout as often as possible, then there is a possibility that you will be able to lower cholesterol levels, strengthen blood vessels. Trout improves memory and helps to avoid aging.

In cooking, rainbow trout have recently become quite common. It is a versatile fish that can be used in soups and main courses. The meat does not contain small bones, so the fish can be cooked whole and eaten calmly, without fear that small bones will bring any discomfort. Trout is good because it can be cooked in many different ways. You can bake it, fry it, cook it, grill it and steam it, use it as the main component in cooking fish soup. Rainbow trout can also be salted, pickled, and canned.

Not many people know that trout is also quite often used as an ingredient in salads, appetizers and even baked goods.

It is not enough just to cook a dish of trout, you must first choose the fish. First of all, pay attention to the gills - they should have a bright burgundy hue. If they are pale, pinkish or gray, then the trout has been on the counter for a long time, and you should not take it. The color of the fish's eyes plays an important role. They should be transparent, not cloudy. The fish should smell like fish, if it has a pronounced unpleasant smell, then it is spoiled. These tips can be used when choosing any other fish.

If you purchased frozen trout, let it thaw in cold running water. This is how the fish will acquire the freshness lost during the freezing process. Trout fillets can be separated easily with a little trick - lightly beat the fish with the flat side of the knife blade. Run your finger along the ridge, applying light pressure to it. Then grab onto the skeleton of the bones, gently separating from the pulp.

Rainbow trout is truly a healthy and delicious fish. If you include it in your diet, then you protect yourself from many diseases. Omega-3 will not allow "toxins" to accumulate in the body, which eventually lead to stress. Trout also contains phosphorus, which is responsible for normal brain activity. In general, rainbow trout, like any other fish, is very healthy and should be consumed as often as possible.