How to cook fish soup from a trout head. Ear out of my head

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

2017-10-30 Marina Danko

Grade
recipe

7252

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

1 gr.

Carbohydrates

3 gr.

41 kcal.

Option 1: Classic recipe for trout head soup

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

Ingredients:

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

Step-by-step recipe for trout head soup

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

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

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

Drop into boiling water fish broth whole onion. Reducing the heat, boil the fish for forty minutes. Do not let it boil intensely, otherwise the broth will become cloudy.

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

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

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

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

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

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

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

Ingredients:

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

How to quickly cook fish soup from a trout head

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

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

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

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

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

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

Option 3: Finnish trout head soup

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

Ingredients:

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

How to cook

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

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

Remove the meat from the slightly cooled heads.

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

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

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

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

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

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

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

Ingredients:

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

How to cook

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

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

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

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

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

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

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

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

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

Option 5: Spicy trout head soup

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

Ingredients:

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

How to cook

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

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

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

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

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

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

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

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

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

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, cook a wonderful and rich soup It’s quite possible at home, even according to Dukan.

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

Trout soup. Recipe according to Dukan

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

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

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

Trout soup according to Dukan is ready. As you can see, to prepare dietary fish soup, you don’t have to have a set of expensive products.

Finnish trout soup according to Dukan

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

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

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

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

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

Trout fish soup. Recipe according to Dukan

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

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

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

Fish soup with trout and shrimp according to Dukan

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

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

Boil the washed trout fillet until half cooked and remove.
The resulting light broth add finely chopped vegetables. A couple of minutes before fully cooked, introduce starch, previously diluted in not large quantities liquids.
After this, add peeled shrimp and half-cooked fish. Bring it to taste.

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

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

So, we will need:

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

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

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

You might also be interested in:

ducandieta.ru

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

We can talk for a long time about the taste and benefits of trout. Many dishes are prepared from this fish and they all turn out really tasty. One of these dishes includes trout fish soup: juicy fish, fragrant, rich broth- it’s difficult 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 choosing a recipe to suit your taste preferences will not be 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, backbone with no big amount 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 they put it in trout fish soup standard set: potatoes, onions, carrots. If desired, the latter can be fried with the addition of a minimal amount of vegetable oil. Tomatoes, celery and others are added less often. Saturation and special taste added cream at the end of cooking.

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

1. Trout soup with potatoes

300-400 grams of trout;

400 grams of potatoes;

A teaspoon of salt;

Half a bunch of tarragon greens.

1. The fish is cut and peeled, washed, sliced in 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. Boil the fish soup for 15-18 minutes low heat.

5. 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, coarsely chopped potatoes. Cook the soup for about 22 minutes at low simmer.

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

2. Finnish trout soup

500 grams of trout;

200 milliliters of cream or milk;

Half a tablespoon of flour;

A teaspoon of salt;

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

2. Onion cleaned 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. Ready soup served hot.

3. Trout soup with celery and tomatoes

Trout (fillet, bellies and bones);

One juicy tomato;

2 onions;

A mixture of white and black pepper;

1. Prepare the broth: fish bones, bellies are laid out 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 in 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. The bones are removed from the fish fillet. 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

Some juicy tomatoes;

30 grams of wine;

A teaspoon of tomato paste;

Half a teaspoon of sugar;

Half a clove of garlic;

Twig fresh basil;

Black ground pepper;

250 milliliters of water.

1. Peel the onion and chop it large.

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

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

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

5. Add tomato paste, sugar. Stir.

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

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

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

5. Trout soup with rice

6 trout steaks;

100 grams of rice;

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

2. Peel and grate the carrots.

3. Finely chop the onion.

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

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

6. Cleaned trout is cut into portions.

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

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

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

6. Trout soup with cream

500 milliliters of cream 20% fat;

Ground black pepper;

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

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

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

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

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

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

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

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

9. Place chopped trout.

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

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

7. Trout soup with millet

One large head (or three small ones);

Black pepper; cumin, turmeric, coriander;

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

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

3. Add washed millet and bring to a boil.

4. The second onion and carrots are chopped and sautéed for 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 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.

The fish fillet will make diet soup, if you use the head, gills, bones - satisfying.

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

beic.ru

Classic trout soup recipe

Fresh red fish soup in its own way nutritional properties surpasses all first courses.

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

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

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

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

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

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

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

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

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

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

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

The fish soup is salted and placed on medium heat.

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

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

Served classic fish soup in broth cups. Instead of bread you can offer puff pastries with fish or cheese. Will also fit garlic croutons from white bread.

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

www.woman56.ru

Trout soup

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

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

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

3. Carrots – 1 medium pc.

4. Onion – 2 medium heads.

5. Bay leaf – 2 pcs.

6. Salt, black pepper - to taste

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

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

Wash and peel potatoes, onions, carrots.

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

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

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

Cut the potatoes into cubes and pour into the pan.

Chop the onion and carrots and pour into the pan.

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

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

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

recipe-cook.ru

I wish I could remember everything

Salmon soup: recipe

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

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

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

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

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

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

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

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

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

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

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

For proper preparation Fish soup at the stake requires some rules to be followed. Thirdly, it is better not to disturb the fish soup, do not dilute it with water, do not add oil or bouillon cubes. You will get a rich and tasty soup without outside help. In no case should you put cereal in your ear, otherwise you will end up with fish soup. You also need very few vegetables: onions, potatoes and carrots, parsnip and parsley roots.

Video recipe for trout fish soup

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

Homemade fish soup (with potatoes and millet)

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

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

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

How to cook fish soup over a fire

For a change, I would like to invite you to try cooking a very rich, incredibly aromatic and appetizing fish soup. Such fish soup It definitely won’t leave you indifferent, so I recommend it as a note!

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

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

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

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. If desired, the latter can be fried with the addition of a minimal amount of 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;

Onion;

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

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

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

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

2. Finnish trout soup

Ingredients:

500 grams of trout;

1 liter of water;

Onion;

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 in 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. The bones are removed from the fish fillet. Cut the fish into large cubes.

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

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

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

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

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

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

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

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

Ingredients:

Tiger chrimp;

Onion;

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;

Ground black 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 and 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;

Onion;

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, add 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;

Onion;

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 a large pan (optimal volume - 3 liters). Pour in a little oil. Fry the onion in a saucepan until golden brown.

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

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

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

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

9. Place chopped trout.

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

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

7. Trout soup with millet

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.

Greens will add new taste and freshness to trout soup.

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.

Fish fillets make a dietary soup; if you use the head, gills, and bones, it’s 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.

One of delicious options trout dishes - this is fish soup. The aromatic and aesthetically beautiful red fish soup will not leave fish lovers indifferent. This dish is quite simple to prepare.

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

Classic trout soup

Classic fish soup is prepared from the following products:

trout carcass without head;
millet cereal;
carrot;
potato;
greenery;
spices;
salt.

Cooking begins with preparing the fish, it needs to be washed, peeled and separated from the head, fins, tail, cut into portioned pieces. Water is poured into a four-liter saucepan or cauldron and brought to a boil. Then add 6 - 8 pieces of trout and a whole onion with a bay leaf.

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

After 10 minutes, fill the fish soup with finely chopped onions and carrots, cut into shaped stars or cubes (1 vegetable each).

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

Finnish trout fish soup

Options for trout fish soup may differ in grain, parts of fish used and filling with vegetables. Fishermen make trout soup over a fire in a cauldron; the head and tail are always used.

Whole fish soup

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

large trout whole 600 g;
pearl barley or millet groats ½ cup;
cream 20% fat 250 ml;
potato;
onions and leeks, in equal proportions, 300 g each;
spices;
salt;
herbs: white peppercorns, black pepper, coriander, basil, thyme sprig, parsley.

Initially, the head and tail of the fish should be thoroughly scalded with boiling water and cleaned with a knife. Cut out the gills from the head and remove the eyes. Meat from the cervical region and cheeks on the head of a trout has gelling properties and gives a good fat.

Cut the head of a large trout into 2 parts, divide the carcass into portions and place into boiling water together with the tail. Immediately add the chopped potatoes, onions and add the washed cereal. If pearl barley is used, it is pre-soaked for 30 minutes in water with a pinch of soda to quickly soften it.

Bring the fish soup to a boil and cook over low heat for 15 minutes until the potatoes are ready. Then cream is poured in and spices and salt are added. After 3 minutes, remove from heat. Finnish fish soup is good on the second day, when it has steeped well. But if the smell does not allow you to wait patiently, 30 minutes after removing from the heat, you can savor this masterpiece by sprinkling your fish soup with herbs.

Ear out of my head

Trout head fish soup is also common in Russian cuisine. The head of a large trout, cleared of eyes and gills, produces a good rich broth, which is even used for jellied fish. Because in such an ear from a trout's head less meat than in soups from 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 placed, chopped garlic, potatoes and carrots are added in large quantities. Cereals are not used. All this is filled with water and brought to a boil.

After boiling, reduce the heat and cook the soup for 30 minutes at low temperature. Remove the head from the finished fish soup and cut it on a separate plate. The finished broth with vegetables can be eaten in liquid form or pureed in a blender, add pieces of fish from the head and sprinkle with herbs.

Thrifty housewives know how to properly use fish heads, fins and tails. These products make rich firsts dishes that you won’t be ashamed to treat to friends and family. And if you used “noble” varieties of fish to prepare dinner, then the leftovers may turn out to be wonderful soup. How to prepare fish soup from the head and tail of trout? You will learn cooking secrets and recipes from our article.

Ukha “Navarystaya”

You will be surprised, but thick and hearty soup can be prepared from fish heads and tails. So don't rush to throw these away healthy foods. Better study our recipe carefully and repeat it in your kitchen.

Ingredients:

Trout heads and tails - three pieces 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.

From the head and tail of a trout? Recipe delicious soup very simple:

Pour cold water into the pan and place the dish on the fire. When the water boils, dip the heads and tails into it. Cook the broth for at least half an hour, remembering to periodically remove the foam.
When the specified time has passed, strain the liquid. Cool the fish pieces 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 onion into half rings. Dip the prepared ingredients into the soup. Add salt, spices and bay leaf.
Boil the eggs in a separate saucepan, peel them and chop them coarsely (you can just cut them in half)
When the potatoes are ready, remove the soup from the heat.

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

Fish soup with rice

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

Required products:

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

How to prepare fish soup from the head and tail of trout? Secret delicious dish you will find out when you read our instructions:

Rinse the fish pieces thoroughly and place them in the pan. Add a peeled onion, bay leaf and a few peas to them. Fill the food with cold water and place it on the stove. As soon as the broth boils, reduce the heat and simmer for another 20 minutes.
Remove all ingredients from the pan and strain the liquid.
Return the pan to the heat and add well-washed rice. When it is half cooked, add the diced potatoes.
In a frying pan, fry the onion, cut into half rings, and grated carrots. Add to them including coriander, a mixture of peppers, thyme and paprika.
When the potatoes are ready, put the roast and fish into 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 bring it to the table.

Ear soup with millet

For this simple dish you will need:

Head and tail of a trout.
400 grams of potatoes.
100 grams of millet.
One onion.
Salt and spices.

Recipe of dish:

Place the chopped potatoes into the hot one.
After a quarter of an hour, place the millet, washed under running water, into the pan.
Lastly, add finely chopped onion, salt and spices to the ear.

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

Trout soup “Head and tail”. Recipe with photo

Thrifty housewives can cook without any special economic costs gourmet soup. For this dish you will need:

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

The fish soup from the head and tail of trout is prepared as follows:

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. Place the dishes on the fire and bring the broth to a boil. Add 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, disassemble the head and tail. Return the meat to the pan and add the prepared vegetables.
When the soup is ready, pour warm cream into it.

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

Creamy fish soup in Finnish style

Cooking fish soup from fish fillets in these times of crisis is not very profitable. However, there is a great way out! Cook delicious Finnish soup possible from a minimum amount of products and in a fairly short time.

Ingredients:

Bay leaf.
Garlic to taste.
Greenery.
One carrot.
One onion.
Head and tail of a medium sized trout.
Bell pepper.
Potato.
Processed cheese - one piece per liter of broth.

How to prepare fish soup from the head and tail of trout in the Finnish style? Read the recipe below:

Process and boil the fish in cold water.
Half an hour after boiling, remove the head and tail.
Add chopped potatoes, chopped onions, bell pepper strips, chopped garlic and black pepper to the broth.
Add spices and fish meat.
Dissolve the processed cheese in a small amount of broth or water, and then add the mixture to the broth.

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

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

Fragrant will definitely find fans in your family. Even if your family doesn’t like fish soup too much, they will definitely like this option.

Required products:

Two tablespoons of butter.
Leeks - two pieces.
Potatoes - one and a half kilograms.
Tail and head - one piece 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 place it on the fire. Place butter on the bottom.
Fry the leek, cut into strips, until soft.
Pour in the fish broth, add salt and spices to taste.
Place the potatoes, cut into medium cubes, into the pan, and then the trout pieces. For flavor, add bay leaf and cook the fish soup for five minutes.
Pour warmed cream, chopped herbs and another spoonful of butter into the soup.

Warm the fish soup over medium heat for a few minutes, and then serve it immediately.

Fish soup in Hungarian

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

How to cook Hungarian fish soup:

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

When the soup is ready, beat the egg and pour the mixture in a thin stream into the pan (this step can be omitted). Serve the dish, garnishing it with fresh herbs.

Conclusion

We will be glad if you like the ear from the head and tail of trout. As you can see, this dish requires only the most available products. Thanks to our recipes you can save money family budget, treating loved ones with a very tasty and satisfying soup.