Double fish soup of trout and sea fish. Step-by-step recipe for making trout head soup with photos

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, 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 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, 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 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

Ingredients:

300-400 grams of trout;

400 grams of potatoes;

Parsley root;

Onions;

Black pepper;

Allspice;

A teaspoon of salt;

Half a bunch of tarragon greens.

How to cook:

1. The fish is cut and peeled, washed, 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. The potatoes are washed, peeled, and cut into small cubes.

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

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

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

2. Finnish trout soup

Ingredients:

500 grams of trout;

1 liter of water;

Onions;

4 potatoes;

200 milliliters of cream or milk;

Half a tablespoon of flour;

A teaspoon of salt;

Leek;

Red pepper;

How to cook:

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

2. Onions are peeled and coarsely chopped.

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

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

5. Leeks are cut into rings.

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

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

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

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

10. Cut the washed greens and add to the soup. Ready soup 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, 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. Fry the onions, the rest of the carrots, and celery in vegetable oil over low heat until cooked.

6. Boiling fish broth add carrots and celery root, which were left in advance. 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 prawns;

Onions;

Some juicy tomatoes;

30 grams of wine;

Vegetable oil;

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.

How to cook:

1. Peel the onion and chop it large.

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

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

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

5. Add tomato paste, sugar. Stir.

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

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

8. Salt and pepper.

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

5. Trout soup with rice

Ingredients:

6 trout steaks;

6-7 potatoes;

Onions;

One carrot;

100 grams of rice;

Black pepper;

Bay leaf;

One egg.

How to cook:

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

2. Peel and grate the carrots.

3. Finely chop the onion.

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

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

6. Cleaned trout is cut into portions.

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

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

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

6. Trout soup with cream

Ingredients:

Half a kilogram of potatoes;

Juicy tomatoes;

Onions;

Fresh carrots;

500 milliliters of cream 20% fat;

Fresh herbs;

Ground black pepper;

Vegetable oil.

How to cook:

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

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

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

4. To prepare fish soup, take 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 allow it to boil.

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

9. Place chopped trout.

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

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

7. Trout soup with millet

Ingredients:

Two liters of water;

One large head (or three small ones);

2 onions;

2 potatoes;

Black pepper; cumin, turmeric, coriander;

Carrot;

Butter;

5 tbsp. l. millet;

How to cook.

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

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

3. Add washed millet and bring to a boil.

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

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

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

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

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

9. If desired, you can season 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 ruin 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.

Ear from the head and tail of trout - very tasty, aromatic, healthy and rich soup, which will become a worthy part of any table. The dish turns out special if you prepare it from fresh fish directly on the shore of a reservoir. It will take a short amount of time to prepare simple ingredients and minimal culinary skills.

The first step is to ensure that you have inventory of both the major and ancillary components. The main place, of course, is reserved for trout.

The step-by-step recipe for trout head soup can be described as follows:

A number of housewives in the process of cutting trout prefer to get rid of heads, tails and fins, without even knowing how much delicious first You can make a dish out of them. For preparation you will need:

Pour at least two liters of water into the pan and bring to a boil. The potatoes are peeled, washed, cut into cubes approximately 1 cm thick. The pepper is cut, peeled and cut into strips. The onion is peeled and finely chopped.

Place the peeled vegetables in a saucepan, salt and pepper. At this stage, add allspice to the broth. Vegetables should be cooked until tender. During their cooking, prepare the heads and tails, clean them, and wash them under a weak stream of running water. The cleaned parts of the fish are added to the vegetables and oil is added.

While the fish is boiling, the carrots are peeled and grated on a fine grater. Dill is chopped and added to the dish, cooked for another 15 minutes. The soup should sit for at least 10 minutes.

Classic version

There are various recipes that give you the opportunity to try something new every time and enjoy pleasant taste. The classic trout fish soup recipe contains the following ingredients:

The broth is made from heads and tails with the addition of bay leaf and peppercorns; a whole onion with carrots is also placed in the bowl. The fish is cleaned of skin and bones, the broth is filtered, brought to a boil again, chopped potatoes are added, the remains of carrots and onions, peeled fish meat and fresh herbs are chopped. Keep on medium heat for 15 minutes. Using the same recipe, you can cook fish soup from river trout.

Original recipes

Fish soup from trout head - tender, rich, with medium fat content. Its wonderful taste will not leave any lover of fish delicacies indifferent.

Rice lovers can cook great first a dish based on it. In addition to the above products, you will also need:

• at least 100 g of rice;
• chicken egg.

Rice cereals are washed well and placed in boiling water. Carrots are cut into thick strips, onions are small cubes. A little later, chopped potatoes are added to the boiling water.

The fish is divided into small pieces. After about 15 minutes from the start of cooking, put the slices, bay leaf into the pan, season with salt and pepper. Cook until done. The egg is broken and beaten until foam appears, it is poured into the dish and cooked over low heat for no more than three minutes. Turn off the stove and let it brew for 30-45 minutes.

Cereals are added to fish soups to give dishes additional thickness. After reading the recipe for trout fish soup with millet, you can prepare a delicious hot dish at home in just 40 minutes. Additional Products, which you can’t do without:

• ½ cup millet;
• fresh tomato or a few tablespoons of tomato paste.

It should be noted that if cereal is taken, then it is added to the dish less potatoes. The carrots are cut into half rings and sautéed in oil for 6-8 minutes. Then add onion to it, fry for another 5 minutes, then season with tomatoes or pasta.

The millet is washed and poured with enough boiling water to remove the bitterness, added to the broth and boiled for 20 minutes. The fish is returned to the broth. Season the dish 5 minutes before the end of cooking and leave to steep for another 10 minutes.

Attention, TODAY only!

Trout soup is tender, rich, and has a moderate fat content. Her excellent taste characteristics will not leave any connoisseur indifferent fish dishes. You can prepare hot food in various variations, which will allow you to enjoy a new taste every time.

How to cook trout soup

If you decide to make trout soup, recipes for a simple and tasty dish can be found further in the proposed selection. Each of the described variations has both individual characteristics and general principles preparations.

1. Initially, the parts of the fish carcass to be used are prepared, cleaned, and rinsed.
2. Boil fish broth, adding whole vegetables, spices, and filter.
3. River trout soup can be supplemented with millet, rice, pearl barley or simply potatoes, vegetables, cream or cheese.

Classic trout soup - recipe

Trout soup, the recipe for which will be presented first, best suits classical variation. For a rich rich broth together with the steaks, use the head and tail of the fish, which are boiled in water for 30 minutes, and then removed from the pan and proceed to the subsequent stages of cooking.

Ingredients:

• trout – 600 g;
• water – 2.5 l;
• potatoes – 4 pcs.;
• carrots and onions – 2 pcs.;
• dill – 1 bunch;
• bay leaf – 3 pcs.;
• peppercorns – 10 pcs.;
• salt, pepper

Preparation

1. Cook the fish broth, adding the head, tail, laurel, peppercorns, one carrot and a whole onion.
2. Remove fish bones, head, tail, carrots, onions, and strain the broth.
3. Let the broth boil again, throw in chopped potatoes, chopped remaining carrots and onions, pieces of fish without skin and bones, and dill.
4. After 15 minutes of cooking over moderate heat, the trout soup will be ready.

Finnish trout soup with cream

Finnish fish soup made from trout fillet is prepared with the addition of cream, which perfectly complements the overall flavor palette, creating a dish that is harmonious in all respects. Its delicate, velvety taste will surprise and delight every taster. From specified quantity You can prepare 6 servings of food in 1 hour.

Ingredients:

• trout fillet – 400 g;
• head, tail, fins;
• water – 2.5 l;
• cream - 200 ml;
• potatoes – 4 pcs.;
• carrots and onions – 1 pc.;
• parsley – 1 bunch;
• bay leaf – 2 pcs.;

Preparation

1. Broth is made from fish waste by adding spices, onions and carrots.
2. Strain the broth, return to the heat, add potatoes and trout fillet slices, season the dish and cook for 15 minutes.
3. Pour in the cream, heat to a boil, throw in the parsley.
4. After 10 minutes, the trout soup with cream will infuse and be ready to serve.

Trout head ear

If after registration you only have fish trimmings left: heads, tails, fins, you can use them to prepare a delicious fish soup. Fish soup from the head and tail of trout will be no less tasty than the traditional one and will fit perfectly into the lunch menu. To prepare a hot meal for 4 people you need to spend 45 minutes.

Ingredients:

• trout heads – 600 g;
• water – 2.5 l;
• potatoes – 3 pcs.;
• dill – 1 bunch;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• butter – 30 g;
• salt, black and allspice.

Preparation

1. Boil the heads for 30 minutes, strain the broth.
2. Add potato, carrot and onion cubes, bell peppers, seasonings, a slice of butter to the broth and cook for 15 minutes.
3. Throw in dill and garlic.
4. After 10 minutes, the trout head soup will be infused and ready for tasting.

Rainbow trout soup - recipe

Rainbow trout soup is prepared simply and does not require an individual approach. If you have a whole fish, it needs to be divided into small portions. The broth is initially cooked from the head and tail, and the steaks are added along with the vegetable components at the next stage of preparation.

Ingredients:

• rainbow trout – 1 pc.;
• potatoes – 4 pcs.;
• carrots, onions - 1 pc.;
• bay leaf – 2 pcs.;
• butter – 30 g;
• salt, black and red pepper.

Preparation

1. Boil the head and tail for 30 minutes, strain the broth and return to the pan.
2. After boiling, add potatoes, carrots and onions, fish slices, bay leaves, pepper to the broth, and add salt to the dish.
3. Next, the trout fish soup is boiled for 15 minutes, seasoned with herbs and served.

Cheese soup with trout

Having prepared the first dish for lunch, you can do without the second one, so the dish will turn out to be satisfying and nutritious. If necessary, cherry tomatoes can be replaced with regular tomatoes, and the cheese can be grated or cut into small pieces to make it bloom faster. In an hour you can feed four people with delicious food.

Ingredients:

• trout – 600 g;
• potatoes – 4 pcs.;
• carrots, onions, bell peppers - 1 pc.;
• cherry – 10 pcs.;
• thyme - to taste;
• dill and parsley - ½ bunch each;
• bay leaf – 1 pc.;
• processed cheese– 200 g;
• salt, pepper

Preparation

1. The fish is filled with water, onion and bay are added, and cooked for 30-40 minutes.
2. The broth is filtered and the trout pulp is separated from the bones.
3. After boiling again, add chopped vegetables to the broth and cook until tender.
4. Add fish pulp, cheese, tomatoes, thyme, herbs, season the dish and heat until the cheese slices melt.

Cream of trout soup

If Finnish soup trout with cream did not impress you, prepare hot according to next recipe. Delicate creamy texture ready-made dish will not leave you indifferent. Shrimp added to the soup add a special charm, and paprika in at its best highlights the taste and makes the presentation colorful and impressive.

Ingredients:

• trout fillet – 400 g;
• potatoes – 300 g;
• onion – 1 pc.;
• creamy and vegetable oil– 1 tbsp. spoon;
• cream – 200 ml;
• water – 3 glasses;
• lemon juice– 2 teaspoons;
• ground paprika - to taste;
• peeled shrimp – 15 pcs.;
• salt, pepper

Preparation

1. Sauté onions in a mixture of two types of oils, add potatoes, pour in boiling water and cook the ingredients until the vegetable is ready.
2. Throw in fish slices and cook for 5 minutes.
3. Add cream, salt, pepper, lemon juice, heat the dish to a boil and puree with a blender.
4. When serving, put a few shrimp on a plate and sprinkle the soup ground paprika and decorate with a slice of lemon.

Trout soup with millet

Often trout soup is supplemented with cereals to add thickness. Below is a hot version with the addition of millet, which can be replaced with rice if desired, wheat cereal or pre-boiled pearl barley until tender. In 30 minutes, a delicious lunch for 6 people will be on your table.

Ingredients:

• trout – 600 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• millet – 50 g;
• vegetable oil – 2 tbsp. spoons;
• salt, pepper, bay, herbs.

Preparation

1. The fish is cut into portions, filled with water and allowed to boil.
2. Add potatoes, sautéed carrots and onions, and washed millet.
3. Season the hot dish with salt and pepper, throw in the laurel, and cook for 20 minutes.
4. When serving, add greenery to the soup.

Trout soup with potatoes

The following trout fish soup recipe involves using a double portion of potatoes, which will result in a more satisfying and thick dish compared to previous variations. The hottest thing will be as rich as possible using a broth that has been pre-cooked from the heads and tails, which must be strained before further use.

Ingredients:

• trout – 600 g;
• potatoes – 1 kg;
• onions and carrots - 1 pc.;
• fish broth – 2 l;
• salt, pepper, bay, herbs.

Preparation

1. Potato cubes, carrot slices and chopped onions are placed in the boiling broth.
2. After 10 minutes, add pieces of fish, salt, pepper, bay leaf, cook for another 10 minutes, season with herbs.

Trout soup in a slow cooker

Any of the trout can be cooked at home using a multi-cooker. The advantage of this type of preparation is that the dish is quietly simmered, which will result in an absolutely transparent fish broth. In addition, time savings are obvious - all products are placed in the bowl at the same time.

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

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

How to cook trout fish soup?

You will need:

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

Cooking:

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

Recipes

Ear from the head and tail of trout

We will need:

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

Let's start cooking:

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

What you will need:

How to catch more fish?

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

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

Let's start cooking:

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

Trout soup with rice

Let's prepare the following:

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

Cooking:

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

Components needed:

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

How to do:

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

Trout soup with tomatoes

Components:

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

Preparation:

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

Components:

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

How to prepare;

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

You will need:

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

How to prepare:

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

Classic trout soup

For cooking you will need:

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

How to do:

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

Trout soup with cream and tomatoes

Components:

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

Let's start cooking:

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

Cream soup

Components:

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

Cooking:

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

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

What is the best way to cook trout soup?

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 products. 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:

• 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.
• Green.
• 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.
• Place potatoes cut into cubes, chopped onions, and straws into the broth. bell pepper, chopped garlic and black pepper.
• 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 leaves and black peppercorns, separate the fish pieces.
• Fry until golden crust onion, 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.