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 make a real masterpiece of culinary art.

How to cook trout fish soup?

You will need:

• Fresh potatoes – 450 grams;
• Half a kilo of trout;
• One onion;
• 2-3 pieces of laurel;
• One medium carrot root;
• 6-8 stalks of basil and parsley;
• A little table salt and ground black pepper.

Cooking:

1. , remove the giblets and wash them;
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 trout slices and boil for 20 minutes;
5. After 20 minutes, remove everything from the heat, remove the fish and strain the broth through a sieve;
6. Next, add the broth to the pan, add the fish and place on the fire;
7. Peel the potatoes, wash them and cut them into slices. Rinse the carrot root and cut into slices;
8. We clean the onion head and place it in its entirety in the soup;
9. Place potato slices 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

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 it 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, pepper and add sweet peas. 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.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

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.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

What you will need:

• Half a kilo of trout;
• 3-4 potato tubers;
• 3 onions;
• A piece 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 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. Add chopped vegetables 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, salt, pepper, put 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.

Trout soup with millet

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.

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.

Fish soup with pearled trout

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.

Trout soup in a slow cooker

Required:

• 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.

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 couple of 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 root;
• 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 an excellent option for a treat on an outdoor vacation or fishing trip. It can also be prepared for a family dinner!

Trout head and tail soup - recipes

Trout soup is tender, rich, and has a moderate fat content. Its excellent taste characteristics will not leave any connoisseur indifferent. fish dishes. You can prepare hot dishes 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, so 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, closely matches the classic variation. For a rich rich broth, along with steaks, use the head and tail of the fish, which is 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 the specified quantity of products, 6 servings can be prepared 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 you only have fish trimmings left after registration: heads, tails, fins, you can use them for preparation delicious fish soup. Fish soup made from trout head and tail 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 to the broth, bell pepper, seasonings, a slice of butter 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 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 cooking.

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 the following recipe. The most delicate creamy texture of the finished 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.;
• butter 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, sprinkle the soup with 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, slices of carrots 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

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

Trout soup- magnificent in its own way taste qualities dish. Easy to cook and delicious to eat. Trout soup Children love it, but before giving it, choose the seeds carefully. Although trout There are no small bones, but large bones will come across.

What do you need:

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

I love trout. And on my website there are many dishes made from trout.

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

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

We cut up the fish.

Peel potatoes, onions and carrots for fish soup

Cut the trout for fish soup into portions and set it aside along with the bellies.

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

Bring to a boil and cook for thirty minutes over low heat until slightly gurgling. We remove the foam.

Cut carrots into slices.

Cut the potatoes into cubes.

Remove the heads and onions from the broth. We'll throw away the onion and eat the heads later. If you don't eat it, throw it away.

Place potatoes and carrots into the boiling broth.

We send the fins and tails after the potatoes.

Cook the whole thing until the vegetables are ready, that is, 15-20 minutes. Add bay leaf, allspice, and salt.

It's time for steaks. Place the fish in the boiling broth and cook for 8-10 minutes. The broth should boil all this time.

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

Trout meat cooked this way turns out very tasty.

Before serving you can sprinkle trout soup freshly ground pepper from the mill.

Step-by-step recipes for rich trout fish soup - six cooking methods

2017-11-17 Liana Raimanova

Grade
recipe

4627

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

2 gr.

Carbohydrates

1 gr.

96 kcal.

Option 1. Classic trout fish soup recipe

Aromatic, rich trout soup is delicious not only in nature, cooked over a fire, but also cooked at home. Its recipe is so easy and simple that even those who have no experience in cooking can cope with the task.

Ingredients:

• medium sized trout;
• 5 potatoes;
• onions - two pieces;
• one small carrot;
• half a glass of millet;
• 8 green onions;
• half a bunch of dill, parsley;
• 25 grams of salt, black pepper;
• 50 grams of fish spice;
• bay leaf - three leaves;
• 4 peppercorns.

Step-by-step recipe for trout soup

Place the cleaned and gutted trout on a board and cut into small pieces.

Throw the fish pieces into a container of water along with bay leaf, peppercorns, washed but not peeled onion, and cook over medium heat after boiling for twenty-five minutes.

Remove the onion and fish from the broth.

Chop the peeled and thoroughly washed potatoes into squares and place in fish broth.

Pepper, salt, add spices, previously sorted and washed millet, boil for twenty minutes.

Chop the remaining peeled onion into crumbs, grate the carrots and add to the potatoes and cereal, boil for 15 minutes.

Serve with a piece of fish, sprinkled with herbs.

The soup will be even tastier if you let it sit for half an hour before serving.

Option 2. Quick recipe for trout soup

Trout soup according to the following recipe takes only about half an hour to prepare. This is a great option for a quick lunch. It turns out to be very rich and with a pronounced taste, but at the same time dietary. People watching their weight will be happy with this soup.

Ingredients:

• small trout carcass;
• 5 potatoes;
• 2 onions;
• one carrot;
• hot pepper powder, black, salt - 15 grams each;
• butter - 100 grams;
• bay leaf - one leaf;
• half a bouquet of any greenery;
• sour cream with low fat content - 250 grams.

How to quickly cook trout soup

Cut out the backbone of the gutted and cleaned trout and cut the flesh into pieces.

Peel the vegetables, wash them, chop the potatoes into cubes, carrots into slices, and one onion into cubes.

Place the remaining whole onion, bay leaf, and chopped carrots into a container of boiling salted water and simmer for a few minutes.

Add the fish and diced onion, add salt, black and red pepper, and simmer for a few minutes.

Add oil, stir.

Turn off the heat and leave the soup for twenty minutes.

Serve in bowls with sour cream, sprinkled with herbs.

And to embellish the ear a little and make it even more useful, you can add Bell pepper, leeks or tomatoes.

Option 3. Trout soup - recipe in Finnish

If normal classic recipe If you are bored and boring, take note of the original version of preparing Finnish fish soup. It's balanced hearty dish, which any guest will like one hundred percent.

Ingredients:

• trout - half a fish:
• 5 potatoes;
• 2 onions;
• medium fat cream - 4 large spoons;
• 5 peppercorns;
• half a bunch of parsley;
• 20 g each of salt and black pepper;
• any seasoning - 50 g.

Step by step recipe

Rinse half of the trout under running water, cut off the tail, fins and cut into small slices.

Chop the peeled potatoes into medium squares.

Chop the peeled onion into crumbs.

Throw the potatoes, onions, and peppercorns into the pan, pour in enough water to completely cover the food, and simmer over medium heat for 25 minutes.

Throw in the trout slices, add spices, pepper, salt, and boil a little.

After ten minutes of cooking, add the cream and cook until all the ingredients are ready.

Serve in bowls with greens.

Fish soup will become even tastier and more nutritious if you fry the onions on sunflower oil and add along with cream.

Option 4. Trout soup: an economical recipe

The budget version of the dish is explained by the fact that the soup is cooked exclusively from heads. Although there is almost no meat in it, the soup still turns out to be very rich and has sufficient fat content. And because of minimum quantity products and vegetables, such soup is always available.

Ingredients:

• 4 small trout heads;
• onion - 1 piece;
• 3 sweet peppers;
• 3 potatoes;
• 1 carrot;
• garlic - 4 cloves;
• 100 g butter;
• 4 peppercorns;
• various greens - 3 branches;
• bay leaf - 3 leaves;
• 10 g each of any spice, salt and black pepper.

Step by step recipe

Cut out the eyes and gills.

Place a pan of water on the stove and boil.

Peel the vegetables, cut out the stalk of the sweet pepper, remove the seeds, rinse, chop the potatoes and pepper into squares, the onion into crumbs, and the carrots into graters.

Throw everything into boiling water, add salt and pepper, add spices, bay leaves, peppercorns and boil for 15 minutes.

Throw in the heads and boil a little, skimming off the foam often.

Add butter, minced garlic, carrots and finely chopped dill, cook for 7 minutes.

Serve in bowls, sprinkled with parsley.

For more flavor, two minutes before cooking, you can add some herbs, for example, basil, oregano and others.

Option 5. Trout soup with pearl barley

Despite the fact that in pearl barley contains a lot useful vitamins and substances, most people cook it quite rarely. However, it goes perfectly with fish, so this soup is definitely worth making. Tasty, rich, nutritious, healthy - just what you need for a hearty lunch or dinner.

Ingredients:

• small rainbow trout;
• 6 potatoes;
• onions, carrots - 1 root vegetable each;
• 4 handfuls of pearl barley;
• bay leaf - 3 leaves;
• 40 grams of salt and black pepper;
• 5 sprigs of any greenery.

How to cook

Soak the pearl barley a few hours before cooking.

Step 2:
Cut off the head of the cleaned trout, cut into pieces and place in a saucepan with water up to half the volume, add bay leaves, add a little salt, cook over moderate heat for 25 minutes.

Remove the fish from the pan and strain the broth into a separate bowl.

Chop the peeled potatoes, onions and carrots into squares.

Place the swollen pearl barley into the broth and cook until softened.

Add vegetables, add salt, pepper, and boil.

Serve in plates, garnished with herbs.

And to increase the benefits of such fish soup, you can add celery root and parsley when cooking the broth.

Option 6. Trout soup - a royal recipe

A very interesting and delicious fish soup is made from several types of fish. In principle, it is not so important what fish to take additionally; it can be salmon, or regular pollock, hake, pink salmon, or pike perch. It is important that the ratio is 1 to 1, then the taste of the dish will be amazing. For satiety and nutrition, rice is used here, but cereals can be safely replaced with another: millet, pearl barley.

Ingredients:

• salmon - 1 small piece;
• small trout;
• potatoes - 4 pieces;
• 1 root each of onion and carrot;
• frying oil - 80 ml;
• 4 handfuls of rice cereal;
• salt - 15 grams;
• bay leaf - 3 leaves;
• half a bouquet of different greens.

Step by step recipe

Place a container of water over medium heat and boil.

Chop the peeled and washed vegetables along with herbs.

Cut the cleaned and gutted trout into small slices. Cut the salmon steak in half.

Wash the rice in a colander.

Throw potatoes, bay leaves, and cereals into boiling water, add salt, and cook for half an hour.

Fry the onion in a frying pan with oil for a few minutes, add the carrots and fry a little more.

Throw the salmon with trout and sautéed vegetables into the pan, stir thoroughly, and cook for about half an hour.

Chop the greens and add to the soup, remove from heat and let simmer for about half an hour, covered.

Any of the above recipes is also suitable for cooking fish soup over a fire. The cooking time remains virtually unchanged if you add all the ingredients to already boiling water. Use greens for serving, but do not overdo it, so as not to overpower the delicate taste of the fish soup.

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

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

There are two basic options for preparing trout fish soup.

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

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

Ingredients

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

Preparation

As you can see, you can’t do without seasonings here, so it’s better to stock up on them in advance, this is what will make our fish soup a real treat!

1. Take a 3-liter saucepan, fill the fish with water, and, bringing it to a boil, cook for another 30 - 40 minutes until the broth becomes thick.
2. While the trout is cooking, wash and peel the vegetables. Immediately cut the potatoes into cubes, chop the onion, and grate the carrots on a coarse grater or cut into small cubes.
3. After the time has passed, we catch large parts of the fish with a slotted spoon, and strain the broth through a sieve or sieve.
4. After pouring it back, add salt, add the chopped vegetables and cover with a lid. Now the soup is cooked for another half hour. Then add bay leaf and allspice to it, cook for another 10 minutes.
5. Meanwhile, separate the trout meat from the bones and put it together with chopped herbs in the soup. Boil for 5 minutes and turn off.
6. Now you need to let the fish soup rest under the lid for 15 - 20 minutes. Once it has steeped, it will become even tastier.

Serve this yummy with sour cream or 1 tbsp butter. Its creamy flavor pairs especially well with the flavor of trout.

Ideas for creative housewives

This recipe can be improved if you use the fishermen’s technique and cook a “double” fish soup.

"Double" ear

• In the resulting broth from one batch of fish, cook another 200 - 300 g raw trout. This way the soup will turn out so rich that you won’t have to add potatoes at all and just stick to onions and carrots.
• If desired, add one 300 g can of canned green peas or the same amount of fresh ones to this soup.
• Nothing else is needed, since we will add the meat in the fish soup immediately from 2 servings of trout, this will make the soup thicker.

Cream soup

If you are a fan of puree soups, no problem! Trout fish soup is perfect for creating just such a first course.

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

Cream soup

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

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

Don’t let the combination of cream, fish and tomatoes scare you; the result will be a very delicate, pleasant taste.

Ingredients

• Trout – 350 g
• Cream 20% - 2 cups
• Water – 2 l.
• Potatoes – 3 – pcs.
• Tomatoes – 3 pcs.
• Medium carrots – 1 pc.
• Onion – 1 pc.
• Bay leaf, black and allspice - optional
• Salt – 1 tbsp

Preparation

The trout should already be washed and cut into portions.

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

Serve creamy cream soup with hot trout. If desired, it can be seasoned with green onions.

It would seem that a simple recipe for making trout fish soup can be so different, but equally delicious every time!