Trout fish soup: 11 simple and delicious recipes

Ukha “Navarystaya”

You will be surprised, but a thick and satisfying soup can be prepared from fish heads and tails. Therefore, do not rush to throw away these 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? The recipe for this delicious soup is 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 a delicious trout soup? 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? You will learn the secret of a delicious dish 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.

Fish soup puree

Required:

• trout: 350–400 grams;
• potatoes: 4 tubers;
• onion: 1 head;
• carrots: 2 pieces;
• 10 - percent cream: 300 ml.;
• Bay leaf;
• salt and spices: to taste;
• greenery.

Recipe:

1. Pour water and bring to a boil.
2. Wash the trout, cut it and place it in a pan, simmer until done. Remove and discard the bones. Chop the potatoes and put them in the broth.
3. Add carrots and spices. Leave until half cooked.
4. Season with salt and return the trout (be sure to mash with a spoon before doing this). Pour in the cream and cook for 7 minutes. Sprinkle with herbs. Bring to puree.

Trout soup “Head and tail”. Recipe with photo

Thrifty housewives can prepare delicious soup without any special economic costs. 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.

Ear from tail and head

A number of housewives prefer to get rid of heads, tails and fins when cutting trout, not even knowing how tasty the first course can be from them. For preparation you will need:

• 3 trout heads and 3 tails;
• potatoes - 2 pieces;
• 1 onion;
• 1 sweet pepper;
• carrots - 1 piece;
• two small cloves of garlic;
• a small amount of butter;
• 4−7 black peppercorns;
• a bunch of greenery;
• salt;
• Bay leaf.

Preparation:

1. 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.

1. 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.
2. 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.

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! You can prepare a delicious Finnish soup from a minimum amount of ingredients 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 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 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.

What parts of fish are best to cook fish soup from?

Every angler knows that real fish soup can only be cooked from a fresh catch, but, unfortunately, in our conditions it is not possible to catch trout and cook fish soup over a fire. Here shops come to the rescue where you can buy any fish. And even if you can’t find fresh trout, you can buy frozen. The main thing is no repeated frosts or unpleasant odors.

You can use any part of trout to make fish soup. The head, fins, bones and tail will give the broth a thick, good broth. Taste, aroma and beautiful appearance will be provided by parts such as the abdomen and fillet pieces. It doesn’t matter what parts of the fish you have, you can always cook a rich and appetizing fish soup.

If you find a thin birch twig, you can add the smell of smoke from a fire to a dish at home. Just set fire to a birch splinter, and as soon as the ukha is ready, simmer it right in the pan.

Trout soup - a classic recipe

Trout is a noble and tasty fish from which you can prepare a wide variety of dishes. Even novice housewives can prepare fish soup according to the classic recipe. The rich broth will be complemented by vegetables, and the freshness will be complemented by aromatic herbs.

Cooking method:

1. For fish soup, you can use different parts of the fish, but we will take 500 g of fillet. Cut into portions and place them in boiling water, reduce the heat and cook for 15 minutes.
2. Peel the onions, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the soup.
3. Cook the fish soup until the vegetables are fully cooked; serve the finished soup with fresh herbs.

Trout fish soup recipe

7-12 servings

1 hour 15 minutes

125 kcal

5/5 (1)

Delicious and simple trout soup is an excellent option for a hearty and healthy lunch. The delicate, nutritious broth is in perfect harmony with the rich taste and delicate aroma.

Even a beginner in cooking can prepare it, but everyone needs to know a few secrets of proper processing of fish and cooking broth.

Today I present to you the best recipes with step-by-step photos of a delicious and simple trout fish soup that your loved ones and guests will definitely enjoy.

Trout head and tail fish soup recipe

Kitchen equipment: a spacious saucepan with a volume of 3 liters or more, three or four deep bowls, a cutting board, a sharp knife and other cutlery, oven mitts, a piece of gauze, a slotted spoon, towels.

How to choose the right ingredients

• Of course, it is better to purchase a whole carcass, but you can also make an excellent soup from individual parts of the fish.
  If you decide to cook fish soup from the head and tail or trout fillet, pay close attention to the scales of the offal: it should be clean and undamaged, and there should be no pronounced “fishy” smell. Choose fillets by color; fresh flesh has a pale pink hue.
• Under no circumstances use old, stale millet for cooking . Stale grains can completely ruin the taste of the soup and significantly shorten its shelf life.
• If you don't like using ready-made seasonings, choose an appropriate combination of spices instead of store-bought fish seasoning.
  Thyme, coriander, garlic, ground nutmeg and mint are ideal for trout .

1. Fill the pan with 3 liters of water and place it on medium heat.
2. We clean all the vegetables, then rinse them thoroughly under running water.
3. We cut one carrot into equal cubes or circles, finely chop the onion, and prepare 4 potatoes according to our own preferences - to make the soup look more attractive, you can cut it into strips.
4. Clean and thoroughly wash 2 fish heads and 3 tails in cold water.
5. As soon as the liquid in the pan has boiled, add the prepared fish and immediately add table salt to taste.
6. When signs of re-boiling appear, arm yourself with a slotted spoon and remove the resulting foam from the surface of the broth.
   Did you know? How long to cook trout for soup? If you use tails, heads and frames, it will take about half an hour. It is better to cook a whole carcass for about forty minutes, and ten is enough for fillet.
7. After about half an hour, remove the pan from the heat and remove the finished fish from the broth.
8. We leave the offal to cool, and strain the broth through several layers of gauze or a fine sieve.
9. Place the pan with the broth back on the heat and bring the liquid to a low boil. As soon as the water begins to boil, add the prepared potatoes and stir the soup.
10. After boiling again, add chopped onions and carrots.
11. Take 55 g of millet, rinse it a couple of times, then pour it into the soup being prepared.
12. Mix the mass thoroughly, add all the spices to the broth: 10 pieces of dill seeds, 3-4 bay leaves, 20 g of chopped parsley, 10 g of fish seasoning and a few peas of allspice. Cover the pan with a lid and let the broth simmer for about 10 minutes.
13. Remove the bones and skin from the cooled heads and tails; you can also finely chop the resulting meat.
14. Pour the prepared fish into the boiling soup and bring it to a boil.
15. Lastly, add 25-30 g of butter to the soup and mix the mixture.
16. After 7-10 minutes, the soup can be removed from the stove.

This video shows in detail the process of preparing the most aromatic fish soup from trout.

Cooking time: from 45 to 55 minutes. Number of servings: 8-12. Calorie content per 100 grams: 98-120 kcal. Kitchen equipment: a spacious saucepan with a volume of 4 liters or more, three or four deep bowls, a cutting board, a slotted spoon, a kitchen masher, a sharp knife and other cutlery, oven mitts, towels.

1. Fill the pan with 3.5-4 liters of water, cover with a lid and put on fire.
2. We wash 700 g of fish a little, remove the fins and tail tassels.
3. Pour the prepared fish into the pan as soon as the water in it begins to boil.
4. Peel and rinse the onion, then put it in the pan with the fish.
5. Cover the container with a lid and bring the broth to a boil. Remove any foam that appears using a slotted spoon.
6. Cook the broth for about fifteen minutes, meanwhile peel and wash 6-10 potatoes.
7. As soon as the time is up, remove the fish from the broth and place it in a separate container so that the ingredient cools completely. We leave the onion in the pan.
8. Place the prepared potatoes whole into the hot broth, without cutting them.
9. Cover the pan with a lid and move on to the cooled fish: it must be cut, separating the meat from the bones and skins. The resulting meat can be cut into small pieces, or you can leave it as is.
10. Having finished with the fish, test the potatoes for doneness - they should be soft, slightly falling apart.
11. We fish out an onion from the soup and begin to crush the potato mass with a masher right in the pan with the broth, turning off the stove. You can also let the soup cool a little and grind the mass using a hand blender - this way you will achieve a better result, the substance will be more homogeneous.
12. Heat the broth again and bring it almost to a boil. Place the prepared fish into the soup and pour in 180-200 ml of cream, mix the mixture intensively for a minute.
13. Add table salt and pepper to taste and cook the soup for about seven more minutes.
14. Place the hot brew on plates and sprinkle each serving with chopped dill.

The video below shows in detail the complete process of cooking Finnish trout soup.

• Some chefs recommend boiling the trout until half cooked, that is, cutting the broth cooking time in half. In this case, it will be difficult to separate the meat from the skin and bones, but for experienced housewives this will not be a problem.
• If you warm the cream slightly before adding it to the soup, it will definitely not form a lump, and the dish will reach full readiness faster.
• In addition to standard vegetables, you can add additional vegetables to the soup - for example, bell peppers, zucchini or Chinese cabbage. Many gourmets also recommend adding a little chopped boiled beets to the dish; it colors the broth a pleasant pinkish color and gives the taste original notes.

It is believed that fish soup should be served with a lot of herbs, which should be chosen according to the taste of your family. Dill and parsley are universal herbs, but many foodies swear that trout soup with fresh cilantro is simply excellent.

Sauces, both light and dark, will also come in handy. It turns out very tasty if you add a spoonful of sour cream or aromatic mayonnaise sauce to the plate. Don’t forget that fish soups are best eaten with black bread; nut bread or bran bread are also suitable.

Helpful information

• If you love unusual soups, I advise you to prepare a wonderful low-calorie Bonn soup, distinguished by its unrivaled aroma and long-lasting memorable taste.
• The famous pea soup with smoked ribs turns out amazingly appetizing - only a truly reliable recipe will meet all your expectations.
• Don't miss the original dried porcini mushroom soup, which attracts with its delicate texture and surprisingly fresh aroma.
• Deliciously tasty sauerkraut soup will appeal to those who adore first courses with a pleasant “sourness.”

Thanks everyone for your attention to the recipes!

Source: https://www.alizy.club/supy/rybnye-supy/iz-foreli.html

Tender fish soup with cream in Finnish style

Traditional Finnish trout soup is cooked in a cast iron pot and only in the oven. As soon as the dish is ready, the Finnish fish soup with trout cream should steep for 24 hours and only then can it be served. As the Finns claim, this cooking method gives the fish soup a rich taste.

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

Ingredients:

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

Cooking method:

1. First of all, boil the fish broth from the soup set. As soon as the broth boils, remove the foam and cook for 15 minutes.
2. In a frying pan with olive (vegetable) oil, sauté chopped onions and carrots.
3. Cut the trout fillet into cubes.
4. Remove fish parts from the broth, add vegetables and chopped potatoes. As soon as the potatoes are cooked, add the fillet.
5. Dry the flour in a dry frying pan, then add the butter, after a couple of minutes add the cream and a little water. Simmer in a frying pan and season the soup with the creamy mixture, add spices and chopped herbs, cover with a lid and cook for another 5 minutes. The soup should simmer, but not boil.

Finnish fish soup recipe with cream

Finnish fish soup with cream takes no more than an hour to prepare. Allow about 2 ladles of water per serving (if you're having a dinner party). The soup turns out to be low-calorie, perfect for those who carefully monitor their figure. There are several recipes with different fish or alternative cooking methods (in a slow cooker, for example), so every housewife will find her own way of preparing Scandinavian creamy fish soup.

From trout

• Number of servings: 5 persons.
• Purpose: for lunch.
• Cuisine: Finnish.
• Difficulty: easy.

The incredibly tasty Finnish trout soup with cream will be remembered by your family for a long time. Sirloin is most suitable

part of the fish, but if there is none, then you can safely use another - a ridge, a carcass. Using leeks, which do not have to be fried in butter, will help reduce the calorie content of the dish: the product must be tossed in with carrots and potatoes at the same time.

Ingredients:

• trout fillet – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 20 g;
• cream 20% - 150 ml;
• salt - to taste;
• fresh herbs for serving.

Cooking method:

1. Wash the fish, remove the bones, cut into medium pieces.
2. Peel the vegetables. Cut the potatoes into cubes no larger than 1 cm, grate the carrots on a coarse grater, finely chop the onion.
3. Place potatoes in a saucepan and pour 2 liters of water.
4. 5 minutes after boiling, add fish and salt. Cook for 10 minutes.
5. Melt butter in a hot frying pan and fry carrots and onions.
6. Add the fried fish soup to the almost finished soup, pour in the cream and cook for another 5 minutes.
7. Remove from heat, cover and let stand.
8. Finnish trout soup is best served with finely chopped herbs.

From salmon

• Number of servings: 5 persons.
• Calorie content of the dish: 60 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Salmon soup with cream is prepared according to the same principle, but some steps in preparation can always be changed. For example, the housewife will be able not to grate carrots, but to finely cut them into strips or slices

. There is no need to fry it: just throw in all the vegetables at the same time and cook. As a result, your red fish soup with cream will turn out less fatty.

Ingredients:

• salmon – 400 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• cream 10% – 200 ml;
• salt - to taste;
• dill - a bunch.

Cooking method:

1. Rinse the fish fillet, peel it, put it in a saucepan and add water so that it covers the salmon by 2 cm. Put on fire.
2. At this time, peel the potatoes, carrots and onions.
3. Cut the potatoes in any convenient way, cut the carrots into strips, finely chop the onion.
4. After the water boils, add all the chopped vegetables. Add salt.
5. Cook until potatoes are tender (about 15 minutes).
6. 5 minutes before readiness, add cream and finely chopped garlic.
7. Chop the dill and add to the plates.

With melted cheese

• Number of servings: 6 persons.
• Calorie content of the dish: 50 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Scandinavian.
• Difficulty: easy.

Creamy soup is prepared in different ways: some people like to add cream, some use full-fat milk, while others add their usual processed cheese, which essentially works the same way. The most ordinary Druzhba cheese without flavoring will do, but you can experiment

and different tastes, adding cheese with mushrooms, herbs or even bacon to the fish soup.

Ingredients:

• fish fillet – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• processed cheese – 100 g;
• greenery;
• salt - to taste;
• croutons for serving.

Cooking method:

1. Wash the fish, remove bones, cut into pieces.
2. Peel the vegetables. Cut the potatoes into cubes, grate the carrots, finely chop the onion.
3. Place the potatoes in a saucepan and add 2 liters of water. Put on fire.
4. 7 minutes after boiling, add fillet pieces.
5. Fry carrots and onions in a frying pan.
6. Boil the fish soup for 10 minutes and add sautéed carrots and onions and melted cheese. Add salt.
7. Cook for another 5 minutes.
8. Add chopped herbs, cover and let stand for another 5 minutes.
9. When serving, add a handful of crackers to the plate.

In a slow cooker

• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Norwegian.
• Difficulty: easy.

Almost every family now has a multicooker in their kitchen, with which you can cook anything. Likewise, Norwegian fish soup with cream in it will turn out very tasty. Everything is prepared in stages: first the frying is done, then the broth and everything else. You can choose any fish: it could even be pink salmon or chum salmon, but the classic recipe uses strictly real Norwegian salmon

.

From head and tail

When cutting up fish, some housewives leave only the fillets and throw away the rest of the carcass. But they don’t even realize that they can be used to make a delicious rich soup.

Cooking method:

1. We wash the head and tail of the fish, remove the gills from the head, as they add bitterness to the soup. Fill the parts with water and put on fire.
2. As soon as the broth boils, remove the foam, reduce the heat and cook for another 30 minutes.
3. Chop the onions and carrots, the vegetables can be lightly fried in vegetable oil. Cut the potatoes into cubes.
4. As soon as the broth is ready, remove the tail and head, and strain the broth itself to remove small scales and seeds.
5. Add vegetables, spices and cook until the potatoes are fully cooked.
6. We collect the meat from the head and tail, and add it together with chopped herbs 5 minutes before the soup is completely ready. The ear from the head and tail is ready.

How many calories are in an ear?

Here's how much:

The calorie content of pink salmon fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) fish soup in gr. per 100 grams:

Proteins - 3.3

Fats – 1.3

Carbohydrates – 4.2

If you prepare a dish according to this recipe:

Products:

• Pink salmon - 500 g - (710 kcal)
• Potatoes - 700 g - (560 kcal)
• Onions – 200 g. – (82 kcal)
• Carrots – 200 g. – (64 kcal)
• Vegetable oil - 1 tbsp. — (144 kcal)
• Water - 2 l.
• Salt, pepper - to taste.

How to cook:

• Cut pink salmon into pieces.
• Pour water into the pan and put it on fire.
• Grate the carrots on a coarse grater, cut the onions and potatoes into cubes.
• Add potatoes, fish, salt and pepper to boiling water.
• Cook for 20 minutes and add the fried onions and carrots.
• Cook for another 5 minutes and add bay leaf.
• Turn off the heat and let the soup sit for 30 minutes.

A:

The calorie content of salmon fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 3.3

Fats – 1.1

Carbohydrates – 4.2

If you prepare a dish according to the recipe for fish soup with pink salmon.

And here:

Calorie content of trout fish soup with potatoes, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 3.3

Fats – 0.8

Carbohydrates – 4.2

If you prepare a dish according to the recipe for fish soup with pink salmon.

Great video with a great recipe. Worth a look!

And further:

Fish soup is a product that may cause an allergic reaction. Therefore, it should not be used by people who are prone to allergies and the elderly. Various diseases of the liver, kidneys, as well as problems with the cardiovascular system are contraindications to eating this dish.

Fish belly soup with millet

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

Ingredients:

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

Cooking method:

1. Fill the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
2. Sauté chopped carrots and onions in butter. If desired, you can add two tablespoons of homemade ketchup or crushed tomatoes.
3. We take the fish out of the broth and add the prepared potatoes along with salt.
4. We wash the millet, it is better to pour boiling water over it and leave for a couple of minutes to get rid of the bitterness.
5. As soon as the potatoes become soft, add the millet and cook for 20 minutes.
6. Cut the boiled fish into small pieces and, together with sautéed vegetables, add it to the broth and cook for 5-10 minutes. A few minutes before readiness, add chopped green onions, salt and pepper if necessary.

Recipe with lemon

For many gourmets, trout soup is their favorite fish soup. Preparing fish soup is easy and simple, especially since stores sell ready-made soup kits for fish dishes. The soup turns out tasty, appetizing and rich, but most importantly, do not forget to add lemon to the dish, which will reveal the taste of the fish soup in a special way.

Cooking method:

1. Place the fish in a saucepan, add water and cook for 15 minutes over medium heat.
2. Cut the potatoes into small cubes. Cut the carrots into quarters or half circles.
3. As soon as the fish is ready, remove it from the broth, put carrots, onions and potatoes in the pan and cook until done.
4. Cut the trout into pieces and, together with the spices, place them in the broth with vegetables, cook for 3-5 minutes.
5. Pour the finished fish soup into plates and add a slice of lemon.

Classic recipe for Finnish fish soup with cream

Traditional Finnish fish soup is popular among Russian residents. It is easy to prepare, turns out incredibly aromatic, tender and tasty. Don’t think that you need expensive products. The stew is cooked at home from readily available ingredients; not only trout, but also salmon or other salmon species are suitable. The main thing is the freshness of the red fish. So, the simplest recipe for Finnish fish soup with trout:

• trout heads, tails and ridges - 1 kg;
• water - 1.5 l;
• onions - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3-5 tubers;
• butter - 30 g;
• bay leaf - 1 pc.;
• cream (fat content from 20%) - 200 ml;
• salt;
• black pepper.

It is recommended to buy whole fish to ensure its freshness. It is cut up, leaving the head, tail, ridges and other trimmings on the ear. You should not take the fillet as a first course, as the broth from it is not so rich. The pieces are washed, and the gills and eyes are removed from the head. Pour in cold water and cook for 15-20 minutes over medium heat.

Catch the fish from the broth and strain the liquid through a sieve or cheesecloth. After cooling, disassemble the trout into small boneless slices.

Peel the onions and cut into large cubes; it is better to chop the carrots into strips. Fry vegetables in melted butter until golden brown. Throw the potatoes, chopped into small slices, into the pan with the broth. After 15-20 minutes, you can transfer the frying. Return the fish to the almost finished soup, add spices and salt to taste. Let it simmer for 3-5 minutes and then pour in the cream. Bring to a boil and turn off the heat as they may curdle.

Finnish soup has a thick and velvety broth. To do this, chef Ilya Lazerson advises crushing some of the potatoes into puree and adding to the dish. Another option is to fry the flour in a frying pan and mix with the cream, then pour the mixture into the pan.

Cooking like a king

Trout fish soup is also called “Tsar’s fish soup”. The secret of preparing the dish is that several types of fish are used in the recipe. And it doesn’t matter what kind of fish you add to the soup, the main thing is that the ratio is 1:1, only then the taste will be simply amazing. To make your soup more filling, you can add cereal: rice, millet or pearl barley.

Ingredients:

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

Cooking method:

1. Cut sturgeon and trout fillets into large pieces.
2. Peel the vegetables and chop finely.
3. Place vegetables and salt in boiling water and cook until half cooked.
4. Add fish pieces and cook for another 20 minutes.
5. Turn off the heat, add the herbs, cover with a lid and let the soup brew for 15-20 minutes.

Fish soup in a slow cooker

Today, the process of cooking has become even more accessible, thanks to the appearance of a multicooker in the kitchen. We offer a simple recipe for trout fish soup.

Cooking method:

1. Turn on the multicooker in the “Baking” or “Frying” mode, add a little vegetable oil, chopped onion, carrots to the bowl, and fry the vegetables for 10 minutes.
2. Then add pieces of fish, diced potatoes, bay leaves, spices and pour cold water. Set the “Soup” or “Stew” mode for an hour. Serve the finished fish soup along with chopped fresh herbs.

Trout soup

Trout soup

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

Trout soup

- a dish of excellent taste.
Easy to cook and delicious to eat. trout fish soup
, but before giving it, choose the bones carefully.
Although trout
do not have small bones, they will come across large bones.

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.

Trout is an incredibly healthy fish, enriched with micro- and macroelements necessary for the human body. Prepare delicious steaks from the trout carcass, but don’t rush to throw away the head and tail. Trout head soup will be the dish of the day.

Are you bored with your usual fish dishes? Try cooking aromatic fish soup. Even the most whimsical members of the household will enjoy this soup. In order to cook fish soup, it is not necessary to buy fish fillets or steaks. You will get excellent trout soup. All you need is a head and a tail. The recipe for preparing such a first course is so simple that even an inexperienced cook can cope with this task.

For satiety, various grains are added to fish soups. Most often pearl barley, millet or rice. Don't forget about vegetables. They give soups an incredible taste and exquisite aroma.

Compound:

• trout carcass;
• 2 pcs. bay leaves;
• 1 tbsp. l. refined sunflower seed oil;
• ½ tbsp. millet cereals;
• 2-3 pcs. potato tubers;
• 1 onion;
• 1 carrot;
• salt, ground allspice and herbs to taste.

Preparation:

1. Before you start preparing the fish soup, you need to defrost the trout carcass and clean the scales.
2. Separate the head and tail, remove the fins.
3. We use the carcass to prepare steaks or other dishes.
4. Remove the gills and rinse the head thoroughly with filtered water.
5. We do the same with the tail section.
6. We wash everything thoroughly again.
7. To eliminate the unpleasant odor, sprinkle parts of the trout carcass with freshly squeezed lemon juice.
8. We wash millet cereals several times with running water.
9. Place the head and tail of the trout in a saucepan and fill with water.
10. Place on the stove and bring the liquid to a boil.
11. We clean all the vegetables and rinse them thoroughly.
12. Cut the potato tubers into small cubes.
13. We do the same with the onion. If desired, the onion can be cut into cubes.
14. Pour refined vegetable oil into a separate pan.
15. Warm it up and put the carrots and onions in the pan.
16. When the broth boils, foam will appear.
17. Continue cooking the broth over low heat for another half hour.
18. Simmer the fried vegetables over low heat until golden.
19. Strain the finished fish broth through a sieve and pour into a pan with vegetables.
20. Bring the broth to a boil.
21. After a couple of minutes, add the potatoes.
22. Cook the fish soup over low heat until the potatoes and millet are ready.
23. Add bay leaf, salt to taste and season with ground allspice.

On a note! Before serving, do not forget to decorate the dish with sprigs of herbs.

Trout soup - the best recipes for delicious fish soup

Trout soup is tender, rich, and has a moderate fat content. Its excellent taste characteristics will not leave any connoisseur of fish dishes indifferent. 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 and general principles of preparation.

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 in fish broth 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.;
• salt, black and allspice.

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 preparing a fish dish 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.;
• carrots, onions, bell peppers - 1 pc.;
• 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.;
• dill and parsley - ½ bunch each;
• 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.

Having prepared trout soup with melted cheese for lunch for the first time, 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 you are not impressed with the Finnish trout soup with cream, prepare the hot dish according to the following recipe. The most delicate creamy texture of the finished dish will not leave you indifferent. The shrimp added to the soup add a special charm, and paprika at its best enhances 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. The following is a hot version with the addition of millet, which can, if desired, be replaced with rice, wheat cereal or pearl barley pre-boiled 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 trout fish soup recipe at home can be made 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.

Ingredients:

• trout – 700 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• greens – 1 bunch;
• rice – 2 tbsp. spoons;
• water – 2.5 l;
• salt, black and allspice, bay, herbs.

Preparation

1. The prepared fish is cut into portions.
2. Peel and cut the potatoes and carrots into cubes, leaving the onions whole.
3. Place the prepared ingredients in a multi-pan, add a whole bunch of greens, washed rice, bay leaves, salt and pepper.
4. Prepare trout soup in a slow cooker in the “Soup” mode for 1 hour.
5. Remove the onions and herbs from the broth, remove the bones from the fish.
6. Serve the fish soup sprinkled with fresh herbs.

Source: https://womanadvice.ru/uha-iz-foreli-luchshie-recepty-vkusnogo-rybnogo-supa

Trout soup with creamy notes

Fish is not only a healthy product, but also low in calories. One serving of fish soup made from trout head contains approximately 50 kilocalories. This dish diversifies your diet. Fresh tomatoes and cream will give the soup a special taste. Try making fish soup in a new way.

Compound:

• trout head and tail;
• 2 pcs. ripe tomatoes;
• 1 onion;
• 2-3 pcs. potato tubers;
• 1 carrot;
• 2 tbsp. cream with 20% fat content;
• 2 tbsp. l. refined sunflower seed oil;
• seasonings for fish, salt and herbs - to taste.

Preparation:

1. We clean the parts of the trout carcass and rinse thoroughly with running water.
2. Cut the peeled onion into rings.
3. Pour refined sunflower seed oil into the pan in which we will cook the fish soup.
4. Warm it up and add the onion.
5. Sauté it until it turns golden brown.
6. Meanwhile, grate the peeled carrots on a medium grater.
7. Add the carrots to the onions, mix and fry together for about 5 minutes.
8. On fresh tomatoes, make cross-shaped cuts on top.
9. Place the tomatoes in boiling water for a couple of minutes and then carefully remove the skins.
10. Cut the tomato pulp into cubes and add to the vegetables.
11. Stir and fry for a few more minutes.
12. Cut the potatoes into cubes and add to the vegetables.
13. Fill everything with filtered water.
14. Once the broth reaches a boil, add the trout head and tail.
15. After 15-20 minutes, carefully remove the head and tail with a slotted spoon.
16. Let's add cream.
17. Pour in the cream in a thin stream.
18. Stir until smooth, add salt to taste and season with fish spices.
19. Cook the fish soup until the potatoes are ready.
20. All that remains is to decorate the dish with herbs.

Trout is a very valuable fish. Primarily due to the fact that it contains a large amount of rare and important fatty acids such as Omega-3 and Omega-6. What makes this fish of the salmon family no less valuable is its vitamin composition. It contains B vitamins, as well as A, E, D, pyridoxine and riboflavin. Trout meat contains folic and pantothenic acids, which are necessary for the good functioning of our body. In addition, fish fillet includes a wide range of amino acids: lysine, arginine, histidine, valine, phenylalanine, leucine, aspartic and glutamic acids.

Naturally, with such a range of substances useful to humans, it is difficult to argue about how valuable trout is. Do not forget that dishes made from it are rich in microelements; they contain potassium, sodium, calcium, phosphorus, and selenium.

Trout has the ability to eliminate problems with excess cholesterol. Its regular use significantly reduces its content in the blood. This, of course, stimulates the work of the nerve fibers of the brain and helps strengthen the walls of the arteries. Boiled trout is recommended for consumption by people suffering from Alzheimer's syndrome and diseases of the cardiovascular system, especially coronary artery disease.

Due to the fact that this fish contains a lot of vitamin B6, it is useful for women to consume dishes from it. This will help maintain health during pregnancy or menopause and, of course, during premenstrual syndrome. Vitamin B6 can reduce the risk of developing certain forms of cancer, as it is involved in stimulating metabolic processes in the body. Trout contains sufficient quantities of such an important trace element as selenium. This is primarily useful for men. Selenium affects the reproductive system, making sperm more active. Trout is recommended for men with secondary infertility problems.

In addition to all of the above, selenium is a powerful antioxidant. What does this mean? With regular consumption of trout dishes in the human body, the aging process of cells slows down. This contributes to a significant increase in life expectancy. In the human body, blood circulation processes return to normal, and the likelihood of blood clots decreases. The liver, nervous and immune systems are restored. Digestion improves, metabolic problems disappear. All this helps improve health and reduce weight.

But, despite all the usefulness of trout, it also has contraindications. This fish is a fatty fish, so people suffering from liver and stomach diseases should refrain from consuming it excessively. But this does not apply to such a wonderful dish as fish soup. It is known that this fish soup is not fatty. Therefore, overweight people and those who care about their beauty and health will benefit from fish soup. It contains only healthy ingredients and is easily digestible. And what is not unimportant is that the calorie content of trout fish soup is only 30-35 kcal per 100 grams.

How to cook trout fish soup?

It has long been noted that salmon fish dishes are especially useful for people prone to melancholy, stress and depression. Trout soup

, strange as it may sound, helps to cope with these psychological ailments. It has even been calculated and verified that people who regularly consume trout and salmon have only a 12% chance of becoming stressed. Moreover, for those who do not eat fish, this figure goes beyond 80%. Therefore, it is necessary to include fish dishes in your weekly menu. By the way, there are a great many recipes for trout fish soup. It is prepared with vegetables and cereals. For this, everything is used: the head, tails, spine, abdomen and fillet. The main and most important secret of rich fish soup is broth. This is what needs to be given top priority. It is the broth, not the vegetables, that sets the taste of the entire dish. To make it rich, you can first boil a certain amount of small fish, for example, ruffs or perches. After that, pass the liquid through cheesecloth, and then cook more valuable fish in it. But you can do it differently. A very good broth is obtained from the heads and fins. You can use ready-made soup sets.

So, to make a delicious fish broth, first boil the heads, ridges and tails in it. This will take no more than 20 minutes. Then take them out and add chopped fillet, belly or steaks to the future soup in pieces. Vegetables and cereals are always placed after the fish. Another important point is the color of the broth. To make it acquire a beautiful golden hue, add one carrot and onion cut into large pieces at the very beginning of cooking with the fish soup set. They should be removed along with their heads. This way the soup will turn out not just tasty and aromatic, but also beautiful, which helps improve your appetite. In general, trout is cooked for no more than 15 minutes on the stove, 30 minutes in a double boiler. In a multicooker, cook it in the “baking” mode for 20 minutes.

Trout head ear

Golden rich fish soup is not an expensive dish. To prepare it, it is not at all necessary to use expensive steaks or fillets. Fish heads are also quite suitable. The fish soup made from trout heads is hearty and aromatic, and it is very easy to prepare. So, to cook aromatic fish soup you will need:

• trout heads – 4 pcs.;
• potatoes – 4-5 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• butter – 25-30 gr.;
• salt, pepper and bay leaf.

For cooking you need a 3-4 liter pan. Pour cold water into it and put it on fire. We wash the heads well and cut out the gills if necessary. Place them in water and cook for 20 minutes. After boiling, remove the foam from the surface of the water. While the heads are cooking, clean and wash the vegetables. Grate three carrots and finely chop the onion. Fry these vegetables in butter. Cut the potatoes into strips. After the heads are cooked, take them out and put them away. Place the potatoes in water and cook until tender. Season the broth with salt and pepper to taste, throw in a bay leaf. If the soup seems empty, add some fish fillet to it, but this is optional. When the potatoes are cooked, dump out the frying and let the soup brew.

Trout soup “Finnish style”

Trout soup with cream “Finnish style” turns out to be very satisfying and a little fatty. In general, cream is very rarely added to red fish soups, but in this fish soup recipe it will come in very handy. To prepare this soup we will need:

• trout fish – 0.5 kg.
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• cream – 250 gr.;
• salt, pepper, bay leaf;
• parsley.

“Finnish style” fish soup is best cooked from rainbow trout. We wash the fish and cut it into portions. Peel the potatoes and cut them into large cubes. Finely chop the onion. We take a three-liter pan, put a layer of potatoes on the bottom, a layer of onions on it and place the fish on the very top. It is important that we add water last. It must first be boiled and poured into a hot pan. Next, put the pan with the fish soup on low heat and cook. 5 minutes before readiness, add salt, pepper and throw in one bay leaf. Pour in the cream. The fish soup is cooked for an average of 15 minutes. Before serving, it is generously sprinkled with herbs.

Trout soup with rice

Very tasty trout soup with rice. It turns out nourishing and beautiful. This soup is great for fasting days and just for a family dinner. So, for preparation you need:

• trout heads – 3 pcs.;
• trout fillet – 500 gr.;
• rice – 1/3 cup;
• potatoes – 4 pcs.;
• carrot;
• garlic cloves – 3 pcs.;
• dill, basil and parsley;
• salt, pepper, bay leaf.

Preparing trout fish soup must begin by boiling the heads. This is necessary to make the broth more rich. They are placed in a pan and filled with water. Cook for approximately 15-20 minutes over medium heat. Periodically remove any foam that forms from the water. Once the heads are ready, they are removed and put away. Pieces of chopped fish and well-washed rice are placed in the broth. The carrots are cut into half rings, the onion is chopped into thin half rings. Add to fish. Cook everything for 15 minutes. Then squeeze out the garlic cloves, add salt and pepper and add two bay leaves. After the fish is cooked, remove it from the pan and separate the meat from the bones. Pieces of fish are put back into the soup. Before serving, sprinkle thickly with chopped herbs.

Trout soup with millet

A very good rich fish soup is obtained from a trout soup set. In addition to vegetables, cereals are often added as ingredients to it. Trout soup is very popular and loved.

with millet. In order to prepare what kind of soup, you need to take:

• trout – 500 gr.;
• potatoes – 3-4 pcs.;
• wheat cereal – 1/3 cup;
• carrot;
• salt, pepper, bay leaf;
• parsley.

Place a saucepan with cold water over medium heat. We wash the fish and cut it into portions. Place in a saucepan. Cook for 15 minutes and set aside. We take out the fish, separate it from the bones, remove the skin. We cut it into pieces. This must be done carefully so that the fish does not fall apart. Meanwhile, return the broth to the heat. Salt, pepper it and throw in 2 bay leaves. When the broth boils, add washed millet, carrots cut into strips, and diced potatoes. Place the whole onion. There is no need to cut it. Cook the fish soup until the millet and vegetables are completely cooked. Remove from the stove and return the fish pieces to the soup. Lastly, take out the onion and add chopped greens to the ear. Let the soup brew.

Trout soup with tomatoes

River trout soup with sweet tomatoes turns out to be extremely tasty. Children love him very much. This soup is very easy to prepare. To cook fish soup you need:

• trout steaks – 500 gr.;
• potatoes – 4 pcs.;
• carrot;
• tomatoes – 3 pcs.;
• salt, pepper, bay leaf;
• dill and parsley.

In order to cook the soup, take a three-liter saucepan, put the washed medium-sized steaks into it, and fill it with water. Cook for 15 minutes. Then take out the fish, carefully remove the bones and set aside. Return the broth to the fire. Cut the carrots into large strips. Chop the onion. Cut the potatoes into cubes. Season the broth with salt and pepper. Throw two bay leaves into it and bring to a boil. Then we throw vegetables into it. Cook until the potatoes are ready. Peel the tomatoes, cut them into slices and place them in the broth. Leave on medium heat for another 5 minutes. We set the pan aside and pour chopped greens into the ear. Before serving, add a spoonful of cream to the bowl of soup.

Fish soup with pearled trout

You can add not only rice or millet to your fish soup. This soup is no less tasty and satisfying with barley. But before cooking, you must rinse it well and leave it soaked overnight. In the morning, the cereal is washed again. So, for this recipe we take:

• trout (tails, spine and heads) – 0.5 kg.
• trout fillet – 200 gr.;
• potatoes 2 pcs.;
• pearl barley – 1/3 cup;
• carrots – 2 pcs.;
• vegetable oil;
• salt, pepper, herbs.

To prepare a delicious trout soup recipe, you need to make a rich and tasty broth. To do this, put the ridges, heads and tails of the fish in a pan. To them add carrots, cut into 3-4 parts. Cook for 15 minutes. Afterwards we take everything out and put it away. Place pearl barley into the resulting broth and cook until half cooked. On average it takes 30 minutes. After this, add the trout fillet cut into cubes and potatoes. While they are cooking, three carrots and chop the onion. Fry them in vegetable oil for a couple of minutes. Salt and pepper the broth, add the roast into it, add chopped herbs and remove from the heat. Let's brew.

Trout soup in a slow cooker

An excellent, beautiful, appetizing and satisfying fish soup from trout bellies can be prepared in a slow cooker. It turns out very fragrant. To cook this wonderful fish soup you will need:

• trout (belly) – 500 gr.;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• rice – 2 tbsp;
• a bunch of greens (dill and parsley);
• salt and pepper.

Place the washed trout bellies in a multicooker bowl. Add potatoes and carrots cut into large strips there. There is no need to cut the onion. It is added whole to the rest of the ingredients. If the onion is large, then divide it into two halves. Add two tablespoons of rice and add warm water. Approximate volume – 2 liters. Salt and pepper. Turn on the multicooker to “soup” mode and set the time to 90 minutes. After cooking, remove the onion and discard. Sprinkle the soup with herbs. The soup turns out beautiful and flavorful.

Trout fish soup: 5 delicious recipes

They are on the menu of national cuisines. They are easy to prepare, keep you warm in winter, and keep you cool in summer. Low in calories, well absorbed. Trout fish soup has several cooking options. It’s worth considering everything and choosing the right one.

Trout fish soup: secrets of delicious preparation

It seems difficult for novice housewives, especially fish ones. You need to cook the meat somehow, then add the rest of the ingredients. And the main thing is to keep the broth clear. Tips shared by experienced chefs can help you figure it out:

1. You can combine different types of fish in the dish. Each one gives its own shade. The more varieties the housewife takes, the richer and richer the broth tastes. For example, combine a ruff with whitefish. Small fish will give durability and slight stickiness, and large fish will give richness and a pleasant sweetish taste.
2. You should not confuse “ear” and regular “soup”. Initially, people called any broth, even fruit broth, “ear.” Classic ukha – concentrated, slightly astringent. Live fish is better.
3. To make it extra thick, you should take +1 potatoes more than what is specified in the recipe. Grind half the tuber in a blender after cooking or make a puree. Then add to the prepared dish.
4. A budget option is to use trout head or tail instead of fillet. Or tail + fins. They are cheaper and have enough meat.

Interesting! Having mastered the basic recipes, add something of your own to it. This will diversify the menu and at the same time give the hostess experience.

Fish soup with cream

A real Finnish dish, it is served in expensive, famous restaurants. You can cook it at home and please your loved ones.

Creamy trout soup, ingredients:

• • trout – 400 gr.;
• • potatoes – 3 pcs.;
• • carrots – 100 gr.;
• • bulb;
• • cream – 200 ml;
• • butter;
• • dill;
• • Bay leaf;
• • water – 1.5 l.;
• • salt.

Preparation:

1. Wash and peel all vegetables. Fish too, removing the skin and unnecessary entrails. Cut off the gills.
2. Cut the potatoes into medium cubes.
3. Pour water into a large saucepan and add potatoes. Wait until it boils and add the required 1.5 liters.
4. Remove all the bones from the fillet and cut it into equal pieces. Add salt.
5. Chop the onion as finely as possible. Fry by heating a piece of oil.
6. As soon as the onion becomes golden, add the carrots, chopped through a grater.
7. The potatoes boiled. After waiting the required 7-10 minutes, carefully add the trout.
8. Boil the fish and at the same time fry the onions + carrots, waiting for the potatoes to be ready.
9. Potatoes cooking. All that remains is to add the prepared frying, then the bay leaf and carefully pour in the cream. Wait until it boils and immediately turn off the heat. Let it sit for 5 minutes.
10. Wash the dill, then finely chop. Pouring the finished fish soup into a deep plate, add herbs.

A budget option, because fillet is significantly more expensive. Separate parts of the carcass are enough, you don’t have to take the whole thing.

Ingredients:

• • trout (its head, tail) – 1 kg;
• • potatoes – 3 pcs.;
• • carrots – 0.5 pcs.;
• • onion – 0.5 pcs.;
• • bay leaf – 3 pcs.;
• • peppercorns;
• • lemon.

Preparation:

1. Rinse the head thoroughly and carefully cut out the gills. Remove scales. Clean the tail as well.
2. After placing the fish inside the pan, add water until the liquid covers completely. Turn on the heat and wait until it boils.
3. After washing and carefully peeling the carrots, cut into large, identical pieces. Stems of greenery too. Additionally, use the bottom skin of the onion. It will give the broth a golden color. A large head is boiled for half an hour.
4. Carefully remove the finished fish, cool slightly, and strain all the broth. It is fatty, so it turns out to be a fatty dish. To reduce this, you can pour out some of the water and add clean water.
5. Finely chop the potatoes and half the onion. Place in the prepared broth and cook there until half cooked.
6. Trim the flesh from the cooled trout. Then place the fish back into the half-finished fish soup. Add spices there and let it cook over low heat.

Thanks to decanting, the soup will turn out to be of medium fat content, and also transparent.

Trout soup: a simple and tasty recipe

All products are available and inexpensive. The result is a rich, simple and at the same time healthy dish.

Ingredients:

• • trout (soup set) – 600 gr.;
• • potatoes – 2 pcs.;
• • carrot;
• • bell pepper;
• • bulb;
• • bay leaf – 2 pcs.;
• • greenery;
• • salt.

Preparation:

1. How to cook fish soup from trout, a budget option - everything that remains after cutting the carcass is suitable here: fins, spine, you can use the head. Soup set. Fill it with water (you need 2-3 liters), leave to cook for 20 minutes. When the color changes, it’s ready.
2. Remove it with a slotted spoon and place it separately to cool. It is better to strain the broth, removing small bones.
3. After peeling, cut the potato tubers into medium cubes. Chop the carrots with a knife or pass through a grater.
4. Add both ingredients to the pan.
5. Peel the pepper, removing the seeds from the inside. Then cut into medium strips and also put into the pan.
6. Add finely chopped onion and the necessary spices to the vegetables. The last one will be the bay leaf. Leave everything to cook for 15-20 minutes.
7. Clean the red fish, remove the bones and chop. When the vegetables are half cooked, add chopped fish. The last one is greenery.

Trout soup with millet

It will give it richness and satiety.

Ingredients:

• • trout – 400 gr.;
• • potatoes – 350 gr.;
• • millet – 100 gr.;
• • bulb – large;
• • carrot – large;
• • Bay leaf;
• • peppercorns – 4 peas;
• • salt;
• • green onions – a bunch;
• • homemade ketchup/tomato paste/chopped tomato – 2 tbsp.

Preparation:

1. After pouring water (2 liters required), turn on the heat and wait for it to boil. Place peppercorns there, then pre-washed fish. Cook this for 20 minutes, skimming off the foam with a slotted spoon.
2. Cut the carrots (after peeling them initially) into thin half rings. Fry it for 5 minutes using butter (instead of sunflower oil). Chop the onion and add it to the carrots, fry them together for 5 minutes. At the end add ketchup (crushed tomato/paste).
3. Remove the finished fish and all the peas.
4. Peel the potatoes, wash them and cut them as desired. Dip it into the broth, cook slowly until tender (about half an hour).
5. Rinse the millet and pour boiling water over it, let it brew. Then carefully drain the water and add the millet to the cooked potatoes. Wait another 25 minutes.
6. Cut the finished trout, dividing it into small identical pieces.
7. Mash the potatoes with a masher without removing them. Add the fried ingredients (onion + carrots), fish and cook together for 5 minutes. Add salt if necessary.

Chop the green onions separately and, after waiting for readiness, decorate with them.

Trout fish soup with rice and potatoes

A common way to enhance a dish. It turns out delicious.

Ingredients:

• • trout (separate steaks) – 6 pcs.;
• • potatoes – 7 pcs.;
• • bulb;
• • carrot;
• • rice – 100 gr.;
• • egg;
• • salt;
• • black pepper;
• • bay leaf.

Preparation:

1. Rinse the rice thoroughly and place it in a saucepan where water has already boiled.
2. Peel the carrots and finely grate them using a grater. Next, finely chop the peeled onion. Once you have the ingredients ready, add both to the rice.
3. Peel the potatoes, rinse and cut into medium strips. When finished, add it to the rest of the cooking products.
4. Clean the fish, removing the scales. Cut the carcass into steaks.
5. After waiting for the potatoes to be half-ready, put the fish there, followed by the necessary spices and a laurel leaf.
6. Break the egg separately, pour cold water (a little) into it. Beat with a fork. When the water inside the pan boils, pour in the egg, continuing to stir. After boiling for 3 minutes, turn off the heat.

Leave the finished fish soup to steep for half an hour. Ready.

Trout fish soup – calorie content, average value (per 100 g):

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Source: https://organikeda.com/rybnyj-sup-iz-foreli-5-vkusnyh-retseptov.html