Trout soup - 14 recipes step by step

People who are not big fans of fish rarely come across good recipes for soups based on this product.
But the fish soup, with its thousands of variations, is a truly interesting product. It retains all the beneficial properties of fish, as well as the vegetables that accompany it. And on top of that, it is very good for digestion, like all other soups. What kind of fish do you make fish soup from?

Trout 88%, 896 votes
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Salmon 6%, 65 votes
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Pike 2%, 25 votes
25 votes 2%
Read also: Recipe for pike in sour cream. Calorie, chemical composition and nutritional value.
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Other 2%, 24 votes
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Cod 1%, 7 votes
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16.12.2019

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Moreover, fish is a product whose taste varies depending on the type, so it is worth trying several different recipes to find something that suits your preferences. This material is about how to prepare fish soup from trout, one of the most popular culinary fish in the world.

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:

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.
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.
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.
A budget option is to use trout head or tail instead of fillet. Or tail + fins. They are cheaper and have enough meat.

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.

Wash and peel all vegetables. Fish too, removing the skin and unnecessary entrails. Cut off the gills.
Cut the potatoes into medium cubes.
Pour water into a large saucepan and add potatoes. Wait until it boils and add the required 1.5 liters.
Remove all the bones from the fillet and cut it into equal pieces. Add salt.
Chop the onion as finely as possible. Fry by heating a piece of oil.
As soon as the onion becomes golden, add the carrots, chopped through a grater.
The potatoes boiled. After waiting the required 7-10 minutes, carefully add the trout.
Boil the fish and at the same time fry the onions + carrots, waiting for the potatoes to be ready.
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.
Wash the dill, then finely chop. Pouring the finished fish soup into a deep plate, add herbs.

Didn't manage to cook the dish? Don't be shy, ask me personally.Go

Creamy

Creamy trout soup is a dish of Finnish cuisine, and hardly anyone can cook trout better than the Finns and Scandinavians. Therefore, such a dish is guaranteed to be very tasty and suitable for especially cold seasons, which are no less harsh here than in Finland.

In addition to trout (400 g) and cream (200 ml), here we will need:

Potatoes – 3 pieces, large.
Carrots – 100 gr.
Onions – 1 piece, medium.
Butter.
Greenery.
Bay leaf.
Salt, pepper, seasonings - to taste.

Cooking Finnish fish soup with trout and cream is not as difficult as it might seem:

If you bought a whole fish, you need to clean and gut it. Leave the head and tail for broth in another soup, but here you only need the carcass. It is cut into equal pieces and removed from the bones. Steaks also need to be checked for bones and scales.
The potatoes are washed, peeled, cut into small cubes.
Add a little water to a large saucepan, just enough to start cooking the potatoes. As soon as the water boils, another one and a half liters of water is added to the pan.
The onion is finely chopped, then fried in butter.
As soon as the onion begins to turn golden, grated carrots are added to it.
When the water in the pan boils, add pieces of trout after 7-10 minutes - each of them needs to be lightly salted.
When the potatoes are cooked, add the roast, cream and bay leaf to the pan.
When the water boils again, remove the soup from the stove and leave for 5 minutes.

At the end, before serving, greens are added to the dish. This dish is prepared for about an hour, per 100 grams there will be 110 kcal, and BZHU - 9.3/4.9/7.3. And the end result will definitely look like in the photo. Here it will take at least 45 minutes to cook.

Fish soup from trout head and tail

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.

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

Rinse the head thoroughly and carefully cut out the gills. Remove scales. Clean the tail as well.
After placing the fish inside the pan, add water until the liquid covers completely. Turn on the heat and wait until it boils.
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.
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.
Finely chop the potatoes and half the onion. Place in the prepared broth and cook there until half cooked.
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.

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

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.
Remove it with a slotted spoon and place it separately to cool. It is better to strain the broth, removing small bones.
After peeling, cut the potato tubers into medium cubes. Chop the carrots with a knife or pass through a grater.
Add both ingredients to the pan.
Peel the pepper, removing the seeds from the inside. Then cut into medium strips and also put into the pan.
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.
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.

• 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.

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.
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).
Remove the finished fish and all the peas.
Peel the potatoes, wash them and cut them as desired. Dip it into the broth, cook slowly until tender (about half an hour).
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.
Cut the finished trout, dividing it into small identical pieces.
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.

Fish soup with trout and croutons

This soup is perfect for dinner.

Ingredients:

Trout – 400 gr.
Potatoes – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Salt and spices to taste.

Preparation:

Place diced potatoes into boiling water.

Finely chop the onion, grate the carrots on a coarse grater and fry in sunflower oil.

Pour the fried vegetables into the prepared broth.

Cook for about three minutes.

Serve with crispy croutons.

Trout fish soup with rice and potatoes

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

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

Rinse the rice thoroughly and place it in a saucepan where water has already boiled.
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.
Peel the potatoes, rinse and cut into medium strips. When finished, add it to the rest of the cooking products.
Clean the fish, removing the scales. Cut the carcass into steaks.
After waiting for the potatoes to be half-ready, put the fish there, followed by the necessary spices and a laurel leaf.
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):

Option 1: Classic trout fish soup recipe

If you have ever cooked soups from large fish species, then the proposed recipe will seem familiar. Indeed, it would be wrong to prepare such a dish from only carcass trimmings and not add a slice of delicious fillet. There is no need to cut off the skin; as a last resort, if removing it later seems too troublesome to you, separate the pulp before cooking, but cook everything together. This broth will be more rich.

Ingredients:

trout fillet – half a kilo;
soup set of trout head, spine and fins – 400 grams;
four boiled potatoes;
two medium-sized onions and carrots;
three bay leaves;
a dozen peppercorns;
a bunch of young, tender dill;
salt and two pinches of pepper.

Step-by-step recipe for trout fish soup

Thaw and rinse the fish, carefully inspect and remove everything inedible - remnants of scales, entrails, eyes and gills. Pour cold water into the pan to the level of the fish and bring to a boil, then drain the broth. Collect foam from the sides of the pan, rinse the fish and pour 2.5 liters of boiling water again.

Place one whole peeled, uncut carrot and onion into boiling water. Add bay leaf and peppercorns, add a little salt and cook for about forty minutes.

Having taken it out, we throw away the cooked vegetables; the bones and head can be set aside for those who like to disassemble the fish. Strain the broth and set it to heat again. Peel and cut the potatoes into short pieces. Cut the remaining peeled vegetables into strips. Separate the fillet from the skin and finely chop the dill.

Place chopped vegetables into the boiling broth, followed by fish. We mark a quarter of an hour. In the middle of this time, season with dill and pepper, add salt towards the end of cooking. Cook the trout soup at a moderate boil; the dish does not require any special serving methods. Offer bread, gray and white, chopped onion greens; less often, such soups are served with rich sour cream.

Option 2: Quick recipe for trout soup with vegetables

A very simple soup that perfectly performs the main function of first courses - warming up the appetite. You can adjust the thickness yourself by adding boiled rice at your discretion, or leaving the soup relatively liquid.

Ingredients:

half a kilogram of trout trimmings - head, tail, preferably belly;
a quarter spoon of black peppercorns;
300 grams of Mexican vegetable mixture;
a glass of boiled rice;
chopped dill - three spoons, and several whole stems.

How to quickly make fish soup from trout head and tail

Place the washed fish in a three-liter saucepan. Pour in hot water, leaving a little space for the vegetables. After boiling, add salt and pepper, you can also add a thin ring of hot spice, but this is at your discretion.

We remove the foam, making sure not to catch the peppercorns. After boiling, reduce the heat and cook the broth at moderate agitation for thirty minutes, covering loosely with a lid.

We catch the trout and cool it, carefully filter the broth. We remove the pulp from the seeds; the vegetables should already be defrosted by this point.

Reheat the broth, add the fish, and after boiling, the vegetables. Cook for about fifteen minutes, but the more precise duration can be found on the label of the frozen mixture. If you purchased it in the form of a loose product, be guided by the indicated time and taste the vegetables for readiness.

Serve the soup hot, be sure to put hot pepper on the table, cold boiled rice is added to everyone's taste, as well as finely chopped greens.

Option 3: Fish soup from trout head and tail with pasta

Recently, trout have begun to be grown in large numbers on fish farms. Accordingly, it began to appear on sale not only ice cream. The technology for gutting a carcass does not contain any secrets, but be careful about it and do not leave mucus on the small fins and tail. To make it easier to remove, rub these parts with coarse salt and quickly rinse off the crystals. Repeat if necessary.

Ingredients:

trout, in the form of a soup set (tail, head and a couple of fillet slices) – only 500 g;
two small white onions;
six small potatoes;
150 grams of pasta filling;
carrots, medium-sized – 2 pcs.;
two tablespoons of sunflower oil;
salt, herbs, bay leaf and pepper;
small clove of garlic.

How to cook

Cook three liters of trout broth with the addition of pepper and bay leaves. Salt moderately, cook in a thick-walled container at a very low boil. We lay out the finished fish to cool, filter the broth and discard the spices.

Wash the peeled potatoes and cut them into two centimeter cubes. Place in a saucepan with boiling broth, add an unpeeled clove of garlic and cook for a quarter of an hour. Meanwhile, grate the peeled and washed carrots, and dissolve the onion into narrow strips slightly larger than carrot chips.

Turn on medium heat under a frying pan with oil and sauté the chopped vegetables for up to three minutes. Reduce the heat a little more and simmer for five minutes under a loosely covered lid.

Pour small pasta into the pan and add sauté. Set the heat to the lowest setting, catch and discard the garlic clove, and cook until the pasta is ready. Remove the bones from the fish, cut into small pieces and add to the soup. After testing, add salt and lightly pepper. If you add greens, be sure to let them brew slightly.

Vegetable soup with trout

To prepare the summer version of fish soup you will need the following products:

trout fish – 500 g;
tomatoes – 2 pcs.;
onions with carrots - 1 pc.;
large potatoes – 3-4 pcs.;
garlic – 3 cloves;
any greens – 1 bunch;
olives – from 15 pcs.;
lemon (small) 1/2 pcs.;
vegetable oil - 2 tbsp;
black pepper and salt - to taste.

It is important to follow the cooking order:

The trout is washed and cleaned, the head, fins and tail are cut off. For this recipe we will use only fillets.
2 liters of water are poured into the pan. Fish and bay leaves are also immersed here.
Be sure to skim off the foam so that the broth comes out clear. After boiling, cook the trout for another 10 minutes and remove from the pan.
Onions and carrots are peeled and cut (rubbed). Half of them are sent to the broth, the second is sautéed in a frying pan greased with oil.
The potatoes are peeled and cut into strips. After this, tomato cubes are added to the broth.
Lemon and olives are cut and also added to the fish soup.
The last to go into the pan are the greens with pepper and garlic.

Option 4: Delicate fish soup made from trout head and tail with cream and tomatoes

The recipe is quite complicated, but the treat is worth the hassle. Do not rush to take on this particular soup if it is not possible to meet an important condition: all vegetables must be grown in the open air. Unfortunately, a dish made with greenhouse vegetables will not be as rich.

Ingredients:

150 grams of fillet, plus the head and tail of a small trout;
small potato;
three tablespoons of dry wine;
two tomatoes;
150 milliliters of high-calorie cream;
one and a half glasses of milk;
large onion and small bell pepper;
three pinches of hot pepper;
clove of garlic;
spoon of vegetable oil;
salt, a quarter spoon of herbs and pepper for dressing.

Step-by-step recipe for fish puree soup from trout head and tail

We cook the broth from the head and tail. Wash the fish, remove the eyes and clean the gills, cut the head in half. Boil and cool steep broth from half a liter of water. Set the heat to minimum, do not put anything else in the saucepan.

We will fry most of the products. Wash all vegetables, remove inedible husks and peels. The cutting form is centimeter cubes, only we cut the potatoes and tomatoes twice as large, and, on the contrary, chop the garlic into crumbs. Heat the oil in a thick-walled casserole, lay out and mix all the vegetables, putting the tomatoes aside for now. Sauté for about five minutes until the onion softens.

Put the chopped tomatoes, pour in the hot fish broth we cooked. Cook until all vegetables are soft. Cut the fillet into oblong pieces and place in the soup. Season with spices and cook for eight minutes. Pour in half the milk and turn off the stove.

After the soup has stood under the lid for up to half an hour, thoroughly puree it with a blender. Place over moderate heat and pour in the wine and the rest of the milk. After bringing it almost to a boil, add the cream and stir. Be sure to add salt and lightly season with pepper.

Option 5: Tomato trout fish soup

You can add a little “tomatoiness” to the dish if you increase the number of tomatoes by one and change the process of adding them. Instead of the classic method described below, cut the tomatoes into large slices, remove the seals from the pulp, and wipe the remaining through a colander. In a separate frying pan, slightly warming a spoonful of oil on it, simmer the tomato on low heat until it begins to thicken. Immediately transfer the puree to a plate, then add according to the recipe.

Ingredients:

boiled potatoes, large - 1 pc.;
trout fillet and trimmings, total 450 grams;
half a medium-sized carrot;
two juicy, ripe tomatoes;
a slice of celery root;
spoon of vegetable oil;
a couple of cloves of garlic;
two onions;
salt and a set of spices for fish soup.

How to cook

Peel the potatoes and onions, wash along with the rest of the vegetables. Place all solids in a two-liter saucepan and fill the rim with water. Remove everything from the water and mark its level, replace with clean water and place only the fish in the pan. Of course, before this you need to disassemble it, cleaning off the remaining scales, and remove the eyes and gills from the head.

Immediately after boiling, replace the water again, it is advisable to rinse the saucepan, and quickly rinse the fish. By the time the water boils, you need to have time to peel the vegetables. Place one onion, half of the celery and a third of the carrots in large pieces into the broth immediately. We chop the remaining parts of the listed vegetables and the second onion for sautéing.

Turn on low heat under the frying pan and heat the salted vegetable oil in it. Saute the onions and carrots, after a minute add the celery to them. Heat the vegetables until softened, then add the chopped tomatoes and set aside from the stove.

Cut the peeled potatoes into small half-slices, dip them into the broth, after forty minutes have passed from the start of cooking. Cut the fillet into fairly large slices, several pieces per serving. Place the potatoes in the pan ten minutes later, and after the same time, remove the cooked fish trimmings, carrots and onions from the soup.

Place the sauteed sauce into the pan, stir, season with grated garlic, pepper and add salt to taste.

Additional ingredients in trout head soup

Butter

It can be added to soup cooked according to any of these recipes. Oil will add tenderness and depth to the taste.

For 2 liters, 5 minutes before turning off, add 2 tbsp.

Celery

Celery root is good both fresh and dried.

In the first case, we add literally 1 tsp if we decide to grate it, or a few circles if we cut it with a knife.

In the second, 1/2 tsp is enough. for this volume.

Rice

If you don’t really like the taste of millet or simply don’t have this grain on hand, you can safely add rice to the soup.

Since it does not boil as much as millet, we put 6 tbsp per 2 liters of water. cereals

Cream

We add them to the finished soup, to each serving plate instead of sour cream. With them, the ear will become richer and more tender.

You can use either 10% or 20% cream. 1-2 tbsp is enough. on a plate.

Now you know how to easily and quickly prepare delicious fish soup from trout heads without spending a lot of time. All ingredients are very simple and can be found in any store.

Try making this soup and treat yourself and your loved ones to an unusual, flavorful first course.

Recipe: “Trout fish soup (head, tail and fins)”

Steaks of any fish are much more expensive, so I advise you to buy a whole fish. Its middle part is used for preparing second courses, and everything else, as unnecessary, is at best sent to the freezer “just in case.”

But it turns out that the head, tail and fins of trout are the main ingredients of a delicious first course.

You need to add to them:

4-5 potatoes;
onions - 1 pc.;
1 medium carrot;
peppercorns, bay leaf, salt - to taste;

The parts of the fish must be thoroughly cleaned, rinsed with cold running water, and the gills cut off from the head. The fish is placed in a large pan and filled with water, the amount of which should be three times larger. Then peppercorns and bay leaves are added. As it forms, foam is removed from the surface of the broth. After boiling, the temperature must be reduced so that the fish simmers for 40 minutes over low heat. After the fish is cooked, it is sent to cool in a separate container.

Peeled and diced potatoes, grated carrots, and onions, previously chopped and slightly fried in a small amount of oil, are added to the strained broth. All this is cooked for about 15 minutes until the potatoes are ready.

While the vegetables are boiling, the cooled fish is freed from inedible parts. All that remains is the meat, which is placed in the broth. It is better not to spoil the natural taste and smell of this dish with excessive spices. Be sure to let the soup brew for 10-12 minutes and serve not very hot, pouring dill into each plate.

Fish soup with trout and shrimp

This recipe has a wonderful, excellent aroma and is suitable for any time of day.

Ingredients:

Trout – 400 gr.
Shrimp – 200 gr.
Onion – 1 pc.
Carrots – 2 pcs.
Potatoes – 4 pcs.
Salt and spices to taste.

Preparation:

Clean the fish and chop into cubes.

Peel the potatoes, chop them and set them to boil.

At the end of cooking the potatoes, add the trout.

Cut the onions and carrots into cubes and fry in sunflower oil and add to the soup.

Add spices.

Two minutes before turning off the soup, add peeled shrimp.

Serve with greens.

Recipe: “Trout fish soup”

An original and very simple recipe for puree soup will diversify the diet of any family. This soup is perfectly digestible thanks to the pre-processing of the products.

To prepare this dish you need:

600 grams of trout
potatoes - 1 pc.
small carrots - 1 pc.
cream 20% fat - 150 ml
salt, ground black pepper to taste

The washed trout pieces are placed and filled with water. The water should completely cover the contents of the pan. When removing foam from the surface, you need to boil the fish for about half an hour. Once ready, the pieces are removed from the broth, and it is filtered and divided in half. In one of the parts, peeled potatoes and carrots, cut in any way, will be boiled.

The readiness of the products allows you to move on to the main stage of preparation: vegetables are chopped in a blender, fish, freed from bones and skin, if any, is kneaded with a fork. After this, all the ingredients are placed back into the broth, and the cream is poured into it.

It is at this stage that you need to add salt and pepper and, if necessary, the second half of the broth. It depends on the thickness of the resulting mass. The entire contents of the pan are brought to a boil and finally mixed with a blender.

Crauts will be an excellent addition to a plate of hot soup, and you can decorate this creation with a sprig of parsley.

With mussels

The previous recipe referred us to Finnish cuisine, and this one, on the contrary, to the Mediterranean. And there, as you know, they know a lot about cooking seafood, and you can be convinced of this by trying the soup. The following ingredients will be useful for it:

Fish – 500 gr.
Mussels – 300 gr.
Onions – 1 piece, medium.
Potatoes – 2 pieces, medium.
Carrots – 1 piece, large.
Seasonings, salt and pepper - to taste.

It will take about half an hour to cook, during which time you need to complete the following steps:

The water in the pan is brought to a boil.
Potatoes, cut into cubes, are put into boiling water.
The trout is cleaned, gutted and cut into pieces. Be sure to remove the large bones.
The mussels are lightly fried in sunflower oil.
Carrots and onions are also fried, separately from the mussels. Vegetables can be cut into cubes, or you can grate carrots and chop onions as usual.
First, seafood is added to the water with the potatoes, when they are half ready.
When there is just a little bit left until the potatoes are ready, add the fried vegetables.
The soup is cooked for 2 minutes, then removed from the stove.

This dish will look especially good with garlic bread. When serving, the dish can be decorated with herbs. Here there will be 81 kcal per 100 grams, and BZHU - 11/1.6/5.6. It will take 30 minutes to prepare.

Recipe: “Trout fish soup with cauliflower and rice”

The combination of products such as trout and cauliflower ultimately results in an interesting taste. You can experiment on this topic by preparing trout soup,

in which the ingredients will be:

trout - 600 grams;
fresh cauliflower - 200 grams;
celery root;
potatoes - 2 pcs. medium size;
water in the amount of 2 liters;
carrots - 1 pc. small size;
olive oil - 2 tbsp. spoons;
round rice - 3 tbsp. spoons;
bay leaf - 1-2 pcs.;
green parsley to taste;
salt to taste.

First, the trout, cut into small pieces, is cooked for 30 minutes over low heat, in order to make the broth clear, it is necessary to periodically remove the foam.

While the fish is cooking:

1. Carrots and celery, cut into small pieces or grated on a coarse grater, are lightly fried in oil;

2. Rice in the required quantity is steamed with boiling water for several minutes. To prevent the grains of rice from sticking together, after adding boiling water, be sure to mix the water and rice;

3. Potatoes, previously peeled, are cut into small cubes;

4. Cauliflower is disassembled into inflorescences. If they are quite large, then they need to be cut. Small inflorescences slightly larger than a pea can be left as a whole.

The fish is removed from the finished broth, and the broth itself is filtered through a sieve, brought to a boil and the ingredients are placed there in the following order:

potato;
rice;
roasted vegetables;
cauliflower.

After adding cauliflower to the broth, keep the soup on low heat for no more than 10 minutes. At the end of cooking, trout is boiled and cut into small pieces, from which all inedible parts have been removed. This dish must be salted a few minutes before the end of cooking. Then a bay leaf is added to it. The finished soup should be allowed to cool slightly for 5 - 7 minutes and brew.

Finely chopped parsley is added to each plate. To experiment, you can add basil or celery greens to the finished soup.

Try to experiment, and life won’t seem boring!

Fish soup with trout in a slow cooker

The best way to cook fish soup is directly over a fire. But you can also take advantage of modern advances.

For fish soup in a slow cooker, prepare the following ingredients:

trout (heads) – 4 pcs.;
pearl barley – 125 g;
potatoes – 3-4 pcs.;
onion – 2 pcs.;
carrots – 1 pc.;
dill, cilantro, green onion, parsley (optional) – 1 bunch;
salt, spices - to taste.

Preparation procedure:

The fish heads are removed from the gills, washed well and placed in a multicooker bowl.
Onions, potatoes, carrots are peeled and cut into squares and sent there.
Pearl barley is washed and placed on the heads with vegetables.
Everything is filled with water, and spices and salt are added here.
The “Soup” mode is set.
The cooking time differs from the unit model and takes from one hour to one and a half hours.
Before serving, add sour cream and herbs.

Advice

You don’t have to cut the onion, but add whole onions directly to the bowl. Then remove it. This is a good option for those who don’t like boiled onions.

Delicious trout fish soup - secrets of delicious preparation

Trout fish soup, prepared as a main lunch dish, is a worthy alternative to popular soups made with meat and vegetable broths. Trout soup allows you to maximize the taste of this delicate fish. Preparing fish soup following our recipe is very simple and accessible even to a beginner.

An important point: for the soup you need to choose high-quality frozen, or preferably chilled, trout. When buying fish, pay attention to its color - it should not be very saturated. Some suppliers achieve a beautiful and marketable appearance of trout by artificially coloring the carcasses. In any case, you can only check the naturalness of the fish at home by soaking it in cold water before preparing the soup. If trout contains artificial colors, the water will take on a pinkish tint.

Products needed to prepare trout fish soup:

trout - 300 g. Along with pieces of trout fillet, you can use ridges and fins;
onion - 1 pc.;
carrots - 1 pc.;
bell pepper - 1 pc.;
potatoes - 3-5 pcs.;
butter - 20-30 g;
Spices: a couple of bay leaves, black peppercorns, allspice
Parsley and dill - to taste;
salt - 1 teaspoon per 1 liter of broth.

With millet

Trout soup recipes most often suggest preparing this dish simply and tasty. Even a novice cook can do such guides. The aromatic fish broth perfectly complements millet cereals and potatoes, and greens add brightness and freshness.

What ingredients will you need?

450-550 g trout fillet;
300 g potatoes;
2 onions;
1 medium sized carrot;
0.5 tbsp. millet;
a bunch of green onions;
a little dill and parsley;
sea salt and pepper.

Step-by-step cooking process

It is necessary to cut the fish into small pieces, place in boiling water, turn down the heat and cook for about 15 minutes, constantly skimming off the foam.
At this time, you need to wash the onion, chop it coarsely and put it in a saucepan along with the peel.
Peeled potatoes need to be cut into small cubes and placed with fish and onions.
Next, the broth should be peppered, salted, added millet cereal and cooked for 10-15 minutes.
After this, you need to add carrots and green onions to the soup, cover with a lid and cook for another 5 minutes, then turn off the stove.
Before serving the dish, let it sit for 10-20 minutes. The soup is best served hot, sprinkled with herbs.