Fish soup from trout head. Trout soup Ear from trout ridges

To prepare a tasty and unusual first course, you don’t have to spend half a day at the stove! Today we will tell you how to make trout head soup in less than an hour, and at the same time it will turn out satisfying, unusually aromatic and, of course, appetizing. Several of our recipes and recommendations will allow you to choose and prepare the first one with ease, so even a novice cook can get down to business.

The soup from trout heads and trimmings turns out to be fatty and rich, but don’t worry about it. All supporters of low-calorie diets need to remember that fish oil is one of the most beneficial. It contains no cholesterol, but is rich in OMEGA-3 fatty acids, which have a positive effect on the functioning of blood vessels and the quality of skin and hair.

So, first, let's prepare the soup ourselves. simple recipe with a minimum of ingredients.

Trout head ear

Ingredients

• Trout head - 1 pc. + -
• Fins, ridge— 300-400 g + -
• - 3 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• — pinch or to taste + -
• — 1/2 bunch or to taste + -
• — 1/2 tbsp. or to taste + -
• — 2 l + -

Making fish soup from trout heads

1. Fill your head with cold water and place it on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the remaining trimmings.

   If there are scraps, good, the broth will be richer. If not, that’s okay too, the soup will turn out a little leaner.

2. When the broth boils again, remove the foam again, cover with a lid and cook over low heat for another half hour.
3. Meanwhile, peel the onions, potatoes and carrots. Finely chop everything: dice the potatoes, chop the onions and carrots. The latter can be grated, as you prefer.
4. When the trimmings cook for half an hour after boiling, strain the broth so that there are no seeds or scales left. We lay out the fish to cool, and add vegetables to the fish soup.

   The head, if it is large, can be left to cook until the soup is finished, or it can be caught along with the ridge and fins.

5. When the vegetables boil, add spices to the soup, cover with a lid and cook until the potatoes are ready.
6. Wash the greens, dry them and chop them finely. We remove the meat from the cooled trimmings and the head. Add everything 5 minutes before the soup is ready. The finished trout head soup can be left to brew for 25-30 minutes, or it can be poured into portioned plates immediately. It will be especially tasty with sour cream.

   Bon appetit!

Trout head soup with millet

The soup prepared according to this recipe will be more satisfying than the previous version. It is especially good in the winter season.

For a two-liter pan we will need the head of 1 large fish or 3 smaller trout.

• Fill them with cold water and set to cook. If you want the broth to have a richer taste, add 1 peeled onion to the heads after boiling.
• Let the heads simmer for an hour and remove them with a slotted spoon, strain the broth, and put them back on the fire.
• Pour 4-5 tbsp into the broth. washed millet and bring to a boil again.
• Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in previous recipe. Place the potatoes in the broth, and sauté the onions and carrots in butter until golden.
• When the frying is ready, send it to the fish soup, also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the fish soup a beautiful golden hue).

We remove the meat from the heads, put it in the soup, boil for another 2-3 minutes and turn it off.

Trout soup is ready!

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.

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, aromatic first course.

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

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

There are two basic options for preparing trout fish soup.

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

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

Ingredients

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

Preparation

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

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

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

Ideas for creative housewives

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

"Double" ear

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

Cream soup

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

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

Cream soup

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

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

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

Ingredients

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

Preparation

The trout should already be washed and cut into portions.

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

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

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

It is believed that red fish soup surpasses all first courses in nutritional properties. Vegetable soups rich in fiber, but cannot boast of the presence of so many microelements. In addition, the classic trout fish soup will definitely not leave fish lovers indifferent, thanks to its wonderful aroma and taste.

The key to the success of any fish soup is proper preparation broth. To do this, place the prepared carrot-onion mixture in a saucepan and lightly fry. Add fish or any of its parts except giblets and gills. Next comes seasonings and salt. All this is poured with water, after which it is boiled for about 20 minutes. The broth is passed through a sieve and the actual preparation of the fish soup begins.

Finnish soup with cream

To prepare Finnish soup at home you will need:

• fish fillet – 400 g;
• three medium potatoes;
• cream – 200 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• a bunch of greenery;
• pepper, salt - to taste.

Cooking process fish soup consists of several steps:

1. First, you should cut the fish and cut into portions.
2. Chop the potatoes coarsely and cook in prepared broth or salted water.
3. Saute the grated carrots and onion cubes in butter.
4. Then add fish to the potatoes, fry and after 5 minutes - cream.
5. Remove from heat and let stand for a few minutes (5-10).

Vegetables are first placed in the plates, then fish, then poured with broth and sprinkled with chopped herbs. Onion You can replace leek and cream with milk.

Another Finnish fish soup recipe contains tomatoes in addition to cream. For this you need to add 2 tomatoes to the previous layout. They are cut into small cubes and added to the frying when the carrots become soft. Everything else is the same as in the previous recipe.

Another interesting way to cook trout soup with cream is puree soup. For this you will need to take:

• fish - 0.5 kg;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• cream – 150 ml;
• salt and pepper - to taste.

The fish is cut into pieces, then boiled in salted water. The finished trout is taken out, and diced vegetables are added to the broth. While they are boiling, the fish is freed from the bones. Then mix all the ingredients, add warm cream, pepper and grind with a blender. When serving, the finished puree soup is sprinkled with herbs. You can also decorate it with lemon plastic.

Trout soup with pearl barley

For this recipe you will need:

• trout carcass - 500 g;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• pearl barley – 1/3 cup;
• bay leaf – 1-2 pcs.;
• stems of dill and parsley - 3 pcs.;
• sunflower oil - 1 dessert spoon.
• salt, pepper - to taste.

Preparation:

1. free from scales, head, tail, fins, entrails and rinse. The spine is then removed.
2. Place the head, tail, ridge, coarsely chopped onion, and carrots into the pan. Fill with water, salt, pepper and put on fire.
3. After 15 minutes, filter the broth and add pearl barley.
4. Cut the carrots into strips and lightly sauté in oil.
5. The peeled potatoes are cut randomly and when the grain is almost ready, they are dropped into the pan along with frying.
6. Trout is cut into portions. 10 minutes before the potatoes are ready, they are sent to the soup, bay leaves and green stems are added.
7. Let it brew for 15 minutes.

When serving, sprinkle with herbs.

Classic ear from G tin and tail

If you have several heads or tails, soup can be made from them. In addition, you will need the following products:

• 2-3 potatoes;
• bulb;
• 1 carrot;
• Bay leaf;
• half a bunch of green onions;
• 2 peppercorns;
• 1 tsp. salt.

The heads are freed from the gills and washed well together with the tails. Fill with water, add half a carrot, an onion, salt and spices, then set to cook. After 15 minutes, all parts of the fish are removed and the fish soup is filtered. Add slices of the remaining half of carrots and potato cubes to it. 2 minutes before readiness, the selected pieces of trout, bay leaf, and finely chopped green onions are dipped into the fish soup.

Rainbow trout soup on the fire

For cooking, take freshly caught or chilled fish, preferably two. Besides:

• 3 liters of water;
• several potatoes;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• bay leaves – 2 pcs.;
• pepper – 4 peas;
• salt - to taste.

When the flames over the fire begin to subside, and the coals are able to give off heat for 30-40 minutes, begin to prepare the fish soup. To do this, hang a pot of water over the smoldering coals. Salt, pepper, whole onions, large potato and carrot slices are put in there. While they are being prepared, the fish is cleaned, gutted, gills removed, washed and cut into large pieces. Since it takes about 15 minutes to cook the trout, it is dipped into the broth along with the bay leaf.

If desired, you can first cook the broth from the fish trimmings. Then take them out, and then cook them in the manner described above. But in field conditions, extra effort is not welcome, so the simpler the better.

Fish soup in a slow cooker

To prepare fish soup in a slow cooker you will need:

• head, tail or ridge of fish – 500-600 g;
• potatoes – 2-3 pcs.;
• a couple of small carrots;
• medium onion – 2 pcs.;
• greens – 1 small bunch;
• rice - 2 tbsp. l.;
• salt, pepper, bay leaves - to taste.

Remove the fish from scales, gills, entrails, and rinse. Cut into small pieces and place in a multicooker bowl. Add chopped potatoes, carrot slices, whole onions, tied herbs, spices, rice and 2-2.5 liters of warm water. Set the time for 1.5 hours in the “Soup” mode. After the specified time, remove the fish, onions and herbs. Remove the bones from the trout and return it, discard the rest.

When cooking fish soup over a fire, you can dip a smoking firebrand into the finished soup. The aroma of fresh charcoal will add even more charm to the dish. But it’s better not to use vodka in trout ear, as it can add bitterness to the ear and ruin everything.

Instead of pearl barley, you can use rice or millet. These grains go equally well with fish soups.

Trout is tasty and at the same time healthy fish, from it you can cook different dishes. The soups turn out delicious, especially trout soup, the recipe for which every fisherman knows. The main thing is to observe time restrictions, because the meat is tender and it is easy to lose its unique taste.

Fishermen recommend taking fresh, only caught fish. Doctors agree, because long-term storage and severe freezing spoil food. However, it is difficult for city residents to fish if there is no large reservoir or river nearby. We have to look for reliable suppliers. Large department stores try to freeze trout heavily, placing the pieces on flat trays with chunks of ice.

Advice from experienced people:

1. Use fresh or lightly frozen fish for soup good quality and freshness.
2. Any part of the carcass is suitable for the ear. The thick fat comes from the head, bones, welded fins, and the tail. And the taste and presentable appearance of the dish is the belly with pieces of tender fillet.
3. Fire smoke is easy to create at home. It is enough to set fire to a small birch splinter and wait until the soup is ready, put it out by placing it in a saucepan.
4. The soup is low-calorie, to further “lighten” it, you can adjust the recipe by removing the potatoes or replacing them with other vegetables.
5. Few people like it when pieces of boiled onion float in the soup. The vegetable is necessary for the dish, so you can place the whole onion in the broth. When cooked, carefully remove it. The taste will remain, but the onion will not.
6. Cream will add piquancy to the soup.

Most soup recipes are simple; if you follow the recommendations, even a beginner can handle it.

How long to cook trout fish soup

Time for the fish to cook faster than meat. Soup cooking process:

The broth is boiled first, making it from pieces of peeled fish (the order may vary);

For trout, 15-20 minutes are enough if you set the heat to medium;

Spices complement the taste of fish without interrupting it, so you shouldn’t overdo it with them;

Cereals are added later, when the broth has formed.

In general, the soup takes 30 minutes to prepare; it is important to prevent the fish from overcooking.

Trout soup: classic recipe

Tastier than the fish soup that fishermen prepare themselves from the fish they catch. A fire is lit, a camp pot is used, and the dish is soaked in unforgettable aromas. You can do just as well at home.

Ingredients:

• trout (fish fillet) – 500 gr.;
• potatoes – 4 pcs.;
• bulb;
• carrot;
• parsley root;
• Bay leaf;
• allspice;
• black pepper;
• salt;
• greenery.

Preparation procedure:

1. Preparation. Peel potatoes and other vegetables and rinse thoroughly. Also clean the fish, removing the scales. Divide the carcasses into equal portions.
2. Pour water into a large saucepan and wait until it boils. After cutting the peeled potatoes into cubes, place them in water.
3. Options for cutting carrots - into small cubes, grate them or into thin slices. Taste. After chopping, add the carrots to the potatoes. A couple of dried bay leaves will give vegetable broth aroma.
4. After adding the spices and allspice peas, reduce the heat to medium. Cook like this, stirring occasionally, for 7-9 minutes.
5. Add peeled parsley and whole onion. Next, send the trout pieces to cook. Reduce the heat again to minimum. Cook, stirring for another 15 minutes.
6. Turn off the stove, season the soup with finely chopped herbs, then cover with a lid and leave to infuse. Serve hot.

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Trout head ear

Fish fillet used first. It is easy to fry, stew or bake with different vegetables in the oven. What remains is the head.

Ingredients:

• trout (heads) – 2 pcs.;
• potatoes (large) – 3 pcs.;
• bulb;
• carrot;
• fresh dill.

Preparation procedure:

1. Head processing. After cleaning them of scales, use the tip of a knife to cut out the gills and remove the eyes. Rinse thoroughly, especially the gill boxes.
2. After placing the cleaned fish in a large saucepan, fill them with water - 1.5 liters is enough. Turn on the heat, set the level to maximum and cover the pan with a lid. Wait until it boils, then collect the foam.
3. Vegetables. After cleaning them, rinse them thoroughly. Cut the carrots as convenient - into bars, large cubes or grate them.
4. Add the whole onion to the fish, and at the same time reduce the heat. Boil for 40 minutes, not allowing the water to boil, otherwise the broth will become cloudy.
5. Cut the potatoes. After catching the cooked heads with a spoon, place them on a flat plate. Strain all the fish broth into another, clean pan. Turn on the heat and add carrots.
6. After waiting for it to boil, add the chopped potatoes, skimming off the foam periodically. Reduce heat and cook until potatoes are cooked.
7. Cut the heads, removing the meat and put the pieces in the ear. Add salt. Before serving, garnish the soup with chopped dill.

Trout soup: head and tail

You cannot throw away separated fish heads, this is a senseless waste. They make a wonderful soup!

Ingredients:

• trout (1 head, ridge, 1 tail);
• potatoes – 3 pcs.;
• carrot;
• whole onion;
• black pepper – 10 peas;
• dried cloves – 3 pcs.;
• dried basil – 0.5 tsp;
• dill – 2 branches;
• dried bay leaf – 3 pcs.;
• salt.

Preparation procedure:

1. Preparation. Peel the vegetables and wash them thoroughly. Chop the carrots into thin slices, leaving the onion whole. Cut the potatoes into large slices. Cut the fish, separating the component parts and clean, removing the scales.
2. Pour water into a soup pot and place carrots and chopped potatoes in it. Wait until the vegetables boil. Stir occasionally, using a spoon to remove any foam that appears on the water.
3. Once it boils, add cloves, peppercorns, a couple of bay leaves, a whole onion and dill branches (without chopping). Leave to cook for 25 minutes.
4. Carefully remove the cooked onion with both dill branches. Cooking time depends on the type of potato. How will she prepare? Add basil (less than a spoon), salt (2 spoons).
5. Place the fish. The heads are cooked whole, without cutting. As soon as it boils, remove the scale. It takes 15 minutes for trout to be ready.

Finnish trout soup with cream: recipe

Cream gives the soup a piquant flavor. Traditionally, it is made in an oven using a cast iron pot instead of a pan. In addition to the fillet, you can take other parts of the carcass.

Ingredients:

• trout (fillet separately) – 200 gr.;
• soup set(carcass parts);
• whole carrots;
• potatoes – 3-4 pcs.;
• bulb;
• cream (10% low-fat) - a glass;
• butter;
• flour (for thickness) – 2 tablespoons;
• spices (dry bay leaf, salt, pepper).

Preparation procedure:

1. Using a soup set, cook broth from it. When it boils, collect the foam and cook for another 16 minutes.
2. Peel the onion, finely chop and fry. Add chopped carrots there.
3. Wash the trout and cut it into medium cubes.
4. The broth is ready, remove the fish parts from there. Place them separately and add chopped vegetables to the broth. After waiting for the potatoes to be ready, add the fillet cubes.
5. Dry the flour by calcining it in a dry, oil-free frying pan first, then add oil later. After waiting a couple of minutes, add low-fat cream and a little water. Simmer the ingredients together, then add the spiced dressing to the soup. Lastly add chopped herbs. After boiling for five minutes, turn off the heat.

Trout soup with rice: recipe

Rice is a universal product that can complement any first or second course. It makes soups hearty, and for others it becomes a side dish.

Ingredients:

• trout (fillet separately) – 6 pcs.;
• potatoes – 7 pcs.;
• bulb;
• carrot;
• rice (any) – 100 gr.;
• salt;
• black pepper;
• Bay leaf;
• egg.

Preparation procedure:

1. After rinsing the rice, place it in a saucepan when the water boils. Peel the carrots, rinse them and grate them using a medium grater.
2. Peel the onion, rinse and chop finely.
3. After chopping, add the vegetables to the boiling rice. You can pre-fry them.
4. Peel the potatoes, rinse and cut them into medium strips. When finished, add to other cooking vegetables.
5. Prepare the fillet by cutting into equal portion pieces. When the potatoes are almost cooked, place the fish pieces in the pan. Add spices, including bay leaf.
6. Break the egg and beat separately, adding a little cold water. As soon as the broth boils, pour in the egg, simmer for 3 minutes, then turn off the heat. Before serving, leave the fish soup to sit for half an hour.

Trout soup with pearl barley in a slow cooker: recipe

A multicooker helps the housewife save time, while at the same time making the cooking process easier. Just grind the ingredients and set the desired mode.

Ingredients:

• trout (fish heads) – 4 pcs.;
• potatoes – 3 pcs.;
• carrot;
• pearl barley– 0.5 cups;
• onions – 2 pcs.;
• a bunch of greenery;
• spices.

Cooking time: average 90 minutes.

Procedure:

1. The main advantage of a multicooker is that the housewife adds the products at the same time, without sequence.
2. Rinse the heads and use the tip of a knife to clean them, removing the gills. Place together in a slow cooker.