Trout ear is a delicious and healthy soup, because it turns out fragrant and rich. Especially, the ear turns out to be delicious if it is cooked in nature, directly by the reservoir. But most importantly, it is prepared quickly and simply, without the involvement of complex ingredients. And of course, another factor that will seriously affect the taste of fish soup is culinary skills. Without them, it is hardly possible to cook something tasty.

To get started, stock up on both the main and auxiliary ingredients. Naturally, the main ingredient is trout. For this you need:

• Half a kilo of trout, fresh.
• A pound of fresh potatoes.
• One bulb.
• Bay leaf - 2-3 things.
• One medium sized carrot.
• Parsley - 6-8 stalks, with basil.
• A pinch of table salt and a bit of ground black pepper.

Step by step preparation:

1. The trout is cut, cleaned and washed under running water.
2. The cut fish is cut into pieces and placed on the dishes.
3. A medium-sized saucepan is taken, water is poured into it and put on fire.
4. When the water boils, pieces of trout are added to the pan and boiled for 20 minutes.
5. The fire is turned off, the fish is taken out of the water, and the water is passed through a sieve.
6. After that, the strained broth is poured into a saucepan and put on fire.
7. Peeled, washed, diced potatoes, as well as carrots (it is cut into circles).
8. The onion is simply peeled and placed entirely in the broth.
9. Here, carrots and potatoes prepared in advance are added.
10. The dish is cooked until the vegetables are ready (10 minutes).
11. The fish is pulled out of the dish, and it is removed from the bones, after which it is returned to the broth.
12. Bay leaf, salt and pepper are added to the ear.
13. The dish is cooked for another 3-5 minutes, after which greens (parsley and basil) are added.
14. After that, the fire is turned off and the ear is left to infuse.

Delicious recipes

Some housewives, when cutting fish such as trout, throw away the head, tail and fins without thinking about what a delicious dish they can turn out to be.

What does that require:

• Three heads and three tails of trout.
• Two potatoes.
• One bulb.
• One sweet pepper.
• One carrot.
• Two cloves of garlic.
• Butter.
• 4-6 pieces of black pepper (peas).
• One bunch of green dill.
• Salt and black pepper.
• Two leaves of lavrushka.

Cooking method:

1. Water is poured into the pan, put on fire and brought to a boil.
2. Potatoes are taken, peeled, washed and cut into 1 cm cubes.
3. The pepper is taken, cut and gets rid of the seeds, after which it is cut into strips.
4. An onion is taken, peeled, washed and chopped in the same way (arbitrarily).
5. All prepared vegetables are sent to the pan, with the addition of salt, pepper and allspice. All this should be cooked until ready.
6. While the vegetables are cooking, prepare the heads and tails. They are cleaned and then washed well.
7. Prepared heads and tails are sent to the pan with vegetables and butter is added.
8. While the fish is being cooked, a carrot is taken, peeled, washed and grated. Garlic is also taken, peeled, washed and finely chopped.
9. Carrots and garlic are added to the prepared dish.
10. Dill is taken and rinsed with water, after which it is crushed.
11. Dill is added to the ear, which is cooked for another 15 minutes, after which the fire is turned off and the dish is allowed to brew for 10 minutes.

Trout fish soup "in Finnish"

To prepare such a dish, you need to prepare the following products:

• 0.5 kg of trout.
• 4 things. potatoes.
• 3 bulbs.
• 40 grams of butter.
• An incomplete glass of cream.
• Allspice - 5 peas.
• Carnations - 2 things.
• Bay leaf - 3 things.
• Garlic - one clove.
• Parsley - not a big bunch.
• Vegetable oil.

Cooking technology:

1. The fish is cleaned, washed and cut into portions.
2. Put water in a saucepan on fire and bring to a boil. Pieces of fish are also placed here and cooked until tender.
3. The finished fish is pulled out of the water and freed from the bones.
4. Potatoes are peeled, washed and cut into cubes.
5. The onion is peeled and not chopped much.
6. Onions are fried in a pan, with the addition of butter until golden brown.
7. Potatoes are sent to the pot with broth and boiled for 10 minutes.
8. Pieces of fish, salt to taste and allspice are added to the potatoes. The fire is reduced, and the dish is cooked over low heat for another 5 minutes.
9. After that, fried onions are added to the dish, after which it is cooked for another 3 minutes and cream is poured.
10. The ear is brought to a boil, after which the fire is turned off, and the ear is left to infuse for 10 minutes.
11. The finished dish is served to the table, seasoned with herbs.

Trout ear with rice

What you need to stock up:

• You will need 6 trout steaks.
• 8 pieces of fresh potatoes.
• One head of onion.
• One carrot.
• 100 grams of rice.
• One chicken egg.
• Salt to taste.
• A pinch of ground black pepper.
• Bay leaf - 2 pieces.

How to cook:

1. A suitable container is taken, filled with water and put on fire.
2. Rice groats are taken, washed and sent to boiling water.
3. At the same time, vegetables are being prepared. Carrots are peeled, washed and cut into large strips. Onions are also peeled and cut into cubes. After that, carrots and onions are sent to a boiling container.
4. The same is done with potatoes.
5. Trout meat is cut into small pieces. After 10 minutes, fish pieces, pepper, salt and bay leaf are sent to the pan. The ear should be cooked until done.
6. A chicken egg is taken, broken and its contents are placed in a cup, after which it is beaten until foamy.
7. After another 10 minutes, the beaten egg is poured into the dish and stirred well. After that, it should still boil for 3 minutes.
8. After this time, the fire is turned off, and the ear is infused for another 30-40 minutes.

Trout ear with millet

The dish is prepared from the following ingredients:

• Take 400 grams of trout.
• Potatoes, pieces 3-4.
• Millet - 0.5 cups.
• Onion - one bulb.
• Carrots are one thing.
• Allspice - pieces 5 peas.
• Tomatoes or ketchup - a couple of spoons.
• Salt to taste.
• Bay leaf - a couple of leaves

Technological processes of preparation:

1. A pot of water is put on fire and the water is brought to a boil.
2. The fish is cut into pieces and placed in boiling water. Salt and allspice are also added here. The dish is cooked for 20 minutes.
3. A carrot is taken, peeled, washed and chopped into rings, after which it is fried in a pan for 5-7 minutes.
4. Onions are also peeled, washed, chopped and added to carrots. Everything is fried for another 5 minutes, then tomatoes or ketchup are added.
5. Pieces of fish are taken out of the dishes with a slotted spoon.
6. Potatoes are taken, peeled, washed, cut and placed in the broth, where they are boiled for about 15 minutes.
7. Millet is taken, washed and poured with boiling water so that bitterness disappears.
8. After that, millet can be poured into the broth and boiled for about 20 minutes.
9. The fish pieces are returned to the broth.
10. The dish is salted with the addition of bay leaf and herbs. The ear continues to cook for another 5 minutes.
11. After that, the fire is turned off, and the ear is left to infuse for 10 minutes.

Trout ear with tomatoes

Cooking the dish requires the following ingredients:

• You will need fresh trout - about 400 grams.
• One bulb.
• Two medium sized tomatoes.
• Four potatoes.
• Greens, a couple of stems.
• A pinch of salt and black ground pepper.
• Bay leaf - a couple of pieces.

How to prepare:

1. A container of water is put on fire, and the water is brought to a boil.
2. The trout fillet is cut into portions.
3. Potatoes are peeled, washed and chopped into strips.
4. The onion is peeled and cut into cubes.
5. Tomatoes are washed and cut into squares.
6. Potatoes with onions are poured into boiling water and salt is added.
7. After 10 minutes, fish and tomatoes are added here. The dish is cooked for another 10-12 minutes.
8. After that, bay leaves and black pepper are added to the dish, after which the fire is turned off.
9. The ear is seasoned with herbs and left to infuse for 30 minutes.

Trout ear with barley

What needs to be prepared:

• Take half a kilo of trout. The head, tail and spine will go.
• Plus, you need to add 300 grams of trout fillet.
• Three potatoes.
• The third part of a glass of pearl barley.
• Two carrots.
• One bulb.
• A touch of salt and black pepper.
• Several stalks of dill and parsley.
• Bay leaf - a couple of things.
• Vegetable oil.

Cooking method:

1. A bowl of water is placed on the fire and brought to a boil.
2. The head, tail and spine are sent to boiling water with the addition of salt and black pepper.
3. A carrot is taken and cut into strips, after which it is added to the dishes with fish.
4. All this boils for 15 minutes, after which fish and carrots are taken out of the broth.
5. Barley is poured into the broth and cooked until tender.
6. Potatoes are taken, peeled, washed and chopped into cubes.
7. Trout meat is cut into the same cubes.
8. Potatoes and fish are sent to the dish.
9. Carrots and onions are peeled, after which they are placed in a pan with vegetable oil and fried until golden brown.
10. Fried onions and carrots are poured into the dish, bay leaves are added, and the ear is boiled for another 10 minutes.
11. When the ear is ready, it is seasoned with greens, closed with a lid and infused for up to half an hour.

You will need the following ingredients:

• Half a kilo of trout fillet.
• Potatoes - 4 pieces.
• Bulb.
• Rice - 80 grams.
• Parsley and dill, although you can do without them.
• A small amount of salt and black ground pepper.

Cooking steps:

1. First, the fish is prepared: the fillet is chopped into medium-sized pieces and placed in the multicooker bowl.
2. Then carrots and potatoes are prepared and also placed in a slow cooker.
3. The onion peeled from the husk is also sent here.
4. Rice washed with water is added to these ingredients.
5. A certain amount of water is added to the slow cooker, with the addition of salt and pepper.
6. The multicooker closes, and the “Soup” mode is set on the remote control, as well as the cooking time is 90 minutes.
7. After this time, the slow cooker turns off, the onion is removed from the dish, and the dish itself is seasoned with herbs.

Classic trout ear

What products are needed:

• Trout - 450 grams.
• Potatoes - 6 pieces.
• Carrots - 2 pieces.
• The bulb is one.
• Parsley - 6 branches.
• Bay leaf - 2 leaves.
• Salt and ground pepper - to taste.

Technological stages of preparation:

1. The water in the bowl goes to the fire.
2. The potatoes are cut into cubes.
3. Carrots are chopped into circles.
4. The bulb is also crushed.

What ingredients are needed:

• 0.5 kg trout fillet.
• A couple of tomatoes.
• Three potatoes.
• One bulb.
• Two carrots.
• 170 ml cream.
• Two bay leaves.
• Salt and allspice to taste.

How to cook:

1. The trout fillet is cut into pieces, after which it is placed in a bowl of water, salted and boiled until tender.
2. Cooked pieces of fish are taken out of the broth, cleaned of bones and cut into pieces.
3. The potatoes are peeled and cut into cubes, after which they are sent to the broth and boiled for 15 minutes.
4. Onions and carrots are chopped and fried in a pan, with the addition of olive oil.
5. The roast is sent to the soup and boiled for 5 minutes.
6. Tomatoes are crushed and, together with pieces of fish, are poured into the soup. All this is cooked again for 10 minutes.
7. After that, cream is poured into the soup, bay leaves are added and again it all boils for 10 minutes.
8. Ready soup is seasoned with herbs and infused for half an hour.
9. The fish is taken out, and potatoes and carrots are placed in the broth.
10. The fish gets rid of the bones and minced.
11. After the vegetables are cooked, they are placed in a blender and mashed to a mashed state.
12. In conclusion, all the ingredients are mixed in a container, along with the fish, cream is poured, pepper is added and mixed thoroughly.

Trout ear is both tasty and very healthy dish.

Prudent housewives know how to properly use fish heads, fins and tails. From these products, rich first courses are obtained, which are not ashamed to treat friends and relatives. And if you used the "noble" varieties of fish for cooking dinner, then the leftovers can make a wonderful soup. How is trout head and tail prepared? You will learn the secrets of cooking and recipes from our article.

Ear "Naristy"

You will be surprised, but a thick and hearty soup can be made from fish heads and tails. Therefore, do not rush to throw away these useful products. It is better to carefully study our recipe and repeat it in your kitchen.

Ingredients:

• Trout heads and tails - three 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 a delicious soup is very simple:

• Pour cold water into the pan and put the dishes on the fire. When the water boils, dip the heads and tails into it. Boil 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 foods into the soup. Add salt, spices and bay leaf.
• Boil the eggs in a separate saucepan, peel them and chop coarsely (you can just cut them in half)
• When the potatoes are ready, remove the ear from the heat.

Divide the soup among bowls and top each serving with eggs and finely chopped green onions.

Ear with rice

What ingredients are needed to make a delicious trout ear? Head and tail! Read the recipe for a hearty and beautiful soup below.

Required products:

• Fish head and tail.
• Two bulbs.
• One carrot.
• Three tablespoons of rice.
• Five potatoes.
• One bunch of greens.
• Salt, vegetable oil and spices - to taste.

How to cook an ear from the head and tail of a trout? You will learn the secret of a delicious dish when you read our instructions:

• Rinse the fish pieces thoroughly and send them to the pan. Put a peeled onion, bay leaf and a few peas to them. Fill the food with cold water and send them to the stove. As soon as the broth boils, turn down the heat and cook it for another 20 minutes.
• Remove all food from the pan, and strain the liquid.
• Return the pot to the heat and add the well-rinsed rice. When it's half done, 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 fry and fish into the pan (the pulp must be separated from the bones).

Salt the ear, add spices and finely chopped greens. 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 with millet

For this simple dish you will need:

• Trout head and tail.
• 400 grams of potatoes.
• 100 grams of millet.
• One bulb.
• Salt and spices.

Recipe of dish:

• Dip the chopped potatoes into the hot bowl.
• After a quarter of an hour, send the millet washed under running water to the pan.
• Lastly, put finely chopped onion, salt and spices in your ear.

The finished soup should be allowed to brew for half an hour.

Trout ear "Head and tail". Recipe with photo

Thrifty housewives can cook delicious soup without any special economic costs. For this dish you will need:

• The tail and head of the fish is medium in size.
• Bulb.
• Carrot.
• Three or four potatoes.
• Half a glass of 20% cream.
• Two liters of water.
• Two bay leaves.
• Dill.
• Allspice.

An ear from the head and tail of a 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. Put the dishes on the fire and bring the broth to a boil. Put 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, send the prepared vegetables there.
• When the soup is ready, pour warm cream into it.

Ladle the fish soup and sprinkle each serving with chopped dill.

Finnish-style creamy ear

Cooking fish soup from fish fillet in our time of crisis is not very cost-effective. However, there is a great way out! You can cook a delicious Finnish soup from a minimum amount of products and in a fairly short time.

Ingredients:

• Bay leaf.
• Garlic to taste.
• Greenery.
• One carrot.
• One bulb.
• Head and tail of a medium sized trout.
• Bulgarian pepper.
• Potato.
• Processed cheese - one piece per liter of broth.

How is Finnish-style trout head and tail ear prepared? Read the recipe below:

• Process and boil the fish in cold water.
• Half an hour after boiling, remove the head and tail.
• Put diced potatoes, chopped onion, bell pepper strips, chopped garlic and black pepper into 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 put a slice of lemon or a little lemon juice in each plate.

A simple recipe for fish soup from the head and tail of a trout

Fragrant is sure to find fans in your family. Even if your family does not like the ear too much, they will definitely like this option.

Required products:

• Two tablespoons of butter.
• Leek - two pieces.
• Potatoes - one and a half kilograms.
• Tail and head - one each.
• Bay leaf.
• Salt, dill and pepper - to taste.
• Water - six glasses.
• Cream - one liter.

• Boil the fish broth as described above. Strain it, and then separate the pieces of trout.
• Take a clean pot and put it on the fire. Put butter on the bottom.
• Fry the leek, cut into strips, until soft.
• Pour in the fish broth, add salt and spices to taste.
• Put the potatoes cut into medium cubes in the pan, and then the pieces of trout. For flavor, add bay leaf and cook the ear for five minutes.
• Pour the warmed cream, chopped herbs and another tablespoon of butter into the soup.

Warm the ear over medium heat for a few minutes, and then immediately serve it to the table.

Ear in Hungarian

• Trout - tail and head.
• Potatoes - two pieces.
• Bulgarian pepper.
• Tomatoes - two pieces.
• Onions are one thing.
• Tomato paste - one tablespoon.
• Sweet paprika - one teaspoon.
• Hot paprika - a quarter of a teaspoon.
• Egg.
• Bay leaf.
• Ground black pepper - two pinches.
• Dill and parsley greens - 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 a trout with the addition of bay leaves and black peppercorns, separate the pieces of fish.
• Fry the onion until golden brown, then add paprika to it. After a couple of minutes, put peeled and finely chopped tomatoes, as well as tomato paste, into the pan.
• Bulgarian pepper and potatoes cut into strips. Send the vegetables to the broth and cook them for seven or eight minutes.
• Put fish and sauce in your ear. Season the dish to taste with salt and pepper.

When the ear is ready, beat the egg and pour the mixture into the pan in a thin stream (this step can be omitted). Serve the dish to the table, decorating it with fresh herbs.

Conclusion

We will be glad if you like the ear from the head and tail of the trout. As you can see, this dish requires only the most affordable products. Thanks to our recipes, you can save the family budget by treating loved ones with a very tasty and hearty soup.

Let the soup cool down a bit and serve.

A recipe for rainbow trout soup with a photo can be found on the Internet. The soup looks beautiful, bright and very appetizing.

As you can already understand, the rainbow trout fish soup recipe quite simple, and the dish at the same time turns out to be very tasty and appetizing. The main benefit of fish soup is that the main component is fish, which is a source of vitamins and nutrients.

In fact, rainbow trout is a popular member of the salmon family. The fish has a beautiful color, as a result of which it got its name. Rainbow trout differ from river fish in that it has a longer body and bright stripes. During spawning, the color of the scarlet stripe of trout changes to purple or red. It is noted that this type of fish is not so high-calorie, so it can be safely consumed if you follow your figure. Rainbow trout contains a huge amount of protein, which, moreover, it is easily absorbed by the body. Fish also contains omega-3 acids, vitamins A, E, D. It is noteworthy that it contains potassium, selenium, zinc, iron, sodium and phosphorus. If you eat trout as often as possible, then there is a chance that you can lower cholesterol levels and strengthen blood vessels. Trout helps to improve memory and helps to avoid aging.

In cooking, rainbow trout has recently begun to be used quite often. It is a versatile fish that can be used to make soups and second courses. The meat does not contain small bones, so the fish can be cooked whole and eaten without fear that small bones will bring any discomfort. Trout is good because it can be cooked in many ways. You can bake it, fry it, boil it, grill it, steam it, use it as the main ingredient in cooking fish soup. Rainbow trout can also be salted, marinated and canned.

Not many people know that trout is also quite often used as an ingredient in salads, snacks and even pastries.

It’s not enough just to cook a trout dish, you must first choose the fish. First of all, pay attention to the gills - they should have a bright burgundy hue. If they are pale, pinkish or gray, then the trout has been on the counter for a long time, and you should not take it. The color of the fish's eyes plays an important role. They should be clear, not cloudy. The fish should have the smell of fish, if it has a pronounced unpleasant odor, then it is spoiled. These tips can be used when choosing any other fish.

If you purchased frozen trout, then leave it to thaw in cold running water. In this way, the fish will acquire the freshness lost during the freezing process. Trout fillets can be separated easily if you use a little trick - lightly beat the fish with the flat side of the knife blade. Run your finger along the ridge, applying light pressure to it. Then grab the "frame" of the bones, carefully separating from the pulp.

Rainbow trout is truly healthy and very tasty fish. If you include it in your diet, then protect yourself from many diseases. Omega-3 will not allow “slags” to accumulate in the body, which eventually lead to stress. Trout also contains phosphorus, which is responsible for normal brain activity. In general, rainbow trout, like any other fish, is very healthy and should be consumed as often as possible.

Trout is a very tasty and at the same time healthy fish, rich in vitamins, fatty acids and trace elements. Dishes from it turn out to be very juicy, but, and the ear from trout is rich and appetizing. The most important thing is not to overcook the fish, as trout meat is very tender and you can lose its exquisite taste.

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 on 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 trout. Most importantly, no repeated frosts and unpleasant odors.

You can use any part of the trout to cook the fish soup. A thick good fat will give the broth the head, fins, bones and tail. Taste, aroma and beautiful appearance will give such parts as the abdomen and fillet pieces. No 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, then the smell of smoke from a fire can be added to the dish at home. Just set fire to a birch splinter, and as soon as the ear is ready, put it out right in the pan.

Table: calorie content of the finished first course

Trout ear - a classic recipe

Trout is a noble and tasty fish, from which you can cook a wide variety of dishes. Even novice housewives can cook an ear according to a classic recipe. Rich broth will be complemented by vegetables, and freshness - fragrant greens.

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 put them in boiling water, reduce heat and cook for 15 minutes.
2. We clean the onion from the husk, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the ear.
3. Cook the fish soup until the vegetables are fully cooked, serve the finished soup with fresh herbs.

Delicate fish soup with Finnish cream

Traditional Finnish trout soup is cooked in a cast-iron pot and only in the oven. As soon as the dish is ready, Finnish fish soup with trout cream should be infused for a day, and only after that it can be served at the table. As the Finns assure, this cooking method gives the ear a rich taste.

To prepare Finnish soup, you can use not only trout fillets, but also other parts of the carcass. So the head of salmon is large in size and there is enough pulp in it 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 tablespoons 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 pan with olive (vegetable) oil, pass the chopped onions and carrots.
3. Cut the trout fillet into cubes.
4. We take out parts of the fish from the broth, add vegetables and chopped potatoes. Once the potatoes are cooked, add the fillets.
5. Dry the flour in a dry frying pan, then add the butter, after a couple of minutes pour in the cream and a little water. We dip in a frying pan and season the soup with a creamy mixture, add spices, chopped herbs, cover with a lid and cook for another 5 minutes. The soup should languish, but not boil.

From head and tail

Some housewives, when cutting fish, leave only the fillet, and discard the rest of the carcass. But they do not even realize that they can 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 give the soup bitterness. We 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. Grind onions and carrots, vegetables can be lightly fried in vegetable oil. Potato cut into cubes.
4. As soon as the broth is ready, take out the tail and head, and filter the broth itself from small scales and bones.
5. Add vegetables, spices and cook until the potatoes are fully cooked.
6. We collect the meat from the head and tail, and together with the chopped herbs add 5 minutes before the soup is ready. The ear from the head and tail is ready.

Fish belly ear with millet

In order to thicken the fish soup, many cooks add cereals. We offer a simple recipe for cooking 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. Pour the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
2. Saute chopped carrots and onions in butter. If desired, you can add two tablespoons of homemade ketchup or chopped tomatoes.
3. We take out the fish from the broth, and lower the prepared potatoes along with salt.
4. We wash the millet, it is better to pour boiling water over it and leave it for a couple of minutes to get rid of bitterness.
5. As soon as the potatoes become soft, pour the millet and cook for 20 minutes.
6. We cut the boiled fish into small pieces and, together with the passivated vegetables, send it to the broth, cook for 5-10 minutes. A few minutes before cooking, add chopped green onions, if necessary, salt and pepper.

recipe with lemon

For many gourmets, trout soup is a favorite fish soup. Preparing fish soup is easy and simple, especially since ready-made soup sets for fish dishes are sold in stores. The soup turns out to be 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. We put the fish in a saucepan, fill it with water and cook for 15 minutes over medium heat.
2. Cut potatoes into small cubes. Cut carrots into quarters or half circles.
3. As soon as the fish is ready, take it out of the broth, and put the carrots, onions and potatoes into the pan, cook until tender.
4. Cut the trout into pieces and, together with the spices, put it in the broth with vegetables, cook for 3-5 minutes.
5. Pour the finished soup on plates and add a slice of lemon.

Cooking like a king

Trout fish soup is also called "Royal fish soup". The secret of cooking this 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 turn out to be simply amazing. For satiety in the ear, you can add cereals: rice, millet or barley.

Ingredients:

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

Cooking method:

1. Cut the sturgeon and trout fillet into large pieces.
2. Peel the vegetables and chop finely.
3. We put vegetables, salt in boiling water and cook them until half cooked.
4. Add fish pieces and cook for another 20 minutes.

Cooking method:

1. We turn on the slow cooker in the "Baking" or "Frying" mode, add a little vegetable oil, chopped onions, carrots to the bowl, and fry the vegetables for 10 minutes.
2. Then we put pieces of fish, diced potatoes, bay leaves, spices and pour cold water. Set the mode "Soup" or "Stew" for an hour. Serve the finished fish soup with chopped fresh herbs.

It is believed that red fish soup is superior to all first courses in terms of nutritional properties. Vegetable soups are rich in fiber, but cannot boast the presence of such a number of trace elements. 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 the correct preparation of the broth. To do this, the prepared carrot-onion mixture is placed in a saucepan, lightly fried. Add fish or any of its parts except offal and gills. Next comes spices and salt. All this is poured with water, after which they are boiled for about 20 minutes. The broth is passed through a sieve and proceed to the direct preparation of the fish soup.

Finnish fish soup with cream

Since half of Finland is washed by the sea, there is no doubt that the population knows a lot about cooking fish soup.

To prepare Finnish soup at home, you will need to take:

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

The process of making fish soup consists of several steps:

1. First, you should cut the fish and cut into portions.
2. Coarsely chop the potatoes, boil in prepared broth or in salted water.
3. Grated carrots and onion cubes simmer 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 they are poured with broth and sprinkled with chopped herbs. Onions can be replaced with leek, and cream with milk.

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

Another interesting way to cook trout ear with cream is cream soup. For him 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 prepared trout is taken out, and vegetables cut into cubes are put in the broth. While they are cooking, the fish are freed from the bones. Then mix all the ingredients, add warm cream, pepper and grind with a blender. Ready-made puree soup is sprinkled with herbs when serving. You can also decorate it with plastic lemon.

Trout ear with barley

For this recipe you will need to take:

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

Cooking:

1. free from scales, head, tail, fins, viscera and rinse. Then the spine is removed.
2. Put the head, tail, ridge, coarsely chopped onion, carrots into the pan. Fill with water, salt, pepper and put on fire.
3. After 15 minutes, the broth is filtered and barley is put into it.
4. Carrots are cut into strips, lightly browned in oil.
5. Peeled potatoes are cut arbitrarily, and when the grits are almost ready, they are lowered into the pan along with roasting.
6. Trout is cut into portions. 10 minutes before the potatoes are ready, they are sent to the soup, bay leaves and green stalks are added.
7. Let it brew for 15 minutes.

When serving, sprinkle with herbs.

Classic ear out G tin and tail

The recipe is very good when parts of valuable fish remain after cooking in another way, such as salting or baking in the oven.

If there are 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, washed well together with the tails. Pour in water, put half a carrot, onion, salt and spices, then put to boil. After 15 minutes, all parts of the fish are removed, and the ear is filtered. Add to it circles of the remaining half of the carrots, cubes of potatoes. 2 minutes before readiness, selected pieces of trout, bay leaf, finely chopped green onions are lowered into the ear.

Rainbow trout ear on fire

Any dish cooked on hot coals always has a unique taste and alluring aroma. Ear from river rainbow trout is no exception.

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

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

When the flame over the fire began to subside, and the coals are able to give off heat for 30-40 minutes, they start cooking the fish soup. To do this, a pot of water is hung over smoldering coals. Salt, pepper, whole onions, large potato and carrot slices are lowered there. While they are cooking, 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 already lowered 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 the field, extra effort is not welcome, so the simpler the better.

Fish soup in a slow cooker

When serving, it is advisable to sprinkle the dish with dried or fresh dill.

To cook 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 bulb - 2 pcs.;
• greens - 1 small bunch;
• rice - 2 tbsp. l.;
• salt, pepper, lavrushka - to taste.

Free the fish from scales, gills, viscera, rinse. Cut into small pieces, put in a multicooker bowl. Add chopped potatoes, carrot mugs, whole onions, tied greens, spices, rice and 2-2.5 liters of warm water. Set the time to 1.5 hours in the "Soup" mode. After the specified time, remove the fish, onions and herbs. Free the trout from the bones and return it back, discard the rest.

When cooking fish soup on 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 is better not to use vodka in a trout ear, as it can add bitterness to the ear and ruin everything.

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