Trout head fish soup. Cooking fish soup from trout Fish soup from Karelian trout

To cook a delicious and unusual first course, it is not at all necessary to spend half a day at the stove! Today we will tell you how to make soup from the head of a trout in less than an hour, and at the same time it turns out to be hearty, unusually aromatic and, of course, mouth-watering. A few of our recipes and recommendations will make choosing and preparing the first one easy, so even a novice cook can get down to business.

A soup made from trout heads and trimmings is greasy and rich, but don't worry about that. All advocates of low-calorie diets need to remember that fish oil is one of the most useful. It does not contain cholesterol, but it contains a lot of OMEGA-3 fatty acids, which positively affect the functioning of blood vessels, the quality of skin and hair.

So, for starters, let's prepare the soup according to the simplest recipe with a minimum of ingredients.

Ear from the head of a trout

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 + -

Cooking fish soup from trout heads

Fill the head with cold water and put on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the rest of the trimmings.
If there are trimmings - well, the broth will be more rich. If not, it’s also not scary, the soup will turn out a little more lean.
When the broth boils again, remove the foam again, cover with a lid and cook over low heat for another half hour.
Meanwhile, peel the onions, potatoes and carrots. Finely chop everything: potatoes into cubes, chop onions and carrots. The latter can be grated, as you like.
When the trimmings are boiled for half an hour after boiling, we filter the broth so that there are probably no bones and scales left. We lay out the fish to cool, and send vegetables to the ear.
The head, if it is large, can be left to cook until the soup is cooked, or you can catch it along with the backbone and fins.
When the vegetables boil, add spices to the ear, cover with a lid and cook until the potatoes are ready.
My greens, dry it and finely chop. We pick the meat from the cooled trimmings and the head. We add everything 5 minutes before the soup is ready. The prepared fish soup from the head of the trout can be left to infuse for 25-30 minutes, or it can be poured into portioned plates immediately. It will be especially tasty with sour cream.
Bon Appetit!

Ear from the head of a trout with millet

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

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

Fill them with cold water and set to boil. If you want the taste of the broth to be more saturated, add 1 peeled onion to the heads after boiling.
Let the heads boil for an hour and take out with a slotted spoon, strain the broth, and put it on the fire again.
Pour into the broth 4-5 tablespoons. washed millet and bring to a boil again.
Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. We put the potatoes in the broth, and saute the onions and carrots in butter until golden.
When the frying is ready, we send it to the ear, we also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the ear a beautiful golden hue).

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

Trout ear is ready!

Additional ingredients in trout head ear

Butter

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

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

Celery

Celery root is good both fresh and dried.

In the first case, add it literally 1 tsp, if you decide to grate it, or a few circles, if you 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 just don’t have this cereal at hand, you can safely put rice in the soup.

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

Cream

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

You can use both 10% and 20% cream. Enough 1-2 tbsp. on a plate.

Now you know how to quickly and easily cook a delicious fish soup from trout heads and not spend a lot of time. All ingredients are very simple and are sold in any store.

Try to make such a soup, please yourself and your loved ones with an unusual fragrant first course.

Step 1: Clean and cook the fish.

To prepare fish soup from trout, you can take both fresh fish and fresh-frozen. If you use the second option, then it must first be thawed, then cleaned and rinsed thoroughly. If you want to cook the broth from fresh fish, then it must first of all be properly cleaned. At the very beginning, the trout is cleaned of scales with a kitchen knife. Next, cut off the head and very carefully rip open the belly. We take out offal and gills. After that, the fish is thoroughly washed in running water. We cut it into several parts and put it in a pot of water, along with the head of the fish. Put the pot on medium heat and cook for 20 minutes.

Step 2: Cook the ear.

After the fish broth is ready, you need to get the pieces of trout into a bowl with a slotted spoon, and strain the liquid itself through a fine sieve or cheesecloth. After that, the decoction of fish is again put on fire. Potatoes and carrots need to be peeled and cut into cubes and circles, respectively. Add the chopped vegetables to the boiling broth. kiss purified bulb. Cook until the ingredients are soft.

Step 3: Serve the trout ear.

Cooked trout meat should be divided into small pieces, removing all the bones from it. When the vegetables in the broth are cooked, add the fish to the pan. You also need to add the washed bay leaves, salt and pepper the soup to taste. Finely chop the greens and pour it into the pan. Cover the ear with a lid and cook it in this form for 2-3 minutes. Then we extinguish the fire, and we insist the dish for about 30 minutes. Fish soup can be served. Most often, the ear is eaten with sour cream or mustard. Bon Appetit!

In order to cook such an ear, it is not necessary to use all the fish. The dish can be prepared from the tail, fins and head. Thus, from the remains of trout, which you often throw out, you can cook an appetizing and rich soup.

In order to make the first dish more satisfying, at the time of its preparation, you can add a little rice or wheat groats. The taste will not change from this, but the fish soup will be easier to get enough.

To saturate the taste of trout fish soup, you can add a few peeled tomatoes. To do this, it is enough to scald them with boiling water. Tomatoes are added to the boiling broth whole, without cutting.

Trout ear is considered a very healthy and tasty first course. The fish of this species contains a large amount of nutrients and trace elements for the body. The ear from it turns out very tasty, satisfying and rich. It will conquer even gourmets with its taste and aroma.

Basic steps for cooking fish soup

To prepare trout fish soup, you need to follow the instructions, which include a few very simple steps.

Broth preparation. Fish for him must be properly prepared. It should be washed well, cleaned, gills, entrails and fins removed. It should also be cooked properly so that it does not boil soft and does not break into pieces during the cooking process. This will spoil the appearance of the finished dish.
Roast vegetables. In order for the soup to be filled with new notes of taste, vegetables sautéed in oil are added to it. Fry them in turn and add to the soup almost at the very end of cooking.
Main filler. It is mandatory to add potatoes or cereals to the ear. This will make the dish hearty and rich.

It is also necessary after cooking to use additional ingredients in the form of fresh herbs, sour cream, cream or butter.

Additional products give the dish new notes of taste and aroma, and also make the broth richer.

How long does the soup usually cook?

Often hostesses wonder how much to cook trout. The fish itself does not take long to cook. On average, it takes 8 - 16 minutes. The finished seafood meat has a soft texture and does not fall apart when touched (a sign of overcooked fish).

but cooking time also depends on the size of the carcass. Accordingly, the smaller the pieces, the faster it will cook.

River fish is cooked on average 20 minutes, and sea fish - only 10 minutes

The classic recipe for trout fish soup can be prepared from the following set:

430 - 530 g of trout;
2.5 - 3 liters of filtered water;
360 - 390 g potatoes;
120 g carrots;
120 - 150 g of onion (bulb);
1 bunch of medium-sized greens;
1 - 2 bay leaves.

From spices, salt and allspice black pepper (5 - 8 peas) will be needed. If necessary, you can add red ground pepper. It will give the dish prepared according to the classic recipe, spiciness.

All products and spices should be prepared in advance, so you can reduce the cooking time by an average of 10 minutes.

Prepare the fish for cooking, clean, rinse and cut into pieces.
Pour water into a 3-4 liter saucepan and put the fish in it. Put on the burner and let it boil, and then cook for about 20 minutes. This will thicken the broth.
At this time, prepare all the vegetables. Wash, peel and cut as you like.
After the cooking time of the fish is out, remove it with a slotted spoon and strain the broth through a fine sieve. Then pour it back into the saucepan.
Immediately add potatoes and all other vegetables to the broth. Season and cook for 25-35 minutes. Add peppercorns and bay leaf to it.
While everything is cooking, separate the meat from the bones, rinse and chop the greens. Add them to the soup and cook for another 4-6 minutes. Remove the saucepan from the burner.

Now the soup should be infused, gaining taste and aroma. At this point, the pot should be covered with a lid. After 14 - 17 minutes, it can be poured into portioned plates and served on the table.

You can put sour cream, cream or butter in the soup. So the taste of the soup will be fully revealed.

In order to give the finished dish a slightly sour taste, place a slice of lemon in a separate plate.

Trout cream soup

This soup is great for people who adhere to proper nutrition and children who still do not chew food well.

Trout cream soup can be prepared from the following set of products:

400 - 500 g trout fillet;
330 g potatoes;
120 g carrots;
130 g of onions;
45 ml sour cream (medium fat) or cream;
10 g butter.

Of the spices, only salt will be needed (you can use iodized salt).

If desired, a small amount of chopped dill and parsley can be added to the finished soup puree.

Put the water in a saucepan on the burner, place the pieces of trout in it and cook until it boils.
Peel the vegetables, wash and cut into pieces.
After the broth boils, put all the vegetables in it and cook for 30 minutes.
8 - 12 minutes before readiness, put sour cream or cream with a piece of butter into the soup.
Remove the saucepan from the burner and set aside.

Blend the soup using an immersion blender. If necessary, the fish can be removed from the soup, chopped into small pieces and put back into the cream of broth and vegetables.

If greens are added to the dish, then it must be washed, finely chopped and added to the ear. Then the soup should stand under the lid for 8 - 12 minutes and gain flavor. This trout soup with cream is very tasty.

In the process of preparing the fillet, it is necessary to inspect for the presence of bones. They should not be in meat, especially if the soup is prepared for a child.

This trout soup recipe is very satisfying due to the addition of grits to the dish.

By the way, such an ear can be cooked with the addition of salmon or rainbow trout.

You can prepare it from the following set of products:

4 - 6 trout or salmon steaks;
500 g potatoes;
150 g of onions;
150 g carrots;
80 - 100 g of rice or millet;
1 chicken egg;
2 bay leaves.

From spices, salt and black pepper (ground) should be prepared in the required amount.

You can cook the dish using a step-by-step recipe.

Pour filtered water into a saucepan and place on a burner with medium heat.
Rinse the cereal well and put it in water.
Prepare vegetables. Clean, rinse and grind to your liking. Then put them in a bowl.
Cut the meat into small pieces and send to the broth 12 minutes after the vegetables. Season and cook until all ingredients are fully cooked.
Approximately 4 - 8 minutes before readiness, a raw egg is added to the pan and mixed thoroughly.

After all the manipulations done, the dish is cooked for another 5 minutes and removed from the burner. It should be infused for 13-16 minutes and gain flavor with taste.

This ear is prepared simply, but it turns out very tasty. Households will appreciate the taste of such a dish. If it is served on the table with sour cream, cream or melted cheese, then it acquires new notes of aroma, and its taste becomes brighter.

Trout soup with potatoes turns out to be very rich and thick when some pieces are boiled more than others

Ukha with cream in the Finnish slow cooker

This creamy soup with trout can be quickly prepared in a slow cooker.

To cook the dish, you will need:

450 - 550 g of trout;
150 g cream;
40 g butter;
80 - 100 g carrots;
120 g of onion or red onion;
450 g potatoes;
2 - 2.5 liters of filtered water.

You will also need salt and pepper in the required amount. From the greens - fresh dill.

A photo of trout soup recipes will allow you to quickly prepare a dish and beautifully decorate it for a festive table.

Place a piece of butter in the multicooker bowl and set the "Frying" mode, the type of products - "Vegetables". The cooking time should be set to 10 minutes.
Peel and chop the onion with carrots as you like. Then transfer them to a slow cooker and fry a little.
Peel and wash the potatoes, then cut into small cubes. Transfer it to a bowl and fry until the end of the program.
Boil water in a saucepan and pour into a multicooker bowl. Season everything and set the “Extinguishing” mode for 30 minutes.
After 10 minutes, load the trout pieces into the bowl and cook with the lid closed.
Approximately 5 minutes before the end of the program, pour cream into the ear and add chopped dill. Cook until the end of the program.

After turning off the multicooker, leave the soup for 12 - 15 minutes and then pour into bowls.

Trout fish soup with cream will warm your family and friends on cold evenings.

Creamy taste will surprise even the most sophisticated lovers of fish soups.

This fish soup can be cooked not only from trout, salmon is also great for it

Ear from the head and tail of a trout

Some hostesses, in the process of butchering marine life, cut off their heads and tails and throw them away. This is not worth doing, because these parts make the most delicious fish soup.

To prepare fish soup from the head of a trout you will need:

3 heads and tails;
280 g potatoes;
120 g (bulb or red) onion;
70 g sweet (Bulgarian) pepper;
120 g carrots;
2 cloves of garlic;
40 - 55 g butter;
5 - 7 peas of pepper (allspice);
1 small bunch of dill;
2 bay leaves.

From spices you will need salt and black ground pepper. To reveal the aroma, you can add a mixture of crushed peppers.

Trout head ear is easy to prepare according to the following instructions.

Pour about 2.5 liters of water into a suitably sized pot, place on the burner and bring to a boil.
Take a potato, wash it, peel it and cut it into small cubes of about 1.5 cm.
Peel, wash and chop the remaining vegetables. Chop the pepper into strips, onions into small half rings, grate the carrots on a grater with large or medium cells.
Place potatoes, onions and peppers in boiling water, season and add allspice peas.
While the vegetables are simmering in the pot, prepare the heads. Remove gills and eyes from them. After that, rinse them well with their tails in running water.
Put everything in the broth and add a piece of butter.
Peel the garlic cloves and mince. Mix it with carrots and put in soup.
Rinse the dill and chop finely. Add it to the soup about 13 minutes before the end of cooking.

Fish head soup should be served with brown bread, garlic and cream

After the ear is cooked, the pan is removed from the burner, covered with a lid and let it brew for 9-12 minutes.

Trout head soup cooked according to this recipe acquires a special creamy taste due to the added oil and a bright aroma from the greens. This fish soup is very tasty and is suitable both for dinner with the family and for treating guests.

From the head and tail of the trout, the broth is rich and thick. This is especially noticeable when the potatoes are a little soft.

Ear from fish of the trout family is very tasty. The broth in such dishes is quite rich. When preparing such fish dishes, the maximum amount of all useful elements is preserved. Trout soup can please the household or surprise guests.

One of the most delicious options for trout dishes is fish soup. Fragrant and aesthetically beautiful fish soup from red fish will not leave indifferent fish lovers. Preparing this dish is quite simple.

In order for you to succeed with the trout fish soup the first time, the recipe recommends cooking soup on the first broth and from uncut fish: the skin of this dietary fish will make the dish rich, and the bones will separate and settle to the bottom.

Classic trout ear

Classical ear is prepared from the following products:

trout carcass without a head;
millet groats;
carrot;
potato;
greenery;
spices;
salt.

Cooking begins with the preparation of the fish, it must be washed, cleaned and separated from the head, fins, tail, cut into portions. Water is poured into a four-liter pan or cauldron, brought to a boil. Then 6 - 8 pieces of trout and a whole onion with a bay leaf are laid.

In the broth, which is being prepared for about 10 minutes over low heat, potatoes (400 g) cut into large cubes and well-washed millet (120 g) are placed.

After 10 minutes, fill the ear with finely chopped onions and carrots, cut into curly stars or sticks (vegetables 1 each).

After 5 minutes, salt, pepper and ground coriander, a few black peppercorns in peas are added. Greens, parsley and dill are added 2 minutes before the fish soup is removed from the fire. There is one more secret of cooking trout soup: the recipe in the classic version does not include the addition of vodka or coal from the fire, as for white fish soup.

Finnish trout fish soup

Trout fish soup options can vary in grits, parts of the fish used, and filling with vegetables. Fishermen make a trout ear on a fire in a cauldron, the head and tail are always used in it.

Whole fish ear

The composition of products for Finnish fish soup from trout per 5 liters of water is as follows:

whole large trout 600 g;
pearl barley or millet ½ cup;
cream 20% fat 250 ml;
potato;
onion and leek, in the same proportion of 300 g;
spices;
salt;
greens: white peppercorns, black pepper, coriander, basil, thyme sprig, parsley.

Initially, the head and tail of the fish must be scalded well with boiling water and cleaned with a knife. Cut out the gills from the head and remove the eyes. Meat from the cervical region and cheeks on the head of a trout has gelling properties and gives a good fat.

Cut the head of a large trout into 2 parts, divide the carcass into portions and send it together with the tail into boiling water. Immediately add the chopped potatoes, onions and pour the washed cereal. If barley is used, it is pre-soaked for 30 minutes in water with a pinch of soda to quickly soften.

Bring the ear to a boil and cook over low heat for 15 minutes until the potatoes are ready. Then cream is poured and spices and salt are added. Remove from heat after 3 minutes. Finnish ear is good on the second day, when it is well infused. But if the smell does not give you the patience to wait, 30 minutes after removing it from the fire, you can savor this masterpiece, sprinkling greens on your ear.

Ear from the head

Widespread in Russian cuisine and ear from the head of a trout. The head of a large trout, cleaned of eyes and gills, gives a good rich broth, which is even used for aspic fish. Since there is less meat in such an ear from a trout head than in soups from a whole carcass, the broth is filled with a large amount of vegetables.

It is recommended to drain the first broth with a trout head after bringing to a boil. The onion cut into half rings is fried at the bottom of the pan in oil, then the scalded fish head is placed, chopped garlic, potatoes and carrots are added in large quantities. Groats are not used. All this is poured with water and brought to a boil.

After boiling, the fire is reduced and the ear is cooked for 30 minutes at a low temperature. Remove the head from the finished fish soup and cut it on a separate plate. Ready-made broth with vegetables can be eaten in liquid form or mashed in a blender, add pieces of fish from the head and sprinkle with 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:

First, you should cut the fish and cut into portions.
Coarsely chop the potatoes, boil in prepared broth or in salted water.
Grated carrots and onion cubes simmer in butter.
Then add fish to the potatoes, fry and after 5 minutes - cream.
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:

free from scales, head, tail, fins, viscera and rinse. Then the spine is removed.
Put the head, tail, ridge, coarsely chopped onion, carrots into the pan. Fill with water, salt, pepper and put on fire.
After 15 minutes, the broth is filtered and barley is put into it.
Carrots are cut into strips, lightly browned in oil.
Peeled potatoes are cut arbitrarily, and when the grits are almost ready, they are lowered into the pan along with roasting.
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.
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.