How to cook homemade fish soup of trout

It has long been known that trout, like any fatty fish, is very useful for the human body, having a valuable substance – Omega-3 polyunsaturated fatty acids, it makes up for their deficiency and has a positive effect on health. If you are watching your figure, standing for skin, hair and nails, you just need to enter this fish into your diet..

You decided to surprise your home with a delicious trout dish, and the usual recipes are no longer interesting, try to cook your ear.

Classic recipe
how сварить домашнюю уху из форели
Ingredients amount
trout 400 g
potatoes 3 pcs.
onion 2 pcs.
carrot 1 PC.
millet 0.5 cup
favorite spices, salt taste
any greens 1 bundle
Time for preparing: 55 minutes Calories per 100 grams: 31 Kcal
The classic recipe for trout soup is quite simple, even an aspiring cook will easily cope with it, and at the same time, it will certainly be appreciated by fish lovers..

If you have a whole fish, it must be cleaned, remove all the insides and cut into small pieces, and then boil the broth. Optionally, you can buy ready-made steaks in the store. Bring the broth to a boil and leave to boil on low heat for another half hour, so that it thickens.

to cut картофель

At this time we begin to prepare vegetables for fish soup: we clean carrots, potatoes, onions, we cut everything into small cubes or cubes.

carrot порезать

When the fish is cooked, we take it out carefully, in order not to damage it with a slotted spoon, we filter the broth. Now you can add salt to the broth, add millet and all cooked vegetables, season with spices and cook for another 8 minutes..

cook бульон

While the vegetables are boiled with millet, separate the flesh of the trout from the bones, remove all unnecessary and divide into small pieces, then, together with the chopped greens, put the fish into the soup and cook on the weakest heat for 10 more minutes.

to cut зелень

After the soup is ready, let it sit a little under the lid, and before serving, add sour cream or a little butter..

to boil суп

Butter is most appropriate for the trout ear, it enhances the creamy taste of the soup and gives a special aroma..

ear готова

Ear of trout heads and tails with rice

Very often, after butchering fish, heads and tails remain, which many inexperienced housewives simply throw out. But even from these leftovers it is possible to cook tasty and rich fish soup with vegetables and rice..

For the dish you will need:

  • trout head – 3 pcs .;
  • trout tail – 3 pcs .;
  • potatoes – 2 pcs .;
  • carrots – 1 pc .;
  • sweet pepper – 1 pc .;
  • rice – 50 g .;
  • onions – 1 pc .;
  • garlic – 2 tooth .;
  • greens – 1 bunch .;
  • butter – 1 tbsp .;
  • salt, bay leaf, favorite spices, peppercorns.

Cooking time: 45 minutes.

Caloric content of the finished dish (per 100 gr.): 35 kcal.

In order to cook the ear from the heads and tails of the trout, they must first be thoroughly washed, cleaned of scales and removed from the heads of the gills. Rinse the rice or soak and wait for the water in which it is soaked to become transparent..

Wash vegetables, peel, remove seeds from pepper and cut them into small cubes or cubes. We start cooking vegetable broth: potatoes, carrots, peppers and onions are poured with water, sent to the fire, seasoned with spices, salt, be sure to add peas and peanut. When the broth boils, pour rice and cooked tails and trout heads into it. Cook another 20 minutes.

Chop greens and garlic with a knife, and when rice is ready, put them together with butter in the ear.

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Trout soup with cream and tomatoes

For gourmets and lovers of unusual tastes, just cook the trout soup may seem too boring and mundane. To add flavoring colors to your home dinner, cook trout soup with cream and tomatoes. Such an ear can rightfully be your signature dish. The combination of these products gives a delicate flavor..

For the dish you will need:

  • trout – 350 gr .;
  • onion – 1 pc .;
  • potatoes – 2 pcs .;
  • carrots – 1 pc .;
  • tomatoes – 2 pcs .;
  • cream 20% – 2 glasses;
  • vegetable oil – 2 tbsp .;
  • bay leaf, peppercorns;
  • fish spices, salt.

Cooking time: 60 minutes.

Caloric content of the finished dish (per 100 gr.): 43 kcal.

ear из рыбыPrepare pieces of trout in advance: wash, clean and remove all unnecessary. Pour the vegetable oil into the pan and set on low heat until it warms up, peel and chop the onions into rings. Put onion in butter and leave to languish, clean and grate carrots at this time and then send it to onion, fry vegetables for 5 minutes.

While the carrots and onions are roasted, remove the peel from the tomato – dip them in boiling water for a minute, after which the peel is easily peeled off. Peeled tomatoes cut and put fried in vegetables. After the vegetables are fried, pour all the water. Clean the potatoes, cut into strips or small cubes and send to the broth.

Now it’s time for the trout: as the broth boils, put the trout pieces, cook it all together for another 15 minutes and add the cream. After that, salt the soup, add your favorite spices, a couple of bay leaves and peppercorns.

Before serving you can decorate the soup with greens, a bright and unusual dinner is provided for you.!

Ear from the head of trout with pearl barley in a slow cooker

ear с перловкой

There are such moments when the dish should be cooked quickly, without losing precious time, but at the same time not to the detriment of its quality. In this situation, as always, an indispensable thing in the household – a slow cooker – will come to the rescue. Even a dish like a trout ear can be cooked in this wonderful pot..

For the dish you will need:

  • trout head – 4 pcs .;
  • potatoes – 3 pcs .;
  • carrots – 1 pc .;
  • Barley – 0.5 cups;
  • onions – 2 pcs .;
  • greens – 1 bunch .;
  • favorite spices, salt.

Cooking time: depending on the model, usually 90 minutes.

Caloric content of the finished dish (per 100 gr.): 33 kcal.

Ease of preparation in a slow cooker is that all products are added at the same time, which allows to significantly reduce the time spent in the kitchen.

The heads of the trout are thoroughly washed, cleaned and removed the gills. We put them in the multicooker bowl. Next, wash, clean and chop small cubes or cubes of vegetables: onions, potatoes, carrots and send them to the heads in the bowl.

If you do not like onion slices in the soup, you can put the whole peeled onion, and at the end of cooking just remove it, thereby broth will acquire the necessary flavor, and you will not have to eat the unloved vegetable.

We wash and add barley to fish heads and vegetables, fill it with water, salt the broth and fill with our favorite spices and set the soup mode on the slow cooker. Depending on the model of multicooker cooking you notice from 60 to 90 minutes. At the end of the program, the soup can be served on the table, pre-decorated with greens and sour cream..

Useful tips

Trout fish soup is a very satisfying and extremely tasty dish. The consistency is very delicate, and the broth is rich, besides, the tureen with this fragrant and beautiful broth, in truth, will be the decoration of any table.

Like any dish, this ear has its own characteristics, which are desirable to learn before cooking..

For example, if you are used to adding a stalk or vodka when cooking soup, then it should not be categorically added to the ear of trout. It will just ruin the whole taste of your trout soup..

Unlike other types of fish, the trout can not be pre-sliced: put fish cut into pieces in the broth, the scales will make the broth more rich, and all the bones will go down to the bottom.

If you still have heads and tails of fish, do not rush to throw them away or give them to our smaller brothers. Rinse and peel them thoroughly and you will have excellent rich broth..

Ear of trout is always cooked only on the first broth. That is, it does not need to be drained or filtered, you can immediately add vegetables.