Trout soup

Rich taste, bright color, variety of vegetables - this is what makes trout soup not just a fish soup, but an exquisite fish soup that you can safely prepare for the arrival of guests and you will definitely be able to surprise everyone and feed them deliciously. Hurry up to choose the same recipe!

Classic recipe for trout fish soup at home

If you are ready to cook fish soup for the first time, you should start with the classic recipe. There will definitely be no difficulties in the cooking process, and the light and tasty fish soup will delight you with its result.

1. 
   How to cook delicious trout soup according to the classic recipe at home? We wash the whole trout, dry it a little and divide it into pieces.We send the fish to boil in warm water. After boiling, remove the foam and salt the broth.
2. 
   We take the mixture of prepared vegetables out of the freezer in advance so that it has time to defrost, and then rinse it well in cold water. You can use any other vegetables if you wish.
3. 
   After the pieces of fish are cooked, we remove them, filter the broth through a sieve and put it back on the fire.
4. 
   When the fish meat has cooled, remove it from the bones.
5. 
   Place the fish and pepper into the clean, strained broth and cook for a couple of minutes.
6. 
   After this time, add vegetables to the pan with fish broth and cook for 15-20 minutes until all ingredients are fully cooked.
7. 
   10 minutes before turning off the heat, add chopped herbs to your taste. Let it brew for 5 minutes and serve.

Bon appetit!

How to cook a delicious fish soup from the head and tail of a trout?

If, after preparing dinner, you are planning to throw away parts of the trout such as the tail and head, we advise you to pay attention to this recipe. You will get a delicious light soup that will always come in handy.

Cooking time: 20 min.

Cooking time: 40 min.

Portions – 6.

Ingredients:

• Trout – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Bell pepper – 1 pc.
• Millet – 100-150 gr.
• Potatoes – 3 pcs.
• Bay leaf – 2 pcs.
• Greens - to taste.
• Salt - to taste.
• Water – 3 l.

Cooking process:

1. Divide the trout into several parts, clean each of them and send them to boil in salted water. Cook until boiling, then gradually reduce the heat and continue cooking for 30 minutes.

2. At the same time, peel the potatoes and cut them into small cubes.

3. Grate the carrots on a coarse grater.

4. And chop the onion as finely as possible.

5.Before adding the cereal to the soup, carefully sort the millet and rinse with cold water.

6. Check the readiness of the trout, then strain the broth and pour into a separate container. We leave the fish to cool so that we can sort it out and remove the bones.

7. Add all the chopped vegetables to the clean broth and cook for five minutes. Next, add millet cereal, spices, bay leaves and salt as needed. Cook the fish soup for approximately 20 minutes until all ingredients are fully cooked.

8. Don’t forget to return the cleaned trout meat to the broth.

9. The fish soup is almost ready, all that remains is to chop the washed greens and add to the soup and leave to infuse on the stove turned off.

Enjoy your meal!

Step-by-step recipe for making trout fish soup with cream in Finnish style

Ukha with the addition of cream acquires a warm color scheme and a very delicate, pleasant texture.

Cooking time: 30 min.

Cooking time: 40-50 min.

Portions – 4-6.

Ingredients:

• Trout fillet – 500 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Cream (10%) – 180-200 ml.
• Dill – 1 bunch.
• Salt - to taste.

Cooking process:

1. First of all, peel the potatoes and randomly cut them into cubes. Cook the chopped potatoes until half cooked for 10 minutes.

2. During this time we will have time to deal with the fish. Be sure to remove the skin and remove all bones if possible.

3. Add the prepared trout pieces to the semi-finished potatoes and cook for 10 minutes.

4. In the meantime, let's get on with the rest of the vegetables. Cut the onion into thin strips and fry in a frying pan heated with butter.

5.Using a medium grater, grate the peeled carrots and add them to the onion, fry until soft, stirring occasionally with a spatula.

6. Add the finished roast to the broth and mix lightly so that the vegetables can be evenly distributed throughout the entire volume.

7. Now we have reached the final stage. Pour cream at room temperature into the soup, cook until boiling and season with a small amount of salt. If desired, you can add other spices.

8. For decoration, chop a bunch of dill and add to each portion separately. You will definitely like it.

We wish you bon appetit!

How to prepare a rich and aromatic fish soup from trout with millet?

Stop by this recipe if you want bright colors not only outside the window, but also at the dining table. Yellow millet will add lightness and at the same time nutritional value to the soup, and will give you a good mood.

Cooking time: 30 min.

Cooking time: 40-50 min.

Portions – 4-6.

Ingredients:

• Trout – 600 gr.
• Carrots – 2 pcs.
• Onion – 3 pcs.
• Potatoes – 3 pcs.
• Bay leaf – 2 pcs.
• Bell pepper – ½ pc.
• Millet – 100 gr.
• Greens - to taste.
• Salt - to taste.

Cooking process:

1. Place whole peeled carrots, onions and fish into the pan. Cook until boiling, add salt, bay leaf and pepper. Cook for 10 minutes.

2. Check the readiness of fish and vegetables. We remove all the contents from the pan, filter the broth through a sieve and send it to heat again.

3. Chop the potatoes into cubes or sticks and send them to cook in the broth.

4. After 10 minutes, add chopped carrots and bell pepper.

5. 20 minutes before turning off the fish soup, add pre-soaked millet cereal and cook over low heat.

6.While all the vegetables are boiling and the fish soup is fully cooked, chop the cooled fish and place it on each plate separately. Then pour the finished fish soup into plates.

Enjoy your meal!

A simple and delicious recipe for trout fish soup with rice

To make the soup more nutritious and thick, add rice to the broth. After all, this is one of the most successful cereals, which is quite neutral in taste, unpretentious in preparation and is guaranteed not to harm the soup.

Cooking time: 20 min.

Cooking time: 35 min.

Servings – 4-6.

Ingredients:

• Trout – 300 gr.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Ground black pepper – 1 pinch.
• Rice – 150 gr.
• Dill – 1 bunch.
• Salt - to taste.
• Greens - to taste.

Cooking process:

1. Wash the trout, cut it and place it in a pan with lightly salted water.

2. To make the broth aromatic, add the whole stems of various greens, peppers and bay leaves to the pan. In this form, cook the broth over low heat for 15 minutes.

3. Place half an onion and grated carrots in a saucepan. Cook over low heat for another 15 minutes.

4. Wash the rice and leave in hot water for a short period of time. In the meantime, remove the cooked onion and sprigs of herbs from the broth.

5. Peel the potatoes, cut them into cubes and add them to the pan along with the rice and cook for about 15-20 minutes.

6. Trout fish soup can be considered ready and can be safely served for dinner.

Enjoy your meal!

A quick and easy recipe for homemade trout fish soup with potatoes

Rich taste, bright color, variety of vegetables - this is what makes trout soup not just a fish soup, but an exquisite fish soup that you can safely prepare for the arrival of guests and you will definitely be able to surprise everyone and feed them deliciously.

Cooking time: 20 min.

Cooking time: 35 min.

Servings – 4-6.

Ingredients:

• Trout – 300 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Salt - to taste.
• Greens - to taste.
• Green peas – 150 gr.
• Spices for fish - to taste.

Cooking process:

1. We cut the fish into several parts, remove all the bones and cut into small cubes. To enhance the taste and aroma, we use spices intended for fish; they will not overpower the natural taste.

2. Peel the potatoes and cut them into cubes.

3. Carrots can be grated on a coarse grater or cut into thin strips. This way it will retain its pronounced carrot taste.

4. Cut the peeled onion into half rings.

5. Be sure to chop some fresh herbs for the soup. Any will do.

6. Place all the chopped vegetables into a saucepan with warm water, add salt, pepper and add your favorite spices.

7. When the potatoes are half cooked, add aromatic fish to the soup. Cook for about five minutes and move on to the next step.

8. Pour some canned peas into your ear, drying them beforehand.

9. Finally, add chopped herbs to the pan. The soup is almost ready. Taste the broth and add salt if necessary. Cook with the lid closed for a few minutes, then let it brew.

10. The advantage of this soup is that it can be served either hot or cold.

Enjoy your meal!

How to cook real trout fish soup over a fire in a cauldron?

Fish soup cooked in a cauldron cannot be compared with any other. Cooking in nature imbues the dish with a pleasant aroma, extracting as much natural flavor from each component as possible. And the process of cooking in the open air will awaken your imagination and culinary abilities.

Cooking time: 25 min.

Cooking time: 30-40 min.

Servings – 7.

Ingredients:

• Trout – 700 gr.
• Carrots – 2 pcs.
• Potatoes – 4-5 pcs.
• Onion – 1-2 pcs.
• Black peppercorns – 6 pcs.
• Ground black pepper - to taste.
• Salt - to taste.
• Dill - to taste.
• Bay leaf – 4-5 pcs.

Cooking process:

1. Be sure to fill the cauldron with cold and clean water, immediately add peeled onions, which will help soften the water.

2. While the water is boiling, don’t waste time, but immediately start chopping the vegetables. We will cut the carrots into thin circles and the potatoes into cubes. Place the chopped vegetables into boiling water and immediately add salt. Stir a little and leave to cook under a closed lid for 20-25 minutes.

3. At the same time, let’s start cutting up the fish. Be sure to remove gills, bones and anything unnecessary from the skin that you consider necessary. After the specified time, add prepared fish, bay leaves, pepper and spices to the soup as desired. Continue cooking for 10 minutes.

4. Wash the bunch of dill and chop it not too finely.

5. Finally, add greens to the ear, letting it brew for a certain amount of time so that the taste of each component can develop. Pour the finished fish soup into bowls, take out bread and other snacks.

Enjoy your meal!

Incredibly delicious recipe for trout fish soup with melted cheese

The trout pieces will become much softer and more tender as soon as they are dipped into the broth with melted cheese.At the same time, they will acquire a soft, creamy taste, which is never superfluous. Be sure to try this dish.

Cooking time: 20 min.

Cooking time: 35 min.

Servings – 4-6.

Ingredients:

• Trout – 700 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Processed cheese – 200 gr.
• Butter – 35 gr.
• Canned green peas – 150 gr.
• Bay leaf – 3 pcs.
• Black peppercorns - to taste.
• Greens - to taste.
• Salt - to taste.

Cooking process:

1. Cut the trout into small pieces and place in a pan with warm water. Bring to a boil and immediately add a little salt, pepper, and coarsely chopped herbs. In the process, be sure to remove the foam.

2. The finished broth must be strained using gauze into a separate pan.

3. Cut the potatoes into small cubes and place them in a saucepan with broth. First, bring to a boil, and then leave to simmer for 10 minutes.

4. In parallel with the boiling potatoes, sauté the chopped onions and carrots in melted butter.

5. Carefully remove the bones from the chilled fish.

6. Add softened carrots and onions to the soup. Mix a little.

7. After five minutes, you can add a jar of green peas.

8. A little later, add a package of processed cheese.

9. Of course, don’t forget to return the cleaned fish back to the broth.

10. Cook the soup for another five minutes and remove from heat.

11. Serve along with chopped dill.

Enjoy your meal!

A simple and quick recipe for trout fish soup with pearl barley

Pearl barley will never be superfluous, especially if you are a devoted fan of it. It is important to soak the pearl barley in advance, then as a result the barley will remain whole, crumbly and will diversify your fish broth.

Cooking time: 20 min.

Cooking time: 35 min.

Servings – 4-6.

Ingredients:

• Trout – 500 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Pearl barley – 120 gr.
• Vegetable oil - for frying.
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Greens - to taste.
• Salt - to taste.

Cooking process:

1. Remove the gills and fins from the skin of the fish and send more intact pieces to cook. Immediately add a whole onion and carrots to the pan with the fish. Add salt and cook over high heat, bring to a boil, then reduce the heat and leave to simmer for another 20 minutes. Be sure to remove foam, bones and various debris from the surface of the broth.

2. At this time, let's prepare the vegetables. Chop the onion finely enough, chop the carrots on a large grater, and cut the potatoes into bars.

3. Pearl barley also needs to be soaked in boiled water in advance.

4. Heat a frying pan with vegetable oil over high heat and saute the carrots and onions for 4 minutes.

5. After 30 minutes of cooking the broth, remove the boiled fish, onion and carrots. We leave the fish to cool, after which we clean it of bones and cartilage.

6. Strain the broth through cheesecloth and return it to low heat. Add potatoes and softened pearl barley here and continue cooking for 25 minutes.

7. Transfer the roast into the broth, season with salt, pepper, bay leaf and cook for 10 minutes on the lowest heat.

8. After the soup has steeped on a warm stove, pour it into bowls and serve along with fresh bread.

Bon appetit!

How to cook rich fish soup from the ridge and head of trout at home?

This amount of herbs and spices will brighten up fish soup prepared from leftover trout, focusing on the delicious roasting and aromatic broth.

Cooking time: 20 min.

Cooking time: 35 min.

Servings – 4-6.

Ingredients:

• Trout head – 1-2 pcs.
• Trout backbone – 1-2 pcs.
• Potatoes – 2 pcs.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Celery root - 1 stalk.
• Parsley - 1 stem.
• Dill – 1 branch.
• Vegetable oil - for frying.
• Spices - to taste.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Black peppercorns – 5-6 pcs.

Cooking process:

1. Let's start cooking by washing and lightly cleaning the fish trimmings. Then we put them in a pan with warm water. Cook for 5-7 minutes.

2. Next, chop the potatoes and carrots as coarsely as possible. Just peel the onion and add it entirely to the broth.

3. Place the chopped vegetables and onions into the broth, immediately add bay leaf, salt, pepper and cook for 20 minutes.

4. After a few minutes, add a whole stalk of celery and parsley. Continue cooking, gradually reducing the heat.

5. At the same time, chop the second carrot and onion and fry in vegetable oil until softened. At the same time, season with all sorts of spices to your taste.

6. Strain the finished broth, removing the carrots, onions, potatoes, and be sure to cut the fish into smaller pieces, removing the bones.

7. Bring the strained broth to a boil again, adding one after another fried vegetables, peeled fish, and already boiled potatoes. The fish soup just needs to be seasoned with herbs and salt. After the soup has boiled, immediately turn it off and let it brew.

We wish you bon appetit!