Trout soup is perfect for people who watch their diet, and it will be especially useful for people with vision problems and gastrointestinal diseases. In addition, the ear is also suitable for people on a diet or athletes. At the same time, ear from the head and tail is a fairly inexpensive dish, but at the same time very tasty and satisfying.
- Classic recipe for fish soup from trout head and tail at home
- Rich fish soup from the head and tail of trout with cream
- How to cook real fish soup from the head and tail of trout with millet?
- Step-by-step recipe for making fish soup from the head and tail of trout with rice
- Delicious fish soup from the head and tail of trout with pearl barley
Classic recipe for fish soup from trout head and tail at home
Quite a budget-friendly, but no less tasty option for preparing trout fish soup. Plus, you'll noticeably cut down on cooking time by using store-bought "Mexican" mixed vegetables. This fish soup can be easily and quickly cooked at home, but the taste of the fish soup remains the most classic.
- Trout 2 soup sets
- Frozen mixed vegetables 1 package
- Allspice taste
- Salt taste
-
How to prepare fish soup from the head and tail of trout at home? If you wish, you can buy a whole trout and cut off its head and tail, but it will be much more economical to buy a soup set of the head, tail and, possibly, the ridge. -
We wash the set under running water and place it in a pan with cold water.Place the fish on the fire and add a couple of black peppercorns. -
Remove the finished fish from the pan and strain the broth through a sieve. -
Let the fish cool and then separate the bones from the flesh. -
Divide the pulp into medium-sized pieces. -
Pour the fish broth back into the pan, add salt to taste, cover with a lid and put on fire. -
Return the fish pulp to the broth. -
Prepare the defrosted vegetable mixture. It should contain peas, corn, broccoli, carrots and asparagus. -
Add the vegetables to the boiling broth, stir and cook over low heat for about 15 minutes. -
Cover the cooked soup with a lid and leave to steep for 10 minutes. -
When serving, the soup can be decorated with herbs as desired.
Bon appetit!
Rich fish soup from the head and tail of trout with cream
Fish soup with salmon fish and cream is called Finnish and is one of the most popular fish dishes in the world. The soup according to this recipe is aromatic, satisfying and very tasty, while remaining low in calories.
Cooking time: 60 min.
Cooking time: 15 min.
Servings – 8.
Ingredients:
- Trout (head and tail) – 1200 gr.
- Trout (back) – 100 gr.
- Carrots – 160 gr.
- Onions – 2 pcs.
- Potatoes – 600 gr.
- Water – 3 l.
- Cream 20% – 400 gr.
- Vegetable oil – 1 tbsp.
- Bay leaf – 1 pc.
- Salt - to taste
- Greens - to taste
- Ground black pepper - to taste
Cooking process:
1. Prepare all the products needed for the fish soup.
2. Separate the trout flesh from the skin and bones. Cut into medium-sized cubes and cover with cling film.
3. Pour cold water into the pan and place the bones, tail and head in it. Let the broth simmer over low heat for about 25 minutes.
4. Peel the onion and cut into small pieces.We also peel the carrots and cut them into larger pieces. Fry the onions and carrots until the onions are slightly golden brown.
5. Remove the fish from the pan and strain the broth. Place carrots and onions into it and leave to boil.
6. Peel the potatoes, cut them into small cubes and throw them into the boiling broth. Boil the potatoes for about 15 minutes and then puree about half of them to thicken the soup.
7. Add trout fillet to the finished potatoes and cook for no more than 4 minutes.
8. Pour cream into the soup, stir and add pepper and salt to taste.
9. Bring the fish soup to a boil for the last time, add finely chopped herbs and turn off the stove.
10. Before serving, cover the soup with a lid and let it brew for 10-15 minutes.
11. Pour the fish soup into plates and serve. Bon appetit!
How to cook real fish soup from the head and tail of trout with millet?
A hearty and tasty fish soup, which turns out to be a fairly affordable option due to the use of the head and tail of the fish. In this recipe, both potatoes and millet are used to thicken the broth, which pleasantly diversifies the taste of the soup.
Cooking time: 60 min.
Cooking time: 15 min.
Servings – 6.
Ingredients:
For the broth:
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Stem celery – 3 branches
- Parsley stems – 1 bunch
- Cloves – 3 pcs.
- Water – 2 l.
For the fish soup:
- Trout heads and tails – 1200 gr.
- Millet – 3 tbsp.
- Carrots – 1 pc.
- Potatoes – 3 pcs.
- Celery – 1 branch
- Parsley – ½ bunch
- Bay leaf – 1 pc.
- Tomato paste – 1 tsp.
- Black peppercorns - to taste
- Salt - to taste
Cooking process:
1. Prepare the necessary products.
2. Let's start making vegetable broth. Coarsely chop the carrots and celery, peel the potatoes and onions. Stick a clove into the onion.We roll up the parsley stems and tie them with thread.
3. Pour cold water into the pan and add vegetables.
4. Bring the water to a boil and cook over low heat for about half an hour. Vegetables other than potatoes can be discarded or used for some other dish. Mash the potatoes into a puree and put them back into the broth.
5. Place the pan with the broth on low heat. While it is heating up, rinse the millet in running water and peel the potatoes for the fish soup. Cut the peeled potatoes into large cubes.
6. Cut the carrots into semicircles and chop the parsley and celery with a knife.
7. Add potatoes to the broth, after 5 minutes add millet and fish with bay leaf. Add peppercorns to taste. After 15 minutes, add carrots and tomato paste. Then after 5 minutes add the greens and turn off the stove. Cover the ear with a lid and let it brew for about 10 minutes.
8. Pour the finished soup into bowls and serve. Bon appetit!
Step-by-step recipe for making fish soup from the head and tail of trout with rice
A very tasty and economical fish soup that can be prepared from leftover fish used for another dish. In this recipe, along with potatoes, the broth is thickened with rice, and the soup turns out to be very satisfying.
Cooking time: 65 min.
Cooking time: 20 min.
Servings – 6.
Ingredients:
- Trout - head and tail
- Carrots – 1 pc.
- Potatoes – 4 pcs.
- Garlic – 3 cloves
- Onions – 1 pc.
- Rice – 3 tbsp.
- Salt - to taste
- Bay leaf – 2 pcs.
- Dill - to taste
Cooking process:
1. Prepare the fish by removing the gills from the head.
2. Place the fish in a pan, pour cold water into it, add salt and bay leaf. Cook the broth over low heat for about half an hour. Peel the carrots and onions and fry in a frying pan until golden brown.
3.Cut the potatoes into arbitrary pieces.
4. Remove the fish and strain the broth. Add potatoes and rice to it and let it cook for about 15 minutes.
. Add carrots with onions and dill.
6. Cook the fish soup until the potatoes are ready.
7. Add garlic to the finished soup and cover with a lid. It is better to let the soup brew for about 15 minutes.
8. The fish soup is ready, bon appetit!
Delicious fish soup from the head and tail of trout with pearl barley
Tasty and rich fish soup with pearl barley, for which it is not at all necessary to use whole fish. The taste of the soup is very rich and lasts for several days.
Cooking time: 80 min.
Cooking time: 15 min.
Servings – 6.
Ingredients:
- Trout soup set – 1 pc.
- Carrots – 3 pcs.
- Potatoes – 2 pcs.
- Onions – 2 pcs.
- Pearl barley – 6 tbsp.
- Bay leaf – 1 pc.
- Vegetable oil – 1 tbsp.
- Black peppercorns - to taste
- Salt - to taste
Cooking process:
1. Place the soup set, a medium-sized onion and one carrot into the pan. Fill the food with water, add salt and place the pan on the stove over high heat. When the water comes to a boil, reduce the heat and leave the broth to simmer for half an hour.
2. Finely chop the onion, grate the carrots on a coarse grater, and cut the potatoes into larger cubes.
3. Wash the pearl barley and pour boiling water over it.
4. Fry the onions and carrots in a frying pan until the onions are transparent.
5. Remove fish, onions and carrots from the broth, separate the pulp from the bones and cartilage.
6. Strain the broth, add the pulp, and cook the bones, fins and cartilage in a colander for about 10 minutes.
7. Place potatoes and pearl barley into a thick, rich broth and cook for 20 minutes. After this, add carrots and onions, bay leaves, and add peppercorns. Cook for another 15 minutes.
8.Let the finished fish soup brew for 5 minutes and serve. Bon appetit!
