Trout soup: how to properly prepare a wonderful soup from freshwater fish

How to prepare the most delicious fish soup at home.

Fish soup made from trout, pike perch, salmon, or any other fish – it’s always delicious! That’s why we’re preparing this particular dish now. We will painstakingly clean the rainbow trout, remove the gills, cut off the fins with special scissors and cut the fish into large pieces.

We collect all the other ingredients and start cooking. With God blessing!

Ingredients

Our recipe with photos

Video recipe

Watch a video about the principles of making fish soup.

Look how great it is to cook trout soup over a live fire.

Other recipes

Finnish trout soup

Finnish-style trout soup with cream is no longer the traditional, “empty” soup that we are used to, but a real, fairly thick soup. We put more fish in such an ear, clean it of the ridge, bones, head and tail. Cut the pulp into medium pieces, add onions and carrots fried in butter and the highlight of the program - cream. Don't forget about bay leaf, pepper and salt too! The Finnish version is very rich. This fish soup looks unsurpassed on a plate, it is fragrant and very tasty!

In Karelian

There are a number of types of making Karelian fish soup, they are all completely different and are even prepared in different dishes. In our version, Karelian fish soup (Lohikeyto) is a very exciting dish! It's easy to prepare.

Place fish cut into large pieces in a saucepan or frying pan with a high side and all the ingredients on top. Fill with water to cover all ingredients. No more - that's the rule! We cook the fish soup for a very short time. Bring to a boil and simmer for 1-2 minutes. Remove the foam from the surface with a slotted spoon – be sure to do so! Then add flour and vegetable frying.

Lastly, the cream is poured in. Bring to a boil again and remove from heat. Done, help yourself!

Trout soup with millet is a rich, quite thick dish. Its highlight is that the cereal is boiled in a ready-made broth and imbued with fishy taste. Take out the fish, boiled until done, and remove the bones. Let's add trout pulp at the very end of production.

This option includes carrots, onions, celery, and various spices. You need to wash the cereal very well, having sorted it out beforehand. The millet will swell, become soft and make the soup richer. A very tasty option! Be sure to prepare it for lunch.

From the head and tail of a trout

Quite often, the tail and head of fish are not used to make second courses. Unsurpassed! We will carefully wash them, remove the gills from the head and prepare an excellent fish soup. My father served in the navy and until the end of his days he loved this particular option, cheerfully assuring that all the most delicious things are in the head and tail.

To get a real male version, cut all the vegetables into large pieces. Economical, fast and very tasty. Cook it the way my dad loved it.

From trout on the fire

If you have ever been present at a decent fishing event, participated in it yourself or just stared, like me, I literally understand that you tried fish soup over a fire, cooked in a cauldron or in an ordinary pot. This is a parable! True fishermen first cook broth from small fish, then the small fish are thrown away and huge pieces of large fish and a few vegetables are added to the rich broth. This cannot be put into words, you have to try it!

Benefits for the body

Now, to make delicious fish soup, we used trout, and not only because it is a tasty fish, but also because it is very useful for our body. I advise you to eat trout more often; it has amazing beneficial qualities.

Thanks to the highest content of vitamins and microelements (groups B, PP, A, E, D, selenium, magnesium, phosphorus and folic acid), it promotes blood formation and cleanliness of blood vessels, prevents the formation of blood clots, activates metabolic processes, has a beneficial effect on the functions of the liver and nervous system. , digestive and immune systems.
Due to the increased content of Omega-3 and Omega-6, it helps lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the human body, helps brain function, strengthens nerves and arteries (arteries are vessels that carry blood from the heart to the organs , unlike veins, in which blood moves towards the heart) . It has a beneficial effect on heart disease, as well as Alzheimer's disease.
The presence of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B6 has a beneficial effect on women's health, significantly improves the condition during PMS, pregnancy and menopause.

I recommend taking delicious trout more often and pampering your body with tasty and healthy fish. Moreover, in our time it is completely accessible.

Useful tips

Wash the fish, remove the entrails, remove the gills, cut off the fins with special scissors, cut them into pieces and again carefully wash them with running water. Ready! Let's start cooking.
If you use a fish head to make fish soup, be sure to remove the gills from it so as not to spoil the whole soup or make it bitter.
If you do not remove bones from the fish when making fish soup, then remove all the fish from the finished fish soup and serve on a separate plate. This way it will be more convenient to eat it, choosing the seeds.
I literally understand that fish soup can be cooked not only with cream, but also with melted cheese. Naturally it will turn out differently, but it’s also very tasty – I tried it!
The fish itself in the ear cooks very quickly, so you shouldn’t put it in before the allotted time. In some recipes it is put in at the very beginning and taken out after it is ready, in others - at the very end and boiled for a very short time.
I often add alcohol to my soup. I recommend using 50 ml of good snow-white wine. By the way, it must be added together with cream.
If you want to “spoil” your fish soup, add shrimp and mussels along with the fish. It's very tasty, but it's not the same soup.
Both the root and the stems of celery are excellent in the ear.
If you have leeks, feel free to put them in your fish soup. I like the soup better with it.
You can add any spices to your fish soup to suit your taste, but the traditional version includes only dark and aromatic peppercorns.
There are a lot of culinary disputes over the question - how long to cook fish soup? I don't have a definite answer. Any fish is cooked differently. With river fish I cook the fish soup longer, with sea fish it’s not enough.
When setting the table, don’t forget about the greens when serving fish soup. I usually put well-washed parsley, cilantro and dill on a separate plate. It’s very tasty to bite on greens instead of bread.

Conclusion

We carefully examined how to cook fish soup. Made from the most delicious trout. In order not to spoil the delicious fish, we had to take into account all aspects of production. It turned out unsurpassed! Everyone is happy! Next time we’ll look in more detail at fish soup in Karelian, Finnish or on the fire. We like to learn unusual recipes and vary the cuisine.

What were you cooking now? Share your hidden recipes for the latest exciting dishes in the comments.

Trout soup

Trout soup is a delicious soup. It is usually served in restaurants, but homemade trout soup can be prepared no worse. Read more about trout soup .

Cooking trout recipes is a pleasure; it’s hard to spoil such fish. Even the most ordinary trout soup will be fragrant and tasty, and potatoes will make it filling.

Fish soup from the ridges of reddish fish is a rich first course, which is not only tasty and healthy, but also quite economical.

There are many options for making Finnish fish soup. This is my version of the Finnish fish soup recipe. It is very important: do not be lazy to use the indicated spices; believe me, without them the soup will lose at least 50% of its taste. Cook it in the evening - Finnish soup, like cabbage soup, will taste better only tomorrow. =))

For lunch, you can prepare fish soup from reddish fish, spending a relatively small amount of money. Fish soup is prepared very simply, but it turns out very tasty and light.

We prepare a tasty and necessary soup from reddish fish at home. Trout soup recipe. Fish soup is a healthy and satisfying first course for the whole family.

Fish soup in Finnish (kalakeitto) is fish soup with cream or milk. In a recipe for soup with reddish fish, cream, rather than milk, is usually used. Finnish “milk soup”, the recipe for which certainly includes leeks and dill, is prepared quite simply.

A very simple and quick recipe for bouillabaisse fish soup at home, which can easily be prepared in just 15 minutes. If you love seafood, then this fish soup will become your favorite first course.

Trout is a very tasty fish; you can create fish soup from whole trout, but fish soup can even be prepared from trout heads. Ear from a trout head will even be the richest. To prepare this delicious first course, you need to know how to cook trout fish soup. The recipe for trout fish soup has a fundamental aspect: since trout meat is very tender, it does not need to be cooked for a long time, so the trout must be lowered into the pan at the end of cooking.

There are some secrets on how to cook delicious trout soup. Firstly, trout soup does not have to boil; it is better for it to simmer over low heat. At the end of cooking, you need to let the trout soup sit for about 30 minutes. Secondly, in order for you to get a transparent trout soup, the recipe must contain cheese, which should be grated at the end. Finnish trout soup is very tasty. This trout soup with cream is prepared. A couple of minutes before the cream is ready, pour it into the ear.

My favorite recipe for making trout fish soup since my youth

Everyone understands that trout is a very necessary and vitamin-rich fish. All its beneficial properties are necessary for the active functioning of the human body. Probably everyone at the moment remembers the taste of fish soup from their youth, which their grandmother prepared. Trout soup, the recipe for which will be described below, turns out to be very satisfying, tender and tasty. No one remains indifferent.

What is needed for fish soup?
The following is a step-by-step description of the recipe for trout head soup.
Rainbow trout soup
River trout soup with cream

What is needed for fish soup?

To make this delicious dish you will need the following ingredients:

Number of servings – 4.

Trout fillet – 500 g;
Potatoes – 4-5 pcs;
Onion – 2 pcs;
Carrots – 1 piece;
Millet/rice of your choice – ½ cup;
Dark pepper, salt to taste;
A bunch of parsley;
Green onions.

Manufacturing method:

Place a pan of water on the fire.
While the water is heating up, we cut the fish, dividing it into small pieces, but not very small, so that it does not boil over.
When the water boils, add the fish and cook for 15 minutes over low heat, constantly skimming off the foam.
Wash the onion and cut into 4 parts, throw into water;
Peel the potatoes and cut into cubes (1.5 cm), add to the fish, salt and pepper.
Wash the cereal under water and add to the boil, leave for 15 minutes.
After cooking, let it simmer under the lid for 5 minutes.
Serve sprinkled with herbs.

Manufacturing time – 1 hour 20 minutes.

Manufacturing difficulty is average.

There are several varieties of trout fish soup, depending on the production method and ingredients. Traditional fish soup is the most common option; it does not require special efforts or specific products. You can cook fish soup with millet, rice, or pearl barley based on your own preferences.

The following is a step-by-step description of the recipe for trout head soup.

Trout head - 3 pcs;
Potatoes – 3 pcs;
Onion – 1 piece;
Carrots – 1 piece;
Garlic – 3 cloves;
Butter – 50 g;
Salt pepper;
Bay leaf;
Dill.

Number of servings – 4; production time – 40 minutes.

Cooking steps:

1. Place a pan of water on fire.

2. At this time, cut the onions, carrots and potatoes into cubes and throw them into boiling water, add the spices and let them cook under the lid for 15 minutes.

3. Clean the fish heads from scales and add to the broth, bring to a boil, constantly skimming off the foam. Add oil, garlic and bay leaf. Cook for 15 minutes.

4. After the soup has steeped, serve it to the table, sprinkle with chopped dill.

Rainbow trout soup

The recipe is presented with a photo showing all the stages of production.

For the dish you will need:

Rainbow trout fillet – 700 g;
Potatoes – 3 pcs;
Carrots – 1 piece;
Onion – 1 piece;
Pepper mixture, salt;
Butter – 40 g;

How to cook:

1. Remove the bones from the fish fillet, wash it under running water, cut into cubes.

2. Peel the potatoes and cut into small cubes, cut the carrots into half rings, peel the onions.

3. Place chopped vegetables in boiling water and let cook for 15 minutes.

4. Add fish, bay leaf and spices to the vegetables.

5. Before turning off, add butter and chopped dill. Serve to the table.

This recipe is designed for 4 people. Production time – 50 minutes.

Below is a video recipe, which carefully describes and explains all the stages of making trout fish soup with pearl barley:

River trout soup with cream

Number of servings – 4. Degree of difficulty – medium. Production time – 45 minutes.

River trout fillet – 500 g;
Potatoes – 3 pcs;
Onions – 2 medium pieces;
Tomatoes – 2 pcs;
Carrots – 1 piece;
Cream – 170 g;
Salt, pepper to taste;
Greens – 1 bunch.

How to cook:

Wash the fillet and cut into cubes.
Cut vegetables into cubes. Pour boiling water over the tomatoes, remove the skins and chop finely.
In a thick-bottomed saucepan, fry the onion until golden, add the carrots and fry until soft.
Add tomatoes and simmer for up to 10 minutes. Fill everything with 2.5 liters of water.
Add potatoes to boiling water and cook for 20 minutes, add fish, cream and leave to cook for 10 minutes.
Garnish the finished soup with chopped herbs.

Any version of fish soup is suitable for both adults and children. All the beneficial substances of fish and vegetables receive a rich and pleasant taste and smell. A tasty addition would be rice or millet, which will add elegance to any dish. Ukha is suitable for both lunch and evening meals.

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Trout soup recipes

It is believed that fish soup made from reddish fish surpasses all first courses in nutritional properties. Vegetable soups are rich in fiber, but cannot boast the presence of as many microelements. In addition, traditional trout fish soup will literally not leave fish lovers indifferent, thanks to its beautiful smell and taste.

How to cook trout fish soup, recipes and tips

The key to the success of any fish soup is the correct preparation of the broth. To do this, place the prepared carrot-onion mixture in a saucepan and lightly fry. Add fish or any of its parts, not counting the giblets and gills. Next comes seasonings and salt. All this is poured with water, after which it is boiled for about 20 minutes. The broth is passed through a sieve and the actual making of the fish soup begins.

Finnish soup with cream

To make 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 greenery;
pepper, salt - to taste.

Trout soup with pearl barley

For this recipe you will need to take:

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

The trout is freed from scales, head, tail, fins, and entrails and rinsed. Then the ridge is removed.
Place the head, tail, ridge, coarsely chopped onion, and carrots into the pan. Fill with water, salt, pepper and put on fire.
After 15 minutes, filter the broth and add pearl barley.
Cut the carrots into strips and lightly sauté in oil.
Peeled potatoes are cut randomly and when the grain is almost ready, they are placed in a pan together with frying.
Trout is cut into portions. 10 minutes before the potatoes are ready, they are sent to the soup, bay leaves and green stems are added.
Let it brew for 15 minutes.

When serving, sprinkle with herbs.

Traditional ear made from tin and tail

If you have several heads or tails, soup can be made from them. Apart from this, you will need the following products:

2-3 potatoes;
onion;
1 carrot;
Bay leaf;
half a bunch of green onions;
2 peppercorns;
1 tsp. salt.

The heads are freed from the gills and, together with the tails, are thoroughly washed. Fill with water, add half a carrot, an onion, salt and spices, and then set to cook. After 15 minutes, all parts of the fish are removed and the fish soup is filtered. Add slices of the remaining half of carrots and potato cubes to it. 2 minutes before readiness, select pieces of trout, bay leaves, and finely chopped green onions are dipped into the fish soup.

Rainbow trout soup on the fire

For production, they take freshly caught or chilled fish, preferably two. Apart from this:

3 liters of water;
several potatoes;
onions – 2 pcs.;
carrots – 2 pcs.;
bay leaves – 2 pcs.;
pepper – 4 peas;
salt - to taste.

When the flames over the fire have begun to subside, and the coals are able to give off heat for 30-40 minutes, they begin to make fish soup. To do this, hang a pot of water over the smoldering coals. Salt, pepper, whole onions, large potato and carrot tenderloins are placed there. While they are being prepared, 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 dipped 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 later cook using the above method. But in field conditions, excessive effort is not welcome, so the simpler the better.

Fish soup in a slow cooker

To make 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 onion – 2 pcs.;
greens – 1 small bunch;
rice - 2 tbsp. l.;
salt, pepper, bay leaves - to taste.

Remove the fish from scales, gills, entrails, and wash. Cut into small pieces and place in a multicooker bowl. Add chopped potatoes, carrot slices, whole onions, tied herbs, spices, rice and 2-2.5 liters of warm water. Set the time for 1.5 hours in the “Soup” mode. After the designated time, remove the fish, onions and herbs. Remove the trout from the bones and return it, discard the rest.

Useful tips

When making fish soup over a fire, you can dip a smoking firebrand into the finished soup. The smell of fresh charcoal will give the dish even more charm. But it’s better not to use vodka in trout ear, because it can add bitterness to the ear and ruin everything.

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