Traditional trout head and tail soup

The meat, head and tail of trout contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, E, D, group B and minerals such as potassium, calcium, iron, chromium, selenium, sodium, zinc. Omega-3 and Omega-6 acids have a beneficial effect on the functioning of the heart and protect blood vessels from cholesterol “plaques”.

Trout meat can be snow-white, pink or reddish. It has a tender and unique taste. The taste of meat is imparted by the intermuscular layer of fat.

This fish is boiled, fried, smoked, stewed, cooked over coals, steamed, stuffed, baked. A delicious fish soup is prepared from it. The fish has a unique taste. Usually, soup broth is first prepared from fish waste - bones, fins, head, tail - with roots, then it is strained and pieces of meat are added. From time to time, snow-white wine is added to the fish soup.

I offer a very ordinary recipe for traditional trout fish soup. Suitable for those who like light first courses or those who are on a diet.

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We will not use whole fish for fish soup, but heads and tails. Usually they remain after cutting the fish. But you can also buy it at the market or in a hypermarket; I often see such sets for fish soup.

Ingredients

To make fish soup we will need:

trout heads and tails – 500 g;
potatoes – 4-5 pieces;
onion – 1 pc.;
carrots – 1 medium;
bay leaf – 1 piece;
salt, herbs - to taste;
dark ground pepper - to taste.

Manufacturing

Making traditional trout fish soup, recipe step by step:

We clean and wash the parts of the fish (head, tails) that we prepared for the soup.
Place them in a pan with cool water and put them on the fire. Bring to a boil, reduce heat to medium. Add one onion and bay leaf. Cook the fish soup for 30 minutes, remembering to remove the foam.
Then we take out the fish and strain the broth. Absolutely any broth from the freshest fish must be filtered, and this one is no exception.
We separate the meat of the reddish fish from the bones.
While the broth was cooking, I prepared the vegetables. I wash and clean them. I cut the potatoes into regular cubes for soup. I cut carrots into slices or strips, according to desire and mood.
Bring the strained fish broth to a boil and add potatoes and carrots.
Cook for 15-20 minutes until the potatoes are ready. Add pieces of fish, cleaned of bones.
Salt and pepper the fish soup to taste, add herbs.
Cook the fish soup for 5 minutes and turn off.
The fish soup from the head and tail of the trout is ready.
Bon appetit.

Trout head ear

Ingredients

Trout (head, tail) – 600 g

Potatoes – 100 g

Onions – 60 g

Peppercorns – 8 pcs.

Bay leaf – 4 pcs.

Cumin seeds – 0.5 tsp.

Corn grits - 2 tbsp.

20 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

We will prepare fish soup from the head of a trout (in the usual soup set I also had a tail and a good trimming with pulp). Take the ingredients in accordance with the proposed list.

Wash the trout head thoroughly and remove the gills.

Take a pan of suitable size, place your head in it, add part of the norm of coarsely chopped onions and carrots, fill with water and place on the stove.

Prepare other parts of the fish (you will get excellent fish soup without them): wash it, cut off the fin at the tail.

Prepare the vegetables: peel and coarsely chop the potatoes, and finely chop the onions and carrots. Wash the corn grits.

When the water boils, skim off the foam. Cook for 10 minutes at low boil.

Add the rest of the fish and cooked vegetables, dill stems. Cook for another 10 minutes.

Now add spicy additives to the ear: bay leaf, peppercorns, caraway seeds, salt. Cook for another 7-8 minutes.

Ear from the head and tail of trout

When buying a whole trout carcass for frying, salting or stewing, almost everyone throws out the head and tails when gutting the fish. And this is completely in vain, because from these parts you can prepare an excellent rich soup with a wide variety of ingredients.

The only thing that professional chefs recommend is: “remove the gills from the head and clean out the area in the gill slits perfectly.” After this, it is important to smell the head so that it does not have an unpresentable foreign aroma.

After this, you can start cooking the broth, and then the fish soup itself, using one of the methods given below. I would also like to give one piece of advice - if you want to get the most dietary dish - add carrots and onions raw, without pre-frying. This is not only the most gentle option for the figure and the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , but indeed the usual approach. This is exactly how, adding raw vegetables, they cooked fish soup outdoors in a cauldron over a fire.

Step-by-step recipe with millet

You can cook fish soup with the addition of various grains. But specifically millet will help give it a beautiful golden color, as can be seen in the photo. And it has a particularly thick consistency and a pronounced taste.

Head and tail of 1 trout
Millet 100 gr
Potatoes 3 pcs
Onion 1 piece
Carrot 1 piece
Bell pepper ½ medium piece
Water 4 l
Salt 1 tsp
Bay leaf 1 piece
Ground pepper mixture
No matter what kind of greens - to taste

With rice

Fish broth is an excellent nutritious dish that has the maximum of necessary parameters. And if you create trout fish soup with rice and herbs such as cilantro, you will get a dietary dish with excellent taste properties. Production time – 1 hour. Number of servings – 8-10.

Severed front and back halves of 1 trout.
Rice – 50-60 g.
Onion – 1 head.
Carrots – 1 large root vegetable.
Cilantro – 1 small bunch.
Salt – 1 tsp. no slide.
Bay leaf – 1 small leaf.
Pink and snow-white ground pepper - 1 pinch.

Calorie content – 60 kcal.
Proteins – 5.5-6 g.
Fats – 2.5-3 g.
Carbohydrates – 1.5-2 g.

The prepared trout parts are poured with water and placed on high heat until it boils. Boil the fish for about 0.5 hours.
Wash the rice a couple of times.
Peel the onions and carrots. Cut into small cubes.
After the trout is cooked, it is taken out of the broth and cooled. Carefully, to prevent any bones from getting in, remove the meat. There is especially a lot of it in the head, if it is opened correctly.
Place carrots and onions in the broth and then add rice. Add bay leaf, salt and pepper.
Cook for about 20 minutes.
After this, add the selected trout meat.
While the soup is cooking, you need to wash the cilantro and chop it very finely. Add the greens to the pan and cook for another 2 minutes.
Remove the pan from the heat - the soup is ready.

With vegetables

If you want trout head soup to be dietary, you should use this recipe. In this case, you should not add cereal. A light, but no less tasty option will be obtained if you use only vegetables as additional ingredients for the fish. How many to choose depends on personal preference, but the basic ones are given in the recipe. This soup takes 1 hour to prepare. 8-10 servings.

Head – 1 trout.
Potatoes - 3 medium-sized tubers.
Carrots – 1 large piece.
Onions – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 medium-sized pieces.
Parsley and parsnip root - 40 g each.
Water – 4 l.
Salt – 1 tsp.
Mixture of ground peppers - 2 pinches.
Bay leaf – 1 pc.

Advice! If there are no snow-white roots such as parsley and parsnips, you can replace them with a small amount of broccoli or cauliflower - about 100 g.

Calorie content – 40 kcal.
Proteins – 4 g.
Fats – 2 g.
Carbohydrates – 1 g.

Cook the fish parts in the prepared water for 0.5 hours. Then take out the head, cool it and remove all the meat from it. Also pick off the tail.
While the fish is cooking, you need to prepare other ingredients. All vegetables are washed, potatoes, onions and carrots are peeled. The tomato must be doused with boiling water and the skin removed. Everything is crushed into cubes of similar size.
Vegetables can be added directly to the soup.
Meanwhile, wash the snow-white roots, peel and grate on a small grater.
Add to soup. Add salt, pepper and bay leaf along with them.
If broccoli is used, it is added at the very end, about 5 minutes before the end of cooking the soup.
If desired, you can add green onions with feathers to the soup 3-4 minutes before the end.

With cream

An unusual combination is an ear to which an unusual ingredient is added. They are cream. In principle, this composition is quite often used in Baltic cuisine. Therefore, we recommend preparing this soup for contrast - it literally will not leave you indifferent. Cooking time 50 minutes. Number of servings 10.

Head of 1 trout.
Potatoes - 3 medium-sized tubers.
Carrots – 2 medium-sized root vegetables.
Onion – 1 head.
Olive oil – 1-2 tbsp.
Garlic – 3 cloves.
Cream 10% fat – 1 cup.
Salt - to taste.
Water – 4 l.

Calorie content – 68-75 kcal.
Proteins – 6 g.
Fats – 3 g.
Carbohydrates – 2.5 g.

Boil the trout parts for 25 minutes. Take out and pick off the meat from them.
Peel all vegetables, including garlic. Cut everything (except the garlic) into cubes.
How much garlic to take depends on personal preference. Under no circumstances does it discord with the creamy texture and taste of the final dish. Therefore, you can take a little more of it if desired. Crush the garlic with the flat side of a knife and chop finely.
Heat olive oil in a frying pan while the fish is cooking and simmer the vegetables until soft.
When the trout is removed from the broth, you need to add the stewed vegetables. Immediately add the diced potatoes. Cook for 10 minutes.
Add cream and sorted trout meat.
Add salt and boil for 3-4 minutes. The soup is ready.

In a slow cooker

The soup can be prepared using household devices. A multicooker greatly simplifies the housewife’s life - all you have to do is just put all the ingredients in a container and set the mode and timer. Cooking time 60 minutes.

Trout parts.
Potatoes – 3 pcs.
Onions – 1 pc. big size.
Carrots – 1 pc.
Bell pepper – 1 pc.
Salt – 1 tsp. no slide.
Ground dark pepper - to taste.
Bay leaf – 1 pc.
Butter for frying - 50 g.

Calorie content – 45 kcal.
Proteins – 4 g.
Fats – 2.8 g.
Carbohydrates – 1.4 g.

Wash the tail very carefully. Carefully clean the head - remove the gills, wash the gill slits. They will be cooked completely and the meat will not be removed from them.
Peel the vegetables. Grind everything.
Fry onions and carrots in butter.
Place all ingredients into the multicooker bowl.
Add the required amount of water and spices.
Select the “Soup” mode. Time 1 hour.

Conclusion

Ukha can be prepared in a variety of ways. The recipes given are basic - you can add a variety of favorite ingredients if desired. The flight of imagination here is virtually unlimited. Any option will look different, as can be seen in the photo.

Trout soup head and tail

A delicious fish soup for seafood lovers! We prepare fish soup from the head and tail of a large trout. This can be served on a festive table, for example, on the second day of huge feasts (wedding, anniversary). It’s also good for an ordinary family dinner: fatty and rich!

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Recipe groups
Trout soup head and tail

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	88 kcal
Belkov:	13 g
Zhirov:	1 g
Carbohydrates:	6 g
Used:	65 / 5 / 30
H 100 / C 0 / B 0

Production time: 50 min

Step-by-step production

Step 1:

How to cook fish soup from a trout head? Take the indicated products from the list. Try to select high-quality, without flaws, fresh ones. This is especially true for fish. Wash the vegetables well and peel them.

Step 2:

Wash the trout head well under a tap with cool water, remove the gills, and clean the scales from the fish. Wash again under running water.

Step 3:

Transfer the trout to the pan. Fill with water until it completely covers the fish. Place on the stove and bring to a boil.

Step 4:

Cut the onions, carrots, and green stems into large pieces. Half of the onion can be put with the lower integumentary scales: the broth will acquire a golden color and additional vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . Add the vegetables to the boiling broth, skimming off the foam. Cook for about half an hour if you have a large trout (my head weighs a kilogram).

Step 5:

Remove the finished fish and vegetables from the broth, cool slightly, and strain the broth. Keep in mind that trout is a very fatty fish, so the broth will also be fatty, it can be divided into 2 servings. I diluted the finished broth with water by half, pouring half into another pan.

Step 6:

Cut the peeled potatoes and the other part of the onion into small cubes. Place the vegetables in the broth and cook until half cooked.

Step 7:

Remove the trout flesh from the head and tail. Dip the fish into the fish soup, add spices and cook over low heat until cooked.

Step 8:

The fragrant, rich trout soup is ready! Serve with lemon and herbs.

The head and tail are often used to make trout fish soup. The soup comes out very greasy and rich.

If the family is small, then you can use not all of the resulting broth, because... it will turn out very concentrated and greasy. If desired, you can add cereal to the ear (for example, millet or rice). When serving, be sure to offer a slice of lemon - it will slightly reduce the fat content of the fish soup and herbs.

It is best to wash root vegetables with a brush or hard sponge under running water.

For this recipe, it is better to take the freshest fish, not frozen.

To prevent irritation of the mucous membranes of your eyes when cutting onions, wash the onion and knife with cool water. The cutting board will not absorb the nasty onion smell if you rub it with a piece of lemon before cutting.