Trout fish soup: 5 delicious recipes

They are on the menu of state kitchens. They are easy to prepare, warm in winter, and cool in summer. Low in calories, perfectly absorbed. Trout fish soup has several manufacturing options. It’s worth looking at everything and choosing the one that suits you.

Trout fish soup: secrets of delicious preparation

It seems difficult for novice housewives, especially fish ones. You need to cook the meat somehow, then add other ingredients. And the main thing is to keep the broth clear. Tips shared by experienced chefs can help you figure it out:

You can combine different types of fish in a dish. Everyone gives their own color scheme. The more varieties the housewife takes, the richer and richer the broth tastes. For example, combine a ruff with whitefish. Small fish will give durability and slight stickiness, and large fish will give richness and a pleasant sweetish taste.
It is not permissible to confuse “ear” and ordinary “soup”. At first, people called any kind of broth “ear”, even fruit broth. Traditional ukha is concentrated, slightly astringent. Live fish are better suited.
To get extra thickness, you should take +1 potatoes more than indicated in the recipe. Grind half the tuber in a blender after cooking or create a puree. Then add to the prepared dish.
An economical option is to take the head or tail of trout instead of fillet. Or tail + fins. They are cheaper and have quite a bit of meat.

Curious! Having mastered the basic versions of recipes, add something of your own there. This will diversify the menu and at the same time give the hostess experience.

Fish soup with cream

A true Finnish dish, it is served in expensive, recognizable restaurants. You can cook it at home and amuse your loved ones.

Creamy trout soup, ingredients:

• trout – 400 gr.;
• potatoes – 3 pcs.;
• carrots – 100 gr.;
• onion;
• cream – 200 ml;
• butter;
• dill;
• Bay leaf;
• water – 1.5 l.;
• salt.

Wash and peel all vegetables. Fish too, removing the skin and unnecessary entrails. Cut off the gills.
Cut the potatoes into medium cubes.
Pour water into a large saucepan and add potatoes. Wait until it boils and add the required 1.5 liters.
Remove all the bones from the fillet and cut it into similar pieces. Add salt.
Chop the onion finely as needed. Fry by heating a piece of oil.
As soon as the onion becomes golden, add the carrots, chopped through a grater.
The potatoes boiled. After waiting the required 7-10 minutes, carefully add the trout.
Boil the fish and immediately finish frying the onions + carrots, waiting for the potatoes to be ready.
Potatoes cooking. All that remains is to add the finished frying, then the bay leaf and carefully pour in the cream. Wait until it boils and immediately turn off the heat. Let it sit for 5 minutes.
Wash the dill, then finely chop. Pouring the finished fish soup into a deep plate, add herbs.

Didn't manage to prepare the dish? Don't be shy, ask me individually.Go

Fish soup from trout head and tail

An economical option, because fillet is much more expensive. Enough to grab individual parts of the carcass, but don’t necessarily take the whole thing.

• trout (its head, tail) – 1 kg;
• potatoes – 3 pcs.;
• carrots – 0.5 pcs.;
• onion – 0.5 pcs.;
• bay leaf – 3 pcs.;
• peppercorns;
• lemon.

Carefully wash the head and carefully cut out the gills. Remove scales. Clean the tail as well.
After placing the fish inside the pan, add water until the liquid covers one hundred percent. Turn on the heat and wait until it boils.
After washing and carefully peeling the carrots, cut them into large, similar pieces. Trunks of greenery too. Additionally use the bottom skin of the onion. It will give the broth a golden color. A large head is boiled for half an hour.
Carefully remove the finished fish, cool slightly, and strain all the broth. She is fat, so it turns out to be a fatty dish. To reduce this, you can pour out some of the water and add unstained water.
Finely chop the potatoes and half the onion. Place in the prepared broth and cook there until half cooked.
Trim the flesh from the cooled trout. Then place the fish back into the half-finished fish soup. Add spices there and let it cook over low heat.

Thanks to decanting, the soup will turn out to be of medium fat content, and also transparent.

Trout soup: a simple and delicious recipe

The products are all available, and at the same time cheap. The result is a rich, ordinary and immediately healthy dish.

• trout (soup set) – 600 gr.;
• potatoes – 2 pcs.;
• carrot;
• bell pepper;
• onion;
• bay leaf – 2 pcs.;
• greenery;
• salt.

How to cook fish soup from trout, an economical option - everything that remains after cutting the carcass is suitable here: fins, ridge, you can use the head. Soup set. Fill it with water (2-3 liters required) and let it cook for 20 minutes. When the coloring changes, it means it's done.
Remove it with a slotted spoon and place it separately to cool. It is better to strain the broth, removing small bones.
After peeling, cut the potato tubers into medium cubes. Chop the carrots with a knife or pass through a grater.
Add both ingredients to the pan.
Peel the pepper, removing the seeds from the inside. Then cut into medium strips and also put into the pan.
Add finely chopped onion and the necessary spices to the vegetables. The last one will be the bay leaf. Leave everything to cook for 15-20 minutes.
Clean the reddish fish by removing the bones and chopping. When the vegetables are half cooked, add chopped fish. The last one is green.

Trout soup with millet

It will give him richness and satiety.

• trout – 400 gr.;
• potatoes – 350 gr.;
• millet – 100 gr.;
• onion – large;
• carrot – large;
• Bay leaf;
• peppercorns – 4 peas;
• salt;
• green onions – a bunch;
• homemade ketchup/tomato paste/crushed tomato – 2 tbsp.

After pouring water (2 liters required), turn on the heat and wait for it to boil. Place the peppercorns in there, then the fish, washed in advance. Cook this for 20 minutes, skimming off the foam with a slotted spoon.
Cut the carrots (after peeling them first) into thin half rings. Fry it for 5 minutes using butter (instead of sunflower oil). Chop the onion and add it to the carrots, fry them together for 5 minutes. At the end add ketchup (crushed tomato/paste).
Remove the finished fish and all the peas.
Peel the potatoes, rinse and cut as desired. Dip it into the broth, cook slowly until tender (half an hour here and there).
Wash the millet and pour boiling water over it, let it steep. Then carefully drain the water and add the millet to the cooked potatoes. Wait another 25 minutes.
Cut the finished trout, dividing it into small uniform pieces.
Mash the potatoes with a masher without removing them. Add the fried ingredients (onion + carrots), fish and cook together for 5 minutes. Add salt if necessary.

Trout fish soup with rice and potatoes

A common method to improve a dish. It turns out delicious.

• trout (separate steaks) – 6 pcs.;
• potatoes – 7 pcs.;
• onion;
• carrot;
• rice – 100 gr.;
• testicle;
• salt;
• dark pepper;
• bay leaf.

Wash the rice well and place it in a saucepan where water has already boiled.
Peel the carrots and finely grate them using a grater. Next, finely chop the peeled onion. Once you have the ingredients ready, add both to the rice.
Peel, wash and cut the potatoes into medium strips. When finished, add it to the rest of the cooking products.
Clean the fish, removing the scales. Cut the carcass into steaks.
After waiting for the potatoes to be half-ready, put the fish there, followed by the necessary spices and a laurel leaf.
Break the eggs separately and pour in some cool water (not much). Beat with a fork. When the water inside the pan boils, pour in the egg, continuing to stir. After boiling for 3 minutes, turn off the heat.

When the soup is ready to be tossed, let it sit for half an hour. Ready.

Trout fish soup – calorie content, average value (per 100 g):

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.

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.

Wonderful trout fish soup - secrets of delicious production

Trout fish soup, prepared as a main lunch dish, is a worthy candidate for the popular soups made with meat and vegetable broths. Trout soup allows you to really reveal the taste properties of this delicate fish. Preparing fish soup following our recipe is very simple and accessible even to a beginner.

An important point: for the soup you need to choose good quality frozen, or preferably chilled, trout. When buying fish, pay attention to its color - it should not be very saturated. Some suppliers achieve a beautiful and marketable appearance of trout by artificially coloring the carcasses. In any case, you can only check the naturalness of the fish at home by soaking it in cool water before making the soup. If trout contains artificial colors, the water will take on a pinkish tint.

The soup recipe below makes 5 full servings. To make a delicious trout fish soup you will need 70-90 minutes of time.

Products needed to make trout fish soup:

trout - 300 g. Ridges and fins can be used flush with pieces of trout fillet;

onion - 1 pc.;

carrots - 1 pc.;

bell pepper - 1 pc.;

potatoes - 3-5 pcs.;

butter - 20-30 g;

Spices: a couple of bay leaves, black peppercorns, allspice

Parsley and dill - to taste;

salt - 1 teaspoon per 1 liter of broth.

Manufacturing

Beforehand, soak the trout in cool water and leave for 15 minutes. Drain the water. This procedure is an essential part of the recipe; it will allow you to achieve a very light and pure color of the finished broth.
Pour 2 liters of drinking water over the fish and place the pan over moderate heat. It is important to follow this rule so that the broth boils evenly, otherwise it may turn out cloudy.
While the broth is boiling, you can prepare the vegetables. They need to be peeled, the onion thrown in whole, the carrots finely chopped, the peppers cut into short strips, and the potatoes into small cubes.
When the broth boils, remove the foam and add a whole onion, two types of pepper and a bay leaf to the pan. Add salt to the broth; it should simmer over low heat for about 10 minutes.
Following the recipe, you need to remove the trout from the broth, strain the broth itself and put it back on the stove. The onion, peppercorns and bay leaves should be thrown away.
Add chopped potatoes to the broth.
In a frying pan with butter, sauté carrots and bell peppers until soft.
Carefully remove the bones and cut the fish.
When the potatoes in the broth are ready, add carrots with peppers and trout.
Wash and dry the greens, chop finely. After the fish soup boils, add the herbs, cover the pan with a lid and let the greens simmer over low heat.
Turn off the fire. The soup is ready, but you don’t need to pour it into bowls right away. Let it brew for 10-15 minutes.
It is best to serve trout fish soup with white bread or toast.

Trout fish soup recipe with photo

Savory and simple trout soup is a good option for a filling and healthy lunch. The tender, nutritious broth is in perfect harmony with the rich taste and piquant aroma. Even a beginner in cooking can prepare it, but anyone needs to know a few secrets of properly processing fish and cooking broth. Now I present to your tribunal the best recipes with step-by-step photos of a delicious and ordinary trout fish soup that your loved ones and guests will certainly enjoy.

Trout head and tail fish soup recipe

Ingredients

Purified water	3 l
Trout heads	2 pcs.
Trout tails	3 pcs.
Young potatoes	4 things.
Bulb onions	1 PC.
Carrot	1 PC.
Millet	55 g
Butter	25-30 g
Fresh parsley	20 g
Allspice	taste
Seasoning for fish	10 g
Bay leaf	3-4 pcs.
Dill seeds	10 pieces.
Table salt	taste

How to choose the right ingredients

Naturally, it is better to purchase a whole carcass, but you can also make a good soup from individual parts of the fish. If you decide to cook fish soup from the head and tail or trout fillet, pay close attention to the scales of the offal: it must be clean and undamaged, and there must be absolutely no pronounced “fishy” smell. Choose fillets by color; the freshest flesh is pale pink.
Under no circumstances should you use old, stale millet to make a dish . Stale grains can completely spoil the taste of the soup and significantly reduce its shelf life.
If you do not like to use ready-made seasonings, choose an appropriate combination of spices instead of store-bought fish seasoning. Thyme, coriander, garlic, ground nutmeg and mint are perfect for trout .

Step-by-step manufacturing process

Fill the pan with 3 liters of water and place it on medium heat.
We clean all the vegetables, then rinse them well under running water.
We cut one carrot into uniform cubes or circles, finely chop the onion, and prepare 4 potatoes in accordance with your preferences - to make the soup look more beautiful, you can cut it into strips.
Clean and carefully wash 2 fish heads and 3 tails in cool water.
As soon as the liquid in the pan boils, add the cooked fish to it and immediately add table salt to taste.
If there are signs of re-boiling, arm yourself with a slotted spoon and remove the resulting foam from the surface of the broth.

Video recipe for making trout soup

This video shows in detail the process of making the most aromatic fish soup from trout.

Recipe for Finnish trout soup with cream

Ingredients

Purified water	3.5-4 l
Trout (heads, spines, tails, fillets)	700 g
Cream	180-200 ml
Dark pepper	taste
Table salt	taste
Potato	6-10 pcs.
Bulb onions	1 PC.
Fresh dill	20-25 g

Step-by-step manufacturing process

Fill the pan with 3.5-4 liters of water, cover with a lid and put on fire.
We wash the fish in the amount of 700 g lightly, remove the fins and tail tassels.
Pour the cooked fish into the pan when the water in it begins to boil.
Peel and rinse the onion, then put it in the pan with the fish.
Cover the container with a lid and bring the broth to a boil. Remove any foam that appears using a slotted spoon.
Cook the broth for about fifteen minutes, meanwhile peel and wash 6-10 potatoes.
When the time is up, remove the fish from the broth and place it in a separate container so that the ingredient cools completely. We leave the onion in the pan.
Place the cooked potatoes completely into the hot broth without cutting them.
Cover the pan with a lid and move on to the cooled fish: it needs to be cut, separating the meat from the bones and skins. Purchased meat can be cut into small pieces, or you can throw it as is.
Having finished with the fish, test the potatoes for doneness - they should be soft, slightly falling apart.

Video recipe for making Finnish trout soup

The video below shows in detail the complete process of cooking Finnish trout soup.

Tips for preparing the dish

Some chefs advise boiling the trout until half cooked, in other words, reducing the cooking time of the broth by half. In this case, it will be difficult to separate the meat from the skin and bones, but for the most experienced housewives this will not be a problem.
If you warm the cream slightly before adding it to the soup, it will literally not clump into a lump, and the dish will reach full readiness more quickly.
In addition to regular vegetables, you can add additional vegetables to the soup - for example, bell peppers, zucchini or Chinese cabbage. Almost all gourmets also recommend adding a little chopped boiled beets to the dish; it colors the broth a pleasant pinkish color and imparts unique notes to the taste.

How to serve this soup

It is believed that fish soup must be served with a huge amount of herbs, which you need to choose according to the taste of your family. Dill and parsley are common herbs, but almost all gourmets swear that trout soup with fresh cilantro is simply amazing.

Sauces, both light and black, will also come in handy. It turns out very tasty if you add a spoonful of sour cream or fragrant mayonnaise sauce to the plate. Don’t forget that fish soups are best eaten with black bread; nut bread or bran bread are also suitable.