Trout fish soup - 10 classic fish soup recipes at home

A rich taste, bright color, a variety of vegetables - this is what makes trout soup not just a fish soup, but an exquisite fish soup, which can be safely prepared for the arrival of guests and you will definitely succeed in surprising everyone and feeding them deliciously. Hurry up to choose the very recipe!

The classic recipe for trout fish soup at home

If you are in the mood to cook the fish soup for the first time, you should start with the classic recipe. There will definitely not be any difficulties in the cooking process, and the light and tasty fish soup will delight you with its result.

Cooking time: 20 min.

Cooking time: 30 min.

Servings - 4-6.

• 
  Wash the whole trout, dry it a little and cut it into pieces. We send the trout to boil in warm water. After boiling, remove the foam and salt the broth.
• 
  We take the mixture of ready-made vegetables out of the freezer in advance so that it has time to defrost, after which we rinse well in cold water. You can use any other vegetables you want.
• 
  After the pieces of fish have been cooked, we remove them, and filter the broth through a sieve and put on fire again.
• 
  When the fish meat has cooled, remove it from the bones.
• 
  Dip fish, pepper in clean strained broth and cook for a couple of minutes.
• 
  After this time, add vegetables to the pan with fish broth and cook for 15-20 minutes until all ingredients are fully cooked.
• 
  10 minutes before turning off the fire, 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 going to throw away such parts of the trout as the tail and head, we advise you to pay attention to this recipe. You will have a delicious light soup that will always come in handy.

Cooking time: 20 min.

Cooking time: 40 min.

Servings - 6.

Ingredients:

• Trout - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Millet - 100-150 gr.
• Potatoes - 3 pcs.
• Bay leaf - 2 pcs.
• Greens to taste.
• Salt to taste.

Cooking process:

1. We divide the trout into several parts, each of which is cleaned and sent to boil in salted water. Cook until boiling, then gradually reduce heat and continue cooking for 30 minutes.
2. At the same time, peel the potatoes and cut them into small cubes.
3. Rub the carrots on a coarse grater.
4. And chop the onion as small as possible.
5. Before adding the cereal to the soup, carefully sort the millet and rinse it with cold water.
6. We check the readiness of the trout, after which we filter the broth and pour it into a separate container. We leave the fish to cool, so that we can then sort through and remove the bones.
7. Add all the chopped vegetables to the pure broth and cook for five minutes. Then add millet groats, spices, bay leaves and salt as needed. Cook the wuhu for about 20 minutes until all ingredients are fully cooked.
8. Do not forget to return the peeled trout meat to the broth.
9. The ukha is almost ready, it remains to chop the washed greens and add to the soup and leave to infuse on the switched off stove.

Enjoy your meal!

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

The ear 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.

Servings - 4-6.

Ingredients:

• Trout fillet - 500 gr.
• Carrots - 2 pcs.
• Onions - 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 cut them into cubes at random. Boil 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, if possible, remove all the bones.
3. Add prepared pieces of trout to half-finished potatoes and cook for 10 minutes.
4. In the meantime, let's take care of the rest of the vegetables. Cut the onion into thin straws and send them to fry in a frying pan preheated with butter.
5. On a medium grater, rub the peeled carrots and send them to the onions, fry until soft, stirring occasionally with a spatula.
6. Add the finished frying to the broth and mix slightly so that the vegetables can be evenly distributed throughout the entire volume.
7. So we got to the final stage. Pour cream at room temperature into the soup, cook until boiling and season with a little salt. Other spices can be added if desired.
8. For decoration, chop a bunch of dill and add to each portion separately. You will definitely like it.

Enjoy your meal!

How to cook rich and fragrant trout fish soup with millet?

Stop at this recipe if you want bright colors not only outside the window, but also at the dinner table. Yellow millet groats will add lightness and nutritiousness to the soup, and you will be in a good mood.

Cooking time: 30 min.

Cooking time: 40-50 min.

Servings - 4-6.

Ingredients:

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

Cooking process:

1. Put whole peeled carrots, onions and fish into a saucepan. Cook until boiling, add salt, lavrushka and pepper. Cook for 10 minutes.
2. We check the readiness of fish and vegetables. We remove all the contents from the pan, and filter the broth through a sieve and send it back to heat.
3. Grind the potatoes into cubes or sticks and send them to cook in broth.
4. After 10 minutes add chopped carrots and bell peppers.
5. 20 minutes before turning off the fish soup, fill up the pre-soaked millet groats and cook over low heat.
6. While all the vegetables are boiled and the fish soup is brought to full readiness, chop the cooled fish and put it in each plate separately. Then we pour the prepared fish soup into plates.

Enjoy your meal!

A simple and delicious recipe for making trout fish soup with rice

In order to make the ear more nutritious and thick, we decisively 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 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.
• Onions - 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. Rinse the trout, chop and put it in a saucepan with lightly salted water.
2. In order for the broth to turn out fragrant, add the stems of various herbs, pepper and bay leaves whole to the pan. In this form, cook the broth over low heat for 15 minutes.
3. Put half the onion and the carrots grated on a coarse grater in a saucepan. Cook over low heat for another 15 minutes.
4. We wash the rice and leave it in hot water for a short period of time. In the meantime, we extract the cooked onion and sprigs of herbs from the broth.
5. Next, pour the rice into a saucepan and cook until it boils down. It will take about 15-20 minutes.
6. Trout soup can be considered ready-made and can be safely served for dinner.

Enjoy your meal!

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

A rich taste, bright color, a variety of vegetables - this is what makes trout soup not just a fish soup, but an exquisite fish soup, which can be safely prepared for the arrival of guests and you will definitely succeed in surprising everyone and feeding them deliciously.

Cooking time: 20 min.

Cooking time: 35 min.

Servings - 4-6.

Ingredients:

• Trout - 300 gr.
• Carrots - 1pc.
• Onions - 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 override the natural taste.
2. Peel the potatoes and cut them into cubes.
3. Carrots can be coarsely grated or cut into thin strips. So it will retain its pronounced carrot flavor.
4. Cut the peeled onion into half rings.
5. Be sure to chop some fresh herbs for the soup. Anyone will do.
6. Immerse all the chopped vegetables in a saucepan with warm water, 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 the ear, having dried it in advance.
9. Finally, add chopped herbs to the pan. The ear is almost ready. We taste the broth, add salt if necessary. Cook under a closed lid for several minutes, then let it brew.
10. The advantage of this soup is that it can be served hot or cold.

Enjoy your meal!

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

The fish soup cooked in a cauldron cannot be compared with any other. Cooking in nature saturates the dish with a pleasant aroma, maximizing the natural taste from each component. And the process of cooking in the open air will awaken your imagination and culinary skills.

Cooking time: 25 min.

Cooking time: 30-40 min.

Servings - 7.

Ingredients:

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

Cooking process:

1. We fill the cauldron with cold and clean water, immediately throw in the peeled onions, which will help soften the water.
2. While the water is boiling, we do not waste time, but immediately start chopping vegetables. We will cut the carrots into thin circles, and the potatoes into cubes. Put chopped vegetables into boiling water and salt immediately. Stir slightly and leave to cook under a closed lid for 20-25 minutes.
3. In parallel with this, we will be engaged in cutting fish. Be sure to remove the gills, bones and all unnecessary things that you think are necessary from the skin. After the specified time, add prepared fish, bay leaves, pepper and spices to the soup as you wish. We continue to cook for 10 minutes.
4. Rinse 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 open up. Pour the prepared fish soup into bowls, take out bread and other snacks.

Enjoy your meal!

Incredibly delicious recipe for trout fish soup with melted cheese

Trout chunks will become much softer and more tender as soon as they are dipped in the melted cheese broth. In parallel with this, they will acquire a soft creamy taste that 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.
• Onions - 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 send them to a saucepan with warm water. Bring to a boil and immediately add a little salt, pepper, coarsely chopped greens. In the process, be sure to remove the foam.
2. Strain the finished broth with cheesecloth in a separate saucepan.
3. Cut the potatoes into small cubes and send them to a saucepan with broth. First, bring to a boil, and then leave to cook for 10 minutes.
4. Simultaneously with boiling potatoes, sauté chopped onions and carrots in melted butter.
5. Carefully remove the bones from the chilled fish.
6. Throw softened carrots with onions into the soup. Mix a little.
7. After five minutes, you can add a jar of green peas.
8. A little later we add a package of processed cheese.
9. Of course, do not forget to return the cleaned fish back to the broth.
10. Cook the soup for another five minutes and remove from heat.
11. Serve with chopped dill.

Enjoy your meal!

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

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

Cooking time: 20 min.

Cooking time: 35 min.

Servings - 4-6.

Ingredients:

• Trout - 500 gr.
• Carrots - 1 pc.
• Onions - 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 with fins from the skin of the fish and send more whole pieces to cook. Immediately put the whole onion and carrots in a saucepan with fish. Add salt and cook over high heat, bring to a boil, then reduce 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, we will start preparing vegetables. Chop the onion finely enough, chop the carrots on a large grater, and cut the potatoes into bars.
3. Pearl barley must also be soaked in boiled water in advance.
4. Heat a frying pan with vegetable oil over high heat and send carrots and onions to sauté for 4 minutes.
5. After 30 minutes of cooking the broth, extract the boiled fish, onion and carrots. We leave the fish to cool, after which we clean it of bones and cartilage.
6. The broth filtered through cheesecloth is again sent to a small fire. Throw in potatoes, softened pearl barley and continue to cook for 25 minutes.
7. Transfer the frying to 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 plates and serve along with fresh bread.

Bon Appetit!

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

Such an amount of herbs and spices will brighten up the fish soup prepared on the basis of the leftover trout, focusing on delicious frying and aromatic broth.

Cooking time: 20 min.

Cooking time: 35 min.

Servings - 4-6.

Ingredients:

• Trout head - 1-2 pcs.
• Trout ridge - 1-2 pcs.
• Potatoes - 2 pcs.
• Onions - 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 send them to a saucepan with warm water. Cook for 5-7 minutes.
2. Next, grind the potatoes with carrots as large as possible. We only peel the onion and send it entirely into the broth.
3. Dip the chopped vegetables together with the onions into the broth, immediately add the bay leaf, salt, pepper and cook for 20 minutes.
4. After a few minutes, add a whole stalk of celery and parsley. We continue to cook, gradually reducing the heat.
5. In parallel with this, we grind the second carrot with onions and send it to fry in vegetable oil until softened. At the same time, we 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. We bring the strained broth to a boil again, adding one after another frying from vegetables, peeled fish, already boiled potatoes. It remains to bring the ear to taste, seasoning with herbs and salt. After the soup has boiled, turn it off immediately and leave it to infuse.

Enjoy your meal!