Trout head and tail fish soup - 5 homemade fish soup recipes

Trout fish soup is perfect for people who monitor 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 for athletes. At the same time, the ear from the head and tail is a rather budgetary dish, but at the same time very tasty and satisfying.

The classic recipe for fish soup from the head and tail of trout at home

Quite a budget, but no less tasty option for cooking trout fish soup. In addition, you will noticeably shorten the cooking time by using a commercially available “Mexican” vegetable mix. Such fish soup can be easily and quickly cooked at home, but at the same time the taste of the fish soup remains the most classic.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - 7.

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  If you want, you can buy a whole trout and cut off its head and tail, but it is much more economical to buy a soup set from the head, tail and, possibly, a ridge.
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  We wash the set under running water and put it in a saucepan with cold water. Put the fish on fire and add a couple of black peppercorns.
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  Remove the finished fish from the pan and filter the broth through a sieve.
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  Let the fish cool and then separate the bones from the flesh.
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  Divide the pulp into medium sized pieces.
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  Pour the fish broth back into the saucepan, salt to taste, cover and put on fire.
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  Return the fish pulp to the broth.
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  We prepare the defrosted vegetable mixture. It should contain peas, corn, broccoli, carrots, and asparagus.
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  Add vegetables to the boiling broth, stir and cook over low heat for about 15 minutes.
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  Cover the cooked soup with a lid and leave to infuse for 10 minutes.
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  When serving, the soup can be garnished with herbs as you wish.

Bon Appetit!

Rich ear from the head and tail of a trout with cream

Ukha with salmon fish and cream is called Finnish and is one of the most popular fish dishes in the world. Soup according to this recipe comes out fragrant, 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.
• Bulb onions - 2 pcs.
• Potatoes - 600 gr.
• Water - 3 liters.
• Cream 20% - 400 gr.
• Lean oil - 1 tablespoon
• Bay leaf - 1 pc.
• Salt to taste
• Greens to taste
• Ground black pepper - to taste

Cooking process:

1. We prepare all the products you need for 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 a saucepan and put the bones, tail and head in it. Leave the broth to simmer over low heat for about 25 minutes.
4. Peel the onion and cut into small pieces. We also clean the carrots and cut into larger pieces. Fry the onions with carrots until the onions are slightly golden brown.
5. We spread the fish from the pan and filter the broth. We shift the 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. Cook the potatoes for about 15 minutes and then mashed them about half 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, mix and add pepper and salt to taste.
9. Bring the ear to a boil for the last time, add finely chopped greens 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?

Hearty and tasty fish soup, which turns out to be quite an 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 broth:

• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Celery stalk - 3 branches
• Parsley stalks - 1 bunch
• Carnation - 3 pcs.
• Water - 2 liters.

For fish soup:

• Trout heads and tails - 1200 gr.
• Millet - 3 tablespoons
• 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. We prepare the necessary products.
2. We start making vegetable broth. Coarsely chop the carrots and celery, peel the potatoes and onions. We stick a clove into the onion. Roll the parsley stalks and tie them with a thread.
3. Pour cold water into a saucepan and add vegetables.
4. Bring water to a boil and cook over low heat for about half an hour. Vegetables other than potatoes can be thrown away or used for some other dish. Knead the potatoes in mashed potatoes and put them back in the broth.
5. We put a pot of broth on a small fire. While it heats up, rinse the millet in running water and peel the potatoes for 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. Put potatoes in the broth, after 5 minutes add millet and fish with bay leaves. Sprinkle peppercorns to taste. After 15 minutes, add the carrots and tomato paste. Then, after 5 minutes, put the herbs 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 plates and serve. Bon Appetit!

Step-by-step recipe for making fish soup from the head and tail of trout with rice

Very tasty and economical fish soup, which can be prepared from the leftovers of fish used for another dish. In this recipe, along with potatoes, the broth is thickened with rice, and the fish 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
• Bulb onions - 1 pc.
• Rice - 3 tablespoons
• Salt to taste
• Bay leaf - 2 pcs.
• Dill - to taste

Cooking process:

1. We prepare the fish by removing the gills from the head.
2. Put the fish in a saucepan, 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 pan until golden brown.
3. Cut the potatoes into arbitrary pieces.
4. We take out the fish and filter the broth. Put potatoes and rice in it and set to cook for about 15 minutes.
5. Add carrots with onions and dill.
6. Cook the fish soup until the potatoes are cooked.
7. Add garlic to the finished soup and cover with a lid. It is better to let the soup steep for about 15 minutes.
8. The ear is ready, bon appetit!

Delicious trout ear and tail with barley

Delicious and rich fish soup with barley, for which it is not at all necessary to use whole fish. The soup tastes 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.
• Bulb onions - 2 pcs.
• Pearl barley - 6 tablespoons
• Bay leaf - 1 pc.
• Vegetable oil - 1 tablespoon
• Black peppercorns - to taste
• Salt to taste

Cooking process:

1. Put a soup set, a medium-sized onion and one carrot in a saucepan. Fill the food with water, add salt and put 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, three carrots on a coarse grater, and cut the potatoes into larger cubes.
3. We wash the barley, fill it with boiling water.
4. Fry onions with carrots in a pan until the onions are transparent.
5. We take out the fish, onions and carrots from the broth, separate the pulp from the bones and cartilage.
6. We filter the broth, put the pulp into it, and cook the bones, fins and cartilage in a colander for about 10 minutes.
7. Put potatoes and pearl barley in a thick rich broth and cook for 20 minutes. After that, add carrots and onions, bay leaves, add peppercorns. Cook for another 15 minutes.
8. Let the finished ear steep for 5 minutes and serve. Bon Appetit!