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Cooking trout ear. Trout ear - the best recipes for delicious fish soup Trout ear recipe classic cream soup

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Trout is a tasty and very healthy fish. It is rich in vitamins, fatty acids and trace elements. All this is necessary for the normal functioning of the human body. Soup from this fish will win recognition even among the most indifferent people to this product. Dishes from this red fish are juicy, and soups are rich and appetizing.

How to cook trout fish soup

The question of how to cook a delicious fish soup was asked by every housewife. The answer is very simple: cooking trout soup involves going through several stages. Follow them clearly, then you will surprise your loved ones by placing an appetizing dish of valuable fish on the dining table. Here they are:

Bouillon. It is important to clean the fish well and cook it properly - make sure that it does not overcook, otherwise it will become tough.
Vegetable roast. In a hot frying pan, onions, carrots, tomatoes are fried in turn. They are added to the soup last.
Filler. To make the taste of fish soup rich, you need to add potatoes or cereals.
Additional ingredients. Before serving the dish, you can sprinkle it with herbs, season with butter or sour cream.

How much to cook trout for fish soup

This seafood is prepared for a relatively short time. Ready fish should have a soft structure: to achieve this result, 15-30 minutes is enough. But the cooking time of trout depends on its size, variety: you will spend about 20 minutes cooking river fish, and only 10 minutes for sea fish. If you cut it into small pieces, the cooking time will be significantly reduced.

Trout soup recipe

The most delicious fish soup is made in nature in a cauldron, on a fire, with coal. The recipe for trout soup at home also has a right to exist. Where to cook - in a slow cooker or on the stove - you choose, but in any case, success is guaranteed. It is important to have all the necessary products: fish, potatoes, cereals, spices, vegetables, and a burning desire to create culinary masterpieces will certainly help you.

Classic trout soup recipe

Cooking time: 125 minutes.
Servings: 4 persons.
Cuisine: Russian.

Fish soup with trout is an excellent dish of noble and tasty fish. Cooking according to the classic recipe will not be difficult even for a novice cook. Fragrant fish broth will be complemented by millet groats and potatoes, and greens will add color and freshness. Before serving the first one, let it brew for 10-20 minutes. It is better to use the soup hot, sprinkled with fresh herbs.

Ingredients:

trout fillet - 450-550 g;
potatoes - 265 g;
onions - 2 pcs.;
carrots - 1 medium;
millet - ½ cup;
green onions - a bunch;
dill, parsley - a couple of branches;
ground black pepper - 2 g;
salt - to your taste.

Cooking method:

Cut the fish into small portions, place in boiling water, reduce the heat, cook for about 15 minutes, constantly removing the foam.
Wash the onion, put it with the husk in a saucepan.
Chop the peeled potatoes into small cubes, send to the fish. Salt, pepper, add millet, cook for 10-15 minutes.
Add chopped vegetables to the soup and cover with a lid. Boil for 5 min.
Serve to the table, lightly sprinkled with dill.

Trout fish soup

Servings: 4 persons.
Calorie content of the dish: 96 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To make trout soup your culinary masterpiece, garnish it with lemon slices before serving. This dish will decorate the festive table. The soup will turn out with an exquisite taste and hearty, if the river fish is not overcooked. Do not forget to remove the previously dry bay leaf and peppercorns from the broth as soon as the fish becomes soft. Serving to the table, add butter, crushed garlic, fresh herbs.

Ingredients:

trout fillet (river) - 550-650 g;
lemon - 1 pc.;
onion - 125 g;
potatoes - 550 g;
carrots - 1 medium;
butter - 35 g;
bay leaf - 2 pcs.;
garlic - 2 cloves;
greens - a bunch;
salt - 15 g;
pepper - 2 g.

Cooking method:

Wash the fish fillet under water and cut into slices.
Peel potatoes, cut into cubes. With onions and carrots, do the same operations, finely chop the greens.
Pour chopped vegetables, herbs into boiling water. Leave to cook on low heat.
As soon as the potatoes are cooked, add the fillet pieces, bay leaf, spices. Boil 15 min.
Remove from heat, add chopped garlic, butter. The soup is ready!

Ear from the head of a trout

Cooking time: 35-40 minutes.
Servings: 3 persons.
Calorie content of the dish: 76 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe for trout head soup involves using only one part of the fish. Such a broth will be rich and very fragrant. Budget fish soup will be a good first course for lunch, and every housewife will like the minimum of necessary products and quick cooking. The recipe with a photo will become your faithful guide and assistant in making soup.

Ingredients:

trout head - 3 pcs.;
onion - 1 large;
bell pepper - 150 g;
potatoes - 270 g;
carrots - 1 large;
garlic - 2 cloves;
butter - 55 g;
peppercorns - 3 peas;
dill - 25 g;
bay leaf - 2 pcs.;
black pepper - 8 g;
salt - 11 g.

Cooking method:

Pour 2-2.5 liters of water into the pan and put on fire.
Meanwhile, cut potatoes, onions and peppers into cubes. Send them to boiling water. Salt, season with spices. Boil for 15 min.
Clean the washed fish heads from the scales, remove the gills. Rinse well, put in the broth. After it boils, remove the foam, reduce the heat. Add butter, chopped garlic, carrots, herbs. Let it cook for 15 minutes.
Remove the finished soup from the stove, let it brew for a while.

Trout ear in a slow cooker

Cooking time: 1.5 hours.
Servings: 3 persons.
Calorie content of the dish: 138 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To prepare this dish, you will need a slow cooker: this useful household appliance will make it easier to prepare fish soup. As a rule, trout soup in a slow cooker turns out to be just as amazing as it is on the stove. Be sure to add spices that perfectly complement the delicate taste of this valuable fish. Ground coriander, dried dill, cumin, mint, oregano go well with it.

Ingredients:

trout - 600-750 g;
potatoes - 450-550 g;
carrots - 2 small;
onions - 1 pc.;
greens - a bunch;
allspice - 4 peas;
salt - to taste;
rice - 65 g.

Cooking method:

Wash the fish under water. Clean, cut off her tail and fins, gut her.
Peel the potatoes, cut into small pieces, carrots into rings, leave the onions whole.
Put everything in the multicooker bowl. Add spices, chopped herbs, washed rice. Pour in 1.5-2 liters of water, select the "Soup" mode in the menu, set the timer for 40-50 minutes.
Serve the finished fish soup to the table.

Rainbow trout ear

Cooking time: 50 min.
Servings: 4 persons.
Calorie content of the dish: 86 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

An ear of river trout is prepared in less than an hour. This dish has long been loved by many housewives due to its exquisite simplicity. The soup turns out with a rich bright taste, but such an ear is light and dietary. It should be served hot to the household and guests, garnished with fresh herbs and sour cream. You can add a lot of vegetables to the ear - tomatoes, bell peppers, leeks, mushrooms - all this will enrich the ear with vitamins.

Ingredients:

rainbow trout - 650 g;
potatoes - 550-670 g;
onions - 2 pcs.;
carrots - 1 medium;
salt - to taste;
red ground pepper - 2 g;
ground black pepper - 2 g;
butter - 35 g;
bay leaf - 1 pc.

Cooking method:

Clean the fish from the insides and large bones, rinse well under water. Then cut into cubes.
Cut the potatoes into slices, carrots into rings, just peel one onion, finely chop the second.
Throw a whole onion, chopped potatoes, chopped carrots, bay leaf into boiling water. Cook vegetables for 20 minutes.
Add fish to boiled vegetables. Throw in the chopped onion. Salt and pepper.
Add butter to the finished soup.

Trout ear with millet

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

This simple recipe - trout fish soup with millet - should be mastered by every housewife. Remove the bones from the fish and grind the vegetables - the resulting puree soup will be appreciated by your guests and household members. To prevent millet from bittering, it must first be washed with hot water. This healthy cereal contains vitamins of group B, in combination with trout omega-3 acids, this is a good health ensemble.

Ingredients:

cleaned trout - 425-550 g;
potatoes - 340 g;
onions - 2 pcs.;
carrots - 1 large;
millet - 150 g;
bay leaf - 1 pc.;
peppercorns - 4 pcs.;
green onions - a bunch;
ketchup - 45 g.

Cooking method:

Place a container of water on the fire, lightly salt. Pour in peppercorns, add the whole washed and gutted fish. Cook for 20 minutes, periodically skimming off the foam.
Cut the carrots into slices, fry for about 5 minutes. Add finely chopped onion, ketchup after 2 minutes.
Remove the fish and pepper from the pan.
Chopped potatoes, washed millet add to the broth. Cook for at least 25 min.
Remove fish from large bones and cut into small pieces.
Mash potatoes into puree. Add fry, pieces of fish. Keep on fire for another 5 minutes and add chopped green onions.
Remove the finished soup from the stove and leave to infuse.

Finnish fish soup recipe with trout

Cooking time: 45-50 minutes.
Servings: 2 persons.
Calorie content of the dish: 98 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The traditional fish soup recipe no longer surprises anyone, it's time for experiments. Finnish trout ear will blow your mind with its pleasant creamy taste. It should be consumed in deep bowls, sprinkled with chopped fresh parsley on top. The Finnish version of fish soup is a perfectly balanced, nutritious dish that guests will appreciate.

Ingredients:

trout - 450 g;
potatoes - 320 g;
onions - 2 pcs.;
cream 20% - 125 ml;
allspice - 3 peas;
parsley - a bunch;
salt - 12 g;
black pepper - 3 g.

Cooking method:

Rinse the fish under water, then cut into slices.
Peeled potatoes and onions cut into cubes.
Put potatoes, onions in a saucepan, pour water. Boil for about 25 minutes.
Add fish, add spices, salt. In 10 minutes. pour in the cream, cook for another 5 minutes.
Serve the finished soup sprinkled with finely chopped parsley.

Trout fish soup recipe with cream

Cooking time: 45 minutes.
Servings: 2 persons.
Calorie content of the dish: 77 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Trout ear with cream is an incredibly fragrant and tasty dish. A recipe with a photo will help a novice hostess prepare this culinary masterpiece. The attractive appearance of fish soup allows you to serve it not only as a daily first course, but also surprise guests. Cream adds tenderness and a pleasant shade, and tomatoes with herbs create a bright spring mood. The flavor combination of ingredients is perfect, so the result will be delicious.

Ingredients:

trout - 350-480 g;
potatoes - 450 g;
tomatoes - 3 pcs.;
onions - 1 pc.;
carrots - 1 large;
cream - 120-165 ml;
greens - a bunch;
salt - 9 g;
vegetable oil - 45 ml.

Cooking method:

Cut the washed fish into medium-sized pieces.
Cut the onion, potatoes into cubes, and chop the carrots. Remove the peel from the tomatoes, after scalding them with boiling water and finely chop.
Sauté the onion in a cauldron or heavy bottomed saucepan until golden brown. Then add carrots, fry until soft.
Add tomatoes, simmer about 7 minutes. Then pour all 3 liters of water.
Pour potatoes into boiled water and boil for 20 minutes. Put the fish, pour in the cream. Keep on the stove for another 10 minutes.
Garnish the finished soup before serving with greens or a slice of lemon.

Trout ear with barley

Cooking time: 1 hour 20 minutes.
Servings: 5 persons.
Calorie content of the dish: 66 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Not many people like pearl barley, although everyone knows its benefits: it contains many essential trace elements. Even if you have not changed your mind about cereals, then no one will notice its presence in a trout ear with pearl barley. Every housewife knows how to cook pearl barley: the main secret is to soak the cereal in advance, preferably overnight, then it will become very soft. You will certainly fall in love with such an ear, because it is unusually tasty and healthy.

Ingredients:

rainbow trout - 550-750 g;
potatoes - 450 g;
carrots - 1 pc.;
onions - 1 pc.;
pearl barley - 120 g;
bay leaf - 2 pcs.;
salt - 10 g;
ground black pepper - 3 g.

Cooking method:

6-8 hours before cooking, pour pearl barley with a glass of cool water.
Boil river fish. Drain the broth from the pan, pour clean water. Transfer the fish, put on fire. Add bay leaf, salt.
Carrots, finely chop the onion. Cut potatoes into small cubes.
Add cereals to the broth, leave to cook for about 15 minutes. Pour in the chopped vegetables. Salt, pepper.
Garnish the finished trout soup with herbs.

Salmon and trout ear

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 52 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

An ear cooked from two types of fish is much more refined and piquant. If there is no salmon, then you can take hake, pink salmon or pike perch. Each variety of fish will add its own unique flavor to the soup. Such a dish is prepared quickly and simply, and the result amazes the fantasies of gourmets. A step-by-step recipe for salmon and trout fish soup will tell you how to make it a favorite treat for the whole family.

Ingredients:

salmon steak - 1 pc.;
trout - 450 g;
potatoes - 250 g;
onions, carrots - 1 pc.;
vegetable oil - 55 g;
rice - 250 g;
salt - 10 g;
bay leaf - 2 pcs.;
greens - 25 g.

Cooking method:

Pour water into a deep saucepan, put it on fire.
Peel vegetables: onions, carrots, potatoes and chop them finely.
Remove the scales from the trout and cut into slices. Cut the salmon steak into 2 parts.
When the water boils, add salt, potatoes, washed rice. Add bay leaf. Boil for about 20 min.
Pour oil into a hot frying pan, then add chopped onions, carrots after a couple of minutes.
Add fried vegetables along with trout, salmon to potatoes and rice. Mix well, cook for another 5-7 minutes.
Chop the greens and add to the finished soup. Cover with a lid, let it brew for 10 minutes and serve.

Hearty broth. To make the ear appetizing, and hunger does not remind of itself for a long time, you should give preference to fresh fish, rather than frozen. Feel free to use multiple varieties.
The abundance of fresh herbs and spices will give the fish new taste qualities.
Cook the ear over low heat. There is no hurry if you want the ear to have a rich taste.
Don't digest. Prolonged heat treatment of tender red fish will cause a loss of taste and make it tough.

Video: ear from the head and tail of a trout

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Discuss

Trout ear - recipes with photos. How to cook river or rainbow trout soup in a pot and slow cooker

One of the advantages of trout is the absence of small bones. Fish soup from this fish can be served as a first course and offered to children without fear.

Necessary:

1 medium-sized trout (or 500 g fillet),

50 g butter,

600-700 g potatoes,

1 head of onion,

1 carrot

2 cloves of garlic

lemon, salt, pepper and a few bay leaves.

How to cook:

Cut the trout into small pieces, remove all bones if necessary. Wash the fish well before cutting.

Prepare vegetables. Peel the potatoes and cut into cubes, grate the carrots on a coarse grater, chop the onion with a knife.

In a saucepan, combine potatoes, carrots, onions and add some fresh herbs.

Simmer the vegetable mixture over low heat for 20 minutes.

Add trout pieces to the contents of the pan and continue to cook the fish soup.

As soon as the fish is ready, season the ear with spices, salt, black pepper and add a few slices of lemon.

If desired, you can diversify the taste of the first dish and supplement it with chopped garlic. Steam the ear for a few minutes over low heat.

Trout Ear Supplements

Traditional trout soup usually contains a standard set of ingredients. However, some culinary experiments can greatly change the aroma and taste of the finished dish.

If you like light soups with a lot of fresh herbs, you can try replacing onions with green shoots.

Parsley can be used as an addition. You can add freshness to the taste with a few mint leaves.

Fresh herbs can also be replaced with dried herbs. For example, bay leaf is well complemented by dry dill and black pepper in the form of peas.

You should not add seasonings for soups to the trout ear.

Traditionally, this dish is prepared in nature, so that all the ingredients are saturated with the unique smell of a fire.

Ready-made broths, bouillon cubes and soup mixtures will never convey the natural aroma and richness of a real fish soup. That is why for its preparation it is necessary to use only natural ingredients.

In order for the ear to be more saturated, you can cook it in a slightly different way. Start the process with the broth. Put the fish heads and tails in a saucepan, cover with water and cook for 20 minutes. Then strain the liquid and bring to a boil again. Add vegetables and spices, and at the end of cooking, complement the dish with pieces of trout fillet. Thanks to this technique, you will maximize the aroma and taste of a real delicacy treat.

Trout ear is a delicious and healthy soup, because it turns out fragrant and rich. Especially, the ear turns out to be delicious if it is cooked in nature, directly by the reservoir. But most importantly, it is prepared quickly and simply, without the involvement of complex ingredients. And of course, another factor that will seriously affect the taste of fish soup is culinary skills. Without them, it is hardly possible to cook something tasty.

To get started, stock up on both the main and auxiliary ingredients. Naturally, the main ingredient is trout. For this you need:

Half a kilo of trout, fresh.
A pound of fresh potatoes.
One bulb.
Bay leaf - 2-3 things.
One medium sized carrot.
Parsley - 6-8 stalks, with basil.
A pinch of table salt and a bit of ground black pepper.

Step by step preparation:

The trout is cut, cleaned and washed under running water.
The cut fish is cut into pieces and placed on the dishes.
A medium-sized saucepan is taken, water is poured into it and put on fire.
When the water boils, pieces of trout are added to the pan and boiled for 20 minutes.
The fire is turned off, the fish is taken out of the water, and the water is passed through a sieve.
After that, the strained broth is poured into a saucepan and put on fire.
Peeled, washed, diced potatoes, as well as carrots (it is cut into circles).
The onion is simply peeled and placed entirely in the broth.
Here, carrots and potatoes prepared in advance are added.
The dish is cooked until the vegetables are ready (10 minutes).
The fish is pulled out of the dish, and it is removed from the bones, after which it is returned to the broth.
Bay leaf, salt and pepper are added to the ear.
The dish is cooked for another 3-5 minutes, after which greens (parsley and basil) are added.
After that, the fire is turned off and the ear is left to infuse.

Delicious recipes

Some housewives, when cutting fish such as trout, throw away the head, tail and fins without thinking about what a delicious dish they can turn out to be.

What does that require:

Three heads and three tails of trout.
Two potatoes.
One bulb.
One sweet pepper.
One carrot.
Two cloves of garlic.
Butter.
4-6 pieces of black pepper (peas).
One bunch of green dill.
Salt and black pepper.
Two leaves of lavrushka.

Cooking method:

Water is poured into the pan, put on fire and brought to a boil.
Potatoes are taken, peeled, washed and cut into 1 cm cubes.
The pepper is taken, cut and gets rid of the seeds, after which it is cut into strips.
An onion is taken, peeled, washed and chopped in the same way (arbitrarily).
All prepared vegetables are sent to the pan, with the addition of salt, pepper and allspice. All this should be cooked until ready.
While the vegetables are cooking, prepare the heads and tails. They are cleaned and then washed well.
Prepared heads and tails are sent to the pan with vegetables and butter is added.
While the fish is being cooked, a carrot is taken, peeled, washed and grated. Garlic is also taken, peeled, washed and finely chopped.
Carrots and garlic are added to the prepared dish.
Dill is taken and rinsed with water, after which it is crushed.
Dill is added to the ear, which is cooked for another 15 minutes, after which the fire is turned off and the dish is allowed to brew for 10 minutes.

Trout fish soup "in Finnish"

To prepare such a dish, you need to prepare the following products:

0.5 kg of trout.
4 things. potatoes.
3 bulbs.
40 grams of butter.
An incomplete glass of cream.
Allspice - 5 peas.
Carnations - 2 things.
Bay leaf - 3 things.
Garlic - one clove.
Parsley - not a big bunch.
Vegetable oil.

Cooking technology:

The fish is cleaned, washed and cut into portions.
Put water in a saucepan on fire and bring to a boil. Pieces of fish are also placed here and cooked until tender.
The finished fish is pulled out of the water and freed from the bones.
Potatoes are peeled, washed and cut into cubes.
The onion is peeled and not chopped much.
Onions are fried in a pan, with the addition of butter until golden brown.
Potatoes are sent to the pot with broth and boiled for 10 minutes.
Pieces of fish, salt to taste and allspice are added to the potatoes. The fire is reduced, and the dish is cooked over low heat for another 5 minutes.
After that, fried onions are added to the dish, after which it is cooked for another 3 minutes and cream is poured.
The ear is brought to a boil, after which the fire is turned off, and the ear is left to infuse for 10 minutes.
The finished dish is served to the table, seasoned with herbs.

Trout ear with rice

What you need to stock up:

You will need 6 trout steaks.
8 pieces of fresh potatoes.
One head of onion.
One carrot.
100 grams of rice.
One chicken egg.
Salt to taste.
A pinch of ground black pepper.
Bay leaf - 2 pieces.

How to cook:

A suitable container is taken, filled with water and put on fire.
Rice groats are taken, washed and sent to boiling water.
At the same time, vegetables are being prepared. Carrots are peeled, washed and cut into large strips. Onions are also peeled and cut into cubes. After that, carrots and onions are sent to a boiling container.
The same is done with potatoes.
Trout meat is cut into small pieces. After 10 minutes, fish pieces, pepper, salt and bay leaf are sent to the pan. The ear should be cooked until done.
A chicken egg is taken, broken and its contents are placed in a cup, after which it is beaten until foamy.
After another 10 minutes, the beaten egg is poured into the dish and stirred well. After that, it should still boil for 3 minutes.
After this time, the fire is turned off, and the ear is infused for another 30-40 minutes.

Trout ear with millet

The dish is prepared from the following ingredients:

Take 400 grams of trout.
Potatoes, pieces 3-4.
Millet - 0.5 cups.
Onion - one bulb.
Carrots are one thing.
Allspice - pieces 5 peas.
Tomatoes or ketchup - a couple of spoons.
Salt to taste.
Bay leaf - a couple of leaves

Technological processes of preparation:

A pot of water is put on fire and the water is brought to a boil.
The fish is cut into pieces and placed in boiling water. Salt and allspice are also added here. The dish is cooked for 20 minutes.
A carrot is taken, peeled, washed and chopped into rings, after which it is fried in a pan for 5-7 minutes.
Onions are also peeled, washed, chopped and added to carrots. Everything is fried for another 5 minutes, then tomatoes or ketchup are added.
Pieces of fish are taken out of the dishes with a slotted spoon.
Potatoes are taken, peeled, washed, cut and placed in the broth, where they are boiled for about 15 minutes.
Millet is taken, washed and poured with boiling water so that bitterness disappears.
After that, millet can be poured into the broth and boiled for about 20 minutes.
The fish pieces are returned to the broth.
The dish is salted with the addition of bay leaf and herbs. The ear continues to cook for another 5 minutes.
After that, the fire is turned off, and the ear is left to infuse for 10 minutes.

Trout ear with tomatoes

Cooking the dish requires the following ingredients:

You will need fresh trout - about 400 grams.
One bulb.
Two medium sized tomatoes.
Four potatoes.
Greens, a couple of stems.
A pinch of salt and black ground pepper.
Bay leaf - a couple of pieces.

How to prepare:

A container of water is put on fire, and the water is brought to a boil.
The trout fillet is cut into portions.
Potatoes are peeled, washed and chopped into strips.
The onion is peeled and cut into cubes.
Tomatoes are washed and cut into squares.
Potatoes with onions are poured into boiling water and salt is added.
After 10 minutes, fish and tomatoes are added here. The dish is cooked for another 10-12 minutes.
After that, bay leaves and black pepper are added to the dish, after which the fire is turned off.
The ear is seasoned with herbs and left to infuse for 30 minutes.

Trout ear with barley

What needs to be prepared:

Take half a kilo of trout. The head, tail and spine will go.
Plus, you need to add 300 grams of trout fillet.
Three potatoes.
The third part of a glass of pearl barley.
Two carrots.
One bulb.
A touch of salt and black pepper.
Several stalks of dill and parsley.
Bay leaf - a couple of things.
Vegetable oil.

Cooking method:

A bowl of water is placed on the fire and brought to a boil.
The head, tail and spine are sent to boiling water with the addition of salt and black pepper.
A carrot is taken and cut into strips, after which it is added to the dishes with fish.
All this boils for 15 minutes, after which fish and carrots are taken out of the broth.
Barley is poured into the broth and cooked until tender.
Potatoes are taken, peeled, washed and chopped into cubes.
Trout meat is cut into the same cubes.
Potatoes and fish are sent to the dish.
Carrots and onions are peeled, after which they are placed in a pan with vegetable oil and fried until golden brown.
Fried onions and carrots are poured into the dish, bay leaves are added, and the ear is boiled for another 10 minutes.
When the ear is ready, it is seasoned with greens, closed with a lid and infused for up to half an hour.

You will need the following ingredients:

Half a kilo of trout fillet.
Potatoes - 4 pieces.
Bulb.
Rice - 80 grams.
Parsley and dill, although you can do without them.
A small amount of salt and black ground pepper.

Cooking steps:

First, the fish is prepared: the fillet is chopped into medium-sized pieces and placed in the multicooker bowl.
Then carrots and potatoes are prepared and also placed in a slow cooker.
The onion peeled from the husk is also sent here.
Rice washed with water is added to these ingredients.
A certain amount of water is added to the slow cooker, with the addition of salt and pepper.
The multicooker closes, and the “Soup” mode is set on the remote control, as well as the cooking time is 90 minutes.
After this time, the slow cooker turns off, the onion is removed from the dish, and the dish itself is seasoned with herbs.

Classic trout ear

What products are needed:

Trout - 450 grams.
Potatoes - 6 pieces.
Carrots - 2 pieces.
The bulb is one.
Parsley - 6 branches.
Bay leaf - 2 leaves.
Salt and ground pepper - to taste.

Technological stages of preparation:

The water in the bowl goes to the fire.
The potatoes are cut into cubes.
Carrots are chopped into circles.
The bulb is also crushed.

What ingredients are needed:

0.5 kg trout fillet.
A couple of tomatoes.
Three potatoes.
One bulb.
Two carrots.
170 ml cream.
Two bay leaves.
Salt and allspice to taste.

How to cook:

The trout fillet is cut into pieces, after which it is placed in a bowl of water, salted and boiled until tender.
Cooked pieces of fish are taken out of the broth, cleaned of bones and cut into pieces.
The potatoes are peeled and cut into cubes, after which they are sent to the broth and boiled for 15 minutes.
Onions and carrots are chopped and fried in a pan, with the addition of olive oil.
The roast is sent to the soup and boiled for 5 minutes.
Tomatoes are crushed and, together with pieces of fish, are poured into the soup. All this is cooked again for 10 minutes.
After that, cream is poured into the soup, bay leaves are added and again it all boils for 10 minutes.
Ready soup is seasoned with herbs and infused for half an hour.
The fish is taken out, and potatoes and carrots are placed in the broth.
The fish gets rid of the bones and minced.
After the vegetables are cooked, they are placed in a blender and mashed to a mashed state.
In conclusion, all the ingredients are mixed in a container, along with the fish, cream is poured, pepper is added and mixed thoroughly.

Trout ear is both tasty and very healthy dish.

Step 1: Clean and cook the fish.

To prepare fish soup from trout, you can take both fresh fish and fresh-frozen. If you use the second option, then it must first be thawed, then cleaned and rinsed thoroughly. If you want to cook the broth from fresh fish, then it must first of all be properly cleaned. At the very beginning, the trout is cleaned of scales with a kitchen knife. Next, cut off the head and very carefully rip open the belly. We take out offal and gills. After that, the fish is thoroughly washed in running water. We cut it into several parts and put it in a pot of water, along with the head of the fish. Put the pot on medium heat and cook for 20 minutes.

Step 2: Cook the ear.

After the fish broth is ready, you need to get the pieces of trout into a bowl with a slotted spoon, and strain the liquid itself through a fine sieve or cheesecloth. After that, the decoction of fish is again put on fire. Potatoes and carrots need to be peeled and cut into cubes and circles, respectively. Add the chopped vegetables to the boiling broth. kiss purified bulb. Cook until the ingredients are soft.

Step 3: Serve the trout ear.

Cooked trout meat should be divided into small pieces, removing all the bones from it. When the vegetables in the broth are cooked, add the fish to the pan. You also need to add the washed bay leaves, salt and pepper the soup to taste. Finely chop the greens and pour it into the pan. Cover the ear with a lid and cook it in this form for 2-3 minutes. Then we extinguish the fire, and we insist the dish for about 30 minutes. Fish soup can be served. Most often, the ear is eaten with sour cream or mustard. Bon appetit!

In order to cook such an ear, it is not necessary to use all the fish. The dish can be prepared from the tail, fins and head. Thus, from the remains of trout, which you often throw out, you can cook an appetizing and rich soup.

In order to make the first dish more satisfying, at the time of its preparation, you can add a little rice or wheat groats. The taste will not change from this, but the fish soup will be easier to get enough.

To saturate the taste of trout fish soup, you can add a few peeled tomatoes. To do this, it is enough to scald them with boiling water. Tomatoes are added to the boiling broth whole, without cutting.

You can cook trout fish soup in different ways, but the most rich one is obtained with the addition of the heads and tails of this fish. In fact, the real ear is prepared only from these products. Moreover, in the classic version, the fish must be alive at the time of cooking. It is believed that the middle part of the carcass is used for cooking second courses, and those that remain, the heads and tails, are used for fish soup or fish soup.

The five most commonly used ingredients in trout ear recipes are:

Trout ear can also be called red - if it is prepared from red varieties. To give the broth a more pronounced color, saffron is added to it. From vegetables, a whole head of onion can be added to a real ear. Which is then removed from the soup. If desired, the onion can be chopped. Potatoes and carrots are also acceptable. They are laid whole to get fat, then they are also removed from the stew. But all these rules worked before. In modern conditions, the ear is cooked in a completely different way.

First of all, a variety of vegetables are added. And cut them into cubes, slices, sticks, which after that remain in the dish. And what we call trout soup today is, in fact, fish soup. Although this does not affect its quality, taste and popularity among users.

Given the fact that this fish has a delicate texture, it is added to the broth last. The potatoes are laid first. Then carrots and onions. If there are other vegetables, then the order of their addition will be described in the recipe itself. Roasting is done at will - in principle, raw ones are also suitable. Pieces of fish cut into large pieces are lowered into the already boiling broth.

Five of the fastest trout soup recipes:

When the ear is cooked, it is better to take the fish out of it and keep it separately. Again, this is done so that it does not fall apart. Soup is poured into portioned plates, and trout is already added to them. In this case, a beautiful serving with a whole piece of fish is obtained. Guests will be satisfied. Gourmets and lovers of everything tender can cook fish soup from trout fillet. Navar will not turn out very well, but the appearance will win.