How to cook homemade trout fish soup. Trout ear Trout ear toy terrier

It has long been known that trout, like any oily fish, is very useful for the human body, having a valuable substance - Omega-3 polyunsaturated fatty acids, it compensates for their deficiency and has a positive effect on health. If you are looking after your figure, the standing of your skin, hair and nails, you just need to include this fish in your diet.

You decided to surprise your family with a delicious trout dish, and the usual recipes are no longer interesting, try cooking fish soup out of it.

Classic recipe

The classic recipe for trout soup is quite simple, even a novice cook can easily cope with it and, at the same time, it will certainly be appreciated by fish lovers.

If you have a whole fish, you need to clean it, remove all the insides and cut into small pieces, and only then put the broth to boil. If you wish, you can buy ready-made steaks in the store. Bring the broth to a boil and leave to cook on low heat for another half an hour, so that it thickens.

At this time, we begin to prepare vegetables for the fish soup: we clean the carrots, potatoes, onions, cut everything into small sticks or cubes.

When the fish is cooked, we take it out carefully so as not to damage it with a slotted spoon, filter the broth. Now you can salt the broth, add millet and all cooked vegetables, season with spices and cook for another 8 minutes.

While the vegetables and millet are cooking, separate the trout flesh from the bones, remove all excess and divide into small pieces, then, together with chopped herbs, add the fish to the soup and cook on the lowest heat for another 10 minutes.

After the ear is cooked, let it brew a little under the lid, and before serving, add sour cream or a little butter.

Butter is just right for the trout ear, it enhances the creamy taste of the soup and gives a special flavor.

Ear of trout heads and tails with rice

Very often, after butchering the fish, heads and tails remain, which many inexperienced housewives simply throw away. But even from these leftovers, you can cook a delicious and rich fish soup with vegetables and rice.

For the dish you will need:

• trout head - 3 pcs.;
• trout tail - 3 pcs.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• rice - 50 gr.;
• onions - 1 pc.;
• garlic - 2 teeth;
• greens - 1 bunch;
• butter - 1 tbsp;
• salt, bay leaf, favorite spices, peppercorns.

Cooking time: 45 min.

Calorie content of the finished dish (per 100 gr.): 35 kcal.

In order to prepare an ear from trout heads and tails, they must first be washed well, cleaned of scales and gills removed from the heads. Rinse or soak the rice and wait for the water in which it soaks to become clear.

Wash the vegetables, peel, remove the seeds from the pepper and cut them into small sticks or cubes. We begin to cook the broth from vegetables: potatoes, carrots, peppers and onions are poured with water, sent to the fire, seasoned with spices, salt, be sure to add peppercorns and parsley. When the broth boils, pour rice and cooked trout tails and heads into it. Cook for another 20 minutes.

We chop the greens and garlic with a knife, and when the rice is ready, we introduce them together with butter into the ear.

Cook with different toppings. We've put together some amazingly delicious recipes.

Trout ear with cream and tomatoes

For gourmets and lovers of unusual tastes, simply boiling trout fish soup may seem too boring and mundane. To add flavor to a homemade dinner, cook trout fish soup with cream and tomatoes. Such an ear can rightfully become your signature dish. The combination of these products gives a delicate taste.

For the dish you will need:

• trout - 350 gr.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 2 pcs.;
• cream 20% - 2 cups;
• vegetable oil - 2 tablespoons;
• bay leaf, peppercorns;
• spices for fish, salt.

Cooking time: 60 min.

Calorie content of the finished dish (per 100 gr.): 43 kcal.

We prepare pieces of trout in advance: wash, clean and remove all unnecessary. Pour vegetable oil into a saucepan and put on low heat until it warms up, peel and cut onions into rings. Put the onion in the oil and leave to languish, at this time we clean and grate the carrots and then send it to the onion, fry the vegetables for 5 minutes.

While the carrots and onions are fried, remove the peel from the tomato - dip them in boiling water for a minute, after which the peel can be easily removed. Peeled tomatoes cut and put fried with vegetables. After the vegetables are fried, fill everything with water. We clean the potatoes, cut into strips or small cubes and send to the broth.

Now it's time for the trout: as soon as the broth boils, put the pieces of trout, cook everything together for another 15 minutes and add the cream. After that, salt the ear, add your favorite spices, a couple of bay leaves and peppercorns.

Before serving, you can decorate the soup with herbs, a bright and unusual dinner is provided for you!

Ear from the head of a trout with pearl barley in a slow cooker

There are times when a dish needs to be prepared quickly, without wasting precious time, but at the same time not at the expense of its quality. In this situation, as always, an indispensable thing in the household - a slow cooker - will come to the rescue. Even such a dish as trout ear can be cooked in this wonderful pot.

For the dish you will need:

• trout head - 4 pcs.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• barley - 0.5 cups;
• onions - 2 pcs.;
• greens - 1 bunch;
• favorite spices, salt.

Cooking time: depending on the model, usually 90 minutes.

Calorie content of the finished dish (per 100 gr.): 33 kcal.

The simplicity of cooking in a slow cooker lies in the fact that all products are added at the same time, which can significantly reduce the time spent in the kitchen.

We thoroughly wash the trout heads, clean and remove the gills. I put them in the multicooker bowl. Next, wash, clean and chop vegetables into small cubes or cubes: onions, potatoes, carrots and send them to the heads in the bowl.

If you do not like pieces of onion in the soup, you can put the peeled onion whole, and at the end of cooking just take it out, thereby the broth will acquire the necessary taste, and you will not have to eat an unloved vegetable.

We wash and add barley to the fish heads and vegetables, fill everything with water, salt the broth and season with your favorite spices and set the “soup” mode on the slow cooker. Depending on the model of the multicooker, you will notice cooking from 60 to 90 minutes. At the end of the program, the ear can be served on the table, pre-decorated with herbs and sour cream.

Trout ear is a very satisfying and extremely tasty dish. The consistency is very tender, and the broth is rich, besides, a tureen with this fragrant and beautiful broth, in truth, will be an ornament to any table.

Like any dish, such an ear has its own characteristics, which it is advisable to find out before cooking.

For example, if you are used to adding stalk or vodka when cooking fish soup, then this should not be added categorically to trout fish soup. It will just ruin the whole flavor of your trout soup.

Unlike other types of fish, you don’t need to cut the trout beforehand: put the fish cut into pieces into the broth, due to the scales, the broth will turn out to be more rich, and all the bones themselves will go down to the bottom.

If you still have heads and tails from fish, do not rush to throw them away or give them to our smaller brothers. Rinse and clean them thoroughly and you will have a great rich broth.

Trout ear is always cooked only on the first broth. That is, it does not need to be drained or filtered, you can immediately add vegetables.

To cook a delicious and unusual first course, it is not at all necessary to spend half a day at the stove! Today we will tell you how to make soup from the head of a trout in less than an hour, and at the same time it will turn out to be hearty, unusually aromatic and, of course, mouth-watering. Several of our recipes and recommendations will make choosing and preparing the first one easy, so even a novice cook can get down to business.

A soup made from trout heads and trimmings is greasy and rich, but don't worry about that. All advocates of low-calorie diets need to remember that fish oil is one of the most useful. It does not contain cholesterol, but it contains a lot of OMEGA-3 fatty acids, which positively affect the functioning of blood vessels, the quality of skin and hair.

So, for starters, let's prepare the soup according to the simplest recipe with a minimum of ingredients.

Ear from the head of a trout

Ingredients

• Trout head — 1 pc. + -
• Fins, ridge– 300-400 g + -
• - 3 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• — pinch or to taste + -
• — 1/2 bunch or to taste + -
• — 1/2 tbsp or to taste + -
• — 2 l + -

Cooking fish soup from trout heads

1. Fill the head with cold water and put on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the rest of the trimmings.

   If there are trimmings - well, the broth will be more rich. If not, it’s also not scary, the soup will turn out a little more lean.

2. When the broth boils again, remove the foam again, cover with a lid and cook over low heat for another half hour.
3. Meanwhile, peel the onions, potatoes and carrots. Finely chop everything: potatoes into cubes, chop onions and carrots. The latter can be grated, as you like.
4. When the trimmings are boiled for half an hour after boiling, we filter the broth so that there are probably no bones and scales left. We lay out the fish to cool, and send vegetables to the ear.

   The head, if it is large, can be left to cook until the soup is cooked, or you can catch it along with the backbone and fins.

5. When the vegetables boil, add spices to the ear, cover with a lid and cook until the potatoes are ready.
6. My greens, dry it and finely chop. We pick the meat from the cooled trimmings and the head. We add everything 5 minutes before the soup is ready. The prepared fish soup from the head of the trout can be left to infuse for 25-30 minutes, or it can be poured into portioned plates immediately. It will be especially tasty with sour cream.

   Bon Appetit!

Ear from the head of a trout with millet

Soup prepared according to this recipe will turn out to be more satisfying than the previous version. It is especially good in the winter season.

For a two-liter pan, we need the head of 1 large fish or 3 from a smaller trout.

• Fill them with cold water and set to boil. If you want the taste of the broth to be more saturated, add 1 peeled onion to the heads after boiling.
• Let the heads boil for an hour and take out with a slotted spoon, strain the broth, and put it on the fire again.
• Pour into the broth 4-5 tablespoons. washed millet and bring to a boil again.
• Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. We put the potatoes in the broth, and saute the onions and carrots in butter until golden.
• When the frying is ready, we send it to the ear, we also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the ear a beautiful golden hue).

We pick the meat from the heads, put it in the soup, boil for another 2-3 minutes and turn it off.

Trout ear is ready!

Additional ingredients in trout head ear

• Butter

It can be added to soup cooked according to any of these recipes. The oil will add tenderness and depth to the taste.

For 2 liters 5 minutes before turning off, put 2 tbsp.

• Celery

Celery root is good both fresh and dried.

In the first case, add it literally 1 tsp, if you decide to grate it, or a few circles, if you cut it with a knife.

In the second, 1/2 tsp is enough. for this volume.

If you don’t really like the taste of millet or just don’t have this cereal at hand, you can safely put rice in the soup.

Since it does not boil as much as millet, so put 6 tbsp into 2 liters of water. cereals.

• Cream

We add them to the finished soup, in each serving plate instead of sour cream. With them, the ear will become more rich and tender.

You can use both 10% and 20% cream. Enough 1-2 tbsp. on a plate.

Now you know how to quickly and easily cook a delicious fish soup from trout heads and not spend a lot of time. All ingredients are very simple and are sold in any store.

Try to make such a soup, please yourself and your loved ones with an unusual fragrant first course.

One of the most delicious options for trout dishes is fish soup. Fragrant and aesthetically beautiful fish soup from red fish will not leave indifferent fish lovers. Preparing this dish is quite simple.

In order for you to succeed with the trout fish soup the first time, the recipe recommends cooking soup on the first broth and from uncut fish: the skin of this dietary fish will make the dish rich, and the bones will separate and settle to the bottom.

Classic trout ear

Classical ear is prepared from the following products:

• trout carcass without a head;
• millet groats;
• carrot;
• potato;
• greenery;
• spices;
• salt.

Cooking begins with the preparation of the fish, it must be washed, cleaned and separated from the head, fins, tail, cut into portions. Water is poured into a four-liter pan or cauldron, brought to a boil. Then 6 - 8 pieces of trout and a whole onion with a bay leaf are laid.

In the broth, which is being prepared for about 10 minutes over low heat, potatoes (400 g) cut into large cubes and well-washed millet (120 g) are placed.

After 10 minutes, fill the ear with finely chopped onions and carrots, cut into curly stars or sticks (vegetables 1 each).

After 5 minutes, salt, pepper and ground coriander, a few black peppercorns in peas are added. Greens, parsley and dill are added 2 minutes before the fish soup is removed from the fire. There is one more secret of cooking trout soup: the recipe in the classic version does not include the addition of vodka or coal from the fire, as for white fish soup.

Finnish trout fish soup

Trout fish soup options can vary in grits, parts of the fish used, and filling with vegetables. Fishermen make a trout ear on a fire in a cauldron, the head and tail are always used in it.

Whole fish ear

The composition of products for Finnish fish soup from trout per 5 liters of water is as follows:

• whole large trout 600 g;
• pearl barley or millet ½ cup;
• cream 20% fat 250 ml;
• potato;
• onion and leek, in the same proportion of 300 g;
• spices;
• salt;
• greens: white peppercorns, black pepper, coriander, basil, thyme sprig, parsley.

Initially, the head and tail of the fish must be scalded well with boiling water and cleaned with a knife. Cut out the gills from the head and remove the eyes. Meat from the cervical region and cheeks on the head of a trout has gelling properties and gives a good fat.

Cut the head of a large trout into 2 parts, divide the carcass into portions and send it together with the tail into boiling water. Immediately add the chopped potatoes, onions and pour the washed cereal. If barley is used, it is pre-soaked for 30 minutes in water with a pinch of soda to quickly soften.

Bring the ear to a boil and cook over low heat for 15 minutes until the potatoes are ready. Then cream is poured and spices and salt are added. Remove from heat after 3 minutes. Finnish ear is good on the second day, when it is well infused. But if the smell does not give you the patience to wait, 30 minutes after removing it from the fire, you can savor this masterpiece, sprinkling greens on your ear.

Ear from the head

Widespread in Russian cuisine and ear from the head of a trout. The head of a large trout, cleaned of eyes and gills, gives a good rich broth, which is even used for aspic fish. Since there is less meat in such an ear from a trout head than in soups from a whole carcass, the broth is filled with a large amount of vegetables.

It is recommended to drain the first broth with a trout head after bringing to a boil. The onion cut into half rings is fried at the bottom of the pan in oil, then the scalded fish head is placed, chopped garlic, potatoes and carrots are added in large quantities. Groats are not used. All this is poured with water and brought to a boil.

After boiling, the fire is reduced and the ear is cooked for 30 minutes at a low temperature. Remove the head from the finished fish soup and cut it on a separate plate. Ready-made broth with vegetables can be eaten in liquid form or mashed in a blender, add pieces of fish from the head and sprinkle with herbs.

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.

Trout is a very tasty and at the same time healthy fish, rich in vitamins, fatty acids and trace elements. Dishes from it turn out to be very juicy, but, and the ear from trout is rich and appetizing. The most important thing is not to overcook the fish, as trout meat is very tender and you can lose its exquisite taste.

Every angler knows that real fish soup can only be cooked from a fresh catch, but, unfortunately, in our conditions it is not possible to catch trout and cook fish soup on a fire. Here, shops come to the rescue, where you can buy any fish. And even if you can't find fresh trout, you can buy frozen trout. Most importantly, no repeated frosts and unpleasant odors.

You can use any part of the trout to cook the fish soup. A thick good fat will give the broth the head, fins, bones and tail. Taste, aroma and beautiful appearance will give such parts as the abdomen and fillet pieces. No matter what parts of the fish you have, you can always cook a rich and appetizing fish soup.

If you find a thin birch twig, then the smell of smoke from a fire can be added to the dish at home. Just set fire to a birch splinter, and as soon as the ear is ready, put it out right in the pan.

Table: calorie content of the finished first course

Trout ear - a classic recipe

Trout is a noble and tasty fish, from which you can cook a wide variety of dishes. Even novice housewives can cook an ear according to a classic recipe. Rich broth will be complemented by vegetables, and freshness - fragrant greens.

Cooking method:

1. For fish soup, you can use different parts of the fish, but we will take 500 g of fillet. Cut into portions and put them in boiling water, reduce heat and cook for 15 minutes.
2. We clean the onion from the husk, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the ear.
3. Cook the fish soup until the vegetables are fully cooked, serve the finished soup with fresh herbs.

Delicate fish soup with Finnish cream

Traditional Finnish trout soup is cooked in a cast-iron pot and only in the oven. As soon as the dish is ready, Finnish fish soup with trout cream should be infused for a day, and only after that it can be served at the table. As the Finns assure, this cooking method gives the ear a rich taste.

To prepare Finnish soup, you can use not only trout fillets, but also other parts of the carcass. So the head of salmon is large in size and there is enough pulp in it for a rich broth.

Ingredients:

• 200 g trout fillet;
• soup set;
• carrot;
• potatoes (3-4);
• white onion;
• a glass of cream (10%);
• two tablespoons of butter;
• two tablespoons of flour:
• pepper, salt, bay leaf.

Cooking method:

1. First of all, boil the fish broth from the soup set. As soon as the broth boils, remove the foam and cook for 15 minutes.
2. In a pan with olive (vegetable) oil, pass the chopped onions and carrots.
3. Cut the trout fillet into cubes.
4. We take out parts of the fish from the broth, add vegetables and chopped potatoes. Once the potatoes are cooked, add the fillets.
5. Dry the flour in a dry frying pan, then add the butter, after a couple of minutes pour in the cream and a little water. We dip in a frying pan and season the soup with a creamy mixture, add spices, chopped herbs, cover with a lid and cook for another 5 minutes. The soup should languish, but not boil.

From head and tail

Some housewives, when cutting fish, leave only the fillet, and discard the rest of the carcass. But they do not even realize that they can make a delicious rich soup.

Cooking method:

1. We wash the head and tail of the fish, remove the gills from the head, as they give the soup bitterness. We fill the parts with water and put on fire.
2. As soon as the broth boils, remove the foam, reduce the heat and cook for another 30 minutes.
3. Grind onions and carrots, vegetables can be lightly fried in vegetable oil. Potato cut into cubes.
4. As soon as the broth is ready, take out the tail and head, and filter the broth itself from small scales and bones.
5. Add vegetables, spices and cook until the potatoes are fully cooked.
6. We collect the meat from the head and tail, and together with the chopped herbs add 5 minutes before the soup is ready. The ear from the head and tail is ready.

Fish belly ear with millet

In order to thicken the fish soup, many cooks add cereals. We offer a simple recipe for cooking fish soup with millet, but if you wish, you can replace it with rice or pearl barley.

Ingredients:

• trout belly (400-500 g);
• 3-4 potatoes;
• bulb;
• carrot;
• ½ cup millet;
• salt, pepper, herbs.

Cooking method:

1. Pour the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
2. Saute chopped carrots and onions in butter. If desired, you can add two tablespoons of homemade ketchup or chopped tomatoes.
3. We take out the fish from the broth, and lower the prepared potatoes along with salt.
4. We wash the millet, it is better to pour boiling water over it and leave it for a couple of minutes to get rid of bitterness.
5. As soon as the potatoes become soft, pour the millet and cook for 20 minutes.
6. We cut the boiled fish into small pieces and, together with the passivated vegetables, send it to the broth, cook for 5-10 minutes. A few minutes before cooking, add chopped green onions, if necessary, salt and pepper.

recipe with lemon

For many gourmets, trout soup is a favorite fish soup. Preparing fish soup is easy and simple, especially since ready-made soup sets for fish dishes are sold in stores. The soup turns out to be tasty, appetizing and rich, but most importantly, do not forget to add lemon to the dish, which will reveal the taste of the fish soup in a special way.

Cooking method:

1. We put the fish in a saucepan, fill it with water and cook for 15 minutes over medium heat.
2. Cut potatoes into small cubes. Cut carrots into quarters or half circles.
3. As soon as the fish is ready, take it out of the broth, and put the carrots, onions and potatoes in the pan, cook until tender.
4. Cut the trout into pieces and, together with the spices, put it in the broth with vegetables, cook for 3-5 minutes.
5. Pour the finished soup on plates and add a slice of lemon.

Cooking like a king

Trout fish soup is also called "Royal fish soup". The secret of cooking this dish is that several types of fish are used in the recipe. And it doesn’t matter what fish you add to the soup, the main thing is that the ratio is 1: 1, only then the taste will turn out to be simply amazing. For satiety in the ear, you can add cereals: rice, millet or barley.

Ingredients:

• 300 g trout fillet;
• 300 g sturgeon fillet;
• bulb;
• three potatoes;
• carrot;
• spices, parsley.

Cooking method:

1. Cut the sturgeon and trout fillet into large pieces.
2. Peel the vegetables and chop finely.
3. We put vegetables, salt in boiling water and cook them until half cooked.
4. Add fish pieces and cook for another 20 minutes.

Cooking method:

1. We turn on the slow cooker in the "Baking" or "Frying" mode, add a little vegetable oil, chopped onions, carrots to the bowl, and fry the vegetables for 10 minutes.
2. Then we put pieces of fish, diced potatoes, bay leaves, spices and pour cold water. Set the mode "Soup" or "Stew" for an hour. Serve the finished fish soup with chopped fresh herbs.