Trout head soup recipe. Trout soup: recipe

Trout fish soup is a delicious and the healthiest soup, because it turns out aromatic and rich. Especially, the fish soup turns out delicious if you cook it in nature, right next to a pond. But most importantly, it is prepared quickly and simply, without the use of complex ingredients. And of course, another factor that will seriously affect the taste of fish soup is culinary skills. Without them, you can hardly cook anything tasty.

To begin with, you should stock up on both basic and auxiliary ingredients. Naturally, the main ingredient is trout. To do this you need:

Half a kilo of trout, fresh.
Half a kilo of fresh potatoes.
One onion.
Bay leaf – 2-3 pieces.
One medium sized carrot.
Parsley – 6-8 stalks, with basil.
Pinch table salt and a little ground black pepper.

Step-by-step preparation:

The trout is cut, cleaned and washed under running water.
The dressed fish is cut into pieces and placed on a plate.
Take a medium-sized saucepan, pour water into it and put it on the fire.
When the water boils, add trout pieces to the pan and boil for 20 minutes.
The fire is turned off, the fish is removed from the water, and the water is passed through a sieve.
After this, the strained broth is poured into a saucepan and put on fire.
Peel, wash, cut into cubes potatoes, as well as carrots (cut into slices).
The onion is simply peeled and placed entirely in the broth.
Carrots and potatoes, prepared in advance, are also added here.
The dish is cooked until the vegetables are ready (10 minutes).
The fish is removed from the dish and deboned, after which it is returned to the broth.
Bay leaf, salt and pepper are added to the soup.
The dish is cooked for another 3-5 minutes, after which greens (parsley and basil) are added.
After this, turn off the fire and leave the soup to brew.

Delicious recipes

Some housewives, when cutting fish such as trout, throw away the head, tail and fins, without thinking about what tasty dish it might work out of them.

What does that require:

Three heads and three tails of trout.
Two potatoes.
One onion.
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 bay leaves.

Cooking method:

Water is poured into the pan, placed on the fire and brought to a boil.
Take potatoes, peel them, wash them and cut them into 1 cm cubes.
Take the pepper, cut it and get rid of the seeds, and then cut it into strips.
Take an onion, peel it, wash it and chop it up (optional).
All prepared vegetables are sent to the pan, with the addition of salt, pepper and allspice. All this should be cooked until done.
While the vegetables are cooking, prepare the heads and tails. They are cleaned and then washed well.
The prepared heads and tails are sent to the pan with the vegetables and butter is added.
While the fish is boiling, take the carrots, peel them, wash them and grate them. 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 fish soup, 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 soup “Finnish style”

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

0.5 kg trout.
4 things. potatoes.
3 onions.
40 grams butter.
Partial glass of cream.
Allspice – 5 peas.
Carnations – 2 pieces.
Bay leaves - 3 pieces.
Garlic - one clove.
Parsley is not a big bunch.
Vegetable oil.

Cooking technology:

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

Trout soup with rice

What you need to stock up on:

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

How to cook:

Take a suitable container, fill it with water and put it on the fire.
Rice grains are taken, washed and placed in boiling water.
At the same time, the vegetables are cooked. The carrots are peeled, washed and cut into large strips. The onion is also peeled and cut into cubes. After this, the carrots and onions are sent to a boiling container.
The same thing is done with potatoes.
Trout meat is cut into small pieces. After 10 minutes, fish pieces, pepper, salt and bay leaf are added to the pan. The fish soup should be cooked until done.
Take a chicken egg, break it and place its contents 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 this, it should cook for another 3 minutes.
After this time, the fire is turned off, and the soup is infused for about 30-40 minutes.

Trout soup with millet

The dish is prepared from the following ingredients:

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

Technological preparation processes:

The vessel with water is placed on the 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.
Take a carrot, peel it, wash it and chop it into rings, after which it is fried in a frying pan for 5-7 minutes.
The onion is also peeled, washed, chopped and added to the carrots. Everything is fried for another 5 minutes, then tomatoes or ketchup are added.
Remove pieces of fish from the dish using a slotted spoon.
Take the potatoes, peel them, wash them, cut them and place them in the broth, where they cook for about 15 minutes.
Millet is taken, washed and poured with boiling water so that the bitterness disappears.
After this, the millet can be poured into the broth and cooked for about 20 minutes.
The fish pieces are returned to the broth.
The dish is salted with the addition bay leaf and greenery. The fish soup continues to cook for another 5 minutes.
After this, the fire is turned off, and the soup is left to infuse for 10 minutes.

Trout soup with tomatoes

Cooking the dish requires the following ingredients:

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

How to prepare:

The container with water is placed on the fire and the water is brought to a boil.
Trout fillet is cut into portions.
The potatoes are peeled, washed and chopped into strips.
The onion is peeled and cut into cubes.
The tomatoes are washed and chopped into squares.
Potatoes and 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 this, bay leaf and black pepper are added to the dish, after which the fire is turned off.
The fish soup is seasoned with herbs and left to brew for 30 minutes.

Trout soup with pearl barley

What you need to prepare:

Take half a kilo of trout. The head, tail and ridge will go.
Plus, you need to add 300 grams of trout fillet.
Three potatoes.
A third of a glass of pearl barley.
Two carrots.
One onion.
A little salt and black pepper.
A few stems of dill and parsley.
Bay leaves - a couple of pieces.
Vegetable oil.

Cooking method:

Place a bowl of water on the fire and bring to a boil.
The head, tail and ridge are placed in boiling water with the addition of salt and black pepper.
Take a carrot and cut it into strips, after which it is added to the bowl with the fish.
All this boils for 15 minutes, after which the fish and carrots are taken out of the broth.
Add pearl barley to the broth and cook until done.
Take the potatoes, peel them, wash them and chop them into cubes.
The trout meat is cut into the same cubes.
Potatoes and fish go into the dish.
The carrots and onions are peeled, after which they are placed in a frying pan with vegetable oil and fried until golden brown.
Add fried onions and carrots to the dish, add a bay leaf, and cook the fish soup for another 10 minutes.
When the soup is ready, it is seasoned with herbs, closed with a lid and left for up to half an hour.

The following ingredients will be required:

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 ground black pepper.

Cooking steps:

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

Classic trout soup

What products are needed:

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

Technological stages of preparation:

The water in the dish is sent to the fire.
Potatoes are chopped into cubes.
The carrots are chopped into circles.
The onion is also chopped.

What ingredients are needed:

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

How to cook:

The trout fillet is cut into pieces, then placed in a bowl with water, salted and cooked until tender.
The cooked fish pieces are removed from 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 cooked for 15 minutes.
Onions and carrots are chopped and fried in a frying pan with the addition of olive oil.
The roast is added to the soup and cooked for 5 minutes.
The tomatoes are crushed and poured into the soup along with pieces of fish. All this is cooked again for 10 minutes.
After this, cream is poured into the soup, a bay leaf is added and again the whole thing is cooked for 10 minutes.
The finished soup is seasoned with herbs and infused for half an hour.
The fish is removed, and potatoes and carrots are placed in the broth.
The fish is removed from the bones and chopped.
After the vegetables are cooked, they are placed in a blender and blended until pureed.
Finally, all ingredients are mixed in a container, along with the fish, cream is poured in, pepper is added and mixed thoroughly.

Trout soup is both a tasty and very healthy dish.

It is believed that red fish soup surpasses all first courses in terms of nutritional properties. Vegetable soups rich in fiber, but cannot boast of the presence of so many microelements. In addition, the classic trout fish soup will definitely not leave fish lovers indifferent, thanks to its wonderful aroma and taste.

The key to the success of any fish soup is proper preparation broth. To do this, place the prepared carrot-onion mixture in a saucepan and lightly fry. Add fish or any of its parts except giblets and gills. Next comes seasonings and salt. All this is poured with water, after which it is boiled for about 20 minutes. The broth is passed through a sieve and the actual preparation of the fish soup begins.

Finnish soup with cream

Since half of Finland is washed by the sea, there is no doubt that the population knows a lot about cooking fish soup.

To prepare Finnish soup at home you will need:

fish fillet – 400 g;
three medium potatoes;
cream – 200 ml;
onion – 1 pc.;
carrots – 1 pc.;
a bunch of greenery;
pepper, salt - to taste.

The process of preparing fish soup consists of several steps:

First, you should cut the fish and cut into portions.
Chop the potatoes coarsely and cook in prepared broth or salted water.
Saute the grated carrots and onion cubes in butter.
Then add fish to the potatoes, fry and after 5 minutes - cream.
Remove from heat and let stand for a few minutes (5-10).

Vegetables are first placed in the plates, then fish, then poured with broth and sprinkled with chopped herbs. Onion You can replace leek and cream with milk.

Another Finnish fish soup recipe contains tomatoes in addition to cream. For this you need to add 2 tomatoes to the previous layout. They are cut into small cubes and added to the frying when the carrots become soft. Everything else is the same as in the previous recipe.

Another interesting way boil trout soup with cream - this is a puree soup. For this you will need to take:

fish - 0.5 kg;
potatoes – 2 pcs.;
carrots – 1 pc.;
cream – 150 ml;
salt and pepper - to taste.

The fish is cut into pieces, then boiled in salted water. The finished trout is taken out, and diced vegetables are added to the broth. While they are boiling, the fish is freed from the bones. Then mix all the ingredients, add warm cream, pepper and grind with a blender. When serving, the finished puree soup is sprinkled with herbs. You can also decorate it with lemon plastic.

Trout soup with pearl barley

For this recipe you will need:

trout carcass - 500 g;
potatoes – 3 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
pearl barley – 1/3 cup;
bay leaf – 1-2 pcs.;
stems of dill and parsley - 3 pcs.;
sunflower oil - 1 dessert spoon.
salt, pepper - to taste.

Preparation:

free from scales, head, tail, fins, entrails and rinse. The spine is then removed.
Place the head, tail, ridge, coarsely chopped onion, and carrots into the pan. Fill with water, salt, pepper and put on fire.
After 15 minutes, filter the broth and add pearl barley to it.
Cut the carrots into strips and lightly sauté in oil.
The peeled potatoes are cut randomly and when the grain is almost ready, they are dropped into the pan along with frying.
Trout is cut into portions. 10 minutes before the potatoes are ready, they are sent to the soup, bay leaves and green stems are added.
Let it brew for 15 minutes.

When serving, sprinkle with herbs.

Classic ear from G tin and tail

The recipe is very good when parts of valuable fish remain after cooking in another way, for example, salting or baking in the oven.

If you have several heads or tails, soup can be made from them. In addition, you will need the following products:

2-3 potatoes;
bulb;
1 carrot;
Bay leaf;
half a bunch of green onions;
2 peppercorns;
1 tsp. salt.

The heads are freed from the gills and washed well together with the tails. Fill with water, add half a carrot, an onion, salt and spices, then set to cook. After 15 minutes, all parts of the fish are removed and the fish soup is filtered. Add slices of the remaining half of carrots and potato cubes to it. 2 minutes before readiness, the selected pieces of trout, bay leaf, and finely chopped green onions are placed in the fish soup.

Rainbow trout soup on the fire

Any dish cooked on hot coals is always different unique taste and an alluring aroma. River rainbow trout soup is no exception.

For cooking, take freshly caught or chilled fish, preferably two. Besides:

3 liters of water;
several potatoes;
onions – 2 pcs.;
carrots – 2 pcs.;
bay leaves – 2 pcs.;
pepper – 4 peas;
salt - to taste.

When the flames over the fire begin to subside, and the coals are able to give off heat for 30-40 minutes, begin to prepare the fish soup. To do this, hang a pot of water over the smoldering coals. Salt, pepper, whole onions, large potato and carrot slices are put in there. While they are being prepared, the fish is cleaned, gutted, gills removed, washed and cut into large pieces. Since it takes about 15 minutes to cook the trout, it is dipped into the broth along with the bay leaf.

If desired, you can first cook the broth from the fish trimmings. Then take them out, and then cook them in the manner described above. But in field conditions, extra effort is not welcome, so the simpler the better.

Fish soup in a slow cooker

When serving, it is advisable to sprinkle the dish with dried or fresh dill.

To prepare fish soup in a slow cooker you will need:

head, tail or ridge of fish – 500-600 g;
potatoes – 2-3 pcs.;
a couple of small carrots;
medium onion – 2 pcs.;
greens – 1 small bunch;
rice - 2 tbsp. l.;
salt, pepper, bay leaves - to taste.

Remove the fish from scales, gills, entrails, and rinse. Cut into small pieces and place in a multicooker bowl. Add chopped potatoes, carrot slices, whole onions, tied greens, spices, rice and 2-2.5 l warm water. Set the time for 1.5 hours in the “Soup” mode. After the specified time, remove the fish, onions and herbs. Remove the bones from the trout and return it, discard the rest.

When cooking fish soup over a fire, you can dip a smoking firebrand into the finished soup. The aroma of fresh charcoal will add even more charm to the dish. But it’s better not to use vodka in trout ear, as it can add bitterness to the ear and ruin everything.

Instead of pearl barley, you can use rice or millet. These grains go equally well with fish soups.

Step 1: Clean and prepare the fish.

To prepare trout fish soup, you can use either fresh or frozen fish. If you use the second option, then you must first defrost it, then clean it and rinse it thoroughly. If you want to cook broth from fresh fish, then you must first of all clean it properly. At the very beginning, the trout is cleaned of scales using a kitchen knife. Next, we cut off the head and very carefully rip open the belly. We take out the giblets and gills. After this, the fish is thoroughly washed in running water. Cut it into several pieces and put it in a pan with water, along with the fish head. Place the pan on medium heat and cook for 20 minutes.

Step 2: Cook the fish soup.

After the fish broth is ready, you need to remove the trout pieces into a bowl with a slotted spoon, and strain the liquid itself through a fine sieve or cheesecloth. After which we put the fish broth back on the fire. Potatoes and carrots need to be peeled and cut into cubes and circles, respectively. Place chopped vegetables into boiling broth and kiss purified onion. Cook the mixture until the ingredients become soft.

Step 3: Serve trout soup.

Boiled trout meat must be divided into small parts, removing all the bones from it. When the vegetables are cooked in the broth, add the fish to the pan. You also need to add washed bay leaves, salt and pepper the soup to taste. Finely chop the greens and pour them into the pan. Cover the ear with a lid and cook it like this for 2-3 minutes. Then turn off the fire and leave the dish for about 30 minutes. Fish soup can be served. Most often, the soup is eaten with sour cream or mustard.

Bon appetit!

In order to prepare such fish soup, it is not necessary to use all the fish. The dish can be prepared from the tail, fins and head. Thus, from the leftover trout, which you often throw away, you can prepare an appetizing and rich soup. To make the first dish more satisfying, you can add a little rice or wheat cereal

To saturate the taste of trout fish soup, you can add a few peeled tomatoes. To do this, just scald them with boiling water. Add the tomatoes whole to the boiling broth without cutting them.

Trout soup is tender, rich, and has a moderate fat content. Its excellent taste characteristics will not leave any connoisseur indifferent. fish dishes. You can prepare hot dishes in various variations, which will allow you to enjoy a new taste every time.

How to cook trout soup

If you decide to make trout soup, recipes for a simple and tasty dish can be found further in the proposed selection. Each of the described variations has both individual characteristics and general principles preparations.

Initially, the parts of the fish carcass to be used are prepared, cleaned, and rinsed.
Boil fish broth, adding whole vegetables, spices, and filter.
River trout soup can be supplemented with millet, rice, pearl barley or simply potatoes, vegetables, cream or cheese.

Classic trout soup - recipe

Trout soup, the recipe for which will be presented first, best suits classical variation. For a rich rich broth, along with steaks, use the head and tail of the fish, which is boiled in water for 30 minutes, and then removed from the pan and proceed to the subsequent stages of cooking.

Ingredients:

trout – 600 g;
water – 2.5 l;
potatoes – 4 pcs.;
carrots and onions – 2 pcs.;
dill – 1 bunch;
bay leaf – 3 pcs.;
peppercorns – 10 pcs.;
salt pepper.

Preparation

Cook the fish broth, adding the head, tail, laurel, peppercorns, one carrot and a whole onion.
Remove fish bones, head, tail, carrots, onions, and strain the broth.
Let the broth boil again, throw in chopped potatoes, chopped remaining carrots and onions, pieces of fish without skin and bones, and dill.
After 15 minutes of cooking over moderate heat, the trout soup will be ready.

Finnish trout soup with cream

Finnish fish soup made from trout fillet is prepared with the addition of cream, which perfectly complements the overall flavor palette, creating a dish that is harmonious in all respects. Its delicate, velvety taste will surprise and delight every taster. From the specified quantity of products, 6 servings can be prepared in 1 hour.

Ingredients:

trout fillet – 400 g;
head, tail, fins;
water – 2.5 l;
cream - 200 ml;
potatoes – 4 pcs.;
carrots and onions – 1 pc.;
parsley – 1 bunch;
bay leaf – 2 pcs.;

Preparation

Broth is made from fish waste, adding spices, onions and carrots.
Strain the broth, return to the heat, add potatoes and trout fillet slices, season the dish and cook for 15 minutes.
Pour in the cream, heat to a boil, throw in the parsley.
After 10 minutes, the trout soup with cream will infuse and be ready to serve.

Trout head ear

If you only have fish trimmings left after registration: heads, tails, fins, you can use them for preparation delicious fish soup. Fish soup from the head and tail of trout will be no less tasty than the traditional one and will fit perfectly into the lunch menu. To prepare a hot meal for 4 people you need to spend 45 minutes.

Ingredients:

trout heads – 600 g;
water – 2.5 l;
potatoes – 3 pcs.;
dill – 1 bunch;
bay leaf – 2 pcs.;
garlic – 2 cloves;
butter – 30 g;
salt, black and allspice.

Preparation

Boil the heads for 30 minutes, strain the broth.
Add potato, carrot and onion cubes to the broth, bell pepper, seasonings, a slice of butter and cook for 15 minutes.
Throw in dill and garlic.
After 10 minutes, the trout head soup will be infused and ready for tasting.

Rainbow trout soup - recipe

Rainbow trout soup is prepared simply and does not require individual approach. If you have a whole fish, you need to divide it into small portions. The broth is initially cooked from the head and tail, and the steaks are added along with the vegetable components at the next stage of preparation.

Ingredients:

rainbow trout – 1 pc.;
potatoes – 4 pcs.;
carrots, onions - 1 pc.;
bay leaf – 2 pcs.;
butter – 30 g;
salt, black and red pepper.

Preparation

Boil the head and tail for 30 minutes, strain the broth and return to the pan.
After boiling, add potatoes, carrots and onions, fish slices, bay leaves, pepper to the broth, and add salt to the dish.
Next, the trout fish soup is cooked for 15 minutes, seasoned with herbs and served.

Cheese soup with trout

Having prepared the first dish for lunch, you can do without the second one, so the dish will turn out to be satisfying and nutritious. If necessary, cherry tomatoes can be replaced with regular tomatoes, and the cheese can be grated or cut into small pieces to make it bloom faster. In an hour you can feed four people with delicious food.

Ingredients:

trout – 600 g;
potatoes – 4 pcs.;
carrots, onions, bell peppers - 1 pc.;
cherry – 10 pcs.;
thyme - to taste;
dill and parsley - ½ bunch each;
bay leaf – 1 pc.;
processed cheese – 200 g;
salt pepper.

Preparation

The fish is filled with water, onion and bay are added, and cooked for 30-40 minutes.
The broth is filtered and the trout pulp is separated from the bones.
After boiling again, add chopped vegetables to the broth and cook until tender.
Add fish pulp, cheese, tomatoes, thyme, herbs, season the dish and heat until the cheese slices melt.

Cream of trout soup

If you are not impressed with the Finnish trout soup with cream, prepare a hot one next recipe. The most delicate creamy texture of the finished dish will not leave you indifferent. Shrimp added to the soup add a special charm, and paprika in at its best highlights the taste and makes the presentation colorful and impressive.

Ingredients:

trout fillet – 400 g;
potatoes – 300 g;
onion – 1 pc.;
creamy and vegetable oil– 1 tbsp. spoon;
cream – 200 ml;
water – 3 glasses;
lemon juice– 2 teaspoons;
ground paprika - to taste;
peeled shrimp – 15 pcs.;
salt pepper.

Preparation

Sauté onions in a mixture of two types of oils, add potatoes, pour in boiling water and cook the ingredients until the vegetable is ready.
Throw in fish slices and cook for 5 minutes.
Add cream, salt, pepper, lemon juice, heat the dish to a boil and puree with a blender.
When serving, put a few shrimp on a plate, sprinkle the soup with ground paprika and decorate with a slice of lemon.

Trout soup with millet

Often trout soup is supplemented with cereals to add thickness. Below is a hot version with the addition of millet, which can be replaced with rice if desired, wheat cereal or pre-boiled pearl barley until tender. In 30 minutes, a delicious lunch for 6 people will be on your table.

Ingredients:

trout – 600 g;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
millet – 50 g;
vegetable oil – 2 tbsp. spoons;
salt, pepper, bay, herbs.

Preparation

The fish is cut into portions, filled with water and allowed to boil.
Add potatoes, sautéed carrots and onions, and washed millet.
Season the hot dish with salt and pepper, throw in the laurel, and cook for 20 minutes.
When serving, add greenery to the soup.

Trout soup with potatoes

The following trout fish soup recipe involves using a double portion of potatoes, which will result in a more satisfying and thick dish compared to previous variations. The hottest thing will be as rich as possible using a broth that has been pre-cooked from the heads and tails, which must be strained before further use.

Ingredients:

trout – 600 g;
potatoes – 1 kg;
onions and carrots - 1 pc.;
fish broth – 2 l;
salt, pepper, bay, herbs.

Preparation

Potato cubes, carrot slices and chopped onions are placed in the boiling broth.
After 10 minutes, add pieces of fish, salt, pepper, bay leaf, cook for another 10 minutes, season with herbs.

Trout soup in a slow cooker

Any of the trout can be cooked at home using a multicooker. The advantage of such preparation is that the dish is quietly simmered, which will result in an absolutely transparent fish broth. In addition, time savings are obvious - all products are placed in the bowl at the same time.

Give ready soup Cool slightly and serve.

A recipe for rainbow trout fish soup with photos can be found on the Internet. The soup looks beautiful, bright and very appetizing.

As you can already understand, the recipe for rainbow trout fish soup It’s quite simple, but the dish turns out very tasty and appetizing. The main benefit of fish soup is that the main component is fish, which is a source of vitamins and nutrients.

In fact, rainbow trout is a popular member of the salmon family. The fish has a beautiful color, which is why it got its name. From river fish Rainbow trout are distinctive in that they have a longer body and bright stripes. During spawning, the color of the trout's scarlet stripe changes to purple or red. It is noted that this type of fish is not so high in calories, so it can be safely consumed if you are watching your figure. Rainbow trout contains a huge amount of protein, which is also easily absorbed by the body. Fish also contains omega-3 acids, vitamins A, E, D. It is noteworthy that it contains potassium, selenium, zinc, iron, sodium and phosphorus. If you eat trout as often as possible, there is a chance that you will be able to lower cholesterol levels and strengthen blood vessels. Trout helps improve memory and helps avoid aging.

Rainbow trout has recently begun to be used quite often in cooking. It is a universal fish that can be used to prepare soups and main courses. The meat does not contain small bones, so the fish can be cooked whole and eaten without fear that small bones will cause any discomfort. The good thing about trout is that it can be cooked. different ways. You can bake it, fry it, boil it, grill it, steam it, or use it as the main component in making fish soup. Rainbow trout can also be salted, pickled and canned.

Not many people know that trout is also quite often used as an ingredient in salads, appetizers and even baked goods.

It’s not enough to just prepare a trout dish; you must first choose the fish. First of all, pay attention to the gills - they should have a bright burgundy hue. If they are pale, pinkish or gray, then the trout has been lying on the counter for a long time and is not worth taking. The color of a fish's eyes plays an important role. They should be transparent, not cloudy. The fish should have a fishy smell; if it has a pronounced unpleasant odor, then it is spoiled. These tips can be used when choosing any other fish.

If you purchased frozen trout, leave it to thaw in cold running water. This is how the fish will regain the freshness lost during the freezing process. Trout fillets can be separated easily if you use a little trick - lightly beat the fish with the flat side of a knife blade. Run your finger along the ridge, pressing lightly on it. Then grab the “frame” of the bones, carefully peeling them away from the flesh.

Rainbow trout is truly healthy and very delicious fish. If you include it in your diet, you will protect yourself from many diseases. Omega-3 will not allow “toxins” to accumulate in the body, which over time lead to stress. Trout also contains phosphorus, which is responsible for normal brain activity. In general, rainbow trout, like any other fish, is very healthy and should be consumed as often as possible.