Fish soup from the head and tail of trout is a very tasty, aromatic, healthy and rich soup that will become a worthy part of any table. The dish turns out special if you prepare it from fresh fish directly on the shore of a reservoir. Preparation requires a short amount of time, simple ingredients and minimal culinary skills.

The first step is to ensure that you have inventory of both the major and ancillary components. The main place, of course, is reserved for trout.

The step-by-step recipe for trout head soup can be described as follows:

Original recipes

Fish soup from trout head is tender, rich, with medium fat content. Its wonderful taste will not leave any lover of fish delicacies indifferent.

Rice lovers can prepare an excellent first course based on it. In addition to the above products, you will also need:

• at least 100 g of rice;
• egg.

Rice cereals are washed well and placed in boiling water. The carrots are cut into thick strips, the onions into small cubes. A little later, chopped potatoes are added to the boiling water.

The fish is divided into small pieces. After about 15 minutes from the start of cooking, put the slices, bay leaf into the pan, season with salt and pepper. Cook until done. The egg is broken and beaten until foam appears, it is poured into the dish and cooked over low heat for no more than three minutes. Turn off the stove and let it brew for 30-45 minutes.

Cereals are added to fish soups to give dishes additional thickness. After reading the recipe for trout fish soup with millet, you can prepare a delicious hot dish at home in just 40 minutes. Additional products you can't do without:

• ½ cup millet;
• fresh tomato or a few tablespoons of tomato paste.

It should be noted that if you use cereal, then add less potatoes to the dish. The carrots are cut into half rings and sautéed in oil for 6-8 minutes. Then add onion to it, fry for another 5 minutes, then season with tomatoes or pasta.

The millet is washed and poured with enough boiling water to remove the bitterness, added to the broth and boiled for 20 minutes. The fish is returned to the broth. Season the dish 5 minutes before the end of cooking and leave to steep for another 10 minutes.

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Thrifty housewives know how to properly use fish heads, fins and tails. These products make rich first courses that you won’t be ashamed to treat to friends and family. And if you used “noble” varieties of fish to prepare dinner, then the leftovers can make a wonderful soup. How to prepare fish soup from the head and tail of trout? You will learn cooking secrets and recipes from our article.

Ukha “Navarystaya”

You will be surprised, but a thick and satisfying soup can be prepared from fish heads and tails. Therefore, do not rush to throw away these healthy products. Better study our recipe carefully and repeat it in your kitchen.

Ingredients:

• Trout heads and tails - three pieces each.
• Onions - one piece.
• Potatoes - 4-5 medium.
• Bay leaf.
• Peppercorns - 10 or 12 pieces.
• Eggs - five pieces.
• Green onions - one bunch.
• Salt - to taste.

From the head and tail of a trout? The recipe for this delicious soup is very simple:

• Pour cold water into the pan and place the dish on the fire. When the water boils, dip the heads and tails into it. Cook the broth for at least half an hour, remembering to periodically remove the foam.
• When the specified time has passed, strain the liquid. Cool the fish pieces and then separate the meat from the bones. Return the pulp to the broth.
• Peel the vegetables, then cut the potatoes into cubes and the onion into half rings. Dip the prepared ingredients into the soup. Add salt, spices and bay leaf.
• Boil the eggs in a separate saucepan, peel them and chop them coarsely (you can just cut them in half)
• When the potatoes are ready, remove the soup from the heat.

Divide the soup into bowls, top each serving with eggs and finely chopped green onions.

Fish soup with rice

What ingredients are needed to make a delicious trout soup? Head and tail! Read the recipe for a hearty and beautiful soup below.

Required products:

• Fish head and tail.
• Two onions.
• One carrot.
• Three tablespoons of rice.
• Five potatoes.
• One bunch of greens.
• Salt, vegetable oil and spices - to taste.

How to prepare fish soup from the head and tail of trout? You will learn the secret of a delicious dish when you read our instructions:

• Rinse the fish pieces thoroughly and place them in the pan. Add a peeled onion, bay leaf and a few peas to them. Fill the food with cold water and place it on the stove. As soon as the broth boils, reduce the heat and simmer for another 20 minutes.
• Remove all ingredients from the pan and strain the liquid.
• Return the pan to the heat and add well-washed rice. When it is half cooked, add the diced potatoes.
• In a frying pan, fry the onion, cut into half rings, and grated carrots. Add to them including coriander, a mixture of peppers, thyme and paprika.
• When the potatoes are ready, put the roast and fish into the pan (the flesh must be separated from the bones).

Salt the fish soup, add spices and finely chopped herbs. When the soup boils, turn off the heat and let the treat stand for a quarter of an hour. After that, pour it into plates and bring it to the table.

Ear soup with millet

For this simple dish you will need:

• Head and tail of a trout.
• 400 grams of potatoes.
• 100 grams of millet.
• One onion.
• Salt and spices.

Recipe of dish:

• Place the chopped potatoes into the hot one.
• After a quarter of an hour, place the millet, washed under running water, into the pan.
• Lastly, add finely chopped onion, salt and spices to the ear.

The finished soup should be allowed to brew for half an hour.

Trout soup “Head and tail”. Recipe with photo

Thrifty housewives can prepare delicious soup without any special economic costs. For this dish you will need:

• The tail and head of the fish are medium in size.
• Bulb.
• Carrot.
• Three or four potatoes.
• Half a glass of 20% cream.
• Two liters of water.
• Two bay leaves.
• Dill.
• Allspice.

The fish soup from the head and tail of trout is prepared as follows:

• First, process the parts of the fish, rinse them and remove the gills. After that, put them in a saucepan and cover with cold water. Place the dishes on the fire and bring the broth to a boil. Add bay leaves, peeled onion and a few peppercorns to the fish.
• Peel the vegetables, then cut the carrots into cubes and the potatoes into cubes.
• After half an hour, strain the broth, disassemble the head and tail. Return the meat to the pan and add the prepared vegetables.
• When the soup is ready, pour warm cream into it.

Pour the fish soup and sprinkle each serving with chopped dill.

Creamy fish soup in Finnish style

Cooking fish soup from fish fillets in these times of crisis is not very profitable. However, there is a great way out! You can prepare a delicious Finnish soup from a minimum amount of ingredients and in a fairly short time.

Ingredients:

• Bay leaf.
• Garlic to taste.
• Greenery.
• One carrot.
• One onion.
• Head and tail of a medium sized trout.
• Bell pepper.
• Potato.
• Processed cheese - one piece per liter of broth.

How to prepare fish soup from the head and tail of trout in the Finnish style? Read the recipe below:

• Process and boil the fish in cold water.
• Half an hour after boiling, remove the head and tail.
• Add chopped potatoes, chopped onions, bell pepper strips, chopped garlic and black pepper to the broth.
• Add spices and fish meat.
• Dissolve the processed cheese in a small amount of broth or water, and then add the mixture to the broth.

Garnish each serving with fresh herbs before serving. If desired, you can add a slice of lemon or a little lemon juice to each plate.

A simple recipe for fish soup from the head and tail of trout

Fragrant will definitely find fans in your family. Even if your family doesn’t like fish soup too much, they will definitely like this option.

Required products:

• Two tablespoons of butter.
• Leeks - two pieces.
• Potatoes - one and a half kilograms.
• Tail and head - one piece each.
• Bay leaf.
• Salt, dill and pepper - to taste.
• Water - six glasses.
• Cream - one liter.

• Cook fish broth as described above. Strain it and then separate the trout pieces.
• Take a clean saucepan and place it on the fire. Place butter on the bottom.
• Fry the leek, cut into strips, until soft.
• Pour in the fish broth, add salt and spices to taste.
• Place the potatoes, cut into medium cubes, into the pan, and then the trout pieces. For flavor, add bay leaf and cook the fish soup for five minutes.
• Pour warmed cream, chopped herbs and another spoonful of butter into the soup.

Warm the fish soup over medium heat for a few minutes, and then serve it immediately.

Fish soup in Hungarian

• Trout - tail and head.
• Potatoes - two pieces.
• Bell pepper.
• Tomatoes - two pieces.
• Onion - one piece.
• Tomato paste - one tablespoon.
• Sweet paprika - one teaspoon.
• Hot paprika - a quarter of a teaspoon.
• Egg.
• Bay leaf.
• Ground black pepper - two pinches.
• Dill and parsley - 20 grams.
• Vegetable oil - two tablespoons.
• Salt - a teaspoon.
• Water - three liters.

How to cook Hungarian fish soup:

• Prepare a broth from the head and tail of trout with the addition of bay leaves and black peppercorns, separate the fish pieces.
• Fry the onion until golden brown, then add paprika to it. After a couple of minutes, add peeled and finely chopped tomatoes, as well as tomato paste, into the pan.
• Cut the bell pepper and potatoes into strips. Add the vegetables to the broth and cook for seven or eight minutes.
• Place the fish and sauce in the ear. Season the dish with salt and pepper.

When the soup is ready, beat the egg and pour the mixture in a thin stream into the pan (this step can be omitted). Serve the dish, garnishing it with fresh herbs.

Conclusion

We will be glad if you like the ear from the head and tail of trout. As you can see, this dish requires only the most affordable products. Thanks to our recipes, you can save your family budget by treating your loved ones to a very tasty and satisfying soup.

To prepare a tasty and unusual first course, you don’t have to spend half a day at the stove! Today we will tell you how to make trout head soup in less than an hour, and at the same time it will turn out satisfying, unusually aromatic and, of course, appetizing. Several of our recipes and recommendations will allow you to choose and prepare the first one with ease, so even a novice cook can get down to business.

The soup from trout heads and trimmings turns out to be fatty and rich, but don’t worry about it. All supporters of low-calorie diets need to remember that fish oil is one of the most beneficial. It contains no cholesterol, but is rich in OMEGA-3 fatty acids, which have a positive effect on the functioning of blood vessels and the quality of skin and hair.

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

Trout head ear

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 + -

Making fish soup from trout heads

1. Fill your head with cold water and place it on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the remaining trimmings.

   If there are scraps, good, the broth will be richer. If not, that’s okay too, the soup will turn out a little leaner.

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: dice the potatoes, chop the onions and carrots. The latter can be grated, as you prefer.
4. When the trimmings cook for half an hour after boiling, strain the broth so that there are no seeds or scales left. We lay out the fish to cool, and add vegetables to the fish soup.

   The head, if it is large, can be left to cook until the soup is finished, or it can be caught along with the ridge and fins.

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

   Bon appetit!

Trout head soup with millet

The soup prepared according to this recipe will 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 smaller trout.

• Fill them with cold water and set to cook. If you want the broth to have a richer taste, add 1 peeled onion to the heads after boiling.
• Let the heads simmer for an hour and remove them with a slotted spoon, strain the broth, and put them back on the fire.
• Pour 4-5 tbsp into the broth. washed millet and bring to a boil again.
• Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. Place the potatoes in the broth, and sauté the onions and carrots in butter until golden.
• When the frying is ready, send it to the fish soup, also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the fish soup a beautiful golden hue).

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

Trout soup is ready!

Additional ingredients in trout head soup

• Butter

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

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

• Celery

Celery root is good both fresh and dried.

In the first case, we add literally 1 tsp if we decide to grate it, or a few circles if we 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 simply don’t have this grain on hand, you can safely add rice to the soup.

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

• Cream

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

You can use either 10% or 20% cream. 1-2 tbsp is enough. on a plate.

Now you know how to easily and quickly prepare delicious fish soup from trout heads without spending a lot of time. All ingredients are very simple and can be found in any store.

Try making this soup and treat yourself and your loved ones to an unusual, flavorful first course.

Trout soup is considered a very healthy and tasty first course. This type of fish contains a large amount of useful substances and microelements for the body. Its fish soup turns out to be very tasty, satisfying and rich. It will conquer even gourmets with its taste and aroma.

Basic steps for preparing fish soup

To prepare trout fish soup, you need to follow the instructions, which include a few very simple steps.

1. Preparation of broth. The fish must be properly prepared for it. It should be washed well, cleaned, gills, entrails and fins removed. You should also cook it properly so that it does not boil over and fall into pieces during the cooking process. This will ruin the appearance of the finished dish.
2. Roasted vegetables. In order for the soup to be filled with new notes of taste, vegetables sautéed in oil are added to it. They should be fried one at a time and added to the soup almost at the very end of cooking.
3. Main filler. It is imperative to add potatoes or cereal to the fish soup. This will make the dish satisfying and rich.

After cooking, it is also necessary to use additional ingredients in the form of fresh herbs, sour cream, cream or butter.

Additional products add new notes of taste and aroma to the dish, and also make the broth richer

How long does soup usually take to cook?

Housewives often wonder how long to cook trout. The fish itself does not take long to cook. On average it takes 8 – 16 minutes. Ready seafood meat has a soft structure and does not fall apart when touched (a sign of overcooked fish).

However Cooking time also depends on the size of the carcass. Accordingly, the smaller the pieces, the faster it will cook.

River fish takes an average of 20 minutes to cook, while sea fish takes only 10 minutes.

A classic recipe for trout fish soup can be prepared from the following set:

• 430 – 530 g trout;
• 2.5 – 3 liters of filtered water;
• 360 – 390 g potatoes;
• 120 g carrots;
• 120 – 150 g of onion (onion);
• 1 medium-sized bunch of greens;
• 1 – 2 bay leaves.

The spices you will need are salt and allspice black pepper (5 – 8 peas). If necessary, you can add red ground pepper. It will add spice to a dish prepared according to a classic recipe.

All products and spices should be prepared in advance, this way you can reduce the cooking time by an average of 10 minutes.

1. Prepare the fish for cooking, clean, rinse and cut into pieces.
2. Pour water into a 3-4 liter saucepan and place the fish in it. Place on the burner and let it boil, then cook for about 20 minutes. This will make the broth thicker.
3. At this time, prepare all the vegetables. Wash, peel and cut as you prefer.
4. After the fish has finished cooking, remove it with a slotted spoon and strain the broth through a fine sieve. Then pour it back into the pan.
5. Immediately add potatoes and all other vegetables to the broth. Season and cook for 25 – 35 minutes. Add peppercorns and bay leaves to it.
6. While everything is cooking, separate the meat from the bones, rinse and chop the greens. Add them to the soup and cook for another 4 - 6 minutes. Remove the pan from the burner.

Now the soup should brew, gain flavor and aroma. At this point, the pan should be covered with a lid. After 14 - 17 minutes it can be poured into portioned plates and served.

You can add sour cream, cream or butter to the soup. This will allow the soup to fully develop its flavor.

In order to give the finished dish a slightly sour taste, you should place a slice of lemon in a separate plate.

Cream of trout soup

This soup is perfect for people who adhere to a healthy diet and for children who still have difficulty chewing food.

Cream of trout soup can be prepared from the following set of products:

• 400 – 500 g trout fillet;
• 330 g potatoes;
• 120 g carrots;
• 130 g onions;
• 45 ml sour cream (medium fat) or cream;
• 10 g butter.

The only spices you will need are salt (you can use iodized salt).

If desired, you can add a small amount of chopped dill and parsley to the finished puree soup.

1. Place the water in the pan on the burner, place the trout pieces in it and cook until it boils.
2. Peel the vegetables, rinse and cut into pieces.
3. After the broth boils, add all the vegetables and cook for 30 minutes.
4. 8 - 12 minutes before readiness, add sour cream or cream with a piece of butter to the soup.
5. Remove the pan from the burner and set aside.

Using an immersion blender, puree the soup. If necessary, the fish can be removed from the soup, chopped into small pieces and put back into the cream of broth and vegetables.

If greens are added to the dish, they must be washed, finely chopped and added to the fish soup. Then the soup should stand under the lid for 8 - 12 minutes and gain flavor. This trout soup with cream turns out very tasty.

During preparation, the fillet must be inspected for bones. They should not be in meat, especially if the soup is being prepared for a child.

This trout soup recipe is very filling due to the addition of grains to the dish.

By the way, this fish soup can be prepared with the addition of salmon or rainbow trout.

You can prepare it from the following set of products:

• 4 – 6 trout or salmon steaks;
• 500 g potatoes;
• 150 g onions;
• 150 g carrots;
• 80 – 100 g of rice or millet;
• 1 chicken egg;
• 2 bay leaves.

From the spices you should prepare salt and black pepper (ground) in the required quantity.

You can prepare the dish using the step-by-step recipe.

1. Pour filtered water into a saucepan and place on a burner over medium heat.
2. Rinse the cereal well and put it in water.
3. Prepare the vegetables. Peel, rinse and chop as you prefer. Then put them in a saucepan.
4. Cut the meat into small pieces and add to the broth 12 minutes after the vegetables. Season and cook until all ingredients are fully cooked.
5. Approximately 4 - 8 minutes before readiness, add a raw egg to the pan and stir thoroughly.

After all the manipulations done, the dish is cooked for another 5 minutes and removed from the burner. It should sit for 13 - 16 minutes and gain aroma and taste.

This fish soup is simple to prepare, but it turns out very tasty. Household members will appreciate the taste of this dish. If it is served with sour cream, cream or melted cheese, it acquires new notes of aroma and its taste becomes brighter.

Trout soup with potatoes turns out very rich and thick when some pieces are boiled more than others

Fish soup with cream in the Finnish multicooker

This creamy trout soup can be quickly prepared in a slow cooker.

To cook the dish you will need:

• 450 – 550 g trout;
• 150 g cream;
• 40 g butter;
• 80 – 100 g carrots;
• 120 g of onions or red onions;
• 450 g potatoes;
• 2 – 2.5 liters of filtered water.

You will also need salt and pepper in the required quantity. From greens - fresh dill.

Photos of trout fish soup recipes will allow you to quickly prepare the dish and beautifully decorate it for the holiday table.

1. Place a piece of butter in the multicooker bowl and set the “Frying” mode, food type – “Vegetables”. The cooking time should be set to 10 minutes.
2. Peel the onions and carrots and chop them as you prefer. Then transfer them to the slow cooker and fry a little.
3. Peel and wash the potatoes, then cut into small cubes. Place it in a bowl and fry until the program ends.
4. First boil the water in a saucepan and pour it into the multicooker bowl. Season everything and set the “Stew” mode for 30 minutes.
5. After 10 minutes, place the trout pieces into the bowl and cook with the lid closed.
6. About 5 minutes before the end of the program, pour cream into the ear and add chopped dill. Cook until the program ends.

After turning off the multicooker, leave the soup for 12 - 15 minutes and then pour into plates.

Trout soup with cream will warm your family and friends on cold evenings.

The creamy taste will surprise even the most experienced fish soup lovers.

This fish soup can be cooked not only from trout; salmon is also great for it

Ear from the head and tail of trout

Some housewives, in the process of cutting up sea creatures, cut off the head and tail and throw them away. This should not be done, because these parts make the most delicious fish soup.

To prepare trout head fish soup you will need:

• 3 heads and tails;
• 280 g potatoes;
• 120 g (onion or red) onion;
• 70 g sweet (bell) pepper;
• 120 g carrots;
• 2 cloves of garlic;
• 40 – 55 g butter;
• 5 – 7 peppercorns (allspice);
• 1 small bunch of dill;
• 2 bay leaves.

The spices you will need are salt and ground black pepper. To reveal the aroma, you can add a mixture of crushed peppers.

Trout head soup is easily prepared according to the following instructions.

1. Pour about 2.5 liters of water into a suitable size pan, place it on the burner and boil.
2. Take the potatoes, wash them, peel them and cut them into small cubes of about 1.5 cm.
3. Peel, rinse and chop the remaining vegetables. Grind the pepper into strips, the onion into small half rings, grate the carrots on a grater with large or medium meshes.
4. Place potatoes, onions and peppers in boiling water, season and add allspice peas.
5. While the vegetables are simmering in the pan until tender, prepare the heads. Remove the gills and eyes from them. After this, rinse them and tails well in running water.
6. Place everything in the broth and add a piece of butter.
7. Peel the garlic cloves and chop. Mix it with carrots and add to the soup.
8. Rinse the dill and chop finely. Add it to the soup about 13 minutes before the end of cooking.

Fish soup from the head should be served with black bread, garlic and cream

After the soup is cooked, remove the pan from the burner, cover with a lid and let it brew for 9 - 12 minutes.

Trout head soup cooked according to this recipe acquires a special creamy taste thanks to the added oil and a bright aroma from the greens. This fish soup is very tasty and is suitable both for dinner with the family and for treating guests.

The head and tail of the trout make a rich and thick broth. This becomes especially noticeable when the potatoes are slightly boiled.

Fish soup from the trout family turns out to be very tasty. The broth in such dishes is quite rich. When preparing such fish dishes, the maximum amount of all useful elements is preserved. Trout fish soup can please your household or surprise guests.