How to cook trout soup and fish soup: a classic recipe, from the head and tail, with cream and cereals

Reviews (3)

5

Prepared by: Vladimir Bratikov

02/27/2017 Cooking time: 50 min

Trout head soup is a great-tasting first dish with a delicate aroma that will not leave anyone indifferent. Cooking such a budget fish soup is quite simple, and eating it is tasty and healthy.

With whole potatoes

There is another variation of preparing fish soup with millet. In this case, we maintain the amount of ingredients. After boiling the tail and head in the broth with the addition of onions and spices for an hour, we take out the fish, strain the broth and add the cereal. After boiling, prepare the remaining ingredients. There is no need to mash the potatoes in this recipe.

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With soy sauce

Fish soup becomes richer thanks to millet. Therefore, there are many ways to prepare fish soup with this grain. This recipe adds ingredients that enhance the already flavorful parts of the red fish. KBJU: 124 kcal/11.1g/3.1g/13g.

What do you need:

• fish parts – 0.45 kg;
• onion – 70 grams;
• potatoes – 0.3 kg;
• carrots – 70 grams;
• soy sauce – 50 g;
• thyme – 3 grams;
• vodka – 40 g;
• peppercorns;
• Bay leaf;
• millet – 80 grams;
• spices.

Tip: The gills from the head must be removed, as they impart a bitter taste.

What to do:

1. Fill the head and tail with water, a little more than two liters.
2. Cut the onion into two halves and add to the broth after boiling.
3. Also add carrots, bay leaves and peppercorns cut in half to the pan.
4. Reduce heat and cook for 30 minutes.
5. Rinse the cereal, pour boiling water over it, and drain in a colander.
6. After half an hour of cooking, remove the fish, separate the meat from the bones and return it to the broth.
7. Cut potatoes and boiled carrots into cubes.
8. Add millet and cook until potatoes are ready.
9. Five minutes before it’s ready, pour soy sauce mixed with vodka into the fish soup.

Some chefs do not recommend adding a strong drink directly to red fish soup, as alcohol can dull the aroma and taste. Vodka is usually added to soups made from river or lake fish.

Tip: Don’t neglect pouring boiling water over the millet. It helps remove the inherent bitterness of cereals.

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Trout soup with millet

It will give it richness and satiety.

Ingredients:

• • trout – 400 gr.;
• • potatoes – 350 gr.;
• • millet – 100 gr.;
• • bulb – large;
• • carrot – large;
• • Bay leaf;
• • peppercorns – 4 peas;
• • salt;
• • green onions – a bunch;
• • homemade ketchup/tomato paste/chopped tomato – 2 tbsp.

Preparation:

1. After pouring water (2 liters required), turn on the heat and wait for it to boil. Place peppercorns there, then pre-washed fish. Cook this for 20 minutes, skimming off the foam with a slotted spoon.
2. Cut the carrots (after peeling them initially) into thin half rings. Fry it for 5 minutes using butter (instead of sunflower oil). Chop the onion and add it to the carrots, fry them together for 5 minutes. At the end add ketchup (crushed tomato/paste).
3. Remove the finished fish and all the peas.
4. Peel the potatoes, wash them and cut them as desired. Dip it into the broth, cook slowly until tender (about half an hour).
5. Rinse the millet and pour boiling water over it, let it brew. Then carefully drain the water and add the millet to the cooked potatoes. Wait another 25 minutes.
6. Cut the finished trout, dividing it into small identical pieces.
7. Mash the potatoes with a masher without removing them. Add the fried ingredients (onion + carrots), fish and cook together for 5 minutes. Add salt if necessary.

Chop the green onions separately and, after waiting for readiness, decorate with them.

With added rice

In Mediterranean countries, it is customary to serve spicy trout head soup. Instead of traditional millet, it is seasoned with rice. KBJU: 31.65 kcal/4.21g/0.48g/2.58g.

What do you need:

• trout head – 0.4 kg;
• onion – 45 g;
• potatoes – 300 grams;
• carrots – 40 g;
• ground coriander – 5 grams;
• bell pepper – 150 g;
• rice – 80 grams;
• chili pepper, ground – 2.5 grams;
• oil, ground paprika.

What to do:

1. Cut the onion into rings and the carrots into thin strips.
2. Pour oil into a pan and lightly fry the vegetables in it.
3. Add chopped bell pepper to them.
4. Pour water (about two liters) and cook until boiling.
5. Add the trout head and lightly salt it.
6. After 10 minutes, add washed rice.
7. After another 10 minutes, add the potatoes cut into small cubes.
8. How long to cook? Until the potatoes are ready. Then the spicy ingredients are added.
9. Before switching off, add laurel.

Tip: Regardless of the recipe and ingredients, this soup will be complemented by greens. Parsley and dill go especially well with it.

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How to cook fish soup from trout head

Many people love fish soup for its unique taste and low calorie content. Today we’ll look at a recipe for making fish soup from trout head at home.

Ingredients:

• 1 trout head plus other fish parts if possible;
• 2 small tomatoes;
• 0.5 red pepper;
• 1 small onion;
• 1 medium sized carrot;
• 3 garlic cloves;
• 10 olives;
• 2 mugs of lemon;
• 3 potatoes;
• 3 tbsp. l. olive oil;
• salt and black peppercorns - to taste;
• 2 liters of clean water.

Cooking process step by step:

1. Prepare the head: clean, rinse, removing the gills.
2. Fill with cold water and place on the stove.
3. After waiting for it to boil, remove the foam, add salt and cook the trout for 30 minutes under the lid, and then carefully remove it with a ladle.
4. Cut the potatoes into strips and season the future fish soup with them. Cook for 5 minutes.
5. Chop and fry the onion and carrots in olive oil for 2-3 minutes, place them in a saucepan with the potatoes and boil for a few more minutes.
6. Place tomatoes cut into slices, from which you must first remove the skin, into the soup, then halves of olives, lemon slices and seeded, finely chopped red pepper. Cook everything together for 10 minutes.
7. During this time, disassemble the trout head so that there are no bones left in it. Special kitchen tweezers are well suited for this purpose. Place the selected fish pulp in a saucepan and cook for another 5 minutes.
8. Add finely chopped herbs and garlic to the soup, turn off the gas. Fish soup needs to be simmered thoroughly on the stove, covered, so that the taste of each ingredient is fully revealed. It will be enough to keep the pan on a warm, switched off burner for another 30 minutes.

Both fish soup and fish soup will taste better slightly chilled, rather than straight from the stove. You can serve them with sour cream or make sandwiches from black bread with butter.

With tomatoes

You can cook fish soup with vegetables. Then, this recipe can safely be included in the healthy nutrition section. Nutritional value: 98.5 kcal/9.1g/3.2g/8.3g.

What do you need:

• fish – 0.5 kg;
• tomatoes – 0.1 kg;
• onion – 45 grams;
• carrots – 90 g;
• potatoes – 0.4 kg;
• garlic – 15 g;
• olives – 45 grams;
• lemon – 40 g;
• oil, spices.

What to do:

1. Pour two liters of water into a saucepan for this amount of fish, add the tail, head, and bay leaves.
2. After boiling and removing the foam, cook for another 10 minutes.
3. Chop the onion and carrots. Send half into the broth, sauté the rest.
4. Add thinly sliced ​​potatoes to the broth.
5. Cut the tomatoes into cubes and add to the soup.
6. Finely chop the lemon and olives and add them to the pan. Along with them, add sautéed vegetables, chopped garlic, spices and herbs.

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Vegetable soup with trout

To prepare the summer version of fish soup you will need the following products:

• trout fish – 500 g;
• tomatoes – 2 pcs.;
• onions with carrots - 1 pc.;
• large potatoes – 3-4 pcs.;
• garlic – 3 cloves;
• any greens – 1 bunch;
• olives – from 15 pcs.;
• lemon (small) 1/2 pcs.;
• vegetable oil - 2 tbsp;
• black pepper and salt - to taste.

It is important to follow the cooking order:

1. The trout is washed and cleaned, the head, fins and tail are cut off. For this recipe we will use only fillets.
2. 2 liters of water are poured into the pan. Fish and bay leaves are also immersed here.
3. Be sure to skim off the foam so that the broth comes out clear. After boiling, cook the trout for another 10 minutes and remove from the pan.
4. Onions and carrots are peeled and cut (rubbed). Half of them are sent to the broth, the second is sautéed in a frying pan greased with oil.
5. The potatoes are peeled and cut into strips. After this, tomato cubes are added to the broth.
6. Lemon and olives are cut and also added to the fish soup.
7. The last to go into the pan are the greens with pepper and garlic.

Creamy

The fish soup from the head and tail of trout turns out more tender if you cook it with cream. It doesn’t take long to cook, but the taste will make even those who don’t particularly like it fall in love with the dish. KBJU: 129.1 kcal/9.8g/7.3g/6g.

What do you need:

• tail and head – 0.4 kg;
• 200 grams of 10 percent cream;
• one and a half liters of water;
• potatoes – 0.2 kg;
• onion – 40 grams;
• carrots – 70 grams;
• butter – 30 grams;
• herbs, spices.

How to do:

1. Peel and cut the potatoes into slices.
2. Boil the potatoes until half cooked.
3. Cut the onion into half rings, grate the carrots on a coarse grater.
4. Make a fry out of them.
5. Place the fish in the pan.
6. After 10 minutes, add vegetables.
7. A couple of minutes before the end of cooking, pour in the cream in a thin stream and stirring constantly.

Dill goes well with this dish. You can diversify this recipe by adding tomatoes cut into small cubes.

Tip: Trout goes well with cheese and soup is no exception. It's easy to prepare. The whole process and ingredients are similar to the previous recipe, only after the cream, one hundred grams of grated hard cheese is immediately added to it and wait for it to melt.

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Rich fish soup from the head and tail of trout with cream