Ear from heads and tails of trout. Trout fish soup - exquisite fish soup

Trout ear is tender, rich, with a moderate fat content. Her excellent taste characteristics will not leave indifferent any connoisseur fish dishes. You can cook hot various variations that will allow you to enjoy a new taste every time.

How to cook trout ear

If you decide to cook 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 cooking.

1. Initially, the used parts of the fish carcass are prepared, cleaned, rinsed.
2. brew fish broth, adding whole vegetables, spices, filter.
3. Ear out river trout can be supplemented with millet, rice, pearl barley or just potatoes, vegetables, cream or cheese.

Classic trout ear - recipe

Trout ear, the recipe of which will be presented first, is as close as possible to classic variation. For a rich rich broth, along with steaks, use the head and tail of the fish, which are 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.

Cooking

1. Fish broth is cooked by adding the head, tail, laurel, peppercorns, one carrot and the whole onion.
2. Fish bones, head, tail, carrots, onions are removed, the broth is filtered.
3. They give the broth to boil again, throw in chopped potatoes, chopped remaining carrots and onions, pieces of fish without skin and bones, dill.
4. After 15 minutes of cooking on moderate heat, the trout ear will be ready.

Finnish trout fish soup with cream

Finnish ear trout fillet is prepared with cream, which perfectly complements the overall taste palette, creating a dish that is harmonious in all respects. Its delicate, velvety taste will surprise and delight every taster. From the specified number of products for 1 hour, you can make 6 servings.

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.;

Cooking

1. Broth is cooked from fish waste, adding spices, onions and carrots.
2. Filter the broth, return to the fire, lay the potatoes, slices of trout fillet, season the dish and cook for 15 minutes.
3. Pour in the cream, heat to a boil, throw in the parsley.
4. After 10 minutes, the trout soup with cream will infuse and be ready to serve.

Ear from the head of a trout

If you only have trimmings from fish left after decorating: heads, tails, fins, they can be used to prepare delicious fish soup. Fish soup from the head and tail of a trout will turn out to be no less tasty than the traditional one and will fit perfectly into lunch menu. To cook hot 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 pepper and allspice.

Cooking

1. Boil the heads for 30 minutes, filter the broth.
2. Potato, carrot and onion cubes, bell peppers, seasonings, a slice of butter are added to the broth and boiled for 15 minutes.
3. Throw dill, garlic.
4. After 10 minutes, the ear from the head of the trout will infuse and be ready for tasting.

Rainbow Trout Soup - Recipe

Rainbow trout ear is prepared elementarily and does not require individual approach. If you have a whole fish, it must be divided into small portions. The broth is initially boiled from the head and tail, and the steaks are added along with the vegetable ingredients in the next stage of cooking.

Ingredients:

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

Cooking

1. Boil the head and tail for 30 minutes, strain the broth and return to the pan.
2. After boiling, put potatoes, carrots and onions, slices of fish, laurel, pepper into the broth, salt the dish.
3. Then their trout ear is boiled for 15 minutes, seasoned with herbs and served.

Cheese soup with trout

Having prepared for lunch for the first, you can do without the second, so the dish will turn out to be hearty and nutritious. If necessary, cherry tomatoes can be replaced with ordinary tomatoes, and the cheese can be grated or cut into small pieces for faster blooming. In an hour you can feed yummy to four people.

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.

Cooking

1. The fish is poured with water, onion, laurel are added, boiled for 30-40 minutes.
2. The broth is filtered, the trout pulp is separated from the bones.
3. After re-boiling put chopped vegetables into the broth and cook until tender.
4. Fish pulp, cheese, tomatoes, thyme, herbs are added, the dish is seasoned and heated until the cheese slices are melted.

Trout cream soup

If the Finnish trout fish soup with cream did not impress you, cook hot next recipe. The most delicate creamy texture of the finished dish will not leave you indifferent. Shrimps added to the soup give a special charm, and paprika in at its best sets off the taste and makes the serving colorful and spectacular.

Ingredients:

• trout fillet - 400 g;
• potatoes - 300 g;
• onion - 1 pc.;
• butter 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.

Cooking

1. Onions are sautéed in a mixture of two types of oils, potatoes are laid, boiling water is poured in and the ingredients are cooked until the vegetable is ready.
2. Throw fish slices, cook for 5 minutes.
3. Add cream, salt, pepper, lemon juice, heat the dish to a boil and puree with a blender.
4. When serving, put a few shrimp on a plate, sprinkle soup ground paprika and garnish with a slice of lemon.

Trout ear with millet

Often, trout soup is supplemented with cereals to add density. The following is a hot version with the addition of millet, which can be replaced with rice if desired, wheat groats or barley pre-boiled until cooked. In 30 minutes you will have delicious lunch for 6 persons

Ingredients:

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

Cooking

1. The fish is cut into portions, poured with water and allowed to boil.
2. Lay potatoes, sautéed carrots and onions, washed millet.
3. Season hot with salt, pepper, throw laurel, boil for 20 minutes.
4. When serving, complement the ear with greens.

Trout soup with potatoes

The following recipe for trout soup involves the use of a double portion of potatoes, which will make it more satisfying and thicker than the previous variations of the dish. The most rich hot will turn out on a broth previously boiled from heads and tails, which must be filtered before further use.

Ingredients:

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

Cooking

1. Potato cubes, carrot slices and chopped onions are placed in boiling broth.
2. After 10 minutes, fish chunks, salt, pepper, laurel are added, boiled for another 10 minutes, seasoned with herbs.

Trout ear in a slow cooker

Any of the trout at home can be sold using a multicooker. The advantage of such cooking is in the quiet languishing of the dish, which will give an absolutely transparent fish broth at the end. In addition, time savings are obvious - all products are placed in the bowl at the same time.

To prepare delicious unusual first dish, it is not 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. To all champions low calorie diets must be remembered that fish fat one of the most helpful. 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 let's start by making our own soup. simple 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. We fill the head cold water and put it 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 for small fire 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. He is especially good at winter time of the year.

For a two-liter pan, we need a head 1 big fish or 3 from 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 previous recipe. We put the potatoes in the broth, and sauté the onions and carrots for butter until golden.
• When the frying is ready, send it to the ear, 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 fresh, and in 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

Add them to the finished soup, in each portion 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 dish.

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

How to cook trout fish soup

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

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

How much to cook trout for fish soup

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

Trout soup recipe

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

Classic trout soup recipe

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

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

Ingredients:

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

Cooking method:

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

Trout fish soup

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

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

Ingredients:

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

Cooking method:

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

Ear from the head of a trout

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

The recipe for trout head soup involves using only one part of the fish. Such a broth will be rich and very fragrant. Budget ear will become good first dish for lunch, and at least necessary products And fast cooking every hostess will love it. The recipe with a photo will become your faithful guide and assistant in making soup.

Ingredients:

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

Cooking method:

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

Trout ear in a slow cooker

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

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

Ingredients:

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

Cooking method:

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

Rainbow trout ear

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

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

Ingredients:

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

Cooking method:

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

Trout ear with millet

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

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

Ingredients:

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

Cooking method:

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

Finnish fish soup recipe with trout

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

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

Ingredients:

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

Cooking method:

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

Trout fish soup recipe with cream

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

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

Ingredients:

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

Cooking method:

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

Trout ear with barley

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

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

Ingredients:

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

Cooking method:

1. 6-8 hours before cooking, pour pearl barley with a glass of cool water.
2. Boil river fish. Drain the broth from the pot, pour clean water. Transfer the fish, put on fire. Add bay leaf, salt.
3. Carrots, finely chop the onion. Cut potatoes into small cubes.
4. Add cereals to the broth, leave to cook for about 15 minutes. Pour in the chopped vegetables. Salt, pepper.
5. Garnish the finished trout soup with herbs.

Salmon and trout ear

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

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

Ingredients:

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

Cooking method:

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

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

Video: ear from the head and tail of a trout

Ear - very useful and tasty dish Russian cuisine. The classic soup recipe is prepared in a large cauldron over a fire from freshly caught fish. However, it is quite possible to cook a wonderful and rich soup at home, even according to Dukan.

Almost any type of fish can be used to cook fish soup. Trout is often used in the Dukan diet. Recipes from it are completely different, but each of them is superior in its own way. Trout ear is rich, but at the same time low-calorie.

Trout ear. Dukan's recipe

To weld real ear from trout, a rich and fragrant fish broth is needed. Its recipe is simple. As well as meat, it must be cooked over low heat, but the cooking time is less (from 1 hour). However, a clean fillet will not work. For fat, bones are needed, and even better heads. It is thanks to them that the broth acquires its richness. So, to cook Dukan's fish soup from river trout, you will need:

• Fish heads - 4 pcs.;
• Fish fillet - 200 g;
• Onion, Bulgarian Bell pepper and carrots - one each;
• Garlic;
• Spices (white pepper and bay leaf);
• Salt;
• Greens (dill);
• Lemon.

1. We clean the heads, remove the gills and wash. Place in a saucepan and fill with water. Add a few slices of lemon, dill stalks, a little white and allspice peppers and a bay leaf. Everything needs to be cooked for a couple of hours. After that, we filter the broth and put it on the stove again.
2. The heads are no longer required, so you can throw them away.
3. All vegetables (except garlic) cut into small cubes and add to the broth. Then add the chopped fillet and squeeze the garlic through the press.
4. After that, it remains to cook until cooked and at the end add chopped greens

Trout ear according to Dukan is ready. As you can see, to cook diet ear, it is not necessary to have a set of expensive products.

Finnish trout fish soup according to Dukan

The classic Finnish fish soup recipe is made with potatoes and cream. But since these products are strictly prohibited according to Dukan, we will replace the cream with milk with a fat content of up to 1%, and we will completely remove the potatoes.

Despite these changes, the dish will still turn out rich and tasty. To prepare the ear, we need:

• Trout - 700 g;
• Turnip onion - 350 g;
• Zero milk - 250 ml;
• fresh parsley;
• Ground and allspice peppers;
• Salt.

1. Cooking the ear according to this recipe is very simple. First you need to clean the fish, then rinse. Cut it into steaks (2 cm thick).
2. Pour the onion into the bottom of the pot. Put the fish on top. Fill everything with boiling water, but so that the water level is a maximum of 1 cm above the fish. We cook for a third of an hour. We add spices.
3. 6-8 minutes before the end, pour out the milk.
4. The dish is ready. It is recommended to insist it for several minutes under a closed lid before serving. Serve with chopped parsley.

If you have a whole fish before cooking, you can first boil the broth on the head and tail, and only after that proceed to cooking full meal. Also, fresh herbs can be replaced with dry ones. However, in this case, it must be added to the trout soup during cooking.

Trout fish soup. Dukan's recipe

This recipe will great start lunch. And despite low calorie, the soup will appeal to many seafood lovers. To prepare it you will need:

• Fresh trout fillet - 300 g;
• Tomatoes - 400 g;
• Onion turnip - 1 head;
• Fresh carrots - 2 medium pieces;
• Milk with fat content up to 1.5% - 500 ml;
• Salt;
• Greenery.

1. Finely chop vegetables (carrots, onions and tomatoes). Wash the trout and cut into large cubes.
2. Put the empty pot on the fire. Fry the onion until half cooked and add the carrots. Fry the tomato last, when the carrots are already soft.
3. Pour everything with cold water (1 l). When the liquid warms up, pour in the milk and cook until tender. At the end we bring to taste. Fragrant trout fish soup according to Dukan is ready.

Trout fish soup with Dukan shrimp

In addition to fish soup, other first courses can be prepared from trout. For example, when adding shrimp, you get great soup with seafood mix. For one liter of water we need:

• Fish fillet - 200 g;
• Shrimps - 150 g;
• Carrots and onions - 100 g each;
• Spices.

1. Boil the washed trout fillet until half cooked and take it out.
2. In the resulting light broth add finely chopped vegetables. A couple of minutes before full cooking, we introduce starch, previously diluted in a small amount of liquid.
3. After that, add peeled shrimp and half-cooked fish. We bring to taste.

Light diet creamy soup with mushrooms and trout. Dukan's recipe

On the Dukan diet, it is not often possible to treat yourself to dishes with a delicate dietary taste, because fatty and high-calorie cream is strictly prohibited for consumption. However, the recipe for this soup includes a light processed cheese, which in the end will give the dish the same creamy taste. In addition, this trout fish soup is prepared with the addition of mushrooms. This will make the dish even more delicious.

So, we need:

• Trout - 200 g (fillet);
• Leek;
• Fresh champignon mushrooms - 200 g;
• Light processed cheese (according to Dukan) - 50 g;
• Greens, spices and salt.

1. Cut the chopped fillet and set to boil.
2. At this time, cut the onion into thin strips, and the mushrooms into slices and fry in a non-stick frying pan or with a little olive oil.
3. IN ready broth with fish, add the fried mixture and grated melted cheese. For convenience, it is recommended to freeze it slightly.

When the cheese is completely dispersed, remove the soup from the heat and insist. After a few minutes, we serve the dish to the table.

You might also be interested in:

ducandieta.ru

Trout ear: health benefits and impeccable taste in one plate. The best trout soup recipes

You can talk about the taste and benefits of trout for a long time. Many dishes are prepared from this fish and they all turn out really tasty. One of these dishes include trout ear: juicy fish, fragrant, rich broth - it’s difficult to resist, and it’s not necessary, because this soup is easy and easy to prepare, and there are so many recipes and they are all varied that you can choose a recipe for your taste preferences won't be difficult.

Trout ear - general principles of cooking

To begin with, the broth is boiled, it is prepared from fish peeled from scales. You can use fillets, fish with a head, or only components: heads, backbone with a small amount meat, tail. Trout is boiled for 10-20 minutes, if desired, a whole head of onion and carrots are added to the broth. But you should not use a lot of spices, so as not to interrupt the taste of the fish itself.

Next, add vegetables and, if used, cereals. Usually put in the ear of trout standard set: potatoes, onions, carrots. Of the latter, you can, if desired, make a fry with the addition minimum quantity vegetable oil. Less commonly put tomatoes, celery and others. Saturation and a special taste will give cream added at the end of cooking.

Before serving, trout soup is insisted, sprinkled with herbs, seasoned with sour cream, cream or butter.

1. Trout ear with potatoes

300-400 grams of trout;

400 grams of potatoes;

a teaspoon of salt;

Half a bunch of tarragon greens.

1. The fish is cut and peeled, washed, cut into small pieces.

2. Onions are peeled and coarsely chopped.

3. Parsley root is washed.

4. Cleaned and gutted trout is poured with 1-1.5 liters cold water. Add salt, parsley, onion. Boil the ear for 15-18 minutes over low heat.

5. Potatoes are washed, peeled, cut into small cubes.

6. The finished trout is removed from the broth. The broth itself is filtered, getting rid of onions and herbs.

7. Black and allspice, coarsely chopped potatoes are added to the broth. The soup is boiled for about 22 minutes at a low boil.

8. At the end, add the trout, mix, remove the pan from the heat.

2. Finnish trout ear

500 grams of trout;

200 milliliters of cream or milk;

Half a tablespoon of flour;

a teaspoon of salt;

1. The fish is cleaned and the fillet is separated from the bones.

2. Onions are peeled and coarsely chopped.

3. Add bones, coarsely chopped onions, salt and black pepper to the water. Boil for about 20 minutes.

4. Potatoes are peeled, washed, cut into thin slices.

5. Cut the leeks into rings.

6. The broth from under the fish is poured into another pan, leaving all the ingredients used for cooking at the bottom.

7. Add chopped leeks and potatoes to the boiling broth. Boil for about 15 minutes.

8. Fish fillets are cut into pieces. Add to the ear, cook for 5-10 minutes.

9. Mix flour with cream or warm milk. Stir until smooth. The mixture is poured into the ear.

10. Cut the washed greens, add to the ear. Ready soup is served hot.

3. Trout ear with celery and tomatoes

Trout (fillets, bellies and bones);

One juicy tomato;

2 onions;

A mixture of white and black pepper;

1. Prepare the broth: fish bones, bellies spread in cold water. Boiled water is drained. The fish is re-filled with water and put on a boil.

2. Potatoes are washed, peeled and cut into small cubes.

3. Chop one onion.

4. Celery is cut into cubes, carrots - into the thinnest straws. Half of the celery and carrots are left for the broth.

5. Onions, the rest of the carrots, and celery are fried in vegetable oil over low heat until cooked.

6. Carrots and celery root, which were left in advance, are added to the boiling fish broth. Also lay one onion. Boil the ear on low heat.

7. The bones from the fish fillet are removed. Cut the fish into large cubes.

8. The tomato is peeled, cut into large cubes.

9. Tomatoes are added to the finished sauteing. Stir, turn off the gas.

10. After 30 minutes, add potatoes to the fish broth.

11. After 5-8 minutes, add the fish fillet.

12. After another 7-8 minutes, fish bones, carrots, celery and onions are taken out.

13. They send fried vegetables with tomatoes into the ear.

14. Almost ready meal salt, pepper. Add minced garlic. The soup is ready.

4. Ear of trout, pike perch, shrimp and mussels

Several juicy tomatoes;

30 grams of wine;

a teaspoon of tomato paste;

Half a teaspoon of sugar;

Half a clove of garlic;

A sprig of fresh basil;

Ground black pepper;

250 milliliters of water.

1. Onions are peeled, cut into large pieces.

2. Turn on the maximum fire. Chopped onions are fried in vegetable oil.

3. Tomatoes are washed, cut into large pieces.

4. Pour wine into the fried onion. After evaporating the alcohol, tomatoes are added. Leave on fire for 2 minutes.

5. Add tomato paste, sugar. Stir.

6. Add all pre-washed and prepared seafood. Simmer for about 4-5 minutes.

7. Pour in water, covering seafood. The ear is left for 10 minutes.

9. Add minced garlic and basil. The soup is ready.

5. Trout ear with rice

6 trout steaks;

100 grams of rice;

1. Rice is washed. Pour into a pot of boiling water.

2. Peel and rub carrots.

3. Finely chop the onion.

4. Carrots with onions are added to rice. If desired, vegetables can be sautéed beforehand.

5. Peel potatoes. Cut into straws. Sent to a cooking pot.

6. Cleaned trout is cut into portioned pieces.

7. Shortly before cooking the potatoes, put the fish in the pan. Salt and pepper. Add bay leaf.

8. Beat the egg with a little cold water. After boiling the broth, pour in the egg. Boil for three minutes. The soup is removed from the fire.

9. Wuhu is insisted for about half an hour. Served at the table.

6. Trout ear with cream

500 milliliters of cream with a fat content of 20%;

Ground black pepper;

1. Washed and cleaned trout fillet is cut into small pieces.

2. Potatoes, onions, carrots are washed and peeled. Onions are cut very finely, carrots are grated, potatoes are cut into medium-sized cubes.

3. Tomatoes are peeled. To facilitate the task, the tomatoes are placed in boiling water, and then in cold water. Peeled tomatoes are cut into small pieces.

4. For cooking fish take large saucepan(optimal volume - 3 liters). Pour some oil. Fry the onion until golden in a saucepan.

5. Add carrots to the onion. Roast until soft.

6. Tomatoes are added to the pan. A little fried.

7. Pour a liter of cold water. Heat the water and let it boil.

8. Add potato slices and salt to boiling water. Boil for about 20 minutes.

9. Stack the chopped trout.

10. Pour in the cream. Cook until potatoes are tender about 5 minutes.

11. Fish soup is seasoned with fresh herbs. Soup is served at the table.

7. Trout ear with millet

One large head (or three small ones);

Black pepper; cumin, turmeric, coriander;

1. The head is rinsed and lowered into a pot of water. Bring to a boil, put a peeled, but not cut onion.

2. Simmer the soup for half an hour, take out the head and onion. The onion is thrown out, the trout is butchered.

3. Pour the washed millet, bring to a boil.

4. The second onion and carrots are crushed and sautéed in butter.

5. Diced potatoes are put into the broth, and the fry is sent here.

6. Add salt and spices to taste. Bring potatoes to readiness.

7. Put the trout, mix. After another boil, turn off the gas.

8. Serve trout soup after the soup has been infused for 10-12 minutes.

9. If desired, you can fill the trout soup with millet with sour cream or heavy cream. Dill and parsley will decorate and diversify the dish.

The most delicious ear is obtained from fresh, not frozen fish.

The ear turns out to be more satisfying if you add cereals and vegetables.

To make the broth beautiful, cook the soup over low heat. The broth should languish, not boil and boil.

Greens will add new trout soup taste qualities and freshness.

Do not overcook trout, long heat treatment spoils the taste of red fish.

To give new taste facets, use not only trout, but also other fish for cooking.

Usually vodka is added to the ear, but you should not use this ingredient when cooking trout fish soup - it will spoil the taste of the soup.

Fish fillet will make diet soup if you use the head, gills, bones - satisfying.

Trout ear turns out tastier if you cook it on the first broth. A simple pouring of the broth into another pan will help get rid of the bones that have dropped to the bottom.

beic.ru

Classic trout ear recipe

Ear from fresh red fish nutritional properties surpasses all first courses.

Vegetable borscht and soups cannot boast of having a large amount of vitamins and microelements, even the usefulness of meat broths is inferior to fish broth. And transparent - trout fish soup according to the classic recipe - a versatile food that will appeal to all fish lovers.

Trout fish soup will have a beautiful golden yellow color. It will be moderately fatty and satisfying.

The ear can become the basis for the jellied red fish jelly. To do this, add 25 grams of instant gelatin and a few cloves of garlic to the hot ear. Fish jelly from red fish is present even in clinical nutrition.

• salmon soup set (in the recipe trout) - 500 gr.
• water - 2 liters
• large carrots - 1 pc.
• onion - 1 pc.
• bay leaves - 3 pcs.
• sweet pea pepper - 5 pcs.
• salt - to taste
• dill

Cooking fish soup from trout according to the classic recipe with a photo:

When the carcass of red fish is cut, the head and tail with adjacent pieces of red flesh remain unclaimed. But from these pieces you can get an excellent rich ear.

Carefully remove the scales, cut out the eyes and gills. In the "wild" marine fish, the gills are fixed very tightly, they have to be cut with a sharp knife.

The trout is washed with double care so that the ear is transparent and put in a saucepan.

Add peeled onion, chopped large pieces carrots, dill sprigs.

They pour water. An abundance of spices is used when cooking fish soup from some low-fat slatted fish; salmon does not need powerful flavoring.

You can throw in a trout ear only a few bay leaves and peas allspice, according to the classic recipe, nothing “heavy” is added. To taste, for additional satiety, potatoes and rice can be added to the trout ear.

The ear is salted and put on medium heat.

A cap of foam appears on the boiled ear. If left, the liquid will lose its transparency. Therefore, all the foam is removed. The fire is set to a minimum, the trout fish soup is boiled for 20 minutes according to the recipe.

You can’t digest the ear, the pulp should have a pleasant density. Boiled soft trout will not taste good. Pieces of fish are laid out on a plate. The broth is filtered, vegetables and spices are thrown away. The pulp is separated from the bones and skin, thrown into the broth.

Serving classic ear in bouillon cups. Instead of bread, you can offer puff pastry with fish or cheese. Suitable and garlic croutons from white bread.

Trout fish soup will have a beautiful golden yellow color. It will be moderately fat and satisfying. Ear can become the basis for jelly aspic. To do this, add 25 grams of instant gelatin and a few cloves of garlic to the hot ear. Fish jelly from red fish is present even in clinical nutrition.

www.woman56.ru

Trout ear



Ukha can be prepared with almost any fish and, more importantly and pleasantly, with almost any fish parts. Everything is used, from the head to the fins. I really liked cooking fish soup with trout ridges - there is plenty of meat left on them, such ridges are inexpensive, and the soup turns out to be rich and tasty.

By the way, it is not necessary to buy trout separately and separate the ridges from the fish - many stores now sell ready-made ridges that can be bought in quantities of several pieces at a fairly inexpensive price. It turns out at the same time tasty and not expensive for the pocket.

So, to prepare the soup you will need the following ingredients.

3. Carrots - 1 medium pc.

4. Onions - 2 medium heads.

5. Bay leaf - 2 pcs.

6. Salt, black pepper - to taste

How to cook trout fish soup, step by step recipe with photos:

Rinse the trout ridges, put in a pot of water. At the same time, put a bay leaf, a peeled whole onion, a little salt and pepper. Optionally, you can add special spices for fish soup or for fish. By the way, fish is cooked very quickly - most often fifteen minutes is enough.



Wash and peel potatoes, onions, carrots.



When the fish is cooked, remove the ridges from the pan.

It is possible to determine that the ridges are cooked not only by taste, but also by the fact that they have floated to the top.

Separate the meat from the ridges and chop. Filter the water with cheesecloth (or a fine sieve) so that the ear is transparent, put the fish meat back into the pan and continue cooking.



Cut potatoes into cubes, pour into a saucepan.



Cut the onion, carrot, pour into the pan.



If desired, in the ear, if it seemed too liquid to you, you can add one of the following - for example, rice or gossamer vermicelli. In this case, you need to wait until the cereal or pasta boiled until done.

As soon as the vegetables are cooked, salt the fish soup, reduce the heat to a minimum and simmer under the lid for another 10-15 minutes. After that, turn off the stove and let it stand for a few more minutes. If desired, at the end of cooking, you can add greens.



Ideally, the ear should turn out to be both not thick and lean, but at the same time rich and satisfying. Some people do not like the taste of fish, reeking of "mud" - in this case, it is recommended to add more spices (for example, black pepper or a special set of spices for fish).

reception-cook.ru

To remember everything

Salmon ear: cooking recipe

Fish soup is usually cooked not from any one type of fish, but from two, at least, and from four, as a maximum. Such an ear is prepared from trout with cream.

Trout is not a simple fish, but extremely tasty and healthy, as Lately relentlessly repeated everywhere by doctors and nutritionists. However, motivation in terms of benefits in the case of trout is not at all necessary, because it is very tasty, and even those who do not really like fish in general love this fish. It is also important that you need to cook trout fish soup on the first broth - it is not filtered before adding potatoes. You have read the recipe. The taste of fish soup is rich and fishy with a pleasant sweetish aftertaste.

Put the butter in a frying pan and fry the vegetables in it until golden brown. The ear should stand for about an hour, it is better to leave it on a hot stove and close the lid for this. We decided to treat our family and baked trout fillets in the oven. Trout is a noble fish and it is a pity to throw away the leftovers. Yes, I read it, but, you see, trout different size and heads are different.

If you stick to the classic version of cooking fish soup, then all vegetables, and even more so fish, are never fried. Ready soup is best served with greens and finely chopped onions. Trout soup should not be included in the diet in the acute stage gastrointestinal diseases, kidney disease and exacerbation of diseases of the cardiovascular system.



Each housewife will have her own answer to the question of how to properly cook fish soup so that it turns out tasty, satisfying and rich. Take advantage of the secrets professional chefs to cook amazing fish soup!



Maria Golovina, a speech pathologist from Kemerovo, decided to move. After all, now you can buy anything and in any quantities. However, each of us has special things - a favorite dress, blouse or skirt, with which we will never part voluntarily. There are many options for preparing Finnish fish soup. This is my version of the Finnish soup recipe. Ukha in Finnish - a recipe for fish soup with cream. Finnish fish soup, the recipe of which necessarily includes leek and dill, is prepared quite simply.



To cook it tasty first dish, you need to know how to cook trout fish soup. There are some secrets on how to cook tasty trout soup. Ukha is considered a traditional Russian dish, which was prepared back in Ancient Rus'. You can cook fish soup from a wide variety of fish, both river and sea.

But salmon ear has always been considered the most delicious. Today, there are many recipes for red fish soup, for example, with the addition of capers, celery, leeks, cream or sour cream. Salmon ear has not only excellent taste, but is also useful diet dish. Vegetables in the ear not only give it the main taste, but are also responsible for the presentation side of this dish, so everything must be cut very carefully.

There is no need to filter such a broth, since it will already have transparent view. But if the ear is not prepared for vegetable broth, and from fish scraps, then the broth must be filtered. The fish is boiled together with vegetables in just a few minutes, because salmon cooks very quickly. Let the ear brew for a few minutes, and you can proceed to serving. Your "tasty" life is exclusively in your hands, so not only cooking, but also serving must be creative.

Pieces of vegetables and fish are laid out in a deep plate, all this is poured with broth and garnished with lemon and dill. Lemon gives the ear an unusual aftertaste, fresh and slightly sour. The fish loves lemon very much, so this combination will also be relevant in the ear. Real fishermen believe that the ear must certainly be with a “smoke”. If you like this taste, then there is one secret. After cooking, you need to set fire to the bay leaf and dip in the pan for a few minutes. The ear will turn out as if it had just been removed from the fire.



The main attribute of any campaign is an ear on a fire. It is difficult to imagine a tourist or a fisherman who would stay overnight without fish soup. Let's try to figure out what an ear is and what is needed for its preparation. From what and how to prepare an ear? A large number of fish available in Russia divides the classic fish soup into several types: white, black, red, triple.



For proper cooking fish soup at the stake conditions you need to follow some rules. Thirdly, it is better not to interfere with the ear, do not dilute it with water, do not add oil and bouillon cubes. rich and delicious ear succeed without outside help. In no case should you put cereal in your ear, otherwise you will get fish soup. You also need quite a bit of vegetables: onions, potatoes and carrots, parsnip root and parsley.

Trout soup video recipe

2. Cook the dish over low heat for about 10 minutes. After that, remove the foam and strain the broth. 4. Boil the ear for another five minutes, then increase the heat and dip the prepared pieces of fish into the broth. The pieces should be quite large, about 5 centimeters wide. 5. Boil the seasoned fish soup over moderate heat for about 15 minutes, without letting the broth boil.

Ukha at home (with potatoes and millet)

Camping by the fire with fish soup will leave vivid memories. Soup is one of the most popular dishes Russian cuisine, known for several centuries. If you like fresh fish, then you will surely like this hot dish, which is served as a first course.

What could be more appetizing and tastier rich soup freshly caught fish? Have you already imagined how delicious it is? Still would! I suggest you take note of this simple and cool recipe without special trouble. Trout head ear is great tasting, with delicate aroma the first dish that will not leave anyone indifferent.

I want to tell you how to cook the royal ear according to old recipe. It is a full-bodied, rich-tasting soup made from two varieties of fish and classic set vegetables for the soup. Treat yourself old dish. Ukha with millet and potatoes is considered a traditional Russian dish.

How to cook an ear on a fire

For a change, I want to suggest that you try to cook a very rich, incredibly fragrant and appetizing fish soup. Such a fish soup will definitely not leave you indifferent, so I recommend it!



The traditional dish of fishermen is, of course, fish soup. It tastes best on the fire. See how to cook salmon fish soup with tomatoes. The ear in our family always goes with a bang. Even more love than soups on meat broth. And all because I know how to cook it correctly and always guess with the amount of spices. I share the recipe. A delicious, rich and very pleasant fish dish that will appeal even to those who have not yet eaten fish soups.

Try it, I'll tell you how to cook trout fish soup at the stake! Delicious, satisfying, simple and flavorful. If you are planning to cook a delicious first course, but do not want it to be on meat broth, then take a closer look at this red fish soup recipe, which turns out to be rich and fragrant.

The classic Russian fish soup is boiled from those fish that give a transparent fat, are distinguished by stickiness, tenderness and "sweetness". The ear is made from red fish: sturgeon, beluga, stellate sturgeon, nelma, salmon. So, we cook the fish soup at home - a simple, but tasty and healthy soup.

Trout - very tasty and at the same time useful 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 the trout meat is very tender and you can lose its exquisite taste.

From what parts of fish is it better to cook fish soup

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 view give parts such 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 noble and delicious fish, from which you can cook the most variety of dishes. Even novice housewives can cook an ear according to a classic recipe. rich broth complement 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. We cook the ear until fully prepared vegetables, serve the finished soup with fresh herbs.

Delicate fish soup with Finnish cream

Traditional Finnish soup trout 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 sweat in a frying pan and season creamy mixture soup, add spices, chopped herbs, cover 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. You can add two tablespoons if you like. 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 we 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. It is easy and simple to prepare an ear, especially since ready-made ones are sold in stores. soup sets for fish dishes. 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 into 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 soup is also called " royal ear". The secret of cooking this dish is that several types of fish are used in the recipe. And it doesn’t matter what kind of 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.
5. Turn off the heat, add greens, cover with a lid and let the soup brew for 15-20 minutes.

Ear in a slow cooker

Today, the process of cooking has become even more accessible, thanks to the appearance of a multicooker in the kitchen. We offer a simple recipe for trout soup.



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.