Trout fish soup can easily become even the main dish of the festive table. This noble fish has a delicate taste and pleasant aroma, and it also does not need to be cooked for a long time. Share 15 delicious recipes!
1. Classic trout ear
A simple recipe with a minimal set of ingredients.
You will need: 2 liters of water, 1 trout, 1 onion, 1 carrot, 300 g of potatoes, half a bunch of herbs, 3 bay leaves, salt to taste.
Preparation: Cut the trout into large pieces and boil with bay leaf and whole onion for 10 minutes. Take out the fish, separate it from the bone and send it back to the pan. Add chopped potatoes, carrots and cook for another 5 minutes. Salt, sprinkle with herbs and turn it off.
2. Trout fish soup with millet
The tomato can be substituted with a tablespoon of tomato paste.
You will need: 2 liters of water, 500 g of trout, 300 g of potatoes, 150 g of millet, 1 tomato, 1 onion, 1 carrot, 3 bay leaves, 2 tsp. salt.
Preparation: Boil the trout with spices for 10 minutes, remove from the broth. Dice the potatoes and half the carrots and put the vegetables in the pot. Chop half of carrots, onion and fry, add chopped tomato and a little water. Stew for 5 minutes and pour into the soup. Separate the trout from the bone and throw in the ear. After 3 minutes, salt and turn off.
3. Finnish trout fish soup
To make the ear rich, simmer it over low heat.
You will need: 2 liters of water, 600 g of trout, 3 potatoes, 1 carrot, 1 leek, 1 onion, 4 bay leaves, 4 peas of black and allspice, 50 ml of vegetable oil, 3 tbsp. cream, 1 tsp. salt, a couple of sprigs of dill.
Preparation: Boil the fish with spices for 12 minutes and take it out. Add whole onions, chopped carrots and potatoes to a saucepan. Fry the chopped leeks until golden brown. Pour the frying in the ear, add the trout that has been disassembled into pieces and boil for 3 minutes. Add cream, salt and dill. Boil, turn off and leave covered for 10 minutes.
4. Fish soup with trout and rice
Chop the trout into large chunks.
You will need: 2 liters of water, 1 trout 300 g of potatoes, 1 carrot, 1 onion, half a glass of rice, 1 bell pepper, 3 bay leaves, 1 tsp. salt, 3 black peppercorns.
Preparation: Pour cold water over the trout, add spices and boil for 15 minutes. Take out the fish and separate it from the bones. Cut the potatoes into cubes and toss them into the pot. Lightly fry the chopped onions, peppers and carrots. Pour the frying into the ear along with the rice. Boil for 5 minutes, add fish. After 4 minutes, salt and turn off.
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5. Ear from the head, tail and back of the trout
Fish fillets can be fried, and from the leftovers you can cook a great fish soup.
You will need: 2 liters of water, 2 trout heads, 1 trout backbone, 1-2 trout tails, 50 g dill stalks, 3 potatoes, 2 carrots, 1 leek, 1 onion, 3 bay leaves, parsley root, 2 tsp. salt.
Preparation: Boil the leftover trout with spices, dill stalks for 15 minutes and take out. Add potato cubes, a whole onion and carrots, cut into large pieces, to the ear. The second carrots are grated and, together with chopped leeks, fry. Take the onion out of the fish soup, add the frying and salt. Boil it all 5 minutes and turn it off.
6. Fish soup with trout and tomatoes
Don't leave bay leaves in your soup for too long, as it can give you bitterness.
You will need: 2.5 liters of water, 700 g of trout, 3 tomatoes, 300 g of potatoes, 2 onions, 1 carrot, 3 bay leaves, a small parsley root, 4 allspice peas, a couple of sprigs of herbs, 1.5 tsp. salt, 3 tbsp. vegetable oil.
Preparation: Boil the fish with spices for 15 minutes, take it out and disassemble it into pieces. Add potato cubes, a whole onion, and quartered tomatoes to the ear. Fry chopped onions and carrots until golden brown and pour into a saucepan. Add the trout and cook for another 3 minutes. Sprinkle with herbs, salt and turn off.
7. Trout fish soup in chicken broth
Just a delicious combination of flavors!
You will need: 2 liters of chicken broth, 1 trout, 300 g of potatoes, 1 carrot, 1 onion, 3 bay leaves, 4 black peppercorns, a couple of parsley sprigs, 1.5 tsp. coarse salt.
Preparation: Toss the spices, whole onion, chopped potatoes and carrots into the boiling broth. Boil vegetables for 3 minutes, add trout. After 15 minutes, salt, add finely chopped herbs and turn off.
8. Fish soup with trout and frozen vegetables
You can use any frozen vegetables.
You will need: 1 trout, 300 g of frozen vegetables, 3 potatoes, 5 sprigs of herbs, 1.5 tsp. salt, ground black pepper, 2 liters of water.
Preparation: Boil the trout in salted water for 15 minutes, take it out and disassemble it into pieces. Throw in the chopped potatoes and frozen vegetables. Boil for 7 minutes, add fish. After 3 minutes, sprinkle with chopped herbs, add salt and turn off.
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9. Trout fish soup with barley
Barley perfectly complements any fish soup.
You will need: 3 liters of water, 700 g of trout, 150 g of pearl barley, 300 g of potatoes, 1 onion, 1 carrot, 2 bay leaves, 3 allspice and black peppercorns each, a pinch of tarragon, 1 tbsp. salt.
Preparation: Soak the barley for 10 hours, and then boil for 15 minutes. Add spices and chunks of trout. After 10 minutes, add the potato cubes. Fry finely chopped onions and carrots in a pan and add to the ear. Boil for 5 minutes, salt and turn off.
10. Trout fish soup with melted cheese
The cheese gives the ear a delicate creamy taste.
You will need: 2.5 liters of water, 1 trout, 2 processed cheese, onion, 1 carrot, 300 g of potatoes, 2 bay leaves, 15 g of salt, ground black pepper.
Preparation: Boil the trout in salted water for 15 minutes, take it out and disassemble it into pieces. Add the diced potatoes. Lightly fry the chopped onions and carrots and pour into the ear. Add cheese, fish, boil for 2 minutes and turn off. Sprinkle the prepared ear with herbs when serving.
11. Trout fish soup with vodka
To make it easier to catch the greens, tie them with a string.
You will need: 1 trout, 50 ml of vodka, 300 g of potatoes, 1 carrot, 2 onions, 20 g of salt, 3 bay leaves, a pinch of tarragon, half a bunch of parsley, 2.5 liters of water.
Preparation: Cut the fish into slices, add whole vegetables, spices and greens. Boil for 15 minutes, take out the onions, herbs and discard. Salt, pour in a thin stream of vodka, stirring constantly. Sprinkle with chopped parsley and remove from heat.
12. Fish soup with trout and mushrooms
The ear for this recipe turns out to be very rich and fragrant.
You will need: 500 g of trout, 300 g of mushrooms, 3 potatoes, 1 carrot, 1 onion, 3 allspice peas, 3 bay leaves, 50 ml of vegetable oil, 5 cherry tomatoes, 1 tbsp. salt, 3 sprigs of herbs, 2.5 liters of water.
Preparation: Trout, whole potatoes and carrot halves boil with spices for 10 minutes. Chop the onion and fry until transparent, add the chopped champignons. After 7 minutes, pour the frying into the ear, add the tomatoes cut in half. Boil all 5 minutes, salt, sprinkle with chopped herbs and turn off.
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13. Fish soup with trout and shrimps
It is best to use large shrimp.
You will need: 2.5 liters of water, 1 trout, 200 g shrimp, 3 potatoes, 1 carrot, onion, 50 g butter, 5 sprigs of herbs, 3 bay leaves, 5 black peppercorns, 1.5 tsp. salt.
Preparation: Boil the trout in spiced water for 10 minutes. Add chopped potatoes and carrots. Chop the onion and fry until golden brown, add the peeled shrimp. After 3 minutes, add the onion and shrimp to the saucepan. Boil for 5 minutes, add finely chopped greens, add salt and turn off.
14. Trout fish soup with pickles
An original ear for true connoisseurs!
You will need: 2 liters of water, 1 trout, 300 g of potatoes, 2 pickles, 1 carrot, 1 onion, 50 ml of vegetable oil, 3 bay leaves, 3 allspice peas, salt to taste.
Preparation: Cut the fish into large pieces, boil for 15 minutes with spices and take out. Pour potato cubes and grated cucumbers into a saucepan. Fry chopped onions and carrots until golden brown and also send them to the ear.Cook for another 3 minutes, add salt, sprinkle with herbs and turn off.
15. Hungarian trout fish soup
You will need white wine for this recipe!
You will need: 1.5 liters of water, 300 g of trout, 100 ml of white wine, 1 bell pepper, half a pod of hot pepper, 1 carrot, 1 onion, 10 g of coarse salt, 3 black peppercorns, a pinch of tarragon.
Preparation: Cut the trout, salt, fields with wine and leave for half an hour. Chop carrots, bell peppers, onions and boil them together with spices for 3 minutes. Add fish, tarragon and cook for another 15 minutes. Serve the fish soup with chopped hot pepper.