Trout soups - proven recipes. How to properly and tasty prepare trout soup.

Home Fish soups

Trout soup will give you real pleasure, since the meat of this fish is very delicate in taste, and it takes literally ten minutes to prepare, regardless of whether you bake or boil the fish. Often in restaurants, trout is baked in the oven and served to customers, pouring the soup or broth on top. It is best to use special herbs and spices for fish. This will give it a rich, vibrant taste.

Sprinkle lemon over fish after cooking. These soups are also served with lime slices, and everyone can sprinkle the fish directly in the soup. This removes the sea odor.

Trout, like many types of fish, contains useful substances such as: fat, protein, vitamin C, thiamine, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, calcium, magnesium, phosphorus, potassium, copper, zinc , manganese, selenium, cholesterol, omega-3 fatty acids, omega-6 fatty acids. Thus, eating fish has a beneficial effect on the entire body.

You can often find cream soups made from trout meat. But in this case, it is best to consume them immediately after cooking, since the beneficial substances quickly evaporate from the fish when it is left in the refrigerator for a long time.

How to make trout soup - 15 varieties

1. Trout soup – classic
2. Trout soup with green peas
3. Trout soup with millet
4. Trout soup with squid
5. Trout soup with rice
6. Trout soup with shrimp
7. Trout soup with mushrooms
8. Nutritious soup for those who follow a healthy diet.
9. Trout soup with beans
10. Trout noodle soup
11. Trout soup with pearl barley
12. Trout soup with mussels
13. Trout soup with walnuts
14. Trout soup with corn
15. Trout soup with olives and black olives

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

Trout soup – classic

It will take 20 minutes of your time.

Ingredients:

• Carrots – 1 pc.
• Trout – 500 gr.
• Onion – 2 pcs.
• Potatoes – 1 pc.
• Tomato – 2 pcs.
• Salt
• Pepper
• Greenery

Preparation:

Chop the onions and carrots into small strips.

Fry the vegetables in vegetable oil directly in the pan.

Chop the trout into slices, remove the bones.

Chop the tomatoes and add to the vegetables.

Stew it out.

Place fish slices into boiling water, add spices and potatoes with 1 carrot.

Cook until done. At the end, pour the vegetables into the soup and simmer for a minute.

Serve with greens.

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, the 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.

Trout soup with squid

Trout meat cooks very quickly, so try not to overcook it.

Sea, dietary soup.

Ingredients:

• Squid – 300 gr.
• Trout – 200 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Salt
• Pepper
• Spices

Preparation:

Pour the diced pieces of fish into the already boiling water.

Peel the potatoes and add to the fish. Cook for about 15 minutes.

Season with salt and pepper.

Cut the squid into rings and add them 3 minutes before the end of cooking.

Serve, garnished with lemon slices and green leaves.

Trout soup with rice

A light, dietary type of soup with rice.

Ingredients:

• Head, tail and fins of trout
• Potatoes – 3 pcs.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Rice – 100 gr.
• Salt
• Pepper
• Greenery

Preparation:

Cook the fish broth, adding salt to taste.

Then at the end of cooking, remove the fish. Let cool.

Strain the broth.

Dip the potatoes into the broth. Cook until done.

Add rice.

Chop carrots and onions into cubes and fry in vegetable oil.

At the very end, pour into the soup along with the fish.

Boil for about 2 minutes.

The soup is ready.

Trout soup - the best recipes for delicious fish soup

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

How to cook trout soup

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

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

Classic trout soup - recipe

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

Ingredients:

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

Preparation

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

Finnish trout soup with cream

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

Ingredients:

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

Preparation

1. Broth is made from fish waste by adding spices, onions and carrots.
2. Strain the broth, return to the heat, add potatoes and trout fillet slices, 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.

Trout head ear

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

Ingredients:

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

Preparation

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

Rainbow trout soup - recipe

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

Ingredients:

• rainbow trout – 1 pc.;
• potatoes – 4 pcs.;
• carrots, onions - 1 pc.;
• dill and parsley - ½ bunch each;
• bay leaf – 2 pcs.;
• butter – 30 g;
• salt, black and red pepper.

Preparation

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

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

Ingredients:

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

Preparation

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

Cream of trout soup

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

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.

Preparation

1. Sauté onions in a mixture of two types of oils, add potatoes, pour in boiling water and cook the ingredients until the vegetable is ready.
2. Throw in fish slices and 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 the soup with ground paprika and decorate with a slice of lemon.

Trout soup with millet

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

Ingredients:

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

Preparation

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

Trout soup with potatoes

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

Ingredients:

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

Preparation

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

Trout soup in a slow cooker

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

Ingredients:

• trout – 700 g;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• greens – 1 bunch;
• rice – 2 tbsp. spoons;
• water – 2.5 l;
• salt, black and allspice, bay, herbs.

Preparation

1. The prepared fish is cut into portions.
2. Peel and cut the potatoes and carrots into cubes, leaving the onions whole.
3. Place the prepared ingredients in a multi-pan, add a whole bunch of greens, washed rice, bay leaves, salt and pepper.
4. Prepare trout soup in a slow cooker in the “Soup” mode for 1 hour.
5. Remove the onions and herbs from the broth, remove the bones from the fish.
6. Serve the fish soup sprinkled with fresh herbs.

Source: https://womanadvice.ru/uha-iz-foreli-luchshie-recepty-vkusnogo-rybnogo-supa

Trout soup with shrimp

A very healthy soup for the human body will fill you with vigor.

Ingredients:

• Shrimp – 400 gr.
• Trout - 500 gr.
• Carrots – 1 pc.
• Potatoes -2 pcs.
• Salt
• Pepper
• Greenery

Preparation:

Chop the fish into slices, remove the bones and place in boiling water.

Cut the potatoes into cubes and add to the soup.

Season with salt and pepper.

Grind the carrots on a coarse grater.

Sprinkle shrimp with lemon.

3 minutes before turning off, add shrimp and carrots to the soup.

Boil for no more than 4 minutes.

Serve, garnished with olives.

Trout soup with mushrooms

You can use any mushrooms for this soup.

Ingredients:

• Mushrooms – 1 jar
• Trout – 500 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.

Preparation:

Place the diced fish into boiling water.

Next, cut the potatoes and add them to the broth.

Grate the carrots, fry in vegetable oil, and add to the soup.

Cook for no more than 15 minutes.

Serve to the table, garnished with greens.

Finnish trout soup

Trout head and tail fish soup recipe

Kitchen equipment: a spacious saucepan with a volume of 3 liters or more, three or four deep bowls, a cutting board, a sharp knife and other cutlery, oven mitts, a piece of gauze, a slotted spoon, towels.

Ingredients

How to choose the right ingredients

• Of course, it is better to purchase a whole carcass, but you can also make an excellent soup from individual parts of the fish. If you decide to cook fish soup from the head and tail or trout fillet, pay close attention to the scales of the offal: it should be clean and undamaged, and there should be no pronounced “fishy” smell. Choose fillets by color; fresh flesh has a pale pink hue.
• Under no circumstances use old, stale millet for cooking . Stale grains can completely ruin the taste of the soup and significantly shorten its shelf life.
• If you don't like using ready-made seasonings, choose an appropriate combination of spices instead of store-bought fish seasoning. Thyme, coriander, garlic, ground nutmeg and mint are ideal for trout .

Step-by-step cooking process

1. Fill the pan with 3 liters of water and place it on medium heat.

2. We clean all the vegetables, then rinse them thoroughly under running water.

3. We cut one carrot into equal cubes or circles, finely chop the onion, and prepare 4 potatoes according to our own preferences - to make the soup look more attractive, you can cut it into strips.

4. Clean and thoroughly wash 2 fish heads and 3 tails in cold water.

5. As soon as the liquid in the pan has boiled, add the prepared fish and immediately add table salt to taste.

6. When signs of re-boiling appear, arm yourself with a slotted spoon and remove the resulting foam from the surface of the broth.
   Did you know? How long to cook trout for soup? If you use tails, heads and frames, it will take about half an hour. It is better to cook a whole carcass for about forty minutes, and ten is enough for fillet.

7. After about half an hour, remove the pan from the heat and remove the finished fish from the broth.

8. We leave the offal to cool, and strain the broth through several layers of gauze or a fine sieve.

9. Place the pan with the broth back on the heat and bring the liquid to a low boil. As soon as the water begins to boil, add the prepared potatoes and stir the soup.

10. After boiling again, add chopped onions and carrots.

11. Take 55 g of millet, rinse it a couple of times, then pour it into the soup being prepared.

12. Mix the mass thoroughly, add all the spices to the broth: 10 pieces of dill seeds, 3-4 bay leaves, 20 g of chopped parsley, 10 g of fish seasoning and a few peas of allspice. Cover the pan with a lid and let the broth simmer for about 10 minutes.

13. Remove the bones and skin from the cooled heads and tails; you can also finely chop the resulting meat.

14. Pour the prepared fish into the boiling soup and bring it to a boil.

15. Lastly, add 25-30 g of butter to the soup and mix the mixture.

16. After 7-10 minutes, the soup can be removed from the stove.

Video recipe for making trout soup

This video shows in detail the process of preparing the most aromatic fish soup from trout.

Trout soup with beans

If you don't have enough time to cook, you can buy canned beans.

Spicy soup will give you energy for the whole day.

Ingredients:

• Trout – 500 gr.
• Beans – 1 can
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Salt
• Pepper
• Spices

Preparation:

Peel the carrots, chop into strips, fry in vegetable oil.

Chop the fish into cubes and place in boiling water, cook for about 10 minutes.

Season with salt and pepper. Add spices to taste.

Chop the tomatoes into cubes.

Drain the juice from the beans and add them to the soup along with the tomatoes, stir.

After 1 minute, add carrots, cook for 2 minutes.

You can serve it with olives and herbs.

Trout soup with mussels

For this soup, use canned mussels.

Ingredients:

• Mussels – 1 jar
• Trout – 500 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Salt
• Pepper
• Greenery
• Sour cream

Preparation:

Place diced potatoes into boiling water.

Next, remove the bones from the fish and cut into slices.

Add to broth.

Season with salt and pepper.

Add spices.

At the very end of cooking, pour the mussels into the soup and cook for about a minute.

Serve with herbs and sour cream.

Classic recipe

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.

Trout soup with walnuts

It is best to place the fish in already boiling water, then you will avoid the formation of foam.

It is best to use already peeled nuts for this soup.

Ingredients:

• Walnuts – 200 gr.
• Trout – 400 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt
• Pepper
• Spices to taste

Preparation:

Cut the fish into slices. Place into boiling water.

Season with salt and pepper.

Chop the potatoes into small cubes and add to the fish.

Chop the onion and carrots into small cubes and fry in enough vegetable oil until golden brown.

Then pour the vegetables into the soup and add the bay leaf.

Cook over low heat until done.

At the end of cooking, add finely chopped greens.

When serving, garnish with walnut pieces on top.

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.

How to cook rainbow trout on the grill

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

Trout soup with corn

Sweetish and incredibly tender soup.

Ingredients:

• Pickled corn – 1 jar
• Trout – 500 gr.
• Onion – 1 pc.
• Potatoes – 1 pc.
• Carrots – 1 pc.
• Salt
• Pepper
• Greenery

Preparation:

Drain the juice from the corn and let it drain.

Chop into trout fillet pieces that are convenient for you.

Place the fish and potatoes into boiling water.

Finely chop the carrots and onions and sauté in vegetable oil.

Add vegetables to the soup, salt, pepper, and season with spices.

1 minute before the end of cooking, add corn to the soup and cook for a minute.

Serve with croutons and greens.