Trout Soup - General Cooking Principles
Trout soup is one of those first courses that combines a wide range of pleasant qualities: rich taste, good taste, delicate aroma and rich broth. Such a dish can be prepared for ordinary meals or served for a festive feast. Trout soups can have the usual liquid or creamy consistency. Almost all the same vegetables that are added to other first courses are perfectly combined with trout: potatoes, carrots, tomatoes, zucchini, cauliflower, tomatoes, celery, broccoli, etc. Mushrooms, cheese and seafood are often added to the trout soup. Do not do without the fragrant spices, seasonings and herbs. You can cook a dish in different ways: some boil fish broth first, remove the meat and boil vegetables in boiling broth, you can also boil the ingredients in water first and put the sliced fillets at the very end. Trout cooks pretty quickly - from 15 to 30 minutes (depending on the size of the cut pieces). Served with fresh greens, a slice of lemon or hot croutons. Especially toasted breads are well combined with fish soups, mashed potatoes.
Trout Soup - Preparing Food and Dishes
Fish fillets are usually cut into small pieces and washed, then the broth is boiled from them. If you use whole fish, you will have to cut off the tail, head and fins. All vegetables, as usual, washed, dried and cleaned and chopped. This also applies to mushrooms with greens. While preparing the broth, you can cook vegetable roasting. You should also take care of the spices used in advance - the trout soup cannot be digested, so all the ingredients should be added on time.
For cooking, you will need a pan, a frying pan (if you need to fry vegetables), a cutting board, a skimmer, a grater, a fish carving knife or a regular sharp knife and a blender (for soups). Trout soup is served in ordinary deep plates, and thick cream soups are poured into deep bowls.
Trout Soup Recipes:
Recipe 1: Trout Soup
Try to cook this delicate and incredibly delicious trout soup. The dish requires a minimum amount of ingredients and is prepared fairly easily. The dish has a soft creamy consistency and is perfect for every day and for a special occasion. Ingredients Required:
- 600 g trout;
- 1 potato;
- 1 small carrot;
- 150 ml of 20% cream;
- Salt, black pepper powder - to taste.
Trout fillet with small pieces and thoroughly wash in cold water. Next, lay out the pieces in a small saucepan and pour water so that it covers the fish a little. We put the pot from the fish on the stove, after boiling we reduce the heat and remove the foam. Trout is cooked until cooked for about 30 minutes. Then we take out the fish and filter the ready broth. Potatoes and carrots clean, wash and cut into large pieces. Boil potatoes with carrots in half of the broth. Cooked meat can be mashed with a fork. Ready vegetables take out and grind blender, then put it back into the pan. Then put the fish in the pan and pour in the cream. You can take a little more amount of cream - you need to look at the consistency. Bring soup with trout to boil. Season to taste with salt and pepper. If the soup is too thick, you can add more fish broth. All thoroughly mixed and mash in a blender. Serve hot soup with a sprig of parsley, a slice of lemon or crispy crackers.
Recipe 2: Trout Soup with Bell Peppers
Such trout soup is a great alternative to meat first courses. A fish soup is prepared from fresh vegetables, fresh herbs and fresh fish, so it turns out very fragrant, rich and tasty.
- Trout fillet - 300 g;
- 5-6 potatoes;
- 1 green bell pepper;
- 1 large carrot;
- 4 fresh tomatoes;
- 3 onions;
- Half a bunch of dill;
- Salt, black pepper powder - to taste;
- Vegetable oil.
Trout fillet cut in small pieces, wash, pour cold water and set to cook. Cooking time will be about 20 minutes. While you can prepare vegetables. Onions and carrots clean, cut into small cubes. From the bell pepper we remove the seeds and the stem, cut the pepper into thin strips. Clean potatoes, wash and cut into thin blocks. From the finished broth we take out the fish, we filter the broth itself and set it on fire. Put potatoes in boiling broth. We make cuts on tomatoes, pour boiling water over and remove the skin. Pulp cut into small cubes. To boiling potatoes lay out tomatoes. Heat vegetable oil in a frying pan and fry onion, pepper and carrot in it. As soon as the potatoes are soft, put the fish pieces into the pan. Give the trout soup to boil, then lay out the vegetables. Grind greens and add to the soup. The soup should boil for a few more minutes, after which the fire can be turned off. Leave the soup to infuse for 15-20 minutes.
Recipe 3: Trout Soup with Olives and Garlic
This savory rich trout soup will appeal to all family members, even those who do not like fish first courses. Such a dish can be safely included in the diet menu, as the soup is very light, useful and easily digestible.
- A pound of trout;
- 2 liters of water;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- Half a lemon;
- 17-20 olives (pitted);
- Fresh greens;
- 3-4 cloves of garlic;
- Ground black pepper;
- Bay leaf;
- 2 fresh tomatoes.
Fish clean, wash, separate the fillets. Cut off the head, tail and fins. Cut fish cut with water and set to boil the broth. We throw Lavrushka into the pan. Periodically remove skimmer foam. Periodically, you can add a little water to the broth turned out transparent. After the foam has ceased to appear, cook the soup for another 10 minutes. Then take out the fish from the broth and continue to cook the soup. Clean the carrots and onions, rub the carrots on a coarse grater, and cut the onion into thin half rings. Half the onions with the carrots are passaged, and the other half is laid out in broth. Add salt to taste. Peel potatoes and cut into strips. Boil the tomatoes, peel and cut into cubes. Putting vegetables in the soup. Cut the olives into thin ringlets, and the lemon into small pieces. As soon as the potatoes are half full, add olives with lemon to the pan. The main thing - do not overdo it with lemon. It is better to drop a few drops in a portion plate. Finely chop the garlic and greens and add to the trout soup at the very end of cooking. After 5 minutes, serve the dish (after it is infused).
Recipe 4: Trout Soup with Mushrooms and Cheese
Delicious multi-ingredient trout soup, which can be prepared for a large family dinner, dinner or other special occasion. The dish includes trout, vegetables, champignons, 2 types of cheese (melted and hard) and greens with spices.
- 250 g trout fillet;
- 200 g potatoes;
- 100 g of carrots and champignons;
- 80 g onions;
- 150 g melted cheese;
- 100 g hard grated cheese;
- 1 bay leaf;
- 2 tsp. dried celery leaves;
- By 2 tbsp. l crushed basil and dill;
- 20 g butter;
- Starch - 1 tsp;
- A mixture of peppers - to taste.
Vegetables are cleaned, washed and cut together with mushrooms of approximately the same shape. Pour into a saucepan 5 glasses of water and bring to a boil. Put potatoes in boiling water. Melt butter in a frying pan and fry onions, mushrooms and carrots. Spread vegetables with mushrooms to potatoes. Cook all together until the potatoes are ready. Cut the melted cheese and put it into the soup along with grated Cheddar cheese. After the cheese is dissolved, season the soup with pepper, salt and add the dried celery and bay leaf. Fillet cut into small pieces and lay out in the soup. Cook until done. Starch is diluted with a small amount of water and gradually poured into the soup. Then add the greens, basil and turn off the fire after 2 minutes.
Recipe 5: Trout Soup with Cauliflower
Delicious and healthy soup of trout, which is prepared from fish fillets, vegetables, rice and greens. The dish is rich, fragrant and suitable for everyday or holiday dinners.
- 600 g trout;
- 100 g leeks;
- 70 g of celery root;
- 2 potatoes;
- 150 g of cauliflower;
- Seasoning for fish - 1 tsp;
- 2 liters of water;
- 1 carrot;
- 2 tbsp. l olive oil;
- 3 tbsp. l rice;
- 2 bay leaves;
- Sea salt to taste.
Trout cut into pieces, wash and boil the broth. After boiling, reduce the heat and remove the foam, cook the fish for about 30 minutes. Leek cut into rings, clean the carrots and cut into small circles. Celery finely cut. Leek, carrots and celery fry in a small amount of olive oil. Potatoes clean and cut into cubes. Strain the broth, bring to a boil and lay out, first of all, potatoes. Then passaged vegetables are sent to the pan. Rice as it should be washed and put in boiling broth. We sort the cauliflower into florets, rinse and cut into several pieces. Put cauliflower in the soup and cook for 15 minutes. Cut the trout fillet into slices and place in the soup as soon as all the vegetables are cooked. Salt the soup to taste, add bay leaf and seasoning for fish. Cook the trout soup for another 15 minutes and turn off the fire. Chop parsley with dill and serve it with a ready dish.
Trout soup - secrets and tips from the best chefs
Trout cooks quite quickly - it is not recommended to digest fish. Boil the broth to a very slow fire - the smaller the broth will boil, the more transparent it will turn out. Trout has a delicate delicate flavor, so be careful when seasoning. Salt, black pepper or a mixture of peppers, lemon juice, herbs and special seasoning with fish are best suited.