One can talk about the taste and benefits of trout for a long time. From this fish prepare a lot of dishes and they all turn out really tasty. One of these dishes includes trout soup: juicy fish, fragrant, rich broth - difficult to resist, and not necessary, because this soup is light and simple to prepare, and there are so many recipes and all of them are varied that you can choose a recipe for preferences is not difficult.
Trout Ear - General Cooking Principles
To begin with, boil the broth, make it out of scaled fish. You can use fillets, fish with a head or only components: heads, a ridge with a small amount of meat, a tail. Cook the trout for 10-20 minutes, add a whole onion, carrots to the broth, if desired. But a lot of spices should not be used in order not to interrupt the taste of the fish itself.
Next, add vegetables and, if used, cereals. Usually, a standard set of potatoes, onions, and carrots is put in a trout soup. Of the latter, you can optionally make frying with the addition of a minimum amount of vegetable oil. Rarely put tomatoes, celery and others. The cream added at the end of cooking will add richness and special taste.
Before serving, trout soup is infused, sprinkled with herbs, seasoned with sour cream, cream or butter.
1. Ear of trout with potatoes
Ingredients:
• 300-400 grams of trout;
• 400 grams of potatoes;
• parsley root;
• onion;
• black pepper;
• allspice;
• a teaspoon of salt;
• half a bunch of green tarragon.
How to cook:
1. The fish is cut and peeled from the husk, washed, cut into small pieces.
2. Onions are peeled and coarsely chopped.
3. Parsley root wash.
4. Purified and gutted trout is poured with 1-1.5 liters of cold water. Add salt, parsley, onions. Cook the ear for 15-18 minutes on low heat.
5. Potatoes are washed, peeled, cut into a small cube. 6. The finished trout are removed from the broth. The broth itself is filtered, getting rid of onions and greens.
7. In the broth add black and allspice, coarsely chopped potatoes. 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
Ingredients:
• 500 grams of trout;
• 1 liter of water;
• onion;
• 4 potatoes;
• 200 milliliters of cream or milk;
• half a tablespoon of flour;
• a teaspoon of salt;
• leek;
• Red pepper;
• dill.
How to cook:
1. Fish is cleaned and the fillets are separated from the bones.
2. Onions are peeled and coarsely cut.
3. Add bones, coarsely chopped onions, salt and black pepper to the water. Cook about 20 minutes.
4. Potatoes are peeled, washed, cut into thin slices.
5. Leek cut into rings.
6. Fish broth is poured into another pan, leaving all the ingredients used for cooking at the bottom.
7. Add boiled leek and potatoes to boiling broth. Cook about 15 minutes.
8. Fish fillet cut into pieces. Add in the ear, cook 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. Ear of trout with celery and tomatoes
Ingredients:
• trout (fillet, belly and bones);
• 3 potatoes;
• carrot;
• celery root;
• one juicy tomato;
• 2 onions;
• salt;
• a mixture of white and black pepper;
• vegetable oil.
How to cook:
1. Prepare broth: fish bones, belly spread in cold water. Boiled water is drained. The fish is re-filled with water and set to boil.
2. Potatoes are washed, peeled and cut into cubes of small sizes.
3. Chop one onion.
4. Celery cut into cubes, carrots - the thinnest straw. Half celery and carrots are left for broth.
5. Onions, the rest of the carrots, as well as celery are fried in vegetable oil over low heat until ready. 6. Carrots and celery root, which were left in advance, are added to the boiling fish broth. Also stack one onion. Cook the ear on low heat.
7. Bones from the fish fillet are removed. Cut fish into cubes of large sizes.
8. Tomato peeled, cut into cubes of large sizes.
9. To the finished passerovka add tomatoes. 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, take out the fish bones, carrots, celery and onions.
13. Send fried vegetables with tomatoes in your ear.
14. Almost ready dish salt, pepper. Add chopped garlic. The soup is ready.
4. Ear of trout, pike perch, shrimp and mussels
Ingredients:
• trout;
• pike perch;
• mussels;
• Tiger chrimp;
• onion;
• some juicy tomatoes;
• 30 grams of wine;
• vegetable oil;
• a teaspoon of tomato paste;
• half a teaspoon of sugar;
• half a clove of garlic;
• sprig of fresh basil;
• salt;
• ground black pepper;
• 250 milliliters of water.
How to cook:
1. Onions peeled, cut into large.
2. Turn on maximum fire. Chopped onion fried in vegetable oil.
3. Tomatoes are washed, cut into large pieces.
4. Pour wine into toasted onions. After evaporation of the alcohol, add the tomatoes. Leave on fire for 2 minutes.
5. Add tomato paste, sugar. Stir.
6. Add all pre-washed and prepared seafood. Stew about 4-5 minutes.
7. Pour in water, covering seafood. Wuhu leave for 10 minutes.
8. Salt, pepper.
9. Add chopped garlic and basil. The soup is ready.
5. Trout fish soup with rice
Ingredients:
• 6 trout steaks;
• 6-7 potatoes;
• onion;
• one carrot;
• 100 grams of rice;
• salt;
• black pepper;
• Bay leaf;
• one egg.
How to cook:
1. Rice washed. Pour into a pot of boiling water.
2. Peel and tinkle carrots.
3. Finely chop the onion.
4. Carrots with onions are added to rice. If desired, vegetables can be pre-sautéed. 5. Peel the potatoes. Cut into straws. Send to the pot for cooking.
6. Peeled trout cut into portions.
7. Shortly before cooking potatoes are placed in a fish pot. Salt and pepper. Add a bay leaf.
8. Beat egg with a little cold water. After boiling broth egg is poured. Cook for three minutes. Soup is removed from heat.
9. Wuhu insist about half an hour. Served to the table.
6. Fish trout soup with cream
Ingredients:
• trout;
• half a kilo of potatoes;
• juicy tomatoes;
• onion;
• fresh carrot;
• 500 milliliters of cream of fat content of 20%;
• fresh greens;
• salt;
• ground black pepper;
• vegetable oil.
How to cook:
1. Washed and cleaned trout fillet cut into small pieces.
2. Potatoes, onions, carrots are washed, cleaned. Onions are very finely cut, carrots are tinder, potatoes are cut into cubes of medium size.
3. Tomato peeled. To facilitate the task, tomatoes are placed in boiling water and then in cold water. Peeled tomatoes cut into small pieces.
4. For cooking, fish soup takes a large pot (the optimal volume is 3 liters). Pour some oil. Fry onion until golden brown in a saucepan.
5. Carrots are added to the onions. Roast until soft.
6. Tomatoes are added to the pan. A little stir fry.
7. Fill with liter of cold water. Heat the water and allow it to boil.
8. Add potato slices, salt to boiling water. Cook about 20 minutes.
9. Lay the chopped trout.
10. Pour in the cream. Cook until potatoes are ready for about 5 minutes.
11. Wuhu fill with fresh greens. Soup is served at the table.
7. Ear of trout with millet
Ingredients:
• two liters of water;
• one large head (or three smaller ones);
• 2 bulbs;
• 2 potatoes;
• salt;
• black pepper; cumin, turmeric, coriander;
• carrot;
• butter;
• 5 Art. l millet;
How to cook.
1. Rinse the head and put it in a pot of water. Bring to a boil, put the peeled, but not cut onion. 2. Cook soup for half an hour, take out the head and onions. The onion is thrown out, the trout is cut.
3. Pour the washed millet, bring to a boil.
4. The second onion and carrot are crushed and passer in butter.
5. Diced potatoes are put into broth, and fry is sent here.
6. Add salt to taste, spices. Bring potatoes up to readiness.
7. Lay the trout, mix. After the next boiling, turn off the gas.
8. Serve trout soup after soup is infused for 10-12 minutes.
9. If desired, you can fill the ear of trout with millet sour cream or rich cream. Dill and parsley will decorate and diversify the dish.
Trout Fish Ear Tips & Tips
• The tastiest ear just comes from fresh, not frozen fish.
• Ear is more satisfying if you add cereals, vegetables.
• To make the soup beautiful, cook the soup over low heat. The broth should languish, not boil and seethe.
• Greens will add new taste and freshness to trout soup.
• Do not digest the trout, long-term heat treatment spoils the taste of red fish.
• To give new taste edges, use not only trout, but also other fish to cook.
• Usually vodka is added to your ear, but you should not use this ingredient when cooking trout soup - it will spoil the taste of the soup.
• From fish fillets you get a diet soup, if you use your head, gills, bones - nourishing.
• Trout fish soup tastes better when cooked in the first broth. A simple transfusion of the broth into another pan will help to get rid of the bones released to the bottom.
