Fish soup

Earlier in our country it was possible to meet the ear precisely from those species of fish that were found in our waters. It turned out this way: what fish caught, this and ate. But to date, fortunately, salmon fish has become fairly affordable, and therefore, it was possible to cook fish soup from trout.

Fish soup

Ingredients:

- two heads of fish and its spine;

- 8 pieces of potatoes;

- 3 bulbs of medium size;

- two carrots;

- 20 grams of butter;

- salt and pepper (choose the amount yourself).

Preparation:

Pour into the pan of a liter of four water and put it on the fire. While the water is boiling, peel the carrots and onions, finely chop everything and fry as usual until golden in butter.

Peel and cut the potatoes into cubes. Put vegetables and trout in boiling water . Cook over low heat until cooked. At the end of cooking, salt and pepper the ear. Before serving, allow the dish to stand for an hour.

Ear of trout with croup

Want to make the fish soup more satisfying? Then add in addition to vegetables and cereals, wheat, for example.

Ingredients:

- 400 grams of trout;

- 400 grams of potatoes;

- one small carrot;

- one small onion;

One third of a glass of wheat cereals;

- 2-3 pieces of bay leaf;

- pepper, salt and greens (quantity choose yourself).

Preparation:

Rinse the fish, fill it with cold water and put the pan on the fire. Bring to a boil and cook another 20 minutes after this. But only on a slow fire and, without forgetting to remove the foam. Then take the trout out of the broth. Strain it and return it again to the fire.

The fish pulled from the broth should be disassembled into small pieces, taking off the skin and removing the bones. Peel onions, carrots and potatoes. The last cut into cubes, carrots - rings, and leave the onion whole.

Put the vegetables in a boiling broth, and when the water boils again add the wheat rump. Boil an ear is necessary until the vegetables are ready. For a small amount of time until the full preparation of the dish, put the fish in the pan, add bay leaf, pepper and salt. At the very end of the cooking, add finely chopped greens. Let the ear of the trout stand for half an hour and you can serve it to the table.

Almost exactly the ear is prepared from trout with the addition of pearl barley. It turns out to be no worse than to taste.

So, pour in a pan of 2.5 liters of water. Put in it 3 tablespoons of pearl barley and a tablespoon of salt. Boil the croup until half-ready. At the same time, cut all the vegetables and fry onions and carrots in vegetable oil. Add the potatoes to the pan, cook for 5 minutes and add the fried carrots and onions.

Slice trout, put it in boiling broth and cook for about 5 minutes. At the end of the preparation season with salt, pepper and add greens.

Fish soup with cream

Quite often in soups from red fish cream is added, it turns out the so-called fish soup in Finnish. Thus, you can get a very rich and nutritious soup with a delicate taste.

Ingredients:

- half a kilogram of trout;

- half a kilogram of potatoes;

- 200 grams of cream;

- 4 onions;

- Pepper, salt, parsley to taste.

Preparation:

Wash and slice trout. Scales at the same time do not need to clean. Peel the potatoes, cut it into cubes. Brush and finely chop the onions. Take a deep pot, put the potatoes on the bottom, then a layer of onions, onions - pieces of trout. Only the fish need to be stacked so that the scales are at the top.

In a separate saucepan, boil the water and fill it with trout and vegetables so that they are completely covered with water. Add salt and pepper. Cook the soup for 15 minutes over medium heat. For a couple of minutes before the end of the cooking, add the cream and bring the fish to a boil.

The ready dish should be infused for 10 minutes, then finely chopped parsley is added and served to the table.

Bon Appetit!