Since Soviet times, many people remember that in the field of public catering there is such a concept as "fish day" and by tradition it fell on every Thursday. But why wait for this day to cook delicious trout soup?! In addition, such a first course is not only tasty, but also healthy, because a lot has already been written about the properties of red fish, and trout in particular.
For this recipe, those parts of the fish that are traditionally part of the soup set are perfect: the head, bones and fins. Add in the tail, which always has a sufficient amount of meat, and you get a very rich soup with the addition of fish meat.
Ingredients:
Bouillon:
- Trout (head, bones, fins, tail) - 600 g
- Water - 2.5 l
- Bulb onion - 1 pc.
- Carrots (large) - 1/2 pc.
- Salt to taste
- Black pepper (peas) - to taste
- Bay leaf - 1 pc.
- Greens (stems) - to taste
Soup:
- Broth - 2 l
- Carrots (large) - ½ pc.
- Bulb onion - 1 pc.
- Tomato paste - 2 tsp
- Bay leaf - 2 pcs.
- Black pepper (ground) - to taste
- Paprika (ground) - to taste
- Salt to taste
- Potatoes - 500 g
- Greens (fresh) - to taste
Step by step recipe:
Prepare food. The frozen soup set does not need to be thawed.
Take the amount of potatoes depending on the desired thickness of the soup. If the carrots are large, one piece will be enough for both broth and soup. Take 2 small root crops.
Place the trout pieces in a saucepan of suitable size and cover with cold water. Put on fire and bring to a boil, skimming off the resulting foam.
Then add the rest of the stock. Bring to a boil again, continuing to remove the foam.
Boil the broth on a low boil for 30 minutes. Then remove the ponytail and cook the head and fins for about 20 more minutes. Strain the finished broth.
While the broth is cooking, prepare the vegetables for the soup: finely chop the onion, grate the carrots on a coarse grater, cut the potatoes into small cubes.
It is very convenient to cook the soup in a deep saucepan. Heat vegetable oil in it and add prepared onions and carrots. Saute vegetables over low heat until soft and pleasant golden brown (about 5-7 minutes), stirring constantly.
Add potatoes and tomato paste to this. Stir, add spices (do not add salt yet).
About spices: it can be not only black pepper and paprika, but also allspice or a mixture of peppers.
Pour in the strained broth. Its amount depends on the desired thickness of the soup.
Bring to a boil, reduce heat and cook, covering the saucepan with a lid, until vegetables are fully cooked (about 20-25 minutes).
Remove the meat from the ponytail and add it to the nearly finished soup along with half the chopped greens. Taste the dish with salt, salt if necessary. Stir and remove the saucepan from heat.
Let the trout soup steep for 10-15 minutes, then serve by pouring it into portioned bowls and sprinkling with the remaining fresh herbs.
The fish soup turned out to be rich thanks to the head and fins, thick - due to vegetables. However, if you wish, you can reduce the amount of potatoes and add a little rice.
There was a lot of soup. Store the cooled dish in the refrigerator for 2-3 days, reheating as needed.
Bon Appetit!
Like, comment, share in social networks,subscribe to our channelis the best reward for us!
Good health and culinary inspiration :)