12 trout soups that are very easy and quick to prepare

Vegetable soup with trout

Feel free to add whatever fresh or frozen vegetables you like.

You will need:
500 g trout, 400 g broccoli, 2 potatoes, 1 onion, 1 can of corn, 2 peppers, 3 stalks of celery, herbs, spices.
Preparation:

Bring the trout to a boil, skim off the foam, add spices and a whole onion, and boil for 20 minutes. Cut all the vegetables into cubes and add potatoes and carrots to the boiling broth.

After 10 minutes, add broccoli, pepper and celery, and after another 5-7 – corn, spices and herbs. Bring the soup to a boil, remove from heat and let simmer for a while.

Trout soup with rice

An easy recipe for those who love simple dishes.

You will need:
500 g trout, 60 g rice, 4 potatoes, 1 carrot, 1 onion, spices.
Preparation:

Boil the fish for 20-30 minutes after boiling, remove from the broth and chop. Add potatoes and rice to the boiling broth, and after 10 minutes add lightly fried onions and carrots. When all the ingredients are cooked, return the trout to the pan and season the soup.

Classic step-by-step recipe

Making trout fish soup is as easy as preparing any other fish soup.

Trout 1kg
Potatoes 4pcs
Carrots 2pcs
Onions 2 pcs
Black peppercorns, bay leaves
Dill, parsley
Salt, spices, broth seasonings

Calories: 80 kcal

Proteins: 8.8 g

Fat: 1.2 g

Carbohydrates: 8.6 g

The fish is defrosted, washed, and cleaned of scales and entrails. The eyes and gills are removed, but the tail and head should not be thrown away, but left for the broth.
Place trout with heads and tails in a saucepan, add water and bring to a boil. Drain the water and remove the fish. Add another 2.5 liters of water to the pan. Place the washed fish there and bring to a boil again.
When the water boils, put uncut onions and carrots into it - you just need to wash and peel them. Cook for 40 minutes with bay leaf. You can also add salt here. The broth is filtered, then put back on the fire. Potatoes, cut into cubes or strips, are added there.
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When the potatoes are almost ready, add chopped onions and carrots to the pan. Add the fish (boneless, cut into pieces) to the boiling broth. We time it for 15 minutes.

Soup with trout and mushrooms

If desired, you can add a little grated cheese at the last stage.

You will need:
300 g trout fillet, 200 g potatoes, 100 g carrots, 80 g onions, 150 g mushrooms, 50 g celery, 1 tsp.
starch, spices and herbs. Preparation:

Pour water over the potatoes and let them cook, and during this time fry the onions with carrots, celery and mushrooms. Place the roast in a saucepan and cook everything together until the potatoes are ready.

Season the soup, cut the trout fillet into small pieces and add to the broth. After 5 minutes, pour in the starch diluted in water, sprinkle the soup with herbs, let it boil for another 2 minutes and remove from the heat.

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Classic recipe

Trout soup (recipes that any housewife can prepare simply and deliciously) is a classic one and turns out to be very aromatic.

Even those who don’t like fish at all like it.

What ingredients will you need?

300 g trout fillet, skinless and boneless, cut into pieces 2-3 cm long;
2 onions, diced;
5-6 medium potatoes, cut into pieces;
1 tsp. fennel seeds;
4 cloves garlic, chopped;
0.5 tsp. paprika;
400 g canned tomatoes;
1 liter of water;
fresh juice of 1 orange;
2 tbsp. l. olive oil;
1 tsp. dried thyme;
3 tbsp. l. fresh celery leaves, chopped;
0.25 tbsp. light soy sauce;
sea salt and black pepper.

Step-by-step cooking process

In a medium saucepan, heat the oil over medium heat and fry the onion, garlic, fennel seeds and potatoes for 5 minutes.
Next you need to add paprika and water and mix, then add fish and thyme and boil everything.
Then you need to turn down the heat, cover everything with a lid and cook for about 15-20 minutes.
After this, you need to place the tomatoes in the broth along with the juice from the jar, pour in soy sauce, pepper and salt the broth and cook for another 5 minutes.
Next, add orange juice and celery leaves and cook over low heat for another 2 minutes, then immediately remove from heat.

What can I add?

This soup can be seasoned with rice instead of potatoes, and fresh tomatoes can be added instead of canned ones.

Rules for serving and decoration

Serve trout soup hot with lemon wedges and freshly baked onion bread.

Trout soup with millet

Classic trout fish soup recipe

Cooking time: 125 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 86 kcal/100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish soup with trout is an excellent dish of noble and tasty fish. Cooking according to the classic recipe will not be difficult even for a novice cook. The aromatic fish broth will be complemented by millet cereals and potatoes, and herbs will add color and freshness. Before serving the first one, let it sit for 10-20 minutes. It is better to eat the soup hot, sprinkled with fresh herbs.

Ingredients:

trout fillet – 450-550 g;
potatoes – 265 g;
onions – 2 pcs.;
carrots – 1 medium;
millet – ½ cup;
green onions - a bunch;
dill, parsley - a couple of sprigs each;
ground black pepper – 2 g;
salt - to your taste.

Cooking method:

Cut the fish into small portions, place in boiling water, reduce heat, cook for about 15 minutes, constantly skimming off the foam.
Wash the onion and place it in a saucepan with the peel.
Chop the peeled potatoes into small cubes and add to the fish. Salt, pepper, add millet, cook for 10-15 minutes.
Add chopped vegetables to the soup and cover with a lid. Cook for 5 minutes.
Serve, lightly sprinkled with dill.

Cheese soup with trout

Very soft, with a pleasant creamy texture.

You will need:
600 g trout, 80 g onions, 80 g carrots, 500 g potatoes, spices, 100 g processed cheese, 100 g hard cheese, 1 bunch of greens.
Preparation:

Boil the trout over low heat for half an hour, remove from the pan, let cool and chop. Strain the broth and add finely chopped vegetables to it. Cook over low heat, covered, until the potatoes are fully cooked.

Grate both types of cheese on a coarse grater, add to the soup and cook until the cheese is completely melted. After this, season the dish, return the fish pieces, sprinkle with herbs and remove from heat.

Trout soup with tomatoes

The only thing better than regular trout soup is tomato!

You will need:
300 g trout fillet, 2 tomatoes, 2 potatoes, 1 carrot, 1 onion, 0.5 bunch of cilantro, spices.
Preparation:

Cut the potatoes and carrots into medium-sized pieces, add water and let them cook. During this time, chop and lightly fry the onion, and also put it in the pan.

When the vegetables are almost ready, add the diced tomato, spices and fish pieces. After another 10 minutes, sprinkle the soup with herbs, stir, bring the trout to readiness and remove from the heat.

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How to cook “Trout soup”

Pour water into the pan and send the fish to swim. Bay leaf, spices, salt, pepper and onion too. This thing is cooked for 30 minutes.

The broth is boiling and we don’t stand still, cut the onions with feathers and put them in a frying pan, where there is already olive oil. We cut the potatoes into cubes, and the carrots as standard.

Is the broth cooked? We take the fish out of it.

It is recommended to strain the broth. Through a sieve, of course.

Now add carrots and potatoes to the same broth and cook on medium heat for 10 minutes.

Is the fish cold? It's time to cut it up

Luchka there!

We return the fish to its place - in the pan!

Let it simmer for 3 minutes

Oeeeeeed!

Rate the recipe for trout soup:

average rating: 4.4, total votes: 69

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Trout soup with vermicelli

Instead of noodles, you can use any small pasta or noodles.

You will need:
400 g trout, 40 g celery root, 150 g vermicelli, 1 carrot, 1 pepper, 1 tbsp.
tomato paste, 0.5 bunch of dill, spices. Preparation:

Boil the fish, remove from the pan and chop. Finely chop the celery root and fry it with peppers and carrots. Lastly, add tomato paste and mix well.

Place the vegetables in the boiling broth, and after 5 minutes add the vermicelli. When it's cooked, season the soup, add herbs and return the trout pieces to the pan.

Soup with trout and cabbage

A very delicious recipe for soup with dry white wine.

You will need:
600 g trout, 1 head of cabbage, 2 potatoes, 2 tomatoes, 100 g leeks, 150 ml white wine, 30 g butter, ginger, chili, garlic, spices.
Preparation:

Pour water over the trout, bring to a boil, add wine and simmer for 15 minutes. Remove the fish from the broth and break it into pieces, and add the shredded cabbage and potatoes to the pan.

Finely chop and fry the leek in butter, add garlic, chili and ginger to it. Add grated tomatoes there, simmer lightly, and place the roast in the pan. When all the vegetables are ready, season the soup and add the fish back.

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

Purified water	3 l
Trout heads	2 pcs.
Trout tails	3 pcs.
Young potatoes	4 things.
Bulb onions	1 PC.
Carrot	1 PC.
Millet	55 g
Butter	25-30 g
Fresh parsley	20 g
Allspice	taste
Seasoning for fish	10 g
Bay leaf	3-4 pcs.
Dill seeds	10 pieces.
Table salt	taste

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

Fill the pan with 3 liters of water and place it on medium heat.
We clean all the vegetables, then rinse them thoroughly under running water.
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.
Clean and thoroughly wash 2 fish heads and 3 tails in cold water.
As soon as the liquid in the pan has boiled, add the prepared fish and immediately add table salt to taste.
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.
After about half an hour, remove the pan from the heat and remove the finished fish from the broth.
We leave the offal to cool, and strain the broth through several layers of gauze or a fine sieve.
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.
After boiling again, add chopped onions and carrots.
Take 55 g of millet, rinse it a couple of times, then pour it into the soup being prepared.
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.
Remove the bones and skin from the cooled heads and tails; you can also finely chop the resulting meat.
Pour the prepared fish into the boiling soup and bring it to a boil.
Lastly, add 25-30 g of butter to the soup and mix the mixture.
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.

Bean soup with trout

White beans are a little softer, but red beans make the soup brighter.

You will need:
400 g trout, 150 g canned beans, 100 g green beans, 50 g onions, 1 stalk of celery, 1 carrot, 2 potatoes, spices.
Preparation:

Boil the fish until cooked, remove from the broth, and add the potatoes. Fry the onion, grated carrots and finely chopped celery, and add the frying to the soup.

A couple of minutes before the end of cooking the potatoes, add both types of beans, spices and fish to the soup. Warm everything up a little more and remove from the stove, and then let it brew for a while.

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Trout soup with lentils

Fish and lentils are a slightly unexpected, but very winning combination.

You will need:
500 g trout, 200 g potatoes, 50 g carrots, 50 g onions, 1 stalk of celery, 0.5 pepper, 100 g lentils, spices.
Preparation:

Pour water over the trout and simmer for 20 minutes after boiling. Remove the fish from the broth, divide it into pieces, and bring the broth to a boil again.

Boil the potatoes in it until half cooked, and during this time fry the vegetables cut into small cubes. Place them in the pan along with the lentils, simmer everything together for another 15 minutes, add the fish back, season and remove the soup from the heat.

Trout soup in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 138 kcal/100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To prepare this dish you will need a slow cooker: this useful household appliance will make preparing fish soup easier. As a rule, trout soup in a slow cooker turns out just as amazing as on the stove. Be sure to add spices that will perfectly complement the delicate taste of this valuable fish. Ground coriander, dried dill, caraway seeds, mint, and oregano go well with it.

Ingredients:

trout – 600-750 g;
potatoes – 450-550 g;
carrots – 2 small;
onions – 1 pc.;
greens - a bunch;
allspice – 4 peas;
salt - to taste;
rice – 65 g.

Cooking method:

Wash the fish under water. Clean it, cut off its tail and fins, and gut it.
Peel the potatoes, cut into small pieces, carrots into rings, leave the onions whole.
Place everything in the multicooker bowl. Add spices, chopped herbs, washed rice. Pour in 1.5-2 liters of water, select the “Soup” mode in the menu, set the timer for 40-50 minutes.
Serve the finished fish soup to the table.

Trout soup with eggplant

Another original option to surprise your loved ones!

You will need:
600 g of trout, 2 tomatoes, 200 g of potatoes, 1 eggplant, 2 cloves of garlic, 1 bunch of cilantro, spices.
Preparation:

Pour water over the trout, boil until tender, remove the fish from the pan and divide into pieces. Add the potatoes to the broth and cook for about 20 minutes until soft.

Cut the eggplants and tomatoes into large cubes, fry them together, add a little water and simmer. Place the vegetables in the pan, and after a couple of minutes return the fish, sprinkle the soup with herbs, season with garlic and spices, and turn off the stove.

Soup with trout and cauliflower

An easy, delicious and dietary soup recipe!

You will need:
600 g trout, 70 g celery root, 1 stalk of celery, 2 potatoes, 1 carrot, 3 tbsp.
rice, 0.5 bunch of greens, 150 g cauliflower, 100 g leeks, spices. Preparation:

Boil the trout until tender, remove from the boiling broth and chop. Strain the broth itself, bring it to a boil again, add diced potatoes, carrots and rice into it. After 10 minutes, add the rest of the vegetables, and after another 10 – spices, herbs and fish. Bring the soup to readiness and remove from heat.

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