Trout ear with rice

Fragrant, light, healthy, simple and fast! Trout soup with rice cooks very quickly! Special culinary skills are not required for it - any beginner can cope. You can change the thickness of the soup at your discretion, add different spices and fresh herbs.

Maria

Recipe author

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Composition / ingredients

servings:

Trout (head or fillet)

400

Water

Fig

Potatoes

Carrots

Onion

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 0 % 0 g

Carbohydrates 63 % 5 g

35 kcal

GI: 80 / 20 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook trout soup with rice? Prepare the ingredients. Take filtered or bottled water. You can use not all the trout, but only its head and tails. However, I also put fillets for taste. If necessary, defrost the fish in advance. Wash the vegetables and dry them with napkins. Peel the onion from the husk.
Step 2:
Wash the fish, gut it, if necessary, wash it again. Pour water into a saucepan of suitable sizes, put a trout head and a whole peeled onion in it. Put the pan on medium heat. Bring to a boil and cook for about 30 minutes at a low boil. Remove the foam. Calculate the exact time on your plate.
Step 3:
Peel the carrots. Cut the carrots into strips.
Step 4:
Peel the potatoes. Cut the tubers into large cubes. In general, if you want your ear to have a more classic look, cut the vegetables larger than you usually cut them for soup.
Step 5:
Peel the trout fillet from the skin and bones. Cut the fish into small pieces. You can skip this stage - the ear will be delicious and fragrant and only on some heads.
Step 6:
Remove the trout head and onion from the broth. Strain the broth and return to the fire. Put the chopped potatoes and carrots into the broth.
Step 7:
Cook the fish soup, periodically removing the foam, for about 15 minutes.
Step 8:
Rinse the rice thoroughly. Drain the water.
Step 9:
Add raw rice, salt and pepper to the pan. Mix it up. Cook the soup until the rice is ready, I have it for about 10 minutes. Instead of rice, you can put any other cereal (or even small pasta). Or you can cook without cereals - at your discretion.
Step 10:
Towards the end of cooking, lower the trout fillet into the soup. Cook for about 5 more minutes. Remove the pan with the fish soup from the heat, cover with a lid and let it brew for about 10 minutes.
Step 11:
Pour the prepared and infused fish soup on plates and serve to the table. Enjoy your meal!

Ear of fresh red fish surpasses all first courses in its nutritional properties.
Vegetable borscht and soups cannot boast of the presence of a large number of vitamins and trace elements, even the usefulness of meat broths is inferior to fish broth. And transparent – trout ear according to a classic recipe is a universal food that will appeal to all fish lovers.
Trout fish soup will have a beautiful golden yellow color. It will be moderately fat and satisfying.
Trout meat is the richest source of easily digestible animal protein. The meat of freshwater varieties of this fish has a pinkish color, the color of sea trout meat is approaching red.
In terms of calories, trout is inferior to salmon, which has twice as many calories, while 100 g of trout contains about 88 kcal. However, these figures may vary depending on the method of cooking fish.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".