Trout fish soup with millet

Trout soup with millet turns out rich, satisfying and incredibly appetizing. Be sure to cook it to appreciate its taste.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Head and tail 600-700 g
• Onions 2 pieces
• Carrots 2-3 pieces
• Water 2 500 ml
• Potatoes 3-4 pieces
• Millet 70-80 g
• Lavrushka 1 sheet
• Salt 1 tbsp. a spoon
• Black peppercorns 8-10 pieces
• Trout steaks or fillets 450 g
• Greens to taste

Cooking method

• Place the head and tail of the fish, whole onions and carrots in a saucepan. Fill with water at room temperature. Bring to a boil, remove the foam and simmer over low heat for about 40-50 minutes.

  Other fish trimmings can be used as well.

• Cut the potatoes into medium pieces, the onions a little smaller. Grate the carrots on a coarse grater or also cut into small pieces.

• Strain the broth, bring to a boil again and add prepared vegetables, millet, lavrushka, salt and peppercorns to it. Cook for another 15 minutes.

  The head and tail can be cooled, removed from the pulp and added to the ear.

instagram viewer

• If using fillet, cut it into medium pieces, leave the steaks whole. Add fish to soup. Cook everything together for about 5-10 minutes more.

  The smaller the pieces of fish, the faster they will be cooked.

• Pour chopped herbs into a saucepan a few minutes before cooking.

• Before serving, leave the ear to infuse under the lid for 10-15 minutes.

4.2122