Source: Diana, AdobeStockHomemade soups are always associated with comfort, and they are also a great way to use up ingredients that might otherwise go to waste. Ukha (fish soup) made from trout heads and tails is exactly that kind of dish. Not a single piece of fish will be wasted, the broth will be very rich, and the cooking process doesn't require any complex skills. Take note of our recipes!
1. Ukha with Trout Head and Tail Broth
Source: AdobeStockA light and accessible recipe with minimal ingredients.
You will need: 1 trout, 3 potatoes, 1/2 carrot, 1 onion, lemon, herbs, salt, bay leaf, black peppercorns, other spices to taste.
Preparation: Clean and separate the trout into head, tail, and flesh. Cover the head and tail with water, bring to a boil, then add half an onion and spices for the broth. Simmer for about 30 minutes, then strain everything and bring to a boil again.
Separately, prepare a sauté of carrots and the remaining onion. Dice the potatoes and add them, the sauté, and the trout fillet to the pot. Cook until done and season the ukha. Serve with a slice of lemon and fresh herbs.
2. Trout Ukha with Vegetables
Source: AdobeStockA great way to slightly diversify the basic recipe.
You will need: 1 trout, 2 potatoes, 1 carrot, 1 onion, 1 tomato, 1 bell pepper, 1 clove garlic, herbs, spices for broth.
Preparation: Clean and cut the trout into thick pieces, cover with water, add spices, bring to a boil, and cook the broth for about half an hour. Then strain the broth and remove the meat from the bones.
Chop and sauté the onion with garlic, arbitrarily cut the remaining vegetables, add everything to the broth, and cook for 15 minutes. Return the trout meat to the pot, cook the ukha for another 10-15 minutes, and sprinkle with herbs at the end.
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3. Creamy Trout Ukha
Source: AdobeStockThis soup is low in calories but very hearty.
You will need: 1 trout, 150-200 ml cream, 1 carrot, 1 onion, 3-4 potatoes, herbs, butter, spices for broth.
Preparation: Clean and fillet the fish, separating the head and tail. Roughly chop half the carrot and onion, and add them to the pot along with the tail, head, and spices for the broth. Bring to a boil and simmer for 20 minutes over low heat.
During this time, chop and sauté the remaining carrot and onion in butter, and dice the potatoes. Strain the broth and return it to the stove.
Add the potatoes and trout fillet to the boiling broth and cook for 10-15 minutes. Then add the sauté with any remaining butter, pour in the cream, bring the ukha to a second boil, sprinkle with herbs, turn off the heat, and let the dish steep for another 15 minutes under the lid.
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4. Ukha with Trout Head and Tail Broth and Millet
Source: AdobeStockAnd as always, a little greenery will greatly enhance the dish!
You will need: 1 trout head and tail, 4 potatoes, 2 onions, 2 carrots, 50 g millet, salt, bay leaf, allspice, and other spices.
Preparation: Place the trout head and tail with the backbone, one onion, one carrot, and all broth spices in a pot, cover with water, bring to a boil, and simmer the broth for 30-40 minutes over low heat. Then strain everything thoroughly and return to the heat.
Dice the potatoes and remaining vegetables, rinse the millet, and add them to the boiling broth. Cook the soup for about 20 minutes until the potatoes and millet are tender.
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5. Trout Ukha with Corn Grits
Source: AdobeStockAnother original ukha recipe if you're looking for variety.
You will need: 1 trout, 200 g potatoes, 100 g carrots, 100 g onions, 4 tbsp corn grits, salt, bay leaf, caraway seeds, black peppercorns, and other spices.
Preparation: Clean, cut into large pieces, then cover the trout along with its head and tail, half an onion, and half a carrot with water. Add salt and spices, bring to a boil, and simmer the broth for 10 minutes over low heat.
After 10 minutes, add the diced potatoes and remaining vegetables, and cook for another 15 minutes. Remove the fish and large broth vegetables from the ukha, add the corn grits, and cook until tender. During this time, remove the meat from the bones and return it to the pot.
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6. Ukha with Trout Head and Tail Broth and Rice
Source: AdobeStockIf you like tomato soups, add a spoonful of tomato paste.
You will need: 1 trout head and tail, 2 onions, 2 carrots, 3 tomatoes, 200 g rice, garlic, celery greens, chili pepper, salt, spices.
Preparation: Cover the trout head and tail with water, bring to a boil, cook for 15 minutes, then add all spices and a roughly chopped onion and carrot. Cook everything for another 15 minutes, strain the broth, and return it to the stove.
Add the rice and cook for 5 minutes, and during this time, chop the remaining onion, carrot, tomatoes, celery, garlic, and chili. Add all ingredients to the soup and cook until the rice is done.