Trout fish soup with millet

The soup in broth from the head and tail turns out to be rich, and with the addition of vegetables, cereals and pieces of fish, it is also very satisfying.

Ingredients

• Head and tail 600-700 g
• Onion 2 pieces
• Carrot 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 taste

Directions

1. 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 foam and simmer over low heat for about 40-50 minutes.
2. Other fish trimmings can be used as well.
3. Cut the potatoes into medium pieces, the onions a little smaller. Grate the carrots on a coarse grater or also cut into small pieces.
4. Strain the broth, bring to a boil again and add prepared vegetables, millet, lavrushka, salt and peppercorns to it. Cook for another 15 minutes.
5. The head and tail can be cooled, removed from the pulp and added to the ear.
6. If using fillet, cut it into medium pieces, leave the steaks whole.
7. Add fish to soup. Cook everything together for about 5-10 minutes more.
8. The smaller the pieces of fish, the faster they will be cooked.
9. five.
10. A few minutes before cooking, add chopped herbs to the pan.
11. Before serving, leave the ear to infuse under the lid for 10-15 minutes.