Trout Soup
Soups • Russian
Description
You should eat the fish with your hands, sipping the broth, accompanied by black bread.
Ingredients
- Water 5 qt
- Potato 3 pieces
- Onion 1 head
- Bay leaf 5 pieces
- Green peppercorns a pinch
- Salt 1 tablespoon
- Dill 1 bunch
- Trout 5 lbs
- Scallions 1 bunch
Step-by-Step Guide
Step 1
Prepare the ingredients for our fish soup. Clean the trout, removing any slime and the fish's innards. Lightly salt the fillets. Place them in a covered dish or cover with something else, and set aside in the refrigerator for a short time.
Step 2
Take water (3–5 liters), or as needed depending on the amount of ingredients, place it over heat, and bring it to a boil. Season the water with salt to taste.
Step 3
Add the diced potatoes, cut into medium-sized cubes or to your preferred size, to the boiling water.
Step 4
When the potatoes are nearly cooked, add the finely chopped onion to the pot. Also, add black peppercorns and bay leaf to taste. Cook for about 15 minutes.
Step 5
Take the trout out of the refrigerator. If you have heavily salted it, you can rinse off the excess salt with water. Then, immerse it in our vegetable broth.
Step 6
Cook for 20–30 minutes over medium heat. Then, remove the fish to a separate plate and set it on the table, while ladling the broth into bowls. Add herbs, specifically green onions and dill.
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