Trout Soup (Ishkhana) with Sour Cherry
Soups • Armenian
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Fish 5 oz
- Onion 0 oz
- Parsley 0 oz
- Cherry 0 oz
- Shelled pumpkin seeds 0 oz
- Salt to taste
- Dill to taste
- Tarragon to taste
Step-by-Step Guide
Step 1
Clean the fish, cut open the belly, remove the entrails and gills, and rinse thoroughly.
Step 2
Place the prepared fish in a pot, cover with cold water, add salt, dill, parsley, and onion, and simmer gently for 20–25 minutes.
Step 3
After that, remove the fish, and add the rinsed and pitted dried sour cherries, crushed walnut kernels to the broth, and bring to a boil.
Step 4
Serve the soup, sprinkled with tarragon leaves, and place the cooked fish on a separate plate.
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