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Trout (ishkhan) soup with akhta

2 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

118.3

kcal

14.9g

grams

5.4g

grams

3g

grams

Ingredients

2servings

Fish

150

g

Onion

25

g

Parsley

10

g

Dogwood

15

g

Peeled walnuts

15

g

Salt

to taste

Dill

to taste

Tarragon leaves

to taste

Cooking steps

1
Clean the fish, cut open the belly, remove the entrails and gills, and rinse thoroughly.

2
Place the prepared fish in a pot, cover with cold water, add salt, dill, parsley, onion and simmer for 20-25 minutes.
Required ingredients:
1. Salt: to taste
2. Dill: to taste
3. Parsley: 10 g
4. Onion: 25 g
5. Fish: 150 g

3
After that, remove the fish and add washed and pitted dried cornel (ahtu), crushed walnut kernels to the broth and bring to a boil.
Required ingredients:
1. Dogwood: 15 g
2. Peeled walnuts: 15 g

4
Serve the soup sprinkled with tarragon greens, and place the boiled fish on a separate plate.
Required ingredients:
1. Tarragon leaves: to taste

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