Trout soup, St. Petersburg style

8 servings

60 minutes

Trout uha is a refined and aromatic soup originating from Russian cuisine. In St. Petersburg, uha is prepared with special attention to the rich flavor of the broth extracted from trout scraps. The light sweetness of carrots, the spiciness of bell peppers, and the tenderness of pearl barley create a harmonious ensemble of flavors. The strained broth enriches the soup with transparency and depth of taste, while the fish cheeks add a special elegance. This dish is perfect for cozy family lunches where the combination of traditions and rich, warming flavors is important. Dried dill adds the final touch, giving the uha freshness and completeness. It’s easy to prepare, and the result impresses with a richness of flavors that linger in memory.

Energy value per serving

• Calories: 114.5
• Proteins: 15g
• Fats: 0.7g
• Carbohydrates: 12.6g

Ingredients

• Fish trimmings: 600 g
• Potato: 3 pc
• Carrot: 1 pc
• Onion: 1 pc
• Sweet pepper: 1 pc
• Pearl barley: 1 tbsp
• Bay leaf: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Dried dill: to taste

Cooking steps

1. We put a 3–4 liter pot on the fire with water and add the halved head and backbone of the trout.

   Required ingredients:

   • Fish trimmings: 600 g

2. We clean, wash, and cut the vegetables. Potatoes into sticks, carrots into small cubes of 2x2 mm, onions into half rings, and bell peppers into cubes of 5x5 mm.

   Required ingredients:

   • Potato: 3 pieces
   • Carrot: 1 piece
   • Onion: 1 piece
   • Sweet pepper: 1 piece

3. After boiling, remove the foam, reduce the heat, and let the broth simmer for 15-20 minutes.

4. We sauté the onion and carrot until they are golden.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece

5. In a separate pot, we boil the pearl barley.

   Required ingredients:

   • Pearl barley: 1 tablespoon

6. We remove the head, fins, and spine, cool it down and remove the remaining meat. We disassemble the head. The cheeks are one of the tastiest parts of the fish. We strain the broth through cheesecloth and put it back on medium heat.

7. In a pot, add fish, raw and sautéed vegetables, pearl barley, bay leaf, salt and pepper to taste, and simmer for another 15 minutes until the potatoes are cooked. Optionally, you can add chopped tomatoes.

   Required ingredients:

   • Fish trimmings: 600 g
   • Potato: 3 pieces
   • Carrot: 1 piece
   • Onion: 1 piece
   • Sweet pepper: 1 piece
   • Pearl barley: 1 tablespoon
   • Bay leaf: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried dill:  to taste

8. Add a little dried dill to the ready fish soup.

   Required ingredients:

   • Dried dill:  to taste