Trout (ishkhan) soup with akhta

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

Place the prepared fish in a pot, cover with cold water, add salt, dill, parsley, onion and simmer for 20-25 minutes.

After that, remove the fish and add washed and pitted dried cornel (ahtu), crushed walnut kernels to the broth and bring to a boil.

Serve the soup sprinkled with tarragon greens, and place the boiled fish on a separate plate.