Trout (ishkhan) soup with akhta
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories118.3kcal
Proteins14.9grams
Fats5.4grams
Carbohydrates3grams
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.
- Salt: to taste
- Dill: to taste
- Parsley: 10 g
- Onion: 25 g
- 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.
- Cornelian cherry (dogwood): 15 g
- Shelled walnuts: 15 g
4
Serve the soup sprinkled with tarragon greens, and place the boiled fish on a separate plate.
- Tarragon leaves: to taste
