Trout soup
4 servings
45 minutes
Trout uha is a delicate and aromatic soup that is a hallmark of Russian cuisine. This recipe has roots in ancient Russian traditions when fresh fish became the basis for a nutritious and light dish. The broth, rich in flavors of bay leaves, black pepper, and vegetables, gives the uha a subtle, rich taste. Trout is a noble fish with tender meat that becomes soft and juicy after cooking. Trout uha warms you up perfectly, satisfies hunger, and is ideal for a cozy family lunch or festive table. It is traditionally served hot with chopped green onions and dill to enhance its freshness and aroma. This dish is not only tasty but also healthy as it is rich in proteins and beneficial microelements. An ideal choice for lovers of traditional Russian cuisine.
1
Let's prepare the ingredients for our fish soup. We'll clean the trout, remove the slime and the fish's insides. We'll lightly salt the fish. Place it in a covered container or cover it with something and put it in the fridge for a short time.
- Trout: 2 kg
- Salt: 1 tablespoon
2
Take water (3–5 liters), or as needed depending on the amount of ingredients, put it on the fire and bring to a boil. Add salt to taste.
- Water: 3 l
- Salt: 1 tablespoon
3
We will add diced potatoes of medium size or cut to your taste into boiling water.
- Potato: 3 pieces
4
When the potatoes are almost ready, add finely chopped onion to the pot. Also, add black peppercorns and bay leaf to taste. Boil for 15 minutes.
- Onion: 1 head
- Black peppercorns: pinch
- Bay leaf: 5 piece
5
We will take the trout out of the fridge; if you have heavily salted it, you can rinse off the excess salt with water. Then we will immerse it in our vegetable broth.
- Trout: 2 kg
6
Cook for 20-30 minutes over medium heat. Then, take the fish out onto a separate plate and place it on the table, while pouring the resulting fish soup into bowls, adding herbs, specifically green onions and dill.
- Spring onion: 1 bunch
- Dill: 1 bunch
