Recipe Catalog

Cheese soup with trout and mushrooms is an exquisite dish of European cuisine that combines the tenderness of trout, the aroma of champignons, and the rich taste of cheese. The history of such soups goes back to the traditions of French and Swiss cuisine, where cheese serves as a base for creating a velvety texture. The flavor of this soup surprises with its harmony – the creamy softness of melted and grated Cheddar cheese perfectly complements the light sweetness of carrots, the depth of mushroom aroma, and the nobility of red fish. Light herbal notes of basil and dill add freshness, while starch makes the consistency thicker. This soup not only warms but also satisfies while remaining elegant in presentation. An ideal option for a cozy dinner or romantic evening, it offers warmth and gastronomic pleasure in every spoonful.

Delicate cream soup of trout with shrimp is an elegant dish of Finnish cuisine, known for its velvety taste and refined aroma. It is based on fresh trout that adds tenderness and richness, while shrimp adds a light sea sweetness. Cream combines all the ingredients to create a creamy texture, and lemon juice adds a refreshing tang. This soup warms on cold days, providing comfort and enjoyment. Finns appreciate it for its harmonious blend of simplicity and sophistication, and its preparation is true art where subtle nuances matter.

Recipe from the chef of the restaurant "Cheretto More" Vladimir Sidorov.

Finnish trout soup is a delicate and aromatic fish soup rooted in traditional Finnish cuisine. Surrounded by many clean lakes, Finns have long prepared this dish using fresh fish and simple yet nutritious ingredients. This version features a creamy texture due to the addition of cream, making the soup velvety and rich. Trout adds a refined sweetness, while fresh dill completes the flavor harmony with lightness and freshness. Finnish trout soup is perfect for warming home dinners and festive family lunches. It is not only nutritious but also symbolizes the warmth of soul conveyed through Finnish culinary traditions.

Trout belly soup is a delicate and aromatic dish of European cuisine that embodies the harmony of simplicity and sophistication. Its roots trace back to traditional fishing recipes where every part of the fish was used to create a rich and nutritious broth. The trout bellies, baked to a light caramelized state, add depth of flavor and subtle smoky notes to the soup. Carrots and onions complement the composition with sweetness and softness, while potatoes provide heartiness. Allspice and bay leaves add a subtle spicy sharpness. The soup is warming, with a velvety texture and rich fish flavor that is especially enhanced with a splash of lemon juice and fresh herbs. It is the perfect dish for a cozy family dinner or leisurely gastronomic enjoyment.

Trout soup with cornel is a refined combination of the delicate taste of fish and the refreshing tartness of cornel, born from Turkish culinary traditions. Trout, known for its soft texture and subtle sea notes, is boiled with parsley root and onion, filling the broth with a rich aroma. Added rice makes the soup hearty, while cornel gives it an unusual fruity note. Walnuts and fresh herbs complete the composition by adding a crunchy texture and a light nutty flavor. This dish perfectly warms on cool days, providing a sense of comfort and richness. Turkish chefs often serve it during family gatherings, appreciating its balance between simplicity and sophistication. It is best enjoyed hot to fully reveal its rich flavor bouquet.

Trout soup with garlic is a true embodiment of Russian culinary tradition, where simplicity and rich flavor go hand in hand. This aromatic soup made from tender trout, vegetables, and spices warms the soul and evokes memories of family meals by the river. Garlic adds a spiciness to the soup while butter provides a velvety softness. Lemon wedges at the end highlight the broth's freshness, creating a harmony of flavors. The soup is not only nutritious but also beneficial due to its rich protein and micronutrient content. It is served hot, preferably with a piece of rye bread to complement the rich fish flavor. This soup is perfect for a cozy family dinner or for outdoor relaxation in nature.

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.

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

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

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.