Trout soup with dogwood
4 servings
60 minutes
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.
1
Clean the fish, cover with cold water, add salt, parsley root, onion, and simmer for 15 minutes.
- Trout: 300 g
- Parsley root: 1 piece
- Onion: 1 head
- Salt: to taste
2
Rinse the rice and add it to the fish broth. Add salt.
- Rice: 50 g
- Salt: to taste
3
Remove the pits from the cornelian cherries and add them to the soup.
- Cornelian cherry (dogwood): 50 g
4
Chop the walnuts and herbs. Sprinkle on the soup before serving.
- Walnuts: 50 g
- Parsley: 1 bunch