Karelian fish soup with cream
Cooking time:
1 hour 25 minutes
Active time:
30 minutes
Complexity:
Average
Recipe from our buyer Vitaly Romanov from the social network VKontakte .
See all recipes category Soup 
4
Recipe "Karelian fish soup with cream"
Ingredients for 3-4 servings
trout
300 g (head, ridge, tail, ribs)
trout
300g (fillet)
cream 10%
200 ml
potatoes
1 pc.
onions
2 pcs.
carrots
2 pcs.
fennel
15 g
parsley
15 g
peppercorns
5 pcs.
bay leaf
1 pc.
salt
to taste
ground black pepper
to taste
water
1 L
Step 1/7
Butcher the fish if you have a whole trout.
Step 2/7
Pour water into a 1.5-liter saucepan, put the trout head, ridges, ribs and tail. Add a whole onion and carrot, cook fish broth for 40 minutes. 5 minutes before the end of cooking, add peppercorns and bay leaf.
Step 3/7
Strain the fish broth, pour into a saucepan. Once it boils, add the diced potatoes, cook for 25-30 minutes, that is, until cooked through.
Step 4/7
At this time, heat lean oil in a heavy-based pan, put chopped onions and grated carrots in it. Fry for 10 minutes over a low heat until lightly golden. Then add to the potato in the pan.
Step 5/7
Add the chopped trout fillets to the soup 5 minutes before the end of the soup.
Step 6/7
Pour in 200 ml of cream, cover the pan and let the finished soup brew for 10-15 minutes before serving.
Step 7/7
Pour the soup into plates, sprinkle with finely chopped parsley and dill. Serve with crispy loaves.
Ingredients for 3-4 servings
trout
300 g (head, ridge, tail, ribs)
trout
300g (fillet)
cream 10%
200 ml
potatoes
1 pc.
onions
2 pcs.
carrots
2 pcs.
fennel
15 g
parsley
15 g
peppercorns
5 pcs.
bay leaf
1 pc.
salt
to taste
ground black pepper
to taste
water
1 L
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