Trout Cream Soup
Description
The dish turns out not only delicious but also healthy and aromatic. The key is to use vegetables that don't overpower the flavor of the red fish. Avoid adding bell peppers, garlic, and strong spices and seasonings! It's especially delicious to serve the cream soup with sour cream. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the root vegetables and rinse them in water. Rinse half of the zucchini as well. Remove the skin from the fish and rinse the flesh.
- 2
Step 2
Peel and rinse the potatoes and carrots, then cut them into cubes: medium-sized for the potatoes and small for the carrots, and place them in a pot.
- 3
Step 3
Cut half an onion into pieces like the carrot. Cut the zucchini into medium cubes and add both chopped ingredients to the rest of the components.
- 4
Step 4
Add hot water, bay leaves, and salt to the container, place it on the stove, and simmer for about 15-20 minutes until tender.
- 5
Step 5
Cut the trout into small cubes and add to the pot when the vegetables become soft. Simmer for about 3-4 minutes over medium heat.
- 6
Step 6
Turn off the heat and let the contents cool slightly.
- 7
Step 7
Blend everything in a blender, reserving a bit of the cooked red fish for garnish. Don't forget to remove the bay leaves before blending!
- 8
Step 8
Pour the cream soup into bowls, garnish to taste, and serve warm.