Petersburg-Style Trout Soup
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
For the broth, you will need a soup set of trout.
Ingredients
- Fish Trimmings - 21.2 oz
- Salad Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Orange Bell Peppers - 1 piece
- Pearl barley - 1 tablespoon
- Bay leaf - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Dried Dill Stems - to taste
Step by Step guide
Step 1
Place a pot (3–4 liters) with water on the stove and add the halved head and backbone of the trout.
Step 2
Clean, wash, and chop the vegetables. Cut the potatoes into sticks, the carrot into small cubes (2x2 mm), the onion into half rings, and the bell pepper into cubes (5x5 mm).
Step 3
After boiling, remove the foam, reduce the heat, and let the broth simmer for about 15–20 minutes.
Step 4
Sauté the onion and carrot until they are golden.
Step 5
In a separate pot, bring the pearl barley to a boil.
Step 6
Remove the head, fins, and backbone, cool them down, and remove any remaining meat. Disassemble the head. The cheeks are one of the tastiest parts of the fish. Strain the broth through cheesecloth and return it to medium heat.
Step 7
Add the fish, raw and sautéed vegetables, pearl barley, bay leaf, salt, and pepper to taste, and simmer on low heat for another 15 minutes, until the potatoes are cooked. Optionally, you can add coarsely chopped tomatoes.
Step 8
Add a little dried dill to the finished soup.
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