European Trout Soup


I have tried a quite a few fish soup recipes, so far this has been the best, Try this recipe, i am sure you will enjoy it.



2 lb dressed trout (with head attached)
1 qt water
2 tbsp salt
2 carrots, peeled and diced
1 small white onion, diced
2 white potatoes (medium) diced to 1/2"
2 eggs
1 cup sour cream
1 tsp MSG (monosodium glutamate)
2 tbsp chives, minced
1 tbsp butter
pinch of parsley
pinch of dill

Using a heavy, sharp knife cut trout into 1 inch slices, break through the bone by tapping on the back of the knife if you need. Add water and 1 tablespoon salt to a medium stock pot. Place trout  slices (and head) into water, bring to a boil. Reduce heat and simmer covered for about 10 minutes, or until fish turns flaky. Sauté carrots, potatoes, and onions in a saucepan with a little butter until tender, drain and set aside. When the trout is done remove and discard the head. Spoon out 3 cups of liquid, set aside.  In  medium stock pot beat eggs well, stir in sour cream, salt, and MSG. Gradually add reserved fish broth, stirring constantly. Add vegetables. Simmer over low heat until hot, garnish with chives and dill.

Take the fish from the remaining broth and serve with boiled potatoes covered with melted butter and parsley.

Serve soup first then finish the meal off with trout and potatoes. Enjoy...


Copyright ©1995-2002 FishersNet