Classic Creamy Trout Fish Soup
Hearty, filling, and delicious. For true gourmets! Classic creamy trout fish soup has a delicate creamy taste and aroma. You can serve it for celebrations or as a cozy everyday dish. You can use any red fish, but trout gives the best result.
Updated : 30 July, 2025
Easy
About 30 min.
Ingredients
1.2 liter
Water
450 grams
Trout
450 grams
Potato
200 milliliters
Cream
60 grams
Leeks
1
Carrot
2
Garlic
15 grams
Dill
2 teaspoon
Butter
3
Kvapieji pipirai
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use fresh or frozen fish. If frozen, thaw it before cooking.
Step 2
Gut the fish, scale it, and rinse thoroughly. If it's too large for the pot, cut it into pieces.
Step 3
Boil 4 cups (1 liter) of water in a pot. Add the trout, allspice, and salt. Simmer over medium-low heat for 8-10 minutes until the fish is tender. Remove the cooked fish and let it cool.
Step 4
While the fish is cooking, prepare the vegetables. Peel and dice the potatoes into medium cubes.
Step 5
Wash, dry, and finely chop the dill. You may also add parsley, green onions, or a mix of herbs.
Step 6
Wash, peel, and slice the carrots into quarters or sticks.
Step 7
Rinse the leek and slice into rings. You can substitute with regular onion, but the soup will be less delicate.
Step 8
Peel and finely mince or press the garlic.
Step 9
Once cooled, remove the skin from the fish, debone it, and break the fillet into chunks.
Step 10
In a pan, melt butter and sauté leek and carrots over medium heat for 5-7 minutes, stirring occasionally.
Step 11
Strain the broth through a sieve and return to medium heat. Add potatoes, sautéed carrots, and leek. Bring to a boil and cook for 7-10 minutes until potatoes are done.
Step 12
Add the fish chunks, garlic, and dill. Season with salt and pepper, stir.
Step 13
Pour in the cream. Bring the soup to a light boil and cook for 1-2 minutes. You can use cream of any fat content, but richer cream increases calories.
Step 14
Turn off the heat. Let the soup rest under a lid for 10 minutes. Serve hot. Bon appétit!