Trout Soup with Potatoes

by Editorial Staff

Trout recipes are a pleasure to cook, it is difficult to spoil such fish. Even the simplest trout soup will be fragrant and tasty, and potatoes will add satiety to it.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Soup
Servings (Default: 6)

Ingredients

Trout (ishkhan) – 300-400 g
Potatoes – 400 g
Parsley root – 40 g (1 pc.)
Onions – 40 g (0.5-1 pcs.)
Black pepper – 4-6 pcs.
Allspice – 4-6 pcs.
Salt – 1 teaspoon
Tarragon greens – 0.5 bunch

Instructions

Prepare products for trout fish soup.
Cut the fish, peel, gut, wash and chop.
Peel the onion, chop coarsely. Wash the parsley root thoroughly, you can cut it into several pieces.
Pour the peeled and gutted trout in a saucepan with cold water (1-1.5 l), add salt, peeled parsley root, onions and cook trout fish soup over low heat for 15-20 minutes.
Peel, wash and chop the potatoes.
Take out the fish.
Strain the broth.
Add black and allspice to the strained broth.
Lay out the coarsely chopped potatoes. Cook trout soup with potatoes until tender (20 minutes) with a low boil. Trout soup is ready.
Chop the herbs.
Serve trout soup, sprinkle with herbs. Put the boiled fish on a separate plate or, separating it from the bones, put it in a bowl of soup.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.