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Trout Soup with Cheese

The most tender, rich soup for the whole family! This trout soup with cheese is a quick way to treat everyone to a delicious fish soup — wholesome trout with a pleasant cheesy flavor and a mouth-watering aroma!

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Trout soup with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 5 g
Fats 18 % 2 g
Carbohydrates 36 % 4 g
45 kcal
GI: 100 / 0 / 0
  • Clean the trout thoroughly, scaling it and removing the innards. Leave the fins and tail on — they make for a wonderfully rich fish broth. Rinse the fish in cold water and pat it dry. Cut the trout into large pieces and put them in a pot. Cover with clean drinking water and set over the heat. Bring to a boil and skim off any foam that rises to the surface. Add the sea salt, bay leaf, and allspice. Peel the onion and drop it into the pot whole, without cutting it. Cover and simmer the broth and trout over low heat for about half an hour. Lift the cooked trout out onto a plate to cool, then strain the broth through a sieve to remove the spices and onion. Pour the strained broth back into the pot. Peel and rinse the potatoes, the remaining onion, and the carrots. Dice the potatoes small, chop the onion finely, and grate the carrots on a medium grater. Add the chopped vegetables to the trout broth and return it to the heat. Bring to a boil over medium heat, then lower it and simmer, covered, until the vegetables are fully tender (about 20–30 minutes, depending on the size and type of potato). While the vegetables cook, flake the trout: remove all the bones and cut the fillet into pieces. Unwrap the processed cheese and grate it on a coarse grater. Once the potatoes are done, add the pieces of trout and the grated cheese to the pot. Stir until the cheese has completely melted in. Add the chopped parsley and dill. Taste and add a little more sea salt if needed. Take the pot off the heat and let the soup rest, covered, for 10 minutes. Just before serving, sprinkle with a little more chopped dill. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Processed cheese with 60 % fat content - 354  kcal/100g
  • Processed cheese with 45 % fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Trout - 97  kcal/100g
  • Smoked trout - 132  kcal/100g
  • Boiled trout - 89  kcal/100g
  • Lightly salted trout - 186  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sea salt - 0  kcal/100g
  • Allspice - 263  kcal/100g

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