Cheese soup with trout and champignons is a great first course and is sure to add to your cookbook. This soup can be prepared not only with trout, but also with any other red fish.
It is necessary
- • 600 g of trout;
- • 200 g cream cheese;
- • 150 g of champignons;
- • 3-5 potato tubers;
- • 1 carrot;
- • 1 head of white onion;
- • 2 leaves of lavrushka;
- • 2.5-3 liters of filtered water;
- • any spices, salt.
Instructions
Step 1
Clean the fish, remove the entrails, head, fins and tail. Cut the carcass into portions. If you wish, you can completely remove the ridge and large bones, you get a fillet, but this is not necessary.
Step 2
Put pieces of trout in a saucepan, pour cold water, put on the stove (heat to maximum). As soon as the liquid boils, reduce the heat of the stove slightly. Cook the fish for about 15 minutes, then remove from heat. Strain the broth gently through cheesecloth or a fine sieve. Set aside all fish pieces for now on a plate, and pour the broth back into the pan and put back on the stove, wait for a boil.
Step 3
In the meantime, peel the potatoes, cut into medium cubes, rinse in cool water to remove the starch released during cutting (if it is not washed off, then a lot of foam is formed when laying the potatoes, which must be removed). As soon as the fish broth in a saucepan boils, add the chopped potatoes there.
Step 4
Peel the husks from the onions and finely chop into cubes. Peel the carrots and grate them coarsely. Mushrooms, in this case fresh champignons, wash well and cut into slices.
Step 5
Take a wide frying pan, heat the oil well, first throw in the chopped onion, lightly fry. Then pour in the grated carrots, fry for 5-7 minutes. Next, add the mushrooms to the frying, and fry for no more than 7 minutes.
Step 6
Then pour the mushrooms with vegetables into the broth, cook for 10-12 minutes. Next, put cheese and pieces of previously boiled trout in the soup. Cook until the cheese is completely dissolved.
Step 7
The final touch is to add salt to the dish and add the necessary spices. Turn off the soup, let it stand for 20 minutes, after which you can eat.
