Recipe for: Spring fish soup with trout and young vegetables - photo 1
← Recipes

Recipe for: Spring fish soup with trout and young vegetables

Soups Regional Cuisine of Poland 40 min Medium 9 wyświetleń ~35.79 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A delicate soup based on freshwater trout, enriched with young spring vegetables: asparagus, young carrots, leeks, and sorrel. A dish inspired by Polish regional cuisine — a light, aromatic meal perfect for a spring lunch or Easter celebration. The fish broth has a clear, slightly sour note thanks to the sorrel and lemon; creaminess can be achieved by adding sour cream. The soup is served with small pieces of trout and thin slices of young vegetables, sprinkled with fresh dill. It pairs wonderfully with dark sourdough bread or barley as a side. Visual appeal: a bright, golden broth with green accents of asparagus and sorrel, and pink flakes of trout meat.

Ingredients Used

Ingredients (18)

Servings:
4
  • Trout 600 g
  • Water 1500 ml
  • Butter 30 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 80 g
  • Leek 150 g
  • Potatoes 3.3 szt. (~500 g)
  • Asparagus 200 g
  • Sorrel 50 g
  • Lemon 0.8 szt. (~60 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Dill 1.5 pęczki (~30 g)
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • 18% cream 200 ml
  • Head of trout 400 g
💰 Szacowany koszt dania: ~35.79 PLN (8.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Preparing the broth: if you are using a trout head, rinse it under cold water, place it in a large pot (min. 3 l) and pour in 1500 ml of water. Add 1 onion (peeled, cut in half), 1 carrot (peeled, cut into large pieces), a piece of celery, and 2 bay leaves (optional). Bring to a boil over high heat, then reduce the temperature to a gentle simmer — it should be lightly bubbling, not boiling vigorously. Skim off the foam with a slotted spoon for the first 8–10 minutes.

Ingredients: head of trout, Water, Onion, Celery
Use a large, heavy pot (preferably stainless steel). If you don't have a trout head, just boil water with vegetables — the broth will be lighter. Skimming the foam gives a clear stock.
2

Cook the broth for 20 minutes over very low heat. After 20 minutes, strain the broth through a fine sieve into a clean pot — set the broth aside and discard the head and bones. The broth should be clear and fragrant, with a light color.

Ingredients: Water
Use a fine mesh strainer or cheesecloth. Do not simmer the broth for longer than 25–30 minutes, as it will become too intense and may develop a bitter taste.

Vegetables

3

Prepare the vegetables: peel and dice the onion into small cubes (about 1 cm), slice the carrot into thin diagonal slices, grate or finely chop the parsley and celery, slice the leek into thin half-rings, peel the potatoes (if necessary) and cut them into small cubes about 1–1.5 cm. Snap off the woody ends of the asparagus and cut them into 3–4 cm pieces. Wash the sorrel thoroughly and chop it to a width of about 0.5 cm.

Ingredients: Onion, Parsley, Celery, Leek, asparagus, sorrel
Use a sharp knife and a cutting board. Try to cut the vegetables evenly — this will ensure even cooking. You can break the asparagus by snapping it by hand where it naturally breaks.
4

In a wide skillet, heat 15 g of rapeseed oil and 30 g of butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Then add the carrot, parsley, and celery — sauté together for 4–5 minutes, stirring, until the vegetables are slightly softened and fragrant.

Ingredients: Rapeseed oil, Butter, Onion, Parsley, Celery
Use a pan with a diameter of 24–28 cm. Stir with a wooden spoon every few dozen seconds to prevent the vegetables from sticking. If the vegetables start to burn, reduce the heat.

Soup

5

Transfer the sautéed vegetables to the strained broth and bring to a boil. Add the chopped potatoes and leek. Cook over medium heat for 10–12 minutes, until the potatoes are almost soft (check with a fork — it should go in easily, but the potato should not fall apart).

Ingredients: Leek
Use a large pot in which to cook the broth. Check the softness of the potatoes with a fork every 2–3 minutes to avoid overcooking.
6

Add the asparagus to the pot and cook for another 3–4 minutes — they should remain firm and green. Season to taste with salt and pepper (use about 6–8 g of salt and 1–2 pinches of pepper, then taste). The broth should be aromatic, with a noticeable but gentle hint of vegetables.

Ingredients: asparagus, Salt, Black pepper
Asparagus cooks quickly — overcooked ones become rubbery. Try one piece after 3 minutes to ensure they are al dente.

Filleting and adding the fish

7

If you are using trout fillets: cut the fillets into portions about 2 cm thick. In a small pan, heat a little oil and quickly sear the fillets skin side down for 1–2 minutes to seal the meat's pores. Then add the fillets to the boiling soup and cook for 3–4 minutes over low heat — the meat should be opaque and easily flake with a fork.

Ingredients: Trout, Rapeseed oil
Use a kitchen thermometer, the trout meat is ready at an internal temperature of 60–63°C. If you don't have a frying pan, you can add the raw fillets without searing and cook for 4–5 minutes.

Finishing the soup

8

Turn off the heat under the soup. Add chopped sorrel (50 g) and finely chopped dill (about 15–20 g from a bunch). Squeeze the juice of half a lemon (about 30 ml) directly into the pot and gently stir with a spoon. If you want a creamy version, add 200 ml of 18% cream and mix thoroughly but gently — do not boil after adding the cream to prevent it from curdling.

Ingredients: sorrel, Dill, Lemon, 18% cream
Adding sorrel after turning off the heat will preserve its fresh taste and bright green color. If the soup seems too sour, add a pinch of sugar (optional).

Serving

9

Before serving, taste and adjust seasoning with salt and pepper if needed. On larger plates, first place the vegetables with pieces of trout, then drizzle with clear broth. Sprinkle with fresh dill and serve with a wedge of lemon on the side. Serve immediately — the soup is best hot and fresh.

Ingredients: Dill, Lemon, Black pepper, Salt
Use deep soup plates with a capacity of about 500 ml. If you plan to serve bread, briefly heat it in the oven so it doesn't become soft when in contact with the soup.

Additional tips

10

An alternative for the lack of a head on the trout: use only fillets and enhance the flavor with a few additions — 1 tablespoon of browned onion butter and 1 tablespoon of white wine (optional). Additionally, you can add 30 g of heavy cream for a richer version. Be careful not to cook the fish for too long — it will become dry.

Ingredients: Butter, 18% cream
If you don't have fresh sorrel, you can add 1 more tablespoon of lemon juice and 1 teaspoon of finely chopped parsley as a substitute for freshness.

Fun Fact

💡

In Polish cuisine, fish soups were traditionally served in lake and river regions; sorrel has been used for centuries as a natural souring agent and flavor addition in spring dishes.

Best for

wiosenny obiad rodzinny obiad regionalny święta wielkanocne (jako lekka przystawka)

Tips

🍽️ Serving

Serve the soup hot, with fresh dill and a wedge of lemon. As a side, I suggest dark sourdough bread or barley cooked fluffy. Avoid pouring the soup into cold bowls — warm the dishes.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. When reheating, gently warm it over low heat — do not bring it to a vigorous boil, especially if you added cream. Fish is best consumed on the day it is prepared; storing the fish and broth separately before reheating will improve the texture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Fried eggs with dill 15 min

Fried eggs with dill

Main Dishes
Asparagus in Butter with Parmesan 20 min

Asparagus in Butter with Parmesan

Appetizers
Power Ball Barley Soup 90 min

Power Ball Barley Soup

Soups
Buckwheat-Cottage Cheese Cheesecake with Roasted Beet and Apple Mousse, Buckwheat Crumble, and Plum Reduction 180 min

Buckwheat-Cottage Cheese Cheesecake with R...

Desserts
Breton Beans with Sausage 90 min

Breton Beans with Sausage

Main Dishes
Buckwheat cottage cheese cheesecake with roasted beets and plum sauce, topped with buttermilk foam 120 min

Buckwheat cottage cheese cheesecake with r...

Desserts

Recipe Categories

Soups
Soups in: Christmas Eve Dinner

Soups are a staple of Polish cuisine - warming, filling, and full of flavor all year round. Chicken broth - a golden broth with pasta, the king of Sunday dinners. Żurek with white sausage and egg - a traditional taste of the Polish countryside. Tomato soup with rice or pasta - a favorite soup for...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama