Fish soup

Let me tell you how I came to make this soup... Last Saturday, my neighbor called me: “Hey, do you want some fresh trout? I just got back from the lake, I’ll give you some.” I didn’t think twice, I said yes, although I admit that the first time I made soup with trout, I thought I would mess it up because the fish is too delicate, and I was afraid it would turn into mush in the pot. Luckily, my mom told me not to stir it too much so I wouldn’t lose it in the soup, and since then, I’ve kept in mind to add it at the end, not at the beginning. So, if you’re in the mood for something quick with a clean taste, where you can actually taste the vegetables and the fish, this soup is just right, especially when you get fresh fish, not frozen.

This doesn’t take too long in the kitchen. About 40-50 minutes in total, including cutting the vegetables and cleaning the fish, unless you get carried away with stories by the pot. I usually make about 5 hearty servings, which is enough for 3-4 hungrier people, and if you want a portion for the next day, it works just fine. It’s nothing complicated; if you know how to clean a fish and don’t throw all the vegetables in at once, you’ll manage without stress.

So here’s what I use:

3 fresh trout (about 250-300 g each, it doesn’t matter if they’re a bit smaller or larger, cut them into pieces so you can feel them in your spoon)
1 medium onion (about the size of your fist, adds flavor and body to the soup, don’t skimp)
3-4 medium potatoes (I use red potatoes, they hold up better when boiled, and they stay firmer in the soup)
1 bell pepper (usually yellow or red, adds sweetness and color; if you only have green, use that too, nobody will die)
300 g tomatoes in juice or fresh seasonal tomatoes (they should taste good, not greenhouse ones; canned tomatoes work in a pinch)
1 generous tablespoon of vinegar (balances the flavor, don’t leave it until the end to avoid it being too sour, add to taste, don’t just follow strict recipes)
Salt (to taste, try at the end to make sure it’s not as salty as tears)
Fresh dill (a bunch, finely chopped, added at the end without being stingy – it makes all the difference)
Optional: 1 clove of garlic for serving (if you like it, crush it in when you eat)

Water: about 3 liters, so everything has room to boil.

These are the basics; you don’t need to play chemist or worry about expensive spices. The trick is to have fresh fish and tasty vegetables, not bland ones.

1. I start with the vegetables: I peel the onion and chop it as finely as I want since it will boil well anyway. I peel the potatoes and cut them into not-too-large cubes so they don’t turn to mush. I slice the pepper into thin strips or small cubes, I don’t stress too much, it’s important to feel it occasionally in the spoon.
2. I heat the soup pot and put about 3 liters of water to boil. When it starts to bubble, I add the onion, potatoes, and pepper. I don’t just throw them all in at once without care; I add them when the water starts to boil so they retain some flavor and don’t get too soft right away.
3. In the meantime, I take care of the trout: I scale it, remove the insides (if you’re not keen on doing this, ask someone else, it’s not the prettiest job), then I wash it under cold running water. I don’t leave it in the water too long, just enough to clean it well. I cut it into pieces about two fingers long, bones included, so it doesn’t crumble in the soup. If you want, you can leave the head and tail for flavor (I always do, that’s how I learned at home).
4. After the vegetables have boiled halfway (about 15-20 minutes, check if a fork goes easily into the potato), I add the fish to the pot, heads and all. I don’t stir like crazy, just gently push it down with a spoon to make sure everything is submerged.
5. For the tomatoes: if I have those in juice, I cut them into cubes. If I have fresh tomatoes, I quickly peel them (I blanch them a bit, and the skin comes off easily), then cut them into cubes. I add the tomatoes to the pot around the same time as the fish. Not earlier, or everything will be too sour from the start.
6. I let it simmer on low heat for another 15 minutes, so the fish doesn’t fall apart too much. Don’t start stirring a lot after adding the fish, or you’ll end up with no whole pieces since trout is delicate.
7. I taste for salt. I usually need about a good teaspoon, but it depends on how salty the tomatoes are. Add gradually.
8. When everything is ready (make sure the fish starts to come off the bone, don’t let it crumble completely), I take the pot off the heat and add the chopped dill. I stir gently.
9. Now it’s time to add the vinegar, to taste. I usually put in about a generous tablespoon directly into the pot and taste each time. If you want the soup more sour, add more. Some also add a bit of lemon juice, but for trout, I prefer vinegar.
10. When serving, I put a small bowl of garlic sauce alongside the soup, especially if you have someone at the table who likes garlic. I tell you, it goes wonderfully with the boiled trout.

I make it whenever I get fresh trout (well, it works with other fish too, but trout has a finer texture and doesn’t smell bad when boiled). I love it because it’s ready in under an hour, it’s easy to digest, and you won’t be left with a fishy smell throughout the house. It’s perfect for days when you don’t want to fill your stomach with fried food or stuffed cabbage. It works for lunch or dinner, especially in the summer or after a busy day.

Practical tips

Don’t add the fish at the beginning, or it will fall apart. First the vegetables, then the fish, after they’ve boiled halfway.
If you only have frozen trout, let it thaw slowly in the fridge, not on the counter or in the microwave. It’s not the same, but it will work.
Don’t overdo it with the tomato juice or vinegar. Many people add too much, and the soup turns into a sour tomato broth, which is not the idea here.
Cleaning the fish is quick, but be careful not to leave blood or the gallbladder – if you break the bile, you’ve ruined everything because it will taste bitter.
Don’t stir after adding the fish, just gently push the pieces under the liquid if they float.

Substitutions

If you don’t have trout, you can try carp or crucian (it’s a different taste, but still good).
Potatoes can be replaced with celery or parsnip for a more diet-friendly version.
If you can’t stand dill, you can use parsley (but know that it won’t be the same).
For those wanting a gluten-free version, you don’t have to worry, everything is fine here, no flour or noodles are used.

Variations

You can also add carrots if you want the soup to be sweeter and more colorful, or a bit of lovage.
If you want a heartier soup, add a green onion at the end, chopped finely, for a different flavor.
Some add a beaten egg at the end, but I don’t, as I think it covers the taste of the fish.

Serving ideas

It goes well with fresh or pickled hot peppers if you like it spicy.
Always serve with rustic bread with a thick crust, otherwise, it’s not a proper soup meal.
For those who want a complete menu, it pairs perfectly with a salad of fresh tomatoes or cucumbers to feel the freshness alongside the soup.
If you have it, you can chill a glass of dry white wine, but it also works with cold water or homemade elderflower soda.

Frequently asked questions

1. Can I use a different fish than trout?
Yes, but the texture and taste won’t be the same. Carp works, it’s fattier, but be careful with the bones. I don’t recommend ocean fish as they have a stronger taste.
2. Do I need to blend the tomatoes?
Not necessarily, I cut them into cubes. If you want a clearer soup, you can puree the tomatoes, but it’s not needed for finesse here.
3. What do I do if it turned out too sour?
If you added too much vinegar or tomatoes, you can balance it with a little hot water or add another potato and let it simmer a bit longer to absorb the acidity.
4. Can I remove the potatoes for a lighter version?
Yes, you can remove the potatoes and add more vegetables – celery or carrot, or even zucchini if you like the soup to be lighter.
5. How long does it last in the fridge?
Stored in the fridge, it lasts 2-3 days, but the fish softens quickly, so it’s better to eat it soon to avoid it sitting and developing a strange smell.
6. People ask me: does it go with polenta, like fish soup from other regions?
I don’t add polenta here because trout is delicate, and the soup isn’t like carp borscht. But if you want to, no one is stopping you.
7. Can I make it in a slow cooker?
I haven’t tried, but I don’t see why not. Put the vegetables in first, the fish at the end, so it doesn’t turn to mush.

Nutritional values

It’s a pretty stomach-friendly and figure-friendly soup. A healthy serving (about 400 ml) has around 120-150 kcal, depending on how fatty the trout is, but it generally doesn’t have much fat. Protein is about 18-20 g per serving, carbohydrates around 12-15 g from the potatoes and vegetables, and low lipids, under 4-5 g (unless you add oil, which I don’t recommend here). Trout soup is also a good source of omega 3, without being heavy or upsetting your digestion. Plus, you get a lot of vitamins from the vegetables, so it’s good for both kids and adults who want something light.

How to store and reheat it

I keep it in a stainless steel pot, covered, in the fridge, for a maximum of 2 days. It doesn’t last longer because the fish falls apart and starts to smell strange, plus the broth takes on an unpleasant taste. To reheat it, use low heat, not the microwave (as it makes the fish rubbery). Heat it until it’s hot, not boiling, and if needed, add a bit of water since the broth might reduce. If you want to revive the taste, throw in a handful of fresh dill at the end; it refreshes it perfectly.

That’s it. If you have fresh trout and don’t want grilled or fried fish, this soup really saves the meal. And don’t worry if it doesn’t turn out “by the book” – with soup, everyone tweaks it to their taste; the important thing is not to ruin the fish and not to make it too sour. The rest... takes care of itself.