Paravani trout soup

There are few culinary cases that really surprise me and one of those are a fish culture in Georgian culinary. Even though we have the Black Sea, numerous lakes and rivers and a huge variety of seafood, somehow we only stick to no more that 4-5 species of fish. Even the fish recipes are quite a few in our reality.

Considering the huge potential of the Georgian water resources and their dwellers, I'd like to encourage Georgians to prepare more fish. In order to make the inception easy I'm starting with this trout soup recipe - a light, aromatic dish, which will prepare your moods for the upcoming spring. I’ve learned this recipe from a Paravani Lake fisherman and refined a little, so let me share it with you.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Starter

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Luka Nachkebia

Ingredients

Portions :

60 gram

carrot

75 gram

Bay leaf

0.5 piece

Garlic

0.5 clove

parsley

25 gram

celery

25 gram

Green onion

5 gram

Spinach

20 gram

carrot

10 gram

white onion

12.5 gram

Lemon

10 gram

trout filet

300 gram

step

Start with throwing the broth ingredients into a 2 liter capacity pot and boil it for an hour. That’s needed for avoiding using Galina Blanca or any other additions.

step

Trout should be cut into very thin, about 5mm slices.

step

At the same time prepare all the soup ingredients. Cut the ingredients very thinly and when saying very thinly I mean thin like turning the onion rings transparent and the spinach - into tiny grasses. The same applies to the lemon, green onion and trout.

step

The advantage of this soup is that it takes only a few minutes to make. When the broth is done, throw all the soup ingredients into a deep bowl, pour down the hot broth over and enjoy the dish in a minute. The whole idea is that the thin slices of the raw fish gets boiled really quickly under the hot broth and without boiling for hours, it’ll keep its natural taste. The spinach remains fresh and the rest of the vegetables will keep their natural aroma. Add some lemon juice if you feel like wanting.

Serve

Right before serving top the soup with some coarsely ground hot pepper, which will make the dish even more fragrant.

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