You will need
  • - 3 liters of water;
  • - 350 grams of trout (you can use soup set);
  • - 250 ml of 10%-nykh of cream;
  • - 4 potato tubers;
  • - 1 onion;
  • - 1 juicy carrot;
  • - 2 Bay leaves;
  • - salt to taste;
  • - nutmeg and pepper (black) to your taste;
  • - vegetable oil;
  • - a little bit of greens.
In the cool water rinse the trout. If you take to cook the soup, the fillets should be cut into small pieces, and if you take soup set, put it as it is. In a saucepan, pour water, boil it.
Put the trout and cook for approximately 17 minutes. Next, remove the fish and separate from the bones. Potatoes carefully peel, cut into cubes, put into the broth, which turned out, cook for 16 minutes.
Slices cut the carrots. Onions chop. Further, all fry over medium heat in vegetable oil for approximately 7 minutes.
In a pan put the necessary ingredients: carrots, onion, nutmeg, Bay leaf, black pepper, you can use any spices to your taste.
Fish salt the broth and lay sliced pieces of trout, pour the cream and cook the soup for another 6 minutes, until boiling. Sprinkle the soup with greens and cover. Give it to infuse for 12 minutes. The soup is ready.