Bortsch with Smoked Trout Fillet
It is an original soup from Ukraine that is traditional in several Eastern European countries. The soup is usually prepared with beetroot which gives it a strong red colour, with smoked trout.
Ingredients
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1 red onion
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2 potatoes
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1 clove garlic
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1 teaspoon paprika
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4 tablespoons sour cream (or alternatively plain unsweetened Greek yoghurt)
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Extra virgin olive oil to taste
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salt to taste
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Chives and herbs for garnish
Preparation Method
- Crush the beetroot with a tablespoon of the trout oil. Heat a tablespoon of olive oil in a frying pan with a pinch of salt and pepper and the peeled and crushed garlic. Add the finely chopped onion and diced potatoes and cook for a few minutes. Then add the beetroot, the quartered cherry tomatoes and the paprika. Cover with the vegetable stock and cook until the vegetables are tender.
- Just before turning off the cooker, add the drained trout and crumble into large chips (keep a few fillets for decoration) and mix well. Serve the Bortsch in bowls. Finish with sour cream, the reserved trout fillets, chopped chives and some fresh herbs.
