Trout Soup (Uha)

1. 1 Trout steakspack 500 g ≈ $9.00 120 g
2. 2 Potatoes≈ $2.19 per kg 150 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Bay leaves 1 g
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the trout¹ and dill⁵. Cut the trout into 5×3 cm pieces, finely chop the dill. Dice the onion⁴ and carrot³, and cut the potatoes² into 2–3 cm cubes.

2. Bring 400 ml of water to a boil, season with salt, add the onion⁴ and carrot³, and simmer for 5 minutes.

3. Add the potatoes² and cook for 10–12 minutes until tender.

4. Add the trout¹ and a bay leaf, and cook for 5–7 minutes until the fish is opaque and flakes easily.

5. Stir in black pepper, butter⁷, and dill⁵, then remove from heat and let steep covered for 5 minutes.