Sour Trout Soup with Lemon and Dill

Peel and finely dice the yellow onion and garlic. Peel and slice the carrot into thin rounds. Peel the potatoes and cut into bite-sized cubes.

In a heavy stock pot or Dutch oven, melt the butter together with the olive oil over medium heat. Add the diced onion and cook slowly, stirring with a wooden spoon, until the onion turns soft and translucent, about 8 minutes. Add the garlic and cook 1 minute more. Sprinkle in the sweet paprika and stir constantly for 30 seconds until fragrant and deeply colored — do not let it burn.

Add the sliced carrot, potato cubes, salt, and black pepper. Pour in the 6 cups of water. Bring to a gentle boil, then reduce the heat to low and let the broth simmer uncovered for 15 minutes until the potatoes are nearly tender.

Rinse the trout fillets and pat dry. Add the white rice to the simmering broth and cook 5 minutes more. Gently lay the trout fillets into the pot. Poach at a bare simmer for 5 to 7 minutes, spooning a little broth over the fish, until the flesh flakes easily and turns opaque. Do not stir vigorously — let the fish hold together.

Remove the pot from heat. Cut the lemon in half and squeeze a hard squeeze of juice directly into the soup — this is the sour punch Andrei swears by. Stir in the yogurt to tame the acid and add creaminess. Fold in the fresh dill and parsley. Taste and adjust salt. Let the soup rest 2 minutes before ladling into deep bowls, spooning extra broth over each fillet.