Creamy potato soup with horseradish and smoked trout

Today we will boil a potato soup with cream, smoked trout, and horseradish. This dish is nourishing and warming. This soup is easy to cook and can be served as everyday course. The hot smoked trout which is served with soup gives it special aftertaste.


  • 700 g (1,54 lb) potato
  • 150 g (0.33 lb) bulb onion
  • 20 g (0,04 lb) dairy butter
  • 1 l (liter) vegetable broth
  • 100 ml cream
  • 2 tbsp grated horseradish
  • 1 tsp white wine vinegar
  • 150 g (0,33 lb) hot smoked trout
  • fresh dill – to taste
  • salt – to taste
  • ground black pepper – to taste
  • some slices of bread


Cook a vegetable broth beforehand. Peel potatoes and bulb onions. Then dice them and fry on sunflower oil for 5 minutes. Fry the ingredients in a pan where you will boil the soup. Add preheated vegetable broth and bring the soup to boil. Reduce the fire and boil the vegetables under a lid for 20-25 minutes. Turn off the fire, add grated horseradish and mash the ingredients. Next pour cream gradually and stir the soup thoroughly. Add white wine vinegar, pepper, chopped dill and salt. Mix everything carefully. Pour the creamy potato soup into plates and serve it with pieces of hot smoked trout and parched slices of bread.

Enjoy your meal!