Before you cook fish soup at the stake, you should decide on the type of this dish. After all, such a soup, depending on the fish caught, can be red, black, white or triple. Thus, ruff, perch, perch, whitefish, catfish, ide and burbot are well suited for white soup. For black - crucian carp, asp, rudd, carp, carp and chub. For red - nelm, stellate sturgeon, sturgeon, trout and salmon. For triple - any three types of fish. We will prepare a white classic ear from fresh perch.
Cooking fish soup: essential ingredients
- fresh caught or purchased fish in the store (perch or pike perch) - one and a half kilograms;
- purified drinking water - two liters;
- medium-sized onions - two pieces;
- tubers of young potatoes - two or three pieces;
- parsley and dill greens - in a small bunch;
- bay leaf - four to five pieces;
- big fresh carrots - one piece;
- whole peas of black pepper - ten pieces;
- iodized salt - at personal discretion.
How to cook fish soup at the stake: fish processing
To prepare such a fishing dish, it is advisable to use a large fresh perch or zander. In such a fish, the bones are larger, they are much easier to take out. Thus, the fresh product should be washed, gutted and cleaned of scales. It is not necessary to cut it, because during the heat treatment it will fall apart. It is worth noting that such a soup is prepared along with the head and tail of the fish, which are then removed.
How to cook fish soup at the stake: processing vegetables
Two medium-sized onions, fresh large carrots and tubers of young potatoes should be washed well, peeled, and then cut into fairly large pieces. After this, it is necessary to rinse the bay leaves, parsley and dill, and also chop them coarsely with a knife.
How to cook fish soup at the stake: heat treatment of a dish
To make the white fishing ear tasty, you should light a big fire, hang a cast-iron cauldron over it, pour in two liters of water and wait for it to boil. After that, the processed perch or pike perch, chopped potato tubers, onions and fresh carrots must be laid out in the dishes alternately. Next, the ingredients need to be mixed, salted and boiled again. Then add a few bay leaves and peas of black pepper to the broth. It is advisable to cover the cauldron, leaving only highly smoldering embers under it. Thus, the ear should languish (not boil) for about twenty minutes. Next, in the fish soup, you need to pour fresh chopped leaves of parsley and sprigs of dill.
How to cook fish soup at the stake: proper serving
After the fish and all vegetables become soft, you should catch perch or pike perch from the soup, remove the fins, head and tail from them, and divide the carcass with your hands into large pieces. Then they need to be put back, and then remove the cauldron from the fire, close it tightly with a lid and insist the dish for ten minutes. After that, the fishing ear should be laid out in plates and served to vacationers along with wheat (rye) bread.