Classic fish soup with river fish potatoes

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook classic fish soup with potatoes from river fish? The first thing you need to do is clean the fish - my husband always does this process, so the fish is already ready. I had a whole carp, and from the catfish I had the backbone, tail and head, which were left over from another dish. Carp and catfish can be replaced with any river fish - perch, crucian carp, pike or any other - the one that caught your bait today) Well, if it was “caught” not in a reservoir, but in a store, then it must

2. STEP 2

   

   Place the heads, ridges and tails in a saucepan and fill with 2 liters of clean water. It is better to take spring water for this dish, because water plays an important role in this dish - after all, this is the fish’s native habitat! Place on the fire and cook for 20-25 minutes from boiling. If we cook fish soup outdoors, instead of a saucepan, of course, we’ll use a cauldron

3. STEP 3

   

   In the meantime, peel the vegetables - onions, carrots, garlic, wash the herbs, prepare the spices

4. STEP 4

   

   For fish soup, a large amount of bay leaf and peppercorns would be ideal - I have a mixture of peppers, there are black, red and white peppers - in general it’s beautiful... It would be nice to add allspice here, but I didn’t have any

5. STEP 5

   

   In the middle of cooking we add salt - at first our fish broth is rather ugly, but this is only for now...

6. STEP 6

   

   After 25 minutes, strain the fish broth through a sieve; if you like, when the heads have cooled a little, you can sort them out. It was a discovery for me that in the head of a catfish, it turns out, there are few bones and a lot of meat, so there is something to sort through there... Well, in the head of a carp, as for me, there is nothing to eat. But again, this is not for everybody.

7. STEP 7

   

   Return the fish broth to the stove until it boils

8. STEP 8

   

   Meanwhile, roughly chop the potatoes

9. STEP 9

   

   Diced onion

10. STEP 10

    

    Carrots with crescents

11. STEP 11

    

    And when the fish broth boils, add potatoes, onions, and carrots into the pan. Leave to cook for 15 minutes. When the vegetables are almost ready, add bay leaves and peppercorns, leave to cook for another 5 minutes so that the spices release their aroma

12. STEP 12

    

    Now add pieces of raw carp. Reduce the heat to low until the liquid bubbles slightly. Cook for another 30 minutes

13. STEP 13

    

    5 minutes before it’s ready, pour a shot of vodka into the pan - it will make the fish soup transparent and reveal more flavor, season with salt to taste. Then turn off the soup and let it brew for 10-15 minutes

14. STEP 14

    

    Prepare the lek: to do this, squeeze the garlic into a bowl, scoop a ladle of hot broth from the pan and pour the garlic into it

15. STEP 15

    

    Let it brew, like the finished ear, for 10-15 minutes.

16. STEP 16

    

    While the ukha and lek are steeping, finely chop the parsley and dill

17. STEP 17

    

    Pour the finished fish soup into plates, sprinkle with herbs and serve with lek

18. STEP 18

    

    The aroma is simply amazing! Bon appetit!

Comments on the recipe

Marina

23.08.2023

4.6

Super recipe! Ear is excellent! I will also offer this recipe for fish soup with sturgeon.

Natalia M

23.08.2023

4.7

Today I was treated to live mirror carp. They were so fat, yellow, just lovely. I decided to cook fish soup from them and chose this recipe; I had never cooked it this way before. The broth was made from the heads and tail. Then I strained the broth and it became clear. By the way, when I cooked the broth, I added a whole onion and a couple of sprigs of dill. Children don't like to fish them out of the plate. Thus, the children are happy and the broth is saturated with the juices of onions and herbs. I added less pepper, five peas, I also have a mixture of different peppers. I had my doubts about vodka, because children would eat it, but I decided that the alcohol would dissipate during cooking. I didn’t taste alcohol) I remembered that in nature we throw a couple of coals into the cauldron for a smoky aroma, but we didn’t have them on hand) I was surprised by the addition of raw fish in the middle of cooking, it turns out something like a double fish soup. In general, I was very pleased with the fish soup, the whole family ate it, even my daughter and nephew ate two portions each) The soup turned out rich, satisfying, the broth was clear. I really felt like I was in nature) I added dill and boiled fish to everyone’s plate. I didn’t understand what “lek” was and why it was needed, so I didn’t make it) Thanks for the unusual recipe!

Ira

23.08.2023

5

nasstin, and here is your ear! Cool recipe! Your mood and impression of the dish were exactly conveyed to me! I also remembered fishing... fishing in nature... this is the time! I will never forget, I always remember, especially in the winter cold, warming myself by the fireplace and eating fish soup, but already prepared at home... A very interesting option with the addition of a shot glass, but what about the kids? I really want to try it and see what it tastes like! I often see lek in recipes, but what is the best way to use it? Is this for fish or should it be put in the ear? And in nature, we also put a log from the fire in the ear at the end of cooking. Thank you very much for the recipe! It turned out to be a very appetizing and tasty dish!

Semyon Semenych

23.08.2023

4.5

Great recipe! I never thought that garlic goes with fish! I made fish soup from mullet - it turned out great - but I cooked the heads longer. Thank you!

Georgiy

23.08.2023

4.8

Good time!!! Thank you for the recipe. Plus I add sea buckthorn, frozen in a plate! Yum-yum!!!!

Igor

23.08.2023

4.6

The recipe is very cool. Thank you very much.

Bereginya

23.08.2023

4.6

Hello, tell me, please, lek - how do they eat? Do they add fish soup to the plate? And is it possible to add lek directly to the pot?