Fish soup on a fire in a cauldron

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook fish soup over a fire in a cauldron? Prepare everything you need to prepare fish soup.

2. STEP 2

   

   Take potatoes and carrots, wash them in water with a brush to get rid of any remaining soil. Peel the vegetables and rinse them in clean water. Wash the onions thoroughly along with the peel.

3. STEP 3

   

   Chop the potatoes coarsely; if you have small tubers, leave them whole. If desired, the cutting method can be changed.

4. STEP 4

   

   Cut the carrots into circles, semicircles, or cubes, as you like and are more accustomed to. Leave the vegetables aside for now, we will return to them soon.

5. STEP 5

   

   Take the fish, clean it from scales, gut it and remove the gills. Rinse each carcass in water and then dry with a towel.

6. STEP 6

   

   Cut large fish in half or into 3-4 pieces (depending on size). Leave small fish whole.

7. STEP 7

   

   Light a fire, pour water into a cauldron and leave over high heat until it boils.

8. STEP 8

   

   When the water starts to gurgle, add the potatoes and onions to the cauldron. If desired, the onions can be peeled; the taste of the finished dish will not change much.

9. STEP 9

   

   The onion skins give the broth a beautiful golden yellow hue, so I prefer not to peel the onions. Cook the vegetables for about 5-10 minutes, try to make sure that the water does not gurgle too much, adjust the fire so that the broth is only slightly simmering.

10. STEP 10

    

    Add carrots to the cauldron and salt the future fish soup to taste. Cook until all vegetables are fully cooked, about 15-20 minutes. Check vegetables periodically for doneness. If they can be easily pierced with a knife, they are ready. The time is indicated approximately, since it will depend not only on the size of the chopped vegetables, but also on the cauldron and the strength of the fire.

11. STEP 11

    

    Place the prepared fish into the broth.

12. STEP 12

    

    Stir very carefully, skim off the resulting foam and leave to simmer on the fire for about 10 minutes (until the fish is cooked).

13. STEP 13

    

    At this time, place a log on the fire so that one edge is charred (as in the photo).

14. STEP 14

    

    Pour in a glass of vodka. It will remove the muddy taste that may come from river fish. There will be no alcohol in the finished dish, since it will all evaporate in boiling water. But this is optional.

15. STEP 15

    

    Next, lower the charred edge of the log into the cauldron, hold for one or two seconds and remove. This will give the ear a unique smoky aroma. You don't have to do this.

16. STEP 16

    

    Wash the greens, dry them and cut them with a knife; you don’t have to chop them. Send the greens to your ear.

17. STEP 17

    

    Remove the remaining coals from under the cauldron, cover the soup and let it brew for about 10-15 minutes. The fish soup is ready, you can serve! Bon appetit!

Comments on the recipe

Natalia M

07.11.2023

4.7

We decided to cook fish soup over a fire in a cauldron according to this recipe. I'm interested in the order in which products are stored. Interestingly, the fish is added to the already prepared broth. We usually use small fish of various types for fish soup. But this time there were only two carapaces available, and they were cooked from them. We also peeled a few small onions for the fish soup, it turns out tastier. The potatoes were cut into large pieces, and whole carrots were added. After adding the fish to the cauldron, boil it for 15 minutes, since carp is a large fish and needs more time to cook. Not everyone likes greens in soup, so we added them to the plate for those who wanted them. The log was not dipped, but a glass of vodka was poured into the ear) Due to circumstances, I was unable to take a photo in the plate. And the soup turned out great, tasty, rich! It seems to me that it is not necessary to simmer the coal in the cauldron, and without this the soup turned out smoky. In nature, all food becomes more appetizing)