River trout soup in a cauldron over a fire

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to cook delicious trout fish soup in a cauldron over a fire? If you have freshly caught fish, then clean it of scales, remove the insides and, of course, the gills. The gills add bitterness, and from the head we will cook the broth. If you have frozen store-bought trout, then defrost the fish at room temperature.

2. STEP 2

   

   Cut off the head, tails and fins, they will be used to prepare the broth. Cut the rest of the carcass into 2-3 centimeter portions, as in the photo.

3. STEP 3

   

   Prepare potatoes, carrots and onions. If you want a thicker soup, use a little more potatoes.

4. STEP 4

   

   Peel all vegetables and rinse under running cold water.

5. STEP 5

   

   Light a fire and place a clean cauldron to warm up. Then pour about 2 liters of water into the cauldron. Throw your head, tail and fins into the water.

6. STEP 6

   

   While the water in the cauldron is boiling, prepare the vegetables. Cut the potatoes as desired.

7. STEP 7

   

   Chop the onions and carrots into not very large pieces.

8. STEP 8

   

   At the moment of boiling, foam forms in the cauldron; remove it with a large spoon and add salt to the broth to taste. Remove a couple of burning logs from under the cauldron so that the broth does not gurgle too much and cook the head with fins for about 10 minutes.

9. STEP 9

   

   Using a slotted spoon, remove the fish from the broth.

10. STEP 10

    

    Increase the fire under the cauldron and add more wood. Add the potatoes to the broth.

11. STEP 11

    

    After boiling, add carrots and onions to the cauldron. After boiling again, reduce the flame and cover the cauldron with a lid. Cook until the potatoes are done. You will need approximately 15-25 minutes, depending on the type of potato.

12. STEP 12

    

    At this time, chop the greens finely.

13. STEP 13

    

    When the potatoes and vegetables are ready, throw the trout pieces into the cauldron. Maintain the heat so that the broth is constantly at a gentle simmer.

14. STEP 14

    

    Cook the fish soup for about 5-10 minutes. At the end of cooking, throw the greens into the cauldron and hold the fish soup with the lid open for about a minute or two so that the soup is saturated with the aromas of the fire.

15. STEP 15

    

    When serving, sprinkle the fish soup with ground allspice and squeeze in lemon juice if desired.