Real triple royal fish soup on the fire: rich broth without the smell of mud

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Prepared by: Alla

07/04/2017 Cooking time: 2 hours 0 minutes

For those who prefer fishing to any type of recreation, I’ll tell you how to cook fish soup outdoors from freshly caught fish. A rich and aromatic fish soup is the necessary end to a successful fishing trip.

What kind of fish is suitable

Since there are a lot of different fish in Russia, there are also many types of fish soup:

• black;
• white;
• triple;
• double;
• red.

Triple fish soup is prepared from three types of fish. Sometimes the broth is made from one fish, and then the fillets of two other fish are simply added to it, but three types can be used for cooking at once.

Black fish soup can be cooked from chub, carp, carp, asp.

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Among the marine species suitable for cooking are notothenia, halibut and cod.

White fish soup is prepared from burbot, ide, pike perch, and ruff.

Red is made from red fish - stellate sturgeon, trout, salmon.

According to the technology for preparing the ear, it can be:

• national team;
• with crayfish;
• reservoir;
• lethargic;
• crucian carp;
• bulk

It is not possible to cook fish soup from gobies, gudgeon, ram, mackerel and bleak - it will turn out to be fish soup.

The presented fish does not provide the necessary fat.

Cooking tips

Every fisherman knows that vodka is always added to the fish soup, but why? They do this for several reasons, and the main one is to remove the smell of mud. It is most often found in large pikes that spend a long time in muddy waters. In addition, alcohol softens the taste, but you cannot pour more than 50-100 ml.

In order for the dish to have a rich taste, it is important to maintain the ratio of water and fish. Water should cover the pike pieces only a couple of centimeters. Many fishermen advise cooking soup from river water, but this is not always safe. It's better to bring water with you. There should be few vegetables in the broth, because their task is to emphasize the taste and neutralize the smell of fish, and not to completely interrupt it. A few basic rules:

• be sure to remove the gills and eye sockets, as well as the entrails;
• the fish soup always includes basic ingredients - fish, onions, potatoes and carrots;
• vegetables are not fried, but added raw to the broth;
• the fish must simmer in the pot for at least 25 minutes for the broth to be aromatic.

The most important point is cooking the fish soup. Do not let it boil strongly or actively stir the dish with a spoon. The fish will fall apart and the potatoes will turn into mashed potatoes. There is no need to stir it at all, just skim off the foam and monitor the boil.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Gallery: fish soup on fire (25 photos)

Basic rules for cooking fish soup

There are a number of nuances to cooking fish soup over a fire. Regardless of which recipe you choose, you must follow them.

1. Only fresh fish and fresh water go into the soup.
2. You should not load the broth with vegetables: a little onion, carrots and potatoes will be enough. The broth should be half empty, because the main thing in it is the aroma of fish. In this case, the spices can be absolutely anything - green onions and leeks, bay leaves, fennel and dill, anise, saffron, nutmeg.
3. The dishes should be non-oxidizing - the best option would be a stainless steel pot.
4. No bouillon cubes or butter! The soup should become rich without these tricks. Bouillon cubes will only spoil the taste and make the fish soup look like regular soup.
5. To create fish soup with sparkles, well-washed ribbons of fat, caviar, milk and swim bladders are added.

How to cook "Ukha in nature"

First, light a fire and prepare the vegetables for the broth: wash, but do not peel, one onion and a head of garlic, and peel and wash the whole carrot.

Clean the fish and rinse in cold water. Cut some of the fish (larger ones) into portions and set aside for now, but leave the small fish whole.

Place small fish in a pot and fill with cold water. Advice: if the fish is very small, then wrap it in clean gauze and let it cook in such a “bag”, then it will be easier to remove such fish from the broth.

Place the pot on the fire and bring the broth to a boil.

Place unpeeled onions, a head of garlic, whole carrots, salt and pepper into the pot. Let the broth simmer for at least 40 minutes.

While the fish broth is cooking, peel the remaining onion and potatoes, wash and cut the potatoes (large) and onion (diced).

Remove small fish, onions and garlic from the broth (they will no longer be needed). Check the broth for salt.

Add potatoes to the broth and cook until tender. Then return the carrots, cut into slices, add the portioned pieces of fish prepared earlier, and cook the fish soup over the fire for another 15 minutes.

Fry the diced onion in oil until golden brown.

Add the onion to the soup along with the chopped dill, celery, bay leaf and vodka.

Cook the fish soup for another 5-7 minutes.

Serve the fish soup hot along with black bread, fresh vegetables and herbs. Bon appetit!

Homemade soup

For homemade fish soup we will need the following components:

• fish;
• potatoes (to taste);
• 3 pieces of carrots;
• 8 liter cauldron;
• millet – 150 grams;
• bulb;
• 50 grams of lard;
• spices;
• greenery;
• vodka – 50 grams.

To make the fish soup on the fire rich, it is recommended to use several types of fish.

Fatty fish soup is obtained from silver carp, catfish, tench and carp. The lean version will come from pike perch, perch, and bream. The best option is to put both lean and fatty fish.

One liter of water should contain about 350 grams of fish; you can take a little less if the fish is fatty. A catfish head is good for making fat. However, this will require removing the gills. And we talked about how and what to catch catfish quite recently.

Recipe for perch soup on the fire. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Perch soup on the fire.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Perch Ear on the fire is 25.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fish soup “Rostovskaya”

For cooking we need pike perch, onions, potatoes, tomatoes, spices, butter.

• The fish needs to be cleaned, washed, and filleted.
• Broth is prepared from fish bones, fins, and heads.
• Then we filter it, throw in potatoes, parsley root, onion and cook for about 20 minutes.
• 15 minutes before the end, add pike perch fillet, spices and tomato.
• Place butter in the prepared fish soup.

Recipe for fish soup with millet on the fire

Required Products:

• 4 liters of water
• 400 g fish heads and tails
• half a glass of millet
• 2 - 3 medium carrots
• 1 sweet pepper
• 2 onions
• 2 pinches of salt
• 5 peppercorns
• 2 bay leaves
• half a bunch of parsley

Method of preparation: first you need to prepare the heads and tails: remove scales, remove eyes, gills and coarse cartilage, rinse in running water. After this, put all the parts in a pot of water and add some salt. The fish needs to be boiled for at least 10 minutes, after which it needs to be taken out and the bones removed, and the fish must be strained.

Without wasting precious time, peel and cut all the vegetables into cubes; be sure to remove the seeds from the bell pepper and cut into thin half rings. Don’t forget about millet, it should be washed and sorted to remove any existing contaminants.

After the water boils again in the pot, throw the millet into it and bring it to half-cooked. Then add the vegetable ingredients along with the fish and cook for 15 minutes. Meanwhile, chop the parsley. When all the ingredients are ready, add all the spices and let the fish soup boil a little.

Parsley is added to the cauldron after removal from the fire. It is important to let the finished ear with millet brew for a while. Bon appetit!

Ukha "Tsarskaya"

• We gut small fish, wash them and put them in water.
• After the broth is ready, discard the fish.
• Add potatoes, carrots, and onions to the boiling broth.
• After boiling, add the salmon head. After 10 minutes, take it out and add the salmon fillet, crayfish claws, and necks to the broth and cook for about 10 minutes.
• Then add salt and pepper as you like, add coarsely chopped tomato and herbs.
• After 5 minutes, pour in 100 grams of vodka.

On our website you can also find an excellent recipe for pike perch stuffed with rice.

There are many recipes for fish soup that is cooked over a fire. Which option to choose is a personal matter for everyone. It is worth noting that there are general rules for preparing an appetizing broth.

It is necessary to follow them so that instead of fish soup you don’t end up with fish soup.