- turnip onion
- ground pepper and peas
- sea salt
- Bay leaf
Step-by-step cooking recipe
Weekend, great weather! Why not go fishing … I got ready to go to the lakes. The catch was good last weekend. I fried fish and cooked “koktal” in a smokehouse according to the classic recipe. No frills, except that he enveloped the fish for frying not with plain flour, but with corn flour with spices. But that was last weekend. And in this one you want to cook fish soup. On the street with a haze. Like a real one. Of course, the fish soup should be cooked in a pot over a fire, on the banks of a river or pond. And I decided on a summer stove at the dacha in the garden. And therefore the ear will be called “dacha”.
Fishing took place, caught carp.
It is no secret that the most delicious fish soup is prepared from live fish, so to speak, a steam room. Ukhu can also be cooked from pike perch or various small fish (I remember my childhood: perch, brushes and minnows !!! This is a classic fish soup), with the exception of crucian carp and tench.
And we have carp. Cleared of fins and scales, gutted, Cut off the heads, fins and tails, thoroughly washed in running water and put them in a cauldron. (He cut the fillet part of the slave into portions, salted and put it in the refrigerator. For further frying. This has nothing to do with the ear). Although the thought wandered, add fried pieces of fish to the prepared fish soup. I liked the idea, but it will be some other time …
Sprinkle the fish with coarse sea salt, lightly sprinkle with black pepper and mix thoroughly. As a matter of fact, the sacrament of making fish soup has begun.
There, in the cauldron, added several peeled onions and coarsely chopped carrots. I also had dried ginger roots, added a few pieces. And he did not regret what he had done.
Because at the dacha I have my own well, which means that all the contents of the cauldron were filled with cold well water.
Meanwhile, a fire has flared up in the stove, you can and even need to put the cauldron on the stove.
Recommendation: pour enough water so that it does not overflow during boiling. What is it for? There is no fear of flooding the hearth, but so that the fats formed in the process do not spill out. As soon as the contents boil, remove the resulting foam. That’s it, cover it with a lid keeping a small fire and don’t disturb it anymore, about 45-60 minutes.
Then we filter everything through a sieve. Throw out the onion, cut the carrots smaller and into the ear. We rub the heads and tails. Throw away the remaining mass.
And again on the fire. Add potatoes and peppercorns and cook until the potatoes are cooked. At the end of cooking, put a few leaves of bay leaves.
We remove the already prepared ear from the heat and put it on the ground for about 30 minutes. For what?
Slowly cooling the ear, as it were, insists. This was what my grandfather taught me. I always do this with the ear.
And (he was deliberately silent) before putting the cauldron on the ground, I poured 100 grams of vodka into it !!! In Russia, fish soup is not served without vodka …
So the dacha ear is ready. You can even add greens to the plate.