The most delicious dishes are cooked at the stake. Cook fish soup in a cauldron and pamper your loved ones and friends with a delicious dish. Be sure to sprinkle with fresh parsley or dill before serving.
It is necessary
- - 5 liters of water,
- - 1 kg of river fish,
- - 500 grams of potatoes,
- - 2 carrots,
- - 2 onions,
- - 30 grams of green onions,
- - 10 grams of dill,
- - 10 grams of parsley,
- - salt to taste,
- - lavrushka to taste,
- - red ground pepper to taste,
- - ground black pepper to taste,
- - peppercorns to taste,
- - 50 grams of any strong drink.
Instructions
Step 1
To prepare fish soup, stock up on firewood and light a fire.
Step 2
Clean the fish and rinse well, cut off the heads and gills.
Step 3
Put the fish heads in a cauldron, sprinkle with allspice and put a few bay leaves, pour water, salt. Place a tripod over the fire and hang a cauldron, cover with a lid.
Step 4
Wash and peel vegetables. Slice the potatoes to taste. Cut the carrots into cubes, the onion into half rings or cubes.
Step 5
After the water boils, skim off the foam. After 30 minutes, remove the cauldron from the tripod and remove the fish heads from the broth, from which separate the meat from the bones.
Step 6
Place the cauldron with broth on a tripod, add prepared vegetables and fish meat. Five minutes after boiling, add potatoes to the ear. Cook the potatoes until half cooked, then add pre-prepared pieces of fish to the cauldron, pepper, salt if desired. Cook until potatoes and fish are cooked.
Step 7
Add any strong drink to your ear and remove from heat. Put a burning firebrand in your ear and set the cauldron to the side for about 20 minutes. Serve with fresh herbs.
