Fish soup at the stake

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Fish soup on the fire - secrets and recipes of fishermen

In fact, no fishing trip is complete without such a tasty dish as fish soup on a campfire. It is impossible to imagine Russian national cuisine without this fish dish, which arose in the 11th-12th centuries. The traditional fish soup at the stake arose only in the 15th year.

Culinary experts do not classify fish soup as a soup, because they have different production methods. A dish with a smoky smell cannot be compared with more than one fish soup from the kitchen stove.

The main secrets of cooking fish soup over a fire

Any self-respecting culinary fisherman should know these aspects of making fish soup over a fire:

The fire should be slightly burnt, but with sufficient heat.
It is recommended to use water from a source. They say that ordinary tap water will not produce such a “perfect” dish.
The most important ingredient in fish soup is fish, and it is better to give preference to perch or ruff.
It is worth giving up tench and crucian carp, which will give the first dish a nasty smell and bitter taste. If there is only this fish, but it needs to be cleaned, thoroughly washed and soaked in a vinegar solution for an hour. Vinegar is taken in the proportion of 2 tbsp. l. for 1 liter of water. In the absence of vinegar, a saline solution is used, in which the fish is left for 30 minutes.
To draw out all the nasty odors from the fish soup, you need to throw a coal from the fire into the finished dish. Birch charcoal is better suited for this purpose.
Almost all fishermen add a little alcohol to it before removing the cauldron from the fire. This allows you to increase the temperature of the dish, so the fish bones soften and boil.
The more fish in the soup, the less seasonings and spices are added.
Before throwing fish, it is worth considering that it tends to absorb some of the salt. Therefore, before serving a dish, you need to check it for salt.
For a rich taste of fish soup, it is better to use a number of types of fish. For greater fat content, it is better to choose carp, silver carp or catfish. The soup will come out lean when cooked with the addition of pike perch, bream or abalone.
If there is a lot of salt in the soup, then you need to add water and wait until it boils.

Triple fish soup: fishermen's recipe

Before you cook fish soup over a fire, it’s worth considering that savory fish soup over a fire is prepared in three steps. This recipe for fish soup on the fire is very popular, because the fish soup is cooked in a triple fish broth over an open fire.

Before cooking fish soup over a fire, you need to sort the entire catch. A small-sized fish is needed for fat, which is best obtained from perch, ruff or privet.
After the water boils, a small fish, previously gutted, washed, cleaned of scales and wrapped in double gauze, is lowered into the pot. This fish is cooked for half an hour over low heat.
Then the container with the broth is removed from the heat and the fish in gauze is taken out. The broth should sit for a little while, after which it is filtered through gauze to remove the sediment and again sent to the fire.
In order for the right fish to come out at the fire, you need to step by step run over to the big fish. The catch is cleaned, gutted, washed and cut into large pieces. Fish pieces and an onion cut into four parts, salt, peeled celery or parsley root and carrots cut into slices are dipped into the broth. If necessary, you can add boiling water.
Cooking of a large fish is completed in 20 minutes, but you need to carefully monitor the temperature, because if it boils violently, the fish may fall apart. To prevent the fish from burning, you should refrain from stirring the dish with a spoon. It’s better to turn the pot and shake it.
Making fish soup over a fire does not take much time and after the fish is ready, it should be pulled out, put in a separate container and covered with a lid. The next portion of large fish is placed in the cauldron. Then dark pepper, a couple of swim bladders and fat ribbons from the fish given to us are added to it.
Fish soup in a cauldron over a fire should have the natural taste and smell of fish, so you need to avoid a huge amount of seasonings. Various spices, bay leaves, parsley or dill are added to the plate to taste.
After making the third portion of fish, the yushka is actually ready to serve.

Triple fish soup in a cauldron over a fire has an inimitable taste and amber color. It must consist of a huge amount of fish, without seasonings and potatoes. The best spices are carrots and onions. But if you wish, you can add potatoes and seasonings. Some fishermen love adding a slice of lemon, sorrel or a piece of pickled cucumber to their fish soup recipe over a fire.

Now the question of how to cook fish soup over a fire should not arise, because the scheme for its production is virtually constant, and the difference lies only in the additional ingredients. Fish soup could be carp with potatoes, pike with crayfish, or crucian carp with nutmeg. It all depends on taste preferences. Bon appetit!

Video: Making fish soup over a fire

Fish soup at the stake

Ukha is a national Russian dish, a type of soup. Nowadays, cooking is not so common, but it is an integral part of outdoor recreation, such as fishing.

Products
Fish (pike, perch) – 1 kg
Potatoes – 1 kg
Carrots – 2 pcs.
Onions – 2 pcs.
Fresh dill – 1 bunch
Fresh parsley – 1 bunch
Bay leaf – 3 pcs.
Dark peppercorns - to taste
Salt - to taste
Water – 3 l

How to cook fish soup over a fire

Individuality of making fish soup
Featured Recipes

It is believed that kebabs are the most popular dish at a picnic. To make them, they now use a variety of products, and even fruits. But fish soup at the stake is no less popular. This culinary delight in nature constantly amazes others with its smell and special taste properties. Therefore, not only fishermen, but also almost all picnic participants prefer to cook fish soup over a fire.

Preparing this wonderful dish will not be particularly difficult and anyone can completely master this culinary feat. You just need to follow the sequence of certain actions.

Previously, depending on the fish species used, the fish soup was divided into the following types:

Dark. For its production they used carp, chub, carp or asp.
Snow-white. This fish soup is already prepared from whitefish, perch, pike perch or ruff.
Reddish. For red fish soup, you need the most elite fish species, for example, beluga, sturgeon or sterlet.

They even cooked a delicious fish soup from dried fish with mushrooms, and this dish was called “flaccid” fish soup.

It is completely natural that, like any dish, fish soup has its own culinary tricks and requires compliance with certain rules.

Individuality of making fish soup

First of all, to make fish soup you will need the right utensils. It may be a special cauldron, but the fish soup in a cauldron is in no way inferior to a dish from a cauldron. The main thing is that the material used to produce the cookware we are given is non-oxidizing and cast iron is an ideal option.

There are a number of current tips to take into account:

The fire at the fire must be maintained at such an intensity that the water in the pot does not boil, but only a slight “twitching” is observed.
When cooking, the pot should not be covered with a lid, because this is done after the cooking process is completed.
The amount of vegetables and spices should be kept to a minimum. Too much of them will ruin the real taste of this delicious fish dish. Typically, experienced fishermen only eat onions, carrots and occasionally potatoes.
You should not add any cereals to the fish soup, otherwise you will end up with an obvious fish soup.
It is necessary to correctly determine the required volume of water, because adding it while cooking fish soup is unacceptable. The future ear will instantly lose all its flavor colors.
It is much better to add a small, unpeeled but washed onion to the fish soup. This culinary trick allows you to give your ear an appetizing golden color.
You should not abuse caviar, milk, or even swim bladders. They are guaranteed to make their own contribution to creating the special taste properties of the fish soup. Real fish soup always contains these ingredients.

Featured Recipes

Traditional version

This option is perfect for the most novice cooks, because this is an ordinary fish soup that can be prepared as trivially as possible.

Small fish (perches or ruffs) - about three hundred grams.
Large fish (ide or pike perch) - just over half a kilo.
Onion – one big onion.
Carrots are a medium-sized root vegetable.
Celery, dark peppercorns and parsley - according to preference.

The small fish needs to be gutted, washed, put in a pot, filled with water and set to cook.
When the fish are actually boiled, you need to pour the broth into another pot.
The broth must be filtered, returned to the fire and the first portion of cut large fish is placed in it. It needs to be cooked for 40 minutes.
After this, the cooked fish is removed from the pot, and the next batch of pieces of large fish is placed into it. The extracted boiled fish is used at your discretion.
Next, the remaining chopped ingredients are added: onions, herbs and carrots.
All that remains is to add pepper, salt and leave the fish soup to cook further. This will take about half an hour.
After this time has passed, the pot is removed from the heat, closed with a lid, and the finished soup is allowed to brew for about fifteen minutes.
Next, the ukha is poured and everyone enjoys its smell and taste.

Fish soup with vodka

Usually, vodka is added to the fish soup to remove the aroma of mud, which may appear if small fish are consumed. And the recipe for fish soup over a campfire with vodka is most preferable specifically for such cases.

Vodka – ¼ glass.
It doesn’t matter what kind of fish it is – just under a kilogram.
Onions and carrots - one medium piece each.
Medium potatoes - four pieces.
Dark pepper - a few peas.
Parsley and dill - one bunch each.
Bay leaf - a couple of things.
Salt is at your discretion.
Water – approximately 2.5 liters.

The fish used must be gutted, washed, cut and placed in a pot of salted water.
The pot should be put on fire and the fish should be cooked for about fifteen minutes.
Peeled potatoes and carrots are coarsely chopped and then added to the pot with the fish.
After this, other components of the fish soup are added: pepper, herbs, whole peeled onion and bay leaf.
Boil everything for another 5 minutes and pour in vodka. Now you need to remove the pot from the heat, close it with a lid and let the soup with vodka brew for at least fifteen minutes.
Next, the onion is removed and the fish soup is boldly served to the table.

The most complex component in terms of content is the triple ear. It uses different types of fish, but the taste of the dish is truly wonderful.

Triple ear

Generous fish, for example - sterlet or pike perch - kilogram.
Snow-white fish, for example - bream or medium-sized crucian carp - kilogram.
Small fish and even minnows are suitable - a kilogram.
Parsley - one medium root.
Potatoes – 5 medium tubers.
Onions - three pieces.
Bay leaf - three pieces.
Salt and herbs for serving - at your discretion.

A small fish is gutted, the gills are removed, washed, placed in a tied gauze bundle and sent to a pot of salted cool water.
Next, add coarsely chopped onion and parsley root to the water.
Everything is brought to a boil and cooked for at least half an hour.
After this, all previously added components are removed from the broth, and it is filtered.
The largest fish of the 2nd stage of stocking is gutted, washed, cut into medium pieces and placed in a hot broth. This fish needs to be cooked for at least fifteen minutes. Coarsely chopped potatoes should be cooked immediately with it.
Next, the boiled fish is removed, and its space in the broth is occupied by pieces of cut fish from the third batch of stock. At this step, peppercorns and bay leaves are added to the broth.
Everything is brought to a boil again and the fish soup is cooked until the fish is ready.
At the end of the act, the pot is locked, the soup is infused for about fifteen minutes and the dish is ready to be served. You can accompany it with dill chopped into plates.
That's all the triple soup on the fire.

Royal ear

Everyone is very enthusiastic about royal fish soup recipes. But how this dish was actually prepared was previously unclear. Some allow it to be prepared only from generous fish, for example: salmon, the famous trout, the most delicious sterlet or sturgeon, while others say that this dish is prepared on the basis of chicken broth. The extreme option represents particular enthusiasm.

For a modern version of such fish soup, you don’t need a huge amount of its components.

Chicken broth - at least 2 liters..
Cod and salmon – 600 g each.
Carrots are one big root vegetable.
Celery - one stem.
Garlic - a couple of cloves.
Vodka – a quarter glass. It can be replaced with snow-white dry wine.
Salt is at your discretion.

First you need to cook chicken broth, preferably from domestic birds. It is cooked with a whole clean onion.
After the chicken is cooked, it should be removed from the broth.
The carrots are cut into large strips and sent into the broth.
The salmon is cut into large pieces, including the skin, and then follows the carrots.
After a few minutes, you can add the chopped cod and chopped celery.
Vodka is poured in and the fish soup is allowed to simmer for another fifteen minutes.
After this, the pot is removed, locked and the soup is infused for about 10 minutes.
Beautiful royal soup - ready.

This is how a wonderful dish is simply prepared - fish soup on the fire. It should be noted that you can cook fish soup over a fire not only from “generous” fish, but also from pike, catfish, carp, and so on. Not suitable for this dish are herring, gudgeon, bleak, ram and some other types of fish.

Fish soup on the fire: the most delicious recipes

The most delicious fish soup is fish soup cooked over a fire. Of course, every fisherman has his own recipe for making the presented dish.

What kind of fish is suitable

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

dark;
snow-white;
triple;
double;
reddish.

Triple fish soup is prepared from 3 types of fish. From time to time, the broth is boiled from one fish, and then simply add the fillets of the other two fish, but three types can be used when cooking at once.

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

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

Snow-white fish soup is prepared from burbot, ide, pike perch, and ruff.

The reddish one is made from reddish fish - stellate sturgeon, trout, salmon.

According to the ear manufacturing technology, 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 give the desired fat.

Gallery: fish soup on fire (25 photos)

The main rules for making fish soup

There are a number of aspects to making fish soup over a fire. Regardless of which recipe you choose, you need to follow them.

Only the freshest fish and the freshest water go into the soup.
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 smell of fish. With all this, spices can be of any kind - green onions and leeks, bay leaves, fennel and dill, anise, saffron, nutmeg.
The dishes must be non-oxidizing - the best option would be a stainless steel pot.
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 ordinary soup.
To create fish soup with sparkles, add well-washed strips of fat, caviar, milk and swim bladders.

You need to cook the fish soup without covering it with a lid; after finishing the process, you can cover it for 15–20 minutes so that it can brew.

Both small and large fish are suitable for production.

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;
onion;
50 grams of lard;
spices;
greenery;
vodka – 50 grams.

In order for the fish soup to turn out rich on the fire, it is recommended to use a number of types of fish.

Fatty fish soup comes from silver carp, catfish, tench and carp. The lean version will come from pike perch, perch, and bream. The best option is to include 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 perfect for making fat. But with all this you will have to remove the gills. And we learned about how and what to catch catfish not so long ago.

You need to prepare fish soup at home as follows:

First, a fire is lit and a tripod is placed. A cauldron half filled with water is placed on it.
Next, peel and cut the potatoes into cubes and place them in a cauldron for 15 minutes. Then we use carrots, cut into circles.
Next the millet is poured. You can also use rice, but then it is put together with potatoes.
Then the onion is cleaned, an incision is made on it crosswise and it is placed in the ear.
Then add water and add salt.

Fundamentally! The fish will take away some of the salt - this needs to be taken into account.

Now it's time for the main ingredient. The fish is cut into 7 cm pieces. Then they are thrown into a cauldron. Lard, cut into 1-centimeter pieces, mixed with herbs, also goes there.
Cook the fish for approximately 10 minutes. Then 50 grams of vodka is added to the ear - this is necessary in order to remove the smell of mud. The vodka itself will evaporate in just a minute.
After the broth is cooked, you can add spices, salt and bay leaf. Try the fish soup first: if there is a lot of salt, add water. In this case, you will again have to bring the broth to a boil.
Then the cauldron is removed and covered with a lid. Wait 15 minutes for the soup to brew and serve.

Double ear

First, we sort the caught fish into large and small. We clean the large ones, gut them, then cut them into small pieces. We gut and wash small fish; you don’t need to clean them.
We prepare broth from small fish, having previously wrapped it in gauze. After making the broth, you can throw it away.
Add large fish pieces and continue cooking.
Next add onions, carrots, potatoes, and herbs. Pepper and salt to taste, don’t forget about the bay leaf.

Male ear (video)

Fish soup “Rostovskaya”

To make it, we need pike perch, onions, potatoes, tomatoes, spices, and butter.

The fish must 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.

Ukha "Royal"

We gut the small fish, wash it and put it in water.
After bringing the broth to readiness, throw out the fish.
Add potatoes, carrots, and onions to the bubbling broth.
After boiling, add the salmon head. After 10 minutes, take it out and add the salmon fillet, crayfish claws, 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 out a good 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. With all this, it should be noted that there are general rules for making an appetizing broth.

You need to follow them so that you don’t end up with fish soup instead of fish soup.