If you and your husband went fishing, it went well and the husband caught a few small carps, then in order not to be bored, you can cook fish soup from the catch. It is tasty, and most importantly, healthy, as the fish is completely fresh.

First, put the water on the fire so that it boils. In parallel, we begin to prepare the products necessary for cooking fish soup.

We clean and cut vegetables. We need them first. In addition to the main vegetables, you can also add tomatoes, peppers and other vegetables that are on hand. If possible, and you like a richer soup, then vegetables (except potatoes, of course) can be lightly fried in a pan.

Don't forget to salt.

Then, cut up the fish. To do this, you need to clean it, then cut it into pieces. You may not shrink. We leave the head, fins and tail, they will also be used.

After the water boils, we throw vegetables into the pot and cook the vegetable broth. 15 minutes.

Next, lay the fish, including the tail and fins. The resulting foam is constantly removed. This is done so that the ear is transparent.
The main thing is not to let the broth boil. There should be a slight gurgle. Carp is a river fish, so it can be boiled for 10 minutes.

We throw spices - someone likes it. It can be pepper in different forms, bay leaf. For example, I like to add suneli hops. We close the lid. The fire should already be out. Let it brew for about five minutes and the fish soup can be poured into plates.

Ukha in nature is very tasty!

Time for preparing: PT00H45M 45 min.

Potatoes to taste

Carrots, 2 - 3 pcs.

Bulb

Millet - 150 gr per 8 liters. water.

Spices to taste.

Greens (to taste)

50 gr. vodka.

What to do with it?

Next we fall asleep millet (if you replace millet with rice, throw it along with potatoes).

Fish of my dreams

Step 5. Finally, you can throw a fish. Do not forget to cut it into small pieces of 5-7 centimeters.

The fish should be cooked for 5-10 minutes, depending on its size.

Pour into the pot 50 gr. vodka. it will remove the smell of mud from the fish (alcohol will evaporate from the fish soup within 1 minute of boiling). After the ear has been cooked, you need to add spices to it: bay leaf, pepper and check for salt.

If you fell in love and salted your ear a little, add water and bring the broth to a boil.

We remove the cauldron from the fire and cover with a lid so that the ear is infused for 10-15 minutes.

Fish soup, +1 to your recipes. And how to cook we told last time.

Enjoy your meal! Fish soup, +1 to your recipes. And how to cook salmon fish soup according to Jamie Oliver's recipe, we told last time. If ax porridge is an ordinary children's fairy tale, then a log in fish broth is true. No, the fishermen do not cook firewood instead of fish, they dip a charred log into the prepared fish soup. We do not offer you to eat soup with ashes, but we know exactly how to cook fish soup on a fire. Will you try?

To cook an ear on a fire, you will need:

Fish (several different types of fish will greatly improve the taste of the fish soup)

Potatoes to taste

Carrots, 2 - 3 pcs.

Bulb.

Millet - 150 gr per 8 liters. water.

Spices to taste.

Greens (to taste).

50 gr. vodka.

The ear will come out greasy if you cook it from catfish, silver carp, carp. If you take pike perch, perch or bream, then the soup will be lean.

Step 1 Set up the tripods over the firewood and start the fire. (Well, or ask your boyfriend to do it)

Step 2. Half fill the cauldron with water and put on fire.

Now you need to peel the potatoes, cut them into cubes and send them to the cauldron.

Step 3. Wait 10-15 minutes, depending on the intensity of the fire, and throw carrots into the cauldron, having previously cleaned and cut them into circles.

Next we fall asleep millet (if you replace millet with rice, throw it together with potatoes).

Step 4 Finely chop the onion and add it to the pot.

Not a single trip to nature in the spring-summer season is complete without a delicious feast. Perhaps the ideal option for such a case is a deliciously cooked fish soup on a fire.

Classic ear on the fire

Required products:

• 0.5 kg of any river fish (roach, crucian carp, perch, rudd)
• 3 liters of water
• 5 medium potatoes
• 2 medium carrots
• 3 onions
• a glass of millet
• 2 pinches of salt
• 5 peppercorns
• 3 bay leaves
• half a bunch of fresh herbs

Cooking method: draw water into the pot and put on the fire. While the water is boiling, start preparing the ingredients of the dish: peel the potatoes and chop them into medium pieces, the onion should be peeled and cut into half rings, the carrots are also peeled and crumbled into strips.

Don't forget to rinse the millet. The fish should be peeled, gutted, cut into portions. As soon as the yushka boils, dip the potatoes and millet into water, salt to taste and do not forget to remove the foam.

A very important point in the preparation of any fish soup is a moderate fire: you should not let the flame flare up too much, in this case the broth will not turn out transparent and the taste of the dish may change. After bringing the potatoes with millet to a state of semi-readiness, lower the fish, onions, carrots and peppercorns into the cauldron. Make sure that the dish is not overcooked.

Bay leaf is added at the very end of cooking. After the ear is cooked, remove it from the fire and put finely chopped greens in the finished dish. To improve the taste, it is advisable to serve the dish infused and slightly cooled.

Salmon ear on the fire

Required Ingredients:

• 1 kg fresh salmon
• 3.5 liters of water
• 5-7 potatoes (to taste)
• 1 medium carrot
• 2 large onions
• half a tablespoon of salt
• 1 pinch ground pepper
• half a bunch of dill or parsley (to taste)
• 2 bay leaves
• 2 tablespoons alcohol (or vodka)

Preparation: fill the cauldron with water and put it on a medium fire, then take care of the fish - carefully clean it from scales, gut it, the head and tail will be needed exclusively for fat, the rest is the meat component of the dish. Therefore, divide the body into portions.

Prepare vegetables: potatoes and carrots should be peeled and chopped. After boiling water, lower the head with the tail there, salt and cover with a lid, as soon as the water comes to a boil, be sure to remove the foam.

The fish should boil for about 10 minutes, after which it must be removed from the bowl and discarded (the head and tail are placed in the ear solely to give a unique flavor). Throw portioned pieces of salmon fillet together with vegetables into a cauldron and bring to full readiness on coals.

Once the dish is ready, add all the necessary spices. Immediately after removing the fish soup from the coals, you can add 2 tablespoons of alcohol to the total amount in the cauldron. This is done to increase the temperature and give a special piquancy to the dish.

Recipe for fish soup with millet at the stake

Required products:

• 4 liters of water
• 400 gr 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

Cooking method: first you need to prepare the heads and tails: remove scales, remove eyes, gills and coarse cartilage, rinse in running water. After that, we put all the parts in a pot with water and add some salt. The fish needs to boil for at least 10 minutes, after which it must be removed and the bones removed, be sure to strain the yushka.

Without wasting precious time, we peel and cut into cubes all the vegetables, without fail we remove the seeds from the bell pepper and cut into thin half rings. Do not forget about millet, it should be washed and sorted out from existing contaminants.

After re-boiling water in a pot, throw 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, put all the spices and let the ear boil a little.

Parsley is added to the cauldron after being removed from the fire. It is important to let the finished ear with millet brew a little. Enjoy your meal!

Ear from carp on the fire

Cooking Ingredients:

• 4 liters of water
• 1 kg carp
• 4-5 potatoes
• 1 medium sized carrot
• 2 medium onions
• glass of pearl barley
• medium sized ginger root
• a pinch of ground pepper
• half a tablespoon of salt
• 5 gr allspice
• 5 gr ground black pepper
• 3 bay leaves
• bunch of dill

Cooking method: at the first stage, take care of the fish: remove the scales and entrails, separate the head and tail parts, divide into small pieces and rinse under water. To prepare the classic version of fish soup, be sure to marinate the fish: sprinkle with fragrant, put pieces of ginger and sprinkle with salt, mix and leave for at least half an hour.

Without wasting time, fill the kettle with water and put it on the fire. In the meantime, start preparing the rest of the ingredients: rinse the barley and soak in a container of water, peel and cut the potatoes into small cubes, peel the carrots and hands and cut into half rings.

After boiling water, first add barley, put a pinch of salt and let it boil for at least 15 minutes. Do not forget that the ear should be prepared on moderate heat without reaching excessive bubbling.

After this time, add marinated fish, vegetables to the yushka and close the lid tightly. When boiling, remove the resulting foam, if you did not have time to do this and it dispersed over the dish - add half a glass of water to the pot, after which it will rise again as a “fur coat”.

Cook until fully cooked for 25 - 30 minutes, stirring occasionally. If the broth smells like mud and algae, you can fix this trouble by adding a few burning coals there: it will not only get rid of unpleasant odors, but also give an even more intense aroma of a fire. When the dish is ready, put a bay leaf in your ear. We put the chopped dill after removing it from the heat just before serving the finished dish.

It is worth considering the fact that fish tend to absorb salt from the broth, so periodically during the cooking process, check it for taste.

Ear from pike perch on the fire

Necessary components of the dish:

• 3 liters of water
• 1 gr pike perch
• 5 - 7 potatoes (to taste)
• 1 large carrot
• 2 medium onions
• 3 tablespoons lemon juice
• 2 tablespoons of alcohol
• half a bunch of greenery
• 2 bay leaves
• 2 pinches ground black pepper
• half a tablespoon of salt.

Cooking method: first, take care of the fish: thoroughly clean the scales, gut, divide into several parts, remove the gills and eyes from the head (when cooked, they give a strong bitterness, the smell of mud and a cloudy shade of the broth) and rinse in cold water. Sprinkle the finished fish pieces with pepper, salt, add 50 g of lemon juice, mix and leave for 20 minutes.

If you find caviar when cutting, it can also be added to the ear (optional), its presence in the finished dish will add a delicate taste and aroma.

In order not to waste time, fill the pot with water, add half a salt spoon of salt and put on fire. Make sure that the flame does not flare up too much. While the soup is brought to a boil, it's time to take care of the rest of the ingredients - the potatoes need to be peeled and cut into medium cubes, the onion should be peeled and cut in half, the carrots should also be peeled and cut into strips.

When the broth boils, throw the pickled fish into the cauldron and cover with a lid. It is important not to miss the moment and remove the foam in time to avoid the formation of a cloudy color of the broth and the appearance of sediment. Let the fish boil for 5 - 7 minutes, then remove the pot from the fire, catch the pieces of fish, be sure to strain the yushka and let it stand for a bit. Sort the boiled fish, remove all bones and cartilage.

Put the cauldron on the fire again, when boiling, throw vegetables and pieces of fish. Cook for another 15 minutes on a low fire. Once the ear is done, add the bay leaf, but don't leave it in the boiling water for more than 3 minutes. When the pot is removed from the fire, pour the chopped greens into the prepared ear and pour 2 tablespoons of vodka.

Without fail, the ear from pike perch must be infused. Enjoy your meal!

When preparing any dish, it is important to invest not only your knowledge and experience in the field of cooking, but also your love for the cooking process. Any of your dishes will have a much better taste if you did your job with soul.

Ear at the stake video

Carp is a perfect fish for cooking the right fish soup. Carp fish soup turns out to be rich and tasty thanks to the very fatty and sticky carp meat.

That's why not added to carp ear other types of fish to enhance the taste and richness of the broth. The process of preparing this fish dish is simple and does not require complex ingredients.

Carp ear: the secrets of making the right fish soup

The most delicious fish soup is obtained from fresh fish that has not been frozen. Now in stores you can even buy live carp. Such a carp for fish soup is the most suitable option. Before cooking the fish soup, the fish should be cleaned of scales.

How to quickly and easily clean carp from scales - life hack

We place the carp in the sink and pour boiling water over the fish from the kettle. First on one side, then on the other side. Now we slightly cool the carp under cold running water and proceed to remove the scales. Holding the carp by the tail, we simply remove the scales with a slight movement of the hand. Now you can move on to carp cutting. We cut off the head and tail, remove the insides. Be sure to remove the gills and eyes from the head. We gut the fish carefully so as not to damage the gallbladder. Be sure to wash the fish under running water. If you really don’t want to bother with fish scales at all, then you can buy and cook fish soup from mirror carp (mirror carp practically does not contain scales and cooking from it is a pleasure.

To make the fish broth transparent, carefully remove the foam when the broth boils, and you can also add an onion head along with the fish at the very beginning of cooking. Like, carp fish soup should be cooked over low heat and the soup should not be actively seething.

To prepare fish soup, we use traditional spices: allspice peas, black pepper peas or a mixture of peppers, bay leaf. In the cooking process, we use parsley root, if it is not available, then you can use sticks from parsley and dill, celery root is also suitable.

Likes ear and an abundance of fresh greens. It is better to add fresh greens immediately before use to a plate with ready-made fish soup. Greens cooked in a saucepan will make the dish less fragrant.

Ingredients:

• carp fish weighing 1kg
• onion 2 pcs.
• potatoes 3 pcs.
• carrot 1pc.
• bunch of dill and parsley
• spices for fish soup: a mixture of peppercorns, lavrushka, coriander
• water 2, 2 l

How to cook carp ear

Cut the prepared carp into large portions and place in a saucepan with cold water, put on fire, bring to a boil, salt.

When the water boils, be sure to remove all the foam, make a small fire, add the whole carrot, a whole onion, green sticks from parsley and dill (if available, instead of sticks, you can add parsley root) and spices. The ear should be cooked over low heat, do not allow the broth to actively boil.

We cook for 15 minutes. After 15 minutes, we take out pieces of fish from the broth, and leave the head and tail of the carp to cook for another 15 minutes. While the head and tail are cooking, cut the potatoes and onions into cubes. Finely chopped, prepare parsley and dill.

We take out the head and tail from the fish broth and everything that was boiled in the broth, filter the broth itself (I filter the broth without fail to remove fish bones from the broth, as I give fish soup to children). We send prepared potatoes, onions, a few peas of allspice to the fish broth.

Sprinkle pieces of carp in a plate with freshly ground allspice (you can use a mixture of peppers), coriander, leave aside for a while.

Boil the ear until the potatoes are ready.

We turn off the fish soup, pour it into plates, add a piece of fish, sprinkle fresh parsley and dill on top.

Fragrant, rich carp ear is ready. Enjoy your meal!

Ear from carp head with millet

Ingredients:

• carp 2 heads and 2 tails
• a handful of millet
• potatoes 1pc.
• onion 2 pcs.
• carrot 1pc.
• allspice peas, bay leaf
• parsley or dill

How to cook fish soup from carp heads with millet

1. We cook a rich, fragrant broth from the heads and tails of carp, as in the first recipe.
2. We cut the potatoes and onions into cubes, wash the millet.
3. When the broth is ready, send chopped potatoes, millet onions and a few peas of allspice to the saucepan. Cook millet and potatoes until tender.
4. 3-4 minutes before the end of cooking, add bay leaf and finely chopped fresh herbs.

Ear from carp heads with millet is ready. Enjoy your meal!

Ear from carp with tomatoes

Ingredients:

• fresh carp 1 -1.2 kg
• tomatoes 1 pc.
• carrots and onions 1 pc.
• potatoes 2-3 pcs.
• rice 2 tbsp
• fresh herbs to taste
• water 2, 2 l

Delicious fish soup recipe

Prepared and divided into pieces, fill the fish with cold water and set to boil on fire, when the water boils, remove the foam, add the onion, sliced ​​​​carrots, sweet peas and cut into pieces tomato (if desired, you can take tomato paste). Cook the fish soup over low heat, do not cover the pan with a lid. After 25 minutes, put rice and potatoes cut into halves in the fish soup. Boil the ear until the potatoes are ready. We take out boiled potatoes from the broth and knead, as if on mashed potatoes. Put the mashed potatoes back into the ear. We stir the ear.

Pour into plates, serve fish soup with fresh parsley or dill. Enjoy your meal!

Fisherman's ear from carp video recipe

Probably, no dish is prepared as often on vacation as fish soup. Not a single outing fishing trip is complete without it. It's so nice after an active day in the open nature to drink a warm nutritious soup. And, of course, the ear on the fire is much tastier and more aromatic than home-cooked.

When choosing dishes, it is best to pay attention to special camping pots. It is convenient to install them on a fire due to a special handle that can be hung on a support built by one's own hands. The material of the dishes must be of non-oxidizing species. For this, cast-iron, enameled pots or stainless steel dishes are suitable. Cast iron is preferred, as its thick walls will allow it to languish rather than boil. This process will give the finished dish a special flavor.

Pots made of aluminum or copper are not suitable for cooking dishes. They can distort the true taste of fish soup.

The most convenient option is to use a special metal tripod, but if it is not possible to find it, then you can build a support for the pot from 3 thick branches: 2 are dug into the ground, and the third becomes a crossbar between them.

The fire is kindled as standard, but there is one caveat. The fire for the fish soup in the cauldron on the fire should be such that the soup only boils slightly, and does not gurgle with all its might. To do this, it is better to have large firewood or logs on hand, which will allow you to curb the fire in time if necessary.

How to cook an ear on a fire: the choice of ingredients

In order to get a delicious fish soup, it is not enough to know only how to cook it, because it is important and responsible to choose the ingredients. All of them must be fresh and in the proportions indicated in the recipe. Otherwise, at the exit you can get an ordinary vegetable soup with a barely perceptible taste of fish.

Main Ingredients:

• Fish - 1-1.5 kg. You can take any, it is quite possible to use several types at once. It is believed that the most delicious option is obtained from pike, pike perch or perch. The fresher the fish, the better;
• Potatoes - 3-4 medium pieces;
• Onion - 1 pc;
• Carrots - 2 pcs;
• Water - 2-3 l;
• Greens and seasonings to taste.

It is better not to use cereals for cooking fish soup, it will turn it into a regular soup. Vegetables should also not be too much.

How to cook fish soup on a fire: a step by step recipe

Fish soup recipes on the fire can be different. Some of them involve the use of millet, lard and even tomatoes. But for the first time, it is better to use the basic recipe, which requires the presence of fish and the simplest vegetables.

Cooking process:

1. Add peeled and coarsely chopped potatoes to boiled salted water. Wait for boiling again, removing the resulting foam in time;
2. Add sliced ​​carrots. In no case should you rub it on a grater. Coarsely chopped vegetables - the highlight of the fish soup;
3. Together with carrots, you can lower a whole onion into the soup. It is not necessary to cut it, it is only necessary to give flavor. After cooking, it can be removed from the pan;
4. When the vegetables are almost ready, you can add the cleaned fish. It cooks quickly, so there is no point in putting it in earlier, it will just boil. A small species can be cast as a whole, and if it is large enough, then it should be divided into several parts;
5. As soon as the ear boils, it is necessary to remove the foam, if it has formed, and add your favorite vegetables and herbs;
6. It remains to wait for the fish to be ready. This will take no more than 5-8 minutes. The ear is ready, you can remove it from the heat, cover with a lid and let it brew for a bit.

10 minutes after removing from heat, you can pour the soup into bowls. A good fish soup does not require additional components, it is enough to cut fresh white bread for it.

Little tricks and features

In order to make the ear on the fire as tasty as possible, you can listen to the following tips:

• During cooking, it is better not to cover the pan with a lid. It is worth doing this only after the end of the process in order to let the soup reach the ideal consistency;
• It is believed that the best water for fish soup will be the one from which the fish was caught. But since the level of pollution of water bodies is currently quite high, it is better not to risk it;
• The amount of water must be considered at the very beginning of cooking, since adding it during the process is undesirable, as well as adding oil to the broth;
• The amount of vegetables and spices should not be large, as they can easily kill the fishy taste;
• Parts of fish such as milk, caviar, swim bladders should not be thrown away when cleaning. They are quite appropriate in the soup.

If you take a responsible approach to the choice of ingredients and the cooking process, the finished fish soup will not leave anyone indifferent.