Fish soup in a cauldron over a fire: life hacks and best recipes

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.

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.

Featured Recipes

Classic version

This option is perfect for the most novice cooks, as it is an ordinary fisherman’s fish soup that can be prepared in the most basic way.

You will need:

• Small fish (perches or ruffs) - about three hundred grams.
• Large fish (ide or pike perch) – a little over half a kilo.
• Onion – one large onion.
• Carrots are a medium-sized root vegetable...
• Celery, black peppercorns and parsley - optional.

Preparation:

Trout grilled on a grill

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

Fish soup with vodka

As a rule, vodka is added to the fish soup to remove the smell of mud, which can appear if small fish are used. And the recipe for fish soup over a campfire with vodka is more preferable for just such cases.

You will need:

• Vodka – ¼ glass.
• Any fish – a little less than a kilogram.
• Onions and carrots - one medium piece each.
• Medium potatoes - four pieces.
• Black 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.

A very interesting recipe for fish soup, where one of its components is ordinary vodka

Preparation:

1. The fish used must be gutted, washed, cut and placed in a pot of salted water.
2. The pot should be put on fire and the fish should be cooked for about fifteen minutes.
3. Peeled potatoes and carrots are coarsely chopped and then added to the pot with the fish.
4. After this, the remaining components of the fish soup are added: pepper, herbs, whole peeled onion and bay leaf.
5. Boil everything for another five 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.
6. Next, the onion is removed and the soup is boldly served to the table.

The triple ear is more complex in terms of component content. It uses different types of fish, but the taste of the dish is really great.

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 delicious classic pike fish soup at home

Servings: 8.

Time: 70 min.

Calorie content: 32 kcal per 100 grams.

Ingredients:

• 0.7 kg of fish;
• 1 onion;
• 2 parsley roots;
• 1 carrot;
• 1 laurel;
• 2.5 liters of water;
• 4 black peppercorns;
• 0.5 bunch of dill;
• a little salt and ground pepper.

To prepare delicious homemade pike soup, it is advisable to buy a live predator. But if this is not possible, then you can cook from frozen.

We start cooking by washing and drying the carcass. Use a sharp knife or scraper to remove the scales. We cut off the fins and cut the belly. We remove the entrails; if we find caviar, we leave it, because... You can make a delicious snack from it. We wash the carcass, cut off the head, remove the gills, and cut the body into large pieces. For ulcers, dietary pike fillet soup is often prepared, so you can cut off one piece of meat and chop it.

Fill the fish with cold water. To cook delicious fish soup at home, as in the photo, you can add a head. Now you need to properly weld the base. Quickly heat the contents to 100 degrees, reduce the heat, collect the foam, and cook slowly. If you don’t know how long to cook it, then 40-50 minutes is enough.

We continue the step-by-step classic recipe for making pike fish soup at home and peel the vegetables with roots. Cut the carrots, onions into cubes, and parsley into strips.

In 10 min. until finished, add vegetables, bay leaves, and peppercorns. Stir, cook at home for another 10 minutes, add salt and pepper, turn off the stove. In order for the correct yushka to come out, let it sit for 10 minutes. and serve, sprinkled with herbs.

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.

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.

Recipe for red fish soup on the fire

A little explanation for this recipe!

Since we don’t take fresh vegetables on a hike, but dried and freeze-dried ones, they are put into this dish a little later, when the heads and tails have already been cooked. Dried vegetables do not need to be cooked for a long time.

What are freeze-dried products?

If you have the option of a camping holiday and have the opportunity to take fresh carrots and potatoes with you, then they should be placed in the pot at the same time as the fins and heads.

Our ingredients

• All that remains from cutting the red fish: - heads; - fins; - ridges with meat remains; - tails.
• Fresh, dried or freeze-dried vegetables: - onions; - carrot; - potato.
• Spices: - parsley; - Bay leaf; - black peppercorns.
• Salt.

How to cook step by step

1. We put the heads, ridges, fins and tails in the can and put them on the fire. Of course, we must remove the gills from the heads, otherwise the ears will taste bitter.
2. After 15 minutes the water boils. Cook for another 30 minutes, periodically removing the foam. We need to boil all the delicious stuff out of our heads.
3. We take out with a ladle everything that we can catch in the cane: ridges and fins. We leave our heads on - this is a luxury on a hike. Yes, and there are people who like to dig deeper into them.
4. Place medium cut pieces of red fish into the can.
5. Add our dried vegetables, bay leaf, peppercorns, salt and cook for another 15 minutes.
6. At the very end, we dip a firebrand into the ear and pour in 50 grams, saved in case of a cold. alcohol
7. We drive everyone away from the pot for about 15 minutes to let the soup brew.

Sometimes, when you are hungry on a hike, we add a little millet cereal along with pieces of fish - it turns out very satisfying. For a 10-liter can - 250 g. millet cereals.

This is a classic recipe and can be used at home, but this camp soup will taste better over a campfire.

In the video, fish soup is prepared from trout and sturgeon in a cauldron over a fire.

How do you cook fish soup while camping?