To make a real fish soup, it is not enough to catch or buy fish – you still need to know a few cooking secrets, otherwise, instead of the traditional Russian fish soup, you will get an ordinary fish soup. We will consider a universal recipe that is suitable both for home conditions (stove) and for going out into nature (cooking on a fire). The second option turns out to be tastier, since the aroma of the dish can be enriched with a smoking log.
Tips
River fish is ideal for fish soup, when cooked, the broth turns out to be light (white): pike perch, ruff or perch. If you take crucian carp, carp or carp, the ear will turn black, and from sturgeon, beluga, salmon and stellate sturgeon – red (amber). Among marine species, rich broth comes from halibut, sea bass and cod.
You can use one type of fish or mix several types, but it is better to cook red fish separately. The fresher the fish, the better and richer the taste of fish soup. To prevent the pulp from spreading after cooking, do not defrost frozen carcasses first, but immediately throw them into water (preferably running river water). You also need non-oxidizing dishes – enameled or stainless steel.
Vodka is added to the ear to remove the marsh smell that occurs in river fish. Also, vodka (can be replaced with well-purified moonshine or diluted with 40% ethyl alcohol) makes the broth clear. The amount of strong alcohol is minimal and most of it will evaporate in hot water, so the ear will turn out with a strength of less than 0,5%, that is, virtually non-alcoholic. Extinguishing a smoking log in a ready-made broth brings smoky notes to the ear, but this is only possible if cooked on a fire.
Ingredients:
- fish (one or more species) – 700 grams;
- water – 2 liters;
- potatoes – 2 pieces (medium);
- carrots – 1 piece;
- onions – 1 piece;
- vodka (moonshine, diluted alcohol) – 50 ml (1 full stack);
- bay leaf and chopped herbs – to taste;
- salt, pepper, other seasonings and spices – to taste.
Recipe for fish soup with vodka
1. Boil water in a suitable container. Wash potatoes, peel and cut into small pieces. Chop the peeled carrots into thin slices. Just peel the onion and do not chop.
2. Add carrots, potatoes and a whole onion to boiling water. Mix.
3. Clean the fish from gills and scales, cut into pieces and rinse well in running water.
4. Add fish to the pan. Salt and pepper. Cook for 20 minutes from the moment of boiling, stirring occasionally.
5. Remove the fish soup from the stove. Add bay leaf, peppercorns, seasonings and spices. Pour in the vodka in a thin stream and stir.
It is possible to lower a charred smoking log into the container and wait until it dies out (hold for 1-2 minutes, then remove).
6. Cover the finished fish soup with a lid and leave for 5-10 minutes before serving. Serve hot.
