Composition / ingredients
Step-by-step cooking
Step 1:
Prepare everything you need to cook the soup. You will need a very simple set of products. Wash the carrots and potatoes with a brush to get rid of the remnants of the earth.
Step 2:
Peel the potatoes and carrots, rinse them in clean water. Wash the bulbs thoroughly together with the peel.
Step 3:
Chop the potatoes coarsely, if you have small tubers, then leave them whole.
Step 4:
Cut the carrot into circles, semicircles, or cubes, as you like and more familiar.
Step 5:
Peel the fish from the scales, gut and remove the gills. Rinse each carcass in water, and then dry with a towel.
Step 6:
Cut the large fish in half, or into 3-4 pieces (depends on the size). Leave the small fish intact.
Step 7:
Light a fire, pour water into the cauldron and leave on high heat until boiling.
Step 8:
When the water starts bubbling, send potatoes and onions to the cauldron. If desired, the onion can be peeled from the husk, the taste of the finished dish will not change much from this.
Step 9:
Onion peel gives the broth a beautiful golden yellow hue, so I prefer not to peel the bulbs. Cook the vegetables for about 5-10 minutes, try to make sure that the water does not bubble much, adjust the fire so that the broth only boils slightly.
Step 10:
Add carrots to the cauldron and salt the future fish soup to taste. Cook until all vegetables are fully cooked.
Step 11:
Send the fish to the broth.
Step 12:
Mix very gently, remove the formed foam and leave to languish on the fire for about 10 minutes (until the fish is ready).
Step 13:
At this time, put a log in the fire so that one edge is charred (as in the photo).
Step 14:
Pour a glass of vodka.
Step 15:
Then lower the charred edge of the log into the cauldron, hold for one or two seconds and take it out.
Step 16:
At the end, send randomly chopped greens to the ear.
Step 17:
Remove the remaining coals from under the cauldron, cover the soup and let it brew for about 10-15 minutes. The ear is ready, you can serve!
At the end of cooking, you can catch the bulbs from the ear, they have already fulfilled their function. I usually leave the onion in the broth for a colorful serving.
In some recipes, it is recommended to add bay leaf to the ear, as well as an umbrella of dill. Use these seasonings according to taste preferences.
Steps 13, 14 and 15 can be omitted.
Ear cooked over a fire in a cauldron is very tasty both cold and hot.
Try it for sure!
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vodka - 235 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
