Classic fish soup with river fish potatoes

Step-by-step cooking

1. Step 1:

   

   How to cook a classic fish soup with potatoes from river fish? The first thing you need to clean the fish - my husband is always engaged in this process, so the fish is already ready. I had a whole carp, and from the catfish - the spine, tail and head, which were left from another dish. Carp and catfish can be replaced with any river fish - perch, crucian carp, pike or any other - the one that you caught on the bait today) Well, if she was "caught" not in a pond, but in a store, then she must

2. Step 2:

   

   Put the heads, ridges and tails in a saucepan and pour 2 liters of clean water. It is better to take spring water for this dish, because the water in this dish plays an important role - after all, it is a native habitat for fish! Put on fire and cook for 20-25 minutes from boiling. If we cook fish soup in nature, we will take, of course, a cauldron instead of a saucepan

3. Step 3:

   

   Meanwhile, peel the vegetables - onions, carrots, garlic, my greens, cooking spices

4. Step 4:

   

   For fish soup, a large amount of bay leaf and peppercorns will be ideal - I have a mixture of peppers, there are black, red, and white peppers - in general, beauty... It would be nice to add allspice here, but I didn't have it

5. Step 5:

   

   In the middle of cooking, we salt - at first our fish broth is quite ugly, but this is only for now ...

6. Step 6:

   

   After 25 minutes, filter the fish broth through a sieve, if you like - when the heads cool down a little - you can sort them out. It became a discovery for me that there are few bones and a lot of meat in the catfish's head, so there is something to sort out there... Well, in the head of a carp, as for me, there is nothing to eat. But this, again, is for an amateur

7. Step 7:

   

   Return the fish broth to the stove before boiling

8. Step 8:

   

   Meanwhile, chop the potatoes coarsely

9. Step 9:

   

   Diced Onion

11. Step 10:

    

    Carrots with half moons

12. Step 11:

    

    And when the fish broth boils, we throw potatoes, onions, carrots into the pan. Leave to cook for 15 minutes. When the vegetables are almost ready, put the bay leaf and pepper peas, leave to cook for another 5 minutes so that the spices dissolve their flavor

13. Step 12:

    

    Now add the pieces of raw carp. Reduce the heat to a minimum so that the liquid gurgles slightly. Cook for another 30 minutes

14. Step 13:

    

    5 minutes before cooking, pour a stack of vodka into the pan - it will make the ear transparent and reveal the taste more, season with salt to taste. Then turn off the ear and let it brew for 10-15 minutes

15. Step 14:

    

    Cooking lek: to do this, squeeze garlic into a bowl, scoop a ladle of hot broth from the pan and pour garlic with it

16. Step 15:

    

    Let it brew, as well as the finished ear, for 10-15 minutes

17. Step 16:

    

    While the ear and lek are infused, finely chop the parsley and dill

18. Step 17:

    

    Pour the finished fish soup on plates, sprinkle with herbs and serve with lek

19. Step 18:

    

    The fragrance is simply amazing! Bon appetit!