Ear of river trout in a cauldron on a fire

Step-by-step cooking

1. Step 1:

   

   How to cook delicious trout soup in a cauldron over a campfire? If you have freshly caught fish, then clean it of scales, remove the insides and necessarily the gills. The gills give bitterness, and from the head we will cook broth. If you have frozen purchased trout, then defrost the fish at room temperature.

2. Step 2:

   

   Cut off the head, tails and fins, they will go to make broth. Cut the rest of the carcass into portions of 2-3 centimeters, as in the photo.

3. Step 3:

   

   Prepare potatoes, carrots and onions. If you want to get a thicker soup, then take a little more potatoes.

4. Step 4:

   

   Peel all the vegetables and rinse under running cold water.

5. Step 5:

   

   Light a fire, put a clean cauldron to warm up. Then pour about 2 liters of water into the cauldron. Throw your head, tail and fins into the water.

6. Step 6:

   

   While the water in the cauldron is boiling, prepare the vegetables. Cut the potatoes arbitrarily.

7. Step 7:

   

   Chop onion and carrot into not very large pieces.

8. Step 8:

   

   At the moment of boiling, foam forms in the cauldron, remove it with a large spoon, salt the broth to taste. Remove a couple of burning logs from under the cauldron so that the broth does not gurgle much and cook the head with fins for about 10 minutes.

10. Step 9:

    

    Use a slotted spoon to remove the fish from the broth.

11. Step 10:

    

    Increase the fire under the cauldron, add firewood. Send the potatoes to the broth.

12. Step 11:

    

    After boiling, add carrots and onions to the cauldron. After re-boiling, reduce the flame and cover the cauldron with a lid. Cook until the potatoes are ready. It will take you about 15-25 minutes, depending on the potato variety.

13. Step 12:

    

    At this time, chop the greens finely.

14. Step 13:

    

    When the potatoes and vegetables are ready, throw the trout pieces into the cauldron. Keep the fire so that the broth is constantly slightly boiling.

15. Step 14:

    

    Cook the soup for about 5-10 more minutes. At the end of cooking, throw the greens into the cauldron and hold the soup with the lid open for about a minute or two so that the soup is saturated with the aromas of the campfire.

16. Step 15:

    

    When serving, sprinkle the fish soup with ground allspice and squeeze out the lemon juice as desired.