Today we’ll tell you how to cook true fish soup. There are lots of different recipes – this one is the specialty of one inveterate fisherman’s house.
This beautiful pond is a source of fish for everyone here. Our fish soup was also caught here!
So, here we have about a dozen small fishes, already disemboweled and cleaned.
Here is a few zanders – each about 300-500 grams…
Their heads will also be useful!
The cook also had one trout head – comes in handy too.
Carrots, onion, pepper, bay leafs…
Greenery – cut parsley and spring onions, a bundle of celery.
Potatoes cut into big pieces.
5 big crawfishes.
Salt, pepper, onion, cut carrots, dill stalks and bay leafs – species and vegetables for the first broth.
Carrots for the main dish should be cut into smaller pieces.
A real stove!
We take a big cauldron and fill it with cold water.
Add there small fish, heads and fins of trout and zanders, and the species and vegetables, prepared for the first broth.
We make the fire big and close the cover.
When it is on the boil – we lessen the fire and scum.
Then we cover the cauldron like that.
Meanwhile, we fill another cauldron with water.
When it boils, we add there dill stalks…
And the crawfishes…
When they are ready we pull them off and cool.
Then we scale them…
In an hour we strain the first broth off.
Add there millet, potatoes, carrot, bay leafs, salt and pepper…
and boil it all for about 5 minutes after they went to the boil.
Here we add cut zanders and crawfish meet.
Boil it 25 minutes after the boiling…
pull off the celery.
Add greenery and boil for another ten minutes.
Then we put the fish, very carefully…
and pour the broth from the cauldron into a pan.
Ready! Bon appetit!