How to boil an ear on a bonfire from fresh perch or zander

Before you cook an ear on a fire, you should decide on the type of this dish. After all, such a soup, depending on the fish caught, can be red, black, white or triple. Thus, a ruff, a pike perch, a perch, a whitefish, a catfish, an ide and a burbot will suit the white ears. For the black - crucian, asp, rudd, sazan, carp and chub. For red - nelm, stellate sturgeon, sturgeon, trout and salmon. For triple - any three kinds of fish. We will cook white classic soup from fresh perch.

Preparing soup at the stake: the necessary ingredients

• Fresh fish caught or purchased in the store (perch or pike perch) - one and a half kilograms;
• Purified drinking water - two liters;
• Bulbs of medium size - two pieces;
• Tubers of young potatoes - two or three pieces;
• Parsley and dill greens - over a small bundle;
• A laurel leaf - four or five pieces;
• Fresh carrot large - one piece;
• Whole peas of black pepper - ten pieces;
• Iodized salt at personal discretion.

How to boil an ear on a fire: fish processing

To prepare such a fishing dish it is advisable to use a large fresh perch or pike perch. In such fish, the bones are larger, they are much easier to remove. Thus, the fresh product should be washed, gutted and scraped. To cut it is not required, because during the thermal treatment it will fall apart to pieces. It should be specially noted that such soup is prepared with the head and tail of the fish, which are subsequently cleaned.

How to boil an ear on a fire: processing of vegetables

Two medium-sized bulbs, fresh large carrots and young potato tubers should be thoroughly rinsed, peeled, and then cut into fairly large pieces. After this, it is necessary to rinse the laurel leaves, parsley and dill greens and also to chop them with a knife.

How to boil an ear on a fire: thermal processing of a dish

To make a fishy white ear turned tasty, you should kindle a big fire, hang a cast-iron cauldron over it, pour in two liters of water and wait for it to boil. After that, in the dishes you need to alternately lay out the processed perch or pike perch, chopped potato tubers, bulbs and fresh carrots. Next, the ingredients must be mixed, seasoned and brought back to the boil. Then add a few bay leaves and peas of black pepper to the broth. It is desirable to cover the Kazan with a lid, leaving under it only strongly smoldering embers. Thus, the ear should languish (not boil) for about twenty minutes. Further in fish soup it is necessary to pour fresh cut parsley leaves and twigs of dill.

How to boil an ear on a fire: the correct feed

After the fish and all the vegetables become soft, from the soup should be caught perch or pike perch, remove the fins, head and tail from them, and divide the carcass into large pieces. Then they need to be laid back, and then remove the cauldron from the fire, close it tightly with a lid and insist the dish for ten minutes. After that, the fishing soup must be spread out on plates and served as a holiday with wheat (rye) bread.