Kitchen appliances and utensils
- 15 liter cauldron / pan with lid;
- skimmer;
- knife;
- cutting board;
- ladle;
- barbecue / stove;
- beaker;
- tablespoon.
Ingredients
- Crucian carp - 3 kg
- Potato - 1 kg
- Millet - 250 g
- Onions - 2 pcs.
- Carrots - 3 pcs.
- Dill - 1 bunch
- Parsley - 1 bunch
- Bay leaf - 3 pcs.
- Black pepper peas - 20 pcs.
- Vodka - 100 ml
- Water - 7 L
- Salt to taste
Step cooking
Preparatory stage
- We clean 3 kg of crucian carp from scales. Be sure to cut the gills out of the fish and gut it. Further, if desired, heads and tails can be separated from the body, and the rest cut into steaks.
- Rinse and peel 1 kg of potatoes. Cut it into large cubes.
- We wash 2 onions and 3 carrots. We do not even peel one onion from the husk, and peel the other and cut into small cubes. Just peel 1 carrot, and peel the other 2 and cut into cubes or small strips.
- Randomly chop fresh herbs: enough for 1 bunch of parsley and dill, but you can add cilantro.
Cook the ear
- We install and kindle the barbecue, if we cook the ear in nature. We install the cauldron and pour 7 liters of clean drinking water into it.
- We send the heads and tails of crucian carp to the cauldron, add the steaks later. At the same time, put the unpeeled onion and a whole carrot.
- The fire should be medium, and in this mode, the future ear should boil. At this point, add about 20 peas of black pepper to the cauldron. When the foam begins to liberate abundantly, remove it with a slotted spoon. After boiling, the fish should cook for 30 minutes.
- The resulting broth will be quite muddy, but it's not scary, if desired, it can be filtered through several layers of gauze. We remove fish and vegetables from the broth - they will no longer be useful.
- We put prepared potatoes and carrots in the ear, as well as 250 g of millet (you can use a special set for the soup).
- Cook it all over medium heat, not forgetting to remove the foam that appears again. After removing it, put crucian carp steaks, chopped onions and bay leaf in the soup.
- The ear should cook for 20-30 minutes. It is not necessary to cover it with anything, mix gently so as not to deform the fish.
- At the end of cooking, add 100 ml of vodka to the ear, chopped dill and parsley, and salt. The amount of the latter is adjustable to your liking.
- Turn off the fire and cover the cauldron with an ear lid. Let her brew for 10 minutes. After that, pour into plates and serve to the table.
Video recipe
Ear on the grill is not an event for every day, so watch the video recipe and learn from an experienced summer resident. He will give valuable cooking tips.
Such a wonderful fish soup can be prepared for a whole big company, if you know the recipe and stock up on simple and affordable ingredients and time. What do you think of such an ear in nature? Have you had a similar experience? Then write in the comments and enter into discussions with other outdoor enthusiasts!
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