Carp fish soup on a campfire

How often do you relax in nature? You are probably sure that such "getaways" are quite rare in most families. You can diversify family outings with a dinner in nature. Some choose shashlik as the main dish, some choose baked vegetables, and we suggest opting for carp fish soup on a campfire.

Of course, it will be much more interesting if you prepare it from freshly caught fish right on the riverbank. If that opportunity is not available, any fresh fish that you can buy at the market will do. So, is the pot ready? Then let’s get started!

Caloric value: 55 kcal per 100 grams of the dish.

Ingredients

• carp (or another fish) weighing 1200-1500 g;
• 5 onions;
• 10 medium potatoes;
• salt to taste;
• 10-12 bay leaves;
• 15-20 black peppercorns;
• a bunch of greens.

Cooking

1. First, let's deal with the fish. You can choose absolutely any fish for the soup, it can be river fish or even sea fish. Carp is the best option for fish soup. In addition, you can choose crucian carp, perch, or pike. Clean the fish from scales, it is easiest to do this by scraping it with a knife against the grain. Then, empty the belly of the entrails and remove the black membrane. Cut large fish into steaks, and then cut each steak in half.

2. Start a campfire and heat water in a container. You can use a pot or a large cast iron pot. Bring the water to a boil.

3. While the water is boiling, we will chop the potatoes. Peel the tubers and cut them into large pieces. The onion can be chopped either coarsely or finely. It all depends on your preference.

4. As soon as the water boils, add the potatoes and onions, and cover with a lid. Wait for it to boil again. At this stage, you can add any cereal if you wish. Add salt to taste.

5. After the water boils again, keep an eye on the potatoes. As soon as they almost become ready, add the fish to the broth. Carp, like any other fish, cooks very quickly. The optimal time is 5-7 minutes, depending on the size of the pieces. The head of the carp will help you gauge the fish's readiness. When the eyes turn white, you can say that the fish is ready.

6. 1-2 minutes before the carp is supposed to be ready, add the greens, peppercorns, and bay leaves to the soup. Don’t forget to taste the broth for salt. As soon as the fish is cooked, remove the pot from the fire, but don’t rush to pour the soup into bowls. Let the broth steep for another 2-3 minutes under the lid, and then you can enjoy the aromatic fish stew.

Cook carp fish soup on a campfire using this recipe. Enjoy your meal.