Ear soup with coal

Remove the fillet from the fish and take out the gills from the head. Keep the bones and head: they will be used to make broth.

Put the viziga in a colander and rinse under cold water for 10 minutes.

Cut the fish backbone into several pieces for easier handling. Place it in a six-liter pot. Also add the fish head. Add the viziga.

Cut the onion into quarters and add it to the pot.

Peel the garlic cloves, crush them with a knife, and throw them into the pot.

Chop the carrot randomly and add it to the rest.

Remove seeds from 1 chili pepper, remove the stem, cut it lengthwise - and put it in the pot.

Add allspice, bay leaf, and dill, tearing it by hand (leave a third of the bunch for serving). Pour water into the pot, bring to a boil, and add salt.

Reduce the heat to minimum and let the broth reduce by about half. By that time, don't look for the viziga in the pot: it will dissolve, giving flavor to the broth. Strain the broth.

Remove the skin from the muksun fillet and cut it into large pieces. Cut the sturgeon into similarly large pieces.

Add the chopped fish, set to low heat, and bring to a boil again on low heat.

Immediately remove from heat (the fish will cook just right with a gentle boil). As soon as the broth stops bubbling, pour in a shot of vodka. Take a burning ember from the fire (fireplace, grill) and extinguish it in the broth. But be sure to remove it later: the broth should retain a pleasant aroma of the fire, not coal.

Remove seeds and stems from the remaining chili pepper, slice it thinly, and add it to the fish soup. Chop dill and green onions and add them to the broth.