Fisherman's fish soup with vodka
6 servings
60 minutes
Fisherman's soup with vodka is a true dish of outdoor cuisine, infused with the spirit of Russian traditions. Its roots go back to the distant past when fishermen cooked soup right by the riverbank using freshly caught fish and simple ingredients. The hallmark of this recipe is a clear and rich broth made from small river fish, along with the addition of vodka at the end of cooking, which deepens and warms the flavor. Potatoes, carrots, and onions add tenderness to the dish, while bay leaves and black pepper provide a subtle spicy aroma. The soup is perfect for dining outdoors with company, especially on cool evenings by the fire. It is served hot with pieces of pike perch generously sprinkled with fresh dill for added freshness and lightness in taste.
1
Wrap small uncleaned river fish (ideally perch, but you can also use pike perch or ruffe) in several layers of cheesecloth, place in a spacious pot, and cover with cold water. Bring to a boil, skim off the foam, and cook for 40 minutes. Do not salt!
- Freshwater fish: 500 g
- Water: 1.5 l
2
When the small fish is cooked, take it out without removing it from the cheesecloth.
3
In a beautiful clear fish broth, add diced potatoes, carrots, and sliced onions. When the broth boils, add salt and spices, throw in pieces of pike perch, and cook until the fish and vegetables are done (about 20 minutes).
- Potato: 300 g
- Carrot: 1 piece
- Onion: 2 heads
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: 2 pieces
- Pike-perch (zander): 1000 g
4
Before finishing the cooking, pour vodka into the pot, close the lid, and let it sit for 10 minutes.
- Vodka: 50 ml
5
Place a piece of pike-perch, vegetables in each plate, and pour broth over it. Sprinkle with fresh chopped dill on top.