Delicious trout ear at the stake

Almost everyone likes to arrange picnics in nature, it doesn’t matter, this is a resident of a metropolis or a small village. Campfire gatherings can be arranged year-round, but, most often, this happens in the warm season. The last sunny autumn days are a great time to gather in nature or in a country cottage for a picnic with friends and relatives. No such event is complete without cooking, but most likely - this is the main occupation.

But, bored grilled sausages or barbecue already tired of the order. I would like to try something new, but no less tasty and simple. One of the dishes that are perfect on an open fire is the ear. Such a soup at the stake turns out to be rich, satisfying, and with piquant notes of haze. For fish soup at the stake it is best to take fish not of lean varieties, but strong vegetables and without damage. The following recipe is based on trout fish.


  • 1. Chilled or fresh trout - 800 gr. or one fish;
  • 2. Potatoes - 5 pcs.;
  • 3. Medium-sized carrots - 4 pcs.;
  • 4. Onions - 3 large or 7 small pieces;
  • 5. Drinking water - 3 l .;
  • 6. Bay leaf;
  • 7. Allspice;
  • 8. Black pepper peas;
  • 9. The salt.

Cooking fish soup

First you need to prepare all the components, that is, wash and clean. In a pot of 5 liters, pour water and boil on a fire. Then, in boiling water, the whole fish is laid and cooked, about 20-25 minutes.

After the trout has reached a semi-finished state, it must be laid out on a separate plate so that only the fish broth remains in the pan.

Cut vegetables coarsely so that during a sufficiently long cooking time, they do not lose shape and do not boil. Also, large slices are much more saturated with broth. If you use fresh vegetables in your ear, they will be tender, with a richer flavor.

Next, potatoes and carrots are sent to the fish broth and boiled over moderate heat until tender, about 30 minutes. If the fire is strong, then the cooking time of vegetables is reduced.

Then coarsely chopped onions are added. Cook another 10 minutes. It is important that the onion is not digested and does not become tasteless.

The final step in preparing this dish is to return trout to the soup. Be sure to add bay leaf, pepper, salt to taste and bring to a boil.

It is recommended to serve the trout ear hot, garnished with herbs or adding sour cream. Bon Appetit!