Ingredients:

  • 500 g fish fillet (white);
  • 2.5 l of bottled water;
  • 1 onion;
  • 1 carrot medium size;
  • 5 potatoes;
  • 3 red tomatoes;
  • 1 lemon;
  • 5 leaves Lavrushka;
  • 5 grains of allspice;
  • small datirovannaja salt;
  • 1/2 tsp pepper (black, ground);
  • 1/3 capful of liquid smoke.

Preparation:

  1. Pour water into a saucepan and bring to a boil. In boiling water put the fish fillets, pre-defrost it, clean the whole onion, sweet pepper peas and Bay leaves. After another water boil, reduce the heat to medium, cover the pot and let boil 20 minutes.
  2. Peel and chop the potatoes into small slices, rinse in cold water to remove any exuded starch. This must be done so that when cooking potatoes stood out less foam.
  3. Carrots also peel and cut into slices (halves or quarters).
  4. After 20 minutes, need to get cooked fish filet, and save for a plate.
  5. To catch the Bay leaves and pots of pepper. They can throw away, they gave all their juices. The onion is left.
  6. In the resulting broth to put sliced earlier, the vegetables - the potatoes and carrots. Bring to a boil over high heat, then reduce to a little and leave to simmer under a lid.
  7. Next you need to process the tomatoes. This procedure is done in the following way: do cruciate incisions on two sides and place the prepared tomatoes in boiling water for 5-7 minutes. After a hot rinse tomatoes in cold water, remove the skin (it should depart from the pulp) and cut into slices of medium size
  8. Wash and cut the lemon into quarters. Add the processed tomatoes and the lemon slices into the broth. Peel the onion, and fish away.
  9. Season with salt and pepper and add a little liquid smoke to impart a smoked aroma ear. Usually, making her at the stake, instead of the haze in the broth, dip the steaming wand.
  10. The main component of soup - fish to cut or pinch hands into pieces and throw into the pot. Allow to stew for another 15-20 minutes, turn off the stove.
  11. The finished ear should infuse for about half an hour, then ready to eat.

For lovers of spicy in the dish, you can add ground red hot pepper.