Grill. The cauldron (in this case 10-liter). In cold water, put the head (without gills) and amuse, set on fire. When the water boils, carefully remove the foam, salt, pepper, add spices to the soup, 2 whole onions peeled. Cook for 20 minutes on low heat. Fire adjustable water bottle with holes :) take out the fish, strain the broth (if not, then just set aside and then pour without sediment). Separate the fish flesh from the bones.

Potatoes cut into cubes, carrots - close quartered.

Throw in the broth, potatoes, carrots, tomatoes (whole, can be pierced in several places with a fork). Once boiling, throw the fish fillets, season to taste the spices, the Bay leaf and toss in the caviar without spitting purifies the broth.

As the potato is cooked, pour 100 g of vodka and extinguish a burning piece of wood (fruit wood) in the cauldron. It's optional, who wants to feel the smell of smoke in the ear. Sprinkle with herbs, remove, allow to infuse for 10-15 minutes. And then... in a friendly, and Yes, a glass of cold vodka, is the ear-Koktebelsky a Bang!!!