Today I will cook delicious Ear from a carp's head. For fish soup, the heads of two large fish are suitable, or you can use the head of one carp and add a couple of pieces of fish to it.
Today I have exactly this option - the head of a carp and I also took the outermost pieces of fish cut into portions. A piece that was next to the head and a piece of the tail. In total I got 400 grams. I prepared the rest of the fish.
Ingredients
:
heads of large carp - 2 pcs.
or 1 head + pieces of carp - 400 g
salt - 1 tbsp. l.
water - 2 l
potatoes - 3-4 tubers
carrots - 1 pc.
onion - 1 pc.
millet – 50 gr
greens - 1 bunch
First I'll make the broth.
To the fish I will add one tablespoon of salt, bay leaf and onion. If the onion is not large, then you can put the whole one. I have a large onion, so I add a quarter and add two liters of water.
I will put the pan on the fire, bring the water to a boil, reduce the heat and simmer the fish over low heat for 15-20 minutes. I will remove the onion and bay leaf from the finished broth, transfer the fish to a plate, strain the broth into another pan and put it back on the fire.
While the broth was preparing, I peeled the vegetables and washed the millet.
I cut the potatoes and onions, and grated the carrots. I will add vegetables and millet to the boiling broth. When the soup begins to boil again, I will reduce the heat and simmer it over low heat for 20-25 minutes. At this time, I will remove the bones from the fish that was boiled in the broth so that I can then add it to the soup.
At the end of cooking, add spices and herbs to the soup. I'll add a little ground turmeric for color and flavor - a quarter of a teaspoon. I'll add a tablespoon of dried dill and a couple of tablespoons of frozen parsley. In the summer season, of course, fresh herbs are used. A total of 1 bundle. I will add pieces of fish that I separated from the bones into the soup. When the soup boils again, I close the pan with a lid, turn off the heat and let the soup brew for 15-20 minutes. Serve the finished dish to the table, sprinkled with fresh chopped herbs, for example, a mixture of dill, parsley and celery.
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After about half an hour, you need to add tomato paste to the ear. It can be pre-dissolved in vegetable oil - this will reveal the taste and aroma of the tomato more fully. Mix everything well and leave to cook for another 15 minutes. Then the carp heads can be removed and disassembled, after which the meat can be sent back to the fish soup. Be sure to taste the broth; you may need to add a little more salt. By the way, if you overdo it with tomatoes and your soup is sour, don’t worry: literally half a tablespoon of sugar will help correct the taste. At the very end, when the carp soup is ready, turn off the heat and add finely chopped greens to the pan. Close the lid and let it brew for at least an hour: the infused fish soup will be even tastier!
And if you want to know not only how to cook fish soup from carp, but also, for example, the subtleties, take a look at the section - there are many interesting recipes for real fishermen and not only.
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I suggest the simplest recipe for fish soup or fish soup- whatever you want to call it.
In my purely subjective opinion, fish soup is something that is prepared from the catch during fishing, in nature, or immediately after it, and fish soup is when the fish is from the store.
Carp makes rich soup, but you should know that this fish is bony. In small carp, the bones are very small, and the larger the fish, the larger the bones, and it is easier to remove them. For this reason first it is better to boil the broth and separate the fish from the bones.
I bought a carcass without a head, cut it up for further preparation of main courses, and for soup I used the head part, the ridge and fins, on which there was enough meat left. The head is also suitable for broth, but I just didn’t get it. But in general, the more fish, the tastier the soup.
Ingredients for carp fish soup
- Carp - from 600 g (put more - you can’t go wrong. The fish won’t spoil your ear!)
- Water - 2 l
- Potatoes - 2 pcs.
- Small carrots - 1 pc.
- Onion - 1-2 pcs.
- Bay leaf - 1 pc.
- Salt - 2 tsp.
- Black peppercorns
- Parsley
- Spices - to taste
Rinse the carp well. If using the head, remove the eyes and gills. Place in a saucepan, add water. Add coarse parsley stems to this. Add salt after boiling. Cook for 20 minutes.
Cook carp broth for 20 minutes
At this time, peel the potatoes, carrots and onions.
Peel potatoes, carrots and onions
Cut the potatoes into cubes, carrots into slices, leave the onion whole.
Cut the potatoes into cubes, carrots into slices, leave the onion whole
Strain the finished broth. Discard the parsley stems. Add potatoes, carrots and onions to the broth. Cook until the vegetables are ready (20 minutes).
Separate the fish from the bones and add to the broth.
Chop the parsley leaves. Add bay leaf, pepper, spices to taste, and parsley to the broth. Cook for another 1-2 minutes, turn off and let it brew.
Use the coarse stems of parsley to prepare the broth, and add the leaves to the soup at the end
Bring to the table!
If there is any left over the next day, the carp soup in the refrigerator will harden and turn almost into aspic. This means everything is cooked correctly!
Carp fish soup is a very popular dish among fishermen. It is usually prepared on the shore from the fresh catch. Therefore, the classic recipe for preparing delicious fish soup was invented by fishermen. But even if you didn’t catch a large fish with your own hands, but bought it at the market, you can also cook carp fish soup at home. From the simplest ingredients you will get a delicious, aromatic homemade soup. In many families, fish soup made from the head of a carp is very popular. With a low calorie content, this dish has a rich taste and great benefits for the body of adults and children. Below we will take a step-by-step look at all the stages of preparation with photos.
If someone does not know how long to cook carp on fish soup, then this process continues for about an hour with slow simmering. The time depends on the size of the fish or the pieces into which it is cut.
The benefits and harms of carp stew are unequal, because... This dish only benefits the body. Only fish that grew up in polluted waters can cause harm.
Classic recipe for carp fish soup at home
Servings: 7.
Time: 110 minutes.
Calorie content: 87 kcal per 100 g.
Ingredients:
Cooking process
It is very simple to prepare carp fish soup according to the classic recipe. We clean a small fish carcass from scales, make a neat cut on the abdomen, and take out the entrails. We thoroughly wash the fish inside and out. Be sure to cut out the gills and eyes.
Cooking at home is best done in a wide, thick-walled pan. We put the prepared fish, bay leaves, peppercorns there and fill it with cold drinking water. To make a delicious soup, add a whole peeled onion and coarsely chopped carrots.
Heat the broth to 100 degrees, remove all the foam that has formed, and cook at a barely noticeable boil for about 1 hour.
Remove the finished fish to a separate plate and discard the rest of the contents. Strain the broth into a clean pan, where we continue cooking the fish soup.
While the broth returns to a boil, peel and cut the potatoes into cubes. We clean the second carrot and finely grate it. Place the carrots and potatoes in the fish broth, add salt and chopped herbs. Continue cooking the fish soup at home for about 25 minutes over medium heat.
We carefully disassemble the fish, selecting all the bones. Cut the pulp into cubes and add to the dish. When serving, add a slice of lemon and a sprig of fresh herbs.
Recipe for fish soup from carp's head
Servings: 6.
Time: 30 minutes.
Calorie content per 100 grams: 38 kcal.
Ingredients:
Recipe for making fish soup from carp's head
It is better to cook fish soup from the head of a carp at home under an open lid, then the broth will be transparent with a pleasant aroma. The head and tail are thoroughly washed and placed in a suitable pan. Add the peeled onion, bay and pepper, fill with water, heat to 100 degrees. Cook the ear from the head and tail for 12-15 minutes.
Then we filter the broth to prepare fish soup from it, and the fish is laid out on a separate dish for cooling.
Place potatoes cut into large cubes, finely chopped carrots and onions into the boiling base. Salt the broth with potatoes to taste, add lemon juice and vodka. Next, add chopped dill and cook until all ingredients are soft.
Classic fish soup from the head is poured into deep plates, add meat removed from the bones and a couple of sprigs of fresh herbs.
A simple fish soup recipe that you can cook deliciously from your head will appeal to everyone without exception.
Enjoy your meal everyone!
- Catch carp can be used for worms, crayfish necks, barley shells or fishing boilies. You can use cake mixed with sour corn as a bait. Roasted hemp seeds, cereals, and legumes are added to the nozzle. Carp takes bait only from the bottom of the river. Carp are caught in the morning before sunrise and in the evening before sunset. Sometimes at dawn carp jump out of the water.
- Season carp fishing - from May to September. When the water temperature is below 7-10 degrees, the fish stops feeding and does not bite for bait.
Carp lives in the basins of the Amur River, Azov, Caspian, Black, Aral seas, lakes Balkhash and Kapchagai. Artificially introduced into water bodies of Central and Western Siberia, Kamchatka, and Central Asia.
Average size carp - 50-70 centimeters, weight - 4-6 kilograms.
- Carp- a cultural form of carp, obtained through selection.
Carp is different from carp in color and size. The carp has a long body, which is covered with large dark yellow scales, and has a bluish tint on its back. Carp scales are lighter, sometimes yellow-green. Some breeds are scaleless. The maximum weight of carp does not exceed 10-12 kilograms, and carp can reach 20-25 kilograms.
Various breeds of carp brought out by crossing Amur carp with local herds of state fish reserves. New breeds were given fast growth, high fertility, and, depending on the region, cold resistance or heat tolerance.
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