Recipe for delicious monastery fish soup with fried crucian carp. Fish soup or classic crucian fish soup recipe

For each person, this or that product evokes its own associations and memories. Likewise, I associate crucian carp with deep childhood and the care of my beloved grandmother. She cooked us, her grandchildren, a delicious crucian fish soup, and then with incredible diligence she sorted the fish from the bones so that no one would choke. The crucian fish soup has a slightly sweet taste. And even though crucian carp is a bony fish, you should not neglect it.

Ingredients needed - as for regular soup. These are vegetables for frying, potatoes, barley, and, of course, the “highlights” of the program - two small crucian carp.

For fish soup, crucian carp must be cleaned and gutted. Heads need to be left, so fish broth will be even more rich. Salt the water and put it there Bay leaf and spices. After boiling, skim off the foam and turn down the heat. Let the broth simmer while you fry.

Onions and carrots need to be peeled. Then cut the onion into small cubes and grate the carrots on a coarse grater.

Grease the pan vegetable oil and heat it up, you can also fry it in a dry frying pan. Place the chopped vegetables there and sauté over low heat until they become soft - 5-7 minutes. Don't forget to stir.

Peel the potatoes and cut into thin strips or cubes.

After 40 minutes of cooking the broth, remove the crucian carp and place on a plate to cool. Carefully strain the broth, return to the stove, add potatoes, barley groats and frying.

Separate the fish from the bones and place the pieces in the pan. Cook until the potatoes are done, usually about 20 minutes. Serve crucian fish soup hot for lunch. You can decorate with fresh herbs.

Bon appetit!

Rich crucian fish soup rarely ends up on dining table, it's a pity. Don't miss the opportunity to enjoy the amazing aroma and juicy meat inconspicuous river fish.

To make it easier to handle bones, larger fish are chosen for preparing fish soup. Her big pieces cook over low heat in the company of onions in their husks: thanks to this, the broth acquires an amazing golden hue and a characteristic appetizing taste. The dish is served straight from the stove, seasoned with chopped herbs.

Ingredients

crucian carp - 1 pc. (500 g)
potatoes - 3 pcs.
onion - 1 pc. medium size
carrots - 1 pc.
dill - 5–7 sprigs
garlic - 1 pc.
vegetable oil - 1–1.5 tbsp. l.
salt to taste
ground black pepper to taste
water - 1.5–2 l

Preparation

1. Rinse the fish. Take a special knife for cleaning fish and remove the scales. This is most conveniently done in the kitchen sink. After removing the scales, rinse again and dry with napkins. Trim the fins and tail with scissors. Remove the gills and eyes. Open the belly and clean out the entrails. Rinse the carcass well. You can use a washcloth to remove the black film inside. Cut off the head and cut the carcass into large pieces.

2. Place the prepared fish into the pan. Add a washed, unpeeled onion, half a peeled carrot, cut into 4 pieces. Pour water and place the pan on the fire. Let it boil. Skim off the foam and cook on low heat 10–15 minutes. During this time fish pieces get ready.

3. In the meantime, peel the second onion and cut into small pieces. Cut the other half of the carrots into cubes. Peel and rinse the potatoes. Cut into small cubes.

4. When the fish is cooked, carefully remove the pieces from the broth. If desired, strain the broth through a strainer. Add chopped carrots, onions and potatoes to it. Bring to a boil and cook for 15–20 minutes until all ingredients are soft.

5. Add oil.

You can always prepare wonderful and very tasty fresh fish soup at home! A very light and rich fish broth is obtained in combination with spices and spicy roots. Fish soup gives fresh strength to the human body, is very useful during the recovery period after illness, in the spring, when there is a lack of vitamins and useful substances, it is properly prepared fish soup or fish soup that will be like a “balm” to renew your strength and abilities!

In our family, crucian fish soup is a common thing, so preparing fish soup in different ways, I will share with you the most successful, in my opinion, option, a recipe for delicious and. Why crucian carp...firstly, because there is a fisherman in the family...secondly, crucian carp is the most common river fish, and you can buy (or catch) it almost all year round. It is especially tasty when the fish is just starting an active lifestyle (and frankly speaking, in the spring, before spawning, there is a lot of fresh crucian carp in the markets, as well as fishermen in the reservoirs + in the summer, we will be more spoiled by the variety of other fish for fish soup) and sometimes you come across crucian carp even with caviar, which only enhances the taste of the soup, makes it more satisfying, and as I noticed, it is caviar in crucian carp fish soup that little children love to eat most.

For a pan with a volume of three to four liters we will need about 400-700 grams. crucian carp (this is the minimum, but in general than more fish, the tastier the yushka) i.e. these are 3-4 large fish or 6-8 pieces. smaller ones. We clean the fish from scales and entrails (leave the caviar either in the fish, carefully removing the bubble, or remove it and rinse it, add it to the broth separately), rinse the crucian carp under running water, thoroughly cleaning it from black films and all excess (it is important to remove gallbladder, and make sure that it remains intact and does not spoil the taste of the fish soup) let the excess liquid drain. Please note that fish soup is not salted one bit....since salt will make the flesh of the fish hard and ruin the taste of both fish soup and fish in general! Most frequently asked question for housewives, is it necessary to remove the gills from fish when preparing fish soup and remove the heads!? The answer is simple, if your fish is fresh, from a clean natural reservoir and you are confident in its quality, as well as the size of the crucian carp around the palm of your hand (this is considered small, then what is less than the length of your palm is released back into the reservoir... let it grow), then the gills do not need to be removed, It’s enough just to rinse the fish well. If you cook fish soup from large fish, then making careful cuts, remove the gills and thus your broth will be much clearer and cleaner. The head is not removed; firstly, it is immediately clear from the white boiled eyes when the fish is ready; secondly, the mucous membrane and tongue are separate delicacies. While the fish is resting, let's make some broth!

Bring the water to a boil, throw in the sweet peas, bay leaf, onion, black peppercorns, ground dill, on the tip of a knife nutmeg, salt the water and let it boil for 3-5 minutes. So we get spicy broth for fish soup. If you want to achieve high transparency of the fish soup, the spices must be placed in a small gauze bag and boiled in this way - they are taken out at the end of cooking the fish soup. Boiled flounder is a celebration of taste!

Place dry crucian carp into a boiling, spicy, salted broth and let the fish boil for 7-10 minutes over medium heat with constant bubbling. It is very important not to overcook the fish at this moment and remove it from the water in time! Be careful, depending on the size of the fish, the cooking time may vary. As soon as you see that the fish is ready, use a slotted spoon to remove it from the pan into a deep bowl, cover with a lid and let cool!

Next, after the fish, add potatoes to the fish soup, cut into small pieces, carrots also finely chopped, be sure to grate celery root and parsnip root (about a tablespoon of grated roots). Let the vegetables cook until tender and taste them. When cooking, milk is also added to the broth during cooking, if desired, this will make it more satisfying and remove the slight fishy taste, and, very importantly, rich hot fish broth with milk promotes milk formation in young mothers and saturates it with high-quality protein, amino acids and vitamins!

And also this one delicious fish soup of crucian carp there is one very good effect– after it you sleep easily and wonderfully... sleep like a baby... 🙂 don’t believe me... check it! Bon appetit!

Ingredients:

Crucian carp 700 gr.
Potatoes 3 – 4 pcs.
Carrot 1 pc.
Onion 1 pc.
Roots
Spices
Milk

Ukha is excellent treat, which is prepared from any fish. Many people are used to preparing it from pike, but it also turns out very tasty from crucian carp. This river fish adds bright notes, makes the stew aromatic and slightly sweet. But crucian fish soup can turn out to be simply incredibly tasty if you follow all the recommendations and recipe rules correctly. Besides this, there are several important secrets that every fisherman and fish lover should know.

A traditional dish from river fish is fish soup, for which crucian carp is perfect

Cooking secrets

Any fish soup recipe has certain secrets, the observance of which determines the successful outcome of this stew. Don't think that this is a simple soup. It's more of a rich broth with pleasant aroma spices and fish. In ancient times, many fishermen and hunters prepared this Slavic treat outdoors, over a fire in a pot. Only if you cook the soup in nature, it will turn out very rich, aromatic and incredibly tasty.

But first of all, you need to choose the right fish. For some reason, many people believe that fish soup should always be prepared only from pike or perch, but this is not so. After all, it is the crucian carp that will allow you to get that real taste this main dish that will be remembered for for a long time. Even the abundance small seeds will not allow you to spoil this excellent dish.

It's all about important secrets that must be strictly observed:

If you follow all these rules when preparing important rules, then in the end you will get a real crucian fish soup. Of course, if it is not possible to make fish soup in nature, then you can cook it at home. Homemade stew is no less tasty.

Crucian fish soup on fire

Real crucian fish soup is cooked over a fire. The fire infuses the soup with aromas and gives it rich taste and makes it rich. All components are well cooked, and the fish turns out very sweet and tender. But the entire success of real fish soup at the stake depends on the implementation of the important secrets that were described above.

The most delicious fish soup will be if cooked over a fire.

Before you start cooking, the recipe for this stew recommends selecting the following ingredients:

three liters clean water– the recipe for a real stew involves using spring water, but you can also use regular drinking water;
3 potato tubers;
one onion;
one and a half kilograms of crucian carp;
carrot - 1 medium size;
several laurel leaves;
7 black peppercorns;
5-6 stalks of fresh parsley;
dill – 1 small bunch;
You can optionally use cilantro;
the recipe recommends using vodka in a volume of 50 grams, this is required to soften the fish bones.

Cooking fish soup over a fire is enough interesting process, the result of which amazes everyone. Ukha in nature turns out incredibly tasty, it is saturated with the aroma of smoke from the fire and fresh air nature. For this reason, if you are suddenly planning a trip to nature, be sure to remember this recipe for making stew.

Before preparing the fish soup, you should prepare all the ingredients in advance.

Before you start cooking fish soup, you need to make a fire. It is better to use birch logs for kindling. As soon as the fire flares up, we begin to sort it out so that the logs burn faster and coals form.

Cooking features

Pour water into the pot and place it on the coals. We leave the water on the coals, it should warm up well and boil. In the meantime, while the water is warming up, it’s worth fishing.

Cleaning crucian carp is done as follows:

the fish should be cleaned of scales on all sides;
after removing all the scales, you need to cut the abdomen and take out the insides;
Be sure to wash the inside of the fish to remove any remaining dark film;
the head needs to be cut off, we remove the gills from it;
We also cut off the fins and tail;
fillet should be placed in salted or milk solution for an hour, this is necessary to remove the unpleasant river smell.

Place heads, fins, and tails into boiling water for fish soup. Peel the onion and also place it in the pot with the fish. The onion can be cut, but it is better to place it whole. We wash the carrots, remove dirt and skin and cut them into thin slices. Pour the carrot mugs into the broth; cook everything for at least 30 minutes.

The fish soup will be satisfying if all cooking rules are followed.

In the meantime, peel the potatoes and rinse them well to remove any dirt. Cut the potatoes into small pieces. After 30 minutes, pour the potato cubes into the broth. There you also need to put soaked pieces of fish, a few bay leaves, allspice in peas. You need to cook for about another quarter of an hour.

After this, pour 50 grams into the pot strong drink. Boil the fish soup for about 5 more minutes. Add salt to the soup. Rinse the greens and chop them with a knife small pieces. Remove the onion head from the soup and discard it. Cover the pot with a lid and leave to stand for 20 minutes.

Pour the finished fish soup into plates. Add chopped herbs and start eating. If you follow the cooking recipe exactly, you should end up with a wonderful fish soup.

Homemade crucian fish soup

Of course, it is not always possible to go out into the countryside and make this soup over a fire; for this reason, you can use another recipe for creating this delicious stew, which you can prepare at home. Moreover, if the weather outside is cloudy and rainy, and there is nowhere to put a large catch, then homemade stew will come in handy. The recipe for its preparation is quite simple.

Before you prepare this aromatic soup, it is worth preparing the necessary components in advance.

You can make equally delicious fish soup at home.

The recipe includes the following ingredients:

for preparation you will need about three liters of clean drinking water;
crucian carp - 3-4 pieces;
potato root vegetables – 400 grams;
one head of onion;
bay leaf – 2 pieces;
5 peas of allspice;
vodka - 50 ml;
4-5 stalks of fresh dill.

In addition to the main components, you need to prepare the ingredients for the dressing:

10 gram slice of salted lard;
4 stalks of fresh dill;
a pinch of sea salt;
2-3 cloves of garlic.

Many are sure that true fish soup should only be cooked outdoors over coals, and that at home you can make regular fish soup. After all, when prepared at home, this soup will lack the smoky aroma with which it is saturated from the fire. But if you do everything with love and desire, then it is not at all necessary that the soup has the smell of smoke, the main thing is that it turns out tasty and rich.

Dressing the fish soup from the presented ingredients will add more flavor to the dish.

Crucian carp is very delicious fish, which can saturate the broth with its aroma and taste, if prepared correctly. Even despite the presence of a large number of small seeds, nothing can spoil the taste of this dish. And in order to eliminate the river smell, you can use a dill and garlic dressing; it is recommended to make it before finishing the soup. In addition, so that there are no bones in the broth, you will definitely need to add a little vodka to it.

Secrets of the dish

Before you start cooking, you need to prepare the fish. The first thing you need to do is clean it properly, the following rules will help you with this:

All scales should be cleaned from the fish, we clean it on both sides, as well as under the fins and along the belly;
cut along the belly, carefully remove all the giblets with your hand;
if the fish contains caviar, then it should be transferred to a separate bowl;
We rinse the inside well to remove any remaining entrails and dark film;
the gills need to be removed, they will spoil the taste of the broth;
We cut off the fins and cut the fish into portions.

As soon as the fish is prepared, it needs to be placed in a container. Peel the onion, cut it into two parts, put half of it on the fish, and put sprigs of dill there. Everything is filled with water, about 3 liters.

During cooking, vodka is added to the fish soup to soften the bones of the fish.

Place the container on the fire and leave to cook. Be sure to add about 2 large spoons of vodka to the heated water before boiling. You need to cook over low heat for about 20 minutes, during the cooking process you should remove the foam.

While everything is cooking, peel the potato tubers and cut into cubes. Chop half the onion into small cubes. We also prepare the dressing. Finely chop the dill sprigs, cut the lard into small slices and pass the garlic through a press. Mix all components.

After about 20 minutes, remove the dill and onion from the stew. Add potato pieces and onion cubes. Boil for about 20 more minutes. Then add salt, bay leaf, peppercorns. To add flavor, add the dressing and boil for about 15 minutes. Remove the bay leaf, turn off the heat, and cover with a lid. Let it sit for about 20 minutes. After that, pour it into plates and serve.

The main thing is to follow the cooking recipe correctly, then you can get an excellent stew that will be a wonderful treat for the whole family. Rich broth with sweet fish will fill the whole room with the smell and lure everyone to the table. Even children will love this soup and even ask for more.

The fish soup recipe is presented in the video:

What could it be better fish soup crucian carp cooked over a fire? The finished dish emits a delicious aroma of smoke and fish. You can prepare this soup yourself at home. It will smell like a fire too, if you know small tricks which are used experienced housewives and fishermen.

The main ingredients in this dish are: fish (crucian carp), potatoes, cereals, onions and herbs.

Recipes

You can make fish soup from crucian carp at home for lunch or dinner. It is very tasty and healthy. However, this dish also has a drawback. This fish has quite a lot of bones. Therefore, the broth has to be filtered several times, and even small bones have to be removed from the fillet as much as possible.

Some people get out of this situation in a very unexpected way. They use only ribs during the cooking process, but this makes the taste not so rich.

This recipe for crucian fish soup is a classic. It has been prepared for many years, mainly in nature. However, it is also good when prepared at home.

To prepare this soup you will need:

2 liters of purified water;
600 g crucian carp;
550 g potatoes;
450 g carrots;
450 g onions;
1 bay leaf;
6 – 8 peas of allspice, black pepper;
40 – 50 ml sunflower oil.

For spices you will need salt. It is also necessary to prepare 1 small bunch (combined) of dill and parsley.

Fishermen prefer to boil the whole carcass and then separate the bones from the meat. The fillet pieces are then placed in the broth

A step-by-step recipe will help save time for cooking.

Clean the fish from scales, take out the insides, remove the gills, eyes and tail. You should also remove large fins and rinse the carcasses well.
Pour the water into a suitable size pan and place it on the burner.
Peel some of the carrots and onions.
Place the vegetables in the water and let it boil. After this, place the carcasses in a saucepan and cook, skimming off the foam regularly.
9 - 11 minutes after the water boils, remove the carrots, onions and crucian carp from the pan. After this, strain the broth through the finest sieve several times.
Peel, rinse the potatoes and cut into medium-sized cubes or sticks. Place it in the broth and simmer until tender.
At this time, cut the boiled carrots into slices and place in a saucepan.
Peel the remaining vegetables, chop and fry in oil until golden brown. After this, transfer the frying into a pan and add a bay leaf.
Approximately 4 - 6 minutes before readiness, dip the crucian carp into the broth and cook.

After cooking, salt and pepper the soup, add chopped herbs to it and let it brew for 15 minutes under the lid.

Now the dish can be served on the table in portioned plates with black bread and sour cream.

The classic recipe is very simple and therefore quite easy to prepare. Usually everything necessary products is in the refrigerator, and in cases where dinner needs to be prepared quickly, this recipe will be a real salvation.

It is best to use fillet pieces rather than whole carcasses when cooking.

This crucian carp soup is prepared with the addition of cereals and lard. The fish itself is not very fatty, so the lard compensates for this.

For cooking you will need the following products:

400 – 500 g crucian carp;
1.5 liters of filtered water;
220 g onions;
450 g potatoes;
80 – 100 g millet;
20 g fresh lard:
1 bay leaf;
1 bunch of dill and parsley.

From the spices you should prepare salt and ground black pepper in the required quantity.

You can prepare the dish according to the following step-by-step instructions.

Clean the carcasses of scales, remove gills, eyes, fins and tail. Remove the insides and rinse everything under running water. After that, cut them into small portions.
Place the water in the pan on the burner and let it boil. Don't forget to remove the foam.
After the water boils, put the fish in it and cook for 12 - 14 minutes.
At this time, prepare the vegetables. Peel, rinse and grind to your liking.
Remove the fish pieces from the pan and strain the broth through a sieve, then pour it back.
Place chopped vegetables, cereal and a piece of lard into it. Cook until done.
9 - 11 minutes before cooking, place the fish in the pan and finish cooking.
After the time has elapsed, check the dish. If it is ready, remove from heat.
At the end, season the soup, add finely chopped herbs with bay leaves and cover with a lid.

Set the pan aside for 9 – 13 minutes. During this time, the soup will infuse and gain flavor. The lard should be removed after cooking.

In this recipe, millet can be replaced with rice. This will not change the cooking time or taste.

The fish soup is served in portioned plates with black bread and garlic. If necessary, you can add sour cream or cream to it.

If necessary, ready dish you can add 30 - 50 ml of vodka. This will bring new notes of taste

Fish soup with crucian carp and vegetables

This dish is prepared with the addition fresh vegetables. This fills it with new taste and aroma, and the broth becomes richer.

For preparation you will need the following ingredients:

350 – 450 g potatoes;
800 – 900 g crucian carp;
170 g onions;
180 g bell pepper;
150 g tomatoes;
1 bunch of greenery;
80 g carrots;
70 – 90 g rice.

Seasonings and spices you will need are salt, pepper, cloves and bay leaf.

A recipe with a photo will help you prepare fish soup not only quickly, but also beautifully.

Clean the fish, gut it and remove the gills, tail and fins. Cut off the heads and place in a pan of water.
Peel the onion, cut into 2 parts and add to the heads of the crucian carp. Also add allspice and cloves to the pan.
After the water boils, cook everything until the onion becomes soft. After this, take everything out and strain the broth.
Peel the potatoes, rinse and cut into medium-sized cubes. Place it in a pan with the fish pieces and cook for 10 minutes, then add salt.
Rinse the rice and add to the soup.
Peel the carrots, rinse and cut into small, thin circles.
Wash the tomatoes and peppers and chop them as you prefer.
10 minutes before readiness, add vegetables and cook.
After cooking, put the greens in your ear and let it brew.

The dish is served on the table in portioned plates. You can decorate the dish with a sprig of parsley.

This soup is very tasty, even cooked at home. By the way, it is better to replace the pan with a cauldron. The dish simmers in it longer due to the thickness of its walls. This makes the taste and aroma reveal better and become brighter.

To add sourness to the soup, add a few slices of lemon to the finished dish and then remove

To prepare this aromatic and hearty dish, you need to prepare the following products:

500 – 600 g of fresh mushrooms;
300 g onions;
800 – 900 g crucian carp;
100 – 150 g carrots;
3 bay leaves;
2 – 3 cloves of garlic or 10 g of dried chopped garlic;
2.5 - 3 liters of water.

The spices you will need are salt and black ground pepper. You should also prepare fresh herbs in the required quantity.

This fish soup can be prepared using the instructions.

Rinse the mushrooms well and boil in salted water. Afterwards, cool them and cut them into medium-sized pieces.
Clean the carcasses of scales, remove the entrails, and don’t forget to remove the gills, fins and tail.
Pour the water into a saucepan and place the prepared carcasses in it. Bring to a boil, skim off the foam and place a whole (small) onion in the pan.
Peel the remaining onion and cut into half rings. Then add it to the broth.
10 minutes after boiling, add mushrooms with seasonings to the broth and cook for another 15 minutes over low heat.
Peel the garlic and cut into small slices. Rinse and chop the greens. After this, put everything in the pan and remove it from the heat.

The soup should sit a little and after 8-10 minutes it can be poured into plates and served.

Any kind of fish soup is suitable for preparing such fish soup. Forest mushrooms. It turns out especially tasty with honey mushrooms. However, many people prefer to cook it with champignons. With them, the soup turns out tasty, but the aroma is practically absent.

When stirring the soup, you should touch the fish less. With frequent touches, it falls apart, and this spoils the appearance of the finished dish.

Tricks

In order to cook fish soup at home, as if at a campfire, you should place lit birch splinters or wood chips into the finished dish. This will add a smoky flavor to the soup.

During the cooking process, you should always skim off the foam. This will allow the broth to remain light and clear.

For greater richness, you can cook the broth on fish heads, and add the prepared pieces to the soup. This will not only improve the quality of the dish, but also make it more beautiful, because the fish will not have time to boil.

By choosing such dishes for dinner or lunch, you will delight your loved ones with delicious and fragrant fish soup. It contains a large number of useful microelements and vitamins.