Ear from the head of silver carp will delight all lovers of rich fish. This dish has high nutritional value and low cost. You can prepare silver carp fillet according to your favorite recipe, and cook a flavorful first course from the head, tail and fins. And if you want to repeat the recipe for silver carp fish soup, you can find only the heads on sale - this will significantly reduce the cost of the dish. As a rule, fish soup from the head of silver carp is boiled in a large saucepan with the addition of spices and roots. Next, let's look at the process of preparing fish soup with photos.
Ingredients:
Method for preparing silver carp fish soup
To make tasty fish soup from a silver carp head, you need to carefully cut the head. Be sure to remove the gills and, cutting them lengthwise into two parts, wash them thoroughly.
Place the prepared head and tail of the silver carp in a saucepan, add water, salt, and bring to a boil. For a hearty broth, add pelvic fins with trimmings. If you are in doubt about how long to cook the head, you will not go wrong if you boil it for about a quarter of an hour over low heat with the lid open.
Classic fish soup is always cooked with vegetables, so we clean and chop them. Carrots in thin half rings or cubes. Cut the onion into half rings and the potatoes into large cubes.
Remove the fish parts from the finished broth. To properly prepare the fish soup, be sure to strain the fish broth. We disassemble the head, removing the bones.
Heat the base for the dish to 100 degrees, add well-washed millet. Mix the broth with millet thoroughly and cook for a couple of minutes.
We continue to cook the fish soup from the head of the silver carp, add potatoes, carrots and onions. It will take another 10-12 minutes to cook the fish soup until done. You will get a delicious fish soup if you add spices and chopped herbs before finishing and leave covered for a few minutes. Then add pulp to each portion and serve.
Bon appetit everyone!
Calories: 831
Proteins/100g: 2
Carbohydrates/100g: 4
Silver carp is an inexpensive fish. But that doesn't mean it's tasteless. The carcass of a silver carp is fried, baked, boiled, amazingly tasty cutlets are made, and from the head you can cook a fragrant, rich fish soup. Like any river fish, silver carp cooks very quickly, and within half an hour the fish soup will be ready.
Be sure to remove the gills from the fish head and then rinse the head thoroughly under cold water. In order for the fish soup from the head of a silver carp with vegetables and millet to turn out rich, in addition to the head of a silver carp, the tail and the lower part of the abdomen with fins are placed in the fish broth. The fish is filled with cold water and salt is added immediately. You need to cook the fish at a very low simmer, without covering it with a lid. Cooking time is 15 minutes from the moment the broth boils, after which the broth must be strained through a colander or sieve to remove small bones or remaining scales. And cook the fish soup in clean broth.
There are many recipes for fish soup (remember that we cooked it last time), but most often the most common vegetables are added to it - potatoes, onions and carrots. If you want the soup to be thick, it is seasoned with cereals - rice, millet, semolina or pearl barley. Be sure to add spices and herbs - black and allspice, bay leaf, parsley, dill.
Ingredients:
- silver carp head – 1 piece;
- water – 2 liters;
- potatoes - 3 pcs;
- carrots – 1 piece;
- onion – 1 piece;
- parsley and dill - a small bunch each;
- salt - to taste;
- millet - a third of a glass;
- black peppercorns, allspice peas - 5-6 pcs each;
- bay leaf – 1-2 pcs.
How to cook at home
Remove the gills from the head of the silver carp and wash it thoroughly. We put it in an enamel pan (or a stainless steel pan), and add the tail and trimmings with fins (the lower part of the abdomen) there. Pour two liters of cold water and add salt. Cook over low heat for 15 minutes from the moment the water boils. 
While the fish broth is cooking, prepare the vegetables for the fish soup. Cut the carrots into 2-4 pieces lengthwise, then chop into thin slices. 
Cut the potatoes into strips, cubes or small slices. If you don’t have anything against boiled onions in your ear, then chop the onions into half rings. If you don’t like boiled onions in soups, then it’s better to put a whole onion in the broth and remove it from the soup after cooking. 
Remove the fish from the finished broth. Strain the broth through a sieve or colander with small holes. We disassemble the fish into pieces, removing all the bones. Place the broth on the stove and bring to a boil. 
We wash the millet several times in cold water. Place in fish broth, stir so that the grain does not stick to the bottom. Cook for 2-3 minutes. 
Add potatoes to the broth. Let the broth return to a boil. Do not cover the soup and do not forget to monitor the fire - the fish soup should not boil violently. 
Following the potatoes, add carrots to the broth. 
Immediately add the peeled onion (or chopped onion). Do not cut off the tail of the onion so that the onion remains intact during cooking. Cook the fish soup for 10-12 minutes (until the millet and vegetables are ready). About 5 minutes before the end of cooking, season the fish soup with black peppercorns, add allspice peas and bay leaves. We remove the onion from the finished fish soup with a slotted spoon and throw it away - the onion has already given its taste to the broth and we won’t need it anymore. 
Let the finished soup brew under the lid for a few minutes. Finely chop the dill and parsley. Pour the fish soup into plates, add pieces of fish and herbs to each and serve. Bon appetit! 
Author Elena Litvinenko (Sangina)
Silver carp soup is a tasty and satisfying dish. For taste, vodka, herbs and spices are added to it.
Silver carp soup can be prepared with rosemary or other aromatic herbs.
- Number of servings: 8
- Preparation time: 10 minutes
- Cooking time: 40 minutes
How to cook fish soup from vegetables and silver carp
A hearty dish can be cooked over a fire.
Preparation:
- Cut the fillet into large portions.
- Cut the carrots into slices and the potatoes into cubes.
- Boil water, put vegetables and a whole onion in it. Cook food for 15 minutes.
- Add fish, salt and peppercorns to the broth. Add chopped garlic and herbs. Cook the dish for another 15 minutes.
- Add bay leaf and turn off heat. Let the ear brew for another 10 minutes.
Serve the dish hot.
Recipe for silver carp fish soup with millet
The dish has a pleasant taste and aroma.
Ingredients:
- silver carp – 500 g;
- water – 2 l;
- millet – 80 g;
- potatoes – 3 pcs.;
- parsley root – 1 pc.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- root celery – 0.25 pcs.;
- vodka – 50 ml;
- greens – 1 bunch;
- peppercorns – 6 pcs.;
- bay leaf – 2 pcs.;
How to cook:
- Clean and gut the fish, cut it into large pieces.
- Fill the preparations with water, add bay leaf, parsley root and bay leaf. Cook food over low heat for 20 minutes. Add salt at the very end.
- Cut the potatoes into cubes, celery into strips, carrots into slices. Finely chop the onion.
- Pour boiling water over the millet and leave it for 5 minutes. Drain the water.
- When the fish is ready, remove it from the pan. Strain the broth and boil it again.
- Place the vegetables in the pan, and after 15 minutes the cereal.
- Pour the prepared fish soup into plates, place the fish in it and garnish the dish with herbs.
Serve the treat hot.
Silver carp soup with cream
This dish is prepared in portioned clay pots.
Ingredients:
- silver carp – 400 g;
- heavy cream – 600 ml;
- water 270 ml;
- potatoes – 4 pcs.;
- bay leaf – 4 pcs.;
- salt and ground pepper - to taste.
Preparation:
- Cut the fish fillet into slices, the potatoes into thin slices, and the onion into rings.
- Place the preparations on the bottom of 4 pots, alternating them with each other. Salt and pepper each layer. Potatoes should be on top.
- Fill the ingredients with water and cream.
- Place the pieces in the oven preheated to 200°C. When the broth boils, reduce the heat to 150 °C. Cook the dish for 20 minutes.
Decorate the treat with herbs.
If you want your homemade fish soup to be smoky, use a little trick: set fire to a bay leaf, simmer it and put it in the broth.
Let's prepare the necessary ingredients.
Peel the onions and carrots. Cut the silver carp head into two parts. This can be easily done using a knife and tapping it with a hammer. The bone then does not break into small chips. Remove the gills, rinse under running water and place in a saucepan. Fill with water, add half the onion and carrots. Place on the fire, after boiling, reduce the heat to a minimum and continue cooking for 15-20 minutes, periodically removing the resulting foam.
While the fish is cooking, peel and cut the potatoes into cubes.
We also cut the second half of the onion and half of the carrot into cubes.
After the time has passed, strain the broth. This will make the ear lighter and will certainly remove all kinds of bones. And again we send it to the fire. Let the silver carp head cool.
Place potatoes, onions, carrots and bay leaves into the boiling broth. Cook until the potatoes are cooked. It took me 15 minutes. Remove the leaves, add salt and allspice.
We disassemble the fish: separate the meat from the bones. There are no small bones in the head, so this is easy to do.
Place the pieces of fish meat on plates.
Pour the broth with vegetables into the plate with the fish and serve, sprinkled with herbs. You can add hot pepper to taste. The fish soup from the head of a silver carp turns out rich and very tasty.
Bon appetit!
Fish dishes are healthy and low in calories. Today a delicious silver carp fish soup with rice will appear on our table. Preparing the dish will not take you much time, and the end result will be a real fish masterpiece. My step-by-step recipe with photos will help you prepare the same delicious lean fish soup for your household.
For a 5 liter pan of silver carp fish soup with rice, take the following products:
- heads, fins and tails of 2-3 silver carp;
- potatoes 7 pcs.;
- onion 2 pcs.;
- large carrots 1 pc.;
- rice 150 gr;
- bay leaf 3 pcs.;
- allspice 4-5 pcs.;
- black peppercorns 4-5 pcs.;
- chopped dill or parsley;
- salt to taste.
How to prepare fish soup from a silver carp head
First, cut the large heads in half and wash everything well. I recommend soaking them in water for half an hour.
Then, place the fish by-products in a pan of cold water. Place the pan on low heat and wait for it to boil. Foam forms on the surface of the water; it must be removed.
Place the peeled onion and bay leaf into the pan. After boiling, set for 15-20 minutes.
During this time, we will prepare other products for our delicious silver carp fish soup. Peel the potatoes, carrots and remaining onions. Wash the rice and strain on a sieve. Chop the potatoes into small pieces, finely chop the onion and sauté. Cut the carrots into rings or half rings, depending on the size of the vegetable.
When the fish is ready, move on to the next stage. We filter our broth through a fine sieve. This will remove small bones from the fish soup.
I remove the finished silver carp meat from large bones and fins, leaving beautiful pieces. Our family loves whole pieces of fish in the ear.
I add spices to the fish broth. I load up with rice, potatoes and carrots. 5 minutes before the end of cooking I add the sorted, sautéed onions and dill. It's time to add salt; I put 2.5 tsp in a 5-liter pan. salt.
Silver carp fish soup with rice turned out great! Tasty, aromatic and low in calories. Serve the fish soup with a slice of lemon and rye bread.
Have “fish” days more often, because such dishes contain pure collagen. And this is youth and beauty of the skin without creams and cosmetologists. I hope that rich silver carp will add to your arsenal of tasty and healthy recipes. Bon appetit!
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