Fragrant hearty carp fish soup is ideal for a full lunch or dinner. The soup is prepared very simply, even a novice cook will master its recipe. If you decorate this dish beautifully, it will be appropriate even on holiday table. Examples of submission can be seen in the photo.
Ear in a hurry
Often, after cooking other carp dishes, heads and tails remain. These parts can be frozen and later used for. An ear from the head of a carp is prepared in just 30 minutes, but it turns out fragrant, rich and satisfying.
- 3 liters of clean water;
- 3 large carp heads;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- salt to taste;
- spices as desired.
Cooking technologies.
- The heads are treated: the gills are removed, rinsed.
- Prepared heads, onions and whole carrots are placed in a saucepan with cold water, brought to a boil, the foam is removed and boiled for 10 minutes.
- Add potatoes, cut into pieces, salt and seasonings.
- An ear from the head of a carp is brought to readiness for 20 minutes.
When serving the dish on the table, all the pulp is taken from the carp head and laid out on portioned plates.
The traditional fish soup is cooked on a fire from freshly caught carp and vegetables. The dish acquires its marvelous aroma and taste thanks to all sorts of tricks of fishermen. However, cook rich fish soup with the smell of a fire according to this recipe, you can do it at home.
Would need:
- 2 liters of purified water;
- 1 kg carp;
- 3 large potatoes;
- 1 garlic clove;
- 1 onion;
- 10 g of salt;
- Bay leaf;
- bunch of dill.
Cooking process.
- The fish is cleaned of scales, gutted, cut off the tail, fins and head. Rinse thoroughly. Cut across the spine into large pieces.
- Peeled potatoes are cut into medium cubes.
- Very finely chop the garlic clove.
- IN cold water lay potatoes, whole onions, salt, garlic.
- The soup is brought to a boil and the foam is removed.
- 15 minutes later in vegetable broth put pieces of carp and cook for another 10 minutes.
- After removing the ear from the fire, let it brew under the lid for a quarter of an hour.
- Before serving, put dill in a bunch in a pot with carp soup, hold for 3 minutes, and then remove. Thanks to this technique, the classic ear acquires a fresh aroma of greenery and becomes even tastier.
To give the ear cooked at home a smoky smell, you should set fire to a leaf of lavrushka and, until it stops smoldering, lower it into the pan for a minute, and then discard it.
Put a piece of carp, chopped greens and lemon slices into portioned plates with fish soup
Sharp ear with giblets
This recipe for carp soup involves the use of not all the insides of the fish, but only caviar in a shell or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires an unusual taste that many gourmets like.
Ingredients:
- 2.5 liters of filtered water;
- 800 g of carp carcass;
- 200 g of carp offal;
- 1 chili pepper;
- half a lemon;
- 1 sweet pepper;
- 1 onion;
- 2 bay leaves;
- salt;
- peppercorns.
Recipe.
- The carcass is cleaned, gutted, the head and tail are separated.
- The processed carcass is divided into portions, filled with water and put on fire. Salt and spices are added immediately.
- After 15 minutes, add the giblets, onions in half rings, both types of pepper.
- After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
- Add squeezed lemon juice.
- The soup is boiled for another 2 minutes, then insisted in a closed saucepan for 20 minutes.
Hearty ear in a slow cooker
Kitchen appliances greatly simplifies the process of making carp fish soup. In a slow cooker, the ear turns out to be especially tasty, thick, rich.
Required components:
- 1 carp weighing up to 1 kg;
- 1 large onion;
- 2 small tomatoes;
- 1 carrot;
- 5 potato tubers;
- 50 g of millet;
- 2.5 liters of water;
- salt.
Recipe step by step.
- The fish is cleaned, the insides are taken out. For soup, caviar or milk, liver and fat are left.
- The carcass is cut into small pieces, potatoes - into cubes, tomatoes - into slices, carrots - into strips, the onion is only peeled.
- Fish, offal, prepared vegetables, washed millet are placed in the multicooker bowl.
- The dish is salted, poured with water.
- The fish soup is prepared on the “Extinguishing” program for 1 hour.
Delicious thick fish soup from a slow cooker is served hot, generously sprinkled with finely chopped dill
So that any recipe for carp soup does not cause difficulties, and everyone likes the cooked dish, you need to follow important recommendations.
- The aroma and taste of fish in the ear is easy to kill, so you don’t need to add too many spices: just black pepper, bay leaves and fresh herbs at the end of cooking.
- Mirror carp meat is sweeter and more tender, so it can be used instead of scaly.
- Recipes for fish soup from carp heads provide for preliminary marinating of these parts of the fish in lemon juice, which allows you to get rid of the unpleasant smell of mud.
- To get transparent, you need to cook the carp at a minimum heat in an open pan and remove the foam in time. It is impossible to add new water to replace boiled water.
- If frozen fish or parts are used, defrosting is not required.
- Fish soup from carp should not be digested: the taste of the dish will deteriorate. It takes 30-40 minutes to cook.
Considering helpful tips, in just half an hour you can cook a real carp cooking masterpiece. This dish is suitable for daily diet, diet menu, baby food.
The very first soup was made about 6,000 years ago. Scientists claim that it was made from hippopotamus meat. People had a capacity for this in the form of a large pot. To cook carp soup today, you do not need to use huge pots like in past centuries, you just need to take a small saucepan.
From carp you can cook rich soup
fish soup
Fish - very useful and besides delicious product, which must be consumed according to doctors 1-2 times a week, since it contains many vitamins and minerals that are so necessary for the full development of an adult and a child. This fish soup is prepared quite quickly and at the same time very simply. In addition, he is also lean.
What is needed for this:
- small carp;
- tail with the head of another fish;
- four potato tubers;
- one medium sized carrot;
- dill or parsley root (it all depends on taste preferences);
- some celery;
- oil for frying;
- two leaves of laurel;
- 5 black peppercorns;
- greenery;
- salt and pepper.
An extra head of fish is required to make the soup.
Recipe
To begin with, we wash the fresh carcass, clean it and take out the offal. Then remove the gills and rinse well. Having cut off the head with the tail, cut the fish into pieces of small size. In the meantime, we take the heads (one of them is from the carp that we cut, and the second was prepared in addition to this carcass) and tails. Throw in water and cook for about an hour. During this time, we collect unnecessary foam and add a bay leaf and peppercorns.
While the broth is boiling, we will prepare the vegetables. To do this, cut the potatoes into strips, onions into small squares, and grate the carrots on a fine grater. Grind parsley root, as well as celery.
When the heads and tails are welded, ready broth we filter and put the chopped fish with potato straws there. While the potatoes are cooking, fry the rest of the vegetables in oil and put them on the potatoes with the fish. We also cook the future dish for 10 minutes.
Salt the fish soup and pepper to taste. Ready soup sprinkle with chopped herbs from carp. Serve warm carp soup with pieces of fish on a platter.
Ear (option 1)
Cooking such a dish is not difficult, but the ear will come out very tender, tasty and fragrant. To all this, we can add that it is also quite nutritious. Any foodie will love this recipe.
Fish soup from carp can be cooked according to various recipes
Ingredients:
- one carp;
- one bulb;
- two chicken yolks;
- oil for frying;
- one tablespoon of flour of the first grade;
- two liters of water;
- 3 black peppercorns;
- two leaves of laurel;
- salt and herbs to taste.
Stages of preparation
To prepare fish soup, you need to clean the carp, butcher, remove the fins and cut off the head with the tail. Then separate the meat from the bones. The parts of the carcass that remain (head, fins, tail) are boiled for broth. Dividing the onion into two halves, throw it into the broth 10 minutes before it is ready. Add pepper and bay leaf at the end.
While the broth is being cooked, it is necessary to prepare the fish and other vegetables. To do this, the fish meat is milled and cut into small pieces. Next, salt, you need to let stand for 15 minutes.
Soup to cook using fish fillet
After the allotted time, the fish pieces are breaded in flour and fried over a fairly high heat until crispy (it will take 2 minutes on one side).
Strain the finished broth through a sieve, discard the spices and onions. Beat the separated yolks from the whites well with a whisk or mixer. Dilute the yolks gradually in 100 milliliters of broth. Place the fish pieces in the prepared broth and bring to a boil. Then salt and season with mashed yolks. Switch off after boiling for 2 minutes.
Grind the fish soup with chopped herbs and serve warm.
Ear (option 2)
Consider how to cook carp soup so that it comes out tasty and nutritious at the same time. This recipe would be great. Do not forget that fish should not be abused, it is enough to eat it twice a week.
What you need:
- small carp;
- six potato tubers;
- 2-3 red tomatoes;
- one bulb;
- herbs and bay leaf to taste.
You can cook fish soup with both small pieces of fish and larger ones.
We clean the fish, gut it, but at the same time leave a bubble and caviar (or milk) inside the abdomen, if any. Tomatoes with onions and potatoes cut into small cubes.
Then we put all the ingredients in a container in which the carp soup will be cooked, and pour water so that it covers the fish completely and there are still a couple of centimeters in stock.
After boiling, remove, if necessary, the resulting foam and throw greens, bay leaf. Cook over medium heat until tender, without closing the lid.
It is inappropriate to cut the fish into portioned pieces in this case, but if the carcass is very large and does not fit in the container, then it can be divided into two equal parts.
The recipe for carp soup can be found in the video:
Fish soup is prepared near the river from fresh, freshly caught fish. In other conditions, the ear can be cooked at home, but always from fresh carp. I have just such a case, there is fish - there will be an ear. Preparing and cooking takes a minimum of time. For dinner, a delicious fragrant ear.
Ingredients for making carp soup.
Clean carp from scales and gut. Rinse the fish thoroughly several times. Pay special attention to cutting the carp's head, remove the gills and scrape in the middle - where the gills were.
Prepare vegetables for regular soup: peel and cut.
Put all the vegetables in a pot of boiling water: potatoes, onions and carrots. Cook until vegetables are half cooked.
Add to the soup carp, cut into pieces. And the head too. Now the ear should be slowly cooked, but not boil. Do not cover with lid. Remove any foam in the ear. Add spices: peppercorns, bay leaf and salt.
After 10 minutes, check the ear for taste, and you can set aside from the fire. Let stand for 15 minutes with the lid closed.
Soups are traditional meals in Russian cuisine. These dishes include many healthy ingredients, this is both a main course and a side dish, as the composition includes animal protein and vegetables. Carp ear at home is an incredibly satisfying, tasty and healthy lunch that everyone can cook.
About the dish
You can cook fish soup from almost any fish, but it is from carp that it turns out to be the most rich and rich. Such an ear is often called royal, because even in Russia it was served only at the festive feasts of rich merchants and boyars. This fish has all the necessary properties for cooking fish soup: it is quite fatty, has a sweetish taste and a bright aroma. In addition, carp is very useful and contains quite a lot of substances necessary for the human body: vitamin B12, phosphorus, zinc and iodine.
This lovely soup served in the best restaurants world, he is often calling card institutions. You can properly cook carp fish soup on your own, if you know a few secrets and tips from experienced craftsmen.
The freshness of carp for homemade fish soup is very important, because only fresh fish will make the most tasty dish. The transparency of the broth determines its beauty, but carp fish soup cannot be filtered. It is better to skim off the foam several times during cooking to avoid cloudiness. Also, the purity of the broth will be affected by how the fish was butchered and washed. The gills must be removed along with the entrails, the carcass should be thoroughly washed under running water.
You need to cook carp for fish soup for a very short time: about 10-15 minutes. Otherwise, the fish will boil and lose its shape, and the broth will become cloudy. For the same reason, the ear should not be boiled, but it is only necessary to maintain the temperature on the fire closer to the average.
Spices are important in a dish, but they shouldn't overwhelm the taste. Everything should be in moderation. Also, do not cover the pan with a lid during cooking. By following these tips, you can easily and quickly prepare a delicious carp fish soup.
The recipe for cooking fish soup from carp will tell you how to cook the most delicious fish soup at home.
Ingredients
Servings: - +
- carp 350 gr
- potato 4 things
- carrot 1 PC
- rice 100 gr
- onion 1 PC
- salt, black pepper taste
- Bay leaf 2 pcs
Calories: 115 kcal
Proteins: 6 g
Fats: 4 g
Carp ear at home is prepared very simply, but it turns out so tasty that the whole family will definitely ask for more. This healthy and rich in taste ear will become a regular at both the festive and everyday table. You can cook fish soup from carp in just half an hour, but you should not serve it immediately after cooking. It is better to cover and let it brew for 15 minutes. Garnish with green onions when serving.
Ingredients:
- 600-700 gr. carp
- 1-2 carrots
- 2-2.5 liters. water
- 1 or 2 bulbs
- 3-4 potatoes
- black pepper (ground and peas)
- allspice peas
- 1-2 bay leaves
- coriander
- red ground pepper
- fresh herbs
Cooking:
- If your carp is unpeeled, we wash it, clean it and gut it carefully so as not to damage the gallbladder. Wash it again and cut into portions. If you want to use the head of a carp for cooking fish soup, you need to remove the gills.
- We clean vegetables - potatoes, onions and carrots, wash them, as well as greens (parsley, dill or green onion). Cut potatoes into cubes or sticks. So that the peeled potatoes do not darken, they must be poured with cold water.
- Cut the carrot into thin circles, and the onion into medium-sized cubes.
- We put the potatoes in boiling salted water, remove the foam that appears.
- After 5 minutes, lay the fish cut into pieces, add red, allspice, black pepper (ground and peas), coriander and bay leaf.
- Immediately add onions and carrots to the pan, cook for 12-15 minutes. (until the fish is ready) over low heat, without covering with a lid. At the same time, it is important not to overcook the fish, so that the ear retains its characteristic sweetness.
- Turn off the ear, put finely chopped greens in a saucepan, cover with a lid and let it brew for about 8 minutes. If you plan to leave the ear until the next day, it is better to add fresh greens only to the plates. If you put it in a saucepan, let the ear boil for 3-4 minutes, and then turn it off.
- Serve carp fish soup hot, putting a piece of fish in each plate and sprinkling with chopped herbs. We serve fresh and fragrant black bread, sliced onions, or green onion stalks to the ear.
