Carp is a wild variety of carp, its flesh is soft pink, juicy, rich, and, of course, many of us love carp fish soup - especially those who have the opportunity to catch or purchase this large fish. It is not at all necessary to use the entire carp carcass for soup - leave it for creating other dishes, and for fish soup, use the head, tail and fins. The fish head is the most valuable product for our recipe! In the homemade version, you can add various grains to the fish soup: millet, rice, buckwheat, etc. The main thing is that the cooking time should coincide with the cooking time of the carp itself, so that in the end the fish pulp does not turn into porridge.

Ingredients

• Carp - 500 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Tomato - 2 pcs.
• Celery greens- 1 bunch
• Salt - 1 tsp.
• Sugar - 1 tbsp.
• Onion - 1 pc.
• Bay leaf - 2 pcs.

Information

Soup
Servings - 4
Cooking time - 0 h 30 min

How to cook

Remove any dirt and thoroughly rinse the fish parts in water. Scald them with boiling water and then put them in a cauldron or pan. Peel the potato tubers. Wash and cut into large pieces, add them to the pan with the fish. Fill with hot water, add salt and bay leaves, boil for 15 minutes. During cooking, foam will form, which will be removed with a slotted spoon. If you plan to add cereals to the fish soup, then add them washed at the same stage so that they cook evenly along with the fish and potatoes.

Then peel the carrots and onions, rinse them along with the tomatoes and celery. Cut the onion into half rings, carrots and tomatoes into medium cubes, and finely chop the celery greens. Add everything to the pan. It is celery that will be responsible for ridding the fish soup of the smell of mud that river fish will give it. Boil the soup for 5-10 minutes until all the vegetables become soft and give off their flavor to the first dish. At the end of cooking, you can pour 50 g of vodka into your fish soup, like a real outdoor fisherman, provided that children will not eat this fish soup!

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 boils 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'll 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.

Bon appetit, simple and healthy recipes!

Carp fish soup is a very popular dish among fishermen. It is usually prepared on 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:

0.55 kg of fish;

3 liters of water;

1 large onion;

2 large carrots;

5-6 potatoes;

3 bay leaves;

0.5 bunch of parsley;

1 tbsp. pepper pot;

a little table salt.

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 wash the fish thoroughly 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:

1 kg of heads and tails;

2 liters of water;

4 potatoes;

2 bay leaves;

2 small onions;

2 medium carrots;

0.5 bunch of fresh dill;

20 ml lemon juice;

50 ml vodka;

1-2 pinches of salt and black pepper.

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!

If the fish soup is cooked over a fire, it is often prepared with millet.

If you come across a female carp full of caviar, you can make nutritious pancakes from the caviar.

To get fish soup with a smoky flavor at home, place a smoldering wooden splinter in the dish at the end of cooking.

May 12, 2014

Ear from carp head It turns out truly rich, incredibly aromatic and fabulously tasty. The preparation of this fish dish (like other fish soup recipes) includes several stages: the first is preparing the vegetable broth, and the second is cooking the fish soup itself.

Ear from carp head

Therefore, the fish soup from the head of the carp takes quite a long time to cook. Naturally, in the classic version, this treat should be prepared over a fire, in nature. If you don’t have such opportunities, then we suggest you cook a rich, delicious fish soup in your own kitchen.

Ingredients you will need to prepare rich carp fish soup:

the head of a fairly large carp - two pieces (you can add carp meat if you wish);

millet - three large spoons;

potatoes - five tubers (two potatoes in the broth, and three directly in the ear);

celery stalks with leaves - three pieces (the stalks will go into the broth, and the leaves will go into the ear itself);

carrots - two pieces (one in the ear and broth);

onion - head;

fresh parsley - two hundred grams (parsley stems in the broth, and leaves in the ear);

bay leaf and cloves - three pieces each;

black pepper - about ten peas;

a teaspoon of tomato paste;

non-iodized, coarse salt - to your taste.

Ear from carp head

Step-by-step process for cooking fish soup from a carp's head:

1. You need to start preparing the fish soup by cooking the vegetable broth. First, coarsely chop one carrot and celery stalks, peel the potatoes, and stick a clove into the onion. Also cut off the parsley stems and tie them with kitchen string.

2. Pour two liters of water into a suitable saucepan, place in it two whole potato tubers, an onion with cloves, chopped carrots, as well as parsley and celery stalks. Simmer the vegetable broth for thirty minutes.

3. Then remove all cooked vegetables from the finished broth (they will no longer be useful to you, except for potatoes). Mash the potatoes with a fork and return them to the vegetable broth. Place the pan back on the burner. At this time, sort and rinse the millet. Peel the remaining potato tubers and cut into medium cubes.

4. Chop the parsley and celery leaves. Peel the carrots and cut them into halves.

6. First, put the potatoes in the vegetable broth and cook them for about five minutes. Then add the carp head, prepared millet, bay leaf, and black peppercorns to the pan. Cook everything together for another fifteen minutes, and then add carrots and tomato paste to the soup. Add salt to the fish soup and keep it on the stove for another five minutes. At the final stage of cooking, pour the greens into the pan and turn off the burner. Let the fish soup from the carp head brew for ten minutes. The appetizing, aromatic and rich soup is ready, you can serve it to the table! This treat is sure to please every guest or member of your household!