Ear from the head of a silver carp. Step-by-step recipe with photos

Fish soup with vegetables

Usually this soup is prepared from the head of silver carp, but other parts of the fish can be added if desired. First, cook the fish and then cook the fish soup in this broth. To make the soup thicker, add millet to it. To prepare for 2 servings we will need the following ingredients:

Silver carp head, tail and fins
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 4 medium sized pieces
Water - 2 l.
Parsley and dill - a bunch each
Millet - 1/3 cup
Bay leaf - 2 pcs.
Salt - to taste
Black peppercorns - 6 pcs.

First, prepare the necessary ingredients and we will begin.

Step 1. First you need to prepare the broth. To do this, take an enamel pan and place the head of the silver carp there, after removing the gills, tail and fins. Add salt and put on fire. After the water boils, reduce the heat and cook for 15 minutes.

Step 2. In the meantime, we will prepare other ingredients for our soup. Wash and peel the vegetables. Cut the carrots into thin slices and the potatoes into strips.

Step 3. When the broth is ready, remove it from the heat. Remove the fish and strain through a sieve. We will use this broth to prepare our soup.

Step 4. Place the strained broth back on the heat and bring to a boil. Then add millet. Mix well so that the cereal does not stick to the bottom. Cook for 2-3 minutes.

Step 5. Add chopped carrots and potatoes.

Step 6. My family doesn't like boiled onions in soup, so I add a whole onion to add flavor. But if you wish, you can cut the onion into half rings and add to the soup. Cook for 10-12 minutes.

Step 7. 5 minutes before complete cooking, add pepper and bay leaf. Take out the onion, if you put it in whole, and throw it away.

Step 7. Let the finished soup brew under the lid. We take plates, put pieces of fish, finely chopped greens and pour our soup. Bon appetit!

How to cook fish soup with rice

To prevent the rice from making your fish soup cloudy, you must rinse it thoroughly, changing the water four times. Cook the rice dish over medium heat.

Ingredients:

1-2 heads of silver carp;
1 onion in peel;
1 carrot, peeled;
white part of 1 leek;
6 small potatoes;
short grain rice
bay leaf to taste;
10 g salt or to taste;
a pinch of black peppercorns.

Cooking time required: 65 minutes. 100 g serving contains: 255 kcal.

How to cook:

Remove the gills from the silver carp heads and place them in a saucepan. Add clean water and cook the broth. Immediately put the onion in the husk, peppercorns, bay leaf into it. Cook for 40 minutes;
Carefully remove the heads from the pan and leave to cool on the table. Remove fillets from bones;
Strain the broth through cheesecloth or a sieve. Place in it rice washed in several waters, coarsely chopped potatoes, carrots and the white part of the leek;
When the rice is ready, add the fish fillet and add salt if necessary;
Choose chopped greens to your taste and serve in a separate bowl.

How to cook silver carp soup with millet

Millet goes well with fish and vegetables, so fish soup with the addition of this grain will turn out tasty and truly satisfying.

Required:

silver carp with head;
2 onions;
4 black peppercorns;
40 g millet;
350 g potatoes;
fresh herbs to taste;
1 carrot + 1 parsley root;
1-2 bay leaves;
20 g butter.

Cooking time: 1 hour 15 minutes. A serving of fish soup per 100 g: 205 kcal.

How to cook:

Clean the head of the silver carp from the gills. Place in a saucepan with water, add the whole onion, roots, peppercorns, and salt. To make the fish soup rich, the fish must be placed in cold water;
Place the pan on the fire, after boiling, reduce it and cook for 20 minutes. In the process, remove foam from the surface;
While the fish is cooking, prepare the necessary ingredients: chop the carrots into half rings, the potatoes into large cubes, and the onion into small cubes. Lightly sauté the carrots and onions in butter. Clean the millet from brown grains and debris. Then rinse the cereal several times in warm boiled water;
Remove the cooked fish, cool and disassemble into portions;
Pour millet into the broth, add stewed vegetables, potatoes, and cover with a lid. Cook over low heat for 20 minutes. At the end add the fish pulp;
Place the chopped greens in a nice bowl and set aside.

How to prepare fish soup from silver carp with millet

How to cook “homemade” silver carp abalone? There is nothing simpler - the recipe requires only fish, vegetables and a handful of millet. This recipe is as close as possible to the traditional one, and the soup turns out rich and very tasty.

Required Products:

700-1000 g of silver carp;
3-4 potato tubers;
1 carrot;
1 onion;
½ cup millet;
1 tbsp. vegetable oil;
1 bunch of greens;
salt to taste.

Sequencing:

1. Place the fish pieces in a saucepan, cover with cold water and cook for 10-15 minutes after boiling. Remove the fish and separate the meat from the bones. Strain the broth.

2. Cut the onions and potatoes into cubes, grate the carrots. Sauté onions and carrots in hot oil until soft.

Place the potatoes and fry into the boiling broth. Add washed millet and cook until done. At the end of cooking, place pieces of fish into the pan, and before serving, season the dish with herbs.

We add vegetables for the fish soup from the head of the silver carp fish.

The recipe for fish soup from the head of silver carp will be simply gorgeous if you use young vegetables - potatoes, onions and carrots. They cook quickly and impart great flavor. All vegetables must be peeled, cut the onion into half rings, carrots into circles, and potatoes into arbitrary pieces, not too large, but not small either. First add the onion into the prepared broth, let it cook for about 10 minutes, then the carrots, and after that it’s the turn of the potatoes.

Cook all the vegetables together for about 15 minutes after boiling. And at this time we have to disassemble the cooled head, separate the meat and fat from the bones, and then send them back to the fish soup. Along with them we add bay leaves and peppercorns to add a spicy note to the taste of the fish soup.

At the end of cooking, add chopped herbs, there should be a lot of it. Pour 50 grams of vodka or alcohol into the prepared fish soup from the head of a silver carp, cover with a lid and let it cool a little and brew. Pour a pinch of pepper onto each person's plate, add a slice of lemon, and then pour in the fish soup. By the way, the next day this rich head soup will become a wonderful jellied meat: in the refrigerator the broth will harden and you can eat it like aspic. And if you want to try to prepare a real aspic, use the recipes from our “Fisherman’s Kitchen”, and you will learn not only how to cook fish soup from the head of a silver carp, but also how to prepare a real aspic from pike or a festive aspic from tench.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

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Professional secrets of culinary specialists

The best and properly cooked fish soup has a clear broth and a good fishy taste. To achieve this:

You need to pour a little juice squeezed from a lemon into your ear. The fact is that the freshwater fish, silver carp, sometimes smells like mud. And the juice will help get rid of this aroma;
Instead of a whole onion, you can put only the peel. It will help prepare a clear broth. Then, of course, they take her out;
The soup should sit under the lid for 30 minutes;
The foam must be removed on time and several times. An ambulance for clearing the broth is whipped egg white. You need to add the protein to the broth, stir and strain after boiling;
After the broth boils, cook the fish over low heat and do not cover the pan;
It is better not to overdo it with spices, herbs and roots. In large quantities, they will simply “kill” the delicate taste of fish broth. A pinch of peppercorns is enough; you can add one star of cloves and star anise;
It’s good to put dill, celery and parsley tied in a bunch at the very beginning of cooking. Well, whoever likes bay leaves, send it to the pan in 10 minutes. until the end of cooking.
Add chopped herbs to the finished dish to taste. This could be dill, green onions and parsley;
Place a cube of butter in the ear with the cereals, close with a tight lid and let it brew.

Silver carp soup was prepared by me and my father just a couple of weeks ago, just when heavy snow fell. We prepared this fish soup in the forest, deciding to devote the whole day to outdoor recreation. The frost outside was about minus five, so I couldn’t think of better conditions to treat myself to a delicious fish dish in the fresh air. Despite the fact that my dad was the author of the recipe, I, as a seasoned cook, made my own changes to each cooking point, so I will describe the entire cooking process on my own behalf.

To prepare today's fish soup, we will need the following products: silver carp head and tail, potatoes, onions, carrots, herbs, pepper, salt and vodka. Some readers may be confused by such an ingredient as vodka, but according to my father, real fish soup in nature can only be prepared with vodka. Since I am not a big connoisseur of fish soup, I cannot say how important the presence of vodka is, but the final result did not suffer as a result of its addition.

My ukha was prepared from freshly caught silver carp, which my father caught while fishing the day before. Despite the fact that the most delicious fish soup comes from fresh fish, it can also be prepared from frozen fish, so act according to the situation.

The entire process of preparing the fish soup, including the preparatory stage, took about an hour, maybe a little more, but all the minutes of waiting were justified. Frankly speaking, I now cannot imagine a better and more appropriate dish for winter picnics than fish soup; it even seems to me that traditional pork kebab will be inferior to it in this regard.

I also forgot to mention an important point - when the ear from the head of a silver carp is almost ready, you need to dip the head of a fruit tree, previously shaken off from the ashes, into it. The taste and aroma of the finished dish will only benefit from this.

How to prepare silver carp fish soup from its head, recipe with photo

Ingredients for a 10-liter cauldron:

Silver carp head (required) - 1 pc. (From 5 kilogram fish);
Catfish head (from 3 kilogram fish) - 1 pc.;
Pike perch head (from 2 kilogram fish) - 1 pc.;
Silver carp fins (from 1 five-kilogram fish) - 6 pcs.;
Fins from the same pike perch and catfish - 6 pieces each;
Tails of all listed fish - 3 pcs.;
Silver carp meat - 600 g;
Pike perch meat - 300 g;
Catfish meat - 300 g;
Silver carp caviar - approximately 300 g;
Garlic - 2 large heads;
Onion - 6 pcs. medium size;
Carrots - 3 pcs. medium size;
Salt - 3 tbsp. l.;
Pepper mixture (whole and crushed) - 1/2 tbsp. l.;
Bay leaf - 6 pcs.;
Parsley and dill - 3 good bunches each.

Preparation: 1. You can immediately take into account that all the ingredients are indicated for a large portion of fish soup, which was cooked in a large cauldron. That is, after the holidays you can gather a large company at your place. Using the same recipe, you can cook fish soup outdoors in the same cauldron. But if this portion is too much for you, then reduce the ingredients. This recipe produces the most silver carp in yushka

Therefore, pay attention. Advice: if you reduce the amount of ingredients, then if possible, try not to remove other types of fish. You can cut the heads into 2 or even 4 parts, but the head must be assembled

Even if you cook, it should still contain at least one type of other fish. So, let's begin. First of all, place a cauldron of water on the stove. Pour water about 2 fingers below half. 2. We MUST remove the gills from each fish head. We also scrape off the mucus that remains under the gills with a knife. We also remove the eyeballs. All fish should be soaked in cold running water. That is, place the bowl under a thin stream of water. Or we constantly change the water. We will soak for about an hour. Note: Please note that there are not only heads, tails and fins in the bowl. If you buy silver carp for another dish and deliberately leave the head for fish soup, then do not forget to also cut off the tail, fins and leave a few steaks of meat. 3. Meanwhile, peel the onions and carrots. We won't chop them finely. Cut the carrots into large pieces. 4. Make cross-shaped cuts on both sides of the onion. The head should remain intact. We send the onions and carrots directly into the cauldron, always into boiling water. You need to wait for the water to boil and from that moment time it for 15 minutes. At the same time, the yushka should not “bubble”. Adjust the heat so that the broth simmers. 5. Start preparing the dressing. You need to have time to peel and chop two heads of garlic with a knife. Yes Yes! Exactly with a knife. For fish soup, it is advisable to cut the garlic into very small pieces. 6. Don't forget about the broth that's on the stove! Exactly 15 minutes after the water with vegetables boils, we must send all the fish, their heads and caviar there. Moreover, there is no need to remove the film from the caviar so that it does not boil over. Also add salt and bay leaf. ATTENTION in this step we add only a mixture of peppercorns and, if desired, allspice, crushed pepper is left for dressing. 7. The fish soup, whether from silver carp, from its head, or from its fins, must be seasoned with garlic, pepper and herbs, and the fish soup is very fond of all these ingredients. Therefore, cover the cauldron with a lid and wait until it boils. After boiling for about 20 - 30 minutes, you need to time it for the fish to cook. At the same time, wash and chop all the greens. Then place in one large bowl and stir in the chopped garlic, ground pepper mixture and herbs. This entire mixture (dressing) must be added to the cauldron 30 minutes after the fish boils. Increase the heat, and as soon as the fish soup boils, turn off the heat and cover the cauldron. Note: if the family has small children and you plan to feed them fish soup too, then pour out the soup in advance, select some meat and caviar. After adding the dressing, the dish will become very spicy. Before fish soup made from silver carp, pike perch and catfish is served, at least 20 minutes must pass. And when you open the lid of the cauldron, the aroma of yushka will blow your mind. You need to serve the fish soup in separate bowls, that is, first take the meat into a separate plate or bowl and pour the fish soup into the tureen. Place a small piece of caviar on each plate.

About the silver carp fish soup recipe

Silver carp is a low-calorie fish, which is its plus and minus at the same time. There is no need to talk about the popularity of low-calorie dishes, but, on the other hand, we associate ukha with richness. It must be said that fish soup from river fish often turns out to be somewhat bland, not only from silver carp. I want to offer a version of silver carp fish soup with the addition of wine and millet. Thanks to them, and also thanks to frying the fish with mushrooms and vegetables, the fish soup will be satisfying, very “eary”, concentrated and aromatic.

What else do you need to know about preparing silver carp fish soup? It is advisable to take the fish fresh: it is ideal to buy it alive or catch it from a reservoir yourself. If you want to prepare silver carp soup with a capital C, the most delicious silver carp soup at home, cook from the head of the silver carp - the decoction from this part of the fish turns out to be extraordinary! But since my head was intended for another dish, I used the tail part - also an excellent solution for fish soup. Much worse fish soup broth is obtained from sirloin parts.

Silver carp ear recipe

Remove the head from the fish. Wash the silver carp head thoroughly. After this, use a sharp knife to cut out the gill, because it is in them that a lot of mule and, accordingly, various microorganisms are concentrated.

Peel the carrot bulb and root. Cut the onion into cubes.

To prepare silver carp fish soup, cut the carrots into thin slices if they are small or into half circles if the carrots are large or medium in size.

For the fish soup you will also need potatoes. Peel the potatoes and cut them into pieces standard for soup and borscht.

When the silver carp head is left, you can cook a very tasty and rich soup from it.

Silver carp fish soup is an incredibly tasty and light soup that is often on the table of an avid fisherman.
If you still have a head from a silver carp, do not rush to throw it away; it makes a very tasty and rich soup. A fragrant and nutritious silver carp soup with potatoes is perfect for a family dinner. The soup has a bright and rich taste, and fresh herbs and spices give the fish broth a special aroma. If you like thick soups, add some millet or rice.

Multicooker recipe

From a simple food set using a multicooker you can prepare a very rich soup with a bright aroma and excellent taste.

It will become even richer if you add a little garlic to the ingredients.

Ingredients:

fish head;
bulb;
carrot;
several potato tubers;
a piece of butter;
salt and spices.

To prepare a delicious fish soup, we follow this algorithm:

The washed head without gills is placed in the multicooker bowl. It is boiled for about 15 minutes in the “Soup” or “Stew” mode.
After the sound signal, the fish part is removed, and the broth is filtered and poured back into the bowl.
The multicooker remains in the same mode, but the cooking duration is set on the timer to 30 minutes.
Chopped carrots and onions are fried in a frying pan with butter.
After the soup boils, potato cubes are placed in it.
After half the designated time has passed, frying, spices and pieces of fillet obtained by disassembling the head are added.
When the signal sounds, the soup simmers for another 5 minutes under the lid.

How to cook fish soup in a slow cooker

You will need:

2 small heads of silver carp;
1 unpeeled onion;
spices - to taste.
green onion - to taste.

Preparation will take: 55 minutes. Calorie content of 100 g of fish soup: 178 kcal.

How to cook:

It will be tastier if you first boil the silver carp heads in a slow cooker on the “Soup” program, adding a whole onion in the peel and salt. Don’t forget to first remove the gills from the heads. Disassemble the cooked fish, remove the fillets, strain the broth;
Return the broth to the bowl, add large potato cubes and black peppercorns. Select the “Soup” mode, cook for 20 minutes;
After switching off, put pieces of fillet and bay leaves in the ear and let it brew under a closed lid for about ten minutes;
When serving the fish soup, sprinkle with chopped green onions. Serve ground black pepper separately.

Some secrets

Try replacing rice with millet. This kind of “fisherman’s soup” is good to cook outdoors, over a fire, or in a special pot. It will turn out much tastier.
Pour a glass of good vodka (no more than 30-50 grams) into your ear just before the end. This kind of “intoxicated” fish soup is usually prepared while fishing among avid fishermen.
For homemade fish soup, some cooks sometimes use homemade bread kvass. Also, just before the end of cooking, pour in a glass of kvass, bring the dish to a boil and immediately turn it off.
In order for the broth to be transparent, you need to put the whole peeled onion in the pan. And in order to neutralize the persistent characteristic fishy smell, add allspice and bay leaves in small quantities to the boiling broth.

This is how fish soup is prepared from the head of a silver carp. The recipe for its preparation is simple. Ingredients are available. Why not try cooking?

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Cooking the dish step by step with photos:

We clean the heads of silver carp, remove the eyes and gills. After this, wash the fish thoroughly in running water.
Pour water into the cauldron and bring it to a boil over the fire. After the water boils, throw the heads and tails of the silver carp into it. Add salt to taste.
Cook the fish in the cauldron for about 20-25 minutes.
After the specified time, remove the fish from the boiler. We clean and wash the vegetables. Chop the carrots and potatoes, but leave the onions whole.
Throw potatoes and carrots into the cauldron.
When the potatoes are half ready, add lightly cut onions to them (the onions are cut so that they give off better smell and taste).
After 10 minutes, add greens, bay leaves, peppercorns to the cauldron and add salt to taste.
We take a firebrand out of the fire, shake it thoroughly to remove the ashes and dip it into the cauldron for one minute.
A couple of minutes before it’s ready, pour a glass of vodka into your ear.
Let the fish soup simmer in the cauldron for a couple more minutes.
Pour the finished silver carp fish soup into plates and put a piece of fish into each of them.

Bon appetit!

Silver carp fish soup is a wonderful first course that will delight all lovers of fish dishes. The aroma of the fish soup is simply fabulous, and one can talk about the taste of such a delicacy for a very long time, so I advise all readers to try this recipe for themselves. Finally, I want to give a few tips so that your silver carp fish soup turns out delicious the first time:
For cooking, you can use the head of any fish, not just silver carp. Using the same principle, fish soup is prepared from crucian carp, carp, tench, pike, etc.;
If you adhere to culinary rituals, then do not forget to dip a firebrand in your ear a couple of minutes before the end of cooking;
Before finishing cooking, be sure to pour one glass of vodka into your ear. Some experts say that this will make the dish more tasty, while others say that if you don’t add vodka, it won’t be fish soup, but ordinary fish soup;
The fish soup may not be served immediately. If you let the fish soup sit overnight, it will taste even better in the morning.

Preparing silver carp heads and cooking broth for fish soup

The use of a silver carp head in the ear has a completely rational explanation: when cooked, the bones of the head release a lot of fish glue, which gives richness to the broth, and the meat content in the head of a silver carp is so high that there is simply no need to put additional pieces of fish fillet in the ear!

So, we take the head, and, if desired, also the ridge with fins. Wash thoroughly in cold water to remove blood clots and mucus. We cut out the gills or scrape out the gill plates from the inside, remove the eyes - this way the ear will not taste bitter. Then we cut the head into two parts, and if it is large, we also chop the ridge. Place all the fish parts in a 3-5 liter saucepan, fill with cold water and place on medium heat. Add a teaspoon of salt and cook until foam begins to form on the surface. It must be collected, otherwise the broth will be cloudy and will have a not very pleasant aftertaste. When the foam stops appearing, reduce the heat and let it simmer for an hour and a half. During this time, the silver carp head should be completely boiled, and the broth will become very aromatic and rich in taste. While the fish broth is cooking, check out “Fishing for Everyone!” – there you can always find many interesting articles for fishing lovers.

Remove the finished broth from the heat and strain through a sieve or colander. Place the fish in a bowl and let it cool, and return the broth to the heat - now it’s time to get started with the vegetables!

Fish soup from silver carp head

You will need:

Place the fish and the onion, cut into 4 pieces, into a pan, fill it with water and set to simmer at low temperature on the hob for 20 minutes. When foam forms on the surface, it will need to be removed with a spoon.

When the fish is cooked, remove it from the pan to a plate. Then peel the potatoes and carrots and cut them into small squares.

Add potatoes and carrots to the broth and cook until cooked. At this time, remove the bones from the fish.

When the potatoes and carrots are cooked, add the cleaned fish to them. Salt, add bay leaf and peppercorns, finely chopped egg. Once the soup is ready, add the garlic cloves and herbs and let sit for a few minutes.

Recipe for delicious silver carp fish soup at home

Servings: 6.

Time: 1 hour 10 minutes.

Calorie content: 74 kcal per 100 grams.

Ingredients:

400 g fillet; 1 carrot; 2 liters of cold water; 3 potatoes; 1 onion; 3 bay leaves; 1 bunch of dill and parsley; 1-2 pinches of salt and black pepper.

Cooking process:

It’s very easy to cook delicious silver carp fish soup at home. First, we clean off the scales, cut the belly and gut the carcass. Don't forget to remove the black film, which can give the dish an unpleasant bitterness. Cut the carcass into portions, fill with drinking water and heat to 100 degrees. We remove the noise, reduce the heat and continue cooking. If you don’t know how long to cook silver carp on fish soup, then you shouldn’t cook it for more than 20 minutes.

We pull out the fish, remove all the bones. In this case, you will get a particularly tasty silver carp soup, because... There will be no need to pick out bones during the meal.

Peel, rinse the vegetables, and roughly cut them into cubes. Dry the washed greens a little and chop finely. Fry the carrots in vegetable oil for 5-7 minutes. If you do not want to increase the calorie content of the dish, you can prepare the fish soup without frying.

Place a whole peeled onion, chopped potatoes and carrots into the boiling broth. We continue to cook silver carp soup at home until the potatoes are ready. Immediately remove the onion, and add fish, bay leaves and spices to the recipe for a delicious fish soup.

The finished classic fish soup must sit for about 15 minutes and only then it is served, generously sprinkled with chopped herbs.

Below you can watch a video about preparing silver carp fish soup.

How to prepare silver carp soup?

Calculation of food for 5 servings, the carcass can even be used frozen. It is optimal to cook fish soup from fish weighing from 2 to 3 kg; it is quite fatty in season, and the broth will be richer. Ingredients used:

silver carp fillet from the middle of the carcass – 450 g;
a glass of chopped mixed greens;
350 g potatoes;
a couple of pinches of pepper and coarse salt;
80 g sweet carrots;
2 small white onions;
spoon of vegetable oil;
2 laurel leaves.

The gutted carcass is cleaned of scales, beheaded, and the fins, including the tail, are cut off. These parts will not be needed in the recipe described; they should be set aside for other fish soups.

The fillet is cut from the backbone, washed, and cut into pieces of 2 pieces. per serving. Heat 2 liters of water to a boil to cook the fish soup and a little more to scald the fish fillet; this technique will allow you not to worry about the transparency of the broth. Place the silver carp pieces in a bowl, pour boiling water over them for a few seconds, then catch them and place them in a pan.

Ear out of my head

To prepare 2.5-3 liters of fish soup you will need a head weighing at least 700 grams. By the way, you can buy it separately from the carcass. Go to the fish counters at the market and ask the sellers. Moreover, a kilogram of heads costs three times less than a whole fish of the same weight. It must be fresh, do not buy frozen.

Recipe information

Cuisine:Russian
Type of dish:First course
Cooking method: In a saucepan
Servings:6
1 hour 30 minutes

Ingredients:

silver carp head – 1 kg;
potatoes – 4-5 pieces;
large carrots;
fresh herbs;
salt and spices to taste.

How to cook

The silver carp head should be washed and dried with a paper towel. Often there is mucus on the surface and this is normal, but it must be removed.

Then put the pan in, fill it with water until the blood comes out, then rinse thoroughly again.

Attention! Many cooks say that the gills must be removed. Indeed, this filter contains a lot of residues of various debris found in the water and which is absolutely not needed in food

But the fish we bought was grown in artificial conditions, so we skipped this point.

Cook the silver carp head over low heat for about 40-60 minutes. It should be completely boiled.

It must be carefully removed from the broth, cooled and disassembled, separating the meat from the bones.

While the broth is cooking, peel the potatoes and carrots and cut into large cubes.

Advice Carrots are very rarely grated in the ear. More often it is cut into slices or small slices.

The broth can be strained, but this is rarely done. There are no small bones in silver carp, so you can use the original version of the decoction.

Boil vegetables until tender. Add salt to the fish soup and, if necessary, a little allspice or black pepper, and add the fish.

After turning off, pour finely chopped fresh herbs into the pan, cover with a lid and let stand for a few minutes.

Silver carp soup is ready

It is very important that it is tasty not only hot, but also chilled. Bon appetit!

Silver carp soup

7 minutes Author: 70
Silver carp is considered one of the most delicious fish living in fresh waters. Its flesh is slightly sweet and elastic, so fish soup from the head of silver carp and its meat, combined with herbs and vegetables, has an excellent taste and is easy on the stomach.

Classic recipe

Ukha is useful and nutritious for the body, and it is indicated for dietary nutrition. Food set: silver carp - ½ kg, potato tubers - 5 pcs., carrot root vegetables, a couple of onions, 2 bay leaves, black peppercorns - 3-4 pcs., coarse sea salt - a pinch to taste, dill and aromatic parsley - to taste .

The culinary process consists of steps: Cut the cleaned carcass into 3-4 parts. Wash the pulp and let it sit in a saucepan for an hour in water. Peel the potato and carrot tubers, cut into slices and send to cook in a saucepan. After boiling, place the onion, fish there and add salt. After 15 minutes of cooking, add the pepper with bay leaf, garlic and chopped herbs. Cook the soup for another 20 minutes. Serve with a slice of lemon, parsley and a couple of olives.

With vegetables

You can get a rich silver carp soup if you use a soup set in combination with millet: a head with fins and bones from a silver carp, 1 pc. onions and carrots, 4 pcs. potatoes, 2 liters of filtered water, a small bunch of green cilantro and dill, a third of a glass of millet, a couple of bay leaves, a pinch of coarse salt, 6 peppercorns.

Step-by-step cooking method: For the broth, place the bones with the fish head in an enamel pan and cook over low heat for 15 minutes. Wash, peel and cut the vegetables in any convenient way. Remove the finished broth, strain and boil again. Add the washed millet and stir so that the grain does not stick to the bottom. After 3 minutes, add potatoes with carrots and the whole onion. Continue boiling for 12–15 minutes. A few minutes before the end of cooking, add spices to the soup and remove the onion. Serve with finely chopped herbs and disassembled fish meat.

With rice

An appetizing recipe for silver carp fish soup with rice will give you a rich and satisfying first course from a minimum of ingredients: carcass with head, 6 potatoes, a couple of onions, carrots, ½ cup of round rice, a bunch of fresh parsley, fine Extra salt and crushed pepper - to taste, 1 bay leaf , 3 tbsp. l. lemon juice, 2 liters of filtered water, 3 tbsp. l. lean clarified butter and 1 tbsp. l. creamy.

Step-by-step process: Clean the fish from scales and gills, wash with running water. Peel the potatoes, divide into strips and pour into boiling water along with the rice. Cook for 10 minutes. Add fish and continue cooking over low heat. Chop the onion and carrots and simmer in oil in a frying pan. Pour the sauté into the soup. At the end of cooking, season the fish soup to taste, add salt and lemon juice.

Carrots and potatoes can be cut into thin circles or small cubes, so the soup will cook faster.

When serving, place fish pulp, chopped herbs and a slice of butter on a plate.

At the stake

Cooking fish soup over a fire will allow you to enjoy a smoky camp first course immediately after a good catch. Required: silver carp - 1.5 kg, 2 liters of clean water, a couple of onions, 3 potatoes, carrot roots, 1 root of parsnip and parsley, 1 bay leaf, a bunch of parsley, dill and tarragon, dried peppercorns - 10 pcs., fine salt Extra - a pinch to taste.

Cooking algorithm in stages:

Pour water into the pot and place it on a tripod over the fire.
After boiling, add chopped potatoes, carrot rings, chopped onions and parsley root.
Place the fish without head and fins into the soup.
Cook for 10 minutes, season the dish with seasonings, salt and spices.
After 5 minutes, place the cut parts of the silver carp carcass into the pan.
After 15 minutes, add chopped herbs and let the soup brew for 10 minutes.

Serve hot with herbs, a slice of bread and fresh vegetables.

In a slow cooker

The appetizing fish soup will be light and transparent. It can be prepared from either fillet or whole fish carcass. Required food set: 600 g of silver carp, a couple of potatoes, ½ cup of millet cereal, 4–5 pcs. peppercorns, 1 carrot root and onion.

To quickly and easily prepare the soup, you need to: Divide the fish into several parts. If a carcass with the head is used in cooking, then it is necessary to remove the gills, as the fish soup will taste bitter. Place the carcass in a slow cooker and add 1.5 liters of cold water. Season the preparation with spices, salt and set the “Soup” program for 15 minutes.

Rinse the millet several times and pour boiling water for 7 minutes. Grate the carrots, chop the onion, and chop the potatoes into strips. Use a slotted spoon to catch the fish from the broth, separate the meat from the bones, and strain the broth.

Place the millet with vegetables and broth in the multicooker bowl. Sprinkle the dish with salt and continue cooking it on the “Soup” mode. Place fish pulp and chopped fish in the ear. Cover the soup with a lid and let simmer for 10 minutes.

Salmon, tuna or pink salmon are suitable as a tasty addition to your fish soup.

This aromatic and rich soup with tender fish pulp and fresh vegetables will definitely please all family members.

With semolina

Thick, satisfying fish soup made from elastic silver carp meat will help saturate the body with protein, calcium and phosphorus. Ingredients: silver carp heads and bones, 2 carrots and onions, 6 potato tubers, ½ cup semolina, a bunch of dill and parsley, a pinch of dry marjoram and chili, 2 bay leaves and 3-4 black peppercorns.

Algorithm of step-by-step actions: Place cleaned fish, onions, carrots and spices in a large saucepan. Pour water over the ingredients and cook for 15 minutes until the fish is soft. Use a slotted spoon to catch the silver carp and vegetables and strain the broth. Chop the vegetables, add to the soup and cook for 20 minutes until the potatoes are soft. Add semolina in a thin stream and cook for 7 minutes. Sprinkle the finished soup with herbs. The fish soup will be incredibly tasty, with a pleasant consistency and a mild fishy aroma.

With tomatoes

A fragrant fish soup with fresh fish and meaty tomatoes will be an excellent delicacy on a hot summer day at a picnic by the river. Cooking ingredients:

700 g of silver carp pulp;
large onion;
carrot root vegetable;
3 tbsp. l. barley;
5 tomatoes;
2 parsley roots;
100 g vodka;
½ lemon fruit;
5–6 pcs. potatoes;
3 laurel leaves.

Technological process of cooking: Divide the fish into 2 parts. Use small ones for fat, and large ones for refilling. Clean large specimens from heads, fins and gills, and wash thoroughly. Place small silver carp with heads and tails into the pan along with an onion. After the broth boils, cook the soup for 30 minutes over low heat. Strain the base and discard the carcasses.

Soak the cereal in boiling water, and cut the potatoes and carrots into pieces. Boil the soup, add spices with vegetables and millet. Cook for 15 minutes, add large fish, cut into pieces. Season the fish soup with tomatoes, vodka and lemon slices.

To brighten the taste, before serving, let the delicacy brew under a closed lid, sprinkle with chopped herbs and crushed pepper.

Potatoes, rice and any type of cereal will help add satiety to the soup.

With vegetable broth

Vegetable broth will ensure that the fish pulp remains juicy and healthy. Required food set: 2 heads of silver carp, 5 potatoes, 1 onion and carrot each, 150 g of boiled round rice, a couple of bay leaves, fine salt and fir trees - at your discretion.

Ukha is prepared at home according to the following steps: Roughly chop the washed vegetables, soak the rice in boiling water for 5 minutes, drain and rinse. Pour water into the pan, add washed rice with potatoes, carrots and onions. Cook for 10 minutes and add spices to taste. Wash the heads, cut out the gills and eyes, place the fish in the soup and cook for 10 minutes. Season the fish soup with spices and salt, sprinkle with finely chopped herbs and simmer for another 5 minutes. Remove the heads and disassemble them. Serve the appetizing soup with herbs, crusty bread and vegetables, putting silver carp meat in a bowl.

conclusions

A delicious light fish soup made from elastic silver carp meat goes well with vegetables, spicy herbs and a slice of lemon. Using the head when cooking will ensure the richness of the aroma of the camp delicacy. You should not overwhelm the taste of the fish soup with a lot of spices, leaving the main subtle fishy taste of the soup.

Tasty and healthy

First, small fish are added to the cauldron.

Then the finished broth is filtered, and the main type of fish with a small amount of vegetables is boiled in it until tender (read more here).

Silver carp can perform solo.

It makes for rich soup.

This fish is very popular. It lives both in natural conditions and is grown in artificially created reservoirs. White meat is very tasty, and also contains a lot of useful substances necessary for the full functioning of the body. There are omega acids, fats and a huge amount of protein, which are perfectly absorbed, and calcium, magnesium, phosphorus, etc.

They are prepared for both adults and children.

The carcass is most often used for frying, stewing, and salting.

But the head and tail can be used to prepare fish soup.

It turns out to be very rich and tasty. After cooling, it acquires a jelly-like state. Be sure to try it.