If there is a fisherman in the house, then the housewife will have to learn how to cook a variety of dishes from crucian carp. Most often, this fish is fried, but there are other options for preparing it. The crucian fish soup turns out to be tasty and aromatic. It has a unique slightly sweet taste and rich aroma, which is why many people like it. The picture may be clouded by the presence of a large number of small bones in the main ingredient, but if you cook the fish longer than indicated in the recipe, the small bones will become almost invisible, and large ones will be easy to get rid of. There are several recipes for crucian carp soup, and each option has its own advantages.
Classic recipe for crucian fish soup cooked in a saucepan
A tasty and aromatic fish soup, which is prepared in the usual way for most housewives - on the stove. The main secret is that the heat should be reduced to medium or even less. The liquid should not bubble, but move slightly - then it will turn out transparent. The calorie content of the dish is only 30 calories, but the dish turns out to be very satisfying.
What you will need:
- 1 crucian carp;
- 2 potato tubers;
- 1 onion;
- 1 carrot;
- 5-6 black peppercorns;
- vegetable oil;
- salt, spices, fresh herbs.
How to cook:
1. Clean and gut the fish, do not cut off the head, just remove the gills. If the fish is large, cut it into pieces, put it in water, bring to a boil and cook for 10-15 minutes, skimming off the foam.
2. Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater.
3. Heat a frying pan with vegetable oil, add vegetables and sauté for 5-7 minutes, stirring constantly. Cut the peeled potatoes into cubes or strips.
4. Remove the fish from the pan and cool slightly. Strain the broth, return to the stove, add all the vegetables.
Separate the fish from the bones, put it back into the pan, add salt and spices. Boil until the potatoes are ready, then serve with fresh herbs. For juiciness, add homemade croutons or eat with whole grain bread.
Practical part
- First, we install the tripods on which the cauldron will be located. Let's light a fire. Fill the cauldron exactly halfway with water.
- Peel the potatoes. Cut the pulp into medium cubes. Place in a cauldron with water. After 10-15 minutes, add carrots, cut into slices.
- The next ingredient should be millet. If desired, it can be replaced with rice. Let's say we chose millet.
- Remove the peel from the onion. Cut into quarters. Add to other ingredients. Add water to the cauldron. Salt.
- Let's move on to processing the fish. Remove the entrails and scales. We cut each carcass into pieces. I put it in my ear.
- Cut the lard into squares. You can simply chop the greens. Mix these two ingredients. We send it to the soup.
- The crucian carp should cook for 5-10 minutes. It all depends on their size. To get rid of the smell of mud, you need to pour 50 g of vodka into your ear. Don't worry, the alcohol will evaporate within a minute of boiling.
- At the end of the cooking process, add bay leaf and favorite spices. Taste the broth for salt. Then remove the cauldron from the fire. Cover it with a lid and leave for 10-15 minutes. After this, you can treat your relatives or friends to aromatic and rich fish soup.
Ear from crucian heads at home
Fish heads are usually considered waste, but they can be used to make excellent soup at home. The product contains the same beneficial substances as the rest of the carcass. It takes only 30 minutes to prepare, and the result will definitely not disappoint you
