✅ Grass carp fish soup: recipes with photos, how to prepare fish soup at home, how much to cook from the head and tail

Dishes made from grass carp are distinguished by their originality, but at the same time ease of preparation. It belongs to the carp family and is very popular among chefs. The meat of this fish is superior in taste to most other river fish; it has an exquisite delicate taste, while it is low in calories and very nutritious.

There are more than enough cupid recipes. Grass carp can be cooked using various methods - stewing, frying, baking and even smoking. With any cooking method, the fish turns out incredibly tasty and tender. At the same time, there are no difficulties with cutting or cleaning fish. And you can add any flavor to a dish using all kinds of seasonings and spices. Its meat is rich in proteins and fats, various minerals and vitamins. Cupid can be fried, stewed, baked in the oven, grilled, and each recipe reveals a completely new taste. You can also cook it whole or divided into pieces, or use only fillets.

But first, let’s answer the most frequently asked question: is grass carp bony or not?

It has very few bones, so it can be safely given even to children.

Fried grass carp with potatoes

First of all, the fish must be cleaned of scales and washed thoroughly. Small bones can be removed with tweezers.

Remove all the entrails from the fish, cut out the gills and cut the head at the fin.
Carefully cut the fillet along the spine, running the knife from head to tail.
Using a sharp knife, remove the rib bones.
You can marinate the resulting fillet with salt, orange and lemon juice for 15 minutes.
While the cupid is marinating, start frying the potatoes in butter and garlic.
Rinse off the remaining salt from the fillet, fry in a frying pan until golden brown and leave in a warm place for a few minutes.

Serve the finished fillet with potatoes, garnished with herbs.

In a frying pan

Frying grass carp will not be a problem for either beginners or experienced cooks. Everyone's favorite potato will make a classic pairing with fish. For those who try not to eat starchy vegetables, a win-win side dish would be rice: boiled, steamed or with vegetables.

How long does preparation take: 45 minutes

How long does it take to fry fish: 20 minutes

Suitable for four people

What you will need:

whole carcass of grass carp;
salt;
half an orange and a lemon;
oil for the frying pan.

How to cook grass carp:

Clean the Amur fish from scales, gut it, cut off the head, fins, tail, cut into steaks, remove the bones with tweezers.
Squeeze citrus juice into a bowl, add salt well, add pieces of fish, mix and leave for a quarter of an hour in a cool place.
Heat odorless oil in a frying pan.
Shake salt crystals off the marinated fish, blot with a paper towel and place in a frying pan. Fry over moderately high heat until golden brown on both sides.

Once removed from the frying pan, the fish should be allowed to rest in a warm place for 5-10 minutes, then served with your favorite side dish. A good addition to fried cupid would be finely chopped parsley, cilantro, basil or a mixture of them.

The KBJU of such a dish will please you: 100 gr. will be no more than 150 kcal (18.6 grams of protein and 5.3 grams of fat, 2 grams of carbohydrates).

Cupid baked with parmesan and garlic

Grass carp with parmesan and garlic in the oven

A simple but magnificent dish where fish goes perfectly with Parmesan and garlic is baked cupid in the oven.

Clean the carcass from scales and entrails, cut out the fillet.
Season the fillet with salt, pepper and spices.
Turn on the oven at 220 degrees.
Place fish pieces in a heatproof container and bake for approximately 5 minutes.
In a separate container, combine Parmesan, mayonnaise, garlic and green onions. Apply the resulting mixture to the carcass after removing it from the oven.
Bake the fish for another 3-4 minutes until golden brown.

Fish is best eaten with rice and vegetables. This dish is perfect for a holiday menu.

Grass carp ear

Cupid fish soup has a pleasant aroma and a slight bitterness in the taste.

Fill a container with water and bring it to a boil. Prepare the fish for cooking by cleaning it. The head and fins are great for enhancing the flavor and adding richness.
Prepare the vegetables - peel the onions, potatoes and carrots, cut them into cubes. Throw vegetables into boiling water with fish and cook them over low heat until they become soft.
When the soup is cooked, it will be transparent; to add a golden hue, add a drop of vegetable oil. A few minutes before preparing the soup, add seasonings and salt. If you want the soup to have an unusual taste, add a drop of vodka and cook for another 10 minutes.

Grass carp is completely cooked, so the soup will be juicy. Before serving the soup, garnish the dish with herbs. You can also use sour cream - it harmonizes perfectly with fish soup.

Grass carp stewed under a fur coat

Fish - in portioned pieces, all that is left.
Flour - 1 tbsp. with a slide.
Black pepper, flour - to taste.
2 tsp vegetable oil.
2 onions.
2 carrots.
2 tbsp. tomato paste.
Cloves - 4 sticks.
100 grams of dry white wine.

This dish is delicious both cold and just taken off the stove. Therefore, you can cook it at the same time as fish soup and fried amur. Mix flour with salt and pepper, roll fish in the resulting mixture, lightly fry on both sides in a deep frying pan or saucepan.

Chop the onion into cubes, grate the carrots on a coarse grater. Reducing the heat to low, cover the fish with a layer of onions, then a layer of carrots, add tomato paste, cloves and lightly add salt, pour in the wine. Simmer covered until the vegetables are ready. The best side dish for this fish is boiled rice or wheat porridge.

Jellied Cupid

Cupid aspic

You can prepare grass carp according to this recipe for any holiday.

Gut the fish, remove the scales, clean the insides. Cut off the side loins, head and fins.
Boil the head, fins and bones in a saucepan with parsley root for about half an hour.
Strain the broth, mix the finished fish parts with finely chopped herbs, the resulting mixture will be used for the filling.
Place one of the fillets in a deep oval dish, and place the filling on the fillet.
Cover the resulting pie with the second fillet and pour in the broth.
Place the dish in the oven at 200 degrees for 20 minutes, then add gelatin dissolved in water.
Heat the dish, but do not boil it.

Let the fish cool and enjoy its great taste.

Grass carp: recipes

All individuals of this type of carp have an unsurpassed taste, so their meat, liver and caviar are of great interest to culinary experts. This variety of inhabitants of freshwater bodies of water is especially famous among the inhabitants of Asia, however, here in Russia it is prepared no worse.

Tender and juicy fillet is a wonderful option for making fish cutlets and meatballs. Some housewives stuff it with vegetables and serve it as an exquisite main dish on the holiday table. Many people believe that cupid can be used to make excellent fish soup. Some people simply fry it in oil or stew it in a slow cooker. However, baked grass carp is considered a classic preparation.

It is worth mentioning separately the liver and caviar of this fish. These products are also widely used in cooking: they are salted, fried, smoked and dried, cooked in a slow cooker and various pates are made from them. The result is culinary delights that are distinguished by amazing taste, aroma and a huge amount of beneficial substances.

Steamed cupid patties

Steamed cupid meatballs

This cupid recipe is perfect for people who are on a diet. Due to the fact that grass carp has almost boneless meat, it is perfect for this dish.

Separate the fillet from the fish and make minced meat from it.
Add white crackers softened in milk, a raw egg, salt to the minced meat and mix well.
Make balls from the mixture and place them in a double boiler or on the bottom of a pan.
If you wish, you can put a few champignons between the cue balls. Pour fish broth or water over the dish and leave to boil for 20 minutes.

Place the cooked meatballs on a plate with mushrooms.

Cupid in the oven with vegetables

Baked grass carp with vegetables

This recipe is suitable for both everyday meals and menus for special holidays.

Select a medium carcass, clean it of scales and entrails, cut off the gills and tail.
Prepare the marinade - chop the garlic, add lemon juice, pepper, salt and sour cream and apply it to the carcass. Pickled grass carp will be juicy and will melt in your mouth.
Chop the carrots and onions. Line the pan with foil, leaving an edge to cover the fish. Place some of the chopped vegetables and fish into the pan.
Place the remaining vegetables in the cupid's belly.
Cut the lemon into small circles and place it on the carcass; the lemon will add an appetizing aroma to the dish.
Heat the oven to 180 degrees and leave the pan for 40 minutes. A few minutes before the end, open the foil so that the fish is covered with a golden brown crust.

To perfect this recipe, garnish it with vegetables, olives or herbs when serving.

Cupid stewed in tomato sauce

Cupid dish in tomato

To stew carp, you can buy rolled tomatoes or use fresh vegetables, removing the skin from them.

Peel the sweet pepper and cut it into small pieces, chop the garlic.
Fry the peppers and garlic in sunflower oil, add chopped tomatoes, salt, sugar and pepper.
Cook the sauce over low heat for 10 minutes, until it thickens.
Cut the fillet into pieces, sprinkle lemon juice on the meat and add salt. Leave the fish to marinate for 20 minutes.
Place the fish in a frying pan with the prepared sauce, add half a glass of dry white wine and simmer.

When placing fish in tomato on the table, garnish it with chopped basil.

Cabbage pie made from caviar

Fans of homemade baked goods will not fail to appreciate cabbage pie with the addition of fish roe. A recipe using ready-made puff pastry makes the task much easier.

How long does preparation take: half an hour

How long does it take to bake the pie: 20 minutes

Number of servings: four

What you will need:

caviar from two carcasses of grass carp;
packaging of puff pastry (two sheets);
500 grams of fresh cabbage;
two medium tomatoes;
two raw chicken eggs;
salt, pepper, coriander;
oil for frying.

How to cook:

Chop the cabbage thinner, remove the skin and stems of the tomatoes, and grind the pulp with a blender.
Fry the cabbage, pour in a little boiling water and simmer over low heat until half cooked. Pour in the tomato mass, add spices, stir and after a couple of minutes turn off the heat.
Roll out the slightly defrosted dough and line the pan.
Place caviar into the cooled cabbage and break the eggs, mix the filling thoroughly and place on the dough.
Seal the pie with a second sheet of dough and place in the oven for 20 minutes at 180 degrees.

100 grams of such baked goods will add 162 kcal (8.5 grams of protein, 12.6 grams of fat and 8.6 grams of carbohydrates), but it will be a very tasty meal.

Tip: cabbage in the filling can be replaced with mashed potatoes; this will “heighten” the energy value of the dish even more, but will give it a new taste and aroma.

Grilled grass carp

You can complement the menu for a picnic or any holiday with grilled cupid. It is advisable to fry fresh fish, in which case it will turn out even tastier. The severed head can be placed in the ear. This recipe calls for a simple marinade of salt, pepper and lemon juice, but you can use a different marinade.

Wash the fish and remove the scales.
Remove the entrails, cut off the fins and cut the fillets from the carcass.
Take out the backbone with ribs. The top film from the fish does not need to be removed; it holds the meat and does not allow it to fall apart.
Vinegar is used as a marinade for almost all river fish, but carp does not need it, since carp does not have the smell of mud. Just sprinkle lemon juice on the fillet and rub with salt and pepper.
Leave the fish to marinate for half an hour.
Place the fillets on the grill and sear on both sides for 10 minutes.
Turn the grill every 1 to 2 minutes so that the fish is fried on all sides.

The dish is best served on the table with fresh vegetables and herbs. The aromas of the finished fish will not leave anyone indifferent, and the same goes for the taste of cupid.

Grass carp in foil

The recipe for grass carp in foil is the most common in cooking. Baked fish always turns out very juicy and the meat is tender.

Heh from cupid

Heh plate from cupid

Grass carp is ideal for making heh because it is easy to remove the bones. This is the main nuance that must be taken into account when preparing this dish, because the main ingredient for it is clean fillet.

Clean the fish, remove the entrails and remove the fillets.
Cut the fillet across the grain into long pieces; this cutting will allow the fish to marinate evenly. The skin on the fish can be preserved and is also very tasty.
Pour vinegar over the fillet, mix well and leave to marinate.
While the fish is marinating, cut the onion into rings, strip the pepper and grate the garlic.
Squeeze the fillet thoroughly, add onion, pepper, garlic, cloves, coriander or cilantro. Add salt and stir.
Heat the sunflower oil to maximum and pour the fillet with spices. Let cool, then place in the refrigerator for 24 hours.

When the dish is ready, decorate it with herbs. Cupid heh goes well with potatoes or cereals.

White carp balyk

Ready-made balyk from cupid

To make the balyk juicy, it is important to cut the fish carefully and also salt it properly.

Gut the carcass, cut it and remove the fillet.
Cut the fillet into pieces 2–5 cm thick. Place the fish in a pan that does not oxidize and prepare the brine.
Often, balyks are salted using the dry method, but for cupid, the “wet” method is better. To do this, boil water, dissolve salt, sugar in it and add bay leaf, pepper and coriander. Let the water boil for 5 minutes, then cool it.
Pour the cooled brine over the pieces of fish, place a weight on them and put them in the refrigerator.
Remove the salted fish after 3 days. Leave the cupid in a container of water for a couple of hours to remove excess salt. Then rinse again under running water.

Leave the balyk to dry. It’s not at all difficult to prepare at home, and the taste is divine.