Carp soup. Recipe with photos step by step in a cauldron over a fire, a slow cooker with millet, rice, tomatoes, eggs

Carp soup: secrets of making the right fish soup

The most delicious fish soup comes from fresh fish that has not been frozen. Now you can even buy live carp in stores. This type of carp for fish soup is the most suitable option. Before preparing fish soup, the fish should be scaled.

How to quickly and easily remove scales from carp - life hack

Place the carp in the sink and pour boiling water over the fish from the kettle. First on one side, then on the other side. Now cool the carp slightly under cold running water and proceed to removing the scales. Holding the carp by the tail, we simply remove the scales with a slight movement of the hand. Now you can move on to cutting the carp. Cut off the head and tail, remove the entrails. Be sure to remove the gills and eyes from the head. We gut the fish carefully so as not to damage the gallbladder. Be sure to wash the fish under running water. If you really don’t want to bother with fish scales, then you can buy and prepare fish soup from mirror carp (mirror carp practically does not contain scales and cooking from it is a pleasure.

To make the fish broth transparent, carefully remove the foam when the broth boils, and you can also add a head of onion at the very beginning of cooking along with the fish. Like pike soup, carp soup should be cooked over low heat and the soup should not be allowed to actively boil.

To prepare fish soup, we use traditional spices: allspice, black pepper or a mixture of peppers, bay leaf. During the cooking process we use parsley root, if it is not available, then you can use parsley and dill sticks, celery root will also work.

Loves fish soup and an abundance of fresh herbs. It is better to add fresh herbs immediately before use to a plate with prepared fish soup. Greens cooked in a pan will make the dish less flavorful.

Cooking features

For Russia, ukha is a national dish. Carp is great for fish soups. Thanks to the very fatty meat, carp fish soup turns out rich, very tasty and satisfying.

Selection and preparation of fish

The following recommendations will help you choose the right carp:

• Choose only fresh and healthy fish for cooking. If it is not possible to use freshly caught carp, look for stores where they sell it live or chilled.
• Clear eyes and red gills without a cloudy film indicate the freshness of the fish.
• The scales of frozen carp are examined. It should be uniform in color, shiny and present throughout the entire carcass. Otherwise, there is a risk of purchasing the product after re-freezing.
• A sharp, unpleasant odor indicates that the fish has gone bad.
• When choosing a chilled carcass, press it with your finger. If the carp is fresh, the hole will quickly take its previous shape.

On a note! There is no need to clean the fish for cooking. The scales will dissolve on their own when cooked.

Ingredients and spices

It should be remembered that fish soup is not exactly the same as fish soup. The fish soup is not fried, the soup is not seasoned with oil and vegetables, and no grains or noodles are added. If you cook from a chilled carcass, you can add an onion and a couple of potatoes.

The main thing for preparing aromatic fish soup is to choose the spices. In the classic version, they are the simplest - pepper and bay leaf. As additional spices, you can use a mixture of anise, saffron, rosemary and other seasonings.

How long to cook carp in the ear

The “camping” method of preparation is extremely simple and quick to implement. Fresh cleaned carp should be filled with water in a pot, placed on the fire and brought to a boil. After the water boils, continue cooking for about 20 minutes. After this, it is advisable to leave the dish covered for another 15 minutes. Strain before serving.

We recommend reading: How to cook carp in the oven: 12 step-by-step recipes with photos

Cooled carp can be added to boiling water. Keep for at least 5 minutes, and then simmer for another 15 minutes over low heat. After adding spices, it is necessary to insist.

Carp soup recipe

Ingredients:

• carp fish weighing 1kg
• onions 2 pcs.
• potatoes 3 pcs.
• carrots 1 pc.
• a bunch of dill and parsley
• spices for fish soup: mixture of peppercorns, bay leaves, coriander
• water 2.2 l

How to cook carp soup

Cut the prepared carp into large portions and place in a pan with cold water, put on fire, bring to a boil, add salt.

When the water boils, be sure to remove all the foam, turn the heat to low, add whole carrots, whole onions, green parsley and dill sticks (if you have them, instead of sticks, you can add parsley root) and spices to the pan. The fish soup should be cooked over low heat; do not allow the broth to actively boil.

Cook for 15 minutes. After 15 minutes, remove the fish pieces from the broth, and leave the head and tail of the carp to cook for another 15 minutes. While the head and tail are cooking, cut the potatoes and onions into cubes. Having finely chopped, prepare the parsley and dill.

We take out the head and tail from the fish broth and everything that was cooked in the broth, strain the broth itself (I strain the broth without fail to remove fish bones from the broth, since I give fish soup to children). Add prepared potatoes, onions, and a few peas of allspice to the fish broth.

Sprinkle the pieces of carp in a plate with freshly ground allspice (you can use a mixture of peppers), coriander, and leave aside for a while.

Cook the fish soup until the potatoes are ready.

Turn off the fish soup, pour into plates, add a piece of fish, sprinkle fresh parsley and dill on top.

The fragrant, rich carp soup is ready. Bon appetit!

Recipe for homemade carp fish soup with barley

Hearty and healthy soup. Soft carp fillet with a light layer of fat gives it a pleasant and delicate taste. Long simmering at low temperature makes the broth rich and very tasty.

Ingredients:

• 1 carp head and tail;
• 3 potatoes;
• 3 tbsp. barley;
• 1 onion;
• 3 tbsp. carrots;
• 1 sweet pepper;
• 20 g butter;
• 1 bay leaf;
• dill greens;
• green onions;
• salt.

Cooking instructions:

1. Prepare the head and tail of the carp: clean and rinse. Pour 1.5-2 liters of water into a saucepan and place over medium heat. Place fish pieces and add bay leaf. Bring to a boil and simmer for 20 minutes and remove the fish.

2. Cut the potatoes and bell pepper into medium cubes, chop the onion. Grate the carrots on a coarse grater.

3. Transfer vegetables to broth. Add washed pearl barley, stir. Wait for it to boil and cook for 20-30 minutes.

4. Remove fish fillets from bones and return to soup. Add some salt.

5. Add butter and cook over low heat for another 30 minutes.

6. Chop the dill and green onions. Transfer to a saucepan and simmer for 5 minutes.

Infuse the dish with the lid closed for 10 minutes.

Carp head soup with millet

Ingredients:

• carp 2 heads and 2 tails
• handful of millet
• potatoes 1 pc.
• onions 2 pcs.
• carrots 1 pc.
• allspice peas, bay leaf
• parsley or dill

How to cook fish soup from carp heads with millet

1. Cook a rich, aromatic broth from carp heads and tails, as in the first recipe.
2. Cut the potatoes and onions into cubes, wash the millet.
3. When the broth is ready, add chopped potatoes, millet onions and a few allspice peas to the saucepan. Cook until the millet and potatoes are ready.
4. 3-4 minutes before the end of cooking, add bay leaf and finely chopped fresh herbs.

The carp head soup with millet is ready. Bon appetit!

Ear from the head and tail of a mirror carp at home

A delicious dish and easy and quick to prepare. If you add carrot pieces to the pan at the beginning of cooking, they will give the broth a golden color. When the soup is ready, be sure to let it brew - this will make it even tastier!

You will need:

• 2.5 liters of water;
• 300 g mirror carp;
• 5 potatoes;
• 1 carrot;
• 1 ½ onions;
• a sprig of parsley;
• Italian herb seasoning;
• ½ tsp. salt;
• vegetable oil.

Recipe step by step:

1. For fish soup, take the head, fins and tail of the carp. Remove the gills from the head and rinse the fish well.

2. Bring the water to a boil. Cut the potatoes into cubes and place them in boiling water. Cook for 15 minutes.

3. Cut half the carrots into thin half rings and immediately add to the pan with the potatoes. Add some salt.

4. Chop the onion and the second half of the carrots into small cubes. Pour a little vegetable oil into the frying pan, heat it up and add the onions and carrots. Fry, stirring, until soft.

5. Transfer the vegetables to the pan. Add Italian Herbs Seasoning.

6. Finely chop the parsley and add to the broth. Add fish to soup. Cook for no more than 5-7 minutes.

Remove the finished soup from the heat and leave to brew for 10 minutes. Serve garnished with a sprig of fresh parsley, bon appetit!

Carp soup with tomatoes

Ingredients:

• fresh carp 1 -1.2 kg
• tomatoes 1 pc.
• carrots and onions 1 pc.
• potatoes 2-3 pcs.
• rice 2 tbsp.
• fresh herbs to taste
• water 2.2 l

Recipe for delicious carp soup

Fill the fish prepared and divided into pieces with cold water and set to simmer; when the water boils, remove the foam, add the onion, carrots cut into slices, allspice peas and tomato cut into pieces (if desired, you can take tomato paste). Cook the fish soup over low heat, do not cover the pan. After 25 minutes, add rice and halved potatoes to the fish soup. Cook the fish soup until the potatoes are ready. Take the boiled potatoes out of the broth and mash them like mashed potatoes. Place the mashed potatoes back into the ear. Stir the soup.

Pour into plates and serve carp soup with fresh parsley or dill. Bon appetit!

Fishing fish soup from carp video recipe

Basic rules for preparing carp for cooking fish soup, secrets, culinary advice

1. Sometimes a boiled fish head in the ear gives an unpleasant odor. To avoid this, before cooking, rub your head with salt and leave for about 10 minutes. After that, rinse it under running water, and you can safely cook the fish soup without fear of an unusual smell.
2. To keep the broth clear, cook the fish soup over low heat. If some of the liquid has boiled away, you should not add new water, as then the broth will definitely become cloudy.
3. The dish turns out tastier and more appetizing if, in addition to black pepper, you also add sweet peas, as well as bay leaves and as much fresh chopped herbs as possible.
4. The head of the fish will acquire a special taste if you lightly marinate it in lemon juice (can be diluted) before jam. This procedure, just like rubbing your head with salt, helps get rid of a specific odor. If for someone the issue of fish smell is too acute, then you can cook the broth using other types of fish, and boil the carp head in a separate bowl and serve it to the ear on a separate plate.

By the way, read more on this topic: Cod soup: simple and tasty recipes

Spicy fish soup with giblets

This recipe for carp soup does not involve using all the entrails of the fish, but only shelled caviar or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires an unusual taste that is liked by many gourmets.

Ingredients:

• 2.5 liters of filtered water,
• 800 g carp carcass,
• 200 g carp offal,
• 1 chili pepper,
• half a lemon,
• 1 sweet pepper,
• 1 onion,
• 2 bay leaves,
• salt,
• peppercorns.

Recipe.

1. The carcass is cleaned, gutted, and the head and tail are separated.
2. The processed carcass is divided into portions, filled with water and put on fire. Immediately add salt and spices.
3. After 15 minutes, add giblets, onion half-rings, and both types of pepper.
4. After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
5. Add squeezed lemon juice.
6. Boil the soup for another 2 minutes, then leave in a closed saucepan for 20 minutes.

Description of preparation:

Many people believe that cooking fish soup is a purely male activity.
There's no point in arguing with this. Who would refuse help? But it also happens that you want fish soup, but there is no man nearby. Or he is terribly busy, has a cold, is lazy... But you shouldn’t deny yourself the pleasure of tasting fish soup. Of course, it may not be worth it to immediately take aim at something fundamental, but any beginner can master carp fish soup. The products here are the simplest, the process is also simple. So open the recipe for carp soup and go ahead! Purpose: For lunch / Inexpensive Main ingredient: Fish and seafood / Carp Dish: Soups / Fish soup

Classic homemade fish soup recipe

Many housewives have faced the question of how to cook carp soup. Men most often prepare this dish while fishing. Sunset on the lake, a fire, a pot, the smell of smoke and spices. My mouth was already watering. You can cook fish soup at home just as well, and maybe even better.

Compound:

• 600 g carp carcass;
• 200 g potato tubers;
• 100 g rice;
• 1 onion;
• 1-2 pcs. garlic cloves;
• 1 tsp. salt;
• 1.5 liters of water;
• laurel leaves;
• a bunch of fresh dill.

Preparation:

1. Process the fish thoroughly.
2. First we clean the scales, then gut the insides.
3. Cut off the head, fins and tail.
4. We thoroughly wash the carp carcass and cut it into pieces.
5. Peel the potato tubers, wash and cut into cubes.
6. Chop the onion and garlic cloves.
7. Rinse the rice grains several times with running water.
8. Place potatoes, onions and spices in a saucepan.
9. Fill everything with water.
10. Place the fish soup on the stove and bring the liquid to a boil.
11. As soon as the water boils, season the fish soup with salt to taste and add rice cereal.
12. Bring the soup to a boil again.
13. Now lay out the pieces of carp fillet.
14. Cook the fish soup over low heat until the fish and vegetables are completely cooked.
15. At the very end, add dill and garlic cloves.

Advice! It is better to add herbs and garlic to the plate before serving. There is also a trick. Add a bunch of greens to your ear and hold for a few minutes, then throw away. Dill will give its aroma to the soup, and it will turn out incredibly tasty.