Fish soup from carp, a simple recipe for fish soup from carp head with photo

Carp soup with millet

Carp is a tasty and healthy fish. Rich in vitamins and minerals. Now there are a lot of recipes for carp fish soup. And given that this fish is easy to find on sale, you can prepare a delicious soup at home. Let's look at some recipes.

Ingredients:

water - three liters;
fish - half a kilogram;
potatoes - six medium pieces;
onion - one big thing;
carrots - two medium ones;
millet cereal - three tablespoons;
bay leaf - three medium leaves;
peppercorns – 10 peas;
salt - to your taste;
lemon - for serving.

Preparation:

Prepare fish for cooking: remove scales, remove entrails, remove gills, wash thoroughly.
Chop the peeled onion into half rings, and chop the prepared carrots into cubes.
Place fish, spices, onions and carrots in a saucepan. Pour in water and let it boil. After boiling, it is recommended to cook the fish soup for an hour.
Then add the potatoes, chopped into pieces, into the pan.
Then you need to take out the carp, free it from the bones, put it in the broth, and cook for another quarter of an hour.
Place the millet into the boiling broth and cook for another quarter of an hour.
Carp fish soup is ready. When serving a plate of broth, it is recommended to garnish the dish with a slice of lemon.

In a slow cooker

When you don’t have time to cook, but you need to feed your family, a recipe for carp fish soup in a slow cooker comes to the rescue.

Preparation time: half an hour.

Cooking fish soup: hour

Energy value:

proteins - 2.7;
fats - 1.4;
carbohydrates - 3.9;
calorie content - 28.7.

Products:

carp;
bulb;
large carrot;
potatoes - 2 pcs.;
pearl barley - 100 grams;
sweet bell pepper;
salt, pepper, spices to taste.

Recipe step by step:

Cut the carp, remove the gills, entrails, tail and fins. Rinse and dry again. Divide the carp into large pieces, add salt and pepper.
Chop the carrots, finely chop the onion and pepper, cut the potatoes into large cubes.
Rinse the barley and soak for 20 minutes in cold water.
Place all prepared products in the multicooker bowl, add the required amount of water and turn on the “Soup” cooking mode.
After the timer signal, open the device, take out pieces of fish, separate the meat from the bones and pour the aromatic, rich carp soup into plates.
For beauty, you can add a slice of lemon to your ear, as in the photo.

Carp soup in a slow cooker

Ingredients:

carp – 350 grams;
water – 2 liters;
carrots – 1 piece;
pearl barley – 1/3 cup;
bay leaf - 1 piece;
salt and spices - at your discretion.

Preparation:

Prepare fish for cooking: remove scales, gut, cut off gills and fins, divide into four parts, wash.
Prepare pearl barley: wash and sort.
Peel and chop the carrots to your liking.
Place fish, cereals, carrots, spices into the multicooker container and add water.
Set to “Porridge” or “Soup” mode, close the lid tightly.
Cook for 40 minutes. If the cereal is soft, then the fish soup is ready.

Fish soup made from ruffs and burbot

Burbot, a cold-loving and voracious predator, does not like heat, so in the summer it hides under snags, in deep holes and does not go for fishing rods or donks.

Save this recipe and use it whenever burbot is in season - spring, fall and winter. You will not regret it - the fish soup made from this fish is valued by connoisseurs, just like sterlet fish. You need to try it at least once!

Burbot ear

To prepare 4-5 servings you need:

2-3 pieces of small burbot (total weight approximately 1.5 kg)
20 ruffes (or small perches, or minnows)
2.5 l drinking water
1 onion
a few black peppercorns
fresh dill
salt

Clean and gut the burbot, remove the milk and liver. Remove the fins, tail and head. Cut into portions.
Wrap the ruffs in cheesecloth, add cold water and bring to a boil. Leave the pan on the edge of the stove or, in the case of a kettle, move it away from the center of the fire and skim off the foam. In 10 minutes. Bring to a boil again, remove from heat and leave covered for 15 minutes. Cut the onion into thick rings.
Strain the broth. Add the burbot pieces, pepper and onion and cook until tender, 15 minutes. Add some salt.
Place the liver and milk into the broth for 5 minutes. until the end of cooking. Remove from heat, leave for 7-10 minutes. Before serving, sprinkle with chopped dill. And the burbot ear does not tolerate any vodka or logs!

Carp fish soup in nature

Ingredients:

fish – one kilogram;
onions and carrots - one large piece each;
potatoes - five large pieces;
millet cereal - half a glass;
laurel - three middle leaves;
greens - a small bunch;
salt and peppercorns - to your taste.

Preparation:

Prepare carp for cooking. Clean, gut, cut off fins, gills, head and tail. Place the carcass in a pot, add bay leaf and salt. Cook for ten minutes.
Wash and peel the vegetables, and then chop them: potatoes into strips, onions into half rings, and carrots into small pieces.
Add millet cereal, carrots and onions to the pot.
After ten minutes, add potato straws, chopped herbs, and pepper to the broth. Cook for a quarter of an hour.

Outdoors

No matter how many live fire recipes you try, there is no better camp dish than cooking fish soup from the head of a carp over a fire—the smell of smoke, rich taste and aroma will not leave anyone indifferent.

Preparation time: quarter of an hour.

Cooking: half an hour.

Energy value:

proteins - 2.7;
fats - 0.9;
carbohydrates - 3.2;
calorie content - 39.5.

Ingredients:

fresh carp;
potato tubers - 5 pcs.;
carrots - 2 pcs.;
large onion;
large tomato;
salt, pepper mixture;
dill, parsley.

Detailed recipe:

Once the fire is lit, you can start cutting up the fish. If you catch a carp, the main thing is to thoroughly wash and gut it, and then cut it into large pieces. If you cut it up at home in advance, this will significantly speed up the process of preparing fish soup.
Pour purified water into the pot, add the fish and put it on the fire. How long it will be cooked depends on the amount of fish and the portions for which the lunch is designed.
Meanwhile, coarsely chop the potatoes and carrots, and chop the onion more finely.
Place vegetables in boiling water and cook for 20 minutes. 10 minutes before cooking, add diced tomatoes and chopped herbs.
We pour the fish soup into plates and enjoy the excellent taste, although avid fishermen advise eating it with a spoon straight from the pot - it’s much tastier.

Fish soup - fish soup from carp's head

Ingredients:

head and tail of one carp;
four potato tubers;
large onions and carrots each;
two bay leaves;
three liters of water;
salt and pepper;
one hundred grams of rice;
three cloves of garlic;
a bunch of dill;
vegetable oil two tablespoons.

Preparation:

Prepare broth from the tail and head. You should immediately add laurel and salt.
Chop carrots and onions and fry in oil.
Peel the potatoes and cut into cubes.
Strain the prepared broth, add prepared rice and potatoes.
After ten minutes, add the fried vegetables and herbs to the broth. Cook for eight minutes.
At the end of cooking, add chopped garlic and pepper to the soup.

Step-by-step preparation

Preparing vegetables

Wash and peel potatoes (2 tubers), carrots (1 root vegetable) and onions (1 piece). Remove seeds and stem from bell pepper (1 piece).
Cut the pepper in half. Divide each half into 4 parts.
Read also: Myths and truth about red salmon fish
Wash fresh tomatoes (2 small fruits), cut in half, grate the pulp on a coarse grater.
Cut the carrot into 2 or 4 parts along the root.
Cut the potato tubers into 4-5 pieces along the length of the tubers.

Preparation of fish broth

Salt water (3 liters) to taste and bring it to a boil.
Place the head without gills and a piece of fish from the tail (approximately 1.3 kg) into boiling water. The thicker the pieces of fish, the longer they need to be cooked.
Place the peeled onion and dry dill stems (4-5 pieces 5-6 cm long) into the pan.
Cover with a lid and cook over low heat for 20-25 minutes. While boiling, remove the foam with a slotted spoon so that the fish broth is clear. Do not increase the heat.
After 20-25 minutes, use a slotted spoon to remove the cooked head and meat from the broth. Place them on a large plate.
Place the tail, fins and fish bladder (about 0.2 kg) into the broth. Cook for 15 minutes. There is always fat on the fish bladder, so it gives fat to the fish soup.
After a quarter of an hour, remove the fish from the broth. Fish out and discard the dill stems.

Cooking fish soup

Place the chopped potatoes and carrots into the pan. Cook for about 10 minutes.
Add bell pepper to the broth, cover the pan with a lid and cook for another 5-7 minutes.
Taste the potatoes for doneness. If it's ready, add 2 tablespoons of grated tomatoes to the pan. Taste the liquid; there should be a slight sourness. If there is none, pour out the remaining grated tomatoes.
Place a bay leaf (2 pieces) in your ear.
Remove the cooked onion from the fish soup (discard).
Let the soup boil for 5 minutes. Add 50 ml of vodka. Turn off the heat. Cover with a lid and wait another 5-10 minutes. Why do they add vodka to the fish soup - to eliminate the unpleasant smell of river fish (muddy).
When serving, place a piece of fish on a plate and fill it with fish broth. Also add 2-3 pieces of potatoes.
Immediately before serving, green dill (from 3-4 sprigs) is plucked into each plate with your hands. It is not recommended to put a lot of dill, so as not to interrupt the taste of the fish.

There are a huge number of recipes for carp fish soup; it is often prepared using a decoction of small fish or chicken broth. When cooking, various roots, spices, seasonings and herbs are used.

Carp fish soup with vodka

Ingredients:

carp heads and tails – kilogram;
water – a couple of liters;
potatoes - four tubers;
carrots and onions - two pieces each;
a couple of bay leaves;
sprigs of dill;
spoon of lime juice;
two tbsp. spoons of vodka;
salt pepper.

Preparation:

Place the prepared fish parts into a pan.
Add onion, bay, pepper to the giblets. Cook for a quarter of an hour.
Cool the broth and strain, remove the giblets.
Add potato, carrot and onion slices to the boiling broth.
Then add salt, pepper, vodka, and lime juice to the broth.
At the end of cooking, add the herbs and cook until the ingredients are ready.

Men's fish soup is incredibly delicious

We offer you an original, simple and true masculine recipe for pike perch soup at home. For a variety of taste, in addition to pike perch fillet, you can add crucian carp. Be sure to season the fish soup with fresh herbs and a slice of lemon before serving. This recipe for making fish soup at home is also suitable for cooking it over a fire. The uniqueness of the dish lies in the fact that we will not peel the roots and vegetables.

Compound:

1.5-2 kg of pike perch carcass;
2 onions;
2 pcs. carrots;
celery root;
chilli;
garlic cloves;
a bunch of greenery;
peppercorns;
laurel leaves;
0.5 kg of potatoes;
1 tsp. table or sea salt.

Preparation:

We prepare the pike perch carcass in the usual way. Be sure to remove the ridge.

Next, chop the prepared fillet into portions.

Prepare the vegetables and wash them.

Meanwhile, place the fish fillet in a thick-walled bowl, fill with filtered water and cook.
After boiling, add vegetables to the pan.

We take young potatoes and thoroughly clean them with a brush and wash them.

Place the potatoes in the pan and cook the fish soup until fully cooked.
Before serving, season the fish soup with lemon slices and herbs into portioned bowls.

Carp fish soup with semolina in the oven

Ingredients:

large carp;
two liters of water;
three large potatoes;
a large onion, and the same carrot;
Art. a level spoon of semolina;
greenery;
four tbsp. spoons of vegetable oil;
spices.

Preparation:

Place pre-prepared pieces of fish into a container and add spices.
Place in the oven at 200 degrees.
Sauté chopped onions and carrots.
Chop the greens and chop the potatoes into pieces.
Ten minutes after boiling, add potatoes, semolina, and herbs to the broth.
Reduce temperature to 150 degrees, cook for about an hour.

Video recipe

Watch how a Don Cossack woman cooks silver carp soup.
The hostess’s detailed story will help you prepare the same tasty, rich fish soup from carp. We hope that you liked the recipe for making the original Don sazan fish soup, and you will try to cook this version for your family. What types of fish do you use to prepare this dish? Why do you choose this particular fish?

Other fish soup recipes

Burbot soup

Pink salmon soup

Salmon soup

Pink salmon soup

Enjoy reading!

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Fish soup from carp

Ingredients:

carp fillet – from 600 grams;
water - two liters;
potatoes - a couple of tubers;
medium carrots - one piece;
medium onions - two pieces;
bay leaf - a thing;
parsley sprigs;
spices.

Preparation:

Fill the washed carcass with water. Immediately add the parsley stems.
After boiling, add salt. Cook for twenty minutes.
Prepare the vegetables: chop the potatoes and carrots, and leave the onion whole.
After twenty minutes, strain the broth, remove the stems, add vegetables. Cook for twenty minutes.
At the end of cooking, add the rest of the spices and parsley. Cook for a couple more minutes.

Ingredients:

Fish – 2 Kilograms
Onion – 400 grams
Potatoes – 700 grams
Carrots – 200 grams
Tomato paste or tomatoes - 2 tbsp. spoons
Butter – 50 grams
Bay leaf - 2 pieces
Black peppercorns - 1 teaspoon
Salt - - To taste
Ground red pepper — — To taste
Ground black pepper — — To taste
Parsley and dill - 150 grams
Vodka – 50 grams

Number of servings: 5-6

Soup – carp fish soup in vegetable broth

Ingredients:

carp carcass – half a kilogram;
medium tomato - one piece;
onion - one piece;
medium-sized bell pepper - one piece;
medium-sized potatoes - three pieces;
celery - at your discretion;
vegetable oil – two tablespoons;
spices - at your discretion.

Preparation:

Place the prepared fish in a medium-sized saucepan and cook until cooked. Once the fish is ready, separate it from the bones.
Pour boiling water over the tomato: this will remove the skin faster. And then finely chop. Chop the onion into strips, potatoes into slices, pepper into small cubes, and celery can be finely chopped.
Then fry the vegetables in vegetable oil until half cooked.
Add the potatoes to the fish broth, bringing them to readiness.
A few minutes before the end of the cooking process, add stewed vegetables to the broth.
Add spices and fish fillet.

Carp fish soup: recipe for fillet and head and tail

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

Time: 110 minutes.

Calorie content: 87 kcal per 100 g.

Ingredients:

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

Calorie content per 100 grams: 38 kcal.

Ingredients:

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.

Fish soup from carp with rice

Ingredients:

the head, tail and fins of a medium carp are suitable;
Four medium potato tubers;
one carrot and one onion;
one hundred grams of rice;
a couple of bay leaves;
about three liters of water;
three cloves of garlic;
herbs and spices - to your taste;
a couple of tablespoons of vegetable oil.

Preparation:

First, cook the broth from the fish parts, immediately adding salt and bay leaf - this will take about an hour.
Chopped onions and carrots should be sautéed until tender with the addition of oil.
Chop the peeled potatoes to your liking.
Strain the broth, remove the fish, and add rice and potatoes to the liquid broth.
After ten minutes, add the roast and herbs to the pan with the broth. Cook for up to eight minutes.
Before the end of cooking, add chopped garlic and spices.

Useful tips when preparing fish soup:

At home, you can also cook fish soup “with smoke.” It’s just recommended to put a smoldering piece of wood into the pan at the end of cooking.
While fishing or when purchasing, I got “sazanikha” with caviar. You can make nutritious pancakes from caviar.
Delicious fish soup comes with the addition of cereal.
You shouldn’t add a lot of ingredients to your fish soup – the taste will be lost.
The broth will be clear if you: remove the gills, skim off the foam when boiling, do not cover the pan with a lid when cooking, and do not allow strong bubbling.
Often you can’t interfere - it will be porridge, not soup.
It is recommended to add salt at the end. Bon appetit!

With vodka

A very interesting recipe with carp and a secret ingredient - vodka not only neutralizes the smell of mud, but also makes the meat juicy and elastic, the pieces will not boil over and will melt in the mouth, leaving a spicy aftertaste.

Preparation time: 20 minutes.

Cooking fish soup: hour.

Energy value:

proteins - 2.2;
fats - 1.4;
carbohydrates - 3.1;
calorie content - 23.2.

Required Products:

carp - 1 kg;
potatoes - 500 grams;
carrot, onion;
fresh herbs;
bay leaf, salt and pepper;
butter - 100 grams;
vodka - 1 shot glass.

Recipe:

We cut up the carp. Separate the head, tail and ridge from the meat and place in a pan with water. Cook the broth for 30 minutes.
Meanwhile, remove the skin from the fillet, remove the bones and cut into pieces.
We peel and cut the potatoes into cubes, the carrots into slices, and finely chop the onion.
Strain the broth, remove the cooked fish parts and discard. Salt, pepper and add the prepared vegetables and fish meat, bring to a boil again and then reduce the heat. The soup cooks for about half an hour.
Before serving the fish soup, place a piece of butter on each plate and sprinkle with herbs.

Note: at home you can achieve the effect of fish soup cooked over a fire by adding liquid smoke during the cooking process.

History of fish soup

Fish soup is versatile as recipe ingredients vary depending on geographic location. The first mention of the dish, which today is called “ukha,” appeared at the end of the 17th - beginning of the 18th century. A distinctive feature is the liquid consistency and pure transparency of the broth.

The traditional variation involves the use of fish with sticky and tender meat, such as pike perch, ruff, and perch. The cooking technology involves the use of different types of fish and this type of fish soup is called team fish soup. An important point is the use of dishes made of non-oxidizing materials: enameled or clay. Cast iron or aluminum pans are not suitable for cooking fish soup.

The varieties of fish soup often correspond to the color of the fish used, and there are red, white, and black soups. The latter option is prepared from asp, carp, carp and crucian carp. There are options using dried fish, crayfish and other seafood.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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In addition to the classic Don fish soup, there is Pomeranian or Arkhangelsk fish soup, which is cooked without tomatoes and based on sterlet, halibut or cod.