The mirror carp is an amazing fish. It contains a large number of sulfur and zinc. Namely, zinc strengthens our immunity, has antiviral properties and prevents the aging process. Also, eating carp has a positive effect on our digestive system. This fish is very useful for children, since the substances contained in carp regulate human growth. But there is one but, everything positive properties mirror carp can only be obtained from fresh and high-quality fish. Exists great amount recipes from mirror carp, but one of the best dishes is an ear of carp.
Carp ear: recipe
The recipe is very simple.
For it we need the following ingredients:
Head and tail of a mirror carp - 300 gr.;
Onions - 2 pcs.;
Carrots - 2 pcs.;
Green onions - 1 bunch;
Potatoes - 100 gr.;
Spices for fish soup - 1 tbsp. spoon;
Bay leaf - 3 pcs.;
Black ground pepper - 1 teaspoon;
Salt - 1 tbsp. spoon.
How to cook an ear from a mirror carp?
In this recipe, you will learn how to make carp fish soup rich and very fragrant.
First, we separate the head and tail from the fish. These are the parts we use in this recipe. Wash all parts of the fish thoroughly warm water.
Photo 1.
Next, you need to get rid of the gills, since a large amount of radionuclides accumulate in them.
Photo 2.
Also, it is worth trimming the fins, we will not need them.
Photo 3.
Many housewives make a mistake and immediately put the fish broth to cook. But you shouldn’t do this, because the mirror carp cooks very quickly, and it can easily boil soft, but we don’t need it. Therefore, you first need to cook the broth from vegetables.
Pour water into a saucepan and throw in the peeled onions and chopped carrots.
Photo 4.
Peel potatoes and cut into cubes. We throw it into the pot.
Photo 5.
In order for the carp ear to become rich, you need to cook such a broth for about 15 minutes over low heat.
When the vegetables are boiled, we throw into our dish first the head of the carp, and then the tail. Photo 6-7.
Cook on low heat for another 30 minutes. You can get the unique taste and aroma of the dish thanks to spices. Now in stores you can buy ready-made seasonings for almost every dish. We took the seasoning for the fish soup, which includes Bay leaf, parsley, dill, coriander and basil.
Photo 8.
You don't need to pour the spices, you need to slowly dip the spice spoon into your ear. We mix the dish. Photo 9. Also, carp ear necessarily requires black pepper. We throw it into our dish.
Photo 10.
At the end of cooking, you need to add to the pan green onion.
Photo 11.
We insist, the dish for 15 minutes.
In this recipe, you learned how to make an ear from a mirror carp.
Photo 12-14.
Bon appetit!
Fragrant satisfying ear from carp - perfect option for a complete lunch or dinner. The soup is prepared very simply, even a novice cook will master its recipe. If you decorate this dish beautifully, it will be appropriate even on festive table. Examples of submission can be seen in the photo.
Ear in a hurry
Often, after cooking other carp dishes, heads and tails remain. These parts can be frozen and later used to prepare delicious fish soup. An ear from the head of a carp is prepared in just 30 minutes, but it turns out fragrant, rich and satisfying.
- 3 liters of clean water;
- 3 large carp heads;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- salt to taste;
- spices as desired.
Cooking technologies.
- The heads are treated: the gills are removed, rinsed.
- Prepared heads, onions and whole carrots are placed in a saucepan with cold water, bring to a boil, remove the foam and cook for 10 minutes.
- Add potatoes, cut into pieces, salt and seasonings.
- An ear from the head of a carp is brought to readiness for 20 minutes.
When serving the dish on the table, all the pulp is taken from the carp head and laid out on portioned plates.
The traditional fish soup is cooked on a fire from freshly caught carp and vegetables. The dish acquires its marvelous aroma and taste thanks to all sorts of tricks of fishermen. However, you can cook a rich fish soup with the smell of a fire according to this recipe at home.
Required:
- 2 liters of purified water;
- 1 kg carp;
- 3 large potatoes;
- 1 garlic clove;
- 1 onion;
- 10 g of salt;
- Bay leaf;
- bunch of dill.
Cooking process.
- The fish is cleaned of scales, gutted, cut off the tail, fins and head. Rinse thoroughly. Cut across the spine into large pieces.
- Peeled potatoes are cut into medium cubes.
- Very finely chop the garlic clove.
- IN cold water lay potatoes, whole onions, salt, garlic.
- The soup is brought to a boil and the foam is removed.
- 15 minutes later in vegetable broth put pieces of carp and cook for another 10 minutes.
- After removing the ear from the fire, let it brew under the lid for a quarter of an hour.
- Before serving, put dill in a bunch in a pot with carp soup, hold for 3 minutes, and then remove. Thanks to this technique, the classical ear acquires fresh fragrance green and tastier.
To give the ear cooked at home a smoky smell, you should set fire to a leaf of lavrushka and, until it stops smoldering, lower it into the pan for a minute, and then discard it.
Put a piece of carp, chopped greens and lemon slices into portioned plates with fish soup
Sharp ear with giblets
This recipe for carp soup involves the use of not all the insides of the fish, but only caviar in a shell or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires unusual taste, which is liked by many gourmets.
Ingredients:
- 2.5 liters of filtered water;
- 800 g of carp carcass;
- 200 g of carp offal;
- 1 chili pepper;
- half a lemon;
- 1 sweet pepper;
- 1 onion;
- 2 bay leaves;
- salt;
- peppercorns.
Recipe.
- The carcass is cleaned, gutted, the head and tail are separated.
- The processed carcass is divided into portioned pieces, filled with water and put on fire. Salt and spices are added immediately.
- After 15 minutes, add the giblets, onions in half rings, both types of pepper.
- After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
- Add squeezed lemon juice.
- The soup is boiled for another 2 minutes, then insisted in a closed saucepan for 20 minutes.
Hearty ear in a slow cooker
Kitchen appliances greatly simplifies the process of making carp fish soup. In a slow cooker, the ear turns out to be especially tasty, thick, rich.
Required components:
- 1 carp weighing up to 1 kg;
- 1 large onion;
- 2 small tomatoes;
- 1 carrot;
- 5 potato tubers;
- 50 g of millet;
- 2.5 liters of water;
- salt.
Recipe step by step.
- The fish is cleaned, the insides are taken out. For soup, caviar or milk, liver and fat are left.
- The carcass is cut into small pieces, potatoes - into cubes, tomatoes - into slices, carrots - into strips, the onion is only peeled.
- Fish, offal, prepared vegetables, washed millet are placed in the multicooker bowl.
- The dish is salted, poured with water.
- The fish soup is prepared on the “Extinguishing” program for 1 hour.
Delicious thick fish soup from a slow cooker is served hot, generously sprinkled with finely chopped dill
So that any recipe for carp soup does not cause difficulties, and everyone likes the cooked dish, you need to follow important recommendations.
- The aroma and taste of fish in the ear is easy to kill, so you don’t need to add too many spices: just black pepper, bay leaf and fresh herbs at the end of cooking.
- Mirror carp meat is sweeter and more tender, so it can be used instead of scaly.
- Recipes for fish soup from carp heads include pre-marination these parts of the fish in lemon juice, which allows you to get rid of bad smell mud.
- To get a clear fish broth, you need to cook the carp at a minimum heat in an open pan and remove the foam in time. It is impossible to add new water to replace boiled water.
- If frozen fish or parts are used, defrosting is not required.
- Fish soup from carp should not be digested: the taste of the dish will deteriorate. It takes 30-40 minutes to cook.
Considering helpful tips, in just half an hour you can cook a real carp cooking masterpiece. This dish is suitable for daily diet, diet menu, baby food.
In general, my grandmother always said that without a head is an ear, but not completely. I don’t know, for some reason I remember it very much, and now I definitely cook fish soup from the head of a carp, especially since childhood I’ve been taught to disassemble and eat heads.
I wrote 2 heads in the ingredients, but looked into the freezer and saw that only one was available, but there was a piece of the tail and a skeleton. And all this wealth remained after. Well, even though I most often cook fish soup from two heads, but here is an example for you - you can always get out.
The gills must be removed, as well as the eyes.
We put a pot of water (1.5 liters) on the fire.
While the water boils, peel the onions and carrots. I had a piece of leeks in the fridge, I'll add that too. If there is a parsley root, use it.
So, the water boils, and we immediately throw in the vegetables, let them cook on a small fire for half an hour.
Potato. IN classic recipe fish soup we see only broth and fish. Vegetables, having given everything to the broth, are simply thrown out. Therefore, we should also throw potatoes along with onions and carrots. But I don’t really like just the broth, so I throw in the potatoes later, cutting them into cubes, as for an ordinary soup.
After half an hour, we take out and throw out the onions and carrots, and throw the fish and all the seasonings into the pan. Cook on low heat for 5 minutes. After adding the potatoes, bring to a boil again and continue to cook for another 15 minutes, making the fire small (boiling should be weak). Do not close the lid, you can only cover a little.
After this time, if you are going to eat the soup right away, add greens to it (I have fresh-frozen), immediately turn it off and let it stand for 5 minutes, stretch with aromas.
If not, then it’s better to add greens personally on plates, since the ear with greens doesn’t really like to stand, it can turn sour.
Bon appetit and delicious fish soup from the head of a carp!
Many housewives believe that cooking a truly tasty and rich ear, can only professional chefs. We will share with you the best recipes and reveal all the secrets of making carp soup to make you feel like a real professional.
Carp ear - basic cooking principles
The first step is to prepare the fish. Carp is cleaned from scales, the abdomen is cut and gutted. The heads are cut off and the gills are taken out of them. Now the cleaned fish is thoroughly washed under running water. Be sure to remove the black film inside the gutted carcass, otherwise the fish will be bitter.
In addition to fish, you will need vegetables, herbs and spices to cook fish soup. Potatoes, carrots and onions are peeled and washed. Greens are rinsed.
To get rid of the specific smell of mud, the fish is marinated in advance in lemon juice.
Bouillon for fish soup is boiled over low heat, adding whole onions and carrots to it. To keep it transparent, the foam is removed in time.
Fish and vegetables are removed from the broth. Onions are thrown away, and carrots are cut into circles. The broth is filtered and again sent to the fire. Place diced potatoes and carrots in it. Onions are fried.
When the potatoes are ready, put the fish in the broth, season with salt, spices and put fresh herbs.
In addition to fish and vegetables, millet, rice or pearl barley can be added to the ear.
Recipe 1. Classic carp ear
Ingredients
kg carp;
black pepper;
four potatoes;
Bay leaf;
two carrots;
salt;
two heads of onions.
Cooking method
1. Clean the carp from scales and gut, cut off the fins. Cut out the gills from the heads. Rinse the fish and cut into portions.
2. Place the tail and head in a saucepan and fill with three liters of filtered water. Add a few black peppercorns, a peeled onion and a whole carrot, a couple of bay leaves. Put on fire, as soon as the contents begin to boil, twist it to a minimum so that there is no intense boiling. Do not cover with a lid. Remove foam. Boil the broth for a long time until the fish and vegetables are soft. This will take about an hour.
3. Catch the fish with a slotted spoon, discard the onion, strain the broth. Separate the fish from the bones.
5. When the potatoes are soft, put the pieces of carp in your ear. Salt to taste, sprinkle with black pepper. Boil the ear from the moment of boiling for about five minutes so that the fish is not digested. Sprinkle with chopped parsley and turn off the heat.
Recipe 2. Carp ear with rice
Ingredients
600 g of carp carcasses;
20 g of dill greens;
200 g potatoes;
1.5 liters of drinking water;
100 g of rice;
salt;
a clove of garlic;
one leaf of laurel;
onion head.
Cooking method
1. Prepare the fish: remove the scales, gut, cut off the heads and fins, rinse thoroughly under the tap. Cut the fish into several pieces across the ridge.
2. Peel and cut the onion a little smaller than the potatoes. Peel and mince the garlic as finely as possible.
3. Rice groats rinse until the water runs clear.
4. Pour filtered water into a saucepan, put potatoes and onions in it, add seasonings and spices. Place the saucepan on the stove. When the water starts to boil, add salt, add the rice and stir. Wait until it boils and place the pieces of carp in a saucepan. Stir the ear and cook it for ten minutes.
5. Remove the fish soup from the stove, let it brew a little and pour it into plates. Add finely chopped dill and garlic to each individually.
Recipe 3. Carp ear with barley
Ingredients
500 g carp;
six potato tubers;
black pepper;
two carrots;
bulb;
2 bay leaves;
A glass of pearl barley;
onion peel.
Cooking method
1. Clean the fish from scales, gut and cut off the heads and fins. Rinse it well under the tap. Put the fish in a saucepan, fill with water and put on the stove. Boil for forty minutes on low heat. Add onion peel.
2. Peel, wash and chop the carrots coarse grater or in a blender. Chop the peeled onion into half rings.
3. When the fish is ready, drain the broth into a bowl. Wash the pan, pour the broth into it again and put on fire.
4. Pearl barley rinse by changing the water a couple of times. Add it to the broth and continue cooking. Put the chopped onions and carrots into the pan.
5. Cut the peeled potatoes into small slices and add to the pan. Season with salt and pepper, put the bay leaf. Add spices and seasonings to taste. Boil until the ingredients are ready.
Recipe 4. Ear of their carp with yolk
Ingredients
kg carp;
half a bunch of parsley;
bulb;
two bay leaves;
two yolks;
three peas of black pepper;
vegetable oil - 60 g;
two liters of drinking water;
flour - 30 g.
Cooking method
1. We clean the fish, gut it, wash it, cut off the fins, head and tail. We separate the carp fillet from the bones.
2. Put everything except the fillet in the pan. Peel the onion, cut in half and add to the fish. Fill with water, add bay leaf and pepper.
Cook for forty minutes.
3. Cut the fish fillet into pieces.
4. Salt and cook for another ten minutes.
5. Roll the pieces of carp in flour. In a frying pan, heat up the vegetable oil. Posting fish fillet into a hot frying pan and fry over high heat on both sides. A couple of minutes is enough for each.
6. Strain the fish broth through a sieve. Remove onions and spices. Let the broth cool slightly.
7. Separate the yolks from the proteins and beat. Gradually pour 100 ml of fish broth into them and shake.
8. Put the pieces of fish into the strained broth.
9. We fill the carp ear with pounded yolks and immediately turn it off. When serving, sprinkle with chopped herbs.
Recipe 5. Carp ear with cherry tomatoes
Ingredients
1.5 kg carp;
black pepper;
onion head;
sea salt;
two potatoes;
a bunch of fresh parsley;
ten cherry tomatoes;
90 ml of lemon juice;
two liters of purified water;
100 ml vegetable oil;
2 bay leaves;
garlic - four cloves.
Cooking method
1. We clean the fish from scales and entrails. Be sure to remove the black film. Wash and cut into portions.
2. We clean the potatoes, wash them and cut them into cubes. We clean the onion from the husk.
3. Put potatoes and two peeled onions in a saucepan. We also send pieces of fish here and fill it with filtered water. We put to cook, covered with a lid. As soon as the contents begin to boil, remove the lid and cook over low heat for 20 minutes.
4. After the allotted time, add the washed cherry tomatoes, bay leaf, fresh herbs. Salt and pepper. Cooking for another ten minutes.
5. Beat the garlic with vegetable oil in a blender. At the end, add lemon juice and mix again.
6. Put the pieces of fish on a dish and pour over garlic sauce. Pour the fish soup on plates, slightly mashing the tomatoes. Sprinkle with finely chopped herbs.
Recipe 6. Hungarian carp ear
Ingredients
700 g carp;
three liters of purified water;
two tubers of potatoes;
salt;
bell pepper pod;
60 ml of vegetable oil;
two tomatoes;
20 g of dill and parsley;
bulb;
a couple of pinches of black ground pepper;
30 g of tomato paste;
Bay leaf;
5 g sweet paprika;
3 g spicy paprika.
Cooking method
1. Clean and gut the fish. Wash it under the tap. Separate the fillet, carefully remove the bones and cut it into small pieces.
2. Pour fins, tail, head and skin with cold water, add bay leaf and cook for 20 minutes. Then strain the broth.
3. While the fish broth is cooking, start frying. Peel and chop the onion. Scald the tomatoes with boiling water and remove the skin from them. Cut the pulp of tomatoes into cubes. Fry the onion until light golden brown vegetable oil, add paprika to it, mix and lay out tomato paste and tomatoes. Fry all five minutes.
4. bell pepper clean from seeds and crumble into strips. Peel and chop the potatoes in the same way as the pepper.
5. Strain the fish broth and add the prepared potatoes and peppers to it. Boil for five minutes. Then add fillet pieces and roast. Cook until tender, season with salt and pepper.
6. Beat the egg and enter it in a thin stream, stirring continuously, into the boiling ear. Then add chopped greens and serve the ear to the table.
When cooking fish broth, add whole onions and carrots to it.
Helps get rid of odor lemon juice. Spray it on the fish and let it sit for ten minutes.
Cook the fish soup over low heat, avoiding intense boiling.
The cooking time of fish soup depends on the thickness of the pieces of fish.
To make the ear rich, fry the fish first.
Ukha - traditional Russian dish which is prepared from fresh fish. Initially, in Rus' any fish soup was called that, and only later did this word become associated with a separate hot dish. classic ear it is necessarily cooked from those varieties of fish, the meat of which has stickiness and a slightly sweet taste. Like carp, for example.
Ear from fresh carp: how to cook
Tasty fish soup rules
You need to cook the ear only from fresh fish. Preferably freshly caught. Only then will it have the right sweetish and slightly astringent aftertaste. You can also add caviar to the ear.
It is undesirable to filter the ear. To make the broth transparent, the fish must be well cleaned and gutted, not forgetting to remove the gills. And, of course, wash under running water. It is also very important to carefully remove all the foam when the broth boils.
The head will also help to make the broth more transparent. onion, added to the pan along with the fish or a little earlier
Real fish soup does not tolerate boiling, which is why you need to cook it over low heat, and cook the fish itself for only 8–15 minutes. It is also very important not to cover the pan with a lid during cooking, as the ear is cooked only in an open dish.
One more condition delicious fish soup- a sufficient amount of spices. It can be black pepper, parsley root, bay leaf, onion, dill and even saffron. But they should only emphasize the taste of the fish, and not clog it.
If you are going to eat fish soup a few hours after cooking or leave it for another day, it is better to add greens directly to the plate. Boiled greens will make the dish less tasty.
Recipe for classic homemade fish soup
Ingredients:
- head and tail of a large carp
- 3 liters of water
- 1 head of onion
- 1 carrot
- 5 medium sized potatoes
- 2 bay leaves
- parsley root
- salt and black peppercorns to taste
- bunch of dill
- a bunch of green onions
Put the peeled onion head, washed parsley root and a few peas of allspice into the pan. Pour in water and bring to a boil. Salt.
Remove the gills and wash the fish parts thoroughly under running water. Add the carp parts to the boiling fragrant water and bring to a boil over low heat. Carefully remove all foam and boil for 12 minutes. Remove with a slotted spoon and place on a separate plate. Discard the boiled onion.
