Silver carp is considered one of the most delicious fish living in fresh waters. Its flesh is slightly sweet and elastic, so fish soup from the head of silver carp and its meat, combined with herbs and vegetables, has an excellent taste and is easy on the stomach.
Classic recipe
Ukha is useful and nutritious for the body, and it is indicated for dietary nutrition. Food set: silver carp - ½ kg, potato tubers - 5 pcs., carrot root vegetables, a couple of onions, 2 bay leaves, black peppercorns - 3-4 pcs., coarse sea salt - a pinch to taste, dill and aromatic parsley - to taste .
The culinary process consists of steps:
Cut the cleaned carcass into 3-4 parts. Wash the pulp and let it sit in a saucepan for an hour in water. Peel the potato and carrot tubers, cut into slices and send to cook in a saucepan. After boiling, place the onion, fish there and add salt. After 15 minutes of cooking, add the pepper with bay leaf, garlic and chopped herbs. Cook the soup for another 20 minutes. Serve with a slice of lemon, parsley and a couple of olives.
With vegetables
You can get a rich silver carp soup if you use a soup set in combination with millet: a head with fins and bones from a silver carp, 1 pc. onions and carrots, 4 pcs. potatoes, 2 liters of filtered water, a small bunch of green cilantro and dill, a third of a glass of millet, a couple of bay leaves, a pinch of coarse salt, 6 peppercorns.
Step by step cooking method:
For the broth, place the bones with the fish head in an enamel pan and simmer over low heat for 15 minutes. Wash, peel and cut the vegetables in any convenient way. Remove the finished broth, strain and boil again. Add the washed millet and stir so that the grain does not stick to the bottom. After 3 minutes, add potatoes with carrots and the whole onion. Continue boiling for 12–15 minutes. A few minutes before the end of cooking, add spices to the soup and remove the onion. Serve with finely chopped herbs and disassembled fish meat.
With rice
An appetizing recipe for silver carp fish soup with rice will give you a rich and satisfying first course from a minimum of ingredients: carcass with head, 6 potatoes, a couple of onions, carrots, ½ cup of round rice, a bunch of fresh parsley, fine Extra salt and crushed pepper - to taste, 1 bay leaf , 3 tbsp. l. lemon juice, 2 liters of filtered water, 3 tbsp. l. lean clarified butter and 1 tbsp. l. creamy.
Important! Silver carp lives in muddy river water and passes it through itself, filtering the mud, so the carcass should be thoroughly washed several times.
Step by step process:
Clean the fish from scales and gills, wash with running water. Peel the potatoes, divide into strips and pour into boiling water along with the rice. Cook for 10 minutes. Add fish and continue cooking over low heat. Chop the onion and carrots and simmer in oil in a frying pan. Pour the sauté into the soup. At the end of cooking, season the fish soup to taste, add salt and lemon juice.
Carrots and potatoes can be cut into thin circles or small cubes, so the soup will cook faster.
When serving, place fish pulp, chopped herbs and a slice of butter on a plate.
At the stake
Cooking fish soup over a fire will allow you to enjoy a smoky camp first course immediately after a good catch. Required: silver carp - 1.5 kg, 2 liters of clean water, a couple of onions, 3 potatoes, carrot roots, 1 root of parsnip and parsley, 1 bay leaf, a bunch of parsley, dill and tarragon, dried peppercorns - 10 pcs., fine salt Extra - a pinch to taste.
Cooking algorithm in stages:
- Pour water into the pot and place it on a tripod over the fire.
- After boiling, add chopped potatoes, carrot rings, chopped onions and parsley root.
- Place the fish without head and fins into the soup.
- Cook for 10 minutes, season the dish with seasonings, salt and spices.
- After 5 minutes, place the cut parts of the silver carp carcass into the pan.
- After 15 minutes, add chopped herbs and let the soup brew for 10 minutes.
Serve hot with herbs, a slice of bread and fresh vegetables.
In a slow cooker
The appetizing result will be light and transparent. It can be prepared from either fillet or whole fish carcass. Required food set: 600 g of silver carp, a couple of potatoes, ½ cup of millet cereal, 4–5 pcs. peppercorns, 1 carrot root and onion.
To quickly and easily prepare soup, you need:
Divide the fish into several parts. If a carcass with the head is used in cooking, then it is necessary to remove the gills, as the fish soup will taste bitter. Place the carcass in a slow cooker and add 1.5 liters of cold water. Season the preparation with spices, salt and set the “Soup” program for 15 minutes.
Rinse the millet several times and pour boiling water for 7 minutes. Grate the carrots, chop the onion, and chop the potatoes into strips. Use a slotted spoon to catch the fish from the broth, separate the meat from the bones, and strain the broth.
Place the millet with vegetables and broth in the multicooker bowl. Sprinkle the dish with salt and continue cooking it on the “Soup” mode. Place fish pulp and chopped fish in the ear. Cover the soup with a lid and let simmer for 10 minutes.
Salmon, tuna or pink salmon are suitable as a tasty addition to your fish soup.
This aromatic and rich soup with tender fish pulp and fresh vegetables will definitely please all family members.
With semolina
Thick, satisfying fish soup made from elastic silver carp meat will help saturate the body with protein, calcium and phosphorus. Ingredients: silver carp heads and bones, 2 carrots and onions, 6 potato tubers, ½ cup semolina, a bunch of dill and parsley, a pinch of dry marjoram and chili, 2 bay leaves and 3-4 black peppercorns.
Algorithm of step-by-step actions:
Place the cleaned fish, onions, carrots and spices in a large saucepan. Pour water over the ingredients and cook for 15 minutes until the fish is soft. Use a slotted spoon to catch the silver carp and vegetables and strain the broth. Chop the vegetables, add to the soup and cook for 20 minutes until the potatoes are soft. Add semolina in a thin stream and cook for 7 minutes. Sprinkle the finished soup with herbs. The fish soup will be incredibly tasty, with a pleasant consistency and a mild fishy aroma.
With tomatoes
A fragrant fish soup with fresh fish and meaty tomatoes will be an excellent delicacy on a hot summer day at a picnic by the river. Cooking ingredients:
- 700 g of silver carp pulp;
- large onion;
- carrot root vegetable;
- 3 tbsp. l. barley;
- 5 tomatoes;
- 2 parsley roots;
- 100 g vodka;
- ½ lemon fruit;
- 5–6 pcs. potatoes;
- 3 laurel leaves.
Technological cooking process:
Divide the fish into 2 parts. Use small ones for fat, and large ones for refilling. Clean large specimens from heads, fins and gills, and wash thoroughly. Place small silver carp with heads and tails into the pan along with an onion. After the broth boils, cook the soup for 30 minutes over low heat. Strain the base and discard the carcasses.
Soak the cereal in boiling water, and cut the potatoes and carrots into pieces. Boil the soup, add spices with vegetables and millet. Cook for 15 minutes, add large fish, cut into pieces. Season the fish soup with tomatoes, vodka and lemon slices.
Important! If cooking takes place over a fire, at the end of cooking, you should put out the firebrand in the ear. In this case, the taste will be “smoky.”
To brighten the taste, before serving, let the delicacy brew under a closed lid, sprinkle with chopped herbs and crushed pepper.
Potatoes, rice and any type of cereal will help add satiety to the soup.
With vegetable broth
Vegetable broth will ensure that the fish pulp remains juicy and healthy. Required food set: 2 heads of silver carp, 5 potatoes, 1 onion and carrot each, 150 g of boiled round rice, a couple of bay leaves, fine salt and fir trees - at your discretion.
Ukha is prepared at home in steps:
Chop the washed vegetables as desired, soak the rice in boiling water for 5 minutes, drain and rinse. Pour water into the pan, add washed rice with potatoes, carrots and onions. Cook for 10 minutes and add spices to taste. Wash the heads, cut out the gills and eyes, place the fish in the soup and cook for 10 minutes. Season the fish soup with spices and salt, sprinkle with finely chopped herbs and simmer for another 5 minutes. Remove the heads and disassemble them. Serve the appetizing soup with herbs, crusty bread and vegetables, putting silver carp meat in a bowl.
conclusions
A delicious light fish soup made from elastic silver carp meat goes well with vegetables, spicy herbs and a slice of lemon. Using the head when cooking will ensure the richness of the aroma of the camp delicacy. You should not overwhelm the taste of the fish soup with a lot of spices, leaving the main subtle fishy taste of the soup.
Silver carp ear Fish can be cooked not only over a fire after catching, but also cooked at home. - This is a very tasty and affordable river fish, which is suitable for frying, baking or pickling (pickling). But don’t rush to throw away the head of the silver carp, because it makes a very tasty fish soup.
If you have fresh silver carp and you have fried it, the head of the silver carp can always be separated and frozen in the freezer for fish soup. Like other fish in the freezer, it is advisable to store the head of silver carp in a hermetically sealed plastic container. Of course, the most delicious fish soup comes from a fresh head of a silver carp, but if you defrost a frozen head of a silver carp according to the rules, then the fish soup from it will turn out to be no less tasty and nutritious.
Traditional fish soup is cooked over a fire with the addition of vegetables and vodka. At home, fish soup can be prepared with the addition of cereals and without vodka. Some recipes recommend chopping the silver carp head into small pieces, but I do not recommend doing this, since the broth from the silver carp head cooked in this way will certainly turn out cloudy.
It is best to cook the whole head of the fish, while necessarily removing the gills from it. The fish soup from the head of a silver carp is always cooked with the addition of onions, carrots, potatoes, bay leaves and spices. Spices used include onion, parsley, dill, celery, cilantro, savory, and cilantro.
As for cereals, rice is most often used, although it can be replaced in some recipes with buckwheat, millet, pearl barley, wheat grits, semolina, and corn grits.
Ingredients:
- Silver carp head - 1 pc.,
- Onion - 1 pc.,
- Carrots - 1 pc.,
- Bay leaf - 1-2 pcs.,
- Long grain rice - half a glass,
- Potatoes - 3-4 pcs.,
- Black pepper - a pinch
- Salt - on the tip of a teaspoon
Silver carp ear - recipe
Boil for another 10 minutes. Add long grain rice, washed in two waters, to the pan with the fish soup.
In parallel with the rice, you can add a circle of lemon to the fish soup from the head of the silver carp, which will remove the rich fishy smell and give it a light citrus aroma. Almost the same effect can be achieved if you add a glass of vodka to your fish soup at the end of cooking. The smell of mud, characteristic of river fish, will definitely be eliminated. Cook the silver carp fish soup with rice for about 15 minutes. During this time the rice should become completely soft.
Ear from the head of a silver carp. Photo
The ear is a wonderful, irreplaceable invention of mankind! It’s filling, rich, and not too high in calories. In many countries it is a national dish. Practically, this one is cooked from any fish (some believe that only from predatory fish, some - from different species). There are many options with the addition of various components: rice, millet, spices. We present to your attention a dish: silver carp fish soup. It is quite economical, because fish heads and tails are usually inexpensive, but it is very nutritious and tastes good.
Main Ingredients
Silver carp heads - you need to take a couple for a large pan, you can also add tails. Vegetables: potatoes - half a kilogram, carrots - a couple of medium-sized pieces, onions - a couple of heads, a glass of rice, herbs, spices, vegetable oil.
Food preparation
Silver carp fish soup is usually boiled in a large saucepan. Firstly, the heads themselves take up a lot of space. Secondly, ukha (like Ukrainian borscht, for example) is one of the dishes that are especially good when they “infuse” - on the second or third day.
We buy several heads of silver carp (you can also grab the tails). We thoroughly clean the fish heads from scales and remaining entrails, remove the gills, and rinse them inside and out with cold water. Some chefs also take out their eyes.
Peel the potatoes, wash them, cut them into large pieces or strips. Peel the carrots, wash them, cut them into large cubes (gritting is not recommended, as grated carrots absorb a large amount of fat). Finely chop the onion. Rice must be washed and soaked briefly in cold water to cook faster. Having prepared the products, we begin to prepare a dish called “Silver Carp Head Ear.” Remember that all the ingredients cook quite quickly, so the whole process will take you no more than an hour.
how to cook?
Take a good frying pan with a non-stick coating and heat it up. Lightly fry carrots and onions in vegetable oil. Meanwhile, in a large saucepan, cook the broth from the previously prepared heads. It will be ready in half an hour. Then, according to the rules, it is necessary to remove the heads, cool and “disassemble” them, separating pieces of meat from the bones. Strain the broth to completely prevent any seeds or scales from getting into the ear. Place the meat selected from the heads back into the pan and pour in the strained broth. Bring to a boil. Add prepared rice and potatoes. A little later, add the fried carrots and onions. Delicious fish soup from the head of silver carp is ready. Just before it’s ready, add some fish spices and herbs. Serve hot as a complete first course.
Some secrets
- Try replacing rice with millet. This kind of “fisherman’s soup” is good to cook outdoors, over a fire, or in a special pot. It will turn out much tastier.
- Pour a glass of good vodka (no more than 30-50 grams) into your ear just before the end. This kind of “intoxicated” fish soup is usually prepared while fishing among avid fishermen.
- For homemade fish soup, some chefs sometimes use homemade fish soup. Also, just before the end of cooking, pour in a glass of kvass, bring the dish to a boil and immediately turn it off.
- In order for the broth to be transparent, you need to put the whole peeled onion in the pan. And in order to neutralize the persistent characteristic fishy smell, add allspice and bay leaves in small quantities to the boiling broth.
This is how the fish soup is prepared from the head; its preparation is simple. Ingredients are available. Why not try cooking?
Silver carp fish soup is a rich, tasty and nutritious soup. It is recommended to consume it in large quantities for fractures, as it promotes bone healing and also helps with hangovers. In Ancient Rus', all decoctions, both meat and fish, were called fish soup. Currently, under the influence of European cuisine, the word “ukha” is assigned to fish broth. The main value of silver carp, like all fish, is the presence of omega-3 acid, many vitamins, minerals, etc.
To cook a delicious fish soup from the head and tail of a silver carp, you must first choose the right fish. It is better to give preference to a large individual from 2 kg, since small specimens have more bones and less fat. The broth should be salted at the very end. The fact is that salt neutralizes the taste of fish. Sea salt works just fine.
To prevent the fish from smelling like algae and mud, sprinkle it with lemon juice before cooking.
The recipe for fish soup made from the head and tail of silver carp does not require exotic products.
Ingredients
Servings: – +
- silver carp head1 PC
- fish tail 1 PC
- onion 1 PC
- carrot 1 PC
- Bay leaf 3 pcs
- parsley root 1 PC
- black allspice5 pieces
- water 3 l
- butter 50 gr
- garlic 2 cloves
- bunch of dill
- salt, black pepper taste
Calories: 44.3 kcal
Proteins: 2.25 g
Fats: 0.4 g
Carbohydrates: 8.7 g
1 hour. 30 min. Video recipe Print
To properly cook a silver carp head on the ear, the first step is to thoroughly clean the fish of scales, remove the gills, cut and rinse in running water. If the silver carp weighs more than 2 kg, then about 3 liters of cold water will be needed for one head and tail.
Place the head and tail in a saucepan over low heat. This is necessary so that the broth turns out clear, rich, aromatic without a strong fishy taste. Do not cover the lid and do not allow it to boil violently. As soon as the broth begins to boil imperceptibly, you need to remove the foam. Reduce the heat under the pan and simmer for about an hour depending on the size of the head.
At the end, salt, add silver carp pulp, chopped dill, butter, cover with a lid and leave in this form for another 10 minutes. The soup from the head and tail of silver carp is ready. It is served to the table in beautiful deep plates.
Silver carp has useful medicinal properties. It is recommended to include it in the diet of people suffering from diabetes, rheumatism, and gout. Eating a fish dish for two weeks reduces blood pressure.
There are many video recipes for making fish soup from silver carp heads.
Fish dishes are healthy and low in calories. Today a delicious silver carp fish soup with rice will appear on our table. Preparing the dish will not take you much time, and the end result will be a real fish masterpiece. My step-by-step recipe with photos will help you prepare the same delicious lean fish soup for your household.
For a 5 liter pan of silver carp fish soup with rice, take the following products:
- heads, fins and tails of 2-3 silver carp;
- potatoes 7 pcs.;
- onion 2 pcs.;
- large carrots 1 pc.;
- rice 150 gr;
- bay leaf 3 pcs.;
- allspice 4-5 pcs.;
- black peppercorns 4-5 pcs.;
- chopped dill or parsley;
- salt to taste.
How to prepare fish soup from a silver carp head
First, cut the large heads in half and wash everything well. I recommend soaking them in water for half an hour.
Then, place the fish by-products in a pan of cold water. Place the pan on low heat and wait for it to boil. Foam forms on the surface of the water; it must be removed.
Place the peeled onion and bay leaf into the pan. After boiling, set for 15-20 minutes.
During this time, we will prepare other products for our delicious silver carp fish soup. Peel the potatoes, carrots and remaining onions. Wash the rice and strain on a sieve. Chop the potatoes into small pieces, finely chop the onion and sauté. Cut the carrots into rings or half rings, depending on the size of the vegetable.
When the fish is ready, move on to the next stage. We filter our broth through a fine sieve. This will remove small bones from the fish soup.
I remove the finished silver carp meat from large bones and fins, leaving beautiful pieces. Our family loves whole pieces of fish in the ear.
I add spices to the fish broth. I load up with rice, potatoes and carrots. 5 minutes before the end of cooking I add the sorted, sautéed onions and dill. It's time to add salt; I put 2.5 tsp in a 5-liter pan. salt.
Silver carp fish soup with rice turned out great! Tasty, aromatic and low in calories. Serve the fish soup with a slice of lemon and rye bread.
Have “fish” days more often, because such dishes contain pure collagen. And this is youth and beauty of the skin without creams and cosmetologists. I hope that rich silver carp will add to your arsenal of tasty and healthy recipes. Bon appetit!
