December 25, 2016 1321
Carp is one of the most commonly used fish in cooking. Moreover, this is equally true for European and Asian cuisine.
However, despite this, there are very few dishes with boiled carp, and therefore it will be quite interesting to study those that are still available. Or rather, try to cook fish soup with carp according to one of the recipes below.
Carp ear: a classic recipe step by step
If we talk about a truly classic version of cooking fish soup from carp, then to bring it to life you will need to go out into nature, taking with you a camping pot, matches and, possibly, a fishing rod. And all because the fishermen cook this dish on a fire from freshly caught fish. In every other way classic recipe fish soup from carp is quite suitable for home use.
Ingredients:
- carp carcasses - 0.6 kg;
- potatoes - 0.2 kg;
- rice - 0.1 kg;
- garlic - 1 clove;
- onion - 1 head;
- laurel leaf - 1 piece;
- salt - 10 gr.;
- water - 1.5 l;
- dill greens - 20 gr.
Cooking time: 40 minutes.
Calories: 120 kcal.
Cooking progress:
Quick (simplified) recipe for carp head soup
This recipe is suitable for those who want to remember camping romance or cook dinner quickly and without problems.
Ingredients:
- carp heads - 1 kg;
- potatoes - 4 pieces;
- carrots - 1 piece;
- onion - 1 head;
- water - 4 l;
- salt - to taste;
- millet (optional) - 0.1 kg.
Cooking time: 25 minutes.
Calories: 93 kcal.
Cooking progress:
- Prepare the heads: pull out the gills, remove plaque and debris;
- Place the heads in a saucepan, pour water so that it only covers them a little;
- When the broth boils, add more water to the required level;
- Peel and put the whole head of onion into the broth;
- Add seasonings and spices (optional), after boiling, place peeled and coarsely chopped potatoes with carrots (as well as washed millet, if desired) in a saucepan;
- Wait another quarter of an hour until ready and you can turn off the fire;
- Ear from carp heads is ready!
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Recipe for spicy carp fish soup with offal at home
Giblets do not mean all the insides of a carp, as some might think, but only the tastiest part of them: pressed caviar (not rid of the film), milk and, in some cases, liver. This addition makes the taste of the dish especially interesting and unique.
Ingredients:
- carp carcasses - 0.8 - 1 kg;
- pressed caviar, milk - at your discretion;
- chili pepper - 1 piece;
- lemon - 1 piece;
- onion - 1 head;
- bell pepper - 1 piece;
- bay leaf - 2 pieces;
- sour cream - 3 tablespoons;
- water - 1.5 l;
- salt and peppercorns - to taste.
Cooking time: 45 minutes.
Calories: 128 kcal.
Cooking progress:
- Remove scales and gut the carp carcass, cut off the head and tail;
- Remove the gills and eyes from the head, rinse it thoroughly in running water;
- Place the tail with the head in a saucepan, put spices there;
- Put the saucepan on the fire;
- A quarter of an hour later, add the carp carcass, cut into portions;
- Another quarter of an hour later, you can add offal;
- Next add onion, cut into half rings, chili and Bulgarian pepper, diced;
- Continue to cook until the fish is cooked, then remove the pieces of fish from the broth;
- Add lemon juice to the broth;
- Disassemble the fish (separate the bones, divide the meat into small pieces), return the resulting meat back to the soup;
- Boil for another 2 minutes and arrange the fish soup on plates;
- Serve with greens and sour cream.
Cooking Tips
Carp ear can become your favorite dish if you follow these guidelines:
- The characteristic taste of fish soup is formed mainly only by fish, carrots, potatoes and onions (sometimes they refuse even carrots);
- It is preferable to cook the onion head in the ear as a whole and take it out at the end of cooking;
- A modest set of basic ingredients is easily offset by an abundance of seasonings: allspice and black pepper, bay leaf, tarragon, dried or fresh herbs;
- To eliminate the specific smell given by fish heads, you need to marinate them in lemon juice for some time;
- Delicious and rich broth can be prepared even from the heads, fins and tail of fried fish;
- A clear and light broth in the ear is obtained only if the fish (or fish heads) were thoroughly rinsed and filled with cool clean water;
- The ear is cooked over low heat, the liquid in it should not boil away;
- Depending on the thickness of the pieces of fish added to the ear, it should cook for 7 to 20 minutes.
If you take into account all these points, then the carp ear will easily become a culinary masterpiece.
By systematically eating fish, you can get the essential minerals, sometimes missing vitamins and antioxidants that contribute to brain function. By preparing carp soup, the recipe of which is presented on our website, you can get nutrients that help normalize the functioning of the mucous membranes and skin. Also, this fish has proteins that help get rid of excess fat in the body.
When purchasing a carp, you should think about the process of its cultivation. Many farms use additives and accelerators for fish growth. Therefore, caught on its own, a representative of the fish family will bring more benefits. And carp fish soup, the recipe of which you will see below, will perfectly reflect the taste of the dish and the benefits for the body.
Carp soup
To prepare traditional soup from fish you will need a small amount of ingredients:
- Weighty carp, from 400 to 500 grams;
- 1.5 liters of boiled water;
- Celery (root) of medium size, carrots and onions (their size is at the discretion of the cook);
- Lavrushka, a small amount of allspice, salt;
- Fresh parsley;
- Potatoes 3 medium pcs.
Carp soups are prepared quickly, so there is no better alternative in nature in order to refresh yourself and keep warm if the weather turns bad.
Recipe:
1. After cleaning the fish from the insides and washing it under a plentiful stream of water, cut off the tail and head. We divide the main carcass into equal pieces;
2. You can get a rich and fragrant broth by boiling the tail and head section in 1.5 liters of water, if it is boiled, the taste will be softer. After boiling, it is worth collecting the foam, add a medium-sized celery root, cut into small squares, ground or allspice and Bay leaf. The broth is brewed for 40-50 minutes;
3. Carp fish soup requires sautéed vegetables. Color and taste qualities the broth will become richer. To do this, fry grated or finely chopped carrots with onion cubes. Frying for about 7 minutes, add herbs to it: parsley, cilantro and dill are also perfect;
4. While the vegetables are fried, add potatoes to the broth. The size of the pieces can be adjusted to taste. But the less potato wedges the shorter the cooking process. Together with him we put pieces of carp. During this time, they will have time to boil and give even more juice to the broth. It is better to salt the broth at this stage so that the vegetables do not fall apart;
5. At the very end, passivation of onions and carrots is added. After 3 minutes, you can turn off the gas. Before serving, put chopped greens on a plate. Carp fish soup is ready! It remains to enjoy its taste and benefits. This recipe is very good for serving on the holiday table.
Carp head soup
If you are making soup for yourself or family dinner, then try adding carp heads instead of carcasses. The broth will turn out more fragrant and rich in taste. Carp head soup is first of all maximum benefit and economy. in the ear traditional cooking you can add eggs, which are poured at the very end in a thin stream. In advance, the eggs must be mixed until the mass is homogeneous with salt.
We will need:
- egg - 2 pcs;
- 1.5 - 2 liters of water;
- 2 medium carp heads and 2 tails;
- onions, carrots - to taste;
- greenery;
- 3 medium sized potatoes.
Cooking:
1. 2 heads of large carps and tails, pre-washed and cleaned, pour water and cook. Remove the foam from the boiled surface, add seasonings (coriander or peppercorns are perfect). The cooking process should be at least 40 minutes.
2. Add potatoes. Its cooking time will be 5 minutes, after which it is worth adding passivated vegetable preparations. And then pour the pre-mixed eggs with salt from the plate in a thin stream and add greens. Carp head soup is ready!
Soup with croutons and carp
There is another option, the traditional preparation of this dish. original and tender recipe will give you pleasant sensations from the aesthetic and gastronomic side. Fish soup with carp and croutons is a little more difficult to prepare, but you will be quite satisfied with the result. For him you will need:
- 1000 ml of fish broth;
- parsley root and carrots 150 g each;
- 500-600 g carp fillet;
- half a lemon;
- 3 art. tablespoons of butter (butter or replace it with any other, but of vegetable origin);
- flour, 2 tbsp. spoons;
- lavrushka, red or black pepper, salt, fresh parsley;
- sour cream, 120 g;
- 2 slices of bread, preferably white;
- salt;
- oil.
Cooking process:
1. Heating the fish broth, add cubed carrots and parsley root to it. It will cook for 10 minutes;
2. Pour the carp fillet with lemon, pepper and sprinkle with salt in a small amount. Leave in the marinade for 15 minutes. In a frying pan, fry the flour in butter, it is better to take creamy, until golden brown. Then you need to add paprika, stirring constantly, later pour the mixture into the soup and put the bay leaf;
3. After 5 minutes, lower the pieces of fish into the soup, do not forget to remove excess spices from the carp. It will cook for about 15 minutes. After adding sour cream, after this time, bring to a boil and put greens in the soup;
4. Croutons can be cooked in butter or in the oven, lightly flavored with salt. Soup with carp is ready to eat. It is worth serving it hot so that the aroma of the dish is fully revealed.
How easier recipe, the easier it is to refine it by constantly adding your favorite ingredients. Such classic dishes have always been popular with fishermen and housewives. By approaching the process from a creative side, you will be able to enjoy the real fish soup, which carries not only a range of taste sensations, but also great benefits.
Ear - very useful and hearty first dish, if you follow all the subtleties of its preparation and cook in dishes that do not undergo oxidation. This soup can be cooked from almost any fish, for example, you can cook fish soup from carp.
Preparation
To cook carp broth, it is first thoroughly washed, then cleaned, the head and tail are cut off, and the gills must be removed. You can clean carp in the same way as other large fish:
- Wash.
- Put in a bowl of water or in a sink filled with water. If the ear will prepare for fresh air then just in a plastic bag.
- With one hand (left for right-handers and vice versa), they take the fish by the tail, and with the other they begin to clean from tail to head, holding the knife at a slight angle.
- The belly is cut from head to tail, cleaned of the insides carefully, without damaging the gallbladder, otherwise the ear will be very bitter, remove the black film.
- Wash the fish again in cold water.
Carp is a rather large fish, so before cooking it is cut into portions.
Carp ear: classic recipe
Carp ear recipe may have more than one, but classic version provides for the addition butter. But this happens already at the end of cooking, and first you need to do the following:
- Boil 2-2.5 liters of water in a saucepan or boiler.
- Peeled and rather coarsely chopped potatoes are thrown into boiling water.
- The bow is placed whole.
- When the vegetables boil, the tail and head of the carp go to them.
- Again, you need to wait for the boil and after 4 minutes put the remaining pieces.
- Cook for another 5 minutes over low heat, and then salt, pepper, put chopped herbs and bay leaf.
In a few minutes, the ear will be ready. Before removing it from the heat, you need to put butter.
The soup is cooked without a lid, but already ready meal you need to close and wait 10-15 minutes. Remove the onion before serving.
Secrets of cooking delicious fish soup
The names of the dish can be very different, depending on what kind of recipe the ear has: “black” ear is cooked from carp, for example.
It is believed that the most delicious ear it turns out if you take 2-4 varieties of fish. Therefore, you can first cook the broth from the "little things", and only then add pieces of carp. To lighten the broth and make it more transparent, add a little alcohol, vodka or egg white to the dish.
Most tasty soup, of course, it is obtained from freshly caught fish, but if you have to cook from frozen, then it is put frozen. And yet - you should not digest the fish, it can ruin the taste of the whole dish.
Have you already tried to cook fish soup from carp? Tell us what you got
Fish soup is prepared near the river from fresh, freshly caught fish. In other conditions, the ear can be cooked at home, but always from fresh carp. I have just such a case, there is fish - there will be an ear. Preparing and cooking takes a minimum of time. For dinner, a delicious fragrant ear.
Ingredients for making carp soup.
Clean carp from scales and gut. Rinse the fish thoroughly several times. Pay special attention to cutting the carp's head, remove the gills and scrape in the middle - where the gills were.
Prepare vegetables for regular soup: peel and cut.
Put all the vegetables in a pot of boiling water: potatoes, onions and carrots. Cook until vegetables are half cooked.
Add to the soup carp, cut into pieces. And the head too. Now the ear should be slowly cooked, but not boil. Do not cover with lid. Remove any foam in the ear. Add spices: peppercorns, bay leaf and salt.
After 10 minutes, check the ear for taste, and you can set aside from the fire. Let stand for 15 minutes with the lid closed.
Serve hot carp soup. Bon appetit!
Simple, delicious carp soup.
Soup ingredients:
Carp - 1 whole fish up to 500g and for the broth the head and tail of another carp.
Potatoes - 3-4 pcs.
Carrot - 1 small
Parsley root - 1
Celery root - a piece, the size of half a potato
Butter or vegetable oil for lean soup- 30g
Bay leaf - 2
White peppercorns - 5-6 pcs.
Allspice peas - 1
Salt
Ground black pepper
Parsley and dill greens - half a bunch
We clean and gut the fish. Take out the gills from the heads. Wash the fish well. We cut off the head and part of the tail of the carp, and cut the carcass into portions.
Fill the heads and tails with 1.5 liters of water and put on fire. When it boils, collect the foam, reduce the heat and add the peppers and bay leaf. Cook the broth for 45-50 minutes. Then we'll proceed.
While the broth is cooking, prepare the vegetables. Peel them and chop the onions, carrots, celery roots and parsley. Cut the potatoes into chunks.
We throw potatoes and pieces of carp into the broth. We cook for 15 minutes.
Saute the onion in a frying pan and add the carrots, celery and parsley. Fry for 5-7 minutes. Add to soup and cook for 7 minutes. Salt to taste. Sprinkle the soup with finely chopped parsley. Freshly ground pepper can be added to the plate. Serve the soup hot, putting pieces of carp in a plate.
Bon appetit!
