- carp (for 2 kg) - 1 pc.;
- red Bell pepper- 2 pods;
- vegetable oil - 2 tbsp. l.;
- sour cream - 100 gr.;
- parsley (chopped) - 1 tbsp. l.;
- tomatoes - 1 pc.;
- onion - 1 pc;.
- garlic - 1 clove;
- red spicy pepper- 1 pod;
- butter - 30 gr.;
- sweet paprika - 1 tsp;
- salt - to taste.
Cooking method
- Divide the carp into fillets. Boil the broth from the head and other waste, adding vegetables and spices.
- Peel the pepper pods from the core, cut into checkers.
- Fry the pepper pieces vegetable oil. Pour a little broth over them and simmer until half cooked.
- Remove the skin from the carp fillet, cut into convenient pieces. Cook over low heat in broth. Arrange the pieces of fish and pepper in portions and pour over the broth.
- Add sour cream to the soup and sprinkle with parsley.
How to cook carp head fish soup
Ingredients
- carp head - 2 pcs.;
- onion - 90 g;
- carrots - 90 gr.;
- potatoes - 500 gr.;
- leek - 40 gr.;
- chopped parsley - 1 tbsp. l.;
- chopped dill - 1 tbsp. l.;
- Bay leaf- 1 PC.;
- allspice - 0.5 tsp;
- peppercorns - 4 pcs.;
- water - 1.5 l.;
- salt - to taste.
Cooking method
- Immediately remove the gills and eyes from the fish, rinse the head and send to the container.
- Boil water in a separate saucepan.
- Send a clean onion and carrots to boiling water. If there is parsley, great, it also needs to be sent to the saucepan.
- Boil vegetables for half an hour over low heat.
- After the specified time, get the vegetables. Then you need to peel the potatoes and cut into small cubes.
- Next in vegetable broth send the prepared head and favorite seasonings. Boil the fish for 5 minutes over low heat.
- Then add potato cubes, let the soup cook for 15 minutes.
- Now season the dish with herbs, let it brew for 5 minutes and serve.
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.
Training
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
A carp ear recipe may have more than one, but the classic version involves adding 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
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!
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
Speaking of real classic version 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!
how to choose it and how to cook it, read our article.
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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 most delicious 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.
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!
