How to cook carp soup. Carp soup: the best recipe with video
Soups are traditional meals in Russian cuisine. These dishes include many useful ingredients, this is both a main dish and a side dish, since it contains animal protein and vegetables. Carp fish soup at home is incredibly satisfying, tasty and healthy lunch, which everyone can cook.
About the dish
To cook fish soup it is possible from almost any fish, however, it is from carp that it turns out to be the most saturated and rich. This fish soup is often called the royal one, because even in Russia it was served only at festive feasts of wealthy merchants and boyars. This fish has all the necessary properties for cooking fish soup: it is quite fatty, has a sweetish taste and a bright aroma. In addition, carp is very useful and contains quite a lot of substances necessary for the human body: vitamin B12, phosphorus, zinc and iodine.
This wonderful soup is served in best restaurants the world, he is often the hallmark of the institution. You can properly cook carp fish soup yourself if you know a few secrets and tips from experienced craftsmen.
Freshness of carp for home-style fish soup is very important, because only fresh fish will make the most tasty dish... The clarity of the broth determines its beauty, but you cannot filter the carp ear. It is best to skim the foam several times during cooking to avoid cloudiness. Also, the purity of the broth will be affected by how the fish was cut and washed. The gills must be removed along with the entrails, the carcass must be thoroughly rinsed under running water.
You need to cook carp for fish soup for a very short time: about 10-15 minutes. Otherwise, the fish will boil down and lose its shape, and the broth will become cloudy. For the same reason, the ear cannot be boiled, but you just need to keep the temperature on the fire closer to average.
Spices are important in a dish, but shouldn't overload the flavor. Everything should be in moderation. Also, do not cover the pan with a lid during cooking. By following these tips, you can quickly and easily prepare delicious carp fish soup.
The recipe for making carp fish soup will tell you how to cook the most delicious fish soup at home.
Ingredients
Servings: - +
- carp 350 g
- potato 4 things
- carrot 1 PC
- rice 100 g
- onion 1 PC
- salt, black pepper taste
- Bay leaf 2 pcs
Calories: 115 kcal
Proteins: 6 g
Fats: 4 g
Carp fish soup at home is very simple to prepare, but it turns out to be so delicious that the whole family will definitely ask for more. This healthy and rich in taste ear will become a regular on both festive and everyday tables. You can cook fish soup from carp in just half an hour, but you should not serve it right after the end of cooking. Better to cover and let it brew for 15 minutes. Garnish with green onions when serving.
Carp is a great fish to boil correct ear... Carp fish soup is rich and tasty thanks to the very fatty and sticky carp meat.
That's why are not added to the carp ear other types of fish to enhance the taste and richness of the broth. The process of making this fish dish simple and does not require complex ingredients.
Carp fish soup: the secrets of making the right fish soup
The most delicious fish soup is obtained from fresh fish that has not been frozen. Now you can even buy live carp in stores. Such carp for fish soup is the most suitable option. Before cooking fish soup, the fish should be cleaned of scales.
How to quickly and easily clean carp from scales - life hack
We place the carp in the sink and pour boiling water over the fish from the kettle. First on one side, then on the other. Now cool the carp slightly under cold running water and proceed to remove the scales. Holding the carp by the tail, simply remove the scales with a slight movement of the hand. Now you can proceed to carp cutting. Cut off the head and tail, remove the insides. Be sure to remove the gills and eyes from the head. Gut the fish carefully so as not to damage the gallbladder. Be sure to wash the fish under running water. If you really don't want to bother with fish scales, you can buy and cook fish soup from mirror carp (mirror carp practically does not contain scales and it is a pleasure to cook from it.
To make the fish broth transparent, carefully remove the foam when the broth boils, and you can also add a head of onion with the fish at the very beginning of cooking. As well as, carp fish soup should be cooked over low heat and not allowed to actively boil the soup.
For the preparation of fish soup, we use traditional spices: allspice peas, black peppercorns or a mixture of peppers, bay leaf. In the cooking process, we use parsley root, if it is not available, then you can use sticks from parsley and dill, celery root is also suitable.
Loves ear and an abundance of fresh herbs. It is better to add fresh herbs immediately before use to a plate with ready-made fish soup. The herbs boiled in the saucepan will make the dish less flavorful.
Ingredients:
- carp fish weighing 1kg
- onions 2 pcs.
- potatoes 3pcs.
- carrots 1pc.
- a bunch of dill and parsley
- spices for fish soup: a mixture of peas, lavrushka, coriander
- water 2, 2 l
How to cook carp fish soup
Cut the prepared carp into large portioned chunks and put in a saucepan with cold water, put on fire, bring to a boil, salt.
When the water boils, be sure to remove all the foam, make a small fire, add whole carrots, a whole onion, green parsley and dill sticks to the pan (if there is, you can add parsley root instead of sticks) and spices. The ear should be cooked over low heat, do not allow the broth to actively boil.
Cook for 15 minutes. After 15 minutes, we take out pieces of fish from the broth, and leave the head and tail of the carp to cook for another 15 minutes. While the head and tail are boiling, cut the potatoes and onions into cubes. Chop finely, prepare parsley and dill.
We take out the head and tail from the fish broth and filter everything that was cooked in the broth (I filter the broth without fail to remove the fish bones from the broth, since I give the ear to the children). We send prepared potatoes, onions, a few peas of allspice to the fish broth.
Sprinkle pieces of carp in a plate with freshly ground allspice (you can use a mixture of peppers), coriander, leave aside for a while.
Cook the fish soup until the potatoes are cooked.
Turn off the ear, pour it into plates, add a piece of fish, sprinkle with fresh parsley and dill on top.
A fragrant, rich carp ear is ready. Bon Appetit!
Ear from the head of carp with millet
Ingredients:
- carp 2 heads and 2 tails
- a handful of millet
- potatoes 1pc.
- onion 2 pcs.
- carrots 1pc.
- allspice, bay leaf
- parsley or dill
How to cook fish soup from carp heads with millet
- Cook a rich, aromatic broth from the heads and tails of carp, as in the first recipe.
- Cut the potatoes and onions into cubes, wash the millet.
- When the broth is ready, send chopped potatoes, millet onions and a few peas of allspice to a saucepan. Cook until millet and potatoes are cooked.
- 3-4 minutes before the end of cooking, add bay leaves and finely chopped fresh herbs.
Carp fish soup with millet is ready. Bon Appetit!
Carp fish soup with tomatoes
Ingredients:
- fresh carp 1 -1.2 kg
- tomatoes 1pc.
- carrots and onions 1 pc.
- potatoes 2- 3pcs.
- rice 2 tbsp
- fresh herbs to taste
- water 2, 2 l
Recipe for delicious carp fish soup
Prepared and divided into parts fish, fill in cold water and set to cook on the fire, when the water boils, remove the foam, add the onion, carrots cut into circles, allspice peas and a tomato cut into pieces (if you wish, you can take tomato paste). Cook the fish soup over low heat, do not cover the pan with a lid. After 25 minutes, put rice and potatoes cut into halves in the fish soup. Cook the fish soup until the potatoes are cooked. We get it out of the broth boiled potatoes and knead, as on mashed potatoes. Mashed potatoes put it back in your ear. Stir the ear.
Pour into plates, serve carp fish soup with fresh parsley or dill. Bon Appetit!
Fishing fish soup video recipe
Carp fish soup - prized for its delicate sweetish taste, nutritional value... Special broth fish broth attached to the head, tail and fins. Carp head soup is the perfect lunch. It will appeal to everyone at the table. If you want pieces of fish to come across in the dish, you can add fillets or use a whole carcass for cooking. It is only necessary to lay the fish at the end of cooking so that it does not boil too much. And to make the broth transparent, we pre-soak the carcass for about two hours in cold water. Consider next step by step recipe carp soup with photo.
Ingredients:
The process of making carp soup:
Before making the head soup, thoroughly rinse the carcass, clean the insides, cut off the head, tail and fins. So that the fish soup from the head of the carp does not give off slime, we cut out the gills. Part of the carcass can also be left for the dish.
Now you need to cook broth from the head and tail. Fill the blanks with cold water, add peppercorns with a peeled onion. After boiling, remove the foam, cook for about 20-25 minutes. Then we filter the broth for carp soup, return it to the pan.
We put potato slices, carrot slices, then put a finely chopped onion. Cook carp head and tail soup for 7-10 minutes.
If you decide to cook soup from the carp head with fillets, then at this stage add fillets, cook for 10-15 minutes.
Add chopped garlic, chopped dill, spices and turn off the heat. Cooked chowder over home recipe with step by step photos, we insist 20 minutes.
Bon appetit, everyone!
Delicious fish soup will definitely turn out if you take into account the following nuances:
By consuming fish systematically, you can get essential minerals, sometimes missing vitamins and antioxidants that support brain function. By preparing carp soup, the recipe for which is presented on our website, you can get nutrients that help normalize the functioning of mucous membranes and skin. Also, this fish has proteins that help get rid of excess body fat.
When purchasing carp, you should think about the process of growing it. Many farms use additives and fish growth boosters. Therefore, caught on their own, a representative of the fish family will bring more use... And fish soup from carp, the recipe for 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 need a small amount of ingredients:
- Weighty carp, from 400 to 500 grams;
- 1.5 liters of boiled water;
- Medium-sized celery (root), carrots and onions (their size is at the discretion of the cook);
- Lavrushka, a small amount of allspice, salt;
- Fresh parsley;
- Potatoes 3 medium pieces
Carp soups are prepared quickly, so in nature, no alternative is better suited to refresh and warm up if the weather turns bad.
Recipe:
1. Having cleaned the fish from the entrails and washed it under an abundant stream of water, cut off the tail and head. We divide the main carcass into equal pieces;
2. You can get a rich and aromatic 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 medium-sized celery root, cut into small squares, ground or allspice pepper and bay leaf. The broth is boiled within 40-50 minutes;
3. Fish soup from carp requires sautéed vegetables. The color and taste of the broth will become more intense. To do this, fry grated or finely chopped carrots with diced onions. Frying for about 7 minutes, add herbs to it: parsley, cilantro and dill are also perfect;
4. While the vegetables are roasting, add the potatoes to the broth. The size of the pieces can be adjusted to taste. But the smaller the potato wedges, the shorter the cooking process. We put pieces of carp together with him. 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, add onion and carrot sautéing. After 3 minutes, you can turn off the gas. Place the chopped greens in a plate before serving. Carp fish soup is ready! It remains to enjoy its taste and benefits. This recipe is very good to serve on the holiday table.
Carp head soup
If you're making soup for yourself or a family dinner, try adding carp heads instead of carcasses. The broth will turn out to be more aromatic and rich in taste. Carp head soup is first of all maximum benefit and savings. In the ear traditional cooking you can add eggs, which pour in at the very end in a thin stream. In advance, the eggs must be mixed with salt until the mass is homogeneous.
We will need:
- egg - 2 pcs;
- 1.5 - 2 liters of water;
- 2 medium carp heads and 2 tails;
- onions, carrots - to taste;
- greens;
- 3 medium potatoes.
Preparation:
1. 2 heads of large carps and tails, washed and cleaned in advance, fill with 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. The cooking time will be 5 minutes, after which it is worth adding the sautéed vegetable preparations... And then pour the pre-mixed eggs and salt from the plate with a thin stream and add the herbs. Carp head soup is ready!
Soup with croutons and carp
There is another option, the traditional preparation of this dish. Original and delicate recipe will give you a pleasant aesthetic and gastronomic experience. Fish soup with carp and croutons is a little more difficult to prepare, but you will be satisfied with the result. For him you will need:
- 1000 ml fish broth;
- parsley root and carrot 150 g each;
- 500-600 g carp fillet;
- half a lemon;
- 3 tbsp. tablespoons of butter (butter or replace it with any other, but vegetable);
- flour, 2 tbsp. spoons;
- lavrushka, red or black pepper, salt, fresh parsley;
- sour cream, 120 g;
- 2 slices of bread, preferably white;
- salt;
- butter.
Cooking process:
1. Heat the fish broth, add diced carrots and parsley root. It will cook for 10 minutes;
2. Sprinkle carp fillet with lemon, pepper and sprinkle with a little salt. Leave in the marinade for 15 minutes. Fry flour in butter in a frying pan, it is better to take butter 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, put the pieces of fish in the soup, do not forget to remove the 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 oil or in the oven, lightly seasoned with salt. Carp soup is ready to eat. It should be served hot to fully develop the aroma of the dish.
How easier recipe, the easier it is to refine it by continually adding your favorite ingredients. Such classic dishes have always been popular among fishermen and housewives. Approaching the process from a creative side, you will be able to enjoy a real fish soup, which brings not only a gamut of taste sensations, but also great benefits.