As we know, fish is a very useful product, because it contains many useful trace elements and substances. And the fish dishes themselves are very tasty and aromatic. Carp soup is also suitable for a lean menu.

And it's also good to cook it outdoors on a fishing trip, on a fire in a cauldron, when the carp has just been caught. So if you are lucky enough to become the owner of freshly caught carp, then try to make a wonderful soup according to this simple recipe.

Recipe - Carp Soup

Ingredients:

- carp - 100 g

- onions - 0.5 pcs.

- carrots - 1 pc.

- parsley root - 1 pc.

- smoked lard - 20 g

- flour - 0.5 tsp.

- ground red bell pepper - 0.3 g

- fresh tomatoes - 30 g

- sweet fresh peppers - 20 g

- potatoes - 2 pcs.

- hot chilli pepper - 5 g

- salt

- fresh parsley

- fish broth - 400 g

Cooking carp soup

Step 1.

To begin with, cook fish broth from fresh carp heads. To do this, put the heads in a saucepan, fill them with cold water and put them on gas. When boiling, remove the foam and reduce the heat so that the broth is transparent and not cloudy. Strain the finished broth through a fine sieve or cheesecloth.

Step 2.

We disassemble and thoroughly wash the fish. We cut it into portions.

Step 3.

Cut the parsley root, carrot and onion into small cubes. We simmer them in smoked lard until half cooked.

Step 4.

Add flour and ground red bell pepper (paprika) to the stewed vegetables.

Step 5.

Dice tomatoes, bell peppers and add to vegetables.

Step 6.

Clean and cut the potatoes into medium cubes. Bring the broth to a boil, put prepared pieces of fish and chopped potatoes in it, cook for 20 minutes.

Step 7.

Add sauteed vegetables to the broth and bring to readiness. At the end of cooking, salt and add hot peppers.

Before serving, sprinkle the soup from our carp with chopped fresh herbs (parsley, dill).

Bon Appetit! We hope you enjoy our recipe for carp soup!

Carp is a great fish to cook the right fish soup. 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 preparation process for this fish dish is simple and does not require complicated 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 the 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 the soup should not be actively boiling.

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 parsley and dill sticks, celery root is also suitable.

Loves ear and an abundance of fresh greens. 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 portions and place 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, instead of sticks, you can add parsley root) 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 2pcs.
• carrots 1pc.
• allspice, bay leaf
• parsley or dill

How to cook fish soup from carp heads with millet

1. Cook a rich, aromatic broth from the heads and tails of carp, as in the first recipe.
2. Cut the potatoes and onions into cubes, wash the millet.
3. When the broth is ready, we send chopped potatoes, millet onions and a few peas of allspice to a saucepan. Cook until millet and potatoes are ready.
4. 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

Pour the prepared and divided fish into parts with cold water and set to cook on the fire, when the water boils, remove the foam, add the onion, carrots cut into slices, allspice and 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 take the boiled potatoes out of the broth and knead, as if on mashed potatoes. Put the mashed potatoes back into the ear. Stir the ear.

Pour into plates, serve carp fish soup with fresh parsley or dill. Bon Appetit!

Fishing fish soup video recipe

Ingredients:

• 600-700 gr. carp
• 1-2 carrots
• 2-2.5 liters. water
• 1 or 2 onions
• 3-4 potatoes
• black pepper (ground and peas)
• allspice peas
• 1-2 bay leaves
• coriander
• ground red pepper
• fresh herbs

Preparation:

1. If your carp is unpeeled, we rinse it, clean it and carefully so as not to damage the gallbladder by gutting it. Wash it again and cut it into portions. If you want to use a carp head for cooking fish soup, you need to remove the gills.
2. We clean vegetables - potatoes, onions and carrots, wash them, as well as greens (parsley, dill or green onions). Cut the potatoes into cubes or cubes. To prevent peeled potatoes from darkening, pour cold water over them.
   
3. Cut the carrots into thin slices, and the onions into medium-sized cubes.
   
4. Put the potatoes in boiling salted water, remove the foam that appears.
   
5. After 5 minutes, lay the fish cut into pieces, add red, allspice, black pepper (ground and peas), coriander and bay leaf.
   
6. Immediately add the onions and carrots to the pan, cook for 12-15 minutes. (until fish is cooked) over low heat, without covering. At the same time, it is important not to overcook the fish so that the fish soup retains its characteristic sweetness.
   
7. Turn off the ear, put finely chopped greens in a saucepan, cover with a lid and let it brew for 8 minutes. If you plan to leave the ear until the next day, it is better to add fresh herbs only to plates. If you put it in a saucepan, let the ear boil for 3-4 minutes, and then turn it off.
   
8. Serve the carp soup hot, put a piece of fish in each plate and sprinkle with chopped herbs. Serve fresh and aromatic black bread, sliced ​​onions, or green onion stalks to the ear.
   

The fragrant nourishing carp fish soup is ideal for a full lunch or dinner. The soup is very simple to prepare, even a novice cook will master its recipe. If you decorate this dish beautifully, it will be appropriate even on a festive table. Examples of filing can be seen in the photo.

Ear hastily

Often, after cooking other carp dishes, heads and tails are left. These parts can be frozen and further used for. The fish soup from the head of the carp is cooked in just 30 minutes, and 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 technologists.

1. The heads are treated: the gills are removed, rinsed.
2. Prepared heads, onions and carrots whole are placed in a saucepan with cold water, brought to a boil, remove the foam and cook for 10 minutes.
3. Add chopped potatoes, salt and seasonings.
4. The soup from the head of the carp is brought to readiness for 20 minutes.

When serving the dish on the table, all the pulp is selected from the carp head and laid out on portioned plates

Traditional fish soup is cooked over a fire from freshly caught carp and vegetables. The dish acquires its marvelous aroma and taste thanks to all sorts of tricks of the fishermen. However, you can cook a rich fish soup with the smell of a fire using this recipe at home.

Would need:

• 2 liters of purified water;
• 1 kg carp;
• 3 large potatoes;
• 1 garlic clove;
• 1 onion;
• 10 g salt;
• Bay leaf;
• a bunch of dill.

Cooking process.

1. The fish is cleaned of scales, gutted, the tail, fins and head are cut off. Rinse thoroughly. Cut across the spine into large pieces.
2. Peeled potatoes are cut into medium sticks.
3. Chop the garlic clove very finely.
4. Potatoes, whole onions, salt, garlic are placed in cold water.
5. The soup is brought to a boil and the foam is removed.
6. After 15 minutes, pieces of carp are placed in the vegetable broth and cook for another 10 minutes.
7. After removing the ear from the heat, let it brew under the lid for a quarter of an hour.
8. Before serving, put a bunch of dill in a saucepan with carp soup, hold for 3 minutes, and then remove. Thanks to this technique, the classic ear acquires a fresh aroma of greenery and becomes even tastier.

To give the ear, cooked at home, a smoky smell, you should set fire to the lavrushka leaf and, until it stops smoldering, put it in a saucepan for a minute, and then discard it.

A piece of carp, chopped greens and lemon wedges are placed in portioned plates with fish soup.

Sharp ear with giblets

This recipe for carp soup does not involve the use of all the entrails of the fish, but only caviar in the shell or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires an unusual taste that many gourmets like.

Ingredients:

• 2.5 liters of filtered water;
• 800 g carp carcass;
• 200 g of carp giblets;
• 1 chili pepper;
• half a lemon;
• 1 sweet pepper;
• 1 onion;
• 2 bay leaves;
• salt;
• peppercorns.

Recipe.

1. The carcass is cleaned, gutted, the head and tail are separated.
2. The processed carcass is divided into portions, filled with water and put on fire. Salt and spices are added immediately.
3. After 15 minutes, add giblets, onions in half rings, both types of pepper.
4. After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
5. Squeezed lemon juice is added.
6. The soup is boiled for another 2 minutes, then infused in a closed saucepan for 20 minutes.

Nourishing ear in a slow cooker

Kitchen appliances greatly simplify the process of making fish soup from carp. 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 millet;
• 2.5 liters of water;
• salt.

Recipe step by step.

1. The fish is cleaned, the entrails are taken out. For the soup, leave caviar or milk, liver and fat.
2. The carcass is cut into small pieces, potatoes - into cubes, tomatoes - into slices, carrots - into strips, the onion is only peeled.
3. Fish, offal, prepared vegetables, washed millet are placed in the multicooker bowl.
4. The dish is salted, poured with water.
5. The soup is cooked on the "Stew" program for 1 hour.

Delicious thick fish soup from a multicooker is served hot, generously sprinkled with finely chopped dill

So that any recipe for carp fish soup does not cause difficulties, and everyone likes the cooked dish, you need to follow important recommendations.

1. The aroma and taste of fish in the ear is easy to kill, so you don't need to add too many spices: black pepper, bay leaves and fresh herbs at the end of cooking are enough.
2. Mirror carp meat is sweeter and more tender, so it can be used instead of scaly carp.
3. Recipes for fish soup from carp heads provide for preliminary marinating of these parts of fish in lemon juice, which allows you to get rid of the unpleasant odor of mud.
4. To get transparent, you need to cook the carp on minimal heat in an open saucepan and skim off the foam in time. You cannot add new water to replace the boiled water.
5. If frozen fish or parts of it are used, pre-defrosting is not required.
6. Carp soup should not be overcooked: the taste of the dish will deteriorate. It takes 30-40 minutes to cook.

Taking into account useful tips, in just half an hour you can prepare a real culinary masterpiece from carp. This dish is suitable for a daily diet, diet menu, baby food.

Wuhu is prepared from fresh, freshly caught fish near the river. In other conditions, fish soup can be prepared at home, but always from fresh carp. I have just such a case, there is a fish - there will be an ear. Preparation and preparation takes a minimum of time. Delicious aromatic ear for dinner.

Ingredients for making carp fish soup.

Peel the carp and gut it. Rinse fish thoroughly several times. Pay special attention to cutting the carp head, remove the gills and scrape in the middle - where the gills were.

Prepare the vegetables as for ordinary soup: peel and chop.

Put all vegetables in a pot of boiling water: potatoes, onions and carrots. Cook vegetables until half cooked.

Add chopped carp to the soup. And the head too. Now the fish soup should cook slowly, but not boil. Do not cover with a lid. Remove any foam that appears in the ear. Add spices: peppercorns, bay leaves and salt.

After 10 minutes, check the ear for taste, and you can set it aside from heat. Let it brew for 15 minutes under a closed lid.