Recipe for fish soup from the head of silver carp. Silver carp fish soup: how to cook? We will prepare in advance a grocery set consisting of

Silver carp soup is a tasty and satisfying dish. For taste, vodka, herbs and spices are added to it.

Silver carp soup can be prepared with rosemary or other aromatic herbs.

Number of servings: 8
Preparation time: 10 minutes
Cooking time: 40 minutes

How to cook fish soup from vegetables and silver carp

A hearty dish can be cooked over a fire.

Preparation:

Cut the fillet into large portions.
Cut the carrots into slices and the potatoes into cubes.
Boil water, put vegetables and a whole onion in it. Cook food for 15 minutes.
Add fish, salt and peppercorns to the broth. Add chopped garlic and herbs. Cook the dish for another 15 minutes.
Add bay leaf and turn off heat. Let the ear brew for another 10 minutes.

Serve the dish hot.

Recipe for silver carp fish soup with millet

The dish has a pleasant taste and aroma.

Ingredients:

silver carp – 500 g;
water – 2 l;
millet – 80 g;
potatoes – 3 pcs.;
parsley root – 1 pc.;
onions – 2 pcs.;
carrots – 1 pc.;
root celery – 0.25 pcs.;
vodka – 50 ml;
greens – 1 bunch;
peppercorns – 6 pcs.;
bay leaf – 2 pcs.;

How to cook:

Clean and gut the fish, cut it into large pieces.
Fill the preparations with water, add bay leaf, parsley root and bay leaf. Cook food over low heat for 20 minutes. Add salt at the very end.
Cut the potatoes into cubes, celery into strips, carrots into slices. Finely chop the onion.
Pour boiling water over the millet and leave it for 5 minutes. Drain the water.
When the fish is ready, remove it from the pan. Strain the broth and boil it again.
Place the vegetables in the pan, and after 15 minutes the cereal.
Pour the prepared fish soup into plates, place the fish in it and garnish the dish with herbs.

Serve the treat hot.

Silver carp soup with cream

This dish is prepared in portioned clay pots.

Ingredients:

silver carp – 400 g;
heavy cream – 600 ml;
water 270 ml;
potatoes – 4 pcs.;
bay leaf – 4 pcs.;
salt and ground pepper - to taste.

Preparation:

Cut the fish fillet into slices, the potatoes into thin slices, and the onion into rings.
Place the preparations on the bottom of 4 pots, alternating them with each other. Salt and pepper each layer. Potatoes should be on top.
Fill the ingredients with water and cream.
Place the pieces in the oven preheated to 200°C. When the broth boils, reduce the heat to 150 °C. Cook the dish for 20 minutes.

Decorate the treat with herbs.

If you want your homemade fish soup to be smoky, use a little trick: set fire to a bay leaf, simmer it and put it in the broth.

step by step recipe with photos

Silver carp meat is considered dietary, so fish soup made from it can easily be classified as one of the same dishes. Fish soup is prepared very quickly if you have a few pieces of this river fish on hand. To create it, they traditionally use the head of a silver carp, but any other part of the carcass will do.

The essential ingredients for preparing fish soup are celery and tomatoes - they give the first dish that unique taste for which everyone loves it so much.

Ingredients

400-500 g silver carp
2 potatoes
1 carrot
1 onion
2 tomatoes
0.5 bunch of celery greens
salt and ground black pepper to taste
2-3 bay leaves

How to cook silver carp soup

1. Wash the silver carp pieces or its head thoroughly in water and place in a cauldron or thick-bottomed pan. Add salt, ground black pepper, bay leaves. Fill with hot water so that it completely covers the fish and place the container on the stove. Bring to a boil and skim off the resulting foam with a slotted spoon. Boil for 5-10 minutes and add salt to the first broth: it is often cloudy.

2. At this time, peel the vegetables and rinse in water. Cut the potatoes, carrots and onions into medium cubes and add them to the container with the boiled fish.

3. Wash the tomatoes in water along with the celery greens. Cut the tomatoes into the same medium pieces, and chop the celery greens on a board. Add everything to the rest of the ingredients. Fill with hot water and place on the stove. Boil for 20–25 minutes until tender. Many fishermen recommend adding vodka along with lemon juice to the fish soup, but since the acidity of the soup is already increased thanks to the tomatoes, you can optionally add 50 g of vodka to the first dish if children will not eat the soup. This will make it more vigorous and warm on cold days.

4. Pour the hot silver carp fish soup into deep portioned plates, placing a piece of boiled fish in each. Serve hot along with a pod of hot hot pepper, a garlic clove and bread.

Note to the hostess

1. The fish soup from the head of the fish is aromatic and tasty, but it is this part of the carcass that contributes to the appearance of bitterness in the first dish. As soon as the fragrant broth is cooked, the base component with which it was prepared must be removed and discarded. Well, or pamper your pets who are partial to such delicacies with it.

2. The younger the individual, the smaller and sharper the bones in its flesh, and the amount of healthy fat (the composition is almost the same as that of real sea fish), on the contrary, is not enough. This means that preference should be given to the largest specimens. True, these have too strong a smell, but after heat treatment it will turn from a sharp and intrusive one into a pleasant, appetizing one.

3. Non-professional cooks consider the addition of vodka to the fish soup as a strange whim of fishermen or some old fishing tradition that has long lost its rationale. Meanwhile, any chef will refute an amateurish opinion with a compelling argument, confirmed by experience: forty-degree alcohol brightens the fish broth and helps all the particles settle to the bottom, which make it cloudy. Of course, half a liter of alcohol for a three-liter pan is too much, but pouring half a glass is very desirable. The food will not be intoxicating, because the strength of the drink will immediately decrease after being on the stove and at least five minutes of intense boiling.

Freshwater silver carp is considered a dietary product, containing valuable protein, beneficial vitamins and minerals. Silver carp fish soup is notable for the fact that, while retaining all the beneficial and tasteful qualities of an excellent fish soup, it is available to the owner of any wallet. An economical, truly democratic dish!

About the silver carp fish soup recipe

Silver carp is a low-calorie fish, which is its plus and minus at the same time. There is no need to talk about the popularity of low-calorie dishes, but, on the other hand, we associate ukha with richness. It must be said that fish soup from river fish often turns out to be somewhat bland, not only from silver carp. I want to offer a version of silver carp fish soup with the addition of wine and millet. Thanks to them, and also thanks to frying the fish with mushrooms and vegetables, the fish soup will be satisfying, very “eary”, concentrated and aromatic.

What else do you need to know about preparing silver carp fish soup? It is advisable to take the fish fresh: it is ideal to buy it live or catch it from a reservoir yourself. If you want to prepare silver carp soup with a capital C, the most delicious silver carp soup at home, cook from the head of the silver carp - the decoction from this part of the fish turns out to be extraordinary! But since my head was intended for another dish, I used the tail part - also an excellent solution for fish soup. Much worse fish soup broth is obtained from sirloin parts.

Ingredients

silver carp tail 400 g
carrots 1 pc.
onion 1 pc.
champignons 100 g
potatoes 2 pcs.
millet 3 tbsp. l.
allspice
rosemary
dry fennel
ground pepper
garlic 2 cloves
lemon
capsicum hot pepper
sauerkraut 100 g
red or white dry wine 100 ml
bouillon cube 1 pc.
greens to taste
soy sauce

How to cook delicious silver carp fish soup

To prepare such fish soup, you can use any part of the fish; in my case, it is the tail part of a large silver carp. It contains large bones, from which a good broth is obtained, moreover, such bones will be convenient to remove from the meat.

Cut the fillet with the skin, leaving the backbone of the fish, divide it into several parts so that they can be easily placed in a saucepan.

Marinate the fillet with skin in a mixture of ground pepper and sea salt.

Pour some vegetable oil into the bottom of the saucepan and turn on the heat. Once the oil is hot, dip the ridges, coarsely chopped carrots and onions into it. Vegetables are needed to enrich the flavor of the broth. Fry the ridges and vegetables until golden brown.

Add a pinch of fennel, rosemary, allspice and a small bay leaf. Since fish “loves” sour things, you can put a little sauerkraut in the saucepan.

Stir everything and cook for another 5-7 minutes.

Coarsely chop the mushrooms and add to the fish.

Now pour in the dry wine (red or white) and wait until it evaporates, gently stirring the contents of the pan with a spatula so that the fish backbone does not fall apart.

Pour boiling water (1.5-2 liters) over the fish and cook over low heat for 20 minutes. Throw in a bouillon cube and add salt to taste.

Peel and cut the potatoes into large cubes, rinse the millet.

Before putting potatoes and cereal into the broth, you can strain the entire contents of the saucepan through a sieve, or just remove the backbone from it. In both cases it will be tasty, but the thickness of the soup will be different.

Cut the reserved fillet into portions and remove the bones with kitchen tongs.

10 minutes before the soup is ready, place the fillet in a saucepan.

Add chopped herbs, soy sauce and hot pepper to the plate. Serve the soup with a slice of lemon.

It’s not that difficult to prepare a good, rich fish soup, such that you’d want to ask for more. Each housewife has her own unique recipe for this dish. Therefore, I will share my recipe and the little secrets that I use when preparing it.

Choosing fish for fish soup

Usually river fish is used for fish soup. Good for these purposes perch, pike, carp, bream, silver carp. Crucian carp has a peculiar taste, but some people also cook it from it. Not just any sea fish will do. Residents of coastal areas prepare wonderful fish soup from pelengas.

It’s good when the family is interested in fishing - then you have the opportunity to catch and bring home good, fresh fish yourself. I “caught” a good, medium-sized silver carp at the market, from which we will prepare our fish soup. From this quantity of products you get a good pan of fish soup, 3 liters in volume.

fresh fish – 700 gr;
600 gr. peeled potatoes;
water 2 l;
1 carrot;
1 very large or 2 medium onions;
bay leaf, cumin, allspice;
salt;
dill, green onions;

Should you put a fish head in your ear?

When preparing fish soup from bream, perch, carp, or heads, I don’t use it. Otherwise, you may get a bitter and unpleasant aftertaste. But how do you throw away the big head of a silver carp or pelengas? In addition, it gives the dish the necessary “fat”. Therefore, I use part of the fish and its head (in a proportion of 50 * 50), from which I make sure to remove the eyes and gills, since they are what impart unnecessary bitterness.

Preparation

1 silver carp is cleared of scales and cut into medium pieces. If you have a universal tool in your house - metal scissors, they can be used to make cuts along the spine of the fish very easily. Finish the cuts completely with a kitchen knife.

2 Fill the headless fish pieces with water and set the broth to boil.

3 Remove the gills and eyes from the head and wash thoroughly. If you do not put the head in the broth, the soup will have a more subtle taste, but will also be less rich. Therefore, to make the soup rich and satisfying, but without any foreign taste or bitterness, I put the head in a separate pan, add 1 liter of water, bring it to a boil, and boil it for about 5 minutes. Then I drain the water, take out the head and add it to the boiling pan with the remaining pieces of fish.

4 To make the soup transparent and beautiful, do not allow it to boil too vigorously. After boiling and removing the foam (scale), reduce the flame and continue cooking over low heat.
5 After 30 minutes, from the beginning of the broth boiling, add the whole onion (if it is large, cut it into 2 parts).

6 After another 30 minutes, add the potatoes cut into bars. It is better to make the bars large, as it should be in fish soup.

7 Along with the potatoes, add carrots cut into pieces, salt, bay leaves, a few cumin seeds and a few allspice peas. The pepper can be pre-grinded for a more subtle flavor.

8 20 minutes after adding the potatoes and other ingredients, remove the finished fish soup from the heat. It is now better to remove the head and pieces of silver carp from the pan. We do this very carefully so that they do not fall apart and small bones do not end up in the broth.

Place the hot fish soup on plates, put a piece of fish in each, sprinkle with dill and green onions. Now you can invite everyone to the table - to taste the delicious and aromatic fish soup!

Calories: 831
Proteins/100g: 2
Carbohydrates/100g: 4

Silver carp is an inexpensive fish. But that doesn't mean it's tasteless. The carcass of a silver carp is fried, baked, boiled, amazingly tasty cutlets are made, and from the head you can cook a fragrant, rich soup. Like any river fish, silver carp cooks very quickly, and within half an hour the fish soup will be ready.

Be sure to remove the gills from the fish head and then rinse the head thoroughly under cold water. In order for the fish soup from the head of a silver carp with vegetables and millet to turn out rich, in addition to the head of a silver carp, the tail and the lower part of the abdomen with fins are placed in the fish broth. The fish is filled with cold water and salt is added immediately. You need to cook the fish at a very low simmer, without covering it with a lid. Cooking time is 15 minutes from the moment the broth boils, after which the broth must be strained through a colander or sieve to remove small bones or remaining scales. And cook the fish soup in clean broth.

There are many recipes for fish soup (remember that we cooked it last time), but most often the most common vegetables are added to it - potatoes, onions and carrots. If you want the soup to be thick, it is seasoned with cereals - rice, millet, semolina or pearl barley. Be sure to add spices and herbs - black and allspice, bay leaf, parsley, dill.

Ingredients:

- silver carp head – 1 piece;
- water – 2 liters;
- potatoes - 3 pcs;
- carrots – 1 piece;
- onion – 1 piece;
- parsley and dill - a small bunch each;
- salt - to taste;
- millet - a third of a glass;
- black peppercorns, allspice peas - 5-6 pcs each;
- bay leaf – 1-2 pcs.

How to cook at home

Remove the gills from the head of the silver carp and wash it thoroughly. We put it in an enamel pan (or a stainless steel pan), and add the tail and trimmings with fins (the lower part of the abdomen) there. Pour two liters of cold water and add salt. Cook over low heat for 15 minutes from the moment the water boils.

While the fish broth is cooking, prepare the vegetables for the fish soup. Cut the carrots into 2-4 pieces lengthwise, then chop into thin slices.

Cut the potatoes into strips, cubes or small slices. If you don’t have anything against boiled onions in your ear, then chop the onions into half rings. If you don’t like boiled onions in soups, then it is better to put a whole onion in the broth and remove it from the soup after cooking.

Remove the fish from the finished broth. Strain the broth through a sieve or colander with small holes. We disassemble the fish into pieces, removing all the bones. Place the broth on the stove and bring to a boil.

We wash the millet several times in cold water. Place in fish broth, stir so that the grain does not stick to the bottom. Cook for 2-3 minutes.

Add potatoes to the broth. Let the broth return to a boil. Do not cover the soup and do not forget to monitor the fire - the fish soup should not boil violently.

Following the potatoes, add carrots to the broth.

Immediately add the peeled onion (or chopped onion). Do not cut off the tail of the onion so that the onion remains intact during cooking. Cook the fish soup for 10-12 minutes (until the millet and vegetables are ready). About 5 minutes before the end of cooking, season the fish soup with black peppercorns, add allspice peas and bay leaves. We remove the onion from the finished fish soup with a slotted spoon and throw it away - the onion has already given its taste to the broth and we won’t need it anymore.

Let the finished soup brew under the lid for a few minutes. Finely chop the dill and parsley. Pour the fish soup into plates, add pieces of fish and herbs to each and serve. Bon appetit!

Author Elena Litvinenko (Sangina)