Small crucian fish soup. Recipe for crucian fish soup step by step

Description

Ukha at home, cooked on a stove from crucian carp, Probably, it may seem to someone not a very respectable dish, because crucian carp has never been one of the valuable varieties of fish. Nevertheless, it has quite tasty, lean, slightly sweet meat, which correct preparation Even a gourmet will like it. And crucian fish soup really turns out very tasty. You just need to use fresh fish (preferably recently caught) and a special dressing. Which one? Read more about this in our recipe. And those accompanying him step by step photos will help you get used to cooking faster, especially since cooking crucian fish soup on the stove is not at all difficult. And soon you will see for yourself!

Ingredients

• 
  (1 kg)
• 
  (3 pcs.)
• 
  (1/2 pcs.)
• 
  (2 pcs.)
• 
  (small bunch)
• 
  (20 g)
• 
  (2 cloves)

Cooking steps

We prepare all the ingredients stated in the list.



We clean the crucian carp from scales, gut it, pull out the gills, wash the carcasses and cut them into pieces. Be sure to remove the fins and gall bladder. Then pour 3 liters into the pan cold water, put pieces of fish there and put it all on the stove. Cook the crucian carp for about 20 minutes, skimming off the resulting foam with a slotted spoon.



After this time, wash the onion, cut it in half and send one half directly with the husk to the boiling fish. We also put the washed dill stalks there. Cook everything together for another 10 minutes, after which we remove the onion and dill from the pan (you can throw it away).



Wash, clean and cut small cubes potato. Place it in the broth. At the same stage of preparation, you can add caviar (if any) or milt, as well as swim bladders to the fish. Cook the fish soup for another 15-20 minutes, and then add the laurel leaves and black peppercorns.



It's time to prepare the dressing. To do this, take... lard and cut it into tiny pieces. Add chopped dill and garlic to it. Grind all this thoroughly in a mortar to make a fragrant paste. After that we post ready-made dressing V fish broth and mix gently.



Turn off the heat and let the soup brew for another 10-15 minutes. During this time, the lard will dissolve, making the broth more rich (after all, crucian carp is a low-fat fish), and garlic and dill will give it an incredibly appetizing aroma.

Well, now you can sit down at the table and try the amazingly tasty and aromatic fish soup made from crucian carp with unusual dressing from lard, garlic and dill, cooked at home on a gas stove.



Bon appetit!

There are countless different recipes in the world, because every housewife strives to add something original and innovative to even the most simple delicacy. Such experiments did not bypass the favorite fisherman's dish, and therefore fish soup from river fish Each angler gets something special, so to speak, with a twist. But culinary experience coupled with a secret ingredient makes up only half of a successful dish, but following the rules and basic recipes is already a guarantee!

What kind of prescriptions are these, without which the ear is not an ear? So, as a starter, let’s get acquainted with these magical secrets that have been kept by the fishing fraternity for centuries.

River fish soup: cooking secrets

Firstly, you should understand from the very beginning that ear is not just fish soup, and national Slavic dish, the basis of which is a rich broth.

You can choose the most varied fish for this event, but no matter how many fish soups you prepare, this treat from crucian carp turns out to be truly fabulous. Today we will cook fish soup from this pond “comrade”.

If you do not pay attention to the abundance of small bones, then for our purposes, this freshwater inhabitant cannot be found better during the day with fire. It is both infinitely useful and incredibly tasty, the main thing is to know how to prepare it.

Bonfire

Just as theater begins with a coat rack, so an ear starts with a fire.

In order to cook real fish soup, Special attention you should turn specifically to it - at the fireplace. We don’t need pioneering flames reaching to the skies, but smoldering coals that provide enough heat will be just right.

Water

Natural spring water can give a dish a taste that not even the purest, hundred-times filtered tap liquid can provide.

Fish

Well, here we have already discussed that crucian carp raw material is the best, but it wouldn’t hurt to soak the cut carcass in milk, vinegar or saline solution for an hour to get rid of the muddy smell.

Vodka

The end of cooking the fish soup must be marked by 50 grams of alcohol, which is added directly to the pot.

What is it for? This “knight’s move” will allow you to deal with small bones, softening them in the blink of an eye.

Ember

If you dip a smoldering birch cinder into the already prepared soup, the food will acquire a pleasant smoky aroma and get rid of unpleasant odors.

Spices

The amount of spices is inversely proportional to the volume of fish, that is, the more crucian carp we have for cooking, the less spices we need to use in our natural cooking.

Remembering these written rules is not so difficult, especially if you reinforce them in practice.

Campfire crucian fish soup

Ingredients

• — 3 liters + -
• - 2 tubers + -
• - 1 head + -
• — 1 medium sized root vegetable + -
• - 2-3 leaves + -
• — 7 pcs. + -
• - taste + -
• - small bunch + -
• - small bunch + -
• Cilantro - optional + -
• Crucian carp - 1.5 kg + -
• Vodka – 50 g + -

Preparation

It’s hard to argue with the fact that real fish soup should be cooked exclusively over a fire. And therefore, as a culinary excursion on the topic of how to properly prepare river fish soup, we decided to use this camping recipe.

To prepare such fish soup, any freshwater fish can be used, which decided to reward the patience of the fishermen with its presence, but we decided to encroach on the good old crucian carp.

• After waiting until the main flame burns out, place a pot filled with water on the burning coals. While the liquid is heated to boiling point, we will begin cutting the fish.
• We clean the crucian carp's scales, gut it and wash the emptied abdomen, after which we cut off the head and remove the gills from it. We also cut off the fins and tail of the carcass, and cut the body itself into portions and soak in saline solution for 40 minutes - 1 hour.
• As soon as the water starts to bubble, throw the heads and fins into the pot along with a whole onion head and carrots cut into semi-circles. The broth should be cooked for half an hour.
• After the allotted time, add diced potatoes, bay leaves, peppercorns, and soaked pieces of crucian carp into the pot and cook the fish soup for another 15 minutes.
• After this, pour a shot of vodka into the container, cook for another 5 minutes and remove the cauldron from the heat. Then we throw out the onion head, and leave the ear under the lid to brew for another 20 minutes.
• Place the finely chopped greens on plates just before serving the soup.

Nothing tastes better than the real thing fisherman's fish soup impossible to find from a fresh catch.

The subtle aroma of smoke, rich fish broth with spicy notes of laurel and coriander and the freshness of herbs will whet the appetite even for those who, in principle, do not like fish dishes, and for fans of seafood and fish soup in particular, this is simply a fabulous feast.

Homemade crucian soup

Oh, how nice it is to enjoy fresh, hot soup on the river bank, but not everyone has a free day for such a blissful pastime, and sometimes the weather is not pleasant.

What to do if there is a fresh catch, but it’s raining outside the window and there’s no talk of a fire? There is only one way out, we will prepare crucian fish soup with millet at home according to the following recipe.

1. Take 1 kg of peeled and gutted crucian carp and cut them into pieces. We remove the gills from the heads, and then put all the fish elements into the saucepan.
2. Fill the crucian carp slices with water (2.5 l), put the container on the fire. After the broth boils, remove the foam that has formed on the surface with a strainer and, lowering the burner temperature to medium, add 1 whole onion with peel to the liquid.
3. After 15-20 minutes, remove from the soup and throw out the boiled onion head, and place the pieces of crucian carp on a plate.
4. Next we will fill the broth necessary ingredients. Place the peeled and cut into cubes potatoes (3 tubers) into the broth, then place the grated ones on coarse grater½ carrot and celery root, chopped into thin strips (30 g).
5. Wash the millet (½ cup) thoroughly, pour boiling water over it for 2-3 minutes, then also add it to the soup.
6. After loading the vegetables, let the fish soup cook for 20 minutes, and then add coarse salt(taste), Bay leaf(2 pcs.), ½ tsp. black pepper powder, 1/6 tsp. red hot pepper and fish slices. Cook the stew over medium heat for another 7 minutes.
7. Well, then remove the pan from the stove, add finely chopped dill (1 bunch), garlic cloves passed through a press (2 pieces) into the soup and give it to our homemade soup leave covered for 10 minutes.

This soup, of course, is difficult to count as soup, yet there is no fire, no cauldron, no coal with vodka. However, this does not make its taste worse, and in some ways even better. And to work up that appetite incomparable aroma undoubtedly he can. Yes, and it will also be able to satisfy fishing desires, after all, although it’s homemade, it’s still fish soup made from river fish!

Men are providers by nature. They love to go hunting and fishing. Still, the most popular activity is fishing. Crucian carp are found in standing and river reservoirs. They can be baked or fried. And crucian carp soup is also incredibly tasty. We'll look at the recipe and secrets of this dish in today's article.

Recipe for crucian fish soup step by step

Crucians belong to the carp family. This fish is found in rivers and stagnant fresh water bodies. Most often, such fish are sold by fishermen. It makes a very tasty, rich and aromatic fish soup.

The only drawback of such fish is a large number of bones. But it doesn’t matter, you just have to tinker a little longer to separate the fillet from the bone. By the way, crucian carp is popular in cooking because it fish fillet has a delicate taste.

Outdoors or at home, you can cook crucian fish soup with millet.

On a note! To make the soup tastier, you can use different kinds river fish. As they say, whatever is at hand will end up in your ear. As for spices and seasonings, it is better to use special cooking kits fish dishes. And of course, greens. Dill will ideally highlight the taste of crucian fish soup.

Compound:

• 1.5 kg of river fish;
• 2 pcs. carrots;
• onion – 1 head;
• 3-4 pcs. potato tubers;
• 2-3 tbsp. l. millet cereals;
• a bunch of greenery;
• sweet bell pepper– 1-2 pcs.;
• 2-3 tbsp. l. refined sunflower oil;
• salt, spices and allspice to taste.

Preparation:

Culinary classics

Your husband brought his catch from fishing, and you don’t know what to cook from the small fish? The first thing that comes to mind is the ear. How to cook crucian fish soup? Let's look at the classic recipe. It can be reproduced both in nature and at home.

Compound:

• 2 liters of filtered water;
• 300 g potato tubers;
• onions – 2 heads;
• 1 tsp. allspice ground;
• 20 ml freshly squeezed lemon juice;
• 50 ml vodka;
• 1 kg of crucian carp;
• 4 things. laurel leaves;
• 3 tsp. salt;
• 1 tbsp. l. dried dill.

Preparation:

1. Prepare the fish as described in the previous recipe.
2. We fold portioned pieces crucian carcasses into a saucepan and fill with filtered water.
3. Peel the onion and cut it in half.
4. Add onion and bay leaves to the pan.
5. You can add a few black peppercorns for flavor.
6. After boiling, boil the fish for about a quarter of an hour.
7. Remove the head and tail with a slotted spoon and discard.
8. Separate the crucian fish fillet from the bone and place it back into the pan.
9. Cut another onion into small cubes.
10. Chop carrots and potatoes.
11. Place the vegetables in the fish broth and cook until tender.
12. At the end, add vodka and freshly squeezed lemon juice.
13. Bring the fish soup to a boil again and remove from the heat.
14. Before serving, add finely chopped greens to the soup.

Note to thrifty housewives

Fried or baked crucian carp turns out incredibly tasty. But what to do with the remaining parts of the fish carcass? Don’t throw anything away, you will get excellent fish soup from crucian carp heads.

Compound:

• 2-3 pcs. crucian carp heads;
• onions – 2 heads;
• potato tubers – 4-5 pcs.;
• carrots – 1 pc.;
• 0.9 l of filtered water;
• 3-4 tbsp. l. pearl barley;
• spices, salt and allspice to taste.

Preparation:

1. We first defrost and wash the heads of the crucian carp.
2. Place them in a saucepan, add water and cook the broth.
3. A quarter of an hour after boiling, use a slotted spoon to remove the crucian carp heads from the broth and throw them away.
4. Place the peeled and sliced ​​potatoes into the pan.
5. Add chopped carrots, onions and pearl barley.
6. Cook until the potatoes and pearl barley are ready.
7. About a couple of minutes before the end of cooking, add salt, spices and allspice to taste.

On a note! To pearl barley cooked faster, it must first be soaked in water or separately cooked until half cooked.

Crucian carp is a fish of the carp family, widely distributed in Russia both in rivers and in standing reservoirs. It is popular in the market for its taste, soft meat and low price.

Very often it is bought from fishermen or sellers from fish farms to feed pets, and if larger, then fry or boil fish soup.

This fish has one drawback - it is too bony, but this is not a problem. This article will discuss recipes for crucian fish soup that will not leave lovers of this product indifferent.

Classic recipe

The most common fish soup can be prepared from any fish, but sometimes it is better to combine different breeds. In the case of crucian carp, you don’t need to add anything, because it is fatty enough to get rich broth, which will solidify when cooled.

Small bones are the main problem, but this can be solved using two techniques - sorting the boiled fish and long cooking until these very bones soften.

Fresh gutted fish with head and tail must be cut in large pieces and place in a saucepan. Pour water and add the onion cut in half, peppercorns and bay leaf.

You need to cook for 15-20 minutes until the head begins to easily disassemble into bones. At this stage, the head and tail are pulled out, the meat can be sorted and the vegetables prepared.

Carrots, onions, potatoes should be cut into medium-sized cubes and placed in the broth. Next, it is brought to a boil and, when the vegetables are soft, lemon juice and a glass of vodka are added.

After five minutes, you can turn off the gas and pour the fish soup into plates. Fish soup only served hot.

How to cook crucian fish soup with cereals

Cooking fish soup with cereal is a common and hearty option. Many people like to add millet, pearl barley, semolina and others. Here is a recipe with the addition of pearl barley.

1. Fish – 500 g;
2. Onions – 1-2 pcs.;
3. Potatoes – 2-4 pcs.;
4. Pearl barley – 30 g;
5. Water – 900 ml;
6. Carrots – 1 pc.;
7. Salt, pepper - to taste.

Cooking time – 40 minutes. Calorie content – ​​38.5 kcal.

The fish is pre-cleaned, washed and cut into medium-sized pieces. The head and tail are placed in the water to make the broth rich.

You need to let it boil, then add the onion cut in half, chopped carrots and potatoes. The pearl barley must be cooked in advance until half cooked, since this grain takes a long time to cook, and added along with the vegetables.

Everything should be cooked for no more than 25 minutes. 5 minutes before the soup is ready, season it with pepper and salt, after which it is served hot.

How to cook fish soup in a slow cooker

To please your family with delicious food rich fish soup from crucian carp, you will need a slow cooker, ingredients and a little time to prepare them - the rest will be done by the program. So, the necessary products:

1. Fish – 1 kg;
2. Carrots – 1 pc.;
3. Onion – 2 pcs.;
4. Potatoes – 4 pcs.;
5. Millet – 40 g;
6. Vodka – 50 ml;
7. Bay leaf – 2-4 pcs;
8. Salt, pepper - to taste;

It will take no more than one hour to prepare, and the calorie content of such fish soup will be the same 40 kcal per 100 g.

Cut the cleaned fish into medium slices and place it with the head in the multicooker bowl. Pour water and set the “Cooking” mode for 15-20 minutes, adding salt first.

In the meantime, you can do the vegetables. Peel the carrots and cut into half circles, the potatoes into medium strips, and the onion into four parts.

When the broth is ready, season with bay leaf and pepper, add vegetables, then leave in the same mode for 20 minutes. After half this time you need to add millet.

However, if there are fans of boiled cereal, then you can add it earlier - there are no strict restrictions here, since the most important thing is that the cereal is boiled.

And five minutes before the end of the set time, vodka is poured into the ear.

Crucian carp is a bony fish, so before adding vegetables to the broth, it is worth manually sorting through the boiled meat or boiling it longer for 10-15 minutes so that small bones softened.

If there was caviar in the fish, then it can also be placed in the fish soup with meat, without breaking the film, so that it is boiled completely.

After the end of the mode, it is better to leave the soup for about five minutes and serve it while still hot, otherwise when it cools down it tends to curl into a state of jellied meat.

How to cook a fragrant fishermen's dish over a fire

Many of us have gone on hikes or gone to nature. What can compare with fish soup cooked over a fire at the end of a day spent outdoors in contact with the outside world?

With this recipe, you can pleasantly surprise friends and acquaintances on a joint trip, and since crucian carp is found in most bodies of water, there will definitely not be many problems with the main ingredient when fishing.

1. Fish – 1 kg;
2. Potatoes – 4 pcs.;
3. Carrots – 1 pc.;
4. Onions – 1-2 pcs.;
5. Bay leaf – 2-3 pcs.;
6. Salt, pepper - to taste;
7. Fresh parsley - 1 bunch.

Cooking time is one and a half hours. Calorie content – ​​40 kcal.

First you need to skin the fish and completely clean it of scales and entrails. There is no need to throw away the caviar - it will work both in the ear and fried. While the chopped fish is boiling in the pot, chop the vegetables and put them in the water at the point of boiling. A bay leaf is placed along with them.

When the carrots become soft, you can add salt and pepper. If the fish is not very fatty, then you can add, if available, a couple of carcasses or pieces of another to make a more viscous broth.

Five minutes before removing from the heat, pour in the vodka, and then you can pour the prepared camp soup into plates. Fresh parsley can be added both during cooking and during serving - whichever you prefer.

As a complement to the fish soup, there must be bread, since the dish is quite fatty.

As mentioned at the beginning, the fish contains a lot of small sharp bones, so you need to boil it a little longer or, after cooking the meat, sort it out by hand.

If you have the desire and opportunity, you can remove all the bones from the meat and add it clean to the broth. To make the task easier, you can boil the crucian carp for about thirty minutes, then remove the large bones, and there will be no small ones left.

If the fish contains caviar, it can either be fried in a frying pan or added to the fish soup. In crucian carp, caviar often has light smell mud, which depends on its habitat, so this is a very individual question for everyone.

When cooking crucian fish soup over a fire, you need to take into account that the water will boil more slowly than on the stove at home. Here it is important to monitor the degree of readiness yourself and not rely only on time - you need to take into account all factors.

When it comes to spices, there’s a lot to like here. Adding herbs and spices such as rosemary, savory, suneli hops will not spoil it, but will only add unusualness and piquancy to the dish. There is no canonical recipe for fish soup, and therefore everyone can have their own “tricks” and “ secret ingredients“- experiments are welcome.

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Ear from crucian heads

Never throw away fish heads!

Do you want something fishy, ​​but there’s nothing else besides crucian carp heads resting forlornly in the freezer? There is a reason to cook fish soup from only heads. But first they are defrosted naturally, without forcing the process.

Much tastier than ear crucian carp heads are obtained from fresh fish. The carcasses are used to prepare other dishes, and the cut off heads are used to make delicious fish soup. Let it turn out black if there is nothing to cook white and red from. Let cries be heard from everywhere that crucian fish fish soup is not cooked. Not at all! They even cook it from less tasty fish.

Dish from natural product can't be bad. Ear from crucian heads is nutritious, contains a lot valuable substances, including rare trace elements and vitamins. Few calories, but many benefits.

There are several options:

1. Single ear. Heads flood cold water, add onion, white roots and carrots. Boil, adding salt to taste, until parts of the heads begin to crumble. The heads are removed with a slotted spoon, and healthy head meat is selected from them from the cheeks and from the neck. Add potatoes to the broth and cook until tender.
2. Double ear. Usually, the heads are lowered into the water at the first stage. Cook them for about 40 minutes so that all of them are well boiled and go into the water. nutrients. Then the crucian carp heads are taken out, the broth is filtered and pieces of fish without heads are put into it.
3. Double (triple) ear from the same heads. If fish heads a lot, but the fish soup requires little volume; several batches of fish are boiled in the same water, each bringing it to readiness for about 40 minutes. This is the most valuable recipe fish soup from crucian carp heads. The dish turns out rich; as soon as it cools down, it turns into a thick and tasty fish jelly.

Along with the heads, it is useful to boil other bony parts: fins, tails, ridges. If you plan to put the head meat back into the ear, then add the tails and fins in a gauze bag so that they do not clog the broth.

What do they put in the ear of crucian carp heads?

Onion is a mandatory component. It transfers nutrients into the water, drowns out bad smell, absorbs harmful impurities. The soup turns out tastier if 1-2 onions (no more needed!) are thrown in whole, in the peel. The onion skin will brighten up the cloudy color from cooking the heads.

Carrots and roots of parsnip, celery, parsley, ginger are added whole, coarsely chopped or finely chopped (grated). In the first two cases, they are thrown away when straining the broth. In the third option, they are deliberately cut to leave in the ear, and added along with the potatoes. Just a little ginger is added, it gives it a spicy taste.

Mandatory spices - laurel leaves, black peas and allspice. Spicy lovers add hot peppers when cooking or sprinkled hot pepper Ushitsa poured into a plate.

Greens go well with fish soup. Onion and garlic feathers are lowered into the pan 5 minutes before removal. The rest of the greens are added during distribution.

Dairy product lovers add cream and sour cream to their fish soup, even boil it with the addition of milk and cream. Those who like sourness add lemon slices.

The remaining spices are added according to taste and desire, for the sake of experimentation.

Options for lightening fish soup from crucian heads

Ear from heads is usually much cloudier than from headless pieces of fish. The clarification function is performed by vegetables: carrots, onions, white roots.

Transparency will be added to the ear:

1. Onion peel. You can add a small handful of husks to the broth after the heads are removed, simmer a little, strain, discard the husks, then finish cooking the fish soup with vegetables.
2. Vodka. It is poured in a couple of minutes before turning off the brew. 20-30 g (but not 200 grams!) is quite enough for 2 liters of fish soup. Alcohol will not be felt, and the broth will become clearer.
3. One egg white per 2 liters of fish soup. Beat the egg white with 2-3 tablespoons of warm boiled water or broth, pour into the pan in a thin stream, stirring continuously. Almost immediately you need to remove the fish soup from the heat, let it stand for 10-15 minutes, tightly closing the lid.
4. Turmeric and saffron will give the ear a beautiful golden hue. Even a small pinch will pleasantly change the color of the dish.

The broth becomes cloudy in two cases: if the soup is boiling vigorously and if the cloudy scum is not removed from the surface in a timely manner before boiling and during the cooking process.

Recipe for fish soup from crucian heads

For 1 kg of heads:

• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• laurel - 2 leaves
• pepper - 5-8 peas
• greens: onion, dill, cilantro, celery, parsley
• salt - to taste
• water - 2 liters
• parsley and celery roots - 1 pc.

The heads are thoroughly washed from blood and mucus and filled with water. Add a crosswise cut onion in the husk, one whole carrot or cut into 2-4 parts, roots along with the thick part of the stem without tender greens. Bring to a boil, skim off the foam, add peppercorns.

After 40 minutes, the heads are removed. If you plan to use tasty head meat, it is removed from the bones to be placed on plates or placed in a pan before serving.

Strain the broth, add carrots, cut into thin circles, and potatoes, cut as desired: large or small pieces. Boil until the potatoes are ready.

5 minutes before removing from heat, add bay leaf, add salt, add chopped green onions and garlic. You can return the head meat to the pan to warm through.

After removing from the heat, close the pan tightly and let it brew for 15 minutes. When serving, sprinkle with finely chopped herbs.