Carp fish soup - a fragrant and healthy first course. Recipes carp soup: classic, with yolk, millet, barley, etc.

Many housewives believe that only professional chefs can cook really tasty and rich soup. We will share with you the best recipes and reveal all the secrets of cooking carp soup, so that you feel like a real professional.

Ear of carp - the basic principles of cooking

The first step is to prepare the fish. Carp is cleaned of scales, cut open and gutted. Heads cut off and remove the gills from them. Now cleaned the fish thoroughly washed under running water. Be sure to remove the black film inside the gutted carcass, otherwise the fish will be bitter.

In addition to fish, for cooking fish soup will need vegetables, herbs and spices. Potatoes, carrots and onions are cleaned and washed. Green rinsed.

To get rid of the peculiar smell of Tina, the fish is marinated in advance in lemon juice.

Broth for fish soup is cooked on a small fire, adding to it the whole onion and carrot. To keep it transparent, foam is removed in time.

Fish and vegetables are removed from the broth. Onions are thrown away, and carrots are cut into circles. The broth is filtered and sent back to fire. Dice potatoes and carrots. Onions are fried.

When the potatoes are ready, put the fish into the broth, season with salt, spices and put fresh herbs.

In addition to fish and vegetables in the ear, you can add millet, rice or pearl barley.

Recipe 1. Classical carp ear

Ingredients

kg carp;

black pepper;

four potatoes;

Bay leaf;

two carrots;

salt;

two onions.

Method of preparation

1. Carp clean scales and gut, cut fins. Cut the gills out of the heads. Wash the fish and cut into portions.

2. Place the tail and head in a saucepan and cover with three liters of filtered water. Add a few black peppercorns, whole peeled onions and carrots, a couple of bay leaves. Put on the fire, as soon as the contents start to boil, roll it to a minimum so that there is no intense boiling. Do not cover the lid. Remove the foam. Boil the broth for a long time until the fish and vegetables are cooked. It will take about an hour. 3. Catch fish with a slotted spoon, discard the onion, strain the broth. Separate the fish from the bones.

4. Next, send diced potatoes, sliced carrots and finely chopped onion to the pan.

5. When the potatoes are soft, put the pieces of carp in your ear. Salt to taste, sprinkle with black pepper. Boil the soup from the moment of boiling for about five minutes, so that the fish do not overcook. Sprinkle with chopped parsley and turn off the heat.

Recipe 2. Carp soup with rice

Ingredients

600 g carp carcasses;

20 g of dill;

200 grams of potatoes;

1.5 liters of drinking water;

100 grams of rice;

salt;

garlic clove;

one leaf of laurel;

onion head.

Method of preparation

1. Prepare the fish: remove the scales, gut, cut off the heads and fins, rinse thoroughly under the tap. Cut the fish into several pieces across the ridge.

2. Peel and chop the onions a little smaller than the potatoes. Peel and chop the garlic as finely as possible.

3. Wash the rice cereal until the water is clear.

4. Pour filtered water into a saucepan, put potatoes and onions in it, add seasonings and spices. Place the pot on the stove. When the water starts to boil, salt and lay out the rice and mix. Wait for the boiling and place the pieces of carp in a saucepan. Stir your ear and cook it for ten minutes.

5. Remove the ear from the stove, leave to stand for a while and pour into plates. Individually, add dill and garlic to each individually.

Recipe 3. Ear of carp with barley

Ingredients

500 g of carp;

spice;

six potato tubers;

black pepper;

two carrots;

sea salt;

bulb;

2 bay leaves;

? glasses of pearl barley;

onion peel.

Method of preparation

1. Clear fish from scales, gut and cut off the heads and fins. Rinse well under the tap. Put the fish in a saucepan, cover with water and place on the stove. Cook for forty minutes on low heat. Add onion peel. 2. Peel the carrots, wash and chop them on a coarse grater or in a blender. Chop the peeled onion in half rings.

3. When the fish is ready, pour the broth into a bowl. Wash the pot, pour the broth into it again and put it on the fire.

4. Rinse pearl barley, replacing a couple of times with water. Add it to the broth and continue cooking. Put sliced onions and carrots in a saucepan.

5. Cut the peeled potatoes into small slices and add to the pan. Season with salt and pepper, put the bay leaf. Add spices and seasonings to taste. Boil until cooked ingredients.

Recipe 4. Ear of their carp with yolk

Ingredients

kg carp;

half a bunch of parsley;

bulb;

two bay leaves;

two yolks;

three black peppercorns;

vegetable oil - 60 g;

two liters of drinking water;

flour - 30 g

Method of preparation

1. Fish clean, gutted, washed, cut off fins, head and tail. Separate the carp fillet from the bones.

2. Put everything except the fillet in the pan. Peel the onion, cut it in half and add to the fish. Fill with water, add bay leaf and pepper.

Cook for forty minutes.

3. Cut the fillet into pieces.

4. Salt and cook another ten minutes.

5. Carp pieces are rolled in flour. Heat the vegetable oil in a pan. We spread the fish fillets in a pre-heated pan and fry on high heat from both sides. Just a couple of minutes on each.

6. Filter the broth through a sieve. We remove onions and spices. The broth is slightly cooled.

7. Separate the yolks from the whites and whip. Little by little, pour 100 ml of fish broth into them and shake.

8. Put the fish pieces in the filtered broth.

9. Fill the fish soup with the pounded yolks and turn them off immediately. When serving, sprinkle with chopped herbs.

Recipe 5. Carp soup with cherry tomatoes

Ingredients

1.5 kg of carp;

black pepper;

onion head; sea salt;

two potatoes;

a bunch of fresh parsley;

ten cherry tomatoes;

90 ml of lemon juice;

two liters of purified water;

100 ml of vegetable oil;

2 leaves of laurel;

garlic - four cloves.

Method of preparation

1. Clean the fish from scales and viscera. Be sure to remove the black film. Wash and cut into portions.

2. Peel the potatoes, wash and cut them into cubes. Peel the onion.

3. Put potatoes and two peeled onions in a pan. Here we send pieces of fish and fill it with filtered water. We put stew, covered with a lid. As soon as the contents begin to boil, remove the lid and cook over low heat for 20 minutes.

4. After the allotted time, add washed cherry tomatoes, bay leaf, fresh greens. Salt and pepper. Cook for another ten minutes.

5. Beat in a blender garlic with vegetable oil. At the end, pour in lemon juice and mix again.

6. Lay out the pieces of fish on a dish and pour garlic sauce. Wuhu is poured into plates, slightly crushing tomatoes. Sprinkle with finely chopped greens.

Recipe 6. Hungarian Carp Ear

Ingredients

700 g of carp;

three liters of purified water;

two potato tubers;

salt;

Bulgarian pepper pod;

60 ml of vegetable oil;

two tomatoes;

20 g dill and parsley;

bulb;

a couple pinches of black pepper;

30 grams of tomato paste;

Bay leaf;

5 g sweet paprika;

egg;

3 g spicy paprika.

Method of preparation

1. Clean and gut fish. Wash it under the tap. Separate the fillet, carefully select the bones and cut it into small pieces.

2. Fins, tail, head and skin, cover with cold water, add bay leaf and cook for 20 minutes. Then strain the broth.

3. While the fish broth is being cooked, get fried. Peel and chop the onion. Scald tomatoes with boiling water and peel them. Cut the flesh of the tomatoes into cubes. Fry the onions until light golden brown in vegetable oil, add the paprika to it, mix and put the tomato paste and tomatoes. Fry for five minutes. 4. Peel Bulgarian pepper from seeds and crumble into strips. Peel and chop the potatoes in the same way as pepper.

5. Strain the fish broth, and add the prepared potatoes and peppers. Cook for about five minutes. Then add the fillet pieces and fry. Boil until tender, salt and pepper.

6. Beat the egg and enter it in a thin stream, stirring continuously, in the boiling ear. Then add chopped greens and serve your ear to the table.