Carp fish soup It will be a great first course that will easily diversify the home diet of any family. Fish soup will be tasty and at the same time will be very fast in cooking. And the delicacy will be cheap.
In order to prepare a rich and very fragrant fish broth, you will need carp heads and tails. It is hardly possible to buy these parts of the carcass separately, but to put it aside and then freeze in the refrigerator for the future after cutting the carcass of river fish will not be difficult. It is only important to remember that these products need to be prepared before freezing: remove the scales as thoroughly as possible and remove the gills.
Using a simple classic recipe with step-by-step recommendations and photographs taken at each stage, the most inexperienced and inexperienced cookery owner can cook the soup. Equally delicious the first dish will turn out in a pan on the stove and in the slow cooker. You will be able to cook a delicious ear and on the fire. The calorie and balanced delicacy allows you to use the carp ear without exception, and the absence of complex ingredients and zazharki makes it possible to eat such a dish even to those who meticulously count calories.
If you do not put millet in the broth, but semolina, corn grits or rice, then you can learn a completely new taste of the dish. Experiment and indulge households with tasty and healthy dietary soups!
- Carp (3 heads + 3 tails)
- Water (2 l)
- Wheat groats (1 handful)
- Potatoes (200 g)
- Dill (to taste)
- Parsley (to taste)
- Celery (to taste)
- Bay leaf (1 pc.)
- Onion (1 pc.)
- Carrots (1 pc.)
Prepare all the ingredients listed in the recipe. Fish heads from the freezer dip in cold water and thaw in it. Fresh heads pour cold water and leave for ten minutes. During this time, surplus blood will leave the workpiece, which, when cooked, can become thick and very dark foam. Soaked or thawed heads and tails put in a pan, cover with water and put cooked over medium heat.
When fish stock boils, you need to remove the foam. At this stage, add salt. Further cooking of the soup must be conducted on a low fire. Preparation takes no more than half an hour. After the heads and tails are cooked (as prompted by the meat, which begins to move away from the bones), they will need to be taken out on a plate and disassembled, and the broth must be drained through gauze in several additions. Return the fish pieces to the pan.
Peel and dice the onions and carrots, as shown in the photo.
Put the vegetables in fish broth.
Rinse a handful of millet in several portions of water, then drain the excess water through a strainer and put the cereal in a bowl.
Wash and clean the potato tubers. Cut into cubes or pieces of a different shape, harmoniously combined with carrots and onions. Wash the vegetable in cold water from the starch and shift to the millet.
Carefully place the contents of the bowl into the broth. Wait for the water to boil in a saucepan, and then add salt to the ear to taste. Also at this stage, add black ground pepper.
While the ear is boiling, rinse in running water and chop the dill and parsley finely.
Five minutes before the end of cooking, add bay leaf and greens to the ear of the carp.
Let the prepared soup stand for about ten minutes, then pour into plates and serve to the table. Children and those who like oil stains, you can put a piece of butter in the plate.