Silver carp fish soup - delicious recipes

Ear

Silver carp fish soup - delicious recipes

Silver carp

Ear

Silver carp is a very popular fish, the fillets of which are often used to prepare various main courses and snacks. But the head, which is initially a pity to throw away, as a rule, ends up in the freezer, where it can lie for a very long time, without waiting for a happy occasion. Silver carp fish soup is an excellent dish with an unsurpassed aroma, thanks to which all parts of the cut fish will be used in cooking.

Classic silver carp fish soup

The basis of fish soup is parts of fresh fish. The remaining ingredients are intended only to complement and emphasize the fishy taste.

To make a classic recipe at home, you need:

• 2 heads;
• 3 potato tubers;
• bulb;
• a little bay leaf;
• peppercorns;
• salt;
• a few green onions.

Cooking method:

1. The gills are removed from the heads and the heads are then simmered to create a strong broth.
2. Next, cubes of pre-peeled potatoes, onion half rings, spices and a little salt are added to the soup.
3. 2 minutes before readiness, add chopped green onion feathers to the ear.

Advice! To prevent the broth from becoming cloudy, the foam is removed from it after boiling.

Ear

Translated from Indo-European it means “decoction”. This is an ancient dish from Russian cuisine. Previously, it was customary to call any soup fish soup. But now only fish broth bears this name. Thus, the full definition of this concept is as follows: a transparent and slightly astringent concentrated fish broth.

It is advisable to prepare fish soup from one, rather than several, varieties of fish. Unlike fish soup, not all types are suitable for its preparation. Those varieties are used whose meat is tender, sticky, and with a sweet taste. Herring, roach, bream, catfish, etc. are not suitable here. Sea fish are desirable, as well as whitefish, pike perch, ruff, etc.

The most important condition: the fish must be fresh. It is advisable to take a live one

Cooking with millet

The rich soup with millet is prepared very quickly.

We will prepare a food package in advance, consisting of:

• silver carp heads;
• 2 liters of water;
• 2 large potato tubers;
• 1 carrot;
• bulbs;
• 80 g millet;
• a bunch of greenery;
• spices and salt.

Soup preparation steps:

1. The prepared head without gills is filled with cold water. The broth is being salted.
2. Cook the broth over low heat. After 15 minutes, the liquid is filtered.
3. To create a thicker soup, washed millet is added.
4. Next, grated carrots, onion cubes, potato wedges and spices are added to the boiling liquid.
5. When the soup is almost ready, it is crushed with chopped herbs.

How to cook silver carp soup with millet

Millet goes well with fish and vegetables, so fish soup with the addition of this grain will turn out tasty and truly satisfying.

• silver carp with head;
• 2 onions;
• 4 black peppercorns;
• 40 g millet;
• 350 g potatoes;
• fresh herbs to taste;
• 1 carrot + 1 parsley root;
• 1-2 bay leaves;
• 20 g butter.

Cooking time: 1 hour 15 minutes. A serving of fish soup per 100 g: 205 kcal.

1. Clean the head of the silver carp from the gills. Place in a saucepan with water, add the whole onion, roots, peppercorns, and salt. To make the fish soup rich, the fish must be placed in cold water;
2. Place the pan on the fire, after boiling, reduce it and cook for 20 minutes. In the process, remove foam from the surface;
3. While the fish is cooking, prepare the necessary ingredients: chop the carrots into half rings, the potatoes into large cubes, and the onion into small cubes. Lightly sauté the carrots and onions in butter. Clean the millet from brown grains and debris. Then rinse the cereal several times in warm boiled water;
4. Remove the cooked fish, cool and disassemble into portions;
5. Pour millet into the broth, add stewed vegetables, potatoes, and cover with a lid. Cook over low heat for 20 minutes. At the end add the fish pulp;
6. Place the chopped greens in a nice bowl and set aside.

Multicooker recipe

From a simple food set using a multicooker you can prepare a very rich soup with a bright aroma and excellent taste.

It will become even richer if you add a little garlic to the ingredients.

Ingredients:

• fish head;
• bulb;
• carrot;
• several potato tubers;
• a piece of butter;
• salt and spices.

To prepare a delicious fish soup, we follow this algorithm:

1. The washed head without gills is placed in the multicooker bowl. It is boiled for about 15 minutes in the “Soup” or “Stew” mode.
2. After the sound signal, the fish part is removed, and the broth is filtered and poured back into the bowl.
3. The multicooker remains in the same mode, but the cooking duration is set on the timer to 30 minutes.
4. Chopped carrots and onions are fried in a frying pan with butter.
5. After the soup boils, potato cubes are placed in it.
6. After half the designated time has passed, frying, spices and pieces of fillet obtained by disassembling the head are added.
7. When the signal sounds, the soup simmers for another 5 minutes under the lid.

How to cook fish soup in a slow cooker

You will need:

• 2 small heads of silver carp;
• 1 unpeeled onion;
• spices - to taste.
• green onion - to taste.

Preparation will take: 55 minutes. Calorie content of 100 g of fish soup: 178 kcal.

How to cook:

1. It will be tastier if you first boil the silver carp heads in a slow cooker on the “Soup” program, adding a whole onion in the peel and salt. Don’t forget to first remove the gills from the heads. Disassemble the cooked fish, remove the fillets, strain the broth;
2. Return the broth to the bowl, add large potato cubes and black peppercorns. Select the “Soup” mode, cook for 20 minutes;
3. After switching off, put pieces of fillet and bay leaves in the ear and let it brew under a closed lid for about ten minutes;
4. When serving the fish soup, sprinkle with chopped green onions. Serve ground black pepper separately.

Professional secrets of culinary specialists

The best and properly cooked fish soup has a clear broth and a good fishy taste. To achieve this:

1. You need to pour a little juice squeezed from a lemon into your ear. The fact is that the freshwater fish, silver carp, sometimes smells like mud. And the juice will help get rid of this aroma;
2. Instead of a whole onion, you can put only the peel. It will help prepare a clear broth. Then, of course, they take her out;
3. The soup should sit under the lid for 30 minutes;
4. The foam must be removed on time and several times. An ambulance for clearing the broth is whipped egg white. You need to add the protein to the broth, stir and strain after boiling;
5. After the broth boils, cook the fish over low heat and do not cover the pan;
6. It is better not to overdo it with spices, herbs and roots. In large quantities, they will simply “kill” the delicate taste of fish broth. A pinch of peppercorns is enough; you can add one star of cloves and star anise;
7. It’s good to put dill, celery and parsley tied in a bunch at the very beginning of cooking. Well, whoever likes bay leaves, send it to the pan in 10 minutes. until the end of cooking.
8. Add chopped herbs to the finished dish to taste. This could be dill, green onions and parsley;
9. Place a cube of butter in the ear with the cereals, close with a tight lid and let it brew.

Ear from the head and tail of a silver carp

Silver carp fish is not an expensive species, but the price in no way affects its taste.

Both from steaks and from the head you can cook a very aromatic fish soup, which will be even richer if the broth is prepared with the addition of the tail.

Compound:

• head and tail of silver carp;
• 4 potatoes;
• 1 carrot;
• bulb;
• bay leaf, black and allspice peppers;
• greens and salt.

In the process of creating soup we follow this algorithm:

1. Place parts of silver carp, spices and a cross-cut onion without husks into a 3-liter saucepan.
2. The ingredients are filled with water.
3. The broth is boiled for 15 minutes and filtered, fillet pieces are prepared from the head and tail.
4. When the broth boils again, carrot and potato wedges are placed in it.
5. After 20 minutes, the soup is salted and chopped with chopped herbs.

Spicy silver carp jellied

Ingredients

• Silver carp - 1 pc. + —
• Onions - 2 pcs. + —
• Carrots - 1 pc. + —
• Bay leaf - 2-3 pcs. + —
• Salt - to taste + -
• Black pepper - to taste + -
• Gelatin – 15 g + –
• Celery root – 10 g + –
• Cloves – 2 buds + –
• Cumin - 1/2 tsp. + —
• Nutmeg - to taste + -
• Parsley - for decoration + -
• Cilantro - for decoration + -

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How to prepare silver carp aspic

In this recipe we will use gelatin. It is suitable if you only have fish fillets on hand - it cannot be boiled for a long time, and there are no gelling components in it, or there is simply no time for long-term heat treatment of the head and fins. Gelatin is also irreplaceable if you need to make 1-2 times more aspic so that it is less concentrated the broth has “set.” But if desired, gelatin can be omitted. Cooking the bony parts of the fish for a long time in a small amount of water will make the broth rich enough to set.

1. We cut the fish, cutting off the head and fins. If we plan to leave the head for cooking, we cut out the gills from it to get rid of bitterness.
2. Carefully separate the fillet so that no bones get into the meat, and divide it into portions.
3. Pour 2.5 liters of water into a saucepan, put the head and fins in it, add salt and bring to a boil, skimming off the foam as it appears.
4. Meanwhile, we clean the vegetables and, as soon as the fish boils, put them whole in the broth. Cook for another 20 minutes, and then add all the spices and fillet pieces.
5. Keep it on low heat for another 20 minutes after boiling, and then remove the meat. If you have time, finish cooking the head with vegetables; if not, remove the meat and strain the broth.
6. Dissolve the gelatin in ½ cup of warm broth and, while it swells, arrange the pieces of meat into portioned plates.

Decorate the aspic with greens, carrot stars or circles, hard-boiled eggs and cut into slices lengthwise or crosswise.

Cherry tomatoes and quail eggs, cut into halves, are also good for decoration.

If desired, also add meat from the head of the fish to the dish. When everything is ready, combine the strained broth with the swollen gelatin, heat without bringing to a boil, and pour in the fillet and decorations.

We put it in the refrigerator, and in a couple of hours the original and delicious snack will be ready!

Cooking technology over the fire

If you catch a silver carp in your net while fishing, you should definitely taste the catch.

You can fry the steaks on the grill, and cook a delicious fish soup from the head.

In addition to the fish ingredient, you should take with you:

• carrots;
• onion;
• parsley roots;
• 50 g millet;
• 150 ml vodka;
• 300 g potatoes;
• 4 tomatoes;
• ½ lemon;
• salt and spices.

How to cook fish soup from a silver carp head:

1. The head is thoroughly cleaned and freed from the gills, after which, along with slightly cut vegetables and parsley roots, it is filled with water.
2. Boil the broth in a pot for about 40 minutes until the rich part of the silver carp is completely scattered (the boil should be very low).
3. Next, the broth is filtered through several layers of gauze.
4. When the liquid boils, salt, spices, pre-prepared potato blocks and a little cereal are added to it.
5. 10 minutes before the soup is ready, add vodka and a little lemon juice to the soup, and then add thin slices of tomatoes.
6. Finally, add salt to the ear (if necessary).

How to cook barley soup

Ear soup with pearl barley is a healthy first course prepared from:

• heads;
• 3 potatoes;
• 2 carrots;
• bulbs;
• 100 g pearl barley;
• salt and spices.

Sequence of actions:

1. While the broth is being prepared from the cleaned head, carrots are grated into a separate container and the onion is cut into half rings.
2. After 15 minutes, the broth is filtered, and fillet pieces are taken out from the remains of the head.
3. The cereal is added to the newly boiled broth.
4. After 10 minutes, add chopped vegetables to the pan.
5. The fish soup is salted, seasoned and cooked until done.
6. Finally, fish pieces are added to the soup.

Fish soup with rice

Another variation of fish soup, for which you will need:

• fish head;
• 50 g cereal;
• 3 potatoes;
• 2 carrots;
• the same amount of onions;
• a bunch of greenery;
• vegetable oil, salt and spices.