Carp fish soup - step-by-step cooking recipes

Carp soup with millet

Carp is a tasty and healthy fish. Rich in vitamins and minerals. Now there are a lot of recipes for carp fish soup. And given that this fish is easy to find on sale, you can prepare a delicious soup at home. Let's look at some recipes.

Ingredients:

• water - three liters;
• fish - half a kilogram;
• potatoes - six medium pieces;
• onion - one big thing;
• carrots - two medium ones;
• millet cereal - three tablespoons;
• bay leaf - three medium leaves;
• peppercorns – 10 peas;
• salt - to your taste;
• lemon - for serving.

Preparation:

1. Prepare fish for cooking: remove scales, remove entrails, remove gills, wash thoroughly.
2. Chop the peeled onion into half rings, and chop the prepared carrots into cubes.
3. Place fish, spices, onions and carrots in a saucepan. Pour in water and let it boil. After boiling, it is recommended to cook the fish soup for an hour.
4. Then add the potatoes, chopped into pieces, into the pan.
5. Then you need to take out the carp, free it from the bones, put it in the broth, and cook for another quarter of an hour.
6. Place the millet into the boiling broth and cook for another quarter of an hour.
7. Carp fish soup is ready. When serving a plate of broth, it is recommended to garnish the dish with a slice of lemon.

In a slow cooker

When you don’t have time to cook, but you need to feed your family, a recipe for carp fish soup in a slow cooker comes to the rescue.

Preparation time: half an hour.

Cooking fish soup: hour

Energy value:

• proteins - 2.7;
• fats - 1.4;
• carbohydrates - 3.9;
• calorie content - 28.7.

Products:

• carp;
• bulb;
• large carrot;
• potatoes - 2 pcs.;
• pearl barley - 100 grams;
• sweet bell pepper;
• salt, pepper, spices to taste.

Recipe step by step:

1. Cut the carp, remove the gills, entrails, tail and fins. Rinse and dry again. Divide the carp into large pieces, add salt and pepper.
2. Chop the carrots, finely chop the onion and pepper, cut the potatoes into large cubes.
3. Rinse the barley and soak for 20 minutes in cold water.
4. Place all prepared products in the multicooker bowl, add the required amount of water and turn on the “Soup” cooking mode.
5. After the timer signal, open the device, take out pieces of fish, separate the meat from the bones and pour the aromatic, rich carp soup into plates.
6. For beauty, you can add a slice of lemon to your ear, as in the photo.

Carp soup in a slow cooker

Ingredients:

• carp – 350 grams;
• water – 2 liters;
• carrots – 1 piece;
• pearl barley – 1/3 cup;
• bay leaf - 1 piece;
• salt and spices - at your discretion.

Preparation:

1. Prepare fish for cooking: remove scales, gut, cut off gills and fins, divide into four parts, wash.
2. Prepare pearl barley: wash and sort.
3. Peel and chop the carrots to your liking.
4. Place fish, cereals, carrots, spices into the multicooker container and add water.
5. Set to “Porridge” or “Soup” mode, close the lid tightly.
6. Cook for 40 minutes. If the cereal is soft, then the fish soup is ready.

Carp fish soup in nature

Ingredients:

• fish – one kilogram;
• onions and carrots - one large piece each;
• potatoes - five large pieces;
• millet cereal - half a glass;
• laurel - three middle leaves;
• greens - a small bunch;
• salt and peppercorns - to your taste.

Preparation:

1. Prepare carp for cooking. Clean, gut, cut off fins, gills, head and tail. Place the carcass in a pot, add bay leaf and salt. Cook for ten minutes.
2. Wash and peel the vegetables, and then chop them: potatoes into strips, onions into half rings, and carrots into small pieces.
3. Add millet cereal, carrots and onions to the pot.
4. After ten minutes, add potato straws, chopped herbs, and pepper to the broth. Cook for a quarter of an hour.

Outdoors

No matter how many live fire recipes you try, there is no better camp dish than cooking fish soup from the head of a carp over a fire—the smell of smoke, rich taste and aroma will not leave anyone indifferent.

Preparation time: quarter of an hour.

Cooking: half an hour.

Energy value:

• proteins - 2.7;
• fats - 0.9;
• carbohydrates - 3.2;
• calorie content - 39.5.

Ingredients:

• fresh carp;
• potato tubers - 5 pcs.;
• carrots - 2 pcs.;
• large onion;
• large tomato;
• salt, pepper mixture;
• dill, parsley.

Detailed recipe:

1. Once the fire is lit, you can start cutting up the fish. If you catch a carp, the main thing is to thoroughly wash and gut it, and then cut it into large pieces. If you cut it up at home in advance, this will significantly speed up the process of preparing fish soup.
2. Pour purified water into the pot, add the fish and put it on the fire. How long it will be cooked depends on the amount of fish and the portions for which the lunch is designed.
3. Meanwhile, coarsely chop the potatoes and carrots, and chop the onion more finely.
4. Place vegetables in boiling water and cook for 20 minutes. 10 minutes before cooking, add diced tomatoes and chopped herbs.
5. We pour the fish soup into plates and enjoy the excellent taste, although avid fishermen advise eating it with a spoon straight from the pot - it’s much tastier.

Fish soup - fish soup from carp's head

Ingredients:

• head and tail of one carp;
• four potato tubers;
• large onions and carrots each;
• two bay leaves;
• three liters of water;
• salt and pepper;
• one hundred grams of rice;
• three cloves of garlic;
• a bunch of dill;
• vegetable oil two tablespoons.

Preparation:

1. Prepare broth from the tail and head. You should immediately add laurel and salt.
2. Chop carrots and onions and fry in oil.
3. Peel the potatoes and cut into cubes.
4. Strain the prepared broth, add prepared rice and potatoes.
5. After ten minutes, add the fried vegetables and herbs to the broth. Cook for eight minutes.
6. At the end of cooking, add chopped garlic and pepper to the soup.

Ingredients:

• Head of a large carp - 2 pieces (if desired, you can add fish meat)
• Millet - 3 tbsp. spoons
• Potatoes - 5 pieces (2 - in broth, 3 - in fish soup)
• Celery stalk with leaves - 3 pieces (stems - in the broth, leaves - in the soup)
• Carrots - 2 pieces (1 - in the broth, 1 - in the soup)
• Onion – 1 piece
• Fresh parsley - 200 grams (stems - in the broth, leaves - in the soup)
• Bay leaf – 3 pieces
• Cloves - 3 pieces
• Black peppercorns – 10 pieces
• Tomato paste - 1 teaspoon
• Coarse non-iodized salt - - To taste

Number of servings: 6-7

Carp fish soup with vodka

Ingredients:

• carp heads and tails – kilogram;
• water – a couple of liters;
• potatoes - four tubers;
• carrots and onions - two pieces each;
• a couple of bay leaves;
• sprigs of dill;
• spoon of lime juice;
• two tbsp. spoons of vodka;
• salt pepper.

Preparation:

1. Place the prepared fish parts into a pan.
2. Add onion, bay, pepper to the giblets. Cook for a quarter of an hour.
3. Cool the broth and strain, remove the giblets.
4. Add potato, carrot and onion slices to the boiling broth.
5. Then add salt, pepper, vodka, and lime juice to the broth.
6. At the end of cooking, add the herbs and cook until the ingredients are ready.

Carp fish soup with semolina in the oven

Ingredients:

• large carp;
• two liters of water;
• three large potatoes;
• a large onion, and the same carrot;
• Art. a level spoon of semolina;
• greenery;
• four tbsp. spoons of vegetable oil;
• spices.

Preparation:

1. Place pre-prepared pieces of fish into a container and add spices.
2. Place in the oven at 200 degrees.
3. Sauté chopped onions and carrots.
4. Chop the greens and chop the potatoes into pieces.
5. Ten minutes after boiling, add potatoes, semolina, and herbs to the broth.
6. Reduce temperature to 150 degrees, cook for about an hour.

Fish soup from carp

Ingredients:

• carp fillet – from 600 grams;
• water - two liters;
• potatoes - a couple of tubers;
• medium carrots - one piece;
• medium onions - two pieces;
• bay leaf - a thing;
• parsley sprigs;
• spices.

Preparation:

1. Fill the washed carcass with water. Immediately add the parsley stems.
2. After boiling, add salt. Cook for twenty minutes.
3. Prepare the vegetables: chop the potatoes and carrots, and leave the onion whole.
4. After twenty minutes, strain the broth, remove the stems, add vegetables. Cook for twenty minutes.
5. At the end of cooking, add the rest of the spices and parsley. Cook for a couple more minutes.

Soup – carp fish soup in vegetable broth

Ingredients:

• carp carcass – half a kilogram;
• medium tomato - one piece;
• onion - one piece;
• medium-sized bell pepper - one piece;
• medium-sized potatoes - three pieces;
• celery - at your discretion;
• vegetable oil – two tablespoons;
• spices - at your discretion.

Preparation:

1. Place the prepared fish in a medium-sized saucepan and cook until cooked. Once the fish is ready, separate it from the bones.
2. Pour boiling water over the tomato: this will remove the skin faster. And then finely chop. Chop the onion into strips, potatoes into slices, pepper into small cubes, and celery can be finely chopped.
3. Then fry the vegetables in vegetable oil until half cooked.
4. Add the potatoes to the fish broth, bringing them to readiness.
5. A few minutes before the end of the cooking process, add stewed vegetables to the broth.
6. Add spices and fish fillet.

Men's fish soup is incredibly delicious

We offer you an original, simple and true masculine recipe for pike perch soup at home. For a variety of taste, in addition to pike perch fillet, you can add crucian carp. Be sure to season the fish soup with fresh herbs and a slice of lemon before serving. This recipe for making fish soup at home is also suitable for cooking it over a fire. The uniqueness of the dish lies in the fact that we will not peel the roots and vegetables.

Compound:

• 1.5-2 kg of pike perch carcass;
• 2 onions;
• 2 pcs. carrots;
• celery root;
• chilli;
• garlic cloves;
• a bunch of greenery;
• peppercorns;
• laurel leaves;
• 0.5 kg of potatoes;
• 1 tsp. table or sea salt.

Preparation:

• We prepare the pike perch carcass in the usual way. Be sure to remove the ridge.

• Next, chop the prepared fillet into portions.

• Prepare the vegetables and wash them.

• Meanwhile, place the fish fillet in a thick-walled bowl, fill with filtered water and cook.
• After boiling, add vegetables to the pan.

• We take young potatoes and thoroughly clean them with a brush and wash them.

• Place the potatoes in the pan and cook the fish soup until fully cooked.
• Before serving, season the fish soup with lemon slices and herbs into portioned bowls.

Fish soup from carp with rice

Ingredients:

• the head, tail and fins of a medium carp are suitable;
• Four medium potato tubers;
• one carrot and one onion;
• one hundred grams of rice;
• a couple of bay leaves;
• about three liters of water;
• three cloves of garlic;
• herbs and spices - to your taste;
• a couple of tablespoons of vegetable oil.

Preparation:

1. First, cook the broth from the fish parts, immediately adding salt and bay leaf - this will take about an hour.
2. Chopped onions and carrots should be sautéed until tender with the addition of oil.
3. Chop the peeled potatoes to your liking.
4. Strain the broth, remove the fish, and add rice and potatoes to the liquid broth.
5. After ten minutes, add the roast and herbs to the pan with the broth. Cook for up to eight minutes.
6. Before the end of cooking, add chopped garlic and spices.

Useful tips when preparing fish soup:

• At home, you can also cook fish soup “with smoke.” It’s just recommended to put a smoldering piece of wood into the pan at the end of cooking.
• While fishing or when purchasing, I got “sazanikha” with caviar. You can make nutritious pancakes from caviar.
• Delicious fish soup comes with the addition of cereal.
• You shouldn’t add a lot of ingredients to your fish soup – the taste will be lost.
• The broth will be clear if you: remove the gills, skim off the foam when boiling, do not cover the pan with a lid when cooking, and do not allow strong bubbling.
• Often you can’t interfere - it will be porridge, not soup.
• It is recommended to add salt at the end. Bon appetit!

With vodka

A very interesting recipe with carp and a secret ingredient - vodka not only neutralizes the smell of mud, but also makes the meat juicy and elastic, the pieces will not boil over and will melt in the mouth, leaving a spicy aftertaste.

Preparation time: 20 minutes.

Cooking fish soup: hour.

Energy value:

• proteins - 2.2;
• fats - 1.4;
• carbohydrates - 3.1;
• calorie content - 23.2.

Required Products:

• carp - 1 kg;
• potatoes - 500 grams;
• carrot, onion;
• fresh herbs;
• bay leaf, salt and pepper;
• butter - 100 grams;
• vodka - 1 shot glass.

Recipe:

1. We cut up the carp. Separate the head, tail and ridge from the meat and place in a pan with water. Cook the broth for 30 minutes.
2. Meanwhile, remove the skin from the fillet, remove the bones and cut into pieces.
3. We peel and cut the potatoes into cubes, the carrots into slices, and finely chop the onion.
4. Strain the broth, remove the cooked fish parts and discard. Salt, pepper and add the prepared vegetables and fish meat, bring to a boil again and then reduce the heat. The soup cooks for about half an hour.
5. Before serving the fish soup, place a piece of butter on each plate and sprinkle with herbs.

At home, you can achieve the effect of fish soup cooked over a fire by adding liquid smoke during the cooking process.