In general, my grandmother always said that without a head is an ear, but not to the end. I don’t know, for some reason I remember it very much, and now I’ll definitely cook the ear from the carp’s head, especially since I’ve been accustomed to disassemble and eat the heads from childhood.

I wrote 2 heads in the ingredients, but looked into the freezer and saw that there was only one, but there was a piece of tail and a skeleton. And all this wealth remained after. Well, although I often cook two-headed fish soup, but here's an example for you - you can always get out.

Gills must be removed, as well as the eyes.

We put a pot of water (1.5 liters) on fire.
  While the water is boiling, peel the onions and carrots. I had a piece of leek in my refrigerator, I’ll add it too. If there is parsley root, and float it.

So, the water boiled, and we immediately tossed vegetables, let them boil on low heat for half an hour.

Potatoes. In the classic recipe for fish soup, we see only broth and fish. Vegetables, giving everything to the broth, are simply thrown out. Therefore, we should also toss potatoes along with onions and carrots. But I don’t really like just the broth, so I throw the potatoes later, cutting it into cubes, as for an ordinary soup.

After half an hour, we take out and throw onions with carrots, and we throw fish and all seasonings into the pan. Cook over low heat for 5 minutes. After adding the potatoes, bring to a boil again and continue cooking for another 15 minutes, making the fire small (the boil should be weak). Do not close the lid, you can only cover a little.

After this time, if you are going to eat the soup right away, add greens (I have fresh frozen) to it, turn it off immediately and let it stand for 5 minutes, stretch with aromas.

If not, then it is better to add greens personally on plates, since the ear with greens does not particularly like to stand, it can turn sour.
  Bon appetit and tasty fish soup from your head!

Wuhu is cooked near the river from fresh, freshly caught fish. In other conditions, fish soup can be cooked at home, but always from fresh carp. I have just such a case, there is fish - there will be an ear. Preparation and preparation take a minimum of time. For dinner, delicious aromatic ear.

Ingredients for cooking fish soup.

Clean the carp from the scales and gut it. Rinse the fish thoroughly several times. Cutting the head of the carp, pay special attention, remove the gills and scrape in the middle - where the gills were.

Prepare vegetables for regular soup: peel and chop.

Put all vegetables in a pot of boiling water: potatoes, onions and carrots. Cook until half-ready vegetables.

Add to the carp soup, cut into pieces. And the head too. Now the ear should boil slowly, but not boil. Do not cover with a lid. Remove foam in the ear. Add spices: peppercorns, bay leaf and salt.

After 10 minutes, check the ear for taste, and you can put it off the fire. Let stand for 15 minutes under a closed lid.

Fragrant nourishing carp ear is ideal for a full lunch or dinner.   The soup is prepared very simply, even a novice cook will master his recipe. If you make this dish beautifully, it will be appropriate even on the festive table. Examples of filing can be seen in the photo.

Whip ear

Often, after preparing other dishes from the carp, heads and tails remain. These parts can be frozen and subsequently used to make delicious fish soup. The ear from the head of the carp is prepared in just 30 minutes, but it turns out fragrant, rich and satisfying.

• 3 l of pure water;
• 3 large heads of carp;
• 4 potatoes;
• 1 carrot;
• 1 onion;
• salt to taste;
• spices as desired.

Cooking Technologists.

1. Heads are processed: gills are removed, rinsed.
2. Prepared heads, onions and carrots are completely put in a pan with cold water, brought to a boil, remove the foam and boil for 10 minutes.
3. Sliced \u200b\u200bpotatoes, salt and seasonings are added.
4. The ear from the head of the carp is brought to readiness within 20 minutes.

When serving on the table, all the flesh is selected from the carp head and laid out on portioned plates

A traditional fish soup is cooked on a bonfire from freshly caught carp and vegetables. The dish acquires its marvelous aroma and taste thanks to all sorts of tricks of the fishermen. However, you can cook a rich fish soup with the smell of a fire according to this recipe at home.

Would need:

• 2 l of purified water;
• 1 kg carp;
• 3 large potatoes;
• 1 garlic clove;
• 1 onion;
• 10 g of salt;
• bay leaf;
• bunch of dill.

Cooking process.

1. The fish is cleaned of scales, gutted, cut off the tail, fins and head. Rinse thoroughly. Cut across the spine into large pieces.
2. Peeled potatoes are cut with medium cubes.
3. Garlic clove is chopped very finely.
4. In cold water lay potatoes, whole onions, salt, garlic.
5. The soup is brought to a boil and the foam removed.
6. After 15 minutes, pieces of carp are placed in the vegetable broth and cooked for another 10 minutes.
7. After removing the ear from the fire, let it infuse under the lid for a quarter of an hour.
8. Before serving, put dill in a pan with carp soup, hold for 3 minutes, and then remove. Thanks to this technique, the classic ear acquires a fresh aroma of greenery and becomes even tastier.

To give the ear cooked at home a smoky smell, you should set fire to a leaf of a parsley and, until it has ceased to smolder, lower it into a pan for a minute, and then throw it away.

  A piece of carp, chopped greens and lemon slices are placed in portioned plates with an ear.

Spicy ear with giblets

This recipe for carp soup involves the use of not all the entrails of fish, but only caviar in the shell or milk. You can also leave the liver. Thanks to the addition of such components, carp soup acquires an unusual taste that many gourmets like.

Ingredients:

• 2.5 l of filtered water;
• 800 g of carcass of a carp;
• 200 g of giblets of carp;
• 1 chili pepper;
• half a lemon;
• 1 bell pepper;
• 1 onion;
• 2 bay leaves;
• salt;
• pepper peas.

Recipe.

1. The carcass is cleaned, gutted, and the head and tail are separated.
2. The processed carcass is divided into portions, poured with water and put on fire. Salt and spices are added immediately.
3. After 15 minutes, add giblets, onions with half rings, both types of pepper.
4. After another quarter of an hour, the boiled fish is removed from the pan, freed from the bones and put back into the broth.
5. Add squeezed lemon juice.
6. The soup is boiled for another 2 minutes, then insisted in a closed pan for 20 minutes.

Hearty Ear in a Multicooker

Kitchen appliances greatly simplify the process of making fish soup from carp. In a slow cooker, the ear turns out to be especially tasty, thick, rich.

Necessary components:

• 1 carp weighing up to 1 kg;
• 1 large onion;
• 2 small tomatoes;
• 1 carrot;
• 5 potato tubers;
• 50 g of millet;
• 2.5 liters of water;
• salt.

The recipe is step by step.

1. They clean the fish, take out the insides. For soup, leave caviar or milk, liver and fat.
2. The carcass is cut into small pieces, the potatoes are cut into slices, the tomatoes are sliced, the carrots are cut into strips and the onions are only peeled.
3. Fish, offal, prepared vegetables, washed millet are put in the multicooker bowl.
4. The dish is salted, poured with water.
5. Wuhu is cooked on the Braising program for 1 hour.

  Delicious thick soup from the multicooker is served hot, generously sprinkled with finely chopped dill

So that any recipe for fish soup from the carp does not cause difficulties, and everyone likes the cooked dish, you need to follow important recommendations.

1. The aroma and taste of fish in the ear is easy to beat, so you do not need to add too many spices: just black pepper, bay leaf and fresh herbs at the end of cooking.
2. The meat of the mirror carp is sweeter and more tender, so it can be used instead of scaly.
3. Recipes of fish soup from the heads of the carp provide for preliminary marinating these parts of the fish in lemon juice, which allows you to get rid of the unpleasant smell of mud.
4. To get a clear fish broth, you need to cook the carp on low heat in an open pan and remove the foam in time. It is impossible to add new water instead of boiled water.
5. If frozen fish or parts thereof are used, preliminary defrosting is not required.
6. Carp ear should not be digested: the taste of the dish will deteriorate.   30-40 minutes are enough for cooking.

Given useful tips, in just half an hour from the carp you can cook a real culinary masterpiece. This dish is suitable for a daily diet, diet menu, baby food.

Salt, ground pepper, citric acid, monosodium glutamate are spices.

And there are spices. Fresh or dried parts of plants with a spicy taste (sometimes very strong). Saffron, peppercorns, cinnamon, bay leaves, dill, parsley - all these are spices.

Ear from the heads of carp recipe in our case involves the use of such spices as coriander. It has a sweet taste and pleasant aroma.

It is also distinguished by a high content of vitamins.

Coriander to a variety of dishes - fish, meat, vegetable. When cooking, it should be borne in mind that ground coriander quickly loses its flavor, so it is better to use dried seeds in their entirety.

Double ear

Ear from carp head recipe begins with such an unpleasant process as cleaning fish. We clean the fish from scales and entrails, remove the gills - otherwise the soup will be bitter. Bitterness can also give bile to meat, so the abdomen is cut gently so as not to damage the gallbladder.

The next operation is especially for those who do not like the smell of mud typical of carp. We rub the cleaned carcass with plenty of salt and leave it for a while aside - 10 minutes is enough.

After that, we thoroughly wash the fish with plenty of running water. Blood, mucus is washed off, an unpleasant odor is removed. Separate the head (or heads, if there are several fish) and the tail (tails). We set them to cook - in cold water (2-2.5 liters of water) and start cooking vegetables.

Peel the potatoes and cut them into cubes. Next in line are onions and carrots. We cut onions into cubes, carrots can be sliced. So it will be prettier. Wash, dry and finely chop the greens

First, we welded the heads and tails (and laid them out). Then, in the prepared and salted broth, we throw the coarsely chopped portioned pieces of carp - while raw. Then add potatoes, carrots, onions.

The readiness criterion is vegetables. Boiled potatoes? You can turn off the fire. Remove the foam. The final touch is pepper (allspice, black, red) and coriander. Close the lid and let it brew.

And it’s worth special to prepare croutons to your ear. Extremely tasty!

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Mirror Carp is an amazing fish. It contains a large amount of sulfur and zinc. Namely, zinc strengthens our immunity, has antiviral properties and prevents the aging process. Also, eating carp, a beneficial effect on our digestive system. This fish is very useful for children, since the substances contained in the carp regulate human growth. But there is one thing, all the positive properties of the mirror carp can be obtained only from fresh and high-quality fish. There are a huge number of recipes for mirror carp, but one of the best dishes is carp ear.

Carp Ear: Recipe

The recipe is very simple.
For him we need the following ingredients:
The head and tail of the mirror carp - 300 gr.;
Onion - 2 pcs.;
Carrots - 2 pcs.;
Chives - 1 bunch;
Potatoes - 100 gr.;
Spices for fish soup - 1 tbsp. a spoon;
Bay leaf - 3 pcs.;
Ground black pepper - 1 tsp. Spoon;
Salt - 1 tbsp. a spoon.

How to cook fish soup from a mirror carp?

In this recipe, you will learn how to make carp ear rich and fragrant.
First, we separate the head and tail from the fish. It is these parts that we use in this recipe. We carefully wash all parts of the fish in warm water.
Photo 1.
  Next, you need to get rid of the gills, since a large number of radionuclides accumulate in none.
Photo 2.
Also, it is worth trimming the fins, we do not need them.
Photo 3.
Many housewives make a mistake and immediately put to cook the broth from the fish. But this is not worth doing, because the mirror carp is preparing very quickly, and it can easily boil, but we do not need this. Therefore, first you need to cook the broth from vegetables.
Pour water into the pan and throw the peeled onions and chopped carrots into it.
Photo 4.
Peel the potatoes and cut them into cubes. Throw it into the pan.
Photo 5.
In order for the carp ear to become rich, you need to cook such a broth for about 15 minutes over low heat.
When the vegetables are boiled, we throw in our dish, first the head of the carp, and then the tail. Photo 6-7.
Cook over low heat for another 30 minutes. The unique taste and aroma of the dish you can get thanks to spices. Now in stores you can buy ready-made seasonings for virtually every dish. We took a seasoning for fish soup, which includes bay leaf, parsley, dill, coriander and basil.
Photo 8.
You do not need to pour out spices, you need to slowly dip a spoon with seasonings in your ear. Mix the dish. Photo 9. Also, an ear from a carp necessarily requires the presence of black pepper. Throw it in our dish.
Photo 10.
At the end of cooking, you need to add green onions to the pan.
Photo 11.
Insist, the dish for 15 minutes.
In this recipe, you learned how to make an ear from a mirror carp.
Photo 12-14.
Bon Appetit!