Carp fish soup recipe with photo - one of the options for an old Russian dish. Fish soup is prepared from many types of fish, including crucian carp. It is served with rye bread, or with different pies, kulebyak stuffed with rice and eggs. Of course, it is believed that the most delicious fish soup is obtained only on a fire, but we will make it no less tasty at home.

Crucian fish soup recipe

Preparation:
1. Process the fish. Remove scales, gills, entrails, fins. Wash thoroughly and cut into portions.

2. Pour 2 liters of water over the fish. Add half the peeled onion and 3 sprigs of dill.

3. Boil for 20 minutes after boiling. Pour in vodka before boiling. Carefully remove any foam that forms on the surface.
4. Finely chop the remaining dill. Grind with lard and garlic.

5. Grind the potatoes and the second half of the onion into cubes.
6. Strain the broth. Dill and onions can be thrown away, they are no longer needed. Leave the fish in the broth.
7. Add chopped onions and potatoes to the strained broth. Cook for 15 minutes.

8. Add pepper and bay leaves. Boil for 5 minutes.
9. Take out the bay leaf. Put the garlic and bacon dressing in the broth. Stir and keep on fire for another 1-2 minutes. let the finished ear brew under the lid for 10 minutes.

• For fish soup, only fresh fish is used, not chilled or frozen.
• You can cook only in utensils that do not oxidize, enameled, cast iron, earthenware. Aluminum is not used.
• The fattier the fish, the more different spices you need to use. But you need to add them carefully so as not to spoil the taste.
• Fish for fish soup is always cooked not just in water, but with vegetables. In the minimum version, an onion is enough. You can also add carrots, peeled whole or chopped into large pieces.
• Vodka is added to neutralize the mud smell that is present in river fish.
• It is not recommended to clarify the broth with braces. Only straining is allowed. It is enough just to remove all the foam that is released on the surface of the broth.
• Boiled fish can be served on a separate platter to the ear.

Carp fish soup according to this recipe turns out to be very tasty if cooked correctly. The dish will turn out to be rich and aromatic. And the recipe is suitable for both home and outdoor recreation, because the set of products is simple and affordable.

Take the following ingredients for the crucian fish soup.

Start by preparing your crucian carp. Rinse in cold water. Using kitchen scissors, trim off the fins, tail. Peel off the scales. Remove the gills and eyes. Open the abdomen, clean the guts of the crucian carp. Rinse thoroughly in cold water. Cut into portions.

Take a small carrot and a couple of small onions. Rinse the carrots and remove the skin, cut in half. Rinse the onion along with the husk, dry it, cut into two halves. Fry from the side of the cut until golden brown. This will make the broth richer.

Place fish pieces, fried vegetables in a suitable saucepan. Pour in 1.5 liters of water and put on fire. Boil. Simmer over low heat for 8-10 minutes. After this time, carefully remove the pieces of fish, strain the broth.

Peel potatoes, cut into arbitrary slices. Cook until half cooked.

Peel and cut the remaining onions and carrots into small pieces, add to the saucepan. Cook until the potatoes are cooked through.

Previously, boil the chickpeas until tender and add to the soup. The chickpeas can be boiled in a pressure cooker for 40 minutes.

Bring the ear to a boil.

Lower the carp slices. Stir. Season with two kinds of pepper, bay leaf, salt. Boil. Add hot water if needed.

Crucian carp is a fish of the carp family, widespread in Russia both in rivers and in stagnant bodies of water. It is popular in the market for its taste, soft meat and low price.

Very often it is bought from fishermen or from sellers from fish farms to feed pets, and if larger, then fry or boil fish soup.

One drawback of this fish is that it is too bony, but this is not a problem. This article will discuss recipes for crucian fish soup, which will not leave indifferent lovers of this product.

Classic recipe

Ingredients	amount
Water -	2 l
Potatoes -	200 g
Onion -	2 pcs.
Ground black pepper -	1 tsp
Lemon juice (optional) -	20 ml
Dill (dry or fresh) -	1 tbsp. l.
Vodka -	50 ml
Black peppercorns -	10 balls
Carp -	1 kg
Bay leaf -	3-4 pcs.
Salt -	3 tsp
Time for preparing: 90 minutes	Calories per 100 grams: 40 Kcal

The most common fish soup can be made from any fish, but sometimes it is better to combine different breeds. In the case of crucian carp, you do not need to add anything, because it is fat enough to obtain a rich broth that will solidify when cooled.

Small bones are the main snag, but this can be solved using two methods - bulkheads of boiled fish and boiling it for a long time until these same bones are softened.

Fresh gutted fish with head and tail should be cut into large pieces and put in a saucepan. Cover with water and put onion, peppercorns and bay leaf, cut in half.

You need to cook for 15-20 minutes before the head begins to easily disassemble into bones. At this stage, the head and tail are pulled out, the meat can be sorted out and vegetables are prepared.

Cut carrots, onions, potatoes into medium-sized cubes and put in the broth. Then it is brought to a boil and when the vegetables are soft, lemon juice and a glass of vodka are added.

After five minutes, you can turn off the gas and pour your ear into plates. Fish soup is served only hot.

How to cook crucian carp fish soup with cereals

Cooking fish soup with cereals is a common and satisfying option. Many people like to add millet, barley, semolina and others. Here is a recipe with the addition of pearl barley.

1. Fish - 500 g;
2. Onions - 1-2 pcs.;
3. Potatoes - 2-4 pcs.;
4. Pearl barley - 30 g;
5. Water - 900 ml;
6. Carrots - 1 pc.;
7. Salt and pepper to taste.

Cooking time - 40 minutes. Caloric content - 38.5 kcal.

The fish is pre-cleaned, washed and cut into medium-sized pieces. The head and tail are placed in the water to make the broth rich.

You need to let it boil, then add the onion, chopped in half, chopped carrots and potatoes. Barley must be boiled in advance until half cooked, since this cereal is cooked for a long time, and added with vegetables.

Everything should be cooked no more than 25 minutes. 5 minutes before the ear is ready, season with pepper and salt, after which it is served hot on the table.

How to cook fish soup in a multicooker

In order to please your family with delicious rich fish soup, you will need a slow cooker, ingredients and a little time to prepare them - the rest will be done by the program. So, the necessary products:

1. Fish - 1 kg;
2. Carrots - 1 pc.;
3. Onions - 2 pcs.;
4. Potatoes - 4 pcs.;
5. Millet - 40 g;
6. Vodka - 50 ml;
7. Bay leaves - 2-4 pcs;
8. Salt, pepper - to taste;

The cooking time will take no more than one hour, and the calorie content of such fish soup will be the same 40 kcal per 100 g.

Cut the peeled fish into medium slices, and put it together with the head in the multicooker bowl. Pour water and set the "Cooking" mode for 15-20 minutes, pre-salt.

In the meantime, you can do the vegetables. Peel the carrots and cut into half circles, the potatoes into medium strips, and the onion into quarters.

When the broth is cooked, season with bay leaf and pepper, add vegetables, then leave in the same mode for 20 minutes. After half this time, add millet.

However, if there are lovers of boiled cereals, then you can add it earlier - there are no strict restrictions, since the most important thing is that the cereal is boiled.

And five minutes before the end of the set time, vodka is poured into the ear.

Crucian carp is a bony fish, so before adding vegetables to the broth, it is worthwhile to manually sort out the boiled meat or boil it for 10-15 minutes longer, so that the small bones soften.

If there was caviar in the fish, then it can also be put in the ear with meat, and without breaking the film, so that it is boiled whole.

After the end of the operation, it is better for the ear to insist for about five minutes and serve it still hot, otherwise, when it cools, it strives to curl up into a state of jellied meat.

How to cook a fragrant fishermen's dish over a fire

Many of us have gone on hikes or outdoors. What can compare to fish soup cooked over a fire at the end of a day spent outdoors in contact with the outside world?

With this recipe, you can pleasantly surprise your friends and acquaintances on a joint trip, and since crucian carp is found in most reservoirs, there will not be many problems with the main ingredient on fishing.

1. Fish - 1 kg;
2. Potatoes - 4 pcs.;
3. Carrots - 1 pc.;
4. Onions - 1-2 pcs.;
5. Bay leaf - 2-3 pcs.;
6. Salt, pepper - to taste;
7. Fresh parsley - 1 bunch.

Cooking time is one and a half hours. Calorie content - 40 kcal.

First you need to skin the fish and completely clean it of scales and entrails. You do not need to throw out the caviar - it will fit both in the ear and in fried form. While the chopped fish is boiling in the pot, chop the vegetables and put them in the water by the time it boils. A bay leaf is placed with them.

When the carrots are soft, you can add salt and pepper. If the fish is not very fatty, then, if available, a couple of carcasses or pieces of another can be added to make a more viscous broth.

Five minutes before removing from the fire, vodka is poured in, and then you can pour the ready-made marching fish soup into plates. Fresh parsley can be added both during cooking and during serving - whatever you like best.

As an addition to the ear, there must be bread, since the dish is quite fatty.

As mentioned at the beginning - the fish contains a lot of small sharp bones, so you need to boil it a little longer, or after cooking the meat you manually sort it out.

If there is a desire and opportunity, then the meat can be removed from all bones, and added to the broth clean. To facilitate the task, you can boil the crucian carp for thirty minutes, then remove the large bones, and there will be no small ones left.

If the fish contains caviar, it can either be fried in a pan or added to the ear. In crucian carp, caviar often has a slight odor of mud, which depends on its habitat, so this is a very individual question for everyone.

When the fish soup is cooked over a fire, you need to take into account that the water will boil more slowly than on the stove at home. Here it is important to monitor the degree of readiness yourself and not rely only on time - you need to take into account all factors.

With regards to spices - here who is in that much. Adding such herbs and spices as rosemary, savory, hops-suneli will not spoil, but will only add originality and piquancy to the dish. There is no canonical recipe for fish soup, and therefore everyone can have their own "chips" and "secret ingredients" - experiments are only welcome.

One of the most beloved national Russian dishes for many people is still considered fish soup, or fish soup, which can be prepared from a wide variety of fish. It turns out to be light, with a delicate, pleasant smell and, of course, very tasty. And today we will talk about how to make such a soup with crucian carp and wheat porridge. The recipe is very simple, easy, and the products we need are readily available.

Recipe for delicious fish soup with carp and wheat groats

Kitchen utensils: 3 L saucepan, 2 small bowls for food, knife, tablespoon, chopping board, ladle, dishes for serving.

Ingredients

Selection of ingredients

You can buy carp not only in the supermarket, but also in the market, the main thing is to pay close attention to the following:

• The smell should be fresh, without foreign unpleasant aromas. The smell of mud is allowed, since crucian carp lives in wetlands, but when cooked, the smell goes away.
• Fresh crucians have pink gills and transparent eyes.
• It is best to take live fish, without damage, which is actively swimming.
• Pay attention to your stomach - it should not be bloated.
• Crucian carp, like any other representative of the river fauna, absorbs all the substances that are in the water. Therefore, before buying, you need to clarify where it was caught, in what area. Otherwise, you run the risk of buying a product that is hazardous to health.

Step by step cooking

1. Crucian carp (4 pcs.) You need to clean, remove the entrails, gills and wash well.
2. Peel potatoes (8 pcs.), Carrots (1 pc.) And onions (1 pc.), Wash and cut into small cubes.
   
   
3. Soak chopped potatoes in water to remove excess starch and nitrates from them, which are used in growing tubers.

   The longer it stays in water, the more efficient the process of transition of substances into water will be. Therefore, you can prepare the potatoes in advance and leave them soaked for several hours.

4. It is also good to rinse a few sprigs of greenery, or it is better to soak for a couple of minutes, and then rinse under running water.
   
   
5. Rinse wheat groats (40 g) several times to remove excess starch and litter from it.
   
   
6. Pour 1.5 liters of water into a 3 liter saucepan, put on fire and bring to a boil. When the water boils, put the potatoes, carrots, onions and wheat grits.
   
   
7. Add bay leaf and cook until potatoes are tender, about 10 minutes.
   
   
8. When it is cooked, put the fish, 20 g of oil in a saucepan, salt and pepper to taste.

   The fish soup should boil well for about 2 minutes, because the crucian carp cooks very quickly, and if you cook them for longer, they can boil over, and the soup will lose its appearance.

   
   
   
9. Remove foam from the broth surface.
   
   
10. Then add the herbs, bring to a boil and remove from heat.
    
    
11. Ready soup should be infused for 5 minutes, and then you can serve it to the table.
    
    

How to serve a dish correctly and with what

This dish will be a great option for any light lunch or dinner. You can safely serve butter sandwiches to it, you can also supplement them with fish products (caviar or fish slices). Vegetable salads are also a suitable addition. You can also season your fish soup with a little sour cream or cream before serving. Canned fish soup will be a wonderful dish for your table. Well, if you want to try such a dish unchanged, then it will suit you. And lovers of gourmet food can delight themselves.

Do you love your ear? Share your options for such a first course, try to cook it according to this recipe and be sure to leave your comments and reviews.

A rich fish soup rarely ends up on the dinner table, which is a pity. Do not miss the opportunity to enjoy the amazing aroma and juicy meat of a discreet river fish.

To make it easier to handle the bones, larger fish are chosen for cooking fish soup. Large pieces of it are cooked over low heat in the company of the onion in the husk: thanks to this, the broth acquires an amazing golden hue and a characteristic mouth-watering flavor. The dish is served straight from the stove, seasoned with chopped herbs.

Ingredients

• crucian carp - 1 pc. (500 g)
• potatoes - 3 pcs.
• onion - 1 pc. medium size
• carrots - 1 pc.
• dill - 5-7 branches
• garlic - 1 pc.
• vegetable oil - 1-1.5 tbsp. l.
• salt to taste
• ground black pepper to taste
• water - 1.5-2 l

Preparation

1. Rinse the fish. Take a special knife for cleaning fish and remove the scales. This is most conveniently done in the kitchen sink. After removing the scales, rinse and dry again with napkins. Use scissors to trim off the fins and tail. Remove the gills and eyes. Open up your belly and cleanse the insides. Rinse the carcass well. You can use a washcloth to remove the black film inside. Cut off the head, cut the carcass into large pieces.

2. Transfer the prepared fish to a saucepan. Add the washed unpeeled onion, half the peeled carrots, cut into 4 pieces. Pour in water, put the pan on fire. Let it boil. Remove the foam and cook over low heat for 10-15 minutes. During this time, the fish pieces are cooked.

3. In the meantime, peel the second onion, cut into small pieces. Cut the other half of the carrots into cubes. Peel and rinse the potatoes. Cut into small cubes.

4. When the fish is cooked, carefully remove the pieces from the broth. Strain the broth through a strainer if desired. Add chopped carrots, onions and potatoes to it. Bring to a boil and cook for 15-20 minutes, until all ingredients are tender.

5. Add oil.