The 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 has a positive effect on our digestive system. This fish is very useful for children, since the substances contained in carp regulate human growth. But there is one thing, all the positive properties of a mirror carp can only be obtained from fresh and high-quality fish. There are a huge number of mirror carp recipes, but one of the best dishes is carp ear.

Carp ear: recipe

The recipe is very simple.
For it we need the following ingredients:
Head and tail of a mirror carp - 300 gr.;
Onions - 2 pcs.;
Carrots - 2 pcs.;
Green onions - 1 bunch;
Potatoes - 100 gr.;
Spices for fish soup - 1 tbsp. a spoon;
Bay leaf - 3 pcs.;
Black ground pepper - 1 teaspoon;
Salt - 1 tbsp. a spoon.

How to cook an ear from a mirror carp?

In this recipe, you will learn how to make carp fish soup rich and very fragrant.
First, we separate the head and tail from the fish. These are the parts we use in this recipe. Wash all parts of the fish thoroughly in warm water.
Photo 1.
Next, you need to get rid of the gills, since a large amount of radionuclides accumulate in them.
Photo 2.
Also, it is worth trimming the fins, we will not need them.
Photo 3.
Many housewives make a mistake and immediately put the fish broth to cook. But you shouldn’t do this, because the mirror carp cooks very quickly, and it can easily boil soft, but we don’t need it. Therefore, you first need to cook the broth from vegetables.
Pour water into a saucepan and throw in the peeled onions and chopped carrots.
Photo 4.
Peel potatoes and cut into cubes. We throw it into the pot.
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 into our dish first the head of the carp, and then the tail. Photo 6-7.
Cook on low heat for another 30 minutes. You can get the unique taste and aroma of the dish thanks to spices. Now in stores you can buy ready-made seasonings for almost every dish. We took a seasoning for fish soup, which includes bay leaf, parsley, dill, coriander and basil.
Photo 8.
You don't need to pour the spices, you need to slowly dip the spice spoon into your ear. We mix the dish. Photo 9. Also, carp ear necessarily requires black pepper. We throw it into our dish.
Photo 10.
At the end of cooking, you need to add green onions to the pan.
Photo 11.
We 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!

Bay leaf - 2

White peppercorns - 5-6 pcs.

Allspice peas - 1

Ground black pepper

Parsley and dill greens - half a bunch

We clean and gut the fish. Take out the gills from the heads. Wash the fish well. We cut off the head and part of the tail of the carp, and cut the carcass into portions.

Fill the heads and tails with 1.5 liters of water and put on fire. When it boils, collect the foam, reduce the heat and add the peppers and bay leaf. Cook the broth for 45-50 minutes. Then we'll proceed.

While the broth is cooking, prepare the vegetables. Peel them and chop the onions, carrots, celery roots and parsley. Cut the potatoes into chunks.

We throw potatoes and pieces of carp into the broth. We cook for 15 minutes.

Saute the onion in a frying pan and add the carrots, celery and parsley. Fry for 5-7 minutes. Add to soup and cook for 7 minutes. Salt to taste. Sprinkle the soup with finely chopped parsley. Freshly ground pepper can be added to the plate. Serve the soup hot, putting pieces of carp in a plate.

Bon Appetit!

• carp (for 2 kg) - 1 pc.;
• red sweet pepper - 2 pods;
• vegetable oil - 2 tbsp. l.;
• sour cream - 100 gr.;
• parsley (chopped) - 1 tbsp. l.;
• tomatoes - 1 pc.;
• onion - 1 pc;.
• garlic - 1 clove;
• red hot pepper - 1 pod;
• butter - 30 gr.;
• sweet paprika - 1 tsp;
• salt - to taste.

Cooking method

1. Divide the carp into fillets. Boil the broth from the head and other waste, adding vegetables and spices.
2. Peel the pepper pods from the core, cut into checkers.
3. Fry the pepper pieces in vegetable oil. Pour a little broth over them and simmer until half cooked.
4. Remove the skin from the carp fillet, cut into convenient pieces. Cook over low heat in broth. Arrange the pieces of fish and pepper in portions and pour over the broth.
5. Add sour cream to the soup and sprinkle with parsley.

How to cook carp head fish soup

Ingredients

• carp head - 2 pcs.;
• onion - 90 g;
• carrots - 90 gr.;
• potatoes - 500 gr.;
• leek - 40 gr.;
• chopped parsley - 1 tbsp. l.;
• chopped dill - 1 tbsp. l.;
• bay leaf - 1 pc.;
• allspice - 0.5 tsp;
• peppercorns - 4 pcs.;
• water - 1.5 l.;
• salt - to taste.

Cooking method

1. Immediately remove the gills and eyes from the fish, rinse the head and send to the container.
2. Boil water in a separate saucepan.
3. Send a clean onion and carrots to boiling water. If there is parsley, great, it also needs to be sent to the saucepan.
4. Boil vegetables for half an hour over low heat.
5. After the specified time, get the vegetables. Then you need to peel the potatoes and cut into small cubes.
6. Next, send the prepared head and your favorite seasonings to the vegetable broth. Boil the fish for 5 minutes over low heat.
7. Then add potato cubes, let the soup cook for 15 minutes.
8. Now season the dish with herbs, let it brew for 5 minutes and serve.

Many housewives believe that only professional chefs can cook a truly tasty and rich fish soup. We will share with you the best recipes and reveal all the secrets of making carp soup to make you feel like a real professional.

Carp ear - basic cooking principles

The first step is to prepare the fish. Carp is cleaned from scales, the abdomen is cut and gutted. The heads are cut off and the gills are taken out of them. Now the cleaned fish is thoroughly washed under running water. Be sure to remove the black film inside the gutted carcass, otherwise the fish will be bitter.

In addition to fish, you will need vegetables, herbs and spices to cook fish soup. Potatoes, carrots and onions are peeled and washed. Greens are rinsed.

To get rid of the specific smell of mud, the fish is marinated in advance in lemon juice.

Bouillon for fish soup is boiled over low heat, adding whole onions and carrots to it. To keep it transparent, the foam is removed in time.

Fish and vegetables are removed from the broth. Onions are thrown away, and carrots are cut into circles. The broth is filtered and again sent to the fire. Place diced potatoes and carrots in it. Onions are fried.

When the potatoes are ready, put the fish in the broth, season with salt, spices and put fresh herbs.

In addition to fish and vegetables, millet, rice or pearl barley can be added to the ear.

Recipe 1. Classic carp ear

Ingredients

kg carp;

black pepper;

four potatoes;

Bay leaf;

two carrots;

salt;

two heads of onions.

Cooking method

1. Clean the carp from scales and gut, cut off the fins. Cut out the gills from the heads. Rinse the fish and cut into portions.

2. Place the tail and head in a saucepan and fill with three liters of filtered water. Add a few black peppercorns, a peeled onion and a whole carrot, a couple of bay leaves. Put on fire, as soon as the contents begin to boil, twist it to a minimum so that there is no intense boiling. Do not cover with a lid. Remove foam. Boil the broth for a long time until the fish and vegetables are soft. This will take about an hour.

3. Catch the fish with a slotted spoon, discard the onion, strain the broth. Separate the fish from the bones.

5. When the potatoes are soft, put the pieces of carp in your ear. Salt to taste, sprinkle with black pepper. Boil the ear from the moment of boiling for about five minutes so that the fish is not digested. Sprinkle with chopped parsley and turn off the heat.

Recipe 2. Carp ear with rice

Ingredients

600 g of carp carcasses;

20 g of dill greens;

200 g potatoes;

1.5 liters of drinking water;

100 g of rice;

salt;

a clove of garlic;

one leaf of laurel;

onion head.

Cooking method

1. Prepare the fish: remove the scales, gut, cut off the heads and fins, rinse thoroughly under the tap. Cut the fish into several pieces across the ridge.

2. Peel and cut the onion a little smaller than the potatoes. Peel and mince the garlic as finely as possible.

3. Rinse the rice groats until the water runs clear.

4. Pour filtered water into a saucepan, put potatoes and onions in it, add seasonings and spices. Place the saucepan on the stove. When the water starts to boil, add salt, add the rice and stir. Wait until it boils and place the pieces of carp in a saucepan. Stir the ear and cook it for ten minutes.

5. Remove the fish soup from the stove, let it brew a little and pour it into plates. Add finely chopped dill and garlic to each individually.

Recipe 3. Carp ear with barley

Ingredients

500 g carp;

six potato tubers;

black pepper;

two carrots;

sea ​​salt;

bulb;

2 bay leaves;

A glass of pearl barley;

onion peel.

Cooking method

1. Clean the fish from scales, gut and cut off the heads and fins. Rinse it well under the tap. Put the fish in a saucepan, fill with water and put on the stove. Boil for forty minutes on low heat. Add onion skins.

2. Peel, wash and chop the carrots on a coarse grater or in a blender. Chop the peeled onion into half rings.

3. When the fish is ready, drain the broth into a bowl. Wash the pan, pour the broth into it again and put on fire.

4. Rinse pearl barley, replacing the water a couple of times. Add it to the broth and continue cooking. Put the chopped onions and carrots into the pan.

5. Cut the peeled potatoes into small slices and add to the pan. Season with salt and pepper, put the bay leaf. Add spices and seasonings to taste. Boil until the ingredients are ready.

Recipe 4. Ear of their carp with yolk

Ingredients

kg carp;

half a bunch of parsley;

bulb;

two bay leaves;

two yolks;

three peas of black pepper;

vegetable oil - 60 g;

two liters of drinking water;

flour - 30 g.

Cooking method

1. We clean the fish, gut it, wash it, cut off the fins, head and tail. We separate the carp fillet from the bones.

2. Put everything except the fillet in the pan. Peel the onion, cut in half and add to the fish. Fill with water, add bay leaf and pepper.

Cook for forty minutes.

3. Cut the fish fillet into pieces.

4. Salt and cook for another ten minutes.

5. Roll the pieces of carp in flour. In a frying pan, heat up the vegetable oil. We spread the fish fillet on a preheated pan and fry over high heat on both sides. A couple of minutes is enough for each.

6. Strain the fish broth through a sieve. Remove onions and spices. Let the broth cool slightly.

7. Separate the yolks from the proteins and beat. Gradually pour 100 ml of fish broth into them and shake.

8. Put the pieces of fish into the strained broth.

9. We fill the carp ear with pounded yolks and immediately turn it off. When serving, sprinkle with chopped herbs.

Recipe 5. Carp ear with cherry tomatoes

Ingredients

1.5 kg carp;

black pepper;

onion head;

sea ​​salt;

two potatoes;

a bunch of fresh parsley;

ten cherry tomatoes;

90 ml of lemon juice;

two liters of purified water;

100 ml of vegetable oil;

2 bay leaves;

garlic - four cloves.

Cooking method

1. We clean the fish from scales and entrails. Be sure to remove the black film. Wash and cut into portions.

2. We clean the potatoes, wash them and cut them into cubes. We clean the onion from the husk.

3. Put potatoes and two peeled onions in a saucepan. We also send pieces of fish here and fill it with filtered water. We put to cook, covered with a lid. As soon as the contents begin to boil, remove the lid and cook over low heat for 20 minutes.

4. After the allotted time, add the washed cherry tomatoes, bay leaf, fresh herbs. Salt and pepper. Cooking for another ten minutes.

5. Beat the garlic with vegetable oil in a blender. At the end, add lemon juice and mix again.

6. Put the pieces of fish on a dish and pour over the garlic sauce. Pour the fish soup on plates, slightly mashing the tomatoes. Sprinkle with finely chopped herbs.

Recipe 6. Hungarian carp ear

Ingredients

700 g carp;

three liters of purified water;

two tubers of potatoes;

salt;

bell pepper pod;

60 ml of vegetable oil;

two tomatoes;

20 g of dill and parsley;

bulb;

a couple of pinches of black ground pepper;

30 g of tomato paste;

Bay leaf;

5 g sweet paprika;

3 g spicy paprika.

Cooking method

1. Clean and gut the fish. Wash it under the tap. Separate the fillet, carefully remove the bones and cut it into small pieces.

2. Pour fins, tail, head and skin with cold water, add bay leaf and cook for 20 minutes. Then strain the broth.

3. While the fish broth is cooking, start frying. Peel and chop the onion. Scald the tomatoes with boiling water and remove the skin from them. Cut the pulp of tomatoes into cubes. Fry the onion until light golden brown in vegetable oil, add paprika to it, mix and put the tomato paste and tomatoes. Fry all five minutes.

4. Peel the Bulgarian pepper from seeds and crumble into strips. Peel and chop the potatoes in the same way as the pepper.

5. Strain the fish broth and add the prepared potatoes and peppers to it. Boil for five minutes. Then add fillet pieces and roast. Cook until tender, season with salt and pepper.

6. Beat the egg and enter it in a thin stream, stirring continuously, into the boiling ear. Then add chopped greens and serve the ear to the table.

When cooking fish broth, add whole onions and carrots to it.

Lemon juice will help get rid of the specific smell. Spray it on the fish and let it sit for ten minutes.

Cook the fish soup over low heat, avoiding intense boiling.

The cooking time of fish soup depends on the thickness of the pieces of fish.

To make the ear rich, fry the fish first.

Fish soup is prepared 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. Preparing and cooking takes a minimum of time. For dinner, a delicious fragrant ear.

Ingredients for making carp soup.

Clean carp from scales and gut. Rinse the fish thoroughly several times. Pay special attention to cutting the carp's head, remove the gills and scrape in the middle - where the gills were.

Prepare vegetables as for regular soup: peel and cut.

Put all the vegetables in a pot of boiling water: potatoes, onions and carrots. Cook until vegetables are half cooked.

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

After 10 minutes, check the ear for taste, and you can set aside from the fire. Let stand for 15 minutes with the lid closed.

Serve hot carp soup. Bon Appetit!

By systematically eating fish, you can get the essential minerals, sometimes missing vitamins and antioxidants that contribute to brain function. By preparing carp soup, the recipe of which is presented on our website, you can get nutrients that help normalize the functioning of the mucous membranes and skin. Also, this fish has proteins that help get rid of excess fat in the body.

When purchasing a carp, you should think about the process of its cultivation. Many farms use additives and accelerators for fish growth. Therefore, caught on its own, a representative of the fish family will bring more benefits. And carp fish soup, the recipe of which you will see below, will perfectly reflect the taste of the dish and the benefits for the body.

Carp soup

To prepare a traditional fish soup, you will need a small amount of ingredients:

• Weighty carp, from 400 to 500 grams;
• 1.5 liters of boiled water;
• Celery (root) of medium size, carrots and onions (their size is at the discretion of the cook);
• Lavrushka, a small amount of allspice, salt;
• Fresh parsley;
• Potatoes 3 medium pcs.

Carp soups are prepared quickly, so there is no better alternative in nature in order to refresh yourself and keep warm if the weather turns bad.

Recipe:

1. After cleaning the fish from the insides and washing it under a plentiful stream of water, cut off the tail and head. We divide the main carcass into equal pieces;

2. You can get a rich and fragrant broth by boiling the tail and head section in 1.5 liters of water, if it is boiled, the taste will be softer. After boiling, it is worth collecting the foam, add a medium-sized celery root, cut into small squares, ground or allspice pepper and bay leaf. The broth is brewed for 40-50 minutes;

3. Carp fish soup requires sautéed vegetables. The color and taste of the broth will become more saturated. To do this, fry grated or finely chopped carrots with onion cubes. Frying for about 7 minutes, add herbs to it: parsley, cilantro and dill are also perfect;

4. While the vegetables are fried, add potatoes to the broth. The size of the pieces can be adjusted to taste. But the smaller the potato wedges, the shorter the cooking process. Together with him we put pieces of carp. During this time, they will have time to boil and give even more juice to the broth. It is better to salt the broth at this stage so that the vegetables do not fall apart;

5. At the very end, passivation of onions and carrots is added. After 3 minutes, you can turn off the gas. Before serving, put chopped greens on a plate. Carp fish soup is ready! It remains to enjoy its taste and benefits. This recipe is very good for serving on the holiday table.

Carp head soup

If you are making soup for yourself or a family dinner, then try adding carp heads instead of carcasses. The broth will turn out more fragrant and rich in taste. Soup from the head of a carp is, first of all, the maximum benefit and savings. In traditional cooking, you can add eggs, which are poured at the very end in a thin stream. In advance, the eggs must be mixed until the mass is homogeneous with salt.

We will need:

• egg - 2 pcs;
• 1.5 - 2 liters of water;
• 2 medium carp heads and 2 tails;
• onions, carrots - to taste;
• greenery;
• 3 medium sized potatoes.

Cooking:

1. 2 heads of large carps and tails, pre-washed and cleaned, pour water and cook. Remove the foam from the boiled surface, add seasonings (coriander or peppercorns are perfect). The cooking process should be at least 40 minutes.

2. Add potatoes. Its cooking time will be 5 minutes, after which it is worth adding the passivated vegetable preparations. And then pour the pre-mixed eggs with salt from the plate in a thin stream and add greens. Carp head soup is ready!

Soup with croutons and carp

There is another option, the traditional preparation of this dish. The original and delicate recipe will give you a pleasant feeling from the aesthetic and gastronomic side. Fish soup with carp and croutons is a little more difficult to prepare, but you will be quite satisfied with the result. For him you will need:

• 1000 ml of fish broth;
• parsley root and carrots 150 g each;
• 500-600 g carp fillet;
• half a lemon;
• 3 art. tablespoons of butter (butter or replace it with any other, but of vegetable origin);
• flour, 2 tbsp. spoons;
• lavrushka, red or black pepper, salt, fresh parsley;
• sour cream, 120 g;
• 2 slices of bread, preferably white;
• salt;
• butter.

Cooking process:

1. Heating the fish broth, add cubed carrots and parsley root to it. It will cook for 10 minutes;

2. Pour the carp fillet with lemon, pepper and sprinkle with salt in a small amount. Leave in the marinade for 15 minutes. In a frying pan, fry the flour in butter, it is better to take creamy, until golden brown. Then you need to add paprika, stirring constantly, later pour the mixture into the soup and put the bay leaf;

3. After 5 minutes, lower the pieces of fish into the soup, do not forget to remove excess spices from the carp. It will cook for about 15 minutes. After adding sour cream, after this time, bring to a boil and put greens in the soup;

4. Croutons can be cooked in butter or in the oven, lightly flavored with salt. Soup with carp is ready to eat. It is worth serving it hot so that the aroma of the dish is fully revealed.

The simpler the recipe, the easier it is to improve it by constantly adding your favorite ingredients. Such classic dishes have always been popular among fishermen and housewives. By approaching the process from a creative side, you will be able to enjoy real fish soup, which brings not only a range of taste sensations, but also great benefits.

Ingredients:

• 600-700 gr. carp
• 1-2 carrots
• 2-2.5 liters. water
• 1 or 2 bulbs
• 3-4 potatoes
• black pepper (ground and peas)
• allspice peas
• 1-2 bay leaves
• coriander
• red ground pepper
• fresh herbs

Cooking:

1. If your carp is unpeeled, we wash it, clean it and gut it carefully so as not to damage the gallbladder. Wash it again and cut into portions. If you want to use the head of a carp for cooking fish soup, you need to remove the gills.
2. We clean vegetables - potatoes, onions and carrots, wash them, as well as greens (parsley, dill or green onions). Cut potatoes into cubes or sticks. So that the peeled potatoes do not darken, they must be poured with cold water.
   
3. Cut the carrot into thin circles, and the onion into medium-sized cubes.
   
4. We put the potatoes in boiling salted water, remove the foam that appears.
   
5. After 5 minutes, lay the fish cut into pieces, add red, allspice, black pepper (ground and peas), coriander and bay leaf.
   
6. Immediately add onions and carrots to the pan, cook for 12-15 minutes. (until the fish is ready) over low heat, without covering with a lid. At the same time, it is important not to overcook the fish, so that the ear retains its characteristic sweetness.
   
7. Turn off the ear, put finely chopped greens in a saucepan, cover with a lid and let it brew for about 8 minutes. If you plan to leave the ear until the next day, it is better to add fresh greens only to the plates. If you put it in a saucepan, let the ear boil for 3-4 minutes, and then turn it off.
   
8. Serve carp fish soup hot, putting a piece of fish in each plate and sprinkling with chopped herbs. We serve fresh and fragrant black bread, sliced ​​onions, or green onion stalks to the ear.
   

Diet meals are a popular request these days. After all, there are more and more fans of usefulness - most nutritionists, when prescribing a therapeutic diet, are advised to remove meat from the diet and cook fish instead.

After all, fish is one of the dietary products that are indicated for various diseases of the gastrointestinal tract or for weight loss. There is a sea of ​​​​protein in fish, a lot of phosphorus, as well as Omega-3 and Omega-6 fatty acids, etc.

Carp contains a small amount of fat, but is incomparable in any form. Today we will cook a dietary dish with you - carp soup. Tasty and healthy!

Cooking time: 20-30 minutes

Complexity: none, especially if the fish has already been cleaned

Ingredients:

salt and spices - to taste

Cooking

Do you have a whole carcass? We clean quickly by putting a pot of water on the stove. As a rule, for such soups I take everything that remains after the separation of the fillet. This is the tail, fins, etc. If you take the head, remove the eyes and gills from there.

Fill the fish with water. How much to take? If you want an unsaturated broth, then 1 liter is enough, but then you need to increase the number of ingredients. I took 0.5 liters of water. After that, I immediately sent the saucepan to the stove. We need to bring the water to a boil. As soon as it boils, reduce the heat to a minimum and cook for 5 minutes.

And during this time, we will prepare everything else. I started with carrots. Rubbed it on a coarse grater.

Then I chopped the onion. How to cut? Just the way you and your family like it. Without this component, carp soup will not be as tasty. I made him smaller.

Well, another ingredient is celery. Why is he? First, for the thickness of the soup. Secondly, in order to distract the typical carp smell. Well, and the last, to simply decorate the soup.

I alternately put the vegetables to the fish. As soon as I realized that it was ready, I took it out and, having cooled, dismantled it into pieces without bones.

By the way, you can do it differently - strain the broth, taking out the fish. And then put in the vegetables. But for the sake of economy, I cook everything together. Just then I'm careful, choosing all the bones. Let the vegetables cook, and we will chop the fragrant garlic, which is also designed to improve the taste of the dietary first course. We will also prepare the spices that you would like to send to the soup. I had dried dill.

By systematically eating fish, you can get the essential minerals, sometimes missing vitamins and antioxidants that contribute to brain function. By preparing carp soup, the recipe of which is presented on our website, you can get nutrients that help normalize the functioning of the mucous membranes and skin. Also, this fish has proteins that help get rid of excess fat in the body.

When purchasing a carp, you should think about the process of its cultivation. Many farms use additives and accelerators for fish growth. Therefore, caught on its own, a representative of the fish family will bring more benefits. And carp fish soup, the recipe of which you will see below, will perfectly reflect the taste of the dish and the benefits for the body.

Carp soup

To prepare a traditional fish soup, you will need a small amount of ingredients:

• Weighty carp, from 400 to 500 grams;
• 1.5 liters of boiled water;
• Celery (root) of medium size, carrots and onions (their size is at the discretion of the cook);
• Lavrushka, a small amount of allspice, salt;
• Fresh parsley;
• Potatoes 3 medium pcs.

Carp soups are prepared quickly, so there is no better alternative in nature in order to refresh yourself and keep warm if the weather turns bad.

Recipe:

1. After cleaning the fish from the insides and washing it under a plentiful stream of water, cut off the tail and head. We divide the main carcass into equal pieces;

2. You can get a rich and fragrant broth by boiling the tail and head section in 1.5 liters of water, if it is boiled, the taste will be softer. After boiling, it is worth collecting the foam, add a medium-sized celery root, cut into small squares, ground or allspice pepper and bay leaf. The broth is brewed for 40-50 minutes;

3. Carp fish soup requires sautéed vegetables. The color and taste of the broth will become more saturated. To do this, fry grated or finely chopped carrots with onion cubes. Frying for about 7 minutes, add herbs to it: parsley, cilantro and dill are also perfect;

4. While the vegetables are fried, add potatoes to the broth. The size of the pieces can be adjusted to taste. But the smaller the potato wedges, the shorter the cooking process. Together with him we put pieces of carp. During this time, they will have time to boil and give even more juice to the broth. It is better to salt the broth at this stage so that the vegetables do not fall apart;

5. At the very end, passivation of onions and carrots is added. After 3 minutes, you can turn off the gas. Before serving, put chopped greens on a plate. Carp fish soup is ready! It remains to enjoy its taste and benefits. This recipe is very good for serving on the holiday table.

Carp head soup

If you are making soup for yourself or a family dinner, then try adding carp heads instead of carcasses. The broth will turn out more fragrant and rich in taste. Soup from the head of a carp is, first of all, the maximum benefit and savings. In traditional cooking, you can add eggs, which are poured at the very end in a thin stream. In advance, the eggs must be mixed until the mass is homogeneous with salt.

We will need:

• egg - 2 pcs;
• 1.5 - 2 liters of water;
• 2 medium carp heads and 2 tails;
• onions, carrots - to taste;
• greenery;
• 3 medium sized potatoes.

Cooking:

1. 2 heads of large carps and tails, pre-washed and cleaned, pour water and cook. Remove the foam from the boiled surface, add seasonings (coriander or peppercorns are perfect). The cooking process should be at least 40 minutes.

2. Add potatoes. Its cooking time will be 5 minutes, after which it is worth adding the passivated vegetable preparations. And then pour the pre-mixed eggs with salt from the plate in a thin stream and add greens. Carp head soup is ready!

Soup with croutons and carp

There is another option, the traditional preparation of this dish. The original and delicate recipe will give you a pleasant feeling from the aesthetic and gastronomic side. Fish soup with carp and croutons is a little more difficult to prepare, but you will be quite satisfied with the result. For him you will need:

• 1000 ml of fish broth;
• parsley root and carrots 150 g each;
• 500-600 g carp fillet;
• half a lemon;
• 3 art. tablespoons of butter (butter or replace it with any other, but of vegetable origin);
• flour, 2 tbsp. spoons;
• lavrushka, red or black pepper, salt, fresh parsley;
• sour cream, 120 g;
• 2 slices of bread, preferably white;
• salt;
• butter.

Cooking process:

1. Heating the fish broth, add cubed carrots and parsley root to it. It will cook for 10 minutes;

2. Pour the carp fillet with lemon, pepper and sprinkle with salt in a small amount. Leave in the marinade for 15 minutes. In a frying pan, fry the flour in butter, it is better to take creamy, until golden brown. Then you need to add paprika, stirring constantly, later pour the mixture into the soup and put the bay leaf;

3. After 5 minutes, lower the pieces of fish into the soup, do not forget to remove excess spices from the carp. It will cook for about 15 minutes. After adding sour cream, after this time, bring to a boil and put greens in the soup;

4. Croutons can be cooked in butter or in the oven, lightly flavored with salt. Soup with carp is ready to eat. It is worth serving it hot so that the aroma of the dish is fully revealed.

The simpler the recipe, the easier it is to improve it by constantly adding your favorite ingredients. Such classic dishes have always been popular among fishermen and housewives. By approaching the process from a creative side, you will be able to enjoy real fish soup, which brings not only a range of taste sensations, but also great benefits.