Carp is one of the valuable and useful fish species, which is a representative of the Carp family. The sweet taste and tender fillet of this fish is highly appreciated in cooking, because it can be used to cook excellent first and second courses. Particularly popular is the carp ear, which is perfect for both everyday homemade dinner and for a festive feast.
Selection and preparation of ingredients
Before proceeding with the recipe for fish soup, carefully and carefully select the fish.
If your husband is not a fisherman, then you will have to buy a carp, while paying attention to such criteria:
- gills. In fresh carp, they should be painted in bright red or pink tones. If you are offered fish whose gills are dark or cloudy in color, they have stuck together, or even been cut off, then refuse to buy;
- carcass integrity. Be sure to probe the fish. If there are dents on it, and it seems decrepit and lethargic, then this is a spoiled product. The carcass of fresh carp is dense and resilient;
- skin condition and scales. In fresh fish, the skin should fit snugly on the fillet. Also inspect the carp for damage. The fish scales are covered with transparent mucus, the consistency of which is similar to chicken protein, if the mucus is muddy and slippery, or if it is not at all, this indicates that the carp has deteriorated, and you should not prepare it for your relatives and guests;
- eyes. In this species of carp, the eyes are convex and almost transparent, there are no opacities on them. If they are sunken, and differ in dark color, then the fish has long been on the counter, and could have time to deteriorate;
- blood. If the carcass is literally covered in blood, then most likely you are offered sick fish. An acceptable condition is only a few drops of blood;
- smell. You should not particularly rely on this criterion, since sellers have learned to skillfully mask a musty fish smell with the help of flavorings. But, nevertheless, if you smelled ammonia, then refuse such fish.
The stage of preparation of the ingredients also includes the selection of other components indicated in the recipe. You must choose vegetables (e.g. carrots, tomatoes, bell peppers, onions, garlic, potatoes), peel and wash them. To diversify the taste of any dish, greens (parsley, dill), spices (seasoning for fish, bay leaf, celery root) will help, which should also be at hand.
Did you know? Sazan belongs to fish species that fall into hibernation: as soon as it gets colder on the street, which immediately affects the temperature of the water, the fish sinks into pits at the bottom and sleeps there until spring arrives. During hibernation, the carp does not eat anything.
Cooking carp carp
A rich and tasty carp ear is a great way to please loved ones with a tasty and healthy dish. And to the hostess herself it will not bring much trouble, because cooking fish soup is quite simple and easy.
At home, you can do this, both in the kitchen - in a saucepan, and at the stake - in a cauldron. You can cook fish soup using all parts of the fish carcass: head, tail, meat, fins.
Classic recipe
12 to 250 g 2 hours
dill (dried)
3-4 branches.
ground black pepper and other spices
taste
Nutritional value per 100 g:
- Pour water into a saucepan, bring it to a boil and salt it by adding about 1 tablespoon of salt.
- Put the fish in boiling water, let it boil for about 30 minutes. Be sure to pick up foam with a slotted spoon. The carp must be laid in two steps: first, head and large pieces, then they are removed, sprigs of dry dill, onion are added to the boiled broth, and small fish pieces are put into the water, which boil about as much as the head.
- Peel potatoes, carrots and onions.
- Cut the potatoes into four parts, and it is preferable to put the onions and root vegetables in the classic recipe for cooking fish soup to cook whole. Carrots can be divided into quarters or halves. If you cook fish soup not at home, but in nature, then you also can’t cut potatoes.
- Cut bell pepper lengthwise and peel from seeds, then divide into small pieces.
- Divide the tomatoes into two parts, remove the stalks and grate on a coarse grater.
- When the second portion of the fish is boiled, it is also worth taking out from the broth, and add potatoes with carrots there, and after 10 minutes - bell pepper. The recommended cooking time after adding this vegetable is 6-7 minutes.
- When the potatoes are cooked, gradually add the tomatoes to the dish.
- Dip a bay leaf in a saucepan with an ear.
- Remove the onion from the fish dish until it begins to fall apart. This can ruin the consistency of the dish. Also catch dill sticks.
- Add vodka to your ear and turn off the gas. This ingredient must be used in order to repel the smell of damp, characteristic of river fish.
- Put on a plate a piece of carp, and pour the cooked dish. You only need to take potatoes and broth. Then decorate the serving with greens. Tasty and satisfying food is ready, and the recipe for its preparation is more than simple.
Important! Ear is recommended to cook on chicken stock, which is used instead of water. The soup will be even more delicious and aromatic. Common carp can be replaced with pike or other river fish.
From the head and tail
8 to 250 g 90 min.
common carp (tails and heads)
1 kg
salt and black pepper
taste
allspice
a few peas
Nutritional value per 100 g:
- Ear from the tail and head of the carp is prepared, starting with a thorough washing of the main ingredient.
- Parts of the fish must be placed in a pan, pour water and, putting on fire, bring to a boil.
- During the cooking process, add bay leaf, pre-peeled onion and pepper to the soup. Additional ingredients should be prepared in advance - placed on the kitchen table.
- When the dish is boiled for about 15 minutes, catch fish from it and place in a separate container.
- Cut the potatoes, carrots and the second onion into small pieces and send to the broth. You need to peel vegetables while the fish is boiling.
- Add lemon juice, vodka and salt to the boiling ear.
- Chop the dill and pour it into the soup a few minutes until fully cooked.
- Distribute the fish fragments on portioned plates and fill in the ear.
- Before serving, decorate the finished dish with finely chopped greens.
This is a very good and popular recipe: preparing an ear in this way is quite easy, simple and fast, but it turns out amazingly tasty. If you still have the head and tail of the fish that you decided to bake, then you can make a whole fish menu for the day, and as an accompaniment to a juicy baked carp, you can also cook the ear - precisely from the fish components that you have left.
Important! Various cereals will help diversify the taste of fish soup: millet, rice. You can also add peas, corn, olives and other ingredients.
Fish dishes are very popular in Russian cuisine. Among the most common - ear of carp. This is a very healthy fish, with the help of which the ear acquires a special aroma and taste. And the ease and simplicity of cooking only adds bonuses to fish soup.
