Carp soup

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook carp soup? Prepare your ingredients. You can take any river fish, give preference to fresh, recently caught. Use spices and seasonings according to your taste. I love the classic set for fish soup - bay leaf and pepper.

2. STEP 2

   

   For fish soup, take vegetables: potatoes, carrots and onions. To make the soup thicker and more satisfying, various grains are added to it. This recipe contains rice. Any will do, I used a polished one. You can cook fish soup without rice, but then increase the amount of potatoes. You can also use millet instead of rice.

3. STEP 3

   

   Wash the fish well, remove scales and gut it. Be sure to leave the head; with a fish head the broth turns out richer. Remove the gills. Cut the fish carcass into large portions.

4. STEP 4

   

   Wash and peel the vegetables well. Cut the carrots into strips. Peel the onions and chop finely. Rinse the rice several times until the water is clean.

5. STEP 5

   

   Cut the potatoes into cubes or strips, as you prefer. Place the cooked rice and vegetables in a saucepan and cover with water. Place over medium heat and bring the broth to a boil. Cook for about 20 minutes at low simmer. Then place the fish in the pan with the vegetables. When the broth boils, remove the foam from it with a slotted spoon or spoon. Add a bay leaf, a few peppercorns and salt to taste. Cook the fish soup over low heat for about 20 minutes.

6. STEP 6

   

   Turn off the heat. Cover the pan with a lid and let the fish soup steep for 15 minutes. Serve the carp fish soup hot, with freshly baked bread and herbs. Bon appetit!

Comments on the recipe

kisik07

21.12.2023

4.5

Here is another recipe for carp soup (you can use any river fish). There is a video and a detailed explanation. It must be delicious!

Moderator Ksenia

21.12.2023

4.9

I wanted to cook fish soup in a cauldron at the dacha. I used a recipe for carp soup as a basis. I took all the ingredients according to the recipe, except for the fish. Instead of carp I used two small crucians. Since crucian carp is a rather bony fish, I cooked it tied in a clean cotton cloth so that the bones would not fall into the broth if the fish was too boiled. I removed the bones from the finished fish and returned it to the finished soup. The soup was cooked over a fire for about one hour. It turned out very rich and aromatic. Despite the fact that the fish soup contains the simplest ingredients, its taste is amazing. Thank you very much for the recipe!

Arishka

21.12.2023

4.7

Carp soup is prepared quite easily and quickly. It turns out to be very aromatic and super tasty. The children even asked for more. Thank you very much for the recipe!