Carp ear

Appetizing, fragrant, rich, delicious! Ear of carp, cooked in the kitchen, turns out to be no worse than cooked in a pot over a fire. The ear of fresh fish is especially delicious, now you can buy it in any supermarket.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Carp

350

Potatoes

Fig

150

Carrots

Onion

Bay leaf

Peppercorns

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 7 % 2 g

Carbohydrates 70 % 19 g

112 kcal

GI: 53 / 47 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to cook fish soup from carp? Prepare the ingredients. You can take any river fish, give preference to fresh, recently caught. Use spices and seasonings to your liking. I love the classic soup set — bay leaf and pepper.
Step 2:
For soup, take vegetables: potatoes, carrots and onions. To make the ear thicker and more satisfying, different cereals are added to it. In this recipe — rice. Any one will do, I used a polished one. Fish soup can be cooked without rice, but then increase the amount of potatoes. Instead of rice, you can also take millet.
Step 3:
Wash the fish well, peel off the scales and gut it. Be sure to leave the head, with a fish head, the broth turns out to be rich. Remove the gills. Cut the fish carcass into large portions.
Step 4:
Wash and peel the vegetables well. Cut the carrots into strips. Peel the onion from the husk and finely chop. Rinse the rice several times until clean water.
Step 5:
Cut potatoes into cubes or strips, as you like. Put the cooked rice and vegetables in a saucepan, fill with water. Put on medium heat, bring the broth to a boil. Cook for about 20 minutes at a low boil. Then put the fish in a saucepan with vegetables. When the broth boils, remove the foam from it with a slotted spoon or spoon. Add bay leaf, a few peas of pepper and salt to taste to the ear. Cook the fish soup over low heat for about 20 minutes.
Step 6:
Turn off the fire. Cover the pan with a lid and let the ear brew for 15 minutes. Serve the carp soup hot, with freshly baked bread and herbs. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Root vegetables are best washed with a brush or a hard sponge under running water.

Rice, if desired, can be replaced with any other cereal. But take into account the peculiarities of cooking various cereals! The cooking time can change both in a smaller and in a larger direction. Some of the cereals require pre-soaking.