Fresh carp fish soup with vegetables
Composition / ingredients
12
Servings:
Cooking method
Prepare carp, clean, wash, cut off the heads, cut the fish into portions. Remove the gills from the heads and rinse the heads well.
Peel carrots and potatoes, cut into pieces. Put a pot of water on the stove, put the vegetables, let them boil, add salt. Add the carp pieces along with the heads. The fish is cooked very quickly, literally in 5-7 minutes. Add green onions (if there is no green, add onions, but a few minutes before laying the fish).
Towards the end of cooking, season the soup with spices, bay leaf. You can add fresh herbs. Turn off the stove, let the ear infuse for 20 minutes, remove the heads and serve.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
