Composition / ingredients
Step-by-step cooking
Step 1:
How to cook fish soup soup from carp? First of all, prepare the fish. It is better to use freshly caught carp, with them the soup turns out excellent. The amount of fish can be reduced or increased to taste. If you have them frozen, defrost them in advance.
Step 2:
Clean the carp from the scales and remove the gills. If the gills are not removed, then the broth in the soup will be bitter.
Step 3:
Prepare the rest of the products that will be required for the soup. Carrots and onions take not very large sizes. Adjust the amount of potatoes depending on the desired thickness of the soup.
Step 4:
Cut large carp into portions, leave small fish whole. Put the carp in a saucepan and pour cold water. Put the fish on a strong flame.
Step 5:
At this time, take care of the vegetables. Peel potatoes, carrots and onions. Wash the vegetables under running cold water.
Step 6:
Cut the potatoes into small cubes or cubes. Chop the carrot into strips, and the onion into half rings or squares. For soup, carrots can be grated on a coarse grater.
Step 7:
At the moment of boiling, foam forms in the pan, remove it with a spoon. Add salt to the broth to taste.
Step 8:
Reduce the flame and cook the fish on low heat until tender. The time depends on the size of the crucians (I cooked for about 10 minutes). Remove the finished fish with a slotted spoon from the pan.
Step 9:
Strain the broth through a sieve or cheesecloth. This should be done in order to remove bones or small scales.
Step 10:
Put the pan on the stove, bring the broth back to a boil. Add potatoes, onions and carrots to the broth. Cook over medium heat until the potatoes are ready. It usually takes from 15 to 20 minutes.
Step 11:
Put the fish and finely chopped greens in the pan. Dill and young green onions are ideal for fish soup. Let the soup boil for a few seconds, then remove from the stove and leave to brew for a while.
Step 12:
Ready, you can serve!
Often when cooking fish soup, different cereals are added to the broth to make the soup thicker. In this case, semolina, rice, millet, corn groats, etc. are used.
If desired, carrots and onions can be browned in vegetable oil and added to the soup at the end of cooking. In this case, you will get a less dietary soup.
Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
