Ear from the head of a silver carp

Step-by-step cooking

1. Step 1:

   

   How to cook a silver carp ear? Prepare all the necessary ingredients. It is advisable to buy live or chilled fish, since it is difficult to judge freshness and quality from frozen fish. The silver carp should have transparent eyes and a neutral smell. In addition to the head, you can also use the tail and fins. Take chicken eggs at will - someone likes fish soups with them, someone does not.

2. Step 2:

   

   Remove the gills and thoroughly wash the carp's head. If a lot of blood remains on the fish, it will have a bad effect on the transparency of the broth.

3. Step 3:

   

   Peel the onion, wash it well and cut it in the neck area crosswise. So the onion will better give its juice to the broth and remain whole. To cook fish soup, take a saucepan with a volume of about 3 liters. Put the fish and onions there and fill with water.

4. Step 4:

   

   Bring to a boil over medium heat, do not forget to remove the foam. Add salt, peppercorns and bay leaf. Cook for 20 minutes under the lid.

5. Step 5:

   

   Wash the eggs with soap and cook them cool. To do this, pour them with cold water and cook for 18 minutes after boiling over medium heat. To clean the boiled eggs well, fill them with cold water. Cool completely.

6. Step 6:

   

   Peel potatoes, carrots and garlic and rinse.

8. Step 7:

   

   Cut potatoes into medium oblong pieces, carrots - a little smaller. Cut the garlic into slices across the clove. Vegetables should not be too small, so as not to boil.

9. Step 8:

   

   At the end of cooking, remove the onion and discard. Remove the head from the broth, too, and cool it. To make the ear more transparent, strain the broth through several layers of gauze.

10. Step 9:

    

    Remove the fish head from the broth and sort through, separating the meat from the bones.

11. Step 10:

    

    Return the broth to the fire, add the chopped vegetables.

12. Step 11:

    

    Add the meat to the pan. Bring to a boil and cook for about 20 minutes, until the vegetables are soft. Try the ear. If necessary, add salt and spices.

13. Step 12:

    

    Remove the flaccid leaves and hard stems from the greenery, rinse and dry. Chop the greens with a knife. Pour the finished fish soup on plates, season with herbs and egg (to taste). Serve to the table.