Kitchen appliances and utensils:
- stove or hob;
- two 3-liter pots and a lid;
- sieve;
- coarse grater;
- dinner plate;
- cutting board;
- knife;
- skimmer;
- tablespoon;
- deep capacity;
- ladle;
- soup plate.
Ingredients
| Product | amount |
| Large carp head | 2 pcs. |
| Water | 2 l |
| Potatoes | 3-4 pcs. |
| Carrot | 1 PC. |
| Salt | 1 tbsp. l |
| Bow | 1 PC. + ¼ bulbs |
| Millet | 50 g |
| Parsley | 1 bunch |
| Celery greens | 0.5 beam |
| Bay leaf | 1 PC. |
| Turmeric | ¼ tsp |
| Fresh greens of dill | 0.5 beam |
Step cooking
Bouillon
- In a 3-liter pan we put 2 large heads of carp, add 1 tbsp. l salt, 1 bay leaf and ¼ part of the onion, after which we fill it all with 2 liters of water.
- We put the pot of fish on a large fire, bring to a boil, then reduce to a small fire, cover with a lid and cook the broth for 15-20 minutes.
- Turn off the fire, from the broth with a slotted spoon we take out boiled onions, bay leaves and boiled sazan heads and put them on a dinner plate.
- Filter the broth through a sieve into another pan and put it on a small fire.
Ear
- We wash 50 g of millet under running water in a deep container until clean water comes out.
- Peel 3-4 potatoes and cut them into small rectangles.
- We take 1 onion, peel it from the husks and cut into small squares.
- Remove the peel from 1 carrot and rub on a coarse grater.
- Alternately, pour onion, grated carrots, washed millet and potatoes into the boiling broth, stir all the ingredients with a tablespoon, bring to a boil and leave the ear to cook for 20-25 minutes, covering the pan with a lid. While our ear is boiling, we remove all the bones from the boiled fish and separate the meat.
- We rinse under a flowing water 0.5 bunch of dill, 1 bunch of parsley and 0.5 bunch of green celery, dry them and finely chop each type of greenery separately from each other. After 20-25 minutes, add ¼ tsp. To the ear. turmeric, 1 tbsp. l chopped dill, 2 tbsp. l chopped parsley and pieces of carp meat.
- Bring the ear to a boil, cover the pan with a lid, turn off the heat and leave the soup to infuse for 15-20 minutes.
- After 15-20 minutes have expired, open the pot, put the soup with a ladle in a soup plate and serve, pre-sprinkled with parsley and celery.
Important! To make the taste of fish soup more saturated, it needs to be prepared from several types of fish. To obtain a fatty broth, silver carp or catfish can be added to the carp. To make the ear more lean, fish species like zander or perch are suitable.
Video recipe
To find out what color the broth from the heads of a common carp should be or to compare with the end result of culinary efforts in the form of an ear, you can watch a small video recipe.
The main thing when cooking fish soup is not to overdo it with vegetables, because the most valuable in this dish is a rich aromatic fish broth. The taste of this dish can be adjusted by adding various spices and spices to your taste. And how to cook ear from carp in your home? What vegetables and roots do you add during the cooking process? Share your culinary secrets with other readers in the comments.
Other Soup Recipes
Creamy Salmon Soup
Pink salmon soup
Red fish soup
Ear from the head and tail of pink salmon
Pink salmon head
Pink salmon soup
Red fish soup
Ear from the head and tail of pink salmon
Pink salmon head
Enjoy your meal!