Carp Soup - A Step By Step Recipe With A Photo

Light and hearty fish soup - what could be better for lunch? I am sharing a recipe for how to make carp soup. And you remember, this is a great alternative to the usual ear.

Cooking description:

Serve the soup hot with sour cream (at least 20%). This dish will decorate the dining table at any time of the year. The broth, due to the use of all parts of the fish, turns out to be rich and aromatic. I wish you bon appetit!

Purpose: For lunch

Main ingredient: Fish and seafood / Carp

Dish: Soups

Ingredients:

• Carp - 1.5 Kilograms
• Potatoes - 1 Kilogram
• Onion - 2 Pieces
• Carrots - 2 Pieces
• Dill - 150 Grams
• Parsley - 150 Grams
• Bay leaf - 5 pieces
• Olive oil - 5 Tbsp spoons
• Salt - To taste
• Pepper - To taste

Servings: 6-8

How to make "Carp Soup"

1 Wash and clean the fish, remove all bones, and it is possible (although not necessary) to remove the skin as well. 2 Pour oil into a small saucepan, heat it, put onions in it. After frying the onion, remove half and set aside. In the remaining half, add the skin, bones and heads of the fish, fry. Then fill with water so that it completely covers the contents, add one whole carrot, bay leaf, salt and pepper. Cook for 45 minutes on low heat, skimming off the foam. 3 Take a larger saucepan and strain the broth into it through a fine strainer. 4 Add the chopped potatoes and carrots to the broth and simmer over medium heat for 10 minutes. Then add also the carp fillet and fried onions, reduce heat and cook for another 10-15 minutes, covered. 5 2 minutes until cooked, add finely chopped dill and parsley to the soup. Turn off the heat and let it brew for half an hour.