Silver carp soup at home turns out to be very nutritious, because... This fish is fatty and ideal for preparing first courses. Such food is healthy, it contains everything our body needs. Ushitsa is usually cooked on the river bank from a fresh catch. But you can also prepare a delicious recipe for silver carp soup or silver carp soup from a fresh carcass purchased at the market. These dishes will become a relevant addition to the family menu; they are simply prepared from a small set of ingredients. Next, we’ll look at these recipes with photos, describing each stage step by step.
How to cook silver carp soup with millet
Millet goes well with fish and vegetables, so fish soup with the addition of this grain will turn out tasty and truly satisfying.
Required:
- silver carp with head;
- 2 onions;
- 4 black peppercorns;
- 40 g millet;
- 350 g potatoes;
- fresh herbs to taste;
- 1 carrot + 1 parsley root;
- 1-2 bay leaves;
- 20 g butter.
Cooking time: 1 hour 15 minutes. A serving of fish soup per 100 g: 205 kcal.
How to cook:
- Clean the head of the silver carp from the gills. Place in a saucepan with water, add the whole onion, roots, peppercorns, and salt. To make the fish soup rich, the fish must be placed in cold water;
- Place the pan on the fire, after boiling, reduce it and cook for 20 minutes. In the process, remove foam from the surface;
- While the fish is cooking, prepare the necessary ingredients: chop the carrots into half rings, the potatoes into large cubes, and the onion into small cubes. Lightly sauté the carrots and onions in butter. Clean the millet from brown grains and debris. Then rinse the cereal several times in warm boiled water;
- Remove the cooked fish, cool and disassemble into portions;
- Pour millet into the broth, add stewed vegetables, potatoes, and cover with a lid. Cook over low heat for 20 minutes. At the end add the fish pulp;
- Place the chopped greens in a nice bowl and set aside.
Fish soup with vegetables
Usually this soup is prepared from the head of silver carp, but other parts of the fish can be added if desired. First, cook the fish and then cook the fish soup in this broth. To make the soup thicker, add millet to it. To prepare for 2 servings we will need the following ingredients:
- Silver carp head, tail and fins
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 4 medium sized pieces
- Water - 2 l.
- Parsley and dill - a bunch each
- Millet - 1/3 cup
- Bay leaf - 2 pcs.
- Salt - to taste
- Black peppercorns - 6 pcs.
First, prepare the necessary ingredients and we will begin.
Step 1. First you need to prepare the broth. To do this, take an enamel pan and place the head of the silver carp there, after removing the gills, tail and fins. Add salt and put on fire. After the water boils, reduce the heat and cook for 15 minutes.
Step 2. In the meantime, we will prepare other ingredients for our soup. Wash and peel the vegetables. Cut the carrots into thin slices and the potatoes into strips.
Step 3. When the broth is ready, remove it from the heat. Remove the fish and strain through a sieve. We will use this broth to prepare our soup.
Step 4. Place the strained broth back on the heat and bring to a boil. Then add millet. Mix well so that the cereal does not stick to the bottom. Cook for 2-3 minutes.
Step 5. Add chopped carrots and potatoes.
Step 6. My family doesn't like boiled onions in soup, so I add a whole onion to add flavor. But if you wish, you can cut the onion into half rings and add to the soup. Cook for 10-12 minutes.
Step 7. 5 minutes before complete cooking, add pepper and bay leaf. Take out the onion, if you put it in whole, and throw it away.
Step 7. Let the finished soup brew under the lid. We take plates, put pieces of fish, finely chopped greens and pour our soup. Bon appetit!
How to cook fish soup with rice
To prevent the rice from making your fish soup cloudy, you must rinse it thoroughly, changing the water four times. Cook the rice dish over medium heat.
Ingredients:
- 1-2 heads of silver carp;
- 1 onion in peel;
- 1 carrot, peeled;
- white part of 1 leek;
- 6 small potatoes;
- short grain rice
- bay leaf to taste;
- 10 g salt or to taste;
- a pinch of black peppercorns.
Cooking time required: 65 minutes. 100 g serving contains: 255 kcal.
How to cook:
- Remove the gills from the silver carp heads and place them in a saucepan. Add clean water and cook the broth. Immediately put the onion in the husk, peppercorns, bay leaf into it. Cook for 40 minutes;
- Carefully remove the heads from the pan and leave to cool on the table. Remove fillets from bones;
- Strain the broth through cheesecloth or a sieve. Place in it rice washed in several waters, coarsely chopped potatoes, carrots and the white part of the leek;
- When the rice is ready, add the fish fillet and add salt if necessary;
- Choose chopped greens to your taste and serve in a separate bowl.
Recipe for delicious silver carp fish soup at home
Servings: 6.
Time: 1 hour 10 minutes.
Calorie content: 74 kcal per 100 grams.
Ingredients:
- 400 g fillet;
- 1 carrot;
- 2 liters of cold water;
- 3 potatoes;
- 1 onion;
- 3 bay leaves;
- 1 bunch of dill and parsley;
- 1-2 pinches of salt and black pepper.
Cooking process:
It’s very easy to cook delicious silver carp fish soup at home. First, we clean off the scales, cut the belly and gut the carcass. Don't forget to remove the black film, which can give the dish an unpleasant bitterness. Cut the carcass into portions, fill with drinking water and heat to 100 degrees. We remove the noise, reduce the heat and continue cooking. If you don’t know how long to cook silver carp on fish soup, then you shouldn’t cook it for more than 20 minutes.
We pull out the fish, remove all the bones. In this case, you will get a particularly tasty silver carp soup, because... There will be no need to pick out bones during the meal.
Peel, rinse the vegetables, and roughly cut them into cubes. Dry the washed greens a little and chop finely. Fry the carrots in vegetable oil for 5-7 minutes. If you do not want to increase the calorie content of the dish, you can prepare the fish soup without frying.
Place a whole peeled onion, chopped potatoes and carrots into the boiling broth. We continue to cook silver carp soup at home until the potatoes are ready. Immediately remove the onion, and add fish, bay leaves and spices to the recipe for a delicious fish soup.
The finished classic fish soup must sit for about 15 minutes and only then it is served, generously sprinkled with chopped herbs.
Below you can watch a video about preparing silver carp fish soup.
How to cook fish soup in a slow cooker
You will need:
- 2 small heads of silver carp;
- 1 unpeeled onion;
- spices - to taste.
- green onion - to taste.
Preparation will take: 55 minutes. Calorie content of 100 g of fish soup: 178 kcal.
How to cook:
- It will be tastier if you first boil the silver carp heads in a slow cooker on the “Soup” program, adding a whole onion in the peel and salt. Don’t forget to first remove the gills from the heads. Disassemble the cooked fish, remove the fillets, strain the broth;
- Return the broth to the bowl, add large potato cubes and black peppercorns. Select the “Soup” mode, cook for 20 minutes;
- After switching off, put pieces of fillet and bay leaves in the ear and let it brew under a closed lid for about ten minutes;
- When serving the fish soup, sprinkle with chopped green onions. Serve ground black pepper separately.
Read our article on how to make pie with canned tuna.
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Ear out of my head
The next recipe is slightly different from the previous one. We will cook it with rice, frying vegetables in a frying pan. For 4 servings we will take the following:
- Silver carp head and fins
- Potatoes - 6 pcs.
- Onion - 2 pcs.
- Carrots - 1 pc.
- Rice - half a glass
- Parsley - 1 bunch
- Salt and peppercorns - to taste
- Bay leaf - 1 pc.
- Lemon juice - 3 tbsp. l.
- Water - 2 l.
- Sunflower oil - for frying
- Butter - 1 tbsp. l.
So, let's get started.
Step 1. Take the head of the fish, remove the gills and rinse under running water.
Step 2. Wash and peel the potatoes well, cut them into strips. Pour water into an enamel pan and put it on fire. After the water boils, add rice and then potatoes. Cook for 5-10 minutes depending on the type of potato.
Step 3. Add fish and simmer over low heat. Please note that fish cooks quickly, so check frequently to ensure it is not overcooked.
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Step 4. Chop the onion and carrots and lightly fry in a pan. Add sautéed vegetables to the soup.
Step 5. 3 minutes before the end of cooking, add the available spices to taste, bay leaf and lemon juice. Let the soup brew and serve along with chopped herbs. Add melted butter to each plate. Bon appetit!
To prepare fish soup in a slow cooker, simply put all the ingredients in a bowl, set the “soup” or “cook” mode and the timer for 50 minutes.
Professional secrets of culinary specialists
The best and properly cooked fish soup has a clear broth and a good fishy taste. To achieve this:
- You need to pour a little juice squeezed from a lemon into your ear. The fact is that the freshwater fish, silver carp, sometimes smells like mud. And the juice will help get rid of this aroma;
- Instead of a whole onion, you can put only the peel. It will help prepare a clear broth. Then, of course, they take her out;
- The soup should sit under the lid for 30 minutes;
- The foam must be removed on time and several times. An ambulance for clearing the broth is whipped egg white. You need to add the protein to the broth, stir and strain after boiling;
- After the broth boils, cook the fish over low heat and do not cover the pan;
- It is better not to overdo it with spices, herbs and roots. In large quantities, they will simply “kill” the delicate taste of fish broth. A pinch of peppercorns is enough; you can add one star of cloves and star anise;
- It’s good to put dill, celery and parsley tied in a bunch at the very beginning of cooking. Well, whoever likes bay leaves, send it to the pan in 10 minutes. until the end of cooking.
- Add chopped herbs to the finished dish to taste. This could be dill, green onions and parsley;
- Place a cube of butter in the ear with the cereals, close with a tight lid and let it brew.
Bon appetit!
Preparing silver carp heads and cooking broth for fish soup
The use of a silver carp head in the ear has a completely rational explanation: when cooked, the bones of the head release a lot of fish glue, which gives richness to the broth, and the meat content in the head of a silver carp is so high that there is simply no need to put additional pieces of fish fillet in the ear!
So, we take the head, and, if desired, also the ridge with fins. Wash thoroughly in cold water to remove blood clots and mucus. We cut out the gills or scrape out the gill plates from the inside, remove the eyes - this way the ear will not taste bitter. Then we cut the head into two parts, and if it is large, we also chop the ridge. Place all the fish parts in a 3-5 liter saucepan, fill with cold water and place on medium heat. Add a teaspoon of salt and cook until foam begins to form on the surface. It must be collected, otherwise the broth will be cloudy and will have a not very pleasant aftertaste. When the foam stops appearing, reduce the heat and let it simmer for an hour and a half. During this time, the silver carp head should be completely boiled, and the broth will become very aromatic and rich in taste. While the fish broth is cooking, check out “Fishing for Everyone!” — there you can always find many interesting articles for fishing lovers.
Remove the finished broth from the heat and strain through a sieve or colander. Place the fish in a bowl and let it cool, and return the broth to the heat - now it’s time to get started with the vegetables!
Silver carp fish soup
Fish soup from the head and tail of silver carp is an excellent first course, which is not only healthy for the body, but also nutritious, since silver carp is a very tasty and fatty fish. You can prepare many tasty and aromatic dishes from silver carp;
- fry in a frying pan,
- pickle,
- bake in the oven,
- make a balyk,
- cook fish soup or fish soup from silver carp.
I had a whole silver carp, I cut it up, salted it, fried it, and decided to make soup from the head and tail. The head and tail soup turned out very tasty and aromatic. It is cooked very easily and simply and consists of affordable products. That is, it is based on vegetables, millet, and seasonings.
Silver carp fish soup - products for preparation:
- head and tail of silver carp;
- millet - 0.5 cups;
- potatoes - 3 pieces;
- onions - 2 pieces;
- carrots - 1 piece;
- water-2 liters;
- salt;
- vegetable oil;
- black peppercorns;
- seasonings to taste.
Silver carp fish soup step by step recipe with photos
Step 1. I have already washed and prepared the head and tail of the silver carp, since I cut it up and washed it in advance. To cook fish soup, you can use the head and tail of any fish. Place the prepared head and tail in a pan, add water and place on the stove. As soon as the water boils, remove the scale, reduce the heat and simmer for 20 minutes. While the head and tail for the fish soup are boiling, you need to prepare the vegetables.
Step 2. Wash and peel the potatoes, onions and carrots. Cut the potatoes into cubes and add cold water to prevent them from darkening.
Step 3. Cut the onion into small cubes.
Step 4. Cut the carrots into cubes or grate them on a coarse grater.
Step 5. Pour vegetable oil into a frying pan, add onions and carrots and place on the stove. Fry the vegetables over medium heat until fully cooked.
Step 6. Pour the millet into a bowl and rinse under running water.
The order of adding products to fish soup from the head and tail of silver carp
Step 7. After 20 minutes, remove the head and tail of the silver carp from the pan, transfer to a plate and cool.
Step 8. While the head and tail of the silver carp are cooling, add potatoes and 1 level tablespoon of salt to the fish broth. Bring the fish soup to a boil and cook until the potatoes are ready. While the potatoes are boiling, you need to separate the silver carp pulp from the head and tail.
Step 6. As soon as the potatoes become soft, add millet, silver carp pulp and fried vegetables to the fish soup. Bring it to a boil and cook until the millet is ready. My millet cooked in 5 minutes. At the very end, add seasonings to the silver carp soup. Turn off the pan, cover with a lid and a towel and let it brew for about 15-20 minutes.
Step 7. Pour silver carp fish soup into bowls, sprinkle with fresh herbs and serve with sour cream.
Bon appetit everyone! I also recommend fish dishes;
- Head and tail fish soup
- Fish soup with cabbage recipe,
- Fish solyanka with cabbage,
- Pangasius cutlets - step-by-step recipe,
- Fish with cheese and eggs in the oven,
- Fish in potato batter step by step recipe,
- How to cut and salt trout,
- Mackerel with potatoes in foil in the oven,
- Mackerel in a sleeve in the oven,
- Pollock cutlets - recipe with photos,
- How to pickle herring at home,
- Fish fillet in batter step by step recipe,
- Mackerel fried in a frying pan,
- Pollock with onions and carrots under marinade,
- Pilaf with fish recipe with photos step by step.
Tags: dinner dishes fish dishes water potatoes carrots peppercorns millet vegetable oil onions fish salt soups silver carp
Tasty and healthy
Classic fish soup is made from freshly caught fish.
First, small fish are added to the cauldron.
Then the finished broth is filtered, and the main type of fish with a small amount of vegetables is boiled in it until tender (read more here).
Silver carp can perform solo.
It makes for rich soup.
This fish is very popular. It lives both in natural conditions and is grown in artificially created reservoirs. White meat is very tasty, and also contains a lot of useful substances necessary for the full functioning of the body. There are omega acids, fats and a huge amount of protein, which are perfectly absorbed, and calcium, magnesium, phosphorus, etc.
Attention!
The uniqueness of silver carp lies in the fact that, despite its fat content, it is a dietary product, since it contains only 86 kcal per 100 g.
All dishes prepared from fish are very satisfying.
They are prepared for both adults and children.
The carcass is most often used for frying, stewing, and salting.
But the head and tail can be used to prepare fish soup.
It turns out to be very rich and tasty. After cooling, it acquires a jelly-like state. Be sure to try it.
Important!
There is much more healthy white meat in the head of a silver carp than in the carcass.
