Carp head ear

Carp head ear

Most often, carp is bought for making fish appetizers, salads, for baking as a whole (or as a carcass) or for frying. However, after cutting the fish, a lot of waste remains. Most often, there is a head in the middle of them. Some people, not knowing what to do with it, simply throw away this valuable part of the fish. Nevertheless, carp head soup is very tasty, you just need to know how to prepare it.

Having already bought carp for some other dish, the cost of the fish soup will be small, because it is cooked from waste. Knowing how to prepare the first dish from a carp head, you can plan its preparation, combining it with other dishes from this type of fish.

The main rules for preparing carp for making fish soup, secrets, culinary advice

• From time to time, a boiled fish head in the ear gives off a nasty smell. To avoid this, before cooking, rub your head with salt and leave it for about 10 minutes. After this, rinse it under running water, and you can safely cook the fish soup without fear of an unusual smell.
• To ensure that the broth remains clear, the fish soup must be cooked over low heat. If some of the water has boiled away, you should not add more water, because then the broth will literally become cloudy.
• The dish turns out tastier and more appetizing if, in addition to dark pepper, you also add aromatic peas, bay leaves and as much fresh chopped herbs as possible.
• The head of the fish will acquire a special taste if you lightly marinate it in lemon juice (can be diluted) before jam. This procedure, just like rubbing your head with salt, helps get rid of a specific aroma. If for someone the issue of the aroma of fish is very acute, then you can cook the broth using other types of fish, and boil the head of the carp in a separate bowl and serve it to the ear on a separate plate.

Ear from the head of a carp: recipes at home

Below are common recipes for making carp fish soup, including a recipe for this dish in a slow cooker.

Carp head soup with millet

Most often, fish soup with millet is cooked outdoors. But it is not difficult to prepare it at home.

What products are needed

• one fish head;
• 1 carrot;
• 2 potato tubers;
• 1 onion;
• 100 g millet;
• a bunch of dill (or parsley).

1. The head should be cleaned and washed, put in a saucepan, add water and put on fire. After the water boils, you can add salt, reduce the heat and cook the head for 20 minutes.
2. During this period of time, vegetables must be peeled and cut into pieces. When the head is cooked, remove it from the pan and add vegetables to it.
3. Wash the millet, add it to the broth and cook for another 20 minutes. During this period of time, pieces of meat should be removed from the head.
4. The dill must be finely chopped, and 20 minutes after starting to cook the vegetables, add pieces of fish fillet and herbs back to the pan.
5. Allow the dish to boil; the pan can be removed from the heat.
   After adding millet to the pan, its contents should be mixed so that it does not stick together.

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Ear from a carp head in a slow cooker

A multicooker greatly simplifies the process of preparing almost all dishes. Among these we can mention fish soup.

What products are needed:

• one fish head;
• 5 potato tubers;
• 1 carrot;
• 1 onion;
• salt and herbs as desired.

1. Peel the potatoes and cut into cubes. Cut the peeled carrots into pieces and cut the onion into two parts.
2. Rinse the head, peel it, place it together with all the vegetables in a multicooker bowl, add salt, and other spices if desired.
3. Set the multicooker to “soup” mode. Specify production time of one and a half hours.
4. After the sound signal, you need to leave your ear in the “auto-heating” mode for 10 or 15 minutes. This will help the dish brew faster.

The freshest greens should be added chopped directly to the plate when serving.

Ear from the head and tail of a carp

When preparing fish soup from the head and tail of carp, if you have one, you can add caviar. If desired, you can throw in a few pieces of fish and serve them along with the fish soup.

What products are needed:

• water - l. five six;
• 4 onions;
• 3 carrots;
• fish head and tail;
• 6 large potato tubers;
• salt;
• ground pepper;
• peppercorns;
• one head of garlic;
• dill and parsley.

1. Place the water on the fire to heat it up. During this period of time, all vegetables should be peeled. While the water is boiling, you can only throw salt into it.
2. After peeling, the carrots must be cut into large pieces; it is better not to cut the onion (you can create x-shaped cuts in it so that more of the necessary substances go into the broth). Potatoes should be cut into ordinary cubes, as for soup.
3. After the water boils, put all the vegetables in the water and cook until half cooked. During this period of time, you should carefully clean and wash your hair. There should be no blood left in it (the internal environment of the human and animal body) , sand and other impurities.
4. When the vegetables are half ready, you need to put the fish in the water. If caviar is used in addition to the head and tail, it should be soaked beforehand.
5. The caviar should be added together with the head. After putting the fish in the water and boiling, turn down the heat. If the boil is intense, the broth may become cloudy.
6. While the dish is cooking, peel the head of garlic. The cloves must be cut with a knife, the greens must be finely chopped. You can grind the freshest chopped herbs with pieces of garlic, then the products will release juice and give off more odors.
7. At the end, add spices, herbs and garlic to the pan and mix. The fire must be turned off immediately.

Before serving, the dish must sit for at least 20 minutes. Whole onions should be removed from the dish and discarded.

How long to cook a carp head on the ear

The fish head does not take long to cook. On average, 15 or 20 minutes of cooking is enough. If you cook a whole carp weighing up to 2 kg, then it will take about 40-45 minutes to cook. For fish soup, the head cooking time does not have to exceed the above.

These are the simple methods used to prepare delicious fish soup from the head of a carp . You should never throw away a fish head left over from making a baked carcass or fried fillet, because it can also be used with great benefit for first courses.

Carp head ear

Carp is a very reliable fish for making fish soup. Fatty, giving the dish such stickiness and light sweetness. And now we will prepare fish soup from the head of a carp.

• Total cooking time – 0 hours 50 minutes
• Active cooking time – 0 hours 25 minutes
• Cost - very economical
• Calorie content per 100 g – 26 kcal
• Number of servings – 4 servings

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How to cook fish soup from a carp head

Ingredients:

• Carp – 2 pcs. heads
• Onions – 90 g
• Carrots – 90 g
• Potatoes – 500 g unpeeled
• Parsley – 1 tbsp. crushed
• Dill – 1 tbsp. crushed
• Bay leaf – 1 pc.
• Dark pepper – 0.5 tsp. peas
• Allspice – 4 pcs.
• Salt - to taste
• Water – 1.5 l
• Leek – 40 g

Manufacturing:

Absolutely, my grandmother always said that without a head is an ear, but not completely. I don’t understand, for some reason this really stuck in my mind, and now I definitely cook fish soup from carp heads, especially since I’ve been accustomed since my youth to disassemble and eat heads.

In the ingredients I wrote 2 heads, but I looked in the freezer and saw that there was only one in stock, but there was a piece of the tail and the skeleton. And all this property remained after the cutlets. Well, even though I most often cook fish soup from two heads, here is an example for you - you can always get out of it.

We definitely remove the gills, as well as the eyes.

Place a pan of water (1.5 liters) on the fire.
While the water is boiling, peel the onions and carrots. I had a piece of leek in the refrigerator, I'll add that too. If you have parsley root, use it too.

So, the water has boiled, and we throw in the vegetables here and let them cook over low heat for half an hour.

Potato. In a traditional fish soup recipe we see only broth and fish. The vegetables, having given everything to the broth, are simply thrown away. Why should we also add potatoes together with onions and carrots? But I don’t really like just broth, so I add the potatoes later, cutting them into cubes, as for regular soup.

After half an hour, we take out and throw away the onions and carrots, and throw the fish and all the seasonings into the pan. Cook over low heat for 5 minutes. Then add the potatoes, bring to a boil again and continue cooking for another 15 minutes, turning the heat to low (the boil should be low). Do not close the lid, you can only cover it slightly.

After this time, if you are going to eat the soup right away, add greens to it (I have fresh frozen ones), turn it off immediately and let it stand for 5 minutes to absorb the smells.

If not, then it’s better to add greens individually on plates, since fish soup with greens doesn’t particularly like to stand and can turn sour.
Bon appetit and delicious carp fish soup for you!

Carp soup: the best recipes

Carp is a fish perfectly suitable for cooking proper fish soup. Carp soup is rich and tasty thanks to the very fatty and sticky carp meat.

Therefore, are not added to carp soup to enhance the taste and richness of the broth. The process of making this fish dish is simple and does not require complex ingredients.

Carp soup: secrets of making the right fish soup

The most delicious fish soup comes from the freshest fish that has not been frozen. At the moment, you can even buy live carp in stores. Such carp for fish soup is the most suitable option. Before making fish soup, the fish should be scaled.

How to quickly and easily remove scales from carp - life hack

Place the carp in the sink and pour boiling water over the fish from the kettle. First on one side, then on the other side. Now slightly cool the carp under cool running water and move on to removing the scales. Holding the carp by the tail, we simply remove the scales with a slight movement of the hand. Now you can move on to cutting up the carp. Cut off the head and tail, remove the entrails. Be sure to remove the gills and eyes from the head. We gut the fish carefully so as not to destroy the gall bladder. Be sure to wash the fish under running water. If you really don’t want to bother with fish scales, then you can purchase and prepare fish soup from mirror carp (mirror carp actually does not contain scales and cooking from it is a real pleasure.

To ensure that the fish broth comes out clear, carefully remove the foam when the broth boils; you can also add a head of onion at the very beginning of cooking along with the fish. Like pike soup, carp soup should be cooked over low heat and the soup should not be allowed to actively boil.

To make fish soup we use classic spices: aromatic peppercorns, dark peppercorns or a mixture of peppers, bay leaf. In the manufacturing process we use parsley root, if it is not available, then you can use parsley and dill sticks, celery root will also work.

Loves fish soup and the richness of the freshest greens. It is better to add fresh herbs to the plate with the prepared fish soup just before use. Greens cooked in a pan will make the dish less flavorful.

Carp soup recipe

Ingredients:

• carp fish weighing 1kg
• onions 2 pcs.
• potatoes 3 pcs.
• carrots 1 pc.
• a bunch of dill and parsley
• spices for fish soup: mixture of peppercorns, bay leaves, coriander
• water 2.2 l

How to cook carp soup

Cut the prepared carp into large portions and place in a pan with cold water, put on fire, bring to a boil, add salt.

When the water boils, be sure to remove all the foam, turn the heat on low, add the whole carrot, a whole onion, greenish parsley and dill sticks (if you have them, you can add parsley root instead of sticks) and spices. The fish soup must be cooked over low heat; do not allow the broth to actively boil.

Cook for 15 minutes. After 15 minutes, remove the pieces of fish from the broth, and leave the head and tail of the carp to cook for another 15 minutes. While the head and tail are cooking, cut the potatoes and onions into cubes. Having finely chopped, prepare the parsley and dill.

We take out the head and tail from the fish broth and everything that was cooked in the broth, we filter the broth itself (I strain the broth in an indispensable order to remove fish bones from the broth, because I give fish soup to children). Add cooked potatoes, onions, and a few aromatic peppercorns to the fish broth.

Sprinkle the pieces of carp in a plate with freshly ground aromatic pepper (you can use a mixture of peppers), coriander, and leave aside for a while.

Cook the fish soup until the potatoes are ready.

Turn off the fish soup, pour into plates, add a piece of fish, sprinkle the freshest parsley and dill on top.

The fragrant, rich carp soup is ready. Bon appetit!

Carp head soup with millet

Ingredients:

• carp 2 heads and 2 tails
• handful of millet
• potatoes 1 pc.
• onions 2 pcs.
• carrots 1 pc.
• aromatic peppercorns, bay leaf
• parsley or dill

How to cook fish soup from carp heads with millet

1. Cook a rich, fragrant broth from carp heads and tails, as in the first recipe.
2. Cut the potatoes and onions into cubes, wash the millet.
3. When the broth is ready, add chopped potatoes, millet onions and a few peppercorns to the saucepan. Cook until the millet and potatoes are ready.
4. 3-4 minutes before the end of cooking, add bay leaf and finely chopped fresh herbs.

The carp head soup with millet is ready. Bon appetit!

Carp soup with tomatoes

Ingredients:

• fresh carp 1 -1.2 kg
• tomatoes 1 pc.
• carrots and onions 1 pc.
• potatoes 2-3 pcs.
• rice 2 tbsp.
• fresh herbs to taste
• water 2.2 l

Recipe for delicious carp soup

Pour the cooked and broken fish into pieces with cool water and set to simmer; when the water boils, remove the foam, add the onion, carrots cut into slices, aromatic peppercorns and a tomato cut into pieces (if desired, you can take tomato paste). Cook the fish soup over low heat, do not cover the pan with a lid. After 25 minutes, add rice and halved potatoes to the fish soup. Cook the fish soup until the potatoes are ready. Take the boiled potatoes out of the broth and mash them like mashed potatoes. Place the mashed potatoes back into the ear. Stir the soup.

Pour into plates and serve carp soup with fresh parsley or dill. Bon appetit!

Fishing fish soup from carp video recipe

Carp head soup

Carp head soup is a tasty and economical first course. It is quite easy to prepare, especially with our detailed recipe. If you have leftover ridges and fins from carp, feel free to add them to the pan! The soup will be rich and fragrant.

• Greens to taste
• Potatoes 3-4 pcs.
• Onion 1 piece
• Carrot 1 piece
• Carp (head) 1 piece
• Chicken egg 2 pcs
• Bay leaf 2 pcs
• Ground dark pepper to taste
• Salt to taste

• For 100 g
• Calories: 135 kcal
• Proteins: 7.1 g
• Fat: 3.8 g
• Carbohydrates: 16.7 g

Remove the gills from the carp head and wash it.

Place the fish in a pan, add cool water and put on fire. Peel the onion, create a cross cut and place in the pan. Add salt.

When the water boils, reduce the heat and remove the noise from the surface of the broth. Cook for 20 minutes.

Remove fish head and onion from pan. You can throw away the onion. And the head needs to be cooled and the meat removed from it.

Cut the potatoes and carrots into large pieces and add to the broth. Cook until potatoes are done, about 15-20 minutes. To make the soup rich, you can crush some of the grounds with a masher.

Return the meat from the fish head to the pan.

Boil hard-boiled eggs in advance and grate them. Add to soup. This is done to give the broth thickness.

Salt and pepper to taste. Bring to a boil and cook for 2-3 minutes.

When serving, decorate with greens. Bon appetit!

Tip: to make the broth rich, cook the soup in a small saucepan, approximately 2.5 liters.

You might also like this sturgeon head soup.

Cook with love and let it all work out!