3 recipes for making silver carp fish soup at home and in the fields

Have a nice day, dear readers of my blog! Yesterday I went fishing with my son and caught several fish, from which I prepared a simply wonderful soup, the recipe of which I hasten to share with you. Silver carp fish soup, the recipe for which you are about to learn, is prepared very simply and yet it will definitely amuse your whole family with its excellent taste.

Ukha is a Russian dish and there are a huge number of recipes for making it, but in this article we will look at three recipes. We will cook the first two at home and the final one outdoors.

Fish soup with vegetables
Ear out of my head
Cooking fish soup in nature

Fish soup with vegetables

Usually this soup is prepared from the head of silver carp, but you can add other parts of the fish 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 make 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
Dark 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, having previously removed 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 the remaining 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. We take out the onion, if you put it in completely, 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!

Ear out of my head

The following recipe differs slightly 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 wash under running water.

Step 2. Wash and peel the potatoes thoroughly, 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 the fish and cook over low heat. Please note that the fish cooks quickly, so check it often so that it does not overcook.

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!

Cooking fish soup in nature

And we will cook the final recipe over a fire. I am sure that you can prepare it right away after you catch the fish. For 4 individuals we will need:

Fish - 1.5 kg.
Water - 2 liters
Onion - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Parsnip root - 1 pc.
Parsley root - 1 pc.
Bay leaf - 1 pc.
Parsley, dill and tarragon - a bunch each
Dark peppercorns - 8-10 pcs.
Salt - to taste

Step by step recipe.

Step 1. Pour water into the pot and place it on the fire. When the water boils, add potatoes, cut into large slices, carrots cut into rings, parsley root and chopped onion. Cut off the head and fins from the fish and also add it to the soup.

Step 2. Cook for 10 minutes and then add parsnip root, dark pepper and bay leaf.

Step 3. After 5 minutes, add the cut pieces of fish.

Step 4. Cook for another 15 minutes, then add dill, parsley and tarragon. Remove the pot from the heat and let stand for 10 minutes.

That's all for me. I hope my recipes will help you prepare a wonderful soup. If you liked the article, be sure to share it with your friends on social networks and subscribe to blog updates.

Video recipe:

Step-by-step recipe for making fish soup from the head

Step-by-step recipe for traditional fish soup with millet with photos

Individualities of making fish soup from carp in a step-by-step recipe

Traditional fish soup - a detailed recipe with various ingredients

Recipe options for making potato dumplings with photos

The most delicious silver carp soup - a homemade recipe with photos

During the feeding period, this freshwater fish becomes very fatty, which does not prevent it from being consumed in the diet. The fish soup from carcasses weighing 2 kg or more is especially Fins and heads are used to cook the broth; if the fish was filleted, then it is worth saving the backbone and large peritoneal bones for soups.

How to prepare silver carp soup?

Calculation of goods for 5 servings, the carcass can even be consumed frozen. It is normal to cook fish soup from fish weighing from 2 to 3 kg, it is quite fatty in season, the broth will be the richest. Ingredients used:

silver carp fillet from the middle of the carcass – 450 g;
a glass of chopped mixed greens;
350 g potatoes;
a couple of pinches of pepper and plenty of salt;
80 g sweet carrots;
2 small snow-white onions;
spoon of vegetable oil;
2 laurel leaves.

The gutted carcass is cleaned of scales, beheaded, and the fins, including the tail, are cut off. These parts will not be useful in the recipe described; they should be set aside for the rest of the fish soups.

The fillet is cut from the backbone, washed, and cut into pieces of 2 pieces. per serving. Heat 2 liters of water to a boil to cook the fish soup and a little more to scald the fish fillet; this technique will allow you not to worry about the transparency of the broth. Pieces of silver carp are placed in a bowl, poured boiling water over them for a few seconds, after which they are caught and placed in a pan.

The vegetables are peeled, the onions are left whole, the potatoes are cut into small cubes, and the carrots are grated. The cooked fish is removed from the pan, onions and potatoes , pepper is added, and a little salt is added. The carrots are quickly sauteed in oil, the heat is kept high, and the frying is immediately placed in the fish soup. Boil until the potatoes are soft, remove the onions, add salt to the broth, and put the bay leaves in it.

Season the fish soup with herbs after removing the pan from the heat, wait up to 5 minutes until the dish is infused, then lay out the portions, adding pieces of boiled fish to them. If silver carp fish soup is prepared over a fire, the recipe remains virtually constant. In camping conditions, the fish is cut larger, in the form of steaks, without being divided into fillets. It is customary to season the fish soup with vodka ; it is believed that it fights off the smell of mud, which is appropriate for freshwater fish. This is especially important for silver carp soup, which lives in muddy reservoirs.

Silver carp ear with millet

The proposed description of the recipe with a photo explains step by step how silver carp soup is prepared; the heads for it can even be consumed frozen. What to cook fish soup from:

the head of a 1.5-kilogram silver carp;
tail, fins, ridge from the same carcass;
1/3 cup selected millet;
black and aromatic pepper – 3 peas each;
salt, a couple of bay leaves;
3 boiled potatoes;
greens - a lush bunch;
reddish onions and juicy carrots - 1 small fruit each.

All parts of the fish must be painstakingly scaled and washed, and the gills removed from the head. Place the pieces of silver carp in a saucepan, fill them with clean water, and immediately salt them. Heat the water until boiling over medium heat, count a quarter of an hour for cooking. Turn the heat to a minimum, cover the pan, leaving a gap for free steam escape, do not stir during the process, but skim off the floating foam.

The husks are removed from the onion, the potatoes are peeled, and cut into small pieces of random shape. The carrots are scraped, rinsed, first cut into 4 pieces in length, then cut into pieces 5 mm thick. Remove the fish from the cooked broth and set aside to cool. The broth is filtered, put back on heat, the millet is washed, and put into the boiling broth. It is necessary to stir the ear after adding the cereal so that it does not stick to the walls.

Boil the broth for up to 5 minutes. Sliced vegetables are sent into the pan along with a whole onion , and then cooked without covering. Test potatoes and millet for readiness. When they are cooked, remove the onion and add spices. Boil the fish soup for a couple more minutes, then leave it to brew on the turned off stove. The head and tail are disassembled, the pulp is separated, the pieces are placed in portioned plates, poured with broth with vegetables, and decorated with herbs. Silver carp ear, the recipe for which is described above, can be supplemented with a slice of butter .

The heads of this fish are large; due to their structural features, they are separated from the rest of the carcass, capturing part of the pulp. It would be very wasteful not to use them, especially since broths from the heads and fins of river fish are especially rich and tasty. If there is a person in the company who likes to disassemble the welded head, he will definitely need to serve a couple of separate plates for these purposes.

Silver carp soup: 2 best recipes

Silver carp fish soup at home turns out to be very nutritious, because... This fish is fatty and is perfect for making first courses. Such food is healthy, it contains everything that our body needs. Ushitsa is usually cooked on the river bank from the freshest catch. And from the freshest carcass purchased at the market, you can also prepare a delicious recipe for silver carp soup or silver carp soup. These dishes will be a vital addition to the home menu; they are simply prepared from a small set of goods. Next, we’ll look at these recipes with photos, describing each step step by step.

Recipe for delicious silver carp fish soup at home

Time: 1 hour 10 minutes.

Calorie content: 74 kcal per 100 g.

Ingredients:

Manufacturing process:

Cooking tasty silver carp soup at home is very simple. 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 production. If you don’t understand how long to cook silver carp on fish soup, then you shouldn’t cook it longer than 20 minutes.

We pull out the fish, remove all the bones. In this case, you will get a particularly tasty silver carp fish soup, because... You won’t have to pick out the bones during your meal.

Peel, rinse the vegetables, and roughly cut them into cubes. Dry the washed greens slightly 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.

Dip a whole peeled onion, chopped potatoes and carrots into the bubbling broth. We continue to cook silver carp soup at home until the potatoes are ready. We immediately take out the onion, and add fish, bay leaves and spices to the recipe for a delicious fish soup.

Silver carp soup recipe

Calorie content per 100 g: 28 kcal.

Ingredients:

Manufacturing process

Silver carp soup, the recipe with a photo of which we will now look at, is quick and easy to prepare. We cut the cut fish into portions, thoroughly wash it and put it in a pan. Add the peeled onion and fill the contents with cool water. After boiling, collect the foam and cook the fish for 15-20 minutes.

While the broth is preparing, wash the rice, peel and cut the vegetables: carrots into medium strips and potatoes into slices.

We take the finished fish out onto a plate, strain the broth, and remove the meat from the bones.

Bring the broth to a boil again, add vegetables and rice, and cook for about 15 minutes.
Later we add fish pulp, spices and chopped herbs. Cook the silver carp fish soup for a few more minutes and turn off the heat.

Bon appetit everyone!

Manufacturing secrets

Even the most ordinary dish has its own personality, and fish dishes are no exception:

to make fish soup, you need to choose only the freshest fish weighing at least 2 kg;

fish soup or fish soup can be prepared with millet or barley; a recipe description with photos is given step by step on almost all culinary resources;

You shouldn’t put a lot of spices in your ear, so as not to interrupt the subtle taste and smell of fish.

Culinary recipes and photo recipes

Silver carp soup

Silver carp soup is an unusually healthy and nutritious dish. Probably true fishermen and nature lovers will say that fish soup cooked at home is just fish soup, because it is devoid of its main “ingredients” - the freshest catch, a fire with smoke and a pot, not to mention the burning firebrand that needs to be quenched in a bubbling broth at the very end of production. But don't give up! In your own kitchen, you can also prepare the most delicious fish soup, which will amuse everyone gathered at the table with its unforgettable smell!

Ingredients for making silver carp fish soup:

fresh silver carp – 0.5 kg
onions – 1-2 pcs.
carrots – 1 pc.
celery root – 0.5 tubers
potatoes – 2-3 pcs.
millet – 0.5 cups
parsley root
bay leaf – 2 pcs.
aromatic peppercorns – 5-6 pcs.
dark pepper - to taste
vodka (optional) – 50 ml
salt - to taste
freshest greens

Recipe for making silver carp fish soup:

Clean the silver carp from scales, gut it well, wash and cut into portioned medium pieces. Pour cool, clean water over the fish, add bay leaves, aromatic peppercorns, and parsley roots. Put on a slow fire (very important for a clear broth!), after boiling, cook for about 20 minutes, at the end add salt to your taste.

Prepare the vegetables: peel the potatoes and cut them into small cubes, cut the carrots into slices, celery into cubes, and finely chop the onion.

For greater satiety, millet or pearl barley is usually added to the ear. If you choose millet, before adding it to the fish soup, it is better to pour boiling water over the cereal and leave for 5-7 minutes, and then drain the water.

When the silver carp is ready, you need to remove it from the broth with a slotted spoon along with the bay leaf and peppercorns (we no longer need them), and strain the broth through cheesecloth or a sieve and put it back on the stove, bring to a boil over low heat.