Crucian fish soup at home: 5 recipes for making it

Hello, dear readers and subscribers! My husband often brings home a good catch, and I cook dishes from river fish. Usually we have crucian carp on our table - a universally useful product from which you can prepare various dishes. I bake it in tomato sauce, fry it in a frying pan in sour cream, and even preserve it in an autoclave. And the crucian carp fish soup is also very tasty, rich and fragrant. Our family adores it very much, and my husband says that it is the most faithful ear in the world!

There is nothing complicated in making the dish. I usually make it from fresh fish, but you can make it from dried or frozen crucian carp. First you need to boil the fish heads (with tails possible) with a whole onion.

How long does it take to cook crucian carp? Usually 15-20 minutes is enough, after which the broth must be strained and the soup prepared.

Fish steaks are added to it, and for thickness you can cook the soup with rice, millet or other grains. The main thing is to remove the foam just right so that the liquid comes out clear. The calorie content of soup depends on the goods that are added to the soup. On average, the number of calories is 57 kcal per 100 g, in other words, the dish can be called dietary. Cook the fish soup on the stove or in a slow cooker, simmer it in the oven from time to time - in any case it will turn out delicious.

Traditional recipe for crucian fish soup cooked in a saucepan

A tasty and fragrant fish soup, which is prepared using the usual method for most housewives - on the stove. The main secret is that the heat should be reduced to medium or even less. The liquid must not boil, but move slightly - then it will turn out transparent. The calorie content of the dish is only 30 calories, but the dish turns out to be very filling.

What will be useful:

1 crucian carp;
2 potato tubers;
1 onion;
1 carrot;
5-6 peas of dark pepper;
vegetable oil;
salt, spices, fresh herbs.

How to cook:

1. Clean and gut the fish, do not cut off the head, just remove the gills. If the fish is large, cut it into pieces, put it in water, bring to a boil and cook for 10-15 minutes, skimming off the foam.

2. Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a large grater.

3. Heat a frying pan with vegetable oil, add vegetables and sauté for 5-7 minutes, stirring constantly. Cut the peeled potatoes into cubes or strips.

4. Remove the fish from the pan and cool slightly. Strain the broth, return to the stove, add all the vegetables.

Separate the fish from the bones, place back in the pan, add salt and spices. Boil until the potatoes are ready, then serve with fresh herbs. For juiciness, add homemade croutons or eat with whole grain bread.

Ear from crucian heads at home

Fish heads are usually considered waste, but they can be used to make good soup at home. The product contains the same beneficial substances as other parts of the carcass. It takes only 30 minutes to make, and the result literally will not disappoint you :) And this is also a good savings - from one carcass comes a real lunch, 1st and 2nd.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

River fish soup at home: 5 delicious recipes
Catfish soup: 4 traditional recipes
Ear from trout head and tail: 5 recipes for how to cook soup simply and deliciously

List of ingredients:

500 g crucian carp (heads, tails, steaks);
500 g potatoes;
1 carrot;
2 onions;
2 liters of water;
3 bay leaves;
salt, ground dark pepper, fragrant peas;
greens for serving.

Manufacturing method:

1. Clean the heads, remove the gills, cut the vegetables in a way that is comfortable for you. Pour water into a saucepan, add fish and a whole onion, bring to a boil, add bay leaf, aromatic pepper and salt.

2. After 10 minutes, remove the fish, onions and spices. Strain the liquid and return to the heat. Add the vegetables and cook until the potatoes are half cooked - about 5 minutes after boiling.

Add the fish steaks and cook for another 5 minutes, skimming off the foam. Season with ground black pepper, add salt as needed, then serve, sprinkled with herbs.

How to prepare fish soup from crucian carp with millet?

Millet is a good addition to the ear, because it gives it a special taste, thickness and satiety. If you don’t like this cereal, take barley or pearl barley. I prefer to take small crucian carp because they are the easiest to clean, but be careful. River fish is bony, so strain the broth well, especially if you give it to children.

Products for the dish:

100 g wheat cereal;
3-4 crucian carp;
2 carrots;
1 onion;
400-500 g potatoes;
50 g butter;
3-4 bay leaves;
7 g dark ground pepper;
6 g salt;
50 g of fresh greens.

How to cook:

1. Clean the carcasses, remove the entrails and gills, and wash well. Wash the cereal a couple of times too.

2. Cut the peeled vegetables: potatoes into cubes, grate or chop the carrots, chop the onion.

3. Pour water into a saucepan, add bay leaf, bring to a boil and simmer over low heat.

4. Place the fish and cook for 7-10 minutes without a lid. As it begins to boil, remove the pan from the stove, remove the fish and strain the broth.

5. Remove the bones from the crucian carp and place the meat in a separate container. Return the pan to the stove, add the potatoes, salt and pepper and turn on low heat.

6. Fry the onion in butter until transparent, then add the carrots and simmer for 7 minutes.

Add cereal to the soup, after a couple of minutes fry and cleaned fish. Finely chop the greens, place in a saucepan, cover with a lid and let steep for 10 minutes.

A true recipe for making crucian fish soup in Yakut style with milk

Milk in soup may seem like a strange combination, but I recommend trying it. This dish is prepared in Yakutia. It is slightly reminiscent of Finnish cream soup, but the most accessible. It has a special taste, very pleasant and soft - try it and make sure.

What's included:

1-1.5 kg of crucian carp;
250 ml milk;
1 onion;
1 liter of water;
100 g butter;
half a bunch of dill and parsley;
salt, pepper to taste.

Step by step recipe:

1. Clean the carcasses, cut into small pieces, and cut the onion into cubes. Heat the oil in a frying pan, fry the onion, and when it turns yellow, pour in the milk.

2. Boil water, add fish and onions, salt and pepper. Bring to a boil and remove from heat.

Finely chop the greens, add to the pan and let sit for 10 minutes, then serve.

How to cook delicious crucian fish soup over a fire?

Save this dish for a picnic with friends - by the way, it can also be organized in winter. And crucian fish soup, cooked over a fire, will become a real decoration of the event. It differs from a dish cooked on the stove - it comes out richer, with a pleasant smoky smell. It is better to prepare the products in advance - then it will take you a minimum of time to prepare.

River fish soup is a healthy, tasty and completely economical dish. If you have your own methods for making it, be sure to tell me about them. Also, share your favorite recipes on social networks and don’t forget to check out my blog. See you soon!

Crucian fish soup

Save

I cooked)

Estimate

Crucian fish soup is one of my favorite dishes. The fish soup from this common and accessible fish turns out to be quite good, especially if you cook it correctly. I’m sharing a recipe for a good crucian fish soup.

Manufacturing Description:

Ingredients:

Crucian carp – 4 pieces
Onion – 1 piece
Carrots – 1 piece
Potatoes – 3 pieces
Salt - whatever you like
Pepper - whatever you like
Bay leaf - whatever you like
Greens - any to taste (parsley, dill)

Number of servings: 5-7

How to cook “Crucian carp soup”

Rate the recipe for crucian carp soup:

Please enter the characters from the pictures

The fish cooks even faster than the potatoes, which is why the potatoes are thrown into the pot earlier.

So in the photo there is no crucian carp at all. This is a roach, a river fish. The fish soup is good with roach, but I would argue with crucian carp.

I made it and it turned out amazing!

This is crucian carp fish soup!

Here in the north. in Yakutia, they cook differently. The crucian carp here is a big fat roe, the main difference from your method is that only the bile and intestines are removed through an incision. Fill with cool water so that it just covers the fish; during cooking, milk, bay leaf and onion are added. The fish is served separately, the fish soup is served separately in a glass. Deliciousness, whoever tried it later won’t be pulled by the ears, by the way, it’s the best remedy for a hangover. In terms of its taste, crucian carp very much depends on its habitat, so fish soup is not prepared in this way from every lake; sometimes it is better to fry it. And I took note of a couple of words, let’s try =)

Yummy ear. thanks for the regular recipe. There just wasn’t enough time to cook. very necessary))

The most difficult recipe. Cook the chicken almost until done, add salt, pepper and onion. We remove the finished chicken onto a wire rack and bring it to readiness on the wire rack. Remove all the spices from the broth. They could be put in a bag. Place the fish in the broth. It started to boil. Add potatoes. Peppercorns and salt to taste. When the potatoes are cooked, add bay leaves and herbs, 50g of vodka and butter. 3-5 minutes and you're done. Let it brew for 10-15 minutes. Before serving, it is better to lay out the fish first and pour it later. Add a little ground dark pepper to each plate. You can't pull it by the ears. And when it cools down, yes in the morning. It actually turns out to be jellied meat. And if you abuse it in the evening, then there is no better medicine. Better than cucumber pickle.

Crucian fish soup

What could be better than a campfire soup quietly gurgling in a cauldron over smoldering coals? The fish soup made from new crucian carp is especially good. If you close your eyes to the bonyness of river fish, then the soup really comes out great, rich and rich, and the meat is tender and sweetish.

Every fisherman has his own secrets for making fish soup; one adds 50 grams of vodka to an almost finished stew, another dips a smoldering birch cinder into the soup to give it a smoky smell and get rid of the muddy aroma. You can prepare your favorite fishing dish at home. And even if there is no fire or vodka here, the crucian fish soup will literally whet your appetite with its indescribable smell!

River fish soup - a recipe for how to cook at home

In addition to crucian carp, the usual set of ingredients, like for an ordinary soup, will be useful. You can limit yourself to only potatoes, carrots and onions. You can also prepare fish soup with millet, rice and other grains, increasing the amount of water so that the soup does not become too thick. First you need to cook the fish broth, then remove the crucian carp with a slotted spoon, strain the broth and cook the fried potatoes in it. At the very end, all that remains is to return the fish to the pan - either completely or just meat (without bones). And flavor it with herbs. Serve hot.

Which fish to choose

For fish soup, crucian carp must be fresh, gutted and cleaned. If the fish is large, then it is cut into portions. The heads are usually left so that the fish broth comes out as rich as possible. Very small crucian carp is also suitable for fish soup - it is more convenient to cook it whole. By the way, the “trifle” can be wrapped in cheesecloth (you don’t have to peel it, but you definitely need to gut it), then you will get rid of the wealth of small bones in the broth.

The central space in the ear is given to the fish. Fish broth is supplemented with potatoes, onions and carrots, as well as cereals, which will help thicken the soup and make it more satisfying. The range of spices is also limited. They should not interrupt the fishy taste, but only highlight it. Bay leaf, parsley root, dark and aromatic pepper are suitable. Finely chopped dill and green onions harmonize very well with fish soup. If freshwater fish produces mud, you can add a little freshly squeezed lemon juice to the list of ingredients, which will help get rid of the nasty aroma.

Ingredients

Fresh crucian carp – 500-700 g
water – 2 l
potatoes – 4 pcs.
carrots – 1 pc.
onions – 2 pcs.
bay leaf – 1 pc.
allspice – 2-3 pcs.
ground dark pepper and salt - to taste
dill – 10 g
vegetable oil – 1-2 tbsp. l.

Manufacturing

The base of the savory fish soup is a rich broth. First, we cut the fish: remove the scales, gut it and wash it. The heads can be cut off or thrown away, but the gills must be removed. Also, do not forget to cut off the fins of a large fish, and cut the carcass itself into portions. A small crucian carp can be thrown whole. If you wish, you can not even clean the “trifle”, but simply wrap it in gauze, then the soup will turn out spotless, without seeds, and you will not need to strain it.

I sent the crucian carp into the pan, added a couple of peppercorns, a bay leaf and a whole onion with peel. Filled with cool water and put on fire. From the moment of boiling, I cooked for 7-10 minutes (depending on the size of the fish), skimming off the foam on the surface, over low heat so that the broth was not cloudy and the fish retained its integrity. During the cooking process, added salt to taste.

Then, using a slotted spoon, I carefully removed the crucian carp from the broth and placed them on a plate. The liquid was strained to get rid of seeds, onions and spices. I poured the broth back into the pan.

Next you need to cook all the vegetables in the broth. I sent the potatoes, peeled and cut into medium cubes, into the broth, let them cook over low heat.

Next I added fried vegetables to the soup so that the fish soup would have the richest taste. To do this, I peeled the vegetables, cut the onion into cubes and the carrots into thin slices, and fried everything together in a heated frying pan with vegetable oil until golden brown. Cook the soup until the potatoes are soft, about 15 minutes.

At the very end of production, I returned the crucian carp to the broth and added pepper to taste. If you don’t want to “wage war” with the bones in a portioned plate, then don’t be lazy and disassemble the crucian carp before returning them to the pan - carefully remove all the bones, even the smallest ones, leaving only the sirloin part, then it will be more convenient to eat, you will get boneless fish soup . Cook the stew over low heat for another 1-2 minutes, after which all that remains is to add finely chopped dill and immediately remove the pan from the heat.

Let the homemade crucian fish soup sit under the lid for 10 minutes, after which it can be poured into plates. You see, the recipe for true fish soup from crucian carp is very simple; available products and a minimum of time are useful for making it (if you do not take into account the process of cleaning the fish). The dish comes out tasty, rich and fragrant. Bon appetit!

Crucian carp soup: 2 step-by-step recipes

Crucian fish soup is the most affordable and popular fish dish, which is often prepared outdoors or at home. The recipe is completely ordinary, but all eaters at the table will enjoy eating it. Homemade soup is often prepared from the heads and other trimmings of the carcass. The soup comes out a little sweetish, very fragrant, because... complemented with vegetables, roots, spicy herbs. The only drawback of this fish is the presence of small bones. Next, let's look at the step-by-step recipe for fish soup with photos.

How long does it take to cook crucian carp in the ear?

If you are interested in how long to cook crucian fish soup, then this fish is cooked for no more than 15-20 minutes.

How many calories are in the ear

Ukha is a dietary dish, because... the fish itself and the vegetables included in its composition have low energy value. On average, 100 g of fish soup contains 40-80 kcal.

Ear at home

Time: 1 hour 10 minutes.

Calorie content per 100 g: 40 calories.

Ingredients for making:

The traditional fish soup recipe is one of the low-calorie fish dishes. Before making it, we clean the fish, gut it, and soak it in salt or vinegar water. This will free the product from the aroma of mud.

We cut off 3-4 cm of the tail and head of each carcass. We will cook fish broth from the heads and tails.

Place the preparations in a saucepan, fill with 3 liters of water, add bay leaves, peppercorns, and heat to 100 degrees. Remove the floating foam, turn down the heat, and cook the broth for half an hour. Strain the base for the savory fish soup and measure out 2.5 liters.

Salt the bubbling broth and add coarsely chopped potatoes. After 5-7 minutes, add the diced onions and carrots.

We cut the soaked carcasses crosswise into 3-4 cm pieces. Place them in a pan and cook for no more than 15 minutes so that the fish does not fall apart.

Add vodka to the ear to completely remove the smell of mud, boil it for another 3-4 minutes.

Add chopped herbs to each plate, put a piece of fish and fill everything with broth and vegetables.

You see, it’s not at all difficult to cook fish soup at home.

You can also prepare a hearty Usha recipe at home with millet or wheat cereal.

Fish soup from crucian carp

Calorie content per 100 g: 65 kcal.

Ingredients:

Before preparing the soup recipe at home, you need to clean and gut the fish. We cut off all the fins with scissors, remove the gills and eyes, and cut the carcasses into portioned pieces.

Bring the water to a boil, add the fish with spices, after boiling again, cook the carcasses for 12-15 minutes, place them on a plate.

Place peeled, coarsely chopped potatoes into the broth. Cut the onion into cubes, grate the carrots, and cut the lard into small cubes. To add calories to the dish, fry the lard in a frying pan, remove the greaves, add vegetable oil, and add onions and carrots. Fry the vegetables until soft, but do not fry too much.

When the potatoes are almost ready, add the fried vegetables and spices. After boiling for a couple of minutes, turn off the heat. Separate the fish from the bones and place the flesh on plates. Pour in the soup and serve, sprinkled with chopped herbs, as in the photo.

The same dish can be prepared from frozen fish.

Savory secrets

The most fragrant soup comes out at the fire, but at home you can also prepare a tasty dish if you follow certain aspects:

to give the smell of a fire, you need to set fire to a few wood chips, and when they burn perfectly, throw them into the pan, and after 7-10 minutes your soup will smell smoky;

It is also necessary to take into account that the more fish used in the recipe, the less spices the dish requires;

For gourmets, we recommend trying triple crucian fish soup or fish soup with millet.