Fish soup is a favorite dish not only for fishermen. It is readily prepared by everyone who likes the sea and river inhabitants. However, if fishermen prepare such a soup from everything that is found in nearby ponds, then people far from the sacraments of handling a fishing rod have to resort to store store shelves. And in this case, one of the most successful decisions will be a silver carp ear - the fish is not too bony, not very expensive and large enough.
Classic silver carp ear
Fish soup has been cooked in our latitudes since time immemorial. Therefore, in the traditional version, it did not contain potatoes. However, if the first seems to you flawed without your favorite vegetable, you can enter it into the recipe. The peeled and gutted fish is cut into large pieces, however, it is not immediately laid in the water - first the root crops go there. Onions, carrots and root parsley - peeled and washed, but not chopped, dip in boiling water. If you have chosen the potato option, four whole potatoes are placed at the same time as the roots. When vegetables are ready, they are extracted, and fish pieces are placed in the broth. While the silver carp is cooked, boiled carrots are cut into circles, and potatoes into cubes. After 20 minutes, when the fish is almost ready, a pile of vodka is poured into it , vegetables, pepper, peas, salt and bay leaf are added (do not forget to remove it when the ear is ready). A fully prepared silver carp ear is flavored with fresh herbs and served on the table.
Ear with millet
Many fishermen and fans of their prey call this version of fish soup a classic. Most “field” recipes cannot do without this grits. To make a delicious ear from silver carp with millet, fish is first boiled - a quarter kilogram of fillet or whole pieces of carcass is enough for three liters of soup. Together with silver carp, peeled onion and peppercorns are placed in boiling water. After half an hour of cooking, the fish and onions are pulled out, the onion is thrown out, and the silver carp is disassembled into small pieces. Three potatoes sliced in cubes, half a glass of groats and roasting from finely chopped carrots and one onion are placed in the broth. The silver carp ear is considered finished when the potatoes are cooked. Next, the soup is salted and seasoned with fish spices. Served with herbs.
Ear with decoy
The sequence of actions is as follows. First, two chopped potatoes are laid in two liters of boiling water. After boiling again, the future ear from silver carp is salted. Pieces of fish are put in the pan (according to this recipe it takes quite a lot, more than 0.5 kg), carrot slices, a whole onion and strips of bell pepper. We wait until the ear from the silver carp boils, add seasonings and pour the semolina (from one tablespoon to two, depending on the preferred density). The pan is covered loosely and left to simmer for a quarter of an hour. Do not forget to sprinkle greens on the plates!
Fish soup with nuts
The most “respected” varieties of fish soup have always been cooked in two stages: first they prepared a decoction of small fish or fish residues, and then only good pieces were added. According to such old covenants, a silver carp ear is also prepared . The recipe prescribes to cut one and a half kilograms of fish and separate the fins, tail and head for the primary broth. After boiling, the broth is seasoned with pepper and bay leaf and boils for another quarter of an hour. Then it is filtered off, the boiled fish leftovers with seasonings are sent to the bin, and the coarsely chopped parsley root and onion are thrown into the boiling broth. Large pieces of silver carp are placed with them. With such ingredients, the soup is cooked for about a third of an hour. That's almost ready and your ear from silver carp! The recipe also includes the addition of half a glass of walnuts, which must first be fried, crushed and pour into an almost ready soup. You can turn it off after a minute. For piquancy, a lemon is squeezed into the pan. If you want to decorate the dish, then cut the lemon into slices, arrange on plates and sprinkle the ear with greens. But in this case, sourness will be much weaker.