Carp ear is cooked very quickly. Indeed, for such a delicious fish soup requires a minimum of simple and affordable products. It is worth noting that this dish can be made not only at home, but also during the summer outdoor recreation. If you cook such a soup from freshly caught river fish, then it will turn out more aromatic and tasty.
Carp ear: photo, recipe
Essential Ingredients:
- purified drinking water - 2 l;
- fresh crucians - 1 kg;
- fresh onion heads - 2 pcs.;
- small potatoes - 3 pcs.;
- medium fresh carrots - 1 pc.;
- greens (leek, parsley, dill) - a large bunch;
- rice - 100 g;
- fresh garlic - 2 cloves;
- pork fat - 10 g;
- laurel leaves - 2 pcs.;
- ground black pepper, peas, iodized salt - add all spices to taste.
Fish processing
Carp ear will turn out to be especially tasty if it is not made from frozen, but from fresh medium-sized fish. To do this, the product caught or purchased in the store should be thoroughly washed and all fins, entrails, tails and the head removed.
Vegetable processing
Before you
make fish soup , you must wash, peel and chop small potato tubers, medium carrots and onions. You should also rinse the greens, bay leaves and long-grain rice.
Passing vegetables
Carp ear will be more fragrant if at the end of cooking add the onion and carrots to the broth. To do this, chop a piece of pork fat, fry it in a pan, and then add chopped vegetables to it, which need to be seasoned with pepper and salt. Preparing such a refueling for about 10-13 minutes.
Heat treatment
After all the main products have been prepared, you should take a large pot, pour 2 liters of water there, boil, and then add the processed fish, salt, peppercorns and bay leaves. It is advisable to cook crucians on low heat for about 20 minutes. Next, the finished product must be removed using a slotted spoon and set aside for further cooling. At this time, add chopped potato tubers and washed long-grain rice to the broth .
The final stage in the preparation
Once the foods are soft, add chopped greens, chopped pieces of fish, sautéed vegetables and grated fresh garlic to them. Then it is recommended to boil the broth for another 1-3 minutes and immediately remove from heat.
Proper serving
Crucian fish soup is served for dinner with rye or wheat bread only in hot condition. If desired, a little fresh sour cream or mayonnaise can be added to such a dish. It is also recommended to decorate it with a few leaves of parsley.
Useful Tips
1. If during the preparation of fish soup you noticed that there is no long-grain rice at your disposal, then it can be replaced with ordinary millet or buckwheat.
2. If you prefer a leaner dish, then during cooking there is no need to fry vegetables in lard. In this case, carrots and onions are best added to the broth along with potatoes.