Ingredients
Servings: - 8 +
1.7 kg Silver carp
5 Potato
1 Onion
1 Carrot
2.5 l Water
Salt Add to taste
0.5 tsp. Pepper black ground
1 Bay leaf
3 Allspice
0.5 tsp. Provence herbs
Onion green Add to taste
Dill Add to taste
Parsley Add to taste
Description
Silver carp fish soup is a flavorful and hearty dish that has been popular for centuries. It is prepared from different types of fish with the addition of vegetables, spices and herbs. Additionally, millet, bulgur, barley or other cereals are often added to the soup. To make the dish even more satisfying. Today we will cook silver carp soup. This is a fairly inexpensive, but tasty and tender fish, which is great for making rich soup. To make the soup with river fish saturated, you can add a little vodka to it at the end of cooking.
Step by step recipe 
Thoroughly wash the head of the silver carp, remove the gills, remove the fins. Put it in a saucepan, fill with cool water. We cut off the tail of the fish from the fillet, wash it and add it to the pan, put the dishes on the fire. As it boils, we will remove the foam with a slotted spoon so that the fish broth is transparent. Cook the fish for about 25-30 minutes after boiling, until the head begins to break into pieces. Then take it out of the pot. Strain the broth and return to the pot.
Dense potatoes of sweet varieties wash, peel, cut into cubes.
Pour the crushed tubers into the boiling fish broth.
Peel the onion, cut it into cubes.
5 minutes after the potatoes, add chopped onions to the ear.
We wash the carrots from the soil. Peel the skin with a vegetable peeler. Grate or finely chop the carrots with a knife.
Add it to the soup next to the onion. If desired, vegetables can be pre-fried until soft in sunflower oil.
Boil vegetables for 5 minutes. Then add the silver carp fillet to the ear, previously peeled and thoroughly washed under running water.
We will cook the fish soup for about 10 minutes on minimum heat, then add a little salt and ground spices. For flavor, add finely chopped dill, parsley and green onion rings to the soup. At the end of cooking, put a bay leaf and allspice.
Let the ear boil and turn off the fire. Pour the ear into deep plates or broth bowls, put a piece of fish in each serving. We will serve the fish soup hot with slices of rye bread.
Enjoy your meal!
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