Summary

Ingredients

• 1 large carp, approx. .6 kg
• 1 bunch soup greens
• 1 bunch dill
• 5 bay leaves
• 1 cup crème fraîche
• 1 bunch parsley
• 1 kg potato (s)
• some sauce thickener
• 2 onions)
• 5 tablespoon olive oil

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Instructions

1. First you fillet the carp and ensure the good meat. I skinned him too. This can be done quite well with a sharp filleting knife.
2. Then fry the head, bones, fins and skin briefly with the roughly chopped onions in a little olive oil. Now it is topped up with water so that all carp parts are covered. The simply divided soup greens and the bay leaves are added. Now everything is cooked over a low heat for 45 minutes on a low flame. The gray-white foam should always be skimmed off so that the stock remains clear. Then the whole stock is poured through a sieve to get the fish stock.
3. Now the fillet pieces (whole fillets or pieces, as you want) are put into the soup and cooked for about ten minutes, on a low heat. If you want, you can also add some of the cooked vegetables. I put the carrots back in and some leek because it tastes good and looks better. Just before the soup is ready, I improve the consistency with a little binding agent. But be careful, it shouldn`t get too thick either. Then the soup has to be removed from the hotplate and a previously creamy beaker of crème fraîche is stirred in. Sour cream also works, but it is important not to boil it anymore, otherwise it will flocculate. Now chop up a bunch of dill, stir in, pour parsley over it.
4. I boiled the potatoes separately and then served them with them.