Homemade Carp Fish Soup

Homemade soup is a healthy and tasty soup. Fish soup is often prepared from fish scraps, heads and tails. The broth is rich and aromatic. Cooking homemade fish soup is reduced to boiling vegetables with the addition of fish. For the recipe, I used onions, carrots, potatoes and river carp fish. Also, don’t forget about spices. The spices remove the smell of river fish, which some people don’t like much.

Ingredients

• Carp (head and / or tails) – 250 g
• Potatoes – 200 g
• Carrots – 80 g
• Onions – 70 g
• Black peppercorns – 2-3 pcs.
• Allspice peas – 1 pc.
• Carnation – 1 bud
• Garlic – 1 clove
• Fresh dill – to taste
• Water – 2 l

Directions

1. Prepare all ingredients. Free the fish head from the gills and rinse thoroughly. Peel potatoes and carrots.

   

2. Bring water in a saucepan to a boil, add spices: bay leaf, cloves, allspice and black peppercorns. Boil for 3-4 minutes to let the spices develop their flavor.
3. Peel the onions. I will leave the carrots in the ear, so I cut them into medium-thick slices. If you take out the carrots from the fish soup, then cook the vegetables whole.
4. Dip onions and carrots in boiling water.
5. Boil the vegetable broth for 10-15 minutes. Then remove all the spices and onions from the broth. I left the carrots.
6. Cut the peeled potatoes into medium cubes.
7. Place the potatoes in the vegetable stock. Peel a clove of garlic and add to the saucepan (you can then remove it from the fish soup). Boil the potatoes for 5-7 minutes. Season with salt to taste.

   

8. Then put the washed fish head in the ear. If there are tails, use them too.
9. Without stirring, cook the fish soup for 15-20 minutes over low heat, not completely covering the pan with a lid. This will make the broth as clear as possible. If foam develops, remove it. You can also add whole pieces of fish at this stage, if any. My carp head was large and fleshy, so I did not use additional fish pieces.
10. Chop the dill herbs. At the end of cooking, add greens to the ear, bring to a boil and turn off the heat. Lightly cover the pan with a lid and let the ear steep for 5-7 minutes
11. Remove the fish (head or tails) from the pan and pour the fish soup into portioned bowls.

Enjoy your meal!