Carp soup

A very simple and surprisingly tasty recipe for carp soup. It is well known that carp is a river fish with tender and slightly sweet meat. Despite the many small bones in carp, dishes made from this fish are loved by many. Carp soup turns out to be hearty, fragrant, and sweetish, pleasing absolutely everyone.

Cooking time: 45 minutes.

Caloric content: 41 kcal per 100 grams of the dish.

Yield: 3 servings.

Ingredients

• fresh carp - 800 g;
• potatoes - 800 g;
• onion - 150 g;
• bay leaf - 2 pcs;
• carrot - 80 g;
• allspice (peas) - 6 pcs;
• dill and parsley - 1 bunch;
• black ground pepper - 1/3 tsp;
• salt - to taste;
• water - 1.6 l.

Preparation

1. Lay out the necessary products for preparing carp soup on the table.

2. Remove all scales from the carp. Then carefully cut open the fish's belly, remove the entrails, and take off the dark membrane inside the incision on the fish's belly. Be sure to remove the gills from the head. Place the carp under a stream of cold water and thoroughly rinse off the blood and scale remnants. After that, use kitchen scissors to trim all the fins, including the tail fin. Do not throw the fins away.

3. Cut off the head of the carp, and divide the body into pieces according to the number of servings. Since we need 3 servings, cut the body into 3 equal pieces. If you have several small fish, there is no need to cut them; keep them whole along with the heads.

4. Peel and rinse the onion. You can leave the last layer of the onion skin on, as it will give the soup a beautiful color. Peel and wash the carrot. It does not need to be cut.

5. Pour 1.6 l of purified cold water into a pot. Add the carp pieces, halved onion, and whole carrot to the water. Bring to a boil over heat. Adjust the heat to keep the boiling moderate and let it cook for 10-15 minutes. Keep in mind that during the first few minutes of boiling, skim off the foam so that our soup does not become cloudy.

6. After 10-15 minutes, remove the fish pieces to a plate. It is convenient to do this gently with a slotted spoon to avoid breaking the pieces. Also add the carrot here. Cover the plate with a lid to keep the fish pieces juicy. Discard the head, onion, and fins. Strain the fish broth carefully through a fine sieve and return it to the pot.

7. Clean, rinse the potatoes, and cut them into medium-sized pieces. Cut the boiled carrot from the broth into slices. We will also add it to the soup. If you do not like carrots, you can skip adding them to the soup and use them for other dishes.

8. Add the potatoes and carrots to the boiling broth and cook until the potatoes are done, about 15 minutes. Keep the heat low.

9. Now add the carp pieces to the pot with the potatoes and carrots.

10. Add salt to taste, bay leaves, allspice, and black pepper. If desired, you can add other favorite spices. You can add 1/3 tsp of sweet paprika or turmeric for a beautiful color. This will not affect the taste but will make the soup brighter and more appetizing.

11. And what is soup without dill and parsley? Of course, add a generous amount of chopped greens.

12. Bring to a boil, then reduce the heat and cook the soup for another 1-2 minutes. Remove from heat and let it sit for a while so that the soup infuses and becomes even tastier.

13. The carp soup is ready. Serve it hot in bowls.