Double ear from crucian carp. Ear from crucian heads

How to cook crucian fish soup at home using a step-by-step recipe with photos

One of the most beloved national Russian dishes for many is still considered to be ukha, or fish soup, which can be prepared from a wide variety of fish. It turns out light, with a delicate, pleasant smell and, of course, very tasty. And today we will talk about how to prepare such a soup with crucian carp and wheat porridge. The recipe is very simple, easy, and the ingredients we need are easily available.

Recipe for delicious fish soup with crucian carp and wheat cereal

Ingredients

Ingredient Selection

You can buy crucian carp not only in the supermarket, but also at the market, the main thing is to pay close attention to the following:

• The smell should be fresh, without extraneous unpleasant aromas. The smell of mud is allowed, since crucian carp live in wetlands, but the smell goes away when cooked.
• Fresh crucian carp have pink gills and transparent eyes.
• It is best to take live fish, without damage, that are actively swimming.
• Pay attention to your stomach - it should not be bloated.
• Crucian carp, like any other representative of river fauna, absorbs all the substances that are in the water. Therefore, before purchasing, you need to clarify where it was caught and in what area. Otherwise, you risk buying a product that is hazardous to your health.

Step-by-step preparation

1. Crucian carp (4 pieces) need to be cleaned, entrails and gills removed and washed well.

2. Peel potatoes (8 pcs.), carrots (1 pc.) and onions (1 pc.), wash and cut into small cubes.
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3. Soak chopped potatoes in water to remove excess starch and nitrates, which are used when growing tubers.

How to cook crucian fish soup with cereals

Cooking fish soup with cereal is a common and satisfying option. Many people like to add millet, pearl barley, semolina and others. Here is a recipe with the addition of pearl barley.

1. Fish – 500 g;
2. Onions – 1-2 pcs.;
3. Potatoes – 2-4 pcs.;
4. Pearl barley – 30 g;
5. Water – 900 ml;
6. Carrots – 1 pc.;
7. Salt, pepper - to taste.

Cooking time – 40 minutes. Calorie content – ​​38.5 kcal.

The fish is pre-cleaned, washed and cut into medium-sized pieces. The head and tail are placed in the water to make the broth rich.

You need to let it boil, then add the onion cut in half, chopped carrots and potatoes. The pearl barley must be cooked in advance until half cooked, since this grain takes a long time to cook, and added along with the vegetables.

Everything should be cooked for no more than 25 minutes. 5 minutes before the soup is ready, season it with pepper and salt, after which it is served hot.

Other possible preparation and filling options

You can prepare such a delicacy not only with crucian carp. For example, another version of this river fish soup is considered to be a recipe for pike soup, which turns out to be no less rich and tasty, since pike is a fish that has a lot of meat.

If you prefer a more nutritious soup, try red fish soup, and if you prefer canned foods, canned fish soup will be a wonderful dish for your table. Well, if you want to try this dish unchanged, then the classic fish soup recipe is for you. And lovers of gourmet food can treat themselves to Finnish fish soup with cream.

Crucian fish soup

What could be better than a campfire soup quietly bubbling in a cauldron over smoldering coals? The fish soup made from fresh crucian carp is especially good. If you close your eyes to the bonyness of river fish, then the soup really comes out great, rich and rich, and the meat is tender and sweetish.

Each fisherman has his own secrets for preparing fish soup; one adds 50 grams of vodka to an almost finished stew, another dips a smoldering birch cinder into the soup to give it a smoky aroma and get rid of the muddy smell. You can prepare your favorite fishing dish at home. And even if there is no fire or vodka here, crucian fish soup will certainly whet your appetite with its indescribable aroma!

River fish soup - a recipe for how to cook at home

In addition to crucian carp, you will need a standard set of ingredients, as for a regular soup. You can limit yourself to only potatoes, carrots and onions. You can also prepare fish soup with millet, rice and other grains, increasing the amount of liquid so that the soup does not turn out to be too thick. First you need to cook the fish broth, then remove the crucian carp with a slotted spoon, strain the broth and cook the fried potatoes in it. At the very end, all that remains is to return the fish to the pan - whole or just meat (without bones). And flavor it with herbs. Serve hot.

Recipe for fish soup from crucian heads

For 1 kg of heads:

• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• laurel - 2 leaves
• pepper - 5-8 peas
• greens: onion, dill, cilantro, celery, parsley
• salt - to taste
• water - 2 liters
• parsley and celery roots - 1 pc.

The heads are thoroughly washed from blood and mucus and filled with water. Add a crosswise cut onion in the husk, one whole carrot or cut into 2-4 parts, roots along with the thick part of the stem without tender greens. Bring to a boil, skim off the foam, add peppercorns.

After 40 minutes the heads are removed. If you plan to use tasty head meat, it is removed from the bones to be placed on plates or placed in a pan before serving.

Strain the broth, add carrots, cut into thin circles, and potatoes, cut as desired: large or small pieces. Boil until the potatoes are ready.

5 minutes before removing from heat, add bay leaf, add salt, add chopped green onions and garlic. You can return the head meat to the pan to warm through.

After removing from the heat, close the pan tightly and let it brew for 15 minutes. When serving, sprinkle with finely chopped herbs.

What could be better than crucian fish soup cooked over a fire? The finished dish emits a delicious aroma of smoke and fish. You can prepare this soup yourself at home. It will also smell like a fire if you know the little tricks that experienced housewives and fishermen use.

The main ingredients in this dish are: fish (crucian carp), potatoes, cereals, onions and herbs.

Preparation

The basis of a delicious fish soup is a rich broth. First of all, we cut the fish: remove the scales, gut it and wash it. The heads can be cut off or left, but the gills must be removed. Also remember to cut off the fins of large fish and cut the carcass into portions. Small crucian carp can be left whole. If you wish, you can not even clean the “trifle”, but simply wrap it in cheesecloth, then the soup will turn out clean, without seeds, and you will not need to strain it.

I put the crucian carp into the pan, added a couple of allspice peas, a bay leaf and a whole onion with peel. Filled with cold water and put on fire. From the moment of boiling, I cooked for 7-10 minutes (depending on the size of the fish), skimming off the foam on the surface, over low heat so that the broth was not cloudy and the fish retained its integrity. During the cooking process, added salt to taste.

Then, using a slotted spoon, I carefully removed the crucian carp from the broth and placed them on a plate. The liquid was strained to get rid of seeds, onions and spices. I poured the broth back into the pan.

Next you need to cook all the vegetables in the broth. I put the potatoes, peeled and cut into medium cubes, into the broth, let them cook over low heat.

Next I added fried vegetables to the soup to make the soup richer in taste. To do this, I peeled the vegetables, cut the onion into cubes and the carrots into thin slices, and fried everything together in a heated frying pan with vegetable oil until golden brown. Cook the soup until the potatoes are soft, about 15 minutes.

At the very end of cooking, I returned the crucian carp to the broth and added pepper to taste. If you don’t want to “fight” with the bones in a portion plate, then don’t be lazy and disassemble the crucian carp before returning them to the pan - carefully select all the bones, even the smallest ones, leaving only the sirloin part, then it will be more convenient to eat, you will get boneless fish soup. The stew should cook over low heat for another 1-2 minutes, after which all that remains is to add finely chopped dill and immediately remove the pan from the heat.

Let the homemade crucian fish soup sit under the lid for 10 minutes, after which it can be poured into plates. As you can see, the recipe for a real fisherman's fish soup from crucian carp is very simple; for preparation you will need available products and a minimum of time (if you do not take into account the process of cleaning the fish). The dish turns out tasty, rich and aromatic. Bon appetit!

Recipes

There are several options for how to prepare crucian fish soup. But all methods are united by the fact that the main component is still fish. There should be few other ingredients, otherwise they will interrupt the taste and smell of the dish. Although everyone has their own ideas about what the ear should be like. Here are several common recipes, including the original recipe, as well as crucian fish soup with millet and other additives.

Classic recipe

So, how to cook crucian fish soup? Cook the crucian carp and cut them into pieces. Place in a three-liter saucepan and fill with cold water. When it boils, drain and refill the pan. You need to cook crucian carp for 15-20 minutes. Meanwhile, prepare a few stalks of fresh dill and half a large, unpeeled onion. Add them to the fish and cook for another 10 minutes.

Peel, wash and cut the potatoes into cubes. Three medium-sized pieces will be enough. Place the potatoes, diced remaining half of the onion, as well as milk/caviar into the pan and cook for 15-20 minutes. Salt your ear. The last stage of cooking is the most interesting, because it gives the dish a unique aroma. So, take about 20 grams of fresh lard, chop it very finely and put it in a mortar. Add chopped fresh dill and 2 crushed cloves of garlic. Grind all this thoroughly with a pestle.

This dressing will make the crucian fish soup fragrant. Place it in a saucepan, add a few black peppercorns and 2 bay leaves. Let the soup simmer for a couple of minutes, then cover it tightly with a lid and let it brew for another 15 minutes. Thus, crucian fish soup at home turns out to be very fragrant and tasty.

With vegetables

Some are not content with the presence of only potatoes in the crucian fish soup. Therefore, there is a recipe for crucian fish soup with the addition of other vegetables. You can also use:

• carrot;
• parsley root;
• celery root;
• tomatoes;
• greenery.

The roots can be cut into strips and placed in the pan at the same time as the potatoes. Or grate on a coarse grater and sauté with onions in sunflower oil until tender, and then add to the fish soup at the end of cooking. Some people like to add parsley or parsnip to the dressing in addition to dill. Some people prefer coriander and cloves. Another recipe is to season the roast with tomato juice or add cherry tomatoes to the soup at the end of cooking. Well, all this is a matter of taste. Everyone has their own secrets on how to cook crucian fish soup. There are so many cultures and places, so many recipes.

With cereals

To make the soup richer and thicker, you can add cereals to it. Millet, oatmeal, pearl barley, semolina and rice are excellent for this purpose.

Here it is important to take into account only the features of individual products. So, a good fish soup made from crucian carp with millet, oatmeal or rice is obtained if you add the cereal at the same time as the potatoes, after the crucian carp have boiled a little

As for pearl barley, it is better to prepare it in advance, as it takes a long time to cook. The finished porridge can be placed in the pan about 10 minutes before the fish soup is ready. And the semolina is sent to the pan at the very end. What needs to be taken into account mainly is the amount of cereal

It is important that the crucian soup recipe for which you have chosen does not turn out too thick. Although true connoisseurs of fish soup are against any kind of cereal in its composition

Advantage is given only to crucian carp. This is the classic recipe. But it’s still up to you to choose.

Other Supplements

When preparing crucian fish soup, a recipe with a photo will help you see what the end result will be. You might like how fish soup is prepared in other countries around the world. You can take the classic recipe as a basis, but diversify it to suit your taste. So, in some cuisines butter is used instead of lard. Or you can fill the ear with cream at the end of cooking. Another interesting ingredient that adds piquancy to the dish is lemon. Its slices are placed in the pan shortly before the end of cooking. This recipe comes from the Mediterranean.

Crucian carp soup: 2 step-by-step recipes

Crucian fish soup is the most affordable and popular fish dish, which is often prepared outdoors or at home. The recipe is very simple, but all eaters at the table will enjoy eating it. Homemade soup is often made from heads and other carcass trimmings. The soup turns out to be slightly sweet, very aromatic, because... complemented with vegetables, roots, spicy herbs. The only drawback of this fish is the presence of small bones. Next, consider a step-by-step recipe for fish soup with photos.

Ear at home

Time: 1 hour 10 minutes.

Calorie content per 100 grams: 40 calories.

Ingredients for cooking:

The classic fish soup recipe is one of the low-calorie fish dishes. Before preparing it, clean the fish, gut it, and soak it in salt or vinegar water. This will remove the smell of mud from the product.

We cut off 3-4 cm of the tail and head of each carcass. We will cook fish broth from the heads and tails.

Place the preparations in a saucepan, fill with three liters of water, add bay leaves, peppercorns, and heat to 100 degrees. Remove the floating foam, turn down the heat, and cook the broth for half an hour. Strain the base for the delicious fish soup and measure out 2.5 liters.

Salt the boiling broth and add coarsely chopped potatoes. After 5-7 minutes, add the diced onions and carrots.

We cut the soaked carcasses crosswise into 3-4 cm pieces. Place them in a pan and cook for no more than 15 minutes so that the fish does not fall apart.

Add vodka to the ear to completely remove the smell of mud, boil it for another 3-4 minutes.

Add chopped herbs to each plate, put a piece of fish and fill everything with broth and vegetables.

As you can see, cooking fish soup at home is not at all difficult.

You can also prepare a hearty Usha recipe at home with millet or wheat cereal.

Option 1: Classic fish soup with crucian carp and vegetables

Classic vegetable soup is the lowest calorie and lightest fish dish. Before cooking, crucian carp should be cleaned and preferably soaked for an hour in water with the addition of vinegar or regular salt. This technique will rid the carcasses of the specific smell of mud. The soup will only smell like fish. The recipe indicates the weight of gutted fish.

Ingredients

• 1 kg of crucian carcasses;
• 0.5 kg of crucian carp (heads, tails);
• 450 g potatoes;
• 2.5 liters of water;
• 20 g dill;
• 20 g parsley;
• 7 peppercorns;
• 40 ml vodka;
• 100 g carrots;
• 150 g (2 heads) onions;
• 2 laurel leaves.

Step-by-step recipe for classic crucian fish soup

Cut off the heads and 3-4 cm of the tail from the crucian carp. Place all this in a saucepan, add at least three liters of water, add peppercorns, bay leaves and bring to a boil. Remove the foam, reduce the heat, and cook the fish broth for half an hour. Strain, measure out 2.5 liters.

Return the broth to the stove, add the potatoes cut into large pieces and add salt.

Cut the onions and carrots into any pieces, add to the pan 5 minutes after the potatoes boil.

Cut the crucian carcasses into pieces crosswise, 3-4 centimeters wide. Transfer to the pan with the potatoes. Cook the fish soup for another 12-15 minutes until the fish is ready. The crucian carp should not fall apart.

Pour vodka into the finished soup, which will remove the remaining smell of mud. Boil the soup for another 3-4 minutes, turn off the stove.

Chop the parsley and dill, mix and arrange on plates. Catch a piece of crucian carp into each, add potatoes and broth.

To make crucian fish soup smell like a fire, you need to set fire to several wooden splinters, wait until they burn well, then throw them into the pan. Let the fish soup brew with chopsticks for 7-10 minutes.

Fish soup from crucian carp

Calorie content per 100 grams: 65 kcal.

Ingredients:

Before preparing the soup recipe at home, you need to clean and gut the fish. We cut off all the fins with scissors, remove the gills and eyes, and cut the carcasses into portions.

Bring the water to a boil, add the fish with spices, after boiling again, cook the carcasses for 12-15 minutes, place them on a plate.

Place peeled, coarsely chopped potatoes into the broth. Cut the onion into cubes, grate the carrots, and cut the lard into small cubes. To add calories to the dish, fry lard in a frying pan, remove the cracklings, add vegetable oil, and add onions and carrots. Fry the vegetables until soft, but do not fry too much.

When the potatoes are almost ready, add the fried vegetables and spices. After boiling for a few minutes, turn off the heat. Separate the fish from the bones and place the flesh on plates. Pour in the soup and serve, sprinkled with chopped herbs, as in the photo.

The same dish can be prepared from frozen fish.

Delicious secrets

The most aromatic fish soup is made over a fire, but you can also prepare a delicious dish at home if you follow some nuances:

• to give the smell of a fire, you need to set fire to several wooden chips, and when they burn well, throw them into the pan, and after 7-10 minutes your soup will smell smoky;
• You also need to take into account that the more fish used in the recipe, the less spices the dish requires;
• For gourmets, we recommend trying triple crucian fish soup or fish soup with millet.

Cooking steps

After 10-15 minutes from the moment the broth boils, using a slotted spoon, remove the carrots and onions from the broth (we won’t need onions anymore) and crucian carp. Strain the fish broth.

Peel the potatoes, cut into small cubes, add to the broth and cook over low heat until the potatoes are ready.

If desired, the carrots with which the broth was cooked can not be thrown away, but cut into rings, put in the fish soup and cooked together with the potatoes.

2-3 minutes before the potatoes are ready, add crucian carp, fried vegetables, finely chopped herbs, bay leaf, allspice, ground black pepper to the broth with potatoes and salt to taste.

Let it boil, reduce the heat and simmer for a minute or two, remove the soup from the heat. Leave the finished crucian fish soup to brew for a while and you can serve it.

The recipe for crucian fish soup is very simple, the dish is prepared from available ingredients and at the same time it turns out tasty, aromatic, and, thanks to the fried vegetables, also satisfying and filling.

Delicious and pleasant moments!

Crucian fish soup recipe with photo - one of the variants of an old Russian dish. Fish soup is prepared from many types of fish, including crucian carp. It is served with rye bread, or with various pies, kulebyaki stuffed with rice and eggs. Of course, it is believed that the most delicious fish soup is made only over a fire, but we will make it no less tasty at home.

Step-by-step recipe for making crucian fish soup

If you asked me which soup I would recommend preparing for lunch more often, I would definitely give preference to fish soup. Rich and satisfying fish soup looks great as a first course, but I know from my own experience that many housewives prefer ordinary vegetable or meat soups to fish soup because of the difficulties associated with cutting and cleaning fish.

However, in reality, everything is not so scary - the most important thing for a novice cook is to choose the right fish, which is quick and easy to clean and at the same time gives the soup “that same” unforgettable taste of fish soup. For example, to make fish soup quickly at home, I cook it from small crucian carp with millet according to my grandmother’s old recipe, since this particular fish seems to me the easiest to process. This is the recipe I would like to talk to you about today. So let's get started.

Kitchen tools

The frying pan is spacious with a diameter of 25 cm.