The soup is a hearty and easy-to-prepare first course, which does not lose its popularity for centuries. The recipe for carp, which we'll talk about next, is just one of many varieties of this primordially Russian food, which, meanwhile, is not inferior to its numerous competitors in taste. Read how to cook the ear from a carrot.
Recipe of the ears from the head of carp
The recipe for the soup, which we'll talk about further on, is a certain base from which to start off by experimenting with this dish in your own kitchen. A simple ear is good with heat with heat, being cooked on a fire, but to add a dish the smell of haze at home is enough to light and extinguish the dry wooden rods several times in the broth. Lovers of the same tender carrots can also pour cream for fat.
Ingredients:
- carp - 650 g;
- potatoes - 180 g;
- carrots - 100 g;
- white onions - 95 g;
- the laurel leaf;
- vinegar - 20 ml;
- Sunflower oil - 18 ml.
Preparation
Before preparing the ear from a carragefish, the fish should be gutted, scraped and rinsed thoroughly. Finished carvers should be cut into large pieces, pour water and boil until fully cooked. Boiled fish should be separated from the bones and shifted to a plate, and the rich fish broth strain through several layers of gauze. Pure broth again return to the fire and lay in it sliced ​​vegetables: potatoes, carrots and white onions. The last two before cooking can be saved on vegetable oil, but this step remains at your discretion. Together with the vegetables we put in broth and laurel leaves - it will make the dish more fragrant. When the vegetables become soft, we return the fish to the broth, remove the ear from the fire, season with salt, vinegar (or lemon juice), and pepper.
Ear of carnal heads
Ingredients:
- head carp - 2 pcs .;
- white onion - 120 g;
- potatoes - 200 g;
- carrots - 130 g;
- laurel leaf - 2 pieces;
- pepper peas - 5-7 peas.
Preparation
Head carvers before cooking should be prepared, that is, cut off their gills, thoroughly washed and then filled with water. When the head is welded, it should be removed, cooled and disassembled, removing the bones, and the resulting fish broth filter. In the strained broth we put large cubes of potatoes and carrots, as well as half-rings of onion and laurel with pepper. Cook the soup until the vegetables soften, then return the fish pulp to the fish soup and spill the soup over the plates.
Delicious ear from carrots with foie gras
Earlier, the addition of cereals in soups was carried out only to increase the satiety of the dish. Over time, this secret of the poor has become a common property and now even in the ear from salmon you can find millet - a classic satellite of fish soups. In the recipe below salmon we will not use, but we add millet - it tastes better.
Ingredients:
- carcase silver carp;
- millet - 1 item;
- carrots - 120 g;
- celery - 120 g;
- white onion - 90 g;
- peas mixture of peppers - 6-8 pieces;
- Sunflower oil - 35 ml.
Preparation
We gut the fish, cut the fins and clean the carcass from the scales. Thoroughly wash the carp and, if you plan to cook it with your head, then cut the fins. We cut the fish carcass into large pieces and put it in a saucepan. Fill the carvery with water and cook over medium heat until cooked with peas. We extract the fish and remove the flesh from the bones. Fish broth filter through cheesecloth, pour into it millet and add chopped vegetables. Cook the vegetables with millet until soft, then return the fish back to the pan and add a little oil. Remove the soup from the fire and leave it under the lid for 15 minutes before serving.