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Carp Fish Soup: Healthy, Flavorful, and Budget-Friendly

Healthy and tasty, light and simple, for lunch and dinner! Carp fish soup always turns out incredibly flavorful. You can adjust its thickness and add other vegetables. This is a budget soup — taking into account the fact that you will prepare another dish from the carp itself. It is rich, light and satisfying!
cook time: 1h 20 min
Freya Ashford
Carp Fish Soup: Healthy, Flavorful, and Budget-Friendly

Nutrition Facts (per serving)

72
Calories
3g
Fat
2g
Carbs
10g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt 1 tbsp
Water 2.5 l
Potato 3 pc
Bay leaf 2 pc
Carrot 1 pc
Millet 70 g
Allspice (peas) 3 pc
Celery stalk 2 pc
Carp (large head) 1 pc

Recipe instructions

Step 1

Step 1
How to cook fish soup soup from the head of a carp? First, prepare the necessary ingredients. If, in addition to the head, you have a couple of steaks from the body of the fish or the tail part, you can also use them in the soup — the fish soup will only turn out richer and tastier. Wash the carp head thoroughly and remove the gills. Rinse the fish well again. There should be no blood clots left in it, which will color the broth an ugly brown color.

Step 2

Step 2
Cut the celery stalks into not very long pieces so that they can fit into the pan. There is no need to remove leaves from the stems.

Step 3

Step 3
Place the carp head, celery, whole onion, bay leaves, allspice peas and salt into the pan. Pour cold water over the fish and place on low heat. Bring to a boil. Cook over low heat for 20-30 minutes, skimming off the foam. The head should be well boiled and give up all its juices to the broth.

Step 4

Step 4
While the broth is boiling, rinse the millet until clean and dry.

Step 5

Step 5
Peel the potatoes and cut into medium cubes.

Step 6

Step 6
Peel the carrots and grate on a coarse grater.

Step 7

Step 7
Remove the boiled onion, celery, peppercorns and bay leaves from the finished broth. They wonʼt be needed anymore. Also remove the head of the carp, but do not throw it away. Strain the finished broth through a sieve or cheesecloth into a clean saucepan. Return the pot of broth to medium heat and bring to a boil again.

Step 8

Step 8
Place carrots, millet and potatoes into the boiling broth. Cook, stirring, at a low simmer for about 20 minutes until the potatoes and millet are ready.

Step 9

Step 9
While the potatoes are boiling, remove all the meat that is in it from the carp head. If in addition to the head, tail and pieces of fish were boiled, also separate the meat from the bones.

Step 10

Step 10
When the vegetables and millet are ready, add meat and fish to them. If necessary, add salt to the fish soup to taste. Cover the pan with a lid and let the soup brew for 10-15 minutes.

Step 11

Step 11
Fish soup made from carp is ready! Pour it into bowls and sprinkle with chopped herbs if desired. Bon appetit!

Additional rubrics

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