Hearty Silver Carp Fish Soup

Rich, tasty and nutritious fish soup! When a head remains after preparing a dish from silver carp, it can be used to prepare fish soup. In addition to it, you can add fins and a tail. The broth turns out quite rich and aromatic.
cook time: 1h
Ruby Colston
Hearty Silver Carp Fish Soup

Nutrition Facts (per serving)

30
Calories
1g
Fat
4g
Carbs
2g
Protein

Ingredients (7 portions)

Basic:

Garlic 2 clove
Salt to taste
Water 2 l
Potato 4 pc
Carrot 1 pc
Bulb onions 1 pc
Dry spices (black pepper, bay leaf) to taste
Greenery (dill, parsley) to taste
Chicken eggs (optional) 3 pc
Silver carp (head) 150 g

Recipe instructions

Step 1

Step 1
How to cook silver carp soup? Prepare all the necessary ingredients. It is advisable to buy live or chilled fish, since it is difficult to judge freshness and quality from frozen fish. Silver carp should have clear eyes and a neutral odor. In addition to the head, you can also use the tail and fins. Take chicken eggs as you wish — some people like fish soups with them, others don’t.

Step 2

Step 2
Remove the gills and wash the silver carp head thoroughly. If there is a lot of blood left on the fish, this will have a bad effect on the clarity of the broth.

Step 3

Step 3
Peel the onion, wash it well and cut crosswise in the neck area. This way the onion will better release its juice to the broth and remain intact. To cook fish soup, take a pan with a capacity of about 3 liters. Place fish and onions in there and fill with water.

Step 4

Step 4
Bring to a boil over medium heat, remembering to skim off the foam. Add salt, peppercorns and bay leaf. Cook for 20 minutes covered.

Step 5

Step 5
Wash the eggs with soap and boil them hard. To do this, pour cold water over them and cook for 18 minutes after boiling over medium heat. To clean boiled eggs well, fill them with cold water. Cool completely.

Step 6

Step 6
Peel and rinse potatoes, carrots and garlic from peels and dirt.

Step 7

Step 7
Cut the potatoes into medium oblong pieces, the carrots into slightly smaller pieces. Cut the garlic into slices across the clove. Vegetables should not be too small to avoid overcooking.

Step 8

Step 8
Once cooking is complete, remove the onion and discard. Remove the head from the broth and cool. To make the soup more transparent, strain the broth through several layers of gauze.

Step 9

Step 9
Remove the fish head from the broth and sort through, separating the meat from the bones.

Step 10

Step 10
Return the broth to the heat and add the chopped vegetables.

Step 11

Step 11
Add the meat to the pan. Bring to a boil and simmer for about 20 minutes until the vegetables are soft. Try the fish soup. Add salt and spices if necessary.

Step 12

Step 12
Remove limp leaves and hard stems from the greens, rinse and dry. Chop the greens with a knife. Pour the finished fish soup into plates, season with herbs and egg (to taste). Serve to the table.

Additional rubrics

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