In the old days in Russia, the soup was called any first dish, prepared not even from fish. Over time, this name began to cause association with a certain liquid, fish dish. But it is the carp ear that is a classic, because for its execution fish meat is used, which has the necessary stickiness and a sweetish aftertaste.

Life hack, how to quickly and easily clean carp from scales

To cook a rich ear, the fish must be freed from scales, which in the process can be everywhere. For this reason, many housewives deny themselves the pleasure of enjoying fish dishes.

But there is an easy way to quickly clean the carp so that the walls are not covered with “wallpaper” of scales:

  1. The carcass in the sink is scalded with boiling water, freed from fins, gills, eyes and transferred to a cutting board, which is previously covered with newsprint.
  2. From tail to head, fingers move against the scales, which makes it easy to separate the cornea of ​​the latter from the skin.
  3. An incision is carefully made along the abdomen, after which the carp is gutted.

At the end, the carcass should be washed with cold water, after which you can start cooking.

Classic Carp Ear in a Pan

Classic fish soup involves creating a broth from the head of a fish.

Therefore, to translate the recipe into life, you will need:

  • 5 l of water;
  • fish head;
  • 4 onion heads;
  • 3 carrots;
  • 6 potato tubers;
  • head of garlic;
  • greens, salt and favorite seasonings.

An ear from a carp head is prepared as follows:

  1. The peeled onions are cut with a cross and sent to boiling water.
  2. Large cubes of carrots and potato bars are also placed there.
  3. When the vegetables have reached a semi-finished state, the cleaned and washed head, salt, seasonings are sent to the broth.
  4. In the final, a mixture of chopped herbs and garlic is thrown into the juice.

Before serving, it is better to give the ear a little insist. To improve the taste will be enough and 20 minutes.

From the head and tail of fish with millet

Adding various parts of fish to the broth makes the taste of the prepared food even more saturated.

To prepare a rich first course of carp head and tail, you need:

  • bulb;
  • carrot;
  • 2 potato tubers;
  • 100 g of millet;
  • head and tail of carp;
  • dill greens;
  • salt and spices.

Stages of creating fish soup:

  1. Fish parts are placed in a pan and covered with water.
  2. After boiling, noises are removed, and the salted broth continues to cook for 20 minutes, after which it is filtered.
  3. Cubes are prepared from vegetables, which are sent to the liquid after boiling again.
  4. The washed millet is thrown there.
  5. The ear is cooked for 20 minutes, after which it is seasoned with chopped greens.

At the end, the ear should be seasoned and supplemented with carp meat obtained by disassembling the head and tail.

Unusual recipe with tomatoes

If you want to diversify the classic recipe, then you can do this with tomatoes.

To cook fish carp ear, you should have at hand:

  • fish head;
  • 300 g carp fillet;
  • 2 onions and carrots;
  • 3 potatoes;
  • 2 tomatoes;
  • greens, salt and spices.

Sequencing:

  1. From a peeled head and whole onions with salt and seasonings, a broth is prepared, which is immediately filtered.
  2. When it boils again, cubes of potatoes, circles of carrots and disassembled fish fillets are thrown into it.
  3. Tomatoes are cut into slices.
  4. Fragrant ear is cooked for 15 minutes and supplemented with tomato slices.
  5. The soup languishes for another 7 minutes, after which it is crushed by herbs.

Optionally, tomatoes can be cut crosswise and sent whole to the ear, and after the soup is ready, simply remove them. The last action also applies to the boiled pieces.

Read also:classic soup recipe

Carp fish soup

Inveterate fishermen have a sign saying that you can’t go fishing with your fish - because there will be no catch. However, many connoisseurs of fish soup still take fish "spare parts" with them to cook their favorite dish on fire.

To do this, you need to take:

  • a head and tail weighing 2 kg per 10 liter bowler;
  • 8 medium potato tubers;
  • 3 carrots;
  • 100 g of millet;
  • 2 onions;
  • salt;
  • peppercorns (allspice and black);
  • bay leaf and a bunch of fresh herbs.

To cook fish soup:

  1. The washed fish parts are placed in a pot, where they are filled with water.
  2. The capacity is placed on a tripod above the bonfire.
  3. After boiling, add 3 - 4 liters of water. This is to prevent the pieces of fish from breaking up.
  4. At the same time, peeled whole onions and seasonings with salt are added.
  5. When the ear boils, straws from root crops and thoroughly washed millet are thrown into the pot.
  6. The fish soup is cooked until cooked, after which it is crushed by aromatic chopped dill.

If fishing succeeds, then the ear can be supplemented with whole pieces of fish meat, which will give the dish a sweet taste.

Rich soup in a slow cooker

Having cooked fish soup at home, you can return a piece of summer to your apartment and feel yourself in nature, when an emotional company of the closest people gathers around the fire.

It is not at all difficult, especially since for a dish it’s enough to purchase:

  • 500 g of carp;
  • onion;
  • carrots;
  • greenery;
  • salt and seasoning;
  • a piece of butter;
  • 5 potatoes.

Step-by-step instructions for performing a rich first course:

  1. Carrots are peeled and cut into strips.
  2. Whetstones are prepared from potatoes.
  3. The bulb is peeled and halved.
  4. The fish is cut into small pieces.
  5. All products are placed in a multicooker bowl, where they are supplemented with a piece of butter and covered with water.
  6. Salt and seasonings, including bay leaves, are added at the end.
  7. The kitchen appliance is set for 90 minutes in the "Soup" mode.
  8. After the sound signal, the ear is kept in the multicooker for heating for another 10 minutes.
  9. Then the soup is poured into plates, where it is crushed by herbs.

Before serving, onion halves and bay leaves should be removed from the dish.

Tasty recipe: ear

How to cook with barley

Barley is another popular cereal that is often used in the preparation of fish soups. It is not only tasty, but also rich in a large number of nutrients.

Ingredients that will be part of the fish soup:

  • 500 g of mirror carp;
  • 6 potato tubers;
  • 2 carrots;
  • bulb;
  • 100 g of pearl barley;
  • 2 bay leaves;
  • salt, pepper and other favorite spices.

The main steps of preparation:

  1. From the pieces of carp and spices that are filled with water, a broth is prepared (the languishing time is 40 minutes).
  2. Root crops are rubbed on a coarse grater.
  3. The onion is cut into thin rings.
  4. After the above time, the broth is filtered and returned to the pan, where the barley is thrown.
  5. After boiling the ear is supplemented with onion-carrot mixture, as well as cubes prepared from potatoes.
  6. Soup is cooked until cooked, after which pieces of carp are returned to it.

In portioned plates, the ear is decorated with greens, which gives the dish more freshness and aroma.

Despite the fact that soup cooked on a fire from only caught fish is considered to be the best ear, no less tasty dish can be prepared at home. To do this, you can use not only a pan, but also a slow cooker, which greatly simplifies the cooking process.

Read also:salmon ear

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