Cooking crucian fish soup. Fish soup or classic crucian fish soup recipe

Crucian carp soup: recipe for a slow cooker

Product set:

medium bulb;
600 g crucian carp;
laurel – 2 leaves;
some greenery;
potatoes – 5 pcs.;
small carrots;
7 peppercorns;
any spices.

How to prepare crucian fish soup (recipe for a slow cooker):

First, wash the fish in tap water. Remove the entrails and scales. Place the processed crucian carp into the multicooker bowl.
Peel the potatoes. Cut into cubes. Add to fish.
Remove the peel from the onion. Place it entirely in the bowl.
Wash and peel the carrots. It needs to be chopped (preferably into cubes). We throw it to the crucian carp. Add spices. Salt and pepper.
Pour all the above ingredients with water (1.7 l). Mix well. Close the lid.
We launch the “Extinguishing” mode. If the model of your multicooker provides the “Soup” program, then you can select it. Set the timer for 45 minutes.
The liquid will begin to boil approximately halfway through the process. 15-20 minutes after starting the mode, you need to remove the onion and crucian carp from the broth. What is it for? Onions can be thrown into the trash. We won't need it anymore. But the fish needs to be cut into pieces.
5 minutes before the end of the program, add laurel and chopped herbs. A sound signal will notify us that the crucian fish soup is ready. You can pour the soup into bowls and treat your household.

Tricks

In order to cook fish soup at home, as if at a campfire, you should place lit birch splinters or wood chips into the finished dish. This will add a smoky flavor to the soup.

During the cooking process, you should always skim off the foam. This will allow the broth to remain light and clear.

For greater richness, you can cook the broth on fish heads, and add prepared pieces to the soup. This will not only improve the quality of the dish, but also make it more beautiful, because the fish will not have time to boil.

By choosing such dishes for dinner or lunch, you will delight your loved ones with a delicious and aromatic fish soup. It contains a large number of useful microelements and vitamins.

Men are providers by nature. They love to go hunting and fishing. Still, the most popular activity is fishing. Crucian carp are found in standing and river reservoirs. They can be baked or fried. And crucian carp soup is also incredibly tasty. We'll look at the recipe and secrets of this dish in today's article.

Crucian fish soup with millet

Required Products:

large onion;
0.7-1 kg of crucian carp (you can take heads, fins and tails);
1 tbsp. l. vegetable oil (unrefined);
potatoes – 3-4 pcs.;
½ cup millet;
medium carrot;
greenery.

Instructions on how to cook fish soup from crucian carp and millet:

Place the fish parts into a deep pan. Fill with water. Place the dishes and contents on the fire. We are waiting for the boiling point. Then we time it for 20-25 minutes.
Let's start processing vegetables. Carrots, onions and potatoes must be washed and peeled.
We return to the pan with fish. Pour the broth into another bowl and strain. Place the crucian carp on a plate. Choose boneless pieces. We will use them for further preparation of soup.
Cut the potatoes. Best in cubes. We do the same with onions. Carrots can be chopped using a grater.
Heat up the frying pan. Place carrots and onions in it. Fry these ingredients using oil.
Pour fish broth into the pan. Add potatoes, fried carrots and onions and washed millet to it. At this stage, you can salt the future soup. As soon as the liquid boils, set it aside for 20-25 minutes. During this time, millet and potatoes should reach the desired condition. At the end of cooking, place pieces of fish (without bones) into the pan. Sprinkle chopped herbs on top. We got a fragrant and incredibly tasty crucian fish soup. We wish everyone bon appetit!

Note to thrifty housewives

Fried or baked crucian carp turns out incredibly tasty. But what to do with the remaining parts of the fish carcass? Don’t throw anything away, you will get excellent fish soup from crucian carp heads.

Compound:

2-3 pcs. crucian carp heads;
onions – 2 heads;
potato tubers – 4-5 pcs.;
carrots – 1 pc.;
0.9 l of filtered water;
3-4 tbsp. l. pearl barley;
spices, salt and allspice to taste.

Preparation:

We first defrost and wash the heads of the crucian carp.
Place them in a saucepan, add water and cook the broth.
A quarter of an hour after boiling, use a slotted spoon to remove the crucian carp heads from the broth and throw them away.
Place the peeled and sliced potatoes into the pan.
Add chopped carrots, onions and pearl barley.
Cook until the potatoes and pearl barley are ready.
About a couple of minutes before the end of cooking, add salt, spices and allspice to taste.

Instructions

Wash and peel the vegetables. Onions, carrots and potatoes need to be chopped. You also need to rinse rice, bay leaves and greens in water.
Grind a piece of lard. Place it in a frying pan and fry. Then add chopped onions and carrots. Fry these ingredients, seasoning them with salt and pepper. This dressing takes 10-13 minutes to prepare. Make sure that pieces of vegetables do not stick to the pan.
Pour 2 liters of water into a large saucepan. We put the dishes on the fire. As soon as the liquid begins to boil, add the processed fish, peppercorns and bay leaves to it. Salt. Cook the crucian carp on low heat. This process will take 20 minutes. Next, transfer the fish to a plate and let cool. There is no need to turn off the heat or remove the pan from the stove. Pour shredded potatoes and washed rice (preferably long grain) into the broth.
As soon as the food in the pan becomes soft, you can add chopped herbs and pieces of fish into the broth. Add sautéed vegetables and finely chopped garlic. Bring the broth to a boil. We time it for 1-3 minutes. Now the soup can be removed from the heat and served.

Fish soup with crucian carp and vegetables

This dish is prepared with the addition of fresh vegetables. This fills it with new taste and aroma, and the broth becomes richer.

For preparation you will need the following ingredients:

350 – 450 g potatoes;
800 – 900 g crucian carp;
170 g onions;
180 g bell pepper;
150 g tomatoes;
1 bunch of greenery;
80 g carrots;
70 – 90 g rice.

Seasonings and spices you will need are salt, pepper, cloves and bay leaf.

A recipe with a photo will help you prepare fish soup not only quickly, but also beautifully.

Clean the fish, gut it and remove the gills, tail and fins. Cut off the heads and place in a pan of water.
Peel the onion, cut into 2 parts and add to the heads of the crucian carp. Also add allspice and cloves to the pan.
After the water boils, cook everything until the onion becomes soft. After this, take everything out and strain the broth.
Peel the potatoes, rinse and cut into medium-sized cubes. Place it in a pan with the fish pieces and cook for 10 minutes, then add salt.
Rinse the rice and add to the soup.
Peel the carrots, rinse and cut into small, thin circles.
Wash the tomatoes and peppers and chop them as you prefer.
10 minutes before readiness, add vegetables and cook.
After cooking, put the greens in your ear and let it brew.

The dish is served on the table in portioned plates. You can decorate the dish with a sprig of parsley.

This soup is very tasty, even cooked at home. By the way, it is better to replace the pan with a cauldron. The dish simmers in it longer due to the thickness of its walls. This makes the taste and aroma reveal better and become brighter.

To add sourness to the soup, add a few slices of lemon to the finished dish and then remove

To prepare this aromatic and satisfying dish, you need to prepare the following products:

500 – 600 g of fresh mushrooms;
300 g onions;
800 – 900 g crucian carp;
100 – 150 g carrots;
3 bay leaves;
2 – 3 cloves of garlic or 10 g of dried chopped garlic;
2.5 – 3 liters of water.

The spices you will need are salt and ground black pepper. You should also prepare fresh herbs in the required quantity.

This fish soup can be prepared using the instructions.

Rinse the mushrooms well and boil in salted water. Afterwards, cool them and cut them into medium-sized pieces.
Clean the carcasses of scales, remove the entrails, and don’t forget to remove the gills, fins and tail.
Pour the water into a saucepan and place the prepared carcasses in it. Bring to a boil, skim off the foam and place a whole (small) onion in the pan.
Peel the remaining onion and cut into half rings. Then add it to the broth.
10 minutes after boiling, add mushrooms with seasonings to the broth and cook for another 15 minutes over low heat.
Peel the garlic and cut into small slices. Rinse and chop the greens. After this, put everything in the pan and remove it from the heat.

The soup should sit a little and after 8-10 minutes it can be poured into plates and served.

Any wild mushrooms are suitable for preparing this soup. It turns out especially tasty with honey mushrooms. However, many people prefer to cook it with champignons. With them, the soup turns out tasty, but the aroma is practically absent.

When stirring the soup, you should touch the fish less. With frequent touches, it falls apart, and this spoils the appearance of the finished dish.

Practical part

First, we install the tripods on which the cauldron will be located. Let's light a fire. Fill the cauldron exactly halfway with water.
Peel the potatoes. Cut the pulp into medium cubes. Place in a cauldron with water. After 10-15 minutes, add carrots, cut into slices.
The next ingredient should be millet. If desired, it can be replaced with rice. Let's say we chose millet.
Remove the peel from the onion. Cut into quarters. Add to other ingredients. Add water to the cauldron. Salt.
Let's move on to processing the fish. Remove the entrails and scales. We cut each carcass into pieces. I put it in my ear.
Cut the lard into squares. You can simply chop the greens. Mix these two ingredients. We send it to the soup.
The crucian carp should cook for 5-10 minutes. It all depends on their size. To get rid of the smell of mud, you need to pour 50 g of vodka into your ear. Don't worry, the alcohol will evaporate within a minute of boiling.
At the end of the cooking process, add bay leaf and favorite spices. Taste the broth for salt. Then remove the cauldron from the fire. Cover it with a lid and leave for 10-15 minutes. After this, you can treat your relatives or friends to aromatic and rich fish soup.

Crucian carp soup (2 photos)

Author: Mithun Chakrabortenkov

April 27, 2020 10:53

Community: Cooking Recipes

Tags: crucian carp soup do it yourself food do it yourself

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There are countless different recipes in the world, because every housewife strives to add something original and innovative to even the most simple delicacy. Such experiments did not bypass the fishermen’s favorite dish, and therefore each fisherman gets a special soup from river fish, so to speak, with a twist. But culinary experience coupled with a secret ingredient makes up only half of a successful dish, but following the rules and the basics of the recipe is already a guarantee!

What kind of prescriptions are these, without which the ear is not an ear? So, as a starter, let’s get acquainted with these magical secrets that have been kept by the fishing fraternity for centuries. Firstly, you should understand from the very beginning that ukha is not just a fish soup, but a national Slavic dish, the basis of which is a rich broth. You can choose the most varied fish for this event, but no matter how many fish soups you prepare, this treat from crucian carp turns out to be truly fabulous. Today we will cook fish soup from this pond “comrade”. If you do not pay attention to the abundance of small bones, then for our purposes this freshwater inhabitant cannot be found better during the day with fire. It is both infinitely useful and incredibly tasty, the main thing is to know how to prepare it. FIRE Just as theater begins with a coat rack, so fish soup starts with a fire. In order to cook real fish soup, special attention should be paid to it - on the fire. We don’t need pioneering flames reaching to the skies, but smoldering coals that provide enough heat will be just right. WATER Natural spring water can give a dish a taste that not even the purest, hundred-times filtered tap liquid can provide. FISH Well, here we have already discussed that crucian carp raw material is the best, but it would not hurt to soak the cut carcass in milk, vinegar or saline solution for an hour in order to fight off the muddy smell. VODKA The end of cooking fish soup must be marked by 50 grams of alcohol, which is added directly to the pot. What is it for? This “knight’s move” will allow you to deal with small bones, softening them in the blink of an eye. COAL If you dip a smoldering birch cinder into ready-made soup, the food will acquire a pleasant smoky aroma and get rid of unpleasant odors. SPICES The amount of spices is inversely proportional to the volume of fish, that is, the more crucian carp we have for cooking, the less spices we need to use in our natural cooking. Remembering these written rules is not so difficult, especially if you reinforce them in practice. CAMPFIRE EAR FROM CRUCCIANS Ingredients Water - 3 liters Potatoes - 2 tubers Onion - 1 head Carrots - 1 medium-sized root vegetable Laurel - 2-3 leaves Black peppercorns - 7 pcs. Coarse salt - to taste Dill - small bunch Parsley - small bunch Cilantro - optional Crucian carp - 1.5 kg Vodka - 50 g PREPARATION It’s hard to argue with the fact that real fish soup should be cooked exclusively over a fire. And therefore, as a culinary excursion on the topic of how to properly prepare river fish soup, we decided to use this camping recipe. To prepare such fish soup, any freshwater fish can be used, which decided to reward the patience of the fishermen with its presence, but we decided to encroach on the good old crucian carp. After waiting until the main flame burns out, place a pot filled with water on the burning coals. While the liquid is heated to boiling point, we will begin cutting the fish. We clean the crucian carp's scales, gut it and wash the emptied abdomen, after which we cut off the head and remove the gills from it. We also cut off the fins and tail of the carcass, and cut the body itself into portions and soak in saline solution for 40 minutes - 1 hour. As soon as the water starts to bubble, throw the heads and fins into the pot along with a whole onion head and carrots cut into semi-circles. The broth should be cooked for half an hour. After the allotted time, add diced potatoes, bay leaves, peppercorns, and soaked pieces of crucian carp into the pot and cook the fish soup for another 15 minutes. After this, pour a shot of vodka into the container, cook for another 5 minutes and remove the cauldron from the heat. Then we throw out the onion head, and leave the ear under the lid to brew for another 20 minutes. Place the finely chopped greens on plates just before serving the soup. It’s impossible to find anything tastier than real fisherman’s fish soup made from a fresh catch. The subtle smoky aroma, rich fish broth with spicy notes of laurel and coriander and the freshness of herbs will whet the appetite even for those who, in principle, do not like fish dishes, and for fans of seafood and fish soup in particular, this is simply a fabulous feast.

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