Some will say that "fish soup and fish soup are different dishes." Others will argue that they are one and the same. There are many opinions, as well as the varieties of this food. The main thing is that whatever you call this dish - but very tasty, of course, if prepared correctly!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Before starting to cook fish soup, you should make sure that the main ingredient is fresh. This is not at all difficult to do, it will be enough just to look at the gills, assessing their color. A red tint indicates a fresh product, a dark one indicates spoilage of the fish and it is not recommended to eat it.
Having chosen a fresh carcass, it is washed, the fins are cut off, the head and tail are cut off, and the abdomen is gutted. In the future, such "waste" is used to prepare a hearty and rich broth, which will serve as the basis of a nutritious fish soup.
In the preparation of such soups, each culinary specialist is guided by individual preferences. For example, someone is limited only to a standard set of vegetables, and some add cereal products, such as rice or millet. Soups made from cod, pike perch, flounder or silver carp are considered the most valuable in terms of taste. While salmon fish soup recipes have been gaining popularity lately, it is especially good when paired with caviar and seafood.
If you decide to cook soup not from fish "waste", but to boil a whole carcass, then do not overcook it, so that it does not disintegrate and all the bones are not "in free float". Then the dish will turn out to be bony and it will be necessary to use it with caution. When you notice that the fish is beginning to boil, and the food is not yet ready, remove it from the pan, and then lower it back and boil the soup.
- Caloric content per 100 g - 33 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Silver carp head and tail (whole fish can be used)
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Eggs - 1 pc.
- Onions - 1 pc.
- Bay leaf - 4 pcs.
- Peppercorns - 5 pcs.
- Salt - 1/2 tsp taste
- Ground black pepper - 0.5 tsp or to taste
- Vodka - 50 g
Cooking fish soup from silver carp tails and head
1. Wash your head and tails and put them in a cooking pot. Add the peeled onion, bay leaf and peppercorns. Pour in water and cook the broth.
Be sure to remove the gills from the head before cooking. they are harmful, and the soup will stink of ooze and become cloudy.
2. Peel the potatoes, wash them, cut them into medium-sized cubes and send them immediately to the pot, as the cooking times for fish and potatoes are about the same.
3. Peel the carrots, wash, cut into small cubes and also send after the potatoes.
4. Cook the soup until almost cooked, then season with salt and black pepper.
5. Meanwhile, boil a hard boiled egg, peel it and cut into any size. When the soup is completely cooked, add it to the saucepan, pour in the vodka and let the soup boil for 1-2 minutes.
6. Remove the boiled fish head and onions from the pan. Discard the onion, because she flavored the soup and gave her taste. And remove all the meat from the head and send it back to the pan.
See also a video recipe on how to cook fish soup:
