Cook portions of carp for 30 minutes in salted water under a lid. A whole carp up to 2 kilograms is cooked for 45 minutes, from 2 to 5 kilograms – 1-1,5 hours. Before boiling, carp must be gutted. So much water is needed so that the carp is slightly covered with water. Cook carp in broth for 45 minutes.
How to cook carp fish soup
Products
Fish – 1 fish, about a kilogram
Bow – 1 head
Potato – 4 medium potatoes
Carrots – 1 piece
Semolina – 1 tablespoon
Vegetable oil – 2 tablespoons
Dill, parsley – 20 grams
Ground black pepper – half a teaspoon
Bay leaf – a pair of leaves
Salt, cloves to taste
How to cook carp fish soup
Peel the carp, cut along the belly and gut, rinse and cut into portions. Remove the gills from the heads.
Put the carp in a saucepan, add cold water, salt and pepper. Peel the onions and carrots, put in the soup, cook for 40 minutes. Then strain the broth and return to the pan, remove the head, return the meat to the broth. Grate the carrots and return to the broth.
Peel and chop the potatoes, add to the fish soup, cook for 15 minutes until the potatoes are tender. Add semolina 5 minutes before the end of cooking.
Serve sprinkled with chopped herbs.
How to cook carp deliciously
Products
Carp – 1 fish
Butter – tablespoon
Bow – 2 heads
Parsley – 2 roots
Carrots – 2 pieces
Cucumber pickle – half a glass
Honey – 1 tablespoon
Salt, pepper – to taste
How to cook carp
Peel and gut the carp, cut into portions, remove the bones. Grease a shallow, narrow saucepan with butter, put the pieces of fish. Peel and chop the onions and carrots, put the carp on top. Add parsley and spices. In a quarter of a glass of water, dilute the honey, add to the fish, cover with brine and cook for 20 minutes. Serve the fish with boiled vegetables and chopped herbs.