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Ear of crucian carp

Cooking recipes / First course recipes / Soups / Fish soup

6 servings

Crucian carp is a simple fish, but very tasty. Crucian recipes are varied, and one of the most famous is the crucian ear.

Crucian carp - 1 kg, Przeno - 100 g, Potatoes - 2-3 pcs., Carrots - 1 pc., Onions - 2 pcs., Parsley root - 1 pc., or celery root - 30 g, Garlic - 2 cloves, Salo (optional) - 20 g, Bay leaf - 2 pcs., Allspice - 3-5 pcs., Black pepper - 5 pcs., Ground black pepper - to taste (1-2 pinches), Salt - to taste (1-2 tsp), Greens (chopped) - 1-2 tbsp. spoons, Water - 2 liters

Prepare the products.

To make ear carp fish, clean the fish, gut, remove the gills and rinse well.

Fill the crucian carp with water (2L), bring to a boil over a low heat.

Remove the foam. Cook the fish almost until tender (about 20 minutes), then remove from the stock.

While the fish broth is cooking, prepare the rest of the products. Peel, wash and dice the potatoes.

Peel the onions, wash, cut into cubes.

Peel, wash and grate carrots and parsley root (or celery).

Rinse millet and roll with boiling water.

Peel and finely chop the garlic.

Grind garlic with lard (optional).

Add potatoes, carrots, onions, parsley to the boiling fish broth. Bring to the boil. Add the millet and cook the fish soup with the vegetables and the canola over a medium heat until the potatoes are tender, 20-25 minutes.

At the end of cooking, add crucian carp, garlic, grated with lard, pepper, bay leaf, greens to the ear. Salt it. Let the ear with crucian carp and dog boil for 5-7 minutes.

The ear of crucian is ready. Enjoy your meal!