Carp soup

Description

Serve the soup hot, with sour cream (at least 20% fat content). This dish will be a delightful addition to your dinner table any time of the year. The broth, made using all parts of the fish, turns out rich and flavorful. Wishing you every success!

Instructions

1. 1

   Step 1

   Wash and clean the fish, remove all bones, and you can (although it is not necessary) remove the skin as well.

2. 2

   Step 2

   Pour oil into a small saucepan, heat it, and add the onion. Once the onion is fried, remove half of it and set aside. To the remaining half, add the fish skin, bones, and heads, and sauté. Then pour in water to completely cover the contents, add one whole carrot, a bay leaf, salt, and pepper. Simmer over low heat for 45 minutes, skimming off the foam.

3. 3

   Step 3

   Take a larger pot and strain the broth into it through a fine sieve.

4. 4

   Step 4

   Add the sliced potatoes and carrots to the broth and boil over medium heat for 10 minutes. Then add the zander fillet and fried onions, reduce the heat, and cook for another 10–15 minutes, covered.

5. 5

   Step 5

   Two minutes before it's ready, add finely chopped dill and parsley to the soup. Turn off the heat and let it steep for half an hour.