Carp Head Soup
Description
The recipe for preparing borscht from carp heads, like many other borscht recipes, consists of several stages: making the broth and then preparing the borscht itself, so the cooking process takes quite some time. Of course, the classic recipe for carp head borscht includes not only several steps but also requires cooking outdoors over a fire. However, lacking such opportunities, we will try to make an equally delicious borscht at home. The soup is ready to serve.
Instructions
- 1
Step 1
We start by preparing the vegetable broth. For this, we need to coarsely chop the carrots and celery, peel the potatoes, and stick cloves into the onion. We also cut off the parsley stems and tie them together with a string.
- 2
Step 2
In a pot, we pour 2 liters of water and add 2 whole potatoes, an onion studded with cloves, sliced carrots, celery stalks, and parsley stems. Simmer the broth for 30 minutes.
- 3
Step 3
Then we remove all the vegetables from the broth. We no longer need everything except the potatoes. We mash the potatoes with a fork into a puree and add them back to the broth.
- 4
Step 4
We return the pot to the heat. Meanwhile, we sort and rinse the millet. We peel the remaining potatoes and cut them into cubes.
- 5
Step 5
Chop the celery and parsley leaves. Peel the carrots and slice them in half-rounds.
- 6
Step 6
Now for the fish: we cut off the head of the carp, wash it thoroughly, and make a cut on top, slightly above the eyes. If desired, you can add the tail and fish meat to the soup.
- 7
Step 7
First, we put the potatoes into the broth and cook for 5 minutes. Then add the carp head, millet, bay leaf, and black peppercorns. Cook the fish soup for another 15 minutes, then add the carrots and tomato paste, season with salt, and simmer for 5 minutes. At the end, add the fresh herbs, turn off the heat, and let it steep for 10 minutes.