INGREDIENTS

carp fish
Carrot-1pc.
Bulb onion – 1 pc.
Potato-2pcs.
Hot red pepper – 1 pc.
Parsley-1 bunch
Dill seeds – 0.5 tbsp.
Vegetable oil – 2 tbsp.
Tomato paste-2 tbsp.
Spices: bay leaf, peppercorns, cloves, ground black pepper, salt.

HOW TO COOK

I had four carps. For fish soup, I always take the heads (I love the fish head, you take it apart, smacking every bone, even the process itself captures, and only the taste …).

We clean the fish, cut off the head, cut into pieces, cut off the tail feathers and fins. Put washed heads in a saucepan, fill with water. This I do to measure the amount of water needed. Then we take out the heads and sprinkle with salt, and put the tail feathers, fins and bubbles from the insides into the water along with the fat, which is usually attached to the bubbles. We put on fire. When it boils, add the onion and carrot, cutting them in half.

We boil it all for about 20 minutes. At this time, we heat the vegetable oil in a ladle (if you are frying fish at this time, then it would be better to have oil from frying this fish – it’s tastier) and add tomato paste, fry it, add a few tablespoons of water, stir, turn off and set aside, covered with a lid to allow the paste to “sour”.

Then we put the heads in the pan and boil for another 10 minutes, add the potatoes, cut them into 6 parts, cook for another 5 minutes, add a few pieces of fish, let them boil until the potatoes are ready and pour in the tomato paste.

After 5 minutes, add parsley (whole), dill seeds and other spices, as well as hot pepper. He must be absolutely whole. Turn it off and let it brew for 15 minutes.

With a slotted spoon, carefully so as not to damage, take out the pepper. (I don’t know what exactly it gives the ear, but without it something is missing in its taste.) Now we take out the head on a plate, and pour the broth with a few pieces of potatoes into another plate and Enjoy the unique taste…

Bon appetit!!!