Chowder is one of the oldest dishes of national Russian cuisine. Try to cook it from crucian carp. Despite the fact that it has a lot of small bones, a high content of nutrients in comparison with other freshwater inhabitants and an amazing taste make this fish an ideal choice for making hot soup.
Pick your recipe
You will need
- For a simple fish soup:
- - 1 kg of crucian carp;
- - 3 l of water;
- - 1 onion;
- - 5 branches of fresh dill;
- - 4 peas of black pepper;
- - 1 bay leaf;
- - salt;
- For crucian fish soup with vegetables and millet:
- - 1 kg of crucian carp;
- - 2 l of water;
- - 2 onions;
- - 3 potatoes;
- - 30 g celery root;
- - 100 g of millet;
- - 2 cloves of garlic;
- - 2 bay leaves;
- - a pinch of ground black pepper;
- - 5 peas of allspice
- - dill;
- - salt.
Instruction manual
1
Simple Carp Ear
Wash the crucian under running water, clean the scales, cut the gills, fins and tails, pull the giblets out and wash the fish thoroughly again. If you come across caviar, do not throw it away, but put it in a bowl and save. Added to the ear at the end of cooking, it will give it a beautiful amber hue and lighten the broth a little.
2
Cut off the heads of the fish and cut each carcass into 2-3 transverse pieces. Put everything in a pan, pour cold water and put on a strong fire. As soon as the liquid boils, reduce the temperature to an average and collect the resulting foam using a slotted spoon.
3
Remove the peel from the onion, cut it crosswise to half and dip into the soup. Cook crucians for 15-20 minutes, then remove the boiled head of the vegetable and discard it. Thus, you will give the broth the desired aftertaste and smell, but the pieces of onion will not float in it, creating an unsightly picture.
4
Pound caviar in a mortar and transfer it to the ear. Season the dish with pepper, bay leaf, chopped dill and salt. Cover the pan and simmer the fish soup for another 15 minutes.
5
Crucian fish soup with vegetables and millet
Prepare the fish, as in the previous recipe, boil, gently pull out of the broth and set aside.
6
Peel the vegetables and cut them: potatoes and onions - into cubes, garlic - into small pieces, carrots and celery root - into straws or on a coarse grater. Wash millet in several waters and pour boiling water over it.
7
Put potatoes, carrots, onions and celery in a boiling broth, boil again and pour in the cereal. Boil the soup for half an hour, then return the pieces of crucian carp to it, throw the garlic, both types of pepper and bay leaf, and also add salt to taste.
8
Cook the crucian fish ear for another 7-10 minutes over medium heat, remove from heat and let stand a little. Pour the hot dish onto the plates and sprinkle with chopped dill.