Fragrant and nourishing silver carp soup with potatoes is perfect for a family dinner. The soup has a bright and rich taste; fresh herbs and spices give the fish broth a special flavor. If you like thicker soups, add a little millet or rice. Silver carp soup according to this recipe can be cooked on fire, it will turn out even tastier.
1.Carefully wash fish, remove the scales. Remove gills from the head of the silver carp, so they do not give bitterness. Put the fish head and fillet in a deep pan and fill them with two liters of cold water.
2.Put the pan on the fire, bring the broth to a boil, remove the foam with a skimmer. Boil fish broth for 30 minutes over low heat. Then take out the ready fish and fillet from the broth. If desired, fish broth can be drained.
3.Wash and peel potato tubers, cut cubes.
4.Add chopped potatoes to boiling fish broth. Boil the vegetables for 5-7 minutes.
5.Clean onion from the husks and cut cubes. Wash carrot, peel and cut strips.
6.Add chopped onion and carrot into fish soup. Stir and continue cooking the ingredients together until the vegetables are soft.
7.At the end of cooking, add bay leaves, allspice and finely chopped dill and parsley to fish soup from silver carp. Salt the soup and season it with spices. Boil the soup for another 1-2 minutes, turn off the fire.
8.Separate boiled fish fillet from the bones. Pour the soup on the plates or bouillon. Add portion of carp fillet to each plate.
9.Decorate the fish soup with greens and serve it hot.