Carp soup

4 servings

155 minutes

Carp soup is a fragrant and rich dish of Russian cuisine, rooted in the traditions of fishing regions. In the past, carp was considered an accessible and common fish, and its tender meat was perfect for making hot soups. This soup has a deep flavor with hints of white pepper and a slight acidity from wine vinegar, making it particularly warming and nourishing. Frying the fish before boiling adds a rich aroma to the broth, while green onions add fresh, spring notes. The dish pairs perfectly with rye bread and is served in a family setting during the cold season when comfort and warmth are especially desired.

Energy value per serving

• Calories: 298.6
• Proteins: 40.7g
• Fats: 13.4g
• Carbohydrates: 3.3g

Ingredients

• Water: 2 l
• White peppercorns: 1 tbsp
• Carp: 1 kg
• Wine vinegar: 2 tbsp
• Salt: to taste
• Green onions: 1 bunch

Cooking steps

1. Pour water into a pot, add white pepper, bring to a boil and simmer for 2 hours.

   Required ingredients:

   • Water: 2 l
   • White peppercorns: 1 tablespoon

2. Wash the carp, clean it, and cut it into large pieces.

   Required ingredients:

   • Carp: 1 kg

3. In a hot dry skillet, fry the fish on both sides until golden brown, avoiding burning.

   Required ingredients:

   • Carp: 1 kg

4. Dip the fish into boiling water with pepper, add vinegar, and salt well. Cook for 30 minutes covered.

   Required ingredients:

   • Water: 2 l
   • White peppercorns: 1 tablespoon
   • Carp: 1 kg
   • Wine vinegar: 2 tablespoons
   • Salt:  to taste

5. Serve sprinkled with green onions.

   Required ingredients:

   • Green onions: 1 bunch