Carp with sour cream
4 servings
35 minutes
Carp with sour cream is a dish with deep traditions of Russian cuisine that combines the tenderness of fish and the rich flavor of creamy sauce. Since ancient times, carp has been considered a symbol of abundance and prosperity, and its preparation in sour cream highlights the richness of flavors. The fish, lightly salted at first, acquires softness and juiciness before being stewed with aromatic onions and smoked bacon, giving it a distinctive character. The addition of red pepper adds a spicy note, while the sour cream transforms the dish into a delicate harmony of tastes. Carp with sour cream is perfect for festive dinners or cozy family gatherings and is served with potatoes, greens, and fresh bread. It is not just food but a true gastronomic ritual filled with warmth and comfort.
1
Cut the ready carp into small pieces, salt them, and leave for 2 hours.
- Carp: 1 piece
- Salt: to taste
2
Then place the carp in a pot of boiling water and cook for 15-20 minutes.
- Carp: 1 piece
3
Meanwhile, in a separate pan, fry finely chopped onion and diced fat until golden brown. At the end, add pepper.
- Onion: 1 head
- Smoked salo (pork fat): 100 g
- Ground red pepper: 5 teaspoon
4
Remove the fish from the liquid with a slotted spoon, place it with lard and onions, and pour in half a glass of fish broth. Stew the dish for 5-7 minutes, then add sour cream. The carp is ready.
- Carp: 1 piece
- Smoked salo (pork fat): 100 g
- Onion: 1 head
- Sour cream: 300 g
