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Bream Soup
Instructions
I lay out the ingredients needed for the crucian carp soup.
I remove all the scales from the carp. I carefully cut open the belly, take out the insides and remove the dark membrane inside the cut. I always take the gills out of the head. I hold the fish under cold running water and rinse it well to remove the blood and any remaining scales. With kitchen scissors I trim off all the fins, including the tail fin. I do not throw the fins away.
I cut off the carp's head and divide the body into pieces, one for each serving. I have 3 servings, so I cut it into 3 equal pieces. If the fish are small, I leave them whole, with their heads.
I peel and rinse the onion. You can leave the last layer of peel on – it will give the soup a nice colour. I peel and wash the carrot. It does not have to be cut.
I pour 1.6 litres of cold filtered water into a pot. I add the pieces of carp, the onion halves and the whole carrot. I bring it to a boil and adjust the heat – the boil should not be too vigorous. I cook for 10–15 minutes, making sure to skim off the foam in the first few minutes, otherwise the broth will turn cloudy.
After 10–15 minutes, I carefully lift the pieces of fish out onto a plate with a slotted spoon so they do not fall apart. I put the carrot here too. I cover it with a lid – the pieces will stay juicy. I throw away the head, onion and fins. I carefully strain the fish broth through a fine sieve and return it to the pot.
I peel and rinse the potatoes and cut them into medium-sized pieces. I cut the boiled carrot from the broth into rounds – I will add it to the soup as well. If you do not like carrot, you can leave it out and use it for other dishes.
I lower the potatoes and carrot into the boiling broth and cook over low heat for 15 minutes, until the potatoes are done.
I add the pieces of carp to the pot with the potatoes and carrot.
I add salt to taste, the bay leaf, and allspice and black pepper. If you like, add your favourite spices. For a nice colour, add ⅓ teaspoon of sweet paprika or turmeric (it will not affect the taste, but the soup will become brighter).
What is a fish soup without dill and parsley? I add plenty of chopped herbs.
I let it come to a boil, reduce the heat and cook for 1–2 minutes. I take it off the heat and let it stand – it will become even tastier.
The crucian carp soup is ready. I ladle it into bowls and serve it hot.Enjoy your meal!
Tips
- 1
SKIM THE FOAM STRAIGHT AWAY as it boils – it will make the broth cloudy. The coagulated protein blocks the clarity and the soup turns "grey".
- 2
STRAIN THE BROTH – the small bones and debris will stay in the sieve. Crucian carp is "bony", and without straining you will find fish bones in your bowl.
- 3
ONION PEEL is a "splash of colour". Do not remove the last layer, for the sake of a golden tint to the soup. This is a grandmother's trick.
- 4
LET IT STAND FOR 5–10 MINUTES after you turn off the heat – the flavours will come together and the spices will open up. The same principle works for other kinds of fish soup.
FAQ
How do I choose fresh crucian carp? +
Fresh crucian carp has shiny, undamaged scales, red or pinkish gills, clear eyes (not sunken), and a firm body without any "sag". The smell is a faint river smell, with no ammonia. Live crucian carp from a pond is ideal; chilled fish, 1–2 days old from the shop, is acceptable. As for size, medium crucian carp of 200–300 g are best (larger ones have more bones). Frozen fish should be thawed in the fridge for 8 hours, then in cold water (not hot!). Check it: when you press the skin it should be firm and spring back into shape. Avoid fish with dull scales and sunken eyes – it is not fresh.
What can I use instead of crucian carp? +
Alternatives include any river fish (pike, pike-perch, perch, tench, bream), a mix of fish (the classic "triple ukha" uses several kinds for "depth of flavour"), the head and tail of salmon or trout (a restaurant version), or sea fish (cod, hake, haddock – a more "neutral" taste). For a "quick" soup, use boneless fillet of any fish (no straining needed). Crucian carp is the "budget" classic, but soup made from white, fine fish (pike-perch, grayling) is restaurant-quality. Avoid mackerel, herring and sardines – they are too oily and too "sea-like" for this soup. Tinned fish is fine for a "lazy" version, but that is already a different soup.
How long does the soup keep? +
In the fridge, in a covered pot, 2 days at most. Fish soup does not keep for long – it "ages" faster than meat soup. Reheat it gently, without bringing it to an active boil (the fish will fall apart). I do not recommend freezing it: after thawing, the potatoes are "watery" and the fish breaks up. The best option is to cook 1–2 servings and eat it fresh on the day it is made. On the second day the flavour is brighter, but the freshness of the fish is lost. When reheating, add fresh herbs – it will do the soup good. Do not leave it at room temperature for longer than 2 hours.
What do I serve the soup with? +
The Russian classic: with black or grey bread, rye croutons or toast. With a shot of vodka, "fisherman style". With sour cream in the bowl (1–2 tbsp) – it softens the flavour. With slices of fresh lemon – a refreshing accent. With spring onion, dill and parsley – an extra serving of herbs. With fish pies or rasstegai – a "boyar's feast". For a "hunter's" serving, with vodka and pickled cucumbers. With dry white wine or beer. For a diet or healthy-eating meal, as a light lunch without bread. Garnish each bowl with a wedge of lemon and a sprig of herbs when serving.
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