Fish Head Soup With Caviar (Volga Style) - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

Homemade recipe for Volga fish head soup with caviar. The fish soup is made from carp and its caviar.

Ingredients

Carp head - 800 g

Carp caviar - 250 g

Carrots - 1 pc.

Potatoes - 200 g

Millet - 100 g

Table salt - to taste

Ground pepper - 2 pinches

Allspice - 3 peas

Fresh greens - to taste

Bay leaf - 2 pcs.

Dill seeds - optional

• 58 kcal
• 45 minutes
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

Since ancient times, fishing was considered the main trade of the Rus. In the ancient writings there are many points proving that already in the 12th century the settlements around the Volga were famous for their fish wealth, and until now little has changed. As a native of the Middle Volga region, I confirm this fact. Our fish is the whole Volga river.

In the piggy bank of fish recipes, Volzhanki have a great variety of them. Only one fish soup - more than 10 species. Today I will cook the Volga fish soup from carp heads with caviar. Such fish soup is often prepared in church and monastery kitchens and served in refectory for the holiday. Wuhu with caviar is also very tasty to serve for a homemade festive dinner, for example, during fasting.

We use the ingredients from the list.

Let's prepare the head of the carp. I divide it in two because the carp was quite large and its head weighs almost 1 kg. Cut out the eyes of the fish and remove the gills. We wash the halves of the head well with running water.

Put it in a pot of water. I have it with a volume of 3 liters.

Bring the broth to a boil. Remove the foam. Add the head of onion, stalks of fresh herbs, allspice, bay leaf and a little less than a tablespoon of salt. Cook the head in broth for 15 minutes.

Remove the cooked parts with a slotted spoon. Strain the broth. Add millet, carrots, small carrot cubes and large potato cubes to the broth. Cook vegetables with millet for about 15 minutes.

Divide caviar in small parts. Add a piece to the broth boiling with vegetables. Caviar instantly changes its color from dark gray to pale orange. Carp caviar is cooked for no more than 5 minutes.

Add chopped greens to the ear. Turn off the stove. Let the ear brew slightly.

Fish head soup with caviar is ready. We try for salt. Add the missing pepper to taste, and, if desired, ground pepper.

We pour it into deep bowls. Add boiled pieces of carp flesh from the head.

Season the ear with green onions. We enjoy its Volga taste.