Ingredients with Measurements:
- 1 whole carp (about 2 pounds)
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 8 cups water
- Salt and pepper to taste
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 lemon, sliced
- Fresh parsley, chopped
Special equipment needed:
- Large pot
- Ladle
- Slotted spoon
- Knife and cutting board
Step-by-step instructions:
1. Clean the carp by scaling and gutting it. Remove the head and tail, and cut the fish into 1-inch pieces.
2. In a large pot, sauté the onions and garlic until translucent.
3. Add the carrots, celery, and parsnip, and cook for 5 minutes.
4. Add the bay leaf, marjoram, caraway seeds, paprika, and tomato paste, and stir well.
5. Pour in the water and bring to a boil.
6. Add the carp pieces and season with salt and pepper.
7. Reduce the heat and let simmer for 30 minutes.
8. Add the vinegar, sugar, and lemon slices, and cook for another 10 minutes.
9. Remove the bay leaf and lemon slices.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 10g
Protein: 28g
Sodium: 200mg
Substitutions for ingredients:
- Carp can be substituted with any other freshwater fish.
- Parsnip can be substituted with turnip or rutabaga.
- Marjoram can be substituted with oregano or thyme.
- Caraway seeds can be substituted with fennel seeds.
Variations:
- Add potatoes or noodles for a heartier soup.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add sour cream or heavy cream for a creamier soup.
Tips and tricks:
- To remove the fishy smell from the carp, soak it in milk for 30 minutes before cooking.
- Use a slotted spoon to remove any impurities that rise to the surface while cooking.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley, lemon slices, or croutons.
Pairings:
Serve with crusty bread and a light salad.
Suggested side dishes:
Potato pancakes, sauerkraut, or pickled vegetables.
Troubleshooting advice:
- If the soup is too thin, add more fish or vegetables.
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Czech carp soup is a traditional Christmas Eve dish in the Czech Republic.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main course.
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Region: Czech