Carp's ear is simple and tasty

As you know, easily digestible protein, contained in carp meat, is digested by the human body more easily than chicken or beef, and by the content of amino acids is not inferior to them. But in carp there are a lot of saturated fatty acids that increase the level of cholesterol, so do not use it in too large quantities.

The advantage of carp meat is the sulfur content, which actively helps the body in the fight against harmful micro-nutrients, which is also responsible for the required level of blood coagulability, helps maintain a healthy appearance of hair, skin and nails. In addition, carp contains a lot of fats, proteins, vitamins, phosphorus, potassium and other substances necessary for the human body.
Another carp is also convenient because it is easily accessible in almost any grocery store and at any time of the year, and it is possible to cook a lot of different dishes from carp meat. And how to boil an ear from a carp? Let's consider some recipes.

Ear from carp. Recipe in Hungarian

Cook the broth from the carp's tails and heads. Meat carp cut into pieces, salt and rub with a mixture of garlic and butter. First fry the onion in a saucepan (two medium sized carps), season with a spicy paprika (at your discretion), when all the ingredients are toasted, add five or six sliced tomatoes and four or five pieces of chopped fresh sweet pepper, bay leaf And black peppercorns. Then boil such a mass and add the fish, cook for fifteen minutes and add to the taste of wine or Riesling (white table wine).

Magic ear from carp

Prepare one kilogram of carp, one onion, two boiled yolks, two tablespoons of wheat flour, two - two and a half gallons of water, one teaspoon of ground paprika, a spoon of vegetable oil for frying, a bay leaf, a little ground black pepper and salt.

Clean and rinse the carp. Cut the fillet into portions.
Put the head, fins and tail in a saucepan, add there the onion and spices, pour cold water and cook for 30-40 minutes.

Now fry the pieces of carp fillets pre-rolled in flour.

Cook the boiled broth, put the carp in it and bring it to a boil.

Everything, an ear from a carp is ready. Switch off the fire, add the yolks in the prepared broth, pour it over the plates and put chopped greens in each plate.

Ear from carp and other fish with bell pepper

For this delicious dish take 100 grams of meat of carp, sterlet, pike perch, catfish, three tomatoes, two sweet Bulgarian pepper, one liter of fish broth, a little red hot pepper and salt.

In the boiling broth, put the fish cut into equal pieces, chopped tomatoes and Bulgarian pepper, pepper, salt and cook for four to five minutes.

Carrots with beans

You will need one kilogram of carp, two liters of water, potatoes and beans (1: 3), two teaspoons of garlic sauce, one to two teaspoons of nutmeg, three bay leaves, ten olives, some dried herbs and salt.

Boil the water in a saucepan. Thoroughly clean and rinse the carp, but leave the head in order for the ear to boil. Cut the fish into medium sized pieces.

Peeled potatoes cut into cubes. Put in beans with boiling water beans and potatoes, pepper to taste and salt. Now add the garlic sauce, olives, laurel and nutmeg leaves to the pan. Also, if desired, you can add marinade from olives.

And after all this, add the carp and cook everything on a medium-power fire for about twenty minutes. To make the aroma of the fish soup even more appetizing, add dried fennel and parsley to it.

That's it. The dish is ready.