Carp soup with dill and crème fraîche

Ingredients for 3 servings:

• 1 m.-sized carp, approx. 1.6 kg
• 1 bunch of soup vegetables
• 1 bunch of dill
• 5 bay leaves
• 1 cup crème fraîche
• 1 bunch of parsley
• 1 kg potatoes
• some sauce thickener
• 2 onions
• 5 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, fillet the carp and secure the “good” meat. I also skinned it. This is quite easy to do with a sharp filleting knife. Then, briefly fry the head, bones, fins, and skin with the roughly chopped onions in a little olive oil. Now, add water so that all carp parts are covered. Add the simply chopped vegetables and the bay leaves. Then, simmer everything on low heat for 45 minutes. The grayish-white foam should always be skimmed off to keep the stock clear. Then, strain the entire stock through a sieve to obtain the fish stock. Now, add the fillet pieces (whole fillets or pieces, as you prefer) to the soup and cook for about ten minutes on low heat. If you like, you can also add some of the cooked vegetables. I added the carrots back in and some leeks because they taste better and look better. Just before the soup is ready, I improve its consistency with a little thickener. But be careful not to let it get too thick. Then remove the soup from the heat and stir in a cup of crème fraîche, which you’ve previously stirred until creamy. Sour cream works too, but it’s important not to bring it back to a boil, otherwise it will curdle. Now chop a bunch of dill, stir it in, and sprinkle the parsley on top. I cooked the potatoes separately and then served them with the soup.