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Christmas Carp Soup: 3 tasty recipes

How to make a real homemade carp soup? We have prepared several carp soup recipes for you.

Fish soup is a must at most Christmas Eve tables in Europe. The basis of fish soup is a good quality, strong fish stock, roe or milt and root vegetables. The soup can be softened with cream or enhanced with white wine. Take inspiration from our recipes:

Carp fish soup recipe

Recipes for carp soup vary from region to region and household to household. However, the basis of the soup is the same in almost all recipes – the soup is made from carp head, trimmings, roe or milt and root vegetables.



  • 1 carp head
  • water
  • 500 g fish bones and trimmings from the carp
  • 200 g root vegetables (celery, carrots, parsley)
  • 1 onion
  • 2 litres of water
  • 5 black peppercorns
  • 5 peppercorns
  • 5 bay leaves
  • salt


  • 1,5 litres of fish stock
  • 200 g fish meat and roe or milt
  • 300 g root vegetables
  • 1 onion
  • 50 g plain flour
  • 50 g butter
  • bunch of parsley
  • salt
  • pepper
  • nutmeg


  • 150 g lids
  • 30 g butter
  • 3 spring onions
  • 1 clove of garlic
  • salt


  • Place the fish head, bones and trimmings from the carp and vegetables in cold water.
  • Bring to a boil, turn down the heat, skim the foam from the surface of the soup, add the spices and cook slowly for about 1 hour.
  • Strain the finished broth through a thick sieve.
  • Cut the onions and root vegetables into noodles or cubes.
  • Fry the finely chopped vegetables in butter, dust with flour and pour in a little of the cooled stock and leave to simmer briefly.
  • Boil the fish roe or milt in salted water.
  • Make up the stock, add the fish meat and the cubed roe or milt.
  • Season with salt and pepper and add a little nutmeg.
  • Dice the lid, finely chop the onion and fry in the butter.
  • Add the crushed garlic and salt.
  • Serve the finished soup with croutons and chopped parsley.

Christmas carp soup


  • about 400 g of carp meat – head, trimmings, roe or milt
  • water
  • 1 parsley
  • 1 carrot
  • piece of celery
  • 1 onion
  • 3 tablespoons sour cream
  • 1 tablespoon plain flour
  • 1 tablespoon semolina
  • ½ tbsp butter
  • parsley sprigs
  • salt
  • pepper


  • Place the fish head, pieces, roe or milt, sliced onion, salt and pepper in cold water and cook over medium heat.
  • When the fish is tender, strain the broth through a thick sieve.
  • Add the chopped root vegetables to the clear broth and cook until tender.
  • Fry the semolina in butter.
  • Whisk the flour in the sour cream.
  • Add the defended and chopped fish meat, roe or milt, the roasted semolina to the stock and pour in the thickened cream.
  • Let everything simmer.
  • Serve the soup sprinkled with chopped parsley, or you can add crispy croutons.

Creamy fish soup


  • carp head, bones and trimmings from one carp
  • water
  • 2 carrots
  • 1 parsley
  • 1 onion
  • ½ celery
  • 2 tablespoons plain flour
  • 3 tablespoons butter
  • 200 ml minimum 30% whipping cream
  • 1 bun
  • parsley
  • lemon juice
  • salt
  • 1 bay leaf
  • 1 ball of allspice
  • 3 peppercorns
  • nutmeg
  • salt


  • Place the carp’s gillless head, bones and trimmings in a pot of cold water.
  • Add 1 carrot cut into larger pieces and half the amount of celery whole.
  • Cover with 2 litres of water and boil for about 25 minutes.
  • When the carp meat has softened, strain the broth through a thick sieve.
  • Heat 1 tablespoon of butter in a saucepan.
  • Throw in the finely chopped root vegetables and onion and fry.
  • Dust with flour and fry until golden brown.
  • Pour in the cooled stock, add salt and spices in a tea strainer or cheesecloth and cook for about 20 minutes.
  • Fry the carp meat and return it to the soup.
  • Add the cream, season with nutmeg and lemon juice.
  • Add 1 tablespoon of butter.
  • In the remaining tablespoon of butter, fry the cubed bun.
  • Serve the soup with croutons and a sprinkling of chopped parsley.

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